30 Minute Meal – Pear and Berry Crumble

30 Minute Meal – Pear and Berry Crumble

When we were doing our cooking classes last year, we did a few 30 minute specials and this delicious Pear and Berry Crumble is one of them. We’re all for healthy eating but sometimes… it’s ok to have a little splurge Ingredients: 4 pears, peeled, cored and cut into thin slices 130g (3/4 cup) frozen blueberries (or your choice of berry) 50g moist shredded coconut 35g rolled oats 35g wholemeal flour 20g caster sugar 35g margarine or butter 1 tbs finely grated orange rind (you can squeeze the orange juice into the berry mix 50g raw sugar vanilla custard or vanilla ice cream to serve Method: Preheat oven to 180 degrees. Mix pear, berries, caster sugar and orange juice in a large bowl. To make crumble, place flour, oats into another large bowl. Use your fingertips and rub the butter into the flour until the mix resembles coarse breadcrumbs. Add the sugar, the moist coconut and orange rind. Stir until well combined. Spoon the pear mixture into a 2.5L capacity oven-proof dish. Sprinkle the crumble mix over the top. Bake for 30 minutes or until crumble is golden and the pear is tender. Dish it up and serve with custard or ice cream. Enjoy!    ...
Miranda Westfield Cooking Demo + Recipes!

Miranda Westfield Cooking Demo + Recipes!

Today we were at Miranda Westfield doing a super fun cooking demo! It was sort of Asian inspired, with succulent duck, coriander and for a pop of summer – watermelon! A lot of people were asking for the recipes, so if you were one of them, please see below (you might even spot yourself in one of our photos)! Duck and Watermelon salad: Ingredients: 2 duck breasts ¼ cup coriander ¼ cup mint 100g watermelon 1 large red chilli 2 eshallots 1 tbs crushed peanuts   Method: Slice duck into small pieces. In a large bowl mix lychees, mint and coriander leaves Slice watermelon into small pieces, slice eschallots and julienne red chilli. Mix all ingredients together. Dressing: 4 green chillies 1 knob ginger 2 eshallots 2 cloves of garlic 20ml fish sauce 3 coriander roots 50g palm sugar pinch white pepper Juice of 8 limes. Method: In a mortar and pestle pound chilli, garlic, ginger, eschallots and coriander root until a fine paste has formed. Add palm sugar and pound until sugar has dissolved. Add lime juice. Season with fish sauce, added small amounts and tasting until desired balance is achieved. This is a lovely summery salad, and it went down such a treat today! Prawn and Chorizo Skewers with Chimchurri Ingredients. Peeled & deveined green prawns 2 chorizos small bunch parsley, roughly chopped ½ tsp oregano, fresh or dried 2 garlic cloves 1 shallot, chopped ½ tsp chilli flakes 2½ tbsp olive oil juice ½ lemon 2 tsp red wine vinegar   Method.: Thread prawns and chorizo onto skewers, alternating down the stick. Slowly add oil, whisking vigorously...
How to Make a Smashing Pav

How to Make a Smashing Pav

Nothing really says Christmas dessert quite like a good pav. Most recipes are similar, but we think it’s all about the toppings. With such a range of things you can add to something simple like the humble pavlova, it’s really just a matter of imagination. Chocolate? Sure! Fruit? Obviously. Coconut and pineapple? Yum! But here’s our recipe to get you started! Ingredients: 8 egg whites 2 tbs cornflour 1 tbs vinegar 2 cups caster sugar Toppings: 600ml thickened cream (we used strawberries, fresh passionfruit and kiwi fruit but mix it up!) Method: Line a baking tray with greaseproof paper and preheat oven to 115°C Using an electric mixer, whip the egg whites until soft peaks form. Slowly rain in the sugar, a little at a time, whisking continuously until stiff peak form. You should be able to hold the bowl upside down over your head without the mixture falling out! Now add cornflour and vinegar, mix through to combine well. Gentle spoon mixture into a circle (or square/log/etc) and using a palette knife shape the pavlova as you like, then place in the oven for one hour and fifty minutes, checking occasionally. Once cooked, allow to cool while you prepare the cream and toppings, which is the fun bit! Check out the pictures below for some ideas.   (all images via pinterest)    ...
Christmas Food Inspiration

Christmas Food Inspiration

So much has happened in the past year, and in light of recent events, we’d just like to extend our thoughts and prayers to the people of Lebanon, France and everyone else affected by these barbaric atrocities. It’s hard to believe that it’s been almost a year since terror was on our own doorstep. But while the world can sometimes be an awful place, it’s important to find the good in it too. As you know, we love any occasion to celebrate and make food (obviously). Here are some of the Christmas dishes we’re currently drooling over…   What do you have on Christmas Day with your family? Are you a turkey or ham lover? Or is seafood more your thing? We’d love to know! But the more serious question is… pavlova or trifle? *all images via...
Portable Food Series – Banana and Carrot Muffins

Portable Food Series – Banana and Carrot Muffins

With school holidays coming up, now is the time to add easy and healthy recipes to your arsenal. Make them look even more appetising with fun shapes and moulds like we did! The good thing about these muffins is a) kids eating veggies (obvious yay) and b) you can switch up the veggie – for example, peel the skin of a zucchini off instead, and the kids won’t complain about the “green bits” and c) no added sugar. Win win! Ingredients: 2 cups almond meal 2 tsp baking soda ½ tsp salt 2 tsp ground cinnamon ½ cup shredded coconut* 120g unsalted butter 3 eggs 3 bananas 2 tbs honey 1 tsp apple cider vinegar 1 cup pitted dates** 2 medium carrots, grated ½ cup walnuts   Method: Preheat oven to 160C In a large bowl combine almond meal, baking soda, cinnamon, coconut and stir through Using an electric mixer, cream butter and add eggs one at a time. Add banana, honey, cider and vinegar and blend to a smooth consistency. Add wet mix to dry mix and stir well. Fold dates, carrots and chopped walnuts through last. Spoon evenly into prepared muffin tin. Fill to almost the top as they won’t rise that much. Bake for 30-40 minutes. Cool for five minutes in tin before transferring to a wire rack to cool completely.   *Try to find organic shredded coconut from your health food store as most shredded coconut from the supermarket has a high added sugar component. ** Just a tip – soak the dates in a bowl of hot water for 15 minutes. Drain them, then add to...
Portable Food Series – Muesli Bars

Portable Food Series – Muesli Bars

I know, muesli bars are very obviously a portable snack. But, by making these ahead of time and freezing them, you can potentially prevent a serious hangry attack! And you’ll be eating something healthier and longer lasting than that bag of potato chips. The best thing about this recipe is the variety. You can add any kind of thing you want. Don’t like dried fruit? Add more nuts. Are you a coconut fan? Sprinkle some on top before you  cook them. Want them to be dairy free? Use olive/grapeseed oil as a substitute for butter. It all depends on what you like. As you can see, we added some dark chocolate chips to ours! I know I’ll be making these before our next camping trip! Ingredients: 3 cups toasted fruit muesli 1/4 cup chopped dried apricots 1/4 cup chopped dried dates 1/4 cup chopped dried figs 1/3 cup shredded coconut 125g butter, chopped 1/3 cup honey 1/3 cup peanut butter 1/2 cup firmly packed brown sugar* Method: Grease a 3cm-deep, 16cm x 26cm (base) slice pan. Line with baking paper, allowing a 2cm overhang on long sides.Combine muesli, apricots, dates, figs and coconut in a large bowl. Place butter, honey, peanut butter and sugar in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until mixture has thickened. Add to muesli mixture. Stir to combine. Press mixture into prepared pan. Smooth top. Cover. Refrigerate overnight or until set. Cut into 12 bars. Serve. *Consider using coconut sugar as a healthier alternative to brown sugar. Enjoy!...