Tagged by: easy

Lemon Crumble Cake

Lemon Crumble Cake Header

This little treasure is like a lemon meringue pie that’s been crossed with an apple crumble minus the meringue and apples and of course I love both that’s why it’s starring here on the blog today.

The great news is it’s a lot quicker and much easier to make than a lemon meringue pie (Zadada is the lemon meringue pie maker in this household), in fact you don’t even need to break out the electric beaters for this one.

You may be curious as to know how this little treasure came to cross paths with me and I’m sure it won’t surprise you to hear that the gorgeous Jennifer (my dear friend) who also loves to bake and create sent this little delight my way. I have made one little change and that was to the crumble on top of the cake (I’ll explain later). I always know when I get a recipe from Jennifer it’s a guaranteed winner! So thankyou beautiful friend xx

Regarding consumption of this mouth-watering cake, you have a few options….one being enjoying it freshly baked & hot from the oven accompanied with a nice scoop of vanilla ice-cream or cream or both!, the second being you can cool it to room temperature and place in the fridge, the lemon curd will firm up and make it a little easier to handle. My favourite is definitely the warm option, and I can vouch leftovers heat up perfectly in the microwave, Zadada and I shared the final piece last night. Whichever way you choose to enjoy it, I guarantee your tastebuds will be doing a little dance in your mouth to thank you.

Now let’s get down to business…

Lemon crumble cake ingredients and assembling

Crumble component

Lemon curd

lemon cake ready for the oven

lemon crumble cake baked and golden

5.0 from 2 reviews
Lemon Crumble Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • CAKE/CRUMBLE
  • 2 cups self-raising flour, sifted
  • extra ⅓ cup self-raising flour (for making crumble crumblier)
  • 1 cup caster sugar
  • 120g butter, chopped
  • 2 teaspoons finely grated lemon rind
  • 2 eggs, lightly beaten
  • LEMON FILLING
  • 2 teaspoons cornflour
  • 2 tablespoons water
  • ½ cup fresh lemon juice
  • 1 cup caster sugar
  • 2 eggs, well beaten
  • 120g butter, chopped
Instructions
  1. Preheat oven to 180C (160C fan-forced). Grease a 20cm springform cake pan and line the base with baking paper.
  2. CAKE/CRUMBLE: Combine the flour and caster sugar in a large bowl. Rub in the butter with your finger tips until mixture resembles breadcrumbs. Stir through lemon rind. Add the eggs and stir until evenly combined. Press ⅔ of mixture into the base of prepared pan. With remaining ⅓ of mixture gradually add the extra SR flour until mixture gets a crumbly appearance (note you may not need to use all the flour). Set aside.
  3. LEMON FILLING: Combine the cornflour and water until smooth. Place in a small saucepan with the remaining ingredients. Whisk constantly over low heat until mixture thickens and boils (about 10 minutes)
  4. Pour the hot lemon filling over the base in the pan. Sprinkle crumble mixture over the top of filling.
  5. Bake for 35 minutes or until browned.
  6. Cool cake in the pan alternatively if you're going with option 1 dig in!
  7. Serve warm or cooled with cream, ice cream or BOTH!
  8. When reheating I do individual slices for 20 seconds in the microwave.
  9. Cake will keep for 4 days in the fridge in an airtight container (that's if there's any left!)

And there you have it, a simple yet amazingly versatile cake that you can serve anytime of the day and even as a dessert!

Enjoy!

Until the next time……..

Zamamabakes

This little treasure is like a lemon meringue pie that's been crossed with an apple crumble minus the meringue and apple...

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Crunchie Ice Cream Slice

icecream slice

Calling anyone who loves an easy, deeeelicous homemade dessert! I guarantee the whole family will enjoy!

Last week the kids and I spent a beautiful day with some gorgeous family friends.  The kids just played and played, there were no arguments, just lots of fun in the sun, deeeelicious food, a glass of wine for the Mum’s over lunch and great conversation.

My beautiful friend Chelle had baked up a storm, I was in food heaven, the kids were happy, what more could a Mum wish for?

I love catch ups for many reasons, apart from the obvious of spending quality time with friends, you always seem to learn something. I definitely learned some great recipes and a sampled a delightful glass of wine.

When something new in the cuisine department comes my way you can be sure I’ll want to make it and share it here with all of you. And that my lovelies is exactly what I have started to do.

First up is a delectable Crunchie Ice Cream Slice.

I would just like to say a huge thank you to the gorgeous Chelle for making me such a beautiful lunch and providing the kids and I with such a special day. Another thank you goes out to a lady by the name of Sue who happens to be the source of these great recipes I’m going to share. For the record the other delicious recipe heading your way very soon will be for a Spinach and Feta Tart.

As you would be aware when a recipe gets passed on and we are talking the versions of just quickly jotting down quantities and ingredients things change a little (a bit like Chinese whispers) and I think that’s the beauty of it all, recipes that are adaptable, and user friendly are great ones to grab hold of, you really can’t go wrong. This little treasure is definitely one of those!

crunchie collage

crunchie slice 2

 

So my lovelies,

You Will Need:

18 Arnott’s Malt ‘O’ Milk biscuits (you may need more or less depending on the size of your tray).

395g  tin condensed milk

3-4 Standard Crunchie bars

400ml cream (for a sweeter slice use less cream and for creamier use more), like I said it’s very adaptable.

 

Method

1. Line a baking tray with baking paper. I used one that measured 18cm x 27cm x 3cm.

2. Cover the base with Malt biscuits (you may need to cut a couple down for a snug finish).

3. Using a food processor blitz  2-3 of the crunchie bars down to a rough crumb ( you may not want the whole 3 see how it looks once you add the cream, you can always add more then)

4. Pour in the full contents of condensed milk and blitz again until well combined.

5. Add cream and blitz until mixture thickens.

6. Spread over biscuit base, cover with foil and freeze overnight.

7. Cut slice however you like. I stacked 2 pieces on top of each other and crumbled some Crunchie over the top. Regardless of how you present it, it will taste delightful and all for a minimal effort using just 4 ingredients. The hardest part is waiting for it to set in the freezer!

icecream slice

Enjoy!!!!!!!

Until the next adventure……

Zamamabakes

 

 

Calling anyone who loves an easy, deeeelicous homemade dessert! I guarantee the whole family will enjoy! Last week the k...

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Haloumi, Chorizo & Mint Patties

Last week while sitting in the waiting room of the ENT specialist with my big brave 9 year old and testing Threenager, I spied a Donna Hay food magazine sitting in the magazine rack and before one of the 2 kids could say ‘when is it our turn Mum’ it was in my clutches and I was comfortably (I do love a mag with recipes) perusing my way through its contents.  I found this little treasure of a recipe on an advertisement page for Lemnos, Haloumi cheese. I only needed to see the word Haloumi and I was already thinking I would be needing to make a stop at the supermarket on the way home.

 Patties

Sunday night I set to work in the kitchen thoroughly enjoying both making and eating these little treasures, they took me all of about 1/2 an hour from woe to go…..tick, tick, tick from me!

They are different to any patty I have sampled before, certainly not your run of the mill meat or salmon patty, lots of zingy flavour. I decided to make them larger serving them as a main meal with a side of garden salad and a drizzle of sweet chilli sauce. Next time I’ll go with the option of making them smaller and enjoying as an appetiser (my preferred choice) with a mint and yoghurt dipping sauce.

Ingredients

prepping

Haloumi and lemon

Combined

Roll in flour

ready to go

 

Voila

with a side of garden salad

You will need:

2 chorizo sausages, finely diced

1 leek, finely chopped

500g potatoes, peeled and cubed (I used sweet potato for a lower carb option)

3 cloves garlic, peeled

1 cup frozen peas, thawed

1 egg, lightly beaten

1/2 cup fresh breadcrumbs

1 x 180g packet Lemnos Haloumi, grated

Finely grated rind of 1 lemon (If you’re not a huge lemon lover I would go with 1/2 teaspoon)

Freshly ground black pepper, to taste

2 tablespoons chopped mint

Plain flour, for dusting

1/4 cup oil, for cooking

Lemon wedges, for serving (I used sweet chilli sauce)

Method:

1. Sauté chorizo and leek in a frypan over medium heat until leek has softened and chorizo has started becoming crisp.

2. Boil potatoes and garlic in water until tender and drain. Return to saucepan and mash. Add peas and continue mashing until peas are roughly mashed and potato is smooth. Stir in chorizo mixture, egg, breadcrumbs, haloumi, lemon rind, pepper and mint. Form mixture into 24 patties (appetiser size) and toss lightly in flour to coat, shaking off excess.

3. Heat oil in a frypan over medium-low heat and cook patties for 3 minutes on each side until golden. Drain on absorbent paper, arrange on a serving platter and serve with lemon wedges, sweet chilli sauce or my pick a minted yoghurt dipping sauce!

Hey Presto……..You’re done……Enjoy!!

P.S – How do you like my little apprentice? I went to grab my phone to take some pics and this is what I found when I got back!

The apprentice

Until next time…….

Zamamabakes

Last week while sitting in the waiting room of the ENT specialist with my big brave 9 year old and testing Threenager, I...

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2 In The Kitchen….. Cooking Chicken & Bean Enchiladas With Zadada

I recently asked Zadada what he thought I should create as our Saturday night special in the kitchen? And his response was ‘Enhchiladas’, he loves Mexican! It was a done deal, he even went shopping to get all the ingredients we required with all 3 kidlets (I call that dedication!!). I was then treated to his presence in the kitchen helping me create these tasty little morsels! There were a few eye rolls occurring during my picture taking moments, ‘all in a good blog posts package’ I explained to him.

I’ve incorporated a FUSSPOT option at the end incase you have little kidlets like 2 of ours that tend not to enjoy all the bells and whistles!

Pic Monkey enchilada

I love it when we get cooking in the kitchen together, there’s just a great married wholesomeness about it!

Wholesomeness

So much wholesomeness, check out those uggboots!!!!

Here’s your visual stimulation:

Poaching Chicken Ingredients pic The beans Ready to blitz Blitzed sauce Chicken mix Zaadada assembling Top with sauce and cheese Don't forget the olives!Guacamole The Enchilada

The Recipe

You Will Need:

800g Chicken Breast Poached and shredded  (if you don’t have time to get fancy just shred up 2 BBQ chickens) Reserve 3/4 cup of shredded chicken for the fusspot option below.

2 shallots, finely chopped

2-3 cups grated cheddar cheese (just see how you go and what you like)

Salt & freshly ground pepper

10 Mountain Bread corn wraps

2 x 400g can diced tomatoes

1/4 cup coriander leaves

1/2 large green chilli (seeds removed), roughly sliced

2 garlic cloves, crushed

2 tablespoon pouring cream

1/2 teaspoon fish sauce

200g sliced black olives

1 small tub sour cream

Guacamole:

1 Large avocado mashed (maybe 2 if you love your Guacamole)

Lemon juice (a good squeeze of 1/4 wedge should do it)

1/2-1 Garlic clove crushed

Salt and Pepper

 

Method

1. Preheat oven to 190°C.

2. Combine chicken, shallots, mex beans and half the cheese, season with salt and pepper.

3. Divide chicken mixture between the corn wraps and roll up firmly in parcels. Place seam sides down in an ovenproof dish (ours measured 23cm x 32cm x 5cm).

4. Place tomatoes, coriander leaves, chilli, garlic, cream and fish sauce into a food processor and process until smooth. Pour over enchiladas, sprinkle with remaining cheese, scattering olives over the top. Bake for 20-25 minutes or until cheese is melted golden and sauce is bubbling.

5. To make the guacamole just mix the avocado, garlic, lemon juice, salt & pepper in a bowl and your done.

6. Place 2 enchiladas garnished with mixed lettuce on each plate and serve with sour cream and guacamole.

ENJOY!!

If you do happen to own little fusspots like 2 of ours, here’s our fusspot friendly option!

Combine the reserved shredded chicken with 1/2 grated carrot and 1/2 cup cheese. Assemble in 3-4 wraps as instructed above and place in a small oven proof dish loned with baking paper, sprinkle with some extra cheese and pop in the oven at the same time as the bells and whistles dish. (These fusspot friendly enchiladas will take less time so just keep an eye on them, they’re ready when the cheese is golden on top.

Fusspot option Fusspot option in dish Kids meal Winning

When the plate is empty you know it’s a hit!

I hope you get to share your enchilada cooking adventure with someone special too!

Until the next time,

Zamamabakes

I recently asked Zadada what he thought I should create as our Saturday night special in the kitchen? And his response w...

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Easy Peasy Beef Cheeks

Finished dish

You’re in the right place if you’re looking for a dinner dish that’s easy, a little bit gourmet (think MKR) and a good comfort food.

I have my foodie Cousin Michael to thank for inspiring, mentoring and encouraging me to make this dish. I Love his surprise phone calls because it usually means he has something new for me to try and in turn I get to pass it on to all of you. So thank you Michael

I’m not going to blabber on too much but what I will say is that I did find sourcing the ‘Beef Cheeks’ a little tricky, by that I mean it took me visiting a total of 5 butchers before I found one who actually had them in stock. The good news is all except for one butcher were more than happy to order them in advance and freeze for me, it then doesn’t matter when I pick them up because I can take them straight home and pop them in the freezer until I want to use them. I bought my first batch from ‘Gold Medal Meats’ butcher at Tweed City outside Woolworths. I recently ordered and collected a 2nd batch (which I am cooking up tonight for some extended family) locally from our Bray Park Butcher. Extra added bonus is that you are not spending a fortune on this cut of meat (I paid $10.99 kg), however it does need to be slow cooked to get a tender result.

beef cheeks

you will needonion and garlic

You will Need:

1 kg Beef Cheeks (it doesn’t matter if its a bit over or under)

2 cloves Garlic crushed

1 onion roughly chopped

1 litre beef stock

1 cup Red wine (the rest you can share/enjoy in a glass while cooking and then with dinner if it lasts that long!!)

2 Tablespoons tomato paste

3 bay leaves

salt and pepper to season

2 large carrots, roughly chopped

2 sticks celery, roughly chopped

Method

1. Preheat oven to 130C. Heat 1 table spoon of olive oil in frying pan and sauté onion and garlic until soft, set aside. Add beef cheeks to pan and sear until nice and brown all over. (I had 1 small and 1 large beef cheek, the large one I cut in half to ensure they were all of a similar size).

onion and garlic

Searing Beef Cheeks

2. Combine seared beef cheeks, sautéed onion & garlic, celery and carrots in a large baking dish. Ingredients in baking dish

3. In a separate bowl/jug combine tomato paste, beef stock and red wine. Pour over Beef cheek combo. Add bay leaves and season with salt and pepper.

wet mixture

4.Cover with lid or alternatively foil and bake in oven for approximately 5 1/2 hours or until meat can be gently shredded when probed with a fork.

foil

5. Depending on whether you like a thin or slightly thicker sauce you can either use the juices from baking dish as is or thicken some by placing 1 Tablespoon of butter and 2 Tablespoons flour in a pan over low heat and gradually adding 1.5 cups approx of pan juices to form a sauce consistency of your liking.

Butter and flour

Gradually adding liquid

required consistency

6. Serve Beef Cheeks, Veggies and Sauce over Garlic Mashed Potato.

NOTE: I did not require all the pan juices for the sauce, in other words we had leftovers. You could cool it off and freeze to make more sauce another time or treat your puppy dog like we did and pour some over their doggy biscuits,  Zapuppydog loved his!!!

Finished dish

This was my first time cooking and sampling ‘Beef Cheeks’. I have to say I was pleasantly surprised at how delicious they were. Our 9 year old son inhaled the generous serve I dished up to him. Zadada loved them too, he did comment that they have quite a rich flavour and I agree with him, I think they make a perfect autumn/winter meal. Testing the recipe out again tonight on a larger crowd, Zagrandma, Kaymac, Zabrother, Zagorgeous Aimee & Zachicka!! (I have tripled my quantities and trying the slow cooker instead of the oven, I’ll keep you informed).

Give these a go you won’t regret it. Don’t be afraid to put them back in the oven if the meat is not quite tender enough. I would recommend making this recipe as a weekend project or on a home day when you haven’t got to worry to much about time.

Coming up is a dedicated post for ‘Salted Caramel Sauce’……that’s on the dessert list for tonight, I’m thinking deconstructed             Ice cream hamburgers!

Until the next time….

Zamamabakes

 

EASY PEASY BEEF CHEEKS

You will Need:

1 kg Beef Cheeks (it doesn’t matter if its a bit over or under)

2 cloves Garlic crushed

1 onion roughly chopped

1 litre beef stock

1 cup Red wine (the rest you can enjoy while cooking or over dinner!!)

2 Tablespoons tomato paste

3 bay leaves

salt and pepper to season

2 large carrots, roughly chopped

2 sticks celery, roughly chopped

Method

1. Preheat oven to 130C. Heat 1 table spoon of olive oil in frying pan and sauté onion and garlic until soft, set aside. Heat a little more oil if needed and add beef cheeks to pan, sear until nice and brown all over. (I had 1 small and 1 large beef cheek, the large one I cut in half to ensure all pieces of meat were of a similar size).

2. Combine seared beef cheeks, sautéed onion & garlic, celery and carrots in a large baking dish.

3. In a separate bowl/jug combine tomato paste, beef stock and red wine. Pour over Beef cheek combo. Add bay leaves and season with salt and pepper.

4.Cover with lid or alternatively foil and bake in oven for approximately 5 1/2 hours or until meat can be gently shredded when probed with a fork.

5. Depending on whether you like a thin or slightly thicker sauce you can either use the juices from baking dish as is or thicken some by placing 1 Tablespoon of butter and 2 Tablespoons flour in a pan over low heat and gradually adding 1.5 cups approx of pan juices to form a sauce consistency of your liking.

6. Serve Beef Cheeks, Veggies and Sauce over Garlic Mashed Potato.

NOTE: I did not require all the pan juices for the sauce, in other words we had leftovers. You could cool it off and freeze in a container to make more sauce another time or treat your puppy dog like we did and pour some over their doggy biscuits,  Zapuppydog loved his!!!

Have Fun Lovely Ones.

 

 

 

 

 

You're in the right place if you're looking for a dinner dish that's easy, a little bit gourmet (think MKR) and a good c...

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Slow Cooker; Easy Beef Daube

 

Combo

Obsessed much with a slow cooker? Yes that would be me! I think it’s more the idea of ‘convenience’ that I’m obsessed with and that’s where the slow cooker slots right in! I know I have bombarded you all before here and here with my thoughts on slow cookers. If you own one surely you must agree with me and if you don’t, you really must invest, it will become one of your best friends in the kitchen.

I have a habit of just throwing whatever goes in the slow cooker bowl, unseared, just whacking everything in there, all in pure raw form and you know what? It works, it’s easy, it’s healthy but……….. it’s only taken me 7 years or so to realise that taking the time to brown off  the meat and sauté the onion, garlic and spices gives your slow cooker dish just that little bit more of a punch!! My recommendation (I dare say most of you would be doing it anyway) if you have that extra 10 minutes make them count, get those juices flowing in the pan first.

I have a subscription to Super Food Idea’s magazine and in its most recent June issue there just happens to be a special on slow cooker meals!! I am in heaven!! So much so that I just have to share the first recipe I have made from it this week. It’s the Beef Daube and it’s delicious!! I did tweak the recipe slightly adding some powdered beef stock, I just felt it needed a little extra something because I wanted the kids to enjoy it too and that they did, the older 2 virtually inhaled it. Alani who usually gags (normal behaviour ATM) on most dinners I serve surprisingly ate almost all of what was in her bowl (with a lot of help) trust me it’s a good night when she at least tries a new meal, so I classify this one as 3 wins in the under 10’s department. Zadada and I thoroughly enjoyed it too. I’ll definitely be making it again but not before I’ve road tested a few more of the  fantastic looking slow cooker recipes in this June issue!!

So what are we waiting for?

You Will Need:

2 teaspoons olive oil

600g beef chuck steak, trimmed,

cut into 3cm pieces  (I used 1kg and my pieces were only about 2cm)

1 brown onion, chopped

1 carrot, chopped (I used 2)

1 celery stalk, chopped (I used 3)

2 garlic cloves, finely chopped

1½ cups red wine

3 tomatoes, chopped

3 fresh thyme sprigs

7cm strip orange rind

2 dried bay leaves

1 Tablespoon powdered beef stock (wait until the end before adding this as you may prefer it without) next time I’ll be putting it in from the beginning.

Mashed potato and steamed green beans, to serve (I gave zakidlets standard mash but for Zadada and I, I used Sweet potato mash, I seasoned both with some powdered garlic)

raw form

1 Heat half the oil in a large frying pan over medium-high heat. Add beef. Cook, turning occasionally, for 5 minutes or until browned. Transfer to the bowl of  slow cooker.

IMG_7735
2 Heat remaining oil in pan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Transfer to the slow cooker.

seared veg
3 Add wine, tomato, thyme, orange rind and bay leaves to slow cooker. Stir to combine. Cover with lid. Cook on low for 6 to 8 hours (or on high for 4 hours, this was my option), removing the lid halfway through cooking.

all in the bowl
4 Remove and discard thyme, orange rind and bay leaves. Season with salt and pepper. Serve with mashed potato (as I said the kids had standard potato mash, Zadada and I had sweet potato) and green beans.

finshed product

This quantity gave us more than enough for dinner for our family of 5 (keeping in mind we have 3 under 10) leaving Zadada and I with leftovers for lunch. I would say it would comfortably feed 4 adults.

Curious??? Does anyone have one of those fancy slow cookers that does everything in the one bowl (as in can you sear in it too?). Do you like it? Are you like me and sometimes just throw everything in, in a hurry? I think my next slow cooker purchase will be a fancy one, have a feeling I’ll be waiting a while as the Ronson I have at the moment is still going very strong!!

I have lots more developing in the pipeline including a little competition, some homemade Chinese cuisine, beef cheek debuts, uggboot fiascos and my favourite holiday destination. So stay tuned….

Life is full steam ahead here at the moment as I’m sure it is for you. Just remember to stop and really breathe once in a while, as Zagrandma would say to me stop, sit down and eat your lunch Dannielle even if it’s just for 10 minutes! It really does make a difference, Mums just know the right things to say at the right times

Until the next time…..

Zamamabakes

 

Slow Cooker Beef Daube

You Will Need:

2 teaspoons olive oil

600g beef chuck steak, trimmed,

cut into 3cm pieces  (I used 1kg and my pieces were only about 2cm)

1 brown onion, chopped

1 carrot, chopped (I used 2)

1 celery stalk, chopped (I used 3)

2 garlic cloves, finely chopped

1½ cups red wine

3 tomatoes, chopped

3 fresh thyme sprigs

7cm strip orange rind

2 dried bay leaves

1 Tablespoon powdered beef stock (wait until the end before adding this as you may prefer it without) next time I’ll be putting it in from the beginning.

Mashed potato and steamed green beans, to serve. (I gave zakidlets standard mash, for Zadada and I, I used Sweet potato mash, I seasoned both with some powdered garlic)

Method

1 Heat half the oil in a large frying pan over medium-high heat. Add beef. Cook, turning occasionally, for 5 minutes or until browned. Transfer to the bowl of  slow cooker.

2 Heat remaining oil in pan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Transfer to the slow cooker.

3 Add wine, tomato, thyme, orange rind and bay leaves to slow cooker. Stir to combine. Cover with lid. Cook on low for 6 to 8 hours (or on high for 4 hours, this was my option), removing the lid halfway through cooking.

4 Remove and discard thyme, orange rind and bay leaves. Season with salt and pepper. Serve with mashed potato and green beans.

 

 

 

 

 

 

 

 

  Obsessed much with a slow cooker? Yes that would be me! I think it's more the idea of 'convenience' that I'm obse...

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Haloumi Stuffed Chicken Breast with a side of Stir-Fried Veggies

Mmmmmmmm it was almost 4 years ago now when this great little treasure of a dish crossed paths with me. You see I did a group cooking class with the fantastic caterers Simone and Le Ping Wong from Savoir fare (you really should check them out, they cater for all types of functions and budgets, I love them!!). Haloumi Stuffed Chicken Breast was one of the star dishes they taught us how to make.  It’s a perfect dish to use when entertaining guests or just as a family meal at home. This treasure has become quite the returning guest to our kitchen and for good reason. A mouth watering combination of Chicken, Haloumi Cheese and Prosciutto never wears out its welcome. The beauty of this dish is that you can adapt it to all the seasons, cooler weather serve it with your favourite warm vegetables & for warmer weather use it as the shining star to accompany fresh salads. The icing on the cake for me (excuse the pun) is the fact that you can prep it ahead of time, I’m talking 24 hours in advance (very handy when planning to entertain). You really want to try this dish out, I guarantee you’ll make it again!!!

haloumi chicken

You Will Need:

4 x 200g each chicken breast ( pictured above the chicken breast I used was 400g, it just depends what’s available, cooking time/temp may need to be adjusted)

180g  Haloumi cheese cut into long fingers approx. 45g each ( or as much as you like the look and taste of)

8 slices of Prosciutto – 1mm thickness (depending on the size of your chicken breasts you may only need 1 slice of prosciutto but for the bigger breasts I like to use 2 slices).

Pepper

Haloumi cheese

1. Cut an incision into the breast using a sharp pointy knife. (see picture below)

Incision

2. Slide Haloumi finger into chicken.

haloumi in chicken

3. Wrap prosciutto around middle of chicken (you may need a second slice of prosciutto if your chicken breast is larger than 200g)

Prosciutto

prepped chicken

4. Pepper chicken breast and sear on both sides (sear the joined side of the prosciutto first)

searing join

2nd side seared

5. This is the point where you can set aside to cool a little and place in fridge for up to 24 hours (if you’re prepping in advance) just remember to allow for the cooking time.

OTHERWISE keep going with the following steps.

6. Bake in oven for approx. 45mins at 180 C ( they may take longer if your chicken breasts are on the larger side) as I am not a Chef I usually cut one of the breasts to make sure they are cooked through, another option is using a meat thermometer to check the temp, 74 degrees C is minimum internal temperature recommended for cooked chicken breast see here.

ready for oven

post baking

7. Slice and serve with your choice of vegetables or salads, this time around I used a batch of my easy Stir Fried vegetables which I have incorporated below. I like to pop a drizzle of Caramelised Balsamic dressing over the sliced chicken, it gives a great balance to the flavours.

sliced haloumi chicken

Zamama’s Stir -Fried Veggies

Stir Fried Veg

You will need:

1 clove garlic crushed

1 onion chopped

5 cups chopped/sliced vegetables  (I used a selection of fresh corn cut from the cob, carrots, zucchini, kale, broccoli, cauliflower, squash, capsicum, snow peas, bok choy )

150g natural cashew nuts (optional)

1 heaped Tablespoon powdered beef stock

1 dessert spoon fish sauce

1 1/2 Tablespoons soy sauce

2 Tablespoons oyster sauce

1 Tablespoon honey

Chilli flakes or fresh (optional)

Pepper to season.

raw veggies

additions

1. Add approx. 1 Tablespoon olive oil to a wok or frying pan

2. Add onion (optional chilli) and cook over a medium heat to soften ( approx. 1 min)

3. Add all Garlic and Vegetables except for the snow peas and bok choy (they don’t need as long ). Increase heat to high.

4. Stir/toss to combine with onion.

5. Add all liquids and work through the vegetables, cook a further 4-5 minutes. Taste!!!!! You may need more of the flavouring additions depending on how salty or sweet you like your food. It’s all just a matter of experimenting.

6. Add snow peas, bok choy and optional cashew nuts stir through for 1 minute and turn off heat.

7. Serve with your preference of any meat or just enjoy as is.

plated up with balsamic

Bon Appetit!!!!

The picture free Recipe for Haloumi Stuffed Chicken Breast

You Will Need:

4 x 200g each chicken breast ( pictured above the chicken breast I used was 400g, it just depends what’s available, cooking time/temp may need to be adjusted)

180g  Haloumi cheese cut into long fingers approx. 45g each (but pretty much use as much as you like the look and taste of)

8 slices of Prosciutto – 1mm thickness (depending on the size of your chicken breasts you may only need 1 slice of prosciutto but for the bigger breasts I like to use 2 slices).

Pepper to season

Method

1. Cut an incision into the breast using a sharp pointy knife.

2. Slide Haloumi finger into chicken.

3. Wrap prosciutto around middle of chicken (you may need a second slice of prosciutto if your chicken breast is larger than 200g)

4. Pepper chicken breast and sear on both sides (sear the joined side of the prosciutto first)

5. This is the point where you can set aside to cool a little and place in fridge for up to 24 hours (if you’re prepping in advance) just remember to allow for the cooking time.

OTHERWISE keep going with the following steps.

6. Bake in oven for approx. 45mins at 180 C (it may take longer if  the chicken breasts are on the larger side) as I am not a Chef I usually cut one of the breasts to make sure they are cooked through, another option is using a meat thermometer to check the temp, 74 degrees C is the minimum internal temperature recommended for cooked chicken breast see here.

7. Slice and serve with your choice of vegetables or salads, this time around I used a batch of my easy Stir Fried vegetables and I have shared my recipe below. I like to pop a drizzle of Caramelised Balsamic dressing over the sliced chicken, it gives a great balance to the flavours.

Until next time lovely ones…….

Zamamabakes

Mmmmmmmm it was almost 4 years ago now when this great little treasure of a dish crossed paths with me. You see I did a...

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Slow Cooker; Easy Peasy Creamy Thai Chicken

I love meals that make weeknight cooking just that little bit more effortless! The appliance in the kitchen that helps contribute to this slightly more ‘effortless’ way is my Slow Cooker. I loooooove my slow cooker!!! It’s pretty much toss whatever you want to cook in and walk away for a good few hours, TICK, TICK, TICK!!!

This particular recipe started out as a bit of an experiment. You’ll notice below one of the items you require is a packet of Masterfoods Stir Fry Creamy Thai Chicken Recipe Base. I originally made this several times according to the packet directions (it works well), then I decided to give it a whirl in the slow cooker and I haven’t gone back since!

Creamy Thai chocken, slow cooker

Ingredients Creamy Thai Chicken

 

You Will Need:

6 cups Mixed vegetables chopped (I use carrot, celery, zucchini, capsicum, broccoli, cauliflower)

600g diced Chicken Thigh Fillets and 1/2 an onion chopped , (I usually brown together in pan first but not always, if you’re short of time you can just add them raw).

1 Packet Masterfoods Stir Fry Creamy Thai Chicken Recipe Base

1 teaspoon Fish Sauce

100g Green Beans or Snow Peas topped and tailed

400ml tin Light Coconut Milk

2 teaspoons Cornflour dissolved in 1/4 cup water

How To:

Place Mixed Vegetables, Chicken thigh fillets & onion, Recipe Base and fish sauce into bowl of slow cooker, stir to combine.

Adding to slow cooker

Turn slow cooker setting onto high, pop the lid on and walk away for 3 1/2 hours, (if you are home during cooking time I give the mixture an extra stir at the 2 hour mark, if not don’t worry).

Once the 3 1/2 hours has passed add the beans/snow peas and stir through, replace lid, keep cooking a further 10 minutes.

Add 1/2 the tin of Coconut milk and taste, you may wish to leave as is or if you want it a little milder (for Zakidlets) add the remaining Coconut milk gradually taste testing as you go.

I like to thicken the mixture a little so this is where I add the cornflour mixture, and stir.

And it’s done.

Creamy thai chicken curry

Serve with steamed rice (I usually use the brown microwave Sun Rice, sooooo quick and easy). This time I only had the white rice in the pantry so that got used.

Whenever I use the slow cooker I always feel that little bit more organised. Another added bonus is that most things you cook in it will freeze and due to the size of the bowl you can easily double all your ingredients so you can freeze half for a meal on one of those nights when you have absolutely noooooooo time to cook!

You’ll find another one of my go to Slow cooker recipes here.

The good news is there’s more to come lovely ones!!

Until then…….

Zamamabakes

I love meals that make weeknight cooking just that little bit more effortless! The appliance in the kitchen that helps c...

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Lunch Box Filler Part 2: Cacao Coconut Rough Muffins

Where oh where have the school holidays gone?

I could quite easily enjoy another week of no strict school routine, no ironing of uniforms, no homework, no after school running around and no preparing of school lunch boxes. But the reality is we are back this week in NSW so I thought I better get myself sorted for a lunch box filler.

I made these muffins a couple of months ago as a little experiment for Zakidlets and have made them again since as they were such a great hit. I have finally got my butt into gear to share the recipe with all of my lovely readers. I’m planning to make another batch sometime between now and Tuesday.

These little treasures are quick and easy to make, no electric mixer needed, a good old wooden spoon will have you on your way.

Cacao Muffin

You will need:

1  3/4 cups wholemeal Self Raising Flour, sifted.

1/2 cup Cacao Powder, sifted.

1/2 teaspoon Bicarbonate soda, sifted.

1/2 cup desiccated coconut

1/2 cup brown sugar

3/4 cup dark choc chips

3 eggs lightly beaten

1/3 cup olive oil

1 cup Greek yoghurt

1/3 cup milk

1.Preheat oven to 170 C (160 C Fan forced). Line a 12 hole standard muffin tin with liners. You may need an extra 1 or 2 as I ended up with 13.

2. Combine all sifted dry ingredients in large bowl, also adding coconut, sugar and choc chips, stir to combine.

dry Ingredients

3. In a large jug combine eggs, oil, yoghurt and milk ( I lightly whisk everything with a fork to combine).

wet ingredients

4. Make a well in the centre of the dry ingredients and add the wet ingredients, stir with a wooden spoon until well combined.

Combined ingredients

5. Spoon mixture into the prepared muffin tin, you want them to be about 2/3 full.

6. Bake muffins for 20-25 minutes or until firm to touch.

7. Stand 5 minutes, then pop them onto a wire rack to cool.

Cacao Muffin

Once cooled I wrap the muffins with cling wrap, place them into an airtight container then into the freezer they go, ready for me to grab when preparing the lunch boxes. Zadada loves them as an on the go morning tea snack for work.

I have to say I am loving experimenting with Cacao powder and coconut flour at the moment, especially for Zakidlets, just a bit more wholesome and healthy than standard cocoa and plain flour. Don’t get me wrong if I only have cocoa or plain flour in the house I would happily use them, any form of home baking is a sure thing in my eyes. In addition to that, I do not always have time to make lunch box fillers, some weeks store bought is my only option (a little thing called time deprivation steps in).

What lunch box fillers are you using this week? I would love to hear your idea’s.

Depending on which state you live in I hope everyone has or is having a great start to term 2.

Until then……..

Zamamabakes

 

Where oh where have the school holidays gone? I could quite easily enjoy another week of no strict school routine, no ir...

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Disney’s Frozen Easy Slab Birthday Cake

Hello gorgeous people and Happy Easter to you all!

I’ve just finished off my second slab Birthday Cake for the month, (April’s a busy, fun time in this house, our youngest and eldest have birthdays 2 weeks apart). Easter and 2 birthday’s in one month, Zakidlets are loving it!

I have always made Zakidlets Birthday cakes, just like my Mum always made mine (with the exception of one very memorable year when my Dad made me a netball girl cake from scratch), I loved their efforts and it’s left very warm memories in my heart, I hope I can do the same for my kidlets. There is just something extra special about creating a birthday cake for the little people in your life, a great sense of accomplishment especially when you see that little set of eyes light up as the cake is placed in sight.

As promised here is my ‘how to post’ on the ‘Frozen’ Birthday cake!  Just use this as a guide, you can adapt your cake theme to whatever suits the occasion and person you are making it for.

This is a great cake to start or continue your birthday cake baking adventures. I make no claims for being a pastry chef, cake decorator or gourmet chef, I’m just a Mummy on a journey, sharing some experiments and experiences for anyone who wants to see and maybe try for themselves.

Finished Frozen Cake

I made this cake for a certain little member of the family who turned 3 on April 6th. She’s a little ‘Frozen’ fan so it wasn’t too hard to work out which direction I should head in.  Usually we rely on the good old Australian Women’s Weekly children’s birthday cake cookbooks to provide us with our Birthday Cake options, but sometimes it’s fun to create outside the square and have an adventure.

I set about some searches on the fantastic Pinterest to see what inspiration/help I could find. I knew I didn’t want anything complicated.

On completing my groundwork I decided I would use 2 rectangular  butter cake slabs, join them with butter cream in the centre, then ice with butter cream all over, use some piped butter cream to fancy the edges up and purchase a few little extras for the finishing touches (a cake topper, sprinkles, Frozen figurines and some homemade bunting).

You will need:

A baking dish 24x36x6cm

4 quantities of butter cake mix. See here for the recipe.

5 quantities of Vienna (butter) cream icing. See here for the recipe.

Family Size Packet of M&m’s

Blue and white sprinkles (I found mine at Woolworths)

Disposable piping bag and nozzle (I purchased a disposable kit at Coles)

Blue food colouring

A Frozen Cake topper (I purchased here online)

Some frozen figurines (I purchased here online) the paint work on the figurines was a little dodgy (Ana had a little moustache, but for the price I paid I wasn’t disappointed).

2 skewers, string, letter stickers, card and ribbon to create the overhead bunting.

Blue and white sprinkles.

How to:

Preheat oven to 150 C

Grease and line the baking tin.

lining baking tin

Mix the 4 quantities of cake mix up. Depending on the size of your bowl/mix master you may need to mix them up individually or as 2 double quantities. you will be halving the complete mixture any way to give you your 2 slabs. I had only one baking tin this size so I had to bake the cakes individually.

mixing the batter

Spread 2 quantities of mixture into prepared tin. Bake in oven approx. 30 mins or until a skewer inserted comes out clean, remove from oven let stand 5 mins then invert onto to a wire rack to cool completely. Repeat process with remaining 2 quantities of cake batter.

spread cake mixture in tin

I always like to make my cakes early and freeze ahead of time. Makes for less crumb during the icing process and less time consuming on the day of icing and decorating.

To freeze I wrap the cake in foil then wrap again with cling wrap as pictured.

freezing prep

I defrosted the cakes at room temperature the night before icing and decorating.

Decorating Process

Prepare the 5 Quantities of butter cream icing . Set aside 1/2 as plain white icing and tint the remaining 1/2 blue. It may be easier to prepare the mixtures seperatley if your mixing bowl is only small.

Prepare the cake board or plate you are presenting the cake on. I like to place a border of baking paper  like a drop sheet around the edges of the board/plate, helps to keep the visible area around the cake clean and presentable.

prep cake plate

Place the first cake in position and spread a layer of white butter cream approx 3mm thick on cake, evenly sprinkle M&m’s over the icing then spread another thin layer of icing over the M&m’s so you can place the 2nd cake slab on top.

Filling

Spread a thin layer of white icing all over your assembled double slab filling in any gaps at the sides (a bit like puttying up holes in walls).

You should end up with abut 2/3 cup of white butter cream icing remaining, set this aside for piping later. (I sat mine in the fridge as it was a hot day).

undercoated cake

Next take your bowl of blue tinted butter cream and spread all over the cake.

blue icing

To create a little bit of an icy edge I ran the back of a spoon in an upward motion over the icing on the sides. Apologies for the surface of my spoon, I should have polished it up for the pic. Carefully remove the border of baking paper.

spooning the edge

Spoon the remaining white butter cream icing into your piping bag I used the star shaped nozzle. You’ll find some handy tips here for piping. Pipe a border around the top and bottom edges of your cake.

Piping

The style of cake topper I chose to use is sensitive to moisture the manufacturer recommends applying it just a few hours prior to serving. I like to have the cake sorted and pretty much complete the day prior to the big day so I created a makeshift template from baking paper matching the size of the cake topper. This allowed me to do all the other bits of decorating around the area of where the cake topper would be positioned.

Template

Once all the icing was complete I put the cake in the fridge for 45 mins to set, once it was firm I covered it with a cotton tea towel to protect it from having its flavour tainted by other items in the fridge. I left it in the covered fridge overnight. The next morning I added all the bits and pieces required to finish off the cake.

Finished Frozen Cake

When the cake was cut there was the added surprise of the M&m’s in the middle which proved to be a great hit with both young and old.

Surprise M&m's

The result was one very happy little Birthday girl, what more could a Mummy ask for?

Birthday girl

For the record the cake will keep in an airtight container in the fridge for up to 5 days.

May this post find you well and happy on this Easter long weekend. Be sure to make every moment count with friends and loved ones, hug them, look them in the eye and tell them how much they mean to you, you can never love and care for someone too much!

Speaking of making moments count Blake is 9 today! He has requested that we go fishing, so we are off on a family picnic with Aunts, Uncles, Grandparents and fishing lines as well as a freshly made Slab Motorbike Birthday cake! I’ll  be sure to share some pictures soon.

Have a beautiful day!

Until then my lovelies,

Zamamabakes

Hello gorgeous people and Happy Easter to you all! I've just finished off my second slab Birthday Cake for the month, (A...

Read More »