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Gorgeous Easy No-Bake Oreo Blackberry Mousse Tart

Oh my look at you, You’re Gorgeous!!!

I’ve never seen a tart like you before…

There have been many before but you take the cake…see what I did there. 😉

SOOOOO Gorgeous! The No-Bake Oreo Blackberry Mousse Tart posing for the camera.

The Oreo Blackberry Mousse Tart is decorated with blackberries and blueberries and topped with some flowers. The dark cookie base makes the colours pop!



OREO BASE

Estimated time to create the base: 30 minutes (including 15 minutes in the freezer to set the base).

The Oreo Cookies ready for the cookie base

BLACKBERRY MOUSSE

Estimated time to create the mousse: Around 20 to 30 minutes.

  • 225 grams of blackberries – I purchased 3 punnets to have enough to decorate the tart
  • 2 punnets of blueberries to decorate the tart
  • 225 grams of Philadelphia Original Cream Cheese
  • 75 grams of caster sugar
  • 2 teaspoons of vanilla extract
  • 300ml of thickened cream
  • 60ml of milk
  • 6 sheets of natural gelatine leaves
Yummy and fresh blackberries from Todarello’s in Katoomba

I’ve been diving deep into the world of online recipes and let me tell you, it’s a riot of colours out there! From jaw-dropping cakes to slices that are more vibrant than a Taylor Swift song, and even pasta sporting hues that would make a rainbow jealous, cooks are truly artists in their own right. Recently, I stumbled upon this Oreo Cookie-based tart, and oh boy, that dark crust was the superstar alongside the dazzling colours of raspberry and blueberry—totally spoke to my taste buds!

Now, here’s the kicker—it’s a no-bake wonder! Yup, just pop it in the fridge and freezer, and voila! I’m all about saving time in the kitchen, so this dessert is right up my alley.

For my twist, I’m thinking of infusing the mousse with blackberries. Yep, blackberries! This recipe has got me all excited about trying something totally new in my culinary playbook.

And speaking of summer, it’s the season when blackberries and blueberries shine bright like my love for a catchy summer tune (Swiftie alert!). As someone who lives and breathes summer berries (hello, favourite season!), knowing they’re in season makes me gleeful. It’s like a shortcut to creating a tart bursting with the freshest summer berries—a total win-win situation!

Did you know?

Blackberries are the tiny, mighty warriors of goodness! These delightful berries bring a whole parade of perks to the party. Here’s a sneak peek into the fantastic world of benefits that these little black gems bring along:

  • High in vitamin C
  • High in fibre
  • Can help reduce cholesterol
  • Manage blood sugar levels by slowing the rate of sugar absorption
  • A good source of vitamin K
  • High in manganese
  • May improve brain health
  • Also supports oral health

As you can see not only do blackberries and blueberries look pretty, they are delicious
and very good for you.

Blueberries are like the rockstars of superfoods! These little powerhouses are bursting with goodness, and their list of amazing deeds is simply off the charts. Check out below all the fantastic things these tiny but mighty blue dynamos can do:

  • High in antioxidants
  • Protect against DNA damage, which may help protect against aging and cancer
  • Blueberries help prevent oxidative damage to “bad” LDL cholesterol
  • Help prevent heart disease
  • Help your brain and memory
  • Blueberries have been shown to have anti-diabetes effects
  • Help with inflammation after exercise

Do you need more of a reason to have a
second helping of the No-Bake Oreo
Blackberry Mousse Tart?

For my fresh produce, I like to shop locally at Todarello’s Katoomba Village Fruit Market.

Outside Todarello’s Katoomba Village Fruit Market
Todarello’s Katoomba Village Fruit Market

I can’t get enough of Todarello’s! Their produce selection is seriously impressive—I mean, it’s like a treasure trove every time I walk in. But you know what really seals the deal? The people there are just amazing. They’re like your own personal shopping squad, always there to lend a hand and make your grocery trip a breeze. No question is too much trouble, and they’re more than happy to help carry your bags to the car. They’re the real MVPs (Most Valuable Player) of the grocery store, making the whole experience a whole lot easier!

Very red and yummy looking tomatoes
Inside Todarello’s Katoomba Village Fruit Market
and the colourful vegetables

Stepping into Todarello’s Katoomba is like entering a vibrant wonderland for your senses! The explosion of colours from fresh fruits and vegetables is an absolute feast for the eyes. Every corner boasts a stunning array of produce, each piece seemingly competing to be the most tempting. And you know what? It’s not just about the looks—every single item on display here is top-notch. It’s a guarantee that when you pick something up, you’re getting the absolute best, freshest ingredients available. It’s like having a palette of nature’s finest at your fingertips.

Strawberries and Blackberries at Todarello’s
Blueberries outside Todarello’s Katoomba Village Fruit Market

Eggplant
A very red bunch of capsicum


During my visit to Todarello’s Katoomba Village Fruit Market, I purchased three punnets of luscious blackberries and two punnets of tantalizing blueberries—all set and primed for my upcoming no-bake tart adventure!

This tart might seem like a tough nut to crack, but let me tell you, it’s a breeze! Creating this masterpiece is an absolute cinch—effortless and oh-so-fun!

How do you make this gorgeous dessert?

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GORGEOUS EASY NO-BAKE OREO BLACKBERRY MOUSSE TART

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    METHOD

    Step 1: Create the Oreo base. You will need a blender to turn the Oreo Cookies into powder. Unwrap all three packets to give you 33 cookies and add them to the blender. Once all the cookies have been cut up and resemble dirt, add the melted butter to the Oreo mixture. This will form a dough to create the crust for the tart.

    Step 2: Add the Oreo dough to the tart pan (make sure to have a tart pan with a removable bottom). Press the Oreo dough into the tart pan to cover all the bottom and the sides of the tart.

    Step 3: Once the dough is all spread out into the tart pan, put it in the freezer for 15 minutes. Don’t leave for longer than 15 minutes. After 15 minutes put the tart pan in the fridge so that you can work on the blackberry mousse filling.

    Oreo Cookies all crushed up for the tart base
    Melted butter to mix in with the Oreo Cookies to
    create the tart crust

    Making sure that the Oreo crust is spread evening over the tart pan
    Nearly done and just smoothing the Oreo crust out in the tart pan

    Step 4: Creating the blackberry mousse. Add blackberries into the blender until they are pureed, then add the cream cheese, sugar and vanilla essence until it is a smooth consistency. You might need to stop the blender and stir some ingredients around to ensure all is mixed correctly and there are no lumps.

    Pouring the blackberry mousse into the tart pan
    The blackberry mousse in the tart pan and ready to set in the fridge overnight.

    Step 5: Whip the cream until firm in a separate bowl.

    Step 6: Hydrate the gelatin sheets.

    Step 7: Heat milk in the microwave but not to boiling (needs to be hot). Make sure to drain the gelatin sheets and then add them to the hot milk and stir until they have dissolved into the milk.

    Step 8: Add the milk to the blackberry puree and mix until all is combined well.

    Step 9: Pour into the bowl with the whipped cream and carefully mix well folding over slowly to mix using enveloping movements.

    Step 10: Pour the blackberry mouse into the tart pan and smooth out the mixture to make sure it sets with no lumps or bumps on the top of the tart.

    Step 11: Refrigerate the tart for at least 4 hours (preferably overnight) to set.

    The stunningly gorgeous No-Bake Oreo Blackberry Mousse Tart cut and ready to eat!


    Once the mousse is set you can safely remove the tart from the pan. If you have some difficulty removing your tart from the pan The Cozy Plum has a great instructional video that might help.

    A piece of the tart cut and served ready to eat
    Check out the dark Oreo Base it looks amazing with the blackberry mousse.

    YUMMY! It looks so fantastic…Don’t you just want a slice?


    Decorate with: Blackberries, blueberries, nuts, dark chocolate, raspberries or whatever takes your fancy. Serve with fresh cream or ice cream.

    Enjoy this gorgeous treat!

    Admiring the dark Oreo cookie base of the blackberry mousse tart.

    POST FEAST REVIEW

    I was seriously blown away by how ridiculously easy this tart was to whip up! I mean, no cooking at all—just some fridge and freezer magic, and bam! Talk about a turbo-speed dessert! And the taste? Oh, boy, let me tell you—it was a mouthful of pure creamy goodness with that punchy blackberry zing. But guess what? Not only did it taste like a dream, but it also looked like a showstopper! Seriously, it’s a double win when delicious meets stunning!

    The added blackberries, blueberries and flowers make this no-bake tart look magical.

    WOULD I MAKE THIS AGAIN?

    Oh, heck yes! This tart was an absolute flavour bomb and a sight for sore eyes! But you know what? I’m already brainstorming some wild ideas for the next round. Picture this: a funky dance of colours in the mousse—maybe a raspberry rave or a mixed berry bash with blackberries and blueberries. I’m aiming for this majestic deep purple hue in the mousse that’ll pop against the rich, dark Oreo cookie base. Talk about a visual treat!

    And hey, why stick to one big tart when you can have a squad of mini-tarts, right? I’m thinking of snagging some individual tart pans for these bite-sized delights. They’re perfect for those quick, “I-deserve-a-treat” moments.

    But wait, the party doesn’t stop there! I’m on a mission to jazz up the decorations too. Picture this: a canvas of melted dark chocolate creating artsy lines, topped with a crunchy medley of roasted nuts—pistachios, almonds, and maybe a sprinkle of other berries for that extra pizzazz. Get ready, taste buds, because we’re about to take this tart game to a whole new level.

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    Originally published on December 30, 2023

    Categories
    Recipes

    Zesty Orange Shortbread

    I love making shortbread and lately have been giving my newly created biscuits as gifts. Rather than make the traditional shortbread, I wanted to do something different.

    Why not add freshly squeezed orange juice and zest to the shortbread?

    I visisted Todarello’s Katoomba Village Fruit Market to stock up on Valencia oranges to make my zesty orange shortbread. Todarello’s have a great array of fresh produce to choose from and it is my one stop place to get quality ingredients.

    Yummy Valencia oranges at Todarello’s Katoomba

    I used the recipe from the McKenzies Rice Flour box, but with an added twist of orange juice and orange zest.

    The Valencia oranges are so juicy and sweet

    INGREDIENTS

    • 225g plain flour, sifted
    • 115g McKenzie’s Rice Flour
    • 115g caster sugar
    • 1 pinch salt
    • 225g butter, at room temperature
    • Juice of 2 fresh Valencia oranges
    • Zest of 2 Valencia oranges
    Very orangy shortbread dough ready to roll out and create duck shortbread

    METHOD

    Preheat oven to 180 degrees C or 356 F.

    Step 1: Combine flour, rice flour, sugar, salt, add melted butter, add the juice of 2 Valencia oranges as well as the zest of 2 oranges (TIP: grate the zest first and then juice the oranges). Mix ingredients into a dough.

    Step 2: Roll the dough onto a floured surface, make sure you have flour ready for the rolling pin, as well to help with the cookie cutters. Carefully roll to desired thickness and using a cookie cutter, shape into whatever shape takes your fancy. I used many different shapes, stars, a duck, a dog, and also the number 7.

    Step 3: Place onto a tray lined with baking paper, prick with a fork, or add any decoration that you wish before the cookies go into the oven. Bake in the oven for 10-15 minutes or until lightly golden. Cool before moving from the tray (If you move too quickly after coming out of the oven the biscuit can fall to bits – it needs more time to cool and harden).

    Dog shaped Zesty Orange Shortbread ready to go in the oven
    The baking paper where the dog shaped zesty orange shortbread was
    Super cute zesty orange shortbread about to go into the oven
    The baking paper where all the ducks were

    Don’t the little shortbread ducks look cute

    The zesty orange shortbread dough with a number 7 cookie cutter

    Zesty Orange Shortbread 7’s for a little person’s 7th Birthday!

    Number 7 shortbread waiting to go into the oven

    All cooked and ready to eat!

    Number 7 Zesty Orange Shortbread cooked and ready to eat
    Cute duck Zesty Orange Shortbread all cooked

    The shortbread tasted delicious and the zest added a nice texture and added to the flavour too.

    The star-shaped Zesty Orange Shortbread

    POST FEAST REVIEW

    Shortbread is yummy but zesty orange shortbread really is wonderful. The added tang of the Valencia oranges really gave it something special.

    Zesty Orange Shortbread with some orange zest for decoration – I need one now with my cup of tea

    WOULD I MAKE THIS AGAIN?

    Adding fresh Valencia orange juice and zest to shortbread was a great idea, it was very tasty. I would definitely make this again. For the next batch, I want to make it even more orangy and also add dark chocolate to create a jaffa shortbread.

    The star shaped Zesty Orange Shortbread looking very yummy. I want one right now!

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    The Best Gingerbread Recipe

    Do you love to make Gingerbread? Would you like to have one of the yummiest recipes there is for gingerbread? Then read on to download the recipe and to see my versions that I created.

    Make the best ever gingerbread with this fab and prized recipe from Deniz Karaca the executive chef at EPICURE
    Make the best ever gingerbread with this fab and prized recipe from Deniz Karaca the executive chef at EPICURE

    I have been lucky enough to get my hands on Deniz Karaca’s prized gingerbread recipe.

    Deniz is the executive pastry chef of EPICURE  in Melbourne. It is a popular restaurant that is known for providing seasonal, fresh, sustainable food using the best local produce available.

    EPICURE has also set as benchmark for responsible catering. They have reduced their carbon footprint and prides itself by giving back to the community.

    Making the Gingerbread

    I had to test out the recipe to see how yummy and easy it was to follow. I must say that it was very easy and simple to do and rather tasty. I normally am not a fan of gingerbread but this mixture was very yummy. I had to test it before I even baked the biscuits.

    I collected all my ingredients that I needed for the gingerbread. I like to have them all available on the kitchen bench. This way I don't forget anything essential.
    I collected all my ingredients that I needed for the gingerbread. I like to have them all available on the kitchen bench. This way I don’t forget anything essential.

    Step 1: Before I started I made sure that the oven was heating up. I put it on at 180°C.

    Step 2: Get the baking trays ready for the finished gingerbread. The recipe says to use melted butter to grease baking trays. I did not do this, I used baking paper on the baking trays to ensure that the gingerbread did not stick to the tray. You can do either method. It does not matter.

    Butter, Sugar, egg yolk and Treacle Syrup all ready to be a creamy mixture for the gingerbread.
    Butter, Sugar, egg yolk and Treacle Syrup all ready to be a creamy mixture for the gingerbread.

    Step 3: I put the butter and sugar and made it look pale and creamy.

    gingerbread3_web

    Step 4: Now add the treacle syrup, egg yolk, until all combined. Once done add the flour, bicarbonate of soda and mixed spice (In the recipe it lists all the ingredients in the mixed spice mix. I initially thought that I had to get all of these to make my own. However I realised that if you just get a pack of Mixed Spice. I know this might be obvious to some but as I have never made gingerbread before I did not know). Mix into a dough and kneed until smooth. Wrap up in glad wrap and put in the fridge to rest for 30 mins.

    Mixing in the flour and other ingredients.
    Mixing in the flour and other ingredients.

    Note: I ended up leaving my mixture in the fridge overnight due to being busy with kids and things. Before I used it I put it on the kitchen bench for a few hours to get to room temperature, this made it soft enough to roll out to make my gingerbread people. The mixture was fine and the biscuits taste amazing the only thing you need to be aware of is if you leave it in the fridge longer it will be a bit harder and need time to soften up.

    The gingerbread dough wrapped in glad wrap and ready to go into the fridge to rest. Rest in fridge for 30 mins.
    The gingerbread dough wrapped in glad wrap and ready to go into the fridge to rest. Rest in fridge for 30 mins.

    Step 5: The recipe recommends putting baking paper underneath the dough and on top to ensure it does not stick to your rolling pin. I did this and it made it much easier to get the dough flat and made it not stick at all which helped the whole process.

    Rolling the gingerbread dough. It was a good idea to use baking paper to make it a non sticky issue with the rolling pin and counter top.
    Rolling the gingerbread dough. It was a good idea to use baking paper to make it a non sticky issue with the rolling pin and counter top.

    Step 6: Cut out your gingerbread with your cookie cutter of choice. I used a traditional shaped gingerbread man one but you can use whatever shape you wish to. It depends on the event and theme. You might want Christmas ones, or birthday party ones or just standard gingerbread men. It is up to you.

    I used a gingerbread shaped cookie cutter to make my gingerbread people. If you want you can always have different shapes, stars, trucks, people, cats and more.
    I used a gingerbread shaped cookie cutter to make my gingerbread people. If you want you can always have different shapes, stars, trucks, people, cats and more.

    Step 7: Bake your gingerbread biscuits. It takes about 10 minutes in the oven. Make sure you place the gingerbread biscuits about 3 cm apart from each other. The dough spreads a bit and you don’t want to find that one gingerbread person is attached to another.

    Gingerbread all cooked and cooling down. Once cool they will be decorated.
    Gingerbread all cooked and cooling down. Once cool they will be decorated.

    Step 8: Decorate your gingerbread. This is the fun part. You can go crazy with sprinkles, icing and lollies. Once done you can now eat them up.

    My decorated gingerbread people. Two are girls and one is a boy. I know it is hard to tell and my decorating skills need a bit of work. Don't they look pretty! Or festive to say the least.
    My decorated gingerbread people. Two are girls and one is a boy. I know it is hard to tell and my decorating skills need a bit of work. Don’t they look pretty! Or festive to say the least.

    Some of the items I used to decorate these fabulous gingerbread girls and boy were: candy eyes, hundreds and thousands, different coloured sprinkles, M&M’s, and Queen Writing Icings (I got a pack of 5 that have all different colours)

    Enjoy your gingerbread and I hope you found this recipe as yummy as I did.

    A HUGE THANK YOU!

    Thanks to Deniz Karaca from EPICURE  for sharing his gingerbread recipe with my readers.

    Originally published November 27 2016

    Categories
    Recipes

    Valencia Orange Sunset Pie

    Oranges are bright, colourful and a happy fruit. Yes, fruit can be happy, especially when it reminds me of summer and holidays.

    The Valencia Orange Sunset Pie looks so pretty

    Todarello’s Katoomba Village Fruit Market is the best place to buy fresh produce in Katoomba. They have a bright and large store to showcase their fresh fruit and vegetables. I love visiting Toddarello’s to get all my fresh goodies for the family, as I always know that I get great quality, and the service is excellent. If you need help to get your fresh produce to the car someone will carry it for you making your shopping experience so much easier.

    I visited Todarello’s to stock up on Valencia oranges to make a few things to enjoy during summer. The recipes I created don’t have to be just for summer they can be enjoyed all year round!

    “Valencias are one of the most common orange varieties, and available from November to February – the summer months. They are deliciously sweet and juicy and ideal for juicing. Valencias are mainly grown in the Riverina.”

    Citrus Australia.
    The entry to Todarello’s at Katoomba

    Yummy looking Valancia Oranges
    These are perfect Valancia Oranges for my recipes, thanks Todarello’s

    Shopping at Todarello’s at Katoomba
    The side of the Valencia Orange Sunset Pie makes me want a slice now!

    I wanted to cook a pie or dessert with oranges but had no idea what to make, a Google search had many suggestions but one recipe that interested me was a Valencia Orange Sunset Pie.

    The website for the recipe said it was like a Key Lime Pie but with Valencia oranges. In the recipe, I saw the crust was made with Nilla Wafers instead of Graham crackers. I however made my version with vanilla wafer biscuits.

    One of the attractions of creating this recipe was to attempt a very orangy dessert and a crust from vanilla wafers rather than pastry. I really wasn’t sure about it, as I had never made a crust with wafers or crushed biscuits. I know other tarts and pies have similar crusts so it is not that different, it was just something I had never created before.

    Totally impressive Valencia Orange Sunset Pie

    My recipe was inspired by the All Recipes version. I made a few changes to make it my own.

    INGREDIENTS

    Crust:

    • 2 cups of crushed vanilla wafers ( I used 2 packs of vanilla wafers from Woolworths)
    • 2 tablespoons of white sugar
    • 5 tablespoons of unsalted butter, melted

    Orange Filling:

    • 5 large egg yolks, beaten
    • 1 can of Sweetened Condensed Milk 397g
    • 4 Valencia Oranges juiced and pureed (before you juice the oranges make sure you get the zest from each of the oranges). In the All Recipes version, they used concentrated orange juice. I thought why not have fresh juice and make it even more orangey.
    Valencia Orange Sunset Pie ingredients

    Decoration:

    • Zest from oranges – use a grater to get the zest from the oranges (do this before you use them to juice and then puree).
    • Extra oranges for fresh orange slices
    • Flowers

    Other options for decorating the pie can be toasted almond flakes and whipped cream or ice cream.

    Full view of the Valencia Orange Sunset Pie


    METHOD

    Preheat oven to 180 degrees C or 350 degrees F

    Step 1: Make the crust first. Stir wafers, butter, and sugar in a bowl until all are mixed thoroughly together. Take the mixture and press evenly in the bottom and up the sides of a pie tin.

    Step 2: Bake crust for 10 minutes or until golden brown. Cool the crust while you make the orange filling.

    Step 3: In a saucepan over high heat to begin with and then lower to medium heat after about 2-3 mins. Mix eggs, add condensed milk, and the pureed Valencia oranges with juice as well. Make sure all ingredients are combined well and it is slightly thickening up.

    Step 4: Pour the filling into the cooled crust.

    Step 5: Bake until the filling is firm to the touch and only slightly wobbly in the centre. Cooking time is about 13 minutes or a little bit more depending on your oven. Remove from the oven and allow to cool completely before you put your sunshine pie in the fridge to fully set.

    Step 6: Now your Valencia Orange Sunset Pie has cooled down it needs to go into the fridge to set completely and not be so wibbly wobbly.

    Step 7: Decorate your Valencia Orange Sunset Pie. Add the orange zest, fresh orange slices, almonds, cream, flowers, or other nuts like pistachios. You can even have flakes of dark chocolate and make it a bit like a jaffa cake, it is up to you. Be creative!

    I added fresh orange zest and orange slices to decorate the Valencia Orange Sunset Pie

    “Valencia oranges were originally grown in southern California, they were named after Valencia in Spain, which is renowned for growing sweet oranges. It’s a thin skinned orange and is perfect for juicing.”

    Yates
    Testing out the Valencia Orange Sunset Pie

    POST FEAST REVIEW

    Looking at a pie like Valencia Orange Sunset Pie I thought creating it would be complicated. Well, it was a lot easier and straightforward than I thought it would be, in fact, it was super easy.

    The filling was so tangy and orangy, the zest on top really made it pop. I think that using fresh juice and pulp puree from valencia oranges made it taste fantastic.

    The crust of the Valencia Orange Sunset Pie looks so yummy!

    WOULD I MAKE THIS AGAIN?

    Yes, I would make this in a heartbeat. I would change the crust to shortcrust pastry, and make little individual pies rather than one big one.

    I do hope you like this Valencia Orange Sunset Pie as much as I do. It will impress guests at your next dinner party or be a great treat if you visit friends and family for dessert.

    What to make if you have extra Valencia Oranges

    If you have extra oranges over why not make a very orangey orange syrup



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    Make Choc Chip Pumpkin Bread

    Have you wanted a tasty and healthy (well there are some healthy ingredients) treat for the lunch box or afternoon tea? How about adding pumpkin to a recipe, if you are worried it doesn’t taste like pumpkin at all just has the healthy benefits of pumpkin.

    If you said yes, then I have a great recipe for you.

    Choc Chip Pumpkin Bread - Yummy and all ready to eat!
    Choc Chip Pumpkin Bread – Yummy and all ready to eat!

    Make it easy and download the recipe card and instructions

    INGREDIENTS

    • 2 cups (300g) self-raising flour
    • 50g butter melted
    • 2 Eggs
    • 2/3 cup (130g) dark choc chips
    • 1/2 cup (55g) chopped walnuts
    • Pepitas (pumpkin seeds) and sunflower seeds
    • 1 cup (220g) brown sugar
    • 1 cup (250g) mashed pumpkin (I made my own)
    • 1/2 cup (125ml) buttermilk

    SET THE OVEN FOR  180°C   OR    356°F

    My fresh made pumpkin mash all ready to make Choc Chip Pumpkin Bread
    My freshly made pumpkin mash all ready to make Choc Chip Pumpkin Bread

    METHOD

    Step 1: Make your own Pumpkin Mash

    I made my own pumpkin mash. I measured the correct amount of pumpkin needed. Then took off the skin. I added a little water to a saucepan and then added the cut-up pumpkin. I cooked until it was soft to make a mash. I cooled it a little to be not hot when it was added to the other dry and wet ingredients.

    You don’t need to create your own mash, but it was super simple and easy to create, and it meant it was all fresh.  If you would rather not do your own mash you can buy canned pumpkin mash and then add it to the mixture.

    Step 2: Mix all ingredients into a bowl and make sure they are mixed well.

    How good does this look....I want a piece now. All cooked and amazing looking choc chip pumpkin bread.
    How good does this look….I want a piece now. All cooked and amazing looking choc chip pumpkin bread.

    Step 3: In a buttered tin (I used a big rectangle one that is good for bigger cakes), put in all the mixture. Make sure that it is all level and the top of the cake looks smooth. If you need to use a knife to smooth out the top.

    Step 4: Add the dark chop chips, walnuts, pepitas and sunflower seeds to the top of the cake. I found that since the mixture was a bit thicker than a standard cake the seeds and choc chips stayed on the top, whereas a standard cake means that these items would have fallen into the cake and stuck to the bottom.

    You can add any seeds you wish, so if you prefer something else add those.

    Step 5: Cook for about 1 hour or until a skewer comes out cleanly of the cake/bread. I checked often as I was unsure if an hour was too long. I think it got close to being in the oven for an hour.

    Step 6: Eat your yummy choc chip pumpkin bread – share with friends or just have it for yourself for afternoon tea.

    Yummy Choc Chip Pumpkin Bread all ready to eat
    Yummy Choc Chip Pumpkin Bread all ready to eat

    I hope you enjoy this yummy recipe.

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    Originally published October 11, 2019

    Categories
    Recipes

    Zombie Eyes

    Want a very easy and a no-bake party treat?

    This scary and spooky treat is simple to make and looks amazing, and no baking needed, so a win all round.

    INGREDIENTS

    • Marshmallows – you can have the pink and white ones or just white it is up to you. Colour doesn’t matter.
    • Icing Pens – I used red but ran out so I ended up using a green and yellow icing pen also. As long as the colour looks spooky.
    • Smarties or M&M’s for the eyeball.

    METHOD

    • Line up the marshmallows on a tray
    • Get the icing pen and draw squiggly lines all over them to reasonable bloodshot veins
    • Once all the icing is on the marshmallows you can then add the Smarties or M&Ms to the Marshmallow. It doesn’t matter what colour you add as long as it looks freaky and fun.

    Now enjoy eating your zombie eyes and scaring your guests.

    Make more Halloween Party Food with these inspirations from Amazon.

    Sign up to get these fun and scary Monster Cupcake Toppers

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    Make Chicken & Broccoli Soup

    It is getting colder. The nights are getting darker and spending time in front of the fire is a must.

    Make these cool nights better with some tasty and healthy soup.

    Download the Chicken and Broccoli Soup Recipe here!

    Voome's Chicken and Broccoli Soup 
    Chicken and Broccoli Soup

    Don’t be put off by the fact that it looks so vibrantly green. It tastes amazing!

    All my ingredients for the Chicken & Broccoli Soup.
    All my ingredients for the Chicken & Broccoli Soup.

    Ingredients

    • 1 Teaspoon of vegetable stock powder. ( I used some stock cubes I already had in the cupboard)
    • 300g of Broccoli chopped up
    • 3 Shallots (18g) chopped
    • 50g of Baby Spinach
    • 225g of Grilled lean Chicken Breast – Shredded (I used BBQ Chicken without the skin. I cut it up so that it was like it was shredded)
    • 1 Tablespoon of Basil Pesto (20g)
    • 1 Wholemeal Pita Bread (40g)

    My version of Voome's Chicken & Broccoli Soup. Mine had more water in it so therefore was not as thick looking as Voome's version. Tastes amazing!
    My Chicken & Broccoli Soup. Mine had more water in it, so it was not as thick-looking as the recipe. Tastes amazing anyway!

    Method

    1. Pour 2 and a half cups or 625ml of water into a saucepan. Bring it to the boil.  (I added too much water as I was wanting to feed more people. If I added less the soup would not have been as watery. It did not take away from the taste and I even ended up getting seconds as it was so yummy. )
    2. Add stock powder and broccoli. Cover and return to the boil. Cook for about 3 minutes or until tender.
    3. Add the shallots and spinach. Cook for another 2 minutes.
    4. Remove from the heat and blitz with a handheld blender. Once all the ingredients are mixed in and all is smooth then return to the heat.
    5. Add the chicken and pesto.
    6. Season to serve. You could add ground black pepper, crunchy croutons, or as some other readers have done lemon juice was added, just a squeeze to enhance the flavour.

    Suggestions

    • You could add some ravioli to the soup or maybe some noodles.
    • Maybe some crunchy bacon bits to the top of the soup to add with the texture and give you an added crunch with the soup.

    Lillian tried out the Chicken & Broccoli Soup by Voome. She had a bit but not as much as I had hoped. I suppose it is good she gave it a go.
    Lillian tried out the Chicken & Broccoli Soup by Voome. She had a bit but not as much as I had hoped. I suppose it is good she gave it a go.

    The broccoli ready to go into the soup. Broccoli is good for you. It has Vitamin C, Vitamin E, Folate, Beta-Carotene that helps the body convert to Vitamin A, it also has Sulforaphane which has been said to help fight cancer.
    The broccoli ready to go into the soup. Broccoli is good for you. It has Vitamin C, Vitamin E, Folate, Beta-Carotene that helps the body convert to Vitamin A, it also has Sulforaphane which has been said to help fight cancer.

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    Originally published July 4 2017

    Categories
    Recipes

    Knead Some Creativity? Make Stunning Focaccia Designs

    Processed with MOLDIV

    Why settle for plain bread when you can bake a garden? This focaccia recipe is your ticket to creating a delicious masterpiece that’s as stunning as it is scrumptious. With simple ingredients, a little patience, and a sprinkle of creativity, you’ll craft a loaf that’s golden, crispy, and blooming with veggie “flowers.” Let’s turn your kitchen into an edible art studio!

    INGREDIENTS

    • 4 cups “00” flour or bread flour if you don’t have 00 flour
    • 1 tsp salt 
    • 2 cups warm water 
    • 2 tsp dry instant yeast 
    • 1 tsp sugar 
    • ½ cup olive oil 

    For decoration:

    • Capsicum, cherry tomatoes, cucumber, red onion, mushrooms, or whatever veggies spark your creativity!
    • Parsley, you can add other herbs if you like, for example, rosemary, chives, or basil.

    I sourced all my fresh ingredients from Todarello’s Katoomba Village Fruit Market, a true gem for any home chef. Their vibrant displays of produce are a feast for the eyes, with fruits and vegetables so fresh they practically glow with flavour. From crisp capsicums to fragrant herbs, everything I needed for my focaccia garden was right at my fingertips.

    Todarello’s Katoomba Village Fruit Market

    Parsley

    Red onions

    Cucumbers
    Mushrooms

    Green and red capsicums

    METHOD

    NOTE: Preheat your oven to 200°C/390°F

    Mixing the Magic: Creating the Dough

    1. Awaken the Yeast

    Combine warm water, sugar, and yeast in a bowl. Make sure the water is just the right temperature—like a baby’s bath. Let it rest until it gets foamy and bubbly, like a tiny science experiment.

    The dough rising in the garden as the kitchen was a bit cold

    2. Stir It Up

    In a large bowl, mix your flour and salt. Slowly add the foamy yeast mixture and a tablespoon of olive oil. Stir until it turns into a sticky, thick dough. Drizzle on a bit more olive oil, coat your hands, and gently roll the dough around in the bowl. Cover with plastic wrap—it’s nap time for your dough.

    Watch It Grow: Letting the Dough Rise

    Put the covered bowl in a warm, cozy spot and let the dough rise for about an hour or until it doubles in size. Give it a gentle fold, drizzle more olive oil, and if you’ve got the patience, let it rest overnight in the fridge. This slow rise will give your focaccia a flavour boost that’s worth the wait.

    3. Build Your Bread Garden

    Spray a deep baking dish with nonstick spray and add a generous layer of olive oil. Tip the dough into the pan and gently stretch it to the corners, dimpling it with oiled fingers. Now, channel your inner artist! Use sliced capsicum as petals, cherry tomatoes for bold pops of colour, and fresh herbs for stems. Sprinkle flaky sea salt on top for the perfect finish.

    Adding the dough to the pan
    Decorating the focaccia

    Ready to go into the oven – looking so bright and colourful

    4. Bake and Admire Your Work

    Bake your creation for 30–40 minutes. The bread should be golden brown, crispy on the outside, and sound hollow when tapped. Let it cool for a few minutes in the pan before transferring to a wire rack.

    Cooked and ready to eat, looks so yummy!

    5. Slice, Serve, and Savour

    Your focaccia garden is ready to shine! Whether you’re impressing friends or just spoiling yourself, this edible beauty is guaranteed to wow. Don’t forget to snap a pic, soak up all those compliments, and revel in the delicious fruits (or flowers) of your labour. Who knew baking could be this much fun—and this gorgeous?

    The crust and the cooked tomatoes looking delicious

    The focaccia cut up and ready to eat
    Focaccia cut up

    POST FEAST REVIEW

    As a newcomer to focaccia making, I was honestly impressed that my bread looked and tasted just like store-bought focaccia—and it really wasn’t that hard to make! But I think the real art is in making it taste authentic. While I did capture some of those classic focaccia flavours, I added my own modern twist with vegetables on top. They might not be traditional, but they were tasty and added a unique touch.

    WOULD I MAKE THIS AGAIN?

    Yes, I would make focaccia again. I have never made focaccia before, and I’m absolutely taken with how you can really make it your own! While it’s still focaccia, the toppings and design completely transform it into something unique—truly a work of art. It’s amazing how a simple loaf of bread can turn into a personalised creation. Now, I’m eager to perfect the traditional flavours of focaccia and experiment with different variations. It’s such a fun and rewarding experience, and I can’t wait to bake more delicious batches in the future!

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    Mandarin & Rhubarb Crumble

    Would you like to make a super yummy and easy dessert?

    This crumble is so simple and tastes amazing, it will impress everyone.

    If you are taking a dessert to a dinner party this is the thing to make, you can make a big tray of it and all you need to add after heating it up is some vanilla ice cream.

    Many of these crumbles call for oranges, not mandarins, I love mandarins and look forward to mandarin season, so adding mandarins to a dessert is vital. Since I have never added mandarins to anything I have cooked before I thought why not give it a go.

    All the ingredients ready to make Mandarin & Rhubarb Crumble
    All the ingredients ready to make Mandarin & Rhubarb Crumble

     

     

    Download the recipe card for Mandarin & Rhubarb Crumble

     

    Chopping up the rhubarb
    Chopping up the rhubarb

     

    Put oven on 180°C or  356°F to heat up
    while you get everything ready

    Ingredients

    • 6 cups chopped Rhubarb
    • (I used 1 big bunch of Rhubarb)
    • 1 1/2 cups sugar
    • I small bag of mandarins
    • 1 cup packed brown sugar
    • 1 cup quick-cooking oats
    • 1/2 cup all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 cup cold butter, cubed
    • Ice cream to serve

     

    Make sure to cut out the mandarin seeds
    Make sure to cut out the mandarin seeds

     

     

    Method

    Step 1: Cut up Rhubarb into small pieces

    Step 2: Peel all the Mandarins and cut out the seeds

    Step 3: In a large bowl, add the rhubarb and sugar let stand for 15 mins, stirring occasionally.

    Step 4: In a large bowl, mix the brown sugar, oats, flour and salt. Cut in butter until mixture resembles coarse crumbs.

    Step 5: Add Rhubarb and sugar mixture to a large baking dish

    Step 6: Add the Mandarins on top of the Rhubarb – make sure they are evenly spread

    Step 7: Add the crumble mixture on top making sure it fully covers the top

    Step 8: Bake at 180° for 40 minutes or until the top is golden brown

    Step 9: Eat the yummy mandarin and rhubarb crumble with some ice cream. ENJOY!

    Mandarin & Rhubarb Crumble cooling down and getting ready to eat!
    Mandarin & Rhubarb Crumble cooling down and getting ready to eat!

    I hope you enjoy this yummy recipe.

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    Mad About Mandarins

    I love Mandarins!

    My mum would get a whole bunch and just as soon as she put them in the fruit bowl they were gone. Yep, I would eat all of them in record time. I just couldn’t get enough. Now that I’m an adult not much has changed about my obsession with Mandarins.

    Mandarins for me are perfect. They taste yummy, are sweet, are a perfect snack you can take anywhere, and of course can be made into anything; a dessert, a sauce, chutney or even a drink!

    My favourite variety is the Imperial Mandarins.

    As it is finally Mandarin season I thought, why don’t you see more dishes with Mandarins in them? Can you add Mandarins to your cooking? If so, what else could you cook?

    My first thought was to investigate what I could make and made sure it was something I wanted to eat. However, I needed to make sure the rest of the family liked the recipes too.

    The bright and colourful Todarello’s Fruit Market

    Once I narrowed down what I was going to create, fresh produce was needed and the main one was, of course, Mandarins. I chose to shop at Todarello’s Fruit Market at Katoomba.

    Todarello’s has a vast array of fresh fruit and vegetables. They are all displayed beautifully, and all the food displays are fresh, colourful and inviting. Shopping at Todarello’s is a delight for your eyes as the colours make you imagine delicious and colourful dishes that are great for a feast, and will also fill your belly.

    After you fill your box or bag with all your shopping at Todarello’s you can get help from the kind staff to carry it all to your car. What a great service Todarello’s offer and any time I have needed help staff always have a smile on their face and nothing is an issue to help a customer. If you do want to shop from the convenience of your home Toddarello’s has a website that allows you to order and have it all delivered to your home.

    Once I had plenty of Mandarins and other items that would assist in the creation of my meals, I was ready to make some amazing dishes.

    Mandarins at Todarello’s Katoomba Village Fruit Market

    To celebrate Mandarins I have cooked a variety of different dishes.

    Download The Printable Mandarin Recipes Below

    Mandarin Curd Tart

    I saw this online and had to give it a go. The recipe was inspired by Rainbow Nourishments, and I changed it a little.

    Ingredients

    Crust

    • 1 cup plain or all-purpose flour
    • ¼ cup olive oil or vegetable oil
    • ¼ cup water
    • ½ cup almond meal
    • 3 tbsp of sugar
    • 2 tbsp of LSA ( Linseeds, Sunflowers and Almonds)

    Mandarin curd

    • 4-5 mandarins and also the zest of the mandarins
    • ½ cup (120g) canned coconut cream ( I used the whole can)
    • ½ cup sugar
    • 2 tbsp of corn starch
    • 2 tsp (6g) Dr. Oetker Gelatine Powder ( I couldn’t find agar powder and this did the trick)

    Decorations

    • 2- 3 mandarins peeled with seeds removed
    • Diced Pistachios

    Method

    Preheat oven to 180°C (350°F)

    I used a non-stick tart pan for the tart base

    Making the Crust

    Add all ingredients and mix to make a dough. If too dry add a little water and if too wet add a little flour. Roll out dough to be around 3mm thick (⅛ inch) and then put into tart pan. Cook for 15mins until golden brown and remove to cool.

    The dough ready for the Mandarin Curd Tart Crust
    The uncooked crust about to go into the oven

    Making the Mandarin Curd

    Add all ingredients to a saucepan and stir over heat until the mixture thickens. I cut up all the mandarin, removed the seeds and zapped it all in the blender to make sure it is all mixed nicely. Once the mixture has cooled down add to tart base and put in the fridge to set for 2 hours. You can leave for longer if you wish.

    Decorate with Mandarin pieces & pistachios, remember to remove the seeds.

    Mandarin Curd Tart
    Mandarin Curd Tart cut and ready to eat – It was so tasty and you really got the hit of mandarin in the curd.

    Spiced Mandarin Marinade

    Previously I added mandarin pieces to a chicken, vegetable and noodle stir fry dish, but wanted to see what it would be like if mandarin was a marinade.

    Chilies and Mandarin ready to become Spiced Mandarin Marinade

    Ingredients

    • 4-5 mandarins (I used Imperial Mandarins but you can use any type you wish)
    • Half a red chilli with seeds intact
    • 3 tablespoons of sugar
    • 1 lime juiced
    • 2 tablespoons of olive/vegetable oil
    • Grate mandarin zest as well
    Mixing the chicken with the Spicy Mandarin Marinade – after this was done it was put in the fridge until ready to cook.
    Spicy Mandarin Marinade in a chicken stir fry

    Method

    • Cut up 4-5 mandarins and make sure to remove the seeds
    • Add the zest of the mandarins too for a more intense mandarin flavour
    • Add the zest and mandarin pieces to the blender and mix so that all the mandarin is blended together
    • Remove the blended mandarin from the blender in a bowl and add lime juice, chilli, oil and sugar
    • Mix all the ingredients well
    • Now add the item you wish to marinade, I used chicken. You can use beef, prawns or fish.
    • Cut up all vegetables you wish to have in your stir fry and then cook the vegetables a little
    • Now add the chicken with the Spiced Mandarin Marinade to the wok or fry pan
    • I added Udon noodles but you can have rice if you wish
    • Once all cooked serve in a bowl and enjoy
    Chicken, Vegetables and Noodles with Spiced Mandarin Marinade

    I hope this gives you some more ways to enjoy mandarin. Adding mandarin pieces to a beef or chicken stir fry is yummy as well if you don’t wish to go to the trouble of making a marinade. It is a simple way to add something different to your dish.

    You don’t have to cook with mandarins to enjoy them, they can be added to your breakfast as well.

    In Australia mandarins are available from April to October, however, the Imperial variety is only available till June. If you are like me and your mandarin of choice is the Imperial you need to be enjoying this fruit now.

    What is your favourite way to add mandarins to your cooking?

    I am exploring more ways to incorporate mandarins in more meals, make sure to send in your suggestions.

    Previously I have made Mandarin and Rhubarb Crumble, it is very easy to make and will impress dinner guests.

    Post Feast Review

    Mandarin Curd Tart


    I initially looked at this recipe and thought it was very complicated. Too much going on for a cook to just simply create a dessert. My love of mandarins and trying something new took hold and made me try it. The recipe is actually deceptively simple, as well as being delicious. It was a nice change to have mandarin for the curd and not lemon or lime. The addition of pistachios gave an added crunch and texture.

    Will I make it again?
    I would definitely make this recipe again, it got eaten in record time and came out just like it should. Next time I would love to make it even tangier with mandarin flavour, and create smaller individual tarts rather than one big one.

    Spicy Mandarin Marinade


    I have been thinking of different ways to add mandarins to meals and this recipe was something right out of my imagination. It was a simple and easy recipe to create and added enough mandarin flavour to the dish.

    Will I make it again?
    Yes, I would make this again but with a few changes. I would add more mandarins and zest to give a punchier mandarin flavour and make it a thicker sauce for the marinade.

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    Originally published April 15, 2021

    Categories
    Recipes

    Airfryer Orange & Poppy Seed Pound Cake

    A yummy cake for afternoon tea is always the best.

    It doesn’t matter what it is for as long as it is yummy and also quick to make.

    This airfryer cake is exactly what you need and it is indeed extremely quick to bake!

    Orange & Poppy Seed Pound Cake with super orangey icing and fresh oranges.
    Orange & Poppy Seed Pound Cake with super orangey icing and fresh oranges.

    I was looking online for something different to give people rather than the traditional fruit cake. I love orange and poppy seed and thought it would make a nice gift.

    After looking online, I came across this recipe from BakerbyNature.com and had to give it a go.

    Orange & Poppy Seed Pound Cake all cut and ready to eat. YUMMY!
    Orange & Poppy Seed Pound Cake all cut and ready to eat. YUMMY!

    Ingredients

    • 4 large eggs
    • 3/4 cup full-fat Greek yogurt (I didn’t have Greek yoghurt and used Jalna Vanilla Yoghurt)
    • 1½ cups plain flour
    • 1/4 cup poppy seeds
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 large organic orange, zested and juiced; divided
    • 1 cup sugar
    • 1 teaspoon vanilla extract
    • ½ cup olive oil
    My finished and very orangey, Orange & Poppy Seed Pound Cake.
    My finished and very orangey, Orange & Poppy Seed Pound Cake.

    Method

    • In the original, by Baker by Nature, it wanted to separate all ingredients and then add them with the wet and combine after having the orange be fragrant with the sugar.
    • I started off with the sugar and added the orange zest and then added all ingredients in one bowl.
    • Grease a pan and then pour in your cake mixture.
    • If you are making it in an oven you need it to be on about 180°C
    • The original recipe was from America and therefore had the temperature at 350 °F which equates to 176°C.
    • The timing of cooking this cake was listed at 50-55 minutes. Check if the top of the cake is golden and if your cake tester (skewer or knife like I use) comes out clean, then the cake is done.
    • I cooked this cake in the airfryer. It was on for 180°C for 28 minutes and it came out perfect.

    Orange & Poppy Seed Pound Cake all ready for afternoon tea... would you love a slice now?
    Orange & Poppy Seed Pound Cake all ready for afternoon tea… would you love a slice now?

    Orange Icing

    I did my own version of the icing and added more orange to make it really pack a punch of orange.

    • 1 cup and half of icing sugar
    • 2 oranges using the zest and juice as well
    • Mix together and then you have some wonderfully orange icing

    Wait for the cake to cool before icing and if you are gifting it is a good idea to ice the cake before gifting.

    Serve with ice cream or cream if you wish, or just have the cake while warm on its own.

    This cake is perfect to slice up and gift in a hamper or make for a special occasion.   Stay tuned for more fab recipes in the Philips XXL Airfryer.

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    Hong Kong Style Egg Tarts

    Gong Xi Fa Cai

    Happy New Year and welcome the Year of the Green Snake!

    To celebrate I decided to make Hong Kong Style Egg Tarts, inspired by Tasty.co, although mine are a little different. I used brown sugar instead of white sugar and the tarts look a little browner than the standard egg tarts. However, they still taste very yummy and just as egg tarts should.

    INGREDIENTS

    TART PASTRY

    I cheated and used the frozen shortcrust pastry to make my tart shells. I did want to get the premade casings from the shops but couldn’t find the ones I needed. You can make your own pastry and not use premade.

    CUSTARD FILLING

    4 eggs, beaten eggs
    ¾ cup water(180 mL), hot
    6 tablespoons sugar – I used brown sugar…as I couldn’t find the white sugar.
    Pinch of salt
    ¼ cup evaporated milk (60 mL)
    A drop of vanilla extract

    METHOD

    Preheat your oven to 200˚C or 400˚F

    Step 1: With a little butter grease a muffin tin to ensure that

    Step 2: Take your dough and use a small ball to push into each area of the muffin tin to create the pastry cases. I rolled my dough for each casing into a ball, then flattened it out to be flat. Once I thought that looked like enough to go into the space for each tart, I then added it and pressed it around to ensure that it was all one consistent thickness and all the edges were level. I made sure to then have all the casings done for 1 muffin tin.

    Step 3: Add hot water to a jug or bowl, then add the sugar and salt so that it is fully dissolved.

    Step 4: Beaten the eggs, add the sugar, add the evaporated milk, and now add the vanilla essence.

    Step 5: Mix all ingredients together, now grab another jug or bowl and a strainer. Strain the mixture to make sure it has no lumps.

    Step 6: Put in the fridge for a little bit to make sure it is cooled down – leave for around 10 minutes to ensure it is cool enough to pour into the pastry cases.

    Step 7: Pour custard mixture into pastry cases and make sure to fill around 70-80% of the cases. I filled some up too far to the top. Still taste great but the better-looking ones had custard that wasn’t as high to the edge of the pastry cases.

    Step 8: Bake for around 20 minutes. The tarts are done when the custard filling is not really wobbly and a toothpick can stand up in the tart.

    Free downloads for Chinese New Year

    More food to make during the Lunar New Year Celebrations

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    Make Warm Chicken Salad with Veggies

    Would you like to make a really simple and easy dinner?

    A dinner that is also healthy as well?

    How about super yummy too?

    Make this yummy warm chicken salad with veggies. It is such a quick and easy meal to make for dinner.
    Make this yummy warm chicken salad with veggies. It is such a quick and easy meal to make for dinner.

    Ingredients

    • A pack of fresh salad leaves – I purchased a fresh mixed leaf pack from Woolies. In the salad mix was also to the carrot.
    • Mushrooms
    • Broccoli
    • Beans
    • Capsicum
    • 500 grams of Chicken
    • Soy Sauce
    • Chilli Flakes
    • Birch and Waite Thai, Lime and Coriander Dressing.

     

    The super tasty and yummy Birch & Waite Thai , Lime and Coriander Dressing.
    The super tasty and yummy Birch & Waite Thai , Lime and Coriander Dressing.

     

    Adding the Birch & Waite Thai , Lime and Coriander Dressing to the salad leaves. I did this before I put the chicken and veggies in with the salad leaves.
    Adding the Birch & Waite Thai , Lime and Coriander Dressing to the salad leaves. I did this before I put the chicken and veggies in with the salad leaves.

     




     

     

    Method

    1. Cook the vegetables first. I cut up the mushrooms, beans, broccoli, capsicum and added them to a fry pan. In the fry pan I put some olive oil.
    2. The vegetables cooked for about 10 – 15 mins in a very hot fry pan. This allowed them to get some colour and to be cooked through without being to overdone.
    3. I added some soy sauce to the mixture to create some flavour for the veggies.
    4. I sprinkled in a little bit of chilli flakes to have a little spice and taste.
    5. Once the veggies were done I removed them from the pan. They stayed in a bowl to then allow me to cook the chicken.
    6. I added some more olive oil to make sure that the chicken did not stick. The pan still had the flavours of the soy sauce and the chilli flakes. This made the chicken get a nice brown coating on the outside.
    7. Once the chicken was cooked I added the veggies back to the pan.
    8. I got a bowl to add the salad leaves to. I poured in the Birch and Waite Thai, Lime and Coriander Dressing all over the leaves. I did not add the whole bottle but just enough to coat the leaves and give the taste of the dressing throughout the salad.
    9. Now add the chicken and veggies to the bowl with the salad leaves and mix around.
    10. Serve and enjoy this tasty, yummy and healthy salad.

     

    The finished product! The warm chicken and veggie salad is ready to eat.
    The finished product! The warm chicken and veggie salad is ready to eat.

    I hope you enjoy this meal as much as we did. Hubby and I managed to finish the whole bowl of salad between us.

    If you don’t eat meat you can add more vegetables, tofu or other items to make it a veterinarian option. You can also play around with ingredients and maybe use fish or beef with your next salad creation.

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    Craving Something New? Try This Blackberry, Fetta, and Sweet Chilli Pizza

    I was lucky enough to receive a pizza stone from Santa this year, and I couldn’t wait to try it out in my oven to see if I could capture some of the magic of a wood-fired pizza… or at least come close. To make it all work, I picked up a pizza peel—a handy flat paddle with a handle for sliding pizzas in and out of the oven. After binge-watching dough-making and pizza documentaries on Netflix and MasterClass, I thought, why not give it a shot?

    Glazed PIzza Stone from Santa
    So happy that Santa gave me a Glazed Pizza Stone

    Pizza Spatula or Pizza Peel
    Matador Pizza Spatula

    The finished Blackberry, Fetta, Sweet Chilli, Rocket, and Pistachio Pizza

    A different and stylish pizza –
    Blackberry, Fetta, Sweet Chilli, Rocket, and Pistachio Pizza
    The crust looks so tasty, don’t you think!

    Blackberry, Fetta, Sweet Chilli, Rocket, and Pistachio Pizza

    While watching the documentaries on pizza making, I started thinking about unique topping combinations that might work well together. The chefs featured in the shows were experimenting with all kinds of creative ingredients, and one pairing, in particular, caught my attention. Inspired by their bold approach, I came up with the idea for a blackberry, feta, sweet chilli, pistachio, and rocket pizza.

    I loved the thought of blending the sweetness and slight tanginess of blackberries with the saltiness of feta cheese, all balanced by the zing of a sweet chilli sauce. To add some crunch and earthiness, I finished it off with pistachios, and the fresh rocket brought a peppery, bright touch to tie it all together. It was a bit of an experiment, but the flavours came together beautifully.

    The blackberries paired surprisingly well with the sweet chilli sauce, and the feta, pistachios, and rocket added the perfect mix of savoury, crunch, and freshness. It was definitely a departure from a traditional pizza, but it turned out to be an absolute winner!

    I stumbled across the Forno Piombo dough recipe and method and thought, “Why not give that a go?” I hoped I could replicate that perfect wood-fired crust, even though I was using a conventional oven. While I didn’t quite achieve the desired wood-fired pizza effect, the outcome was still excellent—the crust was crunchy, and the base was incredibly tasty!

    Blackberries, sweet chilli sauce, fetta and rocket with the pizza peel

    Preheat your pizza stone in the oven at the highest temperature possible—unless you’re using a wood-fired pizza oven. A hot stone ensures your pizza cooks faster and more efficiently.

    TIP: To make sure your pizza doesn’t stick to the peel, use semolina flour! Its coarse texture keeps things sliding smoothly. No semolina? Regular flour works too, but semolina’s non-stick powers can’t be beat!

    INGREDIENTS

    To make the dough

    • 4 cups of flour (I used “00” flour)
    • ¼ tsp of instant dry yeast
    • 2 teaspoons of salt
    • 1 ½ cups of warm water
    • Semolina flour ensures the pizza doesn’t stick to the pizza peel. (You will only need a bit to sprinkle on the peel).
    Blackberries ready for the pizza
    Blackberries looking very tasty

    Topping

    • 1 punnet of blackberries
    • Fetta
    • Sweet Chilli Sauce for the base
    • Rocket
    • Pistachios
    Blackberries at Todarello’s Katoomba

    The blackberries came from Todarello’s Katoomba Village Fruit Market. I enjoy going to Todarello’s because of the wide range of fresh fruits and vegetables they have. The vibrant colours create such a visually stunning atmosphere, and it’s a great place to wander and find inspiration for your next food creation.

    Blackberries and strawberries
    Todarello’s Katoomba Village Fruit Market
    Blackberries at Todderlo’s Katoomba

    MAKING THE DOUGH

    • In a bowl, combine the water, yeast, and flour using a fork—no mixer is needed to make this dough (but feel free to use one if you prefer).
    • Let the dough rest for 30 minutes.
    • Sprinkle the salt over the dough and mix it in.
    • Allow the dough to rest for another 30 to 60 minutes.
    • Carefully lift the dough, letting it stretch without tearing.
    • Gently fold or twist the dough back into a ball shape.
    • Let the dough rest again for 30 to 60 minutes.
    • Repeat the stretching and folding process 2-3 times until the dough is smooth.
    • Divide the dough into 3–4 portions, placing each one in a lightly oiled bowl. I weighed each portion to ensure they were equal, resulting in 3 portions of 300 grams each.
    • I prepared the dough a day before making the pizzas, covering the bowls with cling wrap and storing them in the fridge.
    • When I was ready to use the dough, I placed the bowls in a warm spot to bring it to room temperature, allowing the dough to continue rising.
    • You can make the pizza on the same day by allowing the dough to rise and covering it for 3–6 hours. If you prefer, store the dough balls in the fridge and use them within 72 hours. The longer they rest, the more the flavour develops.
    Tipo “00” Extra Fine Flour
    3 portions of dough ready to go into the fridge

    CREATING THE PIZZA

    • Roll the dough out to be a circle
    • Add the Sweet Chilli Sauce to the base of the pizza
    • Add the Fetta
    • Add the blackberries
    • Once cooked add the rocket and pistachios
    • Eat and enjoy
    Fetta cut up ready for the pizza
    Adding the Sweet Chilli Sauce to the base

    Cooking times

    Cooking times can vary depending on your oven. If you’re using a conventional oven, it will likely take around 15 minutes. Be sure to check that the pizza is cooked through, with a golden crust and toppings that look done. Keep an eye on your pizza and take it out as soon as it’s done. If you have a wood-fired pizza oven, you can cook your pizzas in record time – as little as 5 minutes or less. For example, the Blackberry, Fetta, Sweet Chilli, Rocket, and Pistachio Pizza took longer to cook, but once I turned the oven up to full capacity, it was ready in about 10 minutes. Initially, it was in the oven for around 30 minutes. On the other hand, the pepperoni and ham and cheese pizzas cooked quicker, around 15 minutes. My oven was set to 260°C. It all depends on your oven’s temperature. While the cooking time was longer for some pizzas, the taste and quality were exceptional.

    The crust and toppiing looks fabulous on the Blackberry, Fetta, Sweet Chilli, Rocket, and Pistachio Pizza
    Blackberry, Fetta, Sweet Chilli, Rocket, and Pistachio Pizza

    Since I had some extra dough left over, I decided to make a few more pizzas that were more traditional.

    Pepperoni Pizza
    Next, I made a classic pepperoni pizza with a standard tomato sauce base and gooey mozzarella cheese. A timeless favourite, it was comforting and satisfying as always.

    Pepperoni Pizza

    Ham and Cheese Pizza
    Finally, I kept it simple with a ham and cheese pizza. Sometimes, less really is more, and this one hit the spot with its straightforward, cheesy deliciousness.

    Ham and Cheese Pizza

    One thing I learned: my oven is very slow. I had to crank it up hotter than usual, and a few pizzas took longer than expected to cook. But by the last one, I’d figured out the sweet spot—it baked perfectly in about 15 minutes. All in all, it was a fun experiment, and the results were delicious!

    POST FEAST REVIEW

    I was initially a bit apprehensive when some of the recipes called for different types of dough, malt, and a sourdough starter – it all seemed too complicated. However, after some searching, I found a simple dough recipe that was easy to follow, and soon I was ready to make some delicious pizzas! I had never tried the combination of Blackberry, Fetta, Sweet Chilli, Rocket, and Pistachio Pizza before, and honestly, I wasn’t sure how it would turn out. There’s always a difference between imagining an idea and bringing it to life, but when it works, it’s incredibly rewarding. In the end, the pizza turned out wonderfully. The flavours blended perfectly, and it was incredibly tasty. The dough was a big hit – it created a crisp, golden crust that held all the toppings beautifully. It was a true success!

    WOULD I MAKE THIS AGAIN?

    Yes, I would make a few adjustments next time. I’d consider taking the time to prepare a sourdough base, as I think it could elevate the pizza even more. I’d also be more selective with the type of fetta, ensuring it’s creamy enough to melt evenly throughout the pizza. If I were to make this again, I’d try it at a friend’s place with a wood-fired pizza oven to see if the blackberries and feta melt more consistently. Additionally, I’d experiment with the sauce to achieve the perfect balance of spice that complements the rocket and the salty richness of the fetta.

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    Dark Chocolate and Raspberry Walk into a Tart… and It’s Delicious

    A gorgeous slice of Dark Chocolate Raspberry Oreo Crust Tart – You want it don’t you!

    Dark chocolate and raspberries, side by side,
    Met on a crisp Oreo base, with nothing to hide.
    One whispered, “I’m rich, I’m smooth, I’ll thrill,”
    The other replied, “I’m tart and sweet, let’s chill!”

    Together they danced, a perfect embrace,
    Melding flavours, setting hearts to race.
    With a twist of the crust, their love was complete,
    And that’s how this tart became the ultimate treat!

    This stunning dessert is super simple to make, looks impressive, and is sure to wow everyone. Find out how to whip up this fabulous tart!

    Looks so yummy and ready to eat!

    Note: This is a no-bake recipe where everything sets perfectly in the freezer and fridge—no fuss, just deliciousness! Perfect for the busy holiday season or anytime you need a quick treat.

    ITEMS YOU NEED

    • Tart pan – I used one with a removable bottom, which makes it much easier to lift the tart out. You can use a different pan, but it might be a bit trickier.
    • Blender/food processor – Perfect for crushing the Oreo cookies and pureeing the raspberries smoothly.
    • Grater – I used it to finely grate the dark chocolate for a decorative touch on top of the tart.
    Getting ready to make a dark chocolate raspberry tart with an Oreo crust.

    INGREDIENTS

    • 4 punnets of raspberries: 1 for the filling, 1 for the purée topping, and 2 for decorating the tart.
    • 45 Oreo Cookies (about 3–4 packs). I originally planned to use fewer cookies, but my tart pan needed extra coverage. If you’re using a smaller pan, you can reduce the quantity accordingly. 
    • 90 grams of butter
    • 300 ml of whipping cream
    • 400 grams of dark chocolate
    Raspberries are so delicious and in season,
    perfect for a dessert with dark chocolate.

    Raspberries at Todarello’s Katoomba Village Fruit Market
    Raspberries ready to be made into
    a dark chocolate raspberry Oreo tart

    Todarello’s Katoomba Village Fruit Market looks bright and colourful.

    I purchased my fresh raspberries from Todarello’s Katoomba Village Fruit Market, and it’s truly a treasure trove of fresh and fabulous produce! From vibrant fruits to crisp veggies, their selection is simply stunning. Plus, their customer service is outstanding. Need help getting your goodies to the car? Just ask, and their friendly staff will happily assist.

    These raspberries look so delicious.

    I absolutely love shopping at Todarello’s—it’s a feast for the eyes with all the bright, colorful displays. Everything you could possibly want is right there, making every visit a delightful experience!

    Summer’s Sweetest Treat: Raspberries Are in Season!

    Raspberries are at their peak this summer, bursting with flavour and brimming with health benefits. These vibrant berries are rich in antioxidants, helping to fight free radicals and support anti-aging, and they’re packed with vitamin C to keep your skin radiant and healthy.

    And let’s not forget dark chocolate—it’s not just indulgent but also good for you in moderation! Loaded with antioxidants and linked to heart health, dark chocolate makes the perfect partner for raspberries.

    This tart is the ultimate way to enjoy the best of both worlds. It’s a delicious dessert that also helps you get your dose of summer’s sweetest fruit and a touch of heart-healthy indulgence!

    METHOD

    Step 1: Crafting the Oreo Tart Crust
    (Feel free to swap the Oreo crust for a classic pastry base, homemade or store-bought.)
    Start by crushing the Oreo cookies in a blender or food processor—you may need to work in batches. Once crushed, the cookies should resemble fine crumbs, almost like edible dirt (but much tastier!). Transfer the crumbs to a bowl, melt the butter, and mix it into the crumbs until they form a sticky dough.

    The Oreo Cookies all ready to become the tart crust.

    Step 2: Preparing and Shaping the Crust
    Lightly grease the tart pan with a touch of butter to ensure the crust doesn’t stick and releases easily. Press the Oreo dough into the pan, smoothing it out to create an even layer along the bottom and up the sides. Take care to ensure the crust is consistent throughout—this will help it hold together when sliced and prevent crumbling.

    Oreo Crumbs/dirt ready to form the tart crust
    Melted butter was added to the
    Oreo Crumbs
    Oreo crust pressed into pan and ready to set in the freezer and fridge

    Step 3: Setting the Crust
    Once the crust is pressed into the tart pan, it needs time to set. Place the pan in the freezer for 10 minutes to firm up. After that, transfer it to the fridge to keep it chilled until you’re ready to add the filling.

    Step 4: Creating the Filling
    In a mixing bowl, combine 300ml of whipping cream, melted dark chocolate, and the purée from 1 punnet of raspberries. Stir until the mixture is smooth, well-blended, and starts to thicken. Once ready, pour the luscious filling into the prepared tart crust, spreading it evenly.

    Delicious dark chocolate.

    Mixing the filling
    The filling in the tart pan before the raspberry puree topping
    The tart setting in the fridge with the raspberry puree topping

    Step 5: Crafting the Raspberry Purée Topping
    Blend 1 punnet of raspberries until silky smooth. Pour the purée into a jug or directly onto the tart, spreading it gently over the chocolate filling. For a thicker, more decorative effect, reduce the purée slightly before adding it. Whether it’s a vibrant pattern or a rich additional layer, this raspberry topping perfectly complements the dark chocolate.

    What a stunning dark crust the Oreo Cookies give this tart.

    Step 6: Setting the Tart
    Allow the tart to chill in the fridge for at least 3 hours to set properly. Make sure it’s firm and no longer wobbly—if it still jiggles, give it a bit more time to chill. For best results, you can let it set overnight, which works perfectly without altering the final texture. I let this tart chill overnight for an effortless finish.

    Dark Chocolate Raspberry Oreo Crust Tart.

    Step 7: Decorations
    As the tart sets, get creative with your decorations! You can top it with more fresh raspberries, a handful of nuts, shaved chocolate, molded chocolate decorations, or even a scoop of ice cream for an extra indulgent touch.

    Side view of the Dark Chocolate Raspberry Oreo Crust Tart.

    Just check out the filling and how the chocolate
    and raspberries make you want to have a bite.

    The grated dark chocolate creates a great visual
    for this slice and also adds more texture.

    This dessert is incredibly simple to make and doesn’t require much hands-on time. It took me about an hour to prep everything, and the fridge did the rest. Plus, no baking? That’s a treat in itself!

    I hope you enjoy making this tart as much as I did. Why not get creative with different decorations—pine nuts, pistachios, toasted almonds, or even more raspberries to fill the entire tart? You could also try adding dark chocolate decorative moulds to give it an extra special touch. Have fun with it and make it your own.

    POST FEAST REVIEW

    I was genuinely surprised at how simple this recipe turned out to be! It might look fancy, but trust me, it’s not. Just whip up the crust, mix the filling, add the topping, and let the fridge work its magic. Once it’s set, go wild with the decorations, and you’re ready to serve. Easy, right?

    Next time, I might try a traditional pastry base or even a store-bought one to see how it affects the flavour and prep time. You could also experiment with different biscuit bases for your own unique twist. That said, this tart was an absolute hit! It disappeared in record time, with everyone raving about the velvety smooth dark chocolate perfectly balanced by the tart zing of raspberries—a match made in dessert heaven.

    And can we take a moment to appreciate that Oreo cookie crust? Not only was it ridiculously easy to make, but the deep dark base also made the vibrant red raspberries pop like a work of art. Total showstopper!

    WOULD I MAKE THIS AGAIN?

    Absolutely, I’d definitely make this again—it was a huge hit in my house! Next time, I’d opt for individual tarts instead of one large one, as it makes for a more convenient, bite-sized treat. That way, you can simply enjoy a small tart without needing to slice it up. This dessert is incredibly easy to make and perfect for dinner parties, birthdays, holidays, or any special occasion.

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    Cooking With The Philips Airfryer XXL

    I was sent a Philips Airfryer XXL to test out. Read on to learn how to cook hot chips and lamb chops & veggies in the airfryer.

    Insert happy dance here. I do like getting lovely presents that can help the family, and especially me.

    A big and huge thank you to Philips for this amazing gift.

      Previous to getting an email about this wonderful airfryer I really hadn’t heard about them. Yes, I was in the dark about the world of airfrying.   The airfyer is a healthier way to cook.

    • Healthiest way to fry* Twin TurboStar technology makes great-tasting fried food with the least amount of  fat.**
    • XXL family size 1.4 kg capacity is large enough for a whole chicken or six portions of fries for the whole family.
    • Automatic settings 5 preset programs & Keep Warm mode — with digital display and QuickControl dial.
    • Easy to clean QuickClean basket & non-stick drawer wash up in 90 seconds — or pop them in the dishwasher.

     

    So what is an airfryer?

    Twin TurboStar technology combines with 2225 watts of power for effective fat removal. A ‘tornado’ of hot air melts away fat — capturing it all in the bottom of the Airfryer XXL for easy disposal. *Based on the fat content of chicken and pork compared to deep-fat frying and wok frying. The airfryer circulates hot air at high speed, and in turn, cooks the food. Food is crispy outside and tender on the inside. The Philips Airfryer can grill, fry, bake and roast.  

    How to make chips in the Philips Airfyer XXL

    You might be surprised that making hot chips is rather simple. Ingredients:

    • 6 potatoes
    • Oil of choice

    Preparation time: 30 minutes, this includes cutting up potatoes and soaking the chips for 20 minutes. 

    Method:

    • I cut up 6 potatoes. I like to keep the skin on and therefore just washed them to take the excess dirt of them.
    • Once cut up they had to be soaked in water for 20mins.
    • After they have had their 20min bath, the chips need to be dried. You can either use a tea towel or a paper towel. I chose to use a tea towel.
    • Put the chips in a bowl with 1 tablespoon of oil.
    • Mix the oil around so that all the chips get coated in the oil.
    • Put all the chips in the airfyer basket. Make sure to do this by hand and to not tip them from the bowl into the tray. The airfyer does not like oil spilled in the try and therefore might have a negative outcome for the chips and machine if you do this.
    • Once in the basket, the chips are ready to be cooked.
    • Select the chips preset, make sure it on for 180 degrees Celsius and select 25 minutes for the cooking time.
    • At various times throughout cooking the chips stop the airfyer and move the chips around. This makes sure that they are all cooking well.
    • You will see the different times that you stop and stir the chips just how fast they are cooking.
    • Once all cooked, you can now enjoy yummy and healthy hot chips.

    Yummy hot chips that I made with the Philips Airfryer XXL. They were so tasty and quick to make. Plus healthy as well.
    Yummy hot chips that I made with the Philips Airfryer XXL. They were so tasty and quick to make. Plus healthy as well.

     

    Lamb Chops and Vegetables cooked with the Airfryer

    Hubby decided he wanted to have a go of the new airfryer. He cooked the below meal and found the airfryer so easy to use.

    Happy and cooking dinner with the Philips Airfryer XXL
    Happy and cooking dinner with the Philips Airfryer XXL

    Ingredients:

    • 4 Lamb Chops
    • Rosemary and mint for marinade
    • 2 Carrots finely chopped
    • 2 Potatoes finely chopped
    • 3 tablespoons of olive oil
    • Rice to serve. Hubby used the quick microwave rice that takes 9o seconds to cook. You can make your own or do the quick way like we did. (the actual recipe suggested mash potato but since we added potato to the vegetables we decided to use rice  instead)

    Lamb Chops and Vegetables cooked in the Philips Airfryer XXL.
    Lamb Chops and Vegetables cooked in the Philips Airfryer XXL.

    Preparation time is roughly about 3 and half hours. This is taking into account the 3 hours time for the lamb chops to marinade and prep time for the vegetables. Cooking time is about 8 mins. 2 mins to sear the chops and then 6 more minutes to cook the vegetables with the chops. Method:

    • Marinade chops with mint and rosemary for 3 hours. You can cut the mint and rosemary into fine pieces or zap it as a paste in a mixer.
    • Once the meat is fully marinated then you can get ready to organise the other ingredients.
    • Cut up the carrot and potatoes into fine cubes. Note: You can use different vegetables if you like, it is up to you.
    • Soak the carrot and potatoes in water for 20 minutes. Drain thoroughly before adding to the airfryer pan.
    • Add the oil to the airfryer pan and move around to coat the bottom of the pan. This way it will allow your chops to not stick.
    • Heat the airfryer to 200 degrees Celsius.
    • Put the lamb chops in the air fryer to sear. This is only for 2 minutes.
    • Take out the lamb chops and set aside for a second.
    • Put in the vegetables on the bottom of the airfryer pan, then add the lamb chops on top of the vegetables.
    • Cook again at 200 degrees Celcius for another 6 minutes.
    • Now it is cooked you can make the rice. If you are using the quick and easy method of microwave rice it will only take you 9o seconds.  We used Sunrice’s Rice & Quinoa
    • Now all done, you can enjoy your yummy meal.

     

     

    Recipes for the Philips Airfyer XXL

    Download the app and get more recipes. Available for at the App store and on Google Play.
    You can also check out the Philips website for how to’s and video recipes for your airfryer. 
    Stay tuned for more airfryer recipes.

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    20 Reasons Why Bananas Are Great For Mum and Little Ones

    From the moment you realise you are going to be a mum until your child is getting dressed all by themselves, Australian bananas are the ideal addition to both your diets. Accredited Practising Dietitian, Glenn Cardwell provides 20 reasons why:

    Cavendish Bananas
    Cavendish Bananas

     

    Pregnant & New Mums

    Pregnancy is the time to pamper your body and understand the impact of your eating – especially since you are dining for two. One way to give your diet a pinch of powerful production is to add nature’s non-stop energy snack, bananas.

    Circular Flour-less White Chocolate Cake with Orange Blossom and Banana
    Circular Flour-less White Chocolate Cake with Orange Blossom and Banana

    Bananas are excellent when you are expecting because they not only contain essential nutrients for the healthy growth of your bundle of joy, but they are also good for managing morning sickness and constipation that sometimes come with having a baby on board.

    1. Relieving Your Heaving

    Thankfully, morning sickness usually only lasts the first trimester but that doesn’t make it fun (however if you are like me pregnancy makes you sick all the time. Bananas have been helping me feel better for breakfast now that I’m in my 3rd trimester.) Eating dry crackers, toast or a piece of fruit like a banana in the morning before you get out of bed, and having small snacks frequently through the day can help as it keeps the stomach from being empty, which can make you feel unwell. Avoiding spicy and fatty foods can sometimes help ease nausea as well.

    1. Reduce Constipation

    As the muscles in the intestine lose some of their tone during pregnancy, foods pass more slowly through the gut. The pressure of the baby on the mother’s intestines can also slow down the passage of food and waste, resulting in constipation. The solution is copious amounts of fibre, which bananas provide aplenty, fluids and physical activity. Although the banana is an obvious choice to boost your fibre intake, other fruits, wholegrain breads and cereals and legumes are good options.

    1. Energy to Burn

    Bananas are an excellent source of carbohydrate energy in the form of natural sugars and starch. It’s no wonder they call it nature’s non-stop energy snack.

    1. Protect Against Spinal Cord Defects

    Folate is vital in the development of a baby’s spinal cord in the womb. It is so critical that the vitamin is recommended to women considering pregnancy. An overwhelming body of evidence has linked folate deficiency in early pregnancy to increased risk of neural tube defects, most commonly known as spina bifida, in infants. One banana will provide about 10 per cent of your folate needs each day.

    1. Form Strong Gums

    Extra Ascorbic acid (vitamin C) is required for forming new blood vessels, skin, gums, and other tissues, and even bones. One or two bananas each day will provide valuable vitamin C, as will other fruit, fruit juice and salad vegetables.

    Banana and Coconut Milk Pops
    Banana and Coconut Milk Pops

    1. Absorb Your Iron

    In order for a healthy amount of oxygen to reach your baby via the placenta, your body (and your blood) needs about 50 per cent more iron than usual. Although a banana provides only a little iron, its vitamin C greatly helps with iron absorption from other foods. Iron supplements (usually with folate) are commonly recommended during pregnancy.

    1. Strengthen Bones and Teeth

    Calcium is required for strong bones and teeth, and in nerve and muscle growth, both for mum and baby. An extra 300mg of calcium is required for pregnant teenagers as they are still growing as well as nourishing the baby. The perfect way to bump up calcium intake is to regularly drink smoothies – simply blend a banana with a cup of high calcium milk.

    1. Help Babies Grow

    Extra protein is needed during pregnancy and breastfeeding to support the growth of the baby, and the production of breast milk. This is easily achieved by adding a delicious banana smoothie (a medium banana and 200mL of milk) to your daily diet.

    1. Boost Your B6

    Uniquely, bananas are one of the richest fruit sources for vitamin B6. This powerful vitamin is important for cardiovascular, digestive, immune, muscular, and nervous system function. New or expecting mothers’ daily need for it increases by almost 50 per cent, making bananas a great solution.

    Square Flour-less White Chocolate Slice with Orange Blossom and Banana
    Square Flour-less White Chocolate Slice with Orange Blossom and Banana

    1. Baby’s First Food

    After six months, your baby’s exclusive exposure to the bottle or the boob is coming to an end. Their digestive system is now ready for solid food. Here are a few reasons why Australian Bananas make the ideal first food:

    1. Essential Nutrients

    Bananas are soft, easy for an infant to tackle, and rich with essential nutrients, including vitamin B6, folate, vitamin C, magnesium, potassium, and natural sugars for energy.

    • Half a medium banana will give an infant:
      • Folate: 33 per cent of their daily needs
      • Magnesium: 25 per cent of their daily needs
      • Vitamin B6: 50 per cent of their daily needs
    1. Familiar Consistency

    Mash a banana with breast milk or formula when introducing solids. It is more likely to be accepted quickly as a new food.

    1. Made For Tiny Hands

    The banana is the ideal finger food. It can be nibbled, chewed, sucked and squished. Give your child a small amount at a time.

    LadyFinger Bananas
    LadyFinger Bananas

    1. Easing Teething

    During teething, a cool or frozen banana can help relieve the pain of a tooth coming through.

    Nature’s Long-Lasting Energy Snack For Toddlers

    Australian bananas make the ideal snack for toddlers. Whether they are just starting to walk or speaking in sentences, children at this age need one fruit serve each day. This might be a medium banana, or half a banana and half of another fruit. While bananas are very popular with young children, it is also important to introduce them to other fruits, especially once they start getting teeth towards the end of their first year of life.

    1. Great Source of Carbohydrates for Energy

    To fuel the activity of a toddler, they need carbohydrates at each meal. Bananas are an excellent source of the nutrient in the form of natural sugars and starch.

    1. Protein for Growth

    Normal growth needs protein to help produce new cells. A small banana smoothie (150 mL milk and a half banana) as a snack or meal is an excellent source of both protein and calcium.

    1. Vitamin B6 for Blood Health

    This vitamin is needed for making red blood cells, and carrying nerve impulses. A small banana will provide about one third of their B6 needs for the day.

    Banana Guacamole for Kids
    Banana Guacamole for Kids

    1. Folate for Growth and Brain Health

    The B vitamin folate is needed for proper growth and development. Half a banana will give a toddler about 15 per cent of their folate needs each day.

    1. Fibre for Digestive Health

    Bananas are a great-tasting source of fibre, so even a small serving a day for a young child will help keep them regular.

    1. Convenience

    Toddlers only want to eat when they are hungry, and they may not want to finish everything on their plate, making snacks like bananas so convenient. You can simply cut them in two and save half in the refrigerator in plastic wrap for later.

    Glenn Cardwell is an Accredited Practising Dietitian with 35 years in clinical and public health nutrition, including 10 years as consultant dietitian to the National Heart Foundation, five years at the Children’s Hospital in Sydney, and was a major player in establishing the WA School Canteen Association in 1994.

    For the latest news and information, ‘LIKE’ Australian Bananas on Facebook www.facebook.com/AustralianBananas and Instagram @australianbananas

     

    Drooling over the Circular Flour-less White Chocolate Cake with Orange Blossom and Banana
    Drooling over the Circular Flour-less White Chocolate Cake with Orange Blossom and Banana

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    Make Slow Cooked Beef & Veggie Casserole

    All my ingredients for my slow cooked beef and vegetable casserole. I did leave out the capsicum so don't worry about that item.
    All my ingredients for my slow cooked beef and vegetable casserole. I did leave out the capsicum so don't worry about that item.

    I love going to the Veggie Patch in Blackheath. As the name suggests they sell fresh produce: fruit and vegetables. However, they also sell pasta, sauces, and all sorts of yummy things.

    The Veggie Patch at Blackheath. This greengrocer supplies lovely fresh produce with great service.
    The Veggie Patch at Blackheath. This greengrocer supplies lovely fresh produce with great service.
    Pasta, sauces and other yummy things available at the Veggie Patch at Blackheath.
    Pasta, sauces and other yummy things available at the Veggie Patch at Blackheath.

    The produce always looks so fresh, the staff that work there are super friendly, and seem to really care about what they are doing. Everyone that works at The Veggie Patch treats the produce with such care.

    The wonderful fresh produce from the Veggie Patch at Blackheath. They even have FREE delivery.

     

    Another nice thing that makes me love this fruit and veg shop is that it is a small business and I am helping the local economy by shopping here.

    I even purchased my meat from the local butcher (The Blackheath Butchers) and the crusty bread for this meal at the bakery (The Sourdough Bakery in Blackheath) both located in Blackheath, just doors down from the Veggie Patch. Hence, it makes all the shopping so convenient.

    Sourdough with sunflower seeds. This bread is so yummy you just want to have more of it.
    Sourdough with sunflower seeds. This bread is so yummy you just want to have more of it.

    My slow Cooked Beef & Vegetable Casserole

    I don’t have a slow cooker but I have a fancy looking casserole dish (It is a pretty blue and has white spots – very funky and retro looking).  Due to not having a slow cooker my casserole dish ends up acting like one instead. I add all the ingredients. Put it in the oven and let it cook for hours. Job done, and a delicious one too!

    You might say that this is rather old school regarding slow cooking, and you are probably right.


    I have looked at getting the new slow cookers but they are very big and will take up an enormous amount of space that I don’t have in my small kitchen with limited counter tops.

    This recipe for slow cooked beef & vegetable casserole is perfect for those cool autumn nights and when it gets even colder in winter. You can have a nice piece of crusty bread with this dish, and a glass of red wine.  I’m sure you would not want much more after this. Aside, from having a roaring wood burning fire that is.

     

    So how do you make my scrumptious casserole? Read on to find out how easy this really is.

    All my ingredients for my slow cooked beef and vegetable casserole. I did leave out the capsicum so don't worry about that item.
    All my ingredients for my slow cooked beef and vegetable casserole. I forgot the capsicum.

     

    Before you get started, make sure to heat up the oven. Set it to 180 ℃ 

     

    INGREDIENTS:

    • 2 carrots
    • A big handful of beans
    • 6-8 small potatoes cut up finely
    • 3-4 pieces of broccolini
    • 1 onion chopped to small or bite sized pieces
    • 6-8 mushrooms roughly chopped up
    • 1 tin of Diced Italian Tomatoes with Basil, garlic, and onion. My tin was from Woolworths but you can have any really, it is up to you and what type of casserole you are making.
    • Beerenberg Taka Tala Sauce and Marinade – I added the whole jar (This sauce was also purchased at the Blackheath Butchers). It is up to you what sauce you use. You could use a red wine slow roasting casserole or any sauce for slow cooked meals. I know that this sauce is really a marinade but it works very well as a casserole or in a slow cooker.
    • You can serve this with mash potato or sometimes I like to add carrots or other vegetables to the mash as well. It gives lovely different colours and add to the flavour of the dish
    • If you decide that mash is not what you would prefer, then you can choose rice or maybe some leafy greens for a nice side to balance the meat and vegetables.

    Note: You can substitute any vegetable or ingredient that you would rather. Also, if you have things in the fridge or cupboard that would work, use them, and have a tasty meal with items you already have.

    I was going to have mash potato with this meal but decided against it due to adding potatoes to the mixture. Instead I’m having some rice and serving it with some crusty bread.

    Another view of all the fabulous fresh vegetables.

    METHOD:

    • Cut up all the vegetables and add the sauce as well as the tomatoes to the casserole dish.
    • Make sure to mix up all the ingredients before you add the meat.
    • Once the meat is added stir the ingredients again in the casserole dish.
    • Add the casserole into the oven and cook for a couple of hours. Check every 30 minutes or so to making sure to stir and to check if all is cooking okay and not sticking to the dish.
    • Once done the meat should be tender and the vegetables should be soft and melt in your mouth.
    • If you are having mash potato or other vegetables it is a good idea to get this ready now. You can take out the casserole from the oven as the dish would be extremely hot and keep the dinner warm.

    I hope you enjoy my take on a slow cook casserole without using a slow cooker.

    All cooked and finished. This slow cooked beef and veggie casserole is ready to eat.
    All cooked and finished. This slow cooked beef and veggie casserole is ready to eat.

    Disclaimer: This post was written as an entry to The Fresh Awards 2017 Blogger Awards – Greengrocer Story. I go to the Veggie Patch regularly and love cooking with nice fresh produce.

    The Veggie Patch have a community spirit and update their window to help local groups and causes.

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    Originally published March 29 2017