Follow me on my wonderful adventures, sourcing the best produce, using the best ingredients to make the most marvelous of dishes with a pinch of fun and travel on the side. I am passionate about using my combination steam oven so you will find loads of recipes you can use in a combination steam oven.
Mini chocolate bundt cakes with Nutella ganache
These little bundts are super adorable, rich, nutty and mega chocolaty! Baby bundts are only small so they cook super quickly, look super cute and the portion size is perfect for such a rich chocolate cake!
Nuttella ganache, explains itself really !!
200grams dark chocolate
½ cup brown sugar
½ cup white sugar
3/4 C plain flour (sifted)
4Tb cocoa powder
4Tb white chocolate bits
½ cup milk chocolate
- Place butter, sugar and chocolate into a small saucepan heat on low and allow to melt, stir, set aside.
- In a small bowl, mix eggs and vanilla, add melted butter mixture and stir to combine. Add flour and cocoa stir to combine.
- Fill bundt pans with the brownie mixture, leaving 1cm between the top of the pan. Sprinkle each bundt with a couple of white chocolate bits.
- Bake for 12-14minutes.
- Ganache: Place the cream into a small saucepan, heat on low until warm, remove from heat add Nutella and chocolate stir until dissolved. Set aside to cool. The ganache will go very hard as cooled you can always pipe when stiff or zap in the microwave to cool down.
Invert baby bundts, allow to cool or serve warm dust with icing sugar fill with Nutella ganache!
These delicious fudgy brownies have been made in one bowl. I baked the brownies with a hint of steam. Baking with a little steam keeps your baked goods nice and moist. If you do not own a combination steam oven you can bake these in a standard convection oven at the same temperature, they may require a couple of extra minutes in the oven.
200g dark chocolate
50grams white chocolate melts
250grams white sugar
1 tsp vanilla
170grams plain flour
1Tb icing sugar
- Preheat the oven to 180°C quarter steam and heat/25% humidity. Grease and line the base of a 20cm square pan. Roughly chop the dark chocolate.
- Melt the butter in a bowl in the microwave, add the sugar cocoa and vanilla still until well combined, add the dark chocolate and stir until it is all dissolved.
- Add the eggs into the bowl one at a time, stirring well after each addition, add the white chocolate melts. Sift the flour and cocoa into the mixture and mix well.
- Pour mixture into lined pan and bake for 20-25 minutes. Leave to cool in the pan, then cut into squares and sprinkle with icing sugar to serve.
Optional: Add 100 grams chopped walnuts, or 50 grams chopped jersey caramels, add these in step 3.
Makes 12 generous pieces
Pad See Ew
This quick and easy stir fry dish will satisfy the fussiest of eaters. If you like a little spice, chop up some chili and add it in with the garlic and shallots (step 4).
This meal will be on the table within 20 minutes, so you’ll never need to go for take out again. This recipe serves 2, it can easily be multiplied to serve a large number of people.
200 grams fresh rice noodles
1Tb Kecap Manis
1Tb oyster sauce
1TB soy sauce
1 ½ Tb peanut oil
100 grams sliced beef
1 clove garlic
2 stems Chinese broccoli
60 grams (1 Cup bean sprouts)
Salt and pepper
- Prepare the noodles following packet directions. Combine the Kecap Manis, oyster sauce and soy sauce in a small bowl. Chop Chinese broccoli into 2cm pieces. Finely chop garlic and shallot.
- Sprinkle beef with salt and pepper.
- Heat one-third of the oil in a wok/fry pan over high heat. Stir-fry half the beef for 2 minutes or until browned. Repeat with half the remaining oil and the remaining beef, reheating the wok between batches.
- Heat the remaining oil in the wok. Stir-fry the garlic and shallot for 1 minute or until aromatic. Add Chinese broccoli and stir-fry for 2-3 minutes. Add the noodles, Kecap Manis mixture, beef, egg and pepper. Cook, tossing, for 2 minutes or until the egg is cooked and the sauce reduces slightly. Top with the bean sprouts.
Sticky date pudding
Are you looking for a no fail seductive dessert to tempt your loved one this Valentine’s Day?
This sticky date pudding is served with lashings of luscious and smooth caramel sauce.
The caramel sauce is so Moorish that you may want to make double and save some to serve with fruit and/or ice cream.
1/2 tsp bicarbonate soda
1 cup brown sugar
1 1/2 cups SR flour
1/4 tsp vanilla extract
300ml thickened cream
1 cup brown sugar
1. Place dates in a medium saucepan, cover with hot water and bring to the boil. Pre heat oven to 180C.
2. In a medium mixing bowl, cream the butter and sugar until light and fluffy.
3. Add eggs and vanilla, mix until well combined, add flour.
4. Remove dates from heat, take out 6 softened dates and place aside, add bicarbonate of soda and mix well.
5. Chop the 6 dates in half and place in the bottom of a silicone muffin pan, greased dariole mould or muffin tin.
6. Mix the date and bicarbonate mix through the cake mix. Top muffin tray/moulds. Place into over and bake for 15minutes until firm to touch and golden.
7. Whilst the muffins are in the oven, place all of the sauce ingredients into a small saucepan, bring to a simmer, maintain a simmer for 10minutes, the mixture should reduce slightly.
To serve: Invert each muffin, serve with lashings of hot caramel sauce and a side of cream or ice cream.
These sticky date muffins and caramel sauce can be made ahead and reheated, a quick zap in the microwave for 30 seconds to warm through, the caramel sauce may take a minute or so.
Make 12 individual muffins, this mixture can easily be halved to make 6 or baked in a larger tin to make a cake / loaf.
Warm quinoa salad with pumpkin and fetta cheese
This delicious meal can be served as a side or as the meal itself, it’s very versatile it can be made the night ahead or served warm.
Quinoa is considered a superfood, why? It’s a source of complete protein, low GI and gluten free.
Don’t be afraid of cooking quinoa, it is much more friendly that rice to work with. It is readily available in supermarkets. Always give quinoa a good rinse before you use it.
This salad has the perfect balance of flavours, the nuttiness of the quinoa with the softness of the pumpkin, green beans for a little crunch, fetta cheese to add and element of sharpness to each bite and the parsley to clean the palate. This recipe is also super versatile you can add/subtract/interchange the veggies. This salad keeps well in the fridge, I usually double it and take it for lunches.
Best part of all, it is all made in one saucepan!
2 cups quinoa
1 cup green beans
70grams fetta cheese
2 stalks parsley
2Tb olive oil
1Tb lemon juice
- Rinse quinoa, place into a medium sauce pan, cover with 3 cups water, chop the shallot and add to the quinoa, sprinkle with salt and pepper, on a medium heat bring the water to the boil.
- Simmer the quinoa with the lid for 5 minutes. Whilst the quinoa is cooking, chop the pumpkin into small cubes, add the pumpkin to the quinoa cook for 10minutes with the lid on. Whilst the pumpkin and quinoa mix is cooking, top and tail the green beans and chop the beans into 1.5cm pieces, add the green beans to the quinoa cook for 2minutes. Whilst the mix is cooking, chop the fetta into 1cm cubes, finely chop the parsley.
- At this point your quinoa should be slightly translucent and the water should have been evaporated (if you have extra water and the quinoa is done drain the excess water). Add the oil and lemon juice into the saucepan and toss.
- Place into a large serving bowl or individual plates, sprinkle with fetta and parsley.
Corn fritters with smashed avocado and tomato salsa
These Moorish corn fritters are quick and easy to whip up, bringing a café style meal into your own home.
The mixture should be relatively thick. If you would like to make the meal a little more substantial you can whip up a salad and serve the corn fritters on a bed of salad.
2 small potatoes
2 medium zucchinis
125grams corn kernels
1 small onion
½ c SR flour
2Tb olive oil
Salt and pepper
200grams baby roma tomatoes
1tsp lemon juice
1. Peel the potatoes and the carrot, grate both vegetables using the smallest side of the grater place into a sieve and allow the liquid to drain.
- Grate the zucchini and onion using the largest side of the grater place into the sieve, press down to remove the moisture. Into a bowl add the vegetables, corn kernels, flour, salt and pepper, mix well, add the eggs carrot and potato mix until well combined.
- Smashed avocado salsa: Run a knife around the avocado, split in half and remove the seed, scoop out the flesh mash with the back of spoon, slice tomatoes in half, add to a bowl, toss with lemon juice, 1Tb of olive oil sprinkle with salt and pepper.
- Heat ½ Tb of olive oil in a non stick fry pan on a medium heat, allow to heat up for a few minutes, dollop 1/3c of the mixture into the fry pan, cook for 4minutes each side or until golden brown. Once half of the mixture has been used, add the remaining oil to the fry pan and continuing with remaining mixture.
Place corn fritters onto a plate, place a dollop of the salsa on top, serve and enjoy
Light and fluffy carrot cake
Traditionally carrot cakes are made with walnuts. This recipe uses finely ground macadamia nuts, I find macadamia nuts have a sweeter more delicate texture than walnuts do. The delicious sweet and nutty smell of this cake will waft through your kitchen, you may even find yourself staring at your oven door in anticipation of the cake being ready.
A trick I have learnt is to soak a thick tea towel in water and to tie it around the cake tin, be sure to make sure the end tuck in so no small pieces are sticking out. Why would I do that? I do that because it allows for an even penetration of heat, stopping the dreaded dome. I will try to photograph how it looks through the oven door during my next cake bake.
1 cup brown sugar
1 1/3 cup plain flour
1 ½ tsp bicarbonate soda
1 ½ tsp baking powder
1 ½ tsp cinnamon
2 cups grated carrot
½ cup sultanas or currants (which ever you prefer)
1 cup whole macadamia nuts, coarsely chopped
½ lemon zested
2 TB cream cheese, at room temperature
½ cup whole macadamia nuts, coarsely chopped
- Pre heat oven to 180c. Line a medium spring for tin with baking paper and spray with oil.
- Separate eggs, place yolks aside in a small cup. Beat egg whites until stiff peaks form.
- In a separate bowl cream butter, sugar and vanilla until light and fluffy, add egg yolks lightly beat until combined. Add flour, cinnamon, baking powder, baking soda, carrot, currants and macadamia nuts, mix until well combined.
- Gently fold eggwhites into the cake mixture, do not over mix or the air you worked hard to incorporate will deflate.
- Pour mixture into cake tin. Bake for 35-40min or until skewer comes out clean.
- Prepare the frosting mixture whilst the cake is baking, to make the carrot cake variation, after step 1, add the cream cheese and lemon zest, beat until combined then add remaining ingredients. Set frosting aside until required. I find frosting easier to work with at room temperature.
- Allow cake to cool.
- Cover cake with a generous layer of icing. If need be one layer of icing can be placed onto the cake, then pop the cake into the fridge for 15minutes to harden the frosting and apply another layer. Using the back of a spoon, gently press coarsely chopped macadamias around the base of the cake and around the top edge of the cake, place remaining nuts into a peak in the middle.
Slow cooked pork shoulder with braised fennel
This delicious slow cooked pork recipe is slightly smokey with just a hit of sweetness. The onions and the fennel just about dissolve during the cooking process, if you do not like the taste of fennel your can omit it. This pork dish is really versatile can be served on slider buns, tortillas on a bed of mashed/roasted potato or polenta. I chose to serve the pork with roast potatoes with a sprinkle of rosemary and a capsicum.
2 kg pork shoulder
2 red onions
1 fennel bulb
6 cloves garlic
600ml good quality vegetable stock
Salt and pepper
1T olive oil
1 tsp cumin
1 tsp garlic powder
1 tsp smoked paprika
1 tsp ground fennel
- Pre heat oven to 110C.
- Rub cumin, fennel, garlic powder, paprika, salt and pepper all over the pork shoulder.
- Place 1tb oil into a oven proof dish with a lid (e.g cast iron pot), turn cook top onto a medium heat place dish on top and allow to heat up, add pork to pot and seal each side until lightly golden, sprinkle with brown sugar.
- Heat vegetable stock with garlic in the fry pan, pour over pork.
- Chop fennel into 1cm thick pieces, cut onions into small wedges and scatter around pork shoulder.
- Put lid onto dish and place into oven, cook for 6hrs.
- Remove pork from oven, remove any excess liquid, using a fork and tongs pull the pork.
This pork can be served on slider buns, tortillas on a bed of mashed/roasted potato or polenta.
This dish is so quick and simple you will never get it from the take out store again. You can cut each piece of chicken into nugget sized pieces if you prefer. I serve this dish with a big bowl of steamed greens. You could easily serve this dish with a side of rice. The benefit of using cornflour is this dish is gluten free!
2 chicken breasts
1Tb Dry Sherry
2Tb soy sauce
½ tsp salt
Oil for frying
¼ cup cornstartch
½ tsp baking powder
1/3 cup white sugar
1/3 cup honey
1 cup chicken stock
3tb lemon juice
1 tsp salt
1 lemon sliced
2tb vegetable oil
salt and pepper
Garnish: chopped shallots
- Slice chicken in half horizontally, so you will have 4 thin slices of chicken breast.
- In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
- In a small bowl, beat together the eggs, 1/4 cup corn-starch and baking powder to form a batter.
- Remove chicken from marinade and sprinkle with salt and pepper.
- Place vegetable oil in fry pan on a medium heat
- Dip chicken in the batter to coat.
- Place chicken into fry pan and fry until golden brown and turn over and repeat for the other side, do this for each piece of chicken breast.
- In a medium bowl combine the sugar, honey, 1 tablespoon cornstarch, lemon juice and 1 pinch salt, mix together until their are no lumps add stock and lemon slices. In the fry pan that you cooked the chicken pieces in place lemon sauce, on a medium heat bring the sauce to a gentle simmer.
- Pour sauce over chicken, sprinkle with shallots and serve.
These Middle Eastern inspired baked eggs are super easy to make, loaded with flavour. The best part is they taste as good as they smell!
I have chosen to make these in a combination steam oven, which keeps my eggs nice and moist while cooking.
If you are cooking these in a conventional oven, cook at 180c with a lid on/covered in foil until eggs reach the desired consistency.
These recipe is super flexible, you can modify the recipe to meet your taste buds desires!
1 tablespoon butter
2 cans crushed tomato
Salt and pepper
2 sprigs parsley
100grams fetta cheese
¼ tsp sumac
8 slices sourdough
1tsp nigella seeds
butter, for toast
1 tablespoon finely chopped parsley
40 grams butter
1tb olive oil
1.Preheat combination oven to, 180c quarter steam and heat.
2.Finely slice shallot and parsley, cut lemon into wedges and crumble fetta cheese.
3.Grease 4 250ml ramekins (the wider lower rimmed ramekins work fantastically with this dish) generously with butter.
4. In a small fry pan, add the shallot, garlic and 1tb oil add tomatoes, bring to a simmer on a medium heat, sprinkle with salt and pepper and sumac, divide evenly amongst the dishes.
5.Break 2 eggs into each dish, pin prick each yolk, top with crumbled fetta a sprinkle of parsley and a pinch of salt and pepper.
6.Place ramekins onto a tray and into combination oven for 11 minutes, egg whites should be cooked through, but depending on preference egg yolks can be served runny or hard. Remove from oven. Sprinkle with a pinch of nigella seeds.
7. Turn combination oven to fan bake 200 ºC, place bread onto tray and gently warm through, for approximately 2 minutes.
Serve with warm bread, a dollop of butter and lemon wedge
Baked eggs are delicious with a variety of flavours, try adding some chorizio or Spanish salami.
Tip: Eggs will not go rubbery in the steam oven.