March 5, 2017 / Lyn Jones / 0 Comments
An easy to prepare summer dessert recipe, made using the best of in-season apricots. Pick up a jar that’s packed full of fruit from Maggie Beer. Serves 2
Ingredients
FILLING:
2/3 cup mascarpone
1 cup thickened cream
1/2 cup good quality Apricot Jam
ALMOND & ROSEMARY CRISP:
50ml Verjuice (try acv instead)
1/3 cup brown sugar
1 cup flaked almonds
1 tsp rosemary finely chopped
1. Preheat oven to 180C.
FOR CRISP:
2. Place the Verjuice, brown sugar, almonds and rosemary in a bowl and toss to combine.
3. Spread the almond mixture evenly on a baking tray lined with baking paper.
4. Bake for 9 minutes then rotate the tray and cook for another 9 minutes, watching to make sure the sugar does not burn.
5. Remove from the oven and set aside to cool, then break into shards.
FILLING:
6. Place the thickened cream into a mixing bowl and whisk until a soft peak. Fold through the mascarpone until combined.
7. TO SERVE: Place ½ the cream mixture into the serving glasses then add ½ of the jam.
8. Repeat the layers finishing with apricot jam on the top.
9. Place shards of the almond and rosemary crisp on top along with rosemary to garnish.
March 5, 2017 / Lyn Jones / 0 Comments
These are flavour packed burgers and the mushrooms are packed with Vitamin D. Serves 4
- 1/3 cup (50ml) thick Greek-style yoghurt
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped mint leaves
- 2 garlic cloves, crushed
- 3 tablespoons olive oil
- 200g Button Mushrooms, trimmed and halved
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 400g can chickpeas, rinsed and drained
- 1 carrot, peeled and coarsely grated
- ¼ cup (10g) parsley leaves
- Plain flour, for dusting
- 4 (80g each) Ciabatta rolls, halved
- 4 canned, baby beets, sliced
- 1 Lebanese cucumber, sliced into ribbons
- 4 butter lettuce leaves
Method
1. Combine yoghurt, lemon juice, 1 garlic clove and mint in a small bowl, set aside.
2. Heat 1 tablespoon olive oil in a medium frying pan over medium high heat, add mushrooms. Cook for 4 minutes, add remaining garlic, cumin and coriander and cook for a further 1 minute or until mushrooms are fragrant and golden. Allow to cool slightly.
3. Place chickpea, carrot, parsley and mushroom mixture in the bowl of a food processor and blend until just combined. Shape into 4 patties, dust in flour.
4. Heat remaining oil in a large frying pan. Cook patties for 3-4 minutes each side or until crisp and golden.
5. Place base of rolls on serving platter, spread evenly with yoghurt, top with lettuce, mushroom patty, cucumber and top of roll to serve.