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.

Polenta & Chilli Muffins

Lovely ‘little breads’ boasting a warm herbaceous flavour.

With Hubby spending so much time on the road driving the truck, muffins are the ideal fuel to keep him motoring along. They’re also jolly well nice with a cup of tea!

For these wee beauties you’ll need to start by setting your oven to 200c to pre-heat whilst we crack on with the batter. These muffins are really quick & easy, bursting with fabuliciouz flavour!

Line a muffin baking tin with patty pan papers & set aside.

Into a large mixing bowl goes, 175g of Self Raising Flour along with 175g of Polenta, 85g of caster sugar & 2 teaspoons of baking powder. Give them a mix up then add in 55g of grated cheddar cheese, a good sprinkling (about a tablespoon worth) of dried mixed herbs & 3 teaspoons of chilli paste (I use the Korean Chilli Paste from our local Asian Grocer – it wallops a heck of a lot more punch!). Stir all of that together & set aside.

Meanwhile, grab yourself a mixing jug & pour in 1 cup of milk before cracking in 1 egg & adding 1 teaspoon of mustard (I use a mild German mustard to balance out my chilli paste, but by all means, use a good English one if you really want to hurt!). Melt 85g of butter gently on the stovetop & add that into the wet ingredients in the mixing jug in a slow trickle, whisking the entire time so that you don’t accidentally cook that egg!

Make a well in the centre of your dry ingredients & pour your wet ingredients in. Stir it all until it’s just combined into a batter, don’t over-mix it.

Divide the batter evenly into the prepared patty pans & pop it into that 200c oven to bake for 20 minutes.

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.

Easy Peasy Chicken Bake

Some day’s you just gotta stop at the shop for a BBQ chook on the way home!

But here is what you can do with it when you get there.

Firstly, shred that BBQ chicken, make sure to get all the meat off it before disposing of the carcass. If your fam-bam is anything like mine, they’ll happily devour the skin for you!

Next, melt 2 tablespoons of butter in a frypan & then sauté off 6 finely diced bacon rashers along with 2 finely diced onions. When they’re all lovely & cooked down, add in the shredded chicken. Combine that lot before pouring in 3 cups of chicken stock, give it a jolly good stir, then leave to simmer away for 5 minutes.

Season ever so generously with salt & white pepper, then pop in enough cooked rice to thicken the sauce up. Set it aside to cool a wee bit while your oven heats up to 180c.

Pour the filling into a pie dish, then top with whatever crumb floats your boat before crowning with shredded cheddar cheese & a nice sprinkling of Parmesan cheese too.

Bake in the 180c oven for 20 minutes.

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.

Pork & Lemon Dumplings

Fresh citrus enlivens the mouth in a light pork meatball.

Delicate enough to serve at a dinner party yet substantial enough to be a firm fam-bam fav, these wee morsels of fabuliciouz-ness are sure to be a hit on your menu!

Grab a mixing bowl & pop in 500g of pork mince along with 150g of crumb (whatever type floats your boat), 2 tablespoons of thickened cream, 1 finely grated onion, the zest & juice of a lemon (I absolutely love having our own lemon tree to pick fresh from!) and for the last part you will need to take just 6 tablespoons of chicken stock out of 600ml before setting the rest of it aside for later. Season it all generously with salt & white pepper.

Get your hands in their to give that lot a jolly good mix up, then shape into balls & set aside.

Pop a large frypan onto your burner & throw in 1 large chopped up carrot along with 1 large chopped up leek then cover those with the rest of that chicken stock you set aside. Carefully add in the balls, pop on a lid & gently simmer it all for 15 minutes.

Serve the dumplings over creamy mashed potatoes, remembering to scoop out the veggies & ladle over the soupy sauce!

Who says meat & 3 veg is boring?!?!?!

Faggots

A traditional English offering of a Pork Meatball wrapped in Bacon.

The traditional English Faggot has been around for generations! Originally, it was made from offal & wrapped in the caul (stomach lining) to hold it all together whilst cooking. Over the years, as conditions improved, so did the contents of the Faggot, however, the traditional method still calls for an extraordinary amount of fat in it so I have somewhat amended my version to make it a wee bit leaner but you still couldn’t count it as an everyday healthy meal.

I start by popping into my large mixing bowl 500g of pork & veal minced meat along with a finely sliced bacon steak before adding the following seasonings ~ 110g of breadcrumbs, 1 finely chopped onion, 1 teaspoon of allspice, 2 tablespoons of chopped dried parsley, 2 finely chopped sage leaves, a generous handful of dried chilli flakes & finally salt & white pepper.

Mix that lot up thoroughly with your hands before rolling into rissole sized balls. Wrap each ball in a slice of streaky bacon, this will give the necessary fat to keep the meatball moist during baking but also holds it together.

Place each wrapped ball with the seam side down (to keep it secure) onto a baking paper lined tray & pop it in a 170c oven for 1 hour.

Faggots are served with creamy mashed potato, mushy peas & rich gravy.

Toblerone Fondue

Sweet strawberries dipped seductively in Decadently rich chocolate

~ have I got your attention? 

This one goes out to all the lovers! For those who adore the simple pleasures unashamedly. Those who wish to indulge quickly, without too much build-up ahead of the main event. It’s a classic for good reason.

To keep this one Gluten Free, I use the Mountain Bars available from Aldi, but if you don’t have any dietary requirements then the original recipe calls for Toblerone Bars.

I use 4 Mountain Bars which is 400g, but I believe the Toblerone Bars may work out at 375g as the closest.

Set yourself up a Bain Marie, which is a pot of gently simmering water over which you set a heatproof bowl, being very mindful to never allow the water to touch the bottom of the bowl.

Break up the chocolate into the bowl & add 150ml of luscious Double Cream. Then just stir that until it melts into a glorious dark liquid.

Have chilled strawberries at the ready for dipping & you’ve got yourself some instant romance!

Tanz Tip ~ using the Toblerones or Mountain Bars, elevates this chocolate fondue to a whole new level with the nutty, nougat bits spread throughout.

Chicken Mornay

This absolute Classic Comfort Food has been somewhat lost to the

inferior supermarket frozen cardboard box variety.

Well, no more!

You will be amazed at just how much more flavour you will enjoy from making the

proper, old skool, recipe at home.

I love busting out my old recipe books from the 1970’s to take a gander about the food from my childhood & then introducing fond classics to Hubby & Mini-Me. Being a farm kid, we did things a wee bit differently to the city folk, but simple food is quite often the best food.

Start off by dicing up 2 succulent chicken thighs into small, bite sized pieces. Heat a splash of oil in a fry pan, drop in a teaspoon of minced garlic to gently warm through before adding in the chicken. Season it ever so generously with salt & white pepper then cook it off properly & set aside.

Next, into a large saucepan goes 1 tablespoon of butter. Gently melt that over the lowest heat setting possible then remove & add in 1 tablespoon of plain flour along with 1/2 teaspoon of salt. Give it a jolly good stir to incorporate before popping back onto that lowest heat setting & continue stirring for a minute or so to cook off that flour taste. Pour 1 & 1/4 cups of milk into the pot slowly, stirring continuously to avoid lumps. Squeeze in the juice of 1/2 a lemon & then season with salt & paprika to your taste (if you have a Hungarian Hubby, you’ll be heavy handed on the paprika!).

Add the chicken to the sauce & stir through. You may like to increase the heat to a medium flame at this point, just to give it a wee bit of thickness.

Pop the mix into a heatproof oven dish, sprinkle with breadcrumbs & finally crown with shredded cheddar cheese & grated Parmesan.

That goes into the oven just to brown lightly & melt that luscious cheese.

Serve your Classic Chicken Mornay with rice on the side.

I like to boil my rice in chicken stock with a handful of frozen veggies thrown in & allow the grains to absorb all the liquid to plump up full of flavour!