Recipe of the Month

Blueberry pancake breakfast icypoles

We might be getting a bit ahead of ourselves but the sun is shining and Spring is here – so why not indulge in some icy cold popsicles.

Makes 5 popsicles
150 g greek yogurt
4 tablespoons maple syrup
1/2 cup granola
1/2 cup blueberries

Mix the greek yogurt with two tablespoons of maple syrup. Then layer in the popsicle molds with yogurt, blueberries, granola, and a drizzle of maple syrup. Insert the popsicle sticks and freeze for a few hours. When you’re ready to serve, run the molds under warm water for 10 seconds, wiggle them out and enjoy!

Source | Jojotastic

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Recipe of the Month

Recipe of the Month: Chocolate batik cake (AKA Hedgehog slice)

200 gm digestive biscuits or marie
100 gm butter
250-300 gm milk chocolate
200 gm / 1/2 tin condensed milk
80 gm pistachio (or any kind of your liking)
80 gm almonds, roasted
80 gm walnut, roasted

1. Using double boiling technique, melt the chocolate, butter and condensed milk. Mix well.

2. In another bowl, crash the biscuits and mix with all the ready nuts.

3.Pour the chocolate mixture into the bowl with biscuits and nuts. Mix well.

4.Place a baking paper in a mould (or you can use a detachable mould as well). Pour the mixture into ready mould.

5.Keep in fridge for several hours until the chocolate sets. This will make sure the cake is gonna be easy to cut.

Source | Ribbon & Circus

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Recipe of the Month

Recipe of the Month: Cauliflower Soup with Hazelnut and Sage Butter

Winter is still hanging around… here is a winter warmer to keep you cosy!

Butter
Olive oil
1 large leek, white part only, roughly chopped
3 cloves garlic, roughly chopped
750g cauliflower, cut into florets
Sea salt
100g double or thickened cream
HAZELNUT SAGE BUTTER
50g (truffle) butter
50g hazelnuts, roughy chopped
10 or so sage leaves

1. In a large, heavy-based pot, heat a knob of butter and lug of oil. Add the leek and garlic and cook until softened (5-7 minutes).

2. Add the cauliflower florets and pour over boiling water to barely just cover the cauliflower. Some prefer to use stock, however I think it overpowers the soup too much so I just use the water and season with sea salt to taste.

3. Cook over a medium heat until cauliflower is softened and liquid has reduced a little (20-30 minutes). Blitz in a food processor or with a hand blender until smooth. Add the cream and stir through. If the soup is too thick, add a little extra cream. If too thin, return to heat and reduce until soup is desired consistency.

4. Just before serving, prepare the hazelnut and sage butter. Place all ingredients in a small saucepan and heat over a low heat until butter is foaming and sage begins to turn crispy.

5. Serve soup in bowls, topped with the hazelnut sage butter and if using, the extra roasted cauliflower and shavings of fresh truffle.

Source | Julia Ostro

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Recipe of the Month

Recipe of the Month – February

Since summer is almost over, we thought we would finish off summer with ice cream recipe we came across before the colder months creep up on us! So here it is Iced Vo-Vo Icecream (no churn):

Vo-vo-icecream

1 x 395ml can sweetened condensed milk
600ml thickened cream (around 2 cups)
300g Iced VoVo biscuits (1 1/2 packtes)
1/2 cup desiccated coconut
1/3 cup strawberry jam
1 tsp vanilla extract

Combine condensed milk and vanilla in a large bowl.
In another bowl, whip cream until stiff peaks form. Carefully fold cream into the condensed milk. Crush Iced Vovo biscuits in food processor (or with a large, heavy kitchen utensil) and combine with cream mixture along with the coconut.
Place jam in a small heat proof bowl and microwave for 30 seconds. Mash with fork to remove lumps (discard any large chunks of strawberry that do not budge). Drizzle over ice cream and gently swirl through. Freeze for a few hours, ideally overnight.

Source | Alana Bread

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Recipe of the Month

Recipe of the Month – January

This month were loving guacamole! How about this summery guacamole combination…

Watermelon Feta Guacamole

3 large ripe avocados
1/3 cup chopped fresh cilantro
1/4 cup chopped red onion
1 small jalapeño pepper, seeded and finely chopped
2 tablespoons fresh lime juice
1/3 cup crumbled feta cheese
1 cup diced watermelon
Coarse salt and freshly ground pepper, to taste
Tortilla chips, for serving

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a bowl. Smash avocado with a fork until desired consistency.

Add the cilantro, red onion, jalapeño, lime juice, feta cheese, watermelon, salt, and pepper to the bowl. Stir to combine. Serve immediately with tortilla chips.

Source | Two Peas & Their Pod

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