Onion Bhajis


3 onions – peeled, halved and cut into thin slices
1 Tbsp of lemon juice
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1/2 tsp ground trumeric
1/2 tsp chili powder/cayenne pepper
2 Tbsp fresh coriander – roughly chopped
3/4 cup chickpea flour
water (approx 1/2 cup)
oil for deep-frying


Mix the onions and lemon juice in a large bowl. Add spices and coriander and toss until onions are covered. Add chickpea flour then mix in water, adding a little at a time, until you get a thick batter.

In a large, deep saucepan, heat 2" of oil to 350 degrees F. When hot, place spoonfuls of the onion batter mix (about the size of golf balls) into the oil. Deep-fry, about 3 minutes, turning occasionally, until golden.

Remove with a slotted spoon, drain off the excess oil on paper towels.

Serve with your favourite chutney or a simple raita (a mixture of plain yogurt, chopped mint and lemon juice).

Alternative: Omit one of the onions and add 3/4 cup shredded carrots or spinach.

NOTE: Chickpea flour is also known as gram flour and can be found in Indian food shops.

This recipe is also linked on...

This Week's Cravings: Special Diets (GLUTEN-FREE, DAIRY-FREE, NUT FREE and MORE)

Black Forest Cupcake


1 cup plus 2 Tbsp unsalted butter, room temperature
1 cup plus 2 Tbsp unsweetened Dutch-process cocoa powder
2 1/2 cups plus 2 Tbsp all-purpose flour
2 tsp baking soda
1/8 tsp salt
1 cup granulated sugar
1 cup packed dark-brown sugar
3 large eggs, room temperature
3/4 cup sour cream
1 1/2 cups buttermilk


Preheat the oven to 350 degrees and line 32 muffin cups with liners.

Using a fine-mesh sieve, sift the flour, cocoa powder, baking soda and salt into a medium-size bowl.

With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add the brown sugar and continue to beat until fluffy. Add the eggs, one at a time, beating until well combined, scraping down sides of bowl often. Mix in the sour cream. Reduce the speed to low. Add the flour mixture in 3 batches, alternating with 3 additions of buttermilk, and mixing until just combined after each.

Divide batter evenly among prepared muffin cups, filling each three-quarters full. Bake, rotating tins halfway through, until tops are firm to the touch and a cake tester inserted in the middle of the cupcake comes out clean, about 20 minutes. Cool about 5 minutes in the pan and then remove to a wire rack to cool completely.

Cherry Filling:

1 1/2 lbs sweet cherries, washed, pitted, and de-stemmed
1/4 cup plus 2 Tbsp water
1 cup plus 2 Tbsp cup sugar

Throw all the ingredients into a pot and bring to a boil. Reduce heat and let mixture simmer for 15 minutes, stirring periodically. Remove from heat and let cool.

To fill the cupcakes, use a paring knife to cut a hole out of the top of each cupcake and place two cherries and a few teaspoons of the juice into each hole. Then, replace the tops. **make sure you save some for your garnish**

Whipped Cream Frosting:

I just whipped together 2 cans of whipped white frosting (the kind that says "whipped" or "fluffy" on the can) with a container of Cool Whip. Pipe it on top of the cake with a large star tip. Garnish as desired. You could use straight up whipped cream or Cool Whip, but I find mixing it with the whipped frosting gives it a stability and smoothness I can't get otherwise (plus it doesn't melt as easily).

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Everyday Sisters' Sharing Sundays: Cupcakes

Thai Coconut Rice


5 sprigs fresh cilantro
2 Tbsp olive oil
2 Tbsp butter
1 red chili, seeded and chopped
2 shallots, finely chopped
1/4 cup Thai red curry paste
grated zest of 1 lime
2 cups jasmine rice
1 1/2 tsp salt
14 oz. (400mL) can coconut milk
1 kaffir lime leaf, shredded
2 green onions, thinly sliced


Pick the cilantro leaves off the stalks; finely chop the stalks and reserve the leaves.

Heat the oil and butter in a large frying pan with a lid over a low heat. Add the chili and shallots, and fry, stirring, for 5 minutes, or until they start to turn golden. Stir in the curry paste and cook for 30 seconds.

Add the lime zest, cilantro stalks, rice, and 1 tsp salt and mix everything together until the grains of rice are coated in the curry paste. Pour in the coconut milk and 400ml (14fl oz) water and stir well. Bring to simmering point over a medium heat, stirring occasionally so the rice doesn’t stick. Scatter in the lime leaves and simmer, uncovered, for 5 minutes.

Give the rice a thorough stir, then cover and leave over a very low heat for 15 minutes, or until the rice is tender. If the liquid has been absorbed but the rice is still not ready, add a little extra water. When ready to serve, stir in the spring onions and sprinkle over the reserved coriander leaves, to taste.

Pizza Pancakes


2 cups biscuit baking mix
2 tsp Italian-style seasoning
1 cup milk
2 eggs, beaten
1 cup shredded Mozzarella cheese
1/2 cup red bell pepper, finely diced
1/2 cup diced tomatoes
1/4 cup sliced pepperoni
1/4 cup sliced mushrooms
1/4 cup pizza sauce


In a large bowl, combine the biscuit mix and Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, peppers, tomatoes, pepperoni and mushrooms.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the seconds side is golden brown. Serve with pizza sauce.

NOTE: Feel free to change out some of the ingredients for your favourite pizza toppings.

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Salted Toffee Graham Cracker Squares


13 graham crackers
1 8-ounce bag toffee/skor bits
1 1/2 cups coarsely chopped almonds
1/2 cup sugar
1 cup butter
3/4 cup mini chocolate chips (or 4 oz finely chopped bittersweet chocolate)
3/4 tsp sea salt


Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.

In a small saucepan, bring sugar and butter to a boil over medium-high heat. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, about 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes.

Remove from oven and immediately sprinkle chocolate chips and salt over graham crackers. With a sharp knife or a pizza cutter, cut into 2-inch squares. Let cool completely. Store in an airtight container, up to 1 week.

Cranberry Orange Muffins


2 cups blanched almond flour
1/2 cup sugar
1/2 tsp salt
1 tsp baking soda
1 cup dried cranberries
1/2 cup oil
3 eggs
1 tsp orange zest


Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners.

In a large bowl, combine almond flour, sugar, salt, baking soda and cranberries.

In a smaller bowl stir together oil, eggs and zest.

Stir wet ingredients into dry until just combined.

Spoon batter in paper-lined muffin tins. Bake for 25-30 minutes. Cool and serve

Lemon-Poppyseed Muffins

1 1/2 cups rice flour
1 1/2 cups ground almonds
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 Tbsp poppy seeds
3 large eggs
3/4 cup sugar
zest of 1 large lemon
1 cups peeled and finely grated zucchini
1/2 cup buttermilk
2 tsp lemon extract


Preheat oven to 350 degrees F. Line a 12-muffin tray with paper liners. Combine the dry ingredients, except the sugar, in a medium bowl and set aside.

Beat the eggs and sugar with an electric mixer for 3 minutes until pale and creamy. Add the lemon zest, zucchini, buttermilk and lemon extract and beat to combine.

Working quickly with a spatula, fold in the dry ingredients until they are just mixed in. The key is to not overwork the mixture.

Spoon even amounts of batter into each muffin liner, filling each liner to the top. Pop in the oven and bake for 30 minutes. Remove from the oven and leave to cool completely before serving.

This recipe is also linked on...

This Week's Cravings: Special Diets (GLUTEN-FREE, DAIRY-FREE, NUT FREE and MORE)

Cottage Cheese Pancakes


6 eggs
2 cups of cottage cheese
1 or 1 and 1/2 cups flour
1 tsp vanilla


Mix together in a blender until smooth. You might have to stir a few times with the power off to make sure it is blending thoroughly.

Heat griddle to medium heat. Using a 1/4 cup scoop, drop onto the griddle and spread it out a little with a spoon. These take a litte longer than normal pancakes. Cook till golden brown. Makes approximately 15 pancakes. They reheat just fine in the microwave! A nice make-ahead breakfast.

Impossible Coconut Pie


1/2 cup flour, sifted
1 cup sugar
3/4 cup shredded coconut, fine
4 eggs
1/2 cup plus 1 Tbsp butter, melted (plus extra to grease)
2 Tbsp Vanilla
2 cups milk
1/4 cup flaked almonds


Preheat oven to 350 degree F and grease a 10-inch pie dish.

In a food processor combine the flour, sugar, coconut, eggs, butter and vanilla. Gradually add the milk, until well combined.

Pour into the pie dish and bake for 35 minutes. Remove from the oven and sprinkle with almonds, returning to the oven for 10 minutes.

Allow to cool for 5 minutes before serving. Will keep in the refrigerator for up to 2 days.

Pizza Bites


1/4 cup warm water (about 110°)
1 1/8 tsp instant yeast
1/2 cup plus 2 Tbsp water, at room temperature
1 tbsp extra-virgin olive oil
2 cups bread flour, plus more for dusting
3/4 tsp salt
4 oz. mozzarella cheese, cubed (about 20-24 pieces)
Sliced pepperoni

For topping:
Olive oil
Italian seasoning
Grated Parmesan cheese


Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours. Press the dough to deflate it.

Preheat the oven to 400 degrees F. Lightly grease a 9-inch pie plate or cake pan.

Turn the dough out onto a lightly floured work surface. Divide the pizza dough into 20-24 roughly equal sized pieces. Take one of the dough pieces, top with a cube of cheese and a slice or two of pepperoni. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces.

Lightly brush the tops of the dough balls with olive oil. Sprinkle with Italian seasoning and grated Parmesan cheese. Bake for 20 minutes, or until the tops are golden brown. Serve warm, with dipping sauce as desired.

Bourbon Chicken


4 Tbsp olive oil
3 pounds skinless, boneless chicken breast halves - cut into bite sized piece
1 cup water
1/2 cup packed light brown sugar
3/4 cup grape or cherry juice
1/3 cup teriyaki sauce
1/4 cup ketchup
2 Tbsp apple cider vinegar
2 cloves garlic, minced
1 Tbsp dried minced onion
1/2 tsp crushed red pepper flakes
1/2 tsp ground ginger
1/4 cup grape or cherry juice
2 Tbsp cornstarch
cooked rice


Heat the oil in a large frying pan and brown the chicken pieces until lightly golden on all sides. Transfer the chicken to a bowl or plate, cover with foil and set aside.

In a medium-sized pot, whisk together the water, brown sugar, 3/4 cup of fruit juice, terkyaki sauce, ketchup, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger. Bring the sauce to a boil. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes, or until chicken is cooked through.

Stir together 1/4 cup of fruit juice with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps.

Bring the sauce back to a simmer, let thicken for about 1 minute.

Serve over a bed of hot rice.

Corn, Sugar Snap Pea and Bacon Salad


12 slices bacon — cut in 1/2″ dice
1 cup onion — finely chopped
1 1/2 pounds sugar snap peas
4 cups corn — (fresh or frozen & defrosted)
1 Tbsp Dijon mustard
1 Tbsp brown sugar
1 tsp lemon juice
1 Tbsp freshly ground black pepper
1/4 cup fresh chives — minced


In a large skillet, cook the bacon until it is crisp; remove to paper towels to drain.

Skim off all but 3 T. of fat, then saute the onion for 3 minutes, until it begins to soften, then add peas and saute for 3-4 more minutes, until the peas begin to turn bright green and glossy.

Add the corn, mustard, sugar, lemon juice and pepper and toss to combine. Cook for another 3-5 minutes until the corn is cooked through. (It can be made ahead to this point, cooled, covered and refrigerated – reheat in a skillet before serving.)

Serve the salad in a large serving bowl garnished with the reserved crumbled bacon and minced chives.

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Goat Cheese and Herb Stuffed Chicken Breast


1/4 cup gluten-free Italian breadcrumbs
2 Tbsp fresh mint leaves, chopped
2 Tbsp fresh parsley, chopped
2 Tbsp green onions, sliced really small
4 oz. package of goat cheese
3 chicken breasts
1 Tbsp olive oil
1 lemon wedge


Preheat oven to 350 degrees F.

In a medium bowl combine breadcrumbs, mint, parsley, green onions, and goat cheese.

Cut a diagonal slit into the chicken breast and form a pocket (works best on the largest side of the chicken). Stuff with the goat cheese mixture and secure with toothpicks.

Brush the chicken with olive oil, lemon, and pepper.

Chicken then needs to be seared on a pan (about 3-4 minutes per side), then bake for 20-30 minutes (depending on how thick the chicken breasts are).

Cod with Leeks and Cherry Tomatoes


4 Pieces cod (about 6 oz. each)
1 leek (light green and white part only)
1 pint cherry tomatoes
2 garlic cloves
2 tbsp. butter
2-3 tbsp. freshly squeezed lemon juice
6 slices of lemon, seeds removed
2 tsp. chopped fresh thyme
Salt and pepper to taste.


Preheat your oven to 450 degrees.

Trim the leeks of the dark green parts. Slice the leek in half and make sure to wash really well. Lots of dirt gets in between the stalks of leeks so you have to make sure to really get in there and wash it thoroughly. Thinly slice the leeks and toss into a cast iron skillet or a baking dish.

Add one tbsp. of butter, one grated garlic clove, salt, pepper and the juice of half the lemon. Add the skillet to the oven and cook the leeks for about 15 minutes, stirring once to even out the butter and lemon. Remove from the heat and set aside.

You should have a nice bed of leeks to lay your fish and tomatoes on. Remove any excess water the cod might have with paper towels and season each side with kosher salt and pepper. Place the cod steaks on top of the bed of leeks, and then add the cherry tomatoes, and slices of lemon throughout. Grate the other garlic clove and using a butter knife spread a thin layer on top of each piece of cod. Chop the thyme and sprinkle over everything. Put the skillet back in the oven and cook for about 15 minutes. Serve piping hot.

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