Kidney Bean Chocolate Cake

I couldn't believe the results of this chocolate cake (or cupcakes as you can see in the photo)!  I'd heard about "magic bean" cake before but this was my first go - and I actually was quite impressed!  I scoured the internet and brought together a couple of recipes - for a bit of an adult twist, you can also add a shot of coffee.  They're fantastic for a gluten & dairy-free options.  I used raw sugar, but you could try honey for an even better-for-you option.  Give these a go, you'll be surprised!

Grab your eggs, honey & kidney beans from Charlie's!

Ingredients
400g tin red kidney beans
5 eggs
1 teaspoon vanilla essence
1/2 cup raw sugar
1/2 cup cocoa
1/2 teaspoon bi carb soda
1 teaspoon baking powder
1 teaspoon cinnamon

Method
Preheat oven to 180 degrees celsius.

Combine kidney beans and eggs in a food processor.  Process for 5 minutes until smooth and aerated.

Add remaining ingredients and process for another minute, until well combined.

Pour into a lined cake tin, or cupcake pan, and bake for 20 minutes (cupcakes) - 40 minutes (cake).

Dust with icing sugar to serve.

Echidna Balls

This recipe epitomizes family-friendly, easy, cheap, healthy and delicious meals!  It's from the 4 Ingredients Kids book and will definitely be made again in my house!

Ingredients (serves 4)
400g beef mince
1 egg, beaten
1/2 cup cooked white rice
400g can condensed tomato soup

Method
Preheat oven to 180 degrees celsius.  In a bowl, combine the beef, eggs, rice and season with salt and pepper to taste.

Mix well and form into 4cm diameter meatballs.  Place in a large baking dish and cover with the soup.

Swirl 1/4 cup of water in the can, add this liquid to the meatballs.  Bake for about 45 minutes, or until the mince is cooked through.

Serve with steamed vegetables.

Lemon Coconut Slice

I actually can't believe I've been writing this blog for 2 years, and am only just putting this recipe up.  This is an old favourite of mine & Dean's, but I hadn't made it in ages.  A couple of weeks ago, I had half a jar of lemon curd in the fridge to use up and decided to revisit old faithful!  I tracked down the recipe in my big recipe scrapbook - and it was just as delicious as I remembered!  This one goes down a treat for morning or afternoon tea.  It's a Kim Coverdale recipe from Super Food Ideas - try it out today!

Make sure you get your lemons from Charlie's :-)

Ingredients
125g unsalted butter, melted, cooled
3/4 cup caster sugar
1 1/2 cups self-raising flour, sifted
1 egg, lightly beaten
1/3 cup lemon curd (either bought, or make your own - home-made is always the best!)

Coconut topping
1 eggwhite, lightly beaten
3/4 cup caster sugar
1 1/2 cups desiccated coconut

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing a 2cm overhang.

Place butter, sugar, flour and egg in a bowl. Stir to combine. Press into prepared pan. Bake for 15 to 17 minutes or until light golden.

Meanwhile, make coconut topping Place eggwhite, sugar and coconut in a bowl. Stir to combine.

Spread lemon curd evenly over slice base. Sprinkle with topping. Bake for 10 to 12 minutes or until coconut is golden brown. Cool in pan. Cut into squares. Serve.

Teriyaki Salmon Pasta

This is so easy to throw together on a weeknight - it's so simple, healthy and delicious!  It uses just 4 ingredients, but I did use home-made marinade, which was leftover in the fridge from something else.  You can easily make your own using a recipe like this.  I would love to eat fresh salmon more often, but it's usually so expensive that I only get it as a treat.  But this recipe doesn't use much, so it won't break the bank, and because it's broken up, it really goes a long way.  Delicious!

Ingredients (serves 4)
200g salmon fillet
1/2 cup teriyaki marinade
200g dried fettuccine
1 head broccoli, chopped

Method
Put salmon in an oven-proof dish and coat with marinade.  Leave for at least 2 hours if possible (but it's ok if you don't have time!)

Preheat oven to 180 degrees.  Bake salmon, uncovered, for about 20 minutes or until cooked through.

Meantime, bring a large saucepan of water to the boil.  Add fettuccine and cook for about 10 minutes, until tender.  Add broccoli in the last 4 minutes of cooking.  Drain, then return to the saucepan.

Gently break up salmon and toss through the pasta and broccoli, along with any leftover marinade.

Season with salt and pepper and serve.

Cheese & Pumpkin Loaf

I adapted this recipe from one on www.taste.com.au and I loved the result!  It's moist and delicious and savoury and easy and just perfect fresh out of the oven!  Perfect spread with butter or a bit of herbed cream cheese.

Ingredients
2 cups self-raising flour, sifted
2 teaspoons paprika

2 teaspoons dried oregano

1/2 cup grated tasty cheese

1/2 cup chopped dates
75g butter, melted
1/2 cup reduced-fat milk
2 eggs, lightly beaten
1 cup cold, mashed pumpkin

handful of fresh sage leaves

Butter, to serve (optional)

Method
Preheat oven to 180°C/160°C fan-forced. Grease and line a loaf pan.

In a large mixing bowl, combine flour, paprika, oregano, cheese and dates.  Add butter, milk, eggs and pumpkin. Season with salt and pepper. Spoon mixture into prepared pan. Place sage leaves on top. Bake for 40 minutes. Stand in pan for 5 minutes. Lift out onto a wire rack to cool. Serve with butter, if using.

Sausage & Egg Pie

This recipe is so versatile, you could serve it up for breakfast, lunch, dinner, or even as a party food!  They are simple, quick and easy to change up with your favourites.  You could even mix it up by using puff or shortcrust pastry rather than filo.  Serve with a salad, or add some veges into the mix - roast pumpkin would be delicious, or just add some peas or corn!

Ingredients (makes 6)

3 sheets filo pastry, thawed
olive oil spray
1-2 cooked sausages (flavoured is delicious, but it can be any variety), chopped
2 eggs
1/4 cup milk
2 tablespoons caramelised onion (home-made is the BEST, especially using Charlie's onions!)

Method
Preheat oven to 180 degrees Celsius.

Lightly spray each sheet of filo with olive oil.  Cut into 6 equal pieces and press the stacks into 6 holes of a muffin pan.

Whisk the eggs in a jug with milk.  Divide chopped sausage between each filo base.  Pour egg mixture on top.  Dollop with caramelised onion and mix it in lightly with a teaspoon.

Bake for about 20 minutes until egg is set and pastry is lightly browned.

Serve warm or cold.

German Apple Strudel

I'm part of a "Craft Club" that meets each month to learn a crafty new skill.  I've learnt the basics of so many new things, like crochet, embroidery, making bath salts, painting and lots more!  It was my turn to host on the weekend, so of course, we had a cooking session!  My friend was headed to a German-themed dinner party that night, so we decided to do some German-themed treats for her to take along.

Apple Strudel was a must and I found this recipe at a great website called Quick German Recipes.  It was easy and delicious and a big hit!  I'd definitely make this again!

Ingredients
1kg apples
1 cup fresh breadcrumbs
4 tbsp unsalted butter, melted
3/4 cup caster sugar
1 tsp cinnamon
1/2 cup raisins or cranberries

1/2 cup chopped walnuts
grated rind of 1 lemon
375g packet filo pastry, thawed
1/2 cup extra unsalted butter, melted

Method
Preheat oven to 180 degrees Celsius.

Slice the apples thinly and put into a bowl. Add breadcrumbs, 4 tbsp melted butter, sugar, cinnamon, raisins, walnuts and grated lemon rind and stir together.

On a damp towel, lay two sheets of phyllo dough, and brush with melted butter. Place another 1 to 2 sheets on top and brush with butter. Continue until you have about 6 layers.

Put the apple mixture down the center of the pastry, leaving a 1-inch border around the outside. Fold in the short sides and then roll up.

Put strudel on a baking tray (lined with baking paper) with the seam side down. Brush with remaining melted butter. Cut slashes across diagonally across top

Bake for 30 - 40 minutes or until golden brown.

Sprinkle with icing sugar and serve.

Aprons & Recipes ready to go!

All of the lovely craft club ladies!