Archive for the ‘Recipe’ Category
Healthy Banana Muffins
Ingredients
- 30g Coconut Oil (melted)
- 60g Clear Honey
- 1/2 tsp Vanilla Extract
- 6-8 Small-Medium, Very Ripe Bananas
- 150 Wholemeal Flour
- 1 Heaped tsp Baking Power
- 1/2 tsp Bicarb
- 1/2 tsp Cinnamon
- Pinch of Salt
- 1/2 cup rolled oats
Method
Mix it up, stick it in 12 muffin cups and cook it for 25 minus at 190 deg.
Seriously, These muffins were quite yummy, and simple to make. They use a LOT of banana, and are really moist, this wasn’t in the original recipe though, so if you want to add less (say 2?) then by all means, go ahead, it should still taste good! You will notice that this uses coconut oil, because lately I’ve been researching the benefits of coconut oil. The internet seems to have mixed feelings about it, but I figure it can’t be any worse for me then butter, and that’s exactly what would be going in there if I wasn’t using the coconut oil.
Also, the oats were an extra thing as well. If you’re going to use less banana, then just keep an eye on the consistency of the mix- the oats might change it a bit.
Original recipe here.
Tags: banana, coconut oil, muffins
roast sweet potato, garlic and chicken fettuccine
The other night we had this Donna Hay pasta for dinner. It was really quick and easy, and definitely worth making!
Ingredients:
- 2 small sweet potato (kumara), peeled and chopped
- 1 head garlic, cloves separated
- 1 x 200g chicken breast fillet, trimmed
- sea salt and cracked black pepper
- 2 tablespoons olive oil
- 150g fresh pasta (recipe here)
- 1 cup roughly chopped flat-leaf parsley leaves
- red wine or balsamic vinegar, to serve
Method:
Preheat oven to 180ºC (355ºF). Place the sweet potato, garlic, chicken, salt, pepper and olive oil in a baking dish and toss to combine. Roast for 20 minutes or until chicken is cooked through and sweet potato is tender. Set aside to cool slightly. Peel the garlic and mash with the back of a fork. Shred the chicken. Place back into tray.
Cook the pasta in a saucepan of salted boiling water for 1-2 minutes or until al dente (this will take 10-12 minutes if you’re using bough dried pasta). Drain and return to pan. Toss with pasta to combine. Drizzle with vinegar to serve. Serves 2.
Download the PDF: 
Bread Making
About two weeks ago my dad and I went to learn how to make bread. A lady from my church ran it, and we ate the most DELICIOUS bread. The next day dad and I went a bit bread crazy, and we made breads, and pizza bases… so yum!
The bread we made in the video below was Ciabatta, an Italian loaf you can probably get in the bakery. It was fairly easy, but we did have to let it rise for 12 hours, so it took a bit of forward planning, and a whole lot of patience!!
Since then I’ve made a few more batches, and we’ve been eating the bread I’ve made for lunches. I’m a little bit annoyed because my own doesn’t seem to be making bread as nicely as mum and dad’s oven, or the oven we learnt on… it means that while these bread loaves are beautiful and soft, mine are always a bit hard- because the heat isn’t getting into the bread right… 
Apparently this is something that does happen, and a consideration when buying an oven. When we build I will be looking out for a super duper oven, but for now I think I’ll have to think of a way to make do with what I’ve got!
Anyway, this is how it went (let me know in the comments if you want the recipe, and I’ll type it up!):
Bread Making from Talia Carbis on Vimeo.
