Chicken Coriander and Sesame Seed Meatballs

IMG_2551Welcome to 2015! After a lovely long break from Everydaycook I am back with new recipes and more stories to share with you. I hope you enjoyed your Christmas holidays and cooked up some amazing meals to share with family and loved ones.

I enjoyed a quieter Christmas this year with my parents and my family. We have our first wedding in March, my eldest daughter is marrying her long time partner. Therefore we thought it better to have a  quiet time before all this excitement.  Moments like these make you stop and think about your life and how lucky you are to celebrate the marriage of your daughter.

I am also trying to look my best so I have been making nice light healthy meals. This chicken coriander and sesame seed recipe is one of my latest summer meals. It is great served with flat bread and a big salad. Left overs are great in sandwiches or with a salad the next day.

IMG_2546I found this recipe in a Marie Claire cookbook and made a few changes.



500 grams of minced free range chicken

4 spring onions chopped thinly

25 grams of fresh coriander chopped

11/2 teaspoons of sea salt

11/2 tablespoons of sesame seeds

finely grated zest of 3 limes

finely chopped garlic

1 tablespoon of sweet chilli sauce

Tahini dressing

1/2 cup of tahini

1 tablespoon of lime juice

2 tablespoons of olive oil

salt and pepper.


Preheat the oven 180C and line a tray with baking paper.

Put the chicken mince, spring onion, coriander, lime zest and all the ingredients except the sesame seeds into a bowl and mix really well.

Roll the mixture into walnut size balls and then roll them in the sesame seeds until well coated.

Place them on the prepared tray and sprinkle a little sesame oil over them all.

Bake in the oven for 20-25 minutes or until golden.

For the tahini sauce just mix all the ingredients together and serve with the chicken meatballs and flat bread.



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Blueberry, lemon, coconut and almond slice

Image 4With Spring in the air what better time to serve a little treat with the tang of citrus and the sweetness of blueberry. I’m in Sydney this week and September is one of my favourite months and Sydney is gorgeous. Everything is in bloom and I enjoy my walks around the suburbs and down to the harbour.

I thought I would bake something to enjoy in the wonderful weather and a slice comes in handy for picnics, lunch boxes and just about any time you feel like something sweet.


Image 10Ingredients


This recipe is in three parts and I’ve separated the ingredients and method.


125g of unsalted butter (softened)

1/2 cup of caster sugar

2 free range eggs

1/2 cup of plain yoghurt

1 cup of plain flour

1/2 cup of almond meal

1 cup of blueberries (frozen or fresh)

Lemon curd

75 g butter chopped

3/4 cup of sugar

1 free range egg whisked

grated zest from one lemon

juice from one lemon

1 tsp of cornflour

Coconut topping

2 cups of desiccated coconut

1 cup of shredded coconut

1/2 cup of castor suar

1 free range egg whisked



Preheat the oven to 180 degrees and grease and line a slice pan (I used a square one 23 cm x 23cm)

Lemon Curd

To make curd, place the butter, the whisked egg, sugar, lemon juice and lemon zest in a saucepan and  stir. When the butter is melted add the cornflour. Cook over heat for about 5 mins until mixture thickens then take off the heat and let cool.

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Using an electric mixer beat the butter and sugar in a bowl until creamy. Add the eggs and beat again. Then add the flour and almond meal. Spread this over the base of the pan and then sprinkle 1/2 cup of blueberries over the mixture and bake for 20 mins. It should be golden. Set aside and let cool. When cool spread the curd over the whole slice.

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Coconut topping.

This bit is the easiest, just combine the two coconuts and sugar in a bowl and then add the egg. Make sure the egg is throughout the mixture, use a fork or your fingers. Then sprinkle on the top of the lemon curd and place back in the over for 20 mins or until lightly golden.

Set aside and when cooled, slice. Place a few more blueberries on top and serve. It’s delicious with cream or yoghurt too.

Image 5


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My Famous Brownies

I was a member of a choir. Probably the best thing that came out of my time singing, is this recipe for Brownies. On the last sing along for the year we all brought along a “plate”. An Australian way of saying bring some food to share with everyone, and one lady brought brownies. They were amazing! Melt in your mouth, delicious. Luckily, before I gave away my highly talented hobby as a singer, I was given the recipe.

I am sharing it with you as everyone has asked for the recipe over and over.

Chocolate Brownies

• 400 grams Milk or Dark Chocolate ( choose the best you can find, the highest cocoa value)

• 250 grams of unsalted butter

• 5 large eggs

• 1 cups of castor sugar

• 2 teaspoons of vanilla essence

• 1 cup of almond meal

• 200 grams of nuts (your choice) roasted in the oven till light brown. This is optional

Preheat the oven to 180 degrees. Prepare the baking tin with baking paper. Melt chocolate and butter in the microwave or over double boiler until runny. Stir in vanilla essence and set aside to cool a little. Beat eggs and sugar until thick and stir in the chocolate mixture. Add the almond meal and then hand stir in the nuts. (or you can just decorate the top of the brownie)When mixture is well combined spread into the baking pan and bake for almost 30 mins. (My oven is hot so I take them out after 25 mins) The surface should be flaky in appearance. Take from the oven and put in the fridge to cool.  Best left overnight Cut and serve when cooled.

There are lots of brownie recipes on the blog, just type Brownie into the search bar.


Good Luck. Jacqui G

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