Sooo everyone is becoming vegan….
So here is a recipe for my favourite tofu fries.
Prep:10mins cooking time:20 mins
- 2 blocks hard tofu (i tend to do 1 block per person
- A punch of Salt, pepper, basil oregano, thyme, rosemary, paprika, garlic powder
- Vegetable oil
- Mix oil and herbs
- Cut tofu into 1cm x 1cm fries
- Coat tofu with oil/herb mixture
- Bake for 20 mins- flip halfway
- Mmmm enjoy
I love tteokbokki!!! My friends and I are all slowly becoming vegan, so I have been converting all my favourite recipes 😊
- Rice cakes
- Firm tofu
- Dry noodles
- 2 cups vegetable stock
For the sauce
- 3 tbsp Korean chilli paste (gochujang)
- 3 tbsp sugar
- 2 tbsp soy sauce
- 1 tbsp minced garlic
1. Soak rice cakes in warm water for 10mins to soften (longer if frozen)
2. Mix sauce ingredients together, taste and adjust as required
3. Bool vegetable stock and mix in the sauce. Add in the rice cakes and boil for 5-10mins until soft. Add in tofu and noodles and allow to thicken.
4. Remove and mmmenjoy!
This is my favourite carrot cake recipe, it has that perfect moistness, crunch and creamy cheese icing.
Prep time: 20 minutes
Cooking time: 1-1.5 hours
For the batter
600g (4 cups) self raising flour
480g (3 cups) dark brown sugar
330g (3 cups) grated carrot (around 6 carrots)
500ml (2 cups) vegetable oil
250g walnuts, lightly roasted, and roughly chopped
440g tinned pineapple chunks, roughly chopped
For the icing
- 375g cream cheese
- 90g butter at room temperature
- 160g (1 cup) icing sugar
- 2tsp orange rind
Preheat the oven to 160 degrees, and line two cake tins with baking paper
Mix the flour, cinnamon, and mixed spice together. Mix in the sugar and grated carrot.
In a seperate bowl whisk the oil and eggs together, then slowly mix into the dry mixture
Mix in the walnuts and pineapple, divide batter into two portions. Pour each portion into a baking pan and bake for 1-1.5 hours, until a skewer comes out clean.
For the icing
To assemble the cake
- Make sure the butter and cream cheese are at room temperature. Cream the butter then slowly add in the cream cheese, beat in the icing sugar and the orange rind, and keep beating until smooth.
When the cakes have cooled, cut to size and stack with a layer of cream cheese on top.
Ice the top layer of the cake, and decorate with some dried fruit, cut and mmmenjoy!
This is my favourite breakfast to have on a day off, throw in some lovely sunshine and great company, and you have my perfect morning.
I add in some extras depending on my mood, my favourite is chorizo, and some greek yoghurt on top, paired with a freshly baked sourdough, and brown rice tea.
Hope you enjoy!
Prep time 10 minutes
Cooking time:30 minutes
- 3 cloves garlic- finely chopped
- 1x chorizo sliced
- 1 red capsicum
- 4 tablespoons tomato paste
- 2 cans diced tomatoes
- 2 teaspoon cumin
- 2 teaspoon paprika
- 1 teaspoon chilli powder
- 1 tablespoon white sugar
- 6 eggs
- Salt and pepper to taste
- Coriander to garnish
In a large frypan heat some oil and lightly fry the chopped garlic. Add in chorizo and fry till nearly cooked, add in capsicum and fry till it starts to soften
Add in the tomato paste and lightly fry. Pour in two cans of tomato and mix everything together.
Mix in the cumin, paprika, chilli. They add enough salt, pepper and sugar until the flavours are balanced.
Make 6 little cavities, around the pan and one in the middle. Crack an egg into each hole then cover with a lid. Allow to cook for 10-20 minutes depending on how you like your eggs (if you like them runny stop cooking at 10 minutes. However if you like them nearly cooked through keep it on for the 20).
Remove from heat, sprinkle on the coriander, and mmmenjoy!
It’s almost time for Chinese New Year! And what better way to bring in the new year than with some delicious pineapple tarts.
Now be forewarned that the jam is so incredibly time consuming, make sure you set several hours aside to stand and stir!
Prep time: 45minutes Cooking time: 3 hours
For the pineapple jam
- 3 small pineapples
- 1 1/4 cup white sugar
- Cinnamon stick
For the tart
- 250gm butter
- 500gm plain flour
- 1 egg
- Cold water
For the jam-
- Cut the pineapples up into small chunks
- Place in a blender, and blend until it is a puree. Place the puree in a sieve and drain as much juice out as you can.
- Now comes the incredibly time consuming part! Place the puree in a pan with a large surface area, add the cinnamon stick and bring to the boil while occasionally stirring, continue this until most of the water has evaporated (luckily it is less likely to burn at the moment as there is no sugar added, I used this time to slowly enjoy drinking the pineapple juice and prepping the pastry). Next add the sugar and stir, and stir, and stir. The puree will slowly reduce down and become a jam like consistency, remove from heat and spread it out over a large plate to cool.
For the pastry:
- Cube the butter and with cold hands rub it into the flour.
- Once mixed in to the texture of course breadcrumbs, make a well in the middle and add in the egg, cut it into the mixture, at this stage hopefully your dough has started to come together.
- Add in small amounts of cold water and mix until it just comes together, make it into a disc shape and refrigerate for 30 minutes or longer.
To make the tarts:
- Remove from the dough from the fridge and roll out to 0.5cm thickness.
- Use a small cookie cutter to to cut out around 50 tarts.
- Use a melon baller or something spherical to make indents in the centre if each tart, this is where the jam will like.
- Beat 1egg and brush it over each tart.
- Use you hands to roll spherical balls of pineapple jam. Place in the indent of each tart.
- Bake in the oven for 20 minutes until golden, allow to cool, serve and mmmenjoy!!!
One of my favourite cupcakes to make and to eat! Hope you enjoy!
Cooking time: 25 mins, makes 12 cupcakes
For the cupcake
- 175gm plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 50gm cocoa powder
- 1/2 teaspoon salt
- 225gm caster sugar
- 175gm butter, softened
- 2 eggs at room temperature
- 175ml milk
- 1/2 cup caramel sauce
For the icing
- 250gm butter softened
- 500gm icing sugar
- 1/2 -1/4 cup caramel sauce
For the caramel sauce
- 3/4 cup caster sugar
- 2 tablespoons water
- 1/2 cup thickened crean
- 65gm butter cubed, at room temperature
- 1/4 teaspoon vanilla extract
- 2 teaspoons sea salt
- preheat the oven to 180 degrees celcius
- Mix together the flour, bicarb, baking powder, cocoa powder, salt and sugar.
- Add the softened butter to the mixture and beat until well combined.
- Beat in the milk, eggs and vanilla to the mixture.
- Using a x12 cupcake tray, fill each cupcake liner 3/4 of the way. Bake for 20-25 mins until a skewer comes out clean
For the icing:
- Beat the butter together with the icing sugar until well combined then beat in 1/4 cup of the caramel sauce. Add the remaining caramel sauce by taste.
For the caramel sauce:
- Add 3/4 cup sugar and 2 tablespoons of water to a pot. Mix to combine then place on medium to high heat
- Allow the mixture to cook for 10-11 minutes. Do not stur the mixture, at most swirl the pot. Watch the mixture and let it change to a goldern colour.
- Turn the heat down to low and slowly add in the butter and whisk until combined. Next add the cream and whisk in until mixed in.
- Remove from the heat and add vanilla extract and salt (as much as you wish)
- Refridgerate for several hours to let it thicken.
To assemble the cupcakes
- Once the cupcakes have cooled, cut a small 1cm diameter coned hole into the middle of the cupcake. Fill the hole with caramel sauce.
- Using a 1M piping tip, pipe the buttercream icing on top.
- Drizzle some caramel icing on top.
- If you like you decorate with caramel popcorn
- Repeat for all cupcakes and mmmenjoy!
For the cake batter
- 200gm dark chocolate melted
- 125gm butter, softened
- 250gm light brown sugar
- 3 large eggs at room temperature
- 2 cups plain flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 1 cup sour cream
- 1 cup hot water
- 2 teaspoons vanilla extract
- Beat butter and brown sugar at medium speed. Add eggs, one at a time, beating just until yellow disappears after each addition. Add melted chocolate and beat just until blended.
- Sift together flour, baking soda, salt, and cocoa powder in a separate bowl. Gradually beat flour mixture into chocolate mixture at medium-low speed, alternating with sour cream, beginning and ending with the flour mixture.
- Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
- Grease one high round cake pan and pour the batter in. Bake at 175°C for 60-90 minutes or until a tester inserted in center of cake comes out clean.
for the chocolate ganache
- 200gm dark chocolate
- 300ml heavy cream
- place the dark chocolate pieces in a pot. Cover with the heavy cream.
- Put the heat on medium-low and stir until mixed.
- pour around 2/3 over the cake until covered. Refrigerate the rest.
- with the cold mixture pipe swirls, and a shell border. decorate with fruit and toffee shards if you wish.