4fresh bay leavescrumpled/bruised, plus extra to decorate
5–6 mandarins (about 600gdepending on their size
1/4tspbicarbonate of soda
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For the apple purée, peel, core and roughly chop the apples. Put the apples and a splash of water in a medium saucepan over medium-low heat. Cover and cook, stirring occasionally, for 8–10 minutes or until tender. Stir and mash the apples, still over the heat, until broken down – they should be mushy and quite thick. Remove from the heat and set aside to cool.
Heat the olive oil and bay leaves in a small saucepan over low heat for about 10 minutes or until bubbles start to form around the leaves. Set aside to cool and infuse, about 30 minutes. Remove and discard the bay leaves, reserving the oil.
Finely zest and juice 3 mandarins – you need 2 tsp of zest and 80ml juice. Thinly slice the remaining whole unpeeled mandarins. Set aside.
Preheat the oven to 160°C (fan-forced). Grease a loaf (bar) tin (11.5 cm x 21.5cm) and line the base and two long sides with a piece of non-stick baking paper, extending the paper about 4cm above the sides of the tin.
Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Set aside.
Whisk the cooled olive oil, apple purée, mandarin zest and juice, buttermilk and eggs together in a large mixing bowl. Add the flour mixture and stir until combined. Pour into the prepared tin and top with the mandarin slices, slightly overlapping them along the centre, as they will spread out as the cake rises.
Bake for 45–50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool for 5 minutes before gently turning out onto a wire rack to cool completely, mandarin-side up.
1.5cupspumpkin seeds (or sunflower seedsor any nut of your choice if not nut-free)
8soft medjool datespitted
2cupssteamed cauliflower florets
2medium avocadospeeled and de-seeded
1cupchopped pineapplefresh or thawed out
1/2tsplemon extractor zest of 1 lemon or more to taste
1tsppure vanilla extract
pinchoptional: aof turmeric for a yellower colourI didn't use
a few handfuls of pumpkin seedspoppy seeds, and fresh flowers
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Process all crust ingredients into a sticky crumble in a food processor. Transfer the mixture into a 6" springform pan with tall walls. Press down to compact into an even crust along the base. Freeze while working on the next step.
Blend all filling ingredients, except poppy seeds, into a smooth mixture in a power blender.
Add in the poppy seeds and pulse briefly to blend them in without crushing them (or can stir them into the mixture by hand if you prefer). Transfer this mixture over the prepared crust and smooth out the top.
Sprinkle with any desired toppings (except fresh flowers) and freeze for 5-6 hours or overnight.
Decorate with fresh flowers prior to serving if using. Thaw the cake out on the counter a few minutes and enjoy!
1inchipotle chileadobo sauce plus 1 tsp. sauce canned
1/2cupplain Greek yogurt
¼ tsp. ground cumin
1/4tsp. dried dill
Sea salt flakes
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Make the dipping sauce by placing all ingredients in a blender or food processor and puree until smooth about 2-3 minutes or until the mixture is nice and creamy. Pour into a jar or small bowl and refrigerate.
Pre-heat oven to 190 Degrees C. Pour 1 tablespoon oil in sheet tray or baking dish; set aside.
Squeeze fresh lime juice on avocado slices to preserve their color while baking (this step is optional).
Season with salt, pepper. Dredge in flour then dip in egg and coat in panko breadcrumbs. Be sure the avocado slices are coated very well in the panko.
Place in a single layer on the greased sheet pan. Drizzle with the remaining oil or spray with cooking spray. This will help the avocado slices crisp in the oven.
Bake for 15 minutes or until the avocados are golden and crispy. If desired, more oil can be drizzle while they are baking for additional crispness.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
Meanwhile, heat oil in a frying pan or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.