Recipes - All Recipes

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Creamy Cauliflower Chowder

Ingredients

  • 1 leek, chopped
  • ½ cauliflower cut into florets
  • 1 teaspoon fresh oregano chopped
  • Pinch of cayenne pepper
  • ½ cup quick cooking oats
  • 3 cups chicken stock
  • ½ cup crème fraiche
  • Salt & pepper to taste

Garnish

  • 1 tablespoon fresh chives, chopped

Makes 4 cups

Preparation

Place chopped leeks in the base of a 2 litre ovenable glass jug and microwave cook on HIGH (100%) for 1 ½ minutes.
Stir in cauliflower, oregano, cayenne, oats and chicken stock. Cover container and cook on HIGH (100%) for 15 minutes, stirring several times.
Uncover, cool slightly then using a hand blender, puree until very smooth.
Season to taste, stir in crème fraiche and reheat on HIGH (100%) for 2 minutes.
Serve hot, garnished with chives.

 

Danish Style Pear Trifle

Ingredients

  • 750g pears, peeled cored and sliced
  • Zest of 1 lemon
  • 2 tablespoons water
  • 3 tablespoons caster sugar
  • 100g unsalted butter
  • 2 cups white breadcrumbs
  • 2 tablespoons brown sugar
  • 200 mls. cream or yoghurt whipped
  • 50g chocolate grated

Serves 4

Preparation

  • Place pears, lemon, water and sugar in the base of microwave safe container, cover and cook on HIGH (100%) for 8 minutes or until the pears are soft then mash to a smooth puree. Cool.
  • Melt the butter in a frying pan and fry the breadcrumbs until golden.
  • Add the brown sugar and cool.
  • Put half the pear puree in the bottom of a glass serving dish, add half the crumbs, then the remaining puree and the rest of the crumbs.
  • Spread with lightly whipped cream or yoghut and finish with a sprinkling of grated chocolate.
  • Serve lightly chilled.

Lamb & Pinenut Rolls

Ingredients

  • ¼ cup toasted pinenuts
  • 2 tbs. extra virgin olive oil
  • 250g minced lamb
  • 1 medium brown onion, finely chopped
  • 1 clove garlic, finely chopped
  • ½ teas. Sea salt
  • ¼ teas. EACH ground black pepper, cumin powder & allspice powder
  • ¼ cup pinenuts
  • 1 dessertspoon of mint, finely chopped
  • Pastry – 12 sheets filo or puff pastry
  • Canola oil for brushing pastry

Serves – 30 pieces

Preparation

  • Preheat oven at 200 degrees
  • Add oil to a large casserole and heat
  • Add onions, garlic, salt and spices. Cook until onions are soft and then add meat. Stirring gently until meat is light brown.
  • Add pinenuts and mint. Combine well.
  • Cut pastry into 20cm/6” x 10cm/3” rectangles. Roll meat into thin cigar shapes 10cm/3” long and thick as your index finger.
  • Place rolled meat in centre of pastry and roll pastry and at the same time tuck in sides to enclose meat to form a cigar.
  • Place pastries in rows on baking paper on baking tray and lightly brush with oil. Cook for 15 minutes or until golden brown.

Tasty TipServe with yoghurt dip

 

Orange & Almond Cake

Ingredients

  • 2 large oranges
  • 6 medium eggs
  • 250g/ground almonds
  • 250g. castor sugar
  • 1 teas. Baking powder
  • 1 tbs. grated orange rind
  • 1 tbl. Orange blossom water
  • Butter and flour for cake tin preparation

Serves 12

Preparation

  • Wash and boil the oranges with the peel on in a heavy based saucepan in 5cm/2” water with lid on for 2 hours or in a small pressure cooker for 30 minutes.
  • When cooked, cool oranges.
  • Preheat Oven to 190 degrees.
  • Halve oranges, cut in 1/4s and remove pips. Place fruit in blender and whizz.
  • Beat eggs separately in a large bowl; add oranges with all other ingredients.
  • Mix thoroughly.
  • Lightly butter and flour cake tin. Pour cake mixtures into tin and bake in the oven for 1 hour.
  • Test with cake skewer and if the mixture is still a bit too moist continue baking for an extra 10 minutes or so.
  • Cool cake completely before inverting from the container onto a serving platter

Tasty TipThis cake is beautiful on its own but if you want to give it a special presentation, try this idea. When the cake is cool pour over the top a simple lemon glaze allowing it to drip down the sides and top with toasted almond slivers.

Lemon Glaze – 2 cups castor sugar; 1/3 cup fresh lemon juice. In a saucepan, heat ingredients until the mixture become thickened. Pour on to cake immediately.

Healthy HintServe this delicious cake with a big dollop of honey yoghurt.

Tropical Fruit Cake

Ingredients

  • 2 cups self-raising flour
  • 1 teasp baking powder
  • 1, 225g can pineapple pieces including liquid
  • 1 cup mashed ripe bananas
  • 1/3 cup orange juice
  • ½ cup butter
  • ½ cup caster sugar
  • 2 eggs
  • 1 cup chopped macadamia nuts
  • Garnish, slices fresh mango

Preparation

  • Preheat oven to 180 degrees
  • Sift flour and baking powder into a mixing bowl.
  • Combine pineapple, bananas and orange juice
  • Cream butter and sugar in a large bowl until light and fluffy.
  • Add eggs one at a time beating well.
  • Add flour alternately with fruit mixture, blending well.
  • Stir through nuts then pour batter into a greased metal cake ring.
  • Bake for 30 minutes, or until a skewer comes out cleanly
  • Allow cake cool, invert onto a serving plate and garnish with sliced mango.
  • Serve with yoghurt.