Out of the Ord - Quinoa
I adapted this muesli bar from Ambitious Kitchen's food blog using ingredients i had available in the pantry. Its great because as long as the texture of the individual ingredient is roughly the same you can substitute it.
My first batch i used too much banana and they didn't set properly - so don't go overboard on the banana.
There is also a link to another muesli bar I've done that doesn't need any baking at the bottom of this post.
* I used the Pure Harvest Super Food brand of Coco2. As an alternative try almond spread or peanut butter.
** The chia honey can be substituted for regular honey, maple syrup or brown sugar depending on your preference.
Wrap bars in wax paper tied with string and keep in the fridge, my bars are still fresh 2 weeks after cooking.
If you're looking for another muesli bar recipes try:
Out of the Ord - Quinoa
I make these crispy balls for my little boy maybe once every couple of weeks and he loves them, I change the ingredients around a fair bit - so please take creative licence on this recipe like i do.
* I’m still looking for possible flavour alternatives, the cumin is tasty as the dominant flavour of the balls, yet I feel another option like curry powder, Portuguese chicken seasoning and/or adding some bacon could also be tasty…. I’ll keep you posted.
** You could use red lentils as an option.
*** Using a mix of mozzarella and cheddar is a good too.
**** I used vegetable oil, about 1 litre was needed for my medium sized pot.
Out of the Ord - Borlotti Beans
This bean salad is perfect as a side dish, can be made ahead of time for entertaining and changed to a cold salad as per notes.
If you're interested in some other Borlotti Beans Recipes, check out my Pinterest boards.
Borlotti Beans are grown in the Ord Valley by Daryl and Sue Smith of Ivanhoe Farms.
The night before
Recipe adapted from Taste.
If making as a cold salad, swap the brown onion for a purple onion, the zucchini for a cucumber, the parsley for basil and then add some cherry tomato's and balsamic vinegar.
Out of the Ord - Bananas
Welcome, for those who know me you’ll be aware I have recently made the move back to Kununurra WA with my family to enjoy a Gap Year in the Kimberley before heading back to work after maternity leave. While here in the East Kimberley I’ve decided to contribute to Kalyn Fletcher’s great new project ‘Out of the Ord’ by providing an easy recipe featuring the chosen crop from the Ord Valley for the week.
This week's focus is Bananas, which are grown in the Ord by Lachie Dobson.
Recipe adapted from Cookie and Kate.
*The ½ cup chia honey can be substituted for regular honey, maple syrup or brown sugar depending on your preference. Available at Kimberley Cafe, Kununurra.
**Available at Tuckerbox IGA, Kununurra.
If you're looking for more recipes featuring Banana by me try:
BBQ Banana Fruit Bread
BBQ Banana, Cinnamon & Chia Scrolls
I'm on the lookout for cupcake recipes and while riffling through old cookbooks, found a recipe for tea cakes that looked promising...
Here is the recipe from the book and some photos of these cute cakes that go well with a bit of jam.
Stove / BBQ:
Pre heat to 215 degrees Celsius.
In the stove 12 patty cases in a metal muffin tray works.
in the BBQ place patty cases in a greased flexy tray on a lamington tray, preferably over the grill element so there's not too much metal touching metal. Do not use the burners directly und the tray.
Method: cream sugar and butter, add bashed up eggs then mix, add milk, then mix, mix flour and baking powder together, then sift into butter mixture, mix together. Add vanilla essence, put one tablespoon of mixture into each party case and bake in oven for 10 minutes.
The Hubby, Child and myself have left Darwin and the Territory for a gap year in the Kimberley.
Our lovely (massive) 4 bedroom house, on the salubrious Sandalwood Street, has an oven! Luckily as soon as the little man started walking the opportunity to come back to Kununurra arose and we couldn't say no.
I may keep posting as i bake goods in the oven - but i'll make sure to include BBQ Baking tips for the fans and once we purchase a new BBQ - i'll get back to posting some legit recipes as i can.
Much Love - T
- 125 grams butter
- 1 teaspoon vanilla essence
- 275 grams (1 and 1/4 cups) firmly packed brown sugar (use light brown sugar if you want.... but seriously there is so much naughtyness in these cookies already i don't see the point #ownit)
- 1 egg
- 1 cup plain flour
- 1/4 cup self raising flour
- 1/2 teaspoon bicarb soda
- 1/3 cup cocoa powder
- 1/2 cup of peanut m&m's
- 1/3 cup milk chocolate baking chips
- 1/2 cup white chocolate baking chips
1. Beat butter, vanilla, sugar and egg until smooth
2. Stir in sifted dry ingredients
3. Add all the chocolates and stir through
4. Prepare baking trays by greasing, then lining with baking paper (i just brushed mine with oil) and turn on the BBQ to warm up the hood.
5. Shape chocolate mix into balls about 5 cm in diameter and flatten on the tray's, leaving about 4 cm between each cookie (you may have to do several batches).
6. Cook for 10-15 minutes in the BBQ at approx 175 degrees celcius, away from direct heat..
*As per previous baking posts, i find it best to use the two elements under the guards and place the trays on the grill and rack elements as per picture.
* You'll need to check on the temperature and adjust every 3 minutes to ensure the heat is right - with experience i know that two elements on full blast, twisted back a smidge is about 170 degrees, this works for me and my BBQ, but every BBQ is different is i suggest going lower in temperature and cooking longer if you have concerns....
*If you're using a stove i suggest cooking them for the smaller amount of time as you won't be losing heat from the oven...... say, 10 minutes.
This is a recipe I've adapted from one of Thug Kitchen's blog, I put an Aussie spin on it by using macadamia's and chia seed. If you haven't checked out Thug Kitchen it's a vegan website with a super different style of writing (lots of swearing but it suits the blog), highly recommend!! I listed the website and the original recipe below.
*This is the kind that has the bits of sugar on the outside. You’ll find it in the baking aisle.
Original recipe found here http://www.thugkitchen.com/pumpkin_blondies
This short blog is about a slice recipe from Taste.com.au which I highly recommend.
The only 1 tip I would suggest when making it is to pour the melted dark chocolate on top first then the white chocolate it marbles waaaaayyyyy better!!!
I poured the white chocolate on then the dark chocolate and kept alternating them and it just didn't work, the dark chocolate kept dominating the white - luckily I had an extra bag of white choc melts and I just poured that on top which worked way better.
Watch out this slice is thoroughly addictive!!!
Forgive me and my lack of blogging and attention to this site, it has been a seriously busy year!
I got married in June to my wonderful husband and man-friend of 12 years, we also found out we were pregnant in January with what we were told would be a baby girl...
Then our son arrived 2 months early on July 20 after an eclamptic seizure and renal failure. We had to ask the doctor to double check the plumbing. 😉 big thanks to our hospital here in Darwin.
Our little boy is now a healthy and thriving 4kg 12 week old! Happy days!!
I have been keeping up the BBQing with very brief Facebook posts, here is a screenshot of a cake I made for my partners first Father's Day.
Recipe link: http://www.taste.com.au/recipes/10760/chocolate+cake
Anyway, keep coming back for more recipes and musings, I hope to be more consistent now that I'm home and baking again.
I'll load a delicious slice recipe tomorrow - here's a sneak preview!
A treat for the hungry, a mini cheese and bacon cob loaf for two.
A word of warning... it is filling, don't eat it too close to dinner time and ruin your appetite like I did.... LOL, I keep forgetting that being pregnant (yep I get the comedy of putting a bun in the BBQ) that you fill up faster and need to eat more often.... oh well, now I know for next time :)
- Splash of garlic oil or butter (your choice)
- 1/4 cup onion, diced
- 1/2 cup bacon, diced
- 125 grams cream cheese (Philadelphia)
- 1/3 cup of cream (thickened)
- 1/3 cup of sour cream
- 2/3 cup of shredded cheese
- 2 crusty bread rolls
1. Preheat BBQ to 150 degrees Celsius;
2. Cup the lid off the bread bun and scoop soft bread out leaving a 1 cm edge;
3. Heat oil or butter and cook the diced onion and bacon until soft and browned;
4. Remove from heat and place in a mixing bowl;
5. Add cream cheese, stir to combine;
6. Add cream, sour cream and cheese, stir to combine;
7. Add salt and pepper to taste
8. Spoon mixture into bun, place the bread bun lid back on top;
9. If using the BBQ, wrap the base in foil (loosely) leaving the top of the bun exposed;
10. Place the bun on the wire cooling rack in the BBQ to cook for 25 minutes; and
11. For the last 5 minutes of cooking place the rest of the bread in the BBQ to crisp it up.
If available to you, use the covered elements on the BBQ to prevent burning of the bun and place the bun on the cooling rack furthest away from these elements.
I finally got around to making some rum balls with my little bottle of Hoochery Chocolate and Coffee Cane Royale. Seriously where has the year gone? I feel like last week I was in NSW for Christmas, stuffing my face with ham and champagne and now it's two weeks away from our wedding party. My man-friend and I are getting married in Kununurra on the 6th June in the Kimberley and couldn't be more excited! 1 more week of work to go!
Anyway..... here is the recipe - it's super super easy - the kids could make them (probably without the rum though (and rolled in 100's and 1,000's instead of peanuts/coconut).
1 packet of milk coffee biscuits
1 cup of coconut
1 tablespoon of cocoa powder
1 can of skim condensed milk (or you can you the full-hard-core-sugar experience if that's your preference)
1 tablespoon of rum.
Crush the biscuits in the food processor until fine, add coconut and chocolate - Mix.
Add condensed milk and rum - Mix.
Roll into balls then roll in more coconut or peanuts (or 100's and 1,000's) - Refrigerate!
You can buy this amazing Kimberley rum online at www.hoochery.com.au (they did not pay me to write this), the team out there are the best! They have a great family story behind them and we can't wait to have our reception there!!
Xx - till next time :)
Spending some time planning my show entry for this year, might do a set recipe cake and a fruit cake! I thing a lime cake could be good!!
Quick and easy recipe.
600 ml thickened cream, 300 ml condensed milk and Crushed Oreos to taste.
Whip cream till airy, add condensed milk, whip again for 3 minutes and stir through Oreos.
Seriously - I did tell you it was quick!! Enjoy with fresh fruit to cut the cream and add the acidity!
1 x packet of beef mince, half an onion diced, half a carrot grated, 1 garlic clove crushed, 2 and 1/2 sheets of puff pastry, 1 egg beaten, poppy seeds.
Preheat BBQ to approx. 200 degree Celsius. Combine beef, onion, carrot and garlic together in a large bowl.
Cut each pastry sheet in half.
Place a roll of mixture in centre of each half, brush edges with egg mixture and roll to seal.
Brush pastry with more egg and sprinkle over poppy seeds.
Cut each roll into 4 or 6 mini sausage rolls.
Place on cake cooling rack (see picture), and BBQ for 20 minutes or until golden brown.
Hi Baking Fans,
It's been a while since I've blogged and I'm just letting you know (in the words of my favourite terminator)
I'll be back.
New recipe coming Monday 4th May 2015.
These delicious Cupcakes were made from a Coles Magazine Recipe but in the BBQ. Read on for recipe and BBQ hot tips.
Makes 20 | Prep 30 minutes (+ cooling time) | Cooking 30 minutes (pending BBQ cautiousness)
Homemade muesli bars, no BBQ'ing required.
A very yummy last minute meal of crocodile, salad & haloumi cheese.
Tonight I went and tried the TaeKwonDo in Darwin and by the time I got home 1 and 1/2 hours later the croc I got out of the freezer had defrosted!!
Croc is a funny meat, it's chewier than you'd expect and it's very easy to overcook.
I cook it for 8 minutes (one side) on super low then crank it to medium for the last 4 minutes (flipped), then another 2 minutes on the first side with some extra butter.
I dunno - it fills a spot after a workout but croc is difficult to rave about.
Make up your own mind... Shop local- Parap butcher otherwise for my American followers and get your Alligator on!!!
.....Are you allowed to eat it?
.....how do you cook it!
A recipe by Country Women's Association member from Yungaburra, QLD edited to my tastes and pantry and cooked in the BBQ.
Place fruit and coconut in a bowl with sugar, bi carb and butter. Add boiling water, mix together and leave cool for 10 minutes.
Turn BBQ on to 170 degrees celcuis.
Add mashed bananas and any nuts you have, then mix in eggs and sifted flour and spice.
Place in 2 loaf tins in the middle of the BBQ and bake for 30 minutes.
Cool in tins for 10 minutes, before turning out onto a wire rack.
Hot bbq tip:
Check progress every 10 minutes for uneven browning, and rotate where necessary to ensure even cooking.