Coconut, lime and passionfruit cheesecake

May 22, 2017May 30, 20173 Comments

Coconut, lime and passionfruit cheesecake

Serves – 12 people

Prep Time – 20 minutes

Cooking Time – overnight

Ingredients – cheesecake

125g olive oil spread, melted
1/4 cup desiccated coconut
250g granita biscuits
500g Liddells lactose free cream cheese
300ml Liddells lactose free lite thickened cream

250g coconut cream
1 tsp coconut essence
1/2 cup caster sugar
1 tsp vanilla bean paste
4 tsp gelatin powder

The zest of 1 lime

3 tbs boiling water
Shaved coconut, toasted, to serve

Ingredients – lime and passionfruit syrup
170g of passionfruit pulp
Juice of 1 lime
1 tbs caster sugar

Method

Line a 24cm round, 7cm high springform pan with baking paper, ensuring the paper extends 2cm above the top.
Add biscuits and desiccated coconut to a food processor and whizz to resemble a fine crumb. With the mixer running, add the melted Liddells lactose free dairy spread and process until well combined. Empty mixture into the prepared pan and use the back of a metal spoon to press it evenly across the bottom. Refrigerate while the filling is prepared.
Place the boiling water in a small bowl. Sprinkle over gelatine and whisk with a fork until completely dissolved. Set aside for 5 mins to cool.
Place Liddells lactose free cream cheese, coconut essence, vanilla bean paste, caster sugar and lime zest into a large mixing bowl and use an electric mixer to beat for 5 minutes, or until light and fluffy. Add Liddells lactose free lite thickened cream and coconut cream and beat for a further 2 minutes until all is well combined. With the motor running, gradually add the gelatine mixture, beating until just smooth. Pour the cream mixture over the biscuit base and refrigerate overnight.
To make the syrup – place passionfruit pulp, lime juice and sugar into a smallsaucepan over a medium heat. Allow to come to a simmer for 5 minutes, stirring occasionally, or until the sauce begins to slightly thicken. Once cooked, remove from heat and allow to fully cool.
Remove the sides from the springform pan and use a spatula to carefully separate the cheesecake from the base of the pan. Serve the cheesecake toppedwith lime and passionfruit syrup, and toasted shaved coconut.

Leftovers pies

May 16, 2017May 7, 20172 Comments

Leftovers Pie

Serves – 6 people

Prep Time – 30 minutes

Cooking Time – 40 minutes

Ingredients

1 cup of leftover McCain Baby Peas
1 cup of leftover McCain Baby Carrots
400g of leftover McCain Roasts traditional
2 cups of leftover boneless meat – we used roast pork
500ml beef stock
1 small brown onion – diced
2 cloves of garlic – crushed
2 tsp dried green Italian herbs
1 tsp dried sage
1 tbs olive oil
1 tbs butter
3 sheets of puff tasty – thawed and quartered
1 egg – whisked

Method

Heat a large saucepan over a medium heat. Place butter, olive oil, onion and garlic in the saucepan and cook for 3-5 minutes or until onion is translucent.
Add meat and herbs to the pan, stir and add beef stock.
Add McCain Baby Peas, McCain Baby Carrots and McCain Roasts traditional, stir and cover with a lid and allow to gently simmer for 30 minutes. Remove from heat and allow to cool.
Pre-heat a fan forced oven to 180°C. Spray a 12-cup muffin tray with cooking oil. Line each muffin hole with puff pastry, divide cooled pie filling evenly and fold over hanging puff pastry over the top of each pie.
Brush with whisked egg and bake for 20 minutes or until golden. Serve immediately.

Roast carrot and pomegranate salad

May 7, 2017May 7, 2017Leave a comment

Spice roast carrot and coconut salad

Serves – 4 people

Prep Time – 30 minutes

Cooking Time – 20 minutes

Ingredients – Carrots

1 packet of McCain Baby Carrots – cooked as per packet instructions
3 tbs olive oil
1 tsp ground cumin
1 tsp sumac
1 tsp raw sugar

Ingredients – Salad

250g baby spinach
1 small Spanish onion – halved and sliced
Seeds of 1 pomegranate
½ cup of Bombay mix

Ingredients – dressing

1/3 cup coconut milk
Zest of 1 lime
Salt and pepper

Method

Preheat a fan forced oven to 180°C. Place McCain Baby Carrots, oil, cumin, sumac and sugar into a baking dish and toss to coat. Roast for 20 minutes or until carrots are golden.
Combine the coconut cream and lime zest in a small mixing bowl. Taste and season with salt and pepper.
Place baby spinach on a serving platter, top with Spanish onion, arrange roast McCain Baby Carrots on top, sprinkle with Bombay mix and top with pomegranate seeds.
Drizzle dressing over the top of the salad and serve immediately.

Sticky Sesame Cauliflower

July 19, 20161 Comment

Ehmergerd YES! This is amazingly delicious, VEGAN and baked, not fried.

Wowzers. What more can you want?!

Sweet, spicy, sticky sesame cauliflower nomnomnomnom

Serves – 4

Prep Time – 15 minutes

Cooking Time – 30 minutes

Ingredients – Batter

1 packet of McCain Cauliflower
1 cup almond milk
½ cup plain flour
½ cup self-raising flour
½ tsp bi carb soda
½ tsp baking powder
½ tsp salt
½ tsp ground black pepper
½ tsp garlic powder
½ tsp chilli flakes
2 tbs canola oil

Ingredients – sauce

¼ cup soy sauce
¼ cup maple syrup
1/8 cup rice wine vinegar
2 tsp sesame oil
1 clove garlic – crushed
2 tsp hot chilli sauce
2 tsp corn flour
1/8 cup cold water
Toasted sesame seeds, brown rice and spring onions to serve

Method

Preheat a fan forced oven to 230°C. Line an oven tray with baking paper and coat with 1 tbs of canola oil.
Cook McCain Cauliflower according to packet instructions. Once cooked, cut large pieces into bite sized chunks.
Place almond milk, salt, pepper and chilli flakes in a medium sized mixing bowl. Sift in flours, bi-carb soda, baking powder and garlic powder, mix well to combine.
Dip cauliflower pieces into batter, one at a time, allow excess to drip off and place onto the lined baking tray. Repeat until all are coated.
Bake cauliflower for 7 minutes. Remove from oven, turn cauliflower pieces and drizzle with remaining canola oil. Return to oven and bake for a further 8 minutes.
Meanwhile, place soy sauce, maple syrup, rice wine vinegar, sesame oil, garlic and chilli sauce into a small saucepan and allow to simmer, stirring frequently for 10 minutes.
Combine water and cornflour, mix well to combine, add to sauce mixture and remove from heat.
Remove cauliflower from oven, pour over sauce and return to oven for a further 5 minutes.
Top cauliflower with toasted sesame seeds and serve with brown rice and spring onions.

Samosa Patties

May 26, 2016May 19, 20162 Comments

These crispy Indian Samosa Patties are easy AF, and perfect for a quick snack to munch on while watching the footy, or for my spice loving little mate mid scooter break. nomnomnomnomnom

Serves – 8-10 patties

Prep time – 20 minutes

Cooking time – 30 minutes

Ingredients

2 cups of McCain Peas
1 brown onion – diced
3 tbs butter
1kg of yellow flesh, waxy potatoes – peeled and quartered
2 tbs curry powder
½ cup of milk
1 egg – whisked
2 tbs canola oil
½ cup panko breadcrumbs
Salt and pepper, to taste
Riata or tzatziki and fresh coriander, to serve

Method

Place potatoes into a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until tender. Drain and set aside to cool and air dry.
Heat a small pan over a medium heat and cook the peas and onions in 1tbs of butter for 5 minutes, or until the onion softens. Remove from heat and allow to cool.
Place the cooled potatoes into a large bowl, add the remaining butter, milk and curry powder, mash well to combine.
Add the pea and onion mixture and egg to the potatoes, and stir to mix. Season with salt and pepper to taste.
Place panko breadcrumbs into a small bowl, set aside. Line a plate with paper towels.
Scoop out ¼ cup measurements of the pea and potato mixture, and form into round patties. There should be enough to make 8-10. Sprinkle the top of the patties with half of the panko breadcrumbs and press to adhere.
Heat canola oil in a large frying pan over medium heat. Place a few patties at a time in the pan, panko breadcrumb side down, being careful not to overcrowd the pan or they will stew. Sprinkle the tops of the patties with remaining panko breadcrumbs and again press to adhere. Cook for 3-4 minutes on each side, or until golden brown. Remove the patties from the pan and place them on the paper towel lined plate to drain. Repeat with remaining patties, adding more canola oil if needed.
Serve immediately with riata or tzatziki and fresh coriander.

Enjoy!

How to roast frozen veggies

May 17, 2016May 4, 20161 Comment

Did you know that you can roast your frozen veggies? And, yes, they’re delish.

Frozen vegetables have a lot going for them. They’re as nutritious as fresh, if not more so, as they’re frozen quickly after picking, they’re convenient, easy to store without the risk of spoilage, and quite often they’re significantly less expensive than fresh, especially as we come into the winter months.

With barely any prep involved, roasted McCain frozen veggies are a speedy, nutritious and downright delicious side for weeknight dinners, Sunday lunch or tossed through salad.

Method

Preheat a fan-forced oven to 230°C.
Line a roasting pan with baking paper, place McCain Frozen Vegetables into the pan, breaking apart any pieces that are frozen together. Drizzle lightly with olive oil, season with salt and pepper, and toss to coat. Optional – include a few sprigs of herbs such as rosemary, sage or thyme, garlic or onion to add flavour to your veggies as they roast.
Place into the oven and roast for 25-35 minutes.

Enjoy! x

Pea and Avocado Guacamole

May 10, 2016May 4, 2016Leave a comment

Peas in guacamole!? Whattttt. I know right, mind blown. But, why would you put peas in guacamole? I hear you ask. Well, the answer is simple my friend. These little green balls add a pop of sweet, creamy perfection to this delicious dip while keeping it bright green for dayz.

The addition of peas boost this dips heath status as green peas are high in vitamin K, loaded with antioxidants and anti-inflammatory benefits, + they also support blood sugar regulation.

Serves – 4
Prep Time – 10 minutes

Ingredients

1 cup of McCain Peas – thawed
1 large ripe avocado – peeled and pitted
¼ cup of fresh coriander leaves – torn
¼ cup of fresh mint leaves – torn
1 clove of garlic – grated
½ cup grape tomatoes – diced
½ cup red onion – finely diced
½ tsp cayenne pepper
1 tbs white vinegar
1 tbs olive oil
The juice of 1 lime
1/4 cup whole egg mayonnaise – optional
Salt and pepper, to taste
Serve with vegetable sticks and brown rice crackers

Method

Place peas and avocado into a medium sized mixing bowl, add lime juice and mayonnaise, mash roughly using a fork. Add vinegar, olive oil, garlic, onion, coriander, tomatoes and cayenne pepper and mix well to combine. Season with salt and pepper, to taste and serve with vegetable sticks and brown rice crackers.

Enjoy! x

Eggs Benedict with Hash Browns and Smoked Salmon

May 4, 20161 Comment

Things I want for Mother’s Day include sleep, breakfast in bed, a long bath and to poop without a cheer squad. So… with that in mind, I have taken it one step further and literally made a recipe for the exact breakfast I would like. Because at times I can be as subtle as a sledgehammer.

Without further ado, I present to you a recipe for a super simple breakfast in bed that is sure to win praise. Bonus points if you bring coffee, juice and pastries.

Serves – 1

Prep time – 10 minutes

Cooking time – 30 minutes

Ingredients

2 McCain Hash Browns – cooked as per packet instructions
1 egg
1 tsp white vinegar
50g smoked salmon
Hollandaise sauce and fresh dill to serve

Method

Pour cold water into a large saucepan until approximately 6cm deep and add the vinegar. Bring to the boil over medium heat, reduce heat to low, water should still be simmering around the edge of the saucepan.
Crack 1 egg into a small bowl. Using a slotted spoon, swirl the water in a circle. Once the water pace has slowed a little, pour the egg into the centre of the swirling circle. Cook the egg for 2 to 3 minutes for a soft yolk, 3 to 4 minutes for a firm yolk. Remove the egg with the slotted spoon and place on a paper towel to drain.
Place the McCain Hash Browns onto a plate, place a few slices of smoked salmon on the top of each, top with the egg, spoon over hollandaise sauce, and garnish with a fresh dill sprig.

Enjoy! x

Pea and Quinoa Salad

March 31, 2016March 27, 2016Leave a comment

Served on its own as a lunch, or as a side, this is one of those nourishing salads that is simple to prepare yet big on wow factor, perfect for lazy weekend entertaining.

Ingredients

1 ½ cups of McCain Peas – cooked as per packet instructions
¼ cup of tricolour quinoa
¾ cup of water
150g sweet berry truss tomatoes
½ cup of fresh mint leaves – loosely packed
¼ cup of shallots – sliced
100g haloumi – sliced
2 cups of mixed baby salad leaves
1 tbs garlic infused olive oil
1 tbs olive oil
The juice of 1 lemon
Salt and pepper, to taste

Method

Place quinoa and water in a small saucepan over medium heat and bring to the boil. Reduce heat to a simmer, cover and cook for 15 minutes, or until quinoa absorbs water. Transfer to a large serving bowl.
Place McCain Peas, shallots, tomatoes, mint leaves and baby salad leaves into a bowl with the quinoa and fold through to combine well. Season with salt and pepper, to taste, and dress with the juice of ¾ of the lemon and garlic infused olive oil.

Meanwhile, slice haloumi into approximately 5mm thick pieces. Heat olive oil in a small non-stick frying pan over high heat and cook haloumi with the remaining lemon juice for 1-2 minutes on each side, or until golden. Remove from pan and serve immediately a top quinoa salad mixture.

Review – Sadhana Kitchen, Bondi

March 26, 2016Leave a comment

Sadhana Lasagne and Carrot Walnut Falafel Plate

Sadhana Kitchen, Sydney’s first organic, vegan, raw, wholefoods café has officially opened their second store location on Warners Avenue, the doorstep of Sydney’s iconic Bondi Beach.

Sadhana Kitchen Menu

The raw, vegan and organic foods culinary trend is quickly gaining momentum across Sydney, with the opening of Sadhana Kitchen Bondi cementing its place in mainstream dining. The new café is set to become a population fixture among locals and visitors alike.

“We always knew there was a demand for our food here in the Eastern Suburbs,” says Sadhana Kitchen Founder and Director, Maz Valcorza. “We had a lot of customers from the Bondi area travelling to our flagship store in Enmore and telling us how much of a hassle it was. Now we can service the inner west and the east as well.” said Valcorza.

It has taken two years for Valcorza to find the ideal beachside location, which has been found at the site once occupied by Nina Ploy’s Thai restaurant. They have kept the space’s industrial feel, showcasing the exposed brick and harnessing the chic appeal of bare copper piping, while incorporating bursts of colour from plants and deep ocean blue tiling.

The Sadhana Kitchen, Bondi store will provide a range of in-house and takeaway dining options including their signature raw, vegan high-tea and 7 course, raw, vegan degustation. The café will also offer a daily menu of breakfast, lunch, sweets, juice, smoothie and cocowhip x SK dessert items. The menu is packed full of Sadhana favorite’s including the pitaya bowl of dragon fruit blended with frozen strawberries and banana, served with fresh fruit and Sadhana’s original blend granola (featuring buckwheat, goji berries, cacao nibs and shredded coconut); and the “Cheezeburger” made with a nut-free vegan patty (also known as “Neatloaf”) and topped with homemade vegan cheddar cheeze.

“I want to make vegan food more accessible. Sadhana Kitchen exists to make organic, plant-based wholefoods and raw food accessible to everyone, no matter your background. By making these foods and services available, I hope that people will cultivate a mindful connection to what they are putting into their bodies. I want them to have the knowledge, and experience to make kinder, healthier, and more ethical choices for themselves, and our world.” said Valcorza.

All Sadhana Kitchen menu items are crafted from raw, plant-based ingredients with everything prepared at temperatures below 40 degrees Celsius. “We wanted the least amount of refinement to our dishes. We work hard to make sure that everything we serve is still hearty, familiar and indulgent. I don’t want people to feel like they’re just going out for a salad,” says Valcorza. “When people leave here, they’re going to feel full.”