With an abundance of tomatoes and chillies in the garden this year I have been experimenting in the kitchen and think I've produced a delightful tomato and chilli sauce. Its a lovely sweet but spicy sauce and yummy on  meats, pies and burgers. 


Ingredients

• 6 tomatoes large ripe
• 2 brown onions roughly chopped
• 2 red capsicums deseeded peeled
• 4 long red chillies thinly sliced
• 6 red bird's eye chillies thinly sliced
• 1 cup sugar
• 2 tbs tomato paste
• 1 pinch salt and pepper *to taste
• 1/2 cup water

 
Method

1. Peel the tomatoes, cut into quarters, and cut out the hard stalk piece.
2. Place the tomato, capsicum, chillies, and chilli seeds into a large saucepan and slowly bring to the boil. If it is not liquid enough, add water to make it runny.
3. Boil, covered, for approximately 1 hour making sure the ingredients don't burn on the bottom of the pan.
4. Blend the mixture in the saucepan while still hot with a stick blender. This mixture should be quite runny.
5. Add the sugar and stir to dissolve. Reduce heat to a slight simmer, then add the tomato paste, salt, and pepper. Stir to mix in.
6. Simmer for 1½ to 2 hours, stirring occasionally to keep the mixture from sticking to the bottom. The consistency by this time should resemble tomato sauce or ketchup.
7. Bottle into sterile sauce bottles and cap to seal.

NOTES
Makes 1-2 litres.
  

These gorgeous cheesy, savoury muffins make a perfect breakfast snack or lunch box snack. I usually make them with gluten free flour as many of our guests are gluten intolerant. The small snack size versions keep perfectly in the freezer so make a batch and they'll do for snacks for a couple of weeks ( or maybe not, they're so yummy you might just eat them all in one sitting). Enjoy!! Download a copy of the the recipe below. 

Serves 12 large muffins or 24 small muffins

• 2 tblsp olive oil
• 1 medium butternut squash, peeled, seeded, and cut into ½ inch cubes
• A sprinkling of salt and pepper
• 2 small handfuls of spinach, well chopped
• ¾ cup freshly grated Parmesan cheese
• ¾ cup crumbled (in large crumbles) feta cheese
• 2 tsp German-style mustard
• 2 eggs
• ¾ cup whole milk
• 2 cups all-purpose flour/gluten free flour
• 4 tsp baking powder
• ¼ tsp ground nutmeg (optional)
• 1 tsp salt
• Freshly ground black pepper

1. Heat your oven to 200 degrees. Toss the squash cubes with the olive oil and a sprinkling of salt and pepper. Spread them in a single layer on a baking sheet and roast in the oven. Remove from the oven and set aside to cool.
2. Turn the oven down to 180 degrees. Grease a muffin tin well with oil or butter. In a large mixing bowl, stir together about two-thirds of the squash, the spinach, Parmesan, and ½ a cup of the Feta.
3. In a small bowl, beat together the milk, eggs, and mustard until well combined. Pour this into the bowl with the squash and spinach. Sprinkle the flour, baking powder, nutmeg if using, and 1 tsp. salt onto the squash and wet ingredients mixture. Gently stir this all together until just combined.
4. Spoon the batter into the prepared muffin pan – it will fill the holes generously. Sprinkle the tops of the batter-filled holes generously with freshly ground black pepper. Then, press the remaining feta crumbles and squash cubes gently into the tops of the batter.
5. Bake for 20 minutes, until the muffins are golden and a toothpick inserted into one comes out with no batter on it (it may come out with some melted feta on it, though!). Remove from the oven, allow to cool for about 5 minutes, then run a knife around the sides of each muffin and gently use the knife to lift them out and on to a cooling rack. 

This is great way to use up those bananas that always seem to be left to go brown. Quick and easy to make when you have a spare half hour in the kitchen.  I always have a selection of muffins on the go for our guest breakfasts and this is one of the favourites.   

​Ingredients 
Makes: 12 muffins normal size or make 24 mini muffins for a small healthy snack.  

• 85g (3oz) butter or sunflower spread
• 85g (3oz) light brown sugar
• 170g (6oz) self-raising flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon bicarbonate of soda
• 1 medium egg, beaten
• 2 medium very ripe bananas
• 114g (4oz) sultanas

 
Method

1. Preheat the oven to 180 C / Gas 4.
2. Cream butter and sugar together in a bowl till light and fluffy.
3. Sift flour, cinnamon and soda together in a separate bowl.
4. Add egg and a spoonful of the flour mixture to the butter and sugar. Beat well.
5. Mash the bananas with a fork in a separate bowl, add to main mixture and stir in.
6. Stir in the rest of the flour mixture and mix well. Add the sultanas, stir in and beat to mix thoroughly.
7. Divide mixture between 12 muffin cases. Bake until a skewer comes out clean, about 20 minutes.
8. To freeze, place baked muffins in plastic container and place in freezer. Thaw at room temperature for a couple of hours.

Tip
If you want to make this recipe as a loaf, place the mixture in a greased loaf tin and bake at 180 C for about 45-50 mins . Cover top with foil if it starts to look too brown.  I sometimes also add a handful,l of oats for added fibre.  

Not only are these muesli bars delicious, they're a healthy version as there's no sugar  and coconut oil is used instead of butter. I offer these as part of my guest breakfast each morning but they're great snacking on during the day.

.Make these sugar-free Muesli Bars part of your Sunday cook-up repertoire to have handy during the week.

Ingredients

• 1/2 cup coconut oil, plus extra for greasing.
• ½ cup rice malt syrup
• ¼ cup boiling water
• 1/4 teaspoon sea salt.
• 2 cups rolled oats.
• 1/2 cup shredded coconut.
• Tsp of vanilla essence.
• 3/4 cups activated walnuts, roughly chopped.
• 1/2 cup activated sunflower seeds.
• 1/2 cup activated pumpkin seeds.
• 1/3 cup sesame seeds.
• ¼ cup dried cranberries or goji berries chopped
• 1 1/2 tablespoon chia seeds.

 
Directions

1. Preheat oven to 160°C/325°F/Gas Mark 3. Line a medium-sized baking pan with baking paper and generously rub coconut oil on the paper and set aside
2. In a medium-sized saucepan, combine coconut oil, rice malt syrup and salt. Cook on low heat, stirring until well combined.
3. Remove from heat and add the oats, coconut, Vanilla essence, nuts, seeds, cranberries and boiling water. Combine well. Spread the mixture into the prepared baking pan and smooth the top.
4. Bake for approximately 20-30 minutes until golden brown around the edges and the middle is semi set. Check bars after 15 minutes to see if the top is browning too quickly. Cover with baking paper, if required.
5. Remove from oven and cool completely in the pan. I like to put another piece of baking paper on top of the hot mixture then place a similar sized pan on top and press down hard on the mixture so that it sets quite solidly.
6. Once cool lift from the pan by pulling up on the baking paper.
7. Transfer to a chopping board and cut into desired sized squares. Remove the baking paper

 
The cut squares can last in a sealed tin for around 2 weeks, however most of ours disappear within a few days.  
  

This has to be one of the most delicious gluten free treats that I make for our guests. Much better than the standard recipe and I always get lovely comments from our guests. So I thought it was about time to share this. Welcome to chocolate brownie heaven! .

The original recipe calls for fresh raspberries but I've found when they're out of season and expensive you can replace the fresh raspberries with a bar of dark Lindt Raspberry Chocolate, and of course I stock up on this chocolate when it's on special offer. I actually think I prefer them with the Lindt raspberry chocolate.      

​
Prep time 10 mins, Cook time 30 mins, Total time40 mins
 
Serves: 12 - 16 slices
 
Ingredients

• ⅓ cup dark chocolate chips
• ⅓ cup coconut oil
• ¼ cup honey
• 3 eggs
• ¾ cup coconut sugar
• ½ cup almond meal
• 1 Tbsp coconut flour
• ¾ cup raw cacao powder
• ¼ tsp baking powder
• 1 cup frozen or fresh raspberries or a bar of dark Lindt Raspberry Chocolate

 
Method

1. Preheat oven to 180ºC (356ºF). Line an 9" x 9" square baking pan with parchment paper, set aside.
2. Melt chocolate chips and coconut oil together, stirring occasionally. Once melted, take off heat and set aside.
3. In a stand mixer or in a large mixing bowl, add the rest of the ingredients, honey, eggs, sugar, almond meal, coconut flour, cacao and baking powder.
4. On slow speed, mix the ingredients until they are just combined. Make a well in the centre.
5. Slowly pour the chocolate/coconut mixture into your well.
6. Beat mixture until the batter is smooth and shiny, about 1 minute.
7. Fold through raspberries or alternatively chop up a bar of dark Lindt Raspberry Chocolate for a hint of raspberry and extra chocolatey hit
8. Pour mixture into prepared pan and spread it out evenly with a spatula.
9. Bake for 25-30 minutes or until a skewer inserted into the middle comes out clean.
10. Let the brownie sit in the pan for 10 minutes before removing.
11. Remove brownies from the pan and cool on a wire rack.
12. Once the brownies have cooled down completely, cut them into squares and serve.
13. Brownies can be kept in an air-tight container, refrigerated, for up to 6 days.

 
Notes
Store in an airtight container, in the pantry or refrigerated, for 4 days - 1 week.

Click on the document below to download a copy of the recipe. 

​We have the the most amazing lemon tree on our property which fruits all year and  I have great fun finding lots  lovely recipes in which I can use our lemons.. This was a cake recipe that I found a while ago by Nigella Lawson and is one of the most delicious, and moist cakes that I have come across. The bonus is that it can be made gluten free and dairy free.

I always treat our guests to some homemade cake and this is by far one of the favourites.        
INGREDIENTS
Serves: 16
 
FOR THE CAKE

• 200 grams soft unsalted butter (plus some for greasing)
• 200 grams caster sugar
• 200 grams ground almonds
• 100 grams fine polenta (or cornmeal)
• 1½ teaspoons baking powder (see NOTE below)
• 3 large eggs
• zest of 2 lemons (save juice for syrup)

 
FOR THE SYRUP

• juice of 2 lemons
• 125 grams icing sugar

 
METHOD

1. Line the base of a 23cm / 9inch springform cake tin with baking parchment and grease its sides lightly with butter.
2. Preheat the oven to 180°C/gas mark 4/ 350°F.
3. Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
4. Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
5. Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin and bake in the oven for about 40 minutes.
6. It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. remove from the oven to a wire cooling rack, but leave in its tin.
7. Make the syrup by boiling together the lemon juice and icing sugar in a smallish saucepan.
8. Once the icing sugar’s dissolved into the juice, you’re done.
9. Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its tin.

 
 
ADDITIONAL INFORMATION
NOTE: To make this cake gluten-free, make sure to use gluten-free baking powder, or omit the baking powder altogether and beat the batter exuberantly at step 4.
 
To make this cake dairy-free, substitute 150ml light and mild olive oil for the 200g of butter.

Click here for the recipe

Makes 6 large or 12 small Frittata Muffins
 
Ingredients

• 12 eggs
• ½ cup milk/cream or crème fraiche
• ¼ teaspoon salt
•  1 teaspoon of mustard optional
• 1 cup spinach, cooked and drained (about 1 small 250g bag of fresh spinach)
• 6 bacon slices, cooked, drained of fat, and chopped
• 50g of feta cheese crumbled
• 4 average sized potatoes cooked and chopped/sliced – cook in microwave for 6 mins with ½ cup of water double wrap your bowl.     
• 500g of cooked pumpkin/butternut squash cut into small cubed (I like to roast my pumpkin with chilli oil to give it a bit of a spicy kick)    
• 1/2 cup grated Parmesan cheese (optional)
• Salt & pepper to season the mix.

 
 
Instructions

1. Preheat oven to 200 degrees. Use a 6-cup large muffin pan (or 12-cup small muffin pan). Spray the muffin pan with non-stick cooking spray or I like to use muffin wrappers.
2. In a large pouring jug, beat eggs until smooth. Add milk (cream or crème fraiche), salt and pepper, and mix.
3. Line oven tray with muffin wrappers if using. Add the cooked potato, cooked pumpkin, bacon, feta cheese and spinach to each muffin wrapper to about ¾ full.
4. Pour over the egg mixture, only to the level of the filling.
5. Top each muffin cup with grated Parmesan cheese.
6. Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes.

 
Storing: These will keep in the fridge for up to 3 days.  I also make a batch and freeze them. Let them cool, then freeze in a single layer in a covered container. Remove from the freezer and thaw in the fridge overnight. Reheat on a baking sheet in a preheated 200 degree Celsius oven for about 10 minutes.

​Click below to download a copy of the recipe. 
​

This is one of my favourite breakfasts to cook for our guests. A gourmet breakfast that's simple to prepare, looks beautiful, is very indulgent and not too filling, the perfect way to start your weekend stay at Mulberry Lodge. I use local free range eggs, rocket from the garden, our own potatoes in season, and I like to make make my own basil pesto when we have plenty of basil growing in the garden in summer.  The potato rosti baskets can be frozen. If  you intend to make a batch and freeze them then only cook for 25 minutes initially and then finish the cooking for about 15 minutes once thawed from the freezer. 

​Makes 4
Prep Time 20 mins (+10 minutes cooling time)
Cooking 50mins
 
550g brushed Golden Delight potatoes, peeled, halved
125ml (1/2 Cup) water
2 tsp olive oil                                 
Salt and Pepper
Vegetable oil, to shallow fry
1tbsp capers, rinsed and drained
1tbs white vinegar
4 free range eggs
60g of rocket leaves
300g of smoked salmon
Basil pesto
 
Place the potato and water in microwave safe bowl. Cover with 2 layers of plastic wrap. Cook in microwave on high for 6 minutes or until the potato softens slightly. Drain. Set aside for 10 mins to cool.

1. Preheat the oven to 200 degrees C. Spray 4 250ml (1 cup) muffin pans with oil.  Coarsely grate the potato. (I use the large grater attachment attach in  my food processor) It takes about 30 seconds to grate the potatoes using the food processor. 
2. Add the oil and potatoes to a large bowl; season with salt and pepper and mix through with your hands until potato evenly coated. Press the potato into the muffin tins with a good base and push up the sides to form a basket.
3. Bake for 35-40 minutes or until brown and a little crisp.
4. Add vegetable oil to a small frying pan. Heat over medium –high heat. Pat the capers dry and add to the hot oil. Stir for about 1 minute until golden and crisp. Transfer to a plate lined with paper towel.
5. Bring a large saucepan of water to the boil and add the vinegar. Crack the eggs into separate cups. Carefully slide the eggs into the water. Cook for 3 minutes or until the whites are opaque and just firm. Use a slotted spoon to transfer the eggs to a plate lined with paper towel.
6. Divide the potato baskets among the plates. Top with rocket, smoked salmon and eggs. Sprinkle with the fried capers and then drizzle the plate with Basil pesto.

Click the document below to download and print the recipe.  

Preheat the oven to 160 degrees. Line baking trays with baking paper.
 
1 cup + 1 teaspoon all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking soda
1 1/4 teaspoons crystal sea salt
1/2 cup + 3 1/2 tablespoons lightly packed light brown sugar
1/4 cup + 1 1/2 tablespoons granulated sugar
11 tablespoons butter, room temperature
1 egg
1 1/4 teaspoons vanilla paste (I used vanilla extract)
2 cups old-fashioned oats (do not use instant)
1 cup raisins
 

In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. In a separate small bowl, whisk together the sugars until no lumps remain.

In the bowl of a stand mixer, cream the butter on medium speed. Add the sugars and mix for 3-4 minutes until mixture is light and fluffy. Scrape down the sides and bottom of the bowl. Add the egg and vanilla and mix on low until just combined (do not over mix). Again, scrape down the bowl again. Add the dry ingredients in two additions while mixing on low speed. Mix until just combined. Add the oats and let the stand mixer go around for about 10 revolutions to combine. Then add the raisins until they are just incorporated do not over mix. ( I sometimes also add 40g of chopped cranberries) 

Refrigerate the dough for 30 minutes.

To make 6 large cookies, use an ice cream scoop and divide the dough into 6 equal portions. Roll them into balls and place 3 on a cookie sheet.  To make smaller cookies, portion the dough into desired amount of equal pieces and roll them out. 

Bake at 160 degrees for 21-23 minutes if you made 6 cookies. If you made 12 cookies, bake at 160 degrees for 18-20 minutes, adjust time accordingly.

Set the pans on a cooling rack for 5-10 minutes and then transfer the cookies to the rack to cool completely.

 Makes 6 large cookies or 12 regular.
 
ENJOY