Apple Crumble Apple

Or as a Pie

Zucchini Spagetti

4 large, fat zucchini, cut into strands
2 cloves garlic, minced
1/2 tsp salt freshly ground pepper
1/2 salt

Heat fry pan over medium heat. Add a little olive oil (about 1 tsp). When oil is shimmering, add garlic, and fry until fragrant about 15 seconds. Turn heat to high. Add zucchini strands, str fry for 1 minute, Add salt and pepper flakes. Serve. Make sure you don’t cook the zucchini too long – or they will get mushy. You want the zucchini to still have some crunch to it. Top with sauce of your choice

Chocolate Truffles

1 cup raw whole almonds

3/4 cup dried dates, pitted and soaked in water till soft, then drained.

2 tablespoons of cocoa

Coating 

1/2 cup desiccated coconut

Combine whole almonds, dried dates and cocoa in a food processor. Pulse until a paste . It should stick together when pressed between two fingers. Roll teaspoons full of the dough to balls. Coat each one in  coconut .

Keeps well in the refrigerator for up to a week.

Apricot and Coconut Slice

500g apricots soaked until soft and drained

250g of shredded coconut

200g dates soaked until soft and drained

500g of Almonds

4 eggs

Blend or pulse fruit and nuts into a thick paste in a blender. Add eggs and coconut.

Bake in a 150c oven for 50 minutes, or until firm 

Allow to cool

Orange Date Clusters aka Paleo Granola

from

1 1/2 cups whole almonds
1/2 cup whole hazelnuts
1/2 cup sunflower seeds
1/4 cup linseeds
1/4 cup sesame seeds

1/2 cup dates, pitted and chopped
1/2 cup orange juice
1 orange, zest of
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Preheat oven to 165C/325F. Line baking sheet with parchment paper.

Roughly chop the almonds and hazelnuts. In a large bowl, combine all nuts and seeds. Set aside.
In a small pan, combine dates, orange juice, and zest. Over medium heat, bring to boil and let simmer for a few minutes. Blend to a paste in a food processor. Mix the paste into the nuts and seeds until well coated.

Spread out onto baking sheet in a single layer. Roast for 30 minutes or until dry. Turn clusters over half way through. If they seems to take longer than 30 minutes, check regularly afterwards, as they burn quickly past the half-hour mark. Let cool completely. Break up bigger clusters. Store in airtight container.

Honey Bread

• 1 1/4 cups warm water
• 7g sachet dry yeast
• 2 teaspoons honey
• 1/2teaspoon salt
• 2 cups plain flour
• 1 1/2 cups wholemeal plain flour
• 1/4 cup olive oil
• 1 tablespoon sesame/poppy seeds, toasted

 

1. Combine 1/2 cup warm water, yeast, honey and salt in a jug. Cover and stand for 5 minutes or until bubbles appear on the surface.
2. Sift plain and wholemeal flours into a large bowl, adding husks from wholemeal flour. Add yeast mixture, 2 tablespoons oil and remaining 3/4 cup warm water. Stir to form a soft dough. Turn dough out onto a floured surface. Knead for 10 minutes or until smooth.
3. Grease 2 baking trays. Divide dough in half. Knead for 1 minute. Roll each piece of dough into a 22cm round. Place 1 on each prepared tray. Cover with plastic wrap and stand in a warm place for 1 hour or until doubled in size.
4. Preheat oven to 200°C. Brush loaves with remaining oil. Sprinkle with sesame seeds. Bake for 10 minutes. Swap trays over in oven and bake for a further 5 to 8 minutes or until golden and cooked through. Serve warm

Christmas Ice Cream Bombe Alaska

 

1 litre good quality vanilla ice-cream

1 Christmas pudding

1/4 a cup of brandy 

Smash pudding and brandy into ice-cream. Place into a mold. Cover and freeze. 

Just before serving make the Meringue

4 large egg whites
½ teaspoon (3g) cream of tartar
½ teaspoon (3g) salt
1/2 cup (1100g) sugar

Beat the egg whites, cream of tartar, and salt on high speed in an electric mixer until soft peaks form. Beat in the sugar gradually in a slow stream until stiff peaks form.

Un-mold the ice-cream, cover in Meringue and colour with a blow torch or grill. Slice and serve.