cottage cheese or yoghurt | Lyn's Recipes

Mangomisu

September 17, 2017 / Lyn Jones / 0 Comments

A mango version of tiramisu or a slice of mango trifle! Bring in the favour of summer with this relaxed mango dessert that will delight your tastebuds. 6 Servings

INGREDIENTS

500g mascarpone cheese

600ml thickened cream

1/3 cup (50g) icing sugar

2 egg yolks

1 vanilla bean, split, seeds scraped

1/2 cup (125ml) Grand Marnier

Juice of 2 oranges

300g savoiardi (see note) (sponge finger biscuits)

3 mangoes, flesh sliced 1cm thick

RASPBERRY SAUCE

1/4 cup (55g) caster sugar

250g fresh raspberries or frozen raspberries

Juice of 1 lemon

Step 1
Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.

Step 2
Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.

Step 3
Meanwhile for the raspberry sauce, place the sugar and 2 tablespoons water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve. (You can store the sauce, covered, in the fridge for 3-4 days).

Step 4
To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve with berry sauce.

CREAMY SPICED LENTIL DAAL

July 8, 2017 / Lyn Jones / 0 Comments

Good even in summer: creamy and fragrant and really easy to make. I love the richness that both the tomato and coconut cream add to this curry. The spices at the start also play a big hand in this, make sure you give them a little bit of time to get really fragrant so they release all their flavour and goodness into this curry. All the yum right here.

Serves 6

Ingredients
1 Tbs olive oil
1/2 cup finely diced onion (I used green spring onion, because fructose)
2 cloves garlic (optional)
1 carrot, very finely diced
2 tsp freshly grated ginger
2 Tbs coriander stem and root, well washed and finely chopped
2 tsp ground cumin
2 tsp garam masala
1/2 tsp cayenne pepper (add extra if you like a kick)
400g red lentils
2 litres stock
1 can tomatoes (organic BPA free) or 2 cups fresh tomatoes roughly chopped.
1 cup coconut cream
To serve: brown rice, finely chopped cucumber and tomato, coriander (all optional!)

Directions

1.Heat olive oil over low-medium heat in a large heavy based pot. Add the onion, garlic, carrot, ginger, coriander stem and root, cumin, garam masala & cayenne pepper. Cook gently until the onion hast softened and the spices are fragrant.

2.Add the lentils, stock & tomatoes and bring to a boil. Turn down to a gentle simmer for 35-45 minutes until thick & lentils are breaking down and getting saucy. Turn off heat & stir in coconut cream. You can leave a Tbs to swirl n top when you serve if you like.

Serve with rice and some chopped cucumber, tomato and coriander for a zingy fresh finish.