September 1, 2017
The gourmet edit
One recipe, two delicious dishes!
Fruit and nut slice
- 1 cup self raising flour
- 1 cup rolled oats
- 1 egg
- 125g butter, soft
- 1 teaspoon vanilla extract
- ½ cup desiccated coconut
- ½ cup dried apricots, finely chopped
- ½ cup dried Turkish figs, finely chopped
Preheat oven to 180ºC and line an 18cm x 20cm tray with baking paper. Put all ingredients into a large bowl and mix until well combined, the mixture will be slightly crumbly. Turn out mixture onto the prepared tray and press down with the back of a spoon to create a smooth surface. Bake for 25 minutes and leave in tray to cool for five minutes before cutting into 12 slices and transferring to a wire rack to cool.
Roasted apple crumble
- 1 slice (from above recipe), per person
- 1 red apple, per person
Core the apple and leave the skin on (you can remove the skin if you prefer, I like to leave it on as it helps the apple keep its shape). In a 180ºC oven, roast the apple until it becomes soft, this will take 15 to 20 minutes. Remove from the oven and take one of the fruit and nut slices, crumble around the apple and fill the hollow core with the mixture (use one slice per apple). Return to oven for about five minutes. Gently remove from the tray, using a spatula and place on a plate. You can serve with vanilla ice cream or custard, or enjoy on its own.
To dye for
Did you know you can use avocado seeds to dye natural fibres pink? @creativebowerbird put the method to the test and the result was simply stunning.
Method: Boil water and avocado seeds until the water turns pink.
I love my morning coffee, but did you know dandelion tea/dandelion root is a great liver-friendly alternative. You can buy roasted dandelion and chicory root from health food stores, and a few local cafes now offer dandelion lattes.