EAT: BROWN BUTTER SNICKERDOODLE COOKIES.

MAKES 24 | PREP 15 MINS + 3 HRS CHILLING TIME | VEGETARIAN

I have two words for you: cinnamon donuts.

Yes, those are the two beautiful words that describe these amazing biscuits. No deep frying necessary, just yummy, tasty, delicious biscuits! The original recipe was found here and to say that the original maker of this biscuit raves. She has every right! The question is: how many can you stop at?

INGREDIENTS
2 1/2 cups plain flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp cinnamon
1/4 tsp salt
1 cup unsalted butter
1 1/4 cup packed dark brown sugar
1/2 cup raw sugar
1 egg
1 egg yolk
1 tsp vanilla extract
1 tbs plain greek yoghurt

Rolling mixture
1/4 cup sugar
2 tsp cinnamon

METHOD
1 Whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon and salt in a bowl, and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
2 With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed until just combined.
3 Chill your dough for three hours or overnight in the fridge.
4 Morning! Preheat the oven to 180 degrees celcius. Once dough is chilled, measure about 2 tablespoons of dough and roll into a ball. Meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll balls in cinnamon sugar mixture. Place dough balls on baking sheet, 5cm apart.
5 Bake the biscuits for 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies. Cool the cookies on the sheets for at least two minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

 

EAT: BEETROOT, HAZELNUT + GOAT'S CHEESE QUINOA SALAD.

SERVES 6 | PREP 10 MINS | COOKING 15 MINS | VEGETARIAN, GLUTEN FREE

Quinoa has been quite the superfood the past two years. It's packed full of protein, is really filling, and so good for you. It also smells funny when it's cooking, is a little bitter if you don't wash it properly, and difficult to get right the first time. But I have persisted despite a few quinoa disasters (and now am a self-declared Quinoa Queen).

All credit for this salad goes to one of my favourite local restaurants, The Firehouse. I first had this salad there a couple of years ago, and while this item has been off the menu for some time (they change their menu with each season), my tastebuds lust for it time and time again. While it's not completely exactly what they did, I think it's pretty close!

With the crunch of the hazelnuts, the nuttiness of the quinoa, the sweetness of the honey and dates, the salty of the feta, and the peppery bite of the red onion and rocket; it's the perfect combination. Plus it's so filling all by itself. If you're a salad lover, then this salad is for you. You can fiddle with the ingredients so the balance is right for your taste. I hope you like it as much as I do!

INGREDIENTS
1 cup quinoa
1/2 red onion, halved and thinly sliced
6 tbsp beetroot, quartered (we used our own garden produce)
6 tbsp goat's feta, crumbled
500g rocket
20 hazelnuts, roasted and whole
10 dates, chopped in half lengthways
2 tbsp honey
2 tbsp warm water
sea salt to taste

METHOD
1 Rinse quinoa thoroughly until water runs clear. Cook in 2 1/2 cups of salted water until it comes to the boil. Cook for 10-15 minutes until the water is absorbed and the quinoa grows little tails. Season it with sea salt.
2 While quinoa is cooking, mix the warm water and honey together until combined. Place all other ingredients in a bowl, add quinoa once it is cooked, and mix through with honey dressing. Sprinkle with sea salt to taste. Makes two large adult serves on its own, or makes a side salad for six.

NOTE Now, that I have a few quinoa recipes (more to come!), I find that cooking up a large batch and then cooling it in the fridge is much better than cooking a small batch every time. Once the quinoa is cooked, it seems to be a bit gluggy when it's still warm, but after it has been in the fridge, you can just separate it with a fork. It's light and fluffy. This salad doesn't have to be warm, in fact, it's perfect to prepare for the evening before and put it together for a work lunch.

EAT: POLENTA CAKE WITH CITRUS ZEST + VANILLA CASHEW CREAM

SERVES 12 | PREP 10 MINS COOKING TIME, 1 HOUR FRIDGE TIME | VEGAN, GLUTEN FREE

My mother-in-law was right. This polenta cake is so much better with cream. When I served it up the other night (sans the cream), it looked a little bare on the plate. But the next day after taking her up on the suggestion, I made easy cashew cream, and filled up the plate, and added a new dimension. Twas the bomb.

So, hello polenta cake with vanilla cashew cream: moist and substantial; tasty and delicious! The best bit is that it is healthy and so easy to make. One pot, and around 10 minutes should do it! The only thing I would change is the name. I associate cake as something light and fluffy. This ought to be called a polenta fruit + nut slice. But I'm going with the name that Sanitarium gave it, seeing it's their recipe ;)

INGREDIENTS
2 cups rice milk (fortified with calcium/B12)
1 cup polenta
1/2 cup light coconut milk
1/2 cup chopped raw almonds (I prefer roasted ones)
1/2 cup raisins/sultanas
1/4 cup honey or rice malt syrup
1 tablespoon finely grated lemon zest
1/3 cup lemon juice
1 1/2 teaspoons mixed spice
1 teaspoon vanilla extra

VANILLA CASHEW CREAM
130 grams raw cashews
80 grams honey or rice malt syrup
1 teaspoon vanilla extract or vanilla bean paste
150 grams water

METHOD
1 Bring rice milk to the boil in a medium saucepan. Stirring constantly with a whisk, add polenta gradually in a thin stream. Reduce heat to medium and whisk for 5 minutes or until very thick.
2 Reduce heat to low and add remaining ingredients, stirring well after each addition.
3 Press into a 23 centimetre round cake tin and smooth the top.
4 Cool in the fridge until set and chilled through.
5 To make the cashew cream, place cashews into a food processor until it resembles a paste. Add honey, vanilla and water to the processor and combine until the mixture is smooth and creamy.
6 Garnish the cake with extra chopped nuts, lemon zest, mixed spice, and drizzled honey. Serve with cashew cream.

Original recipe for the polenta cake is found here.

EAT: PINEAPPLE + ALMOND BREAKFAST COUSCOUS

SERVES 4 | PREP 5 MINS COOKING TIME | VEGAN, GLUTEN FREE OPTION

Give me a breakfast like this every day, and I'm a happy girl. No plain cereal for me, thank you. I love it cooked, prepared, special. It's true, breakfast is my favourite meal of the day. It can make or break me (especially if I don't eat it). I'm the girl who eats breakfast because it's not only the most important meal of the day, but also because I just can't live without it.

But how good does this breakfast couscous look? Tastes pretty awesome, and is so quick and easy to prepare as well. (I'm thinking we might have breakfast for dinner soon, just so I can have this again.)

INGREDIENTS
1 cup pineapple juice
1 cup couscous
1/2 cup chopped fresh pineapple
1/2 cup diced dried apricots
1/4 cup chopped almonds
1 cup low fat yoghurt

METHOD
1 Bring pineapple juice to the boil in a small saucepan.
2 Turn off stove and place couscous over the boiling pineapple juice. Stir to combine.
3 Stand for five minutes or until liquid is absorbed.
4 Fold pineapple, apricots and almonds through couscous.

NOTE This can be made gluten free by replacing couscous with quinoa (cook according to quinoa directions). This can also be served with yoghurt and garnished with fresh mint. Add sultanas or cranberries if you so desire.

Bon appetit!

Original recipe found here.

EAT: STEAMED MOCK TURKEY.

SERVES 16 | PREP 15 MINS | COOKING 1 1/2 - 2 HOURS | VEGETARIAN

When I was looking for a good vegetarian savoury for Christmas, my Foodie Friend Melissa shared this recipe. I love it and since she's given it to me, I've made it each Christmas. You can have it hot or cold, with vegetables or salad, gravy or cranberry sauce. It's versatile, and quicker to cook than a turkey too!

There's no need to baste and it's great for Christmas Day. Gobble, gobble [it all up]!

INGREDIENTS
250g ground cashews
125g fresh breadcrumbs
3 large eggs
250mls water
1 onion, grated
1 garlic clove, crushed
1 teaspoon marmite or vegemite
30mls vegetable oil
chopped parsley (whatever amount you like, a lot is good!)

METHOD
1 Mix all ingredients together and put into a greased pudding basin. Cover with foil and tie with string or cover with the pudding basin lid. Put the pudding basin into a large pot and pour hot boiling water into it to cover about halfway up the basin. Place the pot lid on, and steam for an hour and a half (sometimes it needs 2 hours, but no longer as you want your mock turkey to be moist). Remember, to keep topping up the water with more boiling water.
2 When the middle starts to rise and the skewer comes out clean, remove the basin from the pot, and let it rest for about half an hour. Tip it onto a plate and slice it up.

Merry Veggie Christmas!!!

EAT: EASY-CRAZY-SCARY VEGAN CUPCAKES

MAKES 12 MUFFIN SIZED CUPCAKES | PREP 5 MINS | COOKING 15-35 MINS | DAIRY FREE, EGG FREE, VEGAN, LUNCHBOX FRIENDLY

You know what I find hard? Baking for my son's class when there's a class party. Or making a cake for my husband's birthday. The list of allergies and deathlike reactions by so many people these days makes it hard to just bake whatever your whim. Besides, the last thing I want is to be responsible for is anyone needing their epi-pen (my worst nightmare!).

So, stepping in to save the day is this amazing crazy cake recipe. It's dairy free, egg free, nut free, and delicious! It tastes like real cake. Oh wait, it IS real cake! In fact, since discovering this recipe, I've converted it to ginger cinnamon spice (Gingamon - according to my friend Dannii), and my favourite flavour in the whole world, chai vanilla spice (I plan to share these recipes also). But the best bits about these cupcakes is that they are really delicious, you have all the ingredients in the cupboard, and it take zilch time to prepare. You can even make this recipe into a big cake and mix it in the cake tin - no bowl required!

INGREDIENTS
1 1/2 cups plain flour
3 tbsp cocoa
1 cup sugar (I use Stevia)
1 tsp baking soda
1/2 tsp salt
1 tsp white vinegar
1 tsp pure vanilla extract
5 tbsp vegetable oil
1 cup water

Creamy Vanilla Icing
Mix together 7 tbsp icing sugar, 1 tbsp non-dairy margarine, 2 tsp pure vanilla extract, 1 tbsp hot water until creamy.

METHOD
1 Preheat oven to 180 degrees celcius / 350 degrees farenheit.
2 Mix the first 5 dry ingredients in a mixing bowl with a whisk. Make three depressions in dry ingredients - two small, one large (like a happy face!).
3 Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix with a whisk or wooden spoon until smooth.
4 Divide mixture into a greased 12 muffin tray or place inside muffin cases (like these cute Halloween ones). Bake muffins on middle rack for 15 minutes (or 35 minutes if you're making a cake). Cool. Ice and add cute toppers. Now you're ready for two more sleeps. Enjoy!

The original recipe was found here. 

EAT: POLENTA WITH LENTIL BOLOGNAISE.

MAKES 24 | PREP 10 MINS | COOKING 30 MINS | VEGAN, GLUTEN FREE

After all the sweets I've been making the past few weeks, it was high time I featured a main meal (otherwise, you could be mistaken for thinking that all we do is eat desserts and biscuits). I find that main course a little more tricky to photograph because it's usually dinner time, and the family are hungry. There's no time for styling and photographing while dinner is cooling and the men in my house are waiting patiently at the dinner table.

Polenta. Have you tried it? It's seriously good. It's gluten free, perfect for your coeliac friends, and can be made naughty or nice.

INGREDIENTS
3/4 cup polenta
2 cups vegetable stock
1/2 cup cheese (I used light cheddar, or ¼ cup parmesan)
Salt + pepper to taste

METHOD
1 Place polenta and stock into a large saucepan. Cook on medium heat while stirring with a whisk for around 10-15 minutes. As the polenta thickens, add salt, pepper and cheese. The polenta is cooked when it coats the back of a spoon.
2 Immediately pour the hot polenta into a non-stick lamington tray to cool. (You can put it in the fridge for later, or just leave it on the bench. Depends on how quickly you want it to set!) Now you can make the bolognaise (see recipe below).
3 Once cooled, slice the polenta into fingers or wedges and grill or fry with a spray of oil. If you’re frying, use a non-stick frypan so it doesn’t fall apart. I usually grill my polenta.
4 Sprinkle some paprika on the polenta before serving.

Lentil Bolognaise
1 large onion, chopped finely
1 clove garlic, minced
½ cup tomato paste
1 tin tomatoes, with herbs and garlic
1 tin tomato soup
1 tin lentils (you can add two if you like a chunkier sauce)

METHOD
1 Cook onion and garlic in a little oil until onion is soft.
2 Add all other ingredients and cook for 20 mins on a gentle simmer. Serve with polenta.

Thanks so much for stopping by and seeing what we've been making lately!

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EAT: COWBOY COOKIES.

MAKES 24 | PREP 10 MINS | BAKING 10 MINS | VEGETARIAN

I first was introduced to Cowboy Cookies when my gorgeous friend Jodi gave me an edible gift in a glass jar for Christmas. Inside the jar were the ingredients lined up so beautifully, and when I made them I was sold. Not only did the jar look adorable, they also tasted amazing!

These are a regular in our lunchbox, and my husband even likes them (and that's saying something!).

INGREDIENTS
1 1/3 cup all purpose flour, spooned into measuring cup & leveled (I use Atta wholemeal flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
3/4 cup m&ms (I always include more)
3/4 cup milk chocolate chips (more of these too)
1/2 cup brown sugar, packed
1/2 cup white sugar
1/3 – 1/2 cup chopped pecans (optional, I leave these out for my husband)
1 slightly beaten egg
1/2 cup butter (melted slightly in the microwave)
1 teaspoon vanilla

METHOD
1 Stir all the dry ingredients in a large mixing bowl.
2 Mix wet ingredients into dry ingredients with a large flat spoon. Spoon out the dough with a tablespoon and roll into balls.
3 Place on baking trays covered with baking paper and bake for about 10 minutes in a preheated 180 degrees celcius oven.

Thanks so much for stopping by and seeing what we've been baking lately!

Recipe found here at Bakerella.

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EAT: PEANUT BUTTER BROWNIES

MAKES 24 | PREP 15 MINS | BAKING 50 MINS | VEGETARIAN

These are sometimes food. Actually, really rare food. Eaten with caution because they have a zillion calories. But oh so peanut butter good! This brownie has the works - fat and sugar. Loads of it. Look away if you're trying to be good.

EAT: OVERNIGHT OATS

SERVES 4 | PREP 5 MINS + OVERNIGHT SOAKING TIME | VEGAN, GLUTEN FREE

My friend Erin has the best Instagram photos. They're usually of food, which I'm always drawn to. Because, well FOOD. What I love most is that her food is clean. Vegan. To die for. Although I've never personally tasted her food, I know it would be just amaaaaazing. She really ought to have her own blog with her fabulous recipes and amazing pictures, but instead she said it was okay if I shared it over here on my lil ole blog instead. I've changed this recipe to suit my tastes, but the joy of this recipe is that you add the bits you like and take out the bits you don't. I find that overnight oats are really filling and keep me not thinking about food until the next meal (or at least my next visit on Instagram). But if I don't eat between meals, that's a day that a miracle happens. This girl is always hungry! Snacking between meals is my kryptonite.

EAT: BANDICOOT GINGER BISCUITS

MAKES 24 | PREP 15 MINS | COOKING 8 MINS | VEGETARIAN, DAIRY FREE

The book Wombat Stew is a legend and a right of passage for every primary school aged child in Australia. The Wombat Stew Cookbook was published a few years later, and is as popular as the original book. Last week, my son brought home the cookbook, and together we made three of the recipes, including Lizard Lemon Fizz, Tasmanian Devil Food Cake, and this one: Bandicoot Ginger Biscuits.

EAT: APRICOT CHOC CHIP CAKE.

SERVES 20 | PREP 20 MINS + 1 HR STANDING TIME | COOKING 60 MINS | VEGETARIAN

You know what's great about this cake? It's like a family heirloom. My Aunty Pam passed it down to my cousin Brooke, who then shared it on Instagram. As soon as I saw it, I begged for the recipe. Brooke says that she always adds more nectar and choc chips. I've made it three times already, and she's right. I've included more choc chips and apricot nectar below to make this a truly decadent experience! Thanks Brooke and Aunty Pam for letting me share this here!

EAT: TANDOORI PIZZA WITH TOMATO CHILLI SALSA + CUCUMBER CORIANDER SALAD

MAKES 2 LARGE PIZZAS | PREP 15 MINS + 20 MINS MARINATING TIME | COOKING 25 MINS | VEGETARIAN

The first time my father took me to a Indian pizza restaurant, I was skeptical. It seemed a strange idea to serve curry on a pizza base. But it didn't take long for me to be convinced that this was a union made in heaven. I'm not a big fan of cheesy pizzas (believe me when I tell you that there is such thing as too much cheese), and this was a way of combining two of my favourite things.

This pizza is one of those sensory delights - beautiful for the eyes (look at all those colours!), tantalising for the nose (it smells amazing!) and amazing for the tastebuds (oh my!). It has the tandoori heat, the cooling of the cucumber and yoghurt, the tart of the tomatoes and chilli, the crunch of the almonds and cashews, and the softness of the mushrooms. Eat with a knife and fork (yes, it's a bit fancy, if you want it to be).

EAT: BEST EVER [AND EASIEST] CHOC CHIP BISCUITS

MAKES 24 | PREP 10 MINS | COOKING 12 MINS | VEGETARIAN

These choc chip biscuits are the best ones I've ever tasted. They are crispy on the outside and gooey in the middle, with the right amount of chocolate chips. I have stopped using white flour, and prefer atta flour, a combinationn of wholewheat flour and wheat bran. It isn't too glumpy and doesn't compromise the flavour or texture. Also, snacks like these are more substantial and filling than those snacks containing white flour!

THERAPY IN THE KITCHEN.

The photos prove it: there has been a plethora of cooking in our little beach cottage. During the Easter long weekend, my step-daughter Leah and I were in the kitchen talking about this very thing; why do we want to cook so much? We decided it was a mixture of a few things: therapy, the need to use food up to make more space (it's pretty cramped in here), or the holiday vibe. But one thing is certain: there is the desire to spend more time in the kitchen, and try new things.

Like on Saturday night, we stuffed potatoes; went through the fridge and put just about everything and anything in. (They were delicious.) There was this fish the neighbours had given us and I wanted to make a kid friendly meal. A short visit to google ("Kid Friendly Fish") and I had a meal the family were actually excited about. And unlike when I'm at home, I'm always trying to empty the fridge and pantry to make more room. Also, I stick with the familiar recipes, rather than experimenting.

It seems when I'm not cleaning, moving stones, dirt, timber or tools, it feels like I need to be preparing for the next meal. Because putting the kids in the bath and cleaning up the renovating mess usually coincides with dinner, and it usually means that I should have done one of the above things sooner. Besides, baking is something I can do with the kids, that also serves a purpose. So, preparations begin for dinner or tea, or a treat for lunchboxes; perhaps even dessert.

Whatever it is, there is usually something baking in our little lean-to kitchen, filling the cottage with warm comfort smells, and plenty of love.

| Pancakes with maple syrup, berries + yoghurt; caramelising bananas; sprinkles + marinated feta on our salad; apricot + choc chip cake (best recipe ever, Brooke!); miso fish (freshly caught by our neighbours) with cashew, raisin soy rice + vegetables; caramel filled chocolate easter egg muffins with peanut butter.  |

EAT: SLOW ROASTED NECTARINES WITH YOGHURT, CREAM + BROWN SUGAR.

SERVES 6-8 | PREP 15 MINS | COOKING 120 MINS | VEGETARIAN, GLUTEN-FREE

Roasting fruit: it's so simple, it's evil.

Who on earth thought of it? Roasting anything brings out the best in most foods, and fruit isn't any different. You should try this recipe - it's amazing. It really, really is.

When I make this, I always think of (and thank) my gorgeous friend Kate who shared this simple, yet delicious recipe at Food Club last year. She discovered it in an issue of Country Style magazine, and now it's a regular on our table during the summer months when there is an abundance of stone fruit. Although it's now autumn, how perfect is it to use stone fruits still available in the shops and make a warmer dessert option? Don't stop at nectarines either. We have done this with peaches and plums too. The result is equally delectable.

EAT: SWEET CHILLI MANGO TOFU WITH COUSCOUS

SERVES 4 | PREP 10 MINS | COOKING 20 MINS | VEGAN, VEGETARIAN, GLUTEN FREE

This dish reminds me of my single days. My very cool flatmate Art invented this recipe, and I use to love it when it was his night to cook. I hardly make it these days, but while we're renovating, it's easy enough to whip together in a few minutes, and besides, my husband also loves it. He often ask me why I don't make it more often. And now I remember how easy and tasty it is, I'm wondering the same thing!

EAT: BIRCHER MUESLI WITH CHIA

SERVES 4-6 | PREP 10 MINS + OVERNIGHT STANDING TIME | VEGETARIAN, GLUTEN FREE

What is your favourite breakfast? Does it provide you with the energy you need all day? Is it complete with fruit and fibre and lots of super foods? Does it taste delicious?

Breakfast is my favourite meal of the day. And to me, this is the perfect breakfast. Full of wonderful things to wake you up: seeds, grains, fruit, nuts and a touch of cinnamon. Kickstart your metabolism and feel fantastic! Also, made the night before, it's so easy to wake up and just eat this on the run (you know - in the car, on the train...). Also it keeps for a few days, so you have no excuse to miss breakfast tomorrow.

Oh, and did I mention that it's low GI? Made with milk instead of juice really helps the dropping sugar levels.

EAT: CHOCOLATE OAT COOKIES

MAKES 24 | PREP 10 MINS | COOKING 20 MINS | VEGETARIAN

This post comes with a warning. A delicious warning! The batter is so good, I couldn't stop eating it. And when they're fresh from the oven... words can't describe the crunch, the gooey chocolate, the soft centre.

And perhaps I have made them more than once this week. They just went that quickly. Possibly, the batter; possibly the finished product. Either way, these are too good not to share.