CHOCOLATE FUDGE TRUFFLES – SERVES 18

INGREDIENTS

24 fresh pitted medjool dates
½ cup walnuts
2 tbsp. maca powder
¼ cup raw cacao powder
Pinch of sea salt
2 tbsp. melted coconut oil
½ tsp. pure vanilla extract
Raw cacao powder for rolling
Desiccated coconut for rolling

METHOD

  1. In a high-speed food processor add the dates, sea salt, maca powder, vanilla, walnuts, cacao powder and coconut oil.
  2. Process until the mix comes together, if the mixture is too dry add extra coconut oil or warm water and if the mix is too wet add extra walnuts or almond meal.
  3. Roll balls in the raw cacao or desiccated coconut dependent on your taste.
  4. Set in the freezer for 1 hour before serving.

Read more →

THAI SPICY SWEET POTATO SOUP – SERVES 10

INGREDIENTS

2kg sweet potato, peeled, chopped
200gm potatos, peeled, chopped
2 garlic cloves, crushed
2 tbsp. Thai red curry paste
500ml fresh vegetable stock
300ml can coconut milk
2 tbsp. fresh coriander, chopped
1 green onion, finely chopped
2 tsp. lime juice
1 tbsp. vegetable oil
1 brown onion chopped

METHOD

1.) Heat oil in a large saucepan over medium to high heat.
2.) Cook onion, stirring occasionally, for 5 minutes or until softened
3.) Add sweet potato & potato. Cook, stirring for 5 minutes. Add garlic. Cook, stirring for 1 minute or until fragrant.
4.) Add curry paste to pan. Cook, stirring for 2 minutes, to coat vegetables all over. Add stock, stirring to combine. Cover. Bring to the boil.
5.) Reduce heat to low. Simmer for 15 minutes. Remove lid. Simmer for a further 15 to 20 minutes or until vegetables are tender. Remove from heat. Stand for 5 minutes.
6.) Using a stick blender, blend soup until smooth.
7.) Return to medium heat. Stir in 1 cup coconut milk. Season with pepper. Cook, stirring occasionally, for 5 to 6 minutes or until heated through
8.) Meanwhile, combine coriander, green onion & lime juice in a small bowl & add to soup & serve

Read more →

CHEAT’S HOT CROSS BUNS – SERVES 10

INGREDIENTS

BUNS
500g white bread mix
2 heaped tsp. mixed spice
50g butter chopped
50g golden caster sugar
50g mixed peel
85g currant
100ml milk
1 large egg

CROSSES & GLAZE
3 tsp. plain flour
Golden syrup for brushing

METHOD

1.) Add to a bowl, bread mix, spice & sugar. Rub the butter in with fingertips. Stir in the peel & currants.
2.) Pour 100ml water onto the milk, beat in the egg, pour into the dried ingredients
3.) Mix to a moist dough (the wetter the better). Leave for 5 mins. Cut in to 10 equal pieces & shape into buns with oiled hands. Try not to use extra flour as it will toughen the dough.
4.) Space the buns apart on 2 greased baking sheets, cover loosely with cling film, leave in a warm room until they grow half in size (approx. 45 mins to 1 hr 15 mins).
5.) Heat oven to 220C/fan 200C/gas.
6.) The crosses. Mix flour with 2½ tbsp water in to a paste. Pour into a plastic food bag, cut one of the corners. Once buns have risen, pipe crosses on buns.
7.) Bake for 12-15 mins until risen and golden.
8.) Trim the excess cross mixture & brush with golden syrup…WAH LAH!

Read more →

CHERRY & DARK CHOCOLATE MOUSSE – SERVES 4

INGREDIENTS

CHOCOLATE MOUSSE

Dark cooking chocolate 200gm
2 Eggs
2 Egg yolks
4gm Gelatin
280gm thickened cream

SOUR CHERRY COMPOTE

170gm tin Sour cherry
120gm Brown sugar
50g Yellow Pectin Powder (from the baking section of the supermarket)
Cinnamon powder: 2gm
Honey 80gm

METHOD:

SOUR CHERRY

  1. Mix all ingredients in a sauce pan
  2. Place on the stove & bring to the boil
  3. Add the sour cherry & whisk for one minute
  4. Allow to cool

CHOCOLATE MOUSSE

  1. Melt chocolate in a sauce pan on low heat or in the microwave oven on medium power (50%) in 30 second bursts, stirring between, until melted
  2. Place gelatin in cold water & store in the fridge
  3. Whip 240gm thicken cream in a mixer & leave aside
  4. Beat eggs & yolk in a mixer full speed
  5. Boil thickened cream
  6. Drain the water from the gelatin
  7. In a bowl add boiled cream, gelatin & chocolate, hand whisk till smooth
  8. Add eggs, fold in whipped cream
  9. Chill in fridge
  10. Layer cherry compote & chocolate mousse, top with your favourite crumbed biscuit

Read more →

SPRING SALAD

INGREDIENTS

SALAD:
2 large chicken breasts, pounded to even thickness
Salt and fresh ground black pepper
6 cups fresh baby spinach
1 pint strawberries, hulled and sliced
1 avocado, peeled, pitted and diced (or you can double this to 2 avocados!)
1/2 cup crumbled gorgonzola or blue cheese
1/4 cup sliced almonds, toasted
Half a small red onion, thinly sliced
Balsamic dressing to taste

DRESSING:
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
Salt and fresh ground black pepper

METHOD

  1. Whisk all the dressing ingredients together and chill until ready to use.
  2. Lightly coat pan with olive oil. Season chicken with salt and pepper on both sides. Grill chicken until no longer pink in center; do not over cook and remove immediately from heat once cooked. Let chicken rest at room temp at least 5 minutes; then slice into strips.
  3. Toss all salad ingredients together, evenly coat with desired amount of dressing. top with chicken strips and serve immediately.

Read more →

EASY BIRCHER MUESLI – SERVES 4

INGREDIENTS

2 cups. rolled oats
½ cup. silvered almonds
½ cup. mixed seeds (chia seeds, flaxseeds, pumpkin seeds or sunflower seeds)
4 tbsp. cranberries
½ tsp. ground cinnamon
½ tsp. pure vanilla extract
3 tbsp. maple syrup
2 cups. milk of choice
1 cup. natural yogurt
2 grated apples

 

METHOD

  1. In a large mixing bowl combine the oats, silvered almonds, mixed seeds, cranberries and cinnamon.
  2.  In a separate bowl mix the milk, maple syrup and vanilla extract. Pour this over the oat mixture and combine well. Make sure there is enough liquid to cover the oats and if not add extra milk or water.
  3. Cover the mixture and store in the fridge over night or for at least one hour until the oats are soft the liquid has been absorbed.
  4. Fold through the grated apples and yogurt.
  5. To serve add fresh fruit, toasted coconut flakes, extra maple syrup or any toppings you desire.

Read more →