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Step 1 – Combine apple, cinnamon and lemon rind in a bowl. Divide jam between 4 (1 ¼ cup-capacity) heatproof, microwave-safe dishes. Top with apple mixture. Cover with plastic wrap. Microwave on HIGH (100%) for 2½ minutes or until heated through.
Step 2 – Sprinkle muesli on top of apple mixture. Microwave on MEDIUM (50%), uncovered, for 15 to 20 seconds or until muesli is just warm. Serve hot with double cream.
Step 1 – Preheat oven to 200°C. Cut potatoes, kumara and pumpkin into 5cm pieces. Place all vegetables into a roasting dish in a single layer. Drizzle with oil. Season with salt and pepper. Toss to coat. Roast for 45 minutes or until golden and just tender.
Step 2 – Place bread and pine nuts into a food processor. Process until crumbs form. Transfer to a bowl. Add parmesan, parsley, garlic and butter. Season with salt and pepper. Mix well. Remove vegetables from oven. Sprinkle crumble over vegetables. Roast for a further 10 minutes or until crumble is golden. Serve.
4 Granny Smith apples, peeled, cored, cut into wedges
2 tablespoons caster sugar
8 fresh dates, seeded, coarsely chopped
1 cup (90g) rolled oats
½ cup (75g) plain flour
1/3 cup (25g) shredded coconut
¼ cup (55g) brown sugar
80g butter, softened
Vanilla ice-cream, to serve
Step 1 – Preheat oven to 180°C. Place the apple in a large saucepan and sprinkle with caster sugar. Place over low heat and cook, covered, stirring occasionally, for 10 minutes or until apple is tender. Remove from heat and add the dates. Stir to combine. Transfer mixture to a 4-cup (1 litre) capacity ovenproof dish.
Step 2 – Combine the oats, flour, coconut and brown sugar in a medium bowl. Add the butter and use your fingertips to rub the butter into the mixture until it resembles coarse breadcrumbs. Spoon over the apple mixture. Bake in preheated oven for 20 minutes or until golden brown and heated through. Serve with vanilla ice-cream, if desired.