Showing posts from April, 2016

Yoghurt Mexican beans

Mexican is a staple in our household. It is quick, fresh and tasty. Growing up, I wasn’t a big fan of Mexican food. However after a hiatus my love of Mexican was rekindled at my favourite Mexican Restaurant in Sydney – Baja Cantina in Glebe. The spice, slow cooked, tender pork and chicken blew my mind. Ever since I’ve tried to cook Mexican at every chance I get. These yoghurt Mexican beans with minced beef is a quick, perfect after dinner dish.  Ingredients: 1 onion 2 cloves garlic 1.5 teaspoons of cumin 1 teaspoon of dried coriander 1 teaspoon of smoked paprika ½ teaspoon of cayenne pepper (optional – can add more if you like it hot) 250 grams minced beef 1 x 400g can of kidney beans 1 x 400g can of chopped tomatoes 2/3 cup of beef stock 1 carrot, finely grated 1/3 cup Greek yoghurt 1 tablespoon olive oil Salt and pepper. Method: Cut onion and garlic finely Heat oil in a pan Add onion and cook until starting to brown Add

Peanut chocolate fudge bliss balls

I love chocolate and peanut butter individually but when combined they make my tastebuds work in overdrive. If I could, I’d eat peanut butter chocolate ice-cream every night. But I think my waistline (and wedding dress) would hate me. So these peanut chocolate fudge bliss balls are an excellent alternative. They are nutty, moist and a perfect 3.30itis snack. I don’t know about you but every time it hits 3.30pm at work I need my afternoon tea and snack to get through the last part of the day. Ingredients: ½ cup almonds 1/3 cup oats 8 dates 1 teaspoon cocoa 1 tablespoon natural 100% peanut butter 2 tablespoon natural Greek yoghurt 1 teaspoon maple syrup (or honey – add a little more if you like it extra sweet). Method: Put the almonds and oats in the food processor until finely crushed Add the dates and process until fine Add the cocoa until well incorporated Add the Greek yoghurt, peanut butter and maple syrup and process until the entire mixture comes tog