The Hangry Chef

I stumbled across these on Pinterest of all places, I didn't look at the recipe, I just saw the picture and thought that they looked like a yummy healthy snack... I've never made fishcakes at home before, I was a bit apprehensive that they would taste horrible but not only were they delicious, they were super easy to make. Although, if I'm honest, I always find recipes easy when I 'wing it', whether they turn out or not is a different story. This is one of those occasions when they did turn out so I'm more then happy to share it! You will need (makes 12 fishcakes)... 210gr tin of pink salmon in spring water*, drained 200gr sweet potato, cooked and mashed (I left the skin on and just made sure there were no big chunks of skin through the mix by ripping it up as I mashed it) 3/4 cup cooked quinoa, any kind- I used tricolour. 1/2 brown onion, diced finely 2 tsp ginger, minced 2 tsp lemongrass, finely chopped/minced 2 cloves garlic, minced 2 tbs choppe...

This sweet and flavourful jam goes brilliantly with freshly baked scones and double cream, or on hot crumpets for a yummy breakfast. You will need... 1 bunch of rhubarb, washed well 2 cups of fresh cherries, rinsed and pitted 1 cup of caster sugar 1 lemon, juiced 1 tsp vanilla  Method... 1. Using a small, sharp knife, trim the ends off the rhubarb and peel away any imperfections on the outside of the stems. Be careful not to peel too much of the outside layer off as this gives the jam the ruby red colour.  2. Cut the rhubarb into 1inch thick peices and place in a medium sized saucepan (one bunch should equate to about 3 full cups of chopped rhubarb) 3. Add the pitted cherries, sugar, lemon juice and vanilla and mix to coat. Place the saucepan on the stove and heat on medium. 4. Once the sugar begins to dissolve and you see the rhubarb begin to breakdown, reduce heat so that the jam is gently simmering and leave to cook down, uncovered, for...

These were meant to be a 'healthier' option, as we all know anything that contains puff pastry can't be classified as 'healthy', but these are definitely leaner then your average ground beef/sausage mince filled sausage rolls. They are a great source of protein and you can hide almost anything in them, which is fantastic for those of you with fussy eaters in your household. And who doesn't love a sausage roll? You will need.. (makes 36 party-sized sausage rolls) 1 small zucchini, ends removed 1 small carrot, peeled, ends removed 300gr turkey mince 3 rashers middle bacon 1/2 small onion 2 garlic cloves canola/non-stick cooking spray 1 egg 1/2 cup panko* breadcrumbs (or plain breadcrumbs if you can't find panko) 1 tsp dried parsley & oregano pinch of salt & freshly cracked black pepper 3 sheets ready-made puff pastry 1/4 cup milk Method... 1. Preheat oven to 200 degrees celsius, fan-forced. Line two baking trays with greaseproof ...

I'm a huge fan of meals that don't require too much preparation and end up with an impressive result. Especially on a week night when I don't feel like coming home from a long day at work and spending 2 hours in the kitchen. But I do like to eat nice food and I don't like eating the same thing every night either. So something like this is perfect for those nights when you want a hearty meal and don't want the fuss! You will need... (2 serves) 2 pork cutlets, trimmed 2 Tbs seeded mustard 1/2 a head of broccoli, cut into florets. 1 cup of instant polenta 3 cups of chicken stock (or you can use milk for a creamier polenta) 2 Tbs butter 1/4 cup parmesan cheese wedge of lemon, to serve olive oil salt and pepper Method... 1. Preheat the oven to 200 degrees celsius, fan forced. 2. Rub the seeded mustard all over both sides of the pork cutlet. Add a little salt and pepper. 3. Heat a small amount of oil in a nonstick frypan on a high heat, then carefully...

A frittata is an Italian Omelette, filled with various ingredients. They can be a lifesaver on nights when you don't have any idea what to cook or only have a fridge full of leftovers and half a dozen eggs. You can put whatever you like into a frittata. My Nonna would slice a potato, fry until golden brown in a little oil, then pour a dozen beaten eggs over the top, with some salt and pepper, then whack a lid on it and leave it to cook on a low heat for about 20 minutes- et voila! Quick and delicious lunch! I like to utilise ingredients I have in my fridge. The night before I had oven-roasted some sweet potato, carrot, zucchini and mushroom with some cloves of garlic, halved eschalots, olive oil and salt and pepper to have with some mixed leaves and grilled haloumi (also a nice, easy dinner!). So I used my leftover roast veggies to fill my frittata. I also like to bake mine in the oven as this makes sure you have even cooking all the way through and makes for a lighter fritt...

Check out my gnocchi recipe here-  http://elisethehangrychef.blogspot.com.au/2014/05/potato-gnocchi.html This is a simple pesto recipe, I think pesto is great- I have it as a dip with crackers, as a spread on toast (with feta and tomato), or mixed with pasta! So versatile :-) You will need... 1 bunch of basil, leaves picked and washed 1 large garlic clove, peeled 1/2 cup pine nuts or cashews 1/4 cup olive oil 1/4 cup fresh grated Parmesan (I use Grana Padano or Reggiano for a better flavour) Salt & pepper Method... 1. Toast the nuts to a golden brown, either under a grill, in the oven or in a frypan- whichever is easier for you. Which ever way you choose, make sure you keep an eye on them and if cooking in a frypan, continuously flip them to ensure even cooking. 2. Combine the toasted nuts and garlic in a mortar and pestle (or food processor if you're in a rush or are lazy like me ;-)). Bash the nuts and garlic finely. 3. Add the basil and ol...

I'm going to say this was a decent first attempt... And that's going easy on myself! I know now that temperature control is imperative in cooking these. I think the temperature was too high at first so although the balls at the back of the tray look nice and round and well coloured, they were still a bit gooey in the centre... And the ones that are mutant-looking are ones that I tried to cook on a lower temperature and they just expanded, so I turned the heat up and they burnt a bit... Oh dear. They tasted nice though!! I'll definitely try this recipe again, I'd like to give it another go because although it's simple it requires a little bit of technique and I'm determined to get it right! You will need... For the syrup; 2 cups caster sugar 2 cups water 1 tsp cardamom seeds 1 cinnamon quill 1/2 tsp rosewater For the doughnuts... 1 cup full cream milk powder 1/2 cup self-raising flour 1/4 tsp bicarb soda 25gr butter, chopp...