This time we’re not referring to what’s in season for our wardrobe but instead what’s in season for our fridge!! We’ve welcomed July with open arms and now it’s time to prepare for the month ahead. When you know exactly what is in season for produce, cooking is made easier. So we’ve done our research and know exactly what storms we can cook up this month!
Cooking In July
- Custard apples
- Fuji apples
- Navel oranges
- Pink lady apples
- Red delicious apples
- Brown onions
- Brussels sprouts
- Chinese greens
- Dutch carrots
- English spinach
- Gai lan (Chinese broccoli)
- Jerusalem artichokes
- Kumara or sweet potatoes
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A HUGE guilty pleasure – YES
Will you regret it – NO
You are allowed a cheeky treat here and there aren’t you 😉 ?
This is just too good to resist so you might as well just enjoy it!
Caramel Dessert Muffins
- 100g caramel-filled chocolate block
- 2 cups plain flour
- 1 tablespoon baking powder
- 1/2 cup brown sugar
- 1 cup milk
- 1 egg, lightly beaten
- 80g butter, melted
- 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.
- 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. Fill muffins holes with batter 3 quarters of the way.
- 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.
- 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).
- Serve warm muffins with warm sauce.
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It wouldn’t be summer without a fruity juice!! Who doesn’t love experimenting with different fruits for different flavours?
Have you ever tried apple & strawberry??
- 1 large red apple
- 250g (1 punnet) strawberries
- Ice cubes
- Halve 1 large red apple and remove the core. Cut each half into 4 wedges.
- Wash 250g (1 punnet) strawberries and remove hulls. Process the fruit in a juice extractor. Pour the juice over ice cubes in serving glasses. Serve immediately.
We’ve been enjoying our Spring salads so much,
we thought we’d try something even better!
Caesar salad wrap
- 4 shortcut rindless bacon rashers, chopped
- 1/3 cup light mayonnaise
- 1/2 teaspoon dijon mustard
- 1 garlic clove, crushed
- 2 cups shredded cooked chicken
- 30g shaved parmesan cheese
- 1 baby cos lettuce, roughly chopped
- 4 sheets wholemeal lavash bread
- Heat a non-stick frying pan over medium-high heat. Cook bacon, stirring, for 3 to 4 minutes or until crisp. Transfer to a plate lined with paper towel.
- Place mayonnaise, mustard and garlic in a bowl. Stir to combine. Add bacon, chicken, parmesan and lettuce. Toss to combine. Divide lettuce mixture between lavash bread sheets. Roll up firmly to enclose filling to create your salad wrap!!
- Cut in half. And serve your delicious, healthy wrap!
Why not try something different in your morning routine?
Quinoa is a great (and much more yummy) substitute for porridge!
Apricot, Cranberry and Pistachio Quinoa
- 1 1/2 cups quinoa, rinsed, drained (see note)
- 1 1/2 cups milk
- 1/2 cup dried apricots, chopped
- 1/3 cup dried cranberries
- 1 1/2 tablespoons brown sugar
- 1/3 cup pistachio kernels, coarsely chopped
- Honey, to serve
- Combine quinoa and 4 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 10 minutes.
- Stir in milk, apricot and cranberries. Cook, covered, for 10 minutes or until quinoa is tender. Stir in sugar.
- Spoon porridge into bowls. Sprinkle with pistachios. Drizzle with honey. Serve.
Don’t think we’ve forgotten all you Veg-Heads out there!
Even those who aren’t devoted Veggies, meat is not necessary at every meal.
In fact, most peoples diet consists of waaaaay too much meat for what our bodies need!
So here’s the basis of many great Vegetarian meals:
Bare in mind that tofu is almost like a blank canvas waiting to be painted with flavours, so in the end it is what you make it!
Ingredients (serves 6)
- 60ml (1/4 cup) light soy sauce
- 1/2 tsp sesame oil
- 2 tsp rice vinegar
- 2 tsp caster sugar
- 2 cloves garlic, finely chopped
- 1 spring onion, white part only, thinly sliced
- 530g packet firm tofu (see note)
- 100g (2/3 cup) plain flour
- Vegetable or peanut oil, to shallow-fry
- 1/2 bunch coriander, leaves picked
- 1/2 red bird’s-eye chilli, seeded, finely chopped
- 20g salted roasted peanuts, roughly chopped
- Whisk soy sauce, sesame oil, vinegar, sugar and garlic in a small bowl, then stir in spring onion.
- Cut tofu into 5cm squares, then cut in half horizontally to form 2cm-thick slices. Place flour in a shallow dish. Working with 1 tofu piece at a time, dust with flour. Season with salt and pepper.
- Heat 1cm oil in a large frying pan over medium heat. Cook tofu, in 2 batches, for 1 minute each side or until crisp and golden, then drain on paper towel.
- Place tofu, overlapping, on a platter. Drizzle over half the dressing, scatter with coriander leaves, chilli and peanuts, then serve with remaining dressing in a small bowl for dipping.
- We used Fortune Firm Fresh Tofu, which is sold pre-cut into 5cm squares. However, any firm tofu will work.
You can always add which ever salad and veggies you want to something like this, or use it as a substitute for your usual meaty meals!
A healthy, friendly meal that will satisfy everyone!
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