The Hangry Chef

http://www.littlepeopleandme.com/caramel-dumplings/ These are so gooey and delicious.. And the best part is they're easy to make! The recipe comes from tasteofhome.come and I guarantee you that you will make these more then once if you give them a try! Ingredients (makes 10 dumplings- you probably only need 2-3 per serve!) For the sauce... 2 Tbs butter 1 1/2 cups packed brown sugar 1 1/2 cups water For the dumplings... 1 1/4 cups of plain (all purpose) flour 1/2 cup sugar 2 tsp baking powder 1/2 tsp salt 1/2 cup milk 2 Tbs butter, melted 2 tsp vanilla extract 1/2 grated apple (optional) Method.. 1. In a large saucepan or frying pan, heat the butter, sugar and water to boiling, then reduce to a simmer. 2. Meanwhile, combine all dry ingredients for the dumplings, make a well in the centre and mix in the milk, butter and vanilla (add apple if you are using). It will be a very sticky dough. 3. Heap tablespoonfuls of the mixture into the simmering caramel, cover

I have a basic pizza dough recipe that I usually use, but in keeping with the healthy eating plan I adapted a new recipe that I found in the Women's Weekly Eating Well cookbook, which uses spelt flour instead of plain white flour. It was a total success and the wonderful flavour that the spelt lends to the dough, I will definitely be making this from now on! While the original recipe uses Kumara, Pepitas and Goats Cheese, I changed it to utilise ingredients I had at hand- you can always do the same! You will need.. (makes 2, medium crust pizzas) For the base; 2 tsp (7gr) dried yeast 2 cups plain spelt flour (I used organic wholemeal) 1 cup warm water 2 Tbs olive oil 1/4 tsp honey (I used Manuka, but you can use whatever you have at hand) 1/4 tsp of ground Himalayan rock salt For the topping; 2 large brown onions 2 Tbs of red wine or balsamic vinegar 1 tsp brown sugar 1/4 large sweet potato 100gr low-fat ricotta cheese 1-2 large kale leaves, washed paprika

Ok, so healthy eating aside.. We recently had Easter and that usually means overindulgence. We invited my in-laws over for Sunday lunch and I decided to try to keep it reasonably light but also have a little bit of a treat. I decided a chiffon cake was probably about as light and delicious as I was going to get for a dessert, and while I love chocolate I felt like this Easter could do without an overkill of it- some of you will know my past chocolate triumphs include a decadent chocolate brownie with toasted meringue, caramel and peanut s and also a sinfully decadent and heavy baked chocolate cheesecake .. Oh and none of us can forget the chocolate tart that is basically death by chocolate (and some pastry). So, having a hankering for coconut I just got inspired and decided to make a Coconut Chiffon Cake, complete with coconut buttercream icing and toasted coconut to finish.. If you're a coconut fan I recommend you give this one a go! I got the cake recipe from allrecipes.

Hello my readers! I have added some posts today but before that I know I have been a little bit quiet! As you all would have gathered from other posts of mine, I'm quite often on the health-wagon (and then off again, and then on again!). I recently saw my doctor about some issues with fatigue and after a little bit of testing he has told me I have slightly elevated cholesterol. This was no surprise after our epic culinary journey across the U.S that consisted of, but was not limited to, eating our way through several states. Also, I have an unfortunate genetic predisposition for such things! So anyway, long story short, I've spent the better part of the last few months juicing and trying to avoid cooking overly unhealthy food. The two previous posts are obviously an exception as I made these before my diagnosis..... I will also mention that I have recently had a birthday and have some newly acquired cookbooks- Nigellissima , Guillaume: Food for Friends and one that I p

I've probably mentioned this before, but scallops are my favourite seafood. A Costco recently opened up about 50 minutes drive from my home and we make the trip every 3 months or so to stock up on items that we use on a regular basis and can buy in bulk (it's just me and the hubby and two puppies at home so we don't need a lot of stuff in bulk- except dog food!), so because Costco stocks fresh and frozen seafood at really compatible prices, I always buy a tray of scallops while I'm there to keep in the freezer. Other seafoods can work well in this dish, like prawns or even lobster if you're feeling fancy! You will need... (2 serves) 2 Tbs olive oil 1/2 small brown onion 2 cloves garlic 1 cup of Arborio risotto rice 2 cups chicken or vegetable stock 30gr butter 30gr parmesan salt and pepper 1/2 cup corn kernels 50gr chorizo sausage, skin removed and diced 8 scallops, with or without roe- your choice, removed from shells, quickly rinsed and patted dr

The Po'boy is the quintessential Louisiana fare. While New Orleans boasts a myriad of restaurants serving comfort food and Creole cuisine, the Po'boy is a stalwart participant in the local fare. It's a humble sandwich that relies on excellent fillings made with love. On our trip through the U.S.A, New Orleans offered us nothing but excellent food. The food culture is something that uplifts the city, some people would go for the booze and the ghost tours. But many would stay for the food and the friendly hospitality. So we're home now and we miss that feeling. We want it back. So there's only one way to do it- make our own Po'Boys! You will need... Serves 4 Seasoning... 1 tsp course salt 1 tsp cayenne pepper 1 tsp smoked paprika 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp Old Bay seasoning (if not, use some celery salt instead) 1/2 tsp ground black pepper 1kg peeled and deveined green banana prawns (2 pounds) 1 1/2 cups buttermilk 1 1/2