Pistachio & Coriander Pesto Pinwheels

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YOU NEED

1 batch of my “Pistachio & Coriander Pesto”

1 unsliced loaf of bread

YOU DO

Using a serrated knife carefully slice all the crust off the loaf of bread. You want the entire loaf to be crust free for this recipe. Place the crusts aside for another recipe.

Then slice the loaf along the long side into about long slices. So you should end up with about 7 long rectangle slices of bread, depending on how thick you cut them.

Lay one slice of bread on your bench and spread a thick layer of pesto across the top. Then roll the bread slice from one of the short ends until the whole slice is rolled into a snail shape. Cut the roll into 2 so you end up with 2 good size pin wheels and place aside. Repeat this with all of your sliced bread until you have about 14 pin wheels.

These are great for parties and picnics or just a different lunch box idea for the kids.

 

# For a quicker recipe have the pesto made and in the fridge ready to use. You can also pre slice your bread and just keep it over night in an air tight container or sealed in the plastic it came in so all you have to do on the day you want your pin wheels is top , roll and cut them.

Chocolate Fudge Cake w/ Rich Coconut Cream Ganache

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YOU NEED (FOR THE CAKE)

1 cup of plain flour

¼ cup of cocoa

1 cup of sugar

1 teaspoon of baking soda

1 teaspoon of baking powder

½ teaspoon of salt

1/3 cup of oil (I used rice bran oil)

1 cup of rice milk

 

YOU DO (FOR THE CAKE)

Preheat your oven to 180%.

Carefully line a cake tin with baking paper. This is a really important step because it always sticks as it is such a wet fudgy consistency.

Sift all the dry ingredients in a large bowl and stir to combine. Whisk all the wet ingredients together. Put the dry ingredients into the wet and gently fold them through until well combined.

Pop in the oven and bake for about 30 minutes. The time will vary depending on your oven. You are looking for a cake where the top is not wobbly, the sides have come away from the edge of the cake tin and a bamboo skewer comes out clean. Once cooked, remove and allow to cool.

 

YOU NEED (FOR THE ICING)

2/3 cups of coconut cream

120 grams of icing sugar

½ cup of cocoa

150 grams of Lindt dark chocolate. Must be at least 70% cocoa

 

 

YOU DO (FOR THE ICING)

Make your icing once your cake is almost cooled, out of its tin and on a serving plate.

Sift the dry ingredients into a bowl.

Melt the chocolate. While the chocolate is melting put the coconut cream into a small pot and gently heat. You don’t want to boil it. You just want to bring it up to a nice warm temperature. Once the chocolate is melted quickly whisk it into the warm coconut cream until well combined.

Add the dry ingredients into the chocolate mixture and whisk until well combined and scrape out onto the cake. Distribute evenly. There is PLENTY so it will be lovely and thick.

Top with your favourite berries and serve.

 

 

Servings:  Enough for 8 good slices

Time: Takes about an hour plus allow cooling time.

Freeze: N/A

Notes:  I find this much easier to slice if you make and ice it the day before and refrigerate it over night. Just make sure you pull it out a couple of hours before you serve it so the ganache is nice and soft.

Topping with berries is really recommended because this is such a rich, sweet cake so the bitterness from the berries provides a lovely balance.

Zucchini & (not Bacon) Chowder

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Zucchini & (not Bacon) Chowder

 

Today was the 4th time I played with this and I’m glad I did. I made it once then lost the recipe which happens because I scrawl them down on scrap paper as I work. It turned out to be a good thing though. I made it again to re write the recipe up as I went but wasn’t quite happy. The 3rd time I decided to grate the zucchini and the result was much nicer than the original dice I had been doing. I also played with the amount of water and seasoning. In my 1st recipe I didn’t use any corn but the 3rd time I threw some I had in the freezer in and it added so much more texture that I decided to make it a part of the dish.

I got thumbs up for this one from my husband too which is so very rare J So I am happy with that.

 

YOU NEED

1-2 tablespoons of rice bran oil

1 large onion, peeled and finely diced

1 teaspoon of minced garlic

500ml of water

250ml of Bonsoy soy milk

1 teaspoon of salt

plenty of fresh ground pepper to taste

1-2  teaspoons of liquid smoke (available at well stocked deli’s and the American Store, which is also online)

6 teaspoons of Massel vegetable stock powder (available in most supermarkets where the stocks are)

4 generous cups cubes (approx 2 large potatoes) of brown potato, peeled and cut into small

4 generous cups (approx 4 medium zucchini) of grated zucchini

2 cups of corn kernels

 

YOU DO

Heat the oil in a large pot on a low to medium heat. (I tend to sauté my onion in just water mostly these days unless doing a dish like this that would normally be quite meaty and would contain some fats). Sauté the onion gently until browned. Add the garlic and cook for another minute or so.

Add the water, Bonsoy, salt, pepper, liquid smoke. stock powder and potato and bring to the boil. Once the water has boiled, turn the heat down to a very gentle simmer. (You don’t want to reduce the stock too much so you don’t want a furious boil at this stage.) Cook until the potato cubes are about half the way cooked through.

Add half the zucchini and pop a top on your pot. # The soup will look like it needs way more water when you do this and you will be very tempted to add more liquid at this point. DON’T, because zucchini contains a ton of water. Just continue cooking for a few minutes and when the potato is on the cusp of being ready. Turn the heat off.

Using a ladle, scoop out half the soup into another container. Try to ladle a lot of the liquid into the container as well as potato and zucchini. Blend the mixture in the container until it is  smooth.  Add the blended soup back into the pot with the unblended soup and gently stir to combine. #You want to try not to break up the lovely potato chunks as you do this. Throw the rest of the zucchini and corn in, bring the soup to the boil and serve immediately.

Enjoy with your favourite crusty bread.

 

Yields: 2 FABULOUS serves or 4 more polite serves.

Time: Takes about 30 minutes.

Freeze: I wouldn’t

Notes: I like bold flavours so if you don’t just use the stock and part of the liquid smoke and check the seasoning at the end and decide as to whether you would like the salt and extra smoke.

This is best served straight away. If you have left over’s it may need extra seasoning when you reheat it because of the high water content of the zucchini.

Garnish with some thin slices of red capsicum or long red chilli for color like I have if you wish.

Sour Cherry..ade

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This is so refreshing for long hot days out on the deck. My passion for food has very much extended itself to a passion for creating drinks. I adore making drinks that are served loaded with the fragrance of herbs and/or fruit. Nothing accompanies beautiful food more than a beautiful beverage. Don’t overlook the entirety of a food event, if you want to make an impression.

I am not normally a sour or a cherry fan but when I spotted some sour cherry juice recently I had to try it. If unlike me you are a sour fan, you may wish to add less pure maple syrup and if you are after an even quicker recipe you could just add lemonade. I just prefer knowing how much sweetener I am drinking and also prefer pure maple syrup.

 

YOU NEED

100mls of sour cherry juice

1 tablespoon of pure maple syrup

100mls of soda water

ice

cherries for garnish

#optional – a splash of vodka

 

YOU DO

Mix the sour cherry juice, maple syrup and soda water. Fill a glass ½ to ¾ with ice. Pour in your cherry soda mix, Garnish with some fresh cherries and serve.

Yields: 1 serve

#Next time I may even freeze some cherries into my ice blocks <3

Summer Daze Smoothie

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YOU NEED

1 banana

200mls of fresh pineapple juice

½ a fresh mango

juice from half a lemon

1/3 cup of fresh orange juice

 

YOU DO

Chill all your ingredients in the fridge.

Blend everything and enjoy.

 

Servings:  Serves 1

Time: Takes about 5 minutes.

Freeze: N/A

Zucchini, Corn & Mint Fritters

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Zucchini, Corn & Mint Fritters

I was playing with corn fritters a few months back but wasn’t quite happy with the result. Then today I was standing in the kitchen once again looking at the 2 gigantic zucchinis I just got from my father in law and a load of corn in the fridge that needed using up. I then wandered through the vegie patch for some inspiration and realised I have not 1, but 2 mint patches and so decided to have another crack at these fritters.

It only took 1 practice batch and then another batch with a little less of this and a little more of that and I have ended up with a cracker fritter.

Not only are these delicious but they are super easy to make, garlic free, gluten free, dairy free, egg free and easily made low fat

 

YOU NEED

1 cup of grated zucchini

1 cup besan flour (also known as chickpea and/or garbanzo flour and is found in most health food and Indian grocer shops)

1 cup (2 cobs) corn kernels, cooked

¾ cup of water

1 cup fresh mint leaves, washed and pat dried with a tea towel

¾ cup spring onion (also known as scallions), finely sliced

1 teaspoon salt

Extra salt for dusting

Pepper to taste

 

YOU DO

Strain all the excess of water out of the grated zucchini using a nut bag, chux or tea towel. Discard the water that comes out of the zucchini and set the zucchini aside.

Sift the besan flour into a large bowl and whisk the 3/4 cup of water into, it until you have a smooth batter.

Add the remaining ingredients, including your zucchini into the batter and stir well to combine.

Heat a pan with a little bit of oil and cook in batches. Drop a generous tablespoon of the batter into the pan. Cook until browned and turn to brown the other side. I find the trick is to have the heat slightly higher at the start so you get a nice colour and the fritters don’t soak up a load of oil and then once both sides are nicely browned, turn the heat down a little and cook a bit further, so that the insides are cooked through.

Drain on a clean tea towel. Lightly sprinkle a little salt over each fritter, while they are still piping hot.

Serve warm with salad and chutney.

 

Yields: 12 fritters.

Time: 15 minutes preparation. 5 – 10 minutes cooking (if frying)

Freeze: I wouldn’t.

Note: Don’t use canned corn. You get a much more plump and sweet corn kernel, if you cook a couple of cobs and cut off the kernels.

Be careful when cooking your fritters as the corn can pop!

# I tested a couple out in the oven for a fat free version on 175c for about 15-20 minute and they worked out fine. The texture was obviously a little different but they still had a nice crunch.

Fresh Apricot Pops

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YOU NEED

1 overflowing cup of fresh apricots that have had the stone removed and cut into chunks

1 cup of your favourite vanilla plant based ice cream

1 tablespoon of pure maple syrup (I used this because I wanted the sweetness to be highlighted once the cold had dulled it down slightly during the freezing process).

 

YOU DO

Put the apricots into a blender and blend till smooth. Once they are smooth scrape the puree into a 1 cup measuring cup. You want the puree to equal 1 cup. So if it doesn’t just put the puree back into the blender and add a couple more apricots to top it up and blend till smooth.

Soften a little vanilla soy, cashew or coconut ice cream. Measure out a cup and put it in the blender with the apricot and blend till smooth.  Add the maple syrup  and pour the ice cream mixture  into your icy pole moulds and place in the freezer till solid.

Eat fast because they melted fast!

Serves: I used Tupperware moulds and this gave me 5 ice – creams

Time: It took all of a few minutes aside from the freezing time. My husband LOVED them. My toddler was sadly suspicious because they weren’t “white ice cream” 😕

Note: By blending frozen banana and fresh apricots along with a couple of soaked dates you can also create raw ice creams.

Pineapple & Apricot Juice

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YOU NEED

1 cup of fresh pineapple juice

1 cup of apricots, halved and stones removed

the juice from 1 lime

 

YOU DO

BLEND.

Yields: 1 serve

Time: 5 minutes

Notes: I LOVE lime but the acidity from the pineapple may be enough for you, so taste this and then decide if you want the lime as well.

I also think this would be gorgeous with a little fresh ginger.

Spiced Apricot & Almond Smoothie

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This reminds me of some of the drinks I had in Oman in 2011. They were rich, “creamy” and often sweetened with dates.

 

YOU NEED

1 cup of almond milk

fresh apricots, stone removed . I used 4 but they were tiny. I measured them in a cup to make it a and it was 1/2-3/4 of a cup of apricots.

½ teaspoon of allspice

1-2 teaspoons of pure maple syrup

 

YOU DO

BLEND. BLEND. BLEND…..till smooth.

 

This would be a perfcet way to start the day and would be gorgeous made raw with home made almond milk and dates.

 

Yields: 1 serve

Time: 5 minues

Notes:  Almond milk is available in pretty much any supermarket these days in the UHT milk section.

Home Made Cinnamon & Maple Granola

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There is something so rewarding and beautiful about anything home made. The best part of this recipe though is the warm, sweet aroma of maple and cinnamon that floats through the house as it bakes. This is perfect for breakfast or as a part of a trail snack between meals.

 

YOU NEED

1/2 cup of hazelnuts

1 cup of slivered almonds

1 .5 cups of rolled oats

1/2 cup of wheat germ

1/2 cup of pure maple syrup

1/2-3/4 of a  teaspoon of ground cinnamon

pinch of salt

 

YOU DO

Preheat your oven to 175c.

Line a large baking tray with baking paper.

Mix all ingredients in a large bowl until everything is well coated in the maple syrup.

Pour the mixture onto the tray and spread it out so that it is even. Place the tray in the oven for 10 minutes. After 10 minutes check your granola and turn the tray if it is browning too much in one area. Put the tray back in the oven and cook the granola for another 10 minutes.

Remove from the oven and allow the granola cool.  Once it has cooled, break it up and store it in an air tight container.

Enjoy with your favourite dairy free milk.

 

Servings:  Enough for 5 – 7 small serves

Time: Takes about 30 minutes.

Freeze: N/A