Crunchy fruit kebabs January 5, 2007

This recipe is a bit weird at first glance, but the more I read it, the more I am certain that it’s fricken genius.

Some of you will have a husband kid who won’t do the whole cereal and fruit thing in the morning.

Maybe you were that kid who grew up and still can’t do the whole cereal and fruit thing. Maybe it’s laziness, maybe it’s because you know that fruit and cereal are healthy and you are subconsciously boycotting your body and your waistline?

This recipe is a lot of fun because you can use whatever fruit or cereal suits you. The whole idea is to put a spin on regular fruit skewers by coating the fruit in crunchy cereal or muesli  and then dipping in yummy vanilla and honey yoghurt.

Ingredients 

2 cups of your favourite cereal, crushed finely (cereals like cornflakes or muesli and any other cereals that would make a nice crunchy coating for the fruit are ideal)

2 apples, chopped into chunks

1 can of pineapple rings, cut into chunks

1 punnet strawberries, hulled and halved

2 bananas, cut into chunks

1 cup vanilla yoghurt

2 tsp honey

Method 

Place cereal in a bowl.

Dip chunks of fruit into cereal, making sure it’s coated well.

Thread chunks of fruit on to skewers. Eat this whilst running out the door, 15 minutes late for work or arrange decoratively on a platter if trying to impress.

In a separate bowl, mix vanilla yoghurt and honey until well combined. Serve alongside fruit kebabs.

Yummity yum.

Image source 

Mushrooms on sourdough toast January 5, 2007

I happen to love mushrooms.

Not everyone shares my affection for the fungus, but there is nothing I adore more than yummy sauteed mushies on a slice of thick sourdough toast on a lazy Sunday morning.

You’ll enjoy this recipe if you’re a mushie lover, if not, then BUGGER OFF and grow some tastebuds!

This recipe is apparently intended to serve four people, after they eat throw up their hearty lettuce leaf dinner from the night before.

Ingredients (serves 4)

• 1/4 cup olive oil
• 1 garlic clove, crushed
• 2 tablespoons flat-leaf parsley leaves, chopped
• 1 teaspoon thyme leaves, roughly chopped
• 1 lemon, rind finely grated
• 4 large flat mushrooms, stalks trimmed
• 4 thick slices sourdough bread
• 40g Boursin herbs and garlic cheese

Method

1. Preheat grill on high heat. Combine oil, garlic, parsley, thyme, lemon rind and salt and pepper in a small bowl.
2. Place mushrooms, stem-side down, on grill tray with bread. Brush mushrooms with herbed oil. Grill for 3 minutes.
3. Turn mushrooms and toast over. Brush mushrooms with remaining herbed oil and crumble over cheese. Grill for further 3 to 4 minutes or until mushrooms are just cooked and bread is toasted. Season mushrooms with pepper. Serve on toast.

Source

Super Food Ideas – June 2006 , Page 27

Perfect pancakes, every time. Except when you’re hungover. December 15, 2006

Are your pancakes always….well, weird? Are you desperately wanting to flip up perfectly golden, fluffy pancakes but always end up with fritters that your pooch would even turn their nose up at? Here are some tips for getting perfect pancakes every time, courtesy of this wonderful website.

1. Before you ladle on the batter, wipe the excess butter from the pan with some paper towel. This will ensure perfect golden pancakes rather than the blotchy mess you usually whip up.

2. Despite what you’ve been taught, it is actually better NOT to get into a whipping frenzy when beating your pancake mixture. Leaving a few lumps in the batter will actually lead to fluffier pancakes, or so Martha Stewart says. Hey, I’m all for less work!

3. If you’re adding filling to your pancakes, like blueberries or other fruit, don’t add these to the mixture and mix in. When you pour the batter into the pan, then sprinkle your fruit on top to ensure even distribution.

• Filling Ideas
• Sliced bananas and honey
• Sliced peaches or pears
• Apple slices with cinammon
• Fresh berries
• Poppy seeds and lemon zest
• Shredded coconut
• Chocolate chunks
• Chopped, toasted nuts
• Glace fruit or dried fruit

Pancakes with grilled nectarines December 8, 2006

Lovely, delicious nectarines.What would summer be without the crisp sweetness of this lovely fruit?

Not many people feel adventurous enough to use nectarines in their cooking, but I can guarantee that this recipe will certainly sway even the most outspoken nectarine-hater!

In the interests of being a good girl and quoting my sources, I found the recipe here.

Image source 

• 125g plain flour

• 250 ml low fat milk

• 1 tablespoon olive oil

• 1 egg, beaten

• 4 ripe nectarines, halved and stone removed

• 1 orange, cut into quarters

1. Sift flour into bowl and make a well in centre.
2. Mix together low fat milk, olive oil and egg until well combined.
3. Mix into flour and using whisk mix until batter is smooth.
4. Preheat medium non stick frying pan over medium – high heat, spray pan with olive oil spray and pour 1/3 cupful of mixture into pan and cook until bubbles appear. Flip and cook other side until golden brown.
5. Heat griddle pan over high heat and grill nectarines until golden brown.
6. Place on top of pancakes, squeeze orange quarters over the top and serve immediately.

Healthy? You betcha! Wholemeal blueberry pikelets December 8, 2006

I found this fantabulous recipe here . With summer coming, we all are going to start on the health kick we were supposed to have started January 1st, this year. So let’s try this again. Starting the first meal of the day with lots of fruit, nutrition and yummy sweetness sounds almost too good to be true….almost.

Blueberries are very low in calories and are full of antioxidants and other health beneficial nutrients.

These pikelets are healthy and delicious and can be served as a lovely Sunday breakfast or as a snack. You can top them with any fruit that you like. This Recipe Serves 4

Image source 

INGREDIENTS 

• 1 cup wholemeal self-raising flour

• 1/2 teaspoon mixed spice

• 1 tablespoon soft brown sugar

• 1 egg lightly beaten

• 1 cup reduced fat milk

• 1 cup blueberries (fresh or frozen)

• 1 banana, finely sliced

• 1 cup natural yoghurt

• Honey to drizzle

METHOD

1. Mix flour, spice, and sugar in bowl.
2. Whisk together egg and milk until well combined.
3. Combine egg and milk with flour and mix until smooth. Carefully stir through blueberries into mixture.
4. Heat fry pan over medium heat and spray with olive oil.
5. Drop 1/3 cups of mixture into pan. Cook until bubbles appear on top, turn pancakes, and cook until the underside is golden brown.
6. Stack two pancakes onto each serving plate. Top each with sliced banana and natural yogurt or blueberry sauce (blueberries, sugar, dash of water and honey, simmered until desired consistency is achieved). Drizzle with honey.