Snack

14th April
2011
written by Nibblish

Kids absolutely love ice-cream sandwiches, and so do most grown up men! Why don’t you try this out next time to make a batch of cookies?

Chocolate cookies, ice-cream sandwich recipe

Ingredients:

125g dark chocolate, melted
50g cocoa, sieved
1 cup flour
1 tsp bicarbonate of soda
1/2 teaspoon salt
125g soft butter or margarine
1 1/4 cups raw sugar
1 tsp vanilla extract
1 egg, lightly beaten
100g Chocolate chips
Vanilla Ice-cream

Instructions:

1. Make chocolate cookies according the recipe instructions, but replace the macadamia nuts for chocolate chips and use a round mould to shape the dough before baking to ensure all cookies are identical.

chocolate cookie recipe

2. Fill the round mould with Ice cream using a spatula to form a layer of the same size as the cookies. Place it between two cookies and return it back to the freezer!

I usually store them in individual freezing bags for up to a few weeks!

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10th April
2011
written by Nibblish

I decided to start making my own Scotch eggs after witnessing my boyfriend struggling to satisfy his odd British craving in Sydney. Since I hate the idea of deep-frying anything, I also tweaked the classic recipe for a healthier version using only just a touch of oil spray and a hot oven!

healthy scotch egg recipe

Ingredients: makes 10 eggs

10 eggs
1/2 onion, very finely chopped
2 garlic cloves, crushed
1/2 red chilli, deseeded and finely chopped
1/2 bunch coriander, finely chopped
3 tbsp worcester sauce
500g Pork mince
Salt and freshly ground pepper
Plain flour, to dust
Breadcrumbs, to coat
2 eggs, lightly beaten to coat
Oil spray

scotch egg recipe

Instructions:

1. Pre-heat the oven to 200 degrees. Place 10 eggs in a saucepan, cover with cold water, bring to the boil and boil for 10 minutes. Rinse under cold water to cool completely, peel and dust with a bit of flour so that the surface is nice and dry.

2. In the meantime, combine the onion, garlic, chilli, herbs, worcester sauce and mince. Season with salt & pepper, mixe well and divide the mixture into 10 even portions.

scotch egg recipe

3. To assemble to scotch eggs, mould half of one portion flat in the cup of your hand. Place a hard-boiled egg into it and shape the rest of the meat around to enclose. Roll it between your hands to smooth the surface. Repeat with the remaining eggs.

healthy scotch egg assemblage process

4. Roll each egg in the egg wash and breadcrumbs and set aside. Repeat with the other eggs.

5. When you have assembled all of the scotch eggs, place them onto an oven tray lined with baking paper. Spray with oil and bake on high heat for 20 minutes. Spray again lightly, change the oven setting and grill for another 5 minutes or until golden brown and crispy.

healthy scotch egg recipe

Scotch eggs are great sliced over a green salad for a light dinner, or simply packed for a picnic or a lunch box! Mini scotch eggs using quail eggs can also make a great party food option!

healthy scotch eggs recipe

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21st March
2011
written by Nibblish

This elegant Asian inspired dish will be a hit served as a snack or as a starter. The beautiful contrast between the crispy sweet potato and the sharp and creamy wasabi Mayo will take you by surprise and make you come back for more! Nom, nom, nom!

Ingredients: (2 as a starter)

1 large sweet potatoes, peeled
2 tbsp sesame or walnut oil
1 tbsp vegetable oil
salt and freshly ground black pepper to taste
2 tbsp sesame seeds
4 tbsp mayonnaise
1 tbsp wasabi

Instructions:

1. Preheat oven to 200 degrees. Slice the sweet potato into very thin slices, using a vegetable peeler. Soak in salted water for 20-30 minutes.

2. Prepare the wasabi mayonnaise dip by whisking the mayonnaise in the wasabi cream and season with cracked pepper.

3. Drain and pat dry the sweet potato slices with paper towel and coat with sesame or walnut oil and season with salt & pepper. Transfer and spread seasoned potato slices on an oven tray lined with baking paper and bake for 10 minutes. Using a large spatula, turn, sprinkle with the sesame seeds and bake for another 10 minutes until crisp.

Serve immediately with an extra sprinkle of sesame seeds!
The good news is that these little tasty treats are also much healthier than traditional crisps!
It’s also the perfect starter, before a sushi platter!

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13th March
2011
written by Nibblish

These rich and chewy double chocolate cookies will satisfy any chocolate craving…although you may have to satisfy them more and more frequently…oh, well – we all know chocolate makes us happy!

Double Chocolate Cookies

Ingredients: (makes 16)

125g dark chocolate, melted
50g cocoa, sieved
1 cup flour
1 tsp bicarbonate of soda
1/2 teaspoon salt
125g soft butter or margarine
1 1/4 cups raw sugar
1 tsp vanilla extract
1 egg, lightly beaten
100g macadamia nuts

Instructions

1. Preheat the oven to 180°C. Mix the flour, sugar, cocoa, bicarbonate of soda and salt into a bowl.

2. In a separate bowl – whisk the butter and once combined, mix in the melted chocolate, vanilla extract and egg.

3. Whisk in the flour mix and finish with the macadamia nuts.

4. Line a flat baking tray with baking paper. Shape 16 equal-sized cookies and place on the tray, roughly 5 cm apart from each other as they will expand with the cooking. Bake for 20 minutes or until set.

5. Leave to cool for a few minutes and transfer to a cooling rack to harden.

These are absolutely delicious served with vanilla or coconut ice-cream! You can also freeze individual portions of the dough, ready to be baked as soon as the next craving hits you! Naughty…:-)

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13th March
2011
written by Nibblish

A good quiche is an extremely simple and fast meal to make, but never fails to impress. It’s perfect for brunch, lunch, dinner, for a picnic or even as party food!

Ingredients: (serve 4 as a starter or 2 as a main)

1 sheet ready rolled shortcrust pastry
1 tablespoon olive oil
1 brown onion, finely chopped
1 garlic clove, crushed
3 rashers bacon, rind removed, finely chopped
1 tbsp coriander or parsley
1 large leek, washed and thinly sliced
3/4 cup grated Parmesan cheese
4 eggs and 1 egg yolk, beaten
1 cup milk
Salt and freshly ground black pepper

Instructions

1. Preheat oven to 200°C and lightly grease and flour a round oven tray to make it non stick. Lay the pastry sheet, trim excess and prick the bottom with a fork to prevent it from bubbling as it bakes. Bake for 20 minutes or until golden.

2. Heat oil in a frying pan over medium-high heat. Add onion, garlic, coriander and bacon and cook for 2 minutes.

3. Add the leek and cook for another 5 minutes or until soft and slightly caramelized. Cool and sprinkle over cooked pastry.

4. Reduce oven temperature to 180°C. Whisk the eggs with the milk in a mixing bowl. Stir in half the cheese, grated nutmeg and season with salt and pepper. Pour over bacon and leek, sprinkle the remaining cheese and bake for 35 to 40 minutes or until golden brown.


Let is rest for 5 minutes and serve with a green salad!
If you fancy of change, swap the bacon for salmon, and the leek for spinach, mushroom or asparagus.

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17th February
2011
written by Nibblish

This is such a simple and classic dish, perfect as an Italian appetiser, brunch or as a snack. The trick is to rub the hot bread with a raw clove of garlic and then brush it with olive oil for an amazing flavour…It’s bold, fresh and delicious!

Ingredients (serves 4 people as a starter)

1/2 onion, finely chopped
1 small bunch of basil, chopped
300g vine ripened tomatoes, diced
olive oil
white wine vinegar
Sea salt flakes and freshly ground pepper
garlic cloves, peeled & cut in half
4 thick slices round rustic bread, cut in half

Instructions

1. Preheat grill on high heat. Mix chopped tomatoes, onion and basil into a bowl and season with salt flakes, freshly ground pepper, olive oil and white wine vinegar. Toss well.

2. Toast both sides of bread slices. Rub each slice with a garlic clove while hot and brush it with a bit of olive oil.

3. Spoon tomatoes onto bread and serve immediately!

The secret for this dish to be a hit is to use the freshest ingredients you can find and keep it simple and bold. The only extra add on would be to shred a few pieces of creamy buffalo mozzarella and place it on top! You can also swap the white wine vinegar for a good quality balsamic vinegar.

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14th February
2011
written by Nibblish

Homemade ice cream is a great treat to make because it can last in the freezer for a while, can be enjoyed on it’s own or can be the final touch of any other dessert! This recipe is a quick and easy way to make icecream from scratch, without using an ice cream maker!

Ingredients:

4 eggs
1 cup white sugar
2 cups heavy cream
2 cups canned coconut milk
1 bounty bar, chopped finely
50g shredded coconut
1 tsp. vanilla flavouring
chocolate shavings to serve (optional)

Instructions:

1. Beat the eggs and whisk in the sugar until light and fluffy.

2. Pour the mixture into a bain marie bowl and cook over medium heat for 8-10 minutes, stirring continuously until thickened and creamy. Place in the refrigerator to cool.

3. Use an electric blender to whisk the cream until very thick. Transfer into a large mixing bowl and fold in coconut milk and shredded coconut. Once combined, stir in the egg/sugar mixture, vanilla flavour and bounty bar bits.

4. Place in the freezer and allow to set for at least 8-10 hours. Serve with a sprinkle of shredded coconut and chocolate shavings.

To make the chocolate shavings, use a vegetable peeler, hold the bar of chocolate in one hand and scrape the peeler across the edge of the chocolate block. You can also serve it with our Nibblish ultimate brownie!

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11th February
2011
written by Nibblish

Chocolate brownie has to be the quickest way to a man’s heart…try it! Make sure you follow the right portions and cooking time for a perfect, lovely and moist result!

Ingredients:

300g dark chocolate
150g butter
1 teaspoon salt
4 eggs
1.5 cup brown sugar
1-1/2 cups flour
1.5 cup sour cream
1 cup macadamia, coarsely chopped
50g chocolate to melt as topping (optional)

Instructions:

1. Grease the baking tray with a little bit of butter and sprinkle with flour to make it non stick. Pre-heat the oven at 180 degrees. Melt chocolate with butter on low heat, add a pinch of salt and transfer to a large mixing bowl.

2. Add brown sugar and mix together.

3. Whisk in the eggs.

4. Mix in the sifted flour.

5. Finish by adding the sour cream and nuts.

6. Bake in the oven at 180 degrees for 30 minutes

Serve warm with ice-cream, custard or cream! You can also add walnuts or peanuts to the macadamia for a nuttier version!

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23rd January
2011
written by Nibblish
This entry is part of 2 in the series Australia day

The ANZAC biscuits originated from World War I and were created and sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. They still tend to be sold as a fundraising item for the RSA. What surprises me most about Anzac Biscuits? How tasty a biscuit with no egg can be!

Ingredients

1/2 cup macadamia nuts
3/4 cup plain flour
1 tsp ground ginger
1.5 cup rolled oats
3/4 cup caster sugar
1/2 cup desiccated coconut
1 pinch of salt
2 tbs boiling water
1 tbs golden syrup
1 tsp bicarbonate of soda
125g butter, cubed, melted

Instructions

1. Preheat oven to 160°C. Spread the macadamia nuts over a non stick baking tray and place in the oven for 8 minutes or until lightly toasted. Let it cool and crunch into rough pieces.

2. Mix the flour, ginger into a large bowl, macadamia nuts, rolled oats, sugar and coconut into a large bowl. Mix the boiling water, golden syrup and bicarbonate of soda in a separate jug, let it froth up and add the butter in. Let the mixture cool slightly stir it into the other mixture and combine with a wooden spoon.

3. Line 2 large baking trays with baking paper. Shape the mixture into 10-12 small bowls and flatten each one before placing it on the tray. Leave at least 2 cm between each.

4. Bake in the oven for 20-25 minutes or until golden brown. Let it cool down on the tray for 20 minutes before transferring it to a serving plate.

Anzac biscuits are best served with a nice cup of tea or coffee. if you have any leftover, store the biscuits in an air tight container for up to 2 weeks, or probably even longer but you surely won’t have any left by then!

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21st January
2011
written by Nibblish

Flapjacks are incredibly easy and quick to make. Oat is also the main ingredient, so I like to think of it as a reasonably healthy treat to have as a mid morning snack with a cuppa! Some like it crunchy, but I prefer it chewy…Here is a great version…with nice choc’ banana twist!

Ingredients: (16 flapjacks)

250g organic rolled oat
100g butter
80g raw brown sugar
5 tbsp golden maple sirup
1 tbsp salt
1 banana, mashed
75g chocolate, melted
3 tbsp milk
1 handful of unsalted nuts, crushed

Instructions:

1. Melt the butter in a large non stick saucepan over a very low heat. Add sugar and sirup and mix well.

2. Stir in the oats, add the banana and the pinch of salt.

3. Spread the mixture over a sheet of baking paper in a baking tray and press flat. Place in the oven and cook for 15 min at 220 degrees or until it turns golden brown. Leave it to cool.

4. In the meantime, prepare the melted chocolate in a pan by adding chocolate chunks and milk on low temperature. Dip Half of your flapjacks in chocolate and sprinkle the crushed nuts over it, so that you can still hold it without touching the chocolate (see top picture). Place in the fridge for an hour or to allow for the chocolate to set hard.

Store in a air tight box in the fridge for up to a week and bring half of it to your work colleagues. For an even healthier version, you an replace part of the butter with margarine!

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