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 / RAREBIT

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 / RAREBIT Place 250 gm of grated tasty cheese in a saucepan with 25 gm of butter/ marg 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 cracked black 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 beef, chicken or ham and spoon over equal amounts of the cheese mixture. Grill under a high heat until golden and bubbling. Serve immediately.

 

HALOUMI, PEAR AND FENNEL SEED PIES

Preheat your oven to 190 deg. 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 butter/ marg 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 fennel seeds. 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, until smooth. Stir in the pears and any cooking juices along with 200gm of diced Haloumi 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 , with sprinkle of finely grated Parmesan cheese and chopped parsley.