It’s stifling hot here in Victoria, Australia right now. Today is the fourth day around the 40 degree C mark (that’s 104 Fahrenheit) and there’s more to come. Even with air conditioning in the living area and a pool out the back, we’re wilting – and that’s just the humans and the dogs. I don’t even want to discuss my poor vegetable garden!

I’ve been using the oven as little as possible (lots of barbequing) so there hasn’t been much baking action going on, but we have been eating loads of salads. I came across this one over Christmas, when my Mother in Law purchased something similar from a local deli, and it was SO good I had to experiment and come up with my own version. It’s crazy healthy, full of ‘super foods’, oil free and delicious. Last week we had fabulous crime writing friends Angela Savage, Andrew Nette and Leigh Redhead come and stay for a couple of days from the city, and the Kale & Quinoa Salad was a huge hit with everybody. Hope you enjoy it just as much…

What You Need:

Okay, so this is one of those recipes that will probably vary a little each time you make it – I’m not too fussy with quantities of ingredients and I’m sure you’ll find your own perfect combination.

*Half a ‘bunch’ of kale. I used Red Kale this time around because that’s all I had available. Normally I use the green version, but this was just as good.

* Two full celery stalks, leaves removed.

* One cup of fresh mint, tightly packed.

* Half a cup of fresh flat-leaf (Italian) parsley, tightly packed.

* One cup of cooked and cooled quinoa (a third of a cup raw. See cooking instructions below). I used black quinoa this time, but white or red works just as well.

* Half a cup of dried raisins. This one is optional, and I left them out this time – only because I didn’t have any in the pantry. They weren’t really missed because the dressing is quite sweet.

DRESSING:

Again, the amounts will vary depending on the size of your salad. It’s not a heavily dressed salad – you only need just enough dressing to coat when stirred through.

* Half a cup of orange juice.

* Two tablespoons of white wine vinegar.

*Two tablespoons of cranberry sauce.

*Salt and Pepper to taste.

How It’s Done:

First, you need to cook up and cool your quinoa. Add a third of a cup of rinsed quinoa to two thirds of a cup of water in a small saucepan. Bring to the boil, then reduce heat and cover with a lid. Allow to simmer for about another 10 minutes, or until the quinoa has absorbed the liquid. Allow to cool in the fridge.

Finely chop your kale, parsley, mint and celery. I use a Mezzaluna (a curved, two handled knife) to do this – makes life much easier and quicker. Add pepitas and cooled quinoa, turn over gently with a large spoon so the kale isn’t bruised.

Add the dressing ingredients to a jar or small container with a lid. Shake to mix. Gently spoon just enough over salad to mix and coat.

Delicious served chilled with BBQ meat, chicken or seafood – and so, so good for you!

Oh, and if you get a chance, do go and check out Angela, Andrew and Leigh’s websites and award-winning crime novels. All highly recommended. 

FOLLOW MANDY’S FOOD BLOG.

This is my first year making this cookie, and while they are very crumbly, they are also very delicious!

Ingredients:

• 280 grams semi-sweet chocolate
• 2 egg whites
• 50 grams sugar
• 1 teaspoon vanilla extract
• 100 grams finely chopped walnuts
• 50 grams heavy cream

Instructions:

1. Preheat oven to 350, and prepare baking sheets.
2. In a microwave safe bowl, melt 180 grams of semi-sweet chocolate. Allow to cool. In another bowl, with a mixer, whisk the eggs until stiff, adding sugar and vanilla extract a little at a time. Continue to mix, until all of the sugar has dissolved.
3. Gently fold in the melted chocolate and the chopped nuts.
4. Make 2 teaspoon piles, and allow baking for 10 to 13 minutes. Gently remove these and allow them to cool.
5. Now for the filling.
6. In a microwave safe bowl combine the last 100 grams of semi-sweet chocolate and heavy cream, and heat up. Stir until creamy and smooth. Allow to cool, until it stiffens a bit.
7. Spread this filling on one cookie, than take another cookie and make it into a sandwich. Enjoy!

Lisa Smith’s delicious hazelnut cookie recipe.

Ingredients:

• 150 gram flour
• 150 gram butter
• 150 gram finely chopped hazelnuts
• 100 gram sugar
• 1 teaspoon all spice
• 1 teaspoon vanilla extract
• Whole hazelnuts
• 1 egg yolk
• 2 tablespoons milk

Instructions:

1. Preheat 350 and prepare baking sheets.
2. Combine the first, six ingredients in a large bowl, until well mixed.
3. Create teaspoon sized balls of dough and allow baking for 10-12 minutes. Let cool.
4. In a cup mix the milk and egg yolk, and paint over each cookie. And press a whole hazelnut on top of each cookie. Enjoy!

Mandy has already treated us to the recipe for her gorgeous cake pops. But we thought you might like to see what they look like when you make them for a crowd. Just like a bunch of chocolate lollipops, they make great table decorations.

Made for a wedding

Who needs flowers!

These were so quick and easy! Perfect for making and eating in a day!

Ingredients:

• 1 ½ cups flour
• ¼ cup unsweetened cocoa powder
• 1 ½ teaspoon baking powder
• 1 ¼ cup of semi-sweet chocolate chips
• ½  cup of mint chocolate
• ½ cup of soft butter
• ½ cup of sugar
• 2 eggs
• 6 tablespoons heavy cream
• Whole pecans

Instructions:

1. Preheat oven to 350 and prepare baking sheets. In a large bowl, whisk together the flour, cocoa powder and baking powder. Once combined, incorporate the sugar, butter and eggs.
2. In a microwave save bowl, melt ½ cup semi-sweet chocolate chips, making sure there are no clumps. Add the melted chocolate, into the bowl and continue to mix. Then fold in another ½ cup of semi-sweet chocolate chips into the dough.
3. Drop teaspoon size piles of dough on a cookie sheet, making sure to leave at least one inch of space between each cookie. Allow these to bake for about eight minutes. When done remove the cookies from the baking sheet, and allow to completely cool.
4. In the same microwave safe bowl, heat up the heavy cream. Add ¼ cup of semi-sweet chocolate chips and ½ cup of mint chocolate. Allow to sit for a minute or two. Then stir until smooth. Spread this mixture on top of each cookie. While it’s still warm, add your toppings; pecans, sprinkles, ect.
5. Enjoy!