INGREDIENTS 2 cups self-raising flour 1 tablespoon caster sugar 2 teaspoon cinnamon Pinch of salt 60g butter, chilled, chopped 3/4 cup buttermilk 3 tablespoons brown sugar 3 teaspoon cinnamon 1 egg white 1 cup icing sugar 1-3 teaspoons milk (enough to make a glaze) 1/2 teaspoon vanilla extract METHOD Preheat oven to 220C/200C fan-forced.
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APOLOGIES for the lack of recipes as of late – I just wanted to let you all know I cook each recipe to get it perfect! I then have some close friends and family try the recipe before posting to ensure it caters for all palettes and most of all is easy for you all
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INGREDIENTS 1 whole fish (scaled and gutted – have your fishmonger do this) 2 garlic cloves 1 teaspoon ginger 1 ½ teaspoon lemongrass 1 birds eye chilli ¼ bunch of coriander 2 tablespoons rice bran oil 2 slices of lemon METHOD Prepare fish filling; slice garlic, grate ginger (use a fine grater) and finely
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INGREDIENTS 24 green prawns ¾ punnet of sweet baby tomatoes ½ cup kalamata olives 2 garlic cloves ½ bunch of parsley 1 brown onion 1 birds eye chilli 2 – 3 tablespoons sesame oil ¼ cup tomato puree ¼ cup water sea salt flakes and pepper to taste (optional angel hair pasta) METHOD Peel
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INGREDIENTS 1 pumpkin 1 onion 2 garlic gloves Sea salt flakes Black pepper 1L vegetable stock 2 tablespoon Lush Delights Red Thai Paste (www.lushdelights.com.au) 250ML greek yoghurt (soy yogurt can be used) Milk (Rice milk can be used) METHOD Peel and dice pumpkin, onion and garlic – place in large boiling pot with vegetable
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INGREDIENTS 3/4 cup raw almonds (I have used almond flakes) 1/4 cup coconut oil 3 tablespoons maple syrup 1/4 teaspoon fine grain sea salt 1/2 cup oat flour (simply process rolled oats in food processor) 1 cup rolled oats 300g dairy free chocolate 1 can of coconut cream 2 tablespoon maple syrup Pinch
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INGREDIENTS 1 medium zucchini 1 punnet baby tomatoes 1 red capsicum (recently I learned that the female capsicum has 3 mounds at the bottom, best used for salads etc as it has a sweeter taste – male capsicums have 4 mounds and are best for roasting etc – choice is yours!) 1 medium
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INGREDIENTS 1/2 Butternut Pumpkin 2 cloves of Garlic Pinch of Sea Salt Olive Oil 1 packet of Spinach (rocket or any preference of lettuce, not iceberg) 1/2 cup Pinenuts Balsamic Glaze (not balsamic vinegar!!) Parmesen to personal preference (Aldi stocks a flavoursome, reasonably priced, flaked parmesen – it’s delicious) METHOD Preheat oven to around 180
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INGREDIENTS 1 teaspoon olive oil 1/2 cup finely chopped white onion 1 cup quinoa 2 cups water 1/2 teaspoon sea salt flakes 1 large orange, sectioned into 8 peices 1/4 cup chopped macadamias, toasted 2 tablespoons minced red onion 5 dates, pitted and chopped 1 bunch of asparagus – cut into 2 inch pieces
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INGREDIENTS 1/2 packet rocket 1/2 packet baby spinach 1 bunch basil 12 ripe figs 100 -150g prosciutto 100g goats cheese (South Cape located in Woolworths is great) 4 tablespoon honey 6 tablespoon olive oil Salt & Pepper to taste METHOD Finely chop about 1/4 bunch of the basil – whisk with honey and olive
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