AN HONEST KITCHEN Seasonal Desserts by Kathryn Elliott & Lucinda Dodds
ISSUE 5 | 2012
An Honest Kitchen Š 2012 Kathryn Elliott & Lucinda Dodds This work is copyright. Apart from any fair dealings for the purpose of private study, research, criticism or review, as permitted under the Copyright Act, no part may be reproduced by any process without written permission. All rights reserved. Disclaimer: The use of this material is not a substitute for health or professional services. Consult competent professionals to answer your specific questions. For further information regarding An Honest Kitchen contact: Kathryn Elliott (kathryn@kathrynelliott.com. au) or Lucinda Dodds (lucindadodds@yahoo.com.au) Publication Design by Luisa Brimble Cover photograph by Lucinda Dodds Published by: An Honest Kitchen, Australia, November 2012 2
AN HONEST KITCHEN Seasonal Desserts by Kathryn Elliott & Lucinda Dodds
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INTRODUCTION Dessert is possibly the hardest thing to make healthy in our kitchens. Fruit is, of course, nature’s own dessert, a neatly packaged sweet treat full of fibre, nutrients, all the good stuff. However there are periods in late winter and early spring especially, when fruit is scarce, and still other times when you want something a little more. However, looking around for healthy and delicious dessert options there really is not much available. Hence the idea for this edition of An Honest Kitchen. Desserts was sparked by a desire for something festive and luscious, which also managed to balance sweetness. Recipes which limited the nutritional nasties, while celebrating all the goodies. Food which tasted delicious and yet was carefully portioned, so it didn’t break the nutritional bank. Our emphasis is firmly on fruit but there are also a few recipes that the chocolate-fiends among you will enjoy. Some of our desserts are quick to make, while others can be reserved for special occasions. Enjoy! Kathryn & Lucy
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CONTENTS 005
Introduction
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Short & Sweet
012
Some Thoughts on Sweeteners
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Freezing Leftovers
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Notes on Weights & Measurements
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Portions
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A Cup of Tea
Spring / Summer Recipes
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Chocolate Date Honey Balls
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Grilled Ginger Berries
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Mango, Ginger & Lime Ice Blocks
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Peach, Maple & Walnut Ice Blocks
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Mango & Lime Ricotta Cheesecake
Autumn / Winter Recipes
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Berry & Hazelnut Cranachan
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Chocolate, Walnut & Marmalade Slice
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Mandarin & Ginger Cakes
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Oat, Date & Chocolate Crunch
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Spiced Apple Gratin
What’s in Season
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Spring and Summer
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Autum and Winter
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Thanks
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About An Honest Kitchen
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GRILLED GINGER BERRIES Serves 4
2 tablespoons marmalade ½ - 1 tablespoon (to taste) balsamic vinegar 2 punnets berries 5 - 6 lumps of crystallised ginger
Preheat the grill to high. Put the grill tray on the top rack of your grill. Tear off a large piece of aluminium foil. Curl up the edges of the foil, so they form a “wall” around the outside - this will prevent the berry juices from spilling out and place this on the grill tray. Prepare the berries: Put the marmalade and balsamic into a bowl. Stir together until roughly combined. Wash and dry the berries. If you’re using strawberries, hull the fruit and cut in half. Roughly chop the crystallised ginger. Add the fruit and ginger to the marmalade and toss together until the fruit is well coated. Grill the berries: Pour everything into the aluminium foil and slide under the grill. Cook for 4 - 6 minutes, until the berries are starting to brown and caramelise around the edges. Watch the berries carefully towards the end of the cooking time as they turn from being just right to burnt very quickly. Leave to stand for 5 minutes to cool down slightly before serving. COOKING & STORAGE NOTES: • You’re cooking this hot and fast, so make sure your grill tray is on the top rack, closest to the heat source and be careful of your fingers when you take the berries out. • Delicious served with plain yoghurt, or with a sprinkling of the Oat, Date and Chocolate Crunch. Leftovers also make a great topping for porridge or muesli the next day. VARIATIONS: • This would also be delicious made with sliced up stonefruit, instead of the berries. • If you don’t like marmalade, then use jam. • This recipe doesn’t work with frozen fruit, as they are too wet and end up steaming, rather than caramelising.
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THANKS: Kylie Jerome for help with the press release, and all of our valiant recipe testers – Jo Austin, Yvonne Dodds, Sheila Elliott, Elaine Eppler, Renee Hanlon, Cindy Hauser, Carolyn Kiffin, Rebecca Moore and Sophie Roberts. Without you guys, this wouldn’t have been nearly as much fun! To Edward and Peter, who gave excellent feedback on both food and photos. Plus thank you to Richard, who’s enthusiasm, belief and generosity never fail. To the fabulous Luisa Brimble who arrived, out of the blue, in our inbox one day with her amazing eye. 12
FOUNDERS
ABOUT AN HONEST KITCHEN
Kathryn Elliott Food Writer & Editor
An Honest Kitchen is about real food that’s good for you. It has articles, but also lots of recipes. Meals which are balanced and made up of ingredients which are easy to find. It’s not fussy or difficult food, in fact we have the home cook squarely in our minds when developing each of the recipes. It’s the kind of food you can quickly make at the end of a long day, and then sit down to enjoy, knowing you are eating something which is improving your health. Plus of course the food tastes great.
Lucinda Dodds Creative Director & Photographer CONTRIBUTOR
Luisa Brimble Publication Design
An Honest Kitchen is full of simple recipes, practical cooking information and healthy eating advice. The whole publication is illustrated with Lucy’s glorious photographs. 13
KEEP IN TOUCH
www.anhonestkitchen.com ON TWITTER @AnHonestKitchen
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