We recently ran a competition through our Facebook page https://www.facebook.com/PureDelishNZ/ . On it we asked our followers to post a recipe of their favourite winter recipe the following three were our top picks.
PAULINE BASS wrote “I love Pure Delish Porridge (Complete Blend Breakfast) made with almond milk, blue berries, banana and a little cinnamon……perfect on a cold winter morning” Great recipe on how to use our Complete Blend Breakfast
DEBBIE SNELL gave us an amazing recipe for “Apple crumble cake Would be magnificent with the walnut & feijoa breakfast crumble on the top”
Thanks for the very detailed recipe – we can’t wait to test out the recipe Debbie!!
Ingredients for the cake:
¾ cup all-purpose flour
¼ cup castor sugar
1 tsp baking powder
¾ tsp ground cinnamon
⅛ tsp baking soda
⅛ tsp salt
¼ cup + 2 Tablespoons of milk
¾ tsp pure vanilla extract
¼ cup + 2 teaspoons vegetable or canola oil
1 large egg
2 or 3 medium apples, washed, peeled, cored and sliced
½ tsp ground cinnamon
1 Tablespoon apple cider vinegar
for the topping:
⅓ cup packed light brown sugar
1 tsp ground cinnamon
½ tsp salt
½ cup unsalted butter, melted and cooled
1 and ½ cup all-purpose flour
Grease and flour 8″ round springform pan.
Preheat oven to 190 celsius
In a medium bowl, whisk together sugar, cinnamon, salt and flour. Add melted butter and fluff with fork until mixtures creates crumbs. Set aside.
In a bowl, toss apple slices with two tablespoons of sugar, ½ teaspoon of cinnamon and the apple cider vinegar.
to make the cake:
In a medium mixing bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda and salt. In a large measuring cup, mix together milk, vanilla, oil and egg. Whisk until smooth.
Add the wet ingredients to the dry ingredients and stir with a wooden spoon.
Pour the cake batter into the prepared pan.
Arrange apple slices over the batter.
Sprinkle crumb topping over the apples covering completely.
Bake the cake for 30 to 35 minutes or until the topping is golden brown.
Let cool completely in the pan.
Transfer onto a serving plate or stand. Slice and serve.
Keep in a covered container for up to 4 days.
TABATHIA NEWTON Sent through a wonderful curry recipe
“heart warming Panang curry full of delicious veges and lots of ginger and garlic which are so good for your immune system in winter!”
400 ml (14 fl oz) tin coconut milk
250 ml (9 fl oz/1 cup) chicken stock
1 tablespoon brown sugar
1 tsp jarred lemongrass
2 garlic cloves, thinly sliced
4 cm (1 1/2 inch) piece ginger, cut into matchsticks
2 tablespoons chopped coriander
1 fresh long red chilli, thinly sliced
4 x 150 g (5 1/2 oz) skinless chicken breast fillets
2 tablespoons fish sauce
2 tablespoons lime juice
1 large carrot, shredded
115 g (4 oz/1 cup) bean sprouts, trimmed
2 spring onions (scallions), thinly sliced
3/4 cup coriander (cilantro) leaves
1/2 cup mint leaves
Steamed jasmine rice, to serve
1. Combine the coconut milk, stock, palm sugar, lemongrass, garlic, ginger, coriander root and chilli in a large saucepan over medium-high heat and bring just to a simmer. Reduce the heat, add the chicken, cover and simmer very gently for 5 minutes. Uncover and very gently simmer for a further 5 minutes or until the chicken is just cooked through.
2. Remove the pan from the heat and set aside for 5 minutes. Remove the chicken from the pan and set aside for 5 minutes before slicing thinly. Set aside, covered to keep warm.
3. Meanwhile, return the poaching liquid to the boil. Boil for 5-7 minutes or until the liquid has reduced by half. Strain and discard the solids, then stir in the fish sauce and lime juice.
4. Meanwhile, combine the carrot, bean sprouts, spring onions and herbs in a bowl. Spoon the rice onto serving plates. Top with the sliced chicken, drizzle with the poaching liquid and finish with the herb mixture.