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Step 1 – Using an electric mixer, beat egg yolks and sugar together in a bowl for 5 to 6 minutes or until pale and creamy. Fold in mascarpone and vanilla. Fold cream into mascarpone mixture.
Step 2 – Beat eggwhites in a bowl until stiff peaks form. Fold into mascarpone mixture. Cover with plastic wrap. Refrigerate for 30 minutes.
Step 3 – Dissolve coffee powder in boiling water. Working quickly, dip half the biscuits, 1 at a time, in coffee to coat. Place, in a single layer, over base of a 2.8 litre capacity, 6cm-deep, 21cm x 32cm serving dish.
Step 4 – Spread half the mascarpone mixture over biscuits. Top with passionfruit pulp and half the strawberries. Repeat layers with remaining biscuits, coffee mixture and mascarpone mixture. Cover. Refrigerate for 4 hours.
Step 5 – Top with raspberries, blueberries and remaining strawberries. Sprinkle with chocolate. Serve.
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 – Place flour in a large bowl. Stir in sugar. Place eggwhites, milk and yoghurt in a bowl. Whisk to combine. Make a well in centre of flour mixture. Add eggwhite mixture. Stir until almost smooth (see note). Set aside for 10 minutes.
Step 2 – Fold 1 cup berries through batter. Lightly spray a non-stick frying pan with oil. Heat over medium-low heat. Using 2 tablespoons batter per pancake, cook 4 pancakes for 2 minutes or until bubbles appear on surface. Turn over. Cook for 1 to 2 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.
Step 3 – Divide pancakes between plates. Top with remaining berries. Drizzle with maple syrup. Serve.
Step 1 – Using an electric mixer, beat cheese and sugar until smooth. Mix in yoghurt and ¼ cup berries until just combined.
Step 2 – Divide 2/3 cup remaining berries between four 2 cup-capacity glasses. Sprinkle with half the biscotti. Spoon 2 tablespoons cheese mixture into each glass. Repeat layers, finishing with berries. Serve.
Step 1 – Peel and core apples, then cut into 1cm cubes. Place sugar and a cup of water in a saucepan. Cover and cook on low heat for 5 minutes, or until the apple begins to soften. Add berries and cook, uncovered, for a further 2-3 minutes, until the berries start to release juices. Stir the cornflour with the rosewater and 2 tablespoons cold water until smooth. Add the cornflour mixture to the berries and cook, stirring, for a further minute until thickened. Cool completely.
Step 2 – To make the pastry, place the flour and sugar in the bowl of a food processor. Add the butter and a pinch of salt and process until fine crumbs form. Add the egg yolk and 2 tablespoons chilled water and process until the mixture comes together.
Step 3 – Turn out on to a work surface and shape into a smooth ball. Enclose in plastic wrap and chill in the fridge for 30 minutes.
Step 4 – Preheat the oven to 190°C. Grease 6 holes of a Texas (185ml) muffin pan. Roll out the pastry on a lightly-floured surface to 2-3mm thick. Use a 12cm pastry cutter to cut 6 rounds, then use to line the muffin holes. Divide the berry mixture among the holes. Bring the remaining pastry into a ball and roll out to 2-3mm thick.
Step 5 – Use a 9cm pastry cutter to cut out 6 rounds. Brush the pastry edges with water and top with the smaller rounds, then press edges together to seal. Brush the tops with milk and sprinkle with extra caster sugar. Bake for 30 minutes or until golden. Remove from oven and leave in pan for 10 minutes before turning out. Dust with icing sugar and serve with vanilla ice cream.