tag:blogger.com,1999:blog-86567501321753232712024-02-06T18:10:14.179-08:00Inspired FoodieInspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-8656750132175323271.post-56450958117422385462012-04-18T02:17:00.002-07:002012-04-18T02:17:52.052-07:00Savoury Pinwheel Scones<div class="post-body entry-content" id="post-body-2674117973531222811" itemprop="articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; position: relative; width: 570px;"><div>I went to a cooking demonstration last night where Natalie Oldfield made these scones. They we so good I just had to make them the next day! The recipe is from her new cookbook Dulcie May Kitchen Everday, you can buy the book online <a href="http://www.dulciemaykitchen.com/item_dulcie-may-kitchen-everyday_11942" style="color: #888888; text-decoration: none;">here</a>!<div><br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOagG6OY01aD31CbAup82tKRZJ-dnJ2D4EiNk1o_iYtoMqxHnGLQWhQfvXldm9EmraoyrhFoQhtHXdHAz8e6EpoBGCGRY1OIDy-2x54Tj0PCnuIEh5thu9nhQOHdZsXlbf_tZbgYK4DOuO/s1600/DSC_0191-005.JPG" style="color: #888888; text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5732663739606571554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOagG6OY01aD31CbAup82tKRZJ-dnJ2D4EiNk1o_iYtoMqxHnGLQWhQfvXldm9EmraoyrhFoQhtHXdHAz8e6EpoBGCGRY1OIDy-2x54Tj0PCnuIEh5thu9nhQOHdZsXlbf_tZbgYK4DOuO/s320/DSC_0191-005.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-image: initial; border-left-color: rgb(238, 238, 238); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(238, 238, 238); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; cursor: pointer; display: block; height: 320px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative; text-align: center; width: 258px;" /></a><div><b><br />
</b></div><div><b>Savoury Pinwheel Scones</b></div><div><div>Makes 10</div><div>Time to make: 20 minutes</div></div><div><br />
</div><div>3C self raising flour, sifted</div><div>1/2 tsp salt</div><div>50g butter</div><div>1/2 C parmesan, grated</div><div>1 1/2 C milk</div><div>1 red onion, diced and fried</div><div>100g feta</div><div>1 tbsp parsley, chopped</div><div><br />
</div><div>Preheat oven to 120 degrees celcius. And line a baking tray with non-stick paper</div><div><br />
</div><div>Sift flour and salt together in a large bowl. Rub the butter into the flour to make it like breadcrumbs.</div><div><br />
</div><div>Add the parmesan and milk to make a firm, moist dough. Only mixing until it just comes together.</div><div><br />
</div><div>Turn onto a floured board and roll into a 25cm x 25cm square. Sprinkle over the parsley, feta and onion. Roll up to form a log and cut into 10 rounds.</div><div><br />
</div><div>Bake for 10-12 minutes.</div><div><br />
</div><div>Serve with a good lashing of butter! Seriously, worth the PP of which I haven't counted. My bad!</div></div>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-91517638916565589142012-04-13T01:39:00.002-07:002012-04-13T01:39:53.855-07:00Roasted Tomato Soup with Basil Sour Cream<div class="post-body entry-content" id="post-body-8397215708045282673" itemprop="articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; position: relative; width: 570px;"><div><span style="font-family: arial; font-size: 16px;">This is delicious. We had this for lunch at cooking school today made by some advanced students and I just had to go home and make it!</span></div><div><span style="font-family: arial; font-size: 16px;"><br />
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</b></div><div><b>Roasted Tomato Soup with Basil Sour Cream</b></div><div>Serves 2</div><div><br />
</div><div>1kg of vine ripen tomatoes, halved</div><div>1 Onion, peeled and halved</div><div>2 whole cloves of garlic, skin removed</div><div>1/4C of cream (I used light evaporated milk to keep it healthy)</div><div>A pinch of both: dried oregano and thyme</div><div>2 Tbsp Extra Virgin Olive Oil</div><div>Salt and Pepper to taste</div><div><br />
</div><div>In a baking dish/ pan (just something with sides), place the halved tomatoes, and onion (cut side up) in the dish and roast for 40 minutes at 180 degrees celcius, fan bake. Once the 40 minutes is up, place the garlic in the dish also and put back into the oven for 10 minutes.</div><div><br />
</div><div>Once the tomatoes have cooked down, transfer all of the veges plus any juices in the pan into a pot, add the herbs and salt then blend with a stick blender. Remove any skins that may have blackened (if this has happened your oven may of been too hot, as all ovens are different!) Once blended, push through a strainer to remove seeds.</div><div><br />
</div><div>Bring the now soup to a gentle simmer and add the cream in at the last minute. Mix 2 tbsp of sour cream with 1 tbsp of chopped basil and place a small dollop in the middle of the soup. Serve with hot crusty bread. Enjoy!</div></div>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-62615570092270895272012-02-15T20:52:00.000-08:002012-02-15T23:47:49.526-08:00Meatballs<span style="font-family: Arial, Helvetica, sans-serif;">These meatballs are so delish! And this was the first time a had tried wholemeal pasta and I was pleasantly surprised, so good!</span><br />
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</div><span style="font-family: Arial, Helvetica, sans-serif;"><b>Meatballs</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Propoints: 2pp per meatball</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Makes 18</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Total Propoints: 30</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Serves: 6</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">500g premium beef mince</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 onion, finely diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2C breadcrumbs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Worcestershire sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp tomato sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp soy sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp of garlic, crushed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp dried oregano</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1C grated carrot</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix all ingredients in a large bowl, combining well.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Roll into 18 balls, and brown in a frypan on medium heat. Once the outsides of the meatballs have browned place on a baking sheet and bake at 180 degrees celcius for about 10-15 minutes until cooked through and the carrot is soft.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serve with wholemeal pasta and a tomato pasta sauce. (For the sauce I used a tin of tomato puree, 1 tbsp olive oil, 1 tsp garlic, 1 tsp mixed herbs, 1/2 tsp salt, 1/2 tsp sugar and heated through)- PP not included.</span>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-80195969111842680082012-02-15T20:36:00.000-08:002012-02-15T20:36:57.705-08:00Five Seed Bread<span style="font-family: Arial, Helvetica, sans-serif;">This is just delicious. Nothing tastes better than freshly baked hot bread with lashings of butter. Yesterday I went to a nutrition seminar at Natures Nutrition and the lady had made this bread, it was so yum I just had to make it. I have made a slight change and the recipe calls for half wholemeal flour and half white, I did not have any wholemeal flour at home so I used all white.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7CdArOyLlQI1_xX9WOgLbEWPsyvl8Rn9G4ZhNCObNzlsrNOaoiftSlPk9JUL5DCUHnj95DXwJ3sca0fXiP6EP_lm4pAKbH86eHrMmIka2tdi0OLKxm6_VlZVTAAC8YCgBl0PsSTLRho6/s1600/DSC_0054-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7CdArOyLlQI1_xX9WOgLbEWPsyvl8Rn9G4ZhNCObNzlsrNOaoiftSlPk9JUL5DCUHnj95DXwJ3sca0fXiP6EP_lm4pAKbH86eHrMmIka2tdi0OLKxm6_VlZVTAAC8YCgBl0PsSTLRho6/s320/DSC_0054-001.JPG" width="213" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Five Seed Bread</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3 C high grade flour (either all white or half white, half wholemeal)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 C of each sunflower, pumpkin, poppy and sesame seeds</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp linseed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tsp yeast</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp sugar</span> <br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 C warm water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp olive oil</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If using a bread machine, carefully measure all of the ingredients in the order on the list into the maker. Set to the normal bake cycle.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If doing by hand:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Measure the yeast, warm water and sugar into a medium bowl cover and set aside for 15 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Sift the flours in another bowl and add the seeds and salt.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the yeast mixture to the flour mixture and kneed for 10 minutes adding extra flour if needed until the dough springs back when gently pressed.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Gently coat the ball of dough in the oil and turn into a large, clean bowl. Cover and leave to rise for half an hour.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the dough into a loaf pan and leave to rise for another hour.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Once the dough has risen nicely bake at 200 degrees Celsius for 25-35 minutes or until the bread has browned and when tapped sounds hollow.</span><br />
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</span>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-67292950756064487302012-02-02T16:50:00.000-08:002012-02-02T16:52:02.856-08:00Crispy Noodle & Almond Cabbage Salad<span style="font-family: Arial, Helvetica, sans-serif;">This would be an amazing side salad for a bbq! Or any dinner really, its delish. The recipe below which serves one would be great for a light lunch.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Crispy Noodle & Almond Cabbage Salad</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">ProPoints: 5</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Serves: 1</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp of dressing (recipe below)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 C of cabbage, finely sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 of a spring onion, finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">10g crispy noodles (I used the Highmark brand)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">20g roasted almonds, roughly chopped</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Toss all of the ingredients in a bowl making sure all of the dressing has coated the cabbage well, season with a pinch of salt to taste which will balance sweetness of the dressing. Serve immediately. YUM!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Cabbage Salad Dressing</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Propoints: 17 for the entire recipe</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">For 1 tbsp: 1PP</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">For 2 tbsp: 3PP</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 C caster sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 C white wine vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp soy sauce (1tbsp if you would like a stronger flavour coming through)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp olive oil</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a small saucepan, gently heat through all of the ingredients on a low heat until the sugar has dissolved. Remove from heat and once the dressing has cooled it is ready to use.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Done! If you would like to make this for 8 people, you can use 1/2 a cabbage, 3/4 C of almonds, 3 spring onions and 3/4 packet of crispy noodles with half of the dressing (or less depending on personal preference) following the above instructions, (PP will vary depending on serves)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">:)</span><br />
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</span>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-41684046349267715172012-01-07T23:35:00.000-08:002012-01-07T23:58:21.072-08:00Santa!<span style="font-family: Arial, Helvetica, sans-serif;">Hahahahaha, i'm new to this food photography and I just asked my Grandma if the photo of the chocolate cake (the photo in post below) would make her want to eat it. Without knowing I took the photo, she said no straight away because it has a flower on it and she doesn't eat flowers. That's such a good point! Why the hell did I put a flower on it hahaha. Oh well, still learning.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Note to self: Don't put flowers on cakes. I thought it looked nice, but thinking about it now, it looks silly. Lesson learnt.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Decorated Christmas cakes:</span><br />
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</div><span style="font-family: Arial, Helvetica, sans-serif;">Here is my first attempt at cake decorating! I was kinda proud cause I have never made anything like this before.</span>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-13433388987708105822012-01-07T21:39:00.000-08:002012-01-08T02:45:25.293-08:00The BEST Chocolate Cake<span style="font-family: Arial, Helvetica, sans-serif;">SO. 2012, aye? Where did 2011 go! I love the start of the year, it is always so refreshing.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Its kind of crazy how much my life in changing for 2012. This will be my 20th year alive (OMG!!!), I've said later skaters to my boyfriend (of nearly two years, for a teenager that's ageeees), I'm going to culinary school (lots of learning so you can't judge my skills just yet!), I am starting badminton again (which I haven't played in three years, stoked), I'm doing a gazillion cake decorating classes and I'm loving life!</span><br />
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</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Anyways. This cake. It is the easiest cake of my life, and yours. It is the most fluffiest hunk of goodness like you wouldn't believe therefore I suggest you try it, and once you do, I can nearly guarantee this will be your new staple FAV choc cake recipe.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Chocolate Cake</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Serves: 12-16</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Prep Time: 5 minutes (like no jokes, that's it!)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cook Time: 1 hour ( two smaller cakes, less)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Recipe from: Annabel Langbein (legend!)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3 C self-raising flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 C sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp vanilla extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 C cocoa powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp baking soda, sifted</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200g butter, softened and cubed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 C milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 large eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 C boiling hot coffee</span><br />
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</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Heat oven to 160 degrees Celsius. Grease the sides and line the base of a 30cm round cake tin or two 20cm tins with baking paper.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place all ingredients in food processor or bowl and blitz until the ingredients are combined and butter is fully incorporated.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour mixture into tins and bake for 1 hour or until skewer comes out clean. Cool in the tin. Done!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ice with your fav chocolate icing or ganache and you are good to go. </span><br />
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</div>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-75623158189099262202011-11-08T15:14:00.000-08:002011-11-08T15:14:29.080-08:00Chicken & Spinach Lasagne<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I've never made chicken lasagne, or eaten it which is quite surprising; so I thought I would make one for dinner. I didn't follow a recipe, I just put in what I thought might taste nice. I didn't have lasagne sheets so I just layered a spiral one. I wasn't planning on putting evaporated milk in the chicken mixture but I'm so glad that I did, so creamy and delish!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Chicken Lasagne</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serves 6</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">400g pasta (or normally I would use 10 lasagne sheets)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 medium chicken breasts, diced (I poached mine)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp olive oil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">400g tin chopped tomatoes</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large onion, finely diced</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">10 button mushrooms, diced</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 C light evaporated milk</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 C fresh spinach leaves</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cheese sauce:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp margarine or butter</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 C milk</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp mustard</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">salt & pepper</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 C cheese</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 180 degrees Celsius on fan bake. Heat a medium frypan with the oil and sweat down the onions with the garlic half way then add the mushrooms and cook.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Then to the frypan add the chopped tomatoes, cooked chicken and evaporated milk and simmer for a few minutes. Season to taste.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To make the cheese sauce, melt the butter in a small saucepan then add the flour to make a roux. Slowly stir in small portions of the milk with a whisk to remove any lumps and to get a thick sauce, add the mustard and season. Then remove off the heat and add 1/4 C of the cheese which will melt into the sauce.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a medium/ large oven dish spread half of the chicken mixture in the dish then cover with the half of the fresh spinach and top with a layer of pasta sheets, then repeat until all of the chicken mixture is used. Top with the cheese sauce and sprinkle with the remaining cheese. Cover with tin foil and bake for 40 minutes or until the pasta sheets have cooked. Remove the tin foil and brown the top for about 10 minutes.</span>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-22581246046412553392011-11-06T22:09:00.000-08:002011-11-06T22:09:04.065-08:00Potato Topped Meatloaf & BBQ Glaze<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mmmmmmmmmmm. These are delicious. The meatloaf is moist and flavoursome, the bbq glaze adds a nice flavour combination with the beef mince and also means you don't need any extra sauces to dip it in because it's just so nice the way it is! Sorry for the poor photo, I only took like two and I was rushing because I wanted to eat it! I don't know where I got this recipe from, I just kind of chucked anything I wanted in it.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I ♥ Potato Ricers. They. Are. Amazing.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Potato Topped Meatloaf & BBQ Glaze</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Makes 6 texas muffin tin size meatloafs or meatloaves?? haha</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Meatloaf:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">500g premium mince</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large onion, finely diced</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 clove of garlic, crushed</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp parsley, chopped</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp wholegrain mustard</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp sweet chilli sauce (I put a bit more in because I love it haha)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 egg</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 - 1/2 C breadcrumbs (just to bind)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp beef stock powder</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">salt & pepper</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">BBQ Glaze:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tbsp BBQ sauce (I used a smokey one and it was delish!)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp brown sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp garlic powder</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp mustard</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix together in a small bowl.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mashed Potato:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 large potatoes, boiled</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp margarine</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A few splashes of milk to get quite a smooth consistency</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt & Pepper to taste.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mash with a potato ricer to get an amazing lump free mash.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Instructions:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 180 degrees c</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">elsius, fan bake.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Line a 6 hole texas muffin tin with baking paper which has been cut into small squares to fit each hole.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, mix all of the meatloaf ingredients together so it combines well, if not add a bit more breadcrumbs. Divide the mixture evenly and press firmly in to the muffin tin. Bake for about 15 minutes.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After 15 minutes, slightly cut one open to see if is nearly cooked. If so, brush the glaze over each meatloaf and use up all of the sauce then put back into the oven for another 10 minutes.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After 10 minutes, take out the meatloafs and pipe on the mashed potato and put back in the oven to grill. ( I didn't grill mine much because I couldn't be bothered but it would be very nice!)</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Done. Serve with some steamed veges and you're sorted :)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Oh, and btw. I will ProPoint it soon! I just wasn't in the mood to do it today, oops.</span><br />
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</span>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-1846667788186981532011-10-31T03:22:00.000-07:002011-11-06T17:05:53.761-08:00Lemon Chicken Skewers with Yoghurt Sauce<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;">This recipe is from the new Annabel Langbein cookbook Free Range in the City. I love her! She is my favourtie celebrity cook and when i saw her at the Taste of Auckland just wandering around a couple of weeks ago i was pretty much star struck. Buy her book from her </span><a href="http://www.annabel-langbein.com/"><span class="Apple-style-span" style="color: blue;">website</span></a><span style="color: black;"> or a shop... thought i might just throw a link to her website in there haha. This recipe is all hers with no adjustments and is so delicious. The flavours arn't over powering with the suttle hint of rosemary in the chicken is great for a light meal. This recipe is one from her new book so if you like this you should definately buy it!</span></span><br />
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</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;"><strong>Lemon Chicken Skewers with Yoghurt Sauce</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: black; font-family: Arial;">Serves 6</span><br />
<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: black;"></span><span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 cup greek yoghurt</span><br />
<div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">3 single skinless</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">chicken breasts</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">juice of 1 lemon</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 tbsp olive oil</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">2 tsp rosemary leaves</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">salt and ground black pepper</span><br />
<span style="font-family: Arial;"></span></div></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">½ cup mayonnaise</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">finely grated zest</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">and juice of 2 limes</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 tbsp fish sauce</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 tsp sugar</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 clove garlic, crushed</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">2 tsp grated fresh ginger</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">1 tsp turmeric</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">¼ cup chopped fresh</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">coriander leaves</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">about 1 tsp very finely</span></div><span style="color: black; font-family: Arial, Helvetica, sans-serif;">chopped red chilli, to taste</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: black;"><br />
</span></div><span style="color: black;"></span><span style="font-family: Avenir-Light;"><span style="font-family: Avenir-Light;"></span></span><span style="color: black;"></span><br />
<div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">To make Spiked Yoghurt Sauce, stir together greek yoghurt,</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">mayonnaise, lime zest and juice, fish sauce, sugar, garlic, ginger,</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">turmeric, coriander leaves and red chilli, to taste. Refrigerate</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">until ready to use.</span></div><div align="left"><span style="color: black;"><br />
</span></div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Cut chicken breasts on the diagonal into finger-thick slices. Place</span></div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">in a bowl with the lemon juice, olive oil, rosemary leaves and salt</span></div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">and pepper and toss to coat. Thread onto about 12 skewers.</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Grill or barbecue chicken over medium heat for 5 minutes each</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">side or until cooked through. Serve with Spiked Yoghurt Sauce.</span></div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: black;"><br />
</span></div><div align="left"><span style="color: black; font-family: Arial, Helvetica, sans-serif;">Any remaining Spiked Yoghurt Sauce will keep in the fridge for</span></div><span style="color: black;"><span style="font-family: Arial, Helvetica, sans-serif;">several days for later use with seafood, pork or vegetables.</span><br />
<br />
<span style="font-family: Arial;">Tips: </span></span><br />
<ul><li><span style="color: black; font-family: Arial;">Don't over cook the chicken, it will dry out.</span></li>
<li><span style="color: black; font-family: Arial;">Soak your skewers in water first so they don't burn.</span></li>
<li><span style="color: black; font-family: Arial;">Salt the chicken to taste (i love salt so i thought it definately needed a bit)</span></li>
<li><span style="color: black; font-family: Arial;">Enjoy!</span></li>
</ul>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-67881471544568258052011-10-25T02:01:00.000-07:002011-10-25T02:01:54.788-07:00SO. Yea...<span style="font-family: Arial, Helvetica, sans-serif;">Well, i haven't been posting as uni has been hectic and i haven't really been cooking much. I've decided to have a gap year from my health science bachelor next year and do a online photography diploma and a culinary course. I just don't get my camera, like seriously; looking through food blogs and seeing their amazing shots makes me grumpy haha. I know, i have just started so it will take a bit of practice to get the kind of photos that i want but i will get there! So watch this space. I LOVE cooking, that's pretty much all i think about. Once my exams are over I'm really going to start creating well thought-out recipes that are easy, delicious and good for you. I am a confident cook which doesn't really reflect on my past posts as they are always just rushed meals i get ready for dinner on a busy day but because i wanted to do posts on this blog i just went with what i had.</span><br />
<br />
<span style="font-family: Arial;">I am young, and have lots of learning to do and practice to achieve my goals, but i am determined. I want to be a food editor/recipe tester/food stylist/food photographer SO BAD! So in 10 days from now when my exams are over i am going to practice, do a bit more practice i think and maybe PRACTICE freakin heaps.</span><br />
<br />
<span style="font-family: Arial;">My future recipes i want to make include:</span><br />
<br />
<span style="font-family: Arial;">1) Eye fillet steak and a sweet potato rosti with wilted spinach</span><br />
<span style="font-family: Arial;">2) Chocolate nougat</span><br />
<span style="font-family: Arial;">3) Oven baked spring rolls</span><br />
<span style="font-family: Arial;">4) Spinach, feta and pine nut filo roll</span><br />
<span style="font-family: Arial;">5) Salted caramel cupcakes</span><br />
<span style="font-family: Arial;">6) Lebanese kebabs with garlic yoghurt, cous cous and greek salad</span><br />
<span style="font-family: Arial;">7) Roasted capsicum and Parmesan pasta</span><br />
<span style="font-family: Arial;">8) Chocolate macrons (and win.)</span><br />
<span style="font-family: Arial;">9) Pizza dough using semolina for a traditional margarita pizza</span><br />
<span style="font-family: Arial;">10) And some sort of individual tart with my tart tins that i bought and are still in the bag haha</span><br />
<br />
<span style="font-family: Arial;">That's enough for now, i'm so flippen hungry now. Oh, and of course i will make these dishes as healthy as possible! (Maybe except for the cupcakes, you gotta live a little haha)</span><br />
<br />
<span style="font-family: Arial;">So keep an eye out! See you soon :)</span>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-43450438974778680272011-09-13T18:34:00.000-07:002011-09-13T18:40:13.395-07:00Dulce de Leche<span style="font-family: Arial, Helvetica, sans-serif;">A post! Woohoo. I spent flippen ages searching through food gawker looking at the different techniques of how to make dulce de leche, a couple of hours pass and i still hadn't figured out how to say it. Oh well. I ended up using no recipe just some comments from different blogs (which all contradicted themselves haha) including: open the tin slightly to let the steam or whatever out; then some posts would say NEVER open the tin that is when it is likely to explode, cover the tin completely in water or cover it 3/4 of the way rah rah rah. </span><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">I used light condensed milk and it worked out great, i can't compare it though cause i've never made nor tried dulce de leche before. If i can make it, anyone can. Super duper easy.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtsyX6_raHAC-DFCVwxUp-Ukw2BlSv0eU0gK-Im-6NlNje7_9uDEUDaLEObftEolKSlCpLToUhZ_2rGTbgYkE6CSGb5kBdWhUAlNjM7MPpqI6AGrLQgeIv9wedpCge7A-Cai9YU2IWQpBs/s1600/DSLR+camera+096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtsyX6_raHAC-DFCVwxUp-Ukw2BlSv0eU0gK-Im-6NlNje7_9uDEUDaLEObftEolKSlCpLToUhZ_2rGTbgYkE6CSGb5kBdWhUAlNjM7MPpqI6AGrLQgeIv9wedpCge7A-Cai9YU2IWQpBs/s320/DSLR+camera+096.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;"><strong>Dulce de Leche</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;"><strong>ProPoints:</strong> 30 for the entire tin haha</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">400g tin of light condensed milk, label removed</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">large pot</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">water</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Put tin into a large pot and completely submerge in water, bring to the boil then lower the element to a simmer and let it do its thing for three hours.</span></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Let the caramel cool completly before opening the tin! I left mine over night.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Done! Now, what to do with it. I'm going to make WW brownies with dulce de leche swirled though and a brownie caramel slice, right now. I will post it when its done. YAY</span></div>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-38975461426005888932011-09-01T02:22:00.000-07:002011-09-01T02:23:23.474-07:00GAHH!<span style="font-family: Arial, Helvetica, sans-serif;">Is that even a word? Well it's how i feel haha. Over the past month I haven't been posting, i've been super busy! </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. I have been going to photography classes, so my photos my not be as average as they have been because i actually know how to use my camera now, yay!</span><br />
<span style="font-family: Arial;">2. I have actually been losing weight on weight watchers. FINALLY. Love propoints, but i'm such a bloody slacker. Oh well, i'm on the weight loss band wagon and have lost 2.4kgs in three weeks. ( I would love to lose 8 kgs by the first day of summer, also my birthday! haha)</span><br />
<span style="font-family: Arial;">3. Uni= Hectic.</span><br />
<span style="font-family: Arial;">4. I got <u>another</u> part time job, at Stevens homeware- love that store! i want to buy everything in it!</span><br />
<span style="font-family: Arial;">5. Ummm, thats it.</span><br />
<br />
<span style="font-family: Arial;">I don't know if people actually like my recipes, but i do, and therefore i will post atleast one every Tuesday.</span><br />
<br />
<span style="font-family: Arial;">See you soon, friends.</span>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-9530348458304634392011-07-26T23:23:00.000-07:002011-07-26T23:23:04.319-07:00Chicken Stir-Fry<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial, Helvetica, sans-serif;">This only took me like 20 minutes from start to finish, win. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOaHZsbeTnvvNbRBSworyO3abF-Xt0o1ewuPd-8wOUiT32z1_tMjCLUOrKA-J8gWqyMtGshAApH3839UEIH6hKYWahzpbfBUiw5kfcS6EpNTmisqw8sqvAY6HYqZ8Df6b8C75OsjDdrdE/s1600/DSLR+camera+005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOaHZsbeTnvvNbRBSworyO3abF-Xt0o1ewuPd-8wOUiT32z1_tMjCLUOrKA-J8gWqyMtGshAApH3839UEIH6hKYWahzpbfBUiw5kfcS6EpNTmisqw8sqvAY6HYqZ8Df6b8C75OsjDdrdE/s320/DSLR+camera+005.JPG" t$="true" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-family: Arial;">Chicken Stir Fry</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Pro Points: 5</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Serves: 4</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1 medium chicken breast, diced and marinated in soy sauce and sweet chilli sauce</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">175g pack of singapore noodles</span></div><span style="font-family: Arial;">1 C cabbage, shredded</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1/2 C mushrooms, peeled and sliced</span></div><span style="font-family: Arial;">1 small head of broccoli, cut into pieces and steamed</span><br />
<span style="font-family: Arial;">1 medium onion, sliced</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">3 cloves garlic, crushed</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1 tbsp soy sauce</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1/4 tsp sesame oil</span></div><span style="font-family: Arial;">1 tsp fish sauce</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1/4 cashews</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Heat a fry pan and cook the chicken then set aside.</span></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">In the fry pan, cook onion and mushrooms until just cooked then add the cabbage, garlic and broccoil. Once the cabbage has cooked down, add the chicken, soy sauce, sesame oil, fish sauce and singapore noodle (breaking them up as they are added to the pan).</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Heat through and top with the cashews.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Done.</span></div>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-39519588562808591412011-07-26T02:26:00.000-07:002011-07-26T02:27:46.460-07:00Pumpkin and Feta Filo Parcels<span style="font-family: Arial, Helvetica, sans-serif;">I went out for lunch today and had a super nice pumpkin filo parcel that was served with a salad. So for dinner, i made one similar haha. I am sooooo messy in the kitchen, its crazy. Everything ends up on the floor!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrEsIVoy3-oYbmmk0PlYWe3eihQX2BiLQ_fkIE5nyKcUdSDLXiUoq73fQGUvjEN3itWhJECINICTXkrgSDx4gk-jt9FFJl1IpYfueUUkbkJw_jJ2bU1QdbW50aKjTJVYkRFiVaaYu95j1/s1600/DSLR+camera+029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrEsIVoy3-oYbmmk0PlYWe3eihQX2BiLQ_fkIE5nyKcUdSDLXiUoq73fQGUvjEN3itWhJECINICTXkrgSDx4gk-jt9FFJl1IpYfueUUkbkJw_jJ2bU1QdbW50aKjTJVYkRFiVaaYu95j1/s320/DSLR+camera+029.JPG" t$="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-family: Arial;">Pumpkin and Feta Filo Parcels</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Pro Points per parcel: 3</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Makes 6 parcels</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1 C cooked pumpkin, diced</span></div><span style="font-family: Arial;">1 red onion, cooked</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1/4 C wilted spinach, water squeezed out</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">60g feta, crumbled</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">4 sheets of filo pastry</span></div><span style="font-family: Arial;">2 tbsp pine nuts</span><br />
<span style="font-family: Arial;">1 clove garlic, crushed</span><br />
<span style="font-family: Arial;">2 tbsp sesame seeds</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">2 x 3 sec oil spray</span></div><span style="font-family: Arial;">salt & pepper, season to taste</span><br />
<br />
<span style="font-family: Arial;">Preheat the oven to 180 degrees celsius on fan grill</span><br />
<br />
<span style="font-family: Arial;">In a medium bowl combine pumpkin, onion, spinach, feta, pine nuts, garlic and season.</span><br />
<br />
<span style="font-family: Arial;">Spray one sheet of filo pastry and lay another sheet on top. Cut the filo into three equal sections. Spoon one heaped tablespoon of mixture at the end of the filo and wrap and fold into triangles.</span><br />
<br />
<span style="font-family: Arial;">Lightly spray the top of the parcels with oil and sprinkle with sesame seeds.</span><br />
<br />
<span style="font-family: Arial;">Bake until golden brown and crisp.</span><br />
<br />
<span style="font-family: Arial;">Enjoy! They're yummy dipped in sweet chilli sauce or tomato relish.</span>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-41251805698917718522011-07-24T20:51:00.000-07:002011-07-24T20:51:18.329-07:00Berry Smoothie<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial, Helvetica, sans-serif;">Well. My boyfriend always complains when i try to make him eat fruit so i just make him this smoothie and he loves it! I don't think he knows how much fruit is in it haha. With propoints, even though fruit is free this is probably a sufficient amount of fruit for the day. I love kiwifruit in smoothies because the pectin helps thicken the smoothie and they also increase the good bacteria in the digestive tract so you... easier (too much information haha). If you wanted a more sustainable smoothie, change the apple juice for low-fat milk and a tablespoon or two of yoghurt for a breakfast on the go.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQaSb-6yFGf9kiZj1cn8aGnkne2tmEQQW9GmeZ-yhuqn3z-kSTJS9F-0bOycPOZhNe_X5FxAiRjK_fqwLMHd37wGfkR53tgDmqUuic8OYALIt2_NBOTHXqVAtMQlMGrwHuIqNDpjeX2dsL/s1600/DSLR+camera+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQaSb-6yFGf9kiZj1cn8aGnkne2tmEQQW9GmeZ-yhuqn3z-kSTJS9F-0bOycPOZhNe_X5FxAiRjK_fqwLMHd37wGfkR53tgDmqUuic8OYALIt2_NBOTHXqVAtMQlMGrwHuIqNDpjeX2dsL/s320/DSLR+camera+011.JPG" t$="true" width="213" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;"><strong>Berry Smoothie</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Propoints: 1</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Serves: 1</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">3/4 C apple juice</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1/2 mixed frozen berries</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1 kiwifruit</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1/2 C pineapple</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Whiz everything in a blender and its done!</span></div>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-75755960814719520152011-07-24T20:41:00.000-07:002011-07-24T21:12:34.656-07:00Banana & Walnut Bread<span style="font-family: Arial, Helvetica, sans-serif;">Mmmmm banana bread. I got this recipe from the Weight Watchers community message boards aaaaages ago. So thanks to whoever posted it haha. I added walnuts and chocolate because i LOVE chocolate. If i bake, and there isn't chocolate in the recipe; i will most likely add it. I also love the walnuts in this bread (tastes more like cake haha) as they add a nice crunch. This is super duper easy aswell and takes no time at all to make.</span><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLDnrK8TIOYDMJHX9Og4gxtl3HgMpHJK_OWmZhH_MACE7BqmLaguvxiKb4VI6mOdV87hMEBPYN4bqZeLzpB7dWw4Sp_jdN5Qe0BCYL-XBGX137RrzVs25N728-MpfVpbMfkrneuBQMDcuh/s1600/DSLR+camera+035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLDnrK8TIOYDMJHX9Og4gxtl3HgMpHJK_OWmZhH_MACE7BqmLaguvxiKb4VI6mOdV87hMEBPYN4bqZeLzpB7dWw4Sp_jdN5Qe0BCYL-XBGX137RrzVs25N728-MpfVpbMfkrneuBQMDcuh/s320/DSLR+camera+035.JPG" t$="true" width="320" /></a></div></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-family: Arial;">Banana Bread</span></strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Propoints: 3</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Serves: 10</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1 egg</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1 tbsp golden syrup</span></div><span style="font-family: Arial;">1/3 C brown sugar</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1 medium bananas, mashed</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1 C self-raising flour, sifted</span></div><span style="font-family: Arial;">few drops of vanilla essence</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">cinnamon (to taste, about 1/2 to 1 tsp)</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">30g chocolate bits</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1/4 C walnuts, roughly chopped</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Preheat the oven to 180 degrees celsius on fan bake</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Mix all ingredients together in a medium bowl apart from the flour</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Fold in the sifted flour, if the mixture is too dry add a dash of milk</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Bake in a loaf tin for about 30 minutes or until the skewer comes out clean.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRgt-WjGAefdxa_PYHYXGTn2J4h5nXGkrvY_30aWZGCQYqtPA-JsPGQvT9IagwvlMztgkc5dn8QusIqnVKbYfnsgqT36ONNJqicUdITV7XmMY4HmJbBl3vYzugsNT9DRIlo-PWgGA8XiHY/s1600/DSLR+camera+051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRgt-WjGAefdxa_PYHYXGTn2J4h5nXGkrvY_30aWZGCQYqtPA-JsPGQvT9IagwvlMztgkc5dn8QusIqnVKbYfnsgqT36ONNJqicUdITV7XmMY4HmJbBl3vYzugsNT9DRIlo-PWgGA8XiHY/s320/DSLR+camera+051.JPG" t$="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Done! I spread mine with a cream cheese and icing sugar mix.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-50970429912167838532011-07-21T21:24:00.000-07:002011-07-21T21:25:22.578-07:00Roast Vege Cous Cous Salad<span style="font-family: Arial, Helvetica, sans-serif;">I love trying to balance different flavours to suit my own taste, i definately did this for this recipe. Cous Cous is a fav. It's so easy to prepare just pour over hot water, wait a bit... fluff, and it's done! Win. This recipe is perfect for left over roast veges and chicken, and easy to have the next day for lunch cold.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZrFLvYvOC4SbLhLooCXk2mhpgbTpy8aV873w2WkqLFd5mVjPDzXJjfzn22tuqmMMMyBnrayxAYkZJTpQnnyayhItSdLmaoA8xqBxrOUZNPezU-IcnvXKJfna0grdkEX4RsFslzi3Q4gK/s1600/DSLR+camera+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZrFLvYvOC4SbLhLooCXk2mhpgbTpy8aV873w2WkqLFd5mVjPDzXJjfzn22tuqmMMMyBnrayxAYkZJTpQnnyayhItSdLmaoA8xqBxrOUZNPezU-IcnvXKJfna0grdkEX4RsFslzi3Q4gK/s320/DSLR+camera+019.JPG" t$="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-family: Arial;">Roast Vege Cous Cous Salad</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Pro Points: 6</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Serves: 2</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">40g dry cous cous</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">50g boiled potato (half a potato), diced</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">50g boiled kumera/sweet potato (half again), diced</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">50g pumpkin, diced</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1 red onion, sliced</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1 carrot, diced</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1 tbsp maple syrup</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">50g roast chicken, shredded</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1 clove garlic, crushed</span></div><span style="font-family: Arial;">lemon juice</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">salt and pepper</span></div><span style="font-family: Arial;">2 tsp olive oil</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">balsamic vinegar to taste</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">parsley, chopped</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Heat the oven to 180 degrees celcius. Toss all of the veges, apart from the onion with 1tsp of the olive oil, maple syrup and salt and pepper. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><span style="font-family: Arial;">Grill until the veges are starting to go golden then add the onion and keep in the oven until crisp and heated though.</span><br />
<br />
<span style="font-family: Arial;">Meanwhile, prepare the cous cous with 1/4 C of hot water then fluff. To the cous cous add a squeeze of lemon juice, remaining olive oil, a splash of balsamic vinegar, garlic, shredded chicken and parsley.</span><br />
<br />
<span style="font-family: Arial;">When the veges are done toss through the cous cous mixture then add salt and pepper to taste.</span><br />
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</div><span style="font-family: Arial;">Fin.</span>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-91616523810709255702011-07-18T20:15:00.000-07:002011-07-18T20:15:43.680-07:00WW Friendly Chocolate Mousse<span style="font-family: Arial, Helvetica, sans-serif;">This is seriously good. I had some light evaporated milk left over so i decided to make this mousse. It is adapted from the Healthy Food Guide website and definately tastes to good to be true! But it is. I'm not a fan of the photo i took but oh well.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1OhifP6iwF_cDMgUWI9eEhnLYZ47UPKL5ND6qdLB03mgpvY1RSo9yUV3TSOEDU90Jgmop9d7YXBmmHrlR6G5n-t8VmqC76sf9XO27iLUyqE6eUyj7SzvX_lb3IiKdAJMFv-j_xQ2TCj4/s1600/DSLR+camera+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw1OhifP6iwF_cDMgUWI9eEhnLYZ47UPKL5ND6qdLB03mgpvY1RSo9yUV3TSOEDU90Jgmop9d7YXBmmHrlR6G5n-t8VmqC76sf9XO27iLUyqE6eUyj7SzvX_lb3IiKdAJMFv-j_xQ2TCj4/s320/DSLR+camera+022.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-family: Arial;">Chocolate Mousse</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Propoints: 3 per serve</span><br />
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; color: black; font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 15px;"><span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 tsp gelatine</span></span></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 tbs boiling water</span></div></div><div style="line-height: 1.2em; margin: 0px 5px 5px 0px;"><span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/2 tsp instant coffee powder</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2/3 C light evaporated milk</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 tbs cocoa</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/4 C sugar</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">70g dark chocolate</span></div><div style="line-height: 1.2em; margin: 0px 5px 5px 0px;"><span style="color: #666666;"><br />
</span></div><div style="line-height: 1.2em; margin: 0px 5px 5px 0px;"><span style="color: #666666;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 15px;">Place 1/3 cup evaporated milk in the fridge to chill well. </span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 15px;">In a small bowl, dissolve gelatine in boiling water. Add coffee powder and stir until combined. If you don't want a strong-ish coffee taste only use 1/4 of a tsp.</span></span></span></div><div style="line-height: 1.2em; margin: 0px 5px 5px 0px;"><span style="color: #666666;"><br />
</span></div><div style="line-height: 1.2em; margin: 0px 5px 5px 0px;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; line-height: 15px;">In a medium-sized bowl, combine remaining 1/3 cup evaporated milk with sifted cocoa and sugar; stir well to ensure there are no lumps. Break up the chocolate evenly and add to the bowl. Microwave on medium-high for a few minutes until chocolate has melted; stir until smooth. Add gelatine mixture and stir well. Cool at room temperature for about 15 minutes.</span></span></div><div style="line-height: 1.2em; margin: 0px 5px 5px 0px;"><span style="color: #666666;"><br />
</span></div><div style="line-height: 1.2em; margin: 0px 5px 5px 0px;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; line-height: 15px;">Remove chilled evaporated milk from fridge and beat until thick peaks stand up by themselves. Fold into cooled chocolate mixture and then divide into six ramekins. Leave in fridge until completely cold and set before serving.</span></span></div><div style="line-height: 1.2em; margin: 0px 5px 5px 0px;"><span style="color: #666666;"><br />
</span></div><div style="line-height: 1.2em; margin: 0px 5px 5px 0px;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; border-collapse: separate; font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif; line-height: 15px;">Mmmmmm.</span></span></div>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-74987894321509859402011-07-17T19:23:00.000-07:002011-07-18T14:38:42.613-07:00Pizza Dough<span style="font-family: Arial, Helvetica, sans-serif;">Like my last post, the dough has to be good for a yum pizza. I have tested so many different ways to make it including doing it by hand, the bread maker and a million different recipes. All dough recipes are relatively the same but some taste more bready than others, esp ones for the bread maker with milk powder in. This one is a keeper, here we go...</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhWe7-SwehLr6kFrC-cnvHftyfflYV7-Un-ATTApSXxYIQe_Snkqbsbpm6aqxMV0oAPIfpu6NIy4aJeZIJV7drsoKBrILt5Nne0OFQPVJVvBhGFMJrHmcnJP_bAWoagZzAxZ3VbvWZqTF/s1600/DSLR+camera+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhWe7-SwehLr6kFrC-cnvHftyfflYV7-Un-ATTApSXxYIQe_Snkqbsbpm6aqxMV0oAPIfpu6NIy4aJeZIJV7drsoKBrILt5Nne0OFQPVJVvBhGFMJrHmcnJP_bAWoagZzAxZ3VbvWZqTF/s320/DSLR+camera+017.JPG" width="320" /></a></div><br />
<span style="font-family: Arial;">250ml (1C) lukewarm water</span><br />
<span style="font-family: Arial;">1 tsp sugar</span><br />
<span style="font-family: Arial;">2 tsp dried yeast</span><br />
<span style="font-family: Arial;">3 C plain flour</span><br />
<span style="font-family: Arial;">1/4 tsp salt</span><br />
<span style="font-family: Arial;">1 tbsp olive oil</span><br />
<br />
<span style="font-family: Arial;">Combine the water and sugar then sprinkle over the yeast and leave for 10 minutes or until the yeast starts foaming</span><br />
<br />
<span style="font-family: Arial;">Sift flour and salt into a large bowl, make a well in the centre and add the yeast mixuture and olive oil.</span><br />
<br />
<span style="font-family: Arial;">Use a wooden spoon to combine and then knead the dough until it is light and elastic (if you push down on the dough with your finger it will spring back up)</span><br />
<br />
<span style="font-family: Arial;">Leave to rise in a warm place until it has double in size then it is ready to use.</span><br />
<br />
<span style="font-family: Arial;">Win. This base can be rolled out very nicely and goes thin and crisp, yum!</span>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-2896117234376608202011-07-17T19:05:00.000-07:002011-07-17T19:05:22.427-07:00Pizza Sauce<span style="font-family: Arial, Helvetica, sans-serif;">Okay so, I go to uni and have worked at a pizza takeaway place for four years. Not to brag, but they are the best pizzas i have tasted in my entire life... no joke. My boss always says that toppings will always taste the same so therefore what makes a good pizza is the base and the sauce, of course she won't tell me the recipes but i have secretly watched her to try and figure it out. I have tested so many flippen ways to get a good sauce trying tomato paste, chopped tomatoes, tomato puree and a bit of it all to get a good one. </span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMj5BfvKhMTihHfyoD91mfMOrwZaKVuVgVxaOvU3GxeZ0hzE8H61BVE6-3xFnd84iULm3xrXgRf9np8Z2sMiA9mhboKtHngWwXPwTMvx4MNeTuN-Rx5YMwjMntJwqzNwn0KMBfZ7NM1DP/s1600/DSLR+camera+047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMj5BfvKhMTihHfyoD91mfMOrwZaKVuVgVxaOvU3GxeZ0hzE8H61BVE6-3xFnd84iULm3xrXgRf9np8Z2sMiA9mhboKtHngWwXPwTMvx4MNeTuN-Rx5YMwjMntJwqzNwn0KMBfZ7NM1DP/s200/DSLR+camera+047.JPG" width="133" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-family: Arial;">Pizza Sauce</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">410g tin tomato puree</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">4 cloves of garlic, crushed</span></div><span style="font-family: Arial;">1 tbsp mixed herbs</span><br />
<span style="font-family: Arial;">3 tbsp olive oil</span><br />
<span style="font-family: Arial;">1/2 tsp salt</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1/2 tsp sugar</span></div><span style="font-family: Arial;">2 tbsp tomato paste</span><br />
<br />
<span style="font-family: Arial;">Over a medium heat, in a small pot heat the olive oil and add the garlic (be careful not to burn the garlic or else it will taste like poo).</span><br />
<br />
<span style="font-family: Arial;">Add all the rest of the ingredients and simmer for 5 minutes or so, it will splash everywhere so watch out. </span><br />
<br />
<span style="font-family: Arial;">Done. Simple but good. Seriously try it and you WILL taste the difference and have an amazing pizza.</span><br />
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</div>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-45641228161640048262011-07-17T18:53:00.000-07:002011-07-17T18:53:33.960-07:00Pumpkin and Sunflower Seed Bread<span style="font-family: Arial, Helvetica, sans-serif;">This is some seriously good bread. Very filling and super easy to make. I have adapted it from Annabel Langbeins (Love her!) The free range cookbook. I found that because the bread is quite dense, it takes longer than the 30-40 minutes suggested cooking time, so definately tap the bread to see if it sounds hollow or else if its not cooked it will sink. (Happened the first time i made it so i just toasted it, yum!) I've made this twice and it didn't rise as much as i thought, my bad?</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Wy3jfV-prPak0Zh5zpFyUWp2IfhIZ4AE16GmRSyZwRBhps2qKZmLtg_QT2yPZWJCBVH-QtCjQgyfkRfe8pubvLpJwY_VXvdUGd1-MP9LfQploa3hWgKlsSKTHsjt0EBaP-ZSTQBdArFb/s1600/DSLR+camera+056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Wy3jfV-prPak0Zh5zpFyUWp2IfhIZ4AE16GmRSyZwRBhps2qKZmLtg_QT2yPZWJCBVH-QtCjQgyfkRfe8pubvLpJwY_VXvdUGd1-MP9LfQploa3hWgKlsSKTHsjt0EBaP-ZSTQBdArFb/s320/DSLR+camera+056.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;"><strong>Bread</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">2 C boiling water</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">4 tsp honey</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">2 C cold water</span></div><span style="font-family: Arial;">7 tsp dry yeast granules</span><br />
<span style="font-family: Arial;">2 3/4 C wholemeal flour</span><br />
<span style="font-family: Arial;">2 3/4 C high-grade white flour</span><br />
<span style="font-family: Arial;">3 tsp salt</span><br />
<span style="font-family: Arial;">1 C sunflower seeds (the actual recipe has two cups but i think 1 is enough)</span><br />
<span style="font-family: Arial;">pumpkin seeds to sprinkle on the top of the loafs</span><br />
<br />
<span style="font-family: Arial;">Preheat the oven to 80 degrees celcius and line 25 x 10cm loaf tins with baking paper.</span><br />
<br />
<span style="font-family: Arial;">In a large bowl, dissolve the honey in the boiling water. Add the cold water and yeast and put a side for 10 minutes.</span><br />
<br />
<span style="font-family: Arial;">Whisk the yeast mixture then add the two flours, salt and sunflower seeds and mix until combined. (Quite a wet batter)</span><br />
<br />
<span style="font-family: Arial;">Divide the mixture into the two tins and sprinkle the pumpkin seeds on top and make a few slices with a sharp knife on the top of the loaves so there is even rising.</span><br />
<br />
<span style="font-family: Arial;">Bake for 20 minutes at 80 degrees celcius (for the bread to rise) then turn the oven up to 210 degrees celcius for a further 30-40 minutes until cooked through and will sound hollow when tapped.</span><br />
<br />
<span style="font-family: Arial;">This bread toasts like a boss.</span>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-28399344964176272172011-07-12T20:51:00.000-07:002011-07-12T20:51:17.520-07:00Chocolate Brownie<span style="font-family: Arial, Helvetica, sans-serif;">Om nom nom. Brownie! I know its probably not the best idea for weight watchers but i would much rather prefer a small amount of something nice rather than some average wayyyy-to-healthy recipe that doesn't taste that good. Therefore i present this brownie recipe which is amazing! Everything in moderation. The good thing is that once i made it i had a small slice then sent the rest home with my friend. Easy as that, yo.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQ8hn5HCDwwlZVeMh4YFxNgOlFM9RQ7-Nj3jpHG8eZBsRbOSDSBTCIU9ta9UXL51rZL6kGWDd6ENfNcHBWG0uvwh1LoKgnbaswOw1Q1l9UZ5a85OMZfE5QN8Vw1K2P713fNRo6qNOuJWX/s1600/DSLR+camera+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQ8hn5HCDwwlZVeMh4YFxNgOlFM9RQ7-Nj3jpHG8eZBsRbOSDSBTCIU9ta9UXL51rZL6kGWDd6ENfNcHBWG0uvwh1LoKgnbaswOw1Q1l9UZ5a85OMZfE5QN8Vw1K2P713fNRo6qNOuJWX/s320/DSLR+camera+009.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Chocolate Brownie</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">Makes: 20</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">ProPoints: 3</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">100g butter, melted</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1/2 C cocoa</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1 C caster sugar</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">2 eggs</span></div><span style="font-family: Arial;">1/2 tsp vanilla essence</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1/3 C plain flour</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">1/2 tsp baking powder</span></div><span style="font-family: Arial;">1/4 C chocolate chips</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><span style="font-family: Arial;">1. Preheat the oven to 160 degrees celcius, fan bake. Line a 24 x 30cm baking pan with baking paper.</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;">2. With an electric beater, mix the melted butter and cocoa in a large bowl. Then add the sugar, vanilla essence and eggs to the bowl and whisk until thick and smooth.</span></div><span style="font-family: Arial;">3. Sift the flour and baking powder into the bowl, fold until combined then add the chocolate chips.</span><br />
<span style="font-family: Arial;">4. Spoon the mixture into the baking pan and bake for about 20 minutes.</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Arial;">Done.</span>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-38767553683153909582011-07-11T00:59:00.000-07:002011-07-11T01:04:23.368-07:00Potato Top Mince Pies<span style="font-family: Arial, Helvetica, sans-serif;">I bought my camera today! YAY! But for dinner tonight we had a nice and simple meal of potato top mince pies. Even though its not what i would like my first to be, (maybe something a bit fancy to show off? i dunno haha) this is a solid week night meal which is quick and easy to prepare.</span><br />
<br />
<strong>Potato Top Mince Pies</strong><br />
Propoints per serve: 6<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Serves: 8</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasP88YRNBSCWkvfMQViF1uj1WQ3aUiTsT6oc0DNzmQAcE-_6gfFDjnLcrbIIVl8CD9yDgo818ZARt-v2obdHSwjlwI6Zuvffbm_maRZfzD-ShEINNhvt4LRHM-aEXKKRNVdgnA8r4T8mm/s1600/DSLR+camera+079.JPG" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="213" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasP88YRNBSCWkvfMQViF1uj1WQ3aUiTsT6oc0DNzmQAcE-_6gfFDjnLcrbIIVl8CD9yDgo818ZARt-v2obdHSwjlwI6Zuvffbm_maRZfzD-ShEINNhvt4LRHM-aEXKKRNVdgnA8r4T8mm/s320/DSLR+camera+079.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">8 sheets filo pastry</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">spray oil</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">500g premium beef mince</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">400g tin chopped tomatoes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 carrot, grated</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 onion, finely sliced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tbsp dried oregano</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 garlic cloves, crushed with salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tbsp soy sauce</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp beef stock powder, dissolved in 1/8 of a cup of water</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 medium potatoes, mashed</div>50g edam cheese<br />
Paprika<br />
<br />
1. Preheat the oven, fan bake to 180 degrees celsius.<br />
2. Spray two texas muffin tins (8 cases) with oil then place in the oven until brown and crisp.<br />
3. Brown the mince with the onion and grated carrot in a fry pan.<br />
4. Add the garlic, chopped tomatoes, beef stock and soy sauce to the pan and heat through.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5. Divide the mince mixture between the filo cases, top with the mashed potato add the grated cheese and sprinkle on some paprika.</div>6. Return to the oven and bake until golden.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Serve with a simple salad and a dollop of sour cream. Yum!<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE37cMKNs9Yk6QosPT6wuJbrVfj16fXTM-A8g1KJMhrKeXV2E9DUkyjDV4D4i5MXc926EsSD_cH89qzlGMN1pnS9Rx9qsYQx_ecT7HyLnkK0HEvfinNQuXMOEpL_MuoSXRbBaTHKo4uoIK/s1600/DSLR+camera+080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE37cMKNs9Yk6QosPT6wuJbrVfj16fXTM-A8g1KJMhrKeXV2E9DUkyjDV4D4i5MXc926EsSD_cH89qzlGMN1pnS9Rx9qsYQx_ecT7HyLnkK0HEvfinNQuXMOEpL_MuoSXRbBaTHKo4uoIK/s320/DSLR+camera+080.JPG" width="320" /></a></div>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0tag:blogger.com,1999:blog-8656750132175323271.post-82485796673949672812011-07-10T03:34:00.000-07:002011-07-10T03:34:09.565-07:00OMG my first post!<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Stoked. OKAY, so. My official recipe post will be up shortly but first of all i would like to say a hellooooo! I convinced myself yesterday that i would like to spend quite a lot of my money- being a poor uni student- on a lovely DSLR camera. I can see my savings slowing slipping away. New camera soon, oh yeaaa! Then once i have this little photo making tank i shall also have nice photos to accompany my recipes. Win win.</span>Inspired Foodiehttp://www.blogger.com/profile/02890112184102582020noreply@blogger.com0