Recipes
Smashed Meringue, Berries and Persian Fairy Floss
This smashed meringue is a quick and easy dessert with the WOW factor.
This smashed meringue is a quick and easy dessert with the WOW factor. Add a delicate flourish of Persian Fairy Floss to add sweetness and sensationalism!
Recipe by Ang Quinlan from GH Nutrition
Ingredients
1 tub strawberries, hulled and quartered
½ cup (combined) cherries, raspberries, and blueberries (for decoration)
1 tablespoon caster sugar
2 tablespoons caramelised balsamic dressing
600 ml thickened cream
Scraped seeds of ½ Vanilla Pod (or 2 teaspoons of good quality vanilla extract)
1 packet meringue kisses (available from Deli Planet)
1 Pack (180 g) Rose Pashmak (gourmet Persian Fairy Floss available from Deli Planet)
Equipment
Glasses or jars
Recipe
Place strawberries in a bowl, sprinkle with caster sugar and add caramelised balsamic dressing. Mix gently and set aside for 10 minutes or until strawberries have softened.
Combine cream and vanilla pod seeds and whip until soft peaks form.
Crumble meringue kisses and add to the cream mixture (leave some for decoration).
Layer your chosen glass or jar with the strawberries, then the cream mixture.
Top with extra meringue, strawberries, cherries, raspberries, blueberries, and a mint sprig.
Flourish with Persian fairy floss.
Nut Free Muesli Bars
Delicious and chewy, these nut-free muesli bars are the perfect healthy snack to add to the kid’s lunch boxes.
Delicious and chewy, these nut-free muesli bars are the perfect healthy snack to add to the kid’s lunch boxes. All ingredients sourced from Market Health Foods at Fyshwick Markets.
Recipe from GH Nutrition
Ingredients
Wet:
1 cup coconut oil
3/4 cup honey or rice malt syrup
1/4 water
Dry:
2 cups puffed brown rice
1 + 1/2 cup rolled oats
1/4 cup wholemeal flour
1/4 cup shredded coconut
1/4 cup dried cranberries
1/3 cup mixed seeds (sunflower seeds & pepitas)
1/2 cup white chocolate chips
Equipment
SQUARE CAKE TIN
SMALL SAUCEPAN
Recipe
Preheat oven to 180 degrees Celsius and line a square cake tin or slice pan with baking paper.
In a small saucepan over low heat, gently melt wet ingredients.
Add oats, puffed rice, flour, coconut, cranberries and seeds into a large mixing bowl and mix.
Pour melted mixture into a bowl and combine. Finally, stir in white chocolate chips.
Transfer into prepared baking dish. Using another piece of baking paper, push down firmly on the mixture to make as compact as possible. Bake for 20 minutes.
Once cooled, place in the fridge or freezer until ready to slice.
Christmas Rocky Road
Christmas Rocky Road
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition
Ingredients
12 large marshmallows, or enough to fill the base of the loaf tin
400g dark chocolate, melted
1/3 cup pistachios, crushed
1/3 cup dried cranberries, roughly chopped
1/4 cup dried strawberries, roughly chopped
Available at Market Health Foods at the Fyshwick Markets
Equipment
Heatproof bowl
Large saucepan
Loaf Tin
Recipe
Melt chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring the water doesn’t touch the base of the bowl. Stir constantly.
Arrange the marshmallows side-by-side in a loaf tin lined with baking paper. Pour over the chocolate and gently tap the tin, so the chocolate seeps to the bottom.
Sprinkle over the crushed pistachios, cranberries and dried strawberries.
Freeze for 30 minutes or until set. Cut into slices to serve.
Raw Oat and Nut Bars
Keep a batch of these bars in your freezer for when you need a nutritious snack option on-the-go.
Keep a batch of these bars in your freezer for when you need a nutritious snack option on-the-go.
Filled with healthy fats and fibre, these bars will keep you feeling satisfied between meals, without the sugar overload.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition
Ingredients
1 + 1/2 cups rolled oats
1 + 1/2 cups puffed rice
1/2 cup shredded coconut
1/3 cup raw almonds, slithered
200g dried cranberries
1/2 cup almond butter
1/2 cup honey
All ingredients sourced from Market Health Food at the Fyshwick Markets.
Equipment
20x30cm pan
Small Saucepan
Recipe
Line a 20x30cm pan with baking paper, ensuring that the paper extends above the edges of the pan.
Combine oats, puffed rice, coconut, almonds and dried cranberries in a medium mixing bowl.
Place almond butter and honey in a small saucepan over medium-low heat. Cook, stirring, for 3 minutes or until mixture is combined. Add to dry mixture and stir well to combine.
Press mixture into pan and place in the freezer for 2 hours or until firm. When ready, cut into bars.