• 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

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.

• Serve with rice.
• Recipe adapted from Vij’s At Home by the Muffin Myth.

• 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**

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.

• 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****

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

• 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

1. Soak the Borlotti beans as per packet instructions.

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.

• 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

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.

• ​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)

• ​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.

• 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

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.

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!!

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

Recommend!!

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

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!!!

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.

Dinner on the go tonight!