The hangover-killing breakfast burger

This breakfast is in no way endorsed by the calorie-counting demon existing inside me, but occasionally I feel the need to completely destroy one of these bad boys. And generally go back to bed straight after. Eat at your own risk.

Per burger:

Two slices of thick slced bread

Two slices of cheese

Two full rashers of bacon

One egg

Red onion, sliced

Tomato, sliced

a couple of spinach leaves

Tomato sauce and/or aioli

The key is all in the assembly. I know everyone thinks they're a burger king or queen, but they have been lying to you. You want the cheese to melt, and you don't want the tomato sliding off the egg and down your shirt.

So, it's put all this together, it's the perfect mix of disgusting hangover cure, plus a couple of salad items (who am I kidding?) and it's ready to go.

Lumberjack cake

It's an old fashioned cake, but it's delicious, and it's nice to have a hearty cake without icing for a change. 

Ingredients

200g fresh dates,  chopped

1 tspn bicarb

125g butter

1 cup sugar

1 egg

1 tspn vanilla

2 granny smith apples, grated

1 cup plain flour

1/2 cup self raising flour

Topping

75g butter

1/2 brown sugar

1/3 cup milk

1 cup shredded coconut

Grease a 20cm cake tin and line with baking paper. Preheat oven to 180 degrees. 

Boil the dates in a small saucepan with 1 cup of water. Stir in the bicard soda and then remove from the heat. 

Cream together the butter and sugar until light and fluffy. 

Add in the eggs and vanilla. Then, stir in the date mixture and the grated apple, then fold in sifted flours until just combined. 

Spoon into prepared tin and bake for about 40 minutes. 

Meanwhile make the topping. 

Combine all the topping ingredients in a small saucepan, stirring over low heat until the butter is melted and everything is just combined. 

Remove the cake from the oven, and spread the topping over it. 

Return the cake to the oven for 20 to 30 minutes. 

Leave the cake to cool in the tin completely. 

Dust with icing sugar before serving.

The easiest chocolate cake

I'm not lying. This cake is easy. And it's pretty good. 

You can either make it as one bg cake, or as a batch of about 20 cupcakes. 

Ingredients: 

125g butter, softened

2 eggs

1 tspn vanilla extract/vanialla essence

1 1/4 cups sugar

1 1/2 cups self raising four

1/2 cup cocoa powder

2/3 cup milk

Preheat oven to 180 degrees. 

Grease and line one 22cm cake tin with baking paper, or about 20 patty tins.

Beat the first four ingredients in a bowl until well combined. Then add the last three. Mix to combine.

If cooking one cake, bake for about one hour. For cupcakes, about 20 minutes, but keep an eye on them. 

Basic icing: 

1 cup icing sugar

1 tbspn butter

2 tbspn milk

2 tbspn cocoa powder

Beat well in a bowl. 

Ganache icing

1/2 cup or 125ml cream

200g dark eating chocolate

Bring cream to the boil in a small saucepan. Remove from heat and stir in the chocolate until smooth. Stand for at least 10 minutes before smoothing over cake/s. If it's still too runny, pop it in the fridge for a little while but be careful as it gets very thick and hard quite quickly. 

Butter cream frosting (yes, frosting. I'm not American obviously, but this is definitely frosting)
185g butter, softened
2.5 cups icing sugar
2 teaspoons water or milk
any food colouring - add this at the end, not at the start

Beat it all together in a large bowl until it has lightened in colour slightly and is thick, but still spreadable. About two or three minutes. Add more icing sugar or liquid to adjust if necessary. 
Add 2-3 drops food colouring, mix and add more as desired.

Fish and ratatouille

A strange combo for those used to having traditional fish and chips but this is a much healthier alternative. This makes plenty, so freeze the extras in portions for another meal. There's only 300 calories in the ratatouille in total, plus 1-calorie-per-gram of fish so it's quite good for you.

Serves two, with leftovers - 300 calories per serve

150g fish per person
2 zucchini, diced
2 brown onions, diced
2 carrots, diced
2 red capsicums, diced
2 tins chopped tomatoes
2 tbspn tomato paste
1 cup vege or chicken stock
2 garlic cloves
chilli (if you like it a bit spicier)
1 tbspn dried basil or 1/4 cup fresh chopped basil
1 tbspn dried oregano
black pepper 

Method

Saute the onions and garlic in a non-stick pan. add the vegetables and cook for a couple of minutes. 

Add the paste, tinned tomatoes, stock and herbs and simmer for about 15 minutes, until it has thickened slightly. Fish, depending on its thickness will take about 8 minutes to cook. Easiest way is to lightly dust it with flour and cook in spray oil in a pan. Alternatively, steam with some lemon and dill if you have a steamer.

Rice Paper Rolls

Absolutely delicious, refreshing and healthy dinner or lunch. This is something we have at least one a week, and by changing up the meat, serving with a side of steamed veges, or having as a small entree, it really is a versatile and simple meal.
If you want a vegetarian version of this, use grilled tofu instead or simply have it with more noodles and salad.
Serves 2, 300 calories per serve (4 rolls each).
 
Ingredients: 
8 rice paper wrappers (30 calories per wrapper)
150g chicken, grilled (can also use prawns or beef)
1 carrot, thinly sliced
1 cucumber, thinly sliced
1 capsicum, thinly sliced
5 lettuce leaves
Soy sauce, to serve
To add more calories for the boys, cook 50g (160cal) of rice vermicilli noodles to add to their rolls

Method: 
Use a big bowl of warm/hot water,put the rice paper wrappers in there for about 30 seconds to soften them. 
Assemble the rolls using all the ingredients, careful to leave space at the ends for the wrapping. 
To wrap, fold in the wrap along the long side, then fold over the two ends then roll tightly down the rest of the wrap.
Done! Serve with soy sauce, or hoisin sauce if you prefer.

Chickpea patties

These are great with salad or veges, or a great healthy alternative to a steak on a barbeque. I generally make a massie batch and then freeze them in portions for lunches for the week.

This makes 9 patties at 102 calories each.

Ingredients: 
1 can (400g) chickpeas
300g sweet potato, boiled
1/2 red onion or spring onions, chopped finely
1 egg
1/4 cup breadcrumbs (I prefer wheatgerm, it's healthier and has more protein)
herbs: coriander, ginger, garlic, cumin, black pepper
 
Method: Put all the ingredients in a food processor and process until all blended, but not too smooth. 
Roll into balls and flatten slightly into patties. 
Put in the fridge for at least half an hour to let them set. 
Cook in a medium heat frypan, or on the bbq until cooked through.

Healthy fried rice

I love fried rice, but buying it from the local restaurant seems like a waste when it can be whipped up so quickly. It's also a good meal when you have some leftover rice to use up, and because you can use any meat or vegetables, it's so adaptable.
290 calories per serve. Add more chicken or rice to beef it up for boys, or add more veges like peas, beans or even a scrambled egg.

Ingredients:
1 cup (160g) basmati rice, cooked and cooled in fridge
150 chicken breast, no skin, diced
3 sprigs of spring onion
1 red capsicum, sliced or diced
1 cup sliced mushrooms
1 carrot, sliced/diced thinly
2 cloves garlic
0.5cm ginger grated (or 1/2tspn jarred ginger)
Sauce (I combine these ingredients in a cup/small bowl to add together)
2 tbspn soy sauce
1 tbspn fish sauce
1 tbspn hoisin sauce
1 tbspn oyster sauce
½ tspn chicken stock powder

Method: 
In a wok or frypan, cook the chicken until it’s lightly browned. Remove and put in a bowl.
In the same wok,  fry up the garlic and ginger with the carrot and spring onion. After 2-3 minutes, add the capsicum and mushrooms. Stirfry for another 2 minutes.
Add all the chicken and sauce ingredients and stir through. Cook for a minute or two until the sauce has reduced slightly.
Add the rice to warm it up, and serve!

Chicken rice balls

The total calories for this recipe is about 750, so just divide it among the number of balls you make to see how many calories per ball. Serve with salad, or with noodles for the men to get more calories.

Ingredients:
250g chicken mince
160g basmati rice, cooked
2 garlic cloves
½ tspn ginger
Herbs – I use coriander, basil and cumin, but you could use just about anything – parsley, oregano or just Moroccan spice herb mix
½ onion (brown or red) diced finely
3 celery sticks, diced finely
1 carrot, grated
1 egg
(Breadcrumbs – you may need some to get the mixture to stick together. Use sparingly.)
Method:
Combine everything in a bowl.
Mould into balls as big or little as you like, keep in mind that chicken takes a while to cook so smaller is better if you don’t want to wait a long time for dinner.
Refrigerate for about half an hour to let the balls set.
Heat frypan, spray oil and cook well, or chuck in a 180C oven for about half an hour.

Pad thai with prawns or chicken

Pad thai is delicious, and I'm always wanting this from the local Thai restaurant. However it's absolutely packed with calories, so this is the way to make it yourself for a reasonable amount of calories. 
Serves two, 340 calories per serve. Add more veges and cut out the noodles to reduce calories.

Ingredients:
150g chicken, diced or 250g raw prawns, peeled and deveined
75g rice vermicelli noodles
1 onion, diced
1 red capsicum, sliced
1 cup mushrooms, sliced
1 carrot, thinly sliced
Handful snow peas, cut in half
Sauce: (combine in a cup to add all at once)
1 tsbpn hoisin
1 tbspn fish sauce
1 tbspn oyster sauce
2 tbspn brown sugar
1 tspn chilli (more or less depending on how much you can handle)
1 tbspn lime juice, or juice and zest of 1 lime

Method: 
In a wok or large frypan, spray oil to cook the chicken or prawns, then remove them to put in a bowl.
Cook the noodles according to packet instructions.
In the same pan, fry up the onion and garlic for 3 minutes.
Add the carrots and cook for 2 minutes, then the rest of the veges, cook for another minute or two.
Add the sauce and the chicken/prawns . Cook for a few minutes until the sauce thickens and reduces slightly.
Add noodles, toss through to heat and serve.

Spaghetti bolognese

I love a good spag bol with a thick, tasty sauce. However the calories in pasta are not worth the indulgence, so I found a way to have this dish without the pasta ruining my healthy ways. I thinly slice up two carrots, julienne style to look like matchsticks and cook them quickly to use as my pasta alternative, or steam some brocolli for a quick , healthy version. Of course, boys don't care about carbs so I cook him pasta but make myself the carrot version and I don’t miss out on the good sauce!Serves two. 220 calories/serve for carrot version, 488 calories/serve for pasta version.

Ingredients:
100g lean mince beef
2 cloves garlic, diced
1 brown onion, diced
1 red capsicum, diced
1 zucchini diced
300g mushrooms, sliced
2 tbspn tomato paste
2 tins diced tomatoes
Herbs – I use basil, oregano, black pepper but use whatever you have handy.
2 carrots (per person having the carrot version)
80g pasta (I calculated the calories using San Remo fettucine style pasta, which has 450 calories/100g) – per person for those having pasta

Method:
In a large frypan, spray oil to fry up the garlic and onion for two to three minutes.
Add the mince, breaking up the big chunks as you brown it.
Add the zucchini and capsi, cook for two minutes then add the mushrooms. Cook two minutes.
Add the paste and tinned tomatoes and herbs.
Put two pots of water on the boil – one for the pasta, one for the carrots (can also cook the carrots in the microwave for about 4 minutes.) Cook al dente.
Stir sauce every now and then, add water if it’s getting too thick.
Serve up the dishes. Depending on how hungry you are, there will be probably be leftovers!

Red velvet cake

This bad boy is the slightly healthier version than that of the US counterparts, which are usually filled all kinds of oils and other things, but this one isn’t too bad but still has that richness, and of course the dark red appearance that you want. This recipe makes two cakes which can be layered as is, or each layer can be split in half again, making a four-layered extravaganza cake. 

Cake ingredients: 

180g butter, softened

1 1/2 cups (315g) caster sugar

1 tsp vanilla extract

2 eggs

2 1/2 cups (375g) self-raising flour

2 tbs cocoa powder

1 cup (250ml) buttermilk

1 tbs white vinegar

1 tsp bicarbonate of soda

1 tbs red liquid food colouring

Icing ingredients:

2 x 250g pkts cream cheese, at room temperature

300g (2 cups) pure icing sugar

120g butter, extra, at room temperature

1 tsp vanilla essence, extra

Decorations: 
Raspberries, strawberries
Roses and rose petals
Grated white chocolate

Method:

Preheat oven to 180 degrees. Grease and line two 22cm round cake pans.

Beat together the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs one at a time, beating well after each addition.

Then add the flour, cocoa powder and buttermilk. Combine well.

Next add in the vinegar, bicarb soda and food colouring. Combine it all together well.

Divide the mixture evenly between the two baking pans.

Bake for 25 to 30 minutes.

Use a skewer to test if the cake is cooked.

Leave to cool in tin for five minutes before turning onto a wire rack.

Icing:

Beat together the four ingredients until light and creamy. Depending on how many layers you’re making (two or four) divide the mixture into portions and spread evenly on each layer as you build the cake. Add in raspberries, strawberries as decorations for each layer, or pile them on top of the cake

Hummus

Hummus is awesome for a healthy snack or for a plate of food as a dip. 

1 can chickpeas, drained

2-3 tbspns lemon juice

2 tbspn olive oil

2 cloves garlic, crushed

¼ cup tahini/sesame paste 

Whack it all in a blender or food processor and process for about 30 seconds. Add a little water if its too thick or sticky. Season with salt and pepper.

Beetroot hummus

A bit fancier than the standard hummus, this is impressive both in its vibrant colour and it’s delicious taste.

1 can chickpeas, drained

2-3 tbspns lemon juice

2 tbspn olive oil

2 cloves garlic, crushed

¼ cup tahini/sesame paste

Whack it all in a blender or food processor and process for about 30 seconds. Add a little water if its too thick or sticky. Season with salt and pepper.

Then add in the following:

1 can of 420g beetroot, drained

1 tspn ground cumin

1 onion, diced

Give it another good 30 seconds of processing until smooth.

Cream cheese, parmesan and basil dip

The name of this one is pretty self-explanatory, but it is still nonetheless delicious!

250g cream cheese, softened
100g grated parmesan
1/4 cup fresh basil, chopped
good crack of pepper

Blend it all in a bowl, and serve!