Tangy Pavlova
Dec. 28, 2020
Tangy Pavlova
Ingredients
4 egg whites
1 cup sugar
1/2tsp salt
1 tsp cream of tartar
2 tsp corn starch
Greek
yogurt
Berries
Method
Using a stand mixer whip the egg whites with salt, while adding sugar 1 tbsp at a time for 10 minutes total. Turn off the stand mixer and sift in the corn starch and cream of
tartar. Fold gently into whipped egg whites. Preheat oven to 300F. Place piping bag fitted with round nozzle over a tall glass and fill with whipped egg whites. Line a baking sheet with parchment and pipe twelve to 14 circles filled with the whipped egg whites.
Place into the preheated oven and reduce the temperature to 265F. Bake for 35 minutes. Turn off the oven and let cool in the oven for 3-12 hours. To assemble Pavlova, place on the serving plate and top with greek yogurt and lots of fresh berries. Garnish with
a mint leaf. Eat immediately. Only assemble the pavlova when you are ready to serve. For a traditional pavlova, replace the greek yogurt with whipped cream. Bon appetit.
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Hearty breakfast smoothie
Dec. 16, 2020
Hearty Breakfast Smoothie
1/3 cup oatmeal
1 banana
1 tbsp peanut butter
5 dates pitted
2 cups water
Pinch salt
Method
Add oats and 1 cup cold water to the blender bowl. Add dates to 1 cup water and heat 2 minutes in the microwave. Wait 30 minutes. After 30 minutes add banana peeled, peanut butter, soaked dates to the oats soaking
in the blender. Blitz it on high for 1 min. Serve in 16oz glass. Makes one hearty serving. This is a very nutritious breakfast. The oats with the beta glucan and soluble fiber. The banana with the potassium, dates with iron and fiber and the protein
rich peanut butter makes it a filling breakfast. Vegan friendly.
Fruity Oaty Smoothie
Nov. 29, 2020
Fruity Oaty Smoothie
Ingredients
1 banana
1 cup chopped pineapple
1/3 cup oats
2 cups water
1/4" piece grated ginger (
optional)
Method
In a blender jar add oats and 2 cups water. Let sit 30 minutes. After 30 minutes add pineapple, banana and grated ginger. Blend for a minute.
Enjoy.
Pear walnut chia pudding
Nov. 2, 2020
Pear Walnut Chia pudding
Ingredients
1/3 cup chia seeds
11/2 cup almond milk
1oz maple syrup
1/4tsp almond extract
12 walnut
halves
1 pear chopped and pitted.
Method
In a medium Tupperware bowl combine all ingredients except walnuts. Let sit in the fridge for 2hours or overnight. When ready to serve, stir together and sprinkle
walnut pieces over. Makes 2 hearty servings for breakfast or 4 dessert servings.
Rosemary Olive oil focaccia
Oct. 4, 2020
Focaccia with Rosemary and olive oil
1Tbsp sugar
1 sachet active yeast
1 cup lukewarm water
1/3 cup olive oil
2.5 cups wheat flour
1 heaped tbsp dried rosemary
1 tsp salt
Method
In a large bowl place sugar and water and sprinkle with yeast. Stir and let sit 10 minutes. Set aside 2Tbsp olive oil and add the rest. Add crushed dried rosemary and salt. Sift in the flour. Stir with a spatula and then knead for 3-5 minutes. Use a tsp
of the reserved olive oil to coat the dough. Cover and let rice 30 minutes. Then punch down the dough and knead for 3 minutes. Coat with a tsp of olive oil and let rise for about an hour covered. Then punch the dough and form into a rectangle. Place on lined
baking sheet. Indent the dough using your fingers to make deep indentations. Let rise 20 minutes. Preheat oven to 450. Spread the remaining tbsp of olive oil on the dough. Sprinkle with coarse salt if desired. Bake for 20 minutes until lightly browned or golden.
Let cool on a wire rack. Enjoy.