Ingredients: 300 ml milk Pinch salt ½ cup caster/pure icing sugar (not icing sugar mixture) 10 g grated truffle 2 eggs 300 ml cream
Method: 12-24 hours before making the ice cream start infusing the cream with truffle flavour. To do this, combine the cream and truffle. Refrigerate and allow to infuse for 12-24 hours. Then whisk the eggs. Combine milk, salt and … Read more »
1 cup of oats 2 cups of flour 40 grams of butter 1 cup (250 ml) cream 1 cup currants pinch of salt 1 teaspoon of baking powder a few sneaky chocolate buttons flour, to dust
Here’s what you will do:
1. Combine all dry ingredients and butter in a bowl. Use fingertips to rub butter into the dry ingredients until … Read more »
6 x apples ½ cup muesli of choice ¼ tsp cinnamon 2 Tbsp honey 2 Tbsp coconut oil ricotta and extra honey to serve
Method:
Preheat your oven to 180C. Core the apples and place in a baking dish. Fill the centres of the apples with muesli and scatter more around the base to soak up juices.
Melt together honey, coconut oil and cinnamon and mix … Read more »
Truffle ice cream
/in Desserts, Recipes /by Debbie WorganGulaga Gold, Dignams Creek
Ingredients:
300 ml milk
Pinch salt
½ cup caster/pure icing sugar (not icing sugar mixture)
10 g grated truffle
2 eggs
300 ml cream
Method: 12-24 hours before making the ice cream start infusing the cream with truffle flavour. To do this, combine the cream and truffle. Refrigerate and allow to infuse for 12-24 hours. Then whisk the eggs. Combine milk, salt and … Read more »
Gulaga Organics Smoothies (with thanks to Gulaga Organics)
/in Drinks, Recipes /by Debbie WorganCacao Smoothie:
350 mls unsweetened almond milk
1 tbsp cacao powder
1 frozen banana
3 drops choc stevia
2 dates
Berry Smoothie:
350 mls coconut water
1 cup frozen blueberries
¼ frozen apple
1 frozen banana
3 drops of vanilla stevia
Here’s what you will do:
1. Cut fruit into 1 cm pieces.
2. Blend fruit and other … Read more »
Honorbread Scones (with thanks to Honorbread)
/in Desserts, Recipes /by Debbie Worgan1 cup of oats
2 cups of flour
40 grams of butter
1 cup (250 ml) cream
1 cup currants
pinch of salt
1 teaspoon of baking powder
a few sneaky chocolate buttons
flour, to dust
Here’s what you will do:
1. Combine all dry ingredients and butter in a bowl. Use fingertips to rub butter into the dry ingredients until … Read more »
Kelly’s Soupadoopa Soup (with thanks to Eastwoods of Bermagui)
/in Recipes, Soups /by Debbie Worgan1 tbsp olive oil
2 carrots, peeled and diced
2 zucchini, diced
2 sticks celery, diced
1 brown onion, finely chopped
400 grams diced tomatoes
2 cups vegetable stock
400 grams cooked brown lentils, rinsed and drained
½ cup flat-leafed parsley leaves, chopped
1 lemon, quartered
4 crusty wholegrain rolls, to serve
Here’s what you will do:
1. Heat oil in a large saucepan over medium-high heat. … Read more »
Fired-up ginger and honey cocktail
/in Drinks, Recipes /by Debbie Worgan½ cup runny honey
½ cup water
1 knob ginger, cut into 5cm pieces
2 shots vodka or gin
1 shot fresh lemon juice
1 egg white
Method:
First, place the honey and water into a small saucepan on very low heat. Drop in some pieces of ginger and warm together to melt honey and infuse.
Cook for 5 minutes to really bring the flavours out. Set aside to cool.
You will … Read more »
Honey baked apples
/in Desserts, Recipes /by Debbie Worgan6 x apples
½ cup muesli of choice
¼ tsp cinnamon
2 Tbsp honey
2 Tbsp coconut oil
ricotta and extra honey to serve
Method:
Preheat your oven to 180C. Core the apples and place in a baking dish. Fill the centres of the apples with muesli and scatter more around the base to soak up juices.
Melt together honey, coconut oil and cinnamon and mix … Read more »