November 7, 2017 / Lyn Jones / 0 Comments
serves 4
1 cup sugar or alternative
3 cups water
1 cinnamon stick
2 tsp vanilla essence
2 cardamon pods
4 peeled red apples, with stems left on
1/2 sheet frozen shortcrust pastry, thawed
1 x 200g tub low-fat vanilla yoghurt
mint leaves to decorate
1. Stir sugar into small pan of water until it dissolves. Place over heat, add cinn, vanilla & pods.
Bring to boil, add apples: cover & simmer about 15 mins til almost tender. Remove from heat and cool in syrup.
2. Drain apples, reserve syrup in pan. Pat apples dry.
3. Cut pastry into 1cm wide strips. Press 6 strips, evenly spaced, over each apple, working from the stem to base, then trim pastry. Place apples on a lightly greased oven tray and cook in mod oven 180 degrees C for 30 mins until lightly browned and crisp.
4. Bring syrup to boil: simmer uncovered for 10 mins until slightly thickened. Strain into a jug.
5. Serve warm apples drizzled with syrup and
July 19, 2017 / Lyn Jones / 0 Comments
I like sweetening my porridge with banana slices: they turn to more of a banana mash as you cook the porridge, and this spreads the flavour around. I love to add extra bits and pieces to spice it up.
This one is mixed with coconut (and coconut milk if you like) and topped with golden caramelised banana and the crunch of granola/ toasted nuts and coconut.
Ingredients for one serve:
1/3 cup whole rolled oats
1 Tbs desiccated coconut
1 cup milk of choice
1/2 cup water
1/2 tsp vanilla extract
1/2 tsp cinnamon
1 banana – sliced in half length ways, then slice one half into 5cm slices
1 Tbs granola or toasted coconut and nuts
Combine oats, milk, half the banana (in .5 cm slices) the milk, water, vanilla and cinnamon in a small pot and heat slowly, over a low heat, stirring very often until a creamy consistency. I usually find this takes 5 minutes for a single serve, longer the more serves your cooking. The banana should break up during this process.
Meanwhile, heat a non stick fry pan, a sandwich grill or grill pan on medium heat. Lay the banana down sliced side to the pan and grill undisturbed for 2 minutes. Lift up slightly to check colour and when golden remove from the pan. If you do not have a non stick pan you may need a tiny bit of coconut oil.
ASSEMBLY:
Place creamy porridge in a bowl and top with the caramelised banana and either granola or toasted coconuts and nuts. If you’ve got a super sweet tooth a drizzle of maple syrup or sprinkle of coconut sugar is delicious.
IDEA: Or top a seeded porridge including a cooked banana with 1 Tab peanut butter.