Holly’s Love Cookies: Chewy Chocolate Chip Cookies

 200g cold unsalted butter, chopped

1 cup brown sugar

3/4 white sugar

1 tsp vanilla extract

2 tbs milk

1 egg

2 cups plain flour

1/4 tsp baking powder

1/4 tsp bicarbonate soda

1/4 tsp salt

300g dark chocolate, chopped

Methods

Heat oven to 180*

Place butter and sugars in bowl of electric mixer and beat on low speed. Increase speed to medium and beat for 8 minutes until pale and creamy.

Add vanilla, milk and egg and beat for 2 min or until light and fluffy

Sift in flour, baking powder, bicarbonate, salt and beat until combined

Add chocolate and stir until combined

Roll heaped tablespoons of the mixeture into balls and pale on lightly greased baking tray lined with non stick baking paper.

Bake for 12-14 minutes or until golden brown.

Allow to cool on trays for 5 min

Leave 2-4 cm between each cookies to allow for spreading

Can put in fridge first. Cookies will be golden around edges with even colouring on base when they’re ready

Silverbeet and Feta Gozleme

Ingredients

• 1 tbsp olive oil, plus extra for brushing
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 180 g (6 oz) finely shredded silverbeet (Swiss chard)
• 200 g (7 oz) feta cheese, crumbled
• 50 g (1¾ oz/½ cup) coarsely grated cheddar cheese
• ¼ tsp sweet paprika
• 4 large Greek pitta breads, about 26 cm (10½ inches) across
• lemon wedges, to serve

Instructions

Combine the olive oil, onion, garlic, silverbeet, feta, cheddar and paprika in a bowl, mixing well.

Spread half the mixture over one pitta bread and top with another. Repeat with the remaining pitta breads and filling to make a second gözleme.

Preheat the barbecue hotplate to medium–high. Brush both sides of one gözleme with olive oil. Cook the first gözleme for 3–4 minutes on each side, or until crisp and golden, using a metal spatula to compress it. Cut into wedges and serve immediately, with lots of lemon wedges for squeezing over.

Brush both sides of the second gözleme with olive oil and cook it in the same way, while your guests eat the first.

Creamy white bean and Kale soup

• 1 generous tablespoon olive oil*
• ▢ 1 large sweet onion (or yellow onion or leek), diced
• ▢ 3 sticks of celery, diced
• ▢ 3 medium carrots, diced
• ▢ 6 garlic cloves, chopped finely
• ▢ ½ teaspoon crushed red pepper flakes
• ▢ 3 ½ cups (840 mL) low-sodium vegetable broth**
• ▢ 1 teaspoon kosher salt + more to taste
• ▢ Freshly cracked black pepper to taste
• ▢ Bouquet garni: 2 bay leaves + 1 large sprig of sage + 1 large or 2 small sprigs rosemary, tied tightly together with kitchen twine***
• ▢ 1 medium Yukon gold potato (about 6 ounces or 170g), peeled and finely diced
• ▢ 2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (or 3 1/2 cups cooked cannellini beans) 
• ▢ 1 (14 ounce/400g) can artichoke hearts, drained and chopped finely (optional)
• ▢ 1 small head of lacinato kale,center rib removed and shredded (about 1 small bunch) 
• ▢ Good-quality extra virgin olive oil(for finishing)

Gremolata

• ▢ 1 loosely packed cup (12g) Italian flat-leaf parsley leaves
• ▢ ½ loosely packed cup (8g) fresh basil leaves
• ▢ 2 large garlic cloves, left whole and peeled
• ▢ 2 medium lemons (I prefer organic since we're using the peel)
• ▢ Coarse or flaky sea salt

INSTRUCTIONS

• Heat the oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the onion, celery, and carrots, along with a pinch or two of salt. Cook until the vegetables are softened and starting to just turn brown, 6-9 minutes.






Add the garlic and red pepper flakes, and cook another 1-2 minutes until very fragrant.
• Pour in the vegetable broth and deglaze the pot, stirring up any browned bits on the bottom of the pot. Add the 1 teaspoon kosher salt, black pepper to taste, bouquet garni, potatoes, cannellini beans, and artichokes (if using). Stir well.
• Bring the soup to a boil. Then reduce heat, cover the pot, and simmer the soup for 15 minutes, or until the potatoes are tender.
• While the soup is simmering, make the Gremolata. 

  Finely chop the parsley and basil. Using a microplane, grate the garlic directly over the parsley and basil. Then zest the lemons on top of this mixture, taking care to not zest the white pith underneath the skin. 

  Mix the garlic and lemon zest into the herbs and chop the herbs until they’re finely minced. Sprinkle with a bit of the coarse or flaky sea salt.
• Transfer half of the soup to a stand blender and blend until thick and smooth. Then return this pureed soup back to the pot and stir to incorporate. 

  One-pot option: use an immersion blender throughout half of the soup, but be sure to not blend it all – you want to retain some texture.
• Add the kale to the soup and simmer for 3-5 minutes, or until the kale is tender but still bright green. Taste for seasonings, adding more salt as needed. When the soup is done, remove the bouquet garni.
• Serve the soup in bowls and sprinkle a generous amount of the Gremolata over each bowl and a drizzle of the extra virgin olive oil.

  If storing leftovers, add the gremolata to a jar, drizzle some olive oil in there, and refrigerate. Spoon this over leftover soup. 

NOTES

* You may need to use a bit more oil if you’re not using a nonstick pan. 

** Use 3 1/2 cups of broth (840 mL) if you want the soup to be very thicker; use 4 cups (960 mL) of broth for a slightly thinner but still chunky texture.

*** Don’t have kitchen twine? You can do the following: 

(1) Just add the herb sprigs into the pot and use tongs to remove them after cooking; or (2) MacGyver it: tie the herbs using a leftover scallion or the string from a tea bag; or(3) Chop the herbs (not the bay leaves) and sauté them when you add the garlic.
https://rainbowplantlife.com/creamy-white-bean-soup-with-kale-and-gremolata/

Christmas Eton Mess Wreath

 250g raspberries

1 tbsp icing sugar

300g white chocolate melts

200g coconut macaroons, quartered

12 french macaron

250g small strawberries

200g cherries

1 pomegranate, halved and broken into pieces

25g mini plain meringues

3/4 cup thickened cream, whipped to serve

Place 75g rasperries in airtight container and freeze for 2 hours. Then make into coulis.

Melt chocolate and then drop spoonfuls on tray to make a ring. Allow to set

Assemble

Mixed Peas with Mint and Almonds

 150g snow peas, trimmed

150 sugar snap peas, trimmed

125g snow pea sprouts

150 young peas tendrils

1 cup mint leaves

1/2 cup slivered almonds, toasted

Mustard and Cider dressing

2tbs olive oil

1 tbsp cider vinegar

2tsp wholegrain mustard

Method

Cook snow/sugar snap peas in saucepan boiling water for 2 min, then drain. Rinse under cold running water, drain.

Make dressing.

Add salad and dressing

Pear and Blue Cheese Salad with Mustard Dressing

 6 small witlof leaves (or spinach leaves)

350g watercress, trimmed

2 small pears, halved, cored sliced thinly

1 cup coarsely chopped roasted walnuts

100g creamy blue cheese

Mustard Dressing

2tsp olive oil

1tbsp red wine vinegar

1tsp dijon mustard

1tsp light brown sugar

Make dressing

Combine ingredients and crumble blue cheese on top

Roast Beef with Tuna Aioli

1/4 cup olive oil

800g piece centre-cut beef eye fillet

1 small baguette, slice thinly

1/2 cup aioli

95g can tuna in oil, drained

5 drained anchovy fillets

1tbs lemon juice

2 cloves garlic, sliced thinly

2tsp drained bay capers

1/2 cup chopped parsley leaves

Method

Preheat oven to 180

Brown beef in frypan. Season

Roast beef in over for 30 min for medium.  Cool on plate

Bake bread slices (oiled) on oven tray for 10 min/ until golden and crisp

Blend aoili, tuna, anchovies and juice until smooth. Season

Heat oil in frying pan and cook garlic slices till golden. remove with spoon and drain on paper towel

Thinly slice beef, and top with aoli, garlic, capers and parsley

Serve with bread

Double Chocolate Chip Cookies

Ingredients

What you need
125g butter, softened
½ cup brown sugar
⅓ cup caster sugar
1 egg
1 teaspoon vanilla
1½ cups self raising flour
½ cup CADBURY Bournville Cocoa
¾ cup CADBURY Baking Dark Chocolate Chips

Everyone loves a chocolate chip cookie. Why not make 2 batches, they are sure to go quickly!

Method

1. CREAM together butter and sugars until light and fluffy. Whisk in egg and vanilla. Stir in flour and Cocoa then fold through Chocolate Chips.
2. PLACE teaspoonsful on greased baking trays. Bake in a moderately slow oven 160°C for 10-15 minutes or until cooked. Cool on a wire rack.

Museli Slice- Amy's Biblestudy treat

 125g butter

100g golden syrup

100g rolled oats

90g sultanas

75g cranberries

90g apricots

40g currants

80g self raising flour

95g brown sugar

80g choc chips (optional)

💓💓

Preheat oven to 180

Melt butter and syrup in microwave

Add all ingredients (except choc chips)

Then fold in choc chips

Spread in slice pan and cook for 25 min

Slow Cooker Chilli

2 tbs oil

1 large brown onion, finely diced

3 garlic cloves, crushed

2 carrots, diced

1 red capsicum, deserted, diced

2 tbs tomato paste

1 1/2 tsp chilli powder 

2 tsp ground cumin

2 tbs smoked paprika

1 tsp dried oregano

1 dried bay leaf

2 x 420g cans black beans, rinsed, drained

420g can chickpeas, rinsed, drained

420g diced tomatoes

1 cup vegetable stock

1/2 lime, juiced

Sour cream, slices avocado, grated cheese, coriander

Packet corn chips 

Heat oil and fry oil till soft. Add garlic, carrot and capsicum and cook till capsicum softened.

Add tomato paste, spices, then cook till fragrant.

Add to slow cooker (or you can keep it in pot on stove)

Add bay leave, beans, chickpeas, tomatoes and stock. Cover lid and cook on high for 4 hours.

Stir in lime juice.

Serve

Warning: may heat up the car with added gas

Chorizo and kidney bean burritos/taco mix

INGREDIENTS

• 2 tbsp sunflower oil
• 3 fresh chorizo, coarsely chopped
• 2 Spanish onions, finely chopped
• 3 cloves of garlic, finely chopped
• 1 tbsp ground cumin
• 2 tsp each of ground coriander and dried oregano
• ¼ tsp ground chilli, or to taste
• 2 400gm cans kidney beans, drained
• 2 400gm cans chopped tomatoes
• 12 flour tortillas, warmed
• To serve: sliced avocados, coriander sprigs, lime wedges, preserved jalapeños, sour cream and tomato salsa

METHOD

• 
  
  Heat oil in a large heavy-based saucepan, add chorizo, onion, garlic, spices and herbs and sauté over medium-high heat until onion starts to soften (2-3 minutes). Add beans and tomatoes, stir to combine and simmer until sauce is thick (15-20 minutes), season to taste with sea salt and freshly ground black pepper.
  
  This recipe was originally from Gourmet Traveller. 
  
  

Buttermilk Fried Chicken Tenders

Servings: 4

Total Time: 40 Minutes

INGREDIENTS

FOR THE MARINADE

• 1 kg chicken tenderloins
• 1 cup buttermilk
• 1-1/2 teaspoons salt

• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

FOR THE BREADING

• 1-1/2 cups all purpose flour
• 1-1/2 teaspoons baking powder
• 1 heaping teaspoon salt
• 3/4 teaspoon black pepper

• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika
• 3 tablespoons buttermilk

FOR COOKING

• 3-4 cups vegetable oil, for cooking

INSTRUCTIONS

1. Put the chicken in with the marinade in a large sealable container and refrigerate for at least 4 hours or up to 24 hours.
2. To make the breading: 
3. In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika, then add the 3 Tbs buttermilk and stir with a fork until the mixture is evenly clumpy.
4. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) 
5. To fry the chicken: 
6. Line a baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) 
7. Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. 
8. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.

By Jennifer Segal
From https://www.onceuponachef.com/recipes/buttermilk-fried-chicken-tenders-2.html

Sweet and Sour Pork

Sweet and sour pork

Ingredients
1 Egg yolk
1 1/2 tbs Cornflour
1 Pinch of salt
1 tbs Milk
225g lean pork, cubed
2 tbs Sunflower oil

Sauce
1 Red onion, chopped small pieces
1/2 small red capsicum, chopped small pieces
1/2 small yellow capsicum, chopped small pieces
1tbs sunflower oil
1/4 tsp grated ginger
110ml chicken stock
1tbs soy sauce
1/2 tbs brown sugar
1 tbs Balsamic vinegar
1 tsp tomato purée
227g tin pineapple chunks
1 tbs cornflour mixed with 1 tbs cold water

Method

1. Heat oil in wok and stir fry onion and capsicum for 4 minutes or until they begin to soften
2. Add ginger and cook for 1 minute, then add stock, soy sauce, sugar, vinegar, tomato purée and tinned Pineapple with juice
3. Bring to boil and simmer for 1 minute, then add cornflour/water mixture and simmer for 2-3 minutes, stirring until thickened. Keep sauce warm over low heat whilst cook pork.
4. Whisk egg yolk, cornflour, salt and milk.  Add pork and mix until covered.
5. Heat oil and fry pork over medium heat for 3-4 minutes until golden on outside and cooked through. Cook in batches so pan not overcrowded.
6. Mix cooked Pork with sauce and serve with spring onion curls.

Creamy Pumpkin Risotto

• 
  
  1 kilogram butternut pumpkin, peeled, cut into 2cm pieces
• 1/4 cup (60 millilitres) extra virgin olive oil
• 1/4 teaspoon dried chilli flakes
• 1.5 litre chicken or vegetable stock
• 50 gram butter
• 2 medium onions, finely chopped
• 2 clove garlic, finely chopped
• 2 cup (400 grams) arborio rice
• 1/2 cup (125 millilitres) dry white wine
• 1/4 cup fresh sage leaves
• 1/4 cup (60 grams) mascarpone or sour cream
• 1/2 cup (40 grams) grated parmesan cheese
• 2 tablespoon pine nuts, toasted
• Blue Cheese

• Preheat the oven to 200°C/180°C fan-forced. Combine the pumpkin and 2 tablespoons of the oil in a large baking paper-lined oven tray. Season with salt; roast about 25 minutes or until tender and browned lightly. Sprinkle with chilli. Reserve 1/4 of the pumpkin; cover to keep warm.
• 2
  Meanwhile, bring stock to a gentle simmer in a medium saucepan. Melt butter in a large heavy-based pan; add onion, cook, stirring, until soft but not coloured. Add garlic and rice, stir to coat well with onion mixture; cook, stirring 1 minute. Add wine, simmer, uncovered, until liquid has evaporated.
• 3
  Add 1/2 cup of hot stock to rice mixture; cook, stirring over a medium heat, until the liquid is absorbed. Continue adding stock, 1/2 cup at a time, stirring between each addition, until half the stock has been added. Stir in the pumpkin, then continue adding stock, 1/2 cup at a time, stirring between each addition, until all the liquid has been absorbed (this step should take about 20 minutes).
• 4
  Heat remaining oil in a small frying pan over a high heat; add sage leaves, fry for about 20 seconds or until crisp. Remove with a slotted spoon and drain on absorbent paper. Remove risotto from heat; stir in the mascarpone or sour cream and parmesan. Season. Serve topped with reserved pumpkin, pine nuts and crisp sage leaves. Add a thin slice of Blue cheese
  
  https://www.womensweeklyfood.com.au/recipes/creamy-pumpkin-risotto-15835
  
  
  
  

Lamb, Chorizo, Roast Vegies and Goats cheese salad

2 red onions, cut into wedges

3 cloves garlic

2 large sweet potatoes, roughly chopped

2 chorizo sausages, cut into rounds

1 tbs olive oil

799g lamb backstroke

S&p

100g goats cheese, in chunks

2 lemons, juiced 

1/4 cup parsley leaves

Heat oven to 180

In oven dish, add onion, garlic, sweet potato and chorizo with oil and seasoning

Bake in oven for 25 min

Season lamb. Fry for 2 min each side. Place in oven for 2 min. Take out of oven and cover with foil. Rest for 3 min.

Put all ingredients in a bowl. Carve lamb and add onto.

Drizzle with link. Juice, goats cheese and parsley 

Mushrooms on Toast

1 tbs butter

1 tbs olive oil 

2 cloves garlic, finely chopped

400g  mushrooms, chopped

(Swiss, button, field and oyster)

1 tsp chopped thyme

3/4 creme fraiche

2 tbs chopped chives

Salt and pepper

Sourdough, toasted

Heat butter and oil in pan

Add mushrooms (except oyster ones) and cook for 5 mushrooms. Add thyme

Stir in creme fraiche and chives (plus oyster mushrooms).

Season

Perfect breakfast for Tassie

Hot Smoked Salmon with Potato Salad

Ingredients

3 tbs horseradish

1 cup cream

3 tbs chopped parsley 

1 tbs vinegar

350g cooked new potatoes, cut into bite sized pieces

2 handfuls rocket leaves

350g hot smoked salmon

Salt,to taste

Steps

Combine horseradish, cream, parsley and vinegar and mix until combined.

Place cooked potato and stir through mixture. Add rocket leaves and flaked salmon.

Season with salt

Goood Chicken and Risoni

Serves 4, prep 10, cooking 55mi

1 1/2 tbs oil

8 (1.2kg) chicken drumsticks

1 leek, trimmed, sliced

200g button mushrooms

6 large fresh sage leaves

305g (1 1/2 cups) dried risoni

750ml (3 cups) chicken stock

300ml ctn cream

1 cup frozen peas

Finely grated parmesan, shredded lemon zest, fried sage leaves

Preheat oven to 200*.

Place large baking dish in oven for 5 min or until hot

Remove dish from oven. Drizzle 3tsp oil over base of dish. Add chicken, leek, mushroom and sage. Season and drizzle with remaining 3tsp oil. Bake for 20 min or until chicken golden.

Use tongs to turn drumsticks. Sprinkle risoni into gaps between drumsticks. Pour over stick and cream.

Bake for further 30 min or until chicken is golden and cooked through and liquid is almost absorbed.

Transfer drumsticks to large plate and cover with foil and keep warm.

Add peas to risoni and stir well to combine. Set aside for 5 min or until peas heated.

Return chicken to dish.

Sprinkle with parmasen, lemon zest and fried leaves.

Virginia’s Christmas Nut salad

NUT SALAD

Ingredients

1 c brown rice

250g cashews

250g pine nuts

250g sunflower seeds

1 capsicum (red, green, yellow or equivalent combination of all 3) 

6 shallots, finely chopped

2-3 cloves garlic, crushed

6T parsley, finely chopped

6T teriyaki sauce

½ c olive oil

Method

1. Grill nuts separately, one variety at a time, until golden brown.  Watch carefully.  Cool and place in a container.

2.  Finely dice capsicum, shallots, garlic and parsley.  Place these ingredients in a separate container.

3.  Cook brown rice for 30 minutes.  Drain rice and allow to cool.  When cool, rice can be mixed with ingredients in Step 2 (above).

4.  Just before serving, mix all ingredients together, add teriyaki sauce & olive oil and serve in a salad bowl.

Friands

½ cup plain flour

1½ cups icing sugar, sifted

1 cup ground almonds

6 egg whites, about ¾ cup

190 g Noisette Butter, melted and cooled a little (see method for how to make Noisette Butter)

40 raspberries or blueberries , fresh or frozen

Preheat oven to 180°C and grease mini-muffin tins or moulds with a little of the butter. In a large bowl, combine flour, sugar and ground almonds. In a separate bowl, whisk egg whites to a loose froth, then combine with butter. Make a well in flour mixture and pour in butter mixture. Mix gently, taking care not to overmix.

Spoon mixture into tins until each is two-thirds full. Press 4 raspberries into each friand. Bake for 20–25 minutes until friands feel a little springy and a fine skewer inserted comes out clean. Cool in tins on a wire rack for a few minutes before turning out. Set friands right-side up and allow to cool. Enjoy with tea or coffee.

Noisette Butter
Melt and simmer butter in a saucepan. Cook the butter until it is golden brown and begins to smell nutty. The milk solids will appear as golden specks at the bottom of the saucepan. Stop the cooking quickly by putting the pan into a basin of cold water.

https://www.stephaniealexander.com.au/what-to-cook/recipes/stephanie-alexander-friands-recipe/