Blueberry Cobbler

Ingredients:

Fruit:
4 cups blueberries (fresh or frozen)
1/2 cup granulated sugar
1 tsp lemon zest

Batter:
6 Tbsp butter
1 cup plain flour
1 cup sugar (caster)
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
ground cinnamon

Method:

Preheat oven to 165 degrees C. 
Slice butter into pieces and add to a 9 x 13 inch baking dish.
Place the pan in the oven while it preheats, to allow the butter to melt.
Once melted, remove the pan from the oven.
Add blueberries, sugar and zest to a bowl and stir to combine.
In a separate bowl mix together the batter ingredients: flour, sugar, baking powder and salt.  Stir in the milk, just to combine.
Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with a little bit of cinnamon. 
Bake at 165 degrees C for about 35-40 minutes, or until golden on top.
Serve warm, with a scoop of ice cream.

Enjoy!

Peaches and Raspberry Pudding (Fast Ed)

Ingredients:

820g can of peaches and 1/2 cup of juice
2 tsp cinnamon
3 eggs
1 can of evaporated milk
2 cups SR flour
1 cup brown sugar
Frozen raspberries

Method:
Add the peaches to the baking dish along with 1/2 cup of syrup/juice.
Stir the remaining ingredients in a bowl and then add frozen raspberries at the end and then spoon mixture over the peaches.
180 degrees for 40 to 45 minutes in the oven.
Serve with custard and fresh raspberries.
Enjoy!

Chocolate Pudding (Fast Ed's)

Author: Fast Ed off Better Homes & Gardens

Ingredients
180g butter, really soft
200g caster sugar
2 eggs
1 vanilla bean, scraped
200ml milk
75g cocoa
75g plain flour
1 tsp baking powder
75g dark chocolate, finely grated

Method
In a bowl add butter, caster sugar, eggs and vanilla bean and mix until smooth and combined.
Add milk and mix until resembles scrambled eggs.
The separation allows the chocolate pudding to get its unique texture - a dry layer and a creamy layer.
Sift the dry ingredients [cocoa powder, plain flour and baking powder] into the bowl. Stir until just combined.
Add finely grated dark chocolate and stir through.
Pour into a prepared baking tray and steam over gentle heat for 12-15 minutes.
Serve with fruit salad with a drizzle of honey.

Strawberry Banana Oat Bars

Ingredients
Strawberry Chia Jam
2 cups (350g) frozen strawberries* 
2 tablespoons (30ml) maple syrup
2 tablespoons (14g) chia seeds
1 tsp vanilla extract

Banana Oat Bars
2 cups (160g) rolled oats, divided
1 tsp baking powder
2 medium-sized ripe bananas, mashed (200g or 1 cup)
1/4 cup (60ml) maple syrup
1 tsp vanilla extract

Method
Strawberry Chia Jam
Add strawberries and maple syrup to a medium saucepan set over medium heat. Heat until the berries begin to release their liquid, about 5 - 15 minutes depending on whether they were thawed first. Bring to a boil, stirring occasionally, until berries begin to break down and thicken, about 5 - 10 minutes. Use your spoon to break them apart further if desired.

Stir in the chia seeds and vanilla, continuing to cook for another 5 minutes. Remove from the heat and allow the jam to cool. It will continue to thicken the longer it sits.

Banana Oat Bars
Preheat oven to 190 degrees Celsius and prepare a 20 x 20cm baking dish by lining with baking paper.

Place 1 cup of oats in a food processor and process until resembles a fine flour. Transfer the oat flour to a large mixing bowl, and add the remaining rolled oats and baking powder, mixing well.

Add the mashed bananas, maple syrup and vanilla extract and mix until everything is well combined and a dough is formed.

Transfer 2/3 of the mixture into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down tightly and evenly. Spoon chia jam over the surface, and use a spatula or knife to spread it evenly, making sure to only go within 1/4 of the edge to prevent jam from burning. Sprinkle remaining oat mixture on top, breaking bigger chunks and pressing down lightly.

Bake for 30 minutes until the top turns a light golden brown. Remove from oven and allow to fully cool in pan before cutting into bars.

Notes
* you can easily substitute strawberries for your favourite fruits

Blueberry Curd

Ingredients
1 cup fresh blueberries
1/2 cup brown sugar
1/2 fresh limes, juiced
3 egg yolks
4 Tablespoons unsalted butter

Method
In a medium saucepan lime juice, blueberries and sugar.
Heat on medium bring to a boil and cook for 2 minutes.
Place a strainer over a bowl, strain and press blueberries until all is in the bowl.
Mix eggs into blueberry mixture slowly while mixing continuously until all combined.
Return mixture to heat and add in the bugger and whisk until butter is melted (coats the back of the spoon).
Remove from heat, spoon into sterilised jars and seal. Turn upside down to get a full seal on the jars.

Passionfruit Cake

Ingredients

300g caster sugar

1 cup water

4 egg whites

1 tsp cream of tartar

500g butter

2 tsp vanilla bean 

1 cup passionfruit juice

2 sponge cakes

Method

Cook syrup to 115 degrees. 

In a mix master beat egg whites and cream of tartar together until stiff peaks.

Set aside.

In another bowl beat unsalted butter, vanilla bean until soft and combined. Add passionfruit juice and mix until like buttercream icing. Then add egg white mix and fold together to combine.

Cut sponge cakes in half to make 4 half rounds. Lay the first round on a plate and top with passionfruit buttercream icing. Then repeat with 3 other rounds of sponge cake. 

Decorate with edible viola flowers and passionfruit seeds.

Yoghurt with Fruit (Thick)

Serves: 1 litre

 

Ingredients:

• 1000g [1000ml] full cream milk - low fat milk will result in a runnier yoghurt
• 50g Greek Yoghurt/from previous batch

Instructions:

1. Add the milk to a clean Thermomix bowl
2. Cook the milk for 50 - 60 mins / 90C / speed 2.
3. After 60 minutes, remove the lid and let the milk cool to 37C. This can take 30 - 60 minutes depending on the temperature in the room.
4. When it's 37C, add 50g natural yoghurt
5. Mix 4 seconds /speed 4.
6. Cook for 10 minutes / 37C /speed 2.
7. How you now go about preparing your yoghurt depends on your equipment. I use an Easiyo, so fill the cylinder to the red mark with boiling water. (I normally do this before the final 10 minute cook above, leaving it to cool a little, then when the 10 minute cook is done, the water is a good temperature). Fill the pot with the milk and leave over night.
8. Alternatively you could just use a decent Thermos-style insulated flask, leave the yoghurt overnight, and that should work the same way.
9. The important thing is not to move the yoghurt while it's doing it's thing. Just pop it in a corner, and leave it for 12 - 24 hours.

Apricot and Weetbix Balls

Ingredients:

150g dried apricots

100g sultanas

1 cup apple juice

7 Weetbix

¼ cup honey

¼ cup powdered milk

2 cups coconut

2 Tablespoons chia seeds (optional)

Method:

Put apricots, sultanas and apple juice in a pan and simmer until apricots are soft.

Set aside to cool slightly. In a food processor, place Weetbix, then process until fine crumbs. Add the apricot mix, chia seeds and honey to the finely crushed Weetbix and process until combined.

Using a teaspoon, roll into balls and cover in coconut.

Let them set in fridge for an hour or so until set.

Guacomole

Ingredients:
2 avocados, take skin and seed out
1 chilli, seeds optional
2 limes, juiced
swig of extra virgin olive oil
4 spring onions, remove ends
1/2 bunch of coriander
season with salt
1/2 crushed garlic
small splash of lemon juice

Method:
In a food processor, add avocados, chilli, limes, olive oil, spring onions, bunch of coriander. Mix to combine. Taste then add salt, garlic and lemon juice as needed.

Cut tomatoes into quarters and put them on top of the guacamole with a spring of parsley and lime wedge to serve.

Passionfruit Icing

Ingredients:
2 cups of icing sugar, sifted
3 passionfruit

Method:
Mix together until combined.

Use on melting moments to sandwich together.

Melting Moments (with Passionfruit Icing)

Ingredients:
190g butter, unsalted
60g icing sugar, sifted
60g custard powder
190g plain flour

Method:
Cream butter and icing sugar together.
Add custard powder and plain flour and mix to just combined.
Roll into balls about the size of a walnut. Place on a lined baking tray and press down lightly with a fork.
Cook for 17 to 20 minutes on 160 degrees.
Cool completely before putting icing on.
Sandwich together passionfruit icing.

Link: Custard Powder

Zabaglione with Plums

Ingredients:
Plums
Plums / Other fruit

Zabaglione
4 egg yolks
1/2 cup caster sugar
1/2 cup marsala (fortified wine) OR pomegranate juice
seeds of one vanilla bean

Method:
Put plums (cheeks) in oven set at 160 degrees just to warm through. They will be ready when the first few drops of water appear. Put aside.

Whisk all ingredients together.
When foaming, put over saucepan of water, and continue to mix until the whisk of figure 8 shows, the mix has paled and thickened.
In oven proof bowls, put them plums and pour over Zabaglione and cook in grill for 2 mins (max) until caramelised.