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2 x 90g packets boiled lollies (you can use sugar-free fruit drops)
Step 1 – Using an electric mixer, beat butter, icing sugar and orange rind until pale and fluffy. Add eggs, one at a time, beating until well combined. Transfer mixture to a large bowl. Stir in flour. Turn dough onto a lightly floured surface. Knead gently until smooth. Divide dough in half. Shape each half into a disc. Cover with plastic wrap and refrigerate for 1 hour or until firm.
Step 2 – Preheat oven to 180°C. Line large baking trays with baking paper. Unwrap 1 portion of dough. Roll between 2 sheets of baking paper until 5mm thick. Using a 7.5cm star cutter, cut stars from dough. Place onto trays, 1cm apart. Using a 3.5cm star cutter, cut small stars out of the centre of each large star. Repeat with remaining dough, re-rolling dough scraps (refrigerate dough if getting too soft to handle).
Step 3 – Place 1 fruit drop in the centre of each star. Bake, one tray at a time, for 8 to 10 minutes or until biscuits are firm but not browned. Set aside to cool on trays.
Step 1 – Place chocolate in freezer for 1 hour or until frozen. Preheat oven to 180°C. Grease a non-stick, 12-hole, 1/3 cup-capacity muffin pan. Sift flour and baking powder into a large bowl. Add sugar and stir to combine. Make a well in the centre.
Step 2 – Combine milk, egg and butter in a jug and pour into well. Using a large metal spoon, stir until just combined. Chop frozen chocolate and fold into batter. Three-quarters fill muffins holes with batter.
Step 3 – Bake muffins for 20 minutes or until a skewer inserted into the centre comes out clean. Allow muffins to cool in pan for 1 minute. Carefully transfer to plates.
Step 4 – Make caramel sauce: Meanwhile, place butter and sugar in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Remove from heat and whisk in sour cream. Return pan to heat. Cook, stirring, for 3 minutes or until sauce is heated through (do not boil).
2 tablespoons medium-hot curry paste (such as rogan josh)
400g can chopped tomatoes
1 ½ cups (375ml) salt-reduced vegetable stock
½ large cauliflower (about 500g), trimmed, cut into florets
400g can chickpeas, rinsed, drained
200g frozen peas
2 cups steamed basmati rice
1 tablespoon chopped coriander leaves
4 tablespoons (1/3 cup) low-fat natural yoghurt
Step 1 – Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add curry paste and cook, stirring, for 1-2 minutes until fragrant. Stir in the tomatoes and stock, then bring to the boil. Reduce heat to medium-low and simmer for 2 minutes.
Step 2 – Add cauliflower and chickpeas, simmer for 5 minutes. Add the peas and simmer for a further 3 minutes or until all the vegetables are just tender. Season to taste with salt and pepper.
Step 3 – Stir the coriander into the yoghurt. Serve the curry on rice, topped with a spoonful of the coriander yoghurt.
Step 1 – To make the walnut dressing, place the garlic, walnut oil, olive oil and vinegar in the bowl of a food processor and process until well combined. With the motor running, add cream in a thin steady stream, processing until mixture is emulsified and smooth (take care not to over-process or mixture may curdle). Taste and season with salt and pepper.
Step 2 – Use a Japanese mandolin or sharp knife to slice persimmons widthways into 2mm-thick slices. Arrange prosciutto, rocket, witlof and walnuts on serving plates. Season with salt and pepper. Scatter with parmesan and drizzle with dressing to serve.
1 x 250g punnet strawberries, hulled, washed, dried, quartered
120g (1 cup) natural muesli
1 tablespoon honey
Step 1 – Preheat oven to 180°C. Place the water and sugar in a medium saucepan over low heat. Cook, stirring, for 3 minutes or until sugar dissolves. Increase heat to medium and bring to the boil. Add the mandarin and strawberry and cook, stirring occasionally, for 2 minutes or until heated through.
Step 2 – Spoon mandarin mixture among four 125ml (½ cup) capacity ramekins or ovenproof dishes. Place dishes on a baking tray.
Step 3 – Combine the muesli and honey in a bowl. Sprinkle the mandarin mixture with muesli mixture. Bake in preheated oven for 10-15 minutes or until muesli is toasted. Remove from oven and serve immediately.
Step 1 – Finely grate rind from 1 lemon. Juice lemon. Using a citrus zester, zest 1 lemon. Juice lemon. Juice remaining lemon.
Step 2 – Bring stock and lemon rind to the boil in a saucepan over high heat. Reduce heat to medium-high. Add rice. Simmer, stirring occasionally, for 15 minutes or until rice is just tender. Add chicken. Cook, stirring occasionally, for 3 to 4 minutes or until chicken is cooked through.
Step 3 – Remove from heat. Add lemon juice. Stir to combine. Lightly beat eggs in a heatproof jug. Add ½ cup hot stock mixture, whisking to combine. Slowly add egg mixture to stock mixture in a steady stream, stirring, until combined.
Step 4 – Ladle into bowls. Serve topped with lemon zest and mint.
1.25kg Desiree potatoes, peeled, very thinly sliced
450ml pouring cream
2 cloves garlic, finely chopped
¼ cup chopped tarragon leaves
Step 1 – Preheat oven to 180ÂºC. Melt 50g butter in a non-stick frying pan over low heat. Add leeks. Cook for 10 minutes or until very soft but not browned. Season to taste with salt and pepper.
Step 2 – Grease an 8-cup capacity ovenproof dish. Arrange 1/3 of potatoes over base of dish. Season to taste. Top with ½ the leeks and another 1/3 of potatoes, seasoning to taste between layers. Repeat with remaining leek and potato.
Step 3 – Combine cream, garlic and tarragon in a saucepan over medium heat. Bring to just below simmering point. Pour mixture evenly over gratin. Dot top with remaining butter. Bake, covered, for 50 minutes. Remove cover and bake for a further 15 minutes or until golden and tender. Serve with roast beef.