Homemade Jersey Caramels

I found this recipe on Wholefood Simply. Please check out the Wholefood Simply blog for more awesome recipes, it is one of my favourite food blogs.

My kids love sweet treats but I am not keen on giving them lollies so when I found this Jersey Caramel recipe I had to try it.

Here is what you need:
2 cups of desiccated coconut
12 Medjool dates
1 teaspoon vanilla extract
A pinch of salt

Deseed the dates and put everything in your food processor. Turn on high and watch. After a while the dates and coconut will combine.

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Once they are combined put them in a lined loaf pan (I used half of a brownie pan). Press down firmly on the mixture.

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Place tray in the fridge until it is set. Cut into small, toddler bite sized pieces.

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Enjoy 🙂

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Homemade CADA served with Coconut Yoghurt

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Ever since I first tried CADA I have been obsessed by it. When my Mum gave me my food processor it was one of the first things I made.

Lately I have been obsessed by Coyo. Coyo is the most beautiful, creamy coconut yoghurt. If you love coconut, like me, then you really should indulge in some. It is quite expensive so it is definitely something I classify as an indulgence. Since I do not have a money tree, I have challenged myself to make the perfect, homemade alternative.

My first attempt was a massive fail. My second attempt (as pictured above) was just lovely. It really complemented my CADA. I look forward to tweaking it a little more because it isn’t far off. 🙂

Cheers

CADA

Have I mentioned how much I love CADA? I seriously adore it.Image
CADA stands for Coconut, Almonds, Dates and Apples. It is so tasty, filling and good for you.

This is how I make it:

Ingredients:
Shredded Coconut
Raw almonds
3 medjool Dates
1 apple

Directions:
Cut, quarter and core the apple. Add to food processor.
Deseed the dates and add them to the food processor along with a small handful of almonds and shredded coconut.
Whiz them up.

I serve my CADA with natural yoghurt (I buy natural unsweetened and sweeten it myself with honey and cinnamon).

Homemade Apple Pie

Each week we get our fruit and vegetables delivered. Sometimes we eat all the apples and sometimes they seem to accumulate in the fridge. Last week I decided that I had to make something with apples in it and since I have always wanted to make my own apple pie the decision was pretty easy.

I decided to use my food processor to follow Jamie Oliver’s.

Ingredients:

for the pastry

• 250g plain flour, plus extra for dusting
• 50g icing sugar
• sea salt
• 1 lemon
• 125g cold butter, plus extra for greasing
• 1 large egg, preferably free-range or organic
• a splash of milk

for the filling

• 5 large eating apples
• 3 tablespoons Demerara sugar
• ½ teaspoon ground ginger
• ½ a lemon

• Preheat the oven to 180ºC
• From a height, sieve your flour into a food processor bowl with your chopping attachment in it
• Add the sugar, a pinch of salt, and finely grate over the zest of the lemon
• Cut the butter into cubes, then add to the bowl
• Pulse the butter into the flour and sugar until the mixture resembles breadcrumbs
• Crack the egg into the bowl with a tiny drop of milk and pulse until the dough comes together
• Wrap it in cling film and pop in the fridge to rest while you make the filling

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• Peel all of your apples
• Cut the eating apples into eighths, get rid of the cores
• Add all the apple pieces to a small pan with the sugar and ginger.
• Finely grate over the zest of half a lemon, then squeeze in a little juice
• Toss to mix then put the pan on a medium low heat
• Simmer gently for 5 minutes or until the apples are just tender
• Remove from the heat and allow to cool completely

To make the pie:

• Dust a clean work surface and rolling pin with flour
• Divide your pastry dough into two and roll out one half until ½cm thick
• Carefully roll your pastry around the rolling pin, then unroll it carefully over a 20cm pie dish
• Ease the pastry into the dish, making sure you push it into all the sides, patch up any tears or breaks
• Pack the apple mix tightly into the pie dish
• Separate your remaining egg and beat the yolk with a splash of milk and brush over the pastry rim
• Roll out the other piece of dough until ½cm thick
• Carefully roll the pastry around the rolling pin, then unroll it over the top of the pie
• Fold the excess pastry back in then pinch and crimp the edges together using your finger and thumb
• Brush the top of the pie with more egg wash, then using a small sharp knife, make a couple of small incisions in the centre of the pie to let steam escape as it cooks

The pastry turned out amazing and I had fun rolling it out and lining the pie dish with it.

Jamie Oliver recommends quartering the apples but I used the food processor to slice them thickly. I wanted to be able to cover the entire base of the pie easily.

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Bake for 40 – 45mins in the hot oven. I loved watching it cook and go golden brown.
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The outcome was a lovely rustic apple pie with a beautiful, slightly flakey pastry. Perfect served warm with ice-cream and vanilla bean custard.

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Breakfast Bread

My gorgeous friend Kate recommended this yummy breakfast bread to me after she made it for her husband on Father’s Day. So on Sunday I decided to make it for my family. Once again I didn’t have all the ingredients the recipe called for. I did have the ingredients needed to make the base and some leftover bacon, tomato, fresh basil, mushrooms and cheddar cheese. 

Ingredients needed for the base (You can find the full recipe by Donna Hay here)

  • 1¼ teaspoons dry yeast
  • 1 teaspoon caster (superfine) sugar
  • ⅔ cup (160ml) warm water
  • 1½ cups (225g) 00 flour+, plus extra, for dusting (I used 1/2 cup wholemeal flour & a cup of plain flour)
  • 1 teaspoon table salt
  • ½ tablespoon olive oil, plus extra, for drizzling

I turned my oven to 220 deg C. Then following the directions I mixed the yeast, caster sugar and warm water in a bowl and placed them on our coffee machines the mug warmer for 5 mins.
Using my new food processor and the dough blade I mixed the flour, salt, olive oil and yeast mix together to make the bread base. Once it was combined I turned it out onto a lightly floured chopping board and kneaded it for 5 mins until it was smooth and elastic. Put it in a glass mixing bowl, covered it with a clean tea towel and placed it on the coffee machine mug warmer (my warm place) for 20 minutes.

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While it was doing its thing I washed and dried the food processor bowl and lined a pizza tray with baking paper. Chopped up leftover bacon, tomato, fresh basil and mushrooms. I also used this time and my food processor to quickly shred the cheddar cheese. 

Once the dough was ready I flattened it to size and rolled up the edges. If you don’t have a baking dish like Donna Hay recommends you will have to roll the edges so the egg doesn’t spill off the bread. 

Then I cracked 2 eggs onto the base, carefully spread the toppings evenly over it and then placed it in the oven for 16 minutes (Donna Hay recommended 12-14 but it took 16 for ours to golden up.

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Please excuse the phone photos.

Everyone loved this breakfast treat. Next time I think I might add some herbs to the bread base.