BLUEBERRY MINT CRUMBLE IN JARS

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BLUEBERRY MINT CRUMBLE IN JARS
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Course Dessert
Servings
Ingredients
  • 3.5 cups fresh blueberries rinsed
  • Juice of 1/2 lime
  • 2 tablespoons Gluten-Free or Regular Flour+
  • 3 tablespoons light brown sugar
  • 1 tablespoons granulated sugar
  • 3 tablespoons fresh finely chopped Mint leaves
  • Ingredients for Topping:
  • 1/2 cup Whole Rolled Oats (not instant)+
  • 1/2 cup Gluten-Free or Regular Flour+
  • 1/2 cup light brown sugar
  • 6 tablespoons unsalted butter melted
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg preferably freshly grated
  • 4 500 ml jam jars
Course Dessert
Servings
Ingredients
  • 3.5 cups fresh blueberries rinsed
  • Juice of 1/2 lime
  • 2 tablespoons Gluten-Free or Regular Flour+
  • 3 tablespoons light brown sugar
  • 1 tablespoons granulated sugar
  • 3 tablespoons fresh finely chopped Mint leaves
  • Ingredients for Topping:
  • 1/2 cup Whole Rolled Oats (not instant)+
  • 1/2 cup Gluten-Free or Regular Flour+
  • 1/2 cup light brown sugar
  • 6 tablespoons unsalted butter melted
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg preferably freshly grated
  • 4 500 ml jam jars
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Instructions
  1. Preheat oven to 160c.
  2. Spray the insides and rim of the jars and place them on a baking sheet.
  3. In a medium bowl, combine all of the ingredients for the filling. Spoon the filling into the jars, using the back of a mixing spoon to press blueberries down if needed to allow about ½ inch for the topping. Note: the filling will compress when cooking.
  4. In a separate bowl, combine all of the ingredients for the topping. Spoon the topping evenly across the four jars, distributing across to the top of the filling to cover it.
  5. Place baking sheet with jars in the preheated oven and bake for 30 minutes or until the filling is bubbly and the tops are lightly golden in colour.
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BLUEBERRY OATMEAL BREAD

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BLUEBERRY OATMEAL BREAD
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Course Dessert
Servings
loaf
Ingredients
  • 1 cup blueberries
  • 2 cups Flour plus 1 tablespoon
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup Greek yogurt
  • 2 eggs
  • 1/2 cup Butter melted and cooled slightly
  • 1 teaspoon vanilla
  • 1/2 cup oats
Course Dessert
Servings
loaf
Ingredients
  • 1 cup blueberries
  • 2 cups Flour plus 1 tablespoon
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup Greek yogurt
  • 2 eggs
  • 1/2 cup Butter melted and cooled slightly
  • 1 teaspoon vanilla
  • 1/2 cup oats
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Instructions
  1. Preheat oven to 190c. Line a 22 x 12cm loaf pan with parchment paper or lightly butter and dust with flour.
  2. In a small bowl, toss blueberries with 1 tablespoon flour to keep blueberries from sinking. In a large bowl, whisk 2 cups flour, sugar, baking powder and salt. In a separate bowl, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the blueberries and oats and gently combine.
  3. Scrape the mixture to loaf pan. It will be thick and a little sticky. Bake for 50-55 minutes and golden brown and when a toothpick inserted into the bread comes out clean. Remove from oven and cool in the pan for 5 minutes then cool on a wire rack. Serve warm or at room temperature.
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STRAWBERRY NUTELLA CHEESECAKE

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STRAWBERRY NUTELLA CHEESECAKE
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Course Dessert
Servings
slices
Ingredients
  • 1 1/2 cups chocolate biscuit crumbs
  • 1/4 cup melted butter
  • 910 g cream cheese softened at room temperature
  • 1 cup sour cream
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 400 g jar Nutella
  • 6 in sheets gelatine softenedwater
  • 1/4 cup water
  • 1 cup chopped strawberries
  • whole strawberries for garnish
Course Dessert
Servings
slices
Ingredients
  • 1 1/2 cups chocolate biscuit crumbs
  • 1/4 cup melted butter
  • 910 g cream cheese softened at room temperature
  • 1 cup sour cream
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 400 g jar Nutella
  • 6 in sheets gelatine softenedwater
  • 1/4 cup water
  • 1 cup chopped strawberries
  • whole strawberries for garnish
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Instructions
  1. Preheat oven to 180.c. Line a 9-inch spring form pan with greaseproof paper.
  2. Place chocolate cookies into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until mixture comes together. Transfer the crumbs into prepared spring form pan. Using the back of a large spoon, press the mixture firmly into the bottom of the pan to create an even and firm crust. Bake crust in preheated oven for 10 minutes, then allow to cool.
  3. Meanwhile, prepare the filling. Place the softened cream cheese into stand mixer bowl and beat on high speed for 10 minutes until light and fluffy. Add the sour cream, sweetened condensed milk and vanilla. Transfer the Nutella into a bowl and microwave for a few minutes to melt it until smooth. Pour Nutella into mixer bowl. Whisk mixture on high speed for 5 to 7 minutes.
  4. Prepare the gelatine. Turn mixer to high speed and while mixing, pour in the gelatine. Continue mixing for a few minutes until well combined.
  5. Add a few cups of the cheesecake filling on top of the cool chocolate crust. Cut large strawberries in half and place them around the edge of the pan, open face facing out. Add the chopped strawberries into the centre. Pour in the remaining filling and use a flat spatula to even off the top of the cake.
  6. Place cake into refrigerator to set overnight, usually takes about 5 to 6 hours to set completely. To remove the cake from the pan, run a flat spatula along the edge of the pan, then release spring form. Transfer onto cake platter and garnish top with more strawberries if desired.
  7. Keep cake refrigerated. Remove about 30 minutes prior to serving to allow the cake to soft slightly.
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Rosemary-infused strawberry empanadas

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Rosemary-infused strawberry empanadas
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Course Dessert, Platter
Cuisine Sth American
Servings
Ingredients
  • For filling
  • 1 450 g strawberries
  • 4 tbsp honey
  • 2 tsp fresh rosemary finely chopped
  • 2 tbsp chocolate chips approx or a little more, optional
For empanada dough
  • 1 cup whole wheat flour 135g
  • 1 cup all-purpose flour 140g plain flour
  • 1/4 tsp salt
  • 1 egg
  • 55 g unsalted butter 55g cut into chunks
  • 2 tbsp olive oil
  • 4-5 tbsp water cold
  • 1 egg lightly beaten for egg wash
Course Dessert, Platter
Cuisine Sth American
Servings
Ingredients
  • For filling
  • 1 450 g strawberries
  • 4 tbsp honey
  • 2 tsp fresh rosemary finely chopped
  • 2 tbsp chocolate chips approx or a little more, optional
For empanada dough
  • 1 cup whole wheat flour 135g
  • 1 cup all-purpose flour 140g plain flour
  • 1/4 tsp salt
  • 1 egg
  • 55 g unsalted butter 55g cut into chunks
  • 2 tbsp olive oil
  • 4-5 tbsp water cold
  • 1 egg lightly beaten for egg wash
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Instructions
  1. Hull and roughly chop the strawberries. Put in a pan with the honey and rosemary, mix and bring to a low boil. Boil gently for around 30 minutes until it thickens slightly. Remove from the heat and set aside to cool to around room temperature.
  2. While the filling is cooking, make the dough. Put the flours and the salt in a food processor and pulse to mix. Add the egg, butter and oil and pulse until like small breadcrumbs.
  3. Add the water a tablespoon at a time until the mixture is coming together in larger lumps. Remove from food processor, press together and cover and refrigerate for around 30min (less is fine).
  4. Meanwhile preheat oven to 200C.
  5. Roll out the dough on a floured surface until about as thin as you are comfortable with (around 2-3mm) and cut out circles - about 10cm diameter.
  6. Put a spoonful of the strawberry filling in the middle of each circle of dough leaving around 2cm around the outside. Press in two or three chocolate chips in each if using. Brush the outside of the circle with egg wash.
  7. Carefully pull together the sides of the pastry and stick the edges together - this is easiest by bringing together at the middle then working to one side before then working back along the whole edge. If you like, crimp the edge as you go by gently pulling the underneath side over the edge and tucking in. Alternatively press the edges together with the tip of a fork.
  8. Lightly oil a baking sheet or line with parchment and transfer the empanadas to the tray. Brush the tops of the empanadas with the egg wash then bake for approx 15min until the empanadas are starting to brown.
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Mini Apple Rose Pies

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Mini Apple Rose Pies
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Course Dessert
Servings
mini pies
Ingredients
  • 1-2 sheets frozen short crust pastry
  • 6 pink lady apples thinly sliced
  • 4 tablespoons lemon juice about half a lemon
  • 1/2 cup brown sugar
  • 3 tablespoon Butter
  • 5 tablespoons seedless raspberry jam
Course Dessert
Servings
mini pies
Ingredients
  • 1-2 sheets frozen short crust pastry
  • 6 pink lady apples thinly sliced
  • 4 tablespoons lemon juice about half a lemon
  • 1/2 cup brown sugar
  • 3 tablespoon Butter
  • 5 tablespoons seedless raspberry jam
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Instructions
  1. Chill mini muffin tin in the fridge. Thaw pastry sheets as instructed. Once ready, place on a lightly floured surface; using a 8cm cookie cutter, punch out rounds. Remove muffin tin from fridge. Gently press rounds into each well. Transfer pie crust-lined muffin tin back to fridge to prepare filling.
  2. Core apples. Using a mandoline or a very sharp knife, cut apples into half-moon shapes about 2mm thin. Gently toss apples in lemon juice. Place brown sugar, butter, and jam into a small saucepan over medium-low heat. Stir and cook until ingredients are melted and combined. Remove from heat. Pour mixture over apples slices. Toss to combine. Set aside for 5 to 10 minutes to allow apples to become pliable. If apples are still not pliable, quickly microwave in 15-second bursts until apples are pliable. Strain apples slices and discard liquid.
  3. To form roses, arrange about 8 apple slices in a straight row, with each slice overlapping one another to create a 12-inch line. Starting with one end, gently roll apples. Transfer rolled apples into pie crust. Repeat rolling apples, until all pie crusts are filled. Heat oven to 180c. Transfer to oven and bake until the crust is golden and apples have cooked, about 30 minutes. If apples start to brown faster than pie crust, lightly place foil on top.
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Mandarin & Bay Leaf Olive Loaf

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Mandarin & Bay Leaf Olive Loaf
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Course Dessert
Servings
loaf
Ingredients
  • 160 ml mild extra-virgin olive oil
  • 4 fresh bay leaves crumpled/bruised, plus extra to decorate
  • 5 –6 mandarins (about 600g depending on their size
  • 225 g plain flour all-purpose
  • 2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 100 g apple purée
  • 80 ml buttermilk
  • 3 eggs
Apple purée
  • 4 large apples
Course Dessert
Servings
loaf
Ingredients
  • 160 ml mild extra-virgin olive oil
  • 4 fresh bay leaves crumpled/bruised, plus extra to decorate
  • 5 –6 mandarins (about 600g depending on their size
  • 225 g plain flour all-purpose
  • 2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 100 g apple purée
  • 80 ml buttermilk
  • 3 eggs
Apple purée
  • 4 large apples
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Instructions
  1. 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.
  2. 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.
  3. Finely zest and juice 3 mandarins – you need 2 tsp of zest and 80ml juice. Thinly slice the remaining whole unpeeled mandarins. Set aside.
  4. 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.
  5. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Set aside.
  6. 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.
  7. 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.
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