The Bogan Baker | Food & drink

The Bogan Baker

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23.01.2022 It is a bit cool tonight, I made myself a hot Milo and enhanced it with 1/2 teaspoon FLAVOURISTA BLUEBERRY & BEETROOT CHOC POWER. very yummy. www.flavourista.com.au/CatherineGraham 0428774727

23.01.2022 Roasted carrots with pumpkin seed pesto A delightful side of roasted carrots and homemade pumpkin seed pesto that would pair well with anything on the menu. INGREDIENTS... 3 bunches Dutch carrots, scrubbed, trimmed, or 600g baby carrots, peeled, halved 1 tbs FLAVOURISTA ROASTED GARLIC SMASH EVOO 1/2 tsp fennel seeds, crushed 1/2 tsp caraway seeds Baby rocket leaves, to serve Greek-style yoghurt, to serve Toasted pepitas (pumpkin seeds), to serve PUMPKIN SEED PESTO 60g baby rocket leaves 1/2 cup basil leaves 1 garlic clove, crushed 1/4 cup (50g) pepitas (pumpkin seeds), toasted 1/4 cup (20g) finely grated parmesan 1/3 cup (80ml) avocado or olive oil METHOD Step 1 Preheat oven to 200C. Line a baking tray with baking paper. Arrange carrots on the lined tray and drizzle with oil. Sprinkle with fennel and caraway seeds. Season well. Roast, turning occasionally, for 30 mins or until golden and tender. Step 2 Meanwhile, to make pumpkin seed pesto, place rocket, basil, garlic, pepitas and parmesan in a food processor. Process until finely chopped. With the motor running, add oil in a thin, steady stream until well combined. Season. Step 3 Arrange the carrots and rocket on a serving platter. Drizzle with the pesto and yoghurt. Sprinkle with pepitas. Recipe and photo from Taste.com www.flavourista.com.au/CatherineGraham 0428774727 #flavourcath #theboganbaker

23.01.2022 Dinner last night was a hit. I used the leftover chicken from a few nights ago. I fried it off with an onion in some FLAVOURISTA ROASTED GARLIC SMASH EVOO & a teaspoon of FLAVOURISTA STOCKMAN'S WHIP SALT. I had a dig about in the pantry and found a can of Campbells Chicken soup. To this i added a chicken oxo cube and 2 teaspoons FLAVOURISTA FRENCH TWIST ONION and a little milk to thin it out. I added this to the chicken and added some cooked pasta. ... Quick easy and cheap and very tasty. 4.5 out of 5 from the primary taste tester, and he went back to clean out the fry pan. :) www.flavourista.com.au/CatherineGraham #flavourcath #theboganbaker 0428774727

22.01.2022 I found this very interesting

20.01.2022 SLOW COOKER POT ROAST INGREDIENTS 1 tablespoon FLAVOURISTA ROASTED GARLIC SMASH EVOO... 2 kg chuck roast or blade roast, boneless and trimmed of excess fat 2 onions chopped 500 grams baby potatoes 4 large carrots, cut into 2-inch pieces 2 stalks celery, cut into 1-inch pieces 1/4 cup FLAVOURISTA BALSAMIC VINEGAR, USE EITHER GARLIC DIVINO or DIVINO 2 tablespoons Dijon mustard 1 tablespoon brown sugar 2 teaspoons FLAVOURISTA THYME FOR GARLIC 1 teaspoon salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste 1 cup reduced-sodium beef broth 2 tablespoons plain flour INSTRUCTIONS SLOW COOKER: Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker. Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out). Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft. Taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, if needed. Slice meaT and drizzle with gravy. Recipe and photo from https://cafedelites.com Flavoured by Catherine Graham www.flavourista.com.au/CatherineGraham #flavourcath #theboganbaker 0428774727

20.01.2022 Spicy Cheese Straws Easy cheese straws with a punch of spice, served with fresh jalapeno avocado dip!(not for the faint hearted). If you don't do heat like me, make a guacamole using our SOULY GUACAMOLE.... Ingredients For the Spicy Cheese Straws: 12 ounces shredded sharp cheddar cheese off the block 1 cup unsalted butter softened 3 Tablespoons FLAVOURISTA MEXI-GO-GO 3 1/4 cups all-purpose flour For the Jalapeño Avocado Dip: 2 Haas avocados ripe 1/2 cup Old El Paso Pickled Jalapenos 1 1/2 tablespoon fresh lime juice 2 pinches salt Instructions Preheat the oven to 180c and line several baking sheets with parchment paper. Place the shredded cheese and softened butter in the bowl of your electric mixer. Beat on medium until mostly smooth. Add theMEXI-GO-GO to the cheese mixture, then turn the mixer on low and slowly add the flour until incorporated. Scrape the bottom of the bowl with a spatula, then beat again for an even texture. Take 1 1/2 teaspoon of dough at a time and roll it out into a rope about 10-12 inches long. Roll a second rope and lay them next to each other on a baking sheet. Gently twist the ends in opposite directions to create a twisted rope. Then cut the rope in half to create two 5- to 6-inch ropes. Repeat with the remaining dough. Bake the spicy cheese straws for 15-20 minutes until slightly golden, then cool completely on the baking sheets. While the spicy cheese straws are baking, scoop the flesh of the avocados into a blender. Add the jalapenos in their juices, lime juice, and salt. Puree until smooth. Once cool, dip the spicy cheese straws in the avocado dip and enjoy! recipe and photo from https://www.aspicyperspective.com flavoured by Catherine Graham #flavourcath #theboganbaker www.flavourista.com.au/CatherineGraham 0428774727

19.01.2022 These muffins are a wonderful savoury snack. If you find they are not "chilli" enough just add extra Mexi-Go-Go or even some chilli if you like that burn. You could substitute the tomato sauce for taco sauce /salsa also. Ingredients 3 cups Self Raising Flour 1 teaspoon FLAVOURISTA MEXI-GO-GO 120g Grated cheese 1 cup milk 2 eggs lightly beaten cup tomato sauce... http://flavourcath.com/2020/11/15/chilli-cheese-muffins/

18.01.2022 Chocolate and coconut Weet-Bix slice INGREDIENTS 3 Weet-Bix biscuits 1 cup (85g) desiccated coconut... 1/2 cup (120g) caster sugar 1 cup (150g) self-raising flour 2 tablespoons cocoa NOTE. Add 1/2 tablespoon of FLAVOURISTA CHOCOLATE POWDER OF YOUR CHOICE.) 150g salted butter 1 teaspoon vanilla essence 1 1/2 cups icing sugar mixture Extra 1 tablespoon cocoa 2 tablespoons hot water METHOD Step 1 Preheat oven to 180C. Lightly grease a 16x26cm baking pan and line with baking paper. Break up biscuits. Place into a mixing bowl with coconut and sugar. Sift over flour and cocoa and stir. Step 2 Melt butter in a small saucepan over a low heat. Pour over dry ingredients. Add vanilla. Mix well. Step 3 Spoon mixture into prepared pan and press down to level. Bake for 15 minutes or until cooked. Step 4 Sift icing sugar and cocoa into a small bowl. Add water and stir well. Ice slice while still hot. Cut into squares to serve. Recipe and photo courtesy of Taste.com.au Flavoured by Catherine Graham #flavourcath #theboganbaker 0428774727 www.flavourista.com.au/CatherineGraham

18.01.2022 Ingredients 1 tablespoon ROASTED GARLIC SMASH EVOO 1 onion, finely chopped 1 leek (360g), thinly sliced, rinsed, drained 2 carrots, peeled, halved lengthways, thinly sliced 2 stalks celery, thinly sliced 1 tablespoon finely grated fresh ginger 1 large clove garlic, crushed tablespoon FLAVOURISTA FRENCH TWIST ONION cup pearl couscous or rice 2 chicken stock cubes (10g each), crumbled... http://flavourcath.com/2020/11/15/chicken-soup/

14.01.2022 ROAST BEETROOT AND GOATS CHEESE SALAD 3 tins baby beetroot 2 red onions cut into wedges 2 tablespoons FLAVOURISTA GARLIC DIVINO 1 teaspoon salt... teaspoon black pepper 1 cup drained semi-dried tomato strips cup toasted walnuts 3 cups baby spinach 1 cup goat’s cheese crumbled cup pomegranate dressing POMEGRANANTE DRESSING 2 tablespoons red wine vinegar cup pomegranate molasses teaspoon salt teaspoon FLAVOURISTA ITALIANO 1 tablespoon caster sugar cup FLAVOURISTA ROASTED GARLIC SMASH EVOO METHOD Preheat oven to 180c line a baking tray with a double layer of foil. Drain the beetroot, cut large beetroot into quarters and the smaller ones in half. Place the onions wedges, beetroot, olive oils, vinegar salt and pepper in a bowl and stir. Pile the mixture in the middle of the foil then bring up the sides and make a parcel. Roast for 30-35 mins until the onions are tender. Remove from the oven and cool completely. To serve place the beetroot ix in a bowl add the tomatoes walnuts spinach and goats cheese. Drizzle with the dressing and serve. DRESSING Whisk all the ingredients except olive oil gradually add the oil. See more

13.01.2022 The Best Grilled Vegetables Marinade This Grilled Vegetables Marinade recipe is the best for making marinated grilled veggies as a healthy, hearty, and flavorful summer side dish! Ingredients... For the Grilled Vegetables Marinade: 1/3 cup FLAVOURISTA ROASTED GARLIC SMASH EVOO cup FLAVOURISTA DIVINO BALSAMIC VINEGAR 3 tablespoons dijon mustard 3 tablespoons honey 2 teaspoons FLAVOURISTA THYME 4 GARLIC 1 teaspoon salt teaspoon ground black pepper For the Grilled Vegetables: carrots halved or quartered asparagus trimmed zucchini cut into sixths yellow squash cut into sixths large red bell pepper cut into inch strips Instructions To Make the Marinade: Set out a 1-2 cup measuring pitcher. Measure all ingredients into the pitcher. Whisk until smooth. Use immediately or cover and refrigerate for later use. For the Best Grilled Vegetables: Trim and slice all the vegetables into long strips. This makes them less likely to fall through the grill grates. Place the vegetables on a large rimmed baking sheet. Pour the marinade over the vegetables. Then gently toss the veggies to coat in the marinade. Allow the vegetables to marinate for 30+ minutes. (Or up to several hours.) Meanwhile, preheat the grill to medium heat, about 180c. Once the grill is hot, place the carrots on first, laying them across the grates so they don’t fall through. Let the carrots grill for 3-4 minutes, then flip them over. Then lay the rest of the vegetables on the grill. Grill another 8-10 minutes, flipping once. Remove with tongs. Notes You can use any vegetables you like with this marinade. Just be sure to place the hardest, most dense, vegetables on the grill first to give them a head start. Root vegetables will need more time to grill than other vegetables. recipe and photo from https://www.aspicyperspective.com flavoured by Catherine Graham www.flavourista.com.au/CatherineGraham #flavourcath #theboganbaker 0428774727

11.01.2022 Seeing as the company has just celebrated our 3rd birthday I would like to share with you all. The company launched 9 new products yesterday and I am going to give 1 free product away for the next 9 weeks. How do you get your free product? EASY... Like this post and in the comments please let me know what you love the most about Flavourista. Then share this post on your page and you will go in the weekly draw. I will draw a winner each Sunday night starting on the 12th July. Check out the new products on my new look website www.flavourista.com.au/CatherineGraham Don't forget you can order from the website and we will send it directly to your door. #flavourcath 0428774727

09.01.2022 Thank you all so much for helping me achieve my goals. Number 2 across the whole country. I am so stoked right now. I could not have achieved this without your support, it is my customers that keeps me going. Again THANK YOU FROM THE VERY BOTTOM OF MY HEART.

08.01.2022 This is a very simple and quick Korma recipe. I find that 1 tablespoon is enough but my primary taste tester likes more. Ingredients 2/3 600ml thickened cream 1 chicken breast diced 1 tablespoon FLAVOURISTA CURRY KORMA 3 tablespoons thickened cream 1 onion diced Instructions 1: Mix tomato paste, yoghurt and curry korma together add chicken, cover and marinate in fridge for 1-2 hours.... http://flavourcath.com/2020/11/15/chicken-curry-korma/

08.01.2022 Easy Chicken Salad INGREDIENTS 3 cups store bought roast chicken, shredded 12 cups cos/romaine lettuce... 1 cup corn kernels 1/2 red onion , 300g cherry or grape tomatoes 2 cucumbers diced 2 avocados 150g bacon cooked until crisp then chopped DRESSING: 2 1/2 tbsp FLAVOURISTA GARLIC DIVINO BALSAMIIC 6 tbsp FLAVOURISTA ROASTED GARLIC SMASH EVOO 1 tsp Dijon Mustard 2 tsp FLAVOURISTA ITALIANO 1 tsp sugar 3/4 tsp salt 1/2 tsp black pepper Instructions Dressing: Place ingredients in a jar, shake, set aside for at least 10 minutes to let flavours meld. Salad: Place all ingredients except bacon in a big bowl. Drizzle over most of the Dressing, then toss well. Transfer to serving bowl, drizzle with remaining Dressing. Sprinkle with bacon. Serve immediately! Recipe Notes: 1. Chicken - this is my speedy chicken salad so I use store bought. Use any leftover chicken, or cook your own - poach it, bake it, roast it, brine it or even slow cook it (oh so many choices!) Sugar?!! . It's to take the sharp edge off vinegar so you can get away with using less oil. Typical oil to vinegar ratio for dressings is 3:1, I usually use 2.5 : 1 or less. Storage - salad stays good for around 30 minutes after tossing with dressing (oil makes the leaves soggy). To make ahead, assemble salad but don't cut avocado and keep dressing separate. If meal prepping just one portion, leave avocado whole and cut just prior to serving Cut avo in half then drizzle cut surface with lemon and put in airtight container (good for 24 hrs) OR put in airtight container with a halved onion (good for 3 days as long as container is super airtight). Dress just prior to serving. recipe and photos from https://www.recipetineats.com flavoured by Catherine Graham www.flavourista.com.au/CatherineGraham #flavourcath #theboganbaker 0428774727

08.01.2022 Grilled Vegetable Kabobs with Fajita Butter Grilled Vegetable Kabobs: A healthy vegetarian skewer recipe loaded with fresh summer veggies and "fajita butter." A fabulous side dish for picnics! Ingredients... 5 ears fresh corn 3 zucchini 1 large red capsicum 1 large red onion 8 ounces small brussels sprouts 8 ounces mushrooms 1/2 cup salted butter 3 Tablespoons FLAVOURISTA MEXI-GO-GO 2 tablespoons fresh lemon juice 12 thick wooden skewers or metal skewers Instructions If using wooden skewers, soak them in water for at least 30 minutes before cooking. Preheat the grill to medium-low heat, around 160c. Shuck the corn and cut into 1 1/2 rounds. Cut the zucchini into 1-inch rounds. Cut the bell pepper and onions into 1 1/2 inch square pieces, and discard pepper seeds. Trim the brussels sprouts. Work the vegetables onto the skewers in a random pattern. Melt the butter and whisk with the MEXI-GO-GO and lemon juice. If using metal skewers: grill for 15 minutes, dry. Then brush with the fajita butter and grill another 5 minutes. Rotate the skewers every 3-5 minutes. Brush the remaining fajita butter over the skewers once off the grill. If using wooden skewers: Grill the skewers dry for 20 minutes, rotating them every 3-5 minutes. Then remove the skewers from the heat and brush thoroughly with fajita butter. Serve warm Recipe and photo from https://www.aspicyperspective.com Flavoured by Catherine Graham #flavourcath #theboganbaker 0428774727 www.flavourista.com.au/CatherineGraham

05.01.2022 Tonights yummy dinner was Curried Chicken Enough for 6-8 decent sized serves 4/5 thumbs up from the primary taste tester.... Ingredients I packet Continental Dutch Curry and Rice soup mix 1 Chicken oxo cube 1 teaspoon FLAVOURISTA CURRY KORMA 1 teaspoon FLAVOURISTA ROJAK CURRY 1 teaspoon Keens Curry Powder 1 litre water 1 whole chicken Carrots, Beans and Potatoes (cut up into decent sized pieces so they don't get lost) 1 cup uncooked rice. Method Pop Chicken in slow cooker along with the veg. I used 4 small carrots, a handful of beans and 3 medium sized spuds. Mix everything else together in a bowl and pour over the chicken, cover and cook on high for approx 4 hours. At 2 hours check on chicken and gently turn over to allow flavours to permeate all of the bird. When bird is cooked carefully remove form cooker with a large slotted spoon and tear flesh off bones with forks. I used half the bird as there is only 2 of us and saved the rest for tomorrow. But you can use it all if you have a large number to serve. Cook rice using your preferred method and add to the chicken. Serve and enjoy. www.flavourista.com.au/CatherineGraham 0428774727 #flavourcath #theboganbaker

04.01.2022 Indian chana masala Short on time? Dinner is sorted with this quick and easy chickpea curry made with pantry staples. INGREDIENTS... 2 tablespoon vegetable oil 1 tablespoon FLAVOURISTA ROJAK CURRY 1 tablespoon FLAVOURISTA MORROCAN MY WORLD 400g can diced tomatoes 2 x 400g cans chickpeas, rinsed, drained 50g baby spinach, plus extra, to serve Natural yoghurt, to serve Lemon wedges, to serve METHOD Step 1 Heat the oil in a large saucepan over medium heat. Cook the onion until golden and soft. Add the ROJAK cook, stirring, for 1 minute or until aromatic. Add the MOROCCAN MY WORLD, cook, stirring, for another minute. Stir through the tomato and 125ml (1/2 cup) water. Cover, reduce the heat to low and simmer for 10 minutes. Step 2 Uncover and stir through the chickpeas and spinach. Once the spinach has wilted, remove from the heat. Season with salt. Divide among serving bowls. Top with a dollop of yoghurt and a few extra spinach leaves. Serve with lemon wedges. Super fast and super easy. Recipe and photo courtesy of taste.com.au Adjusted by Catherine Graham www.flavourista.com.au/CatherineGraham 0428774727 #flavourcath #theboganbaker

03.01.2022 SPICY CARIBBEAN LAMB SHANKS INGREDIENTS 1 brown onion sliced 1 red, green and yellow capsicum seeded and sliced 4 tomatoes chopped... 1 birds eye chilli cup FLAVOURISTA ROASTED GARLIC SMASH EVOO 6 lamb shanks cup flour 1 tablespoon tomato paste 1 tablespoon FLAVOURISTA CURRY KORMA 2 limes juiced 1 cups chicken stock 1 tablespoon FLAVOURISTA STOCKMANS WHIP SALT 2 teaspoon pepper 1 cup coconut cream 1 cup shredded coconut bunch coriander 2 tablespoons thyme CUCUMBER YOGHURT Lebanese cucumber 1 cup Greek yoghurt 2 teaspoons lemon juice teaspoon cumin METHOD Preheat oven 180c, Place the onion, capsicums. Tomato and chilli into a large 4 litre roasting pan and set aside. Heat the oil in a large frying pan over medium-high heat. Dust the shanks in flour, then cook until brown all over. Place the shanks on top of the vegetables in the roasting pan. In a large jug, combine the garlic, tomato paste, Korma, stock, lime juice, salt and pepper. Mix together and pour over the lamb shanks. Bake in the oven for 1 hours. Combine the coconut cream, shredded coconut coriander and thyme in a bowl. Add to the lamb shanks and stir. Bake for another hour or until the meat falls off the bones. To make the cucumber yoghurt grate the cucumber into a bowl. Add the yoghurt, lemon juice, cumin and combine. Cover and refrigerate until needed. Serve the shanks topped with a dollop of the cucumber yoghurt. Soft polenta or mash potato compliments this dish beautiful. www.flavourista.com.au/CatherineGraham 0428774727 #flavourcath #theboganbaker

02.01.2022 Tonight's dinner 15 minute SATAY CHICKEN using FLAVOURISTA SATAY MAS serves 2... Ingredients 1 tablespoon FLAVOURISTA ROASTED GARLIC SMASH chicken breast cut into smallish pieces 300 ml thickened cream 1 onion diced 1 tablespoon peanut paste 1 tablespoon FLAVOURISTA SATAY MAS salt to taste 1 cup uncooked rice Method Heat oil and cook onion and add chicken, SATAY MAS and salt, cook till brown. Turn heat down and add 2/3 of 300ml cream and peanut paste. Stir till peanut paste has melted, let simmer for a few minutes. Cook rice to your prefered method. Serve and enjoy. www.flavourista.com.au/CatherineGraham #flavourcath #theboganbaker 0428774727