Rose White Chocolate Dukkah Biscuits

October 14, 2013 at 5:47 am

Rose White choc dukkah bikkies

You are going to fall in love with these little morsels of heaven. Delicious and melt in your mouth, EVERYONE will love them!

INGREDIENTS

METHOD

1. Pre-heat oven to 165 degrees celsius. Line 2 baking trays with baking paper.

2. Beat sugar, vanilla and butter until soft and creamy. Add sifted flours and mix gently until ingredients are well combined.

3. Put mixture in a bowl in the fridge for 10 minutes.

4. Take 1 tblsp of mixture at a time and roll into balls. In a bowl with the YIAH Dukkah Roll balls in it to cover. Repeat until finished and place on baking trays 3cm apart.

5. With a fork lightly dip it in flour shaking off excess and press down gently to flatten slightly.

6. Place in oven and cook for 15 minutes changing trays position halfway. the biscuits should be slightly soft on the top but thats ok. Leave in trays until cool then store in an air-tight container for 3 days. The are also freezable for up to a month. Simply thaw and eat.

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Sugar Free Natvia Healthy Biscuit Bites

September 12, 2013 at 9:26 am

recipe11a

INGREDIENTS

  • 1/4 Cup apple sauce
  • 1 egg
  • 1 tsp vanilla essence
  • 100g softened butter or coconut oil
  • 1/4 stevia (NATVIA) sugar
  • 1+ 1/4 cup plain flour
  • 1/2 tsp bucarbonate of soda
  • 1 cup LSA or if you wish you can use almond meal
  • 80g finely chopped sugar free chocolate (I use one with stevia or 70% dark chocolate)
  • 1/3 cup chopped macadamias
  • 2 tablespoons moist coconut flakes

METHOD

1. Pre-heat oven to 180 degrees celsius and line 2 baking trays with baking paper.

2. Lightly whisk egg, apple, and vanilla in jug. If using butter beat butter and Natvia until pale and creamy. If using coconut oil warm it then dissolve sugar in it. Beat in egg mixture. Sift over flour and bicarb. Stir until combined.

3. Add LSA, chocolate, macadamias and coconut. Drop tblsp of mixture onto baking trays 2 cm apart.

4. Bake for approx 15 – 20 minutes swapping trays halfway through cooking.

5. Cook until golden brown and cool for 5 minutes before transferring to wire racks.

Bertolli Oil Review and Recipes

August 11, 2013 at 7:24 am
bertoli
I had the pleasure of being asked to review these gorgeous products. To be honest my initial reaction was “why do I need 3 different oils for my cooking, really – this must be a ploy for consumers to spend extra money at the checkout”. After a little experimentation I can now safely say I eat my words and totally understand the concept more than ever. Do I start with the authentic taste of The Extra Virgin Olive Oil? Yes because it reminds me of my childhood holiday in Greece of the oil used to dip my bread in for the cucumber and fetta salad – it is SERIOUSLY good! Or shall I say how much I love the smoke point and taste that the Classico brings to my roasts, grills and lasagne? Or finally that I have since purchased personally 2 x 1 litre bottles of my favourite of all: LIGHT IN TASTE. I use it in everything, well almost. I especially have found a place in my heart for it in my baking.

It is a great alternative to butter and gives a a light result.

 

Bertolli Nuts Almond Cake with Natvia

recipe8
I initially made this cake in mind for a layered dessert. Dipped cake in coffee layers of whipped cream and almonds. Since making it I realized it was more than that…a light flavoursome treat with coffee or tea. Smothered in something moist like whipped cream, melted chocolate or sugar syrup it is enhanced to another level.

INGREDIENTS:

  • 2 tablespoons hot water
  • 1/2 cup Natvia (or sugar of your choice – honey would work well too)
  • 4 eggs separated.
  • 1/2 cup Bertolli Light in Taste Olive Oil
  • 1/4 cup Almond spread (I used Macro Natural Almond spread)
  • 3/4 cup plain flour
  • 3/4 cup almond meal
  • 1/4 tsp cream of tartar
  • 1 tsp bi-carbonate of soda
  • 1/4 cup  almond flakes
  • 1/4 cup slivered almonds
  • 1 tablespoon honey

METHOD

1.Pre-heat oven to 180 degrees celsius. Use a 20 cm spring form pan lined with baking paper ( I used a silicone pan sprayed with a little oil)

2. Beat egg yolks, sugar until creamy. Add almond butter, oil, bicarb, hot water and almond spread. Beat briefly until mixed. Add flours, beat for a further 30 seconds on low.

3.In a separate bowl beat the egg whites with cream of tartar until stiff peaks form. Fold the egg whites in 2 batches into the other prepared ingredients until just combined. Pour into pan and bake for 30 – 40 minutes until golden and still slightly springy in the middle. Wait 10 minutes then transfer onto a wired rack to cool. Turn over onto plate when ready for presentation.

4. On a tray lined with baking paper add almonds and honey and toast “grill” until golden brown. Smother over cake.
If you are intending on keeping this cake for a few days I recommend you make a sugar syrup of half a cup sugar to half a cup water. Bring to the boil and simmer for ten minutes.

5. When the cake is removed from the oven pierce the cake with a skewer in many positions and immediately pour the sugar syrup over it to soak in. Then add the honey almonds on top!

 

Bertolli Nuts Almond Dessert

recipe9
A couple of days after baking the cake I cut it into pieces and briefly dipped them into cooled coffee, layer by layer. The cake layer first drizzled with melted chocolate (don’t let it touch the glass or the chocolate will go hard) then a generous layer of whipped cream with Chocolate Raspberry Chocolate Powder, a layer of flaked almonds, another layer of coffee infused cake, melted chocolate and whipped cream topped with flaked almonds again and drizzled chocolate. One cake so many ways. This recipe is really very versatile as the use of Bertolli Light tasting Olive Oil does not over power the other flavours.

 

Tuscan style Schnitzel with Bertolli
recipe10

Organic chicken breast dipped in egg then a coating of fresh bread crumbs mixed with YIAH Tuscan Capsicum Style Pesto Herbs – a match made in heaven the Bertolli Classico olive Oil. I like this oil for shallow frying as it didnt ‘blacken’ my food as some other oils do once you start cooking the second batch. the temperature of the oil was steady so the colour of  my schnitzels were consistent.

 

Breakfast Biscuits with Bertolli Light with Natvia

recipe11

INGREDIENTS

  • 2 cups Muesli
  • 1 cup plain flour
  • 1 tsp bi-carb soda
  • 1/2 cup Bertolli Light Olive Oil
  • !/4 cup honey
  • 1/4 cup Natvia (or sugar of your choice)
  • 2 Tblsp hot water

METHOD

1.Pre-heat oven to 170 degrees celsius

2.Line 2 trays with baking paper

3. Mix all the dry ingredients in a large bowl. Add all the wet ingredients and mix well ( I use my hands) . Stand 10 minutes in the fridge. Roll into 1 tablespoon (heaped) balls then flatten with your hand. Bake in the oven for 20 minutes. Allow to cool and enjoy!

CONCLUSION
I have really enjoyed reviewing these products. I was always skeptical about purchasing 3 different products for what 1 used to do the job adequately. It is not until you start experimenting that you realize that using the right kind of all in your food is a flavour enhancer. A definite positive in my book!

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