Roasted pumpkin and goats cheese pizza


1 quantity Basic pizza dough (see related recipe)
1 quantity Classic pizza sauce (see related recipe)
1.2kg Kent pumpkin, seeded, peeled, cut into 2cm-thick slices
2 red onions, cut into thick wedges
1 tablespoon olive oil
Salt and pepper, to season
55g (1/2 cup) coarsely grated mozzarella
120g goats cheese, crumbled
20g baby spinach leaves


Step 1
Make pizza basic pizza dough.
Step 2
Make classic pizza sauce.
Step 3
Preheat oven to 200ºC. Combine pumpkin, red onions, and olive oil in a bowl. Season with salt and pepper. Line a baking tray with non-stick baking paper. Place the pumpkin mixture, in a single layer, on the prepared tray. Bake for 25-30 minutes or until the pumpkin is tender. Set aside to cool. Increase oven temperature to 230ºC. Top the pizzas with coarsely grated mozzarella. Top with the pumpkin mixture and goats cheese, crumbled. Bake, swapping the trays halfway through cooking, for 20 minutes or until the mozzarella melts and the base is crisp. Top with baby spinach leaves.

Avocado, lime and coriander salsa


2 avocados, chopped
1 lime, juiced
1 tablespoon extra-virgin olive oil
1/2 small red onion, finely diced
1/3 cup coriander leaves, roughly chopped
3 to 4 drops Tabasco sauce


Step 1
Place avocado in a bowl. Spoon over 2 tablespoons lime juice. Toss gently to coat.
Step 2
Add oil, onion and coriander to avocado. Add Tabasco sauce to taste. Toss to combine. Season with salt and pepper and toss gently to combine. Stand for 5 minutes. Serve with chicken, pork or prawns.

Pumpkin ice cream with homemade violet crumble


1/2 butternut pumpkin (about 500g), peeled, cut into 1cm pieces
300ml milk
300ml thickened cream
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup (110g) caster sugar
5 egg yolks
1/4 cup (60ml) maple syrup

Homemade Violet Crumble
350g caster sugar
2 tablespoons liquid glucose (see note)
100ml honey
1 1/2 teaspoons bicarbonate of soda
100g dark chocolate


Step 1
Steam pumpkin for 12-15 minutes until tender, then allow to cool completely. Once cooled, puree the pumpkin in a blender until smooth - you'll need 200g. Set aside.
Step 2
Meanwhile, place milk, cream and spices in a pan over medium heat. Bring to just below boiling point. Using electric beaters, beat sugar and yolks until thick and pale. Stir in warm cream mixture, then return to a clean pan over low heat. Cook, stirring, for 8 minutes or until the mixture is thick enough to coat the back of a spoon. Strain into a bowl, then place bowl in a large bowl of ice and stir until cool.
Step 3
Stir syrup and pumpkin into custard. Pass through a fine sieve, pushing down on solids. Churn in an ice cream machine according to manufacturer's instructions. Alternatively, pour strained mixture into a shallow container and freeze for 2 hours until frozen at the edges. Beat with electric beaters, then return to the freezer. Repeat 2-3 times, then freeze until firm.
Step 4
Meanwhile, for Violet Crumble, grease 2 baking trays. Place sugar, glucose, honey and 100ml water in a pan over low heat, stirring to dissolve sugar. Cook for 20 minutes until it is deep golden and reaches 150°C on a sugar thermometer (don't let it boil over). Remove from heat and add soda - the mixture will froth up. Pour over trays, then allow to set and cool completely.
Step 5
Melt chocolate in a bowl set over a pan of simmering water (don't let the bowl touch the water). Cool. Break honeycomb into shards, then dip one end in chocolate. Place on a rack for 30 minutes until set. Serve ice cream with the Violet Crumble.

True Blue peach cobbler recipe


60g butter, melted

2/3 cup almond meal

2/3 cup self-raising flour

1/3 cup caster sugar

2 tablespoons milk

1 egg, lightly beaten

Zest of 1 lemon and 2 tablespoons juice

825g Coles Brand Peach Slices in Syrup, drained, syrup reserved

2 tablespoons demerara sugar

Icing sugar and ice cream to serve


Step 1
Preheat oven to 180C (160C fan-forced). Brush 4 x 1 1/2 cup baking dishes with some of the melted butter.

Step 2
Combine almond meal, flour and sugar in a large bowl. Whisk together the egg, milk, zest and juice, and remaining melted butter, and stir into flour mixture until smooth.

Step 3
Spoon batter evenly into dishes, arrange peaches on top, drizzle with a little syrup, and sprinkle with demerara sugar. Bake for 25-30 mins, until golden. Dust with icing sugar and serve with ice cream

Skinny Strawberry Cheesecake Frozen Yogurt Sandwiches



Serving Size: 1 sandwich
These healthy frozen yogurt sandwiches are the perfect light summery treat! Feel free to substitute your favorite berries, or switch to honey or cinnamon graham crackers for a fun twist.

4 ½ sheets chocolate graham crackers

1 c plain nonfat Greek yogurt

0.25 oz (1 serving) sugar-free, fat-free instant pudding mix

2 tbsp Truvia (or other sweetener, to taste)
½ c strawberries, diced


  1. Carefully cut or break the 4 whole graham cracker sheets into halves. Cut 3 of the halves into half again. You should have 6 larger squares and 6 smaller rectangles.
  2. Line a 9”x5” loaf pan with foil. Place 3 larger squares top-side down along one of the 9” sides, and place 3 smaller rectangles next to them. (See photo in blog post above for a visual.) Bring the sides of the foil up snuggly against the sides of the graham crackers, and place a few paper towels between the foil and the pan’s edges to hold the foil in place.
  3. In a large bowl, beat the yogurt, pudding mix, and Truvia for 1-2 minutes or until thick. Gently fold in the diced strawberries. Evenly spread the yogurt mixture on top of the graham crackers in the pan. Top with the remaining graham crackers, top-side up. Make sure the foil is touching the sides of the top layer of graham crackers.
  4. Lay a piece of plastic wrap on top of the graham crackers, and place the pan in the freezer for 1-2 hours, or until the bars are barely firm. Remove from the freezer and take off the plastic wrap.
  5. Run a knife under hot water, and wipe the blade dry. Carefully slice through the frozen filling along the edges of the graham crackers to make 3 larger square sandwiches and 3 smaller rectangular sandwiches. Tightly wrap each sandwich in plastic wrap, and place in a freezer-safe zip-topped bag. Freeze until ready to eat.
  6. Before eating, thaw on the counter or in the microwave. For the larger square sandwiches, thaw at 30% power for 35-40 seconds. For the smaller rectangular sandwiches, thaw at 30% power for 25-30 seconds.
Notes: Just use the powdered pudding mix; do not prepare it according to the package directions. Most cheesecake-flavored sugar-free, fat-free instant pudding mixes come in a 1 oz box with 4 servings, but if yours is different, just use the equivalent of 1 serving of the powder.

I prefer fresh strawberries for these froyo sandwiches because they don’t bleed as much when folded into the yogurt. If you use frozen, let them thaw for a few minutes just until they’re easy enough to slice; do not let them come all the way to room temperature.

You can also make 9 smaller rectangular sandwiches instead by slicing the 6 larger square graham crackers before layering into the pan.

Fattoush Salad



    For the Salad
  • 1 pita pocket, ripped into pieces
  • 1 tablespoons olive oil
  • 1 teaspoon ground sumac
  • 2 heads baby lettuce, or butter lettuce
  • 4 green onions, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 4 Persian cucumbers, sliced
  • 1/4 cup fresh mint leaves,
  • 1/4 cup fresh parsley

  • For the Sumac Dressing
  • 4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons pomegranate molasses
  • 2 small garlic cloves, minced
  • 2 teaspoons red wine vinegar
  • 3/4 cup extra-virgin olive oil
  • Kosher salt to taste


  1. Preheat the oven to 350 degrees.
  2. Toss the ripped pita with the olive oil and sumac and scatter in an even layer on a small baking sheet. Place into the oven and toast for 10-15 minutes until the pita is crisp. Remove from oven and set aside.
  3. In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.
  4. In another smaller bowl, water with soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed.
  5. Combine the dressing with the salad and gently combine until lightly dressed. Sprinkle the top of the salad with the toasted pita and serve immediately.

Purple Ombre Layer Cake



    For the Vanilla Frosting:
  • 2 cups (450 grams, 4 sticks) unsalted butter, at room temperature
  • 5 cups (575 grams) confectioner's sugar
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 1-2 tablespoons heavy cream
  • Purple gel paste food coloring


    For the Frosting:
  1. With an electric mixer, beat the butter on medium speed until it becomes pale and creamy (2-3 minutes).
  2. Add the powdered sugar and salt and beat on low until combined. Turn up to medium and beat for an additional 2-3 minutes.
  3. Add the vanilla extract and beat to combine..
  4. Add the cream 1 tablespoon at a time until you reach the desired consistency.
  5. To Assemble the Cake:
  6. Place the white layer of the cake on an 6-inch cake board. Place about 1/2 cup of the frosting on top, and spread evenly with a palette knife. Place the next layer on top of the first and repeat the process with the next 4 layers.
  7. Place a generous scoop of frosting on the top of the cake, and spread evenly across the top of the cake. Work your way around the sides until the entire cake is covered with a thin layer of frosting.
  8. Let the crumb coat set in the fridge for about 30 minutes.
  9. Once the crumb coat has set, spread a thicker layer of frosting on the top and sides of the crumb coat to create a smooth finish.
  10. Divide the leftover frosting into 3 bowls and tint each with food coloring.
  11. Place the frosting in 3 separate piping bags fitted with star tips to decorate the top of the cake.

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