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Recipes

Foodie Friday: Apple turnover

This week’s recipe is brought to us by Winning Appliances culinary expert Chloe Skipp.

Apple turnover

Stay cosy this winter with this mouthwatering apple turnover recipe.

  • 2 tbsp unsalted butter
  • 5 Granny Smith apples (peeled, cored, and finely diced)
  • ¾ cup brown sugar
  • 1 lemon ((grated zest))
  • 1 tsp lemon juice
  • 1 packet frozen Careme butter puff pastry
  • 1 egg yolk (lightly whisked)

  1. In a small frying pan over medium heat, melt butter until slightly golden and foaming.

  2. Add apples and brown sugar and increase the heat to high. Cook for 5 minutes or until sugar is dissolved and slightly thickened into a syrup.

  3. Place a sieve over a bowl and drain the apple mixture. Set aside ½ of the mixture, and place the remaining mixture and syrup in a blender and process until smooth.

  4. Place the puree back into the pan and fold through the remaining apple mixture, lemon zest and juice and set aside to cool.

  5. Take out pastry from the freezer and slightly defrost. Using a 12cm round cutter, cut 6 rounds and place 1½ tbsp of the apple mixture in the centre of each round. Fold in half and pinch together the edges. Brush with egg yolk and using a sharp knife, score diagonal lines in the pastry (like a sunset), slicing the pastry ¾ through. Place in the fridge for 1 hour or overnight. Reserve any leftover egg yolk and place in the fridge.

  6. Preheat oven to 210°C (190°C fan-forced) with 30% steam. Line a baking tray with baking paper. Remove pastries from the fridge and brush with remaining egg yolk once more, make two small holes in the long edge of pastry and cook for 25-30 minutes or until golden brown.

Dessert, Snack
Baked goods
apple, baked, baking

Foodie Friday: Apple pie cinnamon scrolls

This wonderful recipe was created by Panaceas Pantry for Kanzi Apples.
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Recipes

Foodie Friday: Dukkah fried halloumi

Today’s recipe is by Good Chef, Bad Chef’s Adrian Richardson and brought to us by Table of Plenty.

Dukkah fried halloumi

Light, flavoursome, and easy to cook, this 15 minute recipe is sure not to disappoint.

  • Table of Plenty Pistachio Dukkah with Thyme
  • Extra virgin olive oil
  • 3 thick slices Halloumi
  • 2 slices Sourdough
  • 1 Egg
  • ½ Avocado (sliced)
  • Spring onion
  • Salt and pepper

  1. Sprinkle dukkah over halloumi slices.

  2. Add a splash of extra virgin olive oil to a hot pan. Gently place halloumi and slices of sourdough into oil – add a little more olive oil if needed. Cook until the halloumi is gooey and golden on both sides and the sourdough is toasted.

  3. Add your eggs to the pan and season with a pinch of salt, pepper and dukkah. Fry to your liking.

  4. Place the fried bread on your plate with halloumi, egg, and avocado, and garnish with spring onions. Season with salt and dukkah.

Lunch
Mediterranean
easy dinner, lunch, quick meal, vegetarian

Foodie Friday: Salt & Togarashi pepper prawns

Thanks to Tropic Co., who provided us with this tasty recipe.
Categories
Recipes

Foodie Friday: Spicy sesame soba noodle stir-fry

Spicy Sesame Soba noodle stir-fry

Today’s recipe was brought to us by The Chilli Factory and was created by food and recipe blogger @thedailyfoodfeed.

Spicy sesame soba noodle stir-fry

Easy, refreshing and flavour packed, while this recipe is vegetarian it works well with any choice of protein.

  • 100 g firm tofu (cut in triangles)
  • 1 tbsp The Chilli Factory Outback Storm Hot Chilli Tomato & Basil Relish
  • 1 tsp Dijon mustard
  • 15 g Lupin crumbs
  • 1 tbsp mixed sesame seeds (white and black)
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1/2 tbsp hulled tahini
  • 1/2 tbsp peanut butter
  • 60 g soba noodles
  • 1 cucumber (thinly sliced)
  • 100 g broccoli florets
  • 1 flat mushroom (sliced)
  • 30 g edamame beans
  • 1 tsp sesame oil
  • 1 shallot thinly (sliced)

  1. Pre-heat the oven to 180°. Line a baking tray.

  2. Spread Dijon mustard over the whole tofu. Sprinkle the lupin crumb and mixed sesame seeds seasoning over to fully coat the tofu. Ensure that everything is covered and bake in the oven for 15 minutes.

  3. Whisk together the soy sauce, rice wine vinegar, tahini, peanut butter and The Chilli Factory Hot Chilli Tomato & Basil Relish until smooth.

  4. Cook the soba noodles for 3-4 minutes in boiling water. Drain and rinse under cold water.

  5. In a bowl, season the cucumber with table salt. Toss and let them sit for 5-10 minutes. Squeeze out the excess water, and dress with 1 tsp rice wine vinegar. Set aside.

  6. In a non-stick pan, heat the sesame oil. Add the broccoli, mushrooms and edamame. Cook until they start to soften. Add half of the chilli sesame peanut sauce to the pan and stir fry until fully coated and it starts to thicken. Remove from the heat.

  7. Add the noodles to the hot pan (heat off!) add the remaining sauce and stir until thick, glossy and fully coated.
  8. Transfer everything to your bowl, top with the baked tofu, pickled cucumber and shallots.
Dinner, Lunch
chilli, sesame, soba noodle, stir-fry, vegetarian

Foodie Friday: Slow cooker blueberry porridge

This comforting recipe was brought to us by Stacey Clare who has launched a 4-week slow cooker meal plan course just in time for the cooler months. Stacey is running…
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Recipes

Foodie Friday: Simple onion, thyme and goats cheese tart

This recipe was created by Bonnie Coumbe for Australian Onions.

Simple onion, thyme and goats cheese tart

Now that 2021’s really kicked into gear and it’s getting cooler, it’s time for some wholesome, delicious mid-week meal inspiration. A pantry staple for many of us, the humble onion stars in this quick but tasty tart.

  • 3 red onions (thinly sliced)
  • 40 g butter
  • 1 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 80 g goats cheese
  • 2-3 sprigs fresh thyme
  • pinch sea salt
  • 6-7 cherry tomatoes (halved)
  • 1 sheet frozen puff pastry (thawed)
  • 1 egg (lightly beaten)

To Serve

  • 1 tbsp toasted pine nuts
  • pinch cracked pepper & sea salt
  • pinch fresh thyme leaves
  1. Pre heat the oven to 180°C.

  2. Warm up a heavy based fry pan. Add the butter and allow it to melt before adding the red onions. Stir with a spatula while sweating the onions down. Once the onions become transparent, add the brown sugar and balsamic vinegar and stir through. Cook for a further 6-8 minutes. Once the onions and balsamic vinegar become caramelised, remove from the heat.

  3. Line a large flat baking tray with baking paper. Lay the thawed out puff pastry on top.

  4. Brush a 3cm boarder around the edge of the pastry with the lightly beaten egg wash.

  5. Spoon the caramelised onions over the puff pastry and spread out to the boarder. Add the cherry tomato halves evenly over the caramelised onions. Then, gently break up the goats cheese and sprinkle over the caramelised onions and tomatoes, followed by a good sprinkle of fresh thyme and sea salt.

  6. Bake in the oven for 25-30 minutes or until golden and crispy.

  7. Serve straight from the oven. Season with a good pinch of cracked pepper, sea salt and a sprinkle of toasted pine nuts and extra fresh thyme leaves.

Dinner, Lunch, Main Course
Modern Australian
easy dinner, goats cheese, onion, quick meal, savory tart, tart

Foodie Friday: Beer and beef brisket pie with olive oil mash

This recipe was brought to us by Wilde Beer. More recipes

Foodie Friday: Prawn Po’ Boy with hot sauce

This recipe was brought to us by Tropic Co. Prawns.
Categories
Recipes

Foodie Friday: Salt & Togarashi pepper prawns

Thanks to Tropic Co., who provided us with this tasty recipe.

Salt & Togarashi Pepper Prawns

These moreish prawns are flavoured with Japanese togarashi pepper, giving them a complex flavour that is nutty, spicy, and sweet all at once.

  • 250 ml shaoxing wine
  • 1 tablespoon finely grated ginger
  • 1 kg raw Australian tiger prawns (peeled, tails intact)
  • Vegetable oil for deep frying
  • 150 g cornflour
  • 2 tablespoons sea salt flakes (plus extra to serve)
  • 2 tablespoons shichimi togarashi (plus extra to serve)

  1. Combine shaoxing wine and ginger in a bowl. Add prawns and stand to marinate for 30 minutes. Drain prawns and pat dry with absorbent paper.

  2. Preheat oil in a wok to 190ºC. Place cornflour, sea salt and togarashi in a bowl and toss to combine.

  3. Dust prawns with salt and pepper mixture. Shake off excess and deep-fry in batches, stirring occasionally, until light golden and crisp. Around 2-3 minutes.

  4. Drain on absorbent paper and serve with extra salt and pepper mix.

If you can’t find shaoxing wine, you can substitute dry sherry.

If you can’t find togarashi pepper, you can substitute chilli flakes and toasted sesame seeds.

Appetizer
Japanese
fresh, fried, japanese, prawns

Foodie Friday: Prawn Po’ Boy with hot sauce

This recipe was brought to us by Tropic Co. Prawns.

Foodie Friday: Thai prawn red curry

Today’s recipe from AYAM is perfect for those chilly evenings in! Serves: 4 | Prep: 15 min | Cook: 10 min Ingredients 1 tablespoon olive oil 1kg medium green prawns,…
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Recipes

Foodie Friday: Beer and beef brisket pie with olive oil mash

This recipe was brought to us by Wilde Beer.

Beef brisket beer pie

Beer and beef brisket pie with olive oil mash

Created by gluten free cook and author Helen Tzouganatos, this recipe was design with coeliac and gluten intolerant Aussies in mind. It's made with gluten free beer and is dairy free too.

Braised beef

  • 1 kg beef brisket (cut into 5cm chunks)
  • Sea salt flakes and cracked pepper
  • 2 tablespoons tapioca flour
  • 4 tablespoons extra virgin olive oil
  • 1 large brown onion (peeled and chopped)
  • 1 celery stalk (chopped)
  • 4 garlic cloves (crushed)
  • 3 fresh bay leaves
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon rosemary leaves (finely chopped)
  • 2 tablespoons tomato paste
  • 500 ml beef stock
  • 1 x 330ml bottle Wilde Gluten Free Pale Ale Beer

Olive oil potato mash

  • 1 kg Sebago potatoes (peeled and cut into 4cm cubes)
  • ¼ cup extra virgin olive oil
  • Pinch of sea salt flakes
  1. Heat a heavy based saucepan over med-high heat. Add half the oil and sear beef in batches for a few minutes on each side until evenly browned. Set beef aside in a bowl.
  2. Add remaining oil to the pan along with onion, carrot, celery, and a pinch of sea salt. Cook for 8 minutes until the vegetables have softened. Add garlic, bay leaves, thyme, rosemary, and tomato paste and cook for a further 30 seconds.
  3. Return beef to the pan with any resting juices and pour in stock and Wilde beer. Cover pan with a tight-fitting lid, transfer to oven and cook for 3 hours or until beef is tender.
  4. While the beef is braising, prepare the potato mash. Add potato cubes to a pot of cold salted water and bring to a simmer. Cook for 20 minutes or until potatoes are tender. Drain potatoes and transfer to a bowl or processor. Add olive oil and mash or pulse to combine. Adjust seasoning with extra salt as required. Set aside.
  5. Remove saucepan from oven and increase heat to 200°c. Shred beef with 2 forks and adjust seasoning with extra salt or pepper if required. Transfer saucy beef to a baking tray or casserole dish and top with potato mash. Return to oven and bake for 30 minutes or until golden.

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Foodie Friday: Mini pavlovas with passionfruit curd

This recipe is brought to us by Australian Passionfruit. More recipes

Foodie Friday: Duck and lychee salad

This recipe was developed by Megann Evans for Australian Lychees. More recipes
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Foodie Friday: Mini pavlovas with passionfruit curd

Passionfruit pavlova

This recipe is brought to us by Australian Passionfruit.

Passionfruit pavlova

Mini pavlovas with passionfruit curd

Not just a tangy, tropical treat, Australian passionfruit also boasts a range of health benefits – everything from boosting skin health to being a good mood food. We can't imagine pavlova without it and we love these bite-size versions!

Meringue

  • 8 Large egg whites at room temperature
  • 2 cups Castor sugar
  • 4 tsp Corn flour
  • 2 tsp Lemon juice (or white vinegar)

Passionfruit curd

  • 1/2 cup Fresh passionfruit pulp
  • 1/2 cup Castor sugar
  • 2 tbsp Lemon juice
  • 4 Egg yolks
  • 6 tbsp Butter

To serve

  • Whipped cream
  • Blueberries
  • Extra fresh passionfruit
  • Mint leaves

  1. To make the mini pavlovas, pre heat the oven to 180C.

  2. Line a large flat baking tray with baking paper.
  3. Whisk the egg whites until firm peaks develop.
  4. Gradually add the sugar a little at a time while whisking. Keep whisking until the meringue turns to a satiny texture.
  5. Sprinkle over the corn flour and whisk in, followed by whisking in the lemon juice and vanilla extract.
  6. Using a spatula, spoon the meringue out onto the baking tray, each mini pavlova to be approximately 10cm wide.

  7. Reduce the oven temperature to 150C, place the tray in the oven and bake for 30 minutes.

  8. Once the pavlovas are cooked turn the oven off but don’t open the door, leave them in the oven for a further 30-40 minutes to slowly cool down.

  9. Remove the mini pavlovas from the oven and transfer to a wire rack until they are completely cooled. TIP: They can be made ahead of time and stored in an airtight container.

  10. To make the passionfruit curd, combine the fresh passionfruit pulp and the sugar into a glass bowl placed over a double boiler (saucepan with simmering water). Ensure the base of the bowl is not submerged in the simmering water. Whisk until the sugar dissolves.

  11. In a separate bowl lightly whisk together the egg yolks and lemon juice.

  12. While whisking, gradually add one spoonful at a time of the warm passionfruit mixture into the bowl of egg and lemon juice mixture. Ensure you are whisking so no lumps appear. Once both have been fully mixed, add the bowl back to the double boiler and whisk further until the mixture becomes thick and creamy.

  13. Add the butter and whisk through.

  14. Take off the heat and allow to cool down before placing in the fridge, covered until you are ready to serve the pavlovas.

  15. Serve the mini pavlovas with a dollop of whipped cream, a good spoonful of the passionfruit curd, and some extra passionfruit for a pinch of tartness. Sprinkle fresh blueberries over the top and add some mint leaves.

More recipes

Foodie Friday: Pavlova with rosé strawberry syrup

Brought to us by Jacob’s Creek, today’s recipe combines a classic Australian pavlova with a strawberry rosé syrup for a contemporary update. You can also pair the dessert with a…

Foodie Friday: Rhubarb Eton mess

I was recently sent some Warners Rhubarb Gin to try and confirm it is deeeeee-licious! If you’re a fellow gin-lover, why not treat yourself to a bottle and wow your…
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Recipes

Foodie Friday: Choc orange tart with hazelnut-oat crust

Foodie Friday

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Raw Orange Chocolate Tart with Hazelnut-Oat Crust (Vegan, Gluten Free)

This cake is kind of like the lovechild of a jaffa and a hazelnut – except creamy and fudgy, with a subtle hint of orange that doesn’t overpower. The crust was the perfect match – nutty, subtly sweet and crunchy.

Prep time: 10 minutes | Cooking time: 20 minutes | Freezing Time: Overnight | Serves: 4

Vegan, gluten and dairy free.

Ingredients 

Crust

Chocolate Filling

Method

  1. Preheat oven to 170⁰C (340⁰F). Place all dry crust ingredients in a food processor. Process well until it reaches the consistency of flour. 
  2. Add melted coconut oil to the food processor and process until it becomes like wet sand. 
  3. Press the mixture against the sides and the bottom of the tart tin. Bake it for about 17-20 min or until golden brown. Let it cool. 
  4. While cooling the crust, place all chocolate filling ingredients in a high-speed blender and blend well. Add more sweetener if you need. Layer it over the crust, and freeze it over night.
  5. Take out from the tart tin and garnish. Store in the fridge.

We used a 10cm × 25cm × 2.5cm (550ml) tart tin with a removable base to make this one, however you can use any tin with a removable base you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide.

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Foodie Friday: Cashew Alfredo pasta

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This recipe was developed by Minako Umehara @365cleaneats for Naked Foods. Prep time: 10 minutes | Cooking time: 10 minutes | Serves: 4 Vegan, Gluten Free and Dairy Free Ingredients …
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Foodie Friday: Vegan strawberry cheesecake

Foodie Friday

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Clean Vegan Strawberry Cheesecake Squares

Prep time: 35 minutes | Cooking time: 20 minutes | Serves: 9

Vegan, Gluten Free and Dairy Free

Ingredients 

Crust:

  • 100g gluten free rolled oats
  • 100g raw almonds
  • 7 tbsp coconut sugar
  • 2 tbsp cocoa powder
  • 1/4 tsp pink salt
  • 5 tbsp melted coconut oil

Filling:

  • 200g raw cashews
  • 100g fresh strawberries 
  • 150 ml coconut cream
  • 6 tbsp melted raw cacao butter
  • 5-6 tbsp maple syrup
  • 3 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tsp vanilla paste
  • 1 tsp pitaya powder (for colour, optional)
  • Pinch of good salt

Decoration:

  • 10-15 small to medium sized strawberries, cut in half 
  • 20 blueberries

Method

Patties:

  1. Preheat oven to 170⁰C. Place all dry crust ingredients in a food processor and process well until it reaches the consistency of flour.
  2. Add melted coconut oil and process until it becomes like wet sand.
  3. Line the baking tin with a baking sheet and press the mixture into the bottom. Bake it for about 15-22 min or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.
  4. Place all strawberry filling ingredients in a high-speed blender and blend well. Layer it over the crust and place strawberries and blueberries on the top. Freeze it until set.
  5. Take out the cake from the baking tin and cut with a warm knife. Enjoy!

We used a 18cm×18cm square tin to make this one, however you can use any tin you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Little custard pots with strawberry sauce

Today’s recipe was developed by Local Lovely for Barker’s New Zealand Dessert Sauces, who recently launched a new range of family favourites.

Ingredients

CUSTARD

2 cups (500ml) milk
1 vanilla pod
3 egg yolks
1⁄4 cup (55g) caster sugar 1⁄4 cup (35g) plain flour

1 bottle of Barker’s Luscious Strawberry Sauce (or other brand strawberry sauce)

PRALINE

1⁄4 cup (55g) caster sugar
1⁄4 cup (35g) natural almonds

Method

CUSTARD

Place the milk in a medium-sized saucepan. Split the vanilla pod down the centre with a sharp knife and scrape the seeds into the milk, chuck in the pods too.

Place the pan over medium-high heat and bring just to boiling point, remove and set aside for 10 minutes.

Whisk the yolks, sugar and flour together until pale and thick. Pour a little of the hot milk into this mixture and whisk to combine. Gradually add the remaining milk, whisking as you go. Return mixture to the saucepan and place over low heat. Cook, stirring with a wooden spoon the whole time for about five minutes or until mixture coats the back of the spoon and has thickened up nicely.

Be careful not to cook the custard at too high a heat or for too long as it can curdle and become more like scrambled eggs than beautiful custard. Pour into a big jug and place straight into the fridge where it will thicken up a little more on cooling.

PRALINE

Place the sugar in a small saucepan over medium heat and cook, swirling the sugar around the pan as it melts into a golden caramel. Meanwhile line a baking tray with paper and scatter with the almonds.

Once the sugar is melted, pour over the almonds and leave to cool and harden, just five minutes or so should do it.

When the praline has set transfer to a food processor or mortar and pestle and blitz or bash until you have a fine-ish crumb. Keep in an airtight container
until needed.

To serve

Divide custard into little glass jars or bowls, top with a drizzle of Barkers Strawberry Sauce, a sprinkling of praline and the orange slices.

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Foodie Friday: Sam Wood’s simple sausage rolls

This recipe – a light, healthy, and simple take on an Aussie classic – comes courtesy of Bing Lee ambassador, Sam Wood, fitness expert and former star of The Bachelor.

Serves: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients:

Sausage Rolls

  • 300g beef mince
  • 1/4 cup basil (fresh), finely chopped
  • 2 free range eggs
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/4 cup wholemeal (or gluten free) breadcrumbs
  • 1 tablespoon tomato paste
  • 1 carrot finely grated
  • 1/2 onion (brown), finely grated
  • Salt and pepper, to taste
  • 2 puff pastry ready rolled sheets, defrosted
  • 1/2 tablespoon poppy seeds

Salad

  • 250g cherry tomatoes (mixed variety), chopped
  • 2 teaspoons balsamic vinegar
  • 1/2 tablespoon olive oil (extra virgin)
  • 1/2 avocado, chopped

Method:

  1. Preheat oven to 200°C.
  2. In a medium bowl, mix together the mince, basil, 1 egg, Worcestershire sauce, breadcrumbs, tomato paste, carrot and onion. Season to taste.
  3. Refrigerate the mixture.
  4. Cut the pastry sheets in half (about 10-12 cm wide).
  5. Lightly beat the other egg.
  6. Divide beef mince mixture into 4 even portions and form each quarter along one edge of the pastry.
  7. Brush the open strip of pastry at opposite side of the mixture with egg and roll pastry over mixture into a long, even log.
  8. Brush the tops with egg and sprinkle with poppy seeds. Cut into rolls.
  9. Place each roll seam side down on a lined oven tray with baking paper.
  10. Bake for 20-25 minutes until golden.
  11. Mix the salad ingredients together, season, and serve with the sausage rolls.

For more on Bing Lee

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Foodie Friday: Choc berry brownie tart

Foodie Friday

This recipe was developed by Anthea @rainbownourishments for Naked Foods.

BERRY AND CHOCOLATE BROWNIE TART

Prep time: 20 minutes | Chilling time: 4 hours | Serves: 6-8

Gluten Free, Dairy Free and Vegan

Ingredients 

Brownie Chocolate Base

  • 2 cups pecans
  • ¼ cup nut butter (I used peanut butter)
  • 12 Medjool dates, pitted
  • Pinch of salt
  • ½ cup cacao powder

Raspberry Chia Jam

  • ⅔ cups frozen raspberries, defrosted
  • 2 tbsp chia seeds
  • Dash of maple syrup

Chocolate Mousse Filling

  • 2 cups silken tofu
  • 1 cup chopped dairy-free chocolate
  • ½ cup canned coconut cream (see notes)
  • ½ cup maple syrup
  • ½ – ¾ cup cacao powder (depending on how strong you want it to taste)
  • Dash of vanilla bean powder

Decoration

  • 2 cups of berries
  • Handful of chopped pistachios
  • Whatever else you like!

Method

  1. For the tart case, add the pecans to a food processor and process until it forms coarse crumbs.
  2. Add the remaining base ingredients and process until it comes together and can be pinched. Press mixture into a lined tart tin.
  3. For the raspberry chia jam, add all ingredients to a small bowl and mash with the back of a fork until raspberries have broken down. Mix until combined then set aside.
  4. For the filling, gently melt the chocolate in a small saucepan or a double boiler.
  5. Add all filling ingredients to a food processor and process until as smooth as possible.
  6. Spread the chia jam along the bottom and sides of the tart case.
  7. Pour the chocolate mousse over jam and smooth the top.
  8. Decorate tart with berries and whatever else you might like.
  9. Set aside the tart in the fridge for 4 hours or until set.

We used a 20cm wide × 4cm high tart tin with removable base to make this one. If you don’t have one that deep, use a slightly bigger tart tin with a removable base.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Crispy sesame-crusted mushroom poke bowl

New research has revealed that everyday mushrooms really are a natural superfood and can be as effective as vitamin D supplements, as well as supporting immune function. Mushrooms are rich in bioactive compounds found not only in vegetables but also some meats, whole grains, and nuts, making them an extraordinary food source.  

Prep/cook time: 35-40 minutes | Serves: 2

Ingredients:

Sesame-crusted mushrooms:

  • 200g button mushrooms
  • 1/4 cup white sesame seeds
  • 1 tbsp black nigella seeds
  • 1/3 cup panko crumbs
  • Pinch of sea salt
  • 1 egg
  • Dash of milk
  • Vegetable oil (for frying)

Poke bowl:

  • 2 cups pre-cooked brown rice
  • 1 bunch broccolini 
  • 1/3 cup frozen edamame beans, defrosted
  • 1 avocado, sliced
  • 3/4 cup red cabbage, thinly sliced
  • 1 small cucumber, thinly sliced
  • 4-5 radishes, thinly sliced
  • 2 shallots, thinly sliced (white part only)

Dressing:

  • 1 tsp white miso paste
  • 3 tbsp mirin
  • 1 tsp peanut butter 
  • 1 1/2 tbsp vegetable oil

Method:

  1. In a bowl, combine the sesame seeds, nigella seeds, panko crumbs and a pinch of sea salt, then stir to mix through.
  2. In another bowl whisk together the egg and a dash of milk with a fork.
  3. Heat up a deep sided saucepan filled with vegetable oil (3cm deep) to frying point (205⁰C). To test if it’s at the right temperature, add a pinch of panko crumbs; if the oil bubbles then it’s ready.
  4. Add the button mushrooms in batches to the whisked egg mixture, then roll them in the sesame/panko crumb mixture until they get an even crumb coating.
  5. In batches, add the mushrooms to the heated oil and fry, using tongs turn them over after the outer crumb turns a crispy golden brown. Remove from the oil and place on a paper towel to absorb any excess oil. Repeat the process until all of the mushrooms have been cooked. It is best to cook these in batches and not to overcrowd the saucepan.
  6. Blanch the broccolini and edamame in boiling water until the broccolini is cooked and crunchy and the edamame has changed to a bright green colour. Drain and set aside.
  7. To make the dressing combine the ingredients in a small jug, stir well to combine and to dissolve any miso paste lumps.
  8. To assemble the poke bowls start with a base of pre-cooked brown rice, follow by arranging the vegetables over the top and around the edges of the bowls. Finish by adding the crispy crumbed mushrooms in the centre and sprinkle over the thinly sliced shallots. 
  9. Serve with the miso dressing poured over the top.

Note: this recipe includes peanuts. If you have nut allergies, please omit this ingredient. 

For more on the health benefits of mushrooms

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Foodie Friday: Chocolate dipped shortbread

Today’s recipe, a lighter take on a classic cookie favourite, comes from Lakanto Australia. This shortbread is a buttery, light, and simply delicious snack for any coffee or high tea occasion. Lakanto Classic and Golden Monkfruit Sweeteners offer an all-natural substitute to sugar with 93% less calories.

Prep Time: 10 minutes | Cooking Time: 12-16 minutes | Serves: 20 fingers

Ingredients

  • 1 ½ cups unsalted butter (diced into 2cm cubes)  
  • 1 cup golden monkfruit sweetener       
  • 3 cups plain flour                                 
  • 1 tsp cornflour                          
  • ½ tsp vanilla essence
  • Sugar free chocolate    

Method

  1. Mix the diced butter and monkfruit sweetener in a mixer using the paddle attachment and whip until soft and smooth (approx. 5 minutes).
  2. Add the cornflour and plain flour, and slowly mix on speed 1-3 until fully incorporated.
  3. Add in the vanilla essence and whip for 3 minutes on high (this will ensure a smooth and soft dough is created).
  4. Remove from the bowl and place mixture onto a surface dusted with flour. Leave to rest for 10 minutes.
  5. Preheat the oven to 150⁰C.
  6. Gently fold the mixture on the bench. It should have a silky feel. Roll out to the desired size and height.
  7. Cut the dough to the desired shape and gently place on the baking tray. Allow to rest for 10 minutes in the fridge (this will help it keep its shape while baking).
  8. Place the tray in the preheated oven for 12-16 minutes, depending on the thickness of the shortbread.
  9. Remove from the oven and allow to cool.
  10. Melt the chocolate over a bowl of hot water until fully melted, then dip the shortbread into the chocolate and place on greaseproof paper until firm.

TIP: For a dryer shortbread, extend the cooking time by 3-4 minutes.

For more on Lakanto Australia

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Foodie Friday: Cashew caramel protein balls

Foodie Friday

This recipe was developed by Nicola @nourishingnicola for Naked Foods.

Cashew Caramel Protein Balls

Not only do these protein balls take minimal effort to make, they look and taste like the work of a master chef and are packed with healthy ingredients!

Prep time: 10 minutes | Freezing time: 4 hours | Serves: 10-12

Gluten free option, dairy free & vegetarian

Ingredients 

  • 1/2 cup raw almonds
  • 1/2 cup oats (use gluten free oats if required)
  • 1/4 cup shredded coconut
  • 2 tbsp. cashew coconut butter
  • 2 tbsp. salted natural peanut butter
  • 1/3 cup honey
  • 80g dark chocolate

Method

  1. Blend everything (except for dark chocolate) in a high-speed food processor.
  2. Roll into balls and freeze for 2 hours
  3. Melt the dark chocolate and dip/roll each ball in it.
  4. Sprinkle with crushed almonds and freeze for 2 hours.
  5. Enjoy!

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Raspberry chocolate milk stout brownies

In celebration of their new limited edition Raspberry Choc Milk Stout, Tinnies Beer are sharing this fun recipe by MasterChef’s Michael Weldon today.

“Dark chocolate and stout are a match made in heaven,” he says. “The roasted notes in the stout pair beautifully with the bitter and rich flavour of the dark chocolate. Adding raspberry to the brownie helps lift the raspberry flavour in the stout and add a refreshing brightness to the end dish.”

Serves 6-8 | Prep time 10mins | Cook time 35-40mins

Ingredients

  • 180g dark chocolate
  • 3 eggs
  • 180g unsalted butter
  • 70g cocoa powder
  • 200g caster sugar
  • 180mls Tinnies Raspberry Chocolate Milk Stout (or any other milk stout)
  • 150g plain flour
  • 100g frozen raspberries

Method

  1. Pre heat an oven to 180 degrees celsius.
  2. Pour stout into a measuring jug, you want to measure out the stout without the head.
  3. In a pot melt the chocolate and the butter, then remove from the heat and add the sugar, whisk the sugar into the chocolate until combined smoothly.
  4. Allow to cool to room temperature. Once cooled add the eggs to this mixture again whisking till smooth.
  5. Finally add the beer to this mixture and mix well.
  6. Combine the dry ingredients into the wet ingredients and fold together make sure the mixture is smooth.
  7. Pour into a lined baking tray and add the frozen raspberries dotted throughout the brownie mix.
  8. Bake at 180*c for 30-35 minutes. You want to outside to be slightly crispy but the centre to still be gooey.
  9. Cool the cooked brownie then enjoy!

Tinnies craft beer is available at First Choice and Vintage Cellars stores country wide.

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Foodie Friday: Rainbow Papaya Buddha Bowl

Here’s a great spring recipe from Australian Papaya: simple, healthy and fresh! 

Serves 4 | Prep Time: 5 minutes | Cook Time: 8 minutes

Ingredients

  • 1 fresh corn cob
  • 1 cup cherry tomatoes, halved
  • 1 cup canned black beans, rinsed and drained
  • 1/4 cup fresh coriander leaves
  • 6 lettuce leaves
  • 1 cup cooked brown rice
  • 1 cup shredded cooked chicken
  • 1 small avocado, halved
  • 1/2 ripe papaya, peeled and cut in wedges
  • 1 spring onion, thinly sliced
  • 1 Tbsp toasted sunflower seeds
  • For the dressing
  • 1/4 tsp sweet paprika
  • 1/4 tsp cumin
  • pinch tsp chilli powder
  • pinch tsp sea salt
  • 1/4 tsp maple syrup
  • 2 Tbsp olive oil
  • 1 Tbsp lime juice

Method

  • In a small jar whisk together dressing ingredients.
  • Bring a pot of water to the boil, add corn and cook for 3 minutes.
  • Drain corn and brush with a small amount of the dressing. Place in a pre-heated skillet over medium-high heat and cook for 5 minutes, turning a few times until the kernels are slightly charred. Cut into four rounds.
  • Divide ingredients into two bowls. Sprinkle with spring onion and sunflower seeds, and drizzle with dressing.
  • Serve immediately.

TIP: You can substitute frozen corn kernels for fresh and simply sauté them with a tsp of dressing before adding to the bowl.

HEALTH INFO per serve: 2250kJ; Protein 33g; Total Fat 26g; Saturated Fat 5g; Carbohydrate 36g; Sugars 11g; Fibre 12g; Sodium 155mg.

Good source of protein. Excellent source of fibre. Low sodium.

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Foodie Friday: Vegan mocha tart with oat and almond crust

Foodie Friday

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Vegan Mocha Tart with Oat and Almond Crust

Prep time: 30 minutes (+ soaking time) | Cooking time: 20 minutes | Serves: 4

Vegan, Dairy Free and Gluten Free

Ingredients 

Crust:

  • 45g gluten free rolled oats
  • 40g raw almonds
  • 3 tbsp coconut sugar
  • 1/8 tsp pink salt
  • 2 tbsp + 1 tsp melted coconut oil

Filling:

  • 100g raw cashews (soaked 4-6 hours and rinsed) 
  • 120ml coconut cream
  • 3 tbsp. melted raw cacao butter
  • 3-4 tbsp. maple syrup
  • 2 tsp raw cacao powder
  • 2-3 tsp finely ground coffee beans
  • Pinch of pink salt

Decoration:

  • Handful of fresh blueberries
  • Freeze dried, chocolate coated strawberries
  • Rose petals
  • Coffee beans

Method

  1. Preheat oven to 170⁰C. Place all dry crust ingredients in a food processor and process well until it reaches the consistency of flour.
  2. Add melted coconut oil and process until it becomes like wet sand.
  3. Press the mixture against the sides and the bottom of the tart tin. Bake it for about 18-20 min or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour. 
  4. Place all mocha filling ingredients in a high-speed blender and blend well. Layer it over the crust and freeze it until set.
  5. Remove from the tin and garnish with fruits and chocolate.

We used a 10cm×25cm×ｈ2.5cm (550ml) tart tin to make this one, however you can use any tin you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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