Recipe :: Honey Joys

Is there anything better in world than a honey joy?! They are childhood nostalgia wrapped in little cups of goodness. Delicious. When I was little, I thought all you needed to make honey joys was honey, cornflakes and little paper cups. Needless to say, they didn't stick together or set so well. A couple more ingredients and a little oven time is all that's needed!

Delicious Honey Joys

INSPIRED BY: Kellogs
PREP: 15 min
SERVINGS: 15 (large), 25 (small) 

INGREDIENTS 

90 g butter
1/3 cup sugar
1 tbsp organic honey
4 cups cornflakes

DIRECTIONS

1/ Preheat oven to 130°C.

2/ Line 24-cup patty pan with paper cases.

3/ Melt butter, sugar and honey together in a saucepan until frothy; add cornflakes and mix well.

4/ Working quickly spoon into paper patty cases. Bake for 5-10 minutes, and then cool on a cooling rack.

Store in an airtight container in the refrigerator for up to one week.

xx S & T

Recipe :: Date & Walnut Truffles

This is a great recipe for a healthier treat option. My good friend Jen from 'Mumbles & Rumbles' used to make these when we briefly lived together in Clifton Hill in 2012-13. They are really impressive and super simple to make.

Date & Choc Truffles

INSPIRED BY: "Frank the Tank" from Mumbles & Rumbles
PREP: 15 min
SERVINGS: 20 (small) 

INGREDIENTS 

1 1/3 cups dried, pitted dates
1 cup walnuts
2 tbsp desiccated coconut
3-4 tbsp cocoa

DIRECTIONS

1/ Pop everything in a food processor and blend for 2-3 minutes or until it forms crumbs.

2/ Using your hands, roll into balls, then in the coconut and pop on a tray.

Store in an airtight container in the refrigerator for up to one week.

xx S & T

Recipe :: Choc Crackles

I think just about everyone I know has a fond memory of eating chocolate crackles as kids. Such a simple recipe bought so much pleasure at friends birthday parties and family events. They're pretty good to eat as an adult too!

Choc Crackles

INSPIRED BY: Kellogs
PREP: 15 min
SERVINGS: 20 (large), 30 (small) 

INGREDIENTS 

4 cups rice bubbles
1 cup icing sugar
1 cup desiccated coconut
5 tbsp cocoa
250 g, Copha, melted

DIRECTIONS

1/ Mix all ingredients together, spoon mixture into cup-cake papers and refrigerate until set.

Store in an airtight container in the refrigerator for up to one week.

xx S & T

Recipe :: Salty Choc Chip Cookies

These salty choc chip cookies are simply amazing. That's saying something coming form a savoury-tooth. I don't eat cookies, cakes or sweets, however I love baking and especially for others. The idea of combining the sweet with some salty was appealing, and I have to say, this was incredible. The salt really sets off the chocolate. I used 55% cocoa for this recipe - it was perfect.

Salty Choc Chip Cookies

INSPIRED BY: Jules Clancy @ Stonesoup
PREP: 15 min
SERVINGS: 10 (large), 20 (small) 

INGREDIENTS 

150 g butter, softened
250 g light brown sugar
1 egg
225 g plain/all-purpose flour
225 g dark chocolate
maldon sea flakes

DIRECTIONS

1/ Blend butter and sugar in a food processor or stand mixer until light and creamy.

2/ Add egg and mix until well combined.

3/ Add 3/4 teaspoon baking powder and 3/4 teaspoon bicarb soda to the flour and mix to combine.

4/ Fold butter mixture into the flour until only just combined.

5/ Chop chocolate into chunks and add to the dough. Cover and refrigerate for at least 15 minutes but no longer than 72 hours.

6/ When you’re ready to bake, preheat oven to 180C. Line 2 baking sheets or trays with baking paper. 

7/ Scoop soup-spoon sized balls of dough and place on the prepared trays; allow room to spread. Sprinkle with salt flakes.

8/ Bake for 15-20 minutes or until golden; cool on a cooling rack.

xx S & T

Recipe :: Puff Pastry Tartlets

These are such delightful canapé treats for all occasions; picnics, Christmas, weddings, Sunday afternoons - anytime! This recipe reveals one topping suggestion, but really you can top these with any of your favourite toppings. Goats cheese would be a good choice, with some roasted pumpkin or a similar sweet roasted vegetable.

Puff Pastry Tartlets

INSPIRED BY: Homemade canapés
PREP: 15 min
SERVINGS: 12 

INGREDIENTS 

1 pkt puff pastry
1 jar gourmet pasta sauce
12 slices proscuitto
4 fresh asparagus stalks, cut into pieces
parmesan, or any other hard cheese
chives and/or parsley, chopped finely
thyme or lemon thyme
salt & pepper
olive oil

DIRECTIONS 

1/ Pre-heat oven to 220°C with baking tray in middle shelf of oven.

2/ Cut round bases from puff pastry about 6cm diameter and spread with gourmet sauce. Arrange proscuitto, asparagus and top with parmesan cheese and some of the thyme.

3/ Place tartlets on baking paper on pre-heated baking tray and cook for 10 min. Cool Serve at room temperature, drizzled lightly with olive oil and garnish.

xx S & T

Recipe :: Roast Eye Fillet

This is such an amazing beef dish. I've often served it at dinner parties on a wooden chopping board half-carved to impress guests. I think the perfect cooking time is 25 minutes. It's best accompanied by a fresh green salad, and if your after further comfort food, a smooth potato mash that incorporates butter and cream cheese.

Roast Eye Fillet

INSPIRED BY: Home recipe 

PREP: 10 min 

COOKING TIME: 25 min 

SERVINGS: 8 

INGREDIENTS 

1 kg beef eye fillet 

jar wholegrain mustard 

salt & pepper to taste 

olive oil 

DIRECTIONS 

1/ Combine wholegrain mustard, salt & pepper and rub over eye fillet and refrigerate for at least 4 hours or overnight. 

2/ Preheat oven and oven tray to 180°C (160°C fan forced oven). 

3/ Heat oil in pan and brown eye fillet on all sides to seal the meat; place in oven and cook for 25 minutes until medium-rare. 

VARIATIONS 

Rare – cook 20 minutes 

Medium – cook 30 minutes 

Well-done – cook 45 minutes 

4/ Rest meat for at least 15 minutes loosely covered with foil; carve then serve. 

Best served with jus, horseradish or hot mustard.

S & T

Recipe :: Spinach & Chickpea Frittata

This was a fabulous, quick recipe - especially with the spinach, herbs and seasoning folded into the egg mixture. I used lemon thyme, which was DELICIOUS! The chickpeas would have been better soaked in boiling water and vegetable stock for a short while, as I thought they were a little bland. I will try that step next time when I test this recipe a second time with small variations (like adding slices of tomato to the top before the frittata is placed in the oven).

Spinach & Chickpea Frittata

INSPIRED BY: Jules Clancy @ Stonesoup
PREP: 20 min
COOKING TIME: 15 min
SERVINGS: 4 

INGREDIENTS

6 barn laid or free range eggs
1 handful good quality freshly grated parmesan cheese
1 large can chickpeas, soaked in vegetable stock then drained
1 small handful of baby spinach
1 roma tomato, sliced
2 sprigs rosemary, leaves picked
3 sprigs thyme or lemon thyme
salt & pepper to taste
olive oil

DIRECTIONS

1/ Preheat oven to 200°C (400°F) and place baking tray on middle oven shelf.

2/ Line a 20cm spring-form pan with baking paper and grease with olive oil.

3/ Gently whisk eggs, parmesan and a pinch of salt and pepper. Mix in chickpeas, spinach, half the thyme and rosemary, salt and pepper then pour into prepared tin and scatter sliced tomato remaining rosemary and thyme; season again.

4/ Place in oven and bake for 15 minutes or until golden and spongy to the touch.

Serve immediately or at room temperature.

xx S & T

Recipe :: Chilli Chicken Stir Fry for a Midsummer Wedding

I'm trying to think of things to make that taste just as good cold as they do hot. I also want recipes that are low-fuss; we have a lot to make leading up to our wedding! So while hunting online and in my cookbooks for the right recipes I was also visiting OP shops, home-ware shops and cooking supply shops for serving platters and serving containers for canapé portions. I found a bunch of Asian serving spoons in an Asian Grocer in Richmond, which look great presenting the mouthful sized portions for this colourful, tasty recipe.

Chilli Chicken Stir Fry

INSPIRED BY: Jules Clancy @ Stonesoup
PREP: 15 min
PARTY SERVINGS: 20

INGREDIENTS

500 g minced chicken
3 large red chillies, thinly sliced
2 tbsp fish sauce
2 limes, cut in half
1 bunch basil leaves, washed
vegetable or peanut oil
chives
salt & pepper

DIRECTIONS

1/ Heat a wok or large frying pan over a high heat for a few minutes. When the pan is hot, add a little peanut or vegetable oil and stir fry the chicken and chillies for a few minutes or until chicken is cooked through. Season to taste.

2/ Add fish sauce, lime juice from one lime and remove from the heat. Taste and add more sauces if you think it needs it. Toss in basil leaves after the stir fry has cooled a little.

Serve hot or cold, garnished with chives and finely chopped basil leaves.

xx S & T

Recipe :: Antipasto

I just love an antipasto platter.

Sometimes I think there is nothing better in the world than sharing food with friends and family. It's the ritual of heading out to a good deli or grocer and selecting quality cheeses, pastes (especially quince or fig), dry proscuitto, roasted capsicum and Spanish olives. Opening up your home and sitting around a table with good wine or specialty beer; what more could you want?

Antipasto 

INSPIRED BY: Homemade platter
PREP: 15 min
SERVINGS: 10 

INGREDIENTS 

pecorino cheese
pepper hard cheese
blue cheese
prosciutto, sliced thinly
quince paste
fig & walnut log
roasted capsicum
Spanish olives
crackers
ciabatta, sliced thinly

DIRECTIONS

1/ Place cheeses together on a wooden cheese board, alongside prosciutto, olives, roasted capsicum, quince and fig & walnut log.

Serve at room temperature.

xx S & T

Recipe :: Sausage Rolls

Sausage rolls aren't just for kids. They're a great wholesome treat, especially when made small so you can have a few at a time, then save the rest for later. These are great eaten right away, or refrigerated and eaten the next day - hot or cold.

Homemade Sausage Rolls

INSPIRED BY: Martha Stewart
PREP: 20 min
SERVINGS: 20

INGREDIENTS

½ kg lean ground pork 

½ kg lean ground beef
½ medium onion, chopped
½ carrot, finely grated
½ cup potatoes, chopped & cooked
½ cup flat-leaf parsley, chopped
3 tbsp fresh or dried sage leaves
2 tbsp sambal oelek
1 tsp coarse salt
1 tsp ground pepper
1 pkt frozen puff pastry, thawed
2 eggs, beaten
poppy seeds

DIRECTIONS

1/ Preheat oven to 180°C. Set a wire rack on a baking sheet and set aside.

2/ Place mince, onion, potato, carrot, parsley, sage, salt, pepper, one egg, and sambal oelek in a large bowl; using a fork, mix to combine.

3/ Unfold each sheet of puff pastry and take a handful of meat mixture and spread out in a long log down one edge of the pastry. Roll until one edge is about to double in pastry, brush with egg and create the double layer – this forms the base of the sausage roll. Slice the rolls at 3cm intervals and place on the baking sheet. Repeat until all the pastry sheets and mixture is used.

4/ Brush rolls with remaining egg mixture, sprinkle with poppy seeds and transfer to oven; bake until golden about 20 minutes.

Serve with various condiments, for dipping.

xx S & T