Lime and Coconut Ice cream

280ml Coconut cream
1/2 cup thickened cream
3/4 cup caster sugar
3 limes
1/4 cup shredded coconut

Zest limes, then juice them

Place lime juice and sugar in a mixing bowl

Stir until sugar has dissolved 

Stir in all other ingredients

Pour into Ice cream maker

churn until set

Place in freezer safe container

Freeze until completely set

Remove from freezer 15mins before serving

Flourless Chocolate cake with baked stone fruits

300g Dark cooking chocolate
125g butter
200g brown sugar
1 cup almond meal
1/4 cup slithered almonds
5 eggs, separated
1 pinch cream of tartar

3 blood plums sliced
3 white nectarines sliced
2 tbs golden syrup
2 tbs brown sugar
juice of 2 oranges

Preheat oven to 180 degrees

Line the base of a round dish with baking paper

Melt the chocolate and butter in a bowl over a saucepan of boiling water

Stir in brown sugar, almond meal and almonds

Stir until smooth and allow to cool for 5 mins

Add one egg yolk at a time and stir through

Place egg whites in a bowl with cream of tartar

Beat until soft peaks form

Fold the egg whites into chocolate mixture

Pour into lined tin

Bake for 50mins or until firm on top

Allow to cool

Place fruit in a baking dish

Sprinkle with sugar and golden syrup

Pour orange juice over

Bake for 30-40mins until soft

Place stone fruits over cake

Mushroom and Kale Omelette

(makes 2)
2 stalks of Kale
2 stalks Spring onions
3 sliced field mushrooms
2 crushed cloves garlic
30g pine nuts
1 tsp sea salt
1 tbs olive oil
2 tbs butter
6 eegs
4 tbs water
1tbs mixed herbs
3 tbs fruit chutney
50g feta

Chop Kale finely and rinse

Add olive oil and sea salt

mix well

Add 1 tbs butter and garlic to frypan on low heat

Add mushrooms and cook until soft

Set aside on a plate

Beat 3 eggs with herbs and 2 tbs water

Add 1/2 tbs butter to frypan on medium heat

Add eggs and cook until set

Add 1 1/2 tbs chutney 

Add mushrooms and feta

Add kale and pine nuts, fold over

Sprinkle with spring onions

Season with salt and pepper

Rocky Road

800g Dark cooking chocolate
200g White cooking chocolate
2 cups shredded coconut
600g  Marshmallows
2 tbs coconut oil
100g unsalted peanuts
380g red frogs
50g hazelnuts
50g peacans

 Line a dish with baking paper (inc. sides)

Chop 500g Marshmallows and all the frogs in half

In a large bowl mix peanuts, hazelnuts, peacans

Add marshmallows and frogs

Melt the dark chocolate with 1 1/2 tbs coconut oil

Mix in shredded coconut 

Pour over dry ingredients

Stir mixture through 

Pour into baking dish

Sprinkle with Marshmallows and nuts 

Melt white chocolate with 1/2 tbs coconut oil

Drizzle over top

Refrigerate for 2 hours or until set

Mango and Macaroon Ice cream

300ml cream
250ml milk
1 tsp vanilla bean paste
6 macaroons
4 mangoes 
3/4 cup caster sugar

In a saucepan heat milk, cream, sugar and vanilla

Bring to the boil then take off heat

Cool mixture in fridge

Place in ice cream maker until thick 

Puree 2 mangoes and add to mix

Add crushed macaroons

Transfer to freezer safe container

Freeze until completely set

Add 2 diced mangoes to cup

Place ice cream on top to serve

Chocolate pancakes

1 cup self raising flour
2tbs plain flour
1 heaped tbs cocoa powder 
1 heaped tbs brown sugar
1 cup milk
1 egg
1 tbs melted butter
200g dark chocolate
100g cream
2 punnets strawberries

Mix flours, sugar and cocoa

Add butter, egg and milk

Stir through

Blend mixture until smooth

Spoon mixture into small fry pan 

cook on med heat for until bubbles appear

Turn, cook other side for 1-2 mins

Repeat

Layer pancakes with strawberries in between

Melt chocolate and cream

Pour over top

Egg, Asparagus and Macadamia salad

4 eggs

3 Bunches small asparagus 

hand full raw macadamia nuts

120g rocket

1 sliced cucumber

2tbs olive oil

2tbs white vinegar

juice of 1 lemon

Boil a saucepan of water

Add eggs, cook for 6mins

Take shell off, cut into halves

Boil a saucepan of water

add asparagus, take out after 2mins

In a large mixing bowl add rocket, cucumber, asparagus, eggs and macadamia nuts. 

Stir through

Add dressing and season with salt and pepper. 

Mushroom, Lentil and Bean Enchiladas

Enchiladas
1 tbs coconut oil
3 wraps
500g sliced button mushrooms
1 tin lentils
1 tin mixed beans
1 can crushed tomatoes
1 diced red onion
2 cloves garlic
1 1/2 tbs curry powder
1 tsp Moroccan spice
50g tasty cheese

salad
shredded lettuce
1 cucumber diced
red cabbage
black olives
spring onion
1 lime

In a large saucepan heat 1 tbs coconut oil

Add onion, garlic, mushrooms, spices, salt and pepper

Stir though until mushrooms soften

Add tomatoes, lentils and beans

Lower the heat and cook for 15mins, stirring occasionally 

Place bean mixture in wrap and fold

Place in sandwich press for 2 mins

Transfer to grill

Sprinkle with tasty cheese

Grill until cheese melts

For salad, mix lettuce, cucumber, spring onion, red cabbage and black olives

squeeze fresh lime juice over salad

White chocolate and Strawberry ice-cream

(Ice-cream maker used)
100g chopped White chocolate
250ml Milk
250ml Thickened cream
175g caster sugar
1tsp vanilla bean paste
500g Strawberries

Stir milk, cream and sugar in saucepan on medium heat

Take off heat when it boils

Place in fridge to cool then add to ice-cream maker

Add 400g blended strawberries and vanilla

Leave to churn for 20mins or until thick

Stir through 100g chopped strawberries and chocolate

Place in freezer safe container

Freeze for 3 hours or until set

Orange and Coconut cake with summer berries

5 Eggs

1 1/2 cups self raising flour

1 1/2 cups coconut

1 cup caster sugar

200g butter

3 oranges

1 punnet Strawberries

1 punnet Raspberries

1 Punnet Boysenberries

1 punnet Blueberries 

Preheat oven to 160 degrees

Grease a fluted ring tin

Mix butter, sugar and orange rind until light and creamy 

Beat in one egg at a time

Fold in flour, coconut and orange juice

Scatter Boysenberries and Raspberries in tin

Pour mixture into tin

Bake for 40-50mins

Cool to room temp

Cover in berries

Mediterranean Eggplant

2 Eggplants sliced 1cm thick 
1 can mixed beans
1/2 cup dry white wine
250g cherry truss tomatoes
800g crushed tomatoes
2 cloves crushed garlic
1 diced red onion
1 tsp Moroccan spices
1 tsp mixed herbs
Handfull green olives
Greek feta to sprinkle on top

Preheat oven to 180 degrees

Place Eggplant on baking tray and sprinkle with salt, herbs and a little oil

Put into the oven for 10mins

In a large saucepan brown the garlic and onion

Season with salt, pepper and Moroccan spices

Add crushed tomatoes,wine, beans and half of the olives

Stir through well

Add eggplant and cover with mixture

Allow to simmer for 15mins

Put all mixture into a baking dish

Sprinkle with feta and olives

Place cherry tomatoes on top

Place into the oven for 30mins

Strawberry filled Lamingtons

200g dark cooking chocolate
1/2 cup icing sugar
150ml thickened cream
1 packet sponge cake
Raspberry jam
1/2 punnet sliced Strawberries
shredded coconut 

Cut sponge into small rectangles 

Cover one side in jam and strawberries

Place another piece of sponge over the top

Repeat with the rest of the sponge

Melt chocolate with cream

Stir through icing sugar

cover sponge pieces in chocolate 

Cover in coconut

Refrigerate for 15mins

Cherry and custard Strudel

8 sheets filo pastry
1 1/2 cups milk
1 heaped tbs custard powder
1 tsp vanilla paste
1 tbs caster sugar
680g drained Morello cherries
slithered almonds
60g melted butter

Preheat oven 180 degrees

In a saucepan over low heat add milk, powder, sugar and vanilla. 

Stir until dissolved 

Bring to the boil

Stir until thick

Take off heat and cool for 5 mins

Line baking tray with baking paper

Lay down 1 piece of filo pastry

brush on a little butter

Add another layer

Repeat until you have 8 layers

Spoon on custard leaving space around all sides

Add cherries

Fold over ends, then wrap up

Brush butter over top and add almonds

Bake for 30mins or until golden brown

Brown sugar Pavlova

8 egg white's 
1 1/4 cups caster sugar
1 cup brown sugar 
1 heaped tsp cornflour 
1 1/2 tsp white vinegar
1 mango sliced
1 orange segmented 
2 punnets blueberries
900ml thickened cream
2 tsp vanilla bean paste

Preheat oven 150 degrees

Line 3 trays with baking paper

Beat egg white's until soft peaks form

Gradually add caster sugar, one tbs at a time

Add brown sugar, one tbs at a time

Beat until thick and glossy

Fold in cornflour, vinegar and 1 tsp vanilla 

Spoon even amounts of mixture onto baking trays

Place in oven for 75mins

Turn oven up to 180 degrees

Leave in oven for 10mins 

Turn oven off

Leave in oven overnight with door ajar 

Whip cream with 1tsp vanilla and 1tbs caster sugar

Spoon onto first layer

Sprinkle blueberries around the edge

Repeat

Add cream to the top with mango, oranges and blueberries

Honeycomb with Chocolate sauce

1 1/2 cups white sugar
5 tbs golden syrup
2 tbs honey
1/3 cup water
2tsp bicarb soda
200g dark chocolate
150ml thickened cream

Line a baking dish with oven proof paper

In a large saucepan stir sugar, honey, syrup, and water.

Stir on low heat until dissolved 

Turn heat up and bring to the boil

Boil for 15 mins

Remove from heat and quickly stir in bicarb soda

Pour straight into lined dish

Place in fridge and allow to cool for 30mins

Break into large chunks

Melt chocolate and cream together

Use as a dipping sauce

Caramel Apples

12 Pink Lady Apples
Crushed nuts
12 sticks
2 cans condensed milk
1/4 cup golden syrup 
120g butter
4 tbs Brown sugar

Put sticks into apples 

Cover tray in baking paper

In a large saucepan heat condensed milk, butter, sugar and golden syrup.

Stir until melted

Bring to the boil and stir constantly until mixture thickens

Cover apples in carmel 

Place in freezer for 10mins

Cover bottom of apples in crushed nuts

Poached Pears in self saucing Chocolate Pudding

4 peeled Brown Pears
1 Vanilla pod
1 cinnamon stick
5 cups water
1/2 cup Brown sugar
200g dark Chocolate
100g Butter
3 Eggs
1/2 cup caster sugar
2 heaped tbs Plain Flour

Preheat oven 200 degrees

In a large saucepan add water, vanilla pod, cinnamon stick and brown sugar

Stir and bring to a simmer

Add pears and cook for 40mins or until soft

(While pears are cooking)

Put chocolate and butter in a heat proof bowl 

Place over a saucepan with boiling water

Stir over heat until melted 

In another bowl mix caster sugar, flour and eggs

Mix through chocolate 

Pour into the bottom of 4 large ramekin's 

Fill 2/3 of the Ramekin

Place Poached pear in centre

Put in oven for 20mins

Falafel wrap with satay sauce

Satay sauce- (Makes a large quantity)
1 tbs organic coconut oil
I diced onion
2 cloves crushed garlic
1/2 tsp chilli powder
1 tbs curry powder
2.5cm piece grated ginger
150g chopped peanuts
1/5 cup malt vinegar
1/4 cup sugar
1 tsp salt
2 tbs peanut butter
1/3 cup fruit chutney
1 cup water

Wrap
1 wrap
1/4 sliced Avocado
large hand full salad mix
2 warm falafels
1 tbs shredded New Zealand epicure cheese

Satay Sauce ( Makes a large quantity)

Heat oil in pan, add onion and garlic

Saute until golden brown

Add chilli powder, curry powder, ginger and peanuts

Saute for 2 mins

Add vinegar, sugar, salt, peanut butter, chutney and water.

Stir and bring to the boil

Reduce heat, simmer slowly for 30 mins

Wrap

Cover middle of wrap in sliced Avocado

Add salad mix, broken up falafels, 2 tbs satay sauce

sprinkle with New Zealand epicure cheese

Vegetarian mini Quiche's

3 sheets puff pastry
3 eggs
150ml thickened cream
150ml milk
1/2 cup sliced mushrooms
1/2 cup sliced spring onion
1 diced tomato
1/4 cup tasty cheese
1tsp nutmeg

Preheat oven to 180 degrees

Grease 2 muffin dishes

Cut pastry into quarters and press into place

Fill each one with a mixture of the vegetables 

Mix eggs, milk and cream

Add salt, pepper and 1/2 tsp nutmeg

Pour over the vegetables

Sprinkle with cheese and nutmeg

Put in oven for 40mins or until they rise and are golden brown

Banoffee pie

Base
1 3/4 cup plain flour
1/2 cup almond meal
1/4 icing sugar
175g room temp butter
2 egg yolks
2 tbs water

Filling
2 tins Condensed milk
4 tbs golden syrup 
120g butter
4 tbs brown sugar
4 bananas
1 tbs slithered almonds
300ml thickened cream
1 tbs caster sugar
1 tsp vanilla bean paste

Base

Preheat oven to 180 degrees

Grease a round fluted tin

In a large bowl mix flour, almond meal and sugar

Mix in butter with fingertips until it resembles bread crumbs

Add egg yolks and water then knead the mixture

Roll out to 3-4mm thick between 2 sheets of baking paper

Roll over tin and press down into corners

Cover in baking paper with rice to weigh it down

Put in oven for 10mins

Take paper and rice off 

Put back in the oven for 15 mins

Cool to room temp

Cover the bottom of base in sliced banana

In a saucepan stir condensed milk, brown sugar, golden syrup and butter

Stir constantly on a med/high heat

Bring to the boil for 5 mins while stiring

Pour into base

Cool to room temp

Whip cream with caster sugar and vanilla

Decorate top with sliced banana, whipped cream and almonds

stuffed capsicum

4 capsicums
1 cup uncooked brown rice
1 can lentils
1 diced red onion
3 stalks spring onion chopped finely
2 cups sliced mushrooms
100g sliced kalamata olives
100g greek feta
3 tbs pine nuts
1 tbs curry powder
1 heaped tbs curry paste
1 tbs worcestershire sauce
1 tbs coconut oil

Preheat oven to 180 degrees

Slice the top off capsicums and scoop out insides

Cook rice in boiling water

In a large wok heat coconut oil 

 Stir through curry powder, worcestershire sauce, red onion and mushrooms until it softens.

Add cooked rice, rinsed lentils, curry past, olives and spring onions.

 cook for further 3 mins

stir in feta

Scoop mixture into capsicums

add pine nuts on top and a sprinkle of feta

place on tray and into oven for 40mins

 

 

Chocolate mousse cups with Raspberry puree

 MOUSSE
4 packs small chocolate cases
60g butter
2 blocks dark cooking chocolate
6 eggs
1/2 cup caster sugar
1 cup thickened cream

RASPBERRY PUREE
Punnet of raspberries
juice of 1 lemon (or lime)
2 tbs caster sugar

RASPBERRY PUREE

blend raspberries, sugar and lemon 

CHOCOLATE MOUSSE

Combine butter and chocolate in a bowl

Heat over saucepan until melted 

cool to room temperature

Beat eggs and sugar until thick and creamy

fold in chocolate mixture

Place 1/2 tsp of puree in chocolate cases

add 2 tsp chocolate mousse

refrigerate

Grilled Halloumi salad

 

SALAD

Packet Organic Halloumi

1 red onion

1/2 cup spring onion

rocket

spinach leaves

1 lemon

DRESSING

juice of 1 lemon

1tbs French mustard

2tbs Dijon mustard

In a large bowl mix rocket, spinach leaves, finely sliced red onion and spring onion

Add diced segmented lemon pieces

Rinse Halloumi and cut into long strips

Add Halloumi to a lightly oiled fry pan 

Turn after 2-3min or once it's golden brown

 Add to salad

Mix all dressing ingredients together and pour over

Chickpea curry

Chickpea curry 

400g tomatoes

400g chickpeas

1 tbs coconut oil

1 onion sliced thin

1 tsp grated ginger

2 tbs laksa paste

1 tsp crushed garlic

160g tofu, drained, cut into 1cm pieces

1 tbs Philadelphia cheese

125ml water

100g spinach leaves

Heat oil in saucepan, cook onion until soft.

Add laksa paste, ginger and garlic. 

cook for 30 seconds.

Add tomatoes, drained chickpeas and water. 

Simmer for 10 mins.

Stir through Philadelphia cream. 

Add tofu and spinach.

Stir until spinach has wilted. 

Serve. 

Serve with brown rice and natural Greek yogurt.

 

Apple crumble slice

APPLE CRUMBLE SLICE

I couldn't find a good apple slice recipe anywhere, so I made one up.  For the crumble, I used mums recipe.

8 Granny Smith apples

1 teaspoon Cinnamon 

2 eggs

1 1/2 cups plain flour

1/3 cup milk

180g butter

3/4 cup caster sugar

Juice of one lemon

 CRUMBLE

1 cup rolled oats

1 cup shredded coconut

1 cup plain flour

1/2 cup brown sugar

50g butter

 Preheat oven to 180 degrees.

Peel apples and cut into small cubes.

Place into a large saucepan with the juice of one lemon and cinnamon on medium heat. 

Cover with lid.

Stir every few minutes until they soften.

Beat butter and sugar with an electric mixer until light and fluffy.

Add 2 eggs, sift in flour, add milk and beat for 5 minutes. 

Line a baking dish 20cm by 30cm with baking paper, continuing up and over the sides at both ends. 

Pour 2/3 of the cake batter into the dish.

Cover in apples.

Use remaining batter to spoon over apples. 

CRUMBLE

In a large mixing bowl, place flour, oats, coconut, sugar and softened butter and mix with fingertips. 

Place over apple mixture and put into the oven for 45mins. 

Remove from oven when cooked through. 

Allow to cool before removing from baking dish. 

Dust icing sugar over crumble to serve.

 

When life gives you Lemons

LEMON MERINGUE PIE

LEMON FILLING 

Whisk together 7 eggs, 310ml cream, 1 cup caster sugar, 3/4 cup lemon juice, the juice of one lime, 1 1/2 tablespoons of lemon rind and the rind of one lime. Cover and put in fridge to develop flavours for at least 1 hour.

PASTRY 

Combine 1 3/4 cups plain flour, 1/2 cup almond meal, 1/4 cup icing sugar, 175g of room temp butter. 

Either put in a food processor or mix with your finger tips until it resembles fine bread crumbs. 

Add 2 egg yolks and about 2-4 tablespoons of water until you get a dough you can knead together. 

Knead together on a lighty floured surface. 

Cover in glad wrap and put in the fridge for 30mins.  

Preheat oven to 200 degrees 

Grease a fluted round tin 

Roll out pastry between 2 sheets of non stick paper until it's 3-4mm thick.  

Using your rolling pin, roll the pastry up then roll it out over the tin.  

Line the base and sides with pastry then cut off excess at top. 

Cover with baking paper and fill with uncooked rice 

Bake for 10mins 

Remove paper and rice 

Cook for another 10-15mins or until lightly golden 

Reduce oven to 160 

Cool pastry case 

Pour lemon filling into cool pastry case 

Put in oven for 45-60mins or until set 

Remove and cool in fridge 

Turn oven to 160 

MERINGUE  

Using an electric mixer, beat together 6 egg whites until peaks form.  

Add 1 1/4 cups caster sugar, one tablespoon at a time 

Mixture should be glossy and form peaks  

Fold in 1 tablespoon corn flour, 1 teaspoon vanilla bean paste, 1 teaspoon white vinegar.  

Spoon mixture onto pie 

Put in oven at 160 for about 20 mins or until lightly brown.   

Refridgerate for about 2 hours

Very vanilla slice

Very Vanilla slice

2 sheets puff pastry

1 cup sugar

3/4 cup cornflour

1/2 cup custard powder 

4 cups milk

60g butter

2 egg yolks

1 tablespoon vanilla bean paste

Icing

1 cup icing sugar

1 teaspoon butter

3 passion fruit 

Place both sheets of puff pastry on a large ungreased tray

Bake at 200 degrees for 5-10mins or until golden brown

Flatten puffy side of pastry with hand

Trim pastry to fit baking tin 

Line baking tin with foil, bringing foil up over sides.

Place one piece of pastry in tin

Combine sugar, cornflour and custard powder in saucepan, mix well

Blend with a little milk until smooth, stir in remaining milk, add butter

Stir over heat until mixture boils and thickens

Reduce heat and simmer 3 minutes

Remove from heat, stir in vanilla and egg yolks

Pour hot custard immediately over pasty in tin

Place other sheet over top

Press pastry firm with hand

Refrigerate until cool

PASSION FRUIT ICING

 Sift icing sugar into bowl, add softened butter and passion fruit pulp

mix well

Spread icing over cool pastry