Did you know?
These brownies contain 50% more energy and twice the amount of fibre as two store bought lamington fingers.
Cocoa has more antioxidants than just about any other food on the planet. Cocoa contains many minerals such as calcium, copper, zinc, iron and magnesium, all essential for good health. The high flavonoid content of cocoa has been scientifically linked to a reduced risk of heart disease, stroke and diabetes . Eggs provide a wonderful source of protein for muscle maintenance as well as Vitamin B12 which assists with the nervous system and brain function. Pear is a good source of dietary fibre which is helpful in regulating cholesterol and controlling blood sugar levels. This recipe is gluten free and can be eaten by those with coeliac disease.
- 280g butter
- 280g 70% chocolate (good quality)
- 280g castor Sugar
- 4 eggs
- 1 tsp vanilla
- 50g cocoa Powder
- 75g gluten free plain flour
- 100g dried pear, chopped into small pieces
- 20g cocoa nibs
Preheat the oven to 175C. Grease and line a slice tin.
Place the chocolate and butter in a bowl over a bain marrie to melt, alternatively place in the microwave safe bowl on low.
Place the eggs, sugar and vanilla in a mixing bowl and whisk on high until light and fluffy.
Once the chocolate and butter are melted and the eggs and sugar are whisked, gently combine the two. Fold in the flour and cocoa mix, then the dried pear and cocoa nibs. Careful not to over mix! Pour into the prepared tray and bake for 14 minutes or until set.
Cool, then place into the fridge to completely chill before cutting (using a hot knife!)
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The beauty about this recipe is that you can add in as many vegetables as you like, given that they are in season. Maggie's version contains pumpkin, brie, tomato, kale and basil, and to top it off, a little bit of hommus or pesto. So many wonderful benefits of this Frittata; the eggs and cheese are great for protein, the sundried tomatoes contain caretenoid antioxidants (which can reduce the risk of cataracts and age related macular generation) and not to forgetting kale - packed with antioxidants which help to starve off free radical damage in the body- closely linked to ageing and disease.
This recipe makes 1 large gastro tray (approximately 80 portions)
- ½ small butternut pumpkin, 1 cm dice
- Drizzle Extra Virgin Olive Oil
- Salt and pepper
- 500g kale
- 1 punnet cherry tomatoes
- ½ bunch sage, finely chopped
- ½ bunch basil, finely chopped
- 4 tablespoons semi dried tomatoes
- 4 carrots
- 28 eggs
- 2 tablespoons tomato paste
- 1 cup grated cheddar cheese
- 200g brie- chopped into small pieces
- 100g hommus/pesto to pipe on top of each piece when serving
Cut and drizzle the pumpkin with Extra Virgin Olive Oil, then season and roast at 200C for 15 minutes, or until tender and golden.
Bring a pot of salted water to the boil, trim stems off kale and blanch for about 3 minutes and refresh in iced water. Squeeze out excess liquid and chop into small pieces.
Half the cherry tomatoes and sprinkle generously (about 1 teaspoon) with salt leave in a sieve to drain. In the meantime, cut the herbs, semi dried tomatoes and grate the carrot. Whisk together the eggs and tomato paste and skim any foam.
Combine the pumpkin, herbs, carrot, kale, cheddar, tomatoes and seasoning in a large bowl and spread evenly over the base of a lined gastro tray.
Carefully pour over the egg mix; it should just cover the mix. Sprinkle with diced brie and bake at 170C for 20 minutes- or until set with nice golden colour on top. Rest and cool before cutting.
Top with pesto or hommus.
Preparation: 10 minutes
Cooking: 1 hour 30 minutes
- 1kg nicola potatoes (or Dutch creams or desiree), peeled
- 3 cups (750ml) chicken stock
- 2 bay leaves
- 60g unsalted butter, chopped
- 1/4 cup (60ml) Extra Virgin Olive Oil
- 2 tspn fresh thyme leaves, chopped
- 1/4 cup loosely packed flat-leaf parsley, chopped
- 1 tbsp lemon juice
Preheat a fan forced oven to 180 C.
Cut the potatoes into halves or quarters, depending on how large they are.
Place in a small, deep baking or casserole dish so that they all fit snugly, but will be submerged by the stock.
Add the stock, bay leaves, butter and oil, along with a pinch or two of sea salt. Bake potatoes, uncovered, for 1 hour and 30 minutes or until tender. Gently baste with the cooking liquid every now and again.
When the potatoes are tender, remove from the oven, sprinkle with thyme, parsley and lemon juice and serve.
- 1 kg fresh apricots
- 3 tbsp brown sugar
Preheat a fan forced oven to 220C.
Cut apricots in half and remove the stone.
Place the apricots cut side facing up on a lined baking tray.
Sprinkle the brown sugar over the apricots, then place them into the preheated oven and bake for 15 mins, or until slightly golden brown and soften.
Serve with runny custard.
The lamb shoulder can be cooked in an oven bag overnight while everyone is sleeping. The oven will need little cleaning because of the oven bag and the lamb will have such a soft mouthfeel that it's like butter and easier to digest.
Serves 6-8 with accompaniments
- 1.8kg lamb shoulder, bone in
- 60ml Extra Virgin Olive Oil
- 5 sprigs rosemary, stripped and chopped
- sea salt and freshly cracked pepper
- 1 large to extra large oven bag
Preheat oven to 110C.
Remove the lamb from the fridge and place into a large bowl or tray. Set aside to come to room temperature.
Rub the shoulder with olive oil, rosemary, sea salt and cracked pepper, then place into the oven bag, then pop on to a baking tray.
Place into the preheated oven and cook for 8 to 9 hours, depending on the breed of lamb and the oven, or until the lamb starts to come away from the bone.
Remove from the oven and allow to rest in the bag for 30 minutes. Drain juices off into a jug then skim off any fat. Carve lamb and place on to a serving platter. Serve with pureed spinach, creamy polenta and some of the juices.
Note: If your oven bag breaks, cover the baking tray with a double layer of foil and crimp around the edges to seal and continue to bake. This will keep in the moisture for the remaining cooking time.