HEALTHY DESSERT DEMO @YINNAR ARC

FRUIT PIZZA ..........
THE BASE

Mash 3 ripe bananas in a bowl add 1/4 cup of almond meal , 1 and 1/2 cups of rolled oats mixed with  pepitas , sunflower seeds , desiccated coconut , sultanas , bran and granulated nuts , 3 tbs of golden syrup ...
Mix together .
Spread out on a lined baking tray.(circular or rectangular ).
Bake for 25 minutes or until the base is cooked through and browned .
Then cool to room temperature .
PIZZA SAUCE ....
1/2 cup of coconut cream ( 125 ml ) whisked with 60 ml of Greek yoghurt .
Spread over the pizza base .
Arrange fresh seasonal fruit sliced over top .

 

BLUEBERRY COCONUT CRUMBLE

Preheat your oven to 180 deg C.
You can use any round pan you like ....I used my round frypan ( I love rustic ).
Spray your choice of pan with cooking oil .
Place 75 gm of rolled oats in the food processor with 20gm of coconut flakes and 30 gm of almond meal .
Now process until they resemble bread crumbs ( not fine breadcrumbs  , look at my photo .)
Now add 1 tsp of ground cinnamon , 2 tbs of honey and 25 gm of unsalted butter ( room temp )
Pulse until the butter and honey are mixed through .
Ok , now using a large bowl ...toss 600gm of frozen blueberries in with 3 tbs of arrowroot flour and 1 dsp of vanilla extract .
It's time now to transfer the blueberries to the pan and top with the oat mixture .
Bake for around 35 minutes in your well preheated oven or until the topping is lightly browned .
Serve warm or cold . .....( with lashings of cream , my preference ) .
 

BERRY BANANA WHIP

This is delicious .....

  ...and so simple .

Place 1 cup of crème fraiche in a bowl with 100gm of frozen blueberries , 1 small frozen banana roughly chopped , 1 tsp of vanilla extract  into your blender and blend until you have a smooth paste .

Serve immediately topped with  blueberries.

HAPPY BIRTHDAY AMELIA VINCENT

Triple layered strawberry cheesecake.....happy birthday Amelia 20 /4 20.

ROSEWATER SOAKED BABAS

Rosewater is distilled from highly perfumed rose petals , rosewater has a heady fragrance and a sweet exotic taste .......
To make the Babas
preheat oven to 200 deg C.
Sift 2 and 1/2 of plain flour with a pinch of salt into a bowl , .set aside
Heat together 1/2 cup of warm milk , 175 gm of butter and 3 tb s of castor sugar until lukewarm .
Sprinkle over 4 tsp of dried yeast and stand 5 minutes until frothy .
Then beat together the yeast mixture , 4 lightly beaten eggs and the flour ...this is best done using your hands , for 5 minutes .
Spoon the mixture between 12 mini rum baba tins .
Cover and set aside for 30-40 minutes until double in size .
Bake in preheated oven for 12 - 15 minutes or until well risen and golden .
Turn out the babas onto a cake rack to cool for 5 minutes .
Place into a small saucepan  2 cups of water mixed with 1 and 1/2cups of castor sugar , 3 tbs of rosewater , the juice of 1 orange and the grated rind of 1 orange.
Stir over a medium heat until sugar dissolves .
Cool to lukewarm .
Then gently and slowly  pour the syrup over the babas on the cake rack.
To serve , arrange babas on plates and fill with whipped cream and fruit in season .
Soo good !

 

WORCESTERSHIRE RABBIT

So often a bottle of Worcestershire sauce sits lost at the back of the pantry , only occasionally asked to breathe life into our recipes .
Pungent , aromatic and warming , Worcestershire sauce can jazz up the humble burger , casserole , gravy , soup , stir fry or cheese dish .

WORCESTERSHIRE RABBIT
Place 250 gm   of grated tasty cheese in a saucepan with 25 gm of butter and 3 tbs of Worcestershire sauce along with 1/4 cup of stout .
Stir over a low heat until the cheese has melted and the mixture is smooth and creamy .
Season  with salt and pepper .
Now slice your sourdough loaf and toast one side under the grill till golden or to your liking .
Then turn over and top the ungrilled side with a little of cold precooked  and meat ( chicken , ham or beef ) and spoon over the top equal amounts of cheese mixture  .
Grill under a high heat until golden and bubbling .
Serve immediately .

 

GOATS' CHEESE , PEAR AND CAPER PIES

The spicy , salty and unique flavour of capers adds piquancy to the pear and goats' cheese combination .
Love them or hate them , you cannot enjoy a tartare sauce without them .
Capers are small unopened flower buds from a bush native to the Middle East , they are usually pickled or salted , where their acidic , salty flavour develops .

Preheat your oven to 190 deg C.

RICH CHEESE PASTRY
Put 2 cups of plain flour in your food processor along 1/2 tsp of salt , 200gm of chilled butter / marg and 1 and 1/2 cups of finely grated parmesan .
Process until mixture looks like crumbs
Pulse in 3 tbs of chilled water until mixture forms moist balls of dough .
Turn out on to a lightly floured bench and bring together .
Refrigerate for 1 hour .
FILLING
Melt 3 tbs of in a frypan then add 3 peeled and diced pears , and cook until they are tender and golden .
Add 4 tbs of castor sugar , continue to cook until it melts and begins to caramelise .
Now stir in 2 tbs of chopped capers .
Remove from heat and cool .
In the bowl of your electric mixer beat together 200gm of crème fraiche , 2 lightly beaten egg yolks , the grated rind of 1 lemon , un til smooth .
Stir in the pears and any cooking juices along with 200gm of diced semi soft goats cheese .
Roll out the pastry and line 4 X 14 cm flan tins that have been sprayed with cooking oil and lightly sprinkled with fine polenta .
Divide an equal amount of filling between each pastry lined flan .
Using the remaining pastry , cut out 4 rounds to cover the top of the pies , press edges together firmly to seal .
Bake in the well preheated oven for 30 minutes or until well browned.
Serve pies warm , drizzled lightly with olive oil and a sprinkle of chopped parsley

 

FOODIES Q & A @ MID VALLEY

Come and say hello at Mid Valley tomorrow between 10.30 am and 1.30pm .
We can talk anything food .... recipes that work .....those that don't ...together we can sort out the problems ...
I will share with you my  on going basic rules to cooking ..
Come on , keep me company at the foodies Q@A.

 

COOKING CLASS HOMEWORK ....

STICKY PORK RIBS .
Just because you have 2 weeks off from class .....
I want you to prepare this dish .. all you need is
1.5 kg of pork spre ribs ( from a butcher )
Jar of minced garlic
Ground ginger
Chilli flakes ( optional )
Bottle of plum sauce
Jar of maple syrup
Jar of treacle .
Ok , here we go ....
preheat your oven to 180 deg C
Combine 1 tbs of ground ginger , 1 dsp of minced garlic , 2 tbs of plum sauce 1 tbs of tomato sauce 1 tsp of chilli flakes ( if using ) , 1 tbs of maple syrup , 1 tbs of treacle and 2 tbs of rice bran oil .n a large bowl .
Add the pork ribs and baste thoroughly in the marinade
Cover  with plastic wrap then marinate in the fridge for 1 hour .
Place the ribs on a baking tray lined with baking paper .
Cover with all the marinade , bake in oven for 30minutes then  remove the ribs from oven and turn he ribs over .
Cook for a further 40minutes r until the meat is tender and the marinade is sticky and caramelised .
Serve with a squeeze of lemon and plenty of tissues .....

send through your photos of your completed dish , call or message me if you need some advice .

MONDAY DINNER AT THE MANOR

Tonight’s table will be offering .........
Beef and ricotta cannelloni..
Marinated silverside and cabbage ....
Whole salmon side crusted with a dukkah ,pesto and prawns in a youvetsi sauce .
There will be sides of cooked mixed grains,  oven baked sumac pumpkin and crusty bread .