Grumblies

Huh? Grumble-what? Grumblies. I have no idea where the name was conjured, but I can tell you one thing – these cookies (yes, that’s right, I’m talking about cookies) are delicious!

One of my best friends first introduced me to these tasty treats a couple years ago and they have been a favourite of mine ever since. I always seem to have to ingredients on hand, much like I do for my Anzac Biscuits. They are packed full of nuts, seeds, sultanas and oats which gives one the impression that they’re healthy. As far as sweet treats go, they’re definitely healthi-er than Chocolate Chip Cookies or cupcakes, but they’re still yummy! I also like to add a tablespoon of Chia seeds to my Grumblies for an extra kick of goodness!

I made up a batch of Grumblies last night because a) I wanted to put one of my new jars to use and b) my boyfriend’s co-worker has been bugging me ever since the last time I made Grumblies for more Grumblies. Honestly, every time I see him, he mentions Grumblies. Yes, they’re that good. I haven’t made them for a while and had some spare time, plus I wanted to share the recipe with my followers so, naturally, I had to make them in order to include a photo in this post (hard life, right?).

Grumblies Recipe

Grumblies in a Jar!

 Grumblies

Ingredients:

  • 2 eggs
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 1 teaspoon vanilla essence
  • 1 cup skim milk powder
  • 2/3 cup chopped walnuts
  • 1 cup sunflower seeds
  • 1 tablespoon chia seeds
  • 1 cup sultanas
  • 1 1/2 cups rolled oats

Method:

  1. Preheat oven to 190°C
  2. In a medium sized bowl beat the eggs
  3. Add oil and beat again
  4. Add sugar and vanilla essence
  5. Mix well
  6. Stir in milk powder
  7. Mix in nuts, seeds and sultanas
  8. Stir in oats
  9. Mix well
  10. Roll or spoon out into balls and place on a greased baking tray
  11. Bake for 10-12mins or until golden brown
  12. Cool on a wire rack

I placed my Grumblies into one of my medium sized jars and finished it off with some ribbon and a label from kikki.K.

I hope you like them!

Eleanor x

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Caramel Ice Cream with Choc-Macadamia Bits & Chocolate Sauce

I had promised to make the girls at my dance studio a batch of my home made ice cream for a few weeks now and thought (on my day off) it was high time to come through with the goods! It also just so happens to be one of my dance teacher’s birthday today, too. Perfect!

I wanted to try something a bit different to my usual go-to seriously rich chocolate with mix-ins ice cream. So I hunted around a bit for some ice cream recipes and finally found this Caramel Ice Cream recipe that looked quite nice. But, I couldn’t really fathom making plain ice cream, so I thought I’d make it a bit more interesting by adding in some chopped chocolate and macadamias as well as some yummy Haigh’s Chocolate Sauce (my Valentine’s gift).

caramel choc macadamia ice cream recipe

leftover ice cream in a teacup!

Caramel Ice Cream 

Ingredients:

  • 8 egg yolks
  • 350mL full cream milk
  • 250g caster sugar
  • 1 vanilla bean, split (or 1 teaspoon vanilla bean paste)
  • 300mL thick cream
  • 1 block macadamia chocolate
  • Chocolate sauce

Method:

  1. Lightly whisk egg yolks in a bowl
  2. Gently heat milk in a small saucepan over medium heat and pour over the eggs
  3. Stir well to combine, then set aside
  4. Place sugar and 2 tablespoons of cold water in a saucepan over low heat and stir to dissolve sugar
  5. Increase heat to medium and cook until mixture begins to turn a rich golden colour
  6. Add vanilla bean (or paste) and cook for a few seconds (don’t let the mixture get too dark or the ice-cream will be very bitter)
  7. Very carefully pour in the cream (it will splatter quite a lot at this stage)
  8. Reduce heat to low and stir to melt the lumps of caramel that have formed
  9. When it is smooth, stir in the egg mixture
  10. Continue to cook, stirring constantly, until the mixture thickens
  11. Transfer to bowl and leave in fridge for a few hours or overnight until cool
  12. When mixture is cooled, pour into ice cream maker and mix for 20-25mins
  13. Add in chopped macadamia chocolate and let mix for 5mins
  14. Transfer into freezer container one-third at a time, placing a thin layer of chocolate sauce between each layer
  15. Gently fold mixture a few times to create a swirl with the ice cream and the chocolate sauce
  16. Place covered in freezer

This ice cream is seriously rich! The recipe I used and modified only made a fairly small amount – if you make it you might like to try mixing it with some homemade vanilla bean ice cream as well, it may tone down the intense caramel flavour.

Good luck!

Eleanor x

Anzac Biscuits

Anzac Biscuits are my go-to quick sweet treat. They are so easy to make – you can have a batch ready in half an hour – and I always have all the ingredients I need in my cupboard. I love mine soft and chewy, other prefer them crisp and crunchy. They are sweet and delicious.

For those of you out there who aren’t from Australia or New Zealand, you may have no idea what an Anzac Biscuit is. This sweet cookie was said to be sent by wives to Australian and New Zealand Army Corps (ANZAC) soldiers abroad during World War I because the ingredients in them wouldn’t spoil and kept well when shipped.

Oat Cookies recipe

Yummy Anzac Biscuits

Anzac Biscuits

Ingredients:

  • 1 cup flour
  • 1 cup sugar
  • ¾ cups coconut
  • 1 ¼ cups rolled oats
  • 2 heaped dessertspoons golden syrup
  • ½ cup margarine or butter
  • ½ tsp soda
  • 2 tablespoons boiling water

Method:

  1. Heat oven to 160°C (320°F)
  2. Mix flour, sugar, coconut and oats together
  3. Melt syrup and margarine together
  4. Mix soda with boiling water and add to margarine/syrup mixture
  5. Add to dry ingredients
  6. Place dessertspoons of mixture on a greased baking tray
  7. Bake in a slow oven for 15 minutes (soft) or 20 minutes (hard)
  8. Cool on trays (note that they harden as they cool)
ingredients for anzacs

Dry mixture for ANZACs

wet mixture for anzacs

Melt the butter and golden syrup on a low heat

anzac recipe

Mixture should foam up a bit when bicarb and water is added

For those of you who have never tried an Anzac biscuit, I hope you will try these! I promise they are really really yummy!

Oh and I should mention that I whipped up a quick batch of these to take to a meeting with a friend as a thank you and used one of my jars (from my OMJ post) completed with some pretty pink ribbon and a kikki.K label. Apologies for not having a photo to show for it, but I was in a hurry to give them to her! More jar posts to come, promise!

Enjoy!

x

Sweet and Sour Pork

Firstly, let me apologise for my lack of posts over the past week. I haven’t had a spare moment, luckily I am planning on writing a whole stockpile of draft posts soon so I always have something on hand to post regularly for you.

Now, I am not traditionally one to scour cooking magazines for recipe ideas and dinner inspiration but I recently picked up one of those cheap recipe idea magazines from the supermarket checkout (Recipes+) and found a whole lot of gems – including this sparkly one!

Quick, Cheap Recipes

Sweet and Sour Pork Medallions with Choy Sum and Jasmine Rice

Sweet and Sour Pork Medallions

Serves 4

Ingredients:

  • 4 x 125g pork loin medallions
  • 1 medium green capsicum, chopped
  • 1 medium yellow capsicum, chopped
  • 2 tablespoons of vegetable/olive oil
  • 225g can pineapple pieces in natural juice, drained
  • 3/4 cup (store bought)sweet and sour sauce, heated
  • 2 green onions/shallots, thinly sliced
  • 1 bunch (230g) choy sum
  • 2 teaspoons sesame oil
  • 3 cups cooked long grain white rice

Method:

  1. Put rice on to cook first while you cook the main meal
  2. Place pork medallions, chopped capsicum and oil in a large bowl and toss to coat
  3. Season with a little bit of salt and pepper
  4. Preheat a large char-grill pan over moderately high heat (I don’t have a char-grill pan, just a normal one works fine though)
  5. Cook and turn pork and capsicum in pan together for 4-5 minutes, or until the pork is golden and cooked through
  6. Transfer pork to a heatproof bowl and cover with aluminium foil and rest for 5 minutes
  7. Transfer capsicum into a medium sized heatproof  mixing bowl
  8. Add pineapple to char-grill
  9. Cook and turn for 2-3 minutes or until golden
  10. Transfer to bowl with capsicum
  11. Add the heated sweet and sour sauce and the sliced shallots to the bowl and toss gently to combine
  12. Pour boiling water over the choy sum in a large heatproof bowl to cover
  13. Stir until just wilted and drain
  14. Add sesame oil and toss to coat
  15. Serve up cooked rice, choy sum, pork medallions and sweet and sour mixture onto a plate
  16. Enjoy!

I have never before had sweet and sour pork like this, and it was absolutely delicious! The only sweet and sour pork I’ve ever had is that horrid deep fried stuff from Chinese takeaway that seems to be floating in an overpowering sauce. This version is simple, clean and tasty. I hope you try it and enjoy, let me know what you think!

Eleanor x

Watermelon and Vodka Summer Cocktail

If you have been following my posts, you will be ever so aware that I am mildly obsessed with my brand new juicer and have been experimenting with lots of yummy juice recipes. Over the weekend I was keen to try making a cocktail fro fresh juice and decided the perfect fruit to juice for a sunny weekend sip was watermelon. The recipe below is a but rough, as I was making it up as I went, so feel free to tweak it to your taste and make sure to try it and add anything you might need. I accidentally (I swear!) poured a teensy bit too much vodka in my jug to begin with but just countered it with more lemonade and it turned out fine.

Fresh Watermelon, Cucumber, Mint, Lemonade & Vodka Cocktail

  • 1/4 watermelon
  • 1/4 cucumber
  • 8 mint leaves to juice + garnish
  • 1 cup lemonade
  • 1/3 cup vodka

the most divine summer cocktail

 

Happy Sipping!

Eleanor x

Yummy Smoothie Recipe

Today I decided to use some fresh juice to make myself a smoothie. I just juiced up all my fruit (in my shiny new juicer) and then blended it together with a banana – and that’s it! No need for milk, yogurt, ice cream, sorbet or any of those nasties that often get added to smoothies that you buy from the juice bars. Just fresh, healthy fruit! Speaking of which though, I need to get a bit more adventurous with trying more veggies in my juices/smoothies.

20120105-084910.jpg

kiwi, strawberry and apple juice blended together with banana for a yummy smoothie!


Do you have any good smoothie or juice recipes with fruit AND veggies? I’d love to hear them!

Eleanor x

Dark Choc-Chip Fudge and Toasted Walnut Cupcakes

My boyfriend was casually flipping through my Crabapple Bakery Cupcake Cookbook a couple of days ago and came across this recipe. After reading the recipe and the ingredients list, I knew it would be a winner. He made a quick call to his work mate and his decision was confirmed (he loves taking my cookies and cupcakes into work for his colleagues – and himself!) and I wrote up my shopping list. These cupcakes are incredibly rich, enjoy responsibly*

Dark Choc-Chip Fudge and Toasted Walnut Cupcakes

Dark Choc-Chip Fudge and Toasted Walnut Cupcakes

Ingredients:

  • 2 cups walnuts
  • 225 grams unsalted butter
  • 500 grams dark cooking chocolate, chopped
  • 1 1/2 cups soft brown sugar. firmly packed
  • 1 cup white sugar
  • 6 eggs, whisked
  • 3 teaspoons vanilla extract
  • 1 1/2 cups plain flour
  • 3/4 teaspoon salt
  • 1 cup dark chocolate chips

Method:

  1. Preheat oven to 170°C  and line muffin tins with cupcake papers
  2. Spread the walnuts over a flat biscuit tray and bake in the oven for 20 minutes
  3. Allow to cool, then chop
  4. Put butter and chocolate in a metal bowl and place over a large saucepan of simmering water
  5. Stir continuously with a flat-bottomed wooden spoon until melted and well combined
  6. Remove from heat and cool to room temperature
  7. Add brown and white sugar to cooled chocolate mixture
  8. Stir until well combined
  9. Add the whisked eggs and vanilla extract
  10. Stir until well combined
  11. Add the sifted flour, salt, chopped walnuts and chocolate chips
  12. Stir until well combined
  13. Divide mixture between cupcake papers
  14. Bake for 30-35 minutes
  15. Wait 45 minutes before icing

i didn't have a metal bowl, so just used a small pot over a large one

this is what firmly packed brown sugar looks like

mix mix mix

baked cupcakes ready to be iced!

Caramel Sauce Icing

This is the same icing used for the Sticky Date Cupcakes – and it is delicious!

Ingredients:

  • 100 grams butter
  • 2/3 cups soft brown sugar
  • 1/4 cup golden syrup
  • 1/2 cup cream
  • 8 cups icing sugar

Method:

  1. Combine the butter, sugar, golden syrup and cream in a heavy-based saucepan over medium heat
  2. Stir occasionally with a flat-bottomed wooden spoon until the sugar has dissolved
  3. Turn heat up to high and boil for at least 5 minutes (keep a watch on the pot – don’t let the mixture get too hard!)
  4. Remove from heat and cool to room temperature
  5. Add half of the sifted icing sugar to the cooled caramel mixture
  6. Beat on medium speed for 3 minutes of until light and fluffy
  7. Add remaining icing sugar and beat for a further 3 minutes or until light and fluffy and spreadable
  8. Add extra cream if too dry or extra icing sugar if too wet

use a non-stick saucepan and stir continuously

if mix gets any darker than this, stop. recipe says boil on high for at least 5mins but i would recommend something between simmering and boiling - otherwise it just hardens and is unusable

mixture should run off spoon smoothly

We had a beautiful dove perch itself on our balcony while I was icing my cupcakes. He was sitting there happily for over half an hour when I looked up from what I was doing and called out to my boyfriend that our dove had gone. Five minutes later my boy calls out from the study that it’s back – and was wandering about our living room! He even waddled over to the kitchen before I registered what my boyfriend was saying! Luckily we ushered him out of the house with no dramas 🙂

out little friend - surely doves coming into your house are good luck, right?

Eleanor x

*responsibly: always maintain a healthy diet and exercise regime and enjoy things in moderation! 😉

 

My First Juice

I was ever so excited to break in my shiny new juicer that I went down to my local fruit shop this morning and stocked up on yummy fruit and vegetables! I’ve been googling juice recipes and so I bought a whole range of things to mix and match to try out. I managed to get all of this for $27.95:

fresh fruit and veggies just waiting to be juiced!

 

Eleanor’s First Juice

  • 2 apples
  • 1 pear
  • 2 sticks of celery
  • 2 leaves of silver beet
  • 2 mint leaves
  • Handful of grapes

yum!

 

I first tried it with no grapes but wanted it to be a little bit sweeter, so I added about 10 grapes which made it perfect!

If you try it, let me know what you think!

What is your favourite fresh juice?

Eleanor x

 

 

The Best Choc-Chip Cookies Ever.

Many people claim to possess the best recipes in the world for various popular meals and treats. I am no different. I hereby swear to have the best choc chip cookie recipe ever.
Ok, it has to be said that looks wise, these cookies are a bit average. But what they lack in visual appeal they make up in taste.
This recipe is an old favourite and the only one I will ever make. It was my granny’s recipe. Being close to my heart it was this recipe that I chose to christen my brand new retro baby pink KITCHENAID mixer with….

20111228-110524.jpg

isn't she pretty?

Granny’s Chocolate Chip Cookies

Ingredients:

  • 1 cup firmly packed brown sugar
  • 65 grams butter
  • 1 egg
  • 1 teaspoon vanilla
  • 125 grams (or 1 cup) plain flour
  • 1 teaspoon baking powder
  • 1 tablespoon milk
  • 250 grams choc-chips
Method:
  1. Preheat oven to 175 degrees
  2. Mix sugar and butter together
  3. Add vanilla and egg and mix
  4. Mix in sifted flour and baking powder
  5. Add milk and choc chips and mix
  6. Roll dough into small balls and place on greased baking tray a few centimetres apart (this mixture spreads a bit)
  7. Bake for 10-15mins (no more otherwise they’re too crunchy!)
  8. Enjoy!
20111228-105938.jpg

*drool*