Better Made At Home- Bounty Bar Bites

I am all finished with my second week at uni. Apart from a couple of research proposals and some readings things haven't gotten too busy just yet. This have given me some time to think up ideas for the blog and do some experimenting in the kitchen.

I was thinking the other day, that while I try to have a relaxed attitude to food and not completely restrict myself to completely unprocessed foods, there are quite a few foods that I really like that are heavily processed and have a lot of sugar in them (yes I have a major sweet tooth). What really sparked my interest was a bounty bar. Wikipedia describes these delights as a coconut filling enrobed with milk or dark chocolate. What they are is freaking delicious! However, they are really quite a simple concept.

As they are one of my favourite chocolate bars, I was inspired to get into the kitchen and make my own! I challenged myself to make a version that was completely refined sugar free so that I could enjoy them without guilt. I have given you two versions in this post. One is completely refined sugar free and uses a chocolate coconut oil coating. The other uses normal semi-dark chocolate to coat it. To be honest the normal chocolate ones look better and do taste slightly better, but if you are trying to reduce refined sugars, the sugar free ones are more than satisfying.

This recipe is also linked to my last post about how much I love coconut oil. Coconut oil was the perfect ingredient to bind them together. You could potentially use butter as an alternative to bind the coconut but I haven't tried it so therefore cannot vouch for its taste or success.

So welcome to the first post in the 'Better Made At Home' series.

Ingredients
1 cup dessicated coconut
5 Tbsp melted coconut oil
2 Tbsp honey

In a medium bowl stir all of the ingredients together thoroughly until the coconut is binding. You may need to let the mixture sit for a few minuted for the coconut oil to firm up for this to happen.

Using a rounded spoon (I used my Tablespoon measure) scoop out the mixture and firmly press into a half circular shape. Alternatively you could try to mould it with your hands. Place in the freezer for 30 minutes.

Either melt 4 rows of semi-dark chocolate or melt together 4 Tbsp coconut oil, 2 Tbsp honey and 4 tsp cocoa powder. If using the coconut oil option, let it sit to firm up until it is melted chocolate consistency.

Take the frozen coconut mounds and gently coat them in chocolate using two forks. Place back on the plate and then place in the freezer until completely set (about another 30 minutes)

Pumpkin and Red Lentil Soup with Gingered Leeks

1 exam down, 2 to go! Although my next exam is only 1 1/2 days away, at least I can just focus on one exam at a time now instead of having to do two at once. Since my exam was on a Saturday morning I decided that I would treat myself to breakfast at the local Otago farmers market. I had a delicious Blackcurrant and Apple porridge topped with some reeeeeealy good muesli. This was delicious and perfect to keep me going through my exam. I also had a coffee to give me a caffeine boost.

Anyway, I have been living off this soup for lunches the past week as it was a perfect, easy lunch to just heat up and since the weather has been a little chilly, it was what I was feeling like. The past couple of times that I have made pumpkin soup, they have been a little bland. This time around, I wanted to make sure that this soup had lots of flavour, so I decided to amp it up with some ginger. I also used some of my homemade chicken stock which tastes delicious!

Perfect on a chilli night, with some nice crusty bread!

Ingredients
1/2 a large leek, sliced thinly
1-2 Tbsp butter
Thumb-nail size piece of ginger grated
1 kg pumpkin, peeled and diced into 2cm pieces
1/2 cup red lentils
2 cups chicken stock (or more vegetable stock)
2 cups vegetable stock
(any leftover vegetables. I threw in some cauliflower)
Salt and pepper to taste

In a large pot over a medium heat melt the butter. Add the leeks and gently cook for around 10 minutes or until they are soft.

Add the ginger and cook for 2-3 minutes longer, or until fragrant.

Add the pumpkin and red lentils and stir to mix well with the leeks. Add the stocks and turn the heat up. Throw in any other vegetables that you want to use. If the stock does not cover the vegetables, add more water until it does.

Turn up the heat to bring to the boil and then turn it back down to a simmer. Cook for 20-30 minutes or until the pumpkin is very soft.

Using a blender, stick blender of food processor, puree the soup. Add more water to reach a consistency that you like (we like it really thick). Return to the pot to reheat.

Serve with sour cream or parmesan.

Cappuccino Muesli

As the weather starts to get warmer here in the Southern Hemisphere and a steaming hot bowl of porridge just doesn't seem right for breakfast I like to turn to a bowl of muesli with yoghurt. However, since in two months time I will be living away from home and having to pay for all my food it has made me realise how expensive muesli actually is, especially considering that the rolled oats used in muesli are so cheap. Homemade muesli is also really easy to make. Therefore I have begun to make my own muesli. My first attempt was a peanut butter and banana muesli from Healthy Food For Living and it was delicious!! This time I thought that would come up with my own creation including another breakfast favourite coffee.

If you aren't a coffee fan this recipe is really easy to make without it and will still taste good. If you wanted to you could substitute the banana for apple puree and the mixed spice for cinnamon and make an apple crumble muesli.

Ingredients
1/4 cup mashed banana
1/4 cup brown sugar
2 Tbsp Canola Oil
2 Tbsp Maple Syrup
1 tsp mixed spice
1 1/2 cups rolled oats
1 1/2 cups puffed rice cereal
3/4 cup mixed nuts and seeds (I used peanuts, sunflower seeds and pumpkin seeds)
1/2 cup mixed dried fruit ( I used sultanas and dried cranberries)

1. In a bowl combine the banana, sugar, oil, maple syrup and mixed spice. Whisk until smooth.
2. Add the rolled oats and the puffed rice and mix until well combined.
3. Spread out in a flat layer on a baking sheet and bake at 160 degrees C. for 15 minutes.
4. Toss the muesli to help break it up and add the nuts.
5. Return to the oven for 10 minutes being very careful not to let it burn.
6. Let the muesli cool and then add in the dried fruit.
7. Store in an airtight container.

BBQ Beef Murtabaks

Happy Labour Day to everyone in NZ. I think you could probably say that most of New Zealand is today celebrating after our win over the French in the Rugby World cup. A combination of that and today's nice weather has put a nice glow on everything today.

If you are sick of boring old sausages or steaks on the BBQ and are wanting something a little more interesting to try, look no further. I have no idea of the origins but a murtabak is like a wee parcel with a bready outer and a meat mixture inside. This is my own variation on them as the first recipe that I tried for them just didn't quite do it for me.

Ingredients Dough
1 cup wholemeal flour
1 cup all purpose flour
1/2 tsp salt
1 egg
1/2 to 3/4 cup cold water

1. Mix the flour and salt together in a bowl.
2. In another bowl whisk the egg with 1/2 cup water.
3. Make a well in the dry ingredients and add the wet.
4. Mix, adding extra water if needed to make a soft dough that you can handle.
5. Roll into a ball, wrap in plastic wrap and refrigerate for 30 minutes while you prepare the filling.

Ingredients Filling
500g beef mince
1 onion, sliced
1 small tub tomato paste (About 120g)
2 Tbsp worcesteshire sauce
2 Tbsp balsamic vinegar
2 Tbsp molasses
1/4 cup tomato sauce
1 tsp mustard powder

1. In a pan, cook the onion and the mince until the mince is brown and the onions are softened.
2. In another bowl mix together the remaining ingredients.
3. Stir the sauce into the beef mixture.

To assemble
1. Divide the dough into 6 pieces.
2. Roll each piece of dough into a 22cm circle. (Make sure you use a lot of flour and don't let the dough get too thin)
3. Place a large spoonful of the meat mixture into the centre of the circle.
4. Fold in the edges to form a square and press down the edges.
5. Cook on the barbeque for 4-5 minutes each side or until golden.

Bliss Balls

Here's a yummy wee snack that is a great to satisfy that mid afternoon sweet tooth. The dates give them the sweetness while also giving you some fruit and the nuts give these balls a nice texture. A batch of these can be made up in the weekend and kept in the fridge for the rest of the week. 

Ingredients

150g dates

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1 Tbsp cocoa

1. Place all of the ingredients in a food processor.

2. Process until the mixture resembles fine crumbs.

3. Taking tablespoon amounts of mixture roll them firmly into balls.

What to do with that leftover roast

 

You made a beautiful roast earlier in the week. Chicken, vegetables, the works. Now, however, what is left is sitting looking sad in the fridge. Sure Roast Chicken sandwiches are nice, but surely you can do better? You surely can with this frittata.

This recipe was adapted from New Zealand's Healthy Food Guide and makes sure that that leftover roast doesn't go to waste. It doesn't have to be chicken, any type of meat would work in this. It can be a lunch or dinner and is great served with some tatsy sauce, relish, or maybe even leftover gravy. Vegetarians can still enjoy this, just leave out the meat.

Ingredients

1 onion, finely sliced

2 cloves garlic, crushed

350g leftover roast vegetables, diced

200g cooked meat

2 cups cabbage

2 tsp paprika

Grating nutmeg

6 large eggs, beaten

1. Find a large saucepan that can go in the oven. If the handle is plastic, wrap this tightly in tinfoil.

2. Over a medium heat, cooki the onion and garlic until soft

3. Add the roast vegetables and cook for a few more minutes

4. Throw in the meat, cabbage, paprika and nutmeg and mix well.

5. Push down the mixture until it sits flat.

6. Pour over the eggs, swirling the pan until it is evenly distributed

7. Cook the mixture over a medium heat for 5 minutes, or until the edges and bottom are set and the top is firm.

8. Place the pan in the oven under a grill at 200 degrees C.

9. Leave under the grill until the frittata is set. When you poke the centre of it there should be no wet mixture coming out.

10. Cut into slices and serve with a tasty sauce.

Roast Tomato Soup

Tomatoes are so expensive at the moment! However, I picked up a bag of cheap cooking tomatoes at the supermarket and then looked for a use for them. Its the middle of winter in Dunedin, so pretty chilly and the perfect time of year for soup. Cold weather + bag of tomatoes = Roast Tomato Soup.

This is a Gordon Ramsey recipe and it calls for fresh basil, but, being the middle of winter I didn't have any of that so I used dried and it still tasted great. Roasting the tomatoes really enhances their flavour and the sun dried tomatoes make this soup taste even better.
Serves 4-6

Ingredients
4 Tbsps Olive Oil
1 kg tomatoes
1 onion, thinly sliced
3 garlic cloves
2 tsps dried thyme
2 tsps dried basil
1 tsp caster sugar
1 litre vegetable stock
3 sundried tomatoes

1. Preheat oven to 220 degrees C.
2. Place the oil in a large roasting dish and let it heat in the oven for a few minutes.
3. Chop the tomatoes in half and carefully tip the tomatoes, onion rings and garlic into the pan.
4. Toss to coat with the oil.
5. Sprinkle over the herbs and sugar and roast in the oven for 20-25 minutes or until the mixture caramelises, stirring a few times during cooking.
6. Tip the contents of the roasting dish into a large saucepan.
7. Heat the stock and pour over the tomatoes.
8. Bring to the boil, add the sun dried tomatoes and simmer for 5 minutes.
9.Strain the stock into a bowl and place the tomato mixture into a blender.
10. Blend the tomato mixture until smooth, gradually adding the stock.
11. If you like a chunky soup, serve now. If you want a smooth soup, pass the soup through a sieve into a large bowl.
12. Season to taste

Banana Berry Porridge

I came up with this recipe using a few tricks learnt off Chocolate Covered Katie. The first was her volumous oatmeal trick, so tip number 1 for this recipe, it needs to be started the night before. I also used her melted banana trick to give the porridge a really nice natural sweetness.

Either fresh or frozen berries can be used, either are delicious. This breakfast makes a great start to a cold winters morning but would be great any time of the year.

Ingredients

1/4 cup rolled oats

3/4 cup water

1 banana

Handful fresh or frozen berries, defrosted if frozen

1.The night before, put the oats and water in a glass jug. 

2. Cook the oats in the microwave until most of the water has been absorbed, but leaving a few centimetres excess.

3. Leave to sit for 5 minutes, then cover and refrigerate over night.

The oats will absorb the rest of the water and become beautifully fluffy.

1. The next morning, break the banana into big chunks and place in a bowl.

2. Microwave in 20 second bursts until the banana melts (It sounds strange, but it really does seem to melt).

3. Mix the berries and banana into the oats.

4. Microwave the oat mixture until heated through.

Muesli bars

Today is my first day back at uni so I thought that I would post a recipe for a good uni/school/work snack. I'm not the three square meals a day type of girl, I get hungry. Those of you who live in New Zealand, picture the kettles chips add with the "FEED ME PHIL" stomach, yea well my stomach can be a bit like that, therefore I tend to need snack food with me at uni.

I really like muesli bars, so homemade ones were on my 200 list. By the way I'm getting through that slowly. So far I have made 14 recipes from it, including some amazing chocolate cherry crepes last night. (I didn't get a photo, but I may have to post the recipe anyway). Anyway, back to the muesli bars. While these aren't quite like the ones you buy from the store, they are still pretty good and they are low in fat and sugar.
23x23 tin
Ingredients
2 cups rolled oats
6 weetbix, crushed
1/2 cup sultanas
1/2 cup other dried fruit, chopped
1/3 cup honey
1 cup orange juice
2 egg whites

1. In a small saucepan, melt the honey into the orange juice.
2. Leave the honey and orange juice to simmer gently for 10 minutes.
3. Combine the oats, weetbix, sultanas and dried fruit together in a bowl.
4. Add the honey/juice mixture and stir to combine.
5. Stir in the egg whites, and mix well.
6. Press the mixture into a lined pan. (The one I used was approximately 23x23cm, but a smaller one is fine you will just have thicker bars)
7. Bake in the oven at 180 degrees celcius for about 20 minutes, or until golden.
8. While still warm, mark out into 12 bars.
9. Once cooled, cuts into bars.

The leftover egg yolks were turned into custard but does anyone have any good ways of using up egg yolks?

Creamy Peanut Butter and Banana Porridge

Peanut Butter is featuring again, but it is one of my favourite foods. This is one of my favourite winter time breakfasts, its creamy, sweet and satisfying.

This recipe makes enough for 1 serving, but it is very easy to double or triple etc.

Ingredients
1/4 cup rolled or porridge oats
1/2 cup water
1 Tbsp peanut butter
1/2 Banana, sliced thinly

1. Mix all ingredients together in a bowl.
2. Place the bowl in the microwave and microwave on high for 1 minute.
3. Stir the porridge, mashing the banana.
4. Microwave on high for one more minute or until the porridge is of the consistency you like.
5. Serve with milk, yoghurt and some grated chocolate for a treat.