Sticky Date and Ginger Pudding

I seem to be having some serious GINGER love going on lately!

Fresh, crystallized, dried, preserves, powdered - juices, teas, baking, cooking, its all good...

But something that really sais Winter desserts to me is a great sticky date pudding with sauce and this one here is one you will love, it also features beautiful Buderim Ginger baby stem ginger pieces.

Ginger and Date Sticky Pudding with Ginger Cream Sauce

This beautiful rich dessert is really enhanced by the use of the Buderim Ginger Stem Ginger in syrup pieces, giving this sticking date pudding a lovely zing of flavour. Great for entertaining, or a warming winter dessert.

Ingredients

·         1 jar Buderim Ginger baby stem ginger in syrup

·         1 cup dates

·         2 cups plain flour

·         1 cup Maleny Dairies cream

·         1 teaspoon

·         ¼ cup golden syrup

·         1 teaspoon powdered ginger

·         1 teaspoon bi carbonate of soda

·         1 teaspoon cinnamon

·         1 cup dark brown sugar (see notes for alternatives to sugar and golden syrup)

·         1 teaspoon dark brown sugar extra

·         1 cup butter

·         2 freerange RawGanix eggs

·         1 cup boiling water

·         Oven safe pudding basin

Method

•          Pre heat oven to 180’c.
•          Grease and optionally line with baking paper the pudding basin.
•          Place the dates and bi carb into a heat proof bowl.
•          Pour over the cup of boiling water, stir well (it will go foamy).
•          Melt the cup of sugar and butter together over a low heat carefully, stirring. Remove from heat.
•          Whisk the two eggs in a large bowl
•          Add in the sugar mixture, jar of stem ginger and date mixture.
•          Sift the flour, baking powder and cinnamon together and fold into the mixture.
•          Mix together.
•          Pour into prepared pudding basin.
•          Bake for approximately 45 minutes or until pudding is cooked through.
•            While the pudding is coking make the ginger cream sauce.
•             Place the cream, golden syrup and teaspoon of ginger in a saucepan. Bring to the boil and then reduce to a simmer, stirring for 1 minute.
•      Serve the pudding warm with warm ginger cream sauce.

Notes

• This is a perfect dessert for chilly winter days.
• The ginger adds a fresh twist to a time old favourite.
• The Buderim baby stem ginger has a great, gentle flavour adding some zing without being overpowering.
• The ginger pieces can be added as is or chopped up for a finer texture.
• For a healthier twist use dark coconut sugar (usually bought in a hard log) in place of the dark brown sugar, maple syrup or dark agave in place of golden syrup and spelt flour in place of ordinary flour, just tweak as needed.

Toddler Tips

• Make it fun by making them their own little mini puddings.
• Chop the ginger pieces smaller.
• If the ginger is a bit strong make them their own miniature one and use 1/3 the amount of ginger or leave out.

You can get the recipe card for this delicious recipe and everything you need to make it from the Maleny Supa IGA, this recipe is one of the 42 recipes I have created for the Maleny IGA's Local Product Local Recipe - recipe cards giving you inspiration and ideas for shopping and eating local!

Happy Cooking!

Rebecca XX

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Edible Sunshine Coast - Caloundra

Eating local is...
Exciting, fresh, supportive and makes you feel good too.

The Sunshine Coast where I live, is home to some very talented local producers indeed.
We have locally made products like milk, yoghurt, the best cream I have ever tried, cheese, olives and olive products, preserves, chocolate, nuts and nut products, nut pastes, tempeh, salad dressings that are to die for, olive oils, avocado oil, flavoured oils, beautiful breads, buffalo haloumi cheese, cordials, ginger and ginger products, coffees, teas, seafood, African spice and sauce blends, spices, chick pea and broad beans "chips", jams, preserves, gluten free products, pastas, gorgeous fresh fruits and vegetables, beautiful chopping boards and even natural dishwashing liquid just to name some of them!

Almost a year ago I teamed up with a very exciting and innovative supermarket, Maleny IGA to use these amazing local products and create unique recipes around them that they published on recipes cards for their customers and were also introduced through fun taste testing events in store each month which were all received with great success!

I have been delighted to further promote these recipes, what the Maleny IGA does and the EAT LOCAL movement through the Sunshine Coast Libraries and a series of Edible Sunshine Coast events where the audience hears all about local products, why it is so fantastic to eat local, how it has a ripple benefitial effect through the whole community and supports local families and jobs and all about the extensive range carried by the Maleny IGA as one of the region's greatest supporters of local businesses.
 The audience also gets to taste test some goodies and 2 of the recipes!
Like the Custard Apple Coconut Crumble served with gorgeous Maleny Dairies cream and custard brought to each demonstration by the lovely Meg! Who is a fountain of knowledge on dairy and a huge favourite with the audience!

Meg

The Custard Apple Coconut Crumble

It was wonderful seeing the audience enjoy the food
Aamongst them was the lovely Karen from Wholistic Evolution

and the Sunshine Coast's own inspirational Yummy Mummies!

 And to end on a really high note we had some lucky (and very happy) winners of some fantastic prizes like gorgeous Maleny Dairies products, a beautiful locally made Fab Slabs chopping board and the sensational Pomodora's dressings

It was a wonderful morning full of the buzz for local food,

Thanks you so much to everyone that came and to the Caloundra Library for hosting us!
At the date of posting this one there are just 2 Edible Sunshine Coast events left! Nambour and Noosa, unfortunately Noosa is fully booked out but you can leave your name in case of cancellation and still get one of the last spots at the Nambour HERE

EAT LOCAL

Rebecca x
A big thank you to:

Winter Warmer Soup

There is something about the chilly air and crispness of the days in Winter that make me always long for soup. I love soup, especially with fresh crusty bread, enjoyed with friends and family under a cold, grey sky or rugged up in front of glowing fire embers with a great book.

Soup makes me think of scarves, boots and winter colours, fallen leaves, houses warmed by baking and the warming scents of spices.

It is a wonderful time of year to be baking in the kitchen and I make a lot of soup through Winter and this recipe here is so easy and so healthy.
You dont need to be a really experienced cook, have a big veggie patch or hours of time on your hands. This can be easily whipped after for a family dinner and is a perfect meal idea for when you are tired, cold and hungry after a long day.
It has lots of added goodness and protein and one of my favourte spices, turmeric, which has great health benefits.

It is so simple and yet so delicious...

Ingredients

• 1 Maleny IGA vegetable soup-pack (find me in the fruit & vegetable section)
• 1 Maleny IGA dry soup-mix (find me with the lentils & pulses)
•  4 cups vegetable stock
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 3 teaspoons Goumet Garden garlic
• 1 can crushed tomatoes
• 1 onion
• 1 medium fresh red chilli
• 1 tablespoon olive oil.
• Karim Himalyan salt to taste
• Freshly cracked black pepper to taste

Method

• In a deep saucepan sauté the onion in the oil with the garlic and cumin until slightly wilted.
•  Add in the chilli, turmeric, garam masala, stir through.
•  Chop and peel vegetables from the Maleny vegetable soup pack, add into the onion mixture and stir together for a few minutes.
•  Pour in the stock, tomatoes and lentil mix.
• Season with salt and pepper.
• Cover and bring to the boil.
• Reduce to a simmer and allow to cook, stirring occasionally until lentils are cooked and vegetables are all cooked through.
• Add additional water if needed but only a small amount at a time.
• Taste test and season to taste.
• Serve with crunchy bread like Essential Grain spelt sour dough or olive bread.

Notes

• Using the ready to go soup packs makes this a really simple and cost effective soup for the whole family.
• Give the soup extra heat by adding more fresh chilli and you can give it more of a cold beating boost by adding to taste extra fresh Australian garlic.

Toddler Tips

• Increase their interest in soup by serving it in a fun bowl with toasted bread soldiers for dipping.
• A really dense sour dough bread roll can be hollowed out and filled with room temperature soup for a funky serving style.
• Call it dinosaur swamp soup and serve with dinosaur shaped toast soldiers.
• Add a healthy noodle/angel hair pasta into the soup a few minutes before serving, served when cooked.

This recipe is part of the Maleny IGA Local Product Local Recipe - free recipe card series.

You can collect this card and everything to make this recipe in store.

Maleny IGA - Make it easier to support locals.

www.malenyiga.com.au 

Recipeandphotography(c)2013RebeccaMugridge

 

Sosatie Flavoured Fruit & Vegetable Curry

Sasotie Flavoured Fruit & Vegetable Curry

This Sosatie flavoured fruit curry has delicious flavours and smells from the Sunshine Coast's locally made Afrika Sasotie Aromatic Curry with Apricots sauce (you can buy online or create your own Sosatie sauce) and uses fresh local pineapple, and is  served with a wholegrain/wild rice and local Essential Grain Crusty Sour Dough Bread. The fruity flavour and being a non-hot curry makes this a great family dish and popular with kids and guests. The smells while it cooks alone will get the whole house excited about dinner.

Perfect for a chilli day.

Ingredients
• 1 jar Afrika Sosatie curry sauce ( you can buy this all around the sunshine coast and online or google Sosatie and make your own!)
• 1 large fresh pineapple
• 2 stalks celery
• 1 red capsicum
• 3 zucchini’s
• 1 large sweet potato
• 1 onion
• ½ cup dried apricots
• 4 teaspoons garlic
• 2 teaspoons mild chilli ( or to taste/optional)
• 1 tin apricot halves in natural juice, drain and save juice.
• 1 litre vegetable stock
• 1 cup water
• 1 tablespoon olive oil
• 2 cups wholegrain rice
• ¼ cup wild rice
• 2 tablespoon tapioca flour (gluten free)
• Crusty Sour Dough or gluten free bread to serve
• Natural yoghurt to serve (optional, I use Maleny Dairies)
• A deep frying pan/pot suitable for cooking the curry in


Method
• Combine the wholegrain and wild rice. Cook together according to packet instructions but using the vegetable stock in place of water, adding additional water as needed. Keep warm or time it so rice is warm when serving the curry.
• Peel and chop the sweet potato. Par boil until it can be just penetrated with a fork.
• Chop the onions and fry in a deep pan with the olive oil, chilli and garlic until they are slightly transparent.
• Chop the zucchini, fresh pineapple, capsicum and celery into bite sized pieces.
• Add them into the onion mix with the sweet potato and dried apricots and stir through.
• Pour in the Sosatie sauce, mix and gradually add in the cup of water and half a cup of the apricot juice from the tinned apricots.
• Bring to the boil and then simmer on a medium low heat.
• Whisk the tapioca flour in an equal amount of cold water.
• Add in the tapioca flour to thicken the sauce.
• Stir occasionally and add extra water to the whole dish as needed.
• When all vegetables are cooked add in the drained apricots from the tin, stir through 2 minutes.
• Serve alongside the rice and with slices of fresh crusty essential tastes bread and optionally a dollop of Maleny Dairies natural yoghurt.

Notes
• This dish smells amazing when it is cooking, great for entertaining and dinner parties or to come home too!
• The fresh pineapple and apricots in this really give a sweet and tasty twist on curry and make it very palatable to children and even non curry fans.
• Tastes even better the second day, so great for leftover lunches.
• Add fresh, hot red chilli’s to give it some heat.
• Alternatively serve with pappadams.

Toddler Tips
• The fruity flavour in the curry and the flavoured rice make this a popular dish with young kids too.
• Leave out all chilli.


The tastes of Afrika range make it easy to create exciting dishes that transport your taste buds to an exotic destination. Warm your home and palette this winter with this beautiful and yet simple dish.
I can honestly say both my kids really like this recipe, the fruitiness really appeals to children's taste buds. I highly recommend looking out for them.
FIND OUT MORE ABOUT THEM
CLICK HERE


This recipe is from my commercial work portfolio and was created for supermarket Maleny Supa IGA and their Local Product Local Recipe - recipe card series I crafted for them, featuring over 52 recipes.

Recipe and photography (c)RebeccaMugridge

Cashew, Brazil Nut, Lentil & Quinioa Nut Roast

Cashew, Brazil Nut, Lentil & Quinoa Nut Roast 

Serve with Eat Me I’m Wild Tomato and Cumin Sauce

Healthy and delicious. This recipe was a HUGE hit at the taste testing demonstration at the Maleny Supa IGA, the feedback on the day from the public was amazing, and people even asked me on the day if they could buy this ready made and during the couple of weeks afterwards asked in store where they could buy one too! 

I love a nut roast, I have been making nut roasts for years and this one I am really proud of.

It holds it's shape really well, slices easily and tastes best the second day so is a great recipe to make in advance. ENJOY!

Ingredients

• 1 leek, chopped

• 1 jar Eat Me I’m Wild Tomato and Cumin sauce to serve

• 1 tablespoon ABC Kepac Manis soy sauce

• 1 cup Maleny IGA cashews

• ¾ cup Maleny IGA brazil nuts

• ½ cup Maleny IGA hazelnut meal 

• 2 carrots, grated

• 2 cups Maleny Bakery Wholemeal Bread, turned into bread crumbs 

• 1 & ½ cup Maleny IGA brown lentils

• 3 rawganix free range eggs

• 1 & ½ litres vegetable stock

• ¼ cup Quinoa, cooked according to packet directions

• ½ cup extra vegetable stock, as needed

Method

• Preheat oven to 180`c.

• Grease a loaf tin and line with baking paper.

• Pour the vegetable stock into a saucepan and bring to the boil.

• Cook lentils in stock until tender.

• Cook leek in a frypan until soft

• Roughly crush the cashews and brazil nuts, leaving some big pieces for texture.

• Cook quinoa according to packet directions.

• In a large bowl whisk the 3 eggs

• Add in bread crumbs, nuts, quinoa, carrot, soy sauce, ¼ cup stock and lentils, mix together well

• Pour mixture into prepared loaf tin, press down gently

• Cover loaf with a sheet of baking paper

• Bake for approximately 25 minutes or until firm

• Remove from oven, cover with foil and let rest for 10 minutes before cutting

• Heat the Eat me I’m Wild sauce

• Serve (also see notes)

Notes

• Serve hot or cold with roast vegetables or salad and mashed potato and the heated Eat Me I’m Wild sauce or even a homemade gravy.

• This nut roast benefits from being allowed to cool and then chill in the fridge for a few hours or overnight to really firm up and set, you can then serve cold, which is delicious or re-heat in the oven to serve it warm.

Toddler Tips

• Cut into bite sized pieces and serve with mashed potato

• A great, tasty high protein and high fibre meal

• Serve theirs with organic tomato sauce

This recipe is from the collectible, free Local Product Local Recipe - recipe cards that you can pick up in store at the Maleny IGA. Promoting products and producers from the Sunshine Coast region.
The Maleny IGA now has online shopping and delivers right across the Sunshine Coast. 

Custard Apple Coconut Crumble

Custard Apple Coconut Crumble

Using beautiful, in season, local custard apples in a fresh twist on an old favourite, the apple crumble. Served with the lovely local Maleny Dairies cream.

Ingredients
• 3 large ripe custard apples
• 2 large or 3 medium green apples
• 1 stick cinnamon
• 3 tablespoons coconut sugar
• Water
• 2 cups organic oats
• ½ cup almond meal
• 2 tablespoons chia seeds
• 1 teaspoon vanilla paste
• 2 teaspoons ground cinnamon.
• ½ cup raw organic virgin coconut oil
• ½ cup spelt flour
• 1 cup organic desiccated coconut
• 1 cup dark coconut sugar
• 1 large apple crumble baking dish (or 2 smaller ones)
• Maleny Dairies cream to serve (or coconut yoghurt for dairy allergies/vegan)

Method
• Preheat oven to 180`c
• Break open custard apples and remove flesh, making sure to remove the seeds, place in a deep saucepan.
• Wash and chop the apples into bite sized pieces, place in saucepan with custard apples.
• Cover with water and place in cinnamon stick and 3 tabelspoons coconut sugar.
• Simmer slowly on a medium low heat until apples have collapsed slightly. Remove from heat, remove cinnamon stick.
• In a bowl combine the oats, flour, sugars, coconut oil , desiccated coconut, chia seeds and cinnamon. Mix together really well.
• Pour the apple mixture into the baking dish.
• Top with the crumble mixture, press down gently to make sure it is evenly and neatly topping all the apple mixture.
• Bake in the oven for approximately 30 minutes or until the crumble on top has a nice rich, golden colour to it.
• Remove and serve while still warm with fresh Maleny Dairies cream.

Notes
• This is a beautiful dessert the whole family will love. Great for home dinners, entertaining and dinner parties.
• A great recipe for beautiful, seasonal custard apples.
        Swap the dark brown sugar for coconut sugar.
• Make it a real coconut experience by serving with some CoYo coconut yoghurt.

Toddler Tips
• Kids love apple crumble, it is one of those desserts that is popular with nearly everyone, making this a great family friendly recipe.
• Be careful the crumble is not too hot when you serve.
• For an extra treat serve with vanilla ice cream.
This is equally nice the next day so great for in the school lunch box too.

This recipe was created for the Maleny IGA  Local Product Local Recipe Cards, promoting producers from the region.    Recipe & Food Image Photography ©RebeccaMugridge 2013

RECIPE Sensational Savoury Scrolls

I don't know about you but I love a scroll! These are easy to make and deliciously healthy! I have used Maleny Avocado oil in the pastry of these which gives it a really nutty smooth flavour.
This avocado oil is processed in a special way enabling it to have an extremely high sm oking point in cooking and gives it many uses, plus it is gorgeous!
These scrolls are light and yet full of flavour and very satisfying.
At the taste testing event where I had these for the public to try at the Maleny Supa IGA they dissapeared in seconds they were so enjoyed!
These will be a great dish for any occasion, they great adult flavour and yet are really popular with kids so are liked by everybody.

Sensational Savoury Scrolls

Tasty, healthy homemade goodness; perfect for lunchboxes.
With Quinoa, fresh spinach, local Cheeses, beautiful local Giancarlo’s Pesto and Maleny Avocado Oil these are a hit with all ages.

Ingredients

·         1 cup Quinoa Flour

·         2 cups wholemeal spelt flour

·         2 tsp baking powder

·         ½ cup Maleny avocado oil

·         ½ cup pesto

·         ½ cup soy, almond or Maleny dairies milk

·         ½ cup feta

·         ¾ cup cheddar cheese, grated

·         1/2 packet baby Spinach leaves

·         Baking paper

·         Extra flour for bench.

Method

·         Pre heat oven to approximately 180c.

·         Line baking trays with baking paper.

·         Sift Quinoa flour, baking powder and spelt flour together into a large bowl.

·         Pour in the avocado oil, combine.

·         Add in the milk a little at a time until it is a smooth dough.

·         Gently knead into a ball and place on a well floured bench.

·         Roll out reasonably thin using a floured rolling pin to form a rectangle.

·         Cut off edges to make a smooth rectangle shape.

·         Spread evenly with the pesto.

·         Roughly tear and layer with the baby spinach leaves.

·         Crumble feta evenly over.

·         Top with a layer of the cheddar cheese.

·         Carefully, starting at one end roll it onto itself until it is rolled up into a large roll shape.

·         Cut into slices and arrange on the baking sheets.

·         Bake for approximately 20 minutes or until nice and golden and the pastry is cooked. 

Notes

·         These are perfect for school lunches and have the goodness of spinach and quinoa.

·         Kid approved – my two love them! Even fussy eaters will enjoy these, and they will be eating spinach!

·         Keeps 2-3 days in an air tight container.

·         Freezable.

·         Make a cheesy vegemite version by swapping the pesto layer with vegemite, omitting the feta and spinach leaves and topping with the cheddar cheese.
      You can use a different oil if Maleny avocado oil is not available.

Toddler Tips

·         Make theirs in two batches using a smaller rectangle to make much smaller, toddler sized scrolls.

This was part of a commercial project I did for innovative supermarket, Maleny IGA, I created 52 recipes and recipe styled photographs for their collectable Local Product Local Recipe - recipe card range.

(C)RebeccaMugridge2012

RECIPE - Moorish Macadamia Biscuits - Gluten Free

Moorish Macadamia Biscuits – Gluten Free

Using gorgeous local Nutworks Macadamia Paste these biscuits will be a hit in the school lunch box. They also have no added sugar and are high in protein.

Ingredients

·         ½ cup Nutworks Macadamia Paste

·         ½ cup butter

·         ½ cup sour cream

·         ¼ cup Natvia stevia powder (find me in the sugar aisle)

·         8 drops liquid vanilla stevia

·         1 cup unsalted macadamias, chopped

·         1 &1/2 cups Maleny IGA almond meal

·         1 &1/2 cups Maleny IGA brown rice flour

·         2 Rawganix free range eggs

·         ¼ cup Buderim Naked Ginger, chopped (optional)

·         ¼ cup white choc chips (optional see notes for alternative)

·         ¼ cup extra macadamias, and mixed choc chips and ginger (if using)  to top biscuits

Method

·         Preheat oven to 180`c.

·         In a bowl combine butter, stevia’s, and eggs with a hand mixer.

·         Mix in the sour cream.

·         Add in the almond meal, rice flour, baking powder; combine well before adding in macadamias and also choc chips and ginger if including them.

·         Roll mixture into balls in your hands and place on grease proof paper lined trays.

·         Top each biscuit with some extra macadamias and ginger and chocolate if using for a decorative finish.

·         Bake for around 8-10 minutes or until golden, keep an eye on them.

·         Remove from oven and allow to cool on wire racks.

·         Store in air tight containers.

Notes

·         Make a chocolate version by adding a tablespoon of Planet Organic cocoa powder and an extra tablespoon stevia (or to taste).

·         Make these completely sugar free by leaving out ginger and white choc chips and using 1 x 50g bar of sugar free chocolate like Sweet William, chopped up, available in store.

·         If you are gluten intolerant check the chocolate you use for gluten free.

·         Make them extra ginger flavoured by using the Nutworks Macadamia Paste with Ginger.

·         Use honey instead of stevia, to taste.

Toddler Tips

·         These are great for kids as they are high protein and no added refined sugar other than the chocolate and glace ginger which can be left out.

·         Make small ones for little hands.

·         A great recipe to bake together!

This recipe is from the Local Product Local Recipe - recipe cards, promoting local products and producers from the Sunshine Coast region. Collect the free recipe cards in store at the Maleny IGA.

Maleny IGA makes it easy for you to support locals.
*Maleny IGA has in-store local supplier & gluten free shelf labelling. 
*Online shopping  & home delivery across the sunshine coast with easy local supplier tags.
*Weekly local recipe card using local ingredients by local author Rebecca Mugridge available in-store & on our website.
*Regular local product demos & tastings.
*CBC Program - 2012 raised $144,000 for local  charities.

Maleny Supa IGA  •  26 Maple St, Maleny  •  Ph: 5494 2257  

Recipe & Food Image Photography ©RebeccaMugridge 2013