Saturday, 9 May 2015

Fig & Goat's Cheese Focaccia

Fancy cheese on toast! From Nigel Slater's book, Eat.

serves 2
  • 6 figs, sliced thinly
  • 250g soft goats cheese, sliced into 2cm slices
  • 4 tblsp soft honey
  • loaf of fresh focaccia
  • 2 tsp fresh rosemary leaves, finely chopped

  1. Set oven to 200oC.
  2. Split the focaccia horizontally to give two pieces and place on an oven tray.
  3. Pour some of the honey over the focaccia and place figs on top followed by another trickle of honey and rosemary leaves. Bake for 15 mins.
  4. Remove and add slices of goat's cheese. Turn oven to grill setting and grill for 5 minutes or until cheese starts to melt. Serve immediately. YUM :)

Grilled Eggplant & Haloumi with Tomato Vinaigrette

Tasty, quick week day meal with only two main ingredients it still hits the satisfaction spot.

serves 2

  • 3 eggplant, cut widthways into 1½ cm-thick slices
  • olive oil
  • 250 g haloumi, thickly sliced
  • ½ cup (loosely packed) mint leaves, coarsely chopped 
Tomato vinaigrette
  • 400 g very ripe vine-ripened tomatoes (about 4) coarsely chopped
  • 100 ml extra-virgin olive oil
  • 1 tbsp red wine vinegar


  1. For tomato vinaigrette, purée tomatoes in a food processor,
    pass through a fine sieve into a bowl (discard seeds and skin), stir in olive oil and vinegar and season to taste. If you have a Vitamix you won't have to sieve it!
  2. Preheat a char-grill over medium-high heat. Brush eggplant slices with olive oil and grill, in batches, turning once until cooked through (4-5 minutes each side).
  3. Increase char-grill to high heat, brush haloumi with olive oil, grill until golden (1-2 minutes each side). Arrange with eggplant on serving plates, drizzle with vinaigrette, scatter with mint and serve immediately. YUM :)
source: Gourmet Traveller

Orange & Chocolate Chip Cake

I don't do a lot of baking so when I do it has to be easy. This cake comes from my favourite kiwi cook, Annabel Langbein. Just throw the ingredients into a food processor, easy! I've made a few changes to make it slightly healthier but still yum.


  • 1 large orange (unpeeled)
  • 1 tsp baking soda
  • 125gms softened butter
  • 1 cup sugar (I used 1/2 cup stevia; 1/2 cup coconut sugar)
  • 2 free range eggs
  • 1 tsp vanilla extract
  • 2 cups chickpea flour
  • 1 cup cocoa nibs (or sultanas/raisins or chocolate chips)
  • 1/2 cup chopped walnuts

  1. Preheat oven to 160 deg C. Grease a 20cm diameter cake tin and
    line the base with baking paper.
  2. Cut the orange into quarters, remove the seeds and whizz in a food processor until finely chopped.
  3. Dissolve baking soda in 1/2 cup water and add to the food processor with butter, sugar, eggs, vanilla and flour. Whizz to combine. Add cocoa nibs and walnuts and stir with a spoon or pulse several times to just combine (don’t whizz them or they will break up)
  4. Pour into prepared cake tin and bake until a skewer inserted into the centre comes out clean. (about 35 minutes)
  5. Orange lightening cake will keep in an airtight container for up to a week or can be frozen.