Coconut, lime and passionfruit cheesecake

Coconut, lime and passionfruit cheesecake

Serves – 12 people

Prep Time – 20 minutes

Cooking Time – overnight

Ingredients – cheesecake

125g olive oil spread, melted
1/4 cup desiccated coconut
250g granita biscuits
500g Liddells lactose free cream cheese
300ml Liddells lactose free lite thickened cream

250g coconut cream
1 tsp coconut essence
1/2 cup caster sugar
1 tsp vanilla bean paste
4 tsp gelatin powder

The zest of 1 lime

3 tbs boiling water
Shaved coconut, toasted, to serve

Ingredients – lime and passionfruit syrup
170g of passionfruit pulp
Juice of 1 lime
1 tbs caster sugar

Method

1. Line a 24cm round, 7cm high springform pan with baking paper, ensuring the paper extends 2cm above the top.
2. Add biscuits and desiccated coconut to a food processor and whizz to resemble a fine crumb. With the mixer running, add the melted Liddells lactose free dairy spread and process until well combined. Empty mixture into the prepared pan and use the back of a metal spoon to press it evenly across the bottom. Refrigerate while the filling is prepared.
3. Place the boiling water in a small bowl. Sprinkle over gelatine and whisk with a fork until completely dissolved. Set aside for 5 mins to cool.
4. Place Liddells lactose free cream cheese, coconut essence, vanilla bean paste, caster sugar and lime zest into a large mixing bowl and use an electric mixer to beat for 5 minutes, or until light and fluffy. Add Liddells lactose free lite thickened cream and coconut cream and beat for a further 2 minutes until all is well combined. With the motor running, gradually add the gelatine mixture, beating until just smooth. Pour the cream mixture over the biscuit base and refrigerate overnight.
5. To make the syrup – place passionfruit pulp, lime juice and sugar into a smallsaucepan over a medium heat. Allow to come to a simmer for 5 minutes, stirring occasionally, or until the sauce begins to slightly thicken. Once cooked, remove from heat and allow to fully cool.
6. Remove the sides from the springform pan and use a spatula to carefully separate the cheesecake from the base of the pan. Serve the cheesecake toppedwith lime and passionfruit syrup, and toasted shaved coconut.

Leftovers pies

Leftovers Pie

Serves – 6 people

Prep Time – 30 minutes

Cooking Time – 40 minutes

Ingredients 

• 1 cup of leftover McCain Baby Peas
• 1 cup of leftover McCain Baby Carrots
• 400g of leftover McCain Roasts traditional
• 2 cups of leftover boneless meat – we used roast pork
• 500ml beef stock
• 1 small brown onion – diced
• 2 cloves of garlic – crushed
• 2 tsp dried green Italian herbs
• 1 tsp dried sage
• 1 tbs olive oil
• 1 tbs butter
• 3 sheets of puff tasty – thawed and quartered
• 1 egg – whisked

 

Method

1. Heat a large saucepan over a medium heat. Place butter, olive oil, onion and garlic in the saucepan and cook for 3-5 minutes or until onion is translucent.
2. Add meat and herbs to the pan, stir and add beef stock.
3. Add McCain Baby Peas, McCain Baby Carrots and McCain Roasts traditional, stir and cover with a lid and allow to gently simmer for 30 minutes. Remove from heat and allow to cool.
4. Pre-heat a fan forced oven to 180°C. Spray a 12-cup muffin tray with cooking oil. Line each muffin hole with puff pastry, divide cooled pie filling evenly and fold over hanging puff pastry over the top of each pie.
5. Brush with whisked egg and bake for 20 minutes or until golden. Serve immediately.

 

 

Roast carrot and pomegranate salad

Spice roast carrot and coconut salad

Serves – 4 people

Prep Time – 30 minutes

Cooking Time – 20 minutes

Ingredients – Carrots

• 1 packet of McCain Baby Carrots – cooked as per packet instructions
• 3 tbs olive oil
• 1 tsp ground cumin
• 1 tsp sumac
• 1 tsp raw sugar

Ingredients – Salad

• 250g baby spinach
• 1 small Spanish onion – halved and sliced
• Seeds of 1 pomegranate
• ½ cup of Bombay mix

Ingredients – dressing

• 1/3 cup coconut milk
• Zest of 1 lime
• Salt and pepper

Method

1. Preheat a fan forced oven to 180°C. Place McCain Baby Carrots, oil, cumin, sumac and sugar into a baking dish and toss to coat. Roast for 20 minutes or until carrots are golden.
2. Combine the coconut cream and lime zest in a small mixing bowl. Taste and season with salt and pepper.
3. Place baby spinach on a serving platter, top with Spanish onion, arrange roast McCain Baby Carrots on top, sprinkle with Bombay mix and top with pomegranate seeds.
4. Drizzle dressing over the top of the salad and serve immediately.

Nude Food Day!

 

Aloha Gluttons!

Did you know this Friday, October 28 is Nude Food Day!?

‘Nude Food.. what the heck is that?’ I hear you ask. Excellent question. Well… Nude Food is food without excess packaging; and Nude Food Day! is designed to help people be more conscious of their food packaging choices.

By cutting the wrap and the crap, we are able to reduce the amount of single use packaging thrown away after one use, sent to landfill and left to rot in the sun for years.

Nude Food Day! has partnered with the top folks at SMASH who developed a range of Nude Food Movers (BPA free, of course) which will get your snacks to their destination unharmed, unsquished and 100 per cent nude.

Reusable containers are a great way to transport food. I have banished plastic wrap and food bags in our house. Everyday I pack lunch for my son, myself and my husband in containers. They are brilliant for the environment and also for the pocket. When you use disposable packaging you aren’t just throwing it away, you are throwing away your money.

So everyone, jump on board, if only for a day and send your food NUDE!

x

SMASH Nude Food Movers are available from Woolworths, Coles, Kmart, Target and leading retailers.

Sticky Sesame Cauliflower

Ehmergerd YES! This is amazingly delicious, VEGAN and baked, not fried.

Wowzers. What more can you want?!

Sweet, spicy, sticky sesame cauliflower nomnomnomnom

Serves – 4

Prep Time – 15 minutes

Cooking Time – 30 minutes

Ingredients – Batter

• 1 packet of McCain Cauliflower
• 1 cup almond milk
• ½ cup plain flour
• ½ cup self-raising flour
• ½ tsp bi carb soda
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp ground black pepper
• ½ tsp garlic powder
• ½ tsp chilli flakes
• 2 tbs canola oil

Ingredients – sauce

• ¼ cup soy sauce
• ¼ cup maple syrup
• 1/8 cup rice wine vinegar
• 2 tsp sesame oil
• 1 clove garlic – crushed
• 2 tsp hot chilli sauce
• 2 tsp corn flour
• 1/8 cup cold water
• Toasted sesame seeds, brown rice and spring onions to serve

Method

1. Preheat a fan forced oven to 230°C. Line an oven tray with baking paper and coat with 1 tbs of canola oil.
2. Cook McCain Cauliflower according to packet instructions. Once cooked, cut large pieces into bite sized chunks.
3. Place almond milk, salt, pepper and chilli flakes in a medium sized mixing bowl. Sift in flours, bi-carb soda, baking powder and garlic powder, mix well to combine.
4. Dip cauliflower pieces into batter, one at a time, allow excess to drip off and place onto the lined baking tray. Repeat until all are coated.
5. Bake cauliflower for 7 minutes. Remove from oven, turn cauliflower pieces and drizzle with remaining canola oil. Return to oven and bake for a further 8 minutes.
6. Meanwhile, place soy sauce, maple syrup, rice wine vinegar, sesame oil, garlic and chilli sauce into a small saucepan and allow to simmer, stirring frequently for 10 minutes.
7. Combine water and cornflour, mix well to combine, add to sauce mixture and remove from heat.
8. Remove cauliflower from oven, pour over sauce and return to oven for a further 5 minutes.
9. Top cauliflower with toasted sesame seeds and serve with brown rice and spring onions.

Samosa Patties

These crispy Indian Samosa Patties are easy AF, and perfect for a quick snack to munch on while watching the footy, or for my spice loving little mate mid scooter break. nomnomnomnomnom

Serves – 8-10 patties

Prep time – 20 minutes

Cooking time – 30 minutes

Ingredients

• 2 cups of McCain Peas
• 1 brown onion – diced
• 3 tbs butter
• 1kg of yellow flesh, waxy potatoes – peeled and quartered
• 2 tbs curry powder
• ½ cup of milk
• 1 egg – whisked
• 2 tbs canola oil
• ½ cup panko breadcrumbs
• Salt and pepper, to taste
• Riata or tzatziki and fresh coriander, to serve

Method

1. Place potatoes into a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until tender. Drain and set aside to cool and air dry.
2. Heat a small pan over a medium heat and cook the peas and onions in 1tbs of butter for 5 minutes, or until the onion softens. Remove from heat and allow to cool.
3. Place the cooled potatoes into a large bowl, add the remaining butter, milk and curry powder, mash well to combine.
4. Add the pea and onion mixture and egg to the potatoes, and stir to mix. Season with salt and pepper to taste.
5. Place panko breadcrumbs into a small bowl, set aside. Line a plate with paper towels.
6. Scoop out ¼ cup measurements of the pea and potato mixture, and form into round patties. There should be enough to make 8-10. Sprinkle the top of the patties with half of the panko breadcrumbs and press to adhere.
7. Heat canola oil in a large frying pan over medium heat. Place a few patties at a time in the pan, panko breadcrumb side down, being careful not to overcrowd the pan or they will stew. Sprinkle the tops of the patties with remaining panko breadcrumbs and again press to adhere. Cook for 3-4 minutes on each side, or until golden brown. Remove the patties from the pan and place them on the paper towel lined plate to drain. Repeat with remaining patties, adding more canola oil if needed.
8. Serve immediately with riata or tzatziki and fresh coriander.

Enjoy!

How to roast frozen veggies

Did you know that you can roast your frozen veggies? And, yes, they’re delish.

Frozen vegetables have a lot going for them. They’re as nutritious as fresh, if not more so, as they’re frozen quickly after picking, they’re convenient, easy to store without the risk of spoilage, and quite often they’re significantly less expensive than fresh, especially as we come into the winter months.

With barely any prep involved, roasted McCain frozen veggies are a speedy, nutritious and downright delicious side for weeknight dinners, Sunday lunch or tossed through salad.

Method

• Preheat a fan-forced oven to 230°C.
• Line a roasting pan with baking paper, place McCain Frozen Vegetables into the pan, breaking apart any pieces that are frozen together. Drizzle lightly with olive oil, season with salt and pepper, and toss to coat. Optional – include a few sprigs of herbs such as rosemary, sage or thyme, garlic or onion to add flavour to your veggies as they roast.
• Place into the oven and roast for 25-35 minutes.

Enjoy! x

 

Pea and Avocado Guacamole

Peas in guacamole!? Whattttt. I know right, mind blown. But, why would you put peas in guacamole? I hear you ask. Well, the answer is simple my friend. These little green balls add a pop of sweet, creamy perfection to this delicious dip while keeping it bright green for dayz.

The addition of peas boost this dips heath status as green peas are high in vitamin K, loaded with antioxidants and anti-inflammatory benefits, + they also support blood sugar regulation.

Serves – 4
Prep Time – 10 minutes

Ingredients

• 1 cup of McCain Peas – thawed
• 1 large ripe avocado – peeled and pitted
• ¼ cup of fresh coriander leaves – torn
• ¼ cup of fresh mint leaves – torn
• 1 clove of garlic – grated
• ½ cup grape tomatoes – diced
• ½ cup red onion – finely diced
• ½ tsp cayenne pepper
• 1 tbs white vinegar
• 1 tbs olive oil
• The juice of 1 lime
• 1/4 cup whole egg mayonnaise – optional
• Salt and pepper, to taste
• Serve with vegetable sticks and brown rice crackers

Method

1. Place peas and avocado into a medium sized mixing bowl, add lime juice and mayonnaise, mash roughly using a fork. Add vinegar, olive oil, garlic, onion, coriander, tomatoes and cayenne pepper and mix well to combine. Season with salt and pepper, to taste and serve with vegetable sticks and brown rice crackers.

Enjoy! x

Eggs Benedict with Hash Browns and Smoked Salmon

Things I want for Mother’s Day include sleep, breakfast in bed, a long bath and to poop without a cheer squad. So… with that in mind, I have taken it one step further and literally made a recipe for the exact breakfast I would like. Because at times I can be as subtle as a sledgehammer.

Without further ado, I present to you a recipe for a super simple breakfast in bed that is sure to win praise. Bonus points if you bring coffee, juice and pastries.

Serves – 1

Prep time – 10 minutes

Cooking time – 30 minutes

Ingredients

• 2 McCain Hash Browns – cooked as per packet instructions
• 1 egg
• 1 tsp white vinegar
• 50g smoked salmon
• Hollandaise sauce and fresh dill to serve

Method

1. Pour cold water into a large saucepan until approximately 6cm deep and add the vinegar. Bring to the boil over medium heat, reduce heat to low, water should still be simmering around the edge of the saucepan.
2. Crack 1 egg into a small bowl. Using a slotted spoon, swirl the water in a circle. Once the water pace has slowed a little, pour the egg into the centre of the swirling circle. Cook the egg for 2 to 3 minutes for a soft yolk, 3 to 4 minutes for a firm yolk. Remove the egg with the slotted spoon and place on a paper towel to drain.
3. Place the McCain Hash Browns onto a plate, place a few slices of smoked salmon on the top of each, top with the egg, spoon over hollandaise sauce, and garnish with a fresh dill sprig.

Enjoy! x

Pea and Quinoa Salad

 

Served on its own as a lunch, or as a side, this is one of those nourishing salads that is simple to prepare yet big on wow factor, perfect for lazy weekend entertaining.

Ingredients

• 1 ½ cups of McCain Peas – cooked as per packet instructions
• ¼ cup of tricolour quinoa
• ¾ cup of water
• 150g sweet berry truss tomatoes
• ½ cup of fresh mint leaves – loosely packed
• ¼ cup of shallots – sliced
• 100g haloumi – sliced
• 2 cups of mixed baby salad leaves
• 1 tbs garlic infused olive oil
• 1 tbs olive oil
• The juice of 1 lemon
• Salt and pepper, to taste

Method

1. Place quinoa and water in a small saucepan over medium heat and bring to the boil. Reduce heat to a simmer, cover and cook for 15 minutes, or until quinoa absorbs water. Transfer to a large serving bowl.
2. Place McCain Peas, shallots, tomatoes, mint leaves and baby salad leaves into a bowl with the quinoa and fold through to combine well. Season with salt and pepper, to taste, and dress with the juice of ¾ of the lemon and garlic infused olive oil.

Meanwhile, slice haloumi into approximately 5mm thick pieces. Heat olive oil in a small non-stick frying pan over high heat and cook haloumi with the remaining lemon juice for 1-2 minutes on each side, or until golden. Remove from pan and serve immediately a top quinoa salad mixture.