Pre-heat your oven to 180°c (or 160°c for a fan assisted oven or Gas Mark 4) and grease a 20cm by 28cm baking tray with a little butter. Set aside.
In a large bowl, using your fingers, rub the flour and butter together until it resembles breadcrumbs. Stir through the sugar before adding the egg. Mix until combined, adding a teaspoon of cold water as required and knead into a soft pastry dough.
Wrap the dough in cling film and place in the fridge to cool and firm up, whilst preparing the filling.
In a bowl mix the currants, sugar, butter and mixed spice until combined.
Remove the pastry from the fridge and roll to 0.5cm thickness and cut into two large rectangles, about the size of your tray. Place on pastry rectangle onto your pre-greased tray.
Spoon the currant mixture evenly onto the pastry on the baking tray, leaving a small gap around the edges. Wet the edges with a little water. Place the other sheet of pastry on top of the currants and gently press the edges together with your fingers, before finishing with a fork.
Brush the top pastry with a little milk or beaten egg, before pricking a few holes on the top of the pastry
Bake for 25-30 minutes until a light golden brown colour.
Remove from the oven and sprinkle a little sugar on top to finish. Once completely cool, cut into squares or slices of your desired size.
3 cups (270g) Rolled oats 1 cup (80g) Quick oats 2 teaspoons Baking powder 1/4 teaspoon Salt 3 large Bananas 1½ cups (360ml) Almond milk/coconut milk 2 tablespoons (30g) Coconut oil 2 Eggs 1/4 cup (80g) Maple syrup 1 teaspoon Vanilla extract 1/3 cup (60g) Chocolate chips (optional)
1. Preheat oven to 350F (175C). Prepare 8-inch (20cm) springform pan – line with parchment paper and grease the edges with butter.
2. In a large bowl mash the bananas, add eggs, milk, maple and vanilla extract. Whisk until combined.
3. In separate bowl mix rolled oats, quick oats, baking powder and salt.
4. Combine wet and dry ingredients, add chocolate chips, mix just until combined. Let sit for 5-10 to absorb the liquids. 5. Pour the batter into the pan and bake for 40-45 minutes or until golden brown. 6. Let cool on a wire rack for 10 minutes, then release from the pan and let cool completely.
12oz.Rotini 2cupspacked baby spinach 1lb. strawberriessliced or chopped 4mandarin orangespeeled, segmented 2Avocadoschopped 1pearchopped 14 oz. pkg. macadamia nuts
Poppy Seed Dressing
1/2 cup canola oil
1/4 cup sugar
3 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 tablespoon lemon zest
1 tablespoon poppy seeds
2 teaspoon dry minced onion
1 teaspoon dried mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Add all of the Poppy Seed Dressing Ingredients to a medium bowl or measuring cup and whisk together with a fork. Chill at least 30 minutes up to 24 hours.
Cook pasta according to package directions until al dente – don’t overcook! Rinse and drain pasta in cool water. Add pasta to a large serving bowl and toss with a little of the dressing to keep it from sticking together.
Serving immediately/within one hour
Add all of the salad ingredients to the pasta. Add desired amount of chilled dressing and gently toss to combine. Serve immediately or chill one hour.
Add strawberries and Mandarin oranges to pasta and toss with half of the dressing, cover and refrigerate. When ready to serve, add pears, avocados, spinach, macadamia nuts, and remaining dressing. Toss to combine. Serve immediately.
Roast your vegetables ahead of time, I used 2 zucchini, 1 large eggplant, 1 large red pepper, 1 small onion, 3 garlic cloves and a half a bag of frozen artichoke hearts. Dice the veggies, drizzle with olive oil, S&P and roast at 425F until tender and golden.
The most important thing I can say about using phyllo is to keep it covered with a damp cloth as you go layering it. For this recipe I used 6 sheets, I did not drench them in melted butter either, instead I sprayed olive oil over each sheet with my olive oil mister as well as a sprinkling of grated romano cheese on each layer.
When you reach the 6th sheet spread your vegetables all over leaving about a 2″ border all the way around. Scatter your favorite cheese combination on top of the veggies, I used fresh mozzarella, grated fontina, asiago and romano. Fold up the border ends over the vegetables then carefully roll up starting up on the longer side until it becomes into a log.
I sprayed olive oil on top of the log along with grated cheese and black pepper and baked it for around 20 minutes at 400F until golden.
Let it cool down a little before you slice into it. This was so good I can’t wait to make it again! You can really choose any veggies you like as well as cheese. I served a little dipping sauce made of leftover marinara and roasted red peppers that I swirled in my food processor! What a great combination!
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil
Lemon wedges, for serving
note: 1/2 lemon juiced, 1/2 panko, 6 saltines, 1/2 tsp old bay, parsley minced
In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
The crab cakes can be prepared through Step 2 and refrigerated overnight.
4 oz Fresh Ginger Root peeled
4 oz Fresh Garlic peeled
1-2 tsp Fresh Water
1 pinch Sea Salt
1 4 oz Mason Jars
1 Covered Ice Cube Tray
Place all ingredients into Vitamix, Blender or Food Processor and process until slightly smooth.
Store in refrigerator in a covered glass vessel or freeze for later use.
The Homemade Ginger Garlic Paste freezes well.
I store them in my freezer in individual servings in this Covered Ice Cube Tray.
When you need some paste, just pop out a cube or two. It is so convenient
1/2 cup olive oil (yes, I know that’s a lot)
2 tbsp of salted butter
1 yellow onion, sliced longways into thick wedges
1 tbsp of crushed garlic
4 lbs of boneless, skinless chicken thighs cut into strips with fat trimmed (thighs are strongly suggested for this recipe due to how tender they are, although breasts will do as well – you can also use some beef round/flank steak and pork tenderloin cut into strips too if you prefer)
1/2 cup of garlic broth (I used 1/2 tsp of Garlic Better Than Bouillon + 1/2 cup of water but you can just use 1/2 cup of chicken broth if you don’t have this)
1 tbsp paprika
1 tbsp of curry powder
1 tbsp of seasoned salt
1/2 tbsp of cumin
1 tsp turmeric
1 tsp cinnamon
2 tsp of black pepper
1 tsp of crushed red pepper flakes (optional)
1/2 tsp of cayenne pepper (optional)
For arranging, if desired:
Pita/flatbread, warmed or room temperature
Hummus, any of your choice or click here to make mine
Red onion, sliced into strands
Tzatziki (click here to make mine)
Add the butter and olive oil to the Instant Pot, hit “Sauté” and adjust so it’s on the “More” or “High” setting. Once melted and the oil begins to bubble (or the display reads “Hot”), add in the yellow onion and garlic and cook for about 3-5 minutes
Next, add in the chicken thighs followed by the paprika, turmeric, cinnamon, curry powder, cumin, seasoned salt, black pepper, cayenne pepper and crushed red pepper flakes. Stir well so all the spices are mixed in with everything in the pot
Then, add in the garlic (or chicken) broth. Stir very well, deglazing/scraping the bottom of the pot
Secure the lid, hit the “Keep Warm/Cancel” button and then hit “Manual” or “Pressure Cook” High Pressure for 7 minutes. Quick release when done. (Note: Remember, we really made this a spice-infused marinade more than a sauce as most of it is compromised of olive oil, therefore its main purpose is to season and infuse the chicken with that amazing shawarma flavor as it pressure cooks in the pot. So while it’s not necessarily meant to be eaten as a saucy soup, it’s perfectly ideal for drizzling over the shawarma and/or rice and veggies when serving. You can also save any remaining infused olive oil, place in a mason jar and pop in the fridge to cook other dishes with in the future!)
Prepare your shawarma wrap by taking some pita, spreading on some hummus, laying in some chicken and yellow onion, topping with some strands of red onion, diced cucumber and some tzatziki. Top it off by drizzling the incredible spiced-infused oil we cooked our shawarma in over the top. Wrap it together nice and tightly, making sure the bottom is tight (I know). Wrapping the bottom portion in foil may help with any messy drippings