Rich vanilla custard tart with seared figs

BASE

1 1/3 cups plain flour

1/4 cup caster sugar

125g butter 

1 egg yolk 

CUSTARD

4tbs caster sugar

1 tsp vanilla bean paste

3tbs custard powder 

3 cups milk

1 cup thickened cream 

4 fresh figs

Juice of 1 orange

1tbs honey 

1 tbs golden syrup 

Preheat oven to 200 degrees

Grease a rectangle fluted baking tin

Mix flour, sugar and butter in food processor 

Add egg yolk

Process until mixture comes together

Add a dash of water if needed 

Turn onto a lightly floured surface

Knead until smooth 

Cover in cling wrap and refrigerate for 30mins

Roll out to 3mm 

Cover baking tin, pushing down into corners

Refrigerate for 10mins

Cover in baking paper

Fill with raw rice

Bake for 10mins 

Remove paper and rice 

Bake uncovered for 10mins 

Leave to cool to room temp 

In a large saucepan whisk the eggs, sugar and vanilla 

Stir in custard powder 

Gradually add milk and cream, stirring constantly 

Cook on med heat for 10mins until thickens, stirring constantly 

Bring to the boil for 1 min 

Pour over base

Refrigerate for 6 hours or until set

Cut figs in half, length ways 

Place orange juice, honey and golden syrup in fry pan

Stir on med heat 

Add Figs to syrup facing down

Cook for 2mins 

Place figs over custard tart 

New York cheesecake

250g Arnott's Nice biscuits 
125g butter (room temp)
750g cream cheese (room temp)
juice of 2 lemons
rind of 2 lemons 
1 cup caster sugar
1 tsp vanilla bean paste 
3 eggs 
3/4 cup sour cream 
1 punnet raspberries 
pistachio nuts 

Raspberry sauce
1 punnet raspberries
1 tbs caster sugar
1 lemon- juice

New York cheesecake 

Preheat oven to 160 degrees 

Line a round baking tin (with removable bottom) 

Crush biscuits and mix in butter with fingertips

Press mixture into bottom of tin

Cover in glad wrap and put into fridge for 30mins

In a large bowl mix cream cheese, caster sugar, lemon rind

 and vanilla until smooth and creamy

Beat in 1 egg at a time 

Add sour cream and lemon juice

Continue to beat for 4mins 

Pour mixture over biscuit base

Place in oven for 1 hour

Turn oven off and leave cheesecake in for 2 hours with door ajar

The middle should still wobble when finished baking 

Place in Fridge overnight to set

Add raspberries and pistachios on top

Raspberry sauce- 

Blend Raspberries, sugar and lemon juice until smooth

Pour over cake when serving 

Wheat and dairy free chocolate chip cookies

2 cups almond flour
2tbs coconut flour
1/4 cup cacao powder 
Pinch of sea salt
1/2 tsp baking soda
1 vanilla pod
1/2 cup coconut oil
1/2 cup light agave nectar
200g raw chocolate (loving earth brand)
50g raw macadamia's, halved

Preheat oven to 180 degrees

In a large bowl combine all dry ingredients

In a small bowl combine coconut oil, agave 

and scrape the vanilla seeds in

Combine all ingredients together

If sticky, place in fridge for 15mins

Roll into flat balls and place on baking tray

Add a few Macadamia's to the top 

Place in oven for 10mins only

Allow to cool before removing from tray

Dairy free ginger cookies

1/2 cup organic coconut oil
1/4 cup organic agave syrup 
2 cups organic almond flour
2 tbs organic arrowroot powder
pinch of sea salt
1/4 tsp baking soda
1tsp cinnamon 
2tbs organic coconut flour
2tbs raw honey
1 vanilla bean 
Coconut sugar to sprinkle on top
1cm cube grated ginger

Preheat oven to 180 degrees

Cover baking tray in baking paper

In a large bowl combine arrowroot, salt, almond flour,

 baking soda, cinnamon and coconut flour. 

In a small bowl scrape out a vanilla bean

and add honey, ginger and agave. 

Stir wet into dry ingredients

Scoop into balls

Cover in thin layer of water

Sprinkle coconut sugar over them

Flatten onto a baking tray

Bake for 8-10mins

Cool before removing from tray

Zucchini Pasta

3 zucchinis, grated
1 tbs pine nuts
1 can mixed beans
3 field mushrooms, sliced
1/4 cup spring onions
1 can crushed tomatoes
1 capsicum
2 cloves garlic
1 tsp curry powder

Crush garlic and place in a saucepan on med heat

Add curry powder, salt & pepper and stir through

Add crushed tomatoes, capsicum, mushrooms, beans and spring onions

Allow to simmer on a low heat for 20mins

Add a splash of water if needed

Place on a serving plate

Place grated zucchini over the top

Sprinkle with pine nuts

Baked Peach Ice Cream

8 peaches
1 tbs brown sugar
juice of 1 orange
500ml ready made custard
100ml thickened cream
2 tbs caster sugar

Preheat oven to 180 degrees

Cut up peaches and place in a baking dish

Sprinkle brown sugar and orange juice over them

Place in oven for 30mins or until soft

Blend peaches then strain off the juice

Place peaches in a saucepan

Add custard, cream and caster sugar

Stir until it boils then take off the heat

Allow to cool

Place in an ice cream maker and churn until set

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