Cooking with Essential Oils

With a following of over 5.6K people,

Jo Bogle of Essential Recipes By Jo, Plus More

has been clocking up the foodie miles rubbing shoulders with an impressive list of Celebrity Chefs. Her latest culinary adventure sees her delving into the exciting new kitchen trend of using Essential Oils to boost those flavour profiles!

Today’s creation is a Peanut Butter, Orange and White chocolate cookie. Not sure how long these will last once the family tastes them.

Ingedients
* 1 egg
* 1 cup brown sugar
* 1 cup Peanut Butter
* 1/2 a block of white chocolate roughly chopped
* 10 drops of Young Living Orange Essential Oil
Mix all ingredients together in a bowl then shape into tablespoonful balls, flatten slightly.
Cook in a preheated oven at 170o for approximately 18 minutes or until brown.
Enjoy
order your essential oils from https://www.myyl.com/josyoungliving1

Why Young Living – Jo Bogle

Almost 12 months ago I decided to look into how I could change my home environment into a less toxic one. Let’s face it, most things we use on ourself or in our home contain many things that we probably shouldn’t be subjecting ourselves too. I decided to make a decision not only that would benefit me, but my whole family.

Essential oils have been used for years as natural remedies and cleaning purposes, this is something that I am slowly incorporating back into our everyday living.

So why did I choose Young Living you ask? There were a number of reasons behind this choice. Firstly I love the fact that they have a seed to seal policy. Which basically means they have total control of when the tiny seed is planted, to harvesting the plant to putting the the seal on the bottle. They are committed to establish and maintain the ultimate, industry leading standard in Essential oils.

Learn more here;

http://www.seedtoseal.com/en

A large range of Culinary oils is something that also caught my eye. I, being an avid foodie did a little research into this and found that just one or two drops of these oils, in our food or drinks can make so much change to the flavour of our meals. Not all essential oils can be Ingested so it’s a good idea to check your labeling before you go adding oils to your meal. Some people do not like the idea of ingesting oils, it is really a personal choice.

Since joining Young Living I have started making some DIY products at home and my 8 year old daughter just loves to help out. Bath bombs, lip balms, makeup remover wipes, bench cleaners and even a spray Miss 8 uses each morning in her hair to help keep the crawlies away. We have different roller blends, created in a 10ml Roller bottle, with essential oils added to a carrier oil for all different things.

The electronic diffusers all so play a big part in my house now. I have one in my kitchen which goes on as soon as I get home. Miss 8 has one in her bedroom which gets put on just before she goes to bed. I strongly believe this is helping with the bedtime routine. A few relaxing oils diffused around the room almost has mummy falling asleep also.

Almost 12 months ago I would of said to you, that I probably wouldnt find a need to use oils daily, oh how wrong I was. It’s almost like an addiction but in a fun way. I love finding new recipes to try and DIY products to make. Maybe just one day I’ll write my own book.

Sharing essential oils with family and friends is easy also, this is what I have been doing and have actually built up myself a nice little income from it. It’s all about educating the next person, share with them your results and you will be pleasantly surprised that they too will be interested in your little bottles of wellness.

Young Living have a range of wholesale accounts on offer, from a basic starter kit from $59.00 to our most popular Premium Starter Kit $258.99 which actually comes with a free Diffuser. So there is something for everyone and every budget. Purchasing a wholesale account means you can buy your oils at a huge 24% discount which really adds up if you start buying a few. If you would like to see other kit option head to my website https://www.myyl.com/josyoungliving1

Or you can email me at jobogleyoungliving@gmail.com where I am happy to answer all your questions.

If this is a path you choose to take please remember to tell me where you found this link.

I would love for you to come and visit my No obligation Look and Learn Group where you will find my creations plus tips and uses for our gorgeous products.

https://www.facebook.com/groups/235611320255854/

I hope that I have created some inspiration among those who have read my story. It really is about choosing a better lifestyle. I am so loving my life right now and cannot wait to start creating more amazing recipes to share with you all.

Get Oily with Jo

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Cuppa Time : Tree of Delights, Belgrave

The Hills are alive with the sound of a brand new cafe!

Sonja Schaeffner is delighting visitors to Belgrave with her homemade German delights inspired from her Oma Gretel’s kitchen. Having moved to Australia in 2000, she discovered a new dream, to open her own cafe where family & friends could feel at home. Read on to discover her Fast Five answers to our Cuppa Time questions.

Why have you chosen Belgrave to open your cafe?

Because Belgrave is my home. When I first started thinking of opening a cafe, I decided that it could only be in Belgrave. My cafe is my second home, the home I invite my customers into.

Tell us what German Cuisine & Food Culture means to you….

The first word that comes to mind is Childhood Memories. My mum used to bake a cake every weekend. Coming together with family & friends & having some nice food together means comfort & enjoyment.

What’s your fondest childhood food memory?

We went to visit my Grandma on the holidays where my sister & I would sleep in a spare room which was also used for storing the cake for the Sunday after baking it on the Saturday. I can still smell the cheesecake I was not allowed to eat until the next day.

Where did the name Tree of Delights come from?

My daughter gave me a mindfulness colouring in book for Christmas. One of the pictures was the tree with the hearts, which I absolutely loved & coloured in my favourite colours, orange & red. I asked my family to come up with a name for the cafe including the word tree. My son, Josh, came up with the Tree of Delights because I serve delightful food.

What can hungry diners expect to find when they come to Tree of Delights in Belgrave?

Yummy homemade cakes & classic German street food such as Curry-wurst, Bavarian Breakfast & German Meatloaf plus authentic German Pretzels & Ice-cream Sundaes which you find in German Ice-cream Parlours. All the sauces & syrups for the ice-creams & milkshakes are homemade using real, natural ingredients. I am trying to make the typical German foods that Germans living in Australia miss & I know that Australians will love them as well.

I’d like to thank Sonja very much for taking the time to let us get to know her better & wish her all the very best with her lovely new cafe. You can check out her website at http://www.treeofdelights.com.au or find her on Facebook & Instagram.

All photographs courtesy of Images By Tanya & are subject to Copyright.

Berry Pops

Looks Naughty, but it’s actually Nice.

A fun way to start your day with a healthy breakfast treat.

This is a definite Kids in the Kitchen recipe where Mini-Me simply loves to help out, making her breakfast icy-pops. They’re fun, They’re fast & They’re absolutely fabuliciouz!

But these 3 ingredient wonders aren’t just for kids! This is also a fantastic way for you grown-ups to get a healthy start to your busy days too when you’re on the run.

Nothing could be easier! Simply pop into a mixing jug 250g of any type of delicious berry that floats your boat & give it a good old whazz up with Mr Buzzy (aka stick blender), before decanting 340g of Coconut Yoghurt into the jug, along with a teaspoon of local raw honey. Give it another jolly good mix up, then pour into awaiting icy pop moulds & pop into the freezer to set.

Now you have no excuses to not get that great, healthy start to your day!

Tanz Tip – I have allergies & with having moved around the country so much, the very first thing I do in a new area is to seek out a jar of local raw honey! It’s the quickest way to expose my body to the local pollens & it’s absolutely fabuliciouz too.

Strawberry & Cream Muffins

Delicate delights to tempt your tastebuds with over a cup of tea.

It’s nice to be just a wee bit naughty sometimes. Mini-Me joyously licked the beaters dripping with frosting & Hubby’s eyes lit up like it was Christmas when he plodded in from a hard day’s work to find these awaiting him. It’s these little moments that mean the absolute world to me. No matter what else life may be throwing my way, I am always grateful for my wee Fam-Bam & cherish these simple memories the most.

Time is my most valued luxury.

Pre-heat your oven to 200c so it can get nice & warm whilst you make the batter. Also ensure you’re prepared & ready to go by lining  a 12 cup muffin tray with pretty paper cases.

To start these gorgeous wee muffins, grab a mixing bowl & in goes 225g of plain flour along with 1 teaspoon of baking powder then stir in 140g of caster sugar with a wooden spoon.

In a mixing jug, pour in 100ml of milk before cracking in 2 eggs. Then gently melt 140g of butter over a low heat & ever so slowly trickle the melted butter into the milk & eggs. The trick to doing this without cooking those eggs is to grab a balloon whisk & get a good solid stirring action happening before you start the butter trickling in. It is imperative that you keep that whisk moving the entire time & for a wee bit after all the butter is incorporated in. In the spirit of a certain blue fishy, “Just Keep Whisking, Just Keep Whisking”.

Make a well in the centre of your dry ingredients then start pouring in your wet ingredients a little at a time, stirring it in as you go. Just be mindful not to over-mix it.

Spoon a blob of batter into the bottom of each patty case then plop just a teaspoon of strawberry jam into the centre of each one before dolloping the rest of the batter on top of each to seal the surprise inside.

Pop those in the oven to bake for 25 minutes. When they’re firm to the touch, lift them out to set aside on a cooling wire.

To make the gorgeous simply must have frosting, grab another mixing bowl & in goes 50g of softened butter, 85g of icing sugar, 2 tablespoons of milk & a squirt of Vanilla Paste (that would be about 1/2 a teaspoon for the more accurate among us). Using your hand held electric beaters, beat that lot until it’s nice & smooth, finger dip-able lusciousness!

Spoon over a wee bit of frosting onto the top of each muffin & decorate with a half strawberry.

Banana Coconut Ice-cream

Just 4 everyday pantry items

will whip up this cool, tropical treat packing a huge flavour hit!

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It is hot!!!!! We’ve been sweltering through 40c sweat laden days here in Melbourne & although I am from the tropics, our heat is not like this! Mini-Me loves home-made ice-cream the best on days like these & when it’s this easy to make, she gets right in there with me! We have a great time together in the kitchen & I know that she is making her own life memories as I smile, remembering my Nan & how we would be in her kitchen together. So the cycle of life continues. It’s the simple things which make me happy.

For this totally easy icy treat, simply pop 500g of sliced bananas into a bowl along with 1/4 cup coconut milk, 1/4 cup caster sugar & 1/4 cup freshly squeezed lime juice. Blend that lot up until nice & smooth with your hand mixer then pour into an ice-cream machine for whatever the specified churn time is on your particular machine.

If you don’t have an ice-cream machine, don’t despair! Just pour the mix into a container, pop into the freezer & give it a stir every so often.

That is it my friends! So easy to have luscious, flavourful, home-made ice-cream!

Tanz Tip – to get fancy, I sprinkle some roasted coconut chips on top.

Lemon Cream Pie

Lusciously Airy with a Refreshing Citrus Pop,

this is such an easy pie to whip up.

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You are not going to believe just how simple this recipe is & it sure does pack the WOW factor in your mouth! Hubby & Mini-Me both go absolutely nuts over this one, declaring it to be better than Chocolate Cake, now that’s a BIG CALL from those two!

Begin by crushing up a packet of biscuits into crumb. I use a Gluten Free Arrowroot one but previously (before GF), I used the Arnott’s Nice Biscuits. Melt 1/2 cup of butter & add that into the biscuit crumb before mixing it all thoroughly. Press the bikkie base firmly into a pie dish. Pop in a 160c oven for just 5 minutes, then allow to cool.

Meanwhile, let’s make the filling.

In one bowl, decant a tin of condensed milk & add in 1/3 cup of lemon juice gradually so you can incorporate each addition properly. Then pop that aside to stand for a few minutes whilst you do the next bit.

In a second bowl, beat 2/3 cup of thickened cream to a beautifully thick consistency. This is where all the lightness comes from so make sure you beat enough air into it.

Simply fold the cream through the mixture in bowl 1, very carefully to maintain that air.

Pour the filling onto the bikkie base & pop it in the fridge overnight to set.

Sprinkle it lightly with cinnamon just before serving.

Gluten Free Mini Mushroom Pies

Fabuliciouzly creamy mushroom filling encased in a shortbread like pastry.

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I love pies! I love baking pies! I love eating pies! So when I was forced to go Gluten Free for my health, naturally, I was devastated. My search for the perfect Gluten Free Pie commenced. After much trial & error, I am still no closer to finding that magic recipe, but this pastry recipe I found from The Australian Women’s Weekly is ok, although I would liken it more to a shortbread biscuit rather than pastry.

The BEST Gluten Free Pie of all time still belongs to Hayden’s Pies in Ulladulla on the New South Wales South Coast. Hayden, I beg of you, PLEEEAAAAAASSSSSSSEEEEEEEEEEE, share your perfect pastry recipe with me……..

For these wee beauties, I started off by making the filling. Simply melt 2 tablespoons of butter in a frypan before adding in 250g worth of sliced mushrooms (I prefer to use Swiss Browns, but whatever floats your boat) & cook those down until they’re lovely & tender. Next, add in 1/2 cup of thickened cream & allow that to simmer gently until it’s reduced. Finally, season generously with salt & white pepper. Set the filling aside to go cold.

Now comes the ‘pastry’. Into the bowl of your food processor goes 1 & 3/4 cups of rice flour, 1/3 cup of cornflour & a 1/3 cup of soy flour along with 200g of cold chopped butter. Process that lot to make it into a fine mixture. Next add just enough cold water (about 1/4 cup worth) slowly until everything comes together in a dough ball. Wrap the dough in cling film & pop in the fridge to chill for half an hour.

Now, I don’t know if it was the fact that I was crazy enough to making these in 42c heat that day or what, but my pastry didn’t roll as per the recipe. If you can get yours to, then they say to pop it between 2 sheets of baking paper to roll it out to 5mm thick before using your cutters to cut rounds.

I did manage to roll mine out successfully, however, attempting to pick up my cut out rounds simply didn’t happen, they just tore apart. So what I then did was to re-knead it back into a dough ball & I just broke bits off by hand & flattened out into my wee home-made pie tins.

Oh yes, I couldn’t find any foil pie cases so all I did was cut out squares of my tin foil & stuff them into the holes of a cupcake baking tray – voila!

Once I had all my pie cases ready, it was an easy task to spoon my prepared mushroom filling into each one before brushing the edges with some lightly beaten egg & crowning them with more of the pastry flattened out by hand. Then I brushed the tops with more of the beaten egg & popped them in a 220c oven for 25 minutes.

 

Prawn & Pineapple Salsa

Tender Prawns from the deep pair perfectly with Sweet Pineapple of the Land,

It’s a Tropical Surf n Turf!

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Now this is my kind of salad! Warm & Juicy packing a huge flavour punch without a lettuce leaf in sight! This is what I want plopped in front of me on a warm Summer’s day with an icy cold glass of white wine to wash it down.

The Pineapple Salsa part is what you want to do first so all of those big, bold flavours have time to settle down & make friends rather than be jostling for attention. So, grab yourself a bowl & into that goes half a decent sized pineapple that you’ve peeled & chopped up roughly along with 1 finely chopped red chilli, 1/2 cup of fresh mint from the garden that you’ve also chopped up finely & the juice of 1 lime. Give that lot a jolly good mix up with your hands & set aside.

Next, throw 300g of fresh raw prawns at the Hubby to go sacrifice at the alter of burnt offerings (aka the BBQ). Cooking them on the BBQ just puts that wee bit of smoky char flavour into the prawns, but if for any reason that doesn’t float your boat, then you can easily just cook them up in a wee splash of heated oil on your frypan. Prawns are awesome as they tell you exactly when they’re cooked by rather conveniently changing colour to a gorgeous pink shade when done. It doesn’t take very long so don’t walk away.

Meanwhile, crack on with making the sauce. Simply melt 100g of butter in a small saucepan before adding in the zest of the lime you took the juice from (I tend to zest it first & set it aside before cutting it open to juice as I find that easier but I know that chefs will say I lose the essential oil by not doing it straight over the pan which is a huge flavour loss so do whichever way works for you) along with a finely chopped red chilli & 10g of freshly grated ginger. Stir that for a couple of minutes to cook it all off before finally seasoning with a good pinch of salt.

When the Hubby brings in the cooked prawns, pop them straight into the butter sauce to coat them generously.

Arrange your Pineapple Salsa on your serving platter, then crown it with all those luscious prawns & drizzle just a smidge of the butter sauce over the top.

Christmas Greetings 2017

2017 has been a particularly challenging year for us. Both Hubby & Mini-Me have suffered with horrendously serious illnesses which has seen me abruptly absent from the blog many times. Whilst we now know that their conditions are permanent, Hubby’s is of greatest concern as it is degenerative, meaning he will worsen.

2017 has taken our health & our wealth but it has given us so very much wisdom for which we are grateful to move forward into 2018 with.

During this time of reflection, I have had to admit that I have always been an Artist searching desperately for my medium. I have tried an extraordinary plethora of different modalities over the years but never seemed to carry any talent for them.

It has now been pointed out to me, in no uncertain terms by my darling Hubby, that my talent lies in what I drive everyone crazy with all the time ~ taking photos.

In 2018 I shall be starting my Diploma of Professional Photography which I am so ecstatically excited about. I will also be continuing to learn Belly Dancing which I simply adore & indulging in my culinary passion in this blog. We also plan to follow through with moving back home to the fabulous Gold Coast & finally putting an end to our nomadic lifestyle.

I’m going to take my Christmas break now to spend valuable quality time with the two gorgeous loves of my life but I will return on Monday 8 January 2018 with reinvigorated gusto! I am already super excited about all the fabuliciouz recipes I’m planning on bringing you!

But for now, from my Fam-bam to yours, we’d like to wish you a very MERRY CHRISTMAS & a Safe New Year.

Chocolate Dacquoise

Decadently Rich Chocolate is encapsulated between Crunchy Meringue Layers,

This is not your average Christmas Pav!

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When I asked my friends what they think of on the table for Christmas, the overwhelming response was the good old Pavlova! Most Aussies really look forward to the sweet punctuation mark at the end of a fabuliciouz celebration meal. But I couldn’t just do the standard pav for you, as sensational as it is & yes I will be making one for Christmas Day myself! This is my Grand Finale to my Festive Feast on a Budget series. All please applaud the magnificent Chocolate Dacquoise.

Now this recipe may seem intimidating at first, but trust me, it’s just a lot of little simple steps that all come together at the end for a Show Stopping WOW dessert that will be talked about all year long!

Start off by marking out 3 x 9 inch circles on baking paper & cutting those out, leaving a small bit around each one to be able to handle. Spray some baking trays with a wee bit of spray oil & stick them on.

Next, you’ll need to separate 6 large eggs with the whites going into one bowl & the yolks into another. Cover the yolks & set those aside for later, depending on where you are in the world you may like to pop them in the fridge.

Pop the egg whites into the bowl of your mixer with a pinch of salt & beat at medium speed until they’re nice & frothy.

Turn your mixer up to high speed & gradually add in 1.5 cups of caster sugar. Keep beating it until stiff peaks form.

Turn your mixer off & gently fold through 1.5 cups of almond meal along with 1 tablespoon of cornflour.

Spoon the meringue mixture into a piping bag fitted with a plain nozzle & pipe 3 spirals onto your prepared baking paper circles.

Those go into a 150c oven for 1.5 hours to crisp them up. After you pull them out of the oven, let them sit for 10 minutes before carefully peeling off the paper & popping on a cooling rack to completely go cold.

Now, onto the Chocolate Filling!

Break 250g of dark chocolate into a heatproof bowl & melt that over a pan of gently simmering water. Set it aside to cool.

In another bowl, beat 375g of softened butter until it’s gloriously pale & creamy. Set it aside too.

Retrieve the reserved egg yolks from earlier & place them into the bowl of your mixer. At high speed, beat the yolks until they’re pale & thick.

Now grab a small saucepan. Into it place, 1 cup of caster sugar along with 1/2 cup of water. Bring it to a boil, without stirring or touching it, until it reaches 115c (soft-ball stage).

Now comes the assembly part.

Remove the sugar syrup from the heat as soon as it reaches temperature & in ever such a tiny trickle, pour it into the egg yolks whilst they are beating slowly. Keep beating it until the mixture is cooled off so you don’t scramble those eggs!

Next, gradually beat in the butter, then comes the chocolate & finally add in 2 teaspoons of vanilla paste.

When your Chocolate Filling is all combined then you’re ready to assemble the cake.

Simply put one of the meringue circles onto a serving plate, cover it with a third of the filling, then place another of the meringue circles on top of it, smother in another third of the filling & finally top it off with the remaining meringue circle & the rest of the filling.

Crown your gloriously decadent creation with fresh berries & let it snow down some icing sugar!