Cherry Bomb Goat's Yoghurt Ice Creams

Every year it always feels like Summer and Christmas and all things happiness when cherries start to appear in the shops. The little, pretty red balls are such a refreshing dash of flavour and colour.

And nothing makes it feel quite like Summertime than beautiful ice cream.

This year my first new ice cream recipe for the Summery, Christmas season involved not just cherries but an ingredient that flavour wise matched them perfectly, a beautiful, creamy yoghurt I had not tried before CapriLac Goat Yoghurt.

This yoghurt is lovely and creamy and the natural flavour has just the right amount of tartness to make it a fantastic ingredient to work with. Goat yoghurt is said to be much better tolerated by a lot of people in regards to digestion as a healthy alternative that is easy to digest and can reduce tummy bloating (and all girls want that in the Summertime!).
It has the beneficial live and active cultures and the CapriLac brand is preservative free and naturally A2 and gluten free.
Found in Coles and Woolworths makes it readily available for families and it turned out to be popular with my kids too!

Cherry Bomb Goat Yoghurt Ice-creams

Ingredients
1 x 500 gm tub CapriLac Goat Yoghurt

1 & 1/2 cups cherries pitted. (Can use frozen too)

1/4 frozen cherries.

2 tablespoons raw honey
2 teaspoons organic vanilla paste
paddle pop sticks (food quality)

Method

• Divide the yoghurt in half.
• Prepare mold suitable for ice creams, (even plastic cups are fine)
• In a blender combine one half the yoghurt with the honey and vanilla. Blend well, set aside.
• Blend the other half the yoghurt with the cherries.
• In  the molds pour a layer of the dark yoghurt mixture and drop some frozen cherry pieces in.
• Top with the opposing coloured layer and keep going until the container is full.
• Use the pop stick to very gently swirl the two colours lightly together - only just!
• Freeze covered with cling wrap or a cover like 4Myearth until frozen.
• About 10 minutes in or when just starting to freeze add the pop sticks in, (they should stand up ok in the mixture by themselves).
• Run under warm water on the outside to loosen, remove and enjoy!

Notes

• To get a more jazzy and defined look freeze the separate colours one at a time and store the mixtures in the fridge. This will take some time but does look fantastic.
• You can add sweetener to taste for either layer as desired like raw honey, stevia, maple syrup, rice malt syrup.
• Try and add frozen cherry pieces in as well as they give a lovely texture contrast.

Toddler Tips

• Adjust to your child's preferred sweetness tastes. I find with little kids that the less sweeteners you use when young the less they need, give them a chance to taste sweet and tart foods with little added sweetener and then adjust from there as needed.

One of Bek's professional recipe creations. (c)2015RebeccaMugridge
Note: This was a sponsored post with Caprilac Yoghurt

Kale, Basil & Macadamia Pesto Roulades

Kale, Basil & Macadamia Pesto Roulades
Delicious canapé, snack, school lunch or dinner party entree with the goodness of kale.

I LOVE pesto and I love changing it up and making it lots of different ways, one of my current favourite ways is using some beautiful, healthy kale in it, being one of my all time favourite vegetables to grow and eat for family health.

This recipe using the kale, basil and macadamia pesto in tasty egg roulades was featured in Sunshine Coast publication  WHY Fitness magazine, in their Christmas issue as a perfect delicious canape that is healthy too!

Ingredients
• 1 cup fresh basil leaves {pesto}
• 1 cup fresh kale leaves {pesto}
• ½ cup macadamia nuts {pesto}
• ¼ cup freshly grated parmesan {pesto}
• ½ cup olive oil {pesto}
• 4 free range eggs
• 200 g feta cheese (as needed)
• Pink Himalayan salt
• Toothpicks

Method
• To make the pesto: in a blender or processor blitz the macadamias, kale, basil, parmesan, a pinch of himalyan salt and olive together to make a smooth but still textured pesto.
• Whisk the eggs together in a bowl.
• Heat a frying pan with some olive oil, swirl the olive oil so the pan is well covered.
• Pour the egg mixture into the frying pan so it makes a large and thin omelette. Depending on the size of your frying pan you may need to make 2.
• Flip to make sure it is cooked and nice and golden on both sides.
• Carefully remove from heat and drain on paper towel.
• Cut the omelette into long rectangular strips about 2 cm wide.
• Spread each strip with the pesto and crumble feta over the top.
• Roll up into swirl shapes and cut off at desired thickness, you should get 3 -5 swirls per strip depending on your omelette size. You can also cut the now rolled segments in half width wise again to make them nice and thin.
• Skewer with a toothpick.
• Serve.

Notes
• Kale is a sensational power vegetable and the combination with fresh basil and a great Parmesan and feta is beautiful.
• This is a beautiful, healthy, gluten free canapé perfect for entertaining.
• Make a nice big batch of the pesto as it can also be thrown through really lovely pasta, on crackers, in wraps, in muffins and OK I'll admit it, I love pesto and if I make some or buy a great one I just have to eat it!
• Kale (Brassica Oleracea) is a green leafy vegetable considered to be one of the highest in nutrients with many health benefits including it is said, to have anti – cancer effects so it is well worth tracking down or growing your own. There are many varieties available and it is also excellent in things like juicing, green smoothies, all kinds of fresh salads, spinach and kale feta sausage rolls, spinach and kale cheesey scrambled eggs and often made into kale “chips”. I also put it fresh, shredded in my kids wraps.

Not a new thing kale was in fact a very popular vegetable in the middle ages and is a popular food source in many parts of the world. During World War II it was also in the Dig for Victory imitative in the UK because of its nutrient content, where everyone was encouraged to grow it in there gardens.
• Kale is extremely good for you and is a source of beta carotene, vitamin K, vitamin C, and rich in calcium.
It is also a source of two carotenoids, lutein and zeaxanthin and has other properties which are said to have anti cancer and DNA repair in cells properties.
• Basil (Ocimum basilicum) is also a fantastic fresh and healthy ingredient, with potent antioxidant, antiviral, and antimicrobial properties.
(c)rebeccamugridge2013

Bek XX

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Mango, Macadamia, Ginger, Coconut Trifle

Mangoes

"I love you more than a million mangoes"
This is a saying my oldest flower, Lily starting saying when she was around 3, as mangoes are her very favourite food in the whole world when she told you this your heart would melt.

Every year she waits with excitement for mango season to begin and every year it is worth the wait.
Perfect as they are in a salads, fruit salads, platters, smoothies, cakes and desserts.
There are just so many gorgeous ways to enjoy them!

Like
My Mango Mousse with Macadamia Crunch
-from the B Fresh with Rebecca Mugridge column in WHY fitness magazine 

You can get the recipe online HERE in the digital version of the magazine - pg 17

And for something really beautiful for those special occasions, 

Christmas and dinner parties this Mango, Macadamia, Ginger and Coconut Trifle is amazing!  

Mango, Macadamia and Coconut Trifle

A stand out table centrepiece, dish to bring to parties, BBQS, for festive occassions or just because!
With coconut yoghurt, fresh in season mangoes, macadamias, a hint of ginger and custard and cream,

Ingredients

·         4 big fresh mangoes, skin removed, sliced

·         1 & ½ cups  Macadamias (I love my local Nutworks macadamias)

·         600 ml cream ( I use Maleny Dairies as their products are nothing added and stunning)or for dairy free/vegan use coconut cream.

·         1 tub CoYo Mango coconut yoghurt (or mango dairy yoghurt yoghurt)

·         500ml custard (I use Maleny Dairies but you can use a homemade/bought dairy free coconut custard of course)

·         2 x packets mango jelly (look for an additive free or organic one or a homemade mango jelly made with agar agar or gelatine works super well)

·         2 x packets jam rollettes GF (OPTIONAL or personal preference, you can of course make your own healthy versions in advance - I have actually done this when I am super organised)

·         1 tablespoon Buderim Ginger cordial (they also now have a STEVIA low sugar version available which is stunning and a staple in my home, you could also use just juiced ginger with a little water and stevia added to it and simmered to make your own cordial type thing )

·         Shredded coconut

·         Trifle bowl or container

Method

·         Make up jelly according to packet directions, set and cool.

·         Whip cream until only just whipped.

·         Line base of trifle container with a layer of sliced rollettes, press down to make a firm base drizzle with Buderim ginger cordial.

·         Slice rollettes into circles.

·         Arrange layers of ingredients in trifle container on top of base i.e custard followed by a thin  layer of coconut, then a layer of sliced mango, then cream, then a sprinkling of macadamia nuts, then jelly, then rollettes and so on.

·         Refrigerate to set.

Notes

·         Serve in a clear decorative bowl for a gorgeous table centrepiece.

·         Make individual ones in decorative clear glasses for entertaining.

       Use ginger wine instead of ginger cordial.

      To make dairy free if you have allergies or are vegan swap custard and cream for coconut yoghurt and some coconut or soy icecream.

      You can also make your own additive free jam rollettes and use them in the recipe

Toddler Tips

·         Serve a small amount with lots of fresh mango.

     This delicious trifle was created for the Maleny IGA and their Local Product Local Recipe - recipe card series I did for them. You can check out the entire recipe collection at their website.

    (c)RebeccaMugridge 2012 and 2013

Gluten Free Dairy Free Christmas Ice Cream Cake

Last year as part of the Maleny IGA's Local Product Local Recipe - recipe card series I created the below festive Ice-Cream cake recipe using gorgeous local products so you can have something amazing at your Christmas event that some of your guest who may be gluten free or dairy free can still all enjoy/\.

Gluten Free Soya Ice Cream Christmas Cake

Celebrating Christmas with a beautiful dairy and gluten free dessert flavoured with Buderim Ginger Cordial and using Zehnder Gluten Free cake at its base. 

Ingredients
2 litres soya vanilla ice cream (or coconut ice-cream)
1 cup frozen raspberries
3 tablespoons undiluted Buderim Ginger Cordial
1 Zehnder Gluten free cake
¾ cup mixed dried fruit (like sultanas, raisins, cranberries, currents)
1 cup glace fruit, chopped, like cherries, orange slices, kiwifruit, pears and ginger
Extra raspberries to serve
Silver cachous
Pudding basin

Method

·         Line a pudding basin with two layers of cling wrap, leaving plenty of overhang

·         Allow ice-cream to soften slightly at room temperature

·         Mix glace/dried fruit mixture with ginger cordial

·         Fold gently through ice cream

·         Very gently add and fold through raspberries

·         Pour mixture into prepared pudding bowl

·         Pat down leaving a few centimetres from the top, cover with plastic cling wrap

·         Freeze for 30 minutes

·         Cut Zehnder gluten free cake so it will fit on top, completely covering it, making a base

·         Cover with plastic wrap and freeze for at least 8 hours

·         Fill sink with warm water and warm the outside of the pudding basin for around 1 minute to soften ice cream edges slightly

·         Turn out onto a serving plate, top with extra raspberries and silver cashous, drizzle with raspberry juices from bag, serve immediately

Notes

·         Use brandy or liqueur in place of the ginger cordial for adult version

·         Optionally Serve with a berry syrup and dairy free white chocolates

       You can of course use dairy ice cream if desired and a non gluten free cake base if your family are allergy  free.

Toddler Tips

·         Serve theirs with lots of fresh raspberries

       Make them their own smaller version using small basins and leave out glace ginger. If no dairy allergies  you could include red and green miniature m&m’s for a festive look

Recipe (c) Rebecca Mugridge 2012
This recipe  is one of Bek's commercial recipe creation work portfolio.