Cinnamon doughnut balls

These are AMAZEBALLS!!!  These little round balls of deliciousness are a mix between a soft little cake and a doughnut covered in cinnamon sugar.  I can't get enough of these but they need to be eaten in moderation - if that is at all possible!

They are extremely easy to make and surprisingly quicker than you would think.  All with no frying involved.  To get that perfectly round look, you will need a cake pop maker which can be bought from most department stores.  I got mine from Big W for about $18.  Alternatively, you can make them from a mini muffin tin but they won't be perfectly round.

Making cake pops is a total pain and I have had no success with them but now at least I have found a new use for the machine.

I hope you try them and LOVE them.

Enjoy,
Amanda

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Cinnamon doughnut balls (by ALDI home cook) 

•          100g butter, softened
•          ½ cup caster sugar
•          1 egg
•          2 cups plain flour
•          1 tsp bicarbonate of soda
•          1 cup milk

Coating

•          ½ cup caster sugar
•          ½ tsp cinnamon
•          100g butter

Making the balls

1.       Add all ingredients into a large mixing bowl and beat until thoroughly combined. 

      To cook, you can use a cake pop maker or a mini muffin tin in the oven.  To get that perfectly round look, a cake pop maker is best.  You can purchase these from most department stores (Kmart, Big W, Target etc) for approx. $20.  

2.       If using a cake pop maker, fill the small holes with batter, close the lid and leave for approx. 5 - 6 mins.  Remove from cake pop maker and repeat with mixture.

      If using the oven, preheat to 180 degrees C.  Grease a mini muffin tin or line with muffin cups. Place a tablespoon of mixture into each hole.  Bake in preheated oven for 10-12 mins or until golden and cooked through.

3.       Remove and allow to cool on a wire rack. 

Coating the balls

1.       Combine sugar and cinnamon in a bowl. Set aside.

2.       Melt butter in a small bowl.

3.       Roll the balls in butter, one at a time to cover.  Transfer ball to cinnamon sugar and roll to coat.  Set aside and repeat with the remaining balls.

Homemade crackers

I know crackers are very cheap to buy but there something great about being able to make your own and knowing what is in them.  I gave them a go last week and was pleasantly surprised with how easy and delicious they were.  They reminded me a lot like the crusty pastry of a good meat pie so I might need to try and turn this into a pie pastry one day but for now I am content with using this recipe for crackers.  Before baking, I dusted them with chicken stock powder which made them taste great but you can also use salt and pepper, herbs or whatever you like. 

Enjoy
Amanda xx

HOMEMADE CRACKERS

• 2 cups plain flour (300g)
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp baking powder
• 100g butter, cold and diced
• 6 Tbspn hot tap water
• Chicken stock powder

1. Preheat oven to 200 degrees C. 

2. In a food processor, add butter, sugar, salt, baking powder and butter.  Pulse (or turbo if you have a Thermomix) until the mixture resembles breadcrumbs. 

3.  With the food processor running, gradually add water until the mixture forms a smooth dough.  

4. Tip out onto a lightly floured surface and bring together with your hands. Cut dough in half into 2 balls.

5. On a sheet of baking paper, generously dust with flour and roll out the dough as thinly as possible.  Using a sharp knife, cut into squares.  Prick each square a few times with a fork. Repeat process with remaining half of dough.  You should end up with 2 large trays of crackers.

6. At this stage, you can lightly sprinkle the crackers with chicken stock powder. This step is optional.  You could also sprinkle with salt and pepper if you prefer.

7. Bake for 10 mins or until golden.  The crackers on the outside of the tray will cook faster so remove them from the oven once they are golden. Continue to bake the remaining crackers until they are all cooked through and crunchy.  

8. Once cool, store in airtight container.

Irish Stew

It is freezing here in Queensland today - I know, I know, those of you from the south are laughing at me but I don't cope very well with the cold!  A meal that warms the insides is a slow cooked Irish Stew. It is a versatile recipe as you can do it in slow cooker or oven (whatever suits you).

Cheaper cuts of lamb are great for this recipe and you can switch the lamb to beef if you prefer.

Enjoy,
Amanda

IRISH STEW

• 750g lamb, diced
• 3 medium potatoes, peeled & diced
• 2 onions, sliced
• 2 carrots, peeled & sliced
• 2 Tbspn pearl barley (optional)
• 3 cups chicken stock
• 2 Tbspn tomato paste
• ½  tsp chopped parsley
• ½  tsp chopped rosemary
• 1 Tbspn plain flour

SLOW COOKER

1. Place all ingredients (except flour) in slow cooker.

2. Mix flour with 1 Tbspn water and stir to form a smooth paste.  Add to slow cooker.

3. Stir together then cook on high for 4 ½  hrs or low for 8 hrs or until meat is tender.

OVEN

1. Preheat oven to 160 degrees C.

2. In a large pot over high heat, add lamb & fry until brown.  Add all remaining ingredients (except flour) into the pot.

3. Mix flour with 1 Tbspn water & stir to form a smooth paste.  Add to pot.  Stir all ingredients to combine.

4. Pour into a 2.5 litre casserole dish and bake, covered for 2 hrs or until meat is tender.

Gingernut biscuits

This post comes with a warning - these biscuits are so good that they may lead to overeating....  
The ginger & orange rind combination make these cookies taste and smell absolutely divine and are undoubtedly the best gingernuts I have ever eaten. Bake them for 15 mins and they will be soft & chewy, leave them a little longer for a crunchier biscuit. 

Give them a go today.
Enjoy,
Amanda x

GINGERNUT BISCUITS

• 2 ½ cups self-raising flour
• pinch salt
• 1 Tbspn ground ginger
• 1 tsp bicarbonate of soda
• ¾ cup caster sugar
• 125g butter
• ¼ cup golden syrup
• 1 egg
• 1 ½ tsp grated orange rind

1. Preheat oven to 160 degrees C. Line 2 oven trays.

2. In a large bowl, sift flour, salt, ginger & bicarb soda.  Add sugar & stir to combine.

3. In a separate bowl, add butter & golden syrup.  Heat in microwave for 1 to 1½ mins or until they have melted together.   Stir to combine & pour over dry ingredients. 

4. Add egg and orange rind & mix to form a stiff dough. 

5. Using a tablespoon measure, scoop up 1 Tbspn mixture & form into a ball.  Place on oven tray & repeat with remaining mixture.  Leave room between biscuits for spreading.  Lightly flatten balls with your fingers.  

6. Bake in preheated oven for 15 mins. NOTE: Bake them for 15 mins and they will be soft & chewy, leave them a little longer for a crunchier biscuit. Remove from oven & trf to wire rack to cool.

Eat in moderation!

Grandma's chicken stew

This dish has been cooked by my 82 year old grandma for a very long time and I have finally documented it and it will be included in my next cookbook.  The winter months are almost here and the weather has changed so it is a great time to bring out the winter warmer recipes and this one sure hits the spot.

It uses very basic and affordable ingredients and is simple to assemble.  Basically, brown your chicken, throw everything else in and let it cook.  You can also do it in the oven but take note of the long cooking time.

I hope you enjoy it as much as I do.

Amanda xx

Ingredients:

·        1 kg chicken thigh fillets

·         800g pumpkin, peeled

·         3 potatoes

·         1 small sweet potato, peeled

·         1 onion, sliced

·         220g tin peas, drained

·         ½ tsp mixed herbs

·         2 ½ cups chicken stock

·         2 Tbspn tomato paste

Stove top (cooking time: 35)

1.              In a very large frypan, add chicken & brown over high heat.  

2.              Dice pumpkin, potatoes & sweet potato into chunks approx 6cm.  Add to the frypan together with onion, peas & herbs.    

3.              In a jug, add stock & tomato paste.  Pour into pan.

4.              Cover & gentle boil for 30 mins or until chicken is cooked through & veges are tender.

Oven (cooking time: 1 hr )

1.              Preheat oven to 200^oC.

2.              Dice pumpkin, potato & sweet potato into chunks approx 6cm.  Add them to a large baking dish. Add chicken, onion & peas. Sprinkle over herbs. 

3.              In a jug, add stock & tomato paste.  Stir to combine & pour over chicken & veges.

4.              Cover & cook for 30 mins.  Uncover & cook for a further 30 mins or until chicken is cooked through & vegetables are tender. 

Chocolate & chickpea brownies

LUNCHBOX ALERT!  They are awesome and easy and the kids will love them. My kids won't eat chickpeas on their own but were quite happy when I told them they were in these brownies - I made sure I told them only after they ate a piece and told me that they loved it.

I didn't add any additional sugar to this recipe as it has enough sweetness with the chocolate and maple syrup and I think it works well.  The result is a light brownie that is delicious and will be perfect for lunch boxes, afternoon tea or snack.  Yummo!!

Enjoy
Amanda

Chocolate and chickpea brownies

• 400g can chickpeas
• 200g dark chocolate
• 100g butter
• ¼ cup maple syrup
• 2 eggs, beaten
• 1 tsp vanilla extract
• ½ tsp salt
• ½ cup desiccated coconut
• ½ tsp bicarbonate of soda

1.     Preheat oven to 160 degrees.  Line a slice tin (18cm x 28cm) with baking paper.

2.     Process chickpeas in a food processor or blender until it is pureed and smooth. You can also have it chunky if you prefer.

3.     In a large bowl, add butter and break up the chocolate.  Melt in the microwave in 30 second bursts, stirring each time until melted together.  Take care not to burn the chocolate.  Once melted, stir together until combined.

4.     Add chickpeas, maple syrup, eggs, vanilla, salt, coconut & bicarb soda.  Stir together until combined.  Pour into slice tin.

5.     Bake in preheated oven for 25 – 30 mins. Place in fridge to harden, then slice into pieces.