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@copypastecookbook
Fruit coulis (From Cookery the Australian Way) - Makes 1 cup (250ml)
Link to the original Ingredients
250g of hulled strawberries, sliced mango or raspberries
1 tbsp (20ml) water
2 tbsp (40g) sugar
Method
Warm fruit and water in saucepan, stirring all the time. Bring to boil and remove from heat immediately.
Add sugar.
Push through sieve, cool and serve.
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French Toast (From Cookery the Australian Way) - Serves 1
Link to original
Ingredients
1 egg
2 tbsp milk
4 shakes pepper
2 slices day-old bread
1 tbsp butter
Method
Beat egg, milk and pepper
Pour over bread on plate. Turn bread over.
Allow bread to stand for 1-2 minutes in egg mixture.
Melt butter and fry bread until golden-brown on both sides.
Chilli-infused Syrup (From DRY: Non-Alcoholic Cocktails, Cordials and Clever Concoctions) - Makes a 400ml bottle
Link in Original Ingredients
200ml water
200g sugar
4 red chillies, sliced in half lengthways
Method
Add all the ingredients to a pan and bring to the boil. Allow them to bubble for 5 minutes until thickened slightly. Remove from the heat and set aside to cool. Pour into a sterilised jar or bottle.
Apple Slice
Link to original
Ingredients
100g butter
½ cup (110g) caster sugar
1 egg
1 cup plain flour, sifted
1 tsp baking powder, sifted
1 tbsp milk
icing sugar to dust
apple filling
5 apples, peeled and chopped
10g butter
½ tsp ground cinnamon
crumble topping
1Âź cups (185g) plain flour
1 tsp baking powder
125g butter
ž cup (165g) caster sugar
Method
Preheat oven to 160°C (320ºF). To make the crumble, mix the flour, baking powder, butter and sugar in a bowl until it resembles breadcrumbs. Set aside.
To make the apple filling, place the apple, butter and cinnamon in a saucepan over low heat and cook for 5 minutes or until softened. Allow to cool.
Place the butter and sugar in an electric mixer and beat until creamy. Add the egg and beat well. Fold through the flour, baking powder and milk. Spread in a 20cm x 30cm tin lined with non-stick baking paper, top with the apple filling and crumble and bake for 40 minutes until golden. Serves 6â8.
Happy Healthy Pancakes (From 4 Ingredients: Healthy Diet) - Serves 2
Link to original Ingredients
1/2 cup (32g) almond meal
100g ricotta
3 large eggs
1 tsp ground cinnamon
Method
Place all the ingredients in a bowl and mix until a smooth batter forms.Â
Heat a large non-stick frying pan over medium heat.
Using a 1/4 cup of mixture per pancake, cook 2 pancakes for 3 minutes or until light bubbles appear on the surface. Flip and cook for 1 minute more. Repeat once more.
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Ginger, Turmeric and Chilli Tea (From DRY: Non-Alcoholic Cocktails, Cordials and Clever Concoctions) - For 2
Link to Original Ingredients
1 tbsp fresh ginger, peeled and finely grated
1/2 tsp ground turmeric
A small pinch of cayenne pepper or a slice of red chilli
1/4 tsp black pepper
600ml hot water
juice of 1/2 a lemon
A little raw honey
slices of fresh ginger and lemon to garnish
Method
Add the ginger to a teapot with the turmeric, cayenne or chilli and black pepper.
Fill with very hot (but not boiling) water, stir and then leave to steep for 10 minutes. If desired, strain the liquid before pouring into heatproof glasses or mugs, then stir in the lemon juice and honey. Garnish with a fresh slice of ginger and lemon.
Ginger and Black Peppercorn Syrup (From DRY: Non-Alcoholic Cocktails, Cordials and Clever Concoctions) - Makes 800ml
Link to Original Ingredients
250g fresh, unpeeled ginger, chopped into small pieces
1 tbsp coarsely crushed peppercorns
1 litre water
400g sugar
Pinch of sea salt
Method
Place all ingredients in a pan. Bring to the boil, then reduce the heat to a steady simmer for 45 minutes. Allow to cool, then strain the syrup through a fine-mesh strainer into a sterilised bottle.
Egg Flip (From Cookery: The Australian Way) - Serves 1
Link to original
Ingredients
1 egg
½ tsp sugar (optional)
ž cup (190ml) warm or cold milkÂ
4 drops vanilla essence
ground nutmeg
Method
Beat egg, sugar, milk and vanilla essence in a bowl using blender.
Strain and pour into glass. Sprinkle nutmeg on top and serve.
Berry Crumble (From The Medicinal Chef: Anxiety & Depression) - Serves 2
Link to original Ingredients
200g blueberries
200g blackberries
porridge oatsÂ
2 tbsp ground flax seeds
1 tsp ground cinnamon
Method
Place the blueberries and blackberries into a saucepan with 2 tbsp of water. Simmer over medium-high heat for 30-40 minutes. This constant simmering will let the fruit break down and begin to take on a jam-like texture, without the need to add thickeners. Preheat the oven to 200C.
Transfer the fruit to a medium-small ovenproof dish. Top with enough oats to give you an even topping about 5mm thick.
Sprinkle over the flax seeds and cinnamon and place at the top of the oven for 10-12 minutes, until the crumble topping begins to get crunchy and turns a little golden.
Passionfruit and banana crush (From Quick Family Meals) - Serves 4
Link to original
Ingredients
300ml single cream
2 tbsp lemon spread
50g mini pavlova shells, chopped coarsely
4 small bananas (520g), chopped coarsely
1/2 cup passionfruit pulp
Method
Beat cream and spread in a small bowl with an electric mixer until soft peaks form. Layer lemon cream, pavlova pieces, banana and passionfruit into four serving glasses.
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Capsicum Mash (From Quick Family Meals) - Serves 4
Link to original
Ingredients
2 medium red capsicum
1kg coarsely chopped peeled potatoes
1/2 cup hot single (pouring) creamÂ
20g softened butter
Method
Quarter capsicums; discard seeds and membranes. Roast under a hot grill, skin-side up, until skin blisters and blackens.
Cover capsicum with plastic or paper for 5 minutes, the peel away ski. Blend capsicum until smooth.
Meanwhile boil, steam or microwave potatoes until tender, drain. Mash potato; stir in hot pouring cream and butter.
Add capsicum; stir until combined. Season to taste.
Nicâs Seed Crackers (from Family Food) - Serves 6-8
Link to original Ingredients
160g flaxseeds
80g mixed seeds (e.g. pumpkin seeds, sunflower seeds, sesame seeds)
1/2 tsp sea salt
1 tsp of your favourite spice (e.g. cayenne pepper, smoked paprika, cumin seeds)
MethodÂ
Place the flaxseeds in a bowl with enough water to cover. In a separate bowl, place the mixed seeds in a separate bowl and pour over enough water to cover. Cover both with tea towels and leave to soak overnight.
The next morning, drain and rinse all the seeds and combine in a blender. Add the salt and spice and pulse a few times break up the seeds (Do not over process; you want the seeds to be chopped but still a little chunky).
Preheat the oven to 50C or as low as it will go. Line 2 large baking trays with baking paper. Spread the mixture very thinly on the trays. Bake for about 6 hours, turning over after 3 until crisp and dry.
Cut or break the crackers into pieces. Store in an airtight container for 2-4 weeks.
Alternates
Seaweed and Seed Crackers
Follow the recipe, substituting 1 tbsp spirulina powder and 1 tbsp dried dulse flakes for the spice
Curry and Seeds Crackers
Follow the recipe, substitute 1 1/2 tbsp curry powder, and 1 tsp garlic powder for the spice
Sun-dried Tomato and Italian herb crackers
Drain 12 sun-dried tomatoes packed in olive oil and pat dry. Process in a food processor until smooth. Follow the recipe above, substituting 1 tsp mixed Italian herbs, 1 tsp garlic powder and the blended sundried tomatoes for the spice.
Breakfast Pear & Apple Crumble (from Womenâs Weekly - Diabetes: Food For Life) - Serves 2
Link to original
Ingredients
1 large Granny Smith apple (200g), peeled, cored, cut into 3cm pieces
2 small pears (360g) peeled, cored, cut into 3cm pieces
1 tbsp water
2 lemon juice
2 tsp pure maple syrup
1/2 cup (45g) rolled oats
2 tbsp finely chopped walnuts
2 tsp pepitas
1 tbsp olive oil
1 tbsp pure maple syrup, extra
1/2 cup (130g) low-fat Greek-style yoghurt
Method
Preheat oven to 200C
Place apple and pear in a small saucepan with the water over medium heat; cover, cook for 8 minutes or until just tender. Stir in juice and syrup. Transfer to a 3-cup (750ml) ovenproof dish.
Combine oats, nuts, pepitas, oil and extra syrup in a medium bowl. Sprinkle mixture over apple mixture.
Bake for 25 minutes or until crumble is golden. Serve with yoghurt.
Pesto Dressing (from Salad Love)
Link to original
Blend together 2 tbsp extra virgin olive oil, a pinch of salt and pepper, 1 handful of fresh basil leaves, 1 tbsp pine nuts, 1 tbsp grated parmesan and 1/4 clove garlic
Cauli Popcorn (From I Quit Sugar: Simpilicious) - Makes 2 cups
Link to original
Ingredients
1/4 cup coconut oil, melted
1/2 tsp paprika or ground turmeric
1/4 tsp ground cinnamon
1 tsp salt
1 large head cauliflower, cut into bite-size florets
Method
Preheat the oven to 200C. Place the oil, spices, and salt in a large bowl. Toss in the cauliflower and coat well. Transfer to a baking tray and bake, tossing once, for 30 minutes or until golden brown and popcorny.
Note: Make Cheesy Cauli Popcorn, add 2 tbsp of nutritional yeast or grated parmesan and omit the cinnamon
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TMT (Tahini Miso Turmeric) Dressing (From I Quit Sugar - Simpilicious) - Makes 1 1/2 cups
Link to original Ingredients
3/4 cups tahini
1/2 cup hot water
3 tbsp red miso paste (or 1/2 cup white miso paste)
1 tbsp Fermented Turmeric Paste, or a 3 cm piece of turmeric, finely minced (or 1 tsp ground turmeric)
2 cloves garlic, minced
3 tbsp lemon juice or apple cider vinegar
Method
Place all the ingredients in a blender and blitz until smooth. Transfer to an airtight container or jar and keep in the fridge for up to a week, adding a little extra water and shaking before each use.
Raspberry Pesto (from Salad Love)
Link to original
Blend together 2 tbsp extra virgin olive oil, 1 tsp lemon juice, pinch of salt and pepper and a handful of raspberries.