Christmas Mango Crumble

May 22, 2021 / Lyn Jones / 0 Comments 

A festive favourite with a twist - spiced mango & coconut crumble topped with crunchy macadamias, toasted coconut and sweet Aussie mango.

Serves 4

Ingredients

  • 1 cup dates, seeds removed, roughly chopped
  • ½ cup macadamia nuts, chopped
  • ½ cup walnuts
  • ½ cup shredded coconut
  • ½ tsp ginger
  • ½ tsp mixed spice
  • 2 tsp Bioglan Marine Collagen Beauty Powder
  • 1-2 tbs Bioglan Cacao Powder
  • Maple syrup, optional
  • 3 fresh mangoes, skin and pip removed
  • 2 x 400mL cans coconut cream, chilled in fridge

    Step 1.
    To make the crumble, combine the dates, nuts, coconut, spices, collagen and cacao in a food processor and pulse until the mixture resembles crumbs. Add a dash of maple syrup if moisture is needed.

    Step 2.
    For the mango layers, place 2 mangoes in a blender or food processor and blend until smooth. Dice the remaining mango, finely.

    Step 3.
    For the coconut layer, spoon the coconut cream into a bowl and using an electric mixer, whisk until soft peaks form.

    Step 4.
    To assemble the trifle, place some of the crumble mix into the bottom of a glass, layer with the mango puree, whipped coconut cream, diced mango, and finish with some chopped macadamia nuts and shredded coconut.

Asparagus and Radish Frittata

May 22, 2021 / Lyn Jones / 0 Comments 

An unusual combo of fresh asparagus & sharp radish makes a colourful, healthy frittata you can whip up quickly. Serves 4-6

Ingredients

  • 225 g (2 cups) asparagus, woody ends removed
  • 125 g (3/4 cup) fresh or frozen peas, thawed if frozen
  • 8 large eggs
  • 1 Tab unsalted butter
  • 15 g (1/2 cup) dill, chopped
  • 4 salad radishes, thinly sliced
  • Salt
  • Freshly ground black pepperStep 1.
    Preheat the oven to 180°C (160° fan).Step 2.
    Par-cook the asparagus and peas in a saucepan of salted, boiling water until just tender, 2-3 minutes. Drain well; cut the asparagus in half.

    Step 3.
    Beat the eggs with the dill and some salt and pepper to taste in a mixing bowl. Melt the butter in a 20cm sauté pan set over medium heat.

    Step 4.
    Pour in the egg mixture and let it cook for 2 minutes. Arrange the asparagus and peas in the egg; transfer the pan to the oven and bake the frittata until set and slightly puffed, about 15 minutes.

    Step 5.
    Remove and let stand briefly before turning out, slicing, and serving with a garnish of radish.

    another version of frittata is at LUKE HINES’ VEGGIE-LOADED MEXICAN FRITTATA with
    Zesty Tomato and Avocado Salsa (good for picnic)

 

1 2 3 4 5 6