Healthy Zucchini Fries

Zucchini Fries
200g Japanese panko breadcrumbs
3 tbs finely grated parmesan
1 tsp sweet paprika
3 medium zucchini, cut into thick batons
2 eggs, lightly beaten
Olive oil spray 

To make zucchini fries, preheat oven to 210C. Combine breadcrumbs, parmesan and paprika in a shallow bowl. Dip zucchini in egg then breadcrumb mixture to coat. Place crumbed zucchini in a single layer on a lightly oiled oven tray. Spray with olive oil and bake for 30-35 minutes or until golden brown.

Baharat lamb with Sweet Potato Mash

Ingredients

Baharat lamb
4 x 150g Lamb Cutlets
1 tbs olive oil
Spice Marinade
2 tbs olive oil
1 tbs sweet paprika
3 tsp ground black pepper
3 tsp ground cumin
2 tsp ground coriander
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
½ tsp ground star anise
¼ tsp ground nutmeg
Sweet Potato Mash
1kg sweet potatoes, peeled, sliced thickly
1 lime
¼ cup finely chopped coriander
2 tbs mango chutney
1 tbs soy sauce
1 tbs butter
1 long red chilli, finely chopped 

Method

To make spice marinade, combine all ingredients in a large bowl. Add lamb and rub in marinade. Refrigerate, covered, for several hours or overnight..
To make mash, preheat oven to 200C.
Place potatoes in a deep baking dish. Season. Zest lime and set zest aside until later. Cut lime in half and place, cut side down, on top of potatoes. Cover dish tightly with foil. Roast for 30 minutes or until very tender. Remove foil being careful of escaping steam. Squeeze cooked limes over potatoes. Mash. Add reserved lime zest and remaining ingredients. Mash to combine.
Bring lamb cutlets to room temperature. Season with salt. Heat half the oil and butter in a large frying pan over medium-high heat. Cook lamb cutlets for 2-3 minutes on each side. Transfer to a warm plate and stand for 5 minutes..

Lime Crème Brûlée

Ingredients

Lime wedges, to serve
Crème Brulee
6 egg yolks
100g caster sugar, plus extra 4 tbs
500ml thickened creamFinely grated zest of 1 lime
Almond Praline
1 cup caster sugar
½ cup blanched almonds, toasted 

Method

1. To make crème brulee, preheat oven to 130C.
2. Using an electric mixer, whisk egg yolks and sugar in a small bowl for 3 minutes or until light and creamy.
3. Place cream and lime zest in a small saucepan over low heat and bring to the boil. Slowly whisk cream into egg yolk mixture, then strain mixture into four ovenproof dishes.
4. Place dishes in a roasting pan that’s been lined with a tea towel. Add enough boiling water to come half way up sides of dishes.
5. Bake for 30 minutes or until set with a slight wobble in the middle. Remove dishes from water bath and cool to room temperature. Refrigerate for 3 hours or overnight.
6. To make praline, line an oven tray with baking paper. Melt sugar in a small frying pan over medium heat. Stir in nuts and pour into prepared tray. Cool until set, then process until fine crumbs form.
7. Sprinkle tops of custard with extra sugar. Using a blowtorch, melt and caramelise sugar.
8. Serve crème brulee with praline and lime wedges.

Oatmeal Breakfast Bread

source: Dorie Greenspan's Baking From My Home to Yours

For the topping:

1/4 cup packed light brown sugar

1/4 cup chopped walnuts or pecans

1/4 teaspoon ground cinnamon

For the bread:

2 large eggs

1 1/4 cup unsweetened applesauce

1/3 cup flavorless oil, such as canola or safflower

1/4 cup buttermilk or whole milk

1 1/4 cups all-purpose flour (I used 3/4 cup all-purpose, 1/2 cup whole wheat)

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg

pinch of ground cloves

1/2 cup diced dried figs, apples or apricots or moist, plump raisins (dark or golden) 

1 cup old-fashioned oats

Getting Ready:

Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a 9-x-5-inch loaf pan, dust the inside with flour and tap out the excess.  Put the pan on a baking sheet.

To Make the Topping:

In a small bowl, using your fingers, toss together the sugar, nuts and cinnamon until evenly mixed.  Set aside.

To Make the Bread:

Whisk together the eggs, applesauce, oil and buttermilk until well blended.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg and cloves.  Remove 1/2 teaspoon of the mix and toss it with the fruit, just to coat; set aside.  Stir the oats into the bowl.  Pour the liquid ingredients over the dry and, using a large rubber spatula, stir just until everything is evenly moistened- this is a case in which less is more, so don't overdo the mixing.  Scatter the dried fruit over the batter and stir to blend.  Scrape the batter into the pan and sprinkle over the topping, tamping it down very lightly with your fingers so it sticks.  

Bake for 55 to 65 minutes, or until the bread is beautifully browned and a thin knife inserted into the center comes out clean.  Transfer the bread to a rack to cool for about 5 minutes, then run a knife around the sides of the pan and unmold.  Invert and cool to room temperature right side up.

Freekeh With Roasted Parsnip And Honey

Source : Your Place or Mine

This is my first attempt in cooking freekeh (dried green wheat) and it was lovely. I love the nutty flavour and chewy texture of this ancient grain!! Yum!!

Stir Fried Hokkien Noodles with Roast Pork

1/4 cup peanut oil

1 tbsp chopped ginger

1 tbsp crushed garlic

350g hokkien noodles

3 leaves chinese cabbage

6 snake beans

1/4 cup pickled mustard greens

100g roast pork

1/4 cup bean sprouts

2 tbsp palm sugar

3 tbsp light soy sauce

1/3 cup chicken stock

4 tbsp oyster sauce

source: Neil Perry Simply Asian

Roasted cauliflower with cumin, coriander and almonds

Source : Jamie Oliver