Lemon & Passionfruit Mug Cake

Servings: 1

Thank you Women's Weekly Food

https://www.womensweeklyfood.com.au/recipe/quick-and-easy/mug-cake-lemon-passionfruit/

Ingredients:

• 2 tablespoons milk
• 2 tablespoons extra virgin olive oil
• 1 teaspoon lemon juice
• 1 teaspoon finely grated lemon rind
• 2 tablespoons caster sugar (we will use raw sugar)
• ¼ cup (35g) self-raising flour
• pinch bi carb soda
• dollop cream, to serve
• 1 fresh passionfruit

Method:

1. Using a fork, combine milk, olive oil, lemon juice, lemon zest and sugar in the base of a microwave-safe mug.
2. Stir in the flour, bicarb and a pinch of salt until smooth. Microwave on high for 1½-2 minutes or until just cooked through.
3. Allow to cool for 1 minute before topping with cream and fresh passionfruit.

Chicken and Broccoli Stir Fry

Thank you Iowa Girl Eats
https://iowagirleats.com/chicken-and-broccoli/#wprm-recipe-container-155704

Ingredients

• 12 oz broccoli florets

• 1 Tablespoon sesame oil

• 1 lb chicken breasts, cut into bite-sized pieces

• salt and pepper

For the Stir Fry Sauce:

• 2 Tablespoons cornstarch

• 2/3 cup chicken broth or water

• 1/3 cup gluten free reduced-sodium Tamari, or reduced-sodium soy sauce if not GF

• 2 Tablespoons honey

• 1-1/2 Tablespoons rice vinegar

• 3 cloves garlic, pressed or minced

• 1 teaspoon ginger paste, Gourmet Gardens recommended

• 1/4 teaspoon red chili pepper flakes, or more or less

Method

For the Stir Fry Sauce:

1. Add the cornstarch and half the water to a small mixing bowl or glass measuring cup then whisk to combine. Add the remaining ingredients then stir with a fork or whisk to combine and set aside. Can be made up to 3 days ahead of time.

For the broccoli:

1. Place a steamer basket inside a medium-size pot over a couple inches of water. Add the broccoli to the basket then turn the heat to high. Once the water is boiling, place a lid on top, turn the heat down to low, then steam until the broccoli is tender, 5-7 minutes. Set aside.

For the stir fry:

1. Heat the sesame oil in a large wok or 12” skillet over high heat just until hot — do not burn the sesame oil. Once hot, add the chicken then spread it into an even layer in the bottom. Season with salt and pepper then let the chicken sit and sear undisturbed until golden brown on the bottoms, 1-2 minutes. Stir fry until the chicken is nearly cooked through, 2-3 more minutes.
2. Turn the heat down slightly then give the stir fry sauce another stir to ensure the cornstarch has not settled into the bottom of the bowl. Pour it in the the pan then stir with a spatula until the sauce has slightly thickened and reduced, 1-2 minutes, turning the heat down if necessary. Remove the pan from the heat.
3. Scoop cooked rice into bowls then top with the chicken and sauce, and broccoli then serve.

Pear Salad

Servings: 4

Thank you Love & Lemons 

https://www.loveandlemons.com/pear-salad-recipe/#wprm-recipe-container-51514

​​​​​​​Ingredients

• 4 cups mixed salad greens
• 2 ripe pears, sliced
• 1 fennel bulb, sliced paper thin*
• Lemon wedge, for squeezing
• 2 tablespoons dried cranberries
• 1 tablespoon chopped pecans
• 1 tablespoon chopped walnuts
• 1 tablespoon chopped hazelnuts, or more pecans or walnuts
• ⅓ cup shaved pecorino cheese
• Balsamic Vinaigrette, for drizzling
• Sea salt and freshly ground black pepper

Method

1. Arrange the mixed greens on a serving platter or in a serving bowl. Top with the pears and fennel. Squeeze a little lemon juice over the pears and fennel and toss.

2. Top with the cranberries, pecans, walnuts, hazelnuts, and pecorino. Drizzle with balsamic vinaigrette. Season to taste with salt and pepper.

Oven Roasted Sweet Potatoes and Green Beans

Thank you Bianca Osbourne

https://biancaosbourne.com/2019/04/oven-roasted-sweet-potatoes-and-green-beans

Ingredients

• 2 medium sized sweet potato, cut into wedges
• 1lb green beans, cleaned and trimmed
• 2 tbsp olive oil, divided in half
• 1/3 cup dill leaves, roughly chopped
• 1/4 cup goat’s milk feta cheese, crumbled
• the zest of 2 lemons
• 2 tsp salt + 1 tsp salt
• 1 tsp pepper

Method

1. In a small saucepan over medium-low heat, melt butter, stirring occasionally, for 5 mins or until lightly browned and foaming. Strain butter through a fine sieve into a bowl and set aside for 15 mins or until cooled completely.

2. In a large bowl, whisk the icing sugar, almond meal, flour and a pinch of sea salt flakes to combine. Whisk in the egg whites, vanilla extract, almond extract and mandarin rind. Slowly add the butter, whisking to blend. Cover and place in the fridge for 4 hours to chill.

3. Position a rack in the centre of the oven and preheat to 175°C (155°C fan-forced). Lightly grease 9 holes of a medium muffin pan and line the bases with baking paper. Divide cake batter among prepared holes. Peel the mandarin and separate the segments. Gently place 1 segment on top of each cake. Bake for 25 mins or until the sides of the cakes are deep golden and the tops are firm to the touch.

4. Set the cakes aside in the pan for 5 mins to cool before running a small round-bladed knife around the sides to release cakes from the pan. Transfer to a wire rack to cool completely. Dust with extra icing sugar and serve with cream.