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Friday, March 23, 2012

A moment on the lips....


Hello, I’m back! Sorry for the lack of blog post for the past 3 months, summer has been less than average in NZ, but there are brighter days ahead!

Over the past few months I’ve been experimenting with a lot of new ingredients, products etc and I’ll show you these via blog, recipes and images over the next few blog extracts. I've been traveling up to the far north of NZ, the first time ever north of Keri Keri - wow, amazing. The places we visited took my breath away. See below and you'll know what I'm talking about! 90 Mile Beach is stunning and our puppy, Cobain loved her first time on the beach. We also tasted some fantastic smoked fish - an every day staple for those who live by the sea, but a rare luxury for us city kids!


The beautiful green feijoa season is nearly upon us…..again!! Having just purchased an ice cream maker (thanks Mr Fly Buys!) I have yet to test it, but on the list is a definite experimentation with feijoas and creamy vanilla goodness! Keep your eyes peeled!

I’ve been doing quite a lot of writing for Healthy Food Guide NZ and recently found out that some of my recipes have been published within the UK HFG! Very exciting, one was even on the front cover! So over the next couple of blog entries I’ll be sharing these with you. Healthy Food Guide has also just launched a brand new website www.healthyfood.co.nz - it looks fabulous and is so easy to use.

It's also been wedding season - there will be an up and coming blog on this soon!



Anyway enough babbling and onto the recipes...

Until next time – enjoy!

TPB X





THE FIRST 2 RECIPES USE A 30 cm X 21cm SIZE BAKE TRAY

Apple & Boysenberry gluten free bake 

Time to make: 35-40 minutes
Makes: 15 slices

125g reduced fat spread
1/2 cup caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
1 cup Healtheries Gluten Free Baking mix
1 teaspoon gluten free baking powder
1/2 cup mashed banana
1 & 1/2 cups cooked apple, cubed
1 cup boysenberries, frozen or canned (if canned, drain beforehand)

1. Pre-heat oven to 180oC. Lightly spray a bake tray with spray oil.
2. In a large bowl, beat spread and sugar until light and creamy. Lightly beat in  egg. Mix in remaining ingredients (except boysenberries) until well combined.
3. Fold through boysenberries and pour into pre-greased bake tray.
4. Place into oven for 40-45 minutes until well-risen and golden brown. Remove from oven and allow to cool, then slice.
Step 5 Dust with icing sugar before serving, if desired.
Step 6 Will keep in an airtight container for up to 3 days. Freezes well.

Coconut Chocolate Crunch

This has become my new favourite slice…..I could polish it off in one. That’s not good for my hips, but live a little!

Time to make: 20 minutes (plus 1-2 hours chilling)
Makes: 32 pieces

1 cup dark chocolate melts
400g tin lite sweetened condensed milk
1/2 cup sultanas
1/4 cup dried apricots, roughly chopped
300g malt biscuits, crushed
2 tablespoons desiccated coconut, for topping 

1. Lightly spray a bake tray with spray oil. Place the chocolate and condensed milk in a bowl over a small pan of hot water. Heat through and stir continuously until melted. Remove from heat and set aside.
2. In a large bowl, combine remaining ingredients and mix well. Pour melted chocolate mix on to dry ingredients and mix until well combined.
3. Pour into bake tray and sprinkle with coconut. Refrigerate for 1-2 hours until set.
4. When ready to slice, use a sharp knife dipped in hot water. Keeps for up to a week refrigerated in an airtight container.

TIP – make it gluten free by using gluten free biscuits.




Banana, coconut & blueberry gluten free muffins

Makes: 12 muffins
Time to make: 35 minutes (including 10 minutes prep)

100g reduced fat spread
1/2 cup caster sugar
1 teaspoon vanilla essence
1 egg, lightly beaten
1/2 teaspoon baking powder
1 cup Healtheries gluten free baking mix
1 cup banana, mashed
1/3 cup desiccated coconut
1 cup frozen blueberries

1. Heat oven to 180oC. Line a 12 hole baking tray with paper muffin cases.
2.  In a large bowl or mixer combine reduced fat spread and sugar, beating well until fluffy and light in colour.
3. Add remaining ingredients, beating well with each addition.
4. Carefully fold through the blueberries and divide amongst the muffin cases. Bake for 20-25 minutes until golden and well risen.
5. Store in an airtight container for up to 2 days or place into a resealable bag and freeze for up to a month.




2 comments:

  1. Hi Rebecca,

    I had a couple from questions from the U.S.
    In your apple and boysenberry GF Bake. Is the Reduced fat Spread a whipped tub product or is it a solid bar? Maybe if you could tell me what the % of water is in it so I can match it to something in the U.S.

    Also how do you prepare your cooked apple?

    Does that flour mix contain xanthium gum or Gaur Gum?
    Thank you Deah

    ReplyDelete
  2. HI Deah

    Thanks for your comment. It's a whipped tub product - the equivlent in the U.S is Promise spread....that's what I'm told - the light version. It's called Flora over here in NZ & the UK too.

    The cooked apple is just peeled and cubed, then simmered in a pot of hot water for 3-4 minutes until cooked but so that it hasn't lost its shape.

    The gluten free baking mix is a combination of gluten free flours and xanthan gum.

    Hope that helps!

    TPB X

    ReplyDelete