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Tiramisu Trifles (Taken from: http://www.mybakingaddiction.com/tiramisu-trifles-recipe/)

Recipe: Chocolate-Strawberry Truffle Pie from Chocolate Covered Katie

Recipe: Cherry Limeade Cupcakes from Confessions of a Cookbook Queen


Recipe 
I find this cupcake so fascinating :P the top isn’t a cookie, its icing 

Recipe 

I find this cupcake so fascinating :P the top isn’t a cookie, its icing 


Deep-fried Thai rolls with shrimp filling. Enjoy a tasty brunch with a touch of Asian flavours with this shrimp Recipe

Deep-fried Thai rolls with shrimp filling. Enjoy a tasty brunch with a touch of Asian flavours with this shrimp Recipe


The perfect summer dessert! by Brown Eyed Baker on Flickr.

A dreamy slice of banana split ice cream cake by Brown Eyed Baker on Flickr.

Honey Lime Chicken Skewers
I don’t count calories - I just eat clean food in sensible portions. But if I did count calories, I feel like this recipe might be a spot naughtier than most of the recipes on here. It’s the honey that feels like the culprit. Looking at the bigger picture though, I don’t think the odd tablespoon of honey is a diet killer. : )
I invented a salad to go under the chicken (the recipe is unchanged from where I found it on Kitchen Meets Girl), and it was pretty not great. I do not recommend that you try to replicate it. It’s purple cabbage and blackbeans and pickles and tomato and cucumber and a lime vinaigrette. It was weird. Anyway. On with the show.

Ingredients
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon vegetable oil
juice of one lime
2 garlic cloves, minced
1-2 teaspoon Siracha
chili flakes, to taste
2 tablespoon rocket
500g skinless, boneless chicken breasts
Method
In a small bowl, combine your ingredients. Mix thoroughly.
Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Honey Lime Chicken Skewers

I don’t count calories - I just eat clean food in sensible portions. But if I did count calories, I feel like this recipe might be a spot naughtier than most of the recipes on here. It’s the honey that feels like the culprit. Looking at the bigger picture though, I don’t think the odd tablespoon of honey is a diet killer. : )

I invented a salad to go under the chicken (the recipe is unchanged from where I found it on Kitchen Meets Girl), and it was pretty not great. I do not recommend that you try to replicate it. It’s purple cabbage and blackbeans and pickles and tomato and cucumber and a lime vinaigrette. It was weird. Anyway. On with the show.


Ingredients

  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • juice of one lime
  • 2 garlic cloves, minced
  • 1-2 teaspoon Siracha
  • chili flakes, to taste
  • 2 tablespoon rocket
  • 500g skinless, boneless chicken breasts

Method

  1. In a small bowl, combine your ingredients. Mix thoroughly.
  2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
  3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Raw Nut Meat Tacos (high raw, gluten-free, no-oil, under 30 minutes)Lettuce leavesTomatoesAvocado, Carrot, CucumberSalsaWhatever you like on your tacos
Raw Nut MeatMakes about 2 cups “meat”
1 cup almonds, soaked 2 hours1 cup walnuts, soaked 2 hours1 tablespoon chili powder1 tablespoon cumin1 teaspoon corianderDash garlic powder (or fresh garlic to your liking)Dash cinnamonDash cayenne (for a spicy meat)1 tablespoon balsamic vinegar1 tablespoon tamari (if you are soy-free use a dash of sea salt to season)
PreparationNuts can be soaked together. After 2 hours drain nuts. Blend in a food processor (not blender) for about 20-30 seconds to get the nuts chopped well. Add the rest of the meat ingredients and blend, scrapping down the edges of the bowl a few times to incorporate all the ingredients. Blend until your preferred level of chunkiness. I like my meat crumbly and not a smooth paste (see photo). Season with salt if needed.
Pile the meat into the lettuce leaf with toppings and enjoy! 

Raw Nut Meat Tacos (high raw, gluten-free, no-oil, under 30 minutes)
Lettuce leaves
Tomatoes
Avocado, Carrot, Cucumber
Salsa
Whatever you like on your tacos

Raw Nut Meat
Makes about 2 cups “meat”

1 cup almonds, soaked 2 hours
1 cup walnuts, soaked 2 hours
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon coriander
Dash garlic powder (or fresh garlic to your liking)
Dash cinnamon
Dash cayenne (for a spicy meat)
1 tablespoon balsamic vinegar
1 tablespoon tamari (if you are soy-free use a dash of sea salt to season)

Preparation
Nuts can be soaked together. After 2 hours drain nuts. Blend in a food processor (not blender) for about 20-30 seconds to get the nuts chopped well. Add the rest of the meat ingredients and blend, scrapping down the edges of the bowl a few times to incorporate all the ingredients. Blend until your preferred level of chunkiness. I like my meat crumbly and not a smooth paste (see photo). Season with salt if needed.

Pile the meat into the lettuce leaf with toppings and enjoy! 


Strawberry Puff Pancake

Strawberry Puff Pancake