An oaty chocolatey biscuit base, layered with decadent smooth date caramel, and topped with dark chocolate. These are unbelievably good! Makes about 12 bars (20 x 20cm tin). Ingredients: oaty base – 70g oats; 70g shredded coconut; 1 tbsp cocoa powder; 10 pitted dates; 50g ground almonds; pinch salt; 85g coconut oil. Caramel – 250g…
Author: oliphantfood
Spiced lentil and red pepper stew
A super fast bowl of complete deliciousness, this sweet-savoury-smokey pot of goodness is such a perfect dinner when you’re tired and hungry. Deep flavours come from a mix of smoked paprika, cumin, garlic, cinnamon, mustard powder and plenty of freshly ground black pepper. We enjoyed ours with wedges and steamed broccoli. Serves 4. Ingredients: 200g…
Baked tofu, apple and cabbage hotpot with crispy potato skins
An autumnal feast for our first Easter in the Southern Hemisphere! The sweet apple perfectly balances the roasted cabbage in this hearty casserole, and the deep nutty flavours of our crispy baked tofu are heavenly. We’ve stuffed jacket potato skins with spring onions and topped them with toasted walnuts too! Serves 4. Ingredients: Hotpot –…
Gooey chocolate brownies
These brownies are a chocolate supernova, they’re beautifully gooey, and you’d never guess but our secret ingredient here is sweet potato! We love them hot, with melted dark chocolate over the top and a scattering of toasted walnuts. Add anything you like to this simple brownie mix – macadamia nuts, dark chocolate chunks, cranberries… it’s…
Asian-inspired feast: Thai soup, spiced vegetable dim sum, mango salsa, and spring onion pancakes with ginger & soy dip
We had a lot of fun making these dishes, and even more fun eating them! The soup is a little like a Thai Tom Yum Soup with it’s fragrant combination of lemongrass, lime juice, coconut, garlic and ginger. We’ve got some steamed vegetable dim sum dumplings that melt in the mouth, and a stack of…
Finding happiness in baked beans and hot buttered toast
After a full-on weekend we thought we’d share with you a little secret…. that we’re just having baked beans on toast for tea tonight. A few rounds of thick-cut granary bread smothered in plant-based spread, dipped in a pool of piping-hot baked beans topped with some cracked black pepper. It’s easy to forget that this…
Baked plum and ginger cake
A gorgeously spiced ginger cake topped with baked plums, this is a perfect pud and pairs beautifully with a dollop of whipped coconut cream or coconut yoghurt. We’ve used Black Doris plums here, which are in season in Otago, and they’re black magic. Ingredients: 2 tbsp brown sugar; 500g fresh plums; 160g brown sugar; 100g…
Toasted cashew and salted caramel slice
Maddeningly good, crunchy toasted cashews on a decadent bed of salted caramel made from blitzed dates, all sitting on a lovely flapjacky oat base. This is a variation of our Millionaires Oat Bars, and it’s scrumptious. Ingredients: 2 handfuls of cashew nuts. Flapjack base – 150g oats; 1 tbsp cocoa powder; 10 pitted dates; pinch…
Spicy lentil soup
I love soup! This one is lovely and thick with plenty of flavour. Ingredients: coconut oil; 1 diced onion; 4 garlic cloves, grated; 5cm piece of ginger, grated; 2 tbsp thai red curry paste; 4 large flat mushrooms, chopped; 300g red lentils; 1 litre veg stock; 400ml coconut cream; 1/2 red chilli, chopped; coriander leaves….
Apricot crumble
A crumble, in any form, is an absolute favourite for us. I’d go as far to say it’s essential, especially for days when you are feeling a little run down and need a homely comforting pud. It’s apricot season in Central Otago at the moment, so we’ve just baked 5kg of apricots and popped them…
Kitchen 1.5 