Broiled Peaches with Blackberry Sauce Recipe

Ingredients

4 cups frozen blackberries
1 teaspoon lime juice
2 tablespoons honey
16 canned peach halves or
8 medium fresh peaches, cut in half, pitted
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons peach liqueur or lime juice
Additional blackberries, if desired

Preparation

In blender, combine blackberries, 1 teaspoon lime juice and honey; blend at medium speed about 45 seconds, stopping blender occasionally to scrape sides, until smooth. Strain sauce. Cover; refrigerate until serving.
Place peach halves, cut sides up, on large piece of heavy-duty aluminum foil. Sprinkle with brown sugar, cinnamon and liqueur. Fold foil over peaches and seal.
Broil foil packet 4 inches from heat about 15 minutes or until peaches are heated through. Serve hot with blackberry sauce. Garnish with additional blackberries.

Read the health benefits of blackberries here.

Jackfruit Fritters Recipe

Ingredients:
6 pieces jackfruit flesh — discard the seeds and mash
300 gm flour
2 cups water
Pinch of salt
Oil for deep-frying


Method:
1. Mix together flour, salt and water until smooth.
2. Add in the jackfruit flesh and mix thoroughly.
3. Heat oil and deep fry the fritters using a teaspoon to drop the fritters into the oil. Fry until golden.
4. Serve hot with tea or for breakfast.

Read about health benefits of jackfruit here.

Guava Juice Recipe

Guava Juice Recipe

Ingredients:

1) 2 cups Guava (cut in to small pieces)
2) 6 cups water
3) ½ cup sugar
4) 1 tsp salt

Instructions:

Put guava and water in a blender, blend well.
Transfer the mixture in a pot and heat over medium high heat.
Add sugar and salt.
Once it is boiled then it is done.
Let it cool down.
Serve with ice or drink it just like that.

Read about health benefits of guava here.

Mango Chutney Recipe - Malaysian style

Mango Chutney (Acar Mangga)

Ingredients:
5 black peppercorns
A small piece of shrimp paste (Optional)
1 tsp granulated sugar
1 ripe mango
Salt to taste

Method:
1. Toast the shrimp paste until it is fragrant.
2. Pound or blend the black pepper,sugar, salt and prawn paste until fine.
3. Pare the mango and slice thinly. Mix the mango with the ground ingredients and slightly mash the mango.

Fruit Cake recipe

Ingredients

1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing

Procedure:

Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.

Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for atleast 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)

Heat oven to 325 degrees.

Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.

Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.

When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks.

Healthy Fruit Smoothie Recipe

This healthy fruit smoothie recipe is chopped full of wholesome fruit pieces and the sweet taste of honey. Blend one up today.

Ingredients:


1 cup plain flavored fat free yogurt
½ cup crushed ice
1 cup unsweetened apple juice
½ cup watermelon, cut into small cubes
½ cup strawberries cut into halves
½ cup mango, cut into small cubes
½ cup peaches, cut into small cubes
1 tsp. vanilla extract
¼ cup honey
¼ cup almonds, crushed

Toppings:


Fat free cool whip
Couple sprigs fresh mint

To Make:

Frozen fruit may be substituted for this recipe, however fresh fruit will provide the best taste for these smoothies.

Before making your smoothie, cut up the watermelon, strawberries, mango, and peaches according to the directions listed above. Then, in a small bowl, combine all the fruit pieces and the honey together.

Make sure all the pieces are covered by the honey. Let fruit mixture chill in refrigerator for at least half an hour. Remove the fruit bowl from the refrigerator and let it stand for 10 minutes. Combine the fat free yogurt, apple juice, and crushed ice into a blender.

Blend this mixture for less than one minute before adding the fruit. Add the fruit and honey mixture to the liquid in the blender. Add vanilla and blend on high until all the fruit is mixed well.

Remove blender from the base and pour smoothie mixture into tall milkshake glasses. Top off each of the smoothies with a dollop of fat free cool whip. Then sprinkle crushed almonds on top of the cool whip.

A sprig of mint on the side of the glass completes this refreshing, healthy smoothie. This recipe is for two servings.

Blueberry Muffins Recipe

Use fresh or frozen blueberries to make these blueberry muffins.

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1 cup buttermilk
2 eggs, beaten
1/2 cup melted butter or margarine
1 1/2 cups fresh or frozen blueberries, rinsed
2 tablespoons all-purpose flour
Sugar for topping

Sift flour, baking powder, salt, and 1/2 cup sugar. Add buttermilk, beaten eggs, and melted butter; mix until dry ingredients are just moistened. Mix berries with 2 tablespoons of flour; fold berries into batter.

Spoon batter into greased muffin pans, filling each muffin cup about 2/3 full. Sprinkle each with a little sugar. Bake at 400° for 20 to 25 minutes.
Makes 18 to 24 muffins.

Dragon Fruit Pizza recipe

Ingredients:

1 package of ready to use pre-made sugar cookie dough
8 ounces cream cheese
1/2 cup powdered sugar
1 tablespoon lemon juice
3 dragon fruit, peeled and sliced
3 kiwi, peeled and sliced
1 cup strawberries, hulled and cut in half
1/4 cup apricot glaze

Directions

Rolled out cookie dough into a 12 inch round.
Bake 10-12 minutes or until lightly browned.
Allow to cool completely.
Meanwhile, prepare fruit by washing and slicing it into 1/4 inch slices.
Cream together the cream chees, powdered sugar and lemon jucie.
When the crust is cool, top with the cream cheese mixture.
Lay fruit in a circle on top of the cream cheese mixture.
Spread apriot glaze over fruit.
Chill until ready to serve.

Pineapple Cake Recipe

Pineaple Cake Recipe 1

Ingredients

2 cups flour
1 1/4 cups sugar
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt
1-16 oz can crushed pineapple, in its own juice

Instruction

Mix all ingredients together. Pour into a greased and floured 9X13 inch pan. Bake at 325 degrees for 35 to 40 minutes. Makes 24 servings.

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Pineaple Cake Recipe 2


Ingredients

For Cake:
2 eggs
2 cups sugar
2 cups flour
2 tablespoons baking soda
1 teaspoon vanilla
½ cup chopped nuts
1 large (20 ounce) can crushed pineapple (juice and all)

For Icing:
8 ounces cream cheese
¼ cup butter
1 teaspoon vanilla
3 cups powdered sugar
milk, only as needed

Instructions

For Cake:
Mix all ingredients.
Pour into greased and floured 13 by 9 inch pan.
Bake at 350 degrees for 40 minutes, or until just done.
Cool and frost.

For Icing:
Beat all ingredients except milk until smooth.
Add milk only if necessary to get the right consistency.
Frost cake.
Best when kept in the refrigerator.

Pears and Stilton Recipe

Serve for 4

4 ripe pears
75 gram blue Stilton Chese
50 gram curd (farmer's) cheese
salt and ground black pepper to taste


for dressing :
3 tbsp ligt olive oil
1 tbsp lemon juice
2 tsp toasted poppy seeds


First make the dressing.
Place all dressing ingredients in a screw-topped jar and season with salt and pepper.
Close he lid and shake well until combined.


Cut the pears into halves.
Scoop out the cores and cut away the calyx from the rounded end.


Beat together the Stilton, curd cheese and little black pepper.

Divide this mixture among the cavities in the pears.

Arrange the filled pear halves in individual plate.

Shake the dressing to mix again, then spoon it over the pears.
Ready to serve.

Banana Smoothie

2 banana
1 cup milk
1 cup vanilla ice cream
2 tablespoons sugar

Combine all ingredients in a blender.
Process until smooth.
Serve immediately.

Coconut and lime cream

Ingredients :
250ml milk
250ml coconut milk
1 lime
3 egg yolkss
60g sugar
1 sachet vanilla sugar or teaspoon vanilla essence
1/4 teaspoon cornflour
1 tablespoon rum
2 blocks gelatine


Recipe :
Dissolve the gelatine in cold water.
Wash and dry the lime, finely grate zest.
Whsik the egg yolks, sugar and vanilla, in a bowl until the mixture is white and stiff.
Bring milk to the boil.
Add the cornflour and hot milk, whisking slowly.
Pour mixture into saucepan.
Heat, but do not boil until mixture is creamy.
Remove from heat and add lime zest.
Cover and leave to simmer.
Strain the gelatine and heat, with a tablespoon of water.
Once it has completely dissolved, add coconut milk and rum and stir.
Put into individual pots and chill for 2 hours before serving.


Advice :
This dessert goes very well with a cup of tea.

Orange and Banana Smoothie

1 large banana
2 large oranges
7 ice cubes
small amount of water (if required)

Break the banana up into small pieces and put into the smoothie maker. Squeeze the oranges until they are soft and then peel and squeeze out the orange, including juice. Put the ice cubes in. Then turn the smoothie maker on, you will hear the ice crackling, when you can't hear it any more it means the smoothie is almost ready (usually after 30-45 seconds). Stop the smoothie maker, then check the smoothie, if it is too thick you may want to add some water and smooth for a bit longer otherwise you are ready to drink.
Pour out the smoothie into a glass and enjoy!

Tropical Five Fruit Smoothie

This super fruity smoothie will give you your five a day all in one if you're feeling hungry, also great for sharing with a friend. You will need:

1 large fairtrade banana
2 kiwi fruit
1/2 medium fairtrade mango
1/2 medium papaya
300ml fairtrade orange juice
3-5 ice cubes


Peel and chop up the banana, peel and quarter the kiwis, peel and dice the papaya and mango. Add all the ingredients to the smoothiemaker and pour in the orange juice and ice cubes. Whizz until smooth. Serves 1-2.

Carrot Smoothie

Ingredients:

1 cup carrot juice
1 cup vanilla yogurt
1/2 cup orange juice
1 tablespoon lemon juice
1/4 teaspoon fresh grated ginger
4 ice cubes
pinch of salt

Directions:

Combine all ingredients in a blender, and puree until smooth. Serve immediately.