Lemon Poppy Seed Muffins

Standard

Being in good supply of lemons some time ago (thanks Nana!), I decided to whip up some lemon poppy seed muffins. These, like all my recipes are a breeze to make! You basically just throw it all in together, mix, pour, bake and voila! ūüôā I adapted a recipe to suit my lemon supply, using lemon juice and more lemon rind. These babies can be enjoyed with a good cup of tea, and if you’re feeling creative, dissolve a little sugar, lemon juice and water together to make a lovely lemon syrup to top! (too bad I only thought of this after my photos!!!)

Lemon Poppy Seed Muffins

(Adapted from the Australian Women’s Weekly’s Muffins, Scones and Breads- a cookbook almost as old as myself, well the original edition anyway!)

Makes about 12

125g butter, softened
Grated rind of 3 lemons
Juice of 1 lemon
150g caster sugar
2 cups Self-Raising flour
1/2 cup of milk
2 tbsp poppy seeds
 Preheat oven to 180C
Mix together ingredients except the poppy seeds with an electric mixer until just combined, then beat on medium speed until mixture becomes pale and smooth.
Stir in poppy seeds.
Divide mixture evenly between patty pans in a 12-hole muffin tin.
Bake for approximately 20 minutes.
Done! ūüôā Serve with a lemon syrup if desired.
Eat, share and enjoy,
Kirra xo
Advertisements

Kirra’s Banana Walnut Bread

Standard

Ladies and Gentlemen…. This is my very own made up recipe all on my own for the first time ever!!!! ūüėÄ I was quite scared… I tried to make up a berry and banana loaf once and failed miserably…….BUT! We have success!! It’s kinda healthy too, using wholemeal flour, extra banana and maple syrup to slightly sweeten! So it’s yummy and kind of good for you? That’s what I like to see!! I kind of experimented with an excess of frozen black bananas (the best kind, so overripe and full of flavour) and not so many eggs left, hence the yoghurt in this recipe (if you can’t have yoghurt, you could probably just replace it with another egg or 2). Yoghurt¬†gives¬†it a lovely moist characteristic, and by adding¬†bicarb and baking powder to¬†this, the batter becomes so airy and fluffy- something I can’t describe completely, you’ll have to see for yourself when you try it! Maple syrup has that lovely warm flavour which is why I chose to add it into my version of banana bread. It complements the idea of it I think, warm and toasty sweet banana bread! Adding some cinnamon, crunchy toasty walnuts (a great pairing with banana of course!) and butter to serve- the flavour is absolutely heavenly- especially when you toast the bread! You will need to have a stash of black overripe bananas, don’t go skimping on them now, the ratio is just right! Ahh, I’m so proud! A happy moment for an aspiring self-proclaimed foodie! Eeek! Enjoy it people! Best served with a coffee and breakfast i’d say! ūüôā

Kirra’s Banana Walnut Bread

Proud to call this one my own ūüôā

Makes 1 loaf Preheat oven to 180C

4 black, overripe bananas
1 cup greek yoghurt
1/4 cup maple syrup
1 egg
1 tsp baking powder
1 tsp bicarb soda
1 cup wholemeal plain flour
3/4 cup wholemeal  self-raising flour
Approximately 1 cup of chopped walnuts, leaving some out to sprinkle on top!!
Cinnamon, add as much as you desire!
Mix together bananas, yoghurt, maple syrup and egg with a whisk until combined.
Stir in bicarb soda and baking powder (that’s where the magic happens- so fluffy!!)
Add in chopped walnuts and cinnamon. Bake for about 45 mins or until cooked through and golden.
Serve warm with butter, or toasted/reheated once cool. Can be stored in the freezer if it lasts that long (hehe)
Eat, share and enjoy,
Kirra xo

Anzac biscuits

Standard

Who doesn’t love the good old Anzac Biscuit! For those who don’t know,¬†Anzac biscuits are named after¬†the Australian and New Zealand Army Corps (ANZAC), and made and sent to the ANZAC soldiers during¬†World War I.¬†Apparently, the¬†biscuits were sent by the wives to soldiers, as the ingredients gave the¬†biscuits a good shelf life and travelled well. Here’s another fun fact: The term¬†ANZAC is lawfully protected, but people can use the term¬†‘Anzac biscuits’, as long as they remain pretty much¬†true to the original recipe and never called cookies when being sold or referred to!! (That’s kinda impressive!)**

So there you go, a bit of a history/legal lesson about these lovely bickies!

These are so easy and my favourite part is only having one bowl, and not having to get the mixer out! (as much as I love it is a pain to clean afterwards!!). I added a bit more dry ingredients to get the consistency right, and reduced the amount of sugar in my version, I think these are pretty sweet already and no one who tried them even noticed ūüôā

Anzac Biscuits

Recipe Adapted from The Australian¬†Women’s Weekly¬†The Country Table¬†and all my other Anzac biscuit recipes in my recipe books at home, it’s¬†is fairly universal!!!
1 cup rolled oats 
1 cup plain flour + 1 tbsp
3/4 cup brown sugar
1/2 cup desiccated coconut + 1 tbsp
125g butter
2 tbsp golden syrup
1 tbsp water
1/2 tsp bicarbonate of soda
Preheat over to 160C.
Place oats, flour, coconut and sugar in a bowl and combine. Next, place the butter, golden syrup and water in a saucepan over low-medium heat and stir occassionally until melted and combined.
Add soda to the melted mixture and stir. Combine wet and dry ingredients in the bowl.
Roll tablespoons of dough into balls and slightly flatten. Bake for about 15-20 mins (15 if you want them a bit chewier!!). Leave on trays to cool, then eat!!!
Makes about 20 (but it just depends, I hate saying how many it makes, it never makes how many a recipe says!!!).

Eat, share and enjoy,

Kirra xo
** Reference: http://en.wikipedia.org/wiki/Anzac_biscuit

Choc-Peanut Cranberry Fridge Slice

Standard

Oh this slice is so so goood! A¬†simple mix-and-melt slice with just a few ingredients, it¬†is way too moreish¬†to stop at just one piece! Just a note, these beauties will very much¬†melt if not kept in the fridge, hence the name, but the upside is no baking time in the oven!! (p.s. if you’re really impatient, put it in the freezer, it’ll set pretty much right away!!).¬†There are so many variations of this recipe¬†(I think it originated from Pinterest??),¬†so I tweaked a couple of them to make my own version.

Hope you enjoy this one, ūüôā

Choc-Peanut Cranberry Fridge Slice

Adapted slightly from Money Saving Mom, I Hear Exercise Will Kill You and Now You Can Pin It and probably so many other sites! This recipe is a hit everywhere by the looks!!

1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil
2 cups old fashioned oats
1 cup desiccated coconut
1/2 cup dried cranberries
1 packet of dark chocolate chips (about 230g)
1 teaspoon vanilla extract
Melt the peanut butter, honey, and coconut oil over low heat in a saucepan, stirring until melted and combined.
Remove from heat and add oats, coconut, chocolate chips, cranberries, and vanilla. Stir together until the chocolate is completely melted and all is combined.
Pour into a greased slice/brownie pan and set in the fridge.
Once set, cut into bars and devour (haha). Store in the refrigerator or freezer- it keeps for ages, if it lasts that long!!
Eat, share and enjoy,

Kirra xo

Peppermint Slice (The healthy version)

Standard

When discovered my secretly- ‘good’ -for-you version of caramel slice I was a little bit excited. Healthy AND yum. So I experimented some more, with inspiration from ¬†Ascension Kitchen¬†¬†once again (Where I discovered the raw caramel slice) and before you knew it, my own version of a raw peppermint slice was complete.

I made this a couple of weeks back, but because I am started up uni again, I haven’t had time to sit down and upload some more recipes. So i’m just doing it now! ūüôā

I’d say this is quite a rich slice, very minty, but a good balance with the chocolate topping. It’s smooth and creamy, with the cashew filling, and has nice crumbly base that is to die for. Except you won’t die from this slice, not from a heart attack anyway, as this is another awesomely healthy slice. om nom nom.

Peppermint Slice (The healthy version)

(Adapted experimentally from:¬†¬†Ascension Kitchen’s¬†Raw Chocolate Peppermint Slice)

BASE

1/2 cup white flour (or another substitute of your choice, just make it up!!)
1/4 cup cocoa
1 cup cashews (or other nuts)
20 dates (less probably if using medjool date- they’re a bit juicier)
3 tablespoons coconut oil
1/4 cup desiccated coconut
1/4 cup oats
1 tsp vanilla extract

MINT CASHEW CREAM FILLING

1 cup of cashew (soaked overnight in water- put in covered bowl in fridge)
1/4 cup coconut oil
1/2 cup maple syrup
1 teaspoon vanilla bean paste/extract
Peppermint extract/flavouring, to taste

CHOCOLATE TOPPING (same as the caramel slice!)

1/2 cup maple syrup (or other)
2/3 cup coconut butter, melted
4 tablespoons of cocoa
Vanilla, to taste
For the crust: Place dry ingredients into a food processor and blend until floury and combined. Add in coconut butter and vanilla and blend to combine also. Finally, gradually add in dates and process again in the food processor. Stop and test the base-  it should be okay when it looks like it has come together to form a crumble like consistency, but sticks together at the touch.
Press into a lined slice tin and refrigerate/freeze until firm.
For the filling: place all ingredients into the food processor or use a hand held stick blender and blend until smooth. Pour onto base and set in fridge/freezer as with base.
For the topping: Again! all in a food processor or blend with a stick blender until just smooth. Spread onto refrigerated slice and set.
Store in the fridge and cut into squares to enjoy.
There you go! Another healthy twist on a yummy slice!
Eat, share and enjoy,
Kirra xo

Afternoon Teal.

Standard

Last Sunday, my lovely friend Em (love you, thanks for being a fab co-host!) and I hosted an ‘Afternoon Teal’ for Ovarian Cancer Australia. So with all things teal, we decorated my backyard and baked away! Jelly cakes, cupcakes, gingerbread flowers (which we sold in packs) chocolate mint biscuits, jelly slice (thanks Granny), chocolate crackles, honey crackles and fairy bread. Plus a wide selection of fabulous teas from Em’s collection, and freshly brewed coffee. And, an AMAZING pinata. So good. Well done Em.

We raised nearly $500, and we are both so proud of our efforts, knowing they will help OCA and their awareness programs, support for women and families affected by ovarian cancer, and ovarian cancer research.

In 2014, about 1,470 Australian women are expected to be diagnosed with ovarian cancer. An estimated 1,640 are expected to be diagnosed in 2020*.

It is so important to raise awareness of the signs and symptoms of ovarian cancer, because they are such commonly described symptoms for many diagnoses, not just limited to ovarian cancer.

Check out OCA’s ¬†website for some very useful information about ovarian cancer and the risk factors, signs and symptoms, and what you can do to help, such as donating online or even holding your very own “afternoon teal”.

http://www.ovariancancer.net.au/

So… Without further a- do. Some insight into the things we made…

P.s. Here’s some links to two of the recipes from the day!

Chocolate Mint Biscuits

Gingerbread Cookies

 Eat, share and enjoy,
Kirra xo
* http://canceraustralia.gov.au/affected-cancer/cancer-types/gynaecological-cancers/ovarian-cancer/ovarian-cancer-statistics