Sweet and creamy with a hint of spiced rum.
You really can’t go wrong with cheesecake; it’s creamy, sweet and often has a subtle zest that lingers in your mouth after every spoonful. What if we told you that this baked lime cheesecake recipe was sugar and gluten free? It almost sounds too good to be true, however thanks to Carolyn Hartz’s new Sugar Free Baking book, set for release in October, it’s not.
Enjoy as a lemon variation by replacing the zest.
250g light fresh ricotta
220g light cream cheese
250g low fat natural yoghurt
90g Perfect Sweet xylitol
2 extra-large eggs
Zest of 1 lime (or lemon), finely grated
2 tsp pure vanilla extract
- Pre-heat oven to 160˚C/140˚C fan-forced. Line the base of a 20cm spring form pan with baking paper.
- Place all ingredients in a large bowl. Use an electric beater to beat at medium speed until smooth.
- Pour mixture into prepared pan and bake for 50 minutes or until set and a round bladed knife inserted in the centre comes out clean.
- Turn oven off and leave cheesecake to cool in oven with the door slightly ajar.
- Run a knife around the edge of cheesecake to loosen, remove the side of the pan and refrigerate cheesecake to chill until cold, preferably overnight.
Tip: Leaving the cheesecake to cool in the oven helps prevent the surface from cracking.
Kale, being the most nutrient dense food on the planet, is the go-to base for any salad this season. So if you’re looking to serve up something fresh and wholesome, give this spiced beef, pumpkin and kale salad a whirl! Not only is it super simple to make, it contains lots of protein and nutrients to keep you feeling nourished and full.
2 x 200g round steaks (about 2cm thick)
1⁄4 small Japanese pumpkin, peeled and cut into wedges
1 small broccoli, thickly sliced (keep the pieces large as it makes it easier to handle)
1⁄2 tsp each cracked black pepper, chilli flakes and ground coriander
2 cups coarsely torn kale (about 1⁄2 bunch)
1 golden shallot, thinly sliced
2 tbsp extra-virgin olive oil
Juice of 1 lemon
3⁄4 cup coarsely torn flat-leaf parsley
2 tbsp roasted pepitas
4 tbsp natural yoghurt
1 1⁄4 tbsp each tahini, lemon juice and olive oil
- Preheat oven to 200°C. Drizzle pumpkin with 1 tbsp olive oil, season to taste with salt and freshly ground pepper and roast on a baking paper-lined oven tray, turning occasionally for about 25 minutes until browned on the edges and tender.
- Preheat a char-grill to high. Combine about 1 tbsp olive oil with pepper, chilli flakes and a pinch of salt, brush over steaks and set aside at room temperature while you cook the broccoli.
- Drizzle broccoli slices with 1 tbsp olive oil and char-grill, turning occasionally for about 8 minutes until just tender and charred a bit on the edges, then when cool enough to handle, coarsely chop and set aside.
- Wipe char-grill clean then cook steaks, turning once, until browned and cooked to your liking (5-6 minutes for medium-rare, 7-8 minutes for medium), transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes, then thickly slice.
- Mix the yoghurt-tahini sauce ingredients in a bowl to combine and season to taste with salt and pepper.
- While the meat rests, combine the kale, shallot, extra-virgin olive oil, lemon juice and garlic in a large bowl, season to taste with salt and pepper and mix well with your hands until the kale starts to soften (2-3 minutes).
- Toss through the beef, chopped broccoli, parsley, barley and pepitas. Spread a little tahini dressing on serving plates, pile the salad on top and serve.
Recipe courtesy of BeefandLamb.com.au
A decadent vanilla layer cake that contains no sugar and no gluten – you must be dreaming, right? No, this is real life, thanks to Carolyn Hartz’s Sugar Free Baking book, set for release in October.
“We all know that we should decrease our sugar intake, but the assumption is that if you give up sugar, you are giving up desserts and treats – this is just not the case!” says Carolyn.
Free of white sugar and hidden sugars such as agave and rice malt syrup, this recipe is the ultimate sweet-treat in which you can certainly have your cake and eat it, too!
150g unsalted butter, softened, plus extra to grease
100g Perfect Sweet xylitol
3 extra-large eggs
200g almond meal
1 tsp gluten free baking powder
Pinch of salt
180 ml milk, lukewarm
1 tsp pure vanilla extract
500ml whipping cream
400g fresh berries of your choice
200g Perfect Sweet Berry Jam
75g Dark bitter chocolate, melted (optional)
Rose petals or edible flowers to decorate (optional)
- Preheat oven to 150˚C/130˚C fan-forced. Grease a 24cm round cake pan with butter and line with baking paper.
- Use an electric beater to beat the butter and xylitol in a medium bowl until pale and fluffy. Add the eggs, one at a time and beat well.
- Mix the almond meal, arrowroot, gluten free baking powder and salt together in a separate bowl. Add to the egg mixture and combine on low speed. Add the lukewarm milk and vanilla and stir until combined.
- Pour mixture into prepared cake pan and bake for 25 minutes or until a skewer inserted in the centre comes out clean.
- Cool in pan for 10-15 minutes then turn onto a wire rack to cool completely.
- Repeat this recipe twice for the remaining layers.
- To assemble, whip the cream in a medium bowl until soft peaks form.
- Set aside 1 cup of the whipped cream and 150g of the fresh berries to decorate the top layer.
- To assemble, place the first cake layer on a serving plate and spread over half the jam, then half the remaining cream and top with half the remaining berries. Gently place the second cake layer on top and repeat. Place the third cake layer on top and finish with the reserved whipped cream and berries. If using, drizzle with melted chocolate and serve.
Tip: It is best to have the milk lukewarm as it gives the cake a better texture. It’s also recommended that you use strawberries when making your jam for use in this recipe.
Treat yourself to an afternoon drink just in time for the weekend. One of our favourite cocktails is a classic margarita, but this frozen jalapeno version is just as good (if not better!). Feel free to add some of your favourite sweet fruits into the mix, such as mango and strawberry.
3/4 cup tequila
1/3 cup Triple sec
1/3 cup lime juice
1/3 cup lemon juice
2 cups ice cubes
- Chop the jalapenos and infuse them in the tequila for 30-40 minutes. Combine all the rest of the ingredients (with ice), then blend until smooth.
- Rim glasses with salt, then pour in the mixture. Serve with jalapeno rounds and chilli flakes for an extra kick!
Image via Heather Christo
Guillaume Brahimi has just released a new collection of scrumptious Spring recipes and we were lucky enough to get our hands on a few! So, to celebrate the return of the warmer weather, why not try Brahimi’s roasted rack of lamb with baby vegetables recipe? Featuring fresh, seasonal produce, it’s going to be the perfect go-to dish to entertain friends with this season.
2 x 8 cutlet lamb rack
1/2 bunch orange carrots
1/2 bunch yellow carrots
1 bunch spring onions
50 gm podded peas (blanched)
1 bunch baby leeks
100 gm shemiji mushrooms
50 gm shallots (finely diced)
100 ml chicken stock
½ bun tarragon
160 ml lamb jus
- Pre heat oven to 180 degrees.
- Peel the carrots, trim spring onions and baby leeks. Place Tefal reserve pot roast on heat and add olive oil and diced shallots, sweat for 5 minutes avoiding any colour. When almost soft, add baby carrots and allow to colour. Add spring onions and leeks, and chicken stock, then place on lid and allow to cook for 10 minutes or until vegetables are almost cooked through.
- Whilst the vegetables are cooking place a fry pan on high heat and add olive oil. Season lamb before adding to the fry pan fat side down to seal. Turn to colour all sides until golden brown.
- Place the fry pan in the oven for 10 minutes or until lamb is medium rare. Remove from oven and allow to rest for 8 minutes.
- Once the vegetables are almost soft, add shemiji mushrooms and cook for a further 2 minutes, then add blanched peas. Lastly, add the tarragon and mix.
- Slice the lamb into 4 pieces from each rack. Place vegetables on the plate and place lamb over the top. Finish with lamb jus.
Recipe courtesy of Tefal
Pasta bake dishes are quick and easy to prepare, especially if you’re hosting some picky eaters. Customise each dish with some of your favourite vegetables, seasoning and even types of pasta which the family find most appealing. Below are just three dishes which are filling, and certainly make for a yummy dinner during winter!
Tuscan Spaghetti Pasta Bake
If you love a classic Italian bolognese sauce, then this is definitely one recipe you need to try for yourself. Packed with beef, ricotta cheese and a classic Italian seasoning for an authentic homemade taste. Don’t forget to pair with your favourite wine to complete the meal.
Chilli Pasta Bake
For a healthier alternative try using wholemeal pasta which won’t leave you feeling bloated! Top off the dish with chives, cherry tomatoes and a touch of parmesan cheese for a yummy dinner option.
Baked Gnocchi with Bacon and Tomato
In need of some comfort food after a long and stressful day? Start with a few packets of ready-made gnocchi, especially if you’re pressed for time – then prepare the sauce by frying the bacon and adding the tomatoes. Include a splash of cream to give the sauce a thicker consistency.
Images via Simply Delicious Food, Adventure Foodz, Windy Kitchen
There’s nothing more satisfying and stress-free than waking up to a delicious, pre-made breakfast – and this apple pie overnight oats recipe by Fig & Cherry provides just that! With only a few minutes prep the night before, you can rest easy knowing that a wholesome breakfast (that tastes just like apple pie!) awaits you in the morning. Double or triple the recipe to last you an extra few days.
1 small red apple
1 tsp raw sugar (or maple syrup for sugar free)
1/2 tsp ground cinnamon + extra for garnish
1/4 teaspoon mixed spice
1/2 teaspoon pure vanilla extract
1/3 cup rolled oats
2 tbsp chia seeds
2 tbsp plain yoghurt (or coconut yoghurt for dairy free)
3/4 cup Vitasoy Soy Milky Lite
- Grate the apple, no need to peel it.
- Place the grated apple into a jar or small bowl and add the sugar, spices and vanilla, then stir well.
- Leave for 5 mins to allow flavours to infuse.
- Add the oats, chia seeds, yoghurt and Vitasoy Soy Milky to the jar.
- Stir until well combined, the chia seeds will start to absorb into the liquid and should no longer sit dry on the surface.
- Cover and place in the fridge overnight.
Tip: Sprinkle with extra cinnamon to serve.
Now that we’re in the midst of spring, it’s time to celebrate with a summer storm cocktail! Similiar to a dark and stormy, this yummy concoction is flavoured with ginger beer and lime, however fresh ginger is also added to the mix to take it up a notch.
30ml Substation No. 41 rum
4 fresh lime wedges
2 fresh ginger slices
30ml ginger beer
- Muddle lime and ginger together in a boston glass.
- Add rum and ice.
- Shake all ingredients in a Boston shaker.
- Pour straight into a rock glass and top up with ginger beer.
- Garnish with a spring of mint.
Feature image via Bmag
Invite some friends and family over just as an excuse to try these three delicious desserts that don’t require any baking whatsoever. Treat your guests to a mouth-watering cheesecake, mousse or raw cake which are all made from scratch, and simply require some spare time, and a lot of room in the kitchen (and the refrigerator!).
This recipe for a no-bake Nutella cheesecake is so rich and creamy, that you probably won’t have any leftovers, which isn’t exactly a bad thing, is it? Get started on this recipe the day before your special event, since it requires a night of refrigeration to gain it’s texture.
250g digestive biscuits
75g soft unsalted butter
400g jar Nutella (the smallest size available) at room temperature
100g chopped and roasted hazelnuts
500g cream cheese (feel free to choose a light option)
60g icing sugar (sifted)
- Break the digestive biscuits into large pieces, then add into a food processor. Add the butter and a tablespoon of Nutella to create the base, then mix until it combines. Measure up 3 tablespoons of the roasted hazelnuts and mix until it’s sandy and damp.
- Spray a 23cm round springform pan and then line it in baking paper. Tip the mixture into the bottom of the pan, and press the base in evenly with your hands or the back of a spoon. Place in the fridge to chill.
- Combine the cream cheese and icing sugar into a large bowl and use an electric mixer until smooth. Then add the remaining jar of Nutella, and mix well until completely combined.
- Take the springform pan out of the fridge, and tip in the Nutella mixture on top of the base. Make sure to take time and smooth it over evenly, then scatter the remaining hazelnut pieces over the mixture. For some added flavour and texture, chop up Ferrero Rocher and sprinkle over the hazelnuts. Then cover the tin and place in the fridge to set overnight.
- By the next morning, the mixture will be set and ready to eat. Yum!
If you have some unexpected guests arriving and don’t have time to leave the mixture in the fridge overnight, try this no-bake recipe to achieve creamy chocolate mousse.
150g mini marshmallows
50g soft butter
250g dark chocolate (minimum 70% cocoa)
60ml hot water (from the kettle)
284ml double cream
1 teaspoon vanilla extract
- Add the marshmallows, butter, chocolate and water into a saucepan. Make sure the saucepan is deep enough to hold all these ingredients beforehand.
- Put the saucepan over gentle heat to melt the mixture and make sure to stir it every few minutes so it doesn’t stick. Then remove from the heat.
- Whip the cream with the vanilla extract until the mixture is thick, then add into the chocolate mixture which is cooling. Mix with a wooden spoon until it is cohesive and smooth.
- Place into glasses or small bowls and eat straight away, or put them into the fridge if you would like them to chill.
Raw Chocolate Cake
A delicious treat if you’re hosting a dinner party with guests who have a real sweet tooth.
150g dried figs
2.5 tablespoons raw honey
35g raw cacao powder
1.5 tablespoons vanilla extract
60g cacao butter
2.5 tablespoons raw cacao powder
1.5 tablespoons honey
200ml coconut oil
100g raw cacao powder
2 teaspoons raw dark agave nectar
- Line a 23cm springform pan with baking paper, or alternatively spray the bottom and sides with canola or cooking spray.
- For the base, shave the cacao butter finely, then place into a bowl of hot water and allow it to melt. Place the hazelnuts into a food processor and then combine with the melted cacao butter, cacao powder and honey. Then press into the bottom of the springform pan.
- Place the pecans into the food processor and remove only until they are very finely chopped. Then add the remaining ingredients and don’t stop until they make a cohesive mixture. Add this into the pan, then place into the fridge to chill for 3 hours.
- Now for the icing, combine the coconut oil, raw cacao powder and the dark agave nectar and chill for 20 minutes. This will allow the icing to set perfectly.
- Remove the cake from the pan, spread the icing and dusk with confectionary sugar or hazelnuts for added texture and taste.
Recipes via Nigella and Taste; Image via Buzzfeed
By Felicia Sapountzis
They say that Saturdays are for sleeping in and Sundays are for seizing the day, so start your morning right with this wild berry fruit salad from top food blogger, Veggieful. It’s simple and tasty, not to mention healthy, and is a great way to embrace all that fruity freshness that spring has to offer.
Fruit Salad (3 cups berries)
1 tbsp lemon juice
1/2 tbsp finely chopped mint leaves (and more to garnish)
Blueberry Yoghurt (makes about 1 cup)
150 silken firm tofu, drained
1 tbsp white sugar
• 2 tbsp lemon juice
• 1/2 tbsp Vitasoy Soy Milky Lite
60g blueberries (and more to garnish)
Oat Coconut Crumble
1⁄4 cup rolled oats
1⁄4 cup shredded coconut
2 tbsp maple syrup
1. Preheat oven to 200 degrees Celsius and line a tray with baking paper.
2. To make the oat and coconut crumble: Add all crumble ingredients to a bowl. Stir until combined.
3. Spoon out the crumble mixture onto the tray in a single layer. Bake for 10 minutes until browned.
4. Pull out of the oven and allow to sit for 5 minutes until dried and crumbly. Set aside.
5. To make blueberry yoghurt: Process all ingredients, including Vitasoy Soy Milky Lite until creamy and smooth. Set aside.
6. For the fruit salad, add all berries to a bowl with the lemon juice and mint leaves. Carefully toss to combine. Set aside.
7. Divide the berry fruit salad between four glasses or bowls, top with 1⁄4 cup blueberry yoghurt and 2 tablespoons of the oat coconut crumble.
8. Serve immediately and garnish with extra blueberries and mint leaves.
Tip: You can use agave syrup as a sweetener instead of white sugar if you prefer.
With those long awaited balmy nights on their way, get ready for the heat by honing your cocktail skills with this delicious rum punch recipe. Sweetened with summer fruits and offset by lime and bitters, this cocktail makes for one perfectly balanced beverage.
30ml Substation No.41 rum
10ml sugar syrup
10ml lime juice
10ml orange juice
3 fresh orange pieces
3 fresh pineapple pieces
1 dash of bitter (optional)
- Muddle pineapple and orange pieces in a Boston glass.
- Add orange juice, pineapple juice, lime juice, sugar syrup, bitters, rum and ice.
- Shake all ingredients in a Boston shaker.
- Pour into a rock glass and garnish with orange slice.
Image via Brisbanethreads.com
Who doesn’t want to enjoy the taste of freshly baked potatoes minus the extra calories? Ever since sweet potatoes have become trendy again, there are a number of ways to enjoy this healthy vegetable for almost every meal!
This recipe involves less than 10 ingredients, 1 bowl, and just 30 minutes or less to prepare – who is ready?
4 medium sweet potatoes
1 can chickpeas (rinsed and drained)
1/2 tablespoon olive oil
1/2 teaspoon coriander, cinnamon, cumin, and paprika
1/4 cup hummus (or tahini)
Juice of 1/2 lemon
1 teaspoon dried dill
3 gloves garlic
Water or unsweetened milk (whatever you have in the kitchen)
- Preheat the oven to 400ºF (or 200ºC), and line a tray with baking paper.
- Clean the potatoes, and cut lengthwise since this will make it so much easier for you to prepare.
- Rinse and drain the chickpeas, then season with olive oil and spices before leaving to dry on a baking sheet.
- Season the sweet potatoes with a touch of olive oil before placing them on the same baking sheet.
- Leave the sweet potatoes and chickpeas to roast while you’re preparing the garlic sauce. Add all of the ingredients into a bowl, and whisk to combine them. Add a touch of dried dill if you want more of an intense flavour.
- If you have hummus or tahini, you may now add it into the rest of the mixture. If not, you can always make your own with our super-easy recipe.
- Remove the sweet potatoes and chickpeas when they gold and tender, then set aside so they can cool down.
- Serve with the potatoes flipped upwards, and top off with chickpeas, garlic sauce and delicious garnish.
Image and Recipe via Minimalist Baker
Just because the warmer weather is setting in, doesn’t mean that you can’t enjoy a hearty vegetable hot pot. Created by 2014 Masterchef finalist Jamie Fleming, this recipe incorporates an Irish component of mashed potatoes, herbs and butter to deliver a full flavoured and authentic taste.
2 tbsp olive oil
650g pork neck
100g plain flour
150g speck, diced
2 small red onions, peeled and chopped
2 cloves garlic, finely diced
2 carrots, peeled and chopped
1 large parsnip, peeled, cored and chopped
550ml Ocean Spray cranberry juice
500ml chicken stock
400gm whole tinned tomatoes
8 sage leaves
½ bunch of thyme
1 tsp dried mixed herbs
salt and pepper, to season
2 tbsp apple cider vinegar
600g Desiree potatoes, peeled and chopped
¼ bunch of parsley, chopped
¼ bunch shallots, chopped
Salt and pepper, to season
- Preheat oven to 150°C.
- Lightly flour and brown pork in a casserole dish on a stove top with the olive oil and speck. Remove and set aside.
- Add more oil to the pot and sweat garlic and onion. Add carrots and parsnip. Fry until cooked through.
- Add pork back to pot and allow to summer for 5 minutes, stirring as needed.
- Deglaze pan with Ocean Spray cranberry juice. Add chicken stock, tomatoes, sage, thyme and mixed herbs.
- Once liquid is at a light simmer, transfer to oven with lid on for 90 minutes or until meat is tender and pulls apart easily.
- Place pot back on cook-top and allow to simmer. Add butter and vinegar to stew and reduce as desired.
- For champ, boil potatoes in salted water until soft and cooked through.
- Strain boiled potatoes and pass through a ricer to create mash.
- In a pan on low heat, beat milk and butter with a wooden spoon. Add mixture to potatoes and mix through. Season to taste and add shallots and parsley.
- Serve champ topped with stew.
Friday afternoon drinks are a delight with this DIY orange mojito recipe! Just in time for spring, this rum, mint and orange cocktail is a refreshing way to say hello to the weekend – it also photographs a treat on Instagram. Don’t forget to add some extra mint!
60ml Substation No. 41 rum
4 lime chunks
3 orange wedges
10ml sugar syrup
4-6 mint pieces
Cracked pepper (optional)
- Muddle lime, orange and mint together in a Boston glass.
- Add sugar syrup, rum and ice.
- Skake all ingredients in a Boston shaker.
- Pour in a tall cocktail glass and garnish with mint and cracked pepper (optional).
Spring is the season for entertaining, so why not create this Mexican rice salad for your friends and family this weekend? If you’re not a fan of the heat, this particular dish contains an even balance of spice and flavour, and also incorporates some lush, fresh ingredients including pineapple, capsicum and cherry tomatoes.
3 cups cooked basmati rice, chilled
2 corn cobs
1 punnet cherry tomatoes, quartered
400g fresh pineapple, diced
½ red capsicum, diced
½ green capsicum, diced
½ yellow capsicum, diced
½ red onion, finely diced
2 sticks celery, diced
¼ cup coriander, roughly chopped
Cholula Hot Sauce and lime dressing
2 tbsp Cholula Original Hot Sauce
1 large lime, juiced
1 tbsp castor sugar
1 tbsp olive oil
¼ tsp salt
¼ tsp pepper
- Preheat a grill pan over a high heat and rub a little olive oil over the corn cobs.
- Place the cobs onto the grill pan and cook each side for around 5 minutes until the corn is charred and slightly blackened in places. Remove from the pan to cool.
- Cut the kernels off the cooled cob of corn by placing the corn cob on an angle and carefully cutting from the top. Add the corn kernels to a large salad bowl.
- Into the same salad bowl add the basmati rice, pineapple, cherry tomatoes, capsicums, red onion, celery and chopped coriander. Toss all of the ingredients together to combine.
- In a small jar place the Cholula Original Hot Sauce, lime juice, castor sugar, olive oil, salt and pepper and place the lid on. Gently shake the dressing ingredients together to combine and dissolve the sugar.
- Drizzle the dressing over the rice salad and gently toss to coat all of the ingredients in the dressing.
- Garnish with a sprig of coriander.
Who else enjoys a fruity cocktail in the summer sun? You don’t have to be a mixologist to create a tasty drink, so put away that vodka lime and soda staple for a few of our easy cocktails for beginners. Feel free to switch-up our recommended liqueurs for something a little more suited to your taste.
Create this tasty cocktail, which is easier than it seems! Combine cachaca, lime and one teaspoon of white sugar and serve over ice.
For anyone who loves their tequila, the Paloma is the ideal cocktail to create for a hot summer day. The recipe only requires tequila, lime and grapefruit soda.
Ingredients: 3 (plus a few ice cubes!)
A classic greyhound puts a traditional spin on a vodka cocktail – without making it boring! Garnish the glass with some grapefruit for extra flavour.
Gin and tonic
Whether you’re watching your weight or want something light, nothing can beat a gin and tonic. Garnish with a fresh lime or add some lemon into the mix!
You don’t need an entire fruit bowl to create a delicious round of Pimms. A shot of Pimms, a mixer of ginger ale and a slice of cucumber is enough to make this tasty beverage.
Images via White on Rice Couple, Britnell, Foodie Crush, Drizzle and Dip, Refinery 29
A classic gin cocktail often comes second best to a mojito, margarita, or anything infused with a bit of vodka.
Rather than limiting your taste palette, we have tracked down five ways to update the classic gin cocktail (this is a strictly no gin and tonic zone), and make it super tasty for all to enjoy!
Gin and jam cocktail
Ingredients: gin, lemon juice, syrup, raspberry jam
Infuse your drink with a tablespoon of raspberry jam for a truly unique flavour – especially for those who have a sweet tooth! Can’t way to try this one out…
Limoncello and gin cocktail
Ingredients: gin, thyme, lemon, lemonade
Serve this delicious gin cocktail featuring fresh lemon and lime, plus a few thyme leaves for an extra sweet flavour.
If you don’t have time to juice the lemons yourself, a bottle from the supermarket will work just as well.
Grapefruit gin fizz
Ingredients: gin, grapefruit, egg white, honey syrup
If you’re looking for something on the smoother side, opt for a grapefruit fizz which is whipped with a side of fruit on for the garnish. A drink like this works well with salty snacks such as cheese and crackers.
Strawberry gin smash cocktail
Ingredients: gin, club soda, strawberries, mint
Who can actually resist a strawberry cocktail? One of our favourites is packed with strawberry, mint, and some cool gin for a modern twist to a traditional recipe. Oh, and it also photographs really well for Instagram #youarewelcome.
Peach and gin fizz
Ingredients: gin, white peaches, sugar, water, simple syrup, soda, blueberries
And to finish we have picked this delicious peach and blueberry cocktail which looks and tastes amazing!
It is a little more involved than the other recipes (creating a syrup from the sugar, water, and peaches), but is well worth the wait.
Images via Honestly Yum, Your Southern Peach, The Kitchn, Jacquelyn Clark
In the midst of winter there’s nothing more satisfying than a hearty hotpot and this lamb, chickpea and pumpkin stew recipe ticks all the boxes: warming, healthy, convenient and delicious! What’s more it can be frozen and reheated for meals down the track.
300 g diced lamb leg
2 tbsp olive oil
200 g pumpkin, diced (Japanese or butternut are both good)
2 celery stalks, diced
1 onion, diced
1 red capsicum, diced
2 cloves garlic, finely chopped
1 1⁄2 tsp ground ginger
1 1⁄2 tsp ground cumin
1 1⁄2 tsp smoked paprika
1 cinnamon quill
1 litre vegetable stock
2 400g canned chickpeas, drained and rinsed
400 g canned cherry tomatoes or chopped tomatoes
Coarsely chopped flat-leaf parsley and coriander
Thick natural yoghurt
Juice of 1 lemon
Extra lemon wedges to serve
- Heat a little olive oil in a large saucepan over medium-high heat, add vegetables and sauté for about 3 minutes until starting to soften, stir in spices until fragrant, then add stock and chickpeas and bring to the boil.
- Reduce heat to medium, season to taste with salt and freshly ground pepper and simmer for about 10 minutes until well-flavoured and vegetables are tender.
- Meanwhile, heat 11⁄2 tbsp of olive oil in a frying pan over medium-high heat, brown lamb well all over, add to soup and simmer to warm through.
- Stir through a handful of parsley, squeeze in lemon juice to taste and check seasoning.
- Serve hot with thick natural yoghurt and scattered with extra smoked paprika.
Recipe courtesy of BeefandLamb.com.au
Stuck on snacks for for your child’s school lunch-box? Try some of these healthy, gluten-free snack ideas which are quick and easy to make before leaving the house and starting your day.
These tasty cookies are made with one thick apple slice and topped off with organic peanut butter (although you can use something else such as almond butter), yum!
If you have a little time on the weekend, bake these homemade pretzels which are healthy and gluten-free. They contain no artificial colours of flavours and are perfect for lunch-boxes.
For something sweet, try homemade fruit bars which are free from gluten, contain no refined sugar and are made fresh! Our favourite fillings include blueberries and strawberries.
To enjoy breakfast on-the-go, you can bake healthy muffins made from banana and oats. Add a splash of our favourite milk and top-off with chocolate chips.
Fruit and vegetable skewers
Kids are sure to love these tasty skewers for lunch or an afternoon snack. You can also deconstruct the skewer and serve as a fruit salad.
Images via Stockpiling Moms, Don’t Waste The Crumbs, Yummy Mummy, Redbook, Kitchen, Well-Plated
Sundays are for treating yourself – and what better way to do it than with this homemade, delicious and decadent Belgian waffles recipe!
Provided by head chef Ronny Ghantous over at Belgian Beef Cafe Heritage, this dish is a lot easier to whip-up than you might think. So you see, now you’ve got no excuse not to make your loved one breakfast in bed, or better yet – have them make it for you!
Good quality waffles
Vanilla Bean ice cream
1 can sweetened condensed milk
125g brown sugar
2 ripe bananas
200g unsalted butter
100g 70% Dark Chocolate
- For the Banoffe sauce, add condensed milk, brown sugar, bananas and butter in a pot and cook gently until the bananas start to disintegrate.
- Blend until smooth and set aside.
- For the chocolate ganache, heat the cream until warm. Add the chocolate and stir through until glossy and thick.
- For the waffles, bake on baking paper in a 200°C oven until golden.
- Once cooked, place the waffle in the centre of a plate and spoon on the ice cream.
- Gently spoon over a generous amount of Banoffe sauce and some chocolate ganache.
- Garnish with sprigs of mint.
It wouldn’t be a TGIF without a cocktail! This whiskey and chartreuse concoction (aka The Farmer’s Son) was created by Toby Marshall over at popular Sydney bar, Palmer & Co. Calling upon his Grandfather’s heritage for inspiration, the drink uses “ingredients from different European countries” to deliver a smooth and zesty taste.
45mL Glenfiddich 12 Year Old
15mL Cynar Liqueur
10mL Yellow Chartreuse
2 dashes of Fernet-Branca liqueur
- Add all ingredients to mixing glass.
- Stir with ice.
- Single strain into cocktail glass.
- Garnish with lemon zest.
Cool-off by the pool this summer with a delicious cocktail made from fresh watermelon. Not only are these drinks easy to make, but the entire group will love how versatile they are mixed with a variety of spirits. Serve ice-cold for best results!
Watermelon margarita popsicles
Usually a cocktail like this is a little too good to be true, but it’s so easy to make! Simply juice your watermelon, add a shot of tequila and serve with sliced lemon. You could go one step further and create the popsicles using the same method. Yum!
Mint, watermelon and St-Germain cocktail
Treat your guests to a fresh summer beverage with mint, watermelon and sweet St-Germain liqueur. Serve with lots of ice, which is perfect for the summer heat.
Frozen watermelon daiquiri
Enjoy this simple drink which features watermelon, lime, rum and a teaspoon of sugar to taste.
You have to try this traditional punch which is perfect for those who enjoy a sweet cocktail. All you need is wine, soda water, fruit and a dash of brandy.
Finish off with this tasty caipirinha with freshly squeezed watermelon juice and served ice-cold.
Images via How Sweet Eats, PopSugar Food, Sweet and Savoury by Shinee, Food & Wine, Cookie and Kate
Treat yourself to a light and healthy dinner of bruschetta with a twist. Substitute the tomatoes for fresh spinach and walnuts for a savoury dish suitable for lunch or even a snack.
100g baby spinach
4 slices wholemeal bread
1 clove garlic
2 tablespoons olive oil
50g goats cheese (cubed)
2 tablespoons walnuts
- Heat a saucepan with olive oil, and carefully cook the spinach until soft. Let it steam for a few minutes then turn down the heat.
- Toast the bread, drizzle with olive oil and some garlic to taste.
- Arrange the spinach, cheese and walnuts before serving.
Image via Pinquin Foods
If you’re a fan of My Kitchen Rules, then you’ll remember the hilarious duo – and grand-finalists – that was Jac and Shaz. Teaming up with SHESAID, the two chefs are sharing one of their healthier, but equally as tasty, beef recipes.
Accompanied by chargrilled vegetables, this Brazilian-style beef rump dish is super quick and easy to whip up mid-week and will tantalise any taste buds.
600g thinly sliced beef rump strips, fat trimmed
4 cloves garlic
2 tsp of sea salt flakes
4 tbsp of extra virgin olive oil
2 small zucchini, sliced thinly lengthways
1 red capsicum, quartered, seeds and stem removed
200g button mushrooms
12 sprigs thyme, plus 1 tbsp of leaves
1. Place the beef on a plate and allow the meat to reach room temperature while you prepare the garlic paste. Place garlic and salt in a mortar and pestle and grind to a fine paste, add oil and stir to combine. Spread beef with a little garlic paste on both sides.
2. Preheat a char grill over high heat and cook beef for 4-5 minutes per side, depending on thickness, for medium-medium rare. Allow to rest, slice to serve.
3. Place vegetables in a large bowl with remaining garlic paste, thyme sprigs and leaves. Cook vegetables on the same grill while the beef is resting, turning regularly until golden with some grill marks.
4. Serve sliced beef with char grilled vegetables and extra sprigs of thyme.
Recipe courtesy of betteronbeef.com.au