Raw salted snickers

This is a healthier take on a Snickers Bar, with some added goodies!

I don’t have too much of a sweet tooth so I love the salted part of this recipe, and the Fix & Fogg peanut butter is just such a good addition!

I used to make a slice similar to this at the cafe I worked at, but have added and changed some ingredients to make it my own (including the Fix & Fogg Everything Butter!)

This recipe makes 12 slices.

What you’ll need:

For the base:

1 1/2 cups almond flour

3/4 dark cocoa

3/4 cup boiling water

For the caramel:

3 cups chopped dates (I used Moore Wilson’s chopper dates, they’re super caramel-y)

3 tsp caramel essence

1/2 cup chopped peanuts

2 tbsp Fix and Fogg Everything Butter (their Super Crunchy would be really good too!)

1 tsp sea salt

1 cup boiling water

For the topping:

1 block dark chocolate

1/4 cup of whole peanuts, crushed and toasted (put them in a small saucepan and cook on medium heat for 3 minutes)

Sea salt

How to make it:

For the base:

  1. In a large bowl, add the almond flour and cocoa powder, and mix together.
  2. Add the boiling water small bits at a time, mixing in between until it’s all combined.
  3. Line a baking tray with baking paper, and press the mixture into the tray. Put the base in the freezer.

For the caramel:

  1. In a large bowl, add the dates, salt, caramel essence and boiling water. Let the ingredients sit for 10 minutes.
  2. Add the chopped peanuts, Fix and Fogg Everything Butter, and stir the mixture until it’s almost smooth (it won’t go completely smooth because of the dates!)
  3. Spread the caramel mixture on top of the base and put it in the freezer for 30 minutes.
  4. Take it out of the freezer and cut it into slices.

For the topping:

  1. Melt the dark chocolate in the microwave.
  2. With a spoon, spread the melted chocolate on the top of each pre-cut slice. While the chocolate is still wet, sprinkle the toasted peanuts and sea salt on top.
  3. Repeat until all the slices are covered!

These slices are best kept in the fridge or freezer.

Enjoy!

Rebecca x

Chicken noodle soup

I made this recipe when I was feeling a bit crook, and I tell you, it made me feel ten times better. So much so, that it’s become one of my go-to recipes this winter.

This take on chicken noodle soup is packed full of veggies, tastes amazing and takes you less than 15 minutes to make!

What you’ll need:

3 tbsp oil

2 tbsp butter

1 tsp turmeric

1 tsp paprika

1 tsp salt

2 cloves garlic, diced

Half a carrot, diced

1 celery stalk, diced

1 chicken breast, diced

1 can creamed corn

2 stems of silver beet, chopped

1 packet of two minute noodles

2 cups chicken stock

Handful of fresh parsley, chopped

1 spring onion, chopped

How to make it:

  1. In a large pot on medium heat, add oil, butter, salt, turmeric, paprika, garlic, carrot and celery, and stir for 3 minutes.
  2. Add the chicken, corn and chicken stock. Reduce the heat and cook for 5 minutes with the lid on.
  3. Add the noodles, spring onions and silver beet. Cook for another 3 minutes.
  4. Garnish with fresh parsley, and add salt and pepper to taste.

Enjoy!

Rebecca x

Spinach wraps

These wraps are the perfect way to make your average wrap a bit more exciting, and turn that average assortment of ingredients in your fridge into something really tasty.

I was inspired to make these by Eleanor Ozich’s Homemade, but have adapted the recipe to make it my own.

You can put almost anything in the filling. I decided to keep it really simple: my home made aioli, char-grilled capsicum, alfalfa sprouts and crumbed feta.

This recipe makes 4 spinach wraps.

What you’ll need:

3/4 cups of fresh spinach

1 tsp sea salt

3/4 cups self-raising flour (plus more for flouring the bench)

1 tbsp olive oil

1/4 cup boiling water

How to make them:

  1. Put the spinach in the microwave for thirty seconds, so it’s partially wilted.
  2. In a large bowl, put the spinach, flour and salt and mix through.
  3. Add the boiling water and oil to the mixture small bits at a time, continuing to mix until it forms a dough.
  4. Separate the dough into four balls, and let them sit for around 10 minutes in the bowl covered by a damp tea towel.
  5. Sprinkle the bench with flour, and roll out the balls until you’re happy with the shape and size.
  6. To cook them, heat a large pan with olive oil and cook them until they start to brown.

Enjoy!

Rebecca x

Home made aioli

I love this aioli recipe for so many reasons. It’s been a family classic for as long as I can remember, always making its way on to the table no matter what was served (pasta, pizza, potluck, rice, couscous, potato; the list goes on!)

What you’ll need:

2 eggs

2 cups canola oil

1 tsp wholegrain mustard

1 tsp salt

1 tsp white sugar

2 cloves garlic

2 tbsp red wine vinaigrette

Handful of fresh herbs (you can use basil, parsley, oregano or thyme)

How to make it:

  1. In a food processor, add eggs, mustard, salt, sugar and garlic. Blend until combined.
  2. When the food processor is on, slowly add all the oil (you should be drizzling it in) until the texture is thick and creamy.
  3. Add the red wine vinaigrette and herbs until they’re mixed in.

Enjoy!

Rebecca x

Balsamic tomatoes and ricotta on rye

Gone are the days of tomato on toast being the go-to when ‘there’s nothing else in the fridge.’

This tomato on toast is one you’ll rush to make again, and again, and again, it’s just that good.

What you’ll need:

2 slices of thick rye bread

8 cherry tomatoes, halved

2 tbsp ricotta cheese

2 tbsp balsamic vinegar

2 tbsp olive oil

1 pinch sea salt

How to make the balsamic tomatoes:

  1. Mix the balsamic vinegar and olive oil together.
  2. Pour the balsamic and oil over the tomatoes in an oven dish with a pinch of sea salt, and cook for about 5 minutes.

Assemble your toast with ricotta cheese, adding the tomatoes on top.

Enjoy!

Rebecca x

Red curry noodle soup

If you want an easy, full of flavour, healthy and colourful soup with a bit of a difference, this is it!

What you’ll need:

1 tbsp olive oil

2 tsp fresh grated ginger

2 cloves garlic, diced

1 tsp cumin

1 tsp coriander powder

1 fresh lime, 1 tbsp for the soup and the rest for serving

1 tbsp fish sauce

2 tsp brown sugar

1 cup egg noodles, pre-cooked

Half a head of broccoli, chopped

Quarter red cabbage, thinly sliced

12 fresh green beans

2 tsp red curry paste

1 can coconut cream

2 cups vege stock

2 handfuls fresh coriander

2 tsp sea salt

How to make it:

  1. In a large saucepan, add oil, ginger, half a handful of fresh coriander, cumin and coriander powder. Stir for a few minutes.
  2. Add garlic, red curry paste and stir for another few minutes.
  3. Add coconut cream and vege stock, stirring together. In a small bowl, mix together the brown sugar, fish sauce and lime juice, then pour into the soup. Reduce the heat and let it simmer for 10 minutes.
  4. Add the broccoli, green beans and udon noodles and salt. Let them cook for about 5 minutes.
  5. For serving, add a handful of red cabbage to the top of each bowl, sprinkle with fresh coriander and serve with a wedge of fresh lime.

Enjoy!

Rebecca x

Dark chocolate bliss balls

If you’re anything like me and find it hard laying off the snacks … a healthy alternative is always a good one!

This recipe makes about 12 balls, and they’re best served when cold.

What you’ll need:

1 cup dark cocoa power

2 tbsp peanut butter

1 banana

3/4 almond flour

Handful of peanuts

1 cup dates (soaked in boiling water for 10 mins)

Pinch of salt

1 cup long grain coconut.

How to make them:

  1. Combine all the ingredients in a blender.
  2. Roll them into balls and then in long grain coconut.

Enjoy!

Rebecca x

Satay sauce

This satay sauce is probably most made recipe of all time. I think there are a few reasons why: they’re all my go-to flavours, it’s super easy and not to mention, freaking delicious!

You can serve this satay sauce with rice paper rolls, dumplings, stir fry, or anything similar.

What you’ll need:

1 tbsp olive oil

1 clove fresh garlic, finely diced

1 tsp fresh ginger, grated

3 generous tbsp peanut butter (my favourite is Fix & Fogg’s Super Crunchy)

Half a fresh lime (or you can use 2 tbsp lime juice)

1 tbsp sweet thai chilli sauce

1 tbsp soy sauce

1 tsp fish sauce

2 tbsp warm water (or more depending on how you like the consistency)

How to make it:

  1. In a small saucepan with olive oil, combine the garlic, ginger, peanut butter, lime juice, sweet thai chilli sauce, soy sauce, and fish sauce.
  2. Whisk together all the ingredients, until it starts to form a sauce consistency.
  3. Depending on how you like the consistency (runny or more solid), you can add warm water and keep stirring.

Enjoy!

Rebecca x

Pumpkin rice paper rolls

This recipe is a go-to for a date night, pot-luck dish or if you want a light, fresh and healthy meal.

I love the roasted pumpkin filling because it’s so delicious with satay sauce, and it’s basically all the best veggies bundled up in a roll!

This recipe makes 5 rice paper rolls (or 10 if you cut them in half).

What you’ll need:

Quarter pumpkin, thinly sliced and roasted

Half a cucumber, thinly sliced

Half a carrot, thinly sliced

1 1/2 cups alfalfa sprouts

4 large whole lettuce leaves (chop them all in half so you have 8 smaller leaves)

8 rice paper rolls

Handful of fresh coriander

Large bowl of hot water

How to make them:

  1. Soak the rice paper roll in the hot water for about a minute.
  2. Transfer the wet rice paper roll onto a clean dinner plate.
  3. Lay a lettuce leaf on the rice paper roll, and add the pumpkin, cucumber, carrot and alfalfa sprouts and coriander in layers.
  4. Roll the rice paper roll, tucking in the filling and folding each end to make sure nothing can fall out (at this stage the rice paper roll will still be wet, but once you let it sit for a minute or so it dries out!)
  5. Once your rice paper roll is dry, cut it in half so you have two smaller rolls.

Enjoy!

Rebecca x

Baked eggs

This is one of those meals that looks like you put a lot of effort into, when really it’s the most easy and no-fuss thing to make.

This recipe would also be delish with bacon, extra spinach or crusty bread for a bigger meal!

What you’ll need:

1 brown onion, diced

2 large cloves garlic, diced

Dash of oil

250g canned tomatoes (I used Watties Italian style)

2 tbsp tomato paste

1 tsp white sugar

1 tsp cumin

1 tsp dried rosemary, oregano and basil

2 large portabello mushrooms

4 free range eggs

Handful of spinach

Salt and pepper

Handful of feta

Fresh basil, to serve.

How to make it:

1. In the oiled pan, add onions, garlic, herbs and spices

2. Once the onions are translucent, add can of tomatoes, tomato paste, sugar and salt

3. Reduce the heat and let the sauce thicken (takes about 10 minutes)

4. While the sauce is reducing, chop your mushrooms into long strips

5. Add your thickened tomato sauce to the oven dishes, placing mushrooms on top, crack the eggs on the top and then sprinkle feta.

6. Bake for 10 minutes.

Enjoy!

Rebecca x