Featured

Hot Cross Buns (Normal and Sourdough Recipes)

Note: Post has been edited to include the method for Sourdough Hot Cross Buns

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With only 2 weeks until Easter, I thought it was time to do some recipe development and come up with a delicious hot cross bun recipe.

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Hot cross buns are quintessentially Easter, along with the chocolate eggs, and I know that a lot of people dislike the fact that they are available from Christmas, but I think, if they sell, then make them. They are delicious and a great little snack to keep you going. I personally prefer the smaller ones as they can be enjoyed daily as part of a healthy balanced diet, whereas the big ones can be a bit ridiculous and often as many calories as a mars bar.

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The key to hot cross buns is the spice and I’ve found over the years that a lot of the recipes don’t have enough spice. I have included cinnamon, nutmeg and mixed spice in this recipe, but you could use whatever spices you like, such as ginger, star anise or cloves as well. This batch of hot cross buns makes 32 small buns, however, you could make them bigger and make about 20-24.

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I have also had a bit of a play around with flours and have ended up using a combination of wholemeal flour (for some added fibre), plain flour and bakers flour, which helps to make them a bit more light and fluffy due to the higher gluten content of bakers flour. Dried fruit is another key element to hot cross buns. I think that mixed peel is essential in hot cross buns, but a lot people dislike it. I have paired it with sultanas and currants, but once again, you can use whatever dried fruit you like or even make them into chocolate chip hot cross buns if you wish.

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The kids absolutely love hot cross buns, so making them myself is really a no brainer, and they freeze exceptionally well and ready with a 15 second zap in the microwave or toasted in the oven or toaster. The kids helped me roll the dough into balls and thought they were pretty clever. They also found the process of adding the cross to be quite entertaining.

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If you haven’t tried making hot cross buns before, give them a go for Easter this year. They are a bit time consuming, but pretty easy overall.

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Enjoy xx

Original Hot Cross Buns

Ingredients:

  • 1 1/2 cups plain flour
  • 1 1/2 cups bakers flour
  • 1 1/2 cups wholemeal plain flour
  • 2 tsp mixed spice
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp salt
  • 3/4 cup currants
  • 3/4 cup sultanas
  • 30g mixed peel, finely chopped
  • Zest of 1 orange, finely grated
  • 1 tbs dried yeast
  • 1 1/2 cups lukewarm milk
  • 1/4 cup brown sugar
  • 50g butter, melted
  • 1 egg, lightly beaten

Crosses:

  • 1/4 cup plain flour
  • 4 tbs water

Glaze:

  • 1/4 cup castor sugar
  • 1/4 tsp cinnamon
  • 1/4 cup water

Method:

  1. Place lukewarm milk, 1 tbs of the brown sugar and the yeast into a small bowl, stir and set aside for 5 minutes or until it becomes foamy.
  2. Place flour, spices, rind, salt, dried fruit and remaining sugar into the bowl of a stand mixer with a dough hook attached.
  3. Once the yeast mixture is foamy, add to the stand mixer and turn speed to medium to combine. Add butter and lightly beaten egg and mix until dough comes together. You may need to stop the mixer occasionally to press the dried fruit into the dough.
  4. Beat for about 5 minutes, or knead by hand for ~ 8 minutes.
  5. Lightly oil a large bowl and place the dough into the bowl, cover with cling wrap and place into a warm spot for 1.5 – 2 hours a or until the dough doubles in size.
  6. Knock the dough down and knead on a lightly floured surface for 1-2 minutes.
  7. Divide the dough into 32 pieces for small buns or 20-24 pieces for larger buns. Roll each piece into a smooth ball and place onto a baking tray about 1cm apart. Cover and place into warm spot for another 30 minutes.
  8. Preheat the oven to 180°C and prepare the mixture for the crosses by mixing the flour and water together into a smooth paste. Once the 30 minutes have passed, apply the crosses by putting the flour mixture into a zip lock bag. Cut the corner off the bag to make a piping bag. Carefully apply the crosses then place buns into oven and cook for 20-25 minutes or until they sound hollow when tapped on top.
  9. While the hot cross buns are cooking, prepare the glaze by mixing sugar, water and cinnamon together in a small saucepan over low heat until the sugar dissolves.
  10. Once the hot cross buns are cooked, remove from the oven and brush glaze over the buns.
  11. Enjoy straight out of the oven or store in an airtight container or in the freezer.

 

Sourdough Hot Cross Buns

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After many years of making the above hot cross buns, I have decided to utilise my sourdough baking skills and make some sourdough hot cross buns, and wow! They are good. If you have the time and the patience, I suggest trying these sourdough hot cross buns for something different.

Ingredients:

  • 1 1/2 cups lukewarm milk
  • 2 eggs
  • 50g butter, melted
  • 3/4 cup active sourdough starter
  • 2 cups plain flour
  • 2 cups wholemeal plain flour
  • 1/3 cup brown sugar
  • 2 tsp mixed spice
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp salt
  • 3/4 cup currants
  • 3/4 cup sultanas
  • 50g mixed peel, finely chopped
  • Zest of 1 orange, finely grated

Crosses:

  • 1/4 cup plain flour
  • 4 tbs water

Glaze:

  • 1/4 cup castor sugar
  • 1/4 tsp cinnamon
  • 1/4 cup water

Method:

  1. Ensure that sourdough starter has been recently fed and is bubbling and active.
  2. Place milk, butter eggs and starter in the bowl of a stand mixer with a dough hook and beat for 1-2 minutes.
  3. Add the wholemeal flour and half of the plain flour, along with the sugar, spices, salt, dried fruit, mixed peel and zest and beat on medium-low speed until the dough clears the side of the bowl. This should take around 10-15 minutes.
  4. Place the dough in an oiled bowl and allow it to sit, covered for 4-5 hours. Each hour of this time, uncover the dough and fold by taking one side of the dough and folding it over to the other, turn the bowl 90 degrees and fold again, repeat until all four sides have been folded over, then flip the ball of dough over and leave for another hour. Repeat this fold each hour. During this time the dough should start to soften and become more elastic.
  5. Place the dough into the refrigerator overnight.
  6. The following day, remove from the refrigerator and divide the dough into 18-24 pieces, depending on the size of the buns that you want and form into bun shapes and place on a baking tray, lined with baking paper and allow to prove for 2 hours at room temperature.
  7. When ready to bake, preheat the oven to 180°C and make mix the flour and water to a smooth paste for the crosses. Put the paste into a small ziplock bag with the corner cut off or a piping bag and pipe crosses onto the buns.
  8. Place in the oven and bake for ~20 minutes or until golden brown and they make a hollow sound when tapped.
  9. While the buns are cooking, place the ingredients for the glaze into a small saucepan and stir over medium heat, until sugar dissolves.
  10. Once the buns are cooked, remove from the oven and brush on the glaze.
  11. Enjoy warm with a generous spread of butter.

 

Slow Roasted Tomato Bruschetta

What a crazy time it is that we are all living in….Coronavirus, halting our lives, forcing us to stay home and slow down. An inconvenience or a blessing in disguise?img_5773-e1496487456421

We have been self-isolating for two weeks now, leaving the house to go to the shops, to exercise or go to work. The kids haven’t ventured out of our suburb in two weeks and were actually shocked when I bought home some Easter eggs from the supermarket the other day as they haven’t come shopping with me since before all the easter stock was front and centre!IMG_7766

With a little more time on our hands, I’ve been trying to think up recipes that I can share that are delicious and suitable for working from home lunches or dinners, which don’t take too long to prepare, yet are not suitable for taking to work. This slow roasted tomato bruschetta is exactly that. It requires about 5-10 minutes hands on time, yet requires time in the oven to roast – perfect to be put on mid morning and roast away while you get back to work.

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Our garden has been producing tomatoes in abundance over the past 6 or so weeks. Elise loves to eat the cherry tomatoes as they are and I have been making Passata with the larger ones, but we are still over flowing with cherry tomatoes, so this is a great dish to use up a chunk of tomatoes if you have an excess. We’ve had it a couple of times now and it is really makes a traditional bruschetta look quite inferior. The kids have enjoyed it too.

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Hope you’re all surviving this weird and wonderful time. Remember to sit back and embrace the extra time you have as it won’t last forever.

Enjoy xx

Ingredients:

Makes 4 slices

  • 400g cherry tomatoes, some halved
  • 2 sprigs of thyme, leaves removed
  • Zest of 1/2 a lemon, coarsely grated
  • 1 tbs extra virgin olive oil
  • 1 tbs balsamic vinegar
  • Salt and pepper
  • 4 slices of sourdough bread
  • 1 large handful of basil leaves
  • Feta, to serve

Method:

  1. Preheat the oven to 140°C and line a baking tray with baking paper.
  2. Place the tomatoes into a bowl and add the thyme, lemon zest, oil, balsamic vinegar and a good grind of salt and pepper. Mix to combine.
  3. Place onto baking tray and slow roast for 45-50 minutes.
  4. Once roasted, remove from the oven and allow to cool slightly.
  5. Toast the bread and drizzle with olive oil. Top each slice with 1/4 of the tomato mixture. Top with some torn basil leaves and crumbled feta.
  6. Serve as is or with a poached egg.

Roast Carrot and Lentil Salad

I made this salad on New Year’s Eve as a bit of a ‘throw together’ type salad and the feedback was exceptional. Everyone raved about it, so I thought it best that I write it up, which is always challenging when the original recipe was made up and not documented. So, last week, I made the salad again from what I could remember and here it is…

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Lentils make a great base for a more substantial salad. They are great source of both protein and carbohydrate, as well as providing a good amount of fibre and B vitamins. Lentils and other legumes should be included more regularly in most people’s diets, and are particularly important for those who choose to follow a vegetarian or vegan diet due to their iron, zinc and protein content, nutrients that are often lacking in a vegetarian or vegan diet.IMG_7974

Lentils are often overlooked as people aren’t always sure how to incorporate them into meals, however, regular consumption of pulses (at least 3 times per week) has actually been shown to decrease the risk of developing certain cancers, particularly, colorectal cancer, due to their high soluble fibre content, which helps to keep the bowels healthy and moving well. Salads, such as this one is a great use for lentils. Other ideas include adding some lentils into a bolognese sauce, making lentil burgers, or adding them to a curry or a stew. There are so many ways to include them regularly into the diet.

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The roasted chickpeas add a great crunch to this salad and really break up the texture of the lentils and roast vegetables well. The honey and cumin roasted carrot and pumpkin provide a sweetness and spice, which are complemented by the sweetness of the grapes. If you can’t get red grapes, pomegranate would make a good substitute.

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The components of this salad can all be prepared in advance and then assembled just before serving.

Enjoy xx

Ingredients:

  • 8 Dutch carrots, cut into 3cm pieces
  • 2 cups pumpkin, diced into 1-2cm cubes
  • 2 x 1 tbs extra virgin olive oil
  • 1 tbs honey
  • 1 tsp cumin, ground
  • 1 cup du Puy lentils
  • 400g chickpeas, roasted
  • 1/2 red onion, finely diced
  • 1 1/2 cups red grapes, halved
  • 1/2 cup of each coriander, mint and parsley, chopped
  • 1/4 cup pinenuts, toasted
  • 1/4 cup pumpkin seeds, toasted

Dressing:

  • 1/3 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1 tsp honey

Method:

  1. Preheat the oven to 160°C and line 2 baking trays with baking paper.
  2. Place chopped carrots and pumpkin into a bowl and add olive oil, honey and ground cumin. Toss to coat the vegetables then place onto one baking tray and cook for ~40-50 minutes or until golden brown. Remove from the oven when cooked.
  3. Drain and rinse the chickpeas and dry well with paper towel or a tea towel. Place in a bowl and drizzle with 1 tbs of olive oil and season with salt a pepper. Place onto the second baking tray and bake for ~45-50 minutes or until dry and crunchy. Remove from the oven when cooked.
  4. While the vegetables are roasting, cook the lentils. Rinse the lentils and drain then add 1 1/2 cups of water. Heat on the stove top and bring to the boil, once boiling, reduce heat to a simmer and cook for 30 minutes, until lentils are tender. Drain and rinse the lentils and allow to cool slightly.
  5. Place the lentils into a large bowl, along with the red onion and the herbs, reserving ~ 1 tbs of herbs for serving, then prepare the dressing by placing all ingredients in a small bowl or jar and mix/shake well to combine. Pour the dressing over the lentils and mix well to combine.
  6. Add the roast vegetables and grapes and gently toss to combine.
  7. Toast the pine nuts and pumpkin seeds in a small frypan over medium heat, stirring occasionally until lightly browned, ~1-2 minutes.
  8. Add half the nut/seed mix and half the roasted chickpeas to the lentils and toss gently to combine.
  9. Top with remaining nut/seed mix and chickpeas, as well as reserved herbs.
  10. Enjoy as a meal on its own or with some grilled chicken, barbecued meat or a piece of fish.

Fennel, Zucchini and Walnut Salad

Over the past few months, we have been enjoying a lot of salads, which I have just thrown together with whatever we have in the fridge and they have been turning out brilliantly. This is one of the ones that I actually documented what I did and thought I would share it.

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As with most salads, this one is a great one to pair with any sort of barbecued meat, chicken or fish and a good one to take to friends place if you’re asked to bring a salad as it’s a little bit different.

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I have found that with the regular appearance of new and different salads on the dinner table over the Summer, the kids have taken more of a liking to salad, especially Claire. Previously she would have a sparrows helping of salad, now she will help herself to seconds and thirds. Whether this is an age thing or a product of repetitive exposure, I’m not sure, but we’ll go with it and keep having salads.

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I have written posts before on ways to spice up a salad, but the main things that make this salad are:

  1. It contains fruit for a bit of sweetness
  2. It contains nuts for some crunch and protein
  3. It includes some veggies, which are more regularly seen as cooked veggies and not in a salad – the broccoli
  4. It is topped with cheese for some protein and, let’s be honest, everyone loves cheese.

While these points are crucial for every salad, they do help to make it a ‘next level’ salad rather than a lettuce, tomato and cucumber salad, which does get a little bit boring.

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Enjoy xx.

Ingredients:

  • 1/2 a medium zucchini, finely sliced
  • 1 tbs white wine vinegar
  • 1 baby fennel, finely sliced
  • 1 green apple, cut into matchsticks
  • 1/2 a small head of broccoli, cut into small florets
  • 10 snow peas, halved lengthways
  • 10 sugar snap peas, halved lengthways
  • 10 green beans, trimmed and cut into thirds
  • 1/3 cup walnuts, toasted
  • 2 tbs goats cheese
  • 1-2 tbs fennel fronds

Dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tbs apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp honey
  • Salt and pepper

Method:

  1. Preheat the oven to 200°C and line a small tray with baking paper.
  2. Using a mandolin (if you have one), finely slice the zucchini into rounds and place into a small bowl. Add the white wine vinegar and toss to coat and set aside.
  3. Finely slice the fennel, using the mandolin and place into a large bowl. Change the mandolin setting to cut the apple into matchsticks and add to the fennel. If you don’t have a mandolin, using a knife will also work well for the zucchini, fennel and apple.
  4. Place broccoli florets, snow peas, sugar snap peas and beans into a medium sized bowl and blanch by covering with boiling water. Allow this to sit for 2-3 minutes and then drain the water and refresh under cold water. Add to the bowl with the fennel.
  5. Place the walnuts into the preheated oven and toast until golden brown. This will take 5-10 minutes but check after 5 minutes.
  6. While the walnuts are toasting, prepare the dressing by combining all ingredients in a small bowl or jar and mixing/shaking well to combine.
  7. Add the zucchini to the remainder of the salad ingredients, discarding the white wine vinegar. Add the dressing and toss to coat. Place into serving bowl and top with toasted walnuts, goats cheese and fennel fronds. Edible flowers are a lovely finishing touch also.
  8. Serve and enjoy.

Carrot Cake Overnight Oats with Honey and Cinnamon Yoghurt

Happy New Year. Apologies for my lack of regularity with recipes here in the past few months. I am going to make an effort to post a little more regularly this year, so stay tuned for some delicious recipes.

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Overnight oats or Bircher muesli is a great way to start your day and a nice change from an ordinary muesli or granola and great for those who love porridge in the Winter – kind of like a Summer porridge. I absolutely love a good carrot cake and the combination of spices that are used in a carrot cake are delicious, hence, I have been meaning to create this recipe for months. Currently, we have carrots growing in the garden and I have had a little bit more time with school holidays and the Christmas break, so it seemed like a good time. And a great recipe to be the first addition to my blog for 2020 and this decade.

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Oats are one of the best ways that you can start the day. They are a filling, low GI carbohydrate source, which means they will cause a lower spike in blood sugar level, leaving you feeling more satiated than something with a higher glycemic index. They also are a great source of soluble fibre, which has been shown to assist with improving cholesterol as well as being important for digestive health.

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Our kids LOVE Bircher muesli. Whenever I have made a batch, it is always the breakfast of choice over their usual faves. The carrot cake flavours were also well received, although Mark did comment that there was too much carrot, but I feel that if he couldn’t see the carrot it would not have bothered him in the slightest.

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Ordinarily, for our breakfasts, we would just have my homemade natural, Greek style yoghurt, but I thought that I would flavour the yoghurt for this with some honey and cinnamon, to make it a bit reminiscent of the cream cheese icing that often accompanies a carrot cake. If you wanted to take this one step further, you could add some cream cheese to this yoghurt. And if you wanted to make it even more carrot cake like, you could soak it in half pineapple juice to mimic the pineapple that is commonly added to a carrot cake.

Enjoy xx.

Ingredients:

Serves 6

  • 2 1/2 cups rolled oats
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp allspice
  • 60g raisins, roughly chopped
  • 1 medium carrot, peeled and grated
  • 1 medium apple, peeled and grated
  • 3 cups water

Toppings:

  • 2 cups thick Greek style yoghurt
  • 1 tbs ground cinnamon
  • 1 tbs honey
  • 1/4 cup walnuts, toasted
  • 1/4 cup coconut flakes, toasted
  • 1/4 cup pepitas, toasted

Method:

  1. The night before, prepare the oats by placing the oats, spices, raisins, grated carrot and apple into a medium sized bowl that can be covered, or a container with a lid. Stir to evenly mix the carrot, apple and spices through the oats.
  2. Add the 3 cups of water and stir again to combine. Cover and refrigerate overnight.
  3. To toast the nuts and seeds, preheat the oven to 200°C and place the walnuts onto a baking tray. Place into the oven for 10 minutes. Once 5 minutes has lapsed, add the pepitas and flaked coconut. Remove from the oven and allow to cool. Place into a container to be used in the morning.
  4. In the morning, prepare the honey cinnamon yoghurt by placing the yoghurt, honey and cinnamon into a bowl and mixing well to combine.
  5. Serve desired portion (1/2-2/3 cup is usually adequate) of soaked oats into a bowl, top with a couple of dollops of yoghurt and a sprinkle of the walnut mix.

Lemon and Rosemary Shortbread

December has arrived, which means that it is time for me to ramp up my Christmas baking! Every year, I make a collection of Christmas goodies to share with family and friends and to give to the kid’s teachers.

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This year, aside from marinating the fruit for my Fruit Mince Pies, these Lemon and Rosemary Shortbread are the first Christmas baked good of the season. I also plan to make some gingerbread of some description, obviously the mince pies and I’m yet to decide what else. I enjoy getting the kids to help me during this time as it also helps to get them involved and share the Christmas spirit – they particularly enjoy choosing what shaped cutters we use. Claire chose the stars for these shortbread.

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I chose the lemon and rosemary flavour combination as lemon is delicious in shortbread and rosemary adds a splendid fragrance and hint of savoury to a traditionally sweet biscuit. I was debating whether to use rosemary or thyme as both pair very well with lemon…maybe my next batch will be thyme. These are great with a cup of tea.

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Last Christmas, I ordered a the patterned rolling pin I have used for this shortbread, but devastatingly, it arrived after I’d completed all my Christmas baking, so I was thrilled to be able to put it to use this year. I just wish that the imprint would stay as pronounced after it is cooked as what it is before it is cooked.

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Making food as gifts is such a lovely personal gift for someone. A food gift does not specifically need to be Christmassy, it could be as simple as a jar of muesli or granola. If you would normally buy someone a box of chocolates at this time of year, why not try baking them something special.

Enjoy xx.

Ingredients:

  • 200g plain flour
  • 80g rice flour
  • 1/4 tsp salt
  • 2 tsp finely grated lemon zest
  • 1 1/2 tsp finely chopped rosemary
  • 225g unsalted butter
  • 115g icing sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

Method:

  1. Remove the butter from the fridge about 30 minutes before starting to allow it to soften slightly.
  2. Place the flour, rice flour, salt, lemon zest and rosemary in a medium sized bowl and whisk to combine. Set aside.
  3. Place the butter and icing sugar into the large bowl of a stand mixer and beat on medium speed for 3-4 minutes or until light and creamy. Add the vanilla and lemon juice and beat to combine.
  4. Add the dry ingredients slowly to the butter mixture and beat until combined. Remove from the stand mixer and place the dough onto a piece of cling wrap, forming the dough into a disk. Completely cover the dough and refrigerate for at least 30-60 minutes or until firm.
  5. Once the dough is firm, preheat the oven to 160°C and line a baking tray with baking paper.
  6. Remove the dough from the fridge and roll out the dough on a lightly floured surface to a thickness of ~50-70mm. If using a stencilled rolling pin, roll the rolling pin over the dough, pressing down firmly to form an imprint. Using a cookie cutter of your choice, cut out the shortbread and place them onto the prepared tray. Re-roll any remaining dough and continue to cut out shortbread until all the dough is used.
  7. Place the shortbread into the oven and bake for 12-15 minutes, or until lightly golden in colour. Remove from the oven and allow to cool slightly before transferring to a cooling rack.
  8. Once completely cool, place into an airtight container and store at room temperature.

 

Mango, Asparagus and Avocado Salad

Now that Summer and Christmas are just around the corner, I thought that I would share the salad I made today when our friends came for a late dinner.

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This salad was very much made up on the spot with what I had in the fridge, but turned out to be the quintessential Spring/Summer Salad and makes use of two of my favourite ingredients, which pair together very well, mango and asparagus. Both mango and asparagus have very short seasons, which makes me very sad, but it has meant that we have been eating a lot of them lately to make the most of them while they are in season.

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I’ve posted about how to throw together a delicious salad before, but my key tips are:

  1. Start with a leaf – it could be lettuce, rocket, spinach or other.
  2. Add some veggies – this could be a roast vegetable or a blanched vegetable. In this case I have roasted some pumpkin and blanched some asparagus.
  3. Add some typical salad veggies – I have used cherry tomatoes.
  4. Add some fruit or something for a pop of sweetness – this is where the mango shines.
  5. Add some crunch – nuts or seeds work really well.
  6. Add some cheese and or dressing to bring it all together.

The key to a good salad is a balance of flavours, sweet, salty, sour and bitter.

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Using this above framework allowed me to throw this salad together at the last minute and from the recipe below you can see how it all came together.

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I hope this provides a delicious salad for your next gathering or family meal, or at least some inspiration for throwing together your own salad with what you have in the fridge.

Enjoy xx.

Ingredients:

  • 300g pumpkin, peeled and diced into 1-2cm chunks
  • 10 spears of asparagus, cut into thirds
  • 1/2 a lettuce (I used oakleaf lettuce), torn
  • 2 handfuls of rocket
  • 8-10 cherry tomatoes, halved
  • 1/2 an avocado, diced
  • 1/2 a large mango, diced
  • 1/3 cup roasted almonds, roughly chopped

Dressing:

  • 2 tbs extra virgin olive oil
  • 1 tbs white wine vinegar
  • 1 tsp honey
  • 1 tsp wholegrain mustard
  • 1/2 clove garlic, crushed
  • 1/2 cup basil leaves, chopped
  • Salt and pepper

Method:

  1. Preheat the oven to 200°C and line a tray with baking paper.
  2. Place diced pumpkin into a bowl, drizzle with olive oil and stir to coat. Place onto prepared tray and bake for ~30 minutes or until pumpkin is golden brown. Once cooked, set aside to cool slightly.
  3. Place chopped asparagus into a bowl and cover with boiling water. Allow to sit for 3-4 minutes then refresh under cold water. Set aside.
  4. Prepare the dressing by placing all ingredients into a small jar or bowl and shake/stir well to combine. Set aside.
  5. Arrange the lettuce and rocket into the dish you are going to serve the salad in. Top with roast pumpkin, cherry tomatoes, avocado, mango and asparagus.
  6. Drizzle over the dressing and sprinkle the almonds. Lightly toss to allow the dressing to coat the salad and serve.

Lemon and Coconut Bliss Balls

I am always trying different flavours of bliss balls, as well as experimenting with ones that contain nuts and ones that are nut-free so that Mark can take them to school. Recently, Mum and Dad came to visit and brought with them a big bag of lemons, so I needed to use them up, which is where these Lemon and Coconut Bliss Balls came into play.

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Ordinarily, I would have made these with cashews or almonds, or a combination of the two, but in this case, I wanted these balls to be lunchbox friendly, so I made them with seeds rather than the nuts, which in my opinion, are not as delicious. The nuts seems to add a more smooth and creamy texture than the seeds.

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The flavour combination of lemon and coconut is reminiscent of my childhood – the good old lemon and coconut slice, which, to be honest, one of my favourite parts of this slice being made was licking the condensed milk tin! Delicious! I will still happily enjoy a piece of lemon slice if I come across one, but it is nice to be able to create similar flavours in a way that is much more nutritious for both adults and kids.

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Enjoy xx.

Ingredients:

Make ~25 balls

  • 2/3 cup rolled oats
  • 1/2 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1/3 cup chia seeds
  • 2/3 cup shredded coconut, toasted
  • 12 medjool dates, pitted
  • 1 tbs coconut oil
  • 1 1/2 tsp finely grated lemon zest
  • 1/4 cup lemon juice
  • 1 tsp vanilla bean paste (or vanilla extract) or 1 tsp vanilla protein powder
  • 1/3 cup desiccated coconut, for rolling

Method:

  1. Place oats, seeds and toasted coconut into the bowl of a food processor and blitz until resembles coarse breadcrumbs. Remove from bowl and set aside.
  2. Place dates into food processor and blitz on high until dates break up and then come back together to form a ball.
  3. Place the oats and seeds mix in with the dates and add the coconut oil and lemon zest and blitz on high to break up the ball of dates.
  4. Add the vanilla and lemon juice and blitz again until the mixture comes together and forms a large ball.
  5. Place mixture into a medium sized bowl and refrigerate for 10 minutes.
  6. In the meantime, place desiccated coconut into a small frypan and toast over medium heat until it turns golden brown. This happens quickly, so keep an eye on it.
  7. Remove the mixture from the fridge and take a heaped teaspoon of the mixture, roll into a ball and roll in the coconut. Repeat with remaining mixture.
  8. Refrigerate for up to 1 week or freeze for 2-3 months (they won’t last that long)!