Spring Fruit and Veg

springfruit2Berries are back in season! With a dollop of yoghurt it makes a lovely breakfast, dessert or afternoon tea. Also beautiful with icecream or whipped cream of course.

Some other fruit and veg that are in season include:

Asian greens
Green beans
Fresh garlic
Spring onions


Broccoli and Cauliflower Soup

20 Mins
1 clove garlic
1 leek
1 Tbsp olive oil
2 cups broccoli florets
2 cups cauliflower florets
2 veg stock cubes
1 L water
1 Tbsp Worcester sauce
Salt and black pepper to taste
Optional: Goat cheese and parsley
1. Peel and crush garlic. Slice leek. Sauté in oil in a pan for 5 min.
2. Add broccoli, cauliflower, water and stock. Cook for 5-8 min.
3. Puree the soup and add sauce. Season with salt and pepper.
4. Crumble some goat cheese on top and decorate with parsley.

Sticky Chocolate Cake

180°C  15 min

This Sticky Chocolate Cake gets stickier the longer you leave it in the fridge (although it never lasts that long at our house). If you use plain flour, use 1/3 cup instead.

125g butter
2/3 cup sugar
1/3 cup cacao
1/2 cup glutenfree flour
1 tsp. vanilla essence
2 eggs
Butter or margarine for greasing
Optional.icing sugar and berries
1. Preheat oven to 180°C. Melt butter in a saucepan. Add sugar and vanilla essence and  leave until sugar is dissolved.
2. Take the saucepan of the heat, and sift in flour and cacao. Stir with a spoon.
3. Add eggs and stir.  Pour the mixture into a greased cake tin. Place in oven and cook for approximately 15 min.
4. Leave it to set and cool down. Place in the fridge and leave for an hour or so.
Optional. Sift some icing sugar on top and decorate with berries.

Kale Soup with Danish Meatballs

Kale soup with Frikadeller
30 Min

This is a lovely soup for the wintertime, using Frikadeller (or, Danish Meatballs). It’s already a gluten and lactose-free dish, and if you’re vegetarian, simply omit the meatballs.

4 eggs
2 Tbsp butter or margarine
1 onion
1 clove garlic
400g Kale
1 tsp. ground nutmeg
Salt and pepper to taste
3 Tbsp rice flour
3 1/2 Cups water
2 veg stock cubes
500g veal mince or veal/pork mince
1 tsp. ground onion or garlic
Cracked pepper to taste
1. Boil 4 eggs for 8 min.
2. Peel and dice onion, and peel and crush garlic. Saute in butter in pan for 5 min.
3. Add nutmeg.  Chop kale leaves (and remove stems) finely, and season with salt and pepper.
4. Add rice flour and gradually add water and veggie stock. Cook for 10 min.
5.  Add garlic or onion powder to mince and roll into balls. Place meatballs in the soup and cook for 10 min.
6.  Peel and halve the eggs, and place in the soup. Continue cooking until the eggs are warmed up. Season with black pepper, and then it’s ready to serve!

Roasted Afternoon Snack


Now that it’s wintertime, roasted snacks will go down a treat! They can be used as an appetizer, a snack, or for afternoon tea.
For the chestnut recipe, you can either buy them or pick them yourself – in the Blue Mountains for example, they offer self-picking! For the second recipe, you can use any of your favourite nuts and make your own mix!

Roasted Chestnuts
20-30 Mins in 200°C Oven
1. Place the flat part on a tray. Cross the top with a sharp knife, leaving the skin on.
2. Cook in oven until partially open. Serve them warm.

Roasted Nuts in Garlic or Chili
5-10 Mins in 200°C Oven
1. Place nuts on a tray. Season with ground chili, cayenne pepper and ground garlic.
2. Place in oven for 5-10 min. Serve them warm.



Healthy Banana Cinnamon Muffins

15-20 mins at 225°C 
3 eggs
3 Tbsp. sugar
1 1/3 cup self-raising wholemeal flour
40g butter or margarine
1/3 cup milk
1-2 bananas
1 tsp. cinnamon
1 Tbsp. butter
1. Preheat oven to 225°C
2. Crack eggs in a bowl. Add sugar and beat until fluffy. Add flour.
3. Melt butter in a saucepan and add milk until warm (around 37°C, test this with your finger)
4.  Add the butter mixture to the bowl and beat for a couple of minutes.
5.  Mash bananas and add to bowl with the cinnamon. Gently mix altogether.
6.  Grease a muffin tray and pour mix into tray. Cook in the oven for 15-20 minutes.

Scrumptious Seafood Soup

30 Min
1 onion
1 clove garlic
2 sticks celery
2 carrots
1 sweet potato
1 tbsp olive oil
1 stock cube
3 cups water
1x 400g tin crushed tomatoes
1x 400g tin coconut milk
500g fish fillets (hoki)
Salt and cracked pepper to taste
2 Tbsp basil or small bunch basil
100g spinach leaves
200g prawns (cooked)
1. Peel onion, carrots, sweet potato and garlic.
2. Dice onion and crush garlic. Cook in a pan in oil for a couple of minutes.
3. Slice carrots, celery and sweet potato into thin slices. Halve the potato slices. Add to
    pan and cook for another 5 min.
4. Add water, stock, tomatoes and coconut milk and cook for 5 min.
5. Dice fish fillets and season with salt and pepper. Add them to pan and cook for 5 min.
6. Cut basil coarsely (or use ground basil) and add to pan. Finally, add the spinach and prawns and heat it all up. It’s now ready to serve!!!