I can’t really believe I’m blogging about Honey Joys. They’re such an Australian baking classic, yet I often forget about them as an option when needing to make a quick sweet something. My 7 year old son reminded me about them the other day, when he came home from a party asking if we could make them at home and I found myself wondering why I don’t make them more often.The recipe that follows is straight off the back of the Kellogg’s Cornflakes box and it really is dead easy and very cheap to do. If you need to make these gluten free, just exchange the cornflakes for the gluten free variety in the health food section of the supermarket, and do feel free to use homebrand flakes when making these as you really cannot tell the difference. The quantities below make 24 patty cake sized Honey Joys and costs around $2.
- 90g butter
- 1/3 cup sugar
- 1 tablespoon honey
- 4 cups cornflakes or gluten free cornflakes
- 24 patty papers
- sprinkles on top (if desired)
1. Preheat oven to 150 degrees celcius/130 degrees if fan forced. Distribute patty papers among the patty cake tins.
2. In a microwaveable bowl or small saucepan melt together all the ingredients except cornflakes.
3. Put cornflakes in a larger bowl and pour over sticky butter syrup, combining gently but well.
4. Distribute mixture with 2 dessert spoons among the patty papers. Sprinkle with sprinkles if desired. Bake in the oven for 10 minutes. Allow to cool before eating.
“Do you have plans tonight? Wanna come over, make me dinner, and watch a movie?”. That was my text to my old friend Sheridan one Sunday night at the end of last year. My husband was away and all the end of year ‘lasts’ – functions/events/things, had left me exhausted. And although normally under such circumstances, breakfast cereal is the dinner time option of choice around here, I couldn’t face another such dinner for the 5th time that week. Generous and hospitable as she is, even at my place rather than hers, Sheri came over and made this delightfully easy and tasty Donna Hay dish, which just happens to be gluten, egg, wheat and dairy free. Her food, good company and contentment with not much chit-chat that night were real blessings to me. And we’re still laughing about how from now on she’s going to have to read my sms invitations carefully to check who’s doing the cooking! Super simple to make, fresh and healthy too, this noodle dish is perfect for cooking for yourself or friends straight after work and can easily be multiplied for a larger group. And all of the preparation can be done quickly and hours ahead of people coming over – once they’ve turned up and have a cold drink in their hand, just stir fry everything from start to finish in 10 minutes. If you purchase your herbs from a grocer rather than a supermarket, this dish costs no more than $10 to make and serves 4. Thanks for this terrific recipe, Sheri.
- 2 teaspoons vegetable or sesame oil
- 1 tablespoon grated ginger
- 1 stalk lemongrass, finely chopped (or, as I do, a good squeeze of Gourmet Garden lemongrass in a tube)
- 1 teaspoon chilli flakes
- 500g chicken mince
- 1/4 cup lime juice (I use lime squeeze from the fridge)
- 1/4 cup fish sauce
- 1 tablespoon sugar
- 3/4 cup coriander (cilantro) leaves
- the stalks of the coriander leaves, washed and chopped finely
- 3/4 cup basil leaves
- 4 green onions, shredded
- Put a large pot of water on the stove and bring the boil for cooking egg noodles.
- Heat a frying pan or wok at high heat. Add the oil, ginger, coriander stalks, lemongrass and chilli and cook for 1 minutes. Add the chicken mince and cook, stirring for 6-7 minutes or until cooked through, breaking up any large lumps of chicken as you go.
- Add rice noodles to the boiling water and cook according to instructions on the packet and when soft, drain in a colander.
- Stir through the lime juice, fish sauce, sugar, coriander, basil and green onions. Serve stir-fry in bowls on top of freshly cooked rice noodles.
Today is Australia Day so I’m pretty excited to be sharing this lovely lamb recipe with you, not only because in my family Australia day equals eating a good deal of lamb, but because this dish, adapted from a terrific one by Nigella Lawson, pointed in my direction by my friend Amy, is all the things this blog is about: easy, tasty, affordable and delightfully do-able when having people over. Using either lamb loin or chump chops, simply place all the ingredients in a roasting dish at the same time and stick it in the oven. You don’t even need to turn anything! Just add something green to eat it with, perhaps a salad or steamed green beans, and whack the lot, straight out of the oven, onto the middle of the table with a fresh loaf of bread for mopping up the yummy juices. The lamb turns out oh so tenderly and the chopped fresh parsley makes the flavours come alive. This recipe is easily doubled using two roasting dishes and which can both go in the oven together – no problem: that’s 12-16 people fed for the cost of one at a nice restaurant! Even better is the fact that this delicious one-pot feast is gluten, egg, wheat and diary free. Using the quantities below, this recipe serves 6-8 and costs no more than $15 to make. Thanks for this one, Amy.
- 12 lamb chops, either loin or chump
- 3 baking potatoes, adding up to approximately 650g
- 45ml olive oil (approximately three tablespoons)
- 2 teaspoons dried mint
- 1 teaspoon dried chilli flakes (a little less if substituting with chilli powder)
- salt and pepper
- 2 lemons
- small handful of roughly chopped parsley
- Preheat oven to 200 degrees celcius. Put the lamb into a roasting dish
- Cut clean potatoes into wedges (don’t bother peeling them) and place them in the gaps around the lamb.
- Drizzle the oil over the lamb and potatoes and sprinkle with the dried mint, chilli flakes and salt.
- Zest 1 lemon over the roasting tin and then juice both lemons and pour the juice over everything in the tray.
- Season well with salt and pepper and cook in the oven for 1 hour, not bothering to turn anything over. Pull the tray out of the oven when everything looks quite brown (don’t let anything burn), and if it looks like it’s very brown before the end of the cooking time, cover the tray in foil and return to the oven.
- Serve everything in the middle of the table for a yummy and casual feast.
I’ve been meaning to blog about Miriam English’s Balsamic Chicken Bake for ages and I’m so pleased to have finally got around to it. Since I first tried this awesome recipe about six weeks ago we’ve eaten it many times because it’s so very easy and tasty: just put everything in the roasting dish at the same time, and then whack it in the oven. Then, just before serving, steam some greens to serve with this crowd-pleasing dinner, stick it all in the middle of the table, and that’s it – dinner is done. This versatile dinner, originally from Super Food Ideas, Issue 111, copes well with various cuts of chicken and the addition of extra roasting veggies such as carrot, pumpkin and sweet potato. Recipes like this one are so great to have in your back pocket, cause if you’re anything like me, all sorts of things need to happen while dinner is cooking: supervising the reading of school readers, quickly scrubbing the loo before guests arrive, wiping down most surfaces and putting washing away – this tasty and simple dinner enables much needed efficiency. Using the quantities below and chicken thigh cutlets, this problem- solving dish costs less than $15, serves 6-8 people, and is dairy, egg, wheat and gluten free. Pictures here are of half quantities.
- 12 (2kg chicken thigh cutlets, fillets, wings or drumsticks
- 600g potatoes, quartered
- 2 med red onions
- 6 garlic cloves, unpeeled
- 6 fresh thyme sprigs
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons brown sugar
- 250g cherry tomatoes
- Preheat oven to 220 degrees celcius. Arrange chicken, potato, onion, garlic and thyme in 2 large roasting dishes.
- Whisk vinegar, oil & sugar in a jug until sugar has dissolved. Drizzle over chicken mixture. Season with salt and pepper.
- Bake for 40 minutes. Add tomatoes. Bake for 10 minutes more, or until chicken is cooked through.
- Serve with a green salad or steamed greens.
The warmer weather has well and truly arrived and as usually happens, I find myself craving lighter meals such as these delightful Dill and Smoked Salmon Frittatas. The basic recipe for these was given to me by my friend Kara who makes them as finger food, baked in mini muffin tins and topped with a small piece of salmon and dot of sour cream. And if you’re looking for a yummy and easy finger food option, I heartily recommend making them that way. But seeing as this blog is all about easy hospitality, I tried making these a little less labour intensive and with a view to serving as a main. The recipe that follows is Kara’s basic frittata recipe, but with a slightly different methodology. Make these ahead of time and freeze for quick lunches at home or for 6 people coming over for lunch – simply thaw gently and warm a little in a low set oven. Serve with a side salad and some crusty bread. The good thing about these little babies is they are the perfect thing to serve those on a sugar free and carb free diet (minus the side of bread) and they’re also gluten free. Making 12 regular muffin sized frittatas or 48 mini muffin sized hors d oeuvres, this easy, do-the-whole-thing-in-the-food-processor recipe will cost around $13, though less if you purchase the herbs at a green-grocer rather than the supermarket, and the ricotta from the deli rather than the fridge section.
- 8 eggs
- 3 tablespoons dill
- 3 tablespoons chives
- 1/3 cup cream
- 1 cup ricotta cheese
- 1 1/2 cup parmesan cheese, grated
- salt and pepper
- 1 x 415g can smoked salmon, drained with the majority of skin and bone removed.
- In a food processor, put in dill and chives and process until finely chopped.
- Add ricotta, eggs and cream and process again.
- Exchange the chopping for the grating blade and grate half a cups worth of parmesan onto the top of the mixture. Season the mixture with salt and pepper.
- Grease muffin trays well with spray oil and pour mixture in until 2/3 filled.
- Distribute salmon in chunks over the portions and top each with the remaining parmesan cheese.
- Bake at 160 degrees for 20 mins if using mini muffin tins. If using regular sized muffin tins, bake at same temperature for 20 mins, plus a further 5 with the oven cranked up as far as it can go. This cooks the frittatas further and allows them the brown on top.
I’m not exactly sure why, but until a few days ago, I have struggled in recent months to want to cook anything new. With no headspace for it, I’ve been in a season of sticking to: old faithful recipes, porridge and weetbix and making one thing last a few nights. But my drought seems to have broken. Perhaps it’s because the weather has turned warmer, or because the kids are on school holidays, but today I tried this blog-worthy recipe, adapted from Jamie Oliver’s Ministry of Food via my friend Kara. It’s all the things this blog is about: not foody-ness – but taste, ease and affordability so that having people over isn’t too stressful. And what a terrific recipe this turned out to be! It can be made ahead of time, or in that last hour between getting home from work and people turning up – because once everything’s in the pot, it’s a simple case of simmering this gluten free meal while doing other things. Depending on the type and price of the chicken you use, this dish will cost between $10-$13 to make and serves 6-8 with rice. Add to this dollops of greek style yoghurt and fresh coriander leaves. I’m loving eating it, even as I type! Thanks for pointing me towards this bonza recipe, Kara.
- 800g chicken thighs or breasts, cut into 2-3cm pieces
- 2 medium onions, halved and sliced thinly
- 1 fresh green chilli, optional (only if you like spicy curries. I left it out)
- A 3cm piece of fresh ginger, peeled and chopped finely
- 1 small bunch of fresh coriander, washed, leaves removed and stalks chopped finely
- 1 x 400g tin of chickpeas, drained
- rice bran or vegetable oil
- Knob of butter
- 1/2 x 290g jar of Patak’s korma curry paste
- 1 x 400ml tin of coconut milk
- A small handful of flaked almonds, plus extra for serving
- 2 heaped tablesoons desiccated coconut
- salt and pepper
- Greek style yoghurt, for dolloping
1. Put the oil in the pan to heat and add onions, ginger and coriander stalks. Stir constantly for ten minutes to ensure it’s become fragrant and hasn’t burnt on the bottom. If using chicken thighs, throw them in for browning now, otherwise if using breasts, hold off til end of step 2.
2. Add the korma paste, coconut milk, half the flaked almonds, chickpeas, desiccated coconut and sliced chicken breasts. Half fill the empty coconut milk tin with water, pour it into the pan, and stir. Let the whole thing simmer away for about half an hour. This is so easy – now just walk away and do other things, like putting the rice on in the rice cooker.
3. Season carefully once the chicken is cooked and become tender. Serve with boiled rice, adding a few spoonfuls of Greek yoghurt dolloped on top. Sprinkle over the rest of the flaked almonds and coriander leaves.
A while back the girls in the weekly Bible study group I’m part of were asked to help cater for desserts for an evangelistic event. We needed to provide a variety of easy desserts that involved little serving hassle, tasted great and cared for the needs of those with allergies. When my friend Jacinta said, “I’ve got a gluten free chocolate brownie recipe that works every time and tastes great”, we all praised God! And she was right. The group got together for a big baking session the night before and everything came together, in part due to this terrific recipe. Unlike many brownie recipes, there’s no expensive ingredients here and the whole thing cooked evenly without drying out the edges. I’m going to be using this one for many years to come! You’ll find gluten free flour in the health food section of most supermarkets and the whole recipe will cost around $5 to make.
- 240g butter or margarine
- 2 cups raw sugar (can substitute with caster or white)
- 1/2 cup cocoa
- 4 eggs
- 2 cups gluten free plain flour
- 1 teaspoon bi-carb soda
- 1 teaspoon vanilla essence
- pinch of salt
- Mix in 1/2-3/4 cup of any of the following, if desired: berries, jersey caramels, chocolate chips, walnuts or peanuts.
- Preheat oven to 180 degrees celcius, 160 degrees if fan-forced
- line a large baking dish or two 25×25 square pans with baking paper
- Melt margarine in glass jug or saucepan
- In a large bowl, combine sugar and cocoa, mix in melted butter, eggs, vanilla and salt.
- Sift bicarb soda and flour together and fold into the mix. Beat the mixture well by hand or with an electric mixer.
- Pour into tin/s and bake for 25-30 minutes, though start checking earlier. It should fee; ‘just set’ on top. Remember: it will continue to cook as it cools, so don’t overcook.
- Cool in the tin and serve by itself or with cream, icecream or raspberry sauce.