Served warm, this light fruit sponge is pure comfort. Extra good with custard or whipped cream.
About 2-3 cups of cooked sweetened fruit of your choice 2 eggs 2 heaped tbsp of sugar 2 tbsp of flour 1 tsp baking powder
Preheat oven to 190C. Place fruit in a shallow baking dish and put into oven to heat while preparing sponge. Beat the eggs and sugar until very thick and creamy. Add sifted flour and … Read more »
800g pumpkin 140 g all-purpose flour 1 egg salt and pepper to taste nutmeg to taste 60g butter 8 leaves of sage 60g grated Parmigiano Reggiano cheese
Begin by preparing the pumpkin. Cut it in half, without removing the peel, rub with olive oil and place in a baking dish. Roast in a175°C oven for about 45 minutes or until … Read more »
During the Cobargo Folk Festival I billeted 4 performers. They were all lovely people and it was a pleasure to host them. I asked them if there were any food preferences and intolerances or allergies. Luckily no allergies but there were a number of preferences. High on the list was gluten-free. I cook occasionally for groups of people and I find gluten-free dishes are the safest bet … Read more »
1 cup raw almonds 1 cup raw macadamias 1 cup of medjool dates, pitted 3/4 cup cacao powder 2/3 cup melted coconut oil 1 heaped tablespoon of almond spread Rock salt to taste Sesame seeds or desiccated coconut to sprinkle on top
In a food processor, blend the almonds and macadamias together to create a fine meal. Add the dates, … Read more »
3 cups of rolled oats ½ cup of white chia seeds 3 and ½ cups milk ¾ cup of natural Greek style yoghurt 2 tblsp of maple syrup 1 tsp of vanilla extract
Combine everything in a bowl. Cover and place in the fridge overnight to soak and expand. In the morning, with your serving, add more yoghurt, fresh berries or banana, coconut flakes and more maple syrup and milk if required. Absolutely delicious and filling breakfast for a great start to the day!
This week in Stephanie Alexander Kitchen Garden program, the students celebrated their amazing achievement of winning the Cobargo Show’s Junior Champion and First Place for the Jams and Preserves Section (under 12 years) for their delicious rhubarb and ginger chutney.
What a wonderful way to start off a brand new year of learning in the Stephanie Alexander Kitchen Garden program! All students had a picnic with some … Read more »
Fruit Sponge
/in Desserts, Recipes /by Darryl ButlerAbout 2-3 cups of cooked sweetened fruit of your choice
2 eggs
2 heaped tbsp of sugar
2 tbsp of flour
1 tsp baking powder
Preheat oven to 190C. Place fruit in a shallow baking dish and put into oven to heat while preparing sponge. Beat the eggs and sugar until very thick and creamy. Add sifted flour and … Read more »
Pumpkin Gnocchi
/in Mains, Recipes /by Darryl Butler140 g all-purpose flour
1 egg
salt and pepper to taste
nutmeg to taste
60g butter
8 leaves of sage
60g grated Parmigiano Reggiano cheese
Begin by preparing the pumpkin. Cut it in half, without removing the peel, rub with olive oil and place in a baking dish. Roast in a175°C oven for about 45 minutes or until … Read more »
The Life-Changing Loaf of Bread
/in Recipes, Starters /by Darryl ButlerLinda Sang
During the Cobargo Folk Festival I billeted 4 performers. They were all lovely people and it was a pleasure to host them. I asked them if there were any food preferences and intolerances or allergies. Luckily no allergies but there were a number of preferences. High on the list was gluten-free. I cook occasionally for groups of people and I find gluten-free dishes are the safest bet … Read more »
Raw Cacao Slice
/in Desserts, Recipes /by Darryl Butler1 cup raw almonds
1 cup raw macadamias
1 cup of medjool dates, pitted
3/4 cup cacao powder
2/3 cup melted coconut oil
1 heaped tablespoon of almond spread
Rock salt to taste
Sesame seeds or desiccated coconut to sprinkle on top
In a food processor, blend the almonds and macadamias together to create a fine meal. Add the dates, … Read more »
Overnight Oats
/in Desserts, Recipes /by Darryl ButlerLinda Sang
3 cups of rolled oats
½ cup of white chia seeds
3 and ½ cups milk
¾ cup of natural Greek style yoghurt
2 tblsp of maple syrup
1 tsp of vanilla extract
Combine everything in a bowl. Cover and place in the fridge overnight to soak and expand. In the morning, with your serving, add more yoghurt, fresh berries or banana, coconut flakes and more maple syrup and milk if required.
Absolutely delicious and filling breakfast for a great start to the day!
Rhubarb Ginger Chutney
/in Preserves, Recipes /by Darryl ButlerThis week in Stephanie Alexander Kitchen Garden program, the students celebrated their amazing achievement of winning the Cobargo Show’s Junior Champion and First Place for the Jams and Preserves Section (under 12 years) for their delicious rhubarb and ginger chutney.
What a wonderful way to start off a brand new year of learning in the Stephanie Alexander Kitchen Garden program! All students had a picnic with some … Read more »