This is Donna Hays recipe and it is amazing, easy and a winner. No peeling, no fuss. Simply yummy and easy.
: Donna Hay
Recipe type: Soup
Approx 1.5kg butternut pumpkin, halved and seeeds removed
2 onions halved
1 bulb garlic
¼ cup (60ml) extra virgin olive oil
Sea salt and cracked black pepper
1 ltr quality chicken stock
2 cups (500ml) water
Sinble pouring cream, to serve (optional) although I do like sour cream in mine
Preheat oven to 200°C (400°F). Place the pumpkin, onion, cut-side up, and the garlic on a lightly greased large oven tray lined with non-stick baking paper. Drizzle with the oil and sprinkle with salt and pepper.
Cook for 1 hour–1 hour 10 minutes or until onion is caramelised and pumpkin is soft. Set aside until cool enough to handle. Scoop out the flesh of the pumpkin into a large saucepan. Remove the onion and garlic from their skins and add to the pan.
Add the stock and water, and, using a hand-held stick blender, blend the soup until smooth. Place the soup over high heat and bring to the boil to warm through. Sprinkle with pepper and drizzle with cream (if using) to serve.
The video on how to make this soup: https://www.youtube.com/watch?v=aZX56KUjKQ8
Granola is as varied in ingredients as you want it to be. It is also marketed as a gourmet breakfast cereal when it is nothing more than a little fancied up toasted museli. The best think about making your own is you can add whatever you like to it and have control over the quality. Oh, and there is the massive difference in price. This is my favourite granola recipe however I encourage you to add and subtract your ingredients as you desire.
Recipe type: Cereal
3 cups rolled oats (not instant)
3 tablespoons packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon sea salt (optional)
2 tbsp pepitas
2 tbsp sunflower seeds
1 tbsp sesame seeds
3 tbsp almond meal
⅔ cup roughly chopped raw nuts (almonds & hazelnuts work well)
⅓ cup maple syrup (genuine Canadian)
¼ cup organic coconut oil
1 teaspoon vanilla extract
⅓ cup mixed dried fruit diced (Optional: eg apricots, pears, sultanas, dates)
Heat oven to 150°C
Mix all dry ingredients together except the fruit
In a separate bowl mix sunflower oil, vanilla and maple syrup
Pour into bowl of dry ingredients and combine until well mixed
Spread on a backing sheet and put into oven
Stir every 15 minutes and cook until a lovely rich golden brown
No mixing required. Just layer the ingredients and bake. Incredibly easy and super yummy. This is not the cheapest to make. I estimate it costs me $15-20 to make. However I do use organic, fairtrade chocolate; organic coconut and high quality shortbread with no additives. I use a mix of almonds, walnuts, pecans, macadamias and brazil nuts, cashews, avoiding the addition of peanuts. I usually do not eat foods that are from cans due to the BPA linings however condensed milk is in unlined cans. I use 70% chocolate that I roughly chop up. You can use milk chocolate or white chocolate but we find that too sweet and these types of chocolates are not that good for you with all their extra additives and the high sugar count. This is a treat and not one to eat in large quantities in one sitiing.
Recipe type: Biscuit
125g butter melted
1 cup shortbread biscuits
1 cup desiccated coconut
375g chocolate chopped
395g tin condensed milk
1 cup of mixed raw nuts roughly chopped (mix your nuts to your liking)
Preheat oven to 180°C
Grease and line a lamington tin
Pour butter over base of tin
Sprinkle biscuit crumbs over butter
Sprinkle coconut over biscuit layer
Scatter chopped chocolate over the coconut layer
Pour condensed milk over chocolate layer
Sprinkle chopped nuts over the condensed milk layer
Bake for 30 minutes. Cool in container then cut into fingers.