Bring 3 1/2 cups milk and the rice to a boil in a medium saucepan. Reduce heat, and simmer, stirring often, until rice is tender and liquid has been absorbed- about 20 to 25 minutes.
Meanwhile, in a small bowl, whisk egg, honey, vanilla, nutmeg and salt until light and fluffy.
Remove rice from heat. Stir in remaining 1/4 cup milk and slowly pour in the egg mixture. Let stand for 5 minutes. Drizzle with honey and other toppings of your choice.
225 g or 1 3/4 cups Plain / All purpose flour (sieved)
2 Teaspoons baking powder
1/4 Teaspoon salt
175 g softened butter
200 g brown sugar
2/3 Cup Milk
2 eggs
1tsp Vanilla bean paste
1 tsp apple cider vinegar
4 Teaspoons instant coffee dissolved in 1 Tablespoon hot water.
4 tablespoons instant coffee
4 tablespoons granulated sugar
4 tablespoons boiling water
Method:
Preheat oven to 160 degrees Celsius. Line cake tin with baking paper.
To make the cake batter by creaming the butter and sugar until a pale light color.
Add the eggs one by one to the mixer, on a low-speed setting.
Keeping the mixer on a slow speed, add the coffee mixture, apple cider vinegar and milk.
Add flour, and baking powder to the mixture and fold until just combined.
Transfer the cake mixture to the greased and lined cake tin. Place in the oven for 30- 35 mins or until cake bounces back slightly when pressed gently.
While cake is cooling, make the icing. In a bowl, add the 4 tbsp of instant coffee, granulated sugar and boiling water. Using an electric mixer, mix on high for about 5 mins or until coffee is light, fluffy and resembles meringue. Spread over completely cooled cake.
Add all filling ingredients except spring onion in a food processor. Blend until fully minced. Add to a bowl, mix in sliced green onions. In another large bowl, place a sieve over the top. Add filling to sieve to drain liquid from the filling while you make dough.
For the dough, Put about 90% of the flour in a large bowl. Pour about a third of the hot water in the flour. Use a wooden spoon to stir vigorously. Add more hot water. Stir. Add the last of the water and stir vigorously until the dough begins to form. Add all of the cold water and oil. Keep stirring vigorously, then stop when it has all combined.
Dust counter with the remainder of flour. Place dough onto the floured surface, knead the dough for 8 -10 minutes, until it becomes soft, smooth and bounces back slowly when poked with your finger. Cover with plastic wrap and let it sit for 30 minutes.
Divide the dough into 4 equal pieces. Take one piece (cover the remaining 3 pieces with plastic wrap so it doesnt dry out) and roll it into a log, about 2.5-3 cm diameter. Cut dough into 10 circular pieces. Work one dough ball at a time, keep the remaining covered with plastic wrap.
Roll one of the balls between your palms to get a nice, round, smooth ball. Using a rolling pin, roll it out flat to about 7cm round.
Fill with 1 tablespoon of filling, pinch pleat all the way around. Repeat with rest. Make sure that you cover any dough that you aren’t currently using and cover the dumplings with a towel to prevent drying. Click here for video of how to fold the dumpling
To store, freeze on a large baking pan that is lined with baking paper. After 4 hours, transfer into a container. This is so they do not stick together.
To cook now, heat a large non stick pan on high. Add 3 tbps of oil. Add dumplings, bottom side down. After about 3 mins, check the bottom of the dumplings, they should be golden brown. Add about 3/4 water to the pan and immediately place lid on the pan. Steam for 5-10 minutes or until water has evaporated and dumpling wrappers are glistening and inside is warm.
¾ teaspoon of (gluten free) baking powder or bicarb soda
Zest of 1 lemon
½ cup of fresh lemon juice
2 tsp vanilla extract
2 eggs
Method
Preheat the oven to 180 degrees and line a cake tin with baking paper.
Using an electric mixer, cream the butter and honey
Gradually add one egg in at a time and mix
Zest one lemon and add to the mixture and combine.
Add in the almond meal and baking powder and mix.
Spoon into a cake tin (a loaf tin) and bake in the oven for 30-35 mins or until golden brown on the top. Check to see if it is cooked by using a toothpick and if it comes out clean, it is cooked.
Leave the cake in the tin to cool, serve with cream cheese frosting.
Preheat the oven to 180℃ and line a large tray with baking paper.
In a large pot, gently heat the butter and honey or rice syrup until melted. Remove from the heat. Add the bicarbonate of soda and mix very well.
Add the rest of the ingredients to the pot, and mix until well combined. The mixture should feel wet and sticky but presses together.
With wet hands roll the mixture into approximately golf sized balls and place well apart on a large biscuit tray. Flatten very slightly with the back of a wet fork and bake until golden (approximately 10-20 minutes).
Cool on the tray (they will harden as they cool) then put in an airtight container for up to a week. They may also be frozen in an airtight container or bag.
Preheat oven to 180 degrees C. Line a bread pan with baking paper and grease the inside of the pan to prevent sticking.
In a large bowl mix together the mashed banana, eggs, maple syrup, greek yogurt, oil and vanilla extract to a bowl until well combined.
Add dry ingredients to wet ingredients (including choc) and mix until just combined. Do not overmix)
Add banana bread batter into prepared pan. Bake for 35-40 minutes. Allow bread to cool in the pan for 10 minutes, then remove and transfer to a wire rack to finish cooling.
Now, you guys know I love to make everything from scratch because, a) it’s tastier, b) it’s healthier (you know what ingredients are in it). HOWEVER, sometimes we don’t have the time to make everything from scratch and trust me this jarred pesto is delicious. But if you do have your own homemade pesto, use it! You can also replace the pesto I used with any type of pesto you have at home.
This is the pesto I used from Aldi
Ingredients:
500g spaghetti
1/2 cup pesto
2 cups spinach
1/2 onion, diced
2 cloves garlic, minced
1/2 cup cherry tomatoes, halved
1/4 parmesan, plus extra to serve
Salt & pepper
Method:
1. In a large pot, add enough water to cover spaghetti. Heat on a high heat until it begins boiling.
2. Meanwhile, prepare ingredients. On a medium heat, add oil, onion and garlic to a pan and cook for about 5 mins or until onions are translucent.
3. By now, the water should be boiling. Add about 1/4 cup salt to the water and add the spaghetti. Cook for about 7-8 mins or until just under al dente.
4. Meanwhile, add the pesto to the onion and garlic and cook for about 2 min. Add in cherry tomatoes, a pinch of salt and pepper. Cook for about 5 mins.
5. When pasta is ready, transfer to the pesto mixture using tongs. DO NOT tip pasta out into a colander. You want the pasta water transferring into the sauce too as this is how the dish is pulled together.
6. Add the parmesan and spinach to the sauce. Start tossing and mixing the pasta with the sauce. The sauce should come together and become creamy. If it isnt creamy enough, add another couple of tablespoons of pasta water.
1. Add the yeast to the water and let it set for 2 mins. Add the salt to the flour. Once foamy, add the water and yeast to the flour and mix until combined. Take dough out onto a bench and knead for about 2 mins, adding a bit of flour when the dough gets too sticky to knead. Add dough to a clean, lightly oiled bowl and cover. Let it rise for 1.5 hours or until doubled in size.
2. Combine cheese, herbs, garlic and spinach in a bowl with a pinch of salt and pepper. Heat oven to 180° C.
3. Once dough has risen, take out of the bowl and roll into a rough square. Sprinkle the cheese and spinach mixture over the dough then roll into a sausage shape. Then cut into 1 inch diameters.
4. In a prepared baking pan, add the scrolls, next to each other, spiral facing up. Add the fresh clove of garlic to the melted butter and brush onto the scrolls.
Jaz Culinary 