Tag: freezerfriendly

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Apricot Oat Breakfast Cake

Apricot Oat Breakfast Cake – NOT YET MADE

A soft, not-too-sweet oat slice with tinned apricots. Works as a snack or a make-ahead breakfast and freezes well.

Yield: 1 slice (about 12 pieces)

Ingredients

  • 2 cups rolled oats
  • 1 tsp baking powder
  • 1 tin apricot halves in juice, drained and chopped
  • 2 eggs, lightly beaten
  • ¼ cup neutral oil (such as vegetable oil)
  • ⅓ cup sugar or honey
  • 1 tsp vanilla extract (optional)
  • 1 pinch salt

Cooking Directions

  1. Preheat oven to about 170 °C. Line a slice tin or small rectangular baking dish with baking paper.
  2. In a large bowl, stir together the oats, baking powder and salt.
  3. In a separate bowl or jug, whisk the eggs, oil, sugar or honey and vanilla until combined.
  4. Pour the wet mixture into the oats and stir until everything is moistened.
  5. Fold through the chopped apricots.
  6. Spread the mixture evenly into the prepared tin and smooth the top.
  7. Bake for 20–25 minutes, or until the top is lightly golden and the centre feels set.
  8. Allow to cool in the tin, then lift out and cut into squares or rectangles.
  9. Serve at room temperature. Store in an airtight container in the fridge, or wrap pieces and freeze.
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No-Bake Oat Slice

No-Bake Oat Slice – NOT YET MADE

Chewy no-bake oat slice held together with nut butter and honey. Great for hot weather when you don’t want to turn the oven on.

Yield: 1 slice (about 16 small squares)

Ingredients

  • 2 cups rolled oats
  • ½ cup peanut butter or almond butter
  • ⅓ cup honey or maple syrup
  • ½ cup chopped dried apricot, dried cranberries or other dried fruit
  • ¼ cup chocolate chips (optional)
  • 1 pinch salt, to taste

Cooking Directions

  1. Line a small slice tin or square dish with baking paper.
  2. Add the oats, chopped dried fruit, chocolate chips (if using) and salt to a large bowl.
  3. In a microwave-safe jug or small bowl, combine the peanut butter and honey.
  4. Microwave for 20–30 seconds until just warm and easy to stir, then mix until smooth.
  5. Pour the warm peanut butter mixture over the oats and stir until everything is well coated.
  6. Tip the mixture into the prepared tin and press down very firmly so it holds together.
  7. Chill in the fridge for at least 2 hours, or until firm.
  8. Lift out using the baking paper and cut into bars or squares.
  9. Store in the fridge for up to a week or freeze for longer storage.
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Soft Chewy Fruit Oat Bars (baked)

Soft Chewy Fruit Oat Bars – NOT YET MADE

Soft, chewy oat bars made with oats and fruit. Great at room temperature or from the freezer, perfect for snacks or breakfast on the go.

Yield: 1 slice (about 12–16 bars, depending on cut size)

Ingredients

  • 2 cups rolled oats
  • 1–1½ cups mashed banana or unsweetened apple puree
  • 1 cup mixed add-ins (chopped dried apricot, dried apple, dried blueberries or chocolate chips)
  • 1–2 tbsp honey or maple syrup
  • 1 pinch salt

Cooking Directions

  1. Preheat oven to about 170 °C (fan-forced if you like).
  2. Line a small slice tin or square baking pan with baking paper.
  3. In a large bowl, mix the oats and salt.
  4. Add the mashed banana or apple puree and honey or maple syrup. Stir until the oats are well coated.
  5. Stir through the chopped dried fruit and any chocolate chips or other add-ins.
  6. Press the mixture firmly and evenly into the prepared pan.
  7. Bake for 15–20 minutes, or until the top is lightly golden and the slice feels set in the centre.
  8. Allow to cool completely in the pan, then lift out and cut into bars or squares.
  9. Store in an airtight container at room temperature for a couple of days, in the fridge for up to a week, or freeze with baking paper between layers.
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Classic Chewy Chocolate Brownie

Chocolate Brownies

stolen (with edits) from https://www.taste.com.au/recipes/classic-chewy-brownie/f0960a83-1fa9-4e3e-b616-a995182613e0 and stolen image by Brett Stevens

Yield: many brownies (depending on cut size)

Ingredients

  • 125g unsalted butter, chopped
  • 125g dark baking chocolate
  • 3 eggs, lightly whisked
  • 335g raw castor sugar
  • 115g plain flour
  • 30g cocoa powder
  • 1tsp vanilla extract
  • 1 pinch salt

Cooking Directions

  1. Preheat oven to 180 degrees C
  2. Grease a 20cm square pan and line with baking paper
  3. Whisk egg and add vanilla in a small bowl
  4. Sift together sugar, flour, cocoa and salt in a large bowl
  5. Melt butter and chocolate in a second large bowl over a saucepan of simmering water, stirring with a metal spoon
  6. Remove from heat
  7. Quickly stir in egg mix and dry mix
  8. Pour into a prepared pan and decorate with sprinkles if desired
  9. Bake for 25-30 minutes until a skewer inserted in the centre comes out with moist crumbs clinging
  10. Set aside to cool completely
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Nathan’s Lasagne

Nathan’s Lasagne

Ingredients

Pasta Sheets

    • 275g plain flour (or fancy-white/pasta-specific/bakers/etc)
    • 50g plain flour (extra for dusting)
    • 3 large eggs
    • Pinch salt (to taste)

Bolognese Sauce

    • 1tblspn oil
    • 1 large onion, diced
    • 6-12 large garlic cloves, freshly minced
    • 300g middle bacon, diced
    • 1Kg beef mince
    • ~30g dry herbs (e.g. basil, oregano, parsley)
    • ~50g fresh herbs (e.g. basil, oregano, parsley), fresh chopped
    • 50-100ml red wine
    • 1 qtr. lime
    • 50g tomato paste
    • 800ml tomatoes, diced

Bechamel Sauce

    • 50g butter (or margarine/spread1)
    • 50g plain flour
    • 50g sheep’s cheese (broken up as fine and dry as possible)
    • 750ml oat milk (or milk1)

Extras for Baking

  • 1tblspn butter or oil
  • 50-100g sheep’s cheese (broken up as fine and dry as possible)

1 Bechamel will thicken much quicker if using cow-based ingredients, but will still work without.

Method

Pasta Sheets

    1. Wash and dry hands well.
    2. Place flour in a pile on a large, clean, hard surface with a large well in the centre.
    3. Crack eggs into the well, sprinkle salt on top.
    4. Gently beat eggs with a fork, slowly adding surrounding flour.
    5. Continue incorporating all the flour using fingers until you have a big sticky mess that you could not possibly imagine would form a clean ball of pasta. If dough is not too sticky, add a tablespoon of water.
    6. Form a clean ball of pasta by kneading and squelching until it magically stops being a sticky mess.
    7. Keep kneading, stretching and folding dough for about 10 minutes or until dough is smooth and soft.
    8. Form a ball, wrap in cling-wrap and place in fridge for 1 hour.
    9. Remove from fridge and break into ~4 equal portions.
    10. With each portion roll, turn and fold with a rolling pin, dusting with flour, until the dough is a consistent 1mm thickness throughout.
    11. Use a pastry wheel or knife to cut sheets into your preferred rectangular size.
    12. Leave out to dry (perhaps cover with tea-towel and/or dust with more flour) for at least 30 minutes but preferably overnight.

Bolognese Sauce

    1. Heat large saucepan to a medium heat and add oil.
    2. Brown onions and garlic.
    3. Turn to medium-high heat and add diced bacon and cook until the fat softens.
    4. Add mince and cook until brown.
    5. Reduce heat to medium and sprinkle and combine dry then fresh herbs.
    6. Add wine and reduce, followed by the juice of the lime.
    7. Add tomato paste and combine until there is an even consistency.
    8. Add tomatoes, combine and simmer, stirring regularly.

Prep for Oven

    1. Preheat oven to 180°.
    2. Grease glass baking dish using extra butter or oil.

Bechamel Sauce

    1. In a small saucepan on low heat, gently melt butter.
    2. In small batches and removing from heat where necessary, combine butter with flour until a smooth yellow paste (a rue!) is formed.
    3. In small batches, combine sheep’s cheese. Try to minimise lumps, but you can’t be perfect.
    4. In small batches, add oat milk and combine thoroughly, then stir often until mix becomes thick and viscous.
    5. Keep on very low heat until ready to use.

Combine Parts and Bake

  1. Keep regularly stirring Bolognese until thick and consistent (usually around 40 minutes total).
  2. Add a thin layer of Bolognese to the floor of the baking dish, then cover with pasta sheets followed by ~1/4 of the Bechamel sauce. Ensure that the pasta sheets are completely and generously covered in Bechamel, using extra if you must.
  3. Repeat layers twice more, using remaining Bolognese and Bechamel on top layer.
  4. Sprinkle extra sheep’s cheese on top.
  5. Bake for 40 minutes.
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Let’s try apple muffins

Apple Cinnamon Muffins

stolen from https://www.recipetineats.com/brown-sugar-apple-muffins/

Yield: 12 muffins

Ingredients

  • 2 large apples (approx 2 cups) peeled and diced
  • 115g coconut oil
  • 200g dark brown sugar
  • 165mL (180g) Almond milk
  • 1 large egg
  • 1 teaspoon white vinegar
  • 300g plain/all purpose flour
  • 1 teaspoon baking soda/bi-carb soda
  • 1 teaspoon cinnamon powder
  • 1 pinch salt
  • 1 tablespoons raw sugar to sprinkle over the top (if desired)

Cooking Directions

  1. Preheat oven to 200 degrees C
  2. Place 12 baking cases in muffin tin (if freezing, make sure these are microwave safe)
  3. Place coconut oil and dark brown sugar in a bowl, whisk to combine
  4. Add almond milk, then egg and vinegar. Whisk to combine.
  5. Sift flour, baking soda, cinnamon and salt together in another bowl.
  6. Scatter dry ingredients over wet, and whisk gently until flour is incorporated.
  7. Stir through apple – minimum stirs, just to disperse
  8. Scoop batter into muffin tin – I used the 1/3 cup – filling all the way to the top
  9. Sprinkle tops with sugar (if desired)
  10. Immediately turn down to 180 degrees C
  11. Bake for 20 minutes (standard) or 18 minutes (fan/convection), or until a skewer comes out clean.
  12. Rest in muffin tin for 5 minutes then transfer to a rack to cool.
  13. Once fully cooled, store in an airtight container