These sensational sausage rolls made with spinach, chickpeas and sweet potato are a fantastic healthy take on a classic. You honestly won’t miss the meat because these tasty pastry rolls are so full of flavour. Plus they’re a great way to sneak a truckload of […]
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If you’re having company for afternoon tea, look no further than this raspberry slice with lime and coconut. Tart raspberry, tangy lime, and soft fluffy coconut all atop a soft shortbread base – what could be better?! This is a beautifully simple recipe but the results are sensational. In fact, don’t wait for an excuse to make this wonderful raspberry slice – get baking!
Cold, wet weekends always put me in the mood for baking. Even though I bake quite regularly, its usually of the speed variety – a rushed batch of muffins to stock the freezer for my daughters lunchbox, or a quick pancake or fritter for breakfast on a Sunday morning.
But something about a cold dark day really gets me in the mood for something a bit different. Not that this amazing raspberry slice with lime and coconut takes a long time. Its just a little bit special so is more of treat than a necessity. But don’t let that stop you making it every weekend!
Based loosely on a classic Louise Cake, this raspberry slice with lime and coconut is the perfect combination of flavours. The tart raspberry and lime balance beautifully with the sweet shortbread base and light fluffy coconut marshmallow topping. One piece is never enough. Actually one batch is never enough!
I like to make my own raspberry jam-of-sorts for this slice. Store bought jam is far too sweet for my taste (in this recipe – its all good on toast!). This recipe is all about the tart raspberry. And the addition of lime zest and juice, plus vanilla, with the raspberry’s gives the jam filling a really bright zing.
This raspberry slice with lime and coconut is one of my favourite sweets. And while I love the flavour, the best thing about this recipe is that it creates almost no waste – it uses 2 separated eggs with the yolks in the shortbread base and the whites used in the coconut topping, as well the zest of a lime in the topping and the juice in the jam!
Rating 5.0 from 2 reviews
- 1½ cups frozen raspberries
- ½ cup sugar
- 1 tsp vanilla bean paste
- juice of 1 lime
- 80g butter
- 2 tbsp sugar
- 2 egg yolks
- 1⅓ cup plain flour
- 1 tsp baking powder
- 3-4 tbsp milk
- 2 egg whites
- ⅓ cup sugar
- ½ cup shredded coconut
- zest of 1 lime, finely chopped
- 1 tbsp shredded coconut, extra
- Put the raspberries, sugar, vanilla and lime juice into a small, heavy based saucepan. Bring to a boil, stirring occasionally, then reduce the heat and simmer gently for 12-15 minutes. Set aside to cool. Note, let the jam cool until its almost room temperature before using, otherwise when you put the beaten egg whites on top of the hot jam, they will collapse.
- Grease and line a 20cm x 20cm slice tin. Preheat the oven to 175C Bake.
- Cream the butter and the 2 tbsp of sugar in a medium bowl until pale and fluffy. I use an electric hand beater for this.
- Separate the eggs, setting the whites aside. Add the yolks to the butter and sugar mixture and beat until well combined.
- Sift the flour and baking powder over the mixture and stir to combine.
- Turn the mixture out onto a work surface and bring it together with your hands. Sprinkle over 2 tbsp of milk and combine well. If the mixture is still a bit dry, add another 2 tbsp of milk.
- Press the shortbread into the base of the prepared slice tin with your fingertips, taking care to make sure there are no holes and it is relatively even.
- Spread the cooled jam in an even layer over the shortbread.
- Beat the egg whites in a large bowl until soft peaks form.
- Sprinkle over the ½ cup of sugar, the lime zest and the shredded coconut. Beat again until thick and glossy.
- Spoon the egg whites on to the top of the slice and spread out. Sprinkle over the additional coconut.
- Bake for 25-30 minutes until the egg white topping is dry and golden.
- Remove from the oven and cool in the tin for 10 minutes, then cut to the desired shape while still warm.
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This roasted vegetable salad is such a interesting and delicious vegetable dish to have in your repertoire. Served at room temperature, this is a wonderful make-ahead side. Or its also hearty enough to be a stand-alone meal. Grab a selection of your favourite roasting vegetables, add a few cloves of garlic, some fresh herbs and a splash of balsamic vinegar. You’ve got yourself an incredibly delicious meal! Each time I make this dish its just a little bit different. And thats the beauty of a salad like this – its completely versatile to suit the season, a craving or to match whatever you are serving it with. Perfection!
I’ve come over all vegetarian lately. Not so much when it comes to eating – I’m still devouring meat and fish in my usual fashion – but my mind seems to be filled with delicious vegetarian recipe ideas. So I’m going to run with it. My carnivorous readers need not worry. I am working on something amazing with lamb that will make an appearance on the blog in the next few weeks. But for now, its all about the veggies.
This gorgeous roasted vegetable salad is another firm family favourite. I think it was my older sister who first introduced it to us. Or maybe it was Mum? But either way, whoever takes the credit, this is a regular feature at our table. Perfectly roasted vegetables, all caramelised around the edges and soft in the middle, flavoured with herbs, garlic and a splash of vinegar to add some acidity.
Its such a versatile dish too. Quite literally, you can make it with whatever you’ve got lying around. This version I made to take to a foodie friends barbecue, so used baby carrots and a number of different vegetables to make it a little interesting. But its just as good with just a few spuds, a bit of onion and a couple of carrots.
In my family, we all have a slightly different version of this roasted vegetable salad. Mum likes to drizzle the vegetables with French dressing as soon as they come out of the oven. My little sister likes to stir basil pesto or sweet chilli sauce through the hot vegetables. And my older sister jazzes hers up with turmeric, chilli flakes and cook it using a flavour infused oil such as garlic or chilli oil.
I like to use a little maple syrup on the salad before putting it in the oven. And then add a dash of balsamic vinegar in the last few minutes of cooking. Plus I can’t resist topping the roasted vegetables with feta when I serve them. Whatever your choice, you really can’t go wrong with this dish.
I hope your family will love it as much as we all do.
- 2 potatoes
- ¼ pumpkin
- 2 sweet potatoes (kumara)
- 2 parsnip
- 8 cloves garlic
- ½ head broccoli
- 6-8 field mushrooms
- 1 red onion
- 250g baby carrots
- 4 sprigs fresh rosemary
- 1 tsp smoked paprika
- 1 tsp fennel seeds
- ½ tsp dried thyme
- ½ tsp dried oregano
- 2 tsp maple syrup
- 2 tbsp oil
- freshly ground black pepper
- 1 tbsp balsamic vinegar
- 100g feta
- Preheat the oven to 180C Fan Bake.
- Prep two large sheet pans by lining them with a layer of foil then a layer of greaseproof or parchment paper.
- Wash and scrub the potatoes and kumara if necessary.
- Cut the potato, kumara and parsnip into approximately 1 inch sized pieces. Try to get the pieces roughly the same size to ensure even cooking.
- Remove the skin from the pumpkin and cut into 1 inch sized pieces as well.
- Peel the garlic cloves, leaving them whole.
- Scatter the potato, kumara, parsnip, pumpkin and garlic in a single layer onto one of the sheet pans. Lay two sprigs of rosemary over the top.
- Drizzle with 1 tbsp of oil, 1 tsp of maple syrup and sprinkle over the smoked paprika and dried thyme. Season well with salt and pepper.
- Roast in the oven for 20 minutes before adding the other vegetables.
- While the root vegetables are roasting, scrub the baby carrots, cut the broccoli into 1 inch florets, cut the mushrooms into quarters and peel and cut the onion into 8 pieces.
- Lay the carrots, broccoli, mushroom and onion in a single layer onto the other sheet pan. Lay the remaining 2 sprigs of rosemary over the top.
- Drizzle over the remaining 1 tbsp of oil, tsp of maple syrup and sprinkle over the fennel seeds and dried oregano. Season well with salt and pepper.
- Add this second tray of vegetables to the oven and roast with the root vegetables for another 20 minutes, or until all the vegetables are nicely caramelised and cooked through.
- Once the vegetables are cooked, open the oven door and sprinkle the balsamic vinegar over the tray of root vegetables. Close the oven and cook for a further 2 - 3 minutes.
- Remove both trays from the oven and allow to cool.
- To serve, remove the rosemary stalks and then combine the two trays of vegetables onto a serving platter or bowl. Crumble the feta over the top.
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This amaretto white chocolate brownie is just in time for the festive season. Soft and sweet, and spiked with a hint of delicious almond-flavoured amaretto, this white chocolate brownie is an ever-so-slightly indulgent treat. It would also make a wonderful festive gifts for friends, if you can bring yourself to share it!
Christmas is coming. Fast. But before then is my birthday. Born in early December, the family tradition growing up was no talk of Christmas until after my birthday. Years of following this rule means, I’ll be honest, that I’m usually a little Grinchy until mid-December. But the older I get, the harder that is to maintain.
Particularly now with small children who become delirious with Christmas cheer from somewhere around September. Our eldest daughter is nearly 4 so this is the first year that she truly understands what’s happening and gets crazed with excitement about even the smallest Christmas detail. Its pretty infectious.
So no more Grinch for me. The tree is up, the advent calendar ready and waiting, and the Christmas stockings are hung on the kids bedroom doors. And my mind has turned to Christmas baking. Christmas baking is the best! Rich, decadant and sweet flavours, and you can get a bit silly with the decoration as well. Plus its ok to add alcohol to just about every recipe. And this recipe is no exception.
This amaretto white chocolate brownie is the perfect way to kick things off. Soft and moist, sweet and decadent, with a gentle amaretto flavour. And it gave me an excuse to crack out the food colouring and edible glitter usually reserved for kids birthday cakes.
This beautiful amaretto while chocolate brownie is a lovely easy recipe, and quick to put together. The hint of almond flavour from the amaretto make this white chocolate brownie feel quite festive. Its delicious on its own, and very special served with a glass of amaretto on the rocks!
Baked for just 25 minutes it goes soft and cakey around the edges, and remains just a little bit gooey in the middle. I like my brownie to stand quite tall so I baked this in a loaf tin, but if you prefer a thinner brownie, by all means bake it in a larger tin. And as with any good brownie the flavour and texture improves with age so if you can wait two or three days to indulge, I promise you it will be worth the wait!
Rating 4.0 from 1 reviews
- Preheat the oven to 170C Bake. Line a 8 inch square cake tin with greaseproof paper, or if you want a high cake type result use a loaf tin.
- Cut the butter into small cubes and place it into a large bowl. Allow it to come to room temperature (to speed up this process, you can heat it gently in the microwave for 10 second bursts until soft. Do not melt).
- Add the sugar and beat the two together using a hand mixer until very pale and fluffy.
- Add the eggs and vanilla to the bowl and beat again for another 30 seconds.
- Add the Amaretto. (At this stage the mixture will look as though it has split. Don't worry, this is normal. Once you add the chocolate and flour it will look smooth and delicious again.)
- Break the chocolate into small chunks and add to a medium bowl. Melt the chocolate, either over a double boiler or in the microwave. To melt it in the microwave, heat the chocolate for 25 seconds at a time. Between each heating, take the bowl out of the microwave and stir the chocolate for a few seconds. Once the chocolate has half melted, reduce the time to 15 second bursts, stirring between each heating, until the chocolate is all melted and smooth.
- Stir the melted chocolate into the brownie mixture.
- Sift over the flour and fold in gently.
- Pour the mixture into the prepared tin and bake for 25 minutes.
- Remove from the oven and allow to cool in the tin before removing, slicing and decorating as you wish.
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