JulieBhosaleAchive

This is a great dessert to whip up on a cold winter’s night – you can actually make it easily in single serve ramekin bowls and is so full of nutrients you could even have the left overs as a breakfast option! This recipe made four small serves but you can easily adjust the ingredients according to your family size. Ingredients: 2 Red Apples washed and sliced (skin on) Cinnamon (amount to your liking) Nutmeg (amount to your liking) 1/2 cup of rolled oats (or 1 cup of almond meal for a gluten free option) 1/2 c desiccated coconut 20g butter Cream or unsweetened yoghurt to serve (optional) Directions: Pre-heat the oven to 180 °C Place the apple slices in a loaf tin (or oven proof dish) and sprinkle with cinnamon and nutmeg In a separate bowl, place in oats and coconut then cut in butter to resemble fine breadcrumbs (like when making scones) Sprinkle crumble mixture over apples and cover with tin foil. Bake for 30mins covered. Uncover and bake for another 20mins (or until t

You have probably noticed by now I tend to add a little flavour twist to a lot of my dishes and this soup is no exception. I have my husband to thank for that, born and raised in India he has introduced me to a whole new world of spice and flavour. He has always encouraged me to be liberal with my spices and that too much flavour is better than none at all. I have learnt you cannot really go too wrong except adding a little too much chilli!! This recipe has been so popular I included it in my book Slow Cooked available both as an ebook and spiral-bound copy . This soup uses the ever so humble pumpkin, a very cost effective vegetable high in essential vitamins, minerals (especially Vitamin A and Potassium) and contains valuable anti-inflammatory properties. It leaves a glorious smell in the house and is a perfect meal for the whole family. You will need a food processor/stick blender and a slow-cooker (or you can cook on low heat in a large pot). Ingredients: Olive oil or gee (to fry)