WELCOME TO LOCKNESSDIY!!!

This is an outlet where we can share our creativity. I hope we can create a tiny bit of change in everyone’s lives through creating items that have a bit of meaning. Whether it’s food, decorations, gifts or something else, making something yourself will make it special and maybe even change your life in some tiny way. Take a look at LocknessDIY and get inspired, share the creativity and maybe even start creating things you didn’t think you could. Just click on a post under ‘Recent Posts’ and get ready to Do It Yourself!

Vanessa

Indonesian Sugar Cookies

Earlier this week we had yet another bake sale at school so this time I decided to bake some sugar cookies! I adapted this from a recipe I found in this really great Indonesian cookbook (Kue Kering ala Nila Chandra- Joyce Aswan) which I would really recommend getting if you can read indo or have a really helpful Indonesian cousin visiting you ย like I do (thanks Fiona!!! <333)

The cookie base is pretty traditional- it tastes quite buttery and the cookies are crumbly, basically they’re the ideal Indonesian cookie. With the addition of a chocolate button and some 100’s & 1000’s, they obviously get a little sweeter but I think that’s exactly what these cookies need. If you’re not a fan you can omit the chocolate and 100’s & 1000’s but maybe you should re-evaluate your life first…

If you give these cookies a go make sure you let me know how it goes and tag me on Instagram @LocknessDIY !!

โ€“ Vanessa

@LocknessDIY


Indonesian Sugar Cookies

Adapted from Kue Kering ala Nila Chandra

Yields: 20 servings

Ingredients:

  • 150g butter, at room temperature
  • 110g caster sugar
  • 200g plain flour
  • 30g cornflour
  • 2 egg yolks
  • 2 tsps vanilla essence
  • 10g milk powder
  • chocolate buttons x 20
  • 100’s & 100’s (or other sprinkles)

Directions:

  1. Beat the butter and sugar in an electric mixer until white. Add the vanilla essence and egg yolks, mix well.
  2. Add the dry ingredients, mix until combined. Form the dough into a log (about 7cm diameter), wrap in glad-wrap and refrigerate until firm (about 2 hours).
  3. Preheat oven to 160*C fan forced. Cut the dough into slices (about 0.4cm thick) and decorate with the chocolate and 100’s & 1000’s. Bake on a baking paper lined tray until slightly browned (about 20mins). Remove from oven and allow the cookies to cool for 5 minutes. Transfer to wire cooling rack.
  4. Enjoy!

Coriander Lime Chicken w/ avo salsa

“Whether you call it coriander or cilantro, thereโ€™s no denying it, this herb splits people into two camps – love or hate. But why does such a humble herb create such havoc on your dinner plate? ” The other day I was reading this articleย by the SBS, and I started thinking about my experiences with coriander- I personally love it and after quickly checking with my family that no one else thought it tasted soapy, I decided I was going to try and cook something with coriander front and centre!

Now I’m not going to try and claim that even if you’ve always hated coriander once you try this you’ll change your mind, because apparently the reason you dislike coriander could be down to science. However, if you do like coriander then this may be the dish for you! The chicken is super tender and juicy, and the avocado salsa is honestly pretty great!

If you try out this recipe let me know in the comments below or tag me in a pic on Instagram @LocknessDIY ๐Ÿ™‚

โ€“ Vanessa

@LocknessDIY


Coriander Lime Chicken w/ avo salsa on Turkish Bread

Yields: 4 servings
Total time: 40 mins

Ingredients:

  • 600g boneless chicken breast
  • rocket
  • turkish bread

Chicken Marinade

  • 1/4 cup lime juice
  • 2tbsp olive oil
  • 1/4 cup fresh coriander, coarsely chopped
  • 1/4tsp ground cumin
  • 1/2tsp salt

Avocado Salsa

  • 2 avocados, mashed
  • 1/2 cup fresh coriander, diced
  • 3tbsp lime juice
  • 1/2tbsp vinegar
  • 1/2tsp red chilli flakes
  • 1 clove garlic, minced
  • salt to taste

Directions:

  1. Place the ingredients for the chicken marinade into a bowl, whisk. Add the chicken and marinade to a large ziplock bag and let chicken marinade for 15mins.
  2. Whilst the chicken is marinading, combine the ingredients for the avocado salsa.
  3. Preheat a grill to medium-high heat or heat and oil a skillet. Place chicken on grill and grill each side for 4-6 minutes, until chicken is no longer pink. Remove and let sit for two minutes. Toast bread.
  4. Serve chicken with the rocket, avocado salsa, and toast.

White Chocolate-Dipped Snicker-doodles

3 days until Christmas and I’m so excited!! I thought that today I would share with you the recipe that I used for the cookies I gifted this year- White Chocolate Snicker-doodles.


Some of my favourite snicker-doodles are from “Mrs. Fields”, when they serve them all warm and they’re soft and kind of melt-y, it reminds me of Christmas no matter what time of the year it is. And they smell so good.


These snicker-doodles aren’t quite like that- they’re not served warm because to be quite honest it would be pretty difficult for me to keep them warm throughout the school day so to make up for the lack of warmth, they’re dipped in white chocolate!


These cookies are pretty simple to make, but make sure that you don’t place the cookie dough balls too close together otherwise you’ll end up with one big mush of a cookie and trust me, it’s pretty difficult to dip a baking tray sized cookie into melted white chocolate without making an enormous mess.

– Vanessa 

@LocknessDIY


White Chocolate-Dipped Snicker-doodles

Yields: about 50 cookies

Ingredients:

  • 3 cups plain flour
  • 1/4 tsp salt
  • 1 1/2 cups sugar
  • 1 cup unsalted butter
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/4 cup sugar
  • 2 tsp ground cinnamon
  • 500g white chocolate
  • Cinnamon sugar

Directions:

  1. Preheat oven to 180*C. Line baking sheets with baking paper.
  2. Using an electric mixer, beat the sugar and butter together until smooth and creamy (3 mins). Add the eggs and vanilla extract. Mix until combined. With the mixer on low, slowly add in the dry ingredients.
  3. Shape the dough into balls using about 1 teaspoon of dough. Combine the 1/4 cup sugar and the ground cinnamon. Roll the balls in the cinnamon sugar mixture. Place the balls 5cm apart on prepared baking sheets. Bake 8-10mins or until the cookies are set around the edges, and the centers are still soft.
  4. Remove from the oven and let cookies set on the baking sheet for two mins before transferring the cookies to a wire cooling rack to cool completely.
  5. Whilst the cookies cool, melt the white chocolate in a microwave safe bowl. Dip the cookies halfway into the chocolate, before placing them on wax paper. Sprinkle the cinnamon sugar over the white chocolate. Let cookies set until the chocolate is completely dry.

Greek Chicken Gyros

I don’t really eat Greek food that often, but when I do I really enjoy it, so I decided to make some! These Greek Gyros are not strictly traditional, but that certainly doesn’t detract from the flavour. They are made with what are considered “classic Greek” ingredients- oregano,ย yoghurt, lemon, and garlic.

The smell that comes off the chicken is incredible too. The oregano and garlic scents are pretty intense and as soon as my parents walked through the door after work they couldn’t stop talking about how great it smelled.

— Vanessa

@LocknessDIY


Greek Chicken Gyros

Yields: 3-4 servings
Total time: xxx mins

Ingredients:

  • 500g boneless skinless chicken thigh fillets
  • 3-4 pita breads or flat breads
Marinade
  • 3 small garlic cloves, minced
  • 1 1/2 tsp white vinegar
  • 1 1/2 tbsp lemon juice
  • 1/2 tbsp extra virgin olive oil
  • 1 1/2 tbsp Greek yoghurt
  • 1 tbsp dried oregano
  • 1/2 tsp salt
  • Black pepper
Tzatziki
  • 1/2 cucumbers (to make about ยฝ – ยพ cup grated cucumber after squeezing out juice)
  • 1/2 cups plain Greek yoghurt
  • 1/2 tsp white wine vinegar (or red wine or apple cider vinegar)
  • 1/2 tbsp lemon juice
  • 1/2 tbsp extra virgin olive oil
  • ยฝ garlic clove, minced
  • ยฝ tsp salt
  • Black pepper
Salad
  • 2 tomatoes, desseeded and diced
  • 1/2 cucumbers, diced
  • ยฝ red spanish onion, peeled and finely chopped (optional)
  • 1/8 cup fresh parsley leaves
  • Salt and pepper

Directions:

  1. Place the marinade ingredients into a ziplock bag and massage to mix. Add the chicken into the bag and massage to coat all of the chicken in the marinade. Marinate for at least 3 hours, but no more than 24 hours.
  2. Cut the cucumber in half lengthwise, use a teaspoon to scrape out the seeds. Save half of the cucumber for the salad. Grate the cucumber coarsely, then wrap in paper towel and squeeze out excess liquid.
  3. Place the cucumber and remaining tzatziki ingredients in a bowl. Mix to combine. Set aside for at least 20 mins for the flavours to meld.
  4. Combine all salad ingredients in a bowl.
  5. Heat 1 tbsp of oil in a fry pan over medium heat. Remove chicken from marinade and cook for 2-3 mins per side, until golden brown and cooked through.
  6. Remove chicken from fry pan onto a plate. Loosely cover with foil and allow to rest for 5 mins before serving.
  7. To assemble the gyros, you may need to cut the chicken thighs if they are very large.
  8. Get a pita bread (preferably warmed) and place some salad down the middle of the bread. Top with chicken and tzatziki. Fold or roll the wrap up.

Raspberry Jam

In English this past term we studied this poem called “Making Redcurrant Jelly” by Margaret Scott. We spent weeks upon weeks (or so it seemed) studying the connotations of jam and blood and housework and the poem’s connections to women and knowledge across generations, and yet all I really wanted to do was eat some jelly. The poem initially brought confusion to the class. What is jelly? Do they mean Jam? The answer is basically yes. Jelly and jam are pretty similar.

I wanted to make redcurrant jelly, however, I soon realised that red currants are not that easy to get, and also raspberry jam tastes way better so I figured this holidays I’d make that instead. I’ve made jam numerous times in my life, most of them at one guide unit or another and this is a recipe that was shared with me the most recent time I made jam. It doesn’t have any pectin in it, apart from that provided in the lemons, so it’s more “natural” I suppose. I would suggest that you avoid messing with the quantities in this recipe, otherwise it probably won’t gel as well as it could. You can double this recipe, but any more than that and the cooking times will vary a lot so be careful.

This jam is more of a rustic jam and is slightly chunkier. I leave the seeds in my jam and pretend that it’s because I like wholesome traditional jam, when in fact it just saves time. If you’re not about that seedy life, then feel free to strain the jam before you jar it but that mostly just makes life harder.

If you want information on canning the jam, I’m probably not the most qualified person to tell you about that so I would suggest that you

-Vanessa

@LocknessDIY


Raspberry Jam

Yields: 3x 250ml jars
Total time: 60 mins (will depend on the heat of your stove etc)

Ingredients:

  • 5-6 cups of fresh or frozen raspberries
  • 2 1/2 cups of sugar
  • 1/2 a lemon, juice and zest

Directions:

  1. Place 2 or 3 plates in the freezer, you’ll need them to check the gelling of the jam later.
  2. Combine the ingredients in a large, heavy bottom pot. Heat on medium heat until the sugar dissolves; then increase heat to medium-high. Bring the mixture to a boil.
  3. After the sugar has dissolved and the berries have softened stir a little. Continue to boil the mixture, stirring frequently.
  4. The mixture will foam up and expand and then shrink back as it cooks. With the edge of a metal spoon, skim foam from the surface of the jam and discard.
  5. Continue to boil the mixture until it has visibly thickened to a slow bubbling lava type consistency. You can test it by putting a spoonful on a chilled plate and then returning it to the freezer for 2 mins.(Remove jam pot from heat while waiting for gel test.) “Check to see if it has gelled by tilting the plate. If the jam runs, it needs to cook longer; if it stays put or runs very slowly, it’s ready. If not, continue cooking, testing again with a chilled plate every 5 minutes until it has gelled.”
  6. Once the jam has gelled, pour it into jars to keep in the fridge for 2 months, freezer it for up to 6 months, or use water process canning if you wish to store the jam in jars at room temperature for a year.For canning safety:
    –Follow jar preparation and processing recommended by the USDA; see canning safety guidelines at http://www.freshpreserving.comFor general canning tips, go to http://www.theyummylife.com/canning_tips

Cheesy Pull Apart Garlic Bread & Creamy Pumpkin Fettuccine

With both my parents working this holidays, it’s been decided that I will be making dinner a lot more often in the next two weeks. At guides I’m currently working on getting my Life Skills Trefoil Two in cooking and one of the activities I have to do is toย “Plan and Prepare a two courseย healthyย meal”. So I figured I would kill two birds with one stone and make it for dinner one night. I decided to go with cheesy pull apart garlic bread for the appetiser and then a Stuffed Portobello mushroomย withย Creamy Pumpkinย Fettuccine ย for the main course.


I’m pretty happy with it all turned out. The garlic bread was ultra cheesy, crunchy on the top and soft on the inside and the strands of cheese that stretched on seemingly forever were just perfect. Now I’m not exactly sure what constitutes as “healthy”, but the second definition on google is “not diseased.” which is the definition I will go with and state that this garlic bread was definitely not diseased. The recipe for the garlic bread does make a lot of garlic bread (which is totally not a bad thing) so I only baked about half and stored the rest in the fridge for the next day.


I had originally really wanted to do a cheesy pasta- like a stilton and pear gnocchi (recipe coming soon!!!) but I figured cheese on cheese probably won’t be classified as “healthy” hence I made this creamy pumpkin fettuccine which turned out better than I had hoped.


The Portobello mushrooms were ridiculously easy to the point that I don’t think you really need a recipe- just take a portobello mushroom, some diced onion, olive oil, parmesan cheese and bread crumbs. Dice the mushroom stalk and saute with the onion and olive oil, mix in the bread crumbs and stuff the mushroom with them. Sprinkle with some cheese and then bake for 5-10mins, until golden brown and crispy.


Cheesy Pull Apart Garlic Bread and Creamy Pumpkin Fettuccine

Yields: 6 servings of garlic bread, 4 servings of pasta
Fettuccine Total time: 30 mins

Ingredients:

For the bread:

  • 1/3 cup warm milk
  • 1/12 cup warm water
  • 1/3 packet of yeast
  • 1 tsps caster sugar
  • 1 tbsps olive oil
  • 1/3 large egg, beaten
  • 1 1/4 cups flour
  • 1/3 tsp Italian seasoning
  • 1 tsps garlic powder
  • ยฝ tsps salt
  • 2 tbsps grated parmesan
  • 50g mozzarella cheese, chopped into 5 cubes
  • 1/3 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
  • 1/3 tbsp melted butter

For the Garlic Bread Toppings:

  • 1 tablespoon melted butter
  • 1 teaspoon finely chopped parsley
  • ยฝ teaspoon garlic powder

For the Fettuccine:

  • 250g fettuccine pasta
  • 4 cups low sodium vegetable broth
  • 1 cup pumpkin puree
  • 1/2 cup white wine
  • 2 tbsps olive oil
  • 1/2 medium onion, chopped small
  • 3 cloves of garlic, peeled and minced
  • 1/2 tsp ground nutmeg
  • 1/8 tsp crushed red pepper flakes
  • 1 tsp salt to taste
  • 1/4 tsp pepper to taste
  • 120g sour cream
  • small bunch of parsley

Directions:

For the Garlic Bread:

  1. Pour the warm milk and water into a large bowl. Stir in the yeast, caster sugar, and olive oil. Allow the mixture to sit until it appears foamy, about 15mins.
  2. Add the egg, flour, italian seasoning, garlic powder, parmesan cheese, and salt to the the milk mixture. Mix until a dough is formed. Work the dough with your hands until all ingredients are evenly incorporated.
  3. Transfer the dough to a well oiled bowl. Over with glad wrap and allow to rise in a warm place for about 1 1/2- 2 hours.
  4. When the dough is almost ready, preheat your oven to 190*C. Grease a 5-inch round baking pan. Set aside.
  5. Once the dough has doubled in size, knead until the dough has softened and deflated a little. Break the dough into 5-6 even pieces.
  6. Flatten the dough and place a mozzarella cube into the center of each piece of dough. Pinch the edges together and roll the dough between your hands until the dough has formed a smooth ball. Place the dough balls into the the pan.
  7. Stuff the shredded cheddar into the gaps between the balls of dough. Brush melted butter over the top of the bread to help it to go golden brown.
  8. Bake the bread in the preheated oven for about 20-25mins or until the top has turned a golden brown.
  9. If desired, mix warm melted butter with the parsley and garlic powder, brush over the top of the bread.
  10. Serve the bread immediately out of the oven.

For the Fettuccine:

  1. Place all the ingredients except for the sour cream and parsley into a large, heavy pot.
  2. Place over high heat and bring to a rolling boil. As soon as it comes to a rolling boil, set a timer for 9 minutes. Stir the pasta with a wooden spoon as it cooks, frequently for the first two minutes and then constantly as it thickens.
  3. After 9 minutes, the pasta should be tender and the sauce will have thickened slightly. If the pasta is not yet fully cooked, cook for for another minute. Remove from heat.
  4. Stir in the sour cream until melted and combined. Allow the pasta to sit for 5 minutes. The pasta seems soupy at the moment, but it will thicken as it sits.
  5. Stir and taste. Add additional salt and pepper if desired.
  6. Divide between bowls and sprinkle parsley over the tops.

xoxo Vanessa

@LocknessDIY

Nutella Surprise Cupcakes with Raspberry Buttercream

This is quite possibly the most unhealthy food to come out of my oven this year, but trust me these cupcakes are so worth ruining any diet. ย I made these cupcakes for my little sister’s induction ceremony at our Senior Guides Unit (shout out to her, so proud of you lil’ sis!!) and not to brag, but they went down a treat!

After a super fun campfire and some s’mores we figured we should wash it down with some supper. These cupcakes were so moist (I’m cringing at the word but it’s true) and packed a huge flavour punch. With a Nutella ‘surprise’ filling they’re the perfect balance of flavours- the sweet Nutella and the more tangy raspberry/lemon puree buttercream!

The cupcake base is a decadent chocolate topped with a fresh raspberry buttercream. The batter makes a super moist, ultra fluffy and is full of rich flavour. All this flavour comes from the eggs, egg yolk, melted butter, oil, and sour cream. All of these ingredients add intense moisture and flavour to the cupcake, and I definitely would not recommend skipping any of them.ย This is a recipe I suggest following to a T. Why mess with perfection?


Nutella Surprise Cupcakes with Raspberry Buttercream

Yields: 16 cupcakes
Prep time: 40mins
Baking time: 16-18mins

Ingredients:

For the cupcakes:

  • 3 tbsps canola oil
  • 115g unsalted butter, melted and slightly cooled
  • 1/4 cup Nutella
  • 1/4 cup Milo
  • 1 cup caster sugar
  • 2 large eggs + 1 large egg yolk, at room temperature
  • 1 tsp vanilla
  • 3/4 cup + 2 tbsps all-purpose flour, not packed
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/2 cup full fat sour cream
  • 1/2 cup hot water

ย For the raspberry buttercream:

  • 1 1/4 cups frozen raspberries (I think fresh would also work just fine)
  • 2 tbsps lemon juice
  • 250g unsalted butter, VERY soft
  • 1/2 tsp salt
  • 3 1/2 cups confectioners sugar (more if needed), sifted
  • 1 tbsp heavy cream (more if needed)
  • 1/4 cup fresh raspberries, for decorating (optional)

ย For the Nutella filling:

  • 1/4 cup Nutella

Method:

For the cupcakes:

  1. Preheat oven to 180* fan forced. Line a muffin tray with cupcake liners.
  2. Melt the oil, butter, and Nutella and Milo in the microwave, in 30 second increments. Whisk until smooth and set aside to cool.
  3. In a large mixing bowl, beat together the eggs, yolk, sugar and vanilla until smooth. Add the cooled oil/butter/chocolate mixture and beat until smooth.
  4. Add half of the flour, cocoa powder, baking soda, baking powder, and salt to the mixture and half of the sour cream. Mix.
  5. Repeat the process until all the dry ingredients have been added, and mix until just combined. Quickly stir in the hot water. Be sure not to over mix!! Just stir until evenly combined.
  6. Divide the batter among your cupcake liners, filling them 3/4 of the way full. Bake for 16-18mins. Allow the cupcakes to cool COMPLETELY.
  7. Carve out small wells in each cupcake with a small, sharp knife. Fill each hole with 2 tsps of Nutella and cover with the carved out cupcake piece. Set aside and make the raspberry buttercream.

For the buttercream:

  1. In a small saucepan, bring the lemon juice and raspberries to a simmer over medium heat.ย Once simmering, stir the mixture occasionally, breaking up the berries with a wooden spoon, until the raspberries have become soft enough to mash effortlessly. It should look like raspberry jam.ย Once the mixture can coat a spoon, remove from heat. Allow mixture to cool completely before proceeding to the next step.
  2. Place the softened butter in a large mixing bowl. Beat the butter on medium-high until completely smooth (about 2mins).
  3. Add the cooled raspberry puree and beat until completely combined (about 1min). The mixture will look weird right now but that’s totally normal.
  4. Add in the icing sugar, one cup at a time, whilst beating on low. Once all the sugar has been added, add in the salt and cream. Beat on high speed for a full 2 minutes.
  5. Frost cooled cupcakes as desired.

and you should have some damn fine cupcakes.

xoxo Vanessa

Slow Cooker French Onion Soup

It’s classy but comforting. That’s what my sister said when I asked her why she likes French onion soup. I mean I couldn’t agree more. It’s warm and smells so good and yet you can eat it and feel so fancy. When you get a spoonful of that rich cheesy soup soaked bread how can you not sigh to yourself and think wow. This is the best. I mean it truly is. 

The only thing is, school has been getting more and more busy and I’ve been getting home later and there is less time for me to cook dinner. My solution has been to start cooking things in a slow cooker or crock pot. I set it up before school in the morning and get home to a delicious meal. 

So sure this slow cooker French onion soup isn’t quite a “dump and go dinner” but it’s pretty close to it. Check out the recipe below and make sure to tag me @locknessDIY on Instagram if you decide to give it a go. โ˜บ๏ธโ˜บ๏ธโ˜บ๏ธ


Slow Cooker French Onion Soup

Yields: about 8 serves

Ingredients:

  • 6 tbsp butter
  • 4 large brown onions, sliced and seperated into rings
  • 1 tbsp white sugar
  • 2 cloves of garlic, finely chopped
  • 1/2 cup cooking sherry
  • 7 cups salt reduced beef stock
  • 1 tsp salt, or to taste
  • 1/4 tsp dried thyme
  • 1 bay leaf
  • french bread (I diced up a 2 smallish baguettes but you could also use other french bread)
  • all of the cheeses.

Method:

  1. Heat the butter in a large heavy pot over medium-high heat. Cook and stir the onions until they become translucent, about 10mins. Sprinkle the white sugar over the onions, and reduce the heat to medium. Cook, stirring constantly until the onions are soft and brown, at least 30mins. Stir in the garlic and cook until fragrant.
  2. Stir the sherry into the onion mixture and scrape the bottom of the pot- this will dissolve the small bits of browned food from the pot. Transfer the onions to a slow cooker and pour in the beef stock.
  3. Season to taste with sea salt then stir in the thyme and bay leaaf. Cover the cooker and cook on high for 4-6 hours or on low for 8-10 hours.
  4. About 10mins prior to serving set your oven rack about 20cm from the heat source and preheat your oven. Arrange your bread on a baking sheet and toast lightly- 1-2 mins on each side.
  5. Combine the cheeses in a bowl and toss lightly to mix. Fill oven-safe soup crocks 3/4 full of onion soup and float the toasted bread in the bowl. Top with about 2 tablespoons of cheese mixture per serving.
  6. Place the filled bowls onto a baking sheet then place in the oven until the cheese has browned on the top and is lightly bubbling, about 2mins.
  7. Serve soonish.

 And that’s it!

xoxo Vanessa

@LocknessDIY

Swedish Meatballs

Ikea: a furniture store that is absolutely in my top 100 places to eat.

I know you’ve probably heard it all before- ‘I LOVE IKEA’S SWEDISH MEATBALLS!!!’ But listen up folks, I really love Swedish meatballs. The only problem is that my nearest Ikea is a long way away, and obviously my parents aren’t going to drive me to Ikea for dinner. That’s where this recipe comes in!

These meatballs are absolutely delicious. The meatballs are tasty on their own, but add the creamy gravy, it’s unbelievable. oh my goodness, the heavenly gravy that these meatballs are smothered in with browned up meatball bits. Those meatball bits that stick to the bottom of the pan really take the gravy to the next level. I could drink it!

IMG_3415

If you decide to make these Swedish meatballs, make sure you snap a pic and tag @LocknessDIY on Instagram so I can like and comment on your photos. I love seeing all your creations!


SWEDISH MEATBALLS

Yields: about 4 serves

Ingredients:

  • FOR THE MEATBALLS
  • 1 tbs oil (Canola oil or olive oil is fine)
  • 1 onion, diced finely
  • 450g beef mince
  • 450g pork mince
  • 1/2 cup bread crumbs
  • 2 large egg yolks
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • salt and pepper, to taste
  • FOR THE GRAVY
  • 1/4 cup unsalted butter
  • 1/3 cup flour (plain or self-raising)
  • 4 cups beef broth
  • salt and pepper, to taste
  • 2 tbs chopped fresh parsley leaves

Method

  1. In a large bowl, combine the beef mince, pork mince, breadcrumbs, egg yolks, allspice, nutmeg and onion; season with salt and pepper, to taste. Mix well until combined. Roll the mixture into meatballs. It should make about 42 meatballs.
  2. Heat the oil in a skillet. Add the meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. It’s no big deal if they’re still a little raw in the middle, you will be cooking them again. Transfer cooked meatballs to a paper towel-lined plate.
  3. For the gravy, melt your butter in the skillet. Whisk in flour until lightly browned (this should take about a minute). Gradually whisk in the beef broth and cook, whisking constantly, until it has thickened slightly, *1-2 minutes*. Stir in the sour cream and season with salt and pepper.
  4. Stir in your meatballs and cook, stirring gently every couple of seconds, until heated through and thickened. (about 8-10 minutes)
  5. Garnish with parsley and serve immediately

Be sure to comment below if you try this recipe and let me know what you think!

xoxo Vanessa

@LocknessDIY

Easy Beef and Broccoli!

Saturdays at the my house means it’s my turn to cook, but as a 15 year old girl, I don’t have that much skill or time when it comes to cooking, so it’s always a struggle looking for something I can cook that will take as little time and effort as possible, but won’t end in my sister yelling at me that this is the most disgusting thing she’s eaten in her entire life. Oh, and did I mention I’m also supposed to make it seem like it’s at least sort of healthy. Yea, it’s a bit of a trek. That’s where this super easy Beef and Broccoli comes in.

IMG_3206[1].JPG

It’s super quick and easy to make, plus it has a ton of flavour!


EASY BEEF AND BROCCOLI

Yields: about 4 servings

Ingredients:

  • 2/3 cup reduced sodium soy sauce
  • 1/2 cup chicken stock
  • 1/4 cup honey
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 teaspoon chilli sauce/sriracha, or more, to taste
  • 1 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 500 gram flank steak, thinly sliced across the grain
  • 1 head broccoli, cut into florets
  • 1/4 cup water

Method:

  1. So you’re going to take your soy sauce, chicken stock, honey, vinegar, brown sugar, sesame oil, cornstarch, Sriracha, ginger, red pepper flakes and 1/4 cup water and whisk it all together in a medium sized bowl. Set it aside for now.
  2. Heat some oil in a large skillet over medium high heat. Take your garlic and put it on your skillet, making sure you keep moving it around so that it doesn’t burn. Once the garlic is browned, add steak and cook until browned, flipping it over once or twice.
  3. Add your broccoli, and about 3-4 minutes later add your soy sauce mixture, stirring until thickened. If your sauce isn’t getting thicker, it means you probably haven’t added enough cornstarch so add a little more a teaspoon at a time.
  4. Serve immediately with rice.

It really is that easy! The BEST beef and broccoli made in less than 15 minutes!

xoxo Vanessa

@LocknessDIY