INGREDIENTS:

• 1 cup rolled oats
• 1 cup LaageR Citrus & Ginger Green Rooibos tea, strongly brewed (2
teabags)

• 1⁄2 cup coconut milk
• 1 egg
• 2 Tbls maple syrup
• 1 tsp vanilla
• 1 tsp cinnamon
• 2 Tbls cocoa powder
• Pinch of salt
• 1 tsp baking powder
• 1 ripe banana + additional for topping
• Dark chocolate chunks
• Nut butter (optional)

METHOD

1. Preheat oven to 180°C.
2. Mash bananas with a fork
3. Whisk wet ingredients together. Stir in dry ingredients.
4. Pour into greased baking dish.
5. Finish with a swirl of nut butter (optional) and banana slices

 

INGREDIENTS
2 cups self-raising flour
1⁄4 tsp salt
1⁄4 cup castor sugar
1⁄2 cup cold butter (cubed)
1 Tbls dried lavender (lightly crushed)
2 Earl Grey tea bags

3⁄4 cup warm milk
1 egg

METHOD:

1. Warm the milk (don’t boil). Add Earl Grey teabags, let steep for 5–10 minutes.
2. Remove tea bags and leave milk to cool slightly.
3. In a large bowl, mix flour, salt, sugar and lavender.
4. Rub cold butter into flour until it looks like breadcrumbs.
5. Whisk egg into the cooled tea milk
6. Add to dry ingredients and mix gently into a soft dough. Don’t overmix.
7. Turn onto a floured surface. Pat to about 2–3 cm thick
8. Cut into triangles.
9. Place on a tray, brush tops with a little milk.
10. Bake at 180°C for 15–18 minutes until golden.
11. To make a glaze: Mix 1⁄2 cup icing sugar and 1Tbls cooled Earl Grey tea.
12. Drizzle over cooled scones.
13. Garnish with edible flowers or lavender leaves.

 

INGREDIENTS:
1/4 cup butter, melted
1 cup self-raising flour

1/4 tsp salt
1/4 cup castor sugar
1/4 cup unsweetened cocoa
1/2 cup milk
1 tsp vanilla

SAUCE:
1/4 cup castor sugar
1/4 cup cup brown sugar
1/2 cup unsweetened cocoa
1 1/4 cups almost boiling water

METHOD
1. Grease a 20×20 cm square baking pan.
2. In a mixing bowl, pour in the flour, salt, 1/4 cup of castor sugar, and 1/4 cup cocoa.
3. Stir in the melted butter, milk and vanilla. Stir to combine and spoon into the baking pan.
4. For the sauce: Combine the sugars, cocoa and boiling water.
5. Pour evenly over the batter in the pan.
6. Bake at 180 degrees C for 35-40 mins or until the centre is set.
7. Serve warm with vanilla ice-cream.

 

INGREDIENTS:
1 cup feta cheese (plain)
1/2 cup cream cheese
2 Tbls olive oil
1 Tbls lemon juice
Salt & Pepper, to taste
2 cups fresh strawberries
2 Tbls honey
2 Tbls balsamic vinegar

METHOD

1. For the strawberries, slice them in half and place them in a pan, on high heat.
2. Drizzle with honey and balsamic vinegar.
3. Roast/cook for about 20 minutes until jammy.
4. In a blender, combine feta cheese, cream cheese, olive oil, lemon juice, salt,
and pepper. Blend until smooth, leaving some texture if desired.

5. Once strawberries are cooked, serve them alongside the whipped feta dip
with Bruschetta.

 

For the pilchard sauce:
2 tins pilchards in tomato sauce
1 small onion, finely chopped
1 clove garlic, minced
1 Tbls cooking oil
1 Tbls smoked paprika
1 Tbls tomato paste
2 Tbls curry paste
Salt & pepper to taste
1⁄2 cup water

For layering:
Lasagne sheets
1 cup grated cheddar cheese
White sauce:
2 Tbls butter
2 Tbls flour
2 cups milk
Salt & pepper

METHOD

To make the Pilchard filling:

1. Heat oil, sauté onion and garlic until soft.
2. Add paprika, curry paste and tomato paste, cook for 1 minute.
3. Add pilchards (lightly break them up) + sauce from the tin.
4. Add a bit of water, simmer for 5–10 minutes.
5. Season to taste

To make white sauce:

1. Melt butter, stir in flour and cook 1 minute.Slowly add milk, whisking to avoid lumps.
2. Simmer until thick and creamy.
3. Season with salt & pepper.
4. To assemble: In a greased dish:
5. Place a thin layer of pilchard sauce, followed by lasagne sheets.
6. Top with pilchard sauce, then white sauce.
7. Repeat layers
8. Finish with white sauce, top with cheese.
9. Cover with foil and bake at 180°C for 25 minutes.
10. Bake another 10–15 minutes until golden.