Summer-recipes

Delicious Summer Popsicle Ideas

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.

RELATED: 5 Ingredient Fruity Dessert Ideas

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.

Delicious Summer Popsicle Ideas

Blueberry

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.

Delicious Summer Popsicle Ideas

Cucumber and mint

For a healthy kick, try a combination of cucumber and mint, which looks absolutely mouth-watering!

Delicious Summer Popsicle Ideas

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.

Delicious Summer Popsicle Ideas

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.

Delicious Summer Popsicle Ideas

Red berry

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.

Delicious Summer Popsicle Ideas

Orange and cream

Finish off with these easy orange and cream popsicles, which kids are bound to love!

Delicious Summer Popsicle Ideas

Images via BuzzFeed, Paper & Stitch, Sugar and Cloth, La Tartine Gourmade, Chocolate and Carrots

August 1, 2015

3 Tasty Summer Salad Recipes

Enjoy a light and healthy salad this summer by experimenting with some of your favourite seasonal fruits and vegetables. We have compiled just a few tasty recipes below which are sure to be the hit at the next dinner party!

RELATED: Summer Beetroot Salad Recipe

Couscous salad

Ingredients: 300g couches, 1 red pepper, 1 green pepper, 1 tomato, 2 tablespoons mint, honey, 1/2 lemon juice, 3 tablespoons olive oil

Instructions

1. Pour the couscous over 300ml of boiling water. Cover the bowl then let it stand for 5 minutes for the grains to fluff up.

2. Dice the peppers, tomato and mint, then whisk through the honey and lemon dressing.

3 Fruity Summer Salad Recipes

Chef’s salad

Ingredients: 1/2 lettuce, 1/2 cucumber, 1 tomato, 1 stick celery, 1 hard-boiled egg, 1 cooked chicken breast, 50g ham, 1 teaspoon Dijon mustard, juice of 1 lemon, 2 tablespoons olive oil, salt and pepper to season.

Instructions

1. Line each bowl with lettuce leaves, and top off with celery, tomato and cucumber.

2. Add half of a hard-boiled egg to each dish, and divide the ham, cheese and chicken strips as well.

3. For the dressing, combine the Dijon mustard, 1 teaspoon of honey, lemon and olive oil into a jar and shake. Pour it over the salad and season with salt and pepper.

3 Fruity Summer Salad Recipes

Nicoise salad

Ingredients: 200g potatoes, 1/2 lettuce, 1 can white tuna, 3 tomatoes, 40g black olives, 2 tablespoons olive oil

Instructions

1. Peel and boil the potatoes until soft and tender. Drain well, then dice into quarters.

2. Arrange the lettuce on the bottom of each bowl, then add the tuna, tomatoes, potatoes and olives. Garnish with olive oil and cracked black pepper. Red chilli flakes also add a kick of flavour to this traditional dish.

3 Fruity Summer Salad Recipes

Images via Nutritious Life, Taste Spotting, The Tolerant Vegan

June 2, 2015

5 Summer Salad Recipes

Indulge in a healthy summer salad which is packed with vitamins, nutrients and will also keep you away from snacking.

Experiment with some seasonal fruits, vegetables, and even nuts and grains for a delicious meal which is quick and easy to prepare for lunch or dinner. Try some of the following salads if you need some inspiration tonight.

RELATED: Light Guacamole Salad Recipe

White bean and avocado salad

Ingredients: tahini, avocado, miso paste, rice vinegar, soy sauce, lime, vegetable broth, broccoli, white beans, olive oil, kale, pumpkin seeds

The only thing you need to do is boil the white beans until tender, then whisk them with the miso sauce. Prepare the vegetables, then serve.

5 Summer Salad Recipes

Rainbow Salad

Ingredients: pepitas, flax seeds, poppy seeds, red cabbage, carrots, green pears, mint, walnuts, lemon juice, olive oil, beets

Prep your food processor, then combine the seeds until they are slightly crumbly in texture. Slice the beets, cabbage and carrots, then arrange on a plate to serve with the dressing of your choice.

5 Summer Salad Recipes

Roasted sprouts and kale

Ingredients: brussel sprouts, olive oil, sea salt, kale, ground pepper

This is the perfect salad if you’re low on supplies, but still want to create something really tasty. Toss the sprouts with olive oil and salt, then bake in the oven until golden brown. Remove from the heat, and prepare with the rest of the salad.

5 Summer Salad Recipes

Red onion salad

Ingredients: red onion, apple cider vinegar, coconut sugar, sea salt

While the name might sound a little off-putting, this salad is actually full of taste and flavour (not to mention that it’s really good for you!). Serve with fresh tahini and mint for extra fresh flavour.

5 Summer Salad Recipes

Watermelon tomato salad

Ingredients: watermelon, tomato, cucumber, avocado, mint, olive oil, greens, salt and pepper

We’re finishing off this list with a classic summer salad, featuring fresh and juicy watermelon. Serve with feta cheese cubes, and season with olive oil for some extra texture and flavour. Yum!

5 Summer Salad Recipes

What are some of your favourite summer salads?

Images via In My Bowl, Susty Party

May 21, 2015

Healthy Breakfast Recipes: Plum and Yoghurt Muesli Pots

We know you don’t have a lot of time in the morning for a healthy and delicious breakfast, but these plum and yoghurt muesli pots are quick to make and taste like a decadent cafe treat. Really pressed for time? Roast the plums the night before, and all you have to do is assemble them in the morning. Don’t have plums on hand? Just roast apricots, nectarines or peaches. Yum!

Serves 4

Ingredients

8 blood plums, halved with stones removed

1/2 cup brown sugar

400g thick Greek yoghurt

1 1/2 cups toasted muesli

Method

  1. Place the plums onto a baking dish lined with baking paper, sprinkle with brown sugar and 1/2 cup water, cook under a preheated grill until the plums are soft.
  2. Divide half the plums between four serving glasses, top with yoghurt, muesli and finish with remaining plums and syrup.

What’s your favourite healthy breakfast?

April 8, 2015

4 Easy Ways to Have the Best Summer BBQ

With Australia Day coming up, forget burnt steak and dried-up sausages on the BBQ: Mark Bennett, head chef of Esca Bimbadgen in the Hunter Valley, shares his top tips, techniques and ingenious hacks to create delicious BBQ recipes to enjoy all summer long.

1. A little heat to cool off
Summertime might be hot but it doesn’t mean the food can’t be. Chillies are in season and they are a great way to liven up a fresh summer dish. Start off with some green chillies if you are new to the heat. Generally speaking the smaller the chilli, the hotter it gets.

2. Get fruity while it’s good
Summer is the opposite of winter in more ways than just temperature. While we’re limited to citrus fruits in Winter, Summer opens the door to deliciously fresh berries, peaches, melons, apricots, pineapples and mangoes. Make the most of this by cutting wedges of peaches and nectarines and searing them on the BBQ with some marinated chicken. Toss the hot stone fruit with some baby spinach, sliced spanish onion and macadamia nuts for a beautiful and fresh summer salad.

3. Barbequing isn’t all about meat
Sick of chicken breasts and turkey burgers? Try grilling your next homemade pizza on the BBQ. Once you’ve piled on your toppings simply place the pizza onto the BBQ and close the lid until the cheese is melted and slightly brown. The BBQ is also perfect for corn, zucchini and summer squash – you can even grill your quesadillas!

4. Use flavour to get creative
The best way to make your BBQ food interesting is by adding marinades and rubs to your meats, transforming a regular chicken thigh or lamb cutlet into a mouth-watering flavour festival. Think fresh herbs, lemon juice, garlic, spices and oil. Even simple combinations such as lamb with red wine, garlic and rosemary can spruce up your BBQ, and don’t forget to season everything with salt and pepper.

 

January 22, 2014

Pineapple Ricotta Filo Parcels Recipe

This easy dessert recipe is perfect for summer entertaining. Juicy pineapple goes beautiful with creamy ricotta and flaky filo pastry.

Serves: 4

Ingredients

8 sheets of filo pastry
Olive oil spray
1 pineapple
1 cup ricotta
1 tsp. ground cinnamon
1 egg, whisked with a fork

Method

1. Preheat the oven to 180 degrees Celsius.

2. Cut the skin from the pineapple and remove the core. Cut the pineapple flesh into small pieces.

3. Lay out a sheet of filo, spray with olive oil and lay a second sheet over the top. At one end, spoon a quarter of the ricotta, leaving a few centimeters of pastry at either end. Spoon a quarter of the pineapple over the top of the ricotta and sprinkle with a little cinnamon. Spray the edges of the filo with olive oil and then fold the edges over. Spray again and then roll up.

4. Repeat three more times and lay the four parcels on a non- stick baking tray. Brush with the egg and bake for 15-20 minutes until browned and crispy.

5. Drizzle with honey, then cut diagonally in half and serve.

Recipe by Dr Joanna McMillan for Australian Pineapples

January 10, 2014

Pineapple Cupcakes with Cream Cheese Filling Recipe

How good do these pineapple cupcakes look? You’ll love the surprise of the decadent cream cheese and honey filling with each bite.

Makes 12
Ingredients
1 cup wholemeal flour
1 cup spelt flour
3 tsp baking powder
½ cup raw sugar
½ tsp ground cinnamon
1¼ cups low fat Greek yoghurt or light sour cream
2 eggs
3 tbsp coconut oil, melted

Filling
½ cup light cream cheese
2 tbsp honey

Method
1. Preheat oven to 180 degrees Celsius. Line a 12-hole (⅓cup capacity) muffin tray with patty cases.

2. To make the filling, combine cream cheese and honey in a small bowl, set aside.

3. Place flours, sugar and cinnamon in a medium bowl, stir to combine.

4. Place yoghurt, eggs and coconut oil into another bowl, whisk to combine. Add yoghurt mixture to the dry ingredients, stir with a wooden spoon until just combined (do not over mix). Add 2 cups of the pineapple dice to batter, gently stir to combine.

5. Spoon batter among prepared patty cases. Dollop the cream cheese filling equally on top of each filled patty case then press filling slightly down into batter. Sprinkle with remaining pineapple over the top. Bake for 20 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool.

Recipe by Dr Joanna McMillan for Australian Pineapples

What are your favourite cupcake flavours? Tell us in the comments!

January 7, 2014

BBQ Pineapple and Yoghurt Recipe

Start your day with this luscious cafe-inspired breakfast of BBQ pineapple topped with Greek yoghurt and crunchy macadamia nuts.

Serves 4

Ingredients
1 pineapple
2 cups Greek style yoghurt
4 tbsp crushed macadamias
Method

1. Cut the pineapple lengthways into eighths.
2. Grill on the BBQ for a few minutes on each cut side of the fruit until you see nice caramelised grill marks.
3. Serve each quarter with a small bowl of Greek yoghurt topped with the crushed macadamias.
Note:
No need to peel the pineapple – it looks divine with the skin still on. After cooking, just run a knife between the skin and flesh and cut into segment, but serve the dish intact, on the skin.
Recipe by Dr Joanna McMillan for Australian Pineapples.
January 3, 2014

Harry’s Homemade Ice Cream Recipe

Nothing beats homemade ice cream. Lawrence Harris, creator of Harry’s Ice Cream, shares his best homemade ice cream recipe and how to come up with winning flavour combinations every time

Having a good base recipe is the backbone to creating scrumptious ice cream, and Lawrence recommends bringing it back to basics – no need for thickeners or emulsifiers, just use good quality ingredients.

Makes: 1 litre of ice cream

Equipment required
Ice cream maker
Temperature gauge
Double saucepan

Ingredients
300ml pure cream (at least 35% butter fat)
300ml full cream milk
175gm sugar*
3 medium egg yolks**
Your pick of mix-ins such as honeycomb, nuts, chocolate, pieces no larger than a 10-cent piece (refrigerated)

Method

1. In a double saucepan on a low-to-medium heat, add the cream and milk and heat to 40 degrees.

2. Add the sugar and eggs and whisk continuously until the temperature reaches 80 degrees. Remove from the heat and put the bottom of the saucepan in a bowl of ice water to prevent the mixture heating further.

3. Let the mix cool to room temperature and then refrigerate to 4 degrees.

4. When you’re ready to make your ice cream, remove the freezer bowl from the freezer and assemble your machine. Turn the machine on first then pour in the mixture.

5. The ice cream will take 15 to 30 minutes to thicken (depending on the machine). Add your choice of mix-ins after about 12 to 15 minutes when the ice cream is just beginning to solidify. Once churned, the ice cream should hold its shape when scooped with a spoon.

6. Once the ice cream churning process is complete, transfer the mixture immediately to a freezer-safe container and put it in the freezer. Freeze until your desired consistency, or until ready to serve.

Notes:

* If you’re adding a very sweet mix-in such as white chocolate or honeycomb, consider reducing the amount of sugar in the base mix to ensure the end product isn’t overly sweet.

** You can add two extra egg yolks if you prefer a more custard-like ice cream.

What’s your all-time favourite ice cream recipe?

December 24, 2013

Soft Prawn Tacos Recipe

Ex-Olympic swimmer and mother-of-two, Susie O’Neill shares her favourite summer recipes as part of the Together Counts initiative, an online resource encouraging Australian families to lead healthier, active lifestyles.

These prawn tacos are light and fresh and perfect for a warm day, plus they’re ready in under 30 minutes, making them one of the best after-work quick dinner ideas.

Preparation time: 20 mins
Cooking time: 5 mins

Makes 10 tacos

Ingredients

1 x soft taco kit (kit includes 10 soft tacos and taco spice mix)
500g peeled green prawns, leaving tails attached
1 tablespoon olive oil
1/8 green cabbage, shredded
4 radish, thinly sliced
1 cup fresh coriander leaves
1 avocado
2 limes, halved

Method

1. Toss prawns in spice mix to coat. Heat oil in a frying pan and cook prawns for 2 minutes or until pink. Combine cabbage, radishes, coriander to create a salad. Mash avocado with juice of half a lime.

2. Warm soft tacos according to pack directions.

3. Build your own soft tacos, spread with avocado, top with cabbage salad and spicy prawns, and enjoy with a squeeze of lime.

What are your favourite quick summer recipes?

December 18, 2013

Spiced Beef Rib-Eye Cutlets Recipe

These spiced beef cutlets are one of summer’s tastiest easy dinner ideas. Served with roasted baby carrots and yoghurt dressing, this also makes a great dish to serve at picnics or as part of a summer mezze party.

Preparation Time: 15 minutes, plus marinating time
Cooking Time: 30 minutes

Serves: 4

Ingredients

2 x 400g rib-eye cutlets, fat trimmed
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 pinch dried chilli flakes
1½ tablespoons olive oil

Roasted carrots

2 bunches baby carrots, trimmed and scrubbed
2 teaspoons fresh thyme leaves
400g tin chick peas, rinsed and drained
100g baby spinach leaves

Dressing

200ml Greek yoghurt
2 tablespoons chopped coriander leaves
1 tablespoon lemon juice

Method

1. Preheat a small frying pan over a medium heat and add the cumin and coriander seeds. Shake the pan and take off the heat when the seeds release their aroma

2. Place the seeds into a mortar and pestle or spice grinder with the chilli flakes and grind to a coarse powder. Add 2 teaspoons of olive oil and rub the spice mixture over the beef. Cover and set aside for 30 minutes

3. Preheat a chargrill to moderately hot and the barbecue to 180ºC. Cook the beef on the chargrill for 5 minutes on each side or until nicely charred. Transfer to an oven tray and place on the barbecue for 5-7 minutes for medium rare to medium. Set aside to rest for 10 minutes.

4. Cut the beef off the bone and slice into thick pieces. Season with salt and pepper. Place the vegetables onto a large platter and top with the meat slices. Serve with the dressing.

To roast the carrots

1. When the beef goes on the grill, toss the carrots with the remaining olive oil and season with salt and pepper. Place on a baking tray and cook for 30 minutes or until tender and golden

2. Toss the thyme leaves and chick peas through the carrots for the last 10 minutes of cooking time. Remove from the oven, stir in the spinach leaves and allow them to wilt a little

To make the dressing

1. Mix the yoghurt, coriander and lemon juice together and season to taste with salt and pepper.

Tips

* To allow the beef to cook evenly, make sure it is at room temperature before cooking

* The baby carrots could be replaced with pieces of sweet potato

* Rib-eye cutlets could be replaced with a standing beef rib roast

What’s your favourite summer beef recipe?

December 17, 2013

Baked Pineapple Chicken Rice Recipe

We’re always looking for new chicken breast recipes, so when we tried this dish it quickly became one of our favourite easy dinners ideas. It makes great leftovers served hot or cold, too.

Ingredients

4 chicken breasts
½ pineapple, cut into bite sized pieces
1 red onion, peeled and sliced into wedges
2 tbsp extra virgin olive oil
Juice of a lime and another 1 lime cut into wedges
Salt and fresh black pepper
1 cup brown rice
3 cups chicken stock
Handful mint leaves, roughly chopped
Handful coriander, roughly chopped

Method

1. Combine the brown rice and stock in a saucepan. Bring to the boil, reduce the heat and simmer for about 40 minutes or until cooked. Preheat the oven to 180 degrees Celsius.

2. In a jar, combine the olive oil, lime juice, salt and pepper. Shake to combine.

3. Place the chicken breasts in a baking dish and scatter over the red onion wedges and pineapple. Add olive oil and lime dressing. Cover with foil and bake for 30 minutes.
4. Pile the cooked brown rice onto a serving platter, thickly slice the chicken and place on top of the rice along with the pineapple and red onion mixture. Drizzle over the cooking juices and scatter with fresh mint and coriander.
5. Serve in the middle of the table alongside a salad of mixed greens and cucumber, dressed with extra virgin olive oil and lime juice.
Recipe by Dr Joanna McMillan for Australian Pineapples.
December 15, 2013

Pineapple and Passionfruit Cheesecake Recipe

This pineapple and passionfruit cheesecake recipe is the quintessential Australian dessert, with an Anzac crumb base and a delicious summer fruit swirl.

Recipe and image from Recipes for a Good Time by Ben Milgate and Elvis Abrahanowicz, Published by Murdoch Books, RRP: $59.99. Makes a great Christmas gift idea for the foodie in your life.

Serves: 8–10

Ingredients

Anzac crumb base

150 g plain flour
125 g rolled oats
70 g caster sugar
90 g desiccated coconut
1 teaspoon fine sea salt
150 g unsalted butter, diced
200 ml pure maple syrup
3 g bicarbonate of soda (baking soda)

Cheesecake mixture

500 g cream cheese, chopped
200 g caster sugar
2 eggs
200 ml cream (35% fat)
50 ml passionfruit purée (see note)
50 ml pineapple purée (see note)

Method

Anzac crumb base

Preheat the oven to 180C. Mix the flour, oats, sugar, coconut and salt together in a large bowl.

Melt the butter and maple syrup together in a small saucepan over a low heat and add the bicarbonate of soda.

Add the melted butter mixture to the dry ingredients, mix together well then use your hands to bring it all together.

Grease a 20 cm (8 inch) spring-form cake tin and line it with baking paper, then press the crumb into the base and bake for 15 minutes. Set aside to cool to room temperature.

Cheesecake

Turn the oven down to 130C. Beat the cream cheese and sugar in the bowl of an electric mixer, fitted with a paddle attachment, until smooth.

With the mixer running, add the eggs and cream and mix for a further 2 minutes.

Pour the mixture into the tin, evenly covering the biscuit base, then drizzle over the fruit purées and use a skewer to gently swirl them through the mixture.

Bake for 1 hour, or until just set. Allow to cool to room temperature and then chill before eating.

Note: Fruit purées are available from specialty food stores, often in Tetra packs.

recipescover

December 9, 2013

Rocket, Prosciutto and Peach Salad Recipe

This sexy salad is one of my staple Friday night quick dinner ideas when all you want is a glass of wine and something tasty and fuss-free. Juicy peaches pair beautifully with salty ribbons of prosciutto, peppery rocket and shaved parmesan. Try serving this salad as part of a summer BBQ, too.

Serves 4

Ingredients

120g baby rocket
70g parmesan, shaved
100g finely sliced prosciutto
4 white peaches, halved with stones removed
cracked black pepper
extra virgin olive oil

Method

1. Arrange rocket, parmesan shavings, prosciutto curls and peach halves onto plates.

2. Top with cracked black pepper and drizzle with extra virgin olive oil.

What’s your favourite summer salad recipe?

December 6, 2013

Pineapple and Toasted Coconut Brown Rice Salad Recipe

One of our favourite quick dinner ideas in summer, this rice salad recipe is elevated with flavours of juicy pineapple and toasted coconut. Ready in just a few minutes, the salad goes really well with chicken, fish or burgers on the BBQ – or on its own as a leftover lunch.

Serves 4-6

Ingredients

½ cup shredded coconut
2 packets of microwave brown rice
½ pineapple
1 red capsicum
Baby spinach
Handful fresh mint
Handful fresh flat leaf parsley
2 tbsp extra virgin olive oil
Juice of half a lemon
Cracked black pepper

Method

1. Preheat the oven to 160 degrees Celsius. Spread the coconut over a baking tray and roast in the oven for a few minutes, stirring every couple of minutes until light brown. Remove from the oven.

2. Meanwhile, cook the brown rice to packet instructions.

3. Cut the peel from the pineapple, core and cut the fruit into small pieces.

4. Cut the red capsicum in a small dice, discarding the seeds and core.

5. Roughly chop the fresh herbs.

6. In a salad bowl, mix all ingredients together, toss well and serve.

What ingredients do you like to add to a rice salad? Tell us in the comments!

Recipe by Dr Joanna McMillan for Australian Pineapples.

November 26, 2013

Gelato Messina’s Salted Caramel Gelato Recipe

Australia’s best gelato shop Gelato Messina in Sydney’s Darlinghust shares their best-selling salted caramel gelato recipe from their beautiful new cookbook Gelato Messina. This salted caramel gelato is silky smooth with an addictive sweet-salty balance.

Gelato Messina, by Nick Palumbo. Hardie Grant Books, RRP $39.95

Makes: 1kg

Ingredients

650 g milk
120 g cream
145 g sugar
45 g skim milk powder
35 g dextrose
5 g stabiliser
4 g salt

Method

1. Put the milk and cream in a double boiler over a medium heat.

2. Put the sugar in a heavy-based saucepan and stir in 30 g water to make a slurry. Put the pan on the stove over a medium–high heat and let the sugar caramelise. There’s no need to stir, just let it do its thing. The sugar will start to bubble after 5 minutes or so and then 2 or 3 minutes later it will start to colour. When the caramel is a dark toffee brown, remove the pan from the stove — the sugar will be around 160°C to 180°C.

3. Meanwhile, put the remaining powders in a bowl and mix until combined. When the milk and cream hit 40°C, whisk in the powders and bring the mixture up to 65°C. Keep the mixture at 65°C for 30 minutes, whisking every 5 minutes.

4. When the caramel is ready, slowly, SLOWLY pour the caramel into your hot milk mixture. Make sure that the mixture in your double boiler is above 65°C, as the hotter the mixture, the less the temperature differential between the mix and the caramel, reducing the chance of getting splashed with hot caramel. Under no circumstances should you combine the caramel with cold mixture. You can add the caramel at any time while your mixture is sitting at above 65°C for the required 30 minutes. When you have added all the caramel, give it a good mix with a stick blender.

5. Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then place in the fridge and let it age for 4 hours.

6. Turn on your gelato maker so it begins the freezing process.

7. Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker.

8. Once the mixture reaches –4°C, scoop out the gelato and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer.

9. The gelato should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised. The serving temperature of the gelato should be around –11°C to –13°C.

gelatomessina

November 15, 2013

Quick Dinner Ideas: Asian Fish with Nectarine Salsa Recipe

We all know we should eat more fish, but sometimes we need a little inspiration when it comes to how to get the recommended two serves of fish a week. Trust us, this Asian fish recipe will become one of your favourite quick dinners ideas. On the table in 10 minutes and bursting with vibrant summer flavours, mix it up from week to week by using different white fish fillets and different stonefruit (it works just as well with peaches).

Serves: 4

Ingredients 

4 thick firm white fish fillets – snapper, barramundi 3 white nectarines, stones removed and chopped
4 yellow nectarines, stones removed and chopped
1 large red chilli, seeded and sliced
2 spring onions, sliced
1/2 cup coriander sprigs
1/2 teaspoon sesame oil
2 tablespoon fish sauce
1 tablespoons brown sugar

Method

1. Cook the fish fillets on a lightly oiled barbecue hot plate until tender.

2. Combine the nectarines, chilli, spring onion, coriander.

3. Whisk together the sesame oil, fish sauce and brown sugar, drizzle over the salad, toss to coat. Serve the fish topped with the salad.

November 14, 2013

Easy Dinner Recipes: Greek-Style Lamb Chops

These Greek-style lamb chops are one of the best easy dinner recipes for weekends – whether it be a lazy night in with a glass of wine or served as part of a mezze-style summer BBQ. We like it with a crisp, cos lettuce salad and plenty of crusty bread to mop up the juices.

Best of all, forget the cutlery (and the washing up) – there’s nothing better than enjoying lamb chops with your hands!

Besides being tasty, the nutritional content of this dish makes this a healthy meal too. Lamb is a great source of protein and is a rich source of vitamins A, B3, B6 and B12 as well as zinc and iron. Also, about half the fat content of lamb is unsaturated fat – the good kind that Mediterranean diets are renowned for. Retinol vitamin A (from meat) strengthens your immune system and maintains healthy bones and teeth, while the B vitamins work your metabolism, helping to more efficiently release energy for the foods we eat.

If you can, always buy grass-fed meat for the improved Omega-3 (and taste). Garlic is great for fighting off a host of infections, while spring onions, besides being virtually fat free, are vitamin-packed, can aid digestion and offer anti-inflammatory and anti-histamine benefits.

Ingredients

2-3 lamb chops per person
1 heaped teaspoon minced garlic
Sea salt
1 lemon
2-3 spring onions, sliced

Method

1. You’ll need to get your frying pan really hot for this, but while it’s warming up, add the garlic to the pan and smear it around the base, creating a rough layer (there’s no need to be too precise).

2. Once the pan is hot, add your lamb chops – they should start to sizzle immediately otherwise the pan is not hot enough.

3. As the lamb chops cook, throw in half of the sliced spring onions, reserving most of the green for the garnish. Sprinkle in a pinch of sea salt and squeeze over the juice of half a lemon.

4. After about 3 minutes (depending on size of the chop) or when the chops look cooked halfway up, flip them over and continue to cook for another 2-3 minutes.

5. Once cooked, place the chops on a plate and pour over all the garlic and spring onions. Sprinkle with another pinch of sea salt and a squeeze of lemon. Garnish with the remaining spring onions, and serve.

Kate H Jones is a lifestyle and pop culture writer at Clavicle Capitalism.

November 8, 2013

Quick Dinner Ideas: Apricot, Kaffir Lime and Chicken Skewers

We’re always looking for quick dinner ideas, and these tasty chicken skewers are a real 30-minute recipe. The apricots and kaffir lime leaves give these skewers the real taste of summer, while keeping the chicken moist and aromatic. They’re also perfect for summer entertaining and make great BBQ and picnic food.

Serves: 8

Ingredients

16 kaffir lime leaves
750g chicken thigh fillets, cut into 3cm cubes
8 apricots, halved with stones removed
3 spring onions
2 limes, cut into quarters
2 tablespoons sweet chilli sauce

Method

1. Soak 8 bamboo skewers in cold water for 15 minutes.

2. Thread kaffir lime leaves, chicken, spring onions, apricots and lime wedges onto skewers.

3. Cook skewers on a lightly oiled barbecue grill until tender, brush  with sweet chilli sauce in the last 5 minutes of cooking.

November 1, 2013

Easy 2-Ingredient Nectarine Summer Icy Poles Recipe

It couldn’t be easier to make your own refreshing icy poles, and this recipe uses only two ingredients which you’ll always have on hand in summer. These natural icy treats are so much healthier than the sugar-laden store-bought variety so they’re great for kids. Try different stonefruit, like plums, apricots or peaches, or make a colourful combination.

Serves: 6

Ingredients

2 yellow nectarines, stones removed and cut into thin slices
1 1/2 cups orange juice

6 icy pole moulds

Method

1. Divide the nectarine between the icy pole holes. Fill up with the orange juice and freeze overnight or until frozen.

What’s your favourite summer dessert?

October 24, 2013

Breakfast Recipes: Choc Chip Pancakes with Maple Nectarines

There’s nothing better than starting the weekend with an indulgent brunch, and this choc chip pancake recipe will become a family staple. Use your favourite pancake mix and make the luscious maple nectarines while you’re flipping the pancakes and you’ll have breakfast on the table in less than 20 minutes!

Serves 4

Ingredients 

1 bottle pancake mix
30g butter
1/2 cup dark choc bits
1 cup/250ml maple syrup
4 yellow nectarines, stones removed and cut into thin wedges

Method

1. Prepare pancake mix following the directions on the packet. Melt a little butter in a frypan, add 1/2 cup of the pancake mix, sprinkle with some choc bits.

2. Cook until bubbles appear on the surface, flip and cook until golden. Repeat with the remaining mix and choc bits.

3. Heat the maple syrup and nectarines and bring to boil, cook until the nectarines are soft. Serve stacks of pancakes topped with nectarines in syrup.

What’s your favourite brunch recipe?

October 17, 2013

Best-Ever Burger Recipe

What better way to celebrate the warm weather than with a burger cook-off! Start with our best-ever gourmet burger recipe, add your favourite condiments and have friends build their own ultimate burger.

For a really juicy burger, look for beef mince that’s not too lean, and always rest your meat after cooking (and don’t lose those resting juices, they’re great drizzled over a salad or mixed in with barbecue sauce for chips).

Ingredients

500g beef mince
2 tbsp McCormick Grill Mates Blazin Pepper Steak
1 red capsicum, deseeded and quartered
4 hamburger rolls, spilt
1/2 cup ready-made basil pesto
50 g baby rocket leaves
1/2 cup beetroot dip or relish

Method

1. Combine mince with McCormick Grill Mates Blazin Pepper Steak seasoning and divide into 4 and shape into 10cm wide patties.

2. Heat BBQ or large frying pan over medium-high heat , spray with cooking oil and cook patties 3-4 minutes each side or until cooked through. Cook capsicums at same time on BBQ plate, until tender.

3. Toast hamburger buns, spread bottom halves with basil pesto, then top with meat patty, capsicum, rocket and dollop with beetroot dip. Top with remaining halves of each bun. Serve immediately.

Bacon? Beetroot? Fried egg? How do you like your burgers?

September 10, 2013