Banana Granola

Banana Granola

Course Breakfast, Dessert
Cuisine Modern Australian

Ingredients
  

  • 250 g rolled oats (gluten-free if needed)
  • 80 g raw almonds coarsely chopped
  • 80 g raw pumpkin seeds
  • 1/4 tsp vanilla extract or ground vanilla
  • 1 pinch sea salt
  • 3 tbsp coconut oil room temperature
  • 3 tbsp maple syrup runny honey or date molasses
  • 2 very ripe bananas peeled and broken into smaller pieces

Instructions
 

  • Preheat the oven 200°C and line a baking tray with baking paper.
  • In a large bowl, combine oats, almonds, pumpkin seeds, vanilla and salt. In a separate bowl add coconut oil, maple and bananas. Use your hands to mix the ingredients completely smooth.
  • Add the banana mixture to the dry mixture and combine well, using your hands, for about a minute, so all is well-coated and clumpy. Turn out and spread the granola in an even layer on the baking tray.
  • Place in the middle of the oven and bake for 15 to 20 minutes, check at around 10 minutes and turn the granola over with a wooden spoon.
  • Allow to cool completely before putting in a container.
  • Serve with yogurt, milk and fresh fruit.
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Chocolate Strawberry Oasis Pie

Chocolate Strawberry Oasis Pie

Course Dessert
Cuisine Modern Australian
Servings 10 serves

Ingredients
  

For Crust

  • Nonstick vegetable oil spray
  • 6 tablespoons unsalted butter
  • 50 g dark chocolate chocolate chopped
  • 200 g chocolate ripple biscuits
  • 500 g strawberries trimmed and halved

For Filling:

  • 2/3 cup sugar
  • 1/4 cup corn flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Pinch of salt
  • 6 large egg yolks
  • 2 1/2 cups full fat
  • 180 g dark chocolate chopped
  • 1/2 tablespoon bourbon
  • 1 teaspoon vanilla extract

Instructions
 

  • Lightly spray a 20cm pie dish with nonstick spray. Place the butter and chopped chocolate in a microwave safe bowl, heat on high for 30 seconds or until just melted. Stir until smooth.
  • Finely grind biscuits in processor. Add chocolate mixture and process until crumbs are evenly moistened. Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.
  • Arrange strawberry halves in a single layer in the bottom of the crust.

For filling, whisk sugar, corn flour, cocoa powder, spices, and salt in heavy medium saucepan to combine.

  • Whisk in egg yolks to form thick paste. Gradually whisk in milk, then whisk over medium-high heat until mixture thickens and boils 1 minute.
  • Remove from heat. Add chocolate and whisk until smooth. Whisk in bourbon and vanilla.
  • Cool 5 minutes, whisking occasionally.
  • Pour filling over strawberries until level with the top edge of the crust (you may not use all the filling).
  • Chill until set, at least 2 hours and up to 1 day.
  • Top with fresh whipped cream and more strawberries and enjoy!
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Cauliflower Steaks with Lemon-Herb Sauce

Cauliflower Steaks with Lemon-Herb Sauce

Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

LEMON-HERB SAUCE

  • 1 cup parsley leaves
  • 1/2 cup coriander leaves
  • 1/2 cup mint leaves
  • 1/2 cup roughly chopped green onion
  • 1 garlic clove smashed
  • Juice of 1 lemon
  • 1/3 cup olive oil

CAULIFLOWER STEAKS

  • 1 large head cauliflower
  • 4 tablespoons extra-virgin olive oil divided
  • 4 teaspoons smoked paprika
  • Salt and freshly ground black pepper to taste

Instructions
 

MAKE THE HERB SAUCE: In a blender or food processor, pulse the parsley, cilantro, mint, green onion, garlic, lemon juice and olive oil until completely smooth. Set aside.

  • Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the cauliflower steaks until they are golden brown, 3 to 4 minutes per side. The cauliflower should be easily pierced with a fork but not so tender that it falls apart.

MAKE THE CAULIFLOWER STEAKS: With a sharp knife, cut the cauliflower into 1-inch-thick slices. (You should get about 8 slices.) Rub both sides of each piece of cauliflower with about 1 teaspoon olive oil. Sprinkle both sides of each piece with 1/2 teaspoon smoked paprika, salt and pepper.

  • To serve, place 2 cauliflower steaks on each plate and top with a generous drizzle of the lemon-herb sauce. Serve immediately with steamed wild rice.

Notes

Leftover sauce will keep in the refrigerator for up to a week.
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CRISPY SKINNED PAN-ROASTED CHICKEN BREASTS + ROSEMARY THYME PAN SAUCE

CRISPY SKINNED PAN-ROASTED CHICKEN BREASTS + ROSEMARY THYME PAN SAUCE

Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 4 boneless skin-on chicken breasts
  • sea salt falkes
  • freshly ground black pepper
  • 1-2 tablespoons light olive oil
  • 1 shallot (or small onion) diced
  • 1 garlic clove minced
  • 1 cup chicken stock
  • 2 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 tablespoon unsalted butter

Instructions
 

  • Preheat your oven to 180c and season the boneless, skin-on chicken breasts (skin side) with a generous amount of the salt and black pepper.
  • Heat a large fry pan (non stick if possible) over medium-medium-high heat. When the pan is hot (check by splashing in a couple drops of water, they should instantly evaporate) drizzle in the olive oil, it should instantly start shimmering.
  • Working in batches of two, place the seasoned chicken breasts skin-side-down into the oil and sear, don't not touch or move for 6-8 minutes.
  • Sprinkle with salt and black pepper before turning and continue to cook for four more minutes. Remove to a clean plate and repeat with the two remaining chicken breasts.
  • Return all the breasts back to the pan and place them in the preheated oven for 15-20 minutes or until cooked through.
  • Remove the chicken to a clean plate to rest, and start with the pan sauce.
  • Place the pan the chicken was in onto the stove top and heat over medium high heat.
  • Add in the diced shallot and cook until soft and translucent, 3-5 minutes. Add in the minced garlic and cook for 1-2 minutes.
  • Pour in the cup of chicken stock and add the thyme and rosemary sprigs, bring to a simmer for 5-8 minutes.
  • Remove the herbs and whisk in the tablespoon of butter. Season according to taste with desired amount of salt and pepper.
  • Lastly place chicken back in pan before serving, spoon sauce over top and serve any additional sauce on the side and steamed greens and pan roasted potatoes.
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Posted on Categories Chicken