Have you been wanting to surprise your family or friends with a new taste sensation? These homegrown chef recipes could be just the answer.
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Ingredients
- 1 1/2 cups gluten-free plain flour
- 1 cup desiccated coconut
- 1/2 cup brown sugar
- 2 tsp gluten-free baking powder
- 1/2 tsp bicarbonate of soda
- 1 cup banana, mashed
- 2/3 cup olive oil or virgin coconut oil
- eggs, lightly whisked
- 2 tbsp maple syrup
- 10g butter
- 2 large just-ripe bananas, thickly sliced diagonally
- Maple syrup, extra, to serve
Method
Preheat oven to 180 degrees.
Prepare 11cm x 20cm loaf pan. Combine flour, coconut, sugar, baking powder and bicarbonate of soda in a bowl. Whisk the mashed banana, oil, egg and maple syrup in a bowl. Add to the flour mixture and combine. Spoon into prepared pan. Bake for one hour.
Set aside for 5 mins before turning out. Cut the banana bread into slices and toast. Melt butter in a non-stick frying pan. Add the banana and cook for 1 min each side. Plate the banana bread. Top with banana and drizzle with syrup.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 1 butternut pumpkin, cubed
- 400g can crushed tomatoes
- 1 cup vegetable stock
- 400g can chickpeas, rinsed and drained
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp paprika
- 1 red chilli, chopped
Method
Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 2-3 minutes or until softened. Add the pumpkin, garlic and spices. Cook, stirring, for one minute or until fragrant.
Add the stock and tomato. Bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes.
Add chickpeas and simmer a further 10 minutes or until pumpkin is just tender.
Serve with basmati rice and steamed greens.
IN OTHER FOOD NEWS:
Ingredients
- 250g cream cheese
- 250ml thickened cream
- 1/2 cup caster sugar
- 4 tablespoons gelatin powder
- 30ml butterscotch liqueur
- 1 packet Marie biscuits
- 100g unsalted butter
Method
Blend biscuits in Thermomix or crush until like bread crumbs.
Melt butter, combine the two and place in spring tin, pat down and set aside.
Place cream cheese and thickened cream into Thermomix or hand beat until smooth (speed 6 for Thermo).
Once smooth add sugar and butterscotch liqueur blend for another minute.
Mix gelatin with water, then add to your filling, blending for another minute. Pour into the spring tin on top of base and let set in fridge.
Serve with ice cream, cream or even a caramel sauce.
Can be served with chicken, duck or even lamb
Ingredients
- 3kg plums, cut cheeks from seed. (large pieces or even whole.)
- 1.5 cups white sugar
- 2 cups rice vinegar
- 2 tbsp salt
- 4 star anise
- 3 cinnamon sticks, break in half
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 3 dried whole chillies
- Few slivers of orange peel
Method
Heat all the ingredients in a pot.
Place your plums in your sterilised jars and pour the hot pickling liquid over the top.
Seal and store in the cupboard if sealed properly and lid is concave. Can keep for up to six months.
Otherwise, store in the refrigerator (this is what I do, I just do a bucket and use them quite quickly).
Serve with chicken, duck or lamb or add a couple with some syrup to soda water.
