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