Nutritious Roasted Beetroot Dip in 3 Simple Steps

When nutritious beetroot is bountiful in your garden…. get roasting!

The beetroot in my vegetable garden is ready for harvest. It’s been slowly growing away without much care on my behalf. Beetroot isn’t just fabulous in hamburgers – its sweet, earthy taste is also great in tarts and salads.  It can be eaten raw, but I prefer to roast it and let all those delicious sugars caramelise.

I had some roasted beetroots left over from dinner the night before, so I decided to use them in a quick and nutritious dip.  The colour is so vibrant, you just know it must be good for you! Perfect to share with friends.

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Easy Jam Drops Cookie Recipe

These soft, chewy jam drop biscuits have a centre of gorgeous raspberry jam – the perfect cookie to send to school in your children’s lunchbox, or to devour with a cup of tea.

Jam Drop Cookies have been an institution of my parent’s house my entire life. My mother used to make big batches of biscuits and load up her 3 tiered biscuit tin. And I can tell you that they didn’t last long with 4 kids around. I used to help my mother make hers, and now my 2.5yr old son ‘helps’ me, too ( he’s a pretty great taste-tester!). Here’s the recipe… (more…)

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Super Easy Recipe for Making Apple Turnovers that are Sublime

Classic Apple Turnovers are easy to make, and even easier to eat!

A few weeks ago I took a trip to Glenorie Bakery with my little family. One thing you will learn about me is that I LOVE bakeries and patisseries. I just love everything about them – the smell, the fresh bread, the sweet cakes and pastries. It really is my idea of heaven. And this busy bakery in rural Glenorie was certainly a treat!

Whilst at the bakery buying just about 1 of everything, I came across an apple turnover. I haven’t had an apple turnover since I was about 8, and this one looked so good – crisp puff pastry coated with tiny sugar crystals, lovely cinnamony-apple filling, fresh cream. AHHHH… and maybe even a little bit of maple syrup?
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4 Step Flavoursome Gyoza (Japanese Dumplings) Recipe

There’s a general myth that your tastebuds change when you get older.

What really happens is you start losing tastebuds. When you’re very young you have a lot of taste buds not just on your tongue but around your mouth, which are very sensitive to taste. Hence the reason you might not have liked blue vein cheese or olives. As you age, the tastebuds slowly stop being replaced, and your brain starts tolerating foods you previously thought were too strong. For me, one of these is ginger.

When I was young my family took a holiday to Queensland. We did all the usual touristy things – Currumbin Sanctuary where we fed the lorikeets, Dreamworld etc. While we were there, we also visited the Buderim Ginger Factory. Ever since then, I have hated ginger. I can still smell the scent of the crystallised ginger my mum passed around the Tarago when we left the factory. Ewwww. That is until recently when I stumbled across a recipe for Gyoza.

Gyoza (or Japanese dumplings) are little parcels filled with goodness. They are the Japanese version of Chinese potstickers, which I guess in hindsight I should have made seeing as though it is Chinese New Year. They have soft, slippery gow gee pastry wrapped around a flavoursome filling of pork mince and vegetables. I came across this recipe as I was clearing out some old magazines.  The ginger flavour is not too strong, but still lifts the parcels to great heights when combined with the other ingredients.

This recipe’s a keeper!

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White Chocolate Macadamia

Quick, Easy and Mouth-Watering Macadamia Nut Cookie Recipe

Mmmmm… There’s no better way to enjoy macadamia nuts than with a cookie recipe that’s quick, easy and makes heaps to eat!

Macadamia nuts whilst still on a tree
Macadamia nuts whilst still on a tree

My parents have a gorgeous macadamia nut tree in their backyard. They planted it about 15yrs ago, and it has great foliage and even more gorgeous nuts. The bees buzz around pollinating the flowers and a few months later the nuts begin to appear. When they’re ready they drop to the ground. The nuts are then best left for 6 months or so, to develop their sweetness.

All my nieces and nephews love cracking them open for Grandma. In fact a pretty cool person (me) even bought her a super dooper nut cracker especially for macadamias because their shell is so hard. Check it out here.
So, the other day I was around at their house, and decided to crack myself some nuts to take home. The result was White Chocolate and Macadamia Biscuits. Here’s the recipe:

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