Multi Coloured Cauliflowe

In Season – September

Multi Coloured Cauliflowe

Nourish the Roots – Coloured Cauliflower – http://bit.ly/1A0KuDi

Spring sprung and there’s a new crop of fruit and vegetables coming into season and onto your plates this September. This month, you’ll find some interesting fruit and vegetables on your green grocer’s shelves and will attain the best value and quality by cooking with:

Fruit

  • Blood Oranges
  • Grapefruit
  • Lemons
  • Mandarins
  • Oranges
  • Pineapple
  • Red Papaya
  • Rockmelon
  • Strawberries
  • Tangelo

Vegetables

  • Artichoke
  • Asparagus
  • Avocado
  • Broccoli
  • Broccoflower – a Broccoli x Cauliflower hybrid
  • Cabbage
  • Carrots
  • Cauliflower
  • Chilli
  • Chinese Greens
  • Gai Lan
  • Garlic
  • Ginger
  • Green Beans
  • Leeks
  • Lettuce
  • Mushrooms
  • Onion
  • Peas
  • Potatoes
  • Pumpkin
  • Silverbeet
  • Spinach
  • Shallots
  • Vine Sweeten Mini Caps – the tiny colourful capsicums

Remember, if there is a specific ingredient you’d like to know how to use,m or dish you’d like to know how to make, just pop it in the comments section below.

Enjoy!

Pomegrante

In Season – July

Pomegrante

Pomegranate Sketch – http://bit.ly/1pIvSc7

Winter has well and truly arrived,

Here’s what’s in season this July in Australia. Remember, if there is a specific ingredient or dish you would like to see me use or make just pop it in the comments and I’ll do my best!

Fruit

  • Avocados
  • Custard apples
  • Fuji apples
  • Grapefruit
  • Kiwifruit
  • Lemons
  • Limes
  • Mandarins
  • Nashi
  • Navel oranges
  • Pineapple
  • Pink lady apples
  • Pomegranates
  • Quinces
  • Red delicious apples
  • Rhubarb

Vegetables

  • Beetroot
  • Broccoli
  • Broccolini
  • Brown onions
  • Brussels sprouts
  • Cabbage
  • Carrots
  • Cauliflower
  • Celeriac
  • Celery
  • Chinese greens
  • Dutch carrots
  • English spinach
  • Fennel
  • Gai lan (Chinese broccoli)
  • Garlic
  • Ginger
  • Jerusalem artichokes
  • Kumara or sweet potatoes
  • Leeks
  • Olives
  • Parsnips
  • Potatoes
  • Pumpkin
  • Silverbeet
  • Spinach
  • Witlof
Winter Vegetable Sketch

In Season – June

Winter Vegetable Sketch

Winter Vegetable Sketch – Drawn the Road Again – http://bit.ly/1lqS7hr

Eating with the seasons makes a lot of sense – not only is it cheaper, but the fruit and vegies you buy will be fresher and will generally taste a whole lot better!

So here’s what’s in season this June in Australia. Remember, if there is a specific ingredient or dish you would like to see me use or make just pop it in the comments and I’ll do my best!

Fruit

  • Bananas
  • Carambola (Star Fruit)
  • Chestnuts
  • Custard Apples
  • Fuji Apples
  • Grapefruit
  • Kiwifruit
  • Lemons
  • Limes
  • Mandarins
  • Nashi Pears
  • Navel Oranges
  • Packham Pears
  • Panama Passionfruit
  • Pears
  • Persimmons
  • Pink Lady Apples
  • Quinces
  • Red Delicious Apples
  • Rhubarb
  • Ruby Red Grapefruit

Vegetables

  • Baby Fennel
  • Baby Red Capsicums
  • Beetroot
  • Broccoli
  • Brown Onions
  • Brussels Sprouts
  • Cabbage
  • Carrots
  • Cauliflower
  • Celeriac
  • Celery
  • Chinese Greens
  • Dutch Carrots
  • English Spinach
  • Fennel
  • Gai Lan (Chinese Broccoli)
  • Garlic
  • Ginger
  • Jerusalem Artichokes
  • Sweet Potatoes
  • Leeks
  • Parsnips
  • Potatoes
  • Pumpkin
  • Rosemary
  • Sage
  • Silverbeet
  • Spinach
  • Witlof

Enjoy!

Berry Sponge Cake

Frozen Berry Sponge Cake

Frozen Berry Sponge Cake 1

This cake is easily one of my favourite cake creations . It’s simple and utterly delicious. Studded with  plump and juicy berries and refreshing raspberry ripple ice cream it’s sure to be a Christmas hit and a summer classic.

Ingredients – Cake

  • 1 x store-bought double unfilled sponge cake
  • 600ml softened Raspberry Ice Cream
  • ½ packet of Season’s Choice Three Berry Mix
  • ½ packet Season’s Choice Three Berry Mix – thawed, to decorate and serve

Ingredients – Raspberry Coulis

  • 2 cups of Season’s Choice Raspberries – frozen
  • 1/3 cup of caster suagr
  • 1 tbs of lemon juice

Ingredients – Cream Cheese Frosting

  • 125g of cream cheese – room temperature
  • 30g of butter – softened
  • 1 tsp of vanilla essence
  • 1 ½ cups of icing sugar

Frozen Berry Sponge Cake 2

Method

  1. Place 1 layer of sponge cake on a freezer suitable tray, spread with raspberry ice cream and top with ½ packet of Season’s Choice Three Berry Mix. Top with remaining cake layer and place in the freeze overnight, or for at least 4 hours.
  2. Place cream cheese, butter and vanilla in a bowl and using an electric mixer beat until pale. Gradually add icing sugar mixture and beat until combined.
  3. Transfer frozen cake to a serving plate. Top with cream cheese frosting and decorate with Season’s Choice Three Berry Mix. Refrigerate 30 minutes to soften slightly before serving.
  4. Meanwhile, place frozen Season’s Choice Raspberries, lemon juice and sugar into a large non-stick frying pan and stir to combine. Heat, stirring often over medium heat until bubbling and reduce heat and simmer for 5 minutes or until berries are very tender. Using a wooden spoon, crush raspberries until pureed. Remove from heat and set aside to cool. Pass Raspberry mixture through a fine sieve to strain and discard seeds.
  5. Serve Frozen Berry Sponge Cake with Raspberry Coulis and thawed Season’s Choice Three Berry Mix.

Frozen Berry Sponge Cake 3