Tag Archives: recipes

Strange BBQ beasts, and Moroccan Chicken Pie

15 Apr chicken bastilla

chicken bastilla ingredients***This is a sponsored post courtesy of Steggles and Digital Parents Collective. All ideas are my own and recipe is mine, all mine***

I ate some amazing food in Morocco. Mounds of marinated olives, breads that defy definition and lots and lots of cous cous. In fact, it was where the term ‘Cous Cous Pants’ was coined but we need not go into that here.

They also have roadside BBQs called meshwe but I’m sad to say I never sampled the food…. want to know why?

It’s a tad shameful to be honest.

Our bus would pull up next to a roadside meshwe, nestled on the side of a mountain surrounded by lush greenery, manned by a swarthy, sweaty man toiling over hot coals with rivulets of perspiration running down his face and often no hairs left upon his forearms, but the thought of burning hair or man sweat seasoning my BBQ’d meat was not the problem.

The problem was that I dug in my heels in agriculture class at high school.

chicken bastillaWTF, Where is this going? I hear you cry……

You see, although I was never a vegetarian and I was happy as a pig in proverbial to dissect as frog, I was not so keen on agriculture class or as it’s affectionately referred to – Ag.

Rhymes with gag.

I got myself excused on the day they branded pigs, and I think I bunked the day they docked sheep tails, and then I promptly forgot that sheep have tails.

Cut back to Morocco – there I was standing in front of what was probably the best lamb BBQ I was ever going to nosh in my life, but I was certain that poor, flayed, long-tailed creature was a dog.

I couldn’t do it. As mouth-watering as the aroma that tickled my nostrils may well have been I walked away; I ate some fruit, bread and olives and got back on the bus with a rumbling tummy thinking how delicious BBQ dog smelled.

Another thing I wished I’d tried was squab bastille, or pigeon as it’s more commonly known. I’d heard so much about the famed pie, but in all of my Moroccan adventure I never saw anyone eating anything other than tagine and cous cous.

I don’t often think to use chicken mince, but when Steggles offered to send me some of their über lean minced breast and thigh to try I knew I’d be able to pull something outta the bag.

It boasts being a lean source of protein and carries ye olde Heart Tick of approval and Coles is selling two 500g packs for a tenner (except WA for some reason. Sorry Perth), so it’s cheap as chips.chicken bastilla

Chicken Bastilla with Moroccan Carrot Salad.

Serves 4-6

What you will need :

For the pie - 

  • 1 kilo chicken mince
  • 2 small or one medium leek, white part only
  • 4 cloves garlic, finely chopped
  • 1 cup blanched almonds
  • 1/2 cup sultanas
  • 1/2 cup each of parsley and coriander
  • zest of 1 lemon
  • 1 tablespoon cumin
  • 1 tablespoon cinnamon
  • a good grind of fresh black pepper
  • salt and pepper
  • 2 eggs, lightly beaten
  • 1/2 cup of chicken stock
  • 11 sheets filo pastry
  • olive oil spray, or melted butter
  • icing sugar and cinnamon for sprinkling and dusting

For the salad - 

  • 2 medium carrots, peeled and sliced into rounds
  • 1/2 cup raisins
  • 2 spring onions, thinly sliced
  • 1/4 cup pinenuts
  • 2 tablespoons crystallised ginger, chopped
  • 2 lemons, juice and rind finely grated
  • 4 tablespoons olive oil
  • 1 tablespoon honey
  • a pinch of cinnamon
  • a handful of chopped coriander

What you will need to do :

Pop a little olive oil into a large frypan over a medium heat and fry off your garlic until it’s fragrant. Toss in your leek and give it a good sweat.

Next, add your chicken mince ensuring you have enough heat so as to cook it fast, cooking off the juice as you go and not stew it.

Ensure you keep stirring well until your chook is browned off. Chuck in your cumin and cinnamon, stir.

Next up add your almonds and sultanas, lemon zest and herbs giving it all shimmy.

chicken bastillaAdd your stock and then throw in your beaten eggs ensuring you stir it up like a Bob Marley song.

Preheat your oven to 200C.

Next, lightly spray or butter your pie dish. I use olive oil spray because I’m lazy and it’s easy. There, I said it.

Lay one piece of filo across ways in your dish, and then lay another the other way, forming a cross. Spray lightly with oil, dust with a little icing sugar and cinnamon (sounds weird, but trust me!).

chicken bastilla filo pastryRepeat until your have 5 layers (10 pieces – 2 pieces per layer, know what I mean?) and then pop your mince in.

Gently fold each bit piece by piece until you have just a couple of bits left then place your remaining sheet over the top sop it looks tidy. Fold up your last pieces and crinkle them around the edges and do a final spray and dust.

Toss her in the oven and leave her then until golden brown and crunchy, about 30-40 minutes depending on your oven.

For the salad, lightly steam the carrots until they are just al dente and toss together with the remaining ingredients.

 

 

chicken bastilla and moroccan carrot saladChicken mince is a cracker for fussy eaters because the flavour is fairly innocuous. It would work it’s butt off with my San Choy Bow recipe, or my Curried Mince.

If you need some more minced chook inspo, check out the Stegglers ideas.

Steggles are also offering a motza gift pact to one lucky reader of my choice. All you have to do is leave a comment on either Facebook or this post of what you would like me to make with chicken mince. I will make your request and send you on through a prize pack.

Not bad, eh?chicken bastilla

  • The motza Steggles gift pack includes:

o   2 Cooler bags

o   a couple of aprons

o   4 caps

o    a couple of Picnic Blankets

o   Footy and Frisbees

o   Recipe Cards

 

Cook Once, Feed All COVER_lr

Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. Hailed by Mouths of Mums as the ‘must have recipe book for all families’, this book is a collection of family friendly recipes, all accompanied by stories from my life.

To order your hardcopy of Cook Once, Feed All head to the Holsby Shop right now.

If you like what you’re reading why not like my Facebook page now or subscribe via email, to be sure to always keep up with the Holsbys.

 

 

 

 

It’s ok to be sad and eat Healthy Chocolate Crackles

7 Apr healthy chocolate crackles

healthy chocolate cracklesSome people find running therapeutic. I don’t. It helps with stress, sure. It gets me into my body, and gives me time to ponder, helps me quiet the cacophony but it’s not particularly therapeutic for me.

I find my therapy in the kitchen.

I like the ordered routine of finding ingredients in the cupboard, measuring with hands or by eye, throwing into bowls or mixing or chopping.

It has a perfect order in which to do things and I find comfort in that. It’s like a I’m a machine simply working and creating something and it doesn’t matter what else is happening because I’m in the task.

We all feel sad sometimes, but the thing about the ‘negative’ emotions is we all try really hard to hide them. We paste that smile on our dials and get on with things with a stuff upper lip.

Tears in the car, tears in the shower, tears in the dark. Hidden sadness, because that’s what we do. Stash it away so we don’t feel uncomfortable that people know we’re sad, and they don’t feel uncomfortable watching awkward, burning tears trailing down your face and that one rogue tear that sneaks down your nasal crease, plummeting near your nostril and leaves question as to whether it’s snot, or it’s not (sounds the same, right?).

It’s almost as though allowing people to see you in the dark stuff is a weakness, and we must rise above to show how stoic and resilient we are no matter how badly shit may be crumbling around your ears.

I’m feeling the blues at the moment, bigger and bluer than an elephant’s arse in fact, and I’m right in the heart of it and to be honest even if I just tried to shake it off it’s sticking to me like shit in bear fur….. do you know that joke?

A bear is in the woods and a little rabbit hops past and the the bear says -

‘Do you have trouble with poo sticking to your fur?’

And the rabbit answers ‘not at all’ so the bear picks up the little rabbit and wipes his butt with it.

I never thought it was funny. Especially not for the poo stained rabbit.

healthy chocolate cracklesThe whys and the wherefores of my blues aren’t relevant right now, what is relevant is that you hear me (and I hear me say) say it’s ok to be sad. It’s ok to let your friends see you cry.

You don’t need to be strong all the damned time.

I was on couch yesterday being blue, doing blue – you know, big sighs, staring into space, having a wallow – for half an hour before I was well and truly over myself and I made myself go into the alchemy space and get busy in the kitchen.

I made a big pot of chilli for during the week but that wasn’t the thing I wanted to eat away my feelings with when I remembered my friend from Dynamic Fitness & Health talks about these cluster things she makes….. I never ate one of hers but I saw a picture and made this up by feel.

Mine is a fruit and nut chocolate crackle packed with good stuff.

What you will need :

  • a handful of puffed corn (health food aisle)
  • a handful of puffed brown rice
  • a handful of puffed quinoa
  • a handful of shredded coconut
  • a handful of chopped almonds
  • 2 tablespoons sesame seeds
  • 2 tablespoons sunflower seeds
  • a handful of sultanas
  • 5 pieces dark dark chocolate
  • 1 heaped tablespoon coconut oil
  • 1 tablespoon  golden syrup

 

What you will need to do :

Turn your oven onto 180C. Chuck your dry stuff minus the sultanas and chocolate onto a baking tray and toast it all up for about 5-7 minutes

Meanwhile, over a double boiler melt your chocolate, syrup and coconut oil together until combined.

Toss your toasted dry ingredients, and sultanas into the chocolate mix and stir until all coated.

Spoon into patty cases (I used small for small people and big for me) and refrigerate until solid and chocolate crackle like.

 

chocolate crackles

 

 

Cook Once, Feed All COVER_lr

Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. Hailed by Mouths of Mums as the ‘must have recipe book for all families’, this book is a collection of family friendly recipes, all accompanied by stories from my life.

To order your hardcopy of Cook Once, Feed All head to the Holsby Shop right now.

If you like what you’re reading why not like my Facebook page now or subscribe via email, to be sure to always keep up with the Holsbys.

 

 

Milestones, tears and lunchbox scrolls

1 Apr scrolls

Kiki's first day of kindyKiki’s little body looked so tiny when her new pink and turquoise butterfly bag was hoisted onto her back.

She wouldn’t let me carry it for her even though with her water bottle and lunchbox it was kind of heavy. She was well chuffed to finally have a school bag to call her own. Maybe she’ll grow up to be lover of fine handbags, or kooky carriers that look like animals.

Or just a crazy bag lady.

Walking up the footpath, heading to her first day of daycare, my heart was as heavy in my chest as her bag looked on her shoulders.

Always fiercely independent Kiki wouldn’t even let me help her by taking some of the weight, so I left her because essentially that’s what this day is about.

The second cutting of the cord.

She’s been looking forward to this day for weeks, always sad when we drop D Man off, always wanting to stay and play with the kids. She’s ready. I have no doubt, it’s just that it’s come sooner than I thought and my heart is a little heavy.

This is a milestone. For Kiki and for myself.

Next Monday I’ll be starting a new job. My first day of work in four years. Technically, between writing books and blogs and scripts and stuff I have barely had a single day off, but now I’m GOING TO WORK.

Somewhere that will require pants and a bra.

Kiki’s first day at kindy is a turning point that marks the beginning of big changes in my life, and all our lives, and her smiling face as she was smearing Clag glue all over paper with more abandon than I would never allow at home reminds me that this the beginning of a new era and not just the end of an old one.

She’s only going two days a week, but right now that feels like a lot.

Kiki's first day of kindyI felt quite brave walking in but 15 minutes later as I kissed her little golden head goodbye I was quite shaky on the insides.

I gathered my things and called goodbye to her one last time, but she didn’t even turn to look at me as she was engrossed in something new and exciting.

It’s lucky, I suppose, because she would have seen tears welling in my eyes and a spectacularly wobbly lip as I severed that umbilical cord just a little bit further and say farewell to my baby.

I’ll pick her up after lunch. Just a short day on your first day, but I made sure her lunch was a special one, because she’s also mega proud of her new lunchbox. It’s just like her big brother’s, you see, and she thinks he’s pretty cool except when he’s licking her hair, sticking dinosaurs down her nappy or stealing her food.

scrolls2Cheesy lunchbox scrolls

Yield : 10 

What you will need :

  •  1 ½ cups plain flour (I used spelt)
  •  1 ½ cups wholemeal flour (I used spelt)
  •  3 teaspoons baking soda
  •  1 pinch Salt and cracked black pepper
  •  60 grams chilled butter, chopped
  •  ¾ cup milk
  •  3 tablespoons Mrs Balls Chutney (or whatever chutney floats your boat)
  • 2 tablespoons tomato paste
  • 2 rashers of bacon, diced
  • 2 teaspoons dried mixed herbs or thyme
  • 2 spring onions, finely sliced
  •  1 ½ packed cups grated cheese
  • 1/2 zucchini grated
  •  Extra milk, for brushing (may require more)

scrollsWhat you will need to do :

Preheat oven to 210°C

Fry off your bacon until cooked and yummy. Set aside to cool.

Quick-whisk the flour (don’t forget my whisk trick, just whisk it! Place the flour into a bowl and give it a good whisk to aerate and remove lumps. My cheats’ version of sifting)

Add baking powder, salt and pepper and herbs in a bowl and add the butter then using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Toss in your chopped spring onion.

Make a well in the centre. Combine the milk with ½ cup water and pour the liquid into the well. Using a flat bladed knife, cut through the flour mixture until it comes together as a rough dough. If it’s too dry, add a little more water a teaspoon at a time.

Tip the dough onto a work surface dusted with flour and knead lightly until it can form a ball. Don’t overwork it. Roll out the dough to a rectangle approximately 30 x 40cm in size.

Mix your tomato paste and chutney together and smear over the entire surface, then sprinkle with cheese, cooled bacon and grated zucchini.

Roll up to form a big cigar. Slice the roll into pieces approximately 2cm wide and place scrolls so they are touching each other on a baking tray lined with baking paper. Brush each scroll with a little extra milk

Chuck them in the oven and bake for 25 minutes or until cooked through and crunchy. If the scrolls start to brown too quickly cover with foil
.

Cool on a wire rack then break apart.

kiki's first day of kindy

5 Snack Series with Mouths of Mums

18 Mar date slice

smoothies for toddlers (1 of 1)You may have recently seen me spruik on my Facebook page my recent article for Mouths For Mums.

It was 5 Great Snacks for Toddlers.

What I failed to mention was it’s actually a 5 part series over the coming weeks whereby we cover snacks for every age group (including grown ups. There will be wine and chocolate in that one as they are their own angelic food group which is as important and vegetables in my mind).

Snacks are the things we eat between meals that keep us going.

date sliceThere is a mood that occurs when you wait too long between meals and that is known as HANGRY.

As it suggests it’s a combo of hungry, and angry. I get moody (cranky ass, impatient, short tempered) when I’m hungry, as do my spawn.

As do most people, possibly you.

Although snacks are largely interchangeable and anyone can eat any of them, I’m really working on the idea of concentration spans at snack times, i.e. little kids have NONE, packing in nutrients and fruit and vegetables (sneaking them in), and energy required for growing bodies and busy minds.

Today we’re taking a look at the Pre-Schooler. They are a strange and wonderful species with boundless energy and curiosity.

Head over to Mouths of Mums and check it out – 5 Great Snacks for Pre-Schoolers.

banana coco maple yoghurt

Cook Once, Feed All COVER_lr

Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. Hailed by Mouths of Mums as the ‘must have recipe book for all families’, this book is a collection of family friendly recipes, all accompanied by stories from my life.

To order your hardcopy of Cook Once, Feed All head to the Holsby Shop right now and receive both the hard copy, and the ebook, plus my new mini ebook A Bit On The Side.

If you like what you’re reading why not like my Facebook page now or subscribe via email, to be sure to always keep up with the Holsbys.

Recipe Rewind – 5 beauties from before you were watching.

11 Mar squid and chorizo pasta

When I first started this shebanglang I went hell for leather and posted every day or so. I remember getting up at 5.30 am all pumped to ping some love in your in-box before you got up (all three of you).

I was alternating between food and thought pieces and I was cooking and thinking my ass off all day every day because I was so excited to have the outlet.

Admittedly, I couldn’t sleep for shit at that time because I was 500 weeks pregnant with a baby elephant who prided herself on sleeping directly on my bladder, but at least I was productive…. and let’s face it, shooting my mouth off is more my style that cleaning like a tornado as some up-duffers do.

I busted out some of my bestest, most go-to, week-day, bang-em-out meals in the first couple of months when only my best friend, my Nana and my Mum was reading.

I’ve thought a couple of times how much of a big fat waste it was so I’m going to treat y’all to the recipe rewind.

Admittedly, my photography was pretty bloody awful when I started, but I’m not ashamed.

Hell, I’ve shown you a photo of my arse, and my cans, so what’s a crappy picture of food between friends, am I right?

I can guarantee that although the images may be dogs, these meals are still on high rotation at the Holsby Bar and Grill, and you should totes get on the bandwagon, yo.

fish and misoFive Spice Fish with Miso Broth

Anyone that eats at my table with regularity has eaten this numerous times. It takes me 10 minutes to from board to bowl, so maybe it’ll take you 20 minutes the first time and you’ll just get speedier after that.

My kids eat this happily, I just give less soupy juice because they’re hopeless and will wear that stuff.

Curried Mince

nana and grandpaThis little ripper has been handed down throughout my family. My grandparents eats this, my uncles eat this, their kids and partners, and my brother and mother, and, and, and,….you get the picture. Speaking of pictures, this recipe comes with my crinklies, Nana and Grandpa’s, love story.

Sticky Mustard & Marmalade Pork with Pears

This rocks. Nowadays, if I’m not using a fillet, I’ll get chops with the skin on. I’ll chop that tasty pork fat and skin off and roast it with a liberal sprinkle of salt and crackle that baby right on up and serve with it.

Everything is better with crackling.

squid and chorizo pasta

Chorizo and Squid Spaghetti

Spicy chorizo simply loves to be married with seafood…. particularly squid. Add some hard core pasta carb action and this is such a delicious meal.

squid and chorizo pasta

5 Minute, 5 Ingredient Lime Pie

I simply had to give you a cracking dessert in the list. You think I would leave you high and dry after dinner???

Not my style.

If you have NO TIME to make dessert, make this baby your biatch, because it couldn’t be simpler or faster, and just quietly, it’s yummy enough to be impressive to boot.

lime-pie-larger

Cook Once, Feed All COVER_lr

Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. Hailed by Mouths of Mums as the ‘must have recipe book for all families’, this book is a collection of family friendly recipes, all accompanied by stories from my life.

To order your hardcopy of Cook Once, Feed All head to the Holsby Shop right now and receive both the hard copy, and the ebook, plus my new mini ebook A Bit On The Side.

If you like what you’re reading why not like my Facebook page now or subscribe via email, to be sure to always keep up with the Holsbys.

Love in a Time of Internet and Best Ever Cruciferous Quinoa Salad

2 Mar cruciferous quinoa salad

Cruciferous and quinoa salad ingredientsI assisted on a photo shoot today with the amazing Kirsten Cox.

We were shooting the new web and print campaign for a little internet dating company called eHarmony.

I’m sure you’ve heard of them.

The couples were real life poster couples for how successful internet dating can be. They all met on eHarmony and they’re now living in significant relationships or hitched.

I must admit I’ve walked away feeling all mushy on the insides.

Watching these couples gazing adoringly at each other, they weren’t acting for the camera. That shit was so real that people standing five feet away could feel the waves coming off them.

When they smiled at each other, I smiled at them.

In fact, I probably looked a bit creepy standing there, holding the reflector and grinning like an idiot…. but it just felt so nice to witness such affection, such adoration.

Such love.

eharmony photo shoot with Kirsten CoxOnce more I’m left in awe of the power of finding someone who makes you feel like that.

It’s so mindblowingly profound that of all the people we come into contact with all of the time, sometimes, if you’re really lucky, there’s that one person in a million who makes you feel that way.

I had a crack at internet dating once.

The process itself is a little intoxicating and quite exhilarating and I was a little bit shit at it due to a lack of patience.

I ended up juggling a few too many boys at once because I can’t choose a TV channel when I’m watching Foxtel.

I realise that sentence may make NO SENSE AT ALL, but I think it’s a pretty fair analogy of where people like myself may come unstuck whilst internet dating.

When I’m watching pay TV I struggle to find one channel and settle in to watch one perfectly good program. I suffer from FOMO, or fear of missing out.

I surf those 57 channel of mind-numbing crap like Kelly Slater at the Quicky Pro whose life depends on it.

I catch snippets of a multitude of things and end up turning it off due to utter confuzzlement and brain overload.

Do you know what I mean now?

I juggled a few too many boys at once and ended up looking a bit of a twat because my phone would ring and I’d have no idea which of the paramours I was speaking to.

Poor juggling skills aside, I have no complaints about the experience, in fact, I met a lovely man and had a whirlwind 6 months with him. It didn’t work ultimately but it sure as shit wasn’t internet dating’s fault.

Nor ours really, we just weren’t meant to be.

This is an interesting Ted talk about love if you have a spare 20 mins…. if not, just make some salad.

This cruciferous (the vegetable family that broccoli and cauliflower belong to. I just think it’s a beautiful word) salad is not a love potion, nor an aphrodisiac, it’s just my favourite salad at the moment.

Thought I’d share the salad love.

cruciferous and quinoa salad

Yield – Serves 6 as a side or 4 as a main

What you will need : 

  • 2/3 cup quinoa
  • 1/2 head broccoli
  • 1/2 head cauliflower, cut into florets
  • 12-15 big green olives, seeded and chopped roughly
  • 1/2 bunch fresh mint, leaves picked and roughly chopped
  • 1 small spanish onion, quartered
  • 150g fetta
  • 1/2 a pomegranate (not pictured)
  • salt & pepper
  • 1/2 lemon, squeezed over salad for juice.

What you will need to do :

Preheat your oven to 180C.

Pop your quinoa into boiling water at a 1:3 ratio and pop a lid on it and leave to cook. It is ready when the little tail pops out (15-20 minutes).

Lightly douse your onion and cauliflower in olive oil and season well. Pop into the oven. You want your cauli to be a little brown and caramelised around the edges so leave for a good 25 minutes depending on your oven.

Throw your broccoli into a food processor and wazz it good until it’s all broken down. Chuck it into a large bowl.

Next, toss your chopped mint, fetta and olives into your big bowl. When your remaining ingredients are cooked and good to go, chuck them all in. Add your pomegranate seeds. Toss with a little olive oil, salt and pepper, and a good squeeze of lemon juice.

I tossed a tin of tuna through it for the littl’uns, and roasted up a rack of lamb for us big’uns.

Isn’t it pretty??? Tastes damn fine too.

cruciferous quinoa salad

Cook Once, Feed All COVER_lr

Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. Hailed by Mouths of Mums as the ‘must have recipe book for all families’, this book is a collection of family friendly recipes, all accompanied by stories from my life.

To order your hardcopy of Cook Once, Feed All  head to the Holsby Shop right now.

If you like what you’re reading why not like my Facebook page now or subscribe via email, to be sure to always keep up with the Holsbys.

How gateway drugs caused my addiction & a dessert better than crack

22 Feb coconut white chocolate pannacotta with raspberry coulis

coconut white chocolate pannacotta with raspberry coulis ingredients I imagine by now you believe I have told you every last little secret I have in Pandora’s box.

I assure you I am a multilayered onion of a creature and I could never write all the juice even if I tried. That said, I would like to make a confession to you all today.

I am an addict.

I am not a recovering addict.

I am still in the clutches of addiction and I use daily.

I recently saw a TedEd fingering my drug of choice as ‘the original gateway drug’, complete with diagrams of my brain and how it is affected by my weakness.

Instead of being ashamed I snorted, spraying dulce de leche studded brownie onto my screen.

I have tried finding substitutes, and I’ve had even had minor success but after a while my old friend calls to me.

The monkey on my back gently strokes my neck and whispers for me to return to its sweet embrace.

I never could say no to a monkey.

I’m not proud.

Especially not in this day and age when there is so much information on the evils of substance abuse. There are entire blogs devoted to saying no and recovering from my love and people who shudder at the very mention of her name.

She takes many forms, as the most conniving paramours do…. white powder, chunks of brown that leave sticky residue on your fingers, some forms more natural than others but whatever form it takes, a drug, is a drug, is a drug.

After so many years I’ve learned to manage my addiction and walk around unnoticed in society as a fully functioning addict. These days I use less than ever, but it’s still a big part of my life, in fact I spend a lot of time fighting the urge to use.

This unfashionable addiction I refer to is sugar, and as loath as I am to encourage such foul behaviour, or enable other addicts, this coconut and white chocolate pannacotta with raspberry coulis is totes worth a stint in rehab.

coconut white chocolate pannacotta with raspberry coulis

Coconut and White Chocolate Panncotta with Raspberry Coulis

Yield : 5 or 6 depending on portion sizes – oink

What you will need :

For pannacotta - 

  • 1 cup cream
  • 2 cups coconut cream
  • 1/2 cup white chocolate buds, or chopped white choc
  • 1-2 tablespoon castor sugar, depending on your taste
  • 1/3 cup hot water
  • 1 tablespoon gelatine

For coulis - 

  • 1/2 cup fresh or frozen raspberries
  • 3 tablespoons sugar
  • 2 tablespoons water

What you will need to do :

Pop your cream, sugar and chocolate into a saucepan over medium heat, stirring continuously so the chocolate doesn’t burn. When it’s all melted, dissolve your gelatine into the hot water stirring well to get out any lumps and chuck her on into the mix.

Whisk into your cream and then stir in your coconut cream.

Place into moulds or glasses and stick them in the fridge for a good 2-3 hours.

Meanwhile to make the coulis pop your ingredients into a saucepan and cook on a medium heat until it turns into a mushy, yummy coulis.

This is piss easy and fancy enough for a dinner party. Winning.

NB : Addiction is not a laughing matter. Unless you have the giggles….. but really, drugs are bad, mmmkay?

coconut white chocolate with raspberry coulis

Cook Once, Feed All COVER_lr

Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. Hailed by Mouths of Mums as the ‘must have recipe book for all families’, this book is a collection of family friendly recipes, all accompanied by stories from my life.

To order your hardcopy of Cook Once, Feed All  head to the Holsby Shop right now.

If you like what you’re reading why not like my Facebook page now or subscribe via email, to be sure to always keep up with the Holsbys.

The edge of Nowhere and Raspberry and Passionfruit Scones

13 Feb raspberry and passionfruit scones

raspberry and passionfruit scone ingredients

My Dad is a fairly quiet sort of a guy.

Actually, not that’s entirely accurate. He’s intelligent, charming, chatty and after a few drinks leans towards a tad rowdy (I’m speaking of the tree this apple fell from after all) so perhaps one ought not describe him as quiet.

In a little house on the edge of Nowhere my Dad lives a fairly quiet sort of life.

He has his routines.

He potters about quite happily in his garden and whiles away hours reading book after book whilst listening to the tick tock of his mantle clock as gulls gently call him from the bay.

There’s a cafe up a very sheer hill that he walks to and chats with the girls when he feels like it, but mostly his company is seagulls and the odd seal, dolphin or whale.

Quiet.

Peaceful.

And then came Hurricane Holsby.

Instead of squawking gulls he has fighting toddlers.

Gone is the gentle lap of the tide on the shore, and it is replaced by elephant like stomping up and down and down and up his hall and the Peppa Pig opening score.

The gentle buzzing of bumble bees cannot be heard over the incessant farting, crying, fighting and giggling… and that’s just me.

I try to stay on it, but his neat little house doesn’t know what hit it.

Kiki insists on downing trou and peeling off her nappy (and then running around with her leggings around her ankles in that totally Monty Python-esque waddle), so there are nappies and the odd wee strewn about on the floor…. today I barely saved the Persian from a nugget.

I know sometimes it all gets a bit much for the poor man, but for the most part, I know he flippin’ loves it.

These babies are bringing a life to the ol’ boy that I rejoice in watching.

kids at whangareiI’m shit at relaxing so I’m finding new bush tracks to run, and I accidentally ran up a mountain twice. It was truly exhilarating once I caught my breath.

Mount Aubrey, WhangareiI’m writing a lot and I’m baking up a storm.

Banana, Dark Chocolate and Carrot Bread, and these scones. Too much to eat, but I’m giving it a crack.

These are inspired by Bill Granger’s Blueberry Breakfast muffins but he uses cream where I use yoghurt.

Any berry would work and just make it up from there, cowboys.

raspberry and passionfruit sconesWhat you will need : 

  • 250 g (9 oz/2 cups) plain (all-purpose) flour
  • 1 tablespoon caster sugar
  • 3 teaspoons baking powder
  • A pinch of salt
  • 100 g cold unsalted butter, cubed
  • 2 eggs, lightly beaten
  • 1/2 cup passionfruit swirled yoghurt (or whatever floats your boat)
  • 1/2 cup frozen raspberries
  • a little milk for glazing

What you will need to do :

Preheat the oven to 200°C and line a baking tray with baking paper.

Pulse the flour, sugar, baking powder and salt in a food processor until well combined. Add the butter and pulse until it is roughly chopped in and the texture of breadcrumbs.. Tip into a bowl

And mix in the eggs and cream with a knife. Gently mix in the berries with your hands.

Turn the dough onto a lightly floured surface and press into a 15 cm square. Cut into quarters and then cut each quarter in half. Place on the baking tray and brush with the egg and milk glaze. Bake for 15–20 minutes or until golden. Serve warm, with lashings of butter.

raspberry and passionfruit sconesCook Once, Feed All COVER_lr

Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. Hailed by Mouths of Mums as the ‘must have recipe book for all families’, this book is a collection of family friendly recipes, all accompanied by stories from my life.

To order your hardcopy of Cook Once, Feed All  head to the Holsby Shop right now.

If you like what you’re reading why not like my Facebook page now or subscribe via email, to be sure to always keep up with the Holsbys.

The Love Bra and Spiced Poached Peaches.

6 Feb spiced poached peaches

spiced poached peaches ingredientsOn my way home from the city on the train the other I was annoyingly reading the MX over a dude’s shoulder when I saw an article for a new product that cheered me no end.

The Love Bra.

I thought once the kooky Japanese put school-girl panties (ew, she said panties) into a vending machine I would never hear anything wackier, alas they have out-done themselves with a chastity bra that only undoes when the wearer is in love.

Not lust.

Not crushing on, not wanting to get it on… true love.

The bra uses ‘an inbuilt heart monitor and works with a smart phone app that calculates the True Love Rate’.

I knew it was a matter of time before our smart phones could predict our emotions. If they were really smart they’d make the ‘Stop speaking to me this second as I’m about to lose my shit’ app that gently zaps people (read: spouse and spawn) when it’s time to take a step back, but we’re speaking of nicer things today.

We’re speaking of boobs and love.

spiced poached peachesI’m all for modesty, but in my time I may or may not have flashed my cans to people I do not love.

I cannot honestly boast the ta-ta pride I once had, but I am, hypothetically speaking of course, not above wanting to get my norks out from time to time.

It’s nice to have the option at least.

Also, what if your love is of the unrequited kind and whilst making a cup of tea in the work tearoom your lady lumps are suddenly unleashed when the object of your affection asks you to pass the Assorted Creams???

Awks, man. Awks.

Although had I been wearing such a brassiere contraption at the pool last Thursday it may have prevented the undignified Nipplegate incident as Kiki hoisted aside my bikini top mid-class.

I know not how long it took me to notice my alert nip waving hello to the nice people enjoying their kiddie swim school, but I’m going to tell myself it was seconds, not minutes.

This recipe has not much to do with peaches although someone once referred to my bosoms as lovely ripe mangoes. If they could see them now they’d no doubt say over ripe peaches.

Poaching peaches is a great way to hang on to the summer fruits for a little bit longer at the end of the season…. you can also freeze them and throw them into things as you need them.

spiced poached peaches and french toastWhat you will need :

  • 1 kg ripe peaches
  • 1 vanilla pod, seeds scraped out, or 1 teaspoon vanilla paste
  • 5 star anise
  • 1 cinnamon stick
  • 3 tablespoons raw sugar

What you will need to do :

Place your peaches into a big heavy based saucepan and cover with water.

Add your spices, sugar and vanilla and cover with a plate or pie dish to ensure the peaches all stay submerged.

weighted spiced poached peachesBring to a gentle boil and leave for about 25-30 minutes until the skin begins to wrinkle and bubble.

When they’re ready remove the peaches from the water and run under cold water for a few minutes. Set aside until cool enough to peel.

Turn up the temperature on the spiced water and boil the crap out of it for a further 20-25 minutes until it has reduced a little and become very fragrant and yummy.

The skin should just slide off the peaches, and then you can halves them and store them in the poaching liquid in the fridge for up to a week.

spiced poached peachesI love these with French Toast and Vanilla Yoghurt, or Pancakes, or for breakfast with muesli… or just with a big dollop of ice-cream.

Saw this meme and thought it was apt… screw anyone who doesn’t like juicy peaches.

I reckon biting into a juicy peach is akin to pashing, and pashing rocks.20140201-095713.jpg

Cook Once, Feed All COVER_lr

Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. Hailed by Mouths of Mums as the ‘must have recipe book for all families’, this book is a collection of family friendly recipes, all accompanied by stories from my life.

To order your hardcopy of Cook Once, Feed All  head to the Holsby Shop right now.

If you like what you’re reading why not like my Facebook page now or subscribe via email, to be sure to always keep up with the Holsbys.

Violent Exercise and Coconut Peach Almond Recovery Cakes

25 Jan peach, coconut and almond recovery cakes

Coconut almond and peach recovery cakes ingredientsFor the past 6 months or so my exercise of choice has been boxing.

I bloody love it.

Not boxercise.

Not Box Fit.

Boxing.

Proper gloves and pads and beat people around a room for an hour. Actually technically kick-boxing as there’s also a lot of elbow, knee and kicking action.

I’m a little surprised at how much I love it to be honest….. but I really, really do.

I sweat, I grunt, I swear and I get to hit people really hard.

It’s not full contact, I’d probably like it a little less if I was getting my face messed up weekly, but it’s about as contact as I’m going to get unless I join some sado-masichistic boxing club that will let me hit someone without getting pummelled myself.

The up side is I now have guns like I’ve never had before in my life.

I’m fit as, can totally hold my own in a dark alley, and I’ve formed lovely friendships with other strong people who like to hit shit.

The down side is I bruise, man.

bruises from boxingI guess it has a lot to do with intensity and I could choose to go easier, but what’s the point, right?

Recently, I was training outdoors in a park with another awesome boxing babe and a cute young dude came and started chatting to us about technique and general flirtatious banter.

I mentioned how much I was into boxing for realsies and he asked me if I was a violent person.

I got all defensive.

‘No! I’m not violent’ (he backed off a bit, probably thought I was going to punch him in the throat)

I’ve been thinking about it a little bit. I’m really not violent, per se, I just really enjoy a contact exercise that helps me get out my tension and frustration -

OF WHICH THERE IS A SHITLOAD.

Some people get their kicks from yoga, and yoga is amazeballs if that’s your bag, it’s just that I like push myself to my limits both cardio and strength wise because I eat like a beast and drink like a fish and don’t take drugs any longer so I need as many endorphins as I can get my hands on.

When you train that hard, you need good recovery food and these low carb, high protein jobbies are awesome.

Great for the lunchbox, great with a cup of tea and generally just yummy.

I’m experimenting with different sugars at the moment so I’ve used coconut sugar, which is better for you, but it is still calories, and more expensive than gold.

Use the sugar of your choice.

Yield : 12

What you will need :

  • 1 cup spelt flour
  • 1 cup almond meal
  • 1/2 cup desiccated coconut
  • 2 ripe peaches, seeded and chopped
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla paste
  • 2/3 cup coconut sugar, or sugar of your choice
  • 2 eggs, lightly whisked
  • 50g melted butter
  • 1/2 cup milk

What you will need to do :

Preheat your oven to 180C, and prepare patty cases in your muffin tray.

Chuck your flour, almond meal and coconut into a bowl. Add your baking powder and sugar and give it a good mix.

Make a well in the centre and add your eggs, vanilla, milk and butter. Pop your peaches in now.

Give it a good stir and spoon into cases before sticking in the oven for about 15-20 minutes until a skewer comes out clean.

Warning : these are delicious and you won’t be able to only eat one.

peach, coconut and almond recovery cakes

Cook Once, Feed All COVER_lr

Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. Hailed by Mouths of Mums as the ‘must have recipe book for all families’, this book is a collection of family friendly recipes, all accompanied by stories from my life.

If you subscribe now to the Keeping Up With The Holsbys mailing list you will automatically receive my new mini-eBook ‘A Bit On The Side’  - A collection of fabulous summer salads and side dishes.

To order your hardcopy of Cook Once, Feed All ($35) head to the Holsby Shop right now.

If you like what you’re reading why not like my Facebook page now or subscribe via email, to be sure to always keep up with the Holsbys.

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