Colourful Crunchy Iceberg and Almond Salad Recipe

Ingredients
4 slices sourdough bread
3 teaspoons extra virgin olive oil
1 garlic clove, halved
1/3 cup whole-egg mayonnaise
1 1/2 tablespoons white wine vinegar
1/2 teaspoon caster sugar
2 anchovies, finely chopped (optional)
1 iceberg lettuce, roughly chopped
1 red capsicum, roughly chopped
4 radishes, thinly sliced
1/2 red onion, thinly sliced
1/3 cup roughly chopped smoked almonds
1/3 cup chopped fresh flat-leaf parsley leaves

Method
Step 1. Preheat a barbecue chargrill on medium. Brush bread with oil. Chargrill bread for 2 minutes each side or until lightly charred. Rub with garlic. Cut into 2cm pieces.
Step 2. Combine mayonnaise, vinegar, sugar and anchovies (if using) in a medium bowl. Season with salt and pepper.
Step 3. Place the lettuce, capsicum, radish, onion and dressing in a large serving bowl with half the bread, almonds and parsley. Toss to coat. Scatter with remaining bread, almonds and parsley. Serve.

Dukkah-roasted Vegie and Quinoa Salad Recipe

Ingredients

• 750g butternut pumpkin, peeled, cut into 2.5cm pieces
• 1 small red onion, cut into 8 wedges
• 300g cauliflower, cut into small florets
• 1/2 head broccoli, cut into small florets
• Olive oil spray
• 1 tbsp pistachio dukkah
• 1/4 cup pepitas
• 1 cup white quinoa
• 1/4 cup chopped coriander, plus extra sprigs to serve

Dressing

• 1/2 cup reduced-fat Greek yoghurt
• 1 small garlic clove, crushed
• 1 tbsp lemon juice

Method

Step 1. Preheat oven to 190C or 170C fan. Line 2 baking trays with baking paper. Arrange pumpkin and onion on 1 tray and cauliflower and broccoli on other tray. Spray with oil and sprinkle with dukkah. Roast pumpkin and onion for 15 mins. Add cauliflower and broccoli and roast for a further 30 mins or until tender and lightly browned. Set aside to cool slightly.

Step 2. Meanwhile, combine yoghurt, garlic and lemon juice in a bowl. Season. Place pepitas on an oven tray and bake for 3 mins or until lightly toasted. Transfer to a plate. Set aside to cool.

Step 3. Place quinoa in a fine sieve and rinse under cold water. Bring a medium saucepan of water to the boil. Add quinoa and cook for 12 mins or until tender. Drain and cool slightly. Fluff with a fork to release steam.

Step 4. Combine the quinoa, vegetables, pepitas and chopped coriander in a large bowl. Top with coriander sprigs and serve with the dressing.

Apple Cobbler Recipe

Ingredients

• 4C peeled and sliced apples 
• 3/4C brown sugar 
• 1/2C flour 
• 1/2C oats 
• 3/4t cinnamon 
• 3/4t nutmeg 
• 1/3C butter 

For Apple

• 2 tbsp lemon juice, 
• 1 tsp cinnamon, 
• 1/4 tsp nutmeg, 
• 1 tsp vanilla extract and 2 tbsp flour

Method

Heat oven to 375F. Arrange apples in the bottom of and 8x8in pan then mix them with the ingredients for apple. Mix remaining ingredients and sprinkle over apples. Bake about 30 minutes or until topping is golden brown and apples are tender.

Double Chocolate Stout Cake Recipe

Yield: Makes 12 servings

Ingredients:

Cake
1 1/2 cups stout (eg Guinness)
1 1/2 cups (2.5 sticks) unsalted butter
1 cup unsweetened cocoa powder
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream

Preparation:

Icing
2 cups whipping cream
1/2 cup unsalted butter
1 cup peanut butter
1/4 cup milk
1 tsp vanilla extract
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For icing:

Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and everything else and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

Creamy Butter Chicken Recipe

Butter chicken is supposed to be made as two seperate dishes that you subsequently mix together. The chicken has to be cooked (almost tandoori styles) and then mixed in with the mugh makni masala (Butter chicken spices...in this case in the form of a thick gravy)

For the Tandoori Paste (make 2 days in advance)

• 1 tsp Garlic Powder 
• 1 tsp Ground ginger 
• 1tsp Clove (use powder if you're not using a magic bullet, use whole cloves if you are ) 
• 1/2 tsp nutmeg 
• 1tsp Mace powder 
• 1 1/2 tbsp Cumin (Jeera) 
• 2tbsp ground Corriander 
• 1tsp Fenugreek powder 
• 1tsp Cinnamon 
• 1tsp Fresh ground pepper 
• 2tsp brown cardamom (don't use the green one....just don't) 
• 3tbsp of Oil/ Ghee (Indian vegetable lard..yum!

Then toss that into your magic bullet/food processor and puree the crap together until it forms a paste. This will be sufficient for about 1kg of chicken. Let the paste sit overnight so the flavours meld together Remember people, feel free to toy with the ingredients. It's cooking, not rocket science!

For the Chicken: Cube 1kg of chicken breast. Trim off all fat (cause this is already unhealthy enough) and then coat with the Tandoori paste. Refrigerate over night.

For the Butter chicken sauce

• 1 tsp red chilli powder (remember, this is supposed to be savory, not spicy, so don't over do it with the spice) 
• 3 bay leaves 
• 1 cinnamon stick 
• 8 cardamom pods 
• 8 pepper corns 
• 3 Onions chopped (I like onions, like REALLY REALLY like onions, so feel free to use less) 
• 2 tsp coriander power 
• 2 tsp cumin 
• 1 tsp ginger (crushed) 
• 1 can tomato paste 
• 2 tbsp dried fenugreek (raw seeds will work as well) 
• 4 tbsp butter (Deal with it) salt to taste 
• 1 cup FULL FAT CREAM (yeah, you want butter chicken, this is what's in it kids, and it's fucking amazing....ok you can use low fat yogurt, but seriously, treat yourselves, it's not like you drink 1 cup of cream a day...or at least dear god I hope not) 

So mix ALL of this together and blend it. If you have a magic bullet, amazing, if not just mix it together by hand. Let this liquid mix sit in the fridge while you cook the chicken.
FOR THE CHICKEN that has been marinating over night: Bring a frying pan with about 2 tbsp of oil to a medium heat. Then fry the chicken. Fry to the point where it's past browning, so about 3/4 of the way to cooked.

Then remove and store in a bowl. Do this for all the chicken. FOR THE SAUCE Bring your cream/yogurt mix to a boil. If it's the Yogurt you chose, add water to aid the boiling process. If you used the cream, you needn't add anything.

And make sure you SLOWLY bring it to a boil so as to not just burn the cream onto the bottom of the pan. Make sure you keep stirring so that disgusting skin doens't form on top of the dish (ew). Once this has reached a low boil, add the chicken in.

Let the chicken cook in the sauce for about 20 - 30 minutes and BAM! Butter chicken. Serve on Basmati rice garnished with cilantro :) It looks like a lot, but it's totally worth it.

Thai Peanut Sauce Recipe

Ingredients:

• 1 1/2 cups creamy peanut butter
• 1/2 cup coconut milk
• 3 tablespoons water
• 3 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon hot sauce
• 1 tablespoon minced fresh ginger root
• 3 cloves garlic, minced
• 1/4 cup chopped fresh cilantro

Preparation:

In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.