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Christmas  Half Shell Scallops

Christmas Half Shell Scallops

Georgia Harding | November 19, 2018

 

So with Christmas Day fast approaching, I thought I’d share one of my favourite ‘celebration’ starters. These Half Shell Scallops are such a simple, yet impressive start to a Christmas Day feast or other special occasions. Better still, they are SO simple and fast to make – prep to plate in less than 10 minutes (5 if you have good knife skills)! Goes to prove even ‘special’ can be too easy!

Seafood is such an Australian Christmas tradition, but I’m so fussy with seafood. I don’t do crustaceans (shame because growing up, my grandfather, uncle, and cousin were all cray-fisherman off the coast of WA). But scallops, when well cooked, I just love!  The key with them is to add flavour without overpowering their own sweet taste and I think this recipe does that perfectly.

I think this is the most delicious way to eat scallops. The buttery, nutty flavours in this dish compliment this delicate meat and they are really easy to make too.

Hope you enjoy this delicious starter!

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

Prep time: 10 minutes. Cook time: 3 minutes. Serves 4.

 

Ingredients

12 half shell scallops, I have used QLD scallops with no roe because I don’t like it (told you I was fussy)
40 grams good quality butter, melted
1 clove garlic, peeled and crushed
Zest one lemon, very finely grated
2 tablespoons parsley, finely chopped
¼ cup flaked almonds

 

Method

1. Preheat your grill to high (180℃).

2. Arrange your scallops on a large baking tray.

3. Mix together the butter, garlic, lemon zest and parsley.

4. Spoon a little blob of the mixture onto the flesh of each scallop.

5. Top with a pinch of slivered almonds.

6. Pop under the pre-heated grill for 3 minutes (yes they cook super fast)

 

To Serve
With lemon cheeks, scattered parsley leaves and a sprinkling of sea salt. I added some garlic flowers and other edible flowers.

 

Variations

BBQ
Last year on Christmas day our oven was full of the turkey and other goodies, so we preheated the BBQ on a high heat and cooked them in there with the lid closed for a couple of minutes.

Dairy-free
Replace the butter with ghee (my preference) or macadamia nut oil.

Macadamia
You can replace the almonds with crushed macadamia nuts (I love this version a lot).

Nut-free
Replace the nuts with fresh bread crumbs or just leave off.

 

Share your Christmas starters with us on Instagram with #myTWC!

 

Sweeten Your Lunchbox with this Chocolate Caramel Muesli Bar Slice

Sweeten Your Lunchbox with this Chocolate Caramel Muesli Bar Slice

Georgia Harding | November 7, 2018

 

This Chocolate Caramel Muesli Bar Slice is a sweet, sticky nut-free treat that freezes really well for a quick, easy to pack lunchbox snack.

 

Ingredients

Base / crumble
125 grams butter, cubed
170 grams (½ cup) sweetener (rice malt syrup, maple syrup or honey)
½ teaspoon bicarbonate soda
120 grams (1 cup approx.) mixed seeds (I used sunflower seeds and pepitas)
120 grams (1 cup) wholemeal spelt flour
200 grams (2 cups) rolled oats or quinoa flakes (or a mixture)
30 grams (4 tbs approx.) raw cacao or Dutch Process cocoa

Caramel
115 gram (⅓ cup) sweetener(rice malt syrup, maple syrup or honey)
120 ml (½ cup) full-fat coconut milk
Good pinch salt

 

Method

1. Pre-heat the oven to 180℃ / 350℉.

Begin with the caramel.

2. In a small pot mix the sweetener, coconut milk and sea salt and bring to a bubbling simmer. Simmer rapidly (it looks a bit foamy on top) for about 10 + minutes or until the caramel starts to thicken.

3. Remove from the heat and allow to cool (it will further thicken as it cools).

4. Whilst the caramel cooks/cools, make the slice.

5. In a small pot melt the butter and sweetener, mixing to combine. Add the bicarb and stir well.

6. Place the seeds in a food processor and grind into a meal. Add the flour, oats (or quinoa flakes) and cacao and mix until well combined.

7. Add the butter/ sweetener mix and process to combine. The mixture should come together into a coarse dough.

8. Line a small tin (27cm x 18cm) with baking paper. Press ⅔ of the mixture into the base of the tin and press very down firmly with wet hands. I like to make sure the outer edges sit a little higher than the middle so I get an even coverage without the caramel making its way down the sides.

9. Top with the caramel. It is not a thick layer as a traditional slice would be, rather a randomly gooey, thin layer. More caramel means a lot of sugar which is why I’ve kept it minimal.

10. Crumble the remaining dough over the caramel pressing lightly.

11. Bake for approximately 20 minutes or until just golden brown.

12. Allow to cool in the pan, refrigerate until firm and then cut into slices (chilling it allows for it to be sliced without crumbling).

 

To Store

Airtight in the fridge or freezer. You can pack in school lunch boxes from frozen.

Variations

Gluten-free
Substitute the spelt for gluten-free flour and the oats with quinoa flakes (rolled quinoa).

Dairy-free and vegan
Substitute the butter with coconut oil.

Nutty
The seeds can be substituted with any nuts. I love this with chopped hazelnuts or pecans or walnuts.

Coconut-free
Replace the coconut milk in the caramel with regular cream.

 

Share your sweet creations with us on Instagram with #myTWC!

 

Chocolate Caramel Muesli Bar Slice

Chocolate Caramel Muesli Bar Slice

Georgia Harding | November 7, 2018

 

 

This Chocolate Caramel Muesli Bar Slice is a sweet, sticky nut-free treat that freezes really well for a quick, easy to pack lunchbox snack.

 

Ingredients

Base / crumble
125 grams butter, cubed
170 grams (½ cup) sweetener (rice malt syrup, maple syrup or honey)
½ teaspoon bicarbonate soda
120 grams (1 cup approx.) mixed seeds (I used sunflower seeds and pepitas)
120 grams (1 cup) wholemeal spelt flour
200 grams (2 cups) rolled oats or quinoa flakes (or a mixture)
30 grams (4 tbs approx.) raw cacao or Dutch Process cocoa

Caramel
115 gram (⅓ cup) sweetener(rice malt syrup, maple syrup or honey)
120 ml (½ cup) full-fat coconut milk
Good pinch salt

 

Method

1. Pre-heat the oven to 180℃ / 350℉.

Begin with the caramel.

2. In a small pot mix the sweetener, coconut milk and sea salt and bring to a bubbling simmer. Simmer rapidly (it looks a bit foamy on top) for about 10 + minutes or until the caramel starts to thicken.

3. Remove from the heat and allow to cool (it will further thicken as it cools).

4. Whilst the caramel cooks/cools, make the slice.

5. In a small pot melt the butter and sweetener, mixing to combine. Add the bicarb and stir well.

6. Place the seeds in a food processor and grind into a meal. Add the flour, oats (or quinoa flakes) and cacao and mix until well combined.

7. Add the butter/ sweetener mix and process to combine. The mixture should come together into a coarse dough.

8. Line a small tin (27cm x 18cm) with baking paper. Press ⅔ of the mixture into the base of the tin and press very down firmly with wet hands. I like to make sure the outer edges sit a little higher than the middle so I get an even coverage without the caramel making its way down the sides.

9. Top with the caramel. It is not a thick layer as a traditional slice would be, rather a randomly gooey, thin layer. More caramel means a lot of sugar which is why I’ve kept it minimal.

10. Crumble the remaining dough over the caramel pressing lightly.

11. Bake for approximately 20 minutes or until just golden brown.

12. Allow to cool in the pan, refrigerate until firm and then cut into slices (chilling it allows for it to be sliced without crumbling).

 

To Store

Airtight in the fridge or freezer. You can pack in school lunch boxes from frozen.

Variations

Gluten-free
Substitute the spelt for gluten-free flour and the oats with quinoa flakes (rolled quinoa).

Dairy-free and vegan
Substitute the butter with coconut oil.

Nutty
The seeds can be substituted with any nuts. I love this with chopped hazelnuts or pecans or walnuts.

Coconut-free
Replace the coconut milk in the caramel with regular cream.

 

Share your sweet creations with us on Instagram with #myTWC!

Almond Chicken Curry

Almond Chicken Curry

Georgia Harding | October 11, 2018

 

This recipe serves 4

 

Ingredients

500 grams of boneless and skinless chicken thighs, diced
4 cloves of garlic, peeled and finely chopped
2-3 cm of fresh ginger root, peeled and finely grated (a lemon zester works well)
Small red chilli, to taste and finely chopped (or add individually at the table to control the heat)
Juice of half a lemon
50 gram of flaked or slivered almonds, toasted
2 onions, peeled and sliced
1 cinnamon stick
4 cardamom pods, crush slightly with the top of a knife handle
3 whole cloves
1 tsp of cumin powder
1 tsp of coriander powder
1 tsp of turmeric
50 grams of almond meal
20 gram of currants or sultanas (optional)
300ml of natural yoghurt
1/2 cup of fresh or frozen peas

Coriander leaves, to serve

 

Method

1. In a large bowl mix the chicken, ginger, garlic, optional chilli and lemon juice. Allow to marinade for an hour or so.  This is optional, you can jump ahead if time is an issue.

2. In a large fry pan, toast the slivered or flaked almonds over a low heat and set aside.

3. Now heat a tablespoon or so of coconut oil or ghee over a low to medium heat and cook the onion until it starts to soften. Add the cinnamon stick, cardamom pods and cloves and cook for a few minutes until the aromas are released. Then add cumin, coriander, turmeric powders and almond meal.

4. Mix together, add the chicken to the pan and stir gently as the chicken starts to turn opaque (only a few minutes).

5. Next, add the yoghurt and currants or sultanas and mix well. Cover the pan and simmer slowly for 20-30 minutes, stirring occasionally, making sure it doesn’t stick to the bottom of the pan.

6. Just before serving stir in the peas and top with coriander.

 

To Serve

I like to serve this with brown or basmati rice (or even quinoa), and green salads or simply some steamed vegetables, dressed with lime juice and olive oil. If I’m feeling lazy I’ll just add some broccoli, cauliflower and or carrots to the curry just before it’s served to lightly cook in the sauce and with that, a complete meal is served!

 

Variations

Dairy-free
Use coconut oil to sauté the onion and coconut cream instead of yoghurt.

Vegetarian
Replace the chicken with chickpeas.

Vegan
Use the dairy free and vegetarian substitutions.

Share your delicious curry creations with us on Instagram using #myTWC!

Make Mid-Week Delicious With Almond Chicken Curry

Make Mid-Week Delicious With Almond Chicken Curry

Georgia Harding | October 11, 2018

 

My family and I have two favourite, but very different Indian chicken curry recipes. This one is almond based and free of tomatoes.  It’s very aromatic, mild and so delicious. Try this one for the whole family, it’s gentle on the spices and I find the cinnamon flavour often appeals to kids.

So, what’s so good about THIS chicken curry recipe?

Well the chicken forms a complete protein and the almonds contribute mood elevating fats and proteins.  The ginger, garlic and spices offer immune boosting, antioxidant plant nutrients and the coriander is, of course, very detoxifying and nourishing. There’s so much here to love!

This recipe serves 4

 

Ingredients

500 grams of boneless and skinless chicken thighs, diced
4 cloves of garlic, peeled and finely chopped
2-3 cm of fresh ginger root, peeled and finely grated (a lemon zester works well)
Small red chilli, to taste and finely chopped (or add individually at the table to control the heat)
Juice of half a lemon
50 gram of flaked or slivered almonds, toasted
2 onions, peeled and sliced
1 cinnamon stick
4 cardamom pods, crush slightly with the top of a knife handle
3 whole cloves
1 tsp of cumin powder
1 tsp of coriander powder
1 tsp of turmeric
50 grams of almond meal
20 gram of currants or sultanas (optional)
300ml of natural yoghurt
1/2 cup of fresh or frozen peas

Coriander leaves, to serve

 

Method

1. In a large bowl mix the chicken, ginger, garlic, optional chilli and lemon juice. Allow to marinade for an hour or so.  This is optional, you can jump ahead if time is an issue.

2. In a large fry pan, toast the slivered or flaked almonds over a low heat and set aside.

3. Now heat a tablespoon or so of coconut oil or ghee over a low to medium heat and cook the onion until it starts to soften. Add the cinnamon stick, cardamom pods and cloves and cook for a few minutes until the aromas are released. Then add cumin, coriander, turmeric powders and almond meal.

4. Mix together, add the chicken to the pan and stir gently as the chicken starts to turn opaque (only a few minutes).

5. Next, add the yoghurt and currants or sultanas and mix well. Cover the pan and simmer slowly for 20-30 minutes, stirring occasionally, making sure it doesn’t stick to the bottom of the pan.

6. Just before serving stir in the peas and top with coriander.

 

To Serve

I like to serve this with brown or basmati rice (or even quinoa), and green salads or simply some steamed vegetables, dressed with lime juice and olive oil. If I’m feeling lazy I’ll just add some broccoli, cauliflower and or carrots to the curry just before it’s served to lightly cook in the sauce and with that, a complete meal is served!

 

Variations

Dairy-free
Use coconut oil to sauté the onion and coconut cream instead of yoghurt.

Vegetarian
Replace the chicken with chickpeas.

Vegan
Use the dairy free and vegetarian substitutions.

Share your delicious curry creations with us on Instagram using #myTWC!