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Text
WILD APPLE ACRES
Zucchini, Mozzarella & Tomato Stacks. Peanut Butter, Banana & Oat Cookies. Gluten Free Ricotta Gnocchi. Raisin & Cinnamon Loaf. Flourless Chocolate and Beetroot Cake. Spiced Kohlrabi & Carrot Fritters with Mint Yoghurt. Little Pumpkin Pies. Blueberry & White Chocolate Cake with White Chocolate Ganache. Lime Chicken Tacos.LITTLE PUMPKIN PIES
Spoon teaspoons of the mixture into each patty pan and press down lightly. Cook in oven for 8-10 minutes. Allow them to cool for about 10-15 minutes. For the pumpkin layer, combine the pumpkin, egg, honey and cinnamon and mix well. Place 1 tablespoon of this mixture on top of the cooled walnut base. PAD THAI — WILD APPLE ACRES For the Pad Thai sauce: (Makes 2 cups) 180g fish sauce. 226g palm sugar, grated. 60g brown sugar. 150g tamarind pulp Place all ingredients in a medium sized saucepan and cook over medium heat untilsugar is dissolved.
PLUM JAM, TWO WAYS
As is obvious by now, I love cooking. But there are certain types of cooking that I love the best. I find baking to be therapeutic and I delight in welcoming friends and family into our home to enjoy a cup of tea and a chat whilst devouring some freshly baked treats. I am deeply satisfied by slow cooking, putting a stew or sauce on the stove and watching it bubble away to become infinitelyMUM'S APPLE CRUMBLE
SERVES 8. For the stewed apples: 1.5kg apples of your choice (approx. 12 smallish apples), peeled, cored and cut into eight. ½ cup sultanas. ¼ cup apple juiceTOSHIKOSHI SOBA
Take the broth off the heat while you prepare the noodles. To cook the soba noodles, bring a medium pot of water to the boil. Add the noodles and stir gently with a fork so they separate. Reduce the heat to a simmer. Cook noodles, stirring occasionally, for five minutes, until they are cooked through. ZUCCHINI, MOZZARELLA & TOMATO STACKS Zucchini, mozzarella and tomato and basil sauce = wicked combination! Yes, this is to be my second recipe dedicated to this three ingredient combo since I first started blogging, and deservedly so.LEMON POLENTA CAKE
125g icing sugar. Whipped cream or natural yogurt, to serve (optional) Preheat the oven to 160˚C fan-forced. Grease and line the base of a 23cm spring-form cake tin. Cream the butter and sugar until it is pale and well combined. In a separate bowl, combine the almond meal, polenta and baking powder. Add some of this dry mix to the butter and IDA'S CHOCOLATE CAKE SERVES 12. For the cake: 375g self raising flour. 375g caster sugar. 6 tbs cocoa. 3 eggs. 1 1/2 cups milk. 200g unsalted butter, melted. For the ganache: 200g dark chocolate GLUTEN FREE GINGERBREAD WITH LEMON ICING Gluten Free Gingerbread. 100g butter. 100g dark brown sugar. 150g golden syrup. 100g molasses. 2 teaspoons finely grated fresh ginger. 2 teaspoons ground gingerWILD APPLE ACRES
Zucchini, Mozzarella & Tomato Stacks. Peanut Butter, Banana & Oat Cookies. Gluten Free Ricotta Gnocchi. Raisin & Cinnamon Loaf. Flourless Chocolate and Beetroot Cake. Spiced Kohlrabi & Carrot Fritters with Mint Yoghurt. Little Pumpkin Pies. Blueberry & White Chocolate Cake with White Chocolate Ganache. Lime Chicken Tacos.LITTLE PUMPKIN PIES
Spoon teaspoons of the mixture into each patty pan and press down lightly. Cook in oven for 8-10 minutes. Allow them to cool for about 10-15 minutes. For the pumpkin layer, combine the pumpkin, egg, honey and cinnamon and mix well. Place 1 tablespoon of this mixture on top of the cooled walnut base. PAD THAI — WILD APPLE ACRES For the Pad Thai sauce: (Makes 2 cups) 180g fish sauce. 226g palm sugar, grated. 60g brown sugar. 150g tamarind pulp Place all ingredients in a medium sized saucepan and cook over medium heat untilsugar is dissolved.
PLUM JAM, TWO WAYS
As is obvious by now, I love cooking. But there are certain types of cooking that I love the best. I find baking to be therapeutic and I delight in welcoming friends and family into our home to enjoy a cup of tea and a chat whilst devouring some freshly baked treats. I am deeply satisfied by slow cooking, putting a stew or sauce on the stove and watching it bubble away to become infinitelyMUM'S APPLE CRUMBLE
SERVES 8. For the stewed apples: 1.5kg apples of your choice (approx. 12 smallish apples), peeled, cored and cut into eight. ½ cup sultanas. ¼ cup apple juiceTOSHIKOSHI SOBA
Take the broth off the heat while you prepare the noodles. To cook the soba noodles, bring a medium pot of water to the boil. Add the noodles and stir gently with a fork so they separate. Reduce the heat to a simmer. Cook noodles, stirring occasionally, for five minutes, until they are cooked through. ZUCCHINI, MOZZARELLA & TOMATO STACKS Zucchini, mozzarella and tomato and basil sauce = wicked combination! Yes, this is to be my second recipe dedicated to this three ingredient combo since I first started blogging, and deservedly so.LEMON POLENTA CAKE
125g icing sugar. Whipped cream or natural yogurt, to serve (optional) Preheat the oven to 160˚C fan-forced. Grease and line the base of a 23cm spring-form cake tin. Cream the butter and sugar until it is pale and well combined. In a separate bowl, combine the almond meal, polenta and baking powder. Add some of this dry mix to the butter and IDA'S CHOCOLATE CAKE SERVES 12. For the cake: 375g self raising flour. 375g caster sugar. 6 tbs cocoa. 3 eggs. 1 1/2 cups milk. 200g unsalted butter, melted. For the ganache: 200g dark chocolate GLUTEN FREE GINGERBREAD WITH LEMON ICING Gluten Free Gingerbread. 100g butter. 100g dark brown sugar. 150g golden syrup. 100g molasses. 2 teaspoons finely grated fresh ginger. 2 teaspoons ground ginger PIZZA — WILD APPLE ACRES MAKES 3-4 PIZZAS. For the dough: 600g strong, white bread flour (plus a couple extra handfuls for kneading and dusting) 1 tbs quick actiondried yeast
PORK & CABBAGE
Pork and Cabbage. Makes four hearty bowls A good lug of olive oil . 4 good quality Italian pork sausages, preferably free range, left whole, halved or cut into rough chunks (see note above) JUNE- A SICK HOUSE COW & LOTS OF EGGS! Currently harvesting: silverbeet, bok choy, peas, fennel, radicchio, lettuce, capsicum, chilli (STILL!!) and wild spinach (Warragul greens) that happily took over a huge corner of our garden and have been providing us with shiny, bright green leaves since the end of summer.In terms of herbs: parsley, thyme, oregano and mint.We ripped the nasturtiums out of the front garden bed at the end ofVANILLA CUPCAKES
Makes 12 Pretty Cupcakes 115g unsalted butter, at room temperature. ¾ cup caster sugar. 1 teaspoon vanilla essence. 2 eggs, beaten. 2 cupsself raising flour
CROSTATA DI PERE
Crostata di Pere. pastry. 125g plain flour 30g caster sugar 110g butter, cut into cubes, cold from the fridge 1/2 tsp salt 1 tblsp coldmilk or water
OAT & RAISIN COOKIES MAKES APPROX. 22 COOKIES. 1/2 cup coconut oil (or butter) 2/3 cup light brown sugar. 1 large egg. 1/2 teaspoon vanilla extract. 3/4 cup gluten free plain flour (I used 'Doves'.BLACKBERRY JAM
I finally put the many jars I have been collecting for the last six months to good use. I have preserved a little bit of our London Summer, to be savoured in Manchester when the snow is several inches high and it’s too cold outside to do anything else but eat jamcovered treats.
NANNA'S RICE & RICOTTA CAKE My most favourite thing about Easter in my family has always been the Good Friday bake off, followed by the seafood lunch or dinner. Ever since I was knee high to a grasshopper, my nanna, mum, sister and I get together to make our traditional Easter treats.QUICK BLUEBERRY JAM
MAKES ONE SMALL JAR OF JAM. 200g fresh or frozen blueberries. A couple of tablespoons of water. 200g caster sugar Before you start, place a small plate in the freezer. GLUTEN FREE RICOTTA GNOCCHI SERVES 4. 500g ricotta. 4 tablespoons parmesan cheese, finely grated. 250g plain gluten free flour*, plus a few tablespoons extra for dusting. Place the ricotta in a medium sized bowl.WILD APPLE ACRES
Zucchini, Mozzarella & Tomato Stacks. Peanut Butter, Banana & Oat Cookies. Gluten Free Ricotta Gnocchi. Raisin & Cinnamon Loaf. Flourless Chocolate and Beetroot Cake. Spiced Kohlrabi & Carrot Fritters with Mint Yoghurt. Little Pumpkin Pies. Blueberry & White Chocolate Cake with White Chocolate Ganache. Lime Chicken Tacos.LITTLE PUMPKIN PIES
Spoon teaspoons of the mixture into each patty pan and press down lightly. Cook in oven for 8-10 minutes. Allow them to cool for about 10-15 minutes. For the pumpkin layer, combine the pumpkin, egg, honey and cinnamon and mix well. Place 1 tablespoon of this mixture on top of the cooled walnut base. PAD THAI — WILD APPLE ACRES For the Pad Thai sauce: (Makes 2 cups) 180g fish sauce. 226g palm sugar, grated. 60g brown sugar. 150g tamarind pulp Place all ingredients in a medium sized saucepan and cook over medium heat untilsugar is dissolved.
PLUM JAM, TWO WAYS
As is obvious by now, I love cooking. But there are certain types of cooking that I love the best. I find baking to be therapeutic and I delight in welcoming friends and family into our home to enjoy a cup of tea and a chat whilst devouring some freshly baked treats. I am deeply satisfied by slow cooking, putting a stew or sauce on the stove and watching it bubble away to become infinitelyMUM'S APPLE CRUMBLE
SERVES 8. For the stewed apples: 1.5kg apples of your choice (approx. 12 smallish apples), peeled, cored and cut into eight. ½ cup sultanas. ¼ cup apple juiceTOSHIKOSHI SOBA
Take the broth off the heat while you prepare the noodles. To cook the soba noodles, bring a medium pot of water to the boil. Add the noodles and stir gently with a fork so they separate. Reduce the heat to a simmer. Cook noodles, stirring occasionally, for five minutes, until they are cooked through. ZUCCHINI, MOZZARELLA & TOMATO STACKS Zucchini, mozzarella and tomato and basil sauce = wicked combination! Yes, this is to be my second recipe dedicated to this three ingredient combo since I first started blogging, and deservedly so.LEMON POLENTA CAKE
125g icing sugar. Whipped cream or natural yogurt, to serve (optional) Preheat the oven to 160˚C fan-forced. Grease and line the base of a 23cm spring-form cake tin. Cream the butter and sugar until it is pale and well combined. In a separate bowl, combine the almond meal, polenta and baking powder. Add some of this dry mix to the butter and IDA'S CHOCOLATE CAKE SERVES 12. For the cake: 375g self raising flour. 375g caster sugar. 6 tbs cocoa. 3 eggs. 1 1/2 cups milk. 200g unsalted butter, melted. For the ganache: 200g dark chocolate GLUTEN FREE GINGERBREAD WITH LEMON ICING Gluten Free Gingerbread. 100g butter. 100g dark brown sugar. 150g golden syrup. 100g molasses. 2 teaspoons finely grated fresh ginger. 2 teaspoons ground gingerWILD APPLE ACRES
Zucchini, Mozzarella & Tomato Stacks. Peanut Butter, Banana & Oat Cookies. Gluten Free Ricotta Gnocchi. Raisin & Cinnamon Loaf. Flourless Chocolate and Beetroot Cake. Spiced Kohlrabi & Carrot Fritters with Mint Yoghurt. Little Pumpkin Pies. Blueberry & White Chocolate Cake with White Chocolate Ganache. Lime Chicken Tacos.LITTLE PUMPKIN PIES
Spoon teaspoons of the mixture into each patty pan and press down lightly. Cook in oven for 8-10 minutes. Allow them to cool for about 10-15 minutes. For the pumpkin layer, combine the pumpkin, egg, honey and cinnamon and mix well. Place 1 tablespoon of this mixture on top of the cooled walnut base. PAD THAI — WILD APPLE ACRES For the Pad Thai sauce: (Makes 2 cups) 180g fish sauce. 226g palm sugar, grated. 60g brown sugar. 150g tamarind pulp Place all ingredients in a medium sized saucepan and cook over medium heat untilsugar is dissolved.
PLUM JAM, TWO WAYS
As is obvious by now, I love cooking. But there are certain types of cooking that I love the best. I find baking to be therapeutic and I delight in welcoming friends and family into our home to enjoy a cup of tea and a chat whilst devouring some freshly baked treats. I am deeply satisfied by slow cooking, putting a stew or sauce on the stove and watching it bubble away to become infinitelyMUM'S APPLE CRUMBLE
SERVES 8. For the stewed apples: 1.5kg apples of your choice (approx. 12 smallish apples), peeled, cored and cut into eight. ½ cup sultanas. ¼ cup apple juiceTOSHIKOSHI SOBA
Take the broth off the heat while you prepare the noodles. To cook the soba noodles, bring a medium pot of water to the boil. Add the noodles and stir gently with a fork so they separate. Reduce the heat to a simmer. Cook noodles, stirring occasionally, for five minutes, until they are cooked through. ZUCCHINI, MOZZARELLA & TOMATO STACKS Zucchini, mozzarella and tomato and basil sauce = wicked combination! Yes, this is to be my second recipe dedicated to this three ingredient combo since I first started blogging, and deservedly so.LEMON POLENTA CAKE
125g icing sugar. Whipped cream or natural yogurt, to serve (optional) Preheat the oven to 160˚C fan-forced. Grease and line the base of a 23cm spring-form cake tin. Cream the butter and sugar until it is pale and well combined. In a separate bowl, combine the almond meal, polenta and baking powder. Add some of this dry mix to the butter and IDA'S CHOCOLATE CAKE SERVES 12. For the cake: 375g self raising flour. 375g caster sugar. 6 tbs cocoa. 3 eggs. 1 1/2 cups milk. 200g unsalted butter, melted. For the ganache: 200g dark chocolate GLUTEN FREE GINGERBREAD WITH LEMON ICING Gluten Free Gingerbread. 100g butter. 100g dark brown sugar. 150g golden syrup. 100g molasses. 2 teaspoons finely grated fresh ginger. 2 teaspoons ground ginger PIZZA — WILD APPLE ACRES MAKES 3-4 PIZZAS. For the dough: 600g strong, white bread flour (plus a couple extra handfuls for kneading and dusting) 1 tbs quick actiondried yeast
PORK & CABBAGE
Pork and Cabbage. Makes four hearty bowls A good lug of olive oil . 4 good quality Italian pork sausages, preferably free range, left whole, halved or cut into rough chunks (see note above) JUNE- A SICK HOUSE COW & LOTS OF EGGS! Currently harvesting: silverbeet, bok choy, peas, fennel, radicchio, lettuce, capsicum, chilli (STILL!!) and wild spinach (Warragul greens) that happily took over a huge corner of our garden and have been providing us with shiny, bright green leaves since the end of summer.In terms of herbs: parsley, thyme, oregano and mint.We ripped the nasturtiums out of the front garden bed at the end ofVANILLA CUPCAKES
Makes 12 Pretty Cupcakes 115g unsalted butter, at room temperature. ¾ cup caster sugar. 1 teaspoon vanilla essence. 2 eggs, beaten. 2 cupsself raising flour
CROSTATA DI PERE
Crostata di Pere. pastry. 125g plain flour 30g caster sugar 110g butter, cut into cubes, cold from the fridge 1/2 tsp salt 1 tblsp coldmilk or water
OAT & RAISIN COOKIES MAKES APPROX. 22 COOKIES. 1/2 cup coconut oil (or butter) 2/3 cup light brown sugar. 1 large egg. 1/2 teaspoon vanilla extract. 3/4 cup gluten free plain flour (I used 'Doves'.BLACKBERRY JAM
I finally put the many jars I have been collecting for the last six months to good use. I have preserved a little bit of our London Summer, to be savoured in Manchester when the snow is several inches high and it’s too cold outside to do anything else but eat jamcovered treats.
NANNA'S RICE & RICOTTA CAKE My most favourite thing about Easter in my family has always been the Good Friday bake off, followed by the seafood lunch or dinner. Ever since I was knee high to a grasshopper, my nanna, mum, sister and I get together to make our traditional Easter treats.QUICK BLUEBERRY JAM
MAKES ONE SMALL JAR OF JAM. 200g fresh or frozen blueberries. A couple of tablespoons of water. 200g caster sugar Before you start, place a small plate in the freezer. GLUTEN FREE RICOTTA GNOCCHI SERVES 4. 500g ricotta. 4 tablespoons parmesan cheese, finely grated. 250g plain gluten free flour*, plus a few tablespoons extra for dusting. Place the ricotta in a medium sized bowl.* About
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WILD APPLE ACRES
GROWING FROM SEED. COOKING FROM SCRATCH. MILKING BY HAND.* About
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CANNELLINI BEAN DIP
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BROAD BEAN PESTO
— VIEW —
PLUM JAM, TWO WAYS
— VIEW —
PEA, ZUCCHINI & PANCETTA SUMMERTIME SOUP— VIEW —
GARLICKY ZUCCHINI SPAGHETTI— VIEW —
FIG & ALMOND CAKE
— VIEW —
PORK & CABBAGE
— VIEW —
LITTLE LEMON POLENTA CAKES WITH LEMON CURD— VIEW —
GLUTEN FREE PENNE WITH PUMPKIN, WINTER GREENS AND FETA— VIEW —
CARROT CUPCAKES WITH LIME CREAM CHEESE ICING— VIEW —
NANNA'S RICE & RICOTTA CAKE— VIEW —
CHARGRILLED CAPSICUM & AN AUSSIE CHRISTMAS CELEBRATION— VIEW —
SPELT SODA BREAD WITH HOMEMADE BUTTER— VIEW —
HOT CROSS BUNS
— VIEW —
CROSTATA DI PERE - PEAR TART— VIEW —
HEALTHY CHOCOLATE MOUSSE— VIEW —
BEST BURGER EVER
— VIEW —
GLUTEN FREE GINGERBREAD WITH LEMON ICING— VIEW —
OAT & RAISIN COOKIES— VIEW —
VANILLA CUPCAKES
— VIEW —
ORECHIETTE WITH BROCCOLI— VIEW —
BRIOCHE BURGER BUN
— VIEW —
PEANUT BUTTER & JAM COOKIES— VIEW —
HAZELNUT, ALMOND & MAPLE GRANOLA— VIEW —
TOSHIKOSHI SOBA
— VIEW —
BLACKBERRY JAM
— VIEW —
PAD THAI
— VIEW —
BLUEBERRY AND ALMOND SLICE— VIEW —
VEGETABLE WRAPS
— VIEW —
BAKED PEACHES
— VIEW —
LAMB BURGERS
— VIEW —
QUICK BLUEBERRY JAM
— VIEW —
LEMON POLENTA CAKE
— VIEW —
ZUCCHINI, MOZZARELLA & TOMATO STACKS— VIEW —
PEANUT BUTTER, BANANA & OAT COOKIES— VIEW —
GLUTEN FREE RICOTTA GNOCCHI— VIEW —
RAISIN & CINNAMON LOAF— VIEW —
FLOURLESS CHOCOLATE AND BEETROOT CAKE— VIEW —
SPICED KOHLRABI & CARROT FRITTERS WITH MINT YOGHURT— VIEW —
LITTLE PUMPKIN PIES
— VIEW —
BLUEBERRY & WHITE CHOCOLATE CAKE WITH WHITE CHOCOLATE GANACHE— VIEW —
LIME CHICKEN TACOS
— VIEW —
GLUTEN FREE CORN TORTILLAS— VIEW —
IDA'S CHOCOLATE CAKE— VIEW —
ROASTED PUMPKIN & SPINACH FRITTATA— VIEW —
ZUCCHINI PARMIGIANA
— VIEW —
NAPOLETANA SAUCE
— VIEW —
JAM TARTS
— VIEW —
MUSHROOM & ZUCCHINI PASTA— VIEW —
GLUTEN FREE ZUCCHINI & CARROT CAKE— VIEW —
CARROT TOP PESTO
— VIEW —
PIZZA
— VIEW —
BANANA & COCONUT PANCAKES— VIEW —
STUFFED PORTOBELLO MUSHROOMS— VIEW —
MUM'S APPLE CRUMBLE
— VIEW —
RAISIN SCONES
— VIEW —
STEWED APPLES
— VIEW —
ROAST CHICKEN AND VEGETABLES— VIEW —
WHOLEMEAL BREAD
— VIEW —
BAKED BEANS
— VIEW —
RAGU ALLA BOLOGNESE
— VIEW —
'CARROT CAKE' OATS
— VIEW —
ZUCCHINI FRITTERS
— VIEW —
CANNELLINI BEAN DIP
— VIEW —
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