Homemade Cinnamon Coconut Crunch Muesli

Posted on October 19, 2015 by soulfoodie92

Here’s a great base recipe for homemade muesli what i mean by base recipe is you could add any chopped dried fruit you wanted I just didn’t have any in my cupboard at the time. Some of my favorites are apricots, cranberries, sultanas and blueberries.

You can use this muesli for much more than just breakfast! It can be the crunch layer in a layered yoghurt dessert added to raw muffin mix for a crumble topping and many more!

This is my new go to muesli recipe! Im sitting here at 2 in the afternoon with a big bowl and it is so tastey and crunchy, with a combination of sunflower and pumpkin seeds, shredded coconut, finished with cinnamon and maple syrup.

Homemade Cinnamon Coconut Crunch Muesli

Ingredients:

2 cup sunflower seeds
2 cup pumpkin seeds
8 cup rolled oats
1 cup shredded coconut
1/2 cup white sesame seeds
2 tbsp cinnamon
1/2 cup maple syrup
1/4 brown sugar
250 gm butter, melted

Method:

Pre-heat oven to 160 degrees.
In large bowl combine all ingredients, mix well, pour into a lined baking tray and bake for 45-50 minutes or until golden brown not to dark as it will taste burnt.
You want to stir it every 5-10 minutes to evenly bake the museli.
Remove from oven , cool and store in an air-tight container.

Makes: 10-15 serves muesli

Moist Rhubarb, Custard and Green Apple Pudding – GF

Posted on May 19, 2014 by soulfoodie92

A goal of mine is to create tasty delicious baked goods that are gluten-free but taste the same as other baking. Here is a tasty gluten-free moist rhubarb, custard and green apple sticky pudding that you wouldn’t think was gluten free.

Rhubarb is in its prime at the moment with beautiful red stalks that create a soft pink syrup when poached, slightly tart and full of flavour the rhubarb is the star of this recipe.

Moist Rhubarb, Custard and Green Apple Sticky Pudding – GF

Ingredients:

4 stalks rhubarb, cut into thumb length pieces
2 large green apples, cored and cut into large chunks
1/2 vanilla bean
1/2 cup sugar
1/2 cup water

1/4 cup ground almond
1/4 cup rice flour*
3/4 cup gluten-free flour*
1 cup sugar
1 tsp. baking soda
1/3 cup canola oil
1 tbsp. vanilla essence
1 tbsp. white vinegar
250 ml water
3 tbsp. custard powder

Plain yoghurt for serving

Method:

Pre-heat oven to 180 degrees.
Line two sponge tins with baking paper and grease the sides.
In saucepan combine sugar, water and vanilla bean. dissolve sugar over a medium heat, stirring occasionally.
Add rhubarb to the sugar syrup cook for 2 minutes, then add diced apple and cook for 4 minutes, turn off the heat and set aside.
In a large bowl sieve dry ingredients and then whisk for 3 minutes until well incorporated this also adds air to the mix.
In a bowl place custard powder and stir in 250ml water, followed by oil, vanilla and vinegar.
Make a well in the center of the dry ingredients and pour in liquid, whisk in a figure 8 pattern until combined. (do not over mix this will make your cake tough.)
With a slotted spoon evenly distribute the poached apple and rhubarb into the two sponge tins.
Next evenly pour over cake batter about 1/4 way from the edge of the tin, bake for 25 minutes until golden and skewer comes out clean when tested.
Remove from oven allow to stand for 5 minutes, run the edge of a knife around the edge of the cake and place a plate over the top, flip, remove baking paper and serve this sticky pudding upside down.
Best served with plain yoghurt or cream.

*These flours will be found in your gluten-free section at the supermarket or baking isle.

Add vanilla bean, sugar and first measure of water to a pot.

Rinse and remove ends of the rhubarb.

Add prepared rhubarb and apple to vanilla sugar syrup.

Lin to sponge tins with baking paper and grease.

Evenly fill both cake tins with rhubarb apple mix.

Layered with rhubarb and apple.

Whisk dry ingredients to add air and combine.

Whisk together custard powder and water.

Make a well in the center of the dry ingredients and whisk in liquid.

Perfect looking batter.

Fill each tin evenly up to 1/4 from the edge of the tin.

I’m using Bakels gluten-free flour and Healtheries Rice Flour plus ground almonds.

Golden brown and ready to be eaten.

Serve a warm sliced of this pudding with unsweetened yoghurt.

A Match Made In HEAVEN

Posted on May 4, 2014 by soulfoodie92

Kale is thriving at the moment and there are many types purple, curly, mini and a relative to kale which is delicous is Cavelo Nero. Today I have used Cavolo Nero with my Pork and Apples. It has the texture of cabbage and when sautéed retains its flavour well. The leeks and kale I purchased from the Tokoroa Community Garden, the leeks were $2 for 3 and a whole bag of kale or Cavelo Nero for $4 this is such a bargain and great way to give back to your community by supporting them and getting your weekly veges from them. They taste better and are much cheaper than any supermarket!!!

Pork schnitzel with sautéed apple, leek and cavelo nero

Ingredients:

3 pork schnitzel, seasoned both sides
2 tbsp. olive oil
1 granny smith apple, cored and thinly slice
2 small leeks, wash and slice into batons
3 cavolo nero leaves, stems removed from stalk and rinsed
1 clove garlic
50ml water
zest 1 lemon

Method:

Heat Oven to 100 degrees.
Heat a large heavy based fry pan to a medium heat. add 1 tbsp. oil to the seasoned pork, make sure it has a light coating on each side.
Place schnitzel in fry pan. (you should hear them sizzle)
Cook for 2-3 minutes on either side until nicely browned, remove from pan and place on a plate, cover with tin foil and place in the oven to keep warm while making the apple and leek.
In the pan you have just cooked the pork in, sauté apple, leek and garlic until browned and tender around 4-5 minutes make sure this doesn’t burn.
Rip cavelo nero into small pieces.
Add cavelo nero and 50ml water to the apple mixture and stir, cook until cavelo nero is wilted. ( this deglazes the pan and gets all the delicious flavour into a wee sauce.
Serve pork upon the beautiful savory sweet apple and leeks, sprinkle with lemon zest and serve.

Run your fingers down the steam of the kale to remove the leaf.

Run your fingers down the steam of the cavelo nero to remove the leaf.

Slice leek.

Brown apple and leek.

Perfect ready to serve

Ready to eat.

Serves: 3 however just double the recipe to feed more.

You might want to serve something else along side your pork and apples like mashed potatoes or kumara, steamed carrots and broccoli. I would love to see photos if you recreate this dish.

Deviled Sausages a Classic

Posted on April 23, 2014 by soulfoodie92

The classic deviled sausage, I was brought up with my mother cooking this delicious meal a lot during my childhood and still to date.

Here i have created my own recipe for deviled sausage, with tart apple, tomato notes with whole grain mustard and a zing of balsamic vinegar and a hint of spice from the cayenne.

Heres the recipe I hope you enjoy making it and eating it as much as I do!

Robyn’s Deviled Sausages

Ingredients

8-9 beef or pork sausages
2 apples, cored and sliced
2 onions, medium dice
3 garlic cloves, grated
2 tbsp. brown sugar
1 tbsp. balsamic vinegar
3 tbsp. worcester sauce
2 tbsp tomato chutney
2 tbsp. tomato sauce
1 tbsp. soy sauce
1 tsp whole grain mustard
salt & pepper
1 cup vegetable stock
1 tbsp. cornflour, combine with water
2 tbsp. cold water

Method

If using oven method pre-heat to 180 degrees or pre-heat slow cooker to desired setting. See notes below*
Heat oil and brown onions, garlic over a medium heat, remove and add to your slow cooker or oven dish.
Brown sausages 2 minutes each side, add to your chosen dish.
Combine brown sugar, balsamic, worcester sauce, tomato chutney, tomato sauce, soy, mustard and salt and pepper. Stir well, add to the 1 cup of vegetable stock and into your sausage, onion mix.
If using oven method cover your roasting dish with tin foil and bake for 30 minutes, then remove tin foil and stir in cornflour mixture bake for a further 15 minutes with no tin foil. For slow cooker steps check below in notes.
Serve alongside your favourite greens and mashed potato or rice.

I’ve served mine with some creamy garlic polenta and sautéed lemon sliver beat with red capsicum.

Serves: 4

Notes*:

For fast slow cooker: Cook on high for 1 hour and 45 minutes then add cornflour mix, stir well and cook for a further 15minutes, change to keep warm until ready to serve.
For long slow cookery, pre-heat to low and cook for 3 hours and 45 minutes add cornflour mix, stir well and cook for a further 15 minutes.

Gluten Free
Brown sausages, onions and garlic.

Pour in cornflour mixture, stir well.

Mine is served with sautéed greens and creamy polenta.

Mine is served with sauteed greens and creamy polenta.

Great side to any curry

Posted on April 13, 2014 by soulfoodie92

As requested here is the recipe for Mint and Lime Yoghurt and Garlic Sautéed Silver beat, featured with lightly spiced butter chicken and brown rice and red quinoa. Perfect sides to accompany any curry.

I used Sun Rise’s Brown Rice and Red Quinoa mix and followed the recipe on the back of the packet. Be sure to rinse your quinoa and brown rice before cooking as this removes some of the bitterness and starch.

Mint and Lime Yoghurt

5 fresh mint leaves, finely sliced
1 lime zest and juice
3 tbsp. flat leaf parsley, roughly chopped
3 heaped dessert spoons of plain unsweetened yoghurt
Salt and pepper

Combine all ingredients in a small bowl season with salt and pepper, taste adjust seasoning.
This side sauce is great served with a spices curry, spooned over meat on salad and folded through couscous.

Garlic Sautéed Sliver Beat

4 large sliver beat leaves rinsed, thick slice
1 clove of garlic, fine dice
1 tbsp. olive oil
Salt and pepper

Heat fry pan over a medium heat, add olive oil and sauté garlic for 1- 2 minutes until garlic becomes fragrant.
Add rinsed sliver beat, cook for 3 minutes until wilted and shiny. (The water left from rinsing will steam sauté your silver beat.)

Great side dish for curry or any mid-week dinner, tasty way to incorporate greens into any meal.