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.
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.
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
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
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).
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.
Indulge yourself after a long, hard week with this creative and warming whisky, wine and egg yolk cocktail recipe by Dominique Cacioli from Melbourne’s, The Noble Experiment.
Drawing inspiration for the cocktail from her father, Dominique said: “I based Early Bird on a traditional hot toddy and an old Italian favourite, Zabaglione (Marsala, egg yolks and sugar), bringing together one tradition with another to create a drink he loves.”
60mL Glenfiddich 14 Year Old Rich Oak
30mL hot water
15mL fresh lemon juice
2 egg yolks
1 cup sugar
1/3 cup Marsala wine
1/3 cup cold water
- Add egg yolk, sugar, cold water and Marsala into a bowl and whisk lightly.
- Warm mixture by putting the bowl over a saucepan of hot water. Keep whisking the mixture until it turns into a light custard. Pour the hot mixture into an iSi thermo cream gun. Charge once and shake well.
- Add all other ingredients to a small whisky sipper and stir until mixed.
- Take the iSi thermo cream gun and add approx 45mL of the hot foam on top of the drink.
Replace the store-bought ice cream for healthy homemade popsicles this summer. Add your favourite fruits and juices into the recipe, which even kids are sure to enjoy! We have sourced some yummy ideas below to get the inspiration flowing. What is your favourite? Let us know in the comment section below.
Strawberry and rockmelon
This delightful duo tastes sweet with added strawberry pieces to munch on throughout the day. Make sure the rockmelon has been liquified to make the popsicles smooth and clump-free.
Probably one of our favourites so far has to be these blueberry popsicles. Fill each popsicle with a handful of blueberries, then fill-up with your favourite fit juice.
Cucumber and mint
For a healthy kick, try a combination of cucumber and mint, which looks absolutely mouth-watering!
Watermelon and yoghurt
Add some yoghurt with your favourite fruit to make the popsicle taste delicious. This popsicle requires a touch of granulated sugar and lemon juice, so don’t forget those two essential ingredients before starting.
Peaches and cream
Try this yummy combination of fresh peaches and cream to cool down on a hot day. Make sure to peel off the skin before adding in the peaches.
If you have a bag of mixed berries sitting in the freezer, use them with a splash of juice for a tasty afternoon or morning snack.
Orange and cream
Finish off with these easy orange and cream popsicles, which kids are bound to love!
Images via BuzzFeed, Paper & Stitch, Sugar and Cloth, La Tartine Gourmade, Chocolate and Carrots
Cool-off this summer with a delicious wine cocktail made from a dry sparkling called prosecco. It makes for the perfect basis of a cocktail because it blends smoothly, has a light texture and is best served cold. Try some of our favourite prosecco cocktails below and/or experiment with your own!
Cranberry and orange
Enjoy a chilled cocktail of fresh orange juice and cranberries mixed with ice-cold prosecco. Serve with a wedge of orange.
Gin and elderflower
Mix a shot of gin with prosecco and a dash of ginger for tasty evening cocktail. Garnish with a wedge of lime and rim the glass with salt.
Strawberry and prosecco sangria
Use dry, white prosecco in your favourite sangria recipe – it tastes so amazing! Serve with slices of strawberry and lemon.
Limoncello and raspberry cooler
Use limoncello as a mixer alongside your prosecco for a super-sweet afternoon beverage. Add some fresh raspberries and mint before serving.
Pineapple and mint
Make your own fresh pineapple juice and garnish with mint before adding some prosecco to taste!
Watermelon and mint
Juice some watermelon, add some crushed ice and season with mint for this light and tasty prosecco cocktail.
We’ve saved the best until last! This is a modern take to a classic margarita recipe. Just swap the tequila with chilled prosecco.
Images via The Comfort of Cooking, Garnish With Lemon, Little Leopard Book, Food Fashion and Fun, A Farm Girls Dabbles, 17 Apart
Who doesn’t love a glass of bubbly champagne? We show you a few simple ways to turn that drink into a delicious cocktail your friends are sure to love! Still not convinced? Just try some of these delicious beverages yourself, and don’t forget to tag us on Instagram @shesaid with your creations!
Ingredients: 1 cube sugar, Angostura bitters
Ingredients: 1/2 ounce creme de cassis
Ingredients: 1 ounce orange juice
Ingredients: 1/2 glass stout beer
Ingredients: 1.5 ounces dry gin, juice of 1/2 lemon, 1.2 teaspoons powdered sugar
Ingredients: 1/2 ounce melon liqueur
Ingredients: 1 teaspoon brandy, 1 teaspoon Grand Marnier, 3 teaspoons orange juice, 1/2 teaspoon simple syrup
Ingredients: 1/2 ounce cranberry juice, 1/4 ounce triple sec
Ingredients: peach pureé, raspberry grenadine
Ingredients: Splash of Pimm’s
Death In The Afternoon
Ingredients: 1 once Absinthe
Ingredients: 5:1 ratio of champagne to tawny port
Ingredients: 3/4 ounce brandy, 3 dashes Cointreau, 1/4 once cream, 1/4 ounce simple syrup, 1 egg yolk, 1 pinch nutmeg
Images via 10th Kitchen, Honestly Yum, Damn Delicious, Wedding Shoes, Ring Finger Tan Line, Laylita, Fashion Cleaners, Recipe, Crazy For Crust, Lynsey Loves Food, Garden and Gun, The Soho, DrinkWire
Who can deny a delicious margarita recipe? With the weekend just around the corner, indulge in a delicious sour-green apple margarita which is super easy to achieve.
If you don’t enjoy the taste of green apples, feel free to use some sweeter varieties instead.
30ml white tequila
2 green apples (peeled and cored)
30ml sugar syrup
4 tablespoons cloudy apple juice
1 green chilli (optional)
- To make the syrup, bring 1/2 cup of sugar into a saucepan and bring it to a slow boil. Make sure all of the sugar has been boiled by continuously stirring the mixture together. Allow it to cool before preparing the rest of the cocktails.
- Place the chopped and cored apples into a food processor, with the juice of one lime. Mix well until you form a fine pulp, then transfer to a cocktail shaker.
- Now add the tequila, vodka, remaining lime juice, sugar syrup and ice into a cocktail shaker. If you don’t have a cocktail shaker, simply use 2 glasses to finely shake the mixture.
- Pour into glasses and add 2-3 fine slices of chilli if you want your drink to have a little more body.
Image and Recipe via What Katie Ate
Odds are you haven’t yet heard of tepache; the new cocktail which is made from pineapple rinds and sweetened with piloncillo or brown sugar to taste. This delicious summer beverage is easy to make at home and is ideal for those balmy summer nights.
Try some of your very own tepache cocktails with a little inspiration below! Don’t forget to tag us on Instagram: @shesaid if you make any of these tasty drinks.
Did you know that tepache can also be brewed to create a fruity beer? Combine three pineapples, some brown sugar, cinnamon, water and yeast to replicate that classic taste at home.
Tepache cocktail from Qui
This famous cocktail replicated by Camille Styles is the ultimate way to enjoy tepache with a few of your favourite liqueurs. One shot of Tepache, a splash of pineapple juice, one shot of Balcone’s Rumble, mint and crushed ice is the best way to enjoy your drink.
Enjoy that classic margarita with a twist by substituting tequila for a shot of tasty tepache. The taste isn’t too overpowering and makes for a sweet, fruity cocktail.
Tepache and Bourbon
Combine teach, lemon juice, crushed ice and bourbon into a cocktail shaker, and serve ice-cold with mint and lime. Yum!
Images via Pinterest, Camille Styles, Food and Wine, Bon Appetit, Serious Eats
Mudcake has never tasted so good or been so healthy!
This plant-based chocolate mudcake recipe by chef, Cynthia Louise is dairy-free and packed with naturally sweet ingredients including beetroot, coconut and cocoa. The best part is it’s freezer friendly, meaning you can have a perfectly balanced dessert on hand 24/7!
2 medium sized beetroots (unpeeled and grated)
1 carrot (unpeeled and grated)
2 cups shredded coconut
2 tbsp psyllium husk
15 dried dates
1/2 cup maple syrup
1 cup cocoa powder
200 g soaked almonds (soaked overnight in 2 cups of water, then rinsed well and drained)
1/4 cup chia seeds
pinch of salt
1 cup soaked cashews (soaked overnight in 2 cups of water, then rinsed well and drained)
1/4 cup chia seeds
2/3 cup maple syrup
1/2 cup water
1/2 cup cocoa powder
250 g cocoa butter (melted)
- Combine all ingredients for the base in a food processor and process until well combined.
- Transfer into a round spring-form cake tin, pressing down to get an even layer. Set aside in the fridge while you make the icing.
- For the icing combine the first five ingredients in a blender and blend until creamy and smooth.
- Once creamy and smooth, turn the blender down to medium speed and pour in the melted cocoa butter. Blend for 5 seconds.
- Pour onto the cake, and set aside in the fridge for the icing to set and the cake to firm up.
Thank God it’s Friday! Kickback and relax with a few of our favourite blackberry cocktails which are so quick and easy to create – even if you’re a beginner in the kitchen. Start with your preferred liqueur as a base, but don’t be forget to layer them for a truly unique flavour.
Blackberry Thyme Sparkler
Try this spin on an old classic which gives prosecco wine a burst of flavour and texture. Add a sprig of thyme and rim the glass in sugar!
Add a shot of classic vodka to this fruity cocktail made from fresh blackberries, simple syrup sparkling lemon soda, and granulated sugar to taste.
Blackberry Ginger Smash
Whip-up this delicious blackberry cocktail which is infused with fresh lemon and lime for extra flavour. Gin or vodka are both great options for the base of this fruity cocktail.
Infuse your favourite champagne with fresh blackberries, sugar cubes, a splash of bitters, and triple sec for a tasty new cocktail.
The bramble consists of blackberries, lemon juice, and a shot of gin over crushed ice – yum!
Blushing Whiskey Sour
If you’re a fan of whiskey, try this sweet cocktail which balances out the strong taste. Top off with soda water and simple syrup for a smooth consistency.
Finish off with a modern twist to an old classic… the fruity margarita. Simple syrup will give you a sweet and tasty consistency which makes a perfect margarita.
Images via Gimme Some Oven, The Little Epicurean, Flickr, Williams Sonoma, Honestly Yum, Kleinworth Co, Style Unveiled
This Friday afternoon indulgence is perfect as a pick-me-up and calm-me-down all at the same time. Tea lovers will be especially fond of it!
4 chamomile tea bags
1 cup caster sugar
1 cup water
Juice of 1 lemon
1 ½ shots Tequila Blu
45ml chamomile simple syrup (mix of equal parts sugar and chamomile tea)
You will also need
½ cup salt (to rim glasses)
1 lemon cut into wedges (to garnish)
- To make chamomile simple syrup: Mix 1 part sugar and 1 part water in a saucepan over the stove to melt sugar. Once boiled, remove mixture from heat and add 4 chamomile tea bags. Leave these in for approx. 30 mins for tea to steep before refrigerating.
- Rim cocktail glasses in salt by placing salt on a shallow plate, moistening the rim of each glass and dipping in salt.
- Combine all ingredients in a cocktail shaker filled with ice and shake until liquid is chilled. Strain into each glass, decorate with fresh lemon wedges and enjoy!
To keep you feeling all warm and fuzzy amidst the chilly weather, Woolworths has provided us with this hearty curried sausages recipe. Creamy, slightly sweet and with a mild hint of spice thanks to the Worcestershire sauce and turmeric, it’s a dish that whole family can enjoy. For all the single ladies out there, this recipe if freezer friendly and will keep for up to 2 months; therefore, you can go back for seconds, thirds and even fourths!
6 thick beef sausages
2 tbsp Woolworths Select Spanish mellow olive oil
2 onions, halved and thinly sliced
3 tsp curry powder
1 large golden delight potato, peeled and cut into 1.5cm dice
2 1/2 cups water
1 tbsp Worcestershire sauce
1 tbsp Woolworths Select tomato paste
1 tbsp brown sugar
2 tbsp apricot jam
1/2 cup thickened cream
1 cup frozen baby peas
60g baby spinach, optional
Yellow fried rice
1 tbsp olive oil
450g packet microwave white long grain rice
1/2 tsp ground turmeric
- Place sausages in a large saucepan, cover with 2½ cups of water. Bring to the boil, reduce heat and simmer for 10 minutes. Drain. Slice on an angle into 2cm-thick slices.
- Heat oil in a large wide-based casserole pan. Cook onions over medium heat, stirring for 10-12 minutes, or until soft and browned. Add curry powder, cook, stirring for 30 seconds. Add diced potato and toss to coat. Add water, worcestershire, tomato paste and brown sugar. Simmer for 15 minutes or until potatoes are tender.
- Stir in sausages, jam and cream, cook for a further 2 minutes. Remove from heat and stir through peas and spinach.
- Meanwhile, for the rice, heat oil in a large frying pan, add rice and turmeric, cook stirring until heated through.
- Serve curried sausages with yellow fried rice.
Tip: Freeze for up to 2 months, thaw in refrigerator overnight. Swap the cream with evaporated milk and/or swap the spinach with 125g can corn kernels, drained and rinsed.
Vegans, rejoice! This has to be by far one of most decadent and delicious vegan chocolate pikelets recipes EVER. Created by top food blogger, Veggieful, this breakfast dish is super tasty, easy to make and is the perfect Sunday morning treat to serve up on a chilly morning. Sweet tooth’s, eat your heart out!
1 cup soy milk
1/4 cup water
1 cup self-raising flour
1 tbsp corn flour
1 tbsp sugar
2 tbsp cocoa
2 tbsp cocoa
2 tbsp coconut oil
2 tbsp maple syrup
- For the topping: Melt the cocoa, coconut oil and maple syrup and stir until smooth. Set aside.
- For the pikelet: In a blender (or you can beat it all in a bowl) add all ‘pikelet’ ingredients and blend until smooth without lumps.
- In a frypan on high heat, spray with oil and drop 2 level tablespoonfuls of the batter mixture into the pan and cook until bubbles appear on the surface.
- Flip to the other side for another 30 seconds or so until just browned. Set aside.
- Continue frying until all of the batter is used.
- Stack the pikelets and add a light layer of chocolate topping between each layer.
- Serve with strawberries and enjoy!
Whether you love or loathe gin, it can be an acquired taste when mixed with the right ingredients. This strawberry-mint bramble recipe will do just that! Relatively simple to make, it’s a blackberry-based cocktail that incorporates a balance of sweet and sour to suit almost all taste buds. It’s also versatile enough to exclude the gin in favour of vodka or rum.
6 fresh strawberries, hulled, halved
8 large fresh mint leaves
1 tbsp fresh lemon juice
3 tsp agave nectar or honey
2 tsp Chambord (black raspberry liqueur, optional)
1/4 cup dry gin, clear rum, vodka, or soda water
- In a food processor or blender, grind the ice so that it is very finely crushed and fluffy
- Place strawberries, mint, lemon juice, agave and Chambord in an old-fashioned (rocks) glass and muddle (mash) with a muddler or a pestle.
- Add the gin, rum, vodka, or soda water and stir to blend.
- Stir in 1/2 cup of the crushed ice, and pack more ice into the glass, mounding it well above the rim.
- Serve immediately.
Recipe via Taste
Breakfast is not only the most important meal of the day, but it’s arguably the most delicious. Start the day right with this creamy pesto scrambled egg pitas recipe, complete with all the not-so-naughty trimmings including shaved ham, lettuce and fresh basil pesto paste.
2 tbsp cream
1 tbsp fresh basil pesto paste
300g shaved ham
2 large lettuce leaves
2 wheat pitta bread cut in half
- Lightly beat the eggs with the cream and pesto.
- Heat the butter in a non-stick saucepan. When melted and bubbling, add the egg mixture.
- Cook while stirring for two minutes or until just set.
- Heat the ham in the same pan until becoming slightly crispy on the edges.
- Carefully open the pita pockets, place in a lettuce leaf, then the ham and spoon in the scrambled egg.
- Serve immediately.
Recipe courtesy of Eggs Australia
Add a little twist to your classic mojito by incorporating a lemon base. Ditching the lime, it’s a subtle change with a refreshing twist that perfectly balances out the sweet and sour flavours. The best part is you can adjust accordingly depending on your preference!
60g (1/4 cup) white sugar
12 sprigs fresh mint
1 lemon, thinly sliced
300ml fresh lemon juice
250ml (1 cup) rum
1 cup crushed ice
Soda water, chilled, to serve
- Divide the sugar and half the mint among serving glasses. Use a fork to crush the mint into the sugar.
- Divide the lemon and remaining mint among the glasses.
- Combine the lemon juice and rum in a large jug.
- Pour the lemon juice mixture among the glasses. Top with ice and soda water. Serve immediately.
Recipe via Taste
Winter is a prime time to try out a new, decadent dessert recipe. So, why not impress your party guests by having a red-hot crack at this light, refreshing, and show-stopping winter dessert packed with flavour and the all-important wow factor?
It comes courtesy of Brisbane hotspot, Stokehouse Brisbane Restaurant. There, young, talented head chef Richard Ousby (pictured) is making a big impact on the dining scene and will shortly launch his new-season menu.
1500g red grapes
25g caster sugar
500ml thickened cream
125g caster sugar
125g freshly squeezed lime juice
Honey And Pistachio Tuille
110g unsalted Butter
225g icing sugar
240g plain flour
170g egg whites
40g shelled pistachio kernels
- Juice the grapes using an electric juicer, and measure out 700ml, reserving any leftovers for another use.
- Whisk the grape juice, water and sugar together in a large saucepot and bring to a simmer over a high heat, whisking occasionally.
- Once the mixture has boiled, allow it to cool to room temperature then strain though a fine mesh sieve into a wide baking tray.
- Use a large spoon to scoop the froth off the top of the liquid, discard the froth.
- Carefully place the baking tray into the freezer and leave overnight to freeze solid.
- Place the thickened cream and caster sugar into a heavy bottomed pot and whisk well
- Bring the cream to a simmer over a medium heat while whisking constantly
- Once boiled, remove the pot from the heat and whisk in the lime juice
- Allow to cool on the bench to room temperature, then strain the cream through a fine mesh sieve into a suitably sized pouring jug
- Divide the cooled cream mixture between 4 individual serving glasses, cups, or ramekins, gently tapping the filled glasses on the bench to level the posset flat
- Carefully place the glasses in the fridge overnight to set
Honey and Pistachio Tuille
- Place the butter, honey, and icing sugar together in a mixer bowl and use the paddle attachment on a high speed to beat together thoroughly.
- Beat the butter mixture until pale and doubled in size, approximately five minutes.
- While the mixture is in the machine, sift the flower into a bowl and set aside.
- Place the pistachio kernels on a chopping board and roughly chop using a large heavy knife.
- Turn the stand mixer off, add the sifted flour, and then turn back on at low speed.
- Once the flour is completely incorporated, turn the speed back to high and slowly pour in the egg whites a little at a time, making sure the whites you’ve added are fully incorporated before adding the next amount.
- Stop the machine once more, and use a spatula to scrape down the side of the bowl, so that any remaining flour or egg can be incorporated correctly then continue to beat on high speed for a further one minute.
- Spread the tuille mixture over a flat baking tray lined with a non-stick silicone baking mat, aiming for a uniform thickness of around 2-4 millimetres.
- Sprinkle the chopped pistachio over the tuille mix and bake in a preheated oven at 140C for 10 minutes, or until golden brown.
- Remove the tuille from the oven and let cool to room temperature before peeling off the silicone mat and breaking into rough, palm sized pieces.
- Remove the granita from the freezer and immediately scrape the frozen mixture with a fork.
- Spoon a generous two-to-three tablespoons of the scrapped grape granita on top of each posset.
- Stand three shards of honey and pistachio tuille into the glasses of granita and serve this gorgeous winter dessert immediately. Enjoy!
Since fruit such as strawberries, blueberries, and peaches are in season, why not take advantage of this and make some super quick and tasty dessert recipes for the entire family?
We have found five yummy fruit recipes which are easy (even for beginners), and look amazing!
This luscious blueberry cake is made with a vanilla filling which is bound to agree with everyone’s taste buds! Feel free to add the icing once the cake has cooled down, then top if off with your favourite berries for extra flavour – without the refined sugar!
Rhubarb and almond tart
If you’re making something for the adults, this rhubarb and almond tart is the perfect dessert to serve with tea and coffee (or cocktails if you’re that way inclined!). Dust it lightly with some sugar and silvered almonds for extra taste and texture.
Who can resist a juicy fig? These delicious fruits make for the perfect cake filling since they are so soft and naturally sweet!
Pass on the icing if you want to keep the cake on the healthy side, but don’t forget to serve with a generous amount of sliced figs instead – yum!
Watermelon coconut ice cream
Why buy it from the store when you can make it yourself? This delicious duo only uses 4 ingredients and is gluten and sugar-free.
Strawberry rhubarb pie
Finish up with this classic summer pie featuring yummy strawberry and rhubarb extract. The filling is super-sweet, so it’s best to serve it with something light such as a green or chamomile tea. Store it in the fridge so you can enjoy a cool treat at any time of the day!
Image via Swooned Magazine, She Who Eats, Nutritionist in the Kitch, Flickr