Tasty power snacks!

Posted on April 9, 2013 by Energetiks

Granola Apple Rings

This is a fabulous and simple little recipe we found on Urban Strawberries, and highly recommend! Not only is it tasty (Mmm…sweet, crunchy and crisp with oodles of flavour), filling (Thanks to all that yummy fibre-filled granola) and highly nutritious (Apples, nuts, grains…need we say more?) but it’s also incredibly simple! Find out for yourself:

Ingredients
1 apple, sliced cross-wise and cored
1/8 cup creamy peanut butter
1 tablespoon honey
1/2 cup Granola

A satisfying snack that is sweet, salty, hearty and delicious.

These simple yet satisfying Granola Apple Rings are totally worth it. In fact, I couldn’t help but eat them while taking pictures, something I usually save till I’m completely done with a photo shoot.

Apples and peanut butter are the perfect combination. And for some reason, adding a touch of honey and a hearty homemade granola takes this old favorite up about 10 notches for me. I love the natural sweetness from the apple, honey and cinnamon, with the satisfying crunch of a crisp apple and fresh granola. The peanut butter is the salty goodness to glue it all together. This is a snack that will definitely satisfy and give you a little energy boost.

I like to make my own granola (click here for recipe) so I can add the things I like, and leave out the things I don’t. But you can definitely use a store-bought granola to save on time.

These are pretty easy to make but, I thought I’d do a little picture tutorial anyway.

Slice your apple across, don’t worry about the core or stem. We’ll get rid of those next.

Using an apple corer or very small cookie cutter, cut out the core and stem of all the apple slices. I used the inner cookie cutter of my Jammie Dodger cookie cutter set.

Next, pat dry your apples with a paper towel. This is so the peanut butter mixture will adhere better.

In a small bowl, combine 1/8 cup peanut butter with 1 tablespoon honey; mix well. Spread a tablespoon or so of this mixture onto your apple ring.

Press your apple ring, peanut butter side down, into the granola. Voila!

If you want it to look nice-n-tidy, gently press any “fly away” granola pieces back into the peanut butter-honey mixture and enjoy! Oh, and keep a napkin near by because it might get a little messy for the little ones.

Hope you enjoyed that recipe! …Now go try it out

Recipe time: Easy & Tasty Rice Paper Roles

Posted on April 1, 2013 by Energetiks

Rice Paper Rolls

200g lean pork mince
8 round (22cm-diameter) rice-paper sheets
1 Lebanese cucumber, cut into matchstick
1 carrot, peeled, cut into matchsticks
Dressing
1/4 cup (60ml) lime juice
11/2 tablespoons fish sauce
1 tablespoon brown sugar

Thanks to http://www.taste.com.au for the recipe!

Step 1Heat a medium non-stick frying pan over high heat. Add the pork and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour and is cooked through.
Step 2Set aside for 15 minutes to cool completely.
Step 3To make the dressing, combine the lime juice, fish sauce and sugar in a screw-top jar and shake until well combined.
Step 4Soak 1 rice-paper sheet in warm water for 30 seconds or until soft (don’t soak the sheet for too long or it will tear).
Step 5Drain on paper towel. Place on a clean work surface. Spoon one-eighth of the pork along the centre of the sheet. Add a little of the cucumber and carrot. Fold in ends and roll up firmly to enclose filling. Repeat to make 8 rice-paper rolls. Serve with the dipping sauce.

Energy 600kJ	Fat saturated 2.30g
Fat Total 16.00g	Carbohydrate sugars 10.90g
Carbohydrate Total -	Dietary Fibre -
Protein 12.00g	Cholesterol -
Sodium 300mg

Valentines Day Treats!

Posted on February 14, 2013 by Energetiks

In honour of Valentines Day we thought we’d put together a few recipes in the theme of Love! These ones are as tasty as they are cute! X Energetiks

Valentines Jello Hearts

Ingredients
4 (3oz.) boxes Strawberry Jello
2 envelopes Knox Unflavored Gelatin
5½ cups boiling water, divided
1 can (14oz.) Sweetened Condensed Milk
½ cup cold Water
Instructions
Spray a 9 x 13 pan with non stick cooking spray.
In a large bowl, add the 4 packages of Strawberry Jello.
Mix in 4 cups boiling water and stir for about 2 minutes, or until dissolved.
Pour into the prepared pan and place in the refrigerator for 2 hours or until firm.
In a medium bowl add the ½ cup cold water and sprinkle the gelatin over the top, let stand for 1 minute.
Stir in 1½ cups boiling water and sweetened condensed milk, mix well and allow to cool.
Remove the firm red jello from the fridge and invert onto a cutting board.
Re-spray the same 9 x 13 pan with non stick spray.
With a heart cookie cutter, cut hearts out of the jello. Take care to cut them as close together as possible to reduce waste.
Arrange the hearts in the pan.
Pour milk mixture over the hearts and place in the fridge for 2 hours until firm.
Remove and cut into squares.

Recipe from http://www.pinfoody.com/

Red Velvet Crepes

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons sifted cocoa powder
2 cups buttermilk
1 1/4 cups milk
1 large egg
1 teaspoon vanilla extract
3 tablespoons sugar
2 tablespoons red food coloring
2 tablespoons butter, melted

In a large bowl, combine the flour, baking powder, baking soda, salt and cocoa powder. Mix well; set aside.

In another large bowl, combine the buttermilk, milk, egg, vanilla, sugar, red food coloring and melted butter. Whisk until smooth.

Combine the dry ingredients with the wet ingredients. Stir until smooth.

Heat an 8-inch nonstick skillet over medium heat. When the skillet is hot, ladle a small amount of the batter into the pan. I found for my pan, the perfect amount was just under 1/4 cup of batter. Lifting the pan off of the heat, swirl the batter around the bottom of the pan, coating the whole bottom of the pan. You want it to be as thin as possible, while coating the whole pan. Return to the heat and cook until the batter has lost it’s shine, then flip and cook on the opposite side. Remove from the pan and keep warm in an oven set to 200°F. Repeat with the remaining batter.

recipe slightly adapted from duhlicious

Cream Cheese Filling

8 ounces cream cheese, at room temperature
1/4 cup powdered sugar
1 tablespoon milk

In a bowl, beat the cream cheese until smooth. Beat in the powdered sugar and the milk.

Chocolate Drizzle

2 ounces chocolate chips
2 1/2 tablespoons cream

Place the chocolate chips in a bowl. In a separate bowl, heat the cream in the microwave until boiling. Pour over the chocolate chips and let sit for a couple of mintues. Stir together until the chocolate is completely melted and smooth.

Assemble the crepes:

Fill each crepe with a bit of the cream cheese mixture. Roll up, sift powdered sugar on top, and then drizzle on chocolate. Enjoy!

Recipe from http://www.cafezupas.com/

This incredibly easy to make Flourless Chocolate Cake Recipe is to die for! A couple of the lovely ladies in our office have a gluten allergy or sensitivity and anytime I bake they have to miss out. So when this recipe crossed our path, I knew we had to give it a try. And with Valentine’s Day right around the corner, it’s something all of you can make and enjoy with your loved ones. Not only is is legitimately easy to make, it only takes a total of 35 minutes including bake time, and is incredible moist and delicious!

CAKE INGREDIENTS:

4 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 cup of chocolate chips (I used semi sweet)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
5 large eggs (separated)
1/2 cup unsweetened cocoa powder plus additional for sprinkling

CAKE DIRECTIONS:

Preheat your oven to 375°F and butter or spray an 8-inch round baking pan (for traditional cake) or an 8 x 12-inch (if you’re planning to cut out heart shapes like we did). Line bottom with wax paper and spray with cooking spray.
Chop chocolate into small pieces. Combine the chopped chocolate and chocolate chips in a double boiler or metal bowl set over a saucepan of barely simmering water.
Melt chocolate with butter, stirring, until smooth.
At the same time as you are melting chocolate whisk your egg whites until they form small peaks.
Once chocolate is melted remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add egg yolks and whisk well.
Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
Fold in egg white mixture until just mixed.
Pour batter into pan and bake in middle of oven 20 minutes, the top should form a thin crust.
Cool cake in pan on a rack for 5 minutes and invert onto a serving plate.
Take Heart shaped cutter and press into cake, the cake should easily lift out as you remove it
Decorate. Eat. Enjoy!

Recipe from http://www.botanicalpaperworks.com/

More deliciousness!

Posted on February 8, 2013 by Energetiks

Baked Turkey, Quinoa & Zucchini Meatballs Recipe in Lettuce Wraps

Mmm… tasty!

Healthy never tasted so good! …This is definitely going on our weekend to-do list!

The recipe:

Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.

In a large bowl, combine ground turkey, cooked quinoa, grated onion, garlic, zucchini, parsley, dried chile flakes, soy sauce, oregano, ground pepper and egg.

Mix well to combine. Using a 1 1/2 tablespoon portion of the turkey mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.

Bake until the meatballs are firm to the touch and cooked through, about 20 minutes.

While the meatballs are cooking, heat the tomato sauce in a large saucepan set over medium heat. Transfer the meatballs to the tomato sauce and gently stir to coat the meatballs.

Spoon the meatballs and sauce into a bowl, serve alongside the lettuce leaves and Parmesan cheese.

Serve 2 meatballs and 1 teaspoon Parmesan cheese in each lettuce wrap.

Thanks to Cookin’ Canuck for the recipe!

Delicious!

Posted on January 22, 2013 by Energetiks

Vegetable noodle omelettes

We have it on good authority that these are HEAVENLY (not to mention super healthy), so enjoy!

Ingredients

200g packet vermicelli noodles
1 1/4 tablespoons peanut or vegetable oil
1 medium (120g) carrot, cut into thin strips
1 small (100g) brown onion, sliced thinly
1 small (150g) red capsicum, cut into thin strips
2 cloves garlic, crushed
2 tablespoons grated fresh ginger
2 baby buk choy, quartered lengthways
1/3 cup (80ml) hoi sin sauce
2 tablespoons light soy sauce
8 large eggs
1 cup fresh coriander leaves
Light soy sauce, for serving

Preparation method

1. Prepare the noodles according to the packet directions; drain.
2. Heat 1 teaspoon of the oil in a wok or frying pan over a high heat. Add the carrot, onion, capsicum, garlic and ginger; stir-fry until fragrant, then add the buk choy. Stir in the sauces. When the vegetables are tender, remove from the wok; cover to keep warm.
3. Beat 2 eggs with 1 tablespoon water with a fork in a small bowl. Heat 1 teaspoon of the oil in the wok; add the egg and swirl to coat the base of the wok. Immediately, before the egg sets, swirl 1/4 of the noodles through the egg. Make sure there are no holes in the egg mixture. Reduce the heat.
4. When the egg has almost set, lay 1/4 of the vegetable mixture over one side of the egg. Top with some of the coriander. Season with pepper, if desired.
5. Using a spatula, carefully fold the omelette in half. Invert onto a plate, then repeat with remaining oil, egg, vegetables and coriander to make another three omelettes.
6. Serve omelettes with soy sauce and remaining coriander leaves.Not suitable to freeze. Vegetables suitable to microwave.

Yum yum yum! Thanks to food.ninemsn for the recipe.

Christmas Cooking Inspiration!

Posted on December 20, 2012 by Energetiks

So much pretty food!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Considering the chaotic times that Christmas often brings (what with the barrage of family dinners, Christmas shopping, catch-ups, visiting relatives, kids on holiday, work parties, dinner parties etc…) it’s often a good idea to prepare your Christmas cooking ahead of time, and seeing as there’s only five more sleeps until Christmas day, if you haven’t got started already, now would probably be a good time. And in the wise words of Mr Von Herder (Johann Gottfried Von Herder… that terribly clever philosopher) “Without inspiration the best powers of the mind remain dormant” …So without further ado, allow us to inspire you and kick start the cooking creativity!
Bon Apetit!

Christmas tree cupcakes – the ‘christmas tree’ is a strawberry covered in icing!

Eggnog cupcakes!

Hope you liked them …If you’re like us then you’ll probably need to go and eat something now after staring at all that lovely food We might go make a fruit Christmas Tree right now!

Another heavenly recipe

Posted on November 9, 2012 by Energetiks

We pinched this recipe/article from kayotickitchen because it looked divine! Can’t wait to try it, hope you enjoy this as well! If you’d like to check out Kayotic’s blog we’ve included the link here. We’ve also added some nutrition info, so you can all see exactly how awesome this is Happy cooking everyone.

Stuffed Zucchini

NUTRITION:

1 Cup Zucchini contains 10% RDA of dietary fibre, only 36 calories (17 per 100g), and is extremely low in cholesterol and high in manganese. Zucchinis aid in the prevention of cancer, heart attacks and strokes, are an anti-inflammatory, lower blood pressure, and are also high in antioxidants, potassium and folates.

I like the simple things in life. Simple ingredients, simple techniques, maximum flavor. But I guess you know that by now. Especially when you hand me a recipe that doubles as an appetizer or side dish, you just reel me in.

Stuffed zucchinis are so versatile. It creates an endless amount of possibilities because almost anything goes with the smooth and silky flavor (and texture) of the zucchinis. Preparing them can be tedious for me (note how I’m saying for me?) though. Boiling them first, stuffing them and then in the oven. Too time consuming. It’s how I learned it a long time ago and it seems I got stuck in my ways.

So lately I’ve been wondering if there are easier and faster ways to prepare them. Now the blog name doesn’t say ‘Dutch Girl Cooking’ for nothing, so I trodded back to my kitchen, slaved over a hot stove and can now safely say: Yes, there is an easier way!

Now please, please, don’t tell me you’ve been doing it like this for 10 years straight! You’ll make me feel completely and utterly stupid! A little white lie, for my sake? Please?

Ingredients:

1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese
pepper

Optional: bacon

Directions:

Preheat your oven to 400 (200C).

Give the zucchini a good scrub.

Slice them in half length-ways. You can trim the ends if you like. I never do, I kinda like how rustic it makes them look.

Spoon out the guts. I love how that sounds, has to be the Halloween thing. Oh wait, we don’t celebrate Halloween here! Never mind. Just take it out (leave about 1/2 an inch in) until you end up with boat like shells.

See the pink ‘bracelet’ I’m wearing? Yes, it’s (of course) linked to this posting.

Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. I’m only using half a tomato (more for color than flavor, really) otherwise things will become a teeny bit too fluid. Having everything gush out of your zucchini is not a pretty sight, trust me!

Notice how I didn’t use garlic for a change? It’s the rebel in me. What can I say? I just don’t want to be predictable after all. Sautee the onions in one tbsp oil or butter. It’s ok for them to brown a little this time ’round.

When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl.

Now this is completely optional. If you want to stick with a vegetable dish, fine, just leave the bacon out. I personally like the crunch and saltiness it gives, so I cook a few slices and let them drain on a paper towel.

Now (in no particular order), add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon in as well.

Lightly butter a baking dish and put the zucchini boats in. You only see two of them in my photos because I’ll finish the rest tonight. They’re best served straight out of the oven. Afraid I’ll just have to sacrifice myself and eat both of them pretty soon, all for the sake of blogging, of course. It would be a shame if they’d go to waste, wouldn’t it?

Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.

Put them in a preheated oven, give them about 20 minutes and then turn on the grill until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley (the most underrated herb there is) on top and you’re done.

Hello, my pretties!

Sweet Potato Vegie Burgers!

Posted on October 4, 2012 by Energetiks

Our mouths are watering, are yours?

So much yum-ness!! Enjoy, this is from the wonderful lunchbox.com

Sweet Potato Veggie Burgers
makes 7-8 large patties

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat flour
optional: additional seasoning (whatever you have on hand – I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
salt to taste if needed

plentiful Panko crumbs
safflower oil for pan

burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs – or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.

Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy.

Mmm… Tasty!

Posted on August 23, 2012 by Energetiks

Try something different for lunch with these yummy CAESAR SALAD WRAPS, yes please!

Cooking Time

10 minutes

Ingredients (Makes 4 wraps)

4 shortcut rindless bacon rashers, chopped
1/3 cup light mayonnaise
1/2 teaspoon dijon mustard
1 garlic clove, crushed
2 cups shredded cooked chicken
30g shaved parmesan cheese
1 baby cos lettuce, roughly chopped
4 sheets wholemeal lavash bread

Method

Heat a non-stick frying pan over medium-high heat. Cook bacon, stirring, for 3 to 4 minutes or until crisp. Transfer to a plate lined with paper towel.
Place mayonnaise, mustard and garlic in a bowl. Stir to combine. Add bacon, chicken, parmesan and lettuce. Toss to combine. Divide lettuce mixture between lavash sheets. Roll up firmly to enclose filling. Cut in half. Serve.

Enjoy!!

Thanks to Tast.com for the recipe idea.

Mouth watering!

Posted on August 17, 2012 by Energetiks

Feel like something yummy for dinner tonight?
We found this super easy recipe that we just love, and it’s so healthy too!

Wholemeal pasta with herb ricotta & broccoli

A delicious meal that will keep you warm whilst the weather’s still chilly!

Preparation Time

10 minutes

Cooking Time

15 minutes

Ingredients (serves 3 – 4, halve ingredients for a large single portion)

1 x 250g punnet cherry tomatoes, halved
Olive oil spray
2 tsp balsamic vinegar
320g dried wholemeal fusilli pasta
300g broccoli, cut into small florets
160g (2/3 cup) low-fat ricotta
1 1/2 tbs chopped fresh chives
1 1/2 tbs chopped fresh basil
1 tbs chopped fresh continental parsley

And remember, if you don’t have the exact ingredients, it’s ok to substitute a little bit

Method

Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place tomato on tray. Lightly spray with olive oil spray. Drizzle over vinegar and season with salt and pepper. Roast in oven for 10-12 minutes or until soft.
Meanwhile, cook the pasta following packet directions or until al dente. Add broccoli in the last 3 minutes of cooking. Drain, reserving 125ml (1/2 cup) of cooking liquid. Return pasta mixture and reserved water to pan. Combine the ricotta, chives, basil and parsley in a small bowl.
Stir the ricotta mixture into the pasta mixture. Add the tomato and gently stir to combine. Season with pepper. Divide among serving plates and serve.

Let us know what you think. Bon Appetit!
Thanks to www.taste.com.au for the meal idea.