Recipes
Tahini Snickers Bites
It’s like a snickers, but with salted caramel. I had no idea what I was making when I started this recipe. It was purely just for fun. I had been wanting to make some tahini caramel for some time, it is so quick and can be used for a number of different sweet things. It then morphed into layering this with peanut butter, and covering in chocolate - to resemble these salted caramel peanut bites. They’re rich, gooey and definitely one to add to the list for homemade Christmas gifts (too soon?!). Makes 9 bites INGREDIENTS: 4 tbsp hulled tahini 2 tbsp milk (plant-based or dairy) 2 tsp maple syrup 9 tsp crunchy peanut butter 250g dark chocolate Sea salt INSTRUCTIONS: Combine the tahini, milk and maple syrup in a small pot over a low heat. Stir while the mixture warms and starts to thicken. Turn off the heat and let sit for a few more minutes to thicken. Spoon evenly into a silicone tray that is safe for freezing. Freeze caramel until firm, then spoon 1 tsp of peanut butter on top and smooth. Return to the freezer for at least an hour. Gently melt the chocolate in a double boiler, or in the microwave, stirring well and being mindful not to overheat. Remove each bite from the silicone mould and using two spoons dunk into the melted chocolate, turning until covered and then placing on baking paper to set. Sprinkle with a little sea salt and enjoy! Store in an airtight container in the fridge and eat within 3 days. Feel free to make smaller, if you have a silicone tray that is a smaller volume.
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Oat and Ricotta Pancakes
Pancakes are a classic breakfast, usually made as a treat for family brunch. But now with this recipe there is no reason why you can't have them more often. Makes 16 INGREDIENTS: 2 cups milk 1 cup rolled oats 2 tbsp caster sugar 1 egg 1 1/2 cups self raising flour 100g ricotta 1 tbsp olive oil Seasonal fruit, e.g. blueberries, strawberries, or your choice of topping INSTRUCTIONS: In a blender, combine the milk, oats, sugar, and egg. Blend until the mixture is smooth. Stir in the flour and ricotta. The mixture should be runny with some pieces of ricotta visible. In a fry pan, heat the olive oil over a medium heat Using a ¼ cup measure, spoon two lots of mixture into the pan to cook two pancakes at a time. Cook for 2 minutes, or until bubbles form on the surface before turning the pancake over Cook for another minute or until nicely browned.Transfer to a plate to keep warm, and continue to make 2 at a time until you’ve used all the mixture. Serve with your favourite fruit and pancake toppings. SERVING SUGGESTIONS: Lemon and Raw Sugar Fresh Berries and Greek Yoghurt Banana and Maple Syrup/Honey Cooked Apple and Cinnamon
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Chocolate Oat Granola
Chocolate oat granola is a delicious breakfast option that's easy to make at home. Made with rolled oats, nuts, seeds, and cocoa powder, it's a crunchy and chocolatey treat that's perfect for topping off yoghurt or milk. Plus, it's a great way to start your day with a boost of energy and flavour. Makes 5 ½ cups of granola INGREDIENTS 3 cups wholegrain rolled oats 1 cup mixed nuts, chopped ½ cup pumpkin seeds ½ cup shredded coconut ¼ cup maple syrup 4 tbsp coconut oil, melted 2 tbsp cocoa powder 2 tsp vanilla essence 1 tsp cinnamon INSTRUCTIONS Preheat the oven to 180°C and line a large baking dish with baking paper Mix all dry ingredients in a large bowl Combine coconut oil, maple syrup, cocoa powder, vanilla essence and cinnamon. Make a well in the dry ingredients and pour in the wet ingredients. Stir to combine. Spread the granola mixture evenly across a baking tray Cook for 10 minutes then remove and stir. Return to the oven and cook for a further 10 minutes. Allow to cool and transfer into an airtight container for storage.
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Feijoa Crumble Galette
How good is feijoa season? You can whip this recipe up with feijoas of any quality. Whether they're ripe for the picking or on their last legs and quite brown, any and all can be used. Don't waste them! A delicious dessert to serve up with some yoghurt or ice cream for friends and family. Serves 6 Time 1 hr 15 mins INGREDIENTS Pastry: 3/4 cup flour 50g butter 2 tbsp sour cream 1 egg 1/4 cup almond meal Filling: 10-12 medium sized feijoas Crumble topping: ½ cup flour ¼ cup brown sugar ¼ tsp baking powder ¼ tsp ground cinnamon ⅓ cup rolled oats ¼ cup olive oil INSTRUCTIONS Preheat the oven to 180°C. To make the pastry place the flour and butter in a bowl and combine with your fingertips until it resembles breadcrumbs. Add the sour cream and egg and mix together with a fork until combined (the mixture will be very wet). Slowly mix in almond meal to form a dough. If the dough is quite sticky still, add a little more almond meal to bring it together. Turn the dough onto a large sheet of baking paper dusted with flour and roll out into a circle. Half, scoop and slice the feijoas and place in a circle in the middle of the pastry. Use a fish slice to lift the edges up and fold over to form the galette. Combine crumble ingredients into a bowl and stir with a fork until the crumble forms. Spread the crumble over the top of the fruit mixture in the middle of the galette. Bake for 30-45 minutes until the pastry and crumble is golden and the fruit is cooked through.
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Berry Bircher
There is nothing quite like bircher to make you feel on top of life in the morning. A pre-prepared, wholesome breakfast that gets you started for the day. Makes 4 serves Ingredients 1 cups whole grain oats ¼ cup shredded coconut ¼ cup sunflower seeds ¼ cup pumpkin seeds 1 tbsp chia seeds ½ tsp cinnamon 1 ½ cups frozen berries 1 cup milk 1 cup plain yoghurt Topping ¼ cup slivered almonds Shredded coconut Extra berries Instructions In a mixing bowl, mix together all the dry ingredients and stir to combine. Add the frozen berries, then stir through the milk and yoghurt. Stir well. Cover and chill overnight in the fridge. This allows the oats to soften and milk to absorb into the oats. The next morning, give the bircher a stir and divide between four bowls/containers. Top with extra coconut and almonds Notes: To save time in the morning, divide the bircher into four airtight containers before you chill in the fridge overnight. Then come the morning, give it a stir and any extra toppings before you hit the road. If you love this recipe, join the My Clay Table community over on Substack for over 150 recipes, studio updates and community bonuses.
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Teriyaki Tofu + Soba Noodle
In need of a super quick lunch or dinner? This is your new go-to recipe. Quick, tasty and excellent for food prep to take to work for lunch, or an easy dinner for when you get home late. Choose greens that you enjoy (and can tolerate) and don’t be afraid to use frozen vegetables. Serves 4 Time 20 mins Ingredients 400g tofu 200g soba noodles 2 tbsp teriyaki sauce 2 cups green vegetables, fresh or frozen (broccoli, beans, snow peas) To season: Black sesame seeds Chilli flakes Instructions Cook soba noodles according to the packet instructions Heat oil in a fry pan and add the tofu, crisping up on all sides Stir in 1tbsp teriyaki sauce then set aside Steam green veggies then stir through the remaining tbsp of teriyaki sauce. Portion up the noodles into 4 bowls (or food prep containers if you’re making this in advance) and top with the tofu, vegetables. Season with black sesame seeds and chilli flakes to your liking.
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Sticky Pork with Hokkien Noodles
If you're looking for a SUPER QUICK weeknight meal with flavour that packs a punch then this is it. You will have this on the table in no time and it can work all year round depending on what veggies you include. Serves 4 Time 30 mins Ingredients: 1 ½ tbsp peanut oil 2 tsp ginger, grated 2 garlic cloves, crushed 1 red chilli, deseeded and chopped 500g pork mince 3 tbsp brown sugar 2 tbsp fish sauce 2 limes or lemons, juice of 400g hokkien noodles 4 cups chopped stir fry vegetables (i.e. broccoli, beans, carrots, capsicum) Handful of roasted peanuts, chopped Instructions: Heat oil in a large fry pan over a high heat. Ginger, garlic and chilli and cook for 1-2 minutes. Add the pork mince and cook until white all over, breaking up any chunks. Add the sugar and fish sauce, leave it to cook for a moment, then stir. Leave it again until the pork starts to caramelise and stir again. Continue until the meat has started to colour. Add the hokkien noodles and stir until they are mixed in with the meat. Let cook for 2 minutes until noodles soften and take on flavour. Add the vegetables and use tongs to move them around to cook without breaking the noodles. Continue until the noodles and vegetables are cooked and the pork is caramelised. Top with roasted peanuts and enjoy! Recipe notes: You can also choose to make this with rice instead. If you’re using rice, omit the noodles during cooking and serve the rice and vegetables over rice.
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Rocky Road
This rocky road is an absolute crowd favourite. It wraps up well in baking paper with a ribbon, or put it into a glass jar to gift it. You can make any variations to the nuts to suit your needs and even swap to oat milk chocolate for a dairy free version. Serves = 20 INGREDIENTS: 500g dark chocolate (at least 60% cocoa) 1 cup small marshmallows ½ cup almonds, roasted ½ cup pistachios, roasted ¼ cup coconut, toasted ¼ cup freeze dried raspberries Extra freeze dried raspberries (optional for decoration) INSTRUCTIONS: Line a 11 x 7 inch (27.5 x 17.5cm) brownie pan with baking paper In a large pot, melt the chocolate over a very low heat, stirring constantly. Remove from the heat and keep stirring Add the marshmallows, almonds, pistachios and coconut and mix well Pour mixture into the lined brownie pan and smooth the top If you wish, garnish the top with crushed freeze-dried raspberries Refrigerate for at least 2hours until set Remove from the brownie pan and using a hot knife, cut into 20 pieces Store in an airtight container in the fridge
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