Chocolate Beetroot Cake with Cardamon Frosting

Chocolate Beetroot Cake with Cardamon Frosting

This recipe can be used to make a cake or muffins. Enjoy.


Ingredients
Butter to grease
1/4 cup cocoa powder
1/4 cup hot water
1 cup brown sugar
2 eggs
2 beetroots, peeled and grated
1/2 cup of milk
1/4 cup vegetable oil
1 tsp vanilla essence
1 1/2 cup self raising flour, sifted

Frosting
1 cup icing sugar
pinch of cardamon
4 1/2 tsp milk

Method
1) Preheat oven to 180 degrees Celsius
2) Grease a cake or muffin tin
3) Place cocoa powder and hot water in a bowl and mix until combined. Add the sugar, eggs, and stir in beetroot.
4) Combine the milk, oil and vanilla in a jug  and add to beetroot mixture. Fold half of the beetroot mixture into the flour. Once combined, fold in remaining beetroot mixture.
5) Spoon into the cake tin or muffin tin.
6) Bake for 55-60 minutes or until a skewer comes out clean. (Bake for 45 -55 minutes for muffins)
8) Allow to cool for 5 minutes then turn out onto a rack to cool.
9) Mix icing sugar, cardamon and milk in a bowl. Spread onto cake or muffins.

Recipe taken from Taste.com.au.

Chickpea Vego Patties

Chickpea Vego Patties

I never neglect the urge to eat a burger, just because I don't eat the meat-filled fast-food chain burgers. Although there are some that provide a vego-ternative, these babies are my home-made style fix. These burgers have a somewhat Indian-Mex twist, using chili, cumin and paprika. Feel free to skip on the spices, or go nuts and double the measurements!

Ingredients
1 large onion, finely diced
1 carrot, grated
1/4 cup of frozen peas
1 tin of chickpeas, drained and rinsed
2 cloves of garlic, crushed
1/3 coriander leaves
1 tsp paprika
1 1/2 tsp ground cumin
1 egg yolk
1 1/3 cup breadcrumbs
1/4 cup oil for cooking

Other ingredients to add to taste:
Chili
Capsicum
Beetroot
Corn
whatever else is lying around in the fridge


Method
1) Combine carrot, peas, chickpeas, garlic, spices, egg yolk, capsicum, and chili. Add 1 cup of the breadcrumbs. Mix with hands to combine.
2) Squash into balls and flatten into patties (about 16). Dip the patties in remaining breadcrumbs. Allow the patties to sit in the fridge for 1 hour.
3) Fry or BBQ until cooked.

Serve with a salad, or have on a burger. Yum.

Mexican Black Beans

Black beans are delicious. They have a naturally smokey flavor, and are so beefy and filling (without any beef). I eat them regularly simply heated from a can. When I want to do something more, this is my go-to recipe. Enjoy.

Ingredients
1 large onion
1/2 tsp olive oil
4 cloves of garlic, crushed
1-2 tsp cumin seeds
1-2 chilies, diced
1 capsicum, diced
1-2 tsp smoked paprika
1/2 tsp ground cumin
1 tsp salt
1/2 - 1 cup chicken stock
1 cup black beans, soaked for 8 hours, or tin of black beans, drained and rinsed
1 bunch coriander, roughly chopped
1 lime, juice
more salt to taste



Method
1) Heat oil to medium temperature. Cook off onion, garlic, cumin seeds and chili, until onion is translucent and cumin seeds are fragrant.
2) Add capsicum and cook until slightly softened.
3) Add the dry spices, salt, chicken stock, beans and 1/2 coriander (leave some leaves for garnish).
4) Reduce heat to a simmer, and cook until beans are tender and spices are combine.
5) Squeeze over the lime juice. Adjust any spices or salt to taste.

Serve as a dip, or use on burritos or tacos.

For more information about black beans, I recommend this post on My Fitness Pal blog: Your Guide to Cooking & Eating Black Beans 

Balsamic Vegetable Salad with Halloumi

Balsamic Vegetable Salad with Halloumi

This recipe is taken from a Taste.com.au recipe: Warm Balsamic Vegetable Salad. It's a great winter salad, and can be cooked on the BBQ or inside on a griddle plate. I added Halloumi to top off the salad, however you can simply leave this out if you are vegan, or alternatively substitute it with vegan cheese.

Ingredients

1 large red onion, in wedges
1 large red capsicum, in thickly sliced into wedges
1 large zucchini, thickly sliced
1 tbsp olive oil
3 medium roma tomatoes, quartered
1/2 cup basil leaves, torn
1 tbsp balsamic vinegar
250g Halloumi

Method

1) Preheat a char grill on medium high heat. Place onion, capsicum, zucchini and oil in bowl and toss to combine.
2) Cook mix in batches on grill for 5-6 minutes or until charred. Transfer to bowl.
3) Cook tomato for 2 minutes each side until char and add to onion mix.
4) Add the Halloumi to the grill. Cook for 3-4 minute both sides. Add to the salad.
5) Add basil and vinegar, as well as salt and pepper to taste. Mix until combined.

Greek Avocado Salad

Greek Avocado Salad

Greek salad is full of flavor, and fast and easy to make. The addition of avocado adds an extra creaminess to the dish. I could live off this, and I do. Enjoy.


Ingredients
2 tomatoes, seeds removed, coarsely chopped
1 avocado, pip and skin removed, coarsely chopped
1 cucumber, sliced diagonally
1/2 red onion, halved then sliced
2 tbsp kalamatta olives
1/2 cube feta cheese, cubed
1 cup lettuce leaves, or baby spinach leaves
2 tbsp oregano
1/2 lemon, juice
1-2 tbsp olive oil
Salt and pepper to taste

Method
1) Combine tomatoes, avocado, cucumber, onion, olives, feta, lettuce/spinach leaves, and oregano in a bowl.
2) Squeeze the lemon juice over salad, drizzle olive oil and crunch salt and pepper to taste.

Mum's Fried Rice

Mum's Fried Rice

You can add pretty much anything to this recipe.

It's delicious with tofu. Simply fry off some hard tofu prior to frying off the eggs, then add it with the eggs to the stir fry during step 4.

Other vegetables that can be added include:
cauliflower,
beans,
grated beetroot,
mushrooms,
celery,
Chinese cabbage,
spring onions,
coriander,
zucchini,
Asian greens such as bok choy, or choy sum,
or any other seasonal vegetable available, or that's lying around in your fridge.



Ingredients
3 eggs
1 large onion, diced
4 cloves garlic, finely diced
1 tsp ginger, grated on micro-plain
1 tsp peanut oil
1 1/2 tsp sesame seed oil
1 carrot, peeled, cut length-ways, and Bias sliced (sliced diagonally)
1 capsicum, diced
1/2 cup of sliced broccoli trees
1/2 cup frozen peas
1-2 cups of cooked rice
soy sauce to taste


Method
1) Beat eggs. Heat half of the peanut oil, with a dash of sesame seed oil, in a wok to a medium-high temperature.  Fry egg to make omelette.
2) Remove from wok, and cut into slices.
3) Fry onion, garlic and ginger in remaining peanut oil and sesame seed oil. Add carrots, capsicum, broccoli and peas. Fry until carrots have slightly softened but still have some crunch.
4) Add omelette pieces, rice and dash of soy sauce, and stir fry until combined.

My Cooking Cheats

Substitution for Self Raising Flour

To every cup of plain flour, add:
-1/2 tsp salt
-1 1/2 tsp baking powder

Basic Batter Recipe
-2 tbsp corn flour
-3 egg whites

Combined flour and egg whites. Dip, then fry.

Basic Crumb Recipe
-Milk
-Flour
-Eggs beaten
-Bread crumbs

Dip in the milk, then in the flour, then in the egg, then in the bread crumb, then fry.

Rice
-2 cups of rice to 2 cups of water (plus some) or just above the finger nail.
-Boil off water
-Turn low as possible and leave for 10 minutes
-Turn off and steam for 10 minutes

Wholemeal Pasta Salad

Wholemeal Pasta Salad

I've always been unsure of using wholemeal pasta. I tried it a long time ago, and did not remember liking it. This week I have decided to give it another go. I put a twist on a Greek salad, and added some Wholemeal Penne Pasta to beef it up a little (without any beef, of course). It turned out lovely, and I wanted to share it. The pasta just tasted like wholemeal bread, slightly grainy, but still beautiful.

Ingredients

2 cups of wholemeal pasta, cooked

2 tomatoes, diced into chunks 

1 red onion, halved and sliced into rings

1/2 cucumber,  sliced in half and sliced

1 red chili, cut in half and sliced

1 green  chili, cut in half and sliced

1/2 cup olives

1/2 cup feta cheese

1/2 cup baby spinach 

1/2 lemon

1 Tbsp olive oil

Salt and pepper

Method

1) Add tomatoes, onion,  cucumber, chilies, olives, feta, and spinach

2) Squeeze over the lemon, drizzle over the olive oil,  and add salt and pepper to taste.

Pasta Sauce - Bean and Chili Pasta Sauce

Ingredients

1 Large onion, diced
5 cloves garlic, diced
2 red chilies, seeds removed to taste, diced
1 tin red kidney beans, drained and rinsed
1/2 cup chicken stock
1 tbs tomato paste
1 tsp raw sugar
1 tin tomatoes
1 bunch parsley
1 bunch basil
1 bunch oregano
1 tsp paprika
Salt and pepper to taste
Pasta or ravioli, cooked to packet instructions
Cheese, Parmesan, grated

Method

1) Fry off onion and garlic in olive oil until the onion is translucent
2) Add chillies and fry off for 3 minutes. Add beans and fry off for another 3 minutes.
3) Add stock, paste, sugar, herbs and spices, and a tin of tomato. Add salt and pepper to taste.
4) Bring to boil. Reduce heat to low simmer and cook for 20 minutes.
5) Serve with pasta or ravioli. Add cheese to taste.

Crusty Garlic and Herb Bread

Ingredients

4 cloves garlic, crushed
1 tsp dried mixed herbs, to taste
2 tbsp butter
2 - 4 crusty bread rolls

Method

1) Add garlic and herbs to garlic in a small mixing bowl and mix combine.
2) Butter rolls, and wrap in foil.
3) Bake in oven for 15 minutes, opening foil after about 10 minutes to toast.

Guacamole

Ingredients

2 avocados, seed and skin removed
1 red onion, finely diced
1 clove garlic, finely diced
1 tomato, seeds removed, finely diced
1/2 of a lime/lemon, juice
2 tbsp sour cream
Salt and pepper
Tortilla chips to serve

Method

1) Mash avocado in a bowl.
2) Add onion, garlic, tomato, lime/lemon juice, sour cream. Add salt and pepper to taste.
3) Mix until combined. Serve with tortilla chips, or use in tacos or burritos.

Pumpkin and Ginger Soup

Ingredients

1 Lrg onion
4 cloves garlic, diced
1 tsp ginger, grated on micro-plain
1/2 pumpkin, diced
1 1/2 L chicken/vegetable stock
1 tbsp soy sauce
Salt and pepper to taste
Sour cream to taste

Crusty Garlic and Herb Breads to serve

Method

1) Fry off on and garlic until onion is translucent.
2) Add ginger and pumpkin. Fry off for 5 minutes.
3) Add stock and soy sauce, and bring to boil. Reduce heat to low simmer. Add salt and pepper to taste.
4) Simmer for 20 minutes until pumpkin is tender. Allow to cool slightly. Using a stick blender, blend until combined to a soup constancy.
5) Serve with a dollop of sour cream and crusty garlic breads.

Potato, Leek and Rosemary Soup

Ingredients

1 lrg onion, diced
2 cloves of garlic, diced
2 sprigs of rosemary
Olive oil
4 - 5 potatoes, diced
2 leeks, green end removed, white end washed and sliced
1 1/2 L chicken/vegetable stock
Salt and pepper to taste
Sour cream or parmasan cheese to taste

Crusty Garlic and Herb Breads to serve

Method

1) Fry off onion, garlic and rosemary in olive oil unt onion is translucent.
2) Add leaks and potatoes and fry off for about 5 minutes.
3) Add stock and bring to boil. Lower temperature to a simmer. Add salt and pepper to taste.
4) Simmer for 20 - 25 minutes until potatoes are tender.
5) Turn off heat and allow to cool slightly. Using a stick blender, blend until combined.
6) Serve with a dollop of sour cream cheese, or sprinkle of parmasan cheese, to taste, with crusty garlic breads.

Carrot, Beetroot and Ginger Juice

Carrot, Beetroot and Ginger Juice 

We own a Nutribullet, and I must say, it is an amazing kitchen appliance.  My kids love it, and I can sneak in the extra vegetables when they're not looking. I use it regularly, and this is my favorite recipe to create. It is inspired by the Two and Five Juice by Boost.  The Two and Five recipe ingredients include freshly squeezed orange, apple, carrot, cucumber, celery, beetroot, spinach, ice, vita booster, and I always ask for ginger! My recipe is slightly altered and I often add or substitute ingredients with whatever is lying around in the fridge. 


Ingredients

2 tbsp grated carrot
2 tbsp grated beetroot
1/2 an apple, diced
1 sugar plumb, seed removed,  diced
1/2 an orange, peeled, diced
1/2 tsp ginger, to taste
1 cup of fresh orange juice

Other fruit and vegetable to add/substitute include:
Celery
Spinach
Cucumber
Grapes
Blueberry
Strawberry
Mandarin
Nectarine
Pineapple

Method

1) Add the fruits and vegetables to the blender/juicer/Nutri-bullet and buzz until combined.

Minestrone Soup

Ingredients

1 lrg onion, diced
4 garlic cloves, diced
Olive oil
1 large carrot, chopped
4 celery stalks and leaves, sliced
1 can of beans, drained and washed
4 potatoes, cubed
2 L of beef or chicken stock
1 tin tomatoes
1 bunch of parsley
Any other herbs (dried oregano, basil ect)
Salt and pepper
Parmesan cheese to taste

Serve with garlic bread
2 tbsp olive oil
1 clove crushed garlic
2 - 4 crusty bread rolls

Method

1) Fry off onion and garlic in olive oil on a medium temperature until onion it translucent.

2) Add carrots, celery stalks and green beans and fry for 5 minutes.
3) Transfer to slow cooker


4) Add stock, tin tomatoes and herbs.
5) Slow cook until until vegetables are tender. Add salt and pepper to taste.


Garlic rolls
7) Combine garlic & olive oil in a bowl. Use basting brush to spread over rolls. Place on a baking tray, and bake in oven fir 10-15 minutes or until toasted
8) Serve soup with Parmesan cheese sprinkled to taste, and garlic breads.

Garlic Soup

Garlic Soup

During flue season, garlic go-to wonder vegetable. They are known to have antibiotic properties, and are packed with antioxidants. This recipe is adapted from the 44-clove garlic soup recipe. I have eliminated the cream, as it is recommended to avoid dairy, if the flue is causing any congestion. This soup is so delicious, and the perfect comfort food during flue season.

Ingredients

2 bulbs of garlic, whole
Olive oil
2 onions, diced
3 Sprigs of thyme
1 bulb of garlic, peeled
2 tbsp butter
1 L chicken or vegetable stock
Salt and pepper to taste

Crusty Garlic and Herb Breads to serve

Method

1) Preheat oven to 175 degrees Celsius
2) Chop the top off two garlic bulbs so garlic cloves are exposed.
3) Place in baking tray, drizzle with olive oil. Cover with foil. Bake in oven for 45 minute.
4) Remove and slightly cool. Squeeze garlic cloves from bulb.
5) Fry off onion, and thyme in butter and excess olive oil from baked garlics.
6) Add roasted garlics and whole garlic cloves, fry off for 5 minutes.
7) Add stock and simmer until whole cloves are tender, for about 20 minutes.
8) Let cool slightly, then using a stick blender, blend into a soup.