Browsed by
Tag: tangy

Lemon and Coconut Cups

Lemon and Coconut Cups

These delicious little gems are the best ‘cleaneats’ treat I’ve made to date. The lemon cream is just so tangy and refreshing, and the tarts as a whole are surprisingly filling. They are also pretty easy to make, in that there is no oven required – rather they just get frozen. Also, the turmeric gives them a bright yellow colour, which could never be achieved from lemons alone (and it adds extra health benefits!). I like to eat them straight from the freezer, but people I’ve served them to have definitely commented they should thaw for 10 or so minutes before eating.


For the base

  • 1 c cashew
  • 1 c desiccated coconut
  • 10 dates

For the lemon cream

  • 1 c cashew (soaked for 30 minutes in water)
  • 3 T coconut milk
  • 2 T oil
  • Juice and zest of 5 lemons
  • 1/2 t turmeric
  • 3 T maple syrup


  1. Food process all the ingredients for the base. If it isn’t sticky enough, add an extra date or two.
  2. Line a muffin tin with baking cups and press the mixture into the moulds.
  3. Refrigerate while making the lemon cream.
  4. To make the lemon cream but everything into a food processor and whizz.
  5. Spoon the mixture into the moulds and freeze.
Coconut and Lime Granita

Coconut and Lime Granita

One of the most simple recipes I have ever seen, yet so hard to get right. You are playing with delicate flavours, and because they are quite distinctive (and intense) the ratio that I have found for myself mayn’t even be right for you. So you might have to a bit of your own experimenting, keeping in mind that flavours intensify a lot once they are frozen.


  • 1 c water
  • 1.5 c coconut milk
  • 2 T lime juice
  • 1/2 c caster sugar


  1. Freeze!
Lemon Curd

Lemon Curd

Lemon curd is literally my favourite food. I used to think it was chocolate (wise choices, I know) but I’ve recently realised that given the choice of chocolate or lemon curd, I opt for lemon curd every single time. And with the surplus of lemons that have recently occupied the fruit bowl, I’ve had the chance to try lots of different lemon recipes. This recipe is one of Heston Blumenthal’s. An absolute favourite of mine, I do think that a lot of his recipes tend to be quite complex. Fortunately this one isn’t; it can be whipped up over the stove at home – all you really need is a whisk and a pan. Good luck – and try not to eat too much of it before it gets put to good use (don’t worry, I consider eating it off the spoon directly from the jar to be very good use!).



  • 4 lemons
  • 170 g butter (cubed)
  • 220 g caster sugar
  • 5 medium eggs, beaten
  • 1 medium egg yolk, beaten


  1. Peel the zest from 3 lemons. Roll the lemons to squeeze juice – measure 150 ml.
  2. Put the butter and sugar into a saucepan with the lemon juice, zest and eggs and place over medium heat.
  3. Stir continuously for 10 – 15 minutes (do not allow to simmer) or until the butter and melted and the sugar has dissolved.
  4. Increase the heat to medium-high and whisk the mixture until it reaches 70°C.
  5. Remove from heat, and pass through a fine sieve.
  6. Cover with gladwrap and refrigerate for 1 hour.

15216022_10210665094570718_277439387_o  15303863_10210665094730722_2098058849_o

Kumara Salad with Herb & Orange Dressing

Kumara Salad with Herb & Orange Dressing


With summer well on its way, time to crank up the barby and get some fresh meat and salad on the way. There’s nothing  more useful come this time of year, than to have an easy, crowd-pleasing salad that you can whip up in a flash which is guaranteed to satisfy the masses. This salad is great; the dressing packs a good punch (and is also a fantastic colour), and the kumara (aka sweet potato) provides something more substantial than just your classic green salad.

Collect (for the salad)

  • 3 large kumara/sweet potato
  • 2 T olive oil
  • salt
  • 2 spring onions
  • rocket
  • 1/4 c sunflower seeds
  • microgreens (optional to serve)

Collect (for the dressing)

  • mint
  • flat leaf parsley
  • 3 garlic
  • 1 orange
  • 1/2 t raw honey
  • 1/4 c EVOO



  1. Cut the kumara into large cubes and bake with the olive oil and salt at 180°C until cooked.
  2. Blend the mint, parsley, garlic, orange juice, honey and EVOO.
  3. Pour 1/4 over the kumara and save the rest for later.
  4. Add spring onion, sunflower seeds, rocket to the kumara.
  5. Top with microgreens, orange zest and pour the rest of the dressing over.