Overnight Oats.

A yummy way to start the day!

Breakfast never tasted this good.

Ingredients

2 cups rolled oats

11/2 cups milk

1/2 cup Greek-style yoghurt

Drizzle of vanilla extract

2 Tbsp honey

1/4 cup almonds, roughly chopped

Fresh berries such as strawberries, blueberries to serve

Method

Place the oats in a large ceramic bowl, add the milk, yoghurt and vanilla extract, stir to combine.

Cover and place in the fridge for at least 4 hours, or preferably overnight.

To serve: divide the oats between bowls, drizzle with honey and top with almonds and fresh berries.

Serves 2

A delicious healthy loaf!

Seed Loaf

Cape Seed Loaf

Ingredients

1 cup water

2 Tbsp honey

7g packet instant yeast

500g whole-wheat flour

1 cup rolled oats

1 cup wheat germ

2 Tbsp vegetable oil

big pinch of salt

1/2 cup linseed, sesame seeds and sunflowe r& pumpkin seeds

Method

Place the water and honey into a small bowl and stir to combine, set aside for 5 minutes or until frothy.

In the bowl of a stand mixer, or large bowl, add the flour, oats and wheat germ, mix to combine. Add the oil, salt, yeast mixture and 2.5 cups warm water.

Stir to combine or gently knead using the dough attachment for 2-3 minutes.

Add the mixture to a greased loaf pan, sprinkle over the seeds and cover with clingfilm and a tea towel. Place in a warm place for an hour.

Heat at the oven to 190C. Bake the bread for 1 hour or until golden and risen. Remove from the oven and allow to cool completely.

To serve: serve the bread sliced with cheese and pickles.

Grapefruit Curd

Grapefruit curd desserts

A delicious Grapefruit Curd

Serves 6-8

Ingredients

I.5 cups sugar

grated rind of 1 grapefruit

160g butter

4 eggs, xl

1/2 cup grapefruit juice

To serve

2 cups whipped sweetened cream

2-3 rusks, crumbled

mint to garnish

Method

Place the sugar into an heat-proof bowl, add the grated rind, butter and eggs, pour over the grapefruit juice, stir to combine.

Place the bowl over a pot of simmering water and gently stir until all the ingredients are dissolved. Continue to stir for 12-15 minutes or until the curd has thickened and coats the back of a wooden spoon.

Set aside to cool completely then refrigerate.

To assemble: divide the curd between glasses, top with a layer of cream, crumbled rusks and more cream. Finish with a dollop of curd.

To serve: garnish with fresh herbs such as mint.

Scone

Tea Time Scones

Ingredients

makes 12

2 cups self-raising flour

1 tsp baking powder

1 tsp salt

2 Tbsp granulated sugar

100g butter, cubed

1 egg, beaten

2/3 - 1 cup milk

whipped cream and jam to serve

Method

Preheat the oven to 200C.

Sift the flour, baking powder and salt into a bowl, add the sugar and stir to combine.

Rub in the butter with fingertips until fine bread crumb texture.

Whisk together the egg and milk, make a well in the centre of the dry ingredients and slowly add the liquid, stir to combine.

Place dough onto a floured surface, roll out until 2 cm thick. Cut out 12 rounds and place onto a lined baking tray.

Brush tops of scones with a little extra milk and bake for 15 minutes to until golden and risen.

To serve: serve halved topped with jam and cream

Christmas Time.......

Gingerbread Houses

Lemon love

Lemon Loaf cake

Lemon cake

Ingredients

11/4 cups caster sugar

250g butter, softened

4 eggs, xl

1/2 tsp vanilla extract

2 cups self-raising flour

1/2 cup milk

Pinch of salt

For the glaze

1 cup icing sugar, sifted

juice of 1 lemon

Method

Preheat the oven to 180C.

Line a loaf tin with baking paper. In a large bowl, with an electric beater, beat the sugar and butter until smooth and pale.

Add the eggs, one at a time, beating well after each addition, add the vanilla extract.

Sift in the floor and fold into the mixture. Spoon the batter into the prepared loaf tine and bake for 45 -50 minutes or until a skewer comes out clean.

Remove the loaf from the oven and allow to cool.

For the glaze: in a small bowl whisk together the icing sugar and lemon juice, drizzle over the cake.

Slice and serve.

Cherry Clafoutis

a delicious summer treat

Cherry Clafoutis

Serves 4

Ingredients

1.5 cups cherries, pitted and halved

2 Tbs butter, melted

1 Tbsp caster sugar

1/2 cup flour

1/3 cup caster sugar

3 egg yolks

1 egg

1/4 cup cream

3/4 cup milk

Icing sugar to dust

Method

Preheat the oven to 170C.

Brush a 2L shallow oven-proof dish with melted butter and dust with icing sugar.

Scatter the cherries onto the base of the dish.

In a bowl whisk together the flour and sugar, add the eggs, cream and milk and whisk to combine.

Pour the mixture over the cherries and bake for 35-45 minutes or until puffed up and golden.

Allow to cool and serve dusted with icing sugar.

Almond Biscotti

Delicious

Ingredients

1/4 cup ground almonds

2 cups self-raising flour

1/2 cup granulated sugar

Pinch of salt

3 eggs - xl

2 tbsp butter, melted

1 tsp almond extract

100g blanched whole almonds

Method

Preheat the oven to 160C

Place the dry ingredients into the bowl of a stand mixer, stir to combine.

Add the butter, eggs and almond extract and beat to combine, about 2 minutes, then add the almonds and continue to beat until well mixed.

Form the dough into a cylindrical shape, place on a lined baking tray and bake for 35 minutes.

Allow to cool completely then slice into thin rounds with a serrated knife.

Place the rounds onto lined baking sheets and bake for an additional 10 minutes or until golden and crispy.