Archive for the Recipes Category

Pizza Scrolls as seen on Brisbane Extra

Posted in Recipes, Uncategorized with tags , , , , , on June 23, 2009 by lickthebowlcomau

Yep, that’s me again, cooking up a storm for Channel 9!  Click here for the easy recipe and find out more about the como advanced 28cm Saute Pan here.  If you’d like to purchase anything on the lickthebowl site, simply contact me and I will provide you with a Chefs Club number so you can score FREE product to the value of one tenth of what you spend!


Food trend: Coconut Oil for good health

Posted in Articles, Recipes with tags , , , , , , on June 7, 2009 by lickthebowlcomau

coconutsOlive oil continues to be highly favoured as the preferred oil to lubricate your salads, bruschettas and pastas.  But is it the best oil in the pan?

Take note: unadulterated coconut oil is the oil du jour in terms of health benefits and more people are turning to it to promote weight loss and beneficial cholesterol levels.  Yes, you can fry a steak, your crumbed chicken and your eggs in something that’s good for you!  Coconut oil is the only oil that doesn’t denature as the temperature escalates.  That means that it doesn’t break down into not-so-harmless elements that won’t do your body any favours.  The following information comes from the website of a Brisbane company, Aclara Health, who supply kosher and Organic certified extra virgin cold pressed coconut oil for both bulk and domestic orders with in Australia and internationally.

aclara coconut oilWhat Coconut Oil DOES NOT do:

  • It does not increase blood cholesterol level
  • It does not contribute to heart disease
  • It does not contribute to weight problems
  • It does not contain trans fats and is NOT hydrogenated

 What Coconut Oil DOES do:

  • Supports healthy metabolic & thyroid function that promotes weight loss.
  • Coconut oil is the only natural source of beneficial Lauric acid other than human breast milk
  • It has a mild delicate flavour.
  • Is highly resistant to spoilage due to the antioxidant nature of the oil .
  • Is heat resistant (the healthiest oil for cooking).
  • Helps prevent premature aging.
  • Functions as a protective antioxidant which may reduce risk of cancer and degenerative conditions.
  • Supports immune system function.
  • Helps prevent bacterial, viral, and fungal (including yeast) infections.

Pacific Stir Fry recipe (from Aclara Health website)

como advanced 36cm Wok with Steamer

como advanced 36cm Wok with Steamer

1 teaspoon sesame oil
2 tablespoons Extra Virgin Coconut oil
1 medium onion, sliced in rings
4 cloves crushed garlic
250 grams cubed pork, beef, seafood or tofu
1 green and 1 red capsicum, cut into fine strips
2 cups sliced Chinese cabbage
½ cup coconut chips
2 tablespoons soy sauce
150 grams rice noodles

Heat the oils in a wok over medium high heat and add the onion and garlic. Sauté until golden brown then add the meat or tofu and sauté until just brown. Add the pepper, stirring continuously and sauté for 5 minutes. Add the cabbage and sauté for another 5 minutes. Stir in the coconut and sprinkle over the soy sauce, combining well. Remove from the heat. Plate the prepared noodles and top with the stir fry.

Chef’s Toolbox recommended products: como advanced 36cm Wok with Steamer, or 28cm Saute Pan.

Recipe: Baked Ricotta Timbales

Posted in Recipes with tags , , , , , , , , on June 7, 2009 by lickthebowlcomau

Baked Ricotta TimbalesSummer or winter, these treats are divine!  A trip to your favourite deli for some fresh ricotta and some roasted capsicums – or roast them yourself – will see these elegant timbales become a reality in no time!  Very impressive at the dinner table!


  • 700g ricotta
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt & black pepper
  • 2 teaspoons fresh oregano, chopped
  • 2 red capsicum, roasted, skinned and seeded
  • 100g pesto (purchased is fine)

 How to make:

  1. Preheat the oven to 180ºC.
  2. In a food processor, combine ricotta, oil, salt & pepper and oregano. Process for 20 seconds, or until well combined.
  3. Place Flexibake Pan on an oven tray.
  4. Roughly chop capsicum and divide equally between cups in Flexibake Muffin Pan (or distribute evenly over base of Round or Loaf pan).
  5. Spoon 1 teaspoon full of pesto over the capsicum, and fill with ricotta mixture 3/4 full.
  6. Smooth top of mixture so that it bakes evenly.
  7. Bake for 30-35 minutes or until golden brown and firm to the touch.
  8. Allow to cool in Flexibake Pan.
  9. Serve with salad and crusty bread.

Ratatouille (or Caponata) Recipe

Posted in Recipes with tags , , , , , , on March 25, 2009 by lickthebowlcomau

ratatouilleIf you’re French, it’s Ratatouille; but if you’re Sicilian, your Mama cooks up Caponata.  Traditionally a way to use up the last of the vegies before the next market visit, this is a tasty vegetable stew that begs for crusty bread to mop up all its juices.  Definitely guaranteed to boost your family’s vegie intake without any complaints whatsoever.  Prepare a couple of days in advance because the flavours will really amalgamate and improve.

How to serve Caponata/Ratatouille

  • On toast for brunch
  • As a side dish with dinner
  • For lunch, cold or hot
  • In crusty bread rolls for a picnic
  • With pasta, rice or couscous for a complete meal
  • As a pizza topping

The recipe

2 eggplants (aubergines)
2 red capsicums
1 yellow capsicum
2 onions
4 tomatoes
100ml red wine vinegar
2 tablespoons sugar
1 teaspoon brown sugar
1 tablespoon capers
100ml olive oil
3 anchovy fillets (omit if vegetarian)

  1. Chop all the vegetables into 1cm dice. Peel the tomatoes and de-seed them before chopping.
  2. Pour the olive oil into a large high-sided pan. When the oil is hot melt the anchovy fillets for a few minutes until they disappear into the oil.
  3. Add the capsicums and fry them for five minutes.
  4. Add the eggplant and fry for another fifteen minutes stirring often to avoid burning.
  5. Add the tomatoes and onions and cook for a further ten minutes.
  6. Mix the sugars, de-salted capers and the vinegar and pour over the vegetables and cook for another 1 or 2 minutes.

Recipe and image originally found here.

Mother’s Day Goodies

Posted in Recipes, The Chef's Toolbox with tags , , , , on March 25, 2009 by lickthebowlcomau

mothers-dayMums unite! Your special day is coming up on the 10th of May and, being a Mum too, I know what I want: peace, goodwill … and a really good sleep-in! Looking for a gift for the special Mum, mother-in-law, grandma or next door neighbour in your life?

Give the gift of practicality. Making cooking fun and easy, and minimising washing up is something that will keep Mum happy until NEXT Mother’s Day. Fact is, we have to cook, we might as well love it and be inspired to mix it up a bit!

From $14 upwards, there’s something for every Mum at The Chefs Toolbox! All our como advanced cookware comes beautifully packaged in easy-to-wrap boxes, and even our handy dandy Potato Masher is a huge winner according to everyone who has bought one. How about some Flexishapes to cook up a batch of fluffy, novelty-shaped pancakes for breakfast for Mum on 10th of May?  If Mum’s a shoe lover, you can make them stiletto-shaped with the cute Flexishape, and you get three other shapes too!  Meanwhile, start practising your pancake skills with the recipe below:

mothers-day-breakfast-in-bedBreakfast In Bed Mother’s Day Pancakes

the ingredients

3/4 cup plain flour
1 1/4 cups milk
2 eggs
20g butter
200g vanilla yoghurt for serving
250g fresh strawberries for serving
 the fun

  1. Heat frypan over medium heat for 3 minutes.
  2. Combine flour, milk and eggs and whisk well to a smooth batter.
  3. Brush base of pan with a small amount of butter.
  4. Place the Silicone Egg Rings in the frypan and pour in 1/2 cup of batter.
  5. Cook for 2 minutes or until bubbles begin to appear on the top of the batter.
  6. Carefully remove Egg Rings, turn the pancakes over and cook for a further minute.
  7. Repeat above steps, brushing the pan with butter before cooking each batch of pancakes, until all the batter has been used.
  8. Serve warm with a spoonful of yoghurt and fresh strawberries or any fruit of your choice.

Saute Pan Pizza Scrolls/Swirls

Posted in Recipes with tags , , , , , , , , on March 19, 2009 by lickthebowlcomau

07-pizza-scrolls-in-saute-pan-cookedVary this easy recipe however you like it.  Make cheese and Vegemite scrolls, vegetarian scrolls or ham and pineapple scrolls.  Once they’re made, simply separate, wrap individually and freeze.  Every day, grab one out of the freezer for your child’s school lunch box.  These are a guaranteed playground hit!

  • 1 1/2 cups (225g) self-raising flour
  • 1 1/2 cups (225g) plain flour
  • 2 teaspoons (1 sachet) dried yeast
  • 2 teaspoons honey
  • 1 cup (250ml) lukewarm water
  • pinch salt
  • 2 Tablespoons tomato paste
  • 2 Tablespoon BBQ sauce
  • 1 Teaspoon Worcestershire sauce
  • 150g leg ham, chopped or cooked bacon, chopped
  • 1 cup (125g) Tasty cheese
  • 1 Tablespoon Milk 


  1. In a large bowl; combine flours, yeast, salt, honey and water.
  2. Combine all dough ingredients in a medium bowl and mix well.
  3. Turn the dough onto a lightly floured surface and gently knead until smooth. Use a lightly floured rolling pin to roll out the dough into a 30 x 40cm rectangle.
  4. Combine the tomato paste, BBQ and Worcestershire sauces in a small bowl.  Spread the sauce onto the dough taking it as close to the edge as possible. Sprinkle with cheese and ham.
  5. Starting from a long side, roll up firmly to form a log.
  6. Brush the edge with a little extra milk and press down firmly to seal the log.
  7. Cut 3 cm thick slices using bread knife into 12 equal portions.
  8. Place scrolls in a circular pattern in the sauté pan, cover with vents closed and place over medium heat.
  9. Cook for 10 minutes or until lid is hot.
  10. Invert onto chopping board, slide scrolls back into sauté pan. Reduce heat slightly and cook for a further 5-10 minutes.

See me on TV on Weekend Extra!

Posted in Recipes, Running commentary with tags , , , , on February 25, 2009 by lickthebowlcomau

extra-logotv“And here’s one I made earlier!”  Ooh, I’ve always wanted to say that!

Ok so if you’ve never seen the Stove Top Pizza in action, now’s your big chance, particularly if Brisbane Extra is available on your TV stations (Channel 9).  Last week, the Extra crew came around and filmed a segment in my very own kitchen, and I felt very much like an Aussie Nigella for a few hours!  (Minus the twin set outfit and glorious hair!)

Those of you in Brisbane and surrounds can catch the segment on Saturday 28th February at 5.30pm on Channel 9.

Update: click here to view the segment!

We made a delicious ham, pineapple and mushroom, kid-friendly pizza and also one suited more to grown-up tastes, with pancetta, black olives and sun dried (ok, oven dried in my oven) tomatoes.

I doubt that TV chef celebrity will be forthcoming but at least my audience has grown!!!

Here is the Stove Top Pizza recipe:

¾ cup self-raising flour
¾ cup plain flour
(Add another ¼ cup each of flour and water to create a thicker base as desired.)
(Can use gluten free or wholemeal flour too.)
¾ cup lukewarm water
1 tsp sugar
1 tsp dried yeast
Good pinch of salt

Topping – all optional, go crazy on your favourites!
¼ cup tomato passata or puree
1 cup shredded pizza cheese
½ can pineapple pieces, drained
150g shredded ham
100g sliced mushrooms


  1. Combine all dough ingredients in Sauté Pan and mix well.
  2. Press dough using the tips of your fingers, until the base of the pan is covered.
  3. Spread the pasta sauce onto the dough taking it as close to the edge as possible.
  4. Add other toppings of your choice.
  5. Place the pan (with the pizza inside) on the stove over medium heat and cover, making sure the vents are closed.
  6. Cook 5 minutes.
  7. Turn lid to open side steam vents, reduce heat to medium low and cook for a further 20 minutes.
  8. Remove from heat and using egg flip, lift pizza from pan onto a board or serving platter.
  9. Serve immediately.