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January 2020

Vegan Ratatouille

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Vegan Ratatouille

Beautiful and Delicious this VEGAN Ratatouille is the perfect dish to excite your family to eat vegetables!⁠

The colorful array of vegetables ensures you will find a different flavor in every bite leaving your taste buds screaming for joy!  Make this simple recipe by following below… ⁠

Ingredients

  • 1 jar Toscano Authentic Passata cherry tomato sauce⁠
  • 1 ½ tsp dried mixed herbs⁠
  • 1 tsp dried garlic⁠
  • ¼ tsp sea salt⁠
  • 1-2 large zucchini⁠
  • 2 Japanese eggplants⁠
  • 1 medium sweet potato, peeled⁠
  • 4 fresh Roma tomatoes⁠
  • 1-2 tbsp basil pesto⁠
  • Olive or avocado oil, to spray

Method

  1. Preheat oven to 180C. Lightly grease a 25 cm (10 inch) baking dish and set aside.⁠
  2. In a medium mixing bowl, combine the passata, herbs, garlic, and salt.⁠
  3. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.⁠
  4. Cut the vegetables into 5mm thick slices.⁠
  5. Layer the veggie slices, alternating each slice (zucchini, sweet potato, eggplant, tomato; repeat) starting from the outside of the dish. Repeat until the whole baking dish is filled and all veggie slices are used.⁠
  6. Lightly spray the top of the veggies with extra virgin olive oil and season with salt and pepper. ⁠
  7. Cover the dish with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.⁠
  8. Drizzle with pest and serve!⁠

Mango & Malt Cream Trifle with Traditional Waffles

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Mango & Malt Cream Trifle with Traditional Waffles

Ingredients

  • 2-3 mangoes, peeled, cheeks removed
  • One packet of Toscano Traditional Waffles, toasted.
  • 600ml thickened cream
  • 375g fresh raspberries
  • 2 tbs pure honey, warmed
  • 1 tbs icing sugar

Peach & Mango Jelly

  • 20g punnet gelatine leaves
  • 3 cups peach iced tea
  • 1 mango, peeled, destoned, sliced

Malt Cream

  • 5 gelatine leaves
  • 180g white chocolate, chopped
  • 600ml pure cream
  • 2/3 cup malt powder
  • 11/2 tbs vanilla bean paste

Method

  1. To make the peach & mango jelly, soak gelatine leaves in cold water for 5 minutes to soften.

  2. Bring iced tea and 1 cup of water to the boil in a saucepan over high heat. Remove the gelatine from the water and squeeze to remove excess water. Add to the hot liquid and stir to dissolve. Strain into a 16-cup-capacity trifle dish. Add mango and chill for 3 hours or overnight to set.

  3. Meanwhile, to make the malt cream, soak gelatine leaves in cold water for 5 minutes to soften. Place chocolate into a heatproof bowl. Whisk cream, malt, and vanilla in a saucepan over medium heat until mixture comes to the boil and malt dissolves. Remove the gelatine from the water and squeeze to remove excess water. Add to the hot cream. Stir until smooth, then strain into a bowl over the chocolate. Stand for 2 minutes then stir until smooth. Cover directly with plastic wrap and chill for 3 hours or overnight to set.

  4. Preheat a chargrill pan over high heat. Line with a sheet of baking paper to fit. Cook mango cheeks for 2 minutes or until grill marks form. Transfer to a plate. Reserve one waffle and halve the remainder.

  5. Place set malt cream in the bowl of a stand mixer. Add thickened cream and whisk on high speed until stiff peaks form. Layer malt cream, halved waffles, mango, and raspberries into the dish over set jelly, reserving some fruit for decorating. Finish with reserved waffles and fruit. Drizzle over honey, dust with icing sugar and serve.

    Tip:

    Choose Kensington pride mangoes that have a pink blush to the skin and tropical aroma.