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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.
2 x 250g punnets strawberries, washed, hulled, halved
1 teaspoon vanilla bean paste
115g (3/4 cup) plain flour
100g (1/2 cup) caster sugar
100g butter, chilled, chopped
55g (3/4 cup) shredded coconut
Pure icing sugar, to dust
Step 1 – Preheat oven to 180°C. Brush a 2L (8-cup) capacity baking dish with melted butter. Place the strawberry in a large bowl. Add the vanilla bean paste and toss to combine. Spread the strawberry mixture evenly over the base of the prepared dish.
Step 2 – Combine flour and caster sugar in a large bowl. Use your fingertips to rub the butter into the flour mixture until mixture resembles coarse breadcrumbs. Stir in the coconut.
Step 3 – Spread coconut mixture evenly over the strawberry mixture. Bake for 25-30 minutes or until golden. Dust with icing sugar.
Step 1 – Preheat oven to 180°C. Combine milk and vanilla in a saucepan. Bring to the boil over medium heat.
Step 2 – Meanwhile, whisk 1 1/2 tablespoons custard powder, 2 tablespoons caster sugar and 2 tablespoons cold water in a heatproof bowl until smooth. Whisking constantly, pour in hot milk mixture in a thin stream. Return mixture to saucepan.
Step 3 – Cook, whisking constantly, over medium heat until custard comes to the boil. Reduce heat to low. Stir for 3 minutes or until reduced slightly (this cooks out the raw custard powder flavour).
Step 4 – Spoon apple into six 1-cup capacity dishes or one 6-cup capacity baking dish. Pour over warm custard.
Step 5 – Combine flour, cinnamon, nutmeg, remaining custard powder and sugar in a bowl. Stir to combine. Add butter.Using your fingertips, rub into dry ingredients until mixture resembles coarse breadcrumbs. Scatter crumble over custard. Place on a baking tray bake for 30 minutes or until golden. Serve warm with cream.