Egg and dairy-free birthday cake

I made this birthday cake for a celebration we went to for one of my little girl's friends, who (obviously) can't eat egg or dairy.  It's from the Woman's Day website and turned out really well!  All the kids ate it up with no complaints, so that's a win!

Ingredients
¼ cup water
2 tablespoons vegetable oil
2 teaspoons baking powder
3 cups plain flour
1¾ cups caster sugar
½ teaspoon vanilla extract
½ cup Nuttelex polyunsaturated table margarine>
Extra 1¼ cups water
Extra 2½ teaspoons baking powder
Hundreds and thousands to decorate

Creamy vanilla frosting
1½ cups Nuttelex margarine
4 cups icing-sugar mixture
2 tablespoons hot water
1 teaspoon vanilla extract

Method
Grease two deep 20cm-round cake pans; line bases with baking paper.

Beat water, oil and baking powder in a large bowl with an electric mixer on low speed for about 30 seconds or until combined. Add remaining ingredients; beat mixture on low speed for one minute or until just combined. Increase speed to medium; beat for about three minutes or until mixture is smooth and thick. Divide mixture evenly among prepared pans.

Cook in a moderate oven, 180C, for about 35 minutes or until cooked when tested. Stand cakes in pans for five minutes; turn onto a wire rack to cool.

Creamy vanilla frosting. Beat margarine in a small bowl with an electric mixer until light and fluffy. Gradually add icing-sugar, beating until combined. Beat in water and vanilla extract until just combined.

Sandwich cakes together with one-third of the frosting. Spread remaining frosting over top and sides of cake. Decorate with hundreds and thousands.

Risotto alla zucca

I found this tasty risotto in an old edition of "Australian Good Taste" magazine.  My dear husband has stated in the past that he doesn't like risotto.  Well, let me tell you - after eating this one, he's a convert!  It was absolutely delicious!  When I was meal planning for the week, I obviously didn't read this recipe too well - and when I came to make it, I realised it's not really that easy to stand at the stove, stirring constantly for 20 minutes, when you have a 23-month-old and 5-month-old!  Thankfully, despite a couple of interruptions, my risotto turned out perfectly and was enjoyed by all!

Ingredients
5 cups salt-reduced chicken stock
1 sprig fresh rosemary
1 tablespoon olive oil
40g butter
1 brown onion, finely chopped
2 garlic cloves, crushed
330g (1 1/2 cups) arborio rice
450g butternut pumpkin, peeled, seeded, cut into 1.5cm pieces
1 cup shredded parmesan
2 tablespoons chopped fresh continental parsley
Shaved parmesan, to serve

Method
Bring the stock and rosemary just to the boil in a medium saucepan over high heat.  Reduce heat and hold at a gentle simmer.

Heat the oil and half the butter in a large saucepan over medium heat.  Cook the onion and garlic, stirring, for 5 minutes or until soft and translucent.  Add the rice and cook, stirring, for 2-3 minutes or until grains appear slightly glassy.  Stir in the pumpkin.

Add 1 ladleful (about 1/2 cup) of the simmering stock to the rice mixture and stir with a wooden spoon until the liquid is absorbed.  Add the stock, 1 ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful.  Continue for 20 minutes or until the rice is tender yet firm to the bite and risotto is creamy.

Remove from heat,  Stir in the shredded parmesan, parsley and remaining butter.  Season with salt and pepper.  Divide the risotto among serving bowls.  Top with shave parmesan and season with pepper.

Easy Chicken Laksa

This is a recipe I found in a little Women's Weekly book called "after-work cookbook".  Perfect - that means we can already tick "quick" and "easy" off the list.  And as it turns out, pretty tasty and healthy too! Hubby would have liked it with a bit more bite, so if I was making it just for us, I would add more laksa paste - but the toddler doesn't like her meals quite so hot, so the toned-down version is perfect.  Something I would definitely make again!

Ingredients:
2 tablespoons laksa paste
1 medium brown onion, chopped finely
1.25 litres (5 cups) chicken stock
1 cup coconut milk
70g rice vermicelli
1 1/2 cups finely chopped cooked chicken (I just poached a large chicken breast in a saucepan then shredded it)
2 tablespoons lime juice
100g bean sprouts
1/2 cup chopped fresh coriander

Method
Cook paste and onion in large saucepan, stirring, until onion softens.  Add stock and milk, bring to a boil.  Reduce heat; simmer, uncovered, for 5 minutes.

Add noodles, chicken and juice; simmer, uncovered, until noodles are tender.  Serve topped with bean sprouts and coriander.

Banana Cake

I know I've posted a chocolate banana cake previously, but this time I just decided to go with a standard good ol' fashioned banana cake.  I searched around for a recipe - and there were dozens of comments on this one (from www.exclusivelyfood.com.au) that called it the best ever!  So I gave it a go, sent it off with hubby to take to work - and it certainly got rave reviews!  Love love love the cream cheese icing too :-)

Ingredients
125g butter, softened
330g (1 1/2 cups) sugar
280g (1 very slightly rounded cup) very ripe, mashed banana
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
2 large eggs (we use eggs with a minimum weight of 59g)
100ml (1/3 cup + 1 tablespoon) buttermilk
225g (1 1/2 cups) self-raising flour
1/2 teaspoon bicarbonate of soda

Method
Preheat oven to 160 degrees Celsius fan-forced. If you don't have a fan-forced oven, preheat the oven to 180 degrees Celsius.

Grease the side and base of a 22cm diameter (inside top measurement) round cake pan. We use a springform pan for easy removal of the cake. Line base of the pan with non-stick baking paper.

Place butter, sugar, banana, vanilla and eggs in a food processor.

Process for about 2 minutes. Scrape down sides of processor. Add buttermilk and pulse to combine.

Sift flour and bicarbonate of soda together into a large bowl. Add flour mixture to food processor and process until just combined.

Pour batter into prepared pan.Bake for about 50-60 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean.

Leave cake to cool on a wire rack.

Spread cooled cake with cream cheese icing. Store cake in an airtight container in the refrigerator.

Cream Cheese Icing
90g cream cheese, softened
45g butter, softened
210g (1 2/3 cups) icing sugar
1 1/2 teaspoons lemon juice

Beat cream cheese and butter with an electric mixer until creamy. Add sifted icing sugar and beat until smooth. Add lemon juice and beat to combine. Spread icing over top and sides of cooled cake.

Chargrilled Vegetable and Smoked Salmon Terrine

This is a recipe I made (from www.taste.com.au) that we had for entree at our family Christmas.  I'd never made a terrine before (had only seen them done on Masterchef), so I was keen to try my own.  This was a real wow dish that everyone loved.  It was perfect as an entree - it was fresh and light and the flavours are just delicious.  There's quite a number of steps involved, but it was fairly easy to put together.  Next time you're out to impress for a special occasion, give it a go!

Ingredients
2 red capsicums
2 yellow capsicums
2 bunches asparagus, woody ends trimmed
Olive oil spray
2 medium sweet potatoes (kumara), peeled, thinly sliced
150g goats cheese, coarsely chopped (I used ricotta instead)
80ml (1/3 cup) pouring cream
1 tbs chopped fresh dill
200g Smoked Salmon Slices
2 tbs olive oil
1 tbs balsamic vinegar

Method
Preheat oven to 200ºC. Line a baking tray with foil. Place combined capsicums on the tray. Roast for 45 minutes or until skin is charred and blistered. Wrap capsicums in foil and set aside to cool (this helps lift the skin). Peel, halve and seed the capsicums.

Meanwhile, preheat a barbecue grill or chargrill on medium-high. Spray the asparagus with oil. Cook on grill for 2-3 minutes or until bright green and tender crisp. Transfer to a plate. Spray sweet potato with oil. Cook on grill for 3 minutes each side or until tender and golden. Set aside to cool completely.

Process the goats cheese and cream in a food processor until just combined. Stir in the dill and season with salt and pepper.

Line the base and 2 long sides of a 6cm-deep, 20 x 10cm loaf pan with plastic wrap, allowing the sides to overhang. Arrange smoked salmon, overlapping slightly, to completely cover the base and long sides. Top with half the sweet potato, overlapping slightly. Top with red capsicum. Spread goats cheese mixture over the capsicum. Place asparagus, side-by-side, on top. Top with yellow capsicum and remaining sweet potato. Fold over excess smoked salmon to partially enclose. Fold over plastic wrap to cover filling completely. Place a heavy object (such as 2 or 3 cans) on top to compress terrine. Place in the fridge overnight to chill.

Turn terrine onto a chopping board. Trim the ends and cut into slices. Divide among serving plates. Combine the oil and vinegar in a small bowl. Drizzle around the terrine.

Cheesy Vegemite Scrolls

I've been wanting to make these for some time, so I finally got the recipe from the Huggies website and whipped up a batch for afternoon tea.  They were a huge hit with the whole family and really easy to make. My sister also makes a variation of these, where she spreads tomato sauce on the dough, then sprinkles ham and cheese on top, as a pizza scroll - just as delicious!

Ingredients
3 cups S.R. flour
2 tbsp Vegemite
Pinch Salt
50g butter
200g grated cheese
375 ml milk

Instructions
Pre-heat oven to 220C.

Sift flour and salt into a bowl. Rub in the butter until the mixture looks like fine bread-crumbs. Stir in enough milk to make a soft dough. Knead on a lightly floured board.

Roll to form a rectangle that is roughly 40cm x 25cm. Spread vegemite over the dough using a blunt knife. Sprinkle 3/4 of the cheese over the top.

Roll up the dough starting from a long side first. Cut 10 × 4cm pieces from the roll. Place these pieces close together, cut side up on a greased baking tray.

Sprinkle the rest of the cheese over the top. Bake in the oven for 15-20 min.

Double Chocolate Freckles

Another winner from the Women's Weekly "Cookies" book.

Ingredients
125g butter, softened
3/4 cup firmly packed brown sugar
1 egg
1 1/2 cups plain flour
1/4 cup self-raising flour
1/4 cup cocoa powder
200g dark chocolate, melted
1/3 cup hundreds and thousands

Method
Beat butter, sugar and egg in small bowl with electric mixer until combined.  Stir in sifted dry ingredients, in two batches.

Knead dough on floured surface until smooth; roll dough between sheets of baking paper until 5mm thick.  Cover, refrigerate for 30 minutes.

Preheat oven to 180 degrees or 160 fan-forced.  Grease oven trays; line with baking paper.

Cut rounds from dough using a circle cutter. Place on oven trays.

Bake for about 12 minutes, and cool on wire racks.

Spread tops of cookies with chocolate; sprinkle with hundreds and thousands (I found it easiest to put hundreds and thousands on a saucer and just dip the cookies straight in it).  Set at room temperature.

Calzonne

I got this recipe from the booklet that came with my electric stand mixer.  I had some ham to use up, so I wanted to make pizza, but when I spotted the calzonne, I thought I'd give it a go.  Delicious!

Ingredients
3 cups plain flour
1 teaspoon salt
2 teaspoons Tandaco yeast
2 tablespoons olive oil
1 cup water

Suggested fillings:
- spread with tomato paste, add ham, pineapple pieces and dried mixed herbs (this is the combination I made)
- sundried tomato pesto, toasted red, yellow and green capsicum, marinated eggplant or sliced mushrooms
- anchovy fillets, prawns, sliced salami, ham, bacon turkey or chicken
- grated cheddar, mozzarella, Parmesan or sliced camembert, brie or fetta cheese

Method
Place flour, salt and yeast in a bowl.  Using an electric mixer with a dough hook, slowly add the oil then the water to the dry ingredients.  Mix for 1 minute until a dough ball starts to form.

Turn the dough out onto a lightly floured surface and knead by hand until the dough is soft and pliable.  Do not over knead

Place the dough ball into a large bowl, loosely cover with plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size.

Remove the risen dough from the bowl and knead again on a lightly floured surface.

Divide the dough into 8 equal pieces.  Roll each piece into a 15cm circle.

Spread half of each dough circle with selected fillings, leaving a 1cm rim around the edge.

Brush edges with water, then fold the uncovered half over the filling and seal the edges.

Place onto lightly greased baking trays.  Use a sharp knife to make a slit in the top of each calzonne.

Bake in a preheated oven at 200 degrees for 15-20 minutes or until cooked and golden brown.

Pasta Cups

I found this recipe in one of those compilation cookbooks, put together as a fundraiser.  This is a fantastic recipe for kids as it has heaps of veges, and cooking them in the muffin pan makes it a bit fun & different.  I actually just spooned out the mixture into 6 muffin pans (for the toddler) and put the rest in a casserole dish (for hubby & I).  These were a huge hit!

Ingredients
1 carrot, grated
1 zucchini, grated
1/4 of a butternut pumpkin, grated
1 can evaporated milk
3 eggs
200g diced bacon
1 cup grated cheese
1 1/2 cups cooked pasta

Method
Heat a frying pan and add carrots, zucchini and pumpkin.  Cook for 3 minutes.

Whisk milk and eggs in a large bowl; stir in cooked veges, bacon, cheese and pasta.

Spoon into greased muffin tins and bake at 180 degrees until golden brown (about 30 minutes).

Caramel Popcorn

I recently bought some popping corn to make as a snack idea for the Little Miss (which has been a HUGE hit).  But of course the sweet tooth in me got thinking, and I decided to give caramel popcorn a go (strictly for the parents of course!)  It was very easy and hubby said it was the best he'd ever tasted!  Once again, thankyou www.taste.com.au!

Ingredients
2 tablespoons vegetable oil
1/2 cup popping corn
1/4 cup honey
1/4 cup golden syrup
1 cup caster sugar
100g butter, chopped

Method
Grease two 5cm-deep, 21cm x 30cm (base) baking pans. Line base and sides with baking paper, allowing 2cm overhang at long ends.

Heat oil in a large saucepan over medium heat. Add 2 corn kernels. Oil is hot enough when corn turns slowly in a circle. Add remaining corn. Cover with a tight-fitting lid. Shake saucepan gently when corn starts popping. Remove from heat when corn stops popping. Transfer to a bowl. Discard unpopped corn.

Place honey, golden syrup, sugar and butter in a saucepan over low heat. Cook, stirring, for 6 to 7 minutes or until sugar has dissolved. Bring to the boil. Boil, without stirring, for 5 to 6 minutes or until light golden. Working quickly, pour mixture over popcorn. Stir to combine. Spoon into prepared pans. Set aside to cool completely. Break into pieces.

Savoury Leek Pie

This recipe comes from a new cookbook I got for Christmas called "Country Women's Association Classics" (can you imagine my excitement!?!)  I thought for a little while there that it was going to be a disaster, but it turned out quite well!  I've written the recipe as it is in the book - but I found that I had to just about double the cooking time because it was really quite runny (perhaps because I used light cream?).  But it thickened up in the end.  Note - this is more of a potato bake consistency, rather than a quiche - once I realised this, I decided it wasn't a disaster after all!  The prep time was all of about 10 minutes (great!) and it was very tasty.

Ingredients
600ml cream
200g diced bacon
1 large onion, diced
1 x 60g packet Chicken soup mix
1/2 sweet potato, sliced
2-3 leeks, sliced

Preheat the oven to 160 degrees.

Mix together cream, bacon, onion and soup mix.  Place sweet potato and leeks in a casserole dish, pour cream mixture over, and bake in a preheated oven until potatoes are cooked (20-30 minutes).

One Cup Cookies

This is a super easy recipe that pretty much uses the pantry staples.  I actually found this mixture to be a touch dry, so next time I'll hold off on about 1/2 a cup of the flour and just add it as needed.  See how you go!

Ingredients
125g butter
1 cup brown sugar
1 teaspoon vanilla essence
1 egg
1 cup self-raising flour
1 cup plain flour
1 cup desiccated coconut
1 cup chocolate chips

Method
Preheat oven to 180 degrees.  Line 2 baking sheets with baking paper.

Combine the butter, sugar and vanilla essence using a mixer until light and fluffy.  Add the egg and mix using a wooden spoon.

Stir through the coconut and chocolate chips then sift in the flours one at a time.  The dough should be just sticky.

Roll tablespoons of the dough onto the baking sheet and press down lightly.

Bake for about 15-17 minutes then cool on a wire rack.

Roast Vegetable Salad

This is one of those fall-back recipes I often use because it's cheap, easy, super healthy and delicious!  And I also love that you can use whatever veges you like and whatever flavour you like.  I've just written the ingredients I used on this particular night, but you could also use veges like beetroot, squash, eggplant, corn, capsicum and mushroom.  Also, just use whatever flavour you like - perhaps a sprinkle of ground cumin & coriander, perhaps a Thai seasoning, or maybe even just let the flavours speak for themselves and just use salt & pepper.  Make it your own and enjoy!

Ingredients:
1 sweet potato, cubed
1/2 butternut pumpkin, cubed
1 carrot, chopped
1 zucchini, chopped,
1 onion, chopped
1 tablespoon olive oil
1 tablespoon Moroccan seasoning
100g baby spinach (or mixed lettuce, or whatever type you prefer)

Method:
Preheat oven to 200 degrees fan-forced.  Line a tray with baking paper.

Combine vegetables in a large bowl with oil and seasoning and mix well.  Transfer to tray, and where possible, spread into a single layer.

Bake for about 30 minutes - but this will, of course, depend on your oven and your own preference of how "roasted" you like your veges.

Serve on a bed of lettuce.

Cob Dip

This is another recipe from my mother-in-law, who makes it every year for her Christmas party.  It's pretty much the main reason I go to the party (okay, that's not really true, but it's definitely a highlight!)  She got it years ago from the newspaper.  I've actually not made it myself (mainly because I know I'd probably just eat the whole thing in a single sitting), but this is seriously one of the best cob dips you'll try.  An optional extra is 250g frozen spinach, thawed and well drained.

Ingredients
250g cream cheese
125g bacon, chopped
125g salami, chopped
1 medium onion, chopped
2 cloves garlic, chopped
1/3 can 400g creamed corn

Method

Place all the ingredients in the food processor and process until the desired consistency. 

Cut the top off the cob loaf and carefully remove the bread from the middle, leaving about 1cm thickness of crust on the outside. 

Fill the loaf with the filling. 

Place the lid on top and bake in the oven for about 1 hour at 160°C.

Cut bread taken from the inside into bite-sized pieces and place on a tray In the oven for the last 20 minutes. Use them to scoop out the dip (additional biscuits may be required).

The outside walls of the dip can be eaten when the centre is finished – the best part!

Beef and Pasta Bake

This is a delicious version of a pretty basic concept, which I found over at www.bestrecipes.com.au.  We all really enjoyed this, especially the almost-2-year-old.  I actually doubled the quantity of pasta, then divided the final mixture in two and popped half in the freezer - very handy!

Ingredients
2 tablespoons olive oil
1 onion, chopped
2 bacon rashers, finely chopped
1 small carrot, finely chopped
1 stick celery, chopped
300g button mushrooms, chopped
500g beef mince
1 440g tin tomato soup
1/4 cup tomato sauce
1 teaspoon dried herbs
150g spiral pasta (or small macaroni)
1 cup tasty cheese

Method
Heat oil in pan, add onion and bacon and cook, stirring, until onion is soft.  Add carrot, celery and mushrooms and cook a further 3 minutes.

Add mince and cook, stirring, until well browned.  Add soup, pasta, sauce and herbs.  Simmer, covered, for about 20 minutes, stirring occasionally.

Meanwhile, add pasta to a large pan of boiling water and boil uncovered until just tender.  Drain.

Combine pasta with mince mixture, transfer to overproof dish and top with cheese.

Bake at 180 degrees for 15 minutes, or until cheese is melted and lightly browned.

Chocolate Banana Cake

Now that bananas are affordable again, here's an easy, tasty and cheap cake.  Another winner from www.taste.com.au.

Ingredients
1 1/2 cups wholemeal self-raising flour
3/4 cup self-raising flour
2/3 cup cocoa powder
1/2 teaspoon bicarbonate of soda
1 cup caster sugar
2 eggs, lightly beaten
2 large, over-ripe bananas, mashed
3/4 cup buttermilk
1/2 cup vegetable oil

Icing
1 1/2 cups icing sugar mixture
1 tablespoon cocoa powder
2 to 3 tablespoons milk, warmed

Method
Preheat oven to 180°C. Lightly grease an 8-cup capacity, 24cm fluted ring tin. Sift flours, cocoa and bicarbonate of soda into a bowl. Add husks from sieve. Add sugar. Stir to combine. Make a well in the centre.

Combine eggs, banana, buttermilk and oil in a jug. Pour into well. Stir to combine.

Spoon cake mixture into prepared tin. Smooth surface. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in tin. Turn out onto a wire rack to cool.

Make icing: Sift icing sugar and cocoa into a bowl. Add milk. Using a wooden spoon, mix until smooth.

Pour icing over cooled cake. Using a flat-bladed knife, spread over top. Allow icing to run down sides. Stand for 20 minutes or until icing sets. Serve.