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