Monthly Archives: May 2012

Clementine and Lemon Sorbet

With temperatures soaring, our thoughts are on trying to keep cool.  Yesterday the kids asked for ice cream after school and they both bought a creamy vanilla ice cream covered in chocolate.  Delicious but not very refreshing.
Clementine and Lemon Sorbet
As clementines are currently in season and nothing beats the flavour of fruit in season I decided to make a refreshing clementine and lemon sorbet for their after school treat.
The verdict from the kids – ooh this is beautiful!!
Clementine and lemon sorbet 2
 
Clementine and Lemon Sorbet

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 1 litre

Ingredients

  • 15 clementines or oranges
  • 2 lemons
  • 500ml caster sugar (approx.)

Instructions

  1. Juice the oranges and lemons and remove any tough white bits of pith or any seeds from the juice.
  2. Measure the volume of the juice and add half that amount of caster sugar. I had 1 litre of juice and used 500 ml of sugar.
  3. Mix together and pour into your ice cream machine and churn until frozen.
  4. (Alternatively pour the mixture into a rectangular container and freeze. Once frozen, remove from the freezer and beat. Freeze again until completely set).
http://mygoldenpear.com/2012/05/29/clementine-and-lemon-sorbet/
 Clementine and Lemon Sorbet

Enjoy!

Bircher Muesli

There is something very satisfying about having a bowl of oats porridge in the morning. Aside from tasting good it is so healthy for you – you only have to Google ‘benefits of oats’ to find pages and pages of reasons to eat oats. My only problem with a bowl of oats porridge is that it seems more suited to a cold, wintry morning. Now that summer is here we need something a bit lighter but just as healthy. A bowl of Bircher Muesli is the answer – just don’t forget to prepare it the night before.

Bircher Muesli 2

Bircher Muesli

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 3 small bowls

Bircher Muesli

A delicious, healthy breakfast.

Ingredients

  • 200g oats
  • 200 ml apple juice
  • 1 Granny Smith apple
  • 75 ml plain yoghurt
  • 25 ml dried cranberries/raisins
  • 200ml milk
  • 125g seasonal fresh fruit
  • 25g pistachios/almonds
  • Honey or Agave Nectar (to taste)

Instructions

  1. Place the oats in a bowl and pour the apple juice over to cover and moisten.
  2. Cover the bowl with cling wrap and chill overnight, in the fridge.
  3. Just before serving, core the apple and then coarsely grate.
  4. Mix the apple into the oats together with the cranberries
  5. Add the yoghurt and enough milk to get the consistency to like.
  6. Serve in individual bowls topped with seasonal fruit, nuts and drizzled with honey.
http://mygoldenpear.com/2012/05/27/bircher-muesli/

Bircher Muesli 1

BUTTERNUT, FETA AND LENTIL SALAD

After weeks and weeks of rain, we finally have some sunshine and with that comes al fresco dining.  Friday nights are always a bit of a rush for us so this salad is perfect – the butternut can be prepared in advance and then just quickly throw everything together at the last minute.  Perfect with cold roast chicken and a honey and mustard dressing.
Butternut, Feta and Lentil Salad

Butternut, Feta and Lentil Salad

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 6 servings

Butternut, Feta and Lentil Salad

Ingredients

  • Half a butternut, peeled and cubed
  • 2 tblsp honey
  • 1 bag mixed lettuce
  • 1 bag baby spinach
  • 250ml tinned lentils, rinsed and drained
  • Half a punnet cherry tomatoes
  • 4 baby carrots, sliced
  • Half an apple, finely chopped
  • 1 cup red, yellow & green peppers, chopped
  • 100g feta cheese

Instructions

  1. Preheat oven to 190° C.
  2. Place the butternut in a roasting dish, drizzle with olive oil and roast until cooked, about 35 minutes.
  3. Drizzle the honey over the warm butternut and toss to coat well. Set aside to cool.
  4. Arrange the lettuce and spinach on a serving platter and top with the remaining ingredients, ending with the butternut and feta cheese.
  5. Season and serve with the dressing of your choice.
http://mygoldenpear.com/2012/05/26/butternut-feta-and-lentil-salad/

Butternut, Feta and Lentil Salad

Snickerdoodles

Snickerdoodles

Snickerdoodles

Prep Time: 18 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Yield: 20 biscuits

Snickerdoodles

A family favourite - these Snickerdoodle cookies are soft and cakey in the middle with a spicy sugar coating for added crunch.

Ingredients

  • 125g softened butter
  • 110g caster sugar
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 250g plain flour
  • 1 tsp ground cinnamon
  • ¾ tsp baking powder
  • pinch of salt
  • For rolling
  • 3 tblsp caster sugar
  • 2 tsp cinnamon

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Cream the butter and sugar in a large bowl until the mixture is light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. Sift in the flour, 1 teaspoon ground cinnamon, baking powder and salt and gently mix together to form a soft dough.
  5. Using your hands, roll the dough into walnut sized balls then roll in the sugar and cinnamon mixture to coat.
  6. Place on a baking tray, spaced about 3cm apart.
  7. Flatten gently with a fork.
  8. Bake in the oven for 12 minutes or until they feel firm around the edges.
  9. Allow to stand for a couple of minutes on the baking tray, then carefully transfer to a wire rack to cool.
http://mygoldenpear.com/2012/05/24/snickerdoodles/

Caramel Sauce

There is nothing not to like about a creamy, deliciously sweet, golden caramel sauce.  I have to make mine in small batches because to leave it in the fridge is just asking for trouble.  Add a dash of sea salt to it and it is taken up to another level.  Is there anything to beat homemade caramel sauce drizzled over your favourite dessert?  Nope, I didn’t think so.

Is it difficult to make?  Not really, but you have to focus just on making the caramel sauce and nothing else as it can go wrong very quickly.  It can be very tempting to stand and stir while you watch over the sauce but don’t as it will crystallise and ruin the end result.  The other temptation is to stick your finger in to have a quick taste – please don’t.  I have a huge blister on my finger because I could not resist the temptation.  Liquid sugar is unbelievably hot and sticky.

Also, when you add the cream and butter it does tend to bubble up a bit so make sure your pan is deep enough to prevent it bubbling over.

 Caramel Sauce 2
If you have a spare 11 minutes – you have to give it a go.

Caramel Sauce

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

Yield: 250ml

Caramel Sauce

A deliciously rich and creamy caramel sauce made in minutes.

Ingredients

  • 250g caster (superfine) sugar
  • 4 tblsps water
  • 150ml cream
  • 50g butter

Instructions

  1. Put the sugar and water into a heavy-based pan.
  2. Heat gently until all the sugar has dissolved.
  3. Increase the heat slightly and gently boil for 5 - 6 minutes until golden brown - do not be tempted to stir during this process as the sugar will crystallise. Once the caramel starts to colour, swirl the pan gently to ensure it does so evenly, but don't stir. The deeper the colour, the better the flavour - just don't burn it.
  4. Remove from the heat, and carefully stir in the cream and butter until well incorporated.
  5. If you are making salted caramel then add the sea salt together with the cream and butter.
  6. Leave to cool slightly and then transfer to a sterilised jar and keep refrigerated.
http://mygoldenpear.com/2012/05/23/caramel-sauce/

Try serving the caramel sauce over these cute little apple pies or over a bowl of homemade vanilla ice cream.
Store the caramel sauce in the refrigerator but if it becomes too thick then a quick 30 seconds in the microwave will bring it back to a pouring consistency.
Enjoy!
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