Cooking for the Sunshine Coast on the Great South East TV show

CLICK to watch me cook on the Great South East!
I love to cook and I love fresh ingredients. I love seasonal ingredients, organic ingredients, unusual, heirloom, traditional and especially, local ingredients!
Where I live on the Sunshine Coast in Qld, Australia there is an incredible amount of talented producers, farmers, real food loving sellers and cafes and food product entrepreneurs!

For 12 months I produced delicious, unique and real food inspired recipes all featuring outstanding local products for local supermarket Maleny Supa IGA and a local products local recipes - recipe card series, and every month put on a tantalizing taste testing event for the public! They are an amazing supermarket promoting and supporting local businesses and producers.

I also did a local food love tour around the Sunshine Coast and cooking demonstrations at the Cooroy Fusion Festival, Sunshine Coast Show, Real Food Festival and 9 libraries.
I also loved doing my own fresh local food column series in WHY Fitness Matters magazine, again featuring local and also seasonal produce.
See me hear launching the recipe cards and talking about why it is such an incredible thing to do, eat local!

I think it is something very exciting when you start to discover wonderful local food producers and products where you live, not only is it living more sustainability by buying local products you are supporting your local community, local farmers, local jobs, even your local economy.

On the Sunshine Coast?
You can catch me cooking live at this year's Sunshine Coast Show on June 14th and at 4 FREE wholefood cooking events you can get all the details and book HERE (until booked out)

What are some of my FAVOURITE food producers from the Sunshine Coast?
Nutworks
Olives Direct
Maleny Dairies
Gourmet Afrika
Noosa Chocolate Factory
Buderim Ginger factory
Chic Nuts
Gourmet Garden
CoYo
Queensland Yoghurt
Maleny Cheese
Noosa Chilli
Ct Fine Foods Pastas
Gluten Free Grain Free co
Maleny Avocado Oil
Suncoast Limes
Kenilworth Country Foods and Cheeses
Pomodoras
Essential Grain
Crystal Waters Sourdoughs
Fairtrade & Organic Montville Coffee
Planet Organic

There are so many more than this list too and of course SO many wonderful local farmers, fresh produce growers, organic growers, fresh free range eggs, local raw honey, markets, home baked goodies and more.

Happy Cooking!
Eat Beautiful. Live Well. Be Active. Live Happy.

Bek XX

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

Silverbeet & Kale Canneloni

Silverbeet & Kale Cannelloni 

This is one of our family FAVOURITES!!

This recipe both my own kids love and have grown up eating, it is right up there with spaghetti  bolognaise and homemade pizza as an all time favourite meal and one we cook together as it is a great kids in the kitchen meal, they can even harvest the greens for it too as i alwasy try and have plenty of silverbeet, so they are really seeing food from garden to kitchen to plate.
This can also be made ahead and frozen for a ready-made dinner. Perfect for entertaining or just a delicious family meal. Meal planning friendly. Serves 6.

Ingredients
• 1 x 500gm tub Ricotta Cheese
• 1 box gluten free Cannelloni Shells
• 1 big bunch silverbeet leaves, washed and very finely chopped (or spinach)
• 1 cup of fresh kale, washed and finely chopped (around 4 large leaves or so)
• 1 large jar Tomato Pasta Sauce (or 2 cups homemade tomato pasta sauce)
• ¼ cup grated Cheddar Cheese and 1 clove garlic very finely chopped (optional)
• Baking Dish

Method
• Preheat oven to 180’c.
• Wilt the silverbeet and kale together slightly in a saucepan on a low heat with a tablespoon of water for a few seconds only.
• Remove from saucepan, drain and squeeze all excess water out
• Mix together spinach, kale, garlic and ricotta cheese in a bowl.
• In a deep baking dish pour a thin layer of the tomato pasta sauce to make a ‘bed’ for the cannelloni shells to lay on.
• Stuff each cannelloni shell with the spinach mixture and arrange so they are touching completely filling the baking dish.
• Pour a layer of tomato mixture over the top, use a butter knife to let the sauce run down between the shells.
• Top with the grated cheese.
• Bake for approximately 30 minutes or until tubes are cooked through and it is nicely browned on top.
• Serve hot with a fresh, leafy green salad.

Notes
• This is a meal that the whole family and even fussy eaters will enjoy.
• A delicious and cheap to make recipe, even more so if you grow your own spinach and kale.
• Make a double batch so you can freeze one portion for another night.
• Halve the quantities for a smaller family meal serving size or freeze leftovers for another night.
• A popular dish for dinner parties.
• You could optionally add garlic and/or 1 teaspoon nutmeg to the mixture.
• You can use defrosted, frozen spinach
or silver-beet in place of the spinach leaves.
 Just ensure all is wilted and excess water removed


Toddler Tip
• This is a great dish for when little ones are getting into solids that are also the family meal. Cut up into really small pieces.
• It can be messy but kids love this, make their servings nice and saucy.
• A great recipe to make with the kids, they will love mixing and stuffing all the tubes.

I use kale, spinach and sillverbeet (pictured with my youngest here) in so much of my cooking, I literally put them in almost anything! Full of nutrients and so very easy to grow organically at home.
Baby spinach is just so delightful and silverbeet is almost a fail

safe to grow.
Anyone really can grow it, if your not a gardener, this is one veggie I really urge you to have a go at. It's fast growing, forgiving, attractive so you even plant in amongst established gardens and can be used in so much cooking and things like juicing.

·        

Kale (Brassica Oleracea)
As modeled here by Mr Ryan Gosling -
Image Source is a green leafy vegetable considered to be one of the highest in nutrients with many health benefits including
it is said, having anti – cancer effects so it is well
worth tracking down or growing your own.
It is very easy to grow and is an attractive green (and sometimes purple or even black depending on the variety) leafy plant.
Throw some in your flower beds for edible foliage contrast too!
Simply sew seed straight into prepared garden beds
with good drainage, in the full sun as you would cabbage. It is a quick crop making it a great vegetable to grow with kids and even on sunny balconies, in tubs and large pots. It is pretty hardy and not too bad with garden pests, though like us caterpillars and grasshoppers also appreciate its healthy lush leaves too!
There are many varieties available and it is also excellent in juicing and often made into kale “chips”.

Not a new thing. kale was in fact a very popular vegetable in the middle ages it was considered the most widely eaten vegetable in Europe. It also has ancestry in Russia and Greece and there is even a related plant that is very similar used in Chinese cooking called kale in English Brassica oleracea.While recently becoming a popular superfood in the US and Australia in recent times it is a popular food source in many parts of the world and has been for a long time. During World War II it was also in the Dig for Victory campaign  in the UK because of its nutrient content.

This recipe has been published in Holistic Bliss magazine and I also re-created it with local cheeses, styled and photographed it for client Maleny IGA Supermarket to use on their
Local Product Local Recipe - recipe card series I did for them.
Contact me for commercial ventures and proposals. 

Recipe and photography (c)RebeccaMugridge2013

Fresh Pineapple & Spelt Upside Down Cake

Pineapples!
I love fresh pineapple. It smells and tastes so wonderful. I am really lucky to live on the beautiful Sunshine Coast where they grow them too. I love taking the kids for a drive and showing them what fields of growing pineapples look like, and even showing them of course the Sunshine Coast's very own icon, the Big Pineapple in Nambour! Here is a cake I created celebrating lovely, fresh, in season pineapples from a commercial project I did for Maleny Iga.

Fresh Pineapple & Spelt Upside Down Cake

Using beautiful fresh, local pineapples in a very decorative upside down cake.  A delicious with a tropical feel.

Ingredients
• 1 fresh ripe pineapple
• 1 cup sour pitted cherries (I used Morello)
• 125 grams butter
• 5 tablespoons butter
• 1 teaspoon organic vanilla paste
• 1 cup pineapple juice
• 2 free range eggs
• 2/3 cup dark coconut sugar or dark brown sugar
• 1 & 1/2 cups spelt flour
• ¾ cup coconut sugar
• 1 &1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• Paper towel

Method
• Pre heat oven to 180’c.
• Grease a deep cake tin really well, especially the base.
• In a saucepan gently melt the 5 tablespoon butter with the dark brown sugar. Stirring constantly. Once it has all melted together, remove from heat.
• Pour the butter/sugar mixture into the prepared cake tin.
• Remove top and bottom and all skin from the fresh pineapple. Either core the pineapple so you can slice it into rings or cut into cubes. Pat dry on paper towel.
• Arrange the pineapple pieces onto the sugar/butter mixture at the base of the cake tin. Fill in the spaces with the Morello sour pitted cherries
• Beat the butter and coconut sugar together well, then beat in the vanilla paste, and the eggs.
• Sift the flour, baking powder and cinnamon into the butter mixture.
• Gradually add the pineapple juice bit by bit, mixing it all together.
• Pour the cake mixture on top of the pineapple and cherries.
• Bake for approximately 40 minutes or until golden and firm on top to the touch.
• Remove from oven and allow to sit in its pan on a cooling rack for approximately 10 minutes.
• Carefully run a knife along all edges of the pan to loosen the cake.
• Invert the cake onto the serving dish.

Notes
• A beautiful sweet cake that looks very decorative so perfect for entertaining.
• If fresh pineapples are unavailable you could use tinned but fresh gives it a beautiful flavour.

Toddler tips
• The sweetness of pineapple makes this a very popular cake with toddlers and kids of all ages.


Images and recipe (c)RebeccaMugridge 2013

Special Note: I love china, especially blue china and I am *just a bit* in love with Maxwell Williams too (no I am not paid to say that in any way) The china you see here in this picture is called Sprinkle by Maxwell Williams and I got it for Christmas from my mum - awww I know right? Best present ever, shes a wonderful mum) sharing with you as I have been asked at a lot at the taste testing events at the Maleny IGA and from facebook posts and this blog post where I get my china/plates/display dishes and what it is called XX

Quinoa Pot Pies

Quinoa Pot Pies

Pies are such a popular food, especially here in Australia! It seems to almost be  a traditional dish! Well here is one of my spins on the good ol trusty pie. These are a delicious homemade vegetarian pie with Quinoa based pastry. Perfect with salad for dinner, for lunchboxes and picnics. Serve with tasty sauce like a great chilli jam, (on the Sunshine Coast I love the stunning Noosa Chili Jam! ).

Ingredients
• 1 cup vege mince (I use planet organic here, it is a great local company but sanitarium , quorn or any tvp would work -or even a meat version if that's your thing!)
• 2 cups vegetable stock
• 1 onion
• 2 carrots, peeled chopped into small pieces
• 2 zucchini’s, chopped into small pieces
• ½ cup fresh green beans, chopped
• 1 red capsicum, chopped
• ½ cup broccoli, finely chopped
• ¼ cup potato, cut into small cubes
• 2 cups mashed potato
• 4 teaspoons Gourmet Garden garlic paste or 3 cloves Australian garlic, finely chopped
• ¼ cup gravy powder
• 1 tablespoon tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon turmeric
• karom himalayan salt to taste
• cracked black pepper to taste
• 1 tablespoon olive oil
• 1 cup water
Pastry
• ¼ cup olive oil or Maleny Avocado oil
• ¼ cup butter 0r 1/2 cup butter if omitting the oil
• 1 cup Quinoa flour
• 1 cup organic plain or plain spelt flour
• ¼ cup sour cream
• baking paper
• aluminium pie baking cases or baking tray

Method
• Pre heat oven to 180ç.
• Combine pastry ingredients in a large bowl.
• Knead together to make a smooth dough.
• In a saucepan bring the stock to the boil. Add in the Vege Mince.
• Simmer together for 6 minutes, remove from heat.
• In a small saucepan par boil the carrot and potato until it can be just pierced with a fork, do not overcook.
• In a frying pan heat the olive oil, add in the onion and garlic. Sauté until slightly transparent.
• Adding in the thyme and turmeric, stirring though.
• Then add in the carrot, zucchini, green beans and broccoli , stir for 3 minutes.
• Mix in the vege mince and sprinkle in the gravy powder, stirring in well.
• Pour small amounts of water in, stirring until the whole cup has been added on a low heat. Add more if needed.
• Season to taste with salt and pepper.
• Gently roll out the pastry between two sheets of baking paper, until it is nice and thin.
• Cut out circles slightly bigger than the pie cases.
• Line each pie case carefully with a pastry circle base.
• Fill with vege mince mixture, top with mashed potato and finish with a second pastry circle.
• Firm down edges of pastry on top to seal each pie. Brush with milk.
• Bake for approximately 20 minutes or until pastry is nice and golden.
• Serve with a tasty sauce and fresh salad.

Notes
• Make a rich mushroom version by swapping the veggies with lots of fresh mushrooms and torn baby spinach leaves.
• Using Quinoa flour makes this a more fragile pastry so be careful when cutting out the circles.
• Quinoa is a super food with many health benefits making this is a fantastic ingredient to use, if you find the flavour too strong use a little less quinoa and a little more plain flour.

Toddler Tips
• Make them toddler sized using miniature pie cases.

This recipe I created as a commercial project for supermarket, the Maleny IGA and the Local Product Local Recipe - recipe cards I did for them featuring products from the Sunshine Coast region.
I am available for recipe creation work and can create print ready beautiful unique recipes whatever your needs for your commercial, business and personal purposes, contact me for more information.

RECIPE - Smoked Trout with Pomegranate, Avocado & Coriander Salad

Smoked Trout with Fresh Avocado and Coriander Salad
This is a stunning salad. It looks impressive and it tastes incredible! I used the beautiful Sunshine Coast Noosa River Smoke House smoked trout, but any good quality smoked trout would be beautiful in this with the fresh greens and a crunch of pomegranate. Perfect for a dinner party, date night, dish for a BBQ, hot Summer's night or just a really healthy and delicious dinner. Serves 4.

Ingredients
• 1 piece Smoked Trout
•  Balsamic Vinaigrette (I used Sunshine Coast made Tomarata Sensual Rosella balsamic)
• 3 stalks Celery, cut on the diagonal
• 1 Red Onion, chopped
• 4 Tomatoes, chopped
• 1  packet Lettuce mix (I used Ironbark here)
• 1 cup Baby Spinach leaves
• ½ cup fresh Coriander leaves
• 2 small Lebanese Cucumbers
• 1 fresh Pomegranate
• ¼ cup Flaked Almonds



Method

Violet eating pomegranate seeds
while mum makes the salad!

• Toast flaked almonds by putting in a moderately hot, dry frying pan until lightly brown, stirring constantly, set aside to cool.
• In a bowl combine lettuce mix, baby spinach leaves, coriander leaves, onion and tomatoes.
• Cut Lebanese cucumbers in half, remove seeds with teaspoon and cut into half moon shapes.
• Cut pomegranate in half, remove seeds (HINT to remove seeds easily hit pomegranate with wooden spoon underneath, this will loosen the seeds, ensure not to include membrane as is bitter.)
• Combine salad mix, cucumber, celery, avocado, onion together.
• Flake trout into salad mix.
• Gently toss together.
• Arrange on serving platter sprinkle pomegranate seeds and the flaked almonds over the top.
• Serve with Tomarata Sensual Rosella Balsamic Vinaigrette.

Notes
• Perfect for a dinner party, very decorative.
• Beautiful light, healthy dinner.

Loving them!

• Pomegranates have many health benefits.



Toddler Tips
• This is tasty salad suitable for all ages, the pomegranate especially is very appealing to toddlers and children.

As you can see >>>

My kids, especially my toddler LOVES fresh pomegranate >>>

Not a peep was heard, as she happily munched away,
during the recipe photo shoot ;)

And then ate an adult sized serving. This salad recipe is one of my kids favourites.

This recipe  was created by me for the Maleny Supa IGA Local Product Local Recipe - card series with Rebecca Mugridge. Free to collect in store and you can see the whole series on their website. 

RECIPE - BerryLicious Muffins (No Added Sugar!)

Berrylicious Muffinns

Colourful, delicious, healthy and with no added sugar these are wonderful in kids lunchboxes, for work or morning tea. The combination of berries and coconut flour is beautiful and sweetened with honey and stevia they are a healthier alternative.

Ingredients

·         1 cup organic coconut flour (find me in the health food section)

·         1 cup gluten free SR flour (or spelt flour + 1 t baking powder) 

·         1 free range egg

·         ¼ cup raw honey or maple syrup/rice malt syrup/stevia 

·         2 tablespoons flaxseed oil 

·         1 cup frozen mixed berries

·         1 cupNatural Acidophilus yoghurt (I use Maleny Dairies)

·         8 drops vanilla liquid stevia (or 1 teaspoon good quality vanilla paste)

·         ¼ cup butter

·         ½ cup almond, soy or dairy milk

·         Muffin cases

Method

·         Preheat oven to 180’c.

·         Grease or line a muffin baking tray with muffin cases.

·         Whisk egg.

·         Combine egg with agave and vanilla stevia drops.

·         Stir in yoghurt and milk.

·         Tip the frozen berries into the mix, very carefully stir through.

·         Sift the flours together.

·         Gently fold the flour into the mixture, being very careful not to over mix.

·         Spoon mixture into the muffin tray.

·         Bake for approximately 15 minutes or until golden and springs back from the touch.

·         Serve.

Notes

·         Freezable. Wrap individually and freeze.

·         Great, healthy recipe for school lunch boxes.

Toddler Tips

·         This is such a great choice for toddlers and kids. No added sugar!

·         Agave is said to have great nutritional benefits.

·         Berries are always popular with the littlies and good for them too.

·         These are a huge hit with my toddler. 

This recipe is from the Local Product Local Recipe - recipe cards I created in a historic endorsement with Maleny Supa IGA supermarket. Promoting local products and producers from our region. Y

Recipe & Food Image Photography ©RebeccaMugridge 2013

Christmas Menu Ideas!

Christmas !

Merry Christmas everybody!
How is your Christmas menu shaping up?
Looking for some ideas? Some exciting recipes for the table?
I am doing a taste testing event of my recipes featuring local products at Maleny IGA.

What will be on offer?

My raved out Nut roast

A beautiful trifle 

White chocolate rocky road with local chocolates!
Get both the trifle and rocky road recipes at www.malenyiga.com 

Fresh and sensational festive prawns with mango and carrot lettuce cups
get the recipe here

Sundried tomato and feta savoury muffins

Also:
Gluten Free, Dairy Free Ice Cream Christmas Cake
Ginger Christmas Star Biscuits and more.
You can see all the recipes I created for the Maleny IGA and their recipe card series HERE

If you live in the Sunshine Coast area the Maleny IGA can make your Christmas food shopping stress free! With online delivery, that comes packed on ice in esky's so you don't have to be home and also a click and collect service, getting your Christmas menu sorted this year is too easy!

Happy Cooking!

Love Rebecca xx