Frozen Lamingtons

January 23-24, 2013

After a well-deserved twelvemonth off, Michael's mum Robyn has revived the recipe calendar tradition! I was quite excited that she tucked an all-new, personally curated as well as impeccably saltation calendar into my birthday acquaint final December. It's actually dorsum amongst a strike - the Jan recipe involved making H2O ice cream! (I haven't been making enough, i.e. any,  icecream this summer.)

This is a cute stance - slicing chocolate frozen yoghurt into squares, dusting them amongst dessicated kokosnoot to expect similar lamingtons, as well as serving them amongst raspberry sauce. It sounds fiddly, but it actually wasn't likewise bad at all. Chocolate frozen yoghurt is a funny ane - somehow the cocoa as well as cultured-dairy tang is actually dissimilar to, say, a chocolate cheesecake - but it's a prissy low-cal flavour. And the raspberry sauce is a stunner, sour amongst a cheeky slug of Cointreau every bit good every bit the berries themselves.

We selfishly demolished the whole batch over the class of a yoke weeks, but I reckon these frozen lamingtons are improve suited to sharing amongst friends inward a unmarried sitting.

Frozen lamingtons
(most probable sourced from taste)

150g castor sugar
750g natural Greek mode yoghurt
ii tablespoons cocoa
ii 1/2 cups dessicated coconut

raspberry sauce
125g punnet raspberries
ii tablespoons icing sugar
1 tablespoon Cointreau, addition extra to dip

In a small-scale saucepan, stir the castor carbohydrate into 150mL water. Bring the mixture to the boil, as well as thus produce it for a farther 2-3 minutes, continually stirring. The carbohydrate should convey dissolved to produce a clear syrup. Set the syrup aside to cool.

In a medium bowl, whisk together the yoghurt, cocoa as well as cooled syrup. Chill the mixture for several hours, ideally overnight, as well as and thus churn it inward an icecream machine. While it's churning, business a 20cm-square container amongst foil. Pour the icecream mixture into the tin, smoothen over the top gently, encompass the container as well as freeze the icecream until it's real firm, at to the lowest degree iv hours as well as preferably overnight.

To brand the berry sauce, house the raspberries as well as icing carbohydrate inward a blender as well as puree thoroughly. You may desire to strain it to take the seeds, but I kept them. Stir inward the Cointreau.

Have your sauce, extra Cointreau as well as serving dishes ready, as well as house the dessicated kokosnoot inward a shallow bowl. Use a sudden knife dipped inward hot H2O to cutting the icecream into rectangles. Brush a piffling Cointreau on the sides of a 'lamington' as well as driblet it inward the coconut, shifting it closed to to coat all sides. Plate it upward amongst some berry sauce underneath or on top, as well as repeat amongst the remaining icecream rectangles.

Caramel Nectarines On Fruit Toast

December 28, 2013

There's ane in conclusion calendar recipe for 2013 that I didn't larn to on time. It wasn't for lack of involvement - October's recipe looked similar a swell sweetness breakfast, but I couldn't reliably access the required nectarines until December.

So hither it is at in conclusion - fruit toast, vanilla yoghurt, as well as around lovely caramel-coated, cinnamon-spiked nectarines. I'll last using whatsoever excuse I tin to clit this fob on rock fruit for every bit long every bit they're available.

Caramel nectarines on fruit toast 
(seemingly sourced from the Woolworths website)

2 pocket-sized nectarines
1/2 loving cup Greek yoghurt
1/2 teaspoon vanilla
1/4 loving cup castor sugar
20g butter
generous pinch of solid soil cinnamon
2 slices fruit bread

Cut a small, shallow cross inward the bottom of each nectarine, house them inward a bowl as well as pour boiling H2O over them. Allow the nectarines to sit down for ane infinitesimal earlier draining off the water. Let the nectarines cool.

Stir together the yoghurt as well as vanilla as well as educate them aside.

When the nectarines are cool plenty to handgrip peel off their skins, starting where it's pulled away at the cross. Slice the nectarines into viii wedges, discarding the stone.

Set a saucepan over medium rut as well as pour inward the sugar, it volition melt as well as plough golden. Add the butter as well as cinnamon, swirling the saucepan to combine the ingredients. Add the nectarine wedges, turning them to coat them inward the caramel as well as allowing them to attain as well as soften for a twosome of minutes.

Toast the breadstuff as well as acre the pieces diagonally, dividing them betwixt 2 plates. Pour over the nectarines as well as caramel, as well as dollop on the vanilla yoghurt.