Fruit shop centre in Australia, Healthy food shop Australia, Healthy fruit, Healthy food,fruit shop centre, Pumpkin & Coconut Soup, Prawn & potato curry, Indian Pumpkin and Coconut Soup, South Indian Pumpkin and Coconut Soup, One Stop Shopping, fruit market in Australia, Fruit and Vegetable, Healthy Food shop in Australia, Healthy fruit shop in Australia, Healthy fruit,Healthy food, Fruit shop australia
Step 1 – Grease a 6cm-deep, 20cm (base) square cake pan. Line with baking paper, allowing a 5cm overhang on all sides.
Step 2 – Combine muesli, cherries, almonds, oats and coconut in a large bowl.
Step 3 – Combine milk and butter in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until smooth. Add to muesli mixture. Stir to combine. Press mixture into prepared pan. Smooth top. Cover. Refrigerate overnight or until set. Cut into 15 pieces. Serve.
1.2kg butternut pumpkin, peeled, deseeded, cut into 3cm pieces
2 red onions, cut into thin wedges
olive oil cooking spray
100g baby spinach
75g reduced-fat feta cheese, crumbled
1/3 cup low-fat milk
8 thin slices crusty bread, to serve
Step 1 – Preheat oven to 230°C. Line a large roasting pan with baking paper. Place pumpkin and onion in roasting pan. Spray with oil. Season with salt and pepper. Toss well to coat. Spread vegetables over base of pan. Roast for 18 to 20 minutes or until vegetables are golden and tender. Remove from oven. Place spinach over vegetables and stand for 3 minutes or until wilted.
Step 2 – Grease a 3.5cm deep, 16.5cm x 26cm (base) slab pan or baking dish. Line base and sides with baking paper, allowing a 2cm overhang at both long ends. Spread pumpkin, onion and spinach over base of pan. Top with feta.
Step 3 – Whisk eggs, milk and salt and pepper in a jug. Pour over feta. Bake for 35 minutes or until set. Stand for 10 minutes. Serve with crusty bread.
Step 1 – Working quickly, scoop ice cream (see related recipe) into 6 round balls and place on a paper-lined tray in the freezer. Freeze for about 2 hours until very firm. Crush a pack of biscuits to fine crumbs and place in a shallow bowl. Again working quickly, roll frozen balls in crumbs to coat, then freeze for 1 hour. Lightly beat eggs with milk in another bowl. Again working quickly, coat each ball first in egg mixture, shaking off excess, followed by a second coat of crumbs. Return balls to freezer for another 1 hour.
Step 2 – Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 190°C. (If you don’t have a deep-fryer thermometer, a cube of bread will turn golden in 30 seconds when oil is hot enough.) In 2 batches, fry ice cream balls for 10-15 seconds until golden.
Step 3 – Remove with a slotted spoon, drain briefly on paper towel, then serve immediately dusted with icing sugar and drizzled with maple syrup.