As the temperature begins to drop, there is a need for some scrumptious warm winter desserts. This crumble is amazing. I have separated the crumble mixture from the apple mixture, as you could easily add this delicious crumble to the top of other fruits such as apricots, pears or prunes. If you could imagine a very ‘adult’ version of a crumble, imagine baked apricots, prunes with some muscat and a crumble topping!! TOTALLY DIVINE !
¼ cup water
2Tb brown sugar
¼ tsp cinnamon
1 tsp vanilla
1Tb dried blueberries
2Tb white chocolate bits
½ cup plain flour
¼ cup brown sugar
50grams butter (at room temperature)
¼ cup quick oats
Pre-heat oven to fan grill, place a tray on a lower shelf in the oven.
Chop apples into quarters, remove core, chop each piece into thirds.
Place into a large saucepan with water, brown sugar, cinnamon and vanilla, cook over a medium heat until soft, 10-15minutes.
Prepare crumble mixture, by placing all ingredients into a bowl, rub the butter between your thumb and index finger until the mixture is a uniform consistency.
Into 4 individual or 1 large soufflé dish or any other oven proof dish, place the apples, scatter the white chocolate bits and blueberries. Scatter the crumble mixture over the top.
Place crumble onto an oven tray, pop into the oven and allow crumble topping to become nice and golden.
7. Serve with a dollop of ice cream or cream.
This mixture can use pie apples, you will need to make sure they are warmed through.
This delicious meal can be served as a side or as the meal itself, it’s very versatile it can be made the night ahead or served warm.
Quinoa is considered a superfood, why? It’s a source of complete protein, low GI and gluten free.
Don’t be afraid of cooking quinoa, it is much more friendly that rice to work with. It is readily available in supermarkets. Always give quinoa a good rinse before you use it.
This salad has the perfect balance of flavours, the nuttiness of the quinoa with the softness of the pumpkin, green beans for a little crunch, fetta cheese to add and element of sharpness to each bite and the parsley to clean the palate. This recipe is also super versatile you can add/subtract/interchange the veggies. This salad keeps well in the fridge, I usually double it and take it for lunches.
Best part of all, it is all made in one saucepan!
2 cups quinoa
1 cup green beans
70grams fetta cheese
2 stalks parsley
2Tb olive oil
1Tb lemon juice
Rinse quinoa, place into a medium sauce pan, cover with 3 cups water, chop the shallot and add to the quinoa, sprinkle with salt and pepper, on a medium heat bring the water to the boil.
Simmer the quinoa with the lid for 5 minutes. Whilst the quinoa is cooking, chop the pumpkin into small cubes, add the pumpkin to the quinoa cook for 10minutes with the lid on. Whilst the pumpkin and quinoa mix is cooking, top and tail the green beans and chop the beans into 1.5cm pieces, add the green beans to the quinoa cook for 2minutes. Whilst the mix is cooking, chop the fetta into 1cm cubes, finely chop the parsley.
At this point your quinoa should be slightly translucent and the water should have been evaporated (if you have extra water and the quinoa is done drain the excess water). Add the oil and lemon juice into the saucepan and toss.
Place into a large serving bowl or individual plates, sprinkle with fetta and parsley.
Corn fritters with smashed avocado and tomato salsa
These Moorish corn fritters are quick and easy to whip up, bringing a café style meal into your own home.
The mixture should be relatively thick. If you would like to make the meal a little more substantial you can whip up a salad and serve the corn fritters on a bed of salad.
2 small potatoes
2 medium zucchinis
125grams corn kernels
1 small onion
½ c SR flour
2Tb olive oil
Salt and pepper
200grams baby roma tomatoes
1tsp lemon juice
1. Peel the potatoes and the carrot, grate both vegetables using the smallest side of the grater place into a sieve and allow the liquid to drain.
Grate the zucchini and onion using the largest side of the grater place into the sieve, press down to remove the moisture. Into a bowl add the vegetables, corn kernels, flour, salt and pepper, mix well, add the eggs carrot and potato mix until well combined.
Smashed avocado salsa: Run a knife around the avocado, split in half and remove the seed, scoop out the flesh mash with the back of spoon, slice tomatoes in half, add to a bowl, toss with lemon juice, 1Tb of olive oil sprinkle with salt and pepper.
Heat ½ Tb of olive oil in a non stick fry pan on a medium heat, allow to heat up for a few minutes, dollop 1/3c of the mixture into the fry pan, cook for 4minutes each side or until golden brown. Once half of the mixture has been used, add the remaining oil to the fry pan and continuing with remaining mixture.
Place corn fritters onto a plate, place a dollop of the salsa on top, serve and enjoy
This dish is so quick and simple you will never get it from the take out store again. You can cut each piece of chicken into nugget sized pieces if you prefer. I serve this dish with a big bowl of steamed greens. You could easily serve this dish with a side of rice. The benefit of using cornflour is this dish is gluten free!
2 chicken breasts
1Tb Dry Sherry
2Tb soy sauce
½ tsp salt
Oil for frying
¼ cup cornstartch
½ tsp baking powder
1/3 cup white sugar
1/3 cup honey
1 cup chicken stock
3tb lemon juice
1 tsp salt
1 lemon sliced
2tb vegetable oil
salt and pepper
Garnish: chopped shallots
Slice chicken in half horizontally, so you will have 4 thin slices of chicken breast.
In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
In a small bowl, beat together the eggs, 1/4 cup corn-starch and baking powder to form a batter.
Remove chicken from marinade and sprinkle with salt and pepper.
Place vegetable oil in fry pan on a medium heat
Dip chicken in the batter to coat.
Place chicken into fry pan and fry until golden brown and turn over and repeat for the other side, do this for each piece of chicken breast.
In a medium bowl combine the sugar, honey, 1 tablespoon cornstarch, lemon juice and 1 pinch salt, mix together until their are no lumps add stock and lemon slices. In the fry pan that you cooked the chicken pieces in place lemon sauce, on a medium heat bring the sauce to a gentle simmer.
Pour sauce over chicken, sprinkle with shallots and serve.
Making a delicious cake requires just a pinch of patience. Creaming butter and sugar ensures that the sugar is distributed evenly in the butter it also allows air to be dispersed in the butter creating a light and even to rise cake, creaming is likely to take between 5-8minutes. Adding lightly beaten egg eggs to the butter and sugar mixture and whipping for a minute on a low speed helps to incorporate air, creating a light and fluffy mixture.
125grams butter, at room temperature.
1 cup caster sugar
1 cup SR flour
1 cup shredded coconut
1 tsp vanilla essence
1 quantity of butter cream
1 lemon zested and juice squeezed out
Time 60 minutes
Type of dish dessert
1. Heat a fan forced oven to 160C. Line a small cake tin with baking paper.
Beat butter and sugar until the mixture turns an off white colour.
Add the eggs, ½ the lemon rind and vanilla beat until well combined.
Mix the coconut and flour in a small bowl, using a spatula fold the dry mixture alternatively with the milk.
Spoon the mixture into the lined pan, use the spatula to smooth over the surface.
Bake for 55-60minutes, the cake should be golden and a skewer should come out clean.
Create 1 quantity of butter cream, add the lemon juice and lemon rind. Sprinkle with yellow popping candy or any other sort of small/crushed candy