Month: August 2015

You want to melt your Dad’s heart this Father’s Day? Here is the perfect surprise dessert to touch his soul. Lots of chocolate, plenty of ice cream, and rich nutty taste, what’s not to like? Also, the recipe is a simplified chocolate mud pie, which has only a few ingredients, and is quick and easy to make. It is quite “kid-friendly” for preparation too. So children of all ages can take part in Dad’s surprise.

Ingredients:

• Chocolate crumb crust (you may use a store-bought one, or make it from scratch following a standard recipe)
• 3 table spoons soft brown sugar
• 150 ml heavy whipping cream
• 1/2 cup chocolate chips
• 1/2 cup nuts of your choice, chopped (walnuts, hazelnuts and almonds work well)
• 2 litre container of coffee-flavoured ice cream

Method:

1. Heat half of the whipping cream in a saucepan on medium heat. Wait until the cream is just before its boiling point (or until bubbles appear at the edges). Turn the heat off. Add the chocolate chips and stir gently until they melt and the mixture is chocolaty-smooth. Put the saucepan aside and let it cool completely.
2. In a mixing bowl, add the rest of the whipping cream and whip it until it thickens, add the sugar and continue beating the mixture.
3. Spread the softened ice cream on the crumb crust, and smooth the top. Sprinkle half of the nuts on top. Drizzle the cooled chocolate mixture over the ice cream.
4. Spread the whipped cream in the centre of the pie. Top it all with a sprinkle of the remaining nuts.
5. Freeze the pie for a couple of hours, or if it suits your time frame – overnight (just keep it hidden from Dad).

TIP: The pie is best enjoyed with a cup of hot strong coffee. To slice it, use a knife with a heated blade (just dip it in hot water for a few seconds).

This recipe was kindly shared with us by Margaret Swanton, a marketing specialist at Fantastic Cleaners Melbourne housekeeping agency, and a chocoholic, who explores her passion for desserts. 

Check out our other recipes here…

I can’t think of many dads who wouldn’t be happy starting Father’s Day with a cooked breakfast of baked eggs and beef sausage. This recipe is Paleo friendly, PLUS it’s hearty and packed with flavours dad will love. 

Baked Eggs
Ingredients:

Serves four

• 2 tablespoons coconut oil
• 6 Cleaver’s Organic Beef Paleo
• Sausages, sliced ½ inch thick
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 small bunch kale leaves,
• coarsely chopped
• 2 x 400 g whole peeled
• tomatoes
• 1 teaspoon smoked paprika,
• plus extra for garnishing
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• 1 teaspoon salt, or to taste
• 1 teaspoon harissa, to taste
• 4 organic free-range eggs
• 4 cherry tomatoes, halved

Method:

1. Preheat the oven to 200°C.
2. Heat 1 tablespoon of coconut in frying pan over medium heat.
3. Add the sausages, and cook until browned on all sides (3 – 4 minutes).
4. Transfer the sausages to a plate lined with a paper towel, and discard the oil from the pan (do not rinse out the pan).
5. Add 1 tablespoon of coconut oil and the onion to the pan.
6. Sauté the onion over medium heat for 2 minutes or until the onions start to soften, then add the garlic, paprika and cumin and cook for 1 minute or until fragrant. Add kale and cook, stirring, until leaves brighten in colour and begin to wilt. 
7. Return the sausages to the pan, then add the whole peeled tomatoes and harissa, and season with salt and pepper. 
8. Allow the sauce to simmer over a medium-low heat for 15 minutes to slightly thicken the sauce and allow the flavours to develop.
9. Spoon 2 large spoonful’s of the sausage mix into 4 shallow, ovenproof baking dishes (approx. 310 ml), then add 2 cherry tomato halves in each dish. Make a small well in the centre and break in an egg into the hole. 
10. Bake for 5 – 8 minutes or until cooked to your liking. Remove from the oven. 
11. Drizzle some chermoula over the baked eggs, then sprinkle with chopped coriander and smoked paprika. 
12. Serve immediately with a tablespoon of fermented vegetable on the side for each serve.

Chermoula
Ingredients:

• 1 large handful chopped coriander
• 1 large handful chopped flat-leaf parsley
• 1 large handful chopped mint 
• 3 garlic cloves, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1 small red chilli, chopped
• 3 tablespoons lemon juice
• 125 ml olive oil
• Sea salt and freshly ground black pepper

Method:

1. Mix the herbs, garlic, spices, chilli and lemon juice in a food processor.
2. Whilst the motor is running, drizzle in the oil and process until smooth.
3. Season with salt and pepper. 

The chermoula will last for 3–4 days in the fridge.

Thanks to Cleavers Organic Meat for sharing this recipe with us. Cleaver’s source their meat from livestock that graze freely in pastures with constant access to clean fresh water. The meat is free of antibiotics, preservatives, pesticides and added hormones. Cleaver’s is certified in accordance with the strict requirements of ‘Australian Certified Organic’ (www.austorganic.com). Cleaver’s is all about creating delicious, organic beef and lamb – and their newly launched paleo sausage is made of organic beef, pepper, carrot, sautéed onion, garlic, salt (all organic) and water. It’s still tastes delicious, just without those pesky fillers! Learn more about Cleaver’s at www.cleaversorganic.com.au.