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Blueberry Lemon Yoghurt Cake

Blueberry Lemon Yoghurt Cake
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Blueberry Lemon Yoghurt Cake
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Ingredients
Blueberries
Dry
Wet
Servings:
Instructions
  1. Preheat oven to 200C.
  2. Grease a 22 cm springform pan with butter, line base with baking paper.
  3. Rinse blueberries, shake off excess water (but don’t pat dry). Set aside about 1/3 of the blueberries (for topping cake). Toss remaining blueberries in flour, set aside.
  4. Whisk Wet in a large bowl. Add flour and salt, sprinkle over baking powder.
  5. Whisk until just combined - few small lumps is fine. Stir through blueberries (including loose flour in bowl). Pour into pan, top with remaining blueberries.
  6. Place in oven, TURN DOWN to 180C (standard) or 160C (fan/convection). Bake 50 minutes or until skewer comes out clean. Remove sides of springform pan and cool on a rack, then once cool remove the base.
  7. Sprinkle with icing sugar (powdered sugar). Serve!
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Spring Onion Pancake

Green Onion Pancake
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Green Onion Pancake
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Ingredients
Servings:
Instructions
  1. For the Spring Onion Pancake, place the flour into a large bowl, add the salt and stir to combine. Make a well in the centre and add the hot and cold water. Mix well to form a dough.
  2. Transfer the dough to a lightly floured work surface and knead until the dough is smooth and elastic. Divide the dough into 12 equal portions and set aside until needed, covered with a tea towel.
  3. Trim the green tops from the spring onions and reserve until needed. Place the garlic, the white end of the spring onions, olive oil and sea salt into a large mortar and pestle and pound to a coarse paste. Set aside until needed. Slice the green ends of the spring onions very finely on the diagonal and set aside in a bowl until needed.
  4. To make a pancake, lightly floured work bench, roll a ball of dough into a rough square. Spread a little of the garlic and spring onion paste over the dough and lightly sprinkle with green spring onion slices.
  5. Starting at one end, roll the dough up into a log shape.
  6. Then roll the log into a spiral.
  7. Using the rolling pin, roll the spiral out flat. Repeat with the remaining dough and spring onion filling.
  8. Heat a little of the canola oil in a heavy based frypan. Once hot, fry each pancake until golden, then flip and fry the other side until golden, about 2 minutes each side.
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Roasted broccoli, chilli and ricotta cake

Roasted broccoli, chilli and ricotta cake
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Roasted broccoli, chilli and ricotta cake
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 220C (200C fan-forced). Line the base of a 20cm round springform cake tin with baking paper.
  2. Bring a large pot of water to the boil and blanch the broccoli for 1 minute. Drain the broccoli and transfer to a large oven tray and toss with 2 tablespoons of the extra virgin olive oil, 1 teaspoon of salt flakes and a few turns of the pepper mill. Place in the oven and roast for 10 minutes, then set aside to cool. Reduce the oven temperature to 200C (180C fan-forced).
  3. While the broccoli is roasting, pour the remaining olive oil (about 100ml) in a small saucepan, add the garlic and half of the sliced chillies (the other half will be sprinkled over the cake before it goes into the oven), then place over low heat to infuse. When the garlic just begins to colour, about 10 minutes, remove from the heat and set aside to cool to room temperature.
  4. In a large mixing bowl, combine the roasted broccoli and grated onion. Add the eggs, the cooled infused olive oil and the grated parmesan, then crumble over the ricotta cheese and season with 1½ teaspoons of sea salt flakes. Add the flour and fold gently until just combined.
  5. Scrape the mixture into the prepared cake tin and use a small spatula to smooth the surface. Sprinkle over the 1 tablespoon of extra parmesan cheese and the remaining sliced chillies. Place into the oven for 35 minutes, until a skewer inserted into the middle comes out clean. Allow to cool for 15 minutes before releasing from the cake tin onto a serving plate.
  6. Tip: the cake is best served warm or at room temperature. It can also be wrapped in cooking foil and refrigerated for up to 3 days.
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Simple Fresh Cabbage Salad

Fresh Cabbage salad
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Fresh Cabbage salad
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Ingredients
Servings:
Instructions
  1. With a sharp knife, slice the cabbage into very thin shreds. Place shredded cabbage in a large bowl and add salt. Scrunch it for some time with your hands.
  2. Add vinegar and oil and mix it well. Taste it and adjust the seasoning if needed.
  3. The salt makes it soft and the cabbage juices are extremely powerful, packed with good nutrients. Enjoy!
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Reform Cake (Reform Torta)

 Reforma Torta is of Serbian origin and consists of a rich, multi-layered walnut sponge cake with a creamy chocolate filling. It is a  very popular desert and it is hard to imagine any celebration without it.

 

Reform Cake Reform Torta)
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Reform Cake Reform Torta)
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Ingredients
Servings:
Instructions
Walnut Sponge
  1. Preheat oven to 180°C. Line two baking trays with baking paper.
  2. Separate 10 egg whites from 10 eggs. Using electric mixer whisk egg whites in a clean dry bowl until soft peaks form, Gradually add sugar until sugar is dissolved.
  3. Add wallnats and whisk until just combined.
  4. Spoon half of the meringue into the average sized rectangular baking pan. The thickness should be about 0.5-1cm.
  5. Bake in oven for about 15 minutes or until the center springs back when lightly pressed and edges are just beginning to color. Remove from oven and cool in pan 3 minutes.
  6. Run a knife around the edge of the sponge cake to loosen it. Carefully invert onto a cooling rack and peel off the parchment paper. Let cool completely. When cool, split each sponge cake in half horizontally so you have 4 layers.
Filling
  1. To make a filling place 10 yolks and 10 tablespoon of sugar in a double boiler over medium heat. Whisk for 15-20 minutes or until the mixture is thick enough to coat the back of a spoon. Add 100 gr of dark chocolate and mix for another couple of minutes. Remove from the heat, leave to cool.
  2. Using electric mixer beat the butter in a separate bowl. Fold in the cooled chocolate mixture, mix until combined.
Assemble the Torte
  1. Place one layer of walnut sponge on a serving tray and spread on a layer of chocolate filling. Repeat until all 4 layers are stacked on top of each other.
  2. Frost the top and sides of the torte with the remaining chocolate filling. Leave at room temperature for several hours before refrigerating. If desired, garnish with a sprinkle of chopped walnuts.
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Avocado halves with balsamic vinegar and olive oil

Avocado halves with balsamic vinegar and olive oil
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Avocado halves with balsamic vinegar and olive oil
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Ingredients
Servings:
Instructions
  1. Shake a little salt into the hole, and then add a splash of balsamic vinegar. Pour in about a teaspoon of olive oil.
  2. Eat the avocado with a spoon, starting in the middle and working your way to the skin or use as a dipping sauce for any crusty or rustic type bread.
  3. Enjoy as a delicious snack or appetizer.
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Avocado, feta and tomato toasted sandwich

Avocado, feta and tomato toasted sandwich
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Avocado, feta and tomato toasted sandwich
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Ingredients
Servings:
Instructions
  1. Preheat a sandwich press or similar.
  2. Assemble sandwich on work area having a slice of bread, avocado slices, tomato slices and cheese. Top with second slice of bread.
  3. Cook until golden and cooked through.
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Poached eggs and avocado toast

Poached egg and avocado toast
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Poached egg and avocado toast
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Ingredients
Servings:
Instructions
  1. Bring a pot of water and 2 tablespoons of vinegar to a full boil. Once boiling reduce the heat so the water is simmering. Use a spoon to swirl the water into a whirlpool.
  2. Break an egg carefully into a bowl or saucer. Slowly tip the egg into the centre. Cook for 3-4 minutes or until the white is set. Lift the egg out with a slotted spoon and drain it on kitchen paper.
  3. Meanwhile toast the bread.
  4. Cut the avocado in half and remove the stone. Mash the avocado and lemon juice. season well with salt and pepper.
  5. Spread the avocado mix onto each slice of toast and top each with a poached egg. Sprinkle with fresh herbs.
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Avocado Dip

Avocado Dip
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Avocado Dip
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Ingredients
Servings:
Instructions
  1. Halve the avocados, get rid of the stones and spoon the flesh into a bowl. Add all the other dip ingredients, add a pinch of salt and pepper and mash well with the fork. You can make this really smooth or rustic and chunky, it is up to you.
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Cauliflower Soup

Cauliflower Soup
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Cauliflower Soup
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Ingredients
Servings:
Instructions
  1. Heat the oil on a medium heat in a large soup pot. Add the garlic and all the vegetables and cook for 10 minutes until the vegetables are softened but not coloured, stirring occasionally.
  2. Add the water (stock) to the pan, stir well and bring to the boil. Cover and turn the heat down to low. Simmer for 15min or until the vegetables are cooked through.
  3. Remove from the heat. Blend with the hand blender until smooth and season to taste. Sprinkle with some fresh chopped parsley.
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