Rooibos & orange ice tea Flavoured teas Brownies Beetroot Bunt cakes Almond Orange cake Cheesecake verrines Chocolate tart Pear and ginger truffles Quick seed salmon and dill sandwiches Mushroom and thyme tart Seed crackers with cottage cheese, peppadew and olive
Rooibos & orange ICE TEA INGREDIENTS 2 tbsp granulated sugar 250ml orange juice, freshly squeezed 2 strips zest from squeezed oranges 500ml water 6 rooibos teabags 750ml sparkling water, chilled ½ orange, thinly sliced 5 t or lemon verbena sprigs 2 cups ice Bring the orange juice to the boil in a small pot, add the sugar, and reduce to about 180ml. Then, remove from the heat and allow to cool. Bring the 500ml water to the boil and add the teabags and two strips of orange zest. Allow it to steep for 20 utes, then remove the teabags and zest and cool. Combine the cooled orange juice and tea, add the ice and sliced oranges and top up with the sparkling water. Garnish with the t sprigs and serve in jugs or individually garnished glasses as an arrival drink. Culinary excellence provided by: 2.5L 20 5
I N G R E D I E N T S M E T H O D 200 g mild dark chocolate (70%), roughly chopped 200 g pitted dates chopped ½ tsp bicarbonate of soda 4 eggs 60 ml melted butter 5 ml vanilla paste 50 g roasted and chopped hazelnuts Preheat the oven to 180 C. Line a 20 x 20cm square cake tin with baking paper and spray well. Combine the chocolate and bicarbonate of soda in the bowl of a food processor and pulse to a crumbly mixture. Add the dates and continue to pulse the mixture, then add the eggs and vanilla. Blend well, then add the butter and blend once more. Stir in the chopped hazelnuts and pour the batter into the prepared cake tin. Bake for 25 to 30 utes. The centre should still be soft, but cooked through. Allow to cool in the tin, then remove and cut into small squares. 15 25 30-35 Squares
Pink and green cupcakes INGREDIENTS CUPCAKES: 60g raisins 60g fresh dates, finely chopped 140g extra virgin olive oil 2 eggs 140g white sugar Juice of half an orange 125g cake flour 125g nutty wheat flour Large pinch salt 6g baking powder 3g bicarbonate of soda 5g cinnamon Large pinch of ground ginger Large pinch of ground cardamom 100g pecan nuts, finely chopped Pre-heat the oven to 180 C. Grease two i muffin trays or line them with cupcake cups. Miniature bundt cake moulds instead of muffin trays also work well. Soak the raisins in warm water for 10 utes, then drain. Combine the oil, eggs, sugar and orange juice in a bowl. Sieve cake flour into another bowl with the salt, baking powder, bicarbonate of soda, spices, nutty wheat and the nuts. Add the raisins and dates to the flour, then mix in the wet ingredients. Combine gently, then split the mixture into two bowls. To one mixture, add the grated beetroot and stir well. To the second mixture, add the grated baby marrow and the chopped spinach, and combine well. about 30 iature cupcakes 20 0 Culinary excellence provided by:
INGREDIENTS (continued) For pink cupcakes 1 small beetroot, finely grated For green cupcakes 1 small baby marrow, finely grated 1 handful baby spinach, finely chopped ICING: 250ml low fat smooth cottage cheese 60ml icing sugar 5ml vanilla paste For pink icing 1tsp beetroot juice Fill the muffin tins about ¾ full and bake until golden or a skewer comes out clean when inserted into muffins (about 10 to 12 utes). Make the icing while the cupcakes bake. Mix the cottage cheese, icing sugar and vanilla until soft. Split the mixture into two. Colour one half of the mixture with the beetroot juice and the other half with the spinach juice. Place the icing in the fridge to thicken. Once the cupcakes are cooked, let them cool completely and ice. * If you don t feel like juicing vegetables, you can use food colouring to colour the icing, but natural colouring is much better! For green icing 1tsp spinach juice
I N G R E D I E N T S M E T H O D 2 large oranges 6 eggs 250g ground almonds 250g caster sugar 5ml baking powder 180ml low fat yoghurt Mint sprigs for garnish Preheat oven to 190c Boil the oranges in water for an hour or until completely soft. Discard the water and allow the oranges to cool. Cut the oranges open to remove the pips. Roughly chop the oranges and place the flesh and skin into the blender. Puree to a thick puree and then add the eggs. Puree for another 2 utes. Combine the sifted dry ingredients in a separate bowl and slowly add the orange and egg mixture to it. Pour batter into lined spring form cake mold and bake in a 190c preheated oven for about 45 utes or until golden and an inserted skewer comes out clean. Allow to cool in the tin. Serve with dollops of yoghurt and garnish with t and orange zest
Strawberries & CREAM VERRINE INGREDIENTS 400g strawberries 300g low fat plain yoghurt 150g low fat, plain, smooth cottage cheese ½ tsp vanilla paste 35g caster sugar (first amount) 6 gelatine leaves 20g caster sugar (second amount) 250ml water 4 strawberries for garnish 12 small t leaves Wash strawberries and remove the stalks. Place the strawberries in a food processer and blend until smooth. Pass through a fine sieve to remove the pips. Place the water and caster sugar on the stove and cook until the sugar dissolves. Remove from the stove and allow to cool. Once cooled, add to the strawberry puree. Place gelatine in a bowl covered with cold water and allow gelatin to sponge. This should take 5 utes. Then melt gently in the microwave. Whisk the strawberry mixture, slowly adding melted gelatine. Continue whisking for 30 seconds after all the gelatine is added. Strain the mixture to remove any lumps. Pour the strawberry mixture into fluted shot glasses leaving a space of 2cm from the rim. Place in the fridge and allow jelly to set. While the jelly sets, place cottage cheese, yoghurt, vanilla paste and second amount of caster sugar in a stand mixer fitted with a whisk attachment. Beat ingredients until smooth and fluffy. When the jellies are set, fill the glasses with the smooth cheese and yoghurt mixture. Keep in the fridge until ready to serve. Wash the strawberries for garnish. Remove the stalks and cut into quarters. Garnish the strawberry verrines with strawberry quarters and a sprig of t. SETTING Culinary excellence provided by: 12 20 1 hr
Date & coconut crusted DARK CHOCOLATE TART INGREDIENTS 1 cup dates ½ cup coconut 400g 80% dark chocolate 550ml low fat milk 3 eggs 200g mixed seasonal berries Spray & Cook Place the dates in a food processor and blend until a smooth paste forms. Add the coconut and blend for 30 seconds until combined. Remove date mixture from the blender and line the greased base of a 20cm tart tin. Place in the fridge until needed. Chop the dark chocolate very finely. Place the milk in a pot in on the stove and bring to the boil, then pour over the chocolate and let it melt. Allow the chocolate milk to cool. Whisk your eggs and add them slowly to the chocolate mixture, mixing well after each addition. Take tart tin out of the fridge and pour dark chocolate mixture into it. Bake in the oven on 155 C for about 30 utes. The chocolate mixture should be set, but still have a slight wobble in the middle. Remove from the tin and decorate with fresh berries just before serving. Culinary excellence provided by: 14 20 30
I N G R E D I E N T S M E T H O D 125g dried pears, roughly chopped 10g preserved ginger (optional) 25g raw pistachio nuts, toasted & chopped 15 g desiccated coconut, toasted Place the pears and preserved ginger in the bowl of a food processor and pulse until a sticky ball forms. Add the nuts and continue to pulse the mixture to combine everything well. Lightly grease your hands and roll the mixture in 10 to 15 g balls. While still sticky, roll immediately to coat with the toasted coconut. Store in an airtight container and pop into lunchboxes as treats. *Any soft dried fruit and nut combinations can be used for variety. 10 5 12
I N G R E D I E N T S 155 g nutty wheat bran flour 150 g cake flour large pinch of salt 5 g Instant dried yeast 50 g oats 20 g digestive bran 15 g sunflower seeds 5g linseeds 25g raw honey ½ tbsp. olive oil 325 ml water 20 ml low fat milk 1 tbsp linseeds 1 tbsp sesame seeds 1 tbsp poppy seeds M E T H O D Grease a 22cm x 11.5cm loaf tin well with non-stick spray. Combine all the dry ingredients (except for the second amount of linseeds, sesame and poppy seeds) in a large bowl and mix well. Combine all the wet ingredients, except for the milk, and combine well. Add the water and honey mixture to the dry ingredients and mix until a soft dough is achieved. Preheat the oven to 180 C. Place the mixture in the loaf tin and cover gently with plastic wrap. Allow the bread to prove in a warm place to double in size. Remove the plastic and gently brush the bread with the milk and decorate the top with the poppy, sesame and linseeds. These work best in long lines at an angle, to ensure that every slice of bread has a variety of seeds. Bake the bread for about 30 utes or until golden and it makes a hollow sound when the bread is tapped. Turn the loaf out immediately to avoid it sweating in the tin and place on a cooling rack. Allow the bread to cool completely before slicing. The bread also freezes well, but should be defrosted at room temperature. 20 60 12-14 Slices
Exotic mushrooms SWISS CHARD & THYME TART INGREDIENTS Crust ½ head cauliflower 4 tbsp Grana Padano, grated 4 tbsp Slimmer s Choice mozzarella cheese, grated 1 tbsp thyme leaves 1 egg Large pinch salt Large pinch pepper Filling 150g mixed exotic mushrooms ½ bunch Swiss chard 150g Portobellini mushrooms 120g leeks 1 tbsp olive oil 8 egg yolks 500ml low fat milk Large pinch salt Large pinch pepper To make the crust Preheat the oven to 170 C. To make the crust, finely shred the cauliflower in a food processor, then steam until soft. Set aside and allow to cool. Stir the cheese, thyme and egg into the cauliflower mixture and press the mixture into a deep quiche tin. Wet hands are helpful when doing this. Place the crust in the fridge to chill for 30 utes, then place the tart tin in the oven and bake until pastry case is set. To make the filling Slice the leeks in half lengthwise then cut into 0.5cm slices. Wash well and drain on paper towel. Sauté the leeks in the olive oil until al dente. Slice the Portobellini and large exotic mushrooms into 1cm slices and add to the leeks. Also add the thyme. Trim and add the smaller exotic mushrooms whole. Sauté the mushrooms to golden brown and don t steam them. Clean and wash the Swiss chard and tear into large pieces. Add the Swiss chard to the mushrooms and sauté until just wilted. Spread the filling evenly into the tart case. Crack the egg yolks into a bowl, add the milk and whisk very well. Season with salt and pepper then pour over the mushroom and Swiss chard filling. Place in the oven and check after 30 utes to see if it is ready. If it is getting too brown, cover the tart with foil and bake until the custard is set. Culinary excellence provided by: 12 35 30 s s
Seed cracker canapés WITH PEPPADEWS & OLIVES INGREDIENTS 16 HealthyFood Studio homemade seed and nut crackers, or Woolworths CarbClever seeded crackers 4 tbsp fat-free smooth cottage cheese Place about half a teaspoon of cottage cheese on each cracker and arrange the olive and peppadew quarter on top. Garnish with the basil and chives (cut into 1-1½ cm lengths) and finish with a crack of black pepper. Plate elegantly on a platter and serve as a welcome canapé. 4 peppadews, drained and cut into quarters 4 black olives, cut into cheeks 4 sprigs of chives 16 small basil leaves Black pepper Culinary excellence provided by: 20 0 8