Method:
1. Crack the eggs into a bowl and beat them well. Add milk and mustard – and then season with salt and pepper, and mix well.
2. Add in ham and Cheddar.
3. Heat the butter on the stove over high heat until it’s fully melted. Pour in the egg mixture, keep the egg away from the sides of the pan – use a spatula. Immediately turn the heat down to medium.
4. Let the omelet cook slowly until the bottom half of the omelet is set, this will take around 3 minutes but you can judge accordingly.
5. Use the spatula to flip 1 side of the omelet over the other so that the omelet is folded.
6. Let the omelet cook for around 3 minutes more.
7. Serve and enjoy!

The post Ham and Cheddar Cheese Omelets appeared first on overlandfoodgroup.

More than 30 minutes

Makes 12 bars

Ingredients:

• 4 cups (about 400g) oats
• ½ cup (125ml) chopped mixed nuts
• 1 packet (70g) dried cranberries (raisins or chopped dried apricots work well too)
• 1 cup (200g) brown sugar
• 1 cup (250g) butter, melted
• ½ cup (125ml) honey

Method:

1. Preheat oven to 180°C.
2. Combine oats, nuts, cranberries and sugar.
3. Combine butter and honey and mix through dry ingredients.
4. Press into a 31cm x 20cm rectangular baking tray.
5. Bake for about 18-20 minutes or until golden and cooked through.
6. Slice into 12 bars while still slightly warm (do not cool completely before slicing as the bars will crumble).
7. Store in an airtight container once completely cold.

The post OATS AND FRUIT BARS appeared first on overlandfoodgroup.

Ingredients:

• ⅓ cup (80ml) hoisin sauce
• ⅓ cup (80ml) honey
• ⅓ cup (80ml) soy sauce
• Grated peel of 1 lime
• 800g-1kg individual lamb riblets
• Sliced spring onion, chopped chilli and fresh coriander, for serving (optional)

Method:

1. Preheat oven to 190°C.
2. Combine hoisin sauce, honey, soy sauce and lime and pour over ribs. Mix to coat ribs thoroughly.
3. Marinate for about 20-30 minutes.
4. Roast for about 30-35 minutes or until crispy and well browned.
5. Serve sprinkled with spring onion, chilli and coriander.

The post Crispy Asian lamb ribs appeared first on overlandfoodgroup.

1. 2 ribeye steaks
2. 1 teaspoon kosher salt
3. 3 tablespoons unsalted butter
4. 3 cloves garlic, smashed
5. 2 to 3 sprigs fresh thyme or rosemary

INSTRUCTIONS

1. Prep the steaks. Remove the steaks from the refrigerator about 30 minutes to 1 hour before cooking. Place them on a paper towel-lined plate and pat dry with more paper towels. This will help dry the surface of the meat, making a better crust.
2. Prepare the rest of the ingredients. Because cooking the steaks will go quickly with almost no hands-off cooking time, make sure you have the rest of the ingredients handy, as well as a probe thermometer and a clean plate for resting the steaks.
3. Season the steaks. Just before cooking, liberally coat the steaks with the salt, making sure to coat the sides of the steaks as well.
4. Heat the pan. Heat a 12-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated.
5. Cook the steaks. Carefully place the steaks in the hot pan and cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 1 minute. Flip and cook on the other side for 1 minute. Continue cooking and flipping for a total of 4 minutes.
6. Flavor and baste the steaks. Carefully add the butter, garlic, and herbs to the pan. Flip the steaks once more. Tilt the pan so the butter pools on one side and use a large spoon to baste the butter over the steaks. Flip again and repeat. Begin checking the internal temperature of the steaks at 6 minutes total cook time for your preferred doneness. Medium rare is between 125°F and 130°F.
7. Rest the steaks (optional). Transfer the steaks to the plate to rest for 5 minutes. While the steaks rest, prepare a pan sauce if desired.
8. Carve the steaks. Transfer the steaks to a cutting board and thinly slice across the grain. Serve immediately with the pan juices or pan sauce.

The post Ultimate Dad Steak appeared first on overlandfoodgroup.

VANILLA CUPCAKES

• 2 1/2 cups (325g) all-purpose flour
• 2 cups (414g) sugar
• 3 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil
• 1 tbsp vanilla extract
• 2 large eggs
• 1 cup (240ml) water

VANILLA FROSTING

• 1/2 cup (112g) salted butter, room temperature
• 1/2 cup (95g) shortening
• 4 cups (460g) powdered sugar
• 1 1/2 tsp vanilla extract
• 2–3 tbsp (30-45ml) water or milk

INSTRUCTIONS

1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
6. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
8. To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.
9. Add 2 cups of powdered sugar and mix until smooth.
10. Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth.
11. Add remaining powdered sugar and mix until smooth.
12. Add remaining water or milk as needed and mix until smooth.
13. Pipe the frosting onto the cupcakes. 

The post No Flop Cupcakes appeared first on overlandfoodgroup.