Sneak Peek – Joes Family Food – Joe Wicks

Joe’s Family Food

Joe Wicks

Pan Macmillan

Bluebird

Pre order here

Joe’s Family Food will be available at the end of the month (pre order now) I will be sharing 3 recipes:

Broccoli Carbonara

Indian Spiced Chickpea Burgers and

Chocolate, Pear and Oat Breakfast Tray

Stay Tuned!

Overnight Cinnamon Buns: Food for the Soul – Lucy Lord

It’s winter, time to get baking. Cinnamon scrolls/buns are one of my favourites.

Recipes and images taken from Food for the Soul by Lucy Lord, published by HarperCollins.

Overnight cinnamon buns with a maple cream cheese glaze

225ml milk

1 tbsp active dried yeast

90g granulated sugar, plus 1 tbsp

550g strong white bread flour

1 tsp ground cinnamon

1 tsp salt

1 tsp vanilla bean paste (or use vanilla extract)

2 large eggs

75g butter, melted

FOR THE FILLING

6 tbsp butter, at room temperature

180g soft dark brown sugar

2 tbsp ground cinnamon

FOR THE MAPLE CREAM CHEESE GLAZE

120g cream cheese

3 tbsp butter, at room temperature

75g icing sugar

1 tsp vanilla bean paste (or use vanilla extract)

4 tbsp maple syrup

pinch of salt

1. Gently warm the milk in a pan until it’s ‘bath-water warm’, then pour into a jug and add the yeast and

the tablespoon of sugar. Stir to mix and then leave to activate for 5 minutes, or until it goes foamy.

2. Put the flour, cinnamon and salt into a large bowl. In a separate bowl, combine the 90g granulated sugar,

vanilla, eggs and melted butter and then pour this into the bowl of flour along with the activated yeast milk.

Mix with a spoon until a dough forms.

3. Turn out on to a lightly floured surface and knead for 8–10 minutes until a smooth dough is formed and

the dough is no longer sticky. Transfer this dough to a clean and lightly oiled bowl, then cover with cling film

and leave to rise in a warm place for about 1 hour, or until doubled in size. Meanwhile, grease and line a 30 x

20cm baking tray with non-stick baking paper.

4. Without disturbing the risen dough too much, roll it out on a lightly floured surface to a large rectangle,

about 40 x 60cm. Spread the softened butter all over the dough rectangle, leaving an unbuttered

1cm border on all sides. Mix the sugar and cinnamon together and sprinkle this all over the dough, using

your fingers to press it into the butter.

5. Starting at a long edge, tightly roll the dough up like a Swiss roll, pinching at the end to seal and keep a tight

roll. Use a very sharp knife to score and then cut the roll into 12 slices, each about 4cm thick. Trim off any

loose ends.

6. Place the rolls in the greased baking tray, cover tightly with cling film and place in the fridge overnight, or for

at least 12 hours.

7. When you are ready to bake, remove the cinnamon rolls from the fridge, uncover and allow to come

to room temperature for about 1 hour. Meanwhile, preheat the oven to 200°C/180°C fan

8. Bake for 20–25 minutes until starting to turn golden around the edges and the dough is firm to touch and

hollow when tapped with a wooden spoon.

9. Make the cream cheese glaze by combining everything with a hand-held electric whisk in a small bowl.

10. Remove the cinnamon buns from the oven and whilst they are still warm and in the baking tray, generously

spread the glaze over the top. Enjoy warm or keep for 2–3 days in an airtight container at room temperature

or up to 5 days in the fridge.

NOTE

• If you have a stand mixer, use the dough hook attachment to mix and knead the dough.

• These can be frozen once baked or after the first proving; allow to defrost overnight in the fridge and then bake as above.

Grilled Chicken, Mango & Avocado Salad: Food for the Soul – Lucy Lord

Grilled chicken, mango and avocado salad with cashews and chilli lime dressing

Serves 2

2 skinless chicken breasts

1 tbsp olive oil

2 garlic cloves, finely chopped or grated

Pinch of chilli powder or cayenne pepper

Pinch of salt

Large handful of soft leafy greens, such as lamb’s lettuce and baby spinach

1 mango, peeled, stoned and sliced

1 avocado, peeled, stoned and sliced

Handful of basil, roughly torn

30g cashews, roughly chopped

Lime wedges, to serve

FOR THE DRESSING

2 tbsp olive oil

Zest and juice of ½ lime

½ tbsp apple cider vinegar

½ tbsp honey

Pinch of chilli flakes

Pinch of salt

1. Preheat the grill to high and line a baking tray with foil.

2. In a mug or small jar, whisk the dressing ingredients

together with a fork.

3. Butterfly the chicken breasts in half lengthways and use your hands to rub the olive oil over each one. Place

on the baking tray and sprinkle over the garlic, chilli powder or cayenne pepper and salt, gently rubbing

the seasoning on to both sides of the breast. Grill the chicken for 4–5 minutes on each side, turning halfway,

until golden brown.

4. Meanwhile, assemble the salad leaves and top with the mango, avocado and basil.

5. Once the chicken is cooked, thinly slice into strips and add to the salad along with the cashews. Drizzle over

the dressing and serve with lime wedges.

NOTE

• This salad is best enjoyed fresh but you can cook the chicken and make the dressing in advance and keep

in separate airtight containers in the fridge for up to 3 days, just add the fresh fruits and assemble when

you’re ready to enjoy.

Recipes and images taken from Food for the Soul by Lucy Lord, published by HarperCollins.

#MeatfreeMonday Asparagus, Pea and New Potato Frittata: Food for the Soul – Lucy Lord

Reclaim your time, your kitchen, and your tastebuds with over 80 delicious recipes to feed your soul!

Whether you have 15 minutes or an hour to spare, this gorgeous debut cookbook from Lucy Lord will reignite your love for cooking, help you get creative in the kitchen, and redefine your relationship with food.

Be it a two-minute-smoothie in the morning to get you going before work, or a thick slice of banana bread on a lazy weekend catch-up with friends, these recipes are simple but special.

Dig into this beautiful book and discover that happiness really is homemade.

With chapters including:
• It’s a Good Day to Have a Good Day: Breakfasts and Brunches
• Dips and Dressings: Your new staples
• Say No to Shit Salads
• Mains: Winning combinations for any appetite
• In-Betweens and Afters
• Get Baked: Sweet and Savoury recipes to rival any artisan
• Smoothies and Cocktails

Recipes and images taken from Food for the Soul by Lucy Lord, published by HarperCollins.

Serves 6

250g new potatoes, quartered

100g asparagus tips

150g frozen peas

1 tbsp olive oil

1 yellow onion, sliced

2 garlic cloves, finely chopped or grated

2 handfuls of spinach

8 eggs

80ml milk

80g Cheddar cheese, grated

Fresh herbs, such as parsley, mint or dill, to garnish

Salt

1. Preheat the oven to 200°C/180°C fan.

2. Put the quartered potatoes into a saucepan of cold salted water and bring to the boil. Once boiling, cook

for 5 minutes until tender but still with some bite, then add the asparagus tips and peas and cook for 1 more

minute. Drain and set aside.

3. Heat the olive oil in a large non-stick frying pan over a medium–low heat and add the onion. Sauté until soft,

then add the garlic and spinach and cook until the spinach has wilted.

4. Whisk the eggs, milk and half of the grated cheese in a large bowl. If you’re using an ovenproof frying pan –

with a metal handle – pour the egg mixture over the vegetables and make sure the vegetables are evenly

distributed. If not, transfer the cooked vegetables to a casserole dish and pour the egg mixture over.

5. Sprinkle over the remaining grated cheese and bake in the oven for 30–40 minutes. I like to put this under

a very hot grill for the last 2–3 minutes so it gets a nice bubbly crust. Remove from the oven or grill and

allow to cool before removing from the frying pan or dish and cutting into slices. Serve garnished with

fresh herbs.

NOTE

• Keep in the fridge for up to 3 days.

Roast Nut and Goji Berry Chocolate Bark -The 16:8 Intermittent Fasting Lifestyle Plan by Jamie Rose Chambers

Just in time for Easter is this fabulously easy chocolate recipe. Your welcome 🙂


The 16:8 Intermittent Fasting Lifestyle Plan by Jamie Rose Chambers,

Published by Macmillan Australia, RRP $34.99,

Photography by Rob Palmer

 

When you have visitors, this is a sweet treat that can be rustled together from pantry items. It takes
no time and can be setting in the fridge waiting to be devoured within a few minutes. I keep a big jar
of nuts and goji berries at home for snacks, so if I have chocolate on hand, it’s a super-quick
sweet solution.” p189

 

 

Makes 16 pieces

200 g good-quality dark chocolate (I like Lindt chocolate)

1½–2 cups roasted mixed nuts, coconut flakes and goji berries

1. Line a baking tray or chopping board with baking paper. Break the chocolate up into a microwave-safe
bowl and melt in the microwave for 30 seconds at a time, stirring in between, until completely melted.

2. Add the nuts, coconut flakes and goji berry mix to the melted chocolate ½ cup at a time and stir until the
mix is completely covered in chocolate. You can make it as chunky as you like. You can keep adding
the nut mix until it’s jam packed or you can keep it lighter – I make mine super chunky with nuts so I
keep adding them until there’s only just enough chocolate to cover everything before laying out to set.

3. Spoon the chocolate mixture onto the lined tray or board, then use the back of a knife, spoon or spatula
to spread it out in an even layer. At this point, I like to sprinkle a couple more handfuls of nut and berry mix
over the top of the chocolate bark for decoration.

4. Place in the fridge for at least an hour to set, then break or cut into pieces and dive in! If there is any
left over, keep it in an airtight container in the fridge

 

#MeatFreeMonday : Healthier Cauliflower Cheese – The 16:8 Intermittent Fasting Lifestyle Plan – Jamie Rose Chambers

 

The 16:8 Intermittent Fasting Lifestyle Plan by Jamie Rose Chambers, Published by Macmillan Australia, RRP $34.99, Photography by Rob Palmer

 

 

“Who doesn’t love caulifower cheese? It’s usually put in the ‘sometimes food’/‘special treat’ category because it’s notorious for being rich and high in calories. My cauli cheese with a healthier twist uses a few easy ingredient swaps to make a delicious alternative, but is still the perfect comforting dinner for when you want something warm and cheesy to snuggle up with.” p 165

 

Serves 4 as a side dish, 2 as a main
1 head of cauliflower
3 eggs
½ cup (130 g) plain Greek-style yoghurt
1 heaped teaspoon dijon mustard
¼ teaspoon ground nutmeg
sea salt and freshly ground black pepper
½ cup (50 g) coarsely grated tasty cheddar


1. Preheat the oven to 200°C. Remove the core of the cauliflower but be careful not to cut too deeply – you
want the head to stay together.

2. Place a steamer tray on top of a large saucepan filled with water and bring to the boil over high heat. Once
boiling, place the cauliflower, stalk side down, in the steamer, and cover with a lid. Allow to steam for
about 5 minutes or until it begins to soften. Turn off the heat, remove the lid to release the steam and
leave the cauliflower to dry off for a few minutes.


3. Place the cauliflower in a small baking dish so it sits quite snugly. In a large bowl or jug, whisk together
the eggs, yoghurt, mustard and nutmeg and season with salt and pepper. Stir through the grated cheese,
then pour this mixture all over the cauliflower and bake for 20–25 minutes, or until golden.


4. This can be enjoyed as a light vegetarian meal but we love having it at home as a side dish with some fish
or a schnitzel (see page 166)

 

 

Four-Ingredient Toppings for Baked Salmon -The 16:8 Intermittent Fasting Lifestyle Plan by Jamie Rose Chambers

This is a fantastic book! It has many helpful suggestions including ways to make the IF lifestyle suit your lifestyle ( there is  even an IF guide for the retired couple), some great quick no fuss recipes and a yummy chocolate bark recipe which I will  share with you later.

 


The 16:8 Intermittent Fasting Lifestyle Plan by Jamie Rose Chambers,

Published by Macmillan Australia, RRP $34.99,

Photography by Rob Palmer

 

Four-ingredient toppings for baked salmon

“One of my favourite quick meals for our family when I’m in a bit of a rush and have defrosted or (am lucky to have) some fresh salmon fillets is one of my go-to four-ingredient salmon toppings. It takes less than a couple of minutes to throw the ingredients into a small bowl, drizzle over the top of the salmon fillets and on they go into a hot oven until golden. p. 136”

1. Preheat the oven to 200°C. Line a baking tray with
baking paper and arrange the salmon fillets on the
tray, leaving space between them.

2. Choose a flavour topping and mix all of the
ingredients in a small bowl.

3. Drizzle or spoon the flavour topping evenly on top of
each salmon fillet. Some toppings will be thick and
sit on top of the salmon, others will be runny and
will pool around the base of the salmon fillet. Both
types will be delicious.

4. Bake in the oven for 20–25 minutes for medium,
or longer if you like your salmon well done.

 

1.Yoghurt and herbs:
150 g Greek-style yoghurt (no-fat, low-fat or full-fat yoghurt will all work here)
2 tablespoons finely chopped chives
1 tablespoon finely chopped dill fronds
juice of ½ small lemon
sea salt

2. Coconut korma:
150 g coconut yoghurt
2 tablespoons korma paste
1 tablespoon lemon juice
1 tablespoon desiccated coconut

 

3.Garlic, mustard and lemon
1 tablespoon minced garlic
zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil
2 teaspoons dijon mustard

4.Soy and sesame:
1 tablespoon soy sauce or tamari
2 teaspoons sesame oil
1 tablespoon lime juice
1 tablespoon sesame seeds

 

 

 

Thai Sweet Potato Soup with Roasted Cashews: Easy Gluten Free – Helen Tzouganatos

Easy Gluten Free by Helen Tzouganatos

Published by Plum

RRP $39.99,

Photography by Jeremy Simons

 

SERVES 4–6 DF, GF, VG
Sweet potato is beautiful in soups because it has a thick, creamy texture when pureed and carries other
flavours well, particularly spices that balance its natural sweetness. If you love extra heat feel free to
increase the quantity of curry paste in this recipe; I keep mine fairly mild so it’s family friendly.” p 91

 

1 tablespoon coconut oil
1 onion, finely chopped
1 tablespoon finely grated ginger
2 garlic cloves, finely grated
2 tablespoons gluten-free Thai red curry paste
1 kg sweet potatoes, peeled and cut into
3 cm cubes
1 tablespoon gluten-free tamari or coconut aminos
750 ml (3 cups) gluten-free vegetable stock
125 ml (1/2 cup) coconut milk
juice of 1 lime
sea salt flakes and freshly ground black pepper
handful of chopped roasted cashews,

 

to serve

handful of coriander leaves, to serve

 

Melt the coconut oil in a large saucepan over medium heat, add the onion and sauté for 5 minutes or until softened. Add the ginger, garlic and curry paste and sauté for another 2 minutes.

Add the sweet potato, tamari or coconut aminos and stock. Reduce the heat to low and simmer, covered, for 20 minutes or until the potato has softened. Take the soup off the heat and stir in the coconut milk and lime juice.
Blitz with a hand-held blender or in a food processor until smooth and creamy.

Adjust the seasoning to taste. Ladle the soup into bowls and top with cashews and coriander.

NOTE
• Sweet potatoes are a great source of fibre, vitamins and beta-carotene,
a powerful antioxidant that gives orange fruits and vegetables their colour.

 

Simple Chocolate & Hazelnut Cake: Easy Gluten Free – Helen Tzouganatos

Easy Gluten Free by Helen Tzouganatos

Published by Plum

RRP $39.99,

Photography by Jeremy Simons

 

This cake is so easy to make and so delicious – I think hazelnut meal is my new favourite ingredient. It was our daughters birthday, I made the cake and grandson decorated – with ALL the decorations.  It was delicious.

When I was growing up I loved smearing chocolate hazelnut spread on white bread as an afternoon treat.
Thankfully supermarkets now stock organic dairy-free chocolate hazelnut spreads that are much tastier
and cleaner than the leading brands. Hazelnut meal is fantastic for baking because it has a buttery, nutty
flavour and keeps cakes incredibly moist without the need for added fat. This cake is super quick to whip
up and the two-ingredient chocolate ganache couldn’t be easier.” p258

 

6 eggs
310 g (1 1/3 cups) caster sugar
330 g (3 cups) hazelnut meal (see Note)
2 teaspoons gluten-free baking powder
pinch of sea salt flakes
chopped hazelnuts, to decorate

GANACHE
150 g (¾ cup) dairy-free chocolate
hazelnut spread
60 ml (¼ cup) coconut cream

Preheat the oven to 160°C (fan-forced). Grease and line a 20 cm
round cake tin with baking paper.
Using an electric mixer, beat the eggs and sugar for 3 minutes or until
light and fluffy. Add the hazelnut meal, baking powder and salt and
mix until just combined.
Pour the batter into the prepared tin and bake for 50 minutes or until
a skewer inserted in the centre comes out clean. Cool in the tin for
10 minutes, then turn out onto a wire rack to cool completely.
To make the ganache, place the chocolate hazelnut spread and
coconut cream in a small saucepan over low heat and stir until
smooth and well combined.
Pour the ganache over the cooled cake. Using a spatula, spread it
right to the edge and smooth the surface, allowing a little ganache to
drizzle down the side of the cake. Decorate with chopped hazelnuts,
then cut into slices and serve. Leftover cake will keep in an airtight
container at room temperature for up to 5 days.

NOTE
• You can replace the hazelnut meal with almond meal if you like. It will
have a finer texture and a milder flavour but will be just as delicious.

#FridayFreebie : Easy Gluten Free – Helen Tzouganatos

Easy Gluten Free by Helen Tzouganatos

Published by Plum

RRP $39.99,

Photography by Jeremy Simons

Description:

Discover how easy it is to cook delicious, gluten-free food for the whole family, every night of the week, with Helen Tzouganatos, host of the SBS Food series Loving Gluten Free.

Easy Gluten Free makes cooking for the family simple with more than 100 delicious recipes: enjoy favourites such as pizza, pasta and breads as well as soups, salads, hearty mains and desserts you won’t believe are gluten free!

Inside you’ll also find tips on what to keep in your pantry, on the different gluten-free flours and how to use them, as well as a guide to cooking different grains and seeds.

Recipes include: Easy Bowl & Spoon Gluten-Free Loaf; Leek & Mushroom Tart in Shortcrust Pastry; Cauliflower Pizza 3 Ways; Roasted Miso Pumpkin & Rocket Salad; Greek Horiatiki Salad; Hearty Chicken Drumstick & Vegetable Soup; Smashed Pea & Corn Fritters with Lime Avocado; Slow-cooked Beef Ragu Rigatoni; Best-ever Beef Lasagne; Crispy Salt & Pepper Squid; Sticky Pork Ribs with Tamari Honey Mustard Glaze; Molten Chocolate Puddings; Raw Mango Macadamia Cheesecake and many more.

AUTHOR INFORMATION

Helen Tzouganatos is a television presenter, passionate home cook and recipe developer, specialising in delicious gluten-free food made from scratch. Helen’s gluten-free journey started 12 years ago when she was diagnosed with coeliac disease. She began sharing her passion for simple gluten-free food in 2015 via her blog, http://www.helentzouganatos.com, and today she hosts SBS television show Loving Gluten Free. Helen lives in Sydney with her husband, Spiro, and three children, Vasili, Sofia and Ruby.

 

**I have 5 copies of this amazing cook book to giveaway. To enter, comment  which recipe you would love to make if you had a copy of this book. (Entries open to Australian residents only)  Entries close 4/9/020 winners will be randomly selected **