Ingredients:

For the Soup:

• 3 tablespoons clarified butter or extra-virgin olive oil
• 2 cloves garlic, chopped
• 1 large onion, chopped
• 1 tsp. red pepper flakes
• 1 large potato peeled and chopped
• 1 ½ pounds cauliflower, coarsely chopped
• 5 cups vegetable stock or water
• 1/3 cup heavy cream or Cashew Cream
• fine-grain sea salt (I used kosher salt, still good)

For the Pesto:

• ½ cup toasted Brazil nutes (I only had pine nuts, still good)
• 2 handfuls spinach leaves, stemmed
• 4 cloves garlic
• ½ cup freshly grated Parmesan cheese
• ½ cup extra-virgin olive oil
• generous pinch of fine-grain sea salt (I used kosher)

Method:

• Heat the butter in a soup pot over medium-high heat, add the garlic, onion,
• and red pepper flakes and sauté for 2 or 3 minutes, until translucent.
• Stir in the potato and cauliflower and cook for another couple of
• minutes.
• Add the stock, bring to a simmer, and cook until the
• vegetables are tender.
• Remove from the heat and puree thoroughly with a
• handheld immersion blender. Stir in the cream and season to taste.

To Make the Pesto:

• Puree all the ingredients in a blender or food processor until smooth.
• Taste and add more salt if needed.
• Ladle the soup into individual bowls, drop a spoonful of pesto in each one, and use a knife or toothpick to swirl.

many thanks to Erielle from Fancy Toast

Adapted from Donna Hay Magazine, Issue 38

Serves 6

Ingredients:

Vanilla Pastry:

• 1 2/3 cup plain flour
• 1 tablespoon caster sugar
• ¼ teaspoon baking powder
• 180g cold butter, chopped
• 1/3 cup iced water
• 1 teaspoon vanilla extract

Rhubarb and Strawberry Filling:

• ½ bunch rhubarb (about 200g), rinsed, trimmed and thinly sliced
• 1 punnet strawberries (250g), rinsed, hulled and quartered
• 1 cup brown sugar
• 1 tablespoon cornflour
• 1 vanilla bean, seeds scraped
• 1 egg white, lightly beaten, for brushing
• Granulated sugar, for sprinkling

Method:

• To make the pastry, place flour, sugar and baking powder in a food processor and process to combine. Add butter and process until the mixture resembles fine breadcrumbs.
• Gradually add the water and vanilla and process until the mixture comes together to form a smooth dough. Wrap in plastic wrap and place in the fridge for 30 minutes before rolling out. Preheat oven to 160°C (320°F)
• To make filling, place strawberries, rhubarb, sugar, cornflour and vanilla in a bowl and mix well to combine. Set aside.
• Halve the pastry and roll out each piece to 3mm thick. Line the base of a lightly greased 22cm metal pie tin with a piece of the pastry. Spoon the filling mixture into the pastry shell.
• Cut the remaining pastry into 12 x 2cm wide strips. Arrange the strips on top in a lattice pattern. Press the edges to seal and trim the excess. Brush with eggwhite and sprinkle with sugar.
• Bake for 45 minutes or until the pastry is golden and crisp. Serve warm, with custard or ice cream.

many thanks to Lisa from Spicy Icecream

Ingredients:

• 2 cups plain, nonfat yogurt (a thick European style works best)
• 2 egg whites (of course if you are elderly, pregnant, a child, or your health is compromised, this isn’t for you)
• 1/2 cup granulated sugar + 2 tablespoons for candied zest
• Juice of one blood orange (remove the zest before juicing if you plan to candy it)

Method:

• With a handheld mixer, beat the egg whites until they are foamy, but not too thick.
• Slowly add the sugar and beat at high speed until the whites are shiny and hold stiff peaks.
• Add the yogurt to another bowl and fold the beaten whites into it. To this mixture, slowly mix in the orange juice. Do not over mix; the ice cream machine will finish it off.
• Transfer to the machine and freeze according to the manufacturer’s instructions.
• The yogurt is best served after it has been in the freezer for a couple of hours, and then allowed to soften a little at room temperature. It can be kept for a couple of days, but you will lose the smooth consistency.

For candied zest:

This isn’t exactly a scientific procedure, it does not require a candy thermometer and as long as you have familiarity with heating sugar you should end up with a nice result.

• Zest the orange; I use a vegetable peeler to get long, ribbon like pieces.
• In a small saucepan, combine 2 tablespoons granulated sugar and 2 tablespoons water.
• Over medium heat, allow the sugar to dissolve, swirl and wash down sides of pan.
• Add the orange pieces to syrup and increase the heat a little, cooking until the zest becomes transparent, which should only be a couple of minutes. The sugar should begin to boil and its consistency will become more heavy and syrupy as it bubbles.
• Before the syrup completely loses its runny, liquid consistency, and gets too hot, remove the pieces of zest to parchment and allow to cool completely.

many thanks to  Almost a Chef