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Mung Bean, Chicken and Coconut Curry

10/11/2016

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Out of the Ord - Mung Beans

Updated 13/11/2016.
​We really enjoyed eating this curry, enjoy!!
​...T
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Prep time 20 mins - Cook time 40 mins - Total time 1 hour

A warm and spicy curry with chicken, mung beans, coconut, and lime. Serve with rice.

Serves: 2-4 people

Ingredients
  • 4 tbsp. vegetable oil
  • 1 tbsp. whole cumin seeds
  • 4 cloves of garlic, crushed
  • 1 x 400g can crushed tomatoes
  • 2 tbsp. freshly grated ginger
  • 2 tbsp. ground coriander
  • 1 tsp turmeric
  • 1 tsp sea salt
  • 1 tsp cayenne pepper (if using extra hot, only use a ½ tsp)
  • 2 cups water
  • 2 cups sprouted fresh mung beans
  • 500g chicken, sliced
  • 1 x 400g can coconut cream
  • juice of 1-2 limes
  • ½ cup fresh coriander
Instructions:
  1. In a large pot heat the cooking oil over medium-high heat.
  2. Add the cumin seeds and cook for about 1 minute, until they begin to darken.
  3. Add the garlic, and sauté for 2-3 minutes until it has browned.
  4. Add the chicken and fry until the meat has sealed.
  5. Add the crushed tomatoes (watch out!! My pan sizzled and spat oil) and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne pepper.
  6. Sauté this mixture for 5 minutes, stirring frequently.
  7. Add the water and mung beans. Increase the heat to high and bring the mixture to a boil, then reduce to low, and simmer for 15 minutes, stirring the mixture once or twice.
  8. Taste a few mung beans to make sure they are cooked. If they are, stir in the coconut milk, and increase the heat to medium-high.
  9. Once the curry comes to the boil turn off the heat. Stir in the coriander and the juice of one lime.
Notes:
  • Serve with rice.
  • Recipe adapted from Vij’s At Home by the Muffin Myth.
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Quinoa Muesli Bars

3/11/2016

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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.

Enjoy!
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Ingredients:
  • 1 cup rolled oats
  • ½ cup uncooked pre-rinsed quinoa
  • 2 tablespoons chia seeds
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 ripe bananas, mashed (¾ cup)
  • ½ teaspoon vanilla bean paste (alternative: vanilla essence)
  • ¼ cup chopped walnuts
  • ¼ cup chopped cashews
  • ⅓ cup chopped dried apples
  • ⅓ cup chopped pitted dates
  • ¼ cup Coco2 hazelnut spread*
  • 2 tablespoons chia honey**




Instructions:
  1. Preheat BBQ/oven to 175 degrees Celsius.
  2. Line a lamington tray with baking paper.
  3. In a large bowl, combine oats, uncooked quinoa, chia seeds, salt and cinnamon.
  4. Stir in mashed banana and vanilla.
  5. Fold in walnuts, cashews and dried fruit.
  6. Place a small saucepan over low heat; add in Coco2 and chia honey and stir until warm and runny (do not let bubble).
  7. Mix everything together until well combined.
  8. Pour into prepared tray and press down firmly with the back of a metal spoon.
  9. Bake for 25 minutes or until edges turn golden brown.
  10. Allow to cool completely before cutting into bars.

​Notes:
* 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:
http://www.bbqbaker.com/blog/homemade-muesli-bars

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Crispy Quinoa Balls

2/11/2016

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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. ​
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Before Deep Frying
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After Deep Frying
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Yum Yum
Ingredients:
  • 125 g (1/2 cup) quinoa, cooked
  • 2 spring onions, chopped
  • 1 garlic clove, crushed
  • ½ teaspoon ground cumin*
  • 40 g (½ cup) breadcrumbs**
  • 60 g (½ cup) grated cheddar cheese***
  • ½ large zucchini, grated
  • 70 g (½ cup) polenta
  • Oil, for deep frying****
Instructions:
  1. Place quinoa in a saucepan and cover with water. Bring to the boil, reduce heat to low, then cover and simmer for 10 minutes, or until quinoa is cooked to your liking. Drain and rinse well under cold water.
  2. Using a large bowl, add finely chopped spring onions and crushed garlic to the quinoa. Mix, then add cumin, breadcrumbs, cheese and zucchini. Stir till combined.
  3. Using your hands roll equal measures (about a tablespoon) of the mixture into balls and toss lightly in the polenta – having uniform balls makes for consistent deep frying.
  4. Heat the oil in a heavy-based pan. Gently lower batches of the balls into medium-hot oil. Cook for 1 minute, or until golden brown and crisp. Carefully remove from the oil with a slotted spoon and drain on absorbent paper.
  5. Serve hot with your favourite dipping sauce
Notes:
* 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.
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Warm Borlotti Bean Salad

26/10/2016

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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.
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Ingredients
  • 2 tablespoons olive oil 
  • 1 large onion, finely chopped 
  • 1 carrot, finely diced 
  • 1 zucchini, finely diced 
  • 400g dried Borlotti beans (must be soaked the day before)
  • 100g fetta cheese, crumbled (I prefer Danish fetta)
  • 1/2 cup (55g) walnuts, roughly chopped 
  • 1/2 cup fresh parsley, chopped 
  • juice of 1 lemon

​Instructions
The night before
  1. Soak the Borlotti beans as per packet instructions.
On the day
  1. Cook the Borlotti beans as per packet instructions, beans should be soft when bitten in to.
  2. Heat 1 tablespoon of oil in a large frying pan over medium heat. Add onion and carrot. Cook stirring occasionally, until softened.
  3. Add zucchini. Cook for a further 5 minutes.
  4. Add pre-prepared Borlotti beans and cook for 10 minutes, stirring.
  5. Remove from heat and fold through fetta, walnuts and parsley.
  6. Drizzle with remaining oil and lemon juice.
  7. Mix well and serve.
 
Recipe adapted from Taste.

Notes
​
​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.​​
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Banana Bread

18/10/2016

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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.
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Ingredients
  • ⅓ cup coconut oil
  • ½ cup chia honey*
  • 2 eggs
  • 1 cup mashed ripe bananas (I used three small bananas)
  • ¼ cup milk
  • 1 teaspoon bi-carb soda
  • 1 teaspoon vanilla essence
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, plus more to swirl on top
  • 1¾ cups flour
  • ½ cup chopped walnuts
 
Instructions
  1. Preheat oven (or BBQ) to 165 degrees Celsius and grease a loaf tin.
  2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.
  3. Add the bi-carb soda, vanilla, salt and cinnamon, and whisk to blend.
  4. Switch to a big spoon and stir in the flour, just until combined.
  5. Finally, fold in the walnuts.
  6. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon.
  7. Bake for 55 to 60 minutes, or until a skewer inserted into the centre comes out clean.
  8. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
  9. ​Serve warm with a generous lashing of Ballantyne Chia Butter** for a total Kimberley experience.

Recipe adapted from Cookie and Kate.

Notes
*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
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Vintage Tea Cakes

17/9/2016

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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.
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Vintage tea cakes
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.

Ingredients:
  • ​1 and 1/2 cups plain flour plus a half of a 1/3 cup (the recipe calls for a 1\2 pound, which is 3 and 1/3 cups from what I goggled and I confess I don't use scales 😳)
  • 2 eggs, beaten
  • 3 tablespoons sugar
  • 2 tablespoons butter
  • 1 and 1/2 teaspoons of baking powder
  • 177ml of milk (see notes)

​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.

Notes:
  • ​Why 177 ml? Because the original recipe calls for a gill and a half... I had to google gill...
  • The batter seemed quite thick, the cakes are like a cross between a cupcake and a scone.
  • I added vanilla essence to the original recipe, for something extra.
  • I didn't add the salt from the recipe - that's right Aunt Mary! ... I don't have table salt in the pantry, I just don't like using rock salt in cakes, seems weird... Add a pinch if you want to go old school.
  • If I make them again I will put some cinnamon sugar on top and maybe a couple of bite sized pieces of apple in them, they lack that special something in taste.
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The cookery book, who is Aunt Mary?
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Original recipe FYI, left page, second down.
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BBQ Baking Gap Year in the Kimberley

5/9/2016

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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
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Chocolate Chip BBQ'd Cookies

16/6/2016

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Ingredients:
- 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

Method:
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..

Notes:
*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.
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Pumpkin & Ginger Slice

5/4/2016

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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.

INGREDIENTS:
  • 1/3 cup crystalized ginger*
  • 1/3 cup chopped roasted macadamias
  • 1/4 cup almond milk
  • 2 tablespoons chia seed
  • 1/4 cup grape seed oil
  • 2/3 cup white sugar
  • 3/4 cup pumpkin mash
  • 2 teaspoons vanilla essence
  • 1cup plain flour
  • 1/2 teaspoon bi-carb soda
  • 1/4 teaspoon each: ground ginger, cinnamon & salt
  • Butter for greasing pan

METHOD:
  1. Warm up the BBQ/Oven to 175 degrees Celsius. Grease and paper a square baking dish - I don't know what size the pan is I used as I don't have a ruler at home so I suggest you use whatever you have. Cut up raw pumpkin and boil until soft then mash it into a puree. In a small cup mix together the chia seeds and almond milk set aside.
  2. In a medium bowl mix together the oil, sugar, pumpkin, and vanilla. In another bowl stir together the flour, baking powder, spices, and salt.
  3. Now add the pumpkin mixture and chia/milk to the flour bowl, mix until smooth and all the chia milk clumps are separated. Cut up the ginger and macadamia nuts into bite-sized pieces. Fold in the ginger and nuts. Save some of those to stick on top.
  4. Pour the batter into the baking dish and smooth the surface with the back of a spoon, sprinkle over the extra ginger and nuts. Bake it for 35-45 minutes on the cooling rack of the BBQ or until a skewer comes out clean. Let it cool for 20 minutes.

*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
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Finished product!!
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Note the levels on the BBQ, 3 rungs on low heat created a solid 175 degrees
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Chopped nuts and ginger
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When adding the chia, make sure you stir this completely as the mix should be of jelly like consistency and has a tendency to clump.
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Chewy Caramels - Take Two!

9/2/2016

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So on Sunday I gave my nemesis the chewy caramel another crack! This time I used an Australian recipe with glucose syrup instead of substituting the corn syrup they use in the USA.

The recipe is again from Taste.com.au and I'm bummed I didn't see the notes section till after about substituting the vanilla essence for rum! I don't want to sound like an alcoholic but any excuse to add rum usually tickles my fancy, especially considering how much we have in the house at the moment after the arrival of the little man...

If you make these I hope you enjoy them as much as I do, I'm sucking on one now!!

http://www.taste.com.au/recipes/28568/chewy+caramels

Equipment:
You'll need a candy thermometer which you can buy at Woolies or Coles.... I'm sure you can get them elsewhere like at one of those 'House' stores too...

Ingredients:
1 cup pure cream (I used a little less)
1 cup caster sugar
1 cup glucose syrup
75g butter, roughly chopped
1 tablespoon vanilla extract

Step 1
Line base and sides of a a square cake tin with baking paper.

Step 2
Place cream, sugar and glucose in a medium saucepan make sure that the mixture only takes up about 1/3 of the pan as when it is boiling it bubbles up quite high.
Place on low heat. Stir until sugar has dissolved.
Add butter. Stir until butter has melted.
Increase heat to high. Bring to the boil. Add candy thermometer to the pan.
Boil, without stirring, until mixture reaches 120°C to 122°C on a candy thermometer.
Stir in vanilla, be careful when you add this, hot toffee splashed on me and I squealed.

Step 3
Pour mixture into prepared pan.
Set aside for 30 to 40 minutes to cool.
Remove from pan. Place onto a chopping board. Cut into small squares.
Set aside to cool completely.
Serve or wrap.

Notes: Cutting caramel before it is completely set makes it easier to cut into squares.

To wrap: Wrap each caramel in cellophane or waxed paper.

Variation: Reduce cream to 1/2 cup and add 1/2 cup coconut milk for coconut caramels.
Or, omit vanilla extract. Add 1 tablespoon rum or brandy extract for other flavour variations.
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Snickers and Salted Peanut Slice

16/10/2015

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G'day,

This short blog is about a slice recipe from Taste.com.au which I highly recommend.
http://www.taste.com.au/recipes/41155/snickers+and+salted+peanut+slice

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!!!
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Where have I been?

14/10/2015

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Hiya Readers,
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.
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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!

Xxx T-BBQ
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BBQ'd Cheese and Bacon Cob Loaf (Mini)

25/6/2015

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PictureOur afternoon snack and passionfruit mocktail
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 :)
Enjoy!

Ingredients:

- 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

Method:
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.

Notes:
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.

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Cooked bacon and onion
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Cream cheese with bacon and onion
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All elements combined plus bun
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Fill bun with mixture
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Placement in the BBQ
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Place the cut up bread in the BBQ and open the foil for the last 5 minutes.
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Chocolate Rum Balls

24/5/2015

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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).

Ingredients:
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.

Method:
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 :)
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Darwin Show Planning 2015

14/5/2015

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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!!

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Which one???
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They need a BBQ category!
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Fish and chips at Cullen Bay

13/5/2015

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A few happy snaps from Cullen Bay Beach this arvo! Plus Fosh and chips at La Beach!

Recommend!!

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Homemade Oreo Ice-cream

11/5/2015

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Quick and easy recipe.

Ingredients:

600 ml thickened cream, 300 ml condensed milk and Crushed Oreos to taste.

Method:

Whip cream till airy, add condensed milk, whip again for 3 minutes and stir through Oreos.

Freeze.

Seriously - I did tell you it was quick!! Enjoy with fresh fruit to cut the cream and add the acidity!

Xox

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Savoury Sausage Rolls

4/5/2015

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Ingredients:
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.

Method:
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.
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BBQ Baking Time

1/5/2015

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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.
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BBQ Chocolate Cupcakes with Oreo Buttercream

15/3/2015

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These delicious Cupcakes were made from a Coles Magazine Recipe but in the BBQ. Read on for recipe and BBQ hot tips.
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Makes 20 | Prep 30 minutes (+ cooling time) | Cooking 30 minutes (pending BBQ cautiousness)

Ingredients:
100 grams of dark chocolate melts
1 cup (250 grams) water
125 grams of butter (softened)
1 1/2 (330 grams) cups of caster sugar
3 eggs
1 1/2 cups (225 grams) self raising flour, sifted
1/2 cup (75 grams) plain flour, sifted
1/4 cup (25 grams) cocoa powder, sifted
20 mini Oreo biscuits, for decorating
Oreo Buttercream (Half recipe)
Handful of mini Oreo biscuits
125 grams butter, softened
1 1/2 cups of icing sugar
1 tbsp. milk
80 grams white chocolate, melted, cooled

Notes on Ingredients: I halved the Buttercream recipe because I just didn't think we needed that much sugar and butter in our lives - it was still more that enough to cover all the cupcakes. There was also a recipe for a chocolate sauce to drip over the Buttercream but again I didn't feel the need to make this.

Method:
1. Line up cupcake trays and place patty cases in them (HOT BBQ TIP 1: if using a metal tray leave the corner ones empty and place a little water in the base - this prevents the metal from overheating and burning your cupcakes, see picture). Combine the chocolate and water in a small saucepan over low heat. Cook stirring, for 5 minutes or until chocolate is melted and the mixture is smooth. Set aside to cool. Now's the time to pre-heat the BBQ - about 160 degrees Celsius - see BBQ tip #3.
2. Use an electric mixer to beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Add the chocolate liquid mixture and stir to combine. Add the combined flour and cocoa powder and stir to combine. Divide evenly amount prepared pans. Bake for 20 minutes or until a skewer inserted comes out clean
(HOT BBQ TIP 2: the trays need to be rotated halfway through to ensure the cupcakes cook evenly. HOT BBQ TIP 3: I'm a fan of using the two outside elements and placing the tray in the middle of the BBQ on the grill plate. HOT BBQ TIP 4: If using a flexi-tray  you'll probably need to cook the cupcakes longer - say an extra 8 minutes as the tray doesn't hold as much heat as the metal). Transfer to a wire rack and set aside to cool completely.
3. To make the Oreo Buttercream, place the mini Oreos into a food processed and process till fine crumbs form. Use an electric mixer to beat the butter until very pale. Gradually add the icing sugar, beating well after each addition. Add the milk and beat to combine. Melt the white chocolate on the stove with a couple of drops of water (stir constantly - it burns easily). Add to the mixture and beat to combine. Add the oreo crumbs and beat well till combined.
4. Spoon the Buttercream into a piping bag fitted with a fluted nozzle. Pipe onto each cupcake and top with a mini Oreo to decorate.

Notes on recipe: The magazine says a cupcake is worth about 500 calories - with my little changes I reckon each cupcake is worth more like 350 -400 calories.... still a lot but very tasty!!!

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Homemade Muesli Bars

15/3/2015

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Homemade muesli bars, no BBQ'ing required.

Ingredients:

½ cup rolled oats
½ cup toasted muesli
1 cup shredded coconut
½ cup almond meal
½ cup combined poppy seeds, white & black chia seeds
1 cup sultanas
½ cup goji berries
1/3 cup white chocolate buttons
100 grams butter
1/3 cup honey
¼ cup brown sugar


Step 1: Grease and line a 3cm deep, 16cm x 28cm (base) baking pan with baking paper. Combine oats, muesli, coconut, almond meal, seeds, sultanas, goji berries and white chocolate. Set aside.

Step 2: Cook butter, honey and sugar in a small saucepan over medium heat, stirring, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 10 minutes. Add to dry ingredients. Stir until combined.

Step 3: Spoon mixture into pan. Use a large metal spoon to press down firmly. Place in fridge to setl. Cut into squares. Wrap with baking paper and store in the fridge in a container for up to 7 days.

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BBQ Banana Cinnamon & Chia Scrolls

22/2/2015

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My delicious breakfast!!!!
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One sheet of puff pastry coated in jam (I used fruit and chia jam) banana and cinnamon sugar.
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Add some goji berries
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Roll up the sheet and cut into 12 equal parts place on baking sheet.
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Place in BBQ for 15 minutes at about 200 degrees celcuis.
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When finished place on wire rack and spread some microwaved jam over the top to finish!
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BBQ lasagne

16/2/2015

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Beef and Vegetable Lasagne
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Pre char-grill the vegetables : capsicum, eggplant and zucchini.
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BBQ roast some sweet potato cut into chips until cooked through, use this as the base.
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Layer the eggplant, then zucchini then capsicum (peel off the capsicum skin).
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Fry up some beef with a can of crushed tomatoes and layer over the vegetables. Save a cup full.
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Place a layer of pasta on top, put the rest of the meat sauce on top.
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Pour a cheese sauce over the top and bake. Cheese sauce is milk, butter and cheese melted over slow heat.
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Add extra cheese after baking for 50 minutes.
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BBQ Beef Ribs

5/2/2015

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Dinner on the go tonight!

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Crocodile with Salad

3/12/2014

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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!

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Crocodile... Looks like swordfish yeh?!
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Salad, spinach, tomato, corn, carrot
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Mmm Cyprus Haloumi
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Whole yummy meal
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Extreme Close up!!!
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    Author

    Hi, I’m T.

    A BBQ, fresh food, and sports lover living in the Top End.

    Feel free to contact me via...


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