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.
