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You are here: Home / Archives for Recipes / Meals and Courses / Lunch

Spicy Garlicky Meatloaf

20/10/2015 by Gina Leave a Comment

Everyone loves a good meatloaf … don’t they? And this one is a beauty. I have adapted the recipe to make it bigger as I wanted leftovers for the ...

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Filed Under: Dinner, Lunch, Main Ingredients, Meals and Courses, Meats, Nut Free, Recipes, Special Diets

Green Pea Guacamole

19/10/2015 by Gina Leave a Comment

This dish is lovely served either hot or cold … serve hot with meaty dishes like a roast or meatloaf, and cold it is delicious served as a dip, spread ...

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Filed Under: Gluten Free, Legumes, Lunch, Main Ingredients, Meals and Courses, Nibbles, Nut Free, Recipes, Sauces / Condiments, Special Diets, Spreads / Dips, Vegetarian

Cranberry Date Banana and Apple Loaf

19/10/2015 by Gina Leave a Comment

This is an great recipe, as you put everything into the Thermomix bowl and simply mix for 40 seconds … how easy is that! It is a lovely loaf eaten ...

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Filed Under: Baking, Breads, Breakfast, Cakes, Dairy Free, Lunch, Meals and Courses, Nut Free, Recipes, Special Diets, Vegetarian

Savoury Baked Egg Custard

18/10/2015 by Gina Leave a Comment

This is a great dish to make on a Sunday night, as leftovers can be eaten for brekkie or lunch over the next couple of days. Whilst I have used ham ...

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Filed Under: Dairy, Dinner, Eggs, Gluten Free, Lunch, Main Ingredients, Meals and Courses, Nut Free, Recipes, Special Diets, Vegetarian

Afternoon Smoothie

18/10/2015 by Gina Leave a Comment

Sometimes you need a quick and easy "pick me up" in the middle of the afternoon, and this smoothie is just one option that I head for. It is ready ...

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Filed Under: Breakfast, Dairy Free, Drinks, Gluten Free, Lunch, Meals and Courses, Nut Free, Paleo, Raw, Recipes, Special Diets, Vegan, Vegetarian

Gluten Free Fruit Bread (using my GF plain bread recipe as a base)

14/10/2015 by Gina Leave a Comment

It is wonderful to be able to offer you a delicious gluten free fruit bread recipe ... perfect for Easter, and in fact for any occasion when you want ...

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Filed Under: Baking, Breads, Breakfast, Gluten Free, Lunch, Meals and Courses, Nut Free, Recipes, Special Diets, Thermomix

Gluten Free Bread

14/10/2015 by Gina Leave a Comment

This loaf is inspired by Cyndi O'Meara, whose original recipe appeared in the Thermomix Gluten Free Cookbook.  I have made some subtle changes to suit ...

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Filed Under: Baking, Breads, Breakfast, Gluten Free, Lunch, Meals and Courses, Nut Free, Special Diets

Cauliflower and Bean Patties

12/10/2015 by Gina Leave a Comment

I have a mad keen affair with cauliflower at the moment ... I can't seem to get enough of it!  But the beauty about this recipe, is that everyone in ...

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Filed Under: Dairy Free, Dinner, Legumes, Lunch, Main Ingredients, Meals and Courses, Nut Free, Recipes, Special Diets, Vegan, Vegetables, Vegetarian

Sundried Tomato and Basil “Meatballs” or Patties

07/10/2015 by Gina Leave a Comment

These are super easy to make and are great hot for a meal, or cold for lunch or snack the next day. The orginal recipe uses a flax egg and vegan ...

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Filed Under: Dinner, Legumes, Lunch, Main Ingredients, Meals and Courses, Nut Free, Recipes, Special Diets, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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As a lover of all good food, I get so much joy from sharing whatever knowledge, techniques, tips, hints and recipes that I have 🙂

The Passionate Pantry

3 months ago

The Passionate Pantry
Such great information xoBAKETIP #154BREAD GLAZESWhen glazing your bread there are a whole variety of ingredients you can choose depending on the finish you are after once the bread is baked.Breads brushed with an egg yolk, whole egg, or yolk and milk glaze will have a shiny, deep-golden crust (thanks to the fat in the yolk) which will be slightly soft. Egg white glaze (one that is not commonly used but is well worth considering) also gives a lovely shiny golden finish that is not as dark as those using the yolk. Milk and cream glazes will give bread a soft crust with a slight sheen – cream will give a slightly darker colour than milk due to its higher fat content. And those brushed with water will have a crisp crust, with a matt, light golden colour.So next time you are glazing your bread loaves or rolls, first think about the crust finish you would like and then choose your glaze ingredient/s. And for extra impact, double-glaze your bread dough – brush the just-shaped dough with the glaze, leave to prove and then glaze again before baking.#bakeclub #bakeclubaustralia #baketip #bakingtips #tiptuesday #tipoftheweek #baking #learntobake #bakinghack #makeitdelicious #bakersofinstagram #bakeandshare #thebakefeed #breadglazes #breadbaking #finishingaloaf #breadfinishes #breadglazingtricks ... See MoreSee Less

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Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
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#glutenfreebaking
#dairyfreebaking
#chocolateoliveoilcake
Marrakesh Carrots … this is a fabulous dish … Marrakesh Carrots … this is a fabulous dish … it is easy to make, and leftovers keep well in the fridge for up to three days.

I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#feedingthefamily
#marrakeshcarrots
#freshsaladsforhotdays
Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
https://www.thepassionatepantry.com.au/sticky-date-cake/

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#feedingthefamily
#honeycake 
#savingmoney
@savingscrapes
Chocolate Buttermilk Cupcakes with White Chocolate Chocolate Buttermilk Cupcakes with White Chocolate Icing … requested for our number 2 son’s birthday today … these are so easy to make, and keep well for a few days at room temperature … but if it is really warm in your home (so that the icing may melt) then I would keep them in the fridge but remove them at least 30 minutes before serving.

To make things super easy for me, I decided to use up some chocolate leftovers from Christmas, so topped the cupcakes with a packet of mini Cherry Ripe’s (one of my favourite), and Nespresso Dark Chocolate tablets (they are super yummy too!) xo

Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

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