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blogging, food, health, recipe

Home made Honey and Oat Cookie Recipe

Honey has been on my mind lately, interviewing as I was, an expert on Beekeeping in my job as a reporter for a community magazine.

I can now tell you loads about the complexities of a bee colony, what threats they face, how they are heavily regulated by themselves and the bees and the process of making honey.

Whilst beekeeping can turn into an obsession, I am more obsessed with honey and its use as food. I sourced a wonderfully tasty Immune boosted raw Honey from the Beekeeper himself. This honey has all sorts of health benefits as the bees graze from a wide variety of food sources.

Apart from having one teaspoon of this delicious food from the Gods, each day, I made some Honey and Oat Biscuits, (or Honey and Oat Cookies if you are American), using a favourite recipe of mine, that I will share here:

Honey and Oat Cookies (Biscuits) Recipe

  • 1 cup Self Raising Flour, (or all-purpose flour with 2 teaspoons Baking powder)
  • 3 tablespoons custard powder
  • 1/2 cup rolled oats
  • 1/3 cup sugar
  • pinch salt
  • 1/2 cup (125 g) or softened butter
  • 1 – 2 tablespoons honey
  • 3/4 cup wheatgerm or bran

Method

  1. Blitz the flour and custard powder
  2. Add sugar and oats and blitz again
  3. Add butter through the chute as processing til blended
  4. Add honey and process till well combined
  5. Roll teaspoonfuls of the mix into balls and toss lightly in the wheatgerm/bran
  6. Place on baking tray and flatten lightly with the back of a fork
  7. Cook for 10 – 12 minutes in a moderate over 180 degrees C (350 F)
  8. Allow to cool on tray

Makes about 15- 18 cookies

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food, health

Hot Crab Dip or Cold Crab Dip

I have had this small tin of crab meat in my pantry for (mumble, mumble) quite some time now. I really did not know what I was going to use it for.

I think it was originally destined for a party, hanging out with other Swedish sandwich cake ingredients, but things did not work out between them, and so the crab meat, was left on the shelf… literally!

Image
Crab Dip

Inspiration hit me one night when the Moth aka hubby and I were on our own, no family to cook for and decided on a light meal to end the week. Surfing the net always provides inspiration and along the way I found a recipe for Hot Crab Dip.

As one always does, there were adjustments I just had to make, serving it cold, and adding some extra vegetables for crunch. As I like fresh and crunchy celery, cucumber and capsicum, I chopped these up and added them in. The dish has some added Vitamin C and fibre this way.

But credit goes to Will Cook for Smiles for the essence of the recipe. She baked hers in the oven, whilst I often prefer my seafood cold, so I didn’t. It is totally agreeable either way.

It is just your own preference.

Here is what I mixed to make this superb light meal/appetizer/dip/wine & cheese accompaniment.

Crab Dip Recipe

Ingredients:

  • 130 g tinned Crabmeat
  • 40g spreadable Cream cheese
  • 1/4 cup Sour cream
  • 1/4 cup Mayonnaise
  • 2 stalks of Spring onion, finely chopped and diced.
  • 1 Garlic clove, crushed
  • 1 tsp Worcestershire sauce
  • 1 tablespoon Lemon juice
  • 1/4 cup of shaved Parmesan cheese, to mix in
  • 1/4 cup of shaved Parmesan cheese, for topping
  • Salt & fresh cracked Pepper

Optional Extras if serving it cold:

  • 1/2 medium Yellow and Green Capsicum, chopped & diced.
  • 1/2 small Lebanese Cucumber, chopped & diced.
  • Celery – 1 stalk – only if you like it very crunchy

Method for Serving Cold Crab Dip

Mix all ingredients together. Serve with crackers, fresh bread or baguette.

To Serve Crab Dip Hot:

  • Preheat the oven to 170 degree celsius or 340 degrees Fahrenheit
  • Combine all the ingredients, top with the second 1/4 cup of Parmesan cheese.
  • Bake 20 minutes
  • Serve with crusty sourdough bread or crackers of your choice.

It was hard to stop nibbling this more-ish mix with my water crackers!

Next time I’s serve it hot with some fresh salad and a secondary dish.

Enjoy.

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vegetable soup
food, health

Time for Tuscan Bean Soup

The beauty of this soup is that it works with most leftover vegetables. I chop up things I find in the fridge at the Home by the Sea, such as the leftover broccoli stalks or slightly limp-few days old -beans and add them in. The soup will taste just as good, if not better.

The addition of chickpeas adds a lot of fibre to this recipe and balances out the carbs hidden in the pancetta/bacon.

A hearty soup perfect for an easy family dinner.

tomato-parsley-food-cooking-

Tuscan Bean Soup Recipe

Ingredients

  • 2 tablespoons cold-pressed Olive Oil
  • 2 medium Brown Onions, coarsely chopped
  • 2 cloves Garlic, finely chopped
  • 200g Speck, or good quality Bacon or Pancetta, coarsely sliced
  • 2 -3 Carrots, coarsely chopped
  • 3 Celery stalks, coarsely chopped
  • 1 can Diced Tomatoes*

I didn’t have a can of chopped Roma Tomatoes, in the pantry, so I boiled up 8 fresh Roma tomatoes, chopped them roughly, then boiling them in a saucepan till soft, [about 8 -10 minutes on medium heat].

  • 1/4 head of Cabbage, shredded coarsely
  • 1- 2 Zucchinis, coarsely chopped
  • 2 teaspoons Thyme
  • 2 cups Chicken or Vegetable stock
  • 1 cup Water
  • 1 small can of Chickpeas, in vinaigrette, rinsed and drained
  • 1 new Potato, coarsely chopped
  • 1 whole Celery stalk with leaves attached
  • Chives, a handful sliced plus some extra for garnishing

Serves 6

Tuscan Bean Soup

Method

  1. Heat oil in a large saucepan
  2. Cook onion, celery, garlic, and selected cured meat, such as Pancetta, stirring until onion and celery is soft (about 5 minutes)
  3. Add carrot, undrained tomatoes, cabbage, zucchini, potato, thyme, stock, drained chickpeas, water and the whole celery stalk, with leaves attached.
  4. Bring to boil
  5. Simmer uncovered about 30 – 40 minutes [go for a nice walk whilst it is simmering]
  6. Remove the whole celery stalk with leaves
  7. Add finely sliced chives and garnish with a sprinkle prior to serving.
  8. Serve with a crusty bread

If you are a soup lover, you might also like Lemon Broccoli Soup

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food, health

Easy Salmon Pie with Cheesy Crust

Salmon is low in fat and high in protein. Not to mention it is a good source of B12, potassium, iron and vitamin D. No wonder the Scandinavians enjoy it.

Making pastry can be a pain but it’s a breeze with this recipe as the kitchen food processor blends and forms a delicious, cheesy pastry shell.

Cooks Notes:

This recipe is substantial and makes a filling pie great for serving the family or group. The pie cuts easily and holding its form brilliantly on the day of cooking as well as the next day for a summer lunch.

Salmon Pie Recipe

Preheat Oven to 180 C (350F)

Cheesy Pastry Crust Ingredients

  • 1.5 cups Plain flour
  • 1/2 teaspoon Paprika
  • 125 g Butter
  • 1 cup grated Cheddar or firm Cheese (substitutes are fine as long as it isn’t a cheese that melts too much such as mozzarella)
  1. Rub the butter into the flour using a Food Processor but not so much that it turns into a ball (keep it crumbly)
  2. Add the grated cheese and mix through the pastry.
  3. Set aside 1/4 of the mix to reserve for the pie topping
  4. Press the remainder into an 8-9 inch pottery, or glass, pie dish until it covers the base and sides to form the pastry shell.

Filling Ingredients

  • 220 gram (around 8 oz) can cooked Red or Pink Salmon, preferably boneless
  • 3 Eggs
  • 375 grams Sour cream (13 oz)
  • 1 Onion, finely chopped
  • 1 tablespoon chopped Chives
  • 2-3 drops of Tabasco sauce (optional)
  • 1/2 cup grated Cheese (extra)
  1. Drain and flake salmon and combine with the rest of the filling ingredients
  2. Place the combined mix into the pastry shell
  3. Crumb the reserved portion of the pastry crumbs on top
  4. Bake 40 – 50 minutes at 180 C (350 F) or until golden brown on top

Delicious served hot or cold the next day with a green salad.

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food, health

A Gluten-Free Christmas Menu

You know your own children’s preferences, but when they become adults and bring home partners, you might have to face the prospect that the partners has different dietary preferences that need to be accomodated at festive occasions, like Christmas.

Scandinavian Christmas light

I am rather late in planning this Gluten free Christmas menu and it is not Vegan, nor vegetarian so that is a heads up. But it is highly nutritious.

Entree or Nibbles

First off we have a Prawn, snow pea and Capsicum Entree, I used the following Prawn dish idea but made it a kind of tasting nibbles board, rather than a whole dish. I will add some nice cheeses, home made Knekkerbrød (Norwegian crackers) and nuts to accompany this.

Fresh is best for this opener. Given that all prawns are frozen at the point of capture, fresh is a loose term these days. But we are Australian, so we have to have some kind of shellfish option to start the hot meal.

Christmas food

Mains

Meat

  • Assortment of oven-roasted, gluten-free meats – without stuffing and preferably organic in nature

Roasted Vegetables

  • Potatoes roasted with garlic, thyme and dill
  • Pumpkin, sweet potato, and carrots (all roasted with rosemary sprigs)
  • Onion
  • Choko
  • Red capsicum drizzled with olive oil and roasted lightly

Salads

  • Cauliflower butter beans and Pumpkin Hommus
  • Chickpea Spinach and Eggplant Salad
  • Broccoli, Quinoa and Edamame Vegetables (served warm for the Moth)

Christmas food collage

Dessert

Smashed Pavlova with seasonal stone fruits – there is just a little teaspoon of cornflour in this Pavlova recipe but when there is a coeliac visitor, one has to be extra careful. This is not just Gluten intolerance, but allergy!

  • Gluten-free Option – Chocolate Brownie

For the Moth: Warm Plum Pudding served with custard and ice cream

(not gluten-free)

What kind of different dishes are you cooking this Christmas?

Are you breaking from preparing traditional foods?

Merry Christmas from the Home by the Sea

A Home by the Sea
vegetable soup
food, health

Chicken Soup Home Remedy

With Australia in the midst of winter colds and what seems now the ever-present spectre of Covid threatening us, it seems fitting I re-visit an old recipe post from pre-Covid times.

It has been some time since I cooked Chicken soup for a sick teenager, but I remember it like it is yesterday.

Chicken Soup Makes you Feel Better

Setting: Pre – Covid days when teenage boys roamed my house

“Ahhhh, I feel sick, I think I’m coming down with a cold,” wailed my teenage son as he came home from school, one day.

Oh dear, you do look a bit pale, I’ll make some Chicken soup for you to…” I begin, before I am abruptly cut off with a, Talk to the Hand,’ kind of gesture, frequently observed in male adolescents.

2013-06-20 18.32.44

“Fine,” I then respond, trying not to feel rejected and putting on a nonchalant face. “But it helps me feel better, when I feel ill,” I plead, as the teen, now making a hasty exit from the kitchen, heads straight for the lounge.

In one swift movement, he has grabbed the remote control and launched himself into the air, landing lengthwise on the Ektorp lounge like some ‘lounge lizard‘, flaked out on sedatives.

During this pseudo-aerial display of slothfulness, Number #1 Son and older brother to the Teen and self-confessed germophobe seated on the floor in front of the TV, [apparently, there are no suitable chairs in the house], looks at his brother in horror.

It is clear he is nearly beside himself with the knowledge that something as infectious as a common cold, has entered his personal space and so abruptly leaves the room, mumbling something about establishing a quarantine zone, and swearing not to touch the TV remote, for at least two weeks!

Unsurprisingly, I know his father will hold no issue with that comment, detected by the sudden throat clearing and smirk I see building across his face.

Amidst the sniffles and sneezes, now reaching somewhat of a crescendo from the lounge lizard, I begin to assemble the ingredients for Grandma’s Chicken soup – lots of parsley, garlic, all manner of vegetables and a bit of extra salt.

Salty Foods are Helpful

Believe it or not, salt can actually be good for you when you are sick, (just make sure to drink plenty of water/fluids with it to prevent dehydration). This is basically the only time eating something as salty as potato crisps, could be seen to do any modicum of good, so make the most of it, I say.

Believe it or not, there is now proof that Grandma was right, after all, in serving up Chicken soup when someone in the family is sick, so there is a method in my madness, (if you’ll excuse the cooking pun).

The Science of Eating Chicken Soup When you are Sick

Researchers have found

“…chicken soup does have a mild anti-inflammatory effect and can reduce the impact of a cold. The American journal of Therapeutics says carnosine in chicken is the ingredient that most likely helps our immune system.”

Fitwise Magazine 2014

Furthermore, Lisa Renn of the Dietitians Association of Australia says,

“there are studies that say chicken soup is beneficial in improving symptoms such as a runny nose, coughs, sneezing, sore throats and chills.”

Dietitians AA

So what, you might ask, does the ailing teen do when I place a tray of hot, steamy, freshly-made chicken soup on his lap?

He gobbles it up so fast, it is practically inhaled!!! And yes, despite the glazed looks teens often give you when the TV is on, I did hear a nasal, “Thanks Mum,” somewhere amidst the slurping noises,  which like Grandma’s Chicken soup, warms my spirit!

Grandma’s Chicken Soup Recipe

  • 1 Chicken Breast, sliced thinly or cooked leftover chicken
  • 400 mls good quality chicken broth (either make your own from boiling a whole chicken or use a stock cube/good prepared broth – I use Campbells)
  • 2 medium onions sliced/diced
  • 2 sticks celery, finely diced
  • 1-2 cloves garlic
  • 2 carrots, julienned
  • Shallots – 1/4 bunch, finely sliced
  • I large handful of Parsley, diced
  • 1/4 cup frozen beans or peas
  • Creamed corn – I medium can, drained
  • Sweetcorn kernels – I small can, drained
  • Lemon juice ( 1/2 lemon)
  • 1 egg, lightly beaten
  • salt and pepper to taste

Optional Extras:

2 Handfuls of any other vegetable, such as broccoli, cabbage, cauliflower, sweet potato, that you may wish to use, diced, shredded or broken into small florets.

Method

  1. Sauté onion, garlic and celery in a large saucepan
  2. Add the chicken stock and bring to a simmer.
  3. Add carrots and optional veges and cook for around 6 minutes
  4. Add the chicken strips and stir till they change colour and cook through completely
  5. Add the shallots, parsley, frozen beans/peas, and cook a further 2-3 minutes
  6. Add corn, lemon juice and finally add the egg, whilst stirring
  7. Add seasoning to taste.

Serve with bread or alone, it is oh, so good!

Serves 4 people (or 2 teens!)

Variant:

Throw in 1/4 cup Arborio rice and stir – cooking the dish, for another 8 minutes or until rice is completely cooked through. This turns it into a thick casserole type of dish.

Slow Cooker Chicken Soup Option

Throw all the ingredients in the Slow Cooker adding water to cover and return home at the end of the day with the house smelling like Grandma – in a good way, of course!!

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chocolate orange cake
food, health

Weekly Cake Recipe Rich Chocolate Orange Cake

One Cake A Week

Do Chocolate Cakes in your house disappear all too quickly?

Then your household will love this Chocolate Orange cake. It has the flavour of Chocolate with a hint of orange juice goodness. Better than chocolate!

Chocolate Orange Cake Recipe

Ingredients

  • 125g butter (softened)
  • 1 tablespoon orange zest
  • 1 3/4 cups Self Raising Flour (equivalent to plain flour with 3 teaspoons of Baking powder added)
  • 1 1/3 cup castor or fine white sugar
  • 1/2 cup cocoa
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 cup Orange Juice
  • 1/4 cup water

Method

  1. Preheat Oven 180 Celsius or 375 Fahrenheit.
  2. Grease and flour a 20 cm/8 inch bundt or round cake pan.
  3. Combine all ingredients in an electric mixer adding wet ingredients last.
  4. Beat on low speed until all ingredients are combined.
  5. Increase mixer speed to medium and beat for 3 minutes or until the cake mixture changes colour and is smooth.
  6. Pour into the prepared pan and bake for 50 – 60 minutes.
  7. Leave stand for 5 minutes before turning out.
  8. Dust generously with icing sugar before serving.
  9. Optional: Ice with Choc Orange frosting, if desired.

Chocolate Orange Frosting

  • 60 grams or 4 tablespoons soft Butter
  • 1 tablespoon grated Orange rind
  • 1 1/2 cup Icing Sugar
  • 2 Tablespoons Milk
  • 1 Tablespoon Cocoa

To Make Frosting:

  1. Beat butter and rind in small mixer bowl until light and fluffy.
  2. Add icing sugar and milk gradually.
  3. Divide frosting mixture in half, stir sifted cocoa into one half and mix well.
  4. Top cake with spoonfuls of orange and chocolate iceing.
  5. Swirl icing with knife to give a marbled effect.

I am making #onecakeaweek at the Home by the Sea. Join me in collating a recipe blog list by leaving your link in the comments below.

More HbtS Cake Recipes. There is plenty to choose from.

A Home by the Sea
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blogging, environment, health, home

Friendly Friday Challenge – Morning Rituals on the Beach

Although I may be in the minority, I have to say that I love getting up in the mornings. No, I am not masochistic. I live by the sea and the mornings there are so joyous, it makes me want to get up early just to see the very best of the day.

Furthermore, I am now retired so I don’t need to be functioning all day, but can take it at an easier slower pace. To which, I am rapidly becoming accustomed. And, I love it.

The mornings are no time to sit and drink a hot cuppa. It is time to move – after sleeping all night.

I like to take a walk, after a morning routine of Yoga exercises, right on the beach if possible.

As you get older and more sedentary, the joints and muscles stiffen up and it is so vital that we keep them functioning for as long as possible. What good is it living to a ripe old age if you can’t enjoy it? Right?

Yoga Sun salutations are best performed facing east. Because that is where you will see the sunrise, of course.

Even better if you can do it on the beach.

A walk with the dog is next on the agenda.

Right on the beach if possible.

See what you are missing all you people who like a sleep in?

Linking to Sandy’s theme for Friendly Friday. I will be back at my main blog, StPA, next week with a new theme. You are welcome to join in with the Friendly Friday Challenge anytime.

See you then.

chocolate brownie
food, health

Fast Chocolate Brownie Slice Recipe #Onecakeaweek

Who wants to spend too much time in the kitchen these days?

Even with Covid lockdowns, the easier and simpler the recipe, the better it is for everyone. Right?
This Chocolate Brownie recipe will be perfect to whip up for Afternoon or Morning Tea treats, school lunches, surprise gifts for friends and impromptu family visits.

In just 45 minutes you can serve up this mouth-watering delight.

The dark chocolate component of this slice makes it a healthy option, when eaten in moderation. Provided you use quality dark chocolate with a high cocoa content, then it is actually quite nutritious.

It {Dark chocolate] contains a decent amount of soluble fibre and is loaded with minerals. 100 grams (3.5 ounces) is a fairly large amount and something you should consume in moderation. All these nutrients also come with 600 calories and moderate amounts of sugar. The fatty acid profile of cocoa and dark chocolate is also excellent. The fats are mostly saturated and monounsaturated, with small amounts of polyunsaturated fat.

https://www.healthline.com/nutrition/7-health-benefits-dark-chocolate#section1

A 100-gram bar of dark chocolate with 70–85% cocoa contains:

  • 11 grams of fibre
  • 67% of the RDI for iron
  • 58% of the RDI for magnesium
  • 89% of the RDI for copper
  • 98% of the RDI for manganese
  • Minerals: potassium, phosphorus, zinc and selenium
Photo Credit: A Saucy Kitchen

Chocolate Brownie Recipe

Ingredients

  • 200 grams Dark Chocolate that has 50%- 70% Cocoa
  • 250 grams (9 oz or 1 & 1/4 cups) Butter
  • 200 grams (7 oz or 1 & 1/2 cups) Brown sugar
  • 4 eggs, slightly beaten
  • 150 grams (5 oz or 1 & 1/4 cups) Plain or All-Purpose Flour
  • 1/4 teaspoon Baking Powder
  • 30 grams (1 oz) Cocoa

Method

  1. Preheat oven to 180 or 350 F and line a square cake or slice tin with baking paper.
  2. Melt the butter and chocolate in a saucepan over low heat, stirring continuously till smooth. Once all lumps have melted, take off the heat.
  3. Mix other ingredients together, adding the eggs last.
  4. Mix in melted chocolate mixture and stir through.
  5. Bake for 28 minutes.
  6. Brownies may look slightly underdone, so allow them to cool in the tray.
  7. Dust with Icing sugar and cut into small squares to serve.

Variation:

  • Add roughly chopped walnuts for a tasty and healthy variation.
  • Serve warm with ice cream and drizzled with chocolate sauce and whipped cream.

This is the recipe for this week’s #Onecakeaweek series.

Do you have a recipe you wish to link up?

Pingback to this post and I will come and visit your blog.

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#Onecakeaweek. Are you tempted by any from previous weeks?

I will be making one cake each week and would love you to link up any cake recipes you have posted on your blog, so I have more recipes to try out.

sliced lemon blueberry bread cake
food, health, home

Lemon Blueberry Bread

#onecakeaweek

The cake for this week is a bread that is really a cake.

Blueberries are in season here at the Home by the Sea. Blueberries the so-called Superfood packed with antioxidants means this bread-like cake can legitimately claim the label of a healthy home-baked food.

You will find it especially delightful served warm with a cuppa.

Recipe for Lemon Blueberry Bread

Ingredients

  • 1/3 cup butter, melted
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 2 large eggs, at room temperature
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup light or low-fat milk
  • 2 tablespoons grated lemon zest
  • 1 cup fresh or frozen blueberries
  • 1/2 cup chopped walnuts

Glaze

  • 2 tablespoons lemon juice
  • 1/4 cup sugar

Directions

  1. Preheat oven to 350° F or 175° C
  2. In a large bowl, beat the butter, sugar, lemon juice and eggs.
  3. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition.
  4. Fold in the blueberries, nuts and lemon zest.
  5. Transfer to a greased 8×4-in. loaf pan.
  6. Bake for 50 minutes or until a skewer inserted in the centre comes out clean.
  7. Cool for 10 minutes before removing from pan to a wire rack.
  8. Combine glaze ingredients; drizzle over warm bread.
sliced lemon blueberry bread cake

Recipe Variations

Because of its lemon base you can replace the blueberries with raspberries or any other bey in season. Or you could turn this into an orange cranberry bread by using orange juice and cranberries. Cherries and almonds also pair beautifully with either lemon or orange.

Using full fat milk, will mean the bread will keep moist for longer.

A Home by the Sea