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Apple Crumble Cookies

I love cooking shows.  You can get some really good ideas from them and, even if the dishes have something in them you don’t like or can’t eat, you can always adapt the flavours.  It’s all about inspiration and having a go.

These cookies appeared on Jamie Oliver’s show, Jamie’s Quick and Easy Food, where he makes yummy meals and dishes using only five main ingredients.  I hastily scribbled down the recipe, hoping I had got all the measurements right.  I am always looking for a good cookie recipe – something that is simple and quick with not too many ingredients or steps.  These fit the bill.  I love apple crumble so what could be better than a cookie based on those flavours, right?  I did add cinnamon because I think that is ESSENTIAL when you are making anything with apple.  So this is technically a six ingredient recipe, not five, but hey, I was never very good at maths anyway.

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Next time I make these, I am going to try leaving out the egg.  I like a really crisp, crunchy cookie, and these were a little softer than I would normally make.  Omitting egg from cookie recipes will generally give you a less “cakey” cookie.  Don’t quote me on that – I’m not an expert.  It’s just my experience.

So, anyway, here is the Apple Crumble Cookie recipe.  Try them – they’re simple, no fuss,  and delicious.  Plus they have my Mum’s seal of approval, which is good enough for me.


Apple Crumble Cookies

Ingredients

100g dried apple
100g butter, cubed
100g caster sugar
200g self-raising flour
1 egg
1 teaspoon cinnamon

Method

Process apple in a food processor until it is chopped finely.

Add butter, sugar, flour and cinnamon and process again until it resembles bread crumbs.  Remove about 1/4 cup of this mixture and set aside.

Add egg to remaining mixture and process until a dough is formed.

Roll spoonfuls of dough into small balls, about the size of a walnut, and place on baking tray lined with baking paper.

Flatten with a fork.  Sprinkle set aside crumb mixture on top of each cookie.

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Bake at 200 C for 10-12 minutes.

Cool on a wire rack.

Enjoy!

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Apologies to Jamie Oliver for borrowing his recipe.  But these deserve to be shared 🙂

 

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Bandwagon Salad

Happy New Year, everyone.  Apologies for not posting sooner.  Lots of drama happening and I have had neither the time nor emotional energy to blog anything at all.  I won’t go into it, but life is so tricky sometimes.

Anyway, moving on…  This week, I decided to jump on the whole “salad-in-a-jar” bandwagon.  I have seen them everywhere on Pinterest and Instagram, in magazines and on blogs and they always look so pretty.  You do, after all, eat with your eyes (supposedly) and it’s nice to have something so appetising waiting for you in the fridge (as opposed to standing in front of it with the door open thinking “what the heck can I make for lunch?”). This is a fad I can get behind.  It makes sense and it is a good way to make sure I am eating healthily as much as possible, with minimum fuss.

So, I’m not going to re-invent the wheel here for you.  There are literally thousands of jar recipes on the internet and in cook books.  It’s not really brain science, and the only thing you need to remember is to have the dressing at the bottom of the jar followed by “hard” vegetables, ie those that won’t wilt or go weird when in contact with the dressing.  For this, think carrots, capsicum, cucumber, snowpeas, celery etc.  Then you layer the ingredients towards the top, usually ending with the “soft” vegetables, such as lettuce, rocket, herbs etc.

You can include grains, pasta, rice and beans, as well as some other protein foods like canned fish, chicken, nuts, tofu or cheese.  They can be prepared up to 5 days in advance, depending on the ingredients you’ve chosen, and should stay nice and fresh.  Makes lunches for the week simple and easy – you just grab and go.

I have used quite large jars ( I couldn’t find medium-sized ones) and so my first salads were a tad enormous, but you can really use any size that suits you, as long as the mouth of the jar is reasonably wide to enable filling and then emptying.  When you’re ready to eat, just give the jar a good shake and tip the contents into a bowl, tossing with a fork to evenly distribute the dressing.  I know some people eat straight out of the jar but that would be very messy I think (especially if I was the one doing the eating) – but it’s your call.

For a few “recipe” ideas, and more detailed instructions, try these websites :

Organise Yourself Skinny HERE

Eat This HERE

Wholefully HERE

 Let me know if you have any favourite jar salads of your own – I’d love to hear read your ideas.  Do you make your own dressing or buy ready-made ones?  I’m also going to make a few “treat” jars for some lunches – like, yoghurt with muesli crumbles and fruit.  Geez, I’m already off the salad and thinking about my sweet tooth.  Typical!

Thanks for popping in – have a lovely day 🙂

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Savoury Porridge

I am trying to improve myself this year. I have failed miserably for most of 2016 (mostly because, through one thing or another, I’ve been a bit miserable, to be honest!) and haven’t really achieved anything. I’m sleeping badly (or not at all), I’m eating badly (or, again, not at all) and exercise has completely left the building – or, at least, it would have done if hadn’t just collapsed into a lazy lump on the couch. Basically, I have fallen in to a bit of a slump. A schlump, if you will. It’s not good, and I know it.

One thing I have been relying on too much is sugar. I went for years not having much sugar at all and now I have not only fallen off the wagon but completely lost sight of it as it hurtles away, possibly with a wheel missing and the rest of it on fire. I worry about getting diabetes and weight gain and other health issues that the sweet little demon causes. So I need to stop. And really stop – no cheating, missy!

I’m never going to be one of those people who avoids sugar altogether – let’s just be realistic here for a moment – but I should try and cut down and limit it to a healthy amount. So it’s more of a treat than a daily indulgence.

One thing I have always found a bit difficult, in regards to avoiding sugar, is the whole breakfast scenario. I love cereal – I could eat it for every meal. Give me a bowl of muesli and I am a happy girl. Cheerios? Yep – love ’em! (but have recently weaned myself off them). I eat porridge a lot too and try to add as little sugar as possible, but it’s still SUGAR. I could have toast for breakfast or an egg, but I don’t want to have those things everyday. In the old days I would have happily scarfed down a bowl of baked beans, but I can’t have them regularly now, because of my kidneys.

So, what’s a girl to do? She tries savoury porridge, that’s what she, um, do. And, let me tell you, it’s delicious. Satisfying and warming and yummy. Easy to make and you can make a batch and then reheat it later, or the next day. I actually look forward to getting up in the morning now. Well, sort of. Porridge can only work so many miracles, after all.

Savoury Porridge is a bit trendy at the moment, but that’s ok. It might be nice for me to be on trend for once, and I think this particular option might be one I stick with for a while, because it’s versatile and adaptable and doesn’t require me to have a whole bunch of ingredients on hand. I can have it for breakfast, lunch or dinner and not feel guilty about it at any time of day. If I want to amp up the decadent factor, I can add cheese or something fancy like truffle oil (note to self : buy truffle oil!) or I can leave it plain and not muck about with it too much.  A poached egg on top is divine
(as is anything topped with a poached egg, to be fair).

The recipe I am using here is Mark Bittman‘s Savoury Oatmeal with Scallions and Soy Sauce from Serious Eats.  Ok, so we call scallions spring onions over here and we say porridge instead of oatmeal…big deal.   Still tastes yummo-licious.  Give it a try – it really does make a nice change and it is healthy and super quick to make, even if you’re like me and hopeless in the mornings.  I added some flakes of nori to my porridge, but you can leave that out if you like.  It just adds some extra umami flavour and interest.

Ingredients

1 Cup Rolled Oats
2 Cups Water
2 Teaspoons Soy Sauce
1 Tablespoon Chopped Spring Onion + 1 Teaspoon Chopped for Garnish
Sprinkle of Sea Salt
1 Teaspoon Nori Flakes

Combine oats, water and salt in a medium saucepan.
Bring to boil and then turn down to low.
Cook until water almost absorbed.
Turn off heat, add spring onions and soy sauce (and nori flakes if adding).

Serve with extra spring  onion as garnish.

Enjoy! 🙂

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Beetroot Risotto with Feta and Peas

I watch MasterChef a lot.  It’s a yearly addiction and probably explains why I am always thinking about food.  Or cooking food.  Which then leads to eating food.  One of the things that is a recurring theme on MasterChef is the humble risotto.  They call it the “Dish of Death” because no one can successfully make one that the judges deem worthy of them.  So many people have tried and failed.  Mushroom risottos, chicken and asparagus risottos, cheesy risottos – they all suck (apparently).

I have never really understood this because I find risotto very easy to make (and even easier to eat, but let’s not talk about that right now).  Take this Beetroot Risotto.  Delicious.  It is totally worth the bright pink fingers you end up with (unless you wear gloves of course, like a sensible person) and is quite a visually impressive dish to create if you want to look good in front of guests.  My rather haphazard recipe is as follows :

Ingredients 

4 medium beetroots, trimmed of stalks and roots
1 litre vegetable stock
1 Tbs olive oil
1 onion, finely chopped
3 garlic cloves, thinly sliced (or 1Tbs minced garlic)
1 1/3 cups (300g) arborio rice
1/3 cup water mixed with juice of half a lemon (or you can use 1/3 cup white wine)
Few sprigs of fresh thyme or Tarragon (I used a bit of both)
1/2 cup frozen baby peas, cooked
Crumbled feta and chopped parsley to garnish

Wrap each of the beetroot individually in foil and place in oven on a baking paper-lined tray.  Bake for approximately 45 minutes at 200 C until beetroot is tender.

Meanwhile, bring stock to a boil in a medium saucepan. Remove from heat, pop a lid on to keep it warm, and set aside.

Heat  olive oil in a large heavy-based saucepan on medium heat. Add onion and garlic, thyme or tarragon; cook gently, stirring occasionally, for 5 minutes, or until onion softens and turns transparent. Add rice; stir to coat grains with oil.
Increase heat to medium–high.

Add reserved stock one-third at a time, stirring occasionally and allowing rice to absorb stock between additions. Add water + lemon juice in last batch of stock.

Rub off beetroot skin and discard. Dice beetroot into small chunks; set aside. Once rice is al dente, stir in peas and beetroot (the more your stir it in, the brighter red the risotto becomes).

Serve risotto topped with crumbled feta and chopped parsley.

Serves 4.

Enjoy 🙂

PS In your face, MasterChef!

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Quick Raspberry & Lemon Muffins

Quick Raspberry & Lemon Muffins

I’m not much of a muffin person.  I occasionally make them when I am just in the mood for some baking but can’t be bothered with anything too complicated, or that needs icing or decorating.  Hence these muffins, which I made last night when it was cold and I was at home alone and needing some comfort food.

These are really yummy, kinda zesty and moist.  Easy to make and simple to bake (and even easier to eat!).  I should possibly call them “Zombie Muffins” ’cause in the photo I took, they kinda look like bloody brains…you be the judge!  Here’s the recipe:

Quick Raspberry & Lemon Muffins

Preheat oven to 200 C
Spray a 12-hole muffin tin with cooking spray (or use patty pans)

1/2 Cup Yoghurt (I had raspberry greek yoghurt on hand
3 Tablespoons Vegetable Oil (I used canola)
1 Tablespoon Lemon Juice
2 Egg Whites

220g Plain Flour, Sifted
3/4 Cup Caster Sugar
2 Teaspoons Baking Powder
1 Cup Frozen Raspberries
Zest from two lemons
2 Tablespoons coarse sugar for sprinkling

In a large bowl, mix wet ingredients together.  Sift together dry ingredients in another bowl and then add wet mixture.  Add Raspberries and zest. Stir just to combine.  Don’t over-beat. If mixture is a bit dry, add 1/2 cup milk to moisten.

Spoon mixture into prepared muffin tins and sprinkle with sugar.

Bake in oven for approximately 15-18 minutes until golden on top.

Enjoy!

You could try it with different fruit – stewed apple instead of raspberries, or blueberries or use oranges instead of lemons.  I had a bowlful of lemons so needed to use them up.  Anyway, the muffins are tasty and quite light (due to the yoghurt) and a nice little treat to have with a cuppa.

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