Ideas & Inspiration

Recipe created by Courtney Roulston from Farm to Fork for RACO

Serves: 10-12 slices, or can make into 12 individual muffins!

Ingredients: 

• 1½ cups gluten-free plain flour
• 1 cup desiccated coconut
• ½ cup brown sugar
• 2 tsp gluten-free baking powder
• 1 tsp bicarbonate soda
• 1½ cups mashed over-ripe banana (about 4 really really ripe bananas)
• 2/3 cup melted virgin coconut oil
• 2 large free-range eggs, beaten
• 2 tbsp honey
• ½ cup greek yoghurt to serve

Raspberry Chia “Jam”:

• 1.5 cups Raspberries

 Recipe by Farm to Fork for RACO

Ingredients:

• 3 garlic cloves, diced
• 3 eschallots, diced
• 1 red chilli, diced
• 1 small fennel bulb, diced
• 1 tbs extra virgin olive oil
• 1 ½ tbs fennel seeds
• 2 sprigs of thyme, leaves removed
• 1 small green apple, coarsely grated
• 1 small carrot, grated
• 500g pork mince
• ½ tbs sea salt flakes
• ½ tbs cracked black pepper
• 20g breadcrumbs
• 2 sheets puff pastry
• 1 egg, beaten for egg wash

Homemade tomato sauce

• 600g crushed tomatoes
• 1 brown onion, finely diced
• 1 garlic clove, minced
• 125g brown sugar
• 150g brown vinegar
• Salt to taste

Original recipe by Marge Perry & David Bonom for Anolon US

Makes: 3 dozen cookies

Ingredients

• 1 ¼ cups all-purpose flour
• 1 ¼ teaspoons baking powder
• ¼ teaspoon salt
• 170gm semi-sweet chocolate, chopped
• 8 tablespoons unsalted butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon almond extract, divided
• 1 cup semi-sweet chocolate chips
• 1 cup dried cherries
• ¾ cup confectioners’ sugar
• 2 ¼ teaspoons water

Anolon Essentials

Anolon Ceramic Reinforced Baking Tray

Anolon Author

Original recipe by Jill Nussinow for Anolon US

Serves: 4-6

Pumpkin is abundant when it’s cold out. This spiced up soup’s aroma will nicely scent your house, and eating it warms you up from the inside. Use your favourite pumpkin or try a new variety for this, they are all yummy.

Ingredients

• 2 teaspoons vegetable oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon finely minced fresh ginger
• 2 teaspoons red or yellow curry paste
• 4 cups peeled and chopped pumpkin
• 1 can light or regular coconut milk or one 325ml coconut water
• 3 cups vegetable broth
• 1 tablespoon fresh squeezed lime juice plus lime wedges for garnish
• ½ teaspoon salt, or to taste
• chopped coriander or parsley, for garnish

Directions

If you are asking yourself the question, “which pans are the best?” then you may be asking the wrong question. The correct one, of course, is: “which pans are the best for me?”

You stand on the department store shop floor and are confronted with walls upon walls of gleaming cookware displays. Bright colours may catch the eye, copper tones may appeal to your style and the latest gadgets may draw your excitement, but the sheer abundance of choices can be the antithesis of a decent shopping trip: overwhelming. We want to take some of the hassle out of choosing your cookware, so you can confidently buy the pans that will actually work for you and your kitchen. We’ve compiled these five questions to ask yourself before you buy your new pots and pans. So before you embark on your next shopping trip, take some time to consider the following:

Recipe by our friends from Circulon UK

These crepes make the perfect Pancake Day treat. They're easy to make and bursting with flavour.

Ingredients:

For the Crêpes:

• 1-11⁄2 cups all-purpose flour
• Pinch of salt
• 2 cups milk
• 1 tablespoon fresh lemon juice
• 1 tablespoon pure vanilla extract
• 2 eggs
• Cooking spray

For the Blueberry Sauce:

• 1 pint blueberries
• 1⁄2 cup sugar
• 1⁄2 tablespoon lemon zest
• 1 tablespoon lemon juice

For the Honey Whipped Cream:

• 1 cup cold whipping cream
• 4 tablespoons honey

Method

Who doesn't love a delicous, cheesy, hearby pull apart loaf? Check out this simple, healthy(ish) recipe that will keep your entire household happy!