And now everyone can enjoy it! It is egg free, but still delicious, moist and super chocolatey and rich!
Make a few easy swaps to make it vegan or use gluten free flour for a delicious gluten free cake. It really is the perfect allergy friendly birthday cake!
Top the fluffy chocolate cake off with creamy whipped chocolate ganache. This is my favourite icing at the moment because its not as sweet as the usual buttercream and whipping the ganache gives it the light feeling of whipped cream!
Preheat oven to 160 Degrees Celsius. Line a square cake tin with baking paper. In a large bowl whisk flour, sugar, cocoa and baking soda.
In a jug or small bowl, whisk together vinegar, vanilla, olive oil and water. Then combine the wet ingredients into the dry ingredients until fully combined. Pour into the prepared cake tin and bake in the oven for 30minutes or until a toothpick inserted in the centre comes out clean. Cool completely before icing.
In a small saucepan heat the cream until it just starts to bubble on the edge. Remove from heat and stir in finely chopped chocolate. Leave for 10mins before whisking with a fork to fully combine the cream and chocolate. Then allow to cool completely (30mins-1hr). Once cool beat the ganache with electric beaters for 2-3 mins until it starts to stiffen.
Remove the cake from the tin, spread with the whipped ganache and top with sprinkles!
To make this cake VEGAN make the icing with vegan chocolate and coconut cream!
I LOVE garlic and I LOVE herbs, so what better combination than Herby garlic butter. This has become a staple in our house to quickly make garlic bread, or my favourite add it to mash potatoes, on top of grilled salmon or even mix a little bit through greens!
Store it in the fridge and use within 2 weeks or in the freezer and use within 3months!
This is one of the last recipes I developed in celebration of the Jamie Oliver Food Revolution. Together with 9 other ambassadors, we had the privilege of putting our twist on 10 of Jamie Oliver’s Recipes and sharing them over on his website (ekkk!!!). Still one of my proudest achievements to date!
I have to say this is one of my favourite recipes… But I have something to confess. It is stolen. Stolen from my Mother. My mother taught the fundamentals of cooking and now a lot of the recipes you see on here are a twist of recipes that she used to cook for me every day, as well as a lot of original goodies I have created with the skills she taught me.
No, I didn’t make my own curry paste, I rarely do. The food revolution is all about encouraging people to cook wholesome nourishing meals at home. When you cook from home you limit the number of processed foods you consume and often eat a much healthier diet. So why did I use a store bought curry paste?
Because its a hell of a lot easier, especially when I am time poor. There is nothing wrong with taking the easy route now and then, just ensure you check the label for ingredients.
Here are my top tips for buying a curry paste:
If it has palm sugar, don’t touch it.
Make sure sugar is not one of the top ingredients (most curry pastes will contain a little sugar, this is partly to preserve it, partly to balance the flavours).
Buy a large jar and freeze it in ice cube trays so you always have it on hand (and cut the costs!)
Lastly, do your self a favour and head to your local Asian grocer. Not only will it be cheaper, they will be the ‘real’ curry pastes, will out all the nasties.
My favourite brand for Thai curry pastes are Mae Ploy (I get it from an Asian grocer, but it is now stocked in some coles!
A super easy curry for an easy mid week meal! Plenty of leftovers for lunches or to pack some away for the freezer!
Keyword Chicken, Curry, Dinner, green curry
Prep Time 10minutes
Cook Time 40minutes
100gGreen Curry Paste
2x 400mL Light coconut cream
2cupsof greensI like to use green beans and broccoli
Firstly prepare all ingredients to make the cooking process quick and easy. Roughly chop the onion, and cut the chicken breasts into 1inch pieces. Slice the carrots into 0.5cm thick discs and chop the potatoes into 2 cm pieces.
Heat the oil in a large heavy-based ban. Then add in onions, allow to cook for 2 mins on a medium heat before adding chicken and cooking for a further 5 mins on low heat (the aim is not to completely cook the chicken, as it will poach further in the liquid). Stir in carrots and potatoes. Then mix in the green curry paste, break up the paste with the back of a wooden spoon and stir to coat all the chicken and vegetables. Then add in fish sauce and 2 cans of coconut cream. Place a lid on the pan ensuring a 1-inch gap on one side (to make sure it doesn't boil over). Allow the curry to simmer for 30mins, at this stage, you just be able to put a knife through the potatoes and carrots.
If you plan on freezing the mixture (which it does very well, for up to 3 months). This is the point to stop.... the high water content of green vegetables means they will go mushy when frozen and defrosted...
But, if you plan on eating it straight away continue to add the greens. Cut the greens into small pieces and then stir through the curry. Allow to simmer with the lid off for 5 mins and then remove from heat.
Serve with rice and top with chopped coriander.
Looking for other delicious winter meals? Try these favourites!
Everyone needs a delicious choc chip cookies in there repertoire, and this is one of the easiest out there! Soft, chewy and loaded with choc chips!
Keyword choc chip cookies, Chocolate, chocolate chips, cookies
Prep Time 10minutes
Cook Time 10minutes
1/4caster sugaror white sugar
1cupmilk chocolate chips
Preheat the oven to 160°C.
Melt butter in a saucepan over medium heat (or in the microwavand set aside to cool slightly. Pour butter into a large bowl and stir in brown sugar and caster sugar until smooth and sugar is mostly dissolved.
Lightly beat the egg with a whisk or fork and stir into the sugar mixture along with the vanilla.
Sift flours and baking powder together into a small bowl and then gradually mix into sugar mixture until combined. Stir in chocolate chips.
Drop rounded tablespoons of the cookie mixture onto lined baking trays. Then bake for 10-12 minutes or until golden. Then remove from oven and allow to cool on trays for 3 minutes before transferring to a wire rack to cool completely.
Food and Nutrition are my absolute jam and bringing them to you is an easy, bite sized way is what I live for!
I am the clumsiest person you will ever meet, often finding myself on the floor – usually a result of tripping over my own feet. This might have something to do with the fact that I am 6’3 (or 190cm) aka a giant amongst most of my friends.
I love to make a mess in the kitchen, writing isn’t really my thing, but I have vowed to get better so that I can share my journey and passion with all you of amazing people!!