Apple and Cinnamon Muffins

  • 2 1/2 cups self-raising flour
  • 2 teaspoons ground cinnamon (I think I used 3-4 tsps)
  • 3/4 cup firmly packed brown sugar
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 egg, lightly beaten
  • 2 small pink lady apples (I used granny smiths)
  • Warmed honey, to serve (optional)

Preheat oven to 190°C/170°C fan-forced.Grease a 12-hole, 1/3 cup-capacity muffin pan.

Combine flour, cinnamon and 2/3 cup brown sugar in a bowl. Make a well in the centre. Add milk, oil and egg. Using a wooden spoon, stir until just combined. Peel and grate 1 apple. Fold grated apple into muffin mixture. Spoon mixture into holes of prepared pan.

Core and quarter remaining apple. Thinly slice. Arrange 2 to 3 apple slices on top of each muffin. Sprinkle with remaining brown sugar. Bake for 20 to 25 minutes or until browned and cooked through. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve drizzled with honey, if using.

Don’t over mix muffins, or they can become tough and chewy.

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Spinach and Leek Quiche

  • 20 grams butter
  • 2 leeks chopped
  • 250 grams spinach
  • Pinch nutmeg
  • 2 cups milk
  • 6 eggs
  • 2/3 cup grated Parmesan
  • Salad leaves

Heat oven to 180 degree.

Cool leeks on low/med heat for 10 mins, add spinach, nutmeg s&p. Cover and rove from heat. Stand for 5 mins.
Whiz spinach mixture, milk and eggs in a food processor until almost smooth (leave slightly lumpy). Pour mixture into a baking dish and top with cheese. Bake for 25 – 30 mins. Serve with salad or on its own with a chutney.

Source: Delicious Magazine.

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Chicken and Sweet Potato Casserole

  • 1 tablespoon olive oil
  • 1kg chicken thigh fillets, halved crossways
  • 1 large bulb fennel, thinly sliced
  • 6 sprigs lemon thyme
  • 2 garlic cloves, crushed
  • 1/2 cup dry white wine
  • 2 tablespoons wholegrain mustard
  • 400g orange sweet potato, peeled, roughly chopped
  • 1 cup chicken stock
  • 1/2 cup thickened cream
  • 1 quantity caramelised onions (see below)

Caramelised onions: Heat 1 tablespoon olive oil in a large frying pan over low heat. Add 2 thinly sliced large red onions. Cook, stirring occasionally, for 30 minutes or until soft. Add 1 tablespoon brown sugar and 2 tablespoons balsamic vinegar. Cook, stirring, for 5 minutes. While caramelising, you can prepare the rest of the dish as follows:

  1. Heat oil in a frying pan over medium-high heat. Add chicken. Cook for 2 minutes each side or until golden. Remove to a plate.
  2. Add fennel, thyme and garlic to pan. Cook, stirring, for 5 minutes or until soft. Add wine and mustard. Cook for 3 minutes. Add sweet potato and stock. Bring to the boil. Return chicken to pan. Cover and reduce heat to low. Simmer for 30 minutes. I then take lid off and simmer for a further 15 minutes to reduce slightly before adding cream.
  3. Add cream. Cook, stirring, for 5 minutes (do not return to the boil as sauce might spit). Stir in caramelised onions. Serve on mash potato with greens.

If preparing in advance do everything up until step 3. Continue step 3 when you want to serve.

Serves: 4-6 (depending on what you serve it with.)



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Amaretti (Italian macaroons)

  • 500g almond meal
  • 1 3/4 cups (400g) caster sugar
  • 4 egg whites
  • 1 tbs vanilla essence
  • 30 whole blanched almonds
  • 30 red glace cherries, halved

Makes 60-70, so you can halve this recipe

Preheat oven to 160°C. Line two baking trays with non-stick baking paper. Place almond meal, sugar, egg whites and vanilla essence in a large bowl. Beat with a wooden spoon until well combined.

Roll 2 teaspoonfuls of the mixture into balls. Place on the trays. Press a blanched almond into the top of half of the biscuits and a glace cherry into the remaining balls.

Bake for 15-20 minutes or until light golden. Set aside to cool slightly on the trays before transferring to a wire rack to cool completely.


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Carrot and Zucchini Mini-Muffins

  • 1 cup almond meal
  • 1/4 cup brown rice flour
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/3 cup grapeseed oil
  • 1/3 cup maple syrup
  • 1 large egg, at room temperature
  • 1/2 cup grated carrots (from1 medium peeled carrot)
  • 1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
  • 1/2 cup raisin

For the muffins: Place an oven rack in the center of the oven. Preheat the oven to 180 degrees celcius. Grease 2 x 12 capacity mini-muffin trays.

In a medium bowl, sieve the rice flours, salt, baking powder, baking soda, and cinnamon and add almond meal.

In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot, grated zucchini, and raisins.

Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter and bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.

For the frosting (which is optional and not necessary): In a small bowl, mix together 1 cup of cream cheese (at room temperature) with 1 1/2 Tbsp honey until smooth.

To serve: Spread the cooled muffins with frosting, if using, and serve.


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Mustard Pork Fillets with Roasted Pears

  • 2 tbs extra virgin olive oil
  • 2 (about 800g) pork fillets
  • 2 red onions, cut into quarters
  • 4 williams’ pears, quartered
  • 2 tbs wholegrain mustard
  • 8 prosciutto slices
  • 1/4 cup (60ml) maple syrup
  • 1 orange
  • 1 cup (250ml) chicken stock

Preheat oven to 200°C. Heat half the oil in a large frying pan over high heat. Season the pork with salt and pepper. Add the pork to the pan and cook for 1-2 minutes each side or until golden brown. Transfer to a clean work surface.Add the onion and pears to the pan and cook for 2-3 minutes or until lightly caramelised. Remove from heat.

Spread the mustard evenly over the top and sides of each pork fillet. Wrap the prosciutto around the pork to enclose. Place in a roasting pan with the pear and onion. Drizzle maple syrup over the pork, pear and onion. Drizzle with remaining oil. Roast in preheated oven for 25 minutes for medium or until cooked to your liking. Remove from oven and transfer to a plate. Cover with foil and set aside for 10 minutes to rest.

Use a zester to remove rind from orange. (Alternatively, use a vegetable peeler to peel rind from orange. Use a small, sharp knife to remove white pith from rind. Cut the rind into very thin strips.) Juice the orange.

Place the roasting pan with pan juices over medium heat, add the orange juice and chicken stock and bring to the boil. Cook, stirring occasionally, for 5 minutes or until sauce reduces by half. Remove from heat and add the orange zest. Taste and season with salt and pepper.

Use a sharp knife to cut the pork into thick slices. Arrange on a serving plate with the pears and onion. Drizzle with sauce and serve immediately.

* Serves: 4

* Source:

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Creamy Coleslaw

  • 1/2 green cabbage, finely shredded
  • 1 small green capsicum, finely diced
  • 2 spring onions, finely chopped
  • 3 Tbsp parsley, finely chopped
  • 2 Tbsp lemon juice
  • 1/2 cup mayonnaise
  • 3 tsp horseradish
  • 2 tsp rice vinegar
  • s+p

Mix chopped ingredients together and stir to combine.

To make the dressing, mix the mayonnaise, horseradish, lemon juice, vinegar and salt and pepper in a jar. Shake to combine. Mix through the salad until combined.

Cover salad and chill until ready to serve. The dressed salad can keep in the fridge for up to 24 hours, but bring it out of the fridge 15 minutes before serving to allow it to reach room temperature.

* Serves: 6-8

* Source: Annabel Langbein – The Free Range Cookbook

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Roast Capsicum and Walnut Dip

  • 3 large capsicums
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 2 tsp soft brown sugar
  • 1 tsp balsamic vinegar

Cut capsicums into quarters, remove seeds and membranes and grill on both sides until skin is charred and flesh softened. Set to one side in a bowl covered with glad wrap and allow to cool.

Pull off capsicum skins and discard. Process remainder of capsicums with other ingredients in a food processor until nuts are chopped into small pieces and capsicum is smooth.

Serve with crackers or use with lamb or steak

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Honey Mustard Dressing

  • ¼ cup neutral oil (like grape seed)
  • ¼ cup olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp lemon juice
  • 2 tsp honey
  • 2 tsp wholegrain mustard
  • 1 tsp dijon mustard
  • ½ clove crushed garlic
  • ½ tsp salt
  • ground black pepper

Shake together in a jar. Store in the fridge. Good to make in bulk.

* Source: Annabel Langbein

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Creme Anglaise

  • 2 cups milk
  • ¼ cup sugar
  • 3 egg yolks
  • 2 tsp cornflour
  • 1 tsp vanilla extract
  • 5 cardamom pods (optional)

Heat the milk in a pot. While it is heating, put the sugar, egg yolks and cornflour in a bowl and whisk to combine.

Mix a little of the hot milk into the egg yolk mixture, then stir the egg mixture into the remaining hot milk. Add vanilla and cardamom pods, if using. Stir over a low heat until thickened slightly, then allow to simmer for another 40-50 seconds, stirring gently.

If you’re not using the Crème Anglaise at once, cover the surface with waxed paper to prevent a skin forming. (It will keep in a covered container in the fridge for a week, so can prepare ahead which is great!) Gently reheat when required.

* Makes: 2 Cups

* Source: Annabel Langbein – Free Range Cookbook

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