3 Ingredients Peanut Butter Cookies

3 Ingredients Peanut Butter Cookies

 

Peanut Butter Cookies // 3 ingredients Peanut Butter Cookies // 3 ingredients

3 Ingredients Peanut Butter Cookies

Just 3 simple ingredients to make the most delicious moreish cookies!
Course Dessert
Cuisine American
Keyword anzac cookies, easy, Peanut Butter
Prep Time 10 minutes
Cook Time 10 minutes
Servings 12 Cookies

Ingredients

  • 1 cup Peanut Butter
  • 1/2 cup Caster Sugar
  • 1 egg

Instructions

  • Preheat the oven to 170C and line a baking tray with baking paper.
  • Combine all of the ingredients in a bowl until a thick dough forms
  • Roll 1tbsp of mixture into a ball and place on lined baking tray.
  • Bake in the oven for 8-10min, allow to cool for 10min before removing from the tray.

 

 

 

Easy (Healthy!) Minestrone Soup

Easy (Healthy!) Minestrone Soup

Delicious and super easy winter dinner in under 30mins. I have been eating this Minestrone Soup for Breakfast, Lunch and Dinner – its that good!

I might live on the sunshine coast now, but our house is FREEZING!! So when it comes to meals I love to pick this that fill me up and warm me up! 

minestrone and Crusty Bread

This easy healthy Minestrone soup is exactly that! It is loaded with veggies, but you really can put any of your favourites (or old sad veg in your crisper) into this soup!

Minestrone and crusty bread

 

 

Easy Minestrone

Easy and dinner winter warmer meal.
Course Dinner
Cuisine Italian
Keyword minestrone, soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 people

Ingredients

  • 1 tbsp olive oil
  • 1 brown onion finely chopped
  • 2 cloves garlic crushed
  • 2 carrots finely chopped
  • 2 stick celery finely chopped
  • 400 g can chickpeas
  • 400 g can cannelloni beans
  • 700 mL passata
  • 1 L Vegetable stock
  • 2 sprig thyme
  • 1 tsp dried oregano
  • 1 cup whole meal pasta
  • 1 zucchini finely chopped (Optional)
  • Serve with parsley and parmesan

Instructions

  • Heat the oil in a large heavy based saucepan. Then add in the onion, garlic, carrot and celery. Cook on a medium heat for 3-4min until it begins to soften.
  • Then add in the chickpeas, cannelloni beans, passata, stock and herbs and season with salt and pepper. Bring to the boil and then reduce the heat and allow to simmer for 10min. Finally add in the pasta, 2 cups water and zucchini. Cook for 10mins or until pasta is just tender.
  • Top with parsley and parmesan to serve.

 

Looking for other delicious nourishing winter dinners? Try out these:

 – Shepard’s Pie

Cheesy Bolognese Pasta Bake

– pumpkin soup with crispy chickpeas

Roasted Pumpkin Soup with Crispy Chickpeas

Roasted Pumpkin Soup with Crispy Chickpeas

Pumpkin soup with crispy ChickpeasIn winter there is nothing better than soup for dinner. I have always been a fan of pumpkin soup, but what I am not a fan of is the lack of protein in soup as a main meal!

Pumpkin Soup with crispy Chickpeas

Protein is key to helping you feel fuller for longer with a steady release of energy. That is why when I make pumpkin soup I love to add in chickpeas for a little extra volume and protein!

Roast the pumpkin and other veg for even extra flavour then top it off with yoghurt (or cream!) and delicious crispy chickpeas to add a bit of crunch. Fun fact: crunchy food actually increases your satiety after a meal!

 

This soup is an absolute staple for winter dinners (and leftovers for lunches). It is super quick and easy to make and best of all freezes exceptionally well!

Roasted Pumpkin Soup

The classic with a boost of protein to keep you fuller for longer this winter! Super creamy and nutritious!
Course Dinner
Cuisine english
Keyword chickpeas, Dinner, pumpkin soup, soup, winter dinner
Prep Time 15 minutes
Cook Time 1 hour
Servings 6 people

Ingredients

  • 500 g Japanese Pumpkin
  • 2-3 carrots
  • 2 large onions
  • 1 garlic bulb
  • 2 tbsp olive oil
  • Salt and pepper
  • 2 cans chickpeas 1/2 cup chickpeas reserved for crispy chickpeas
  • 3 cups chicken stock

Crispy Chickpeas

  • ½ cup chickpeas from above
  • 1 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp paprika
  • Salt and pepper

Instructions

  • Preheat the oven to 200Cut the pumpkin and carrot into large chunks. Peel the onions and slice in half. Cut the top off the garlic bulb and then place it all on a large baking tray. Drizzle with oil and salt and pepper. Roast in the oven for 40min.
  • Once vegetables are cooked, remove the peel from the pumpkin and then add in pumpkin, carrot, onion in to a large pot. Squeeze the garlic out of its casing into the pot. Stir through chickpeas and chicken stock. Bring to the boil and then allow to simmer for 10min.
  • Remove from the heat and add to a blender to process until smooth, or use a stick blender to blend in the pot.
  • Meanwhile prepare the crispy chickpeas. Heat the oil in a fry pan and then add in chickpeas and spices. Toss to combine and crispen for 3-4min.
  • Divide the soup among bowls and then top with yoghurt and crispy chickpeas.

Notes

Serve with yoghurt and garlic bread

 

Looking for other delicious nourishing winter dinners? Try out these:

 – Shepard’s Pie

Cheesy Bolognese Pasta Bake

Chicken Satay Skewers

Passionfruit Sponge with Chantilly Cream

Passionfruit Sponge with Chantilly Cream

 

Passionfruit Sponge Cake with Chantilly Cream

A classic cake perfect for birthday celebrations or a simple morning tea!
Course Cake, Dessert
Cuisine english
Keyword Cake, cream, passionfruit, sponge cake
Prep Time 30 minutes
Cook Time 15 minutes
Servings 8 people

Ingredients

Sponge cake

  • 4 eggs
  • 2/3 cup caster sugar
  • 1/3 cup SR flour
  • 1/3 cup plain flour
  • 1/3 cup corn flour

Chantilly cream

  • 200 mL Thickened cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla

Passionfruit icing

  • 1 cup icing sugar
  • 3 small passionfruit’s
  • 50 g butter softened

Instructions

  • Preheat the oven to 180C and line the base of two round 20cm cake tins with baking paper, grease the side with spray oil.
  • Beat the eggs with electric beaters until light and fluffy (about 10minand then slowly beat the caster sugar in 1tbsp at a time.
  • Combine the flours and sift 3 times to ensure it is light and aerated. Carefully fold the flour into the egg mixture ensuring not to deflate the eggs. Gently pour the mixture into your baking tins.
  • Bake in the oven for 15-17mins. Remove from the oven and allow to cool for 5min and then flip it out onto a wire rack covered in baking paper. Allow to cool completely.
  • Make the Chantilly cream. Combine the cream, icing sugar and vanilla and then beat with electric beaters for 2-3min until soft peaks form in the cream!
  • Make the passionfruit icing. Rub the softened butter into the icing sugar and then add in the pulp of the passionfruit into the icing sugar to form a thick icing.
  • Assembly: Place one sponge cake on a plate, top it with the Chantilly cream and then place the other cake on top and gently press it down. Spread the top of the cake with the passionfruit icing, allowing it to drop down slightly on the sides.

 

Looking for your more recipes to impress your guests? Try our favourites!

 – Thai Spritzers

Creamy Hummus and Zaatar Chips

– and for something a little sweet: Blueberry scones  

Raspberry Crumble Slice

Raspberry Crumble Slice

  Raspberry Crumble Bars Raspberry Crumble Bars Raspberry Crumble Bars

Raspberry Crumble Slice

Super simple spring time slice! Fresh and tart from the berries matched perfectly with the buttery crumble!
Course Dessert
Cuisine American
Keyword berries, crumble, slice
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 bars

Ingredients

  • 1 ½ cups plain flour
  • 1 cup oats
  • 1 tsp baking powder
  • ½ cup brown sugar or coconut sugar
  • 150 g butter

Filling:

  • 3 cups frozen raspberries
  • 2 tbsp arrowroot powder or corn starch
  • 2 tbsp caster sugar

Instructions

  • Preheat oven to 160C and line a square 8inch x 8inch baking tray with baking paper.
  • In a large bowl combine the plain flour, oats, baking powder and sugar. Then mix in the butter to form a firm, but slightly crumbly dough. Press half of the mixture into the baking tray and then bake in the over for 7-8mins. Remove from the oven and allow to cool slightly.
  • Meanwhile, prepare the filling. Add the frozen berries to a saucepan and heat on a low heat for 5-10mins until they begin to break down. Stir in the arrowroot powder and caster sugar and then bring to the boil. Reduce and allow to simmer for 3min.
  • Spread the berry mixture over the base and then crumble the remaining dough over the top. Return to the oven for 15-20min until golden brown. Remove from oven and allow to cool completely before cutting into squares.

Notes

You can replace raspberries with any frozen berries, adjust the sugar to the sweetness of the berries!

 

Looking for your more recipes to impress your guests? Try our favourites!

 – Thai Spritzers

Creamy Hummus and Zaatar Chips

– and for something a little sweet: Blueberry scones