Month: March 2015

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Mini White Chocolate and Baked Berry Cheesecakes with Raspberry Coulis

Cheesecake is either something you love or hate, and I personally am a big fan of the baked variety! You could use any fruit in this recipe (mango, blueberries, strawberry) but I chose frozen raspberries which worked a treat. They are best served after a night in the fridge and are perfect for a sweet dessert or afternoon treat! You’ll need: 500g cream cheese (not the spreadable kind!) 250g of sour cream 1/2 cup of caster sugar 1 cup of berries or chopped fruit (I used defrosted frozen raspberries) 200g of melted white chocolate 50-75g chopped white chocolate 3 free range eggs 1 teaspoon of vanilla paste or essence 1 packet of sweet plain biscuits (I chose Krispies for a subtle coconut flavor in the base) 125g of melted butter For the coulis: 1 1/2 cups of raspberries 1/2 cup of caster sugar 3 tablespoons of water 1 teaspoon of framboise or rose petal syrup (added extra!) Muffin tray Cupcake liners (optional) Preheat oven to 160, bake. Put your biscuits in a food processor and …

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Blueberry Pancakes with Caramelized Banana

Due to Tuesday being international pancake day I promised you a pancake recipe this week so here it is, in time for Sunday brunch tomorrow! Preparation Time – 10 minutes Cooking Time – 15 minutes Serves – 4 people Ingredients 2 cups of self-raising flour ½ cup of white sugar 2 cups of milk 1 tbsp. vanilla essence 2 eggs (lightly beaten) 30g butter (plus extra for cooking) 2 punnets of blueberries Caramelized Bananas 4 bananas 1 tbsp. butter 1 tsp. brown sugar ½ tsp. cinnamon 1 cup of Maple Syrup Method Sift the flour and sugar into a bowl and add the blueberries. Melt the butter in the microwave in a safe bowl and when cooled add milk, eggs and vanilla essence. Stir thoroughly. Make a well in the center of the dry ingredients and add the milk and egg mixture. Mix together until all the ingredients are combined. The mixture should be thin enough to run slowly off your spoon. If too thin add some more flour and if too thick add some …

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Roasted Pumpkin Soup

As Autumn starts knocking on our door the weather is starting to get cooler- NOT!! Chch is still super hot so this is one goes out to our fans overseas who are currently freezing! In saying that you don’t have to have soup just in winter, it is a really nice entree when you have a dinner party Preparation Time – 10 minutes Cooking Time – 55 minutes Serves – 4 people Ingredients 1kg pumpkin 2 potatoes 2 tbsp. olive oil 1 tbsp. garlic and herb salt 1 onion 30g butter 2 garlic cloves 2 cups chicken stock 1 cup milk ½ cup coconut cream 4 rashers bacon ¼ cup Parmesan cheese 5 leaves fresh basil Salt & Pepper Method Preheat oven to 180 degrees Celsius. Carefully slice the skin off the pumpkin and cut into medium sized pieces. Peel the potatoes and cut into similar sizes as the pumpkin. Drizzle with olive oil, season with garlic salt and place in the oven to cook for 45 minutes. In a non-stick fry pan add a …

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Crispy Prawn & Avocado Tacos

Izzy and I love our Mexican food! We have been twice to Mexico and it is one our our favourite places in the world. This little recipe is simple and so yummy for a lunch or light dinner. Preparation Time – 10 minutes Cooking Time – 5 minutes Serves – 4 people Ingredients 8 small soft-shelled tacos or wraps 16 prawns (shells & tails removed) ½ cup panko breadcrumbs 1-teaspoon chicken salt ½ teaspoon garlic salt 1 egg ½ iceberg lettuce 2 tomatoes ¼ red onion Sprig of spring onion 1-tablespoon balsamic vinegar 2 avocados Sauce 4 tbsp Tomato sauce 4 tbsp mayonnaise 1 tsp malt vinegar 1 tsp chilli oil or chilli sauce (if you want to add some spice) 1/4 cup of Olive Oil Salt & Pepper Method Whisk egg in a small mixing bowl. In another small bowl add the panko breadcrumbs, garlic and chicken salt and toss together. Add ¼ cup of olive oil to the bottom of a fry pan and place on medium to high heat. When oil in …

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