Persimmon's

Savvy eating in Season

Persimmons are not something I used to use, but one of my daughters loves them and Dad has a tree. Here are some recipes you may like to try.

History: Persimmons are the fruit of deciduous trees that originated in China where there are more than 200 varieties. They have been grown in New Zealand since 1873.

Persimmon Facts: Persimmons can be eaten fresh or cooked.

Available: May to June

Storing: In the home, persimmons are unlike many fruit, as they keep longer if they are at room temperature. Room temperature is in the range of 15°C to 25°C. In warmer climates therefore, rooms with air conditioning are ideal to keep your persimmons in top condition. 
Persimmons kept in a fridge will go soft more quickly than if left at room temperature.

Spicy Persimmon Chutney
This recipe sounds great and it would be good to have a few jars in the store cupboard or to give away.

Ingredients

½ cup apple cider vinegar 
1 onion, chopped
1 Granny Smith apple, peeled, cored and chopped
3/4 cup sugar
1/4 cup lemon juice
1 red chili, seeded and sliced
1 tablespoon minced fresh ginger root
1 tablespoon lemon zest
1 teaspoon ground coriander seed
1/8 teaspoon ground cloves
4 persimmons, peeled and chopped

Method
In a large saucepan combine the vinegar, onion, apple, sugar, lemon juice, chili, ginger, lemon zest, coriander and cloves

Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes
Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes
Remove from the heat and let cool completely
Spoon into jars

Persimmon Salad With Blue Cheese
Looking for something different in the salad line, try this recipe.

Preparation: 5 minutes


Ingredients
12 cups salad greens of your choice
2 persimmons, peeled and cut into chunks
100g blue cheese
Walnuts
Reduced balsamic vinegar

Method
On a large platter assemble the salad; greens, persimmons, blue cheese and walnuts
Drizzle with the balsamic vinegar

Sweet Persimmons with smooked Salmon Salad

Ingredients
2 sweet persimmons
250g (9oz) sliced smoked salmon
Assorted lettuce leaves

Dressing: 
2 tablespoons white wine vinegar
1/2 teaspoon prepared mustard
2 tablespoons olive oil

Method
Peel and thinly slice the persimmon.
Arrange in a fan shape on four serving plates.
Form smoked salmon in rosettes and add to plate with assorted lettuce leaves.

Whisk vinegar and mustard together then slowly add the oil.
Sprinkle over the salmon just before serving.

Serves 4 as a starter.

Sweet Persimmon Sundae

Ingredients

8 scoops vanilla ice cream or gelato
3 sweet NZ persimmons
1 tablespoon lemon juice
Sugar (optional)
Garnishes

Method
Prepare scoops of ice cream and place back in freezer until very solid.
Meanwhile peel two persimmon and cut in chunks.
Puree with lemon juice in food processor until smooth.
Sweeten to taste if desired.
Cut remaining persimmon into small dice.
Place ice cream in four serving dishes top with diced persimmon then the puree.

Garnish as required.
Serves 4.

Enjoy!
Treena x

Recipes and photos from 5+ A Day and NZ Persimmons website

Fabulous Feijoa Muffins

Excess Feijoas? Try these easy and delicious muffins

FABULOUS FEIJOA MUFFINS

Ingredients
75g butter, melted
1 cup finely chopped feijoa flesh
2 large eggs
finely grated rind of 1 orange
¼ cup orange juice
¾ cup sugar
2 cups self-raising flour
1 teaspoon cinnamon
1 tablespoon sugar

Method

1. Heat oven to 210°C (200°C fanbake), with the rack just below the middle.
2. Heat the butter in a large bowl until it is liquid.
3. Halve the feijoas and scoop out the central part with a teaspoon. (Muffins are nicest if you do not use much of the firmer outer shell.)
4. Chop feijoa into pieces no bigger than peas. Pack into cup measure, then mix this into the melted butter with a fork.
5. Add the unbeaten eggs, orange rind, and the juice of the orange (made up to volume with a little lemon juice if necessary). Mix until everything is combined.
6. Mix the sugar and self-raising flour in another container. Sprinkle it over the egg mixture, then fold it in without overmixing. (If you have used too much firm feijoa flesh you may need to add a little extra juice or milk to reach usual muffin consistency.)
7. Divide the mixture between greased muffin pans.
8. Mix the cinnamon and second measure of sugar, and sprinkle it on the muffins.
9. Bake for 10-15 minutes, until the centres spring back when pressed.

Variation: For Raspberry and Feijoa Muffins, add an extra ¼ cup of sugar and fold in 1 cup of frozen raspberries.

Enjoy with a hot cuppa!

From Marvellous Muffins by Alison Holst (Hyndman Publishing, 1994). 

Anzac Biscuits

SUPER ANZAC COOKIES

We've adapted these so they pack alittle more nutritional punch than the traditional!

Prep 10min / Makes 40

1/2 cup white flour
1/2 cup wholemeal flour
1/2 cup sugar
1 cup coconut
1/4 cup sunflower seeds
1 Tblsp Chia Seeds (optional)
1 1/2 cups Oats
100g butter
2 T honey or Golden Syrup for a more traditional flavour
1 tsp baking soda
5 T boiling water

Mix together flours, sugar, coconut, seeds and oats. Melt butter and honey. Dissolve baking soda in the boiling water and add to butter and honey. Combine with dry ingredients. Place tablespoon lots onto baking trays. Bake 180 for 15mins or until golden brown.

Savvy Tips ...

# Time saver: Divide the mixture in half, add in cranberries & cashews to one half then you will get two types of cookies.

# The mixture is quite wet and will stick to your hands, wet them lightly with cool water to stop the mixture sticking.

# Flatten these with your palm to get a good height cookie - they don't alter shape much with cooking.

# You can also make these into bars - a great snack and a good sustitute for store brought muesli bars.

# Dip or drizzle with good quality dark chocolate - delcious!

Adapted from the "Edmonds" Cookbook original recipe below.

Anzac Biscuits (Edmonds Cookbook recipe)

Minutes to Prepare: 15
Minutes to Cook: 15
Number of Servings: 20

Ingredients
1/2 cup Plain Flour
1/3 cup Sugar
2/3 cup Coconut (dessicated)
3/4 cup Rolled Oats
50g Butter
1 Tbsp Golden Syrup
1/2 tsp Baking Soda
2 Tbsp Boiling Water

Directions
*Mix together flour, sugar, coconut, and rolled oats.
*Melt butter and golden syrup.
*Dissolve baking soda in the boiling water and add to butter and golden syrup.
*Stir butter mixture into the dry ingredients. Place level tablespoonful of mixture onto cold greased trays Bake at180'C for about 15min or until golden.

Makes 20.

CHOCOLATE CAKE - DAIRY FREE + EGG FREE

Eggless and Dairy Free

Chocolate Stout Cake with Cream Cheese Frosting (for our Dad on St Paddy's Day 2013)

This is our mothers recipe.

It is such a simple recipe that can be made quickly with minimal ingredients.

Making it also a budget friendly option.

I've made a few different variations of this cake depending on what I've had available in my pantry and its always turned out well! It is a rich and moist cake.

Chocolate Cake 

3 cups flour
2 cups sugar
1 tsp salt
2 tsp baking soda
2/3 cup Cocoa Powder
1 tsp vanilla Essence
2 Tblsp white vinegar
2/3 cup oil
2 cups water or stout 

Note:  The stout flavour was strong so if you prefer you could use 1 cup water and 1 cup stout instead for a milder stout flavour. I would describe the stout as adding a slightly nutty flavour.

Sift dry ingredients and mix, add liquids and mix till just combined.

Note: the mix will be very runny

Bake 160 fan bake for 1 and 1/4 hours 

I used 2 x 23cm cake tins for the cake pictured above. Adjusted the cooking times and the cake was cooked in 45 minutes in my own oven.

From memory: Mini cupcakes cook in approx 15 mins and standard cupcakes 25 mins.

Savvy Tips: 

Add chocolate chips to the mix or a sprinkle few on top before cooking.

Freeze cupcakes for a quick and easy addition to lunches. 

This recipe also works well as cupcakes or mini muffins

Vitality truffles – Choco dream

Vitality truffles – Choco dream

100g pitted dates (or a mixture of figs & dates)
100g apricots (soak in hot water for ½ hr first)
100g rolled oats
4 t cacao powder
2 T coconut oil
½ cup hazelnuts

Process all ingredients except the hazelnuts until well combined. Add hazelnuts and pulse or turbo until they are finely chopped. Use damp hands and roll into balls. Keep in an airtight container in the fridge.

Savvy tip
For Easter - If you want to make them extra decadent, melt some good quality chocolate (I like to use 70%) and dip them. Set and keep in fridge. Might not tick the supper healthy box :) but a great nourishing homemade option for a chocolate hit.

Savvy Easter treats

Great alternative to chocolate eggs. So easy to make. There’s no cooking, no fussing and no lengthy preparation time. These treats are nourishing, healthy and delicious.

Simple Raw Chocolate

These are great to make for a more healthier Easter treat option.  I didn't have any egg moulds so used my heart one.  Super easy to make and yummy even my husband Dean (who has taken on the job of Chief taster) gave them the thumbs up and he is a tough critic :).


Ingredients:
100g Raw Cacao Butter
6 Tablespoons Raw Cacao Powder
2-4 Tablespoons real maple syrup or Coco Nectar syrup (I used the Coco Nectar)
1 Small pinch of rock salt (Optional - use good quality sea salt to lift the chocolate flavour)

Ensure all utensils and the bowl are dry before the ingredients are added as water can cause the mix to separate.

Directions:
Place the raw cacao butter in a bowl over a pan of water on a low heat and melt gently. Once melted add 6 tbsp raw cacao powder and mix well using a metal ballon whisk (wooden spoons don’t blend as well). Ensure the heat is low and add the maple syrup or coco nectar and mix well. Taste the mix once melted and add more sweetener if you prefer a sweeter taste.

Once completely melted and blended remove from heat. Your mixture should be runny and easy to pour. Pour or spoon into ice cube trays, silicone moulds or even platic tubs to make fabulous raw chocolate bars. Place in the freezer and leave to set for 20mins to half an hour on in the fridge for around 2 hours.

This mix tastes delicious plain but there is always room for some creativity, so feel free to add some chilli powder for Chilli Chocolates or peppermint essence or vanilla extract, orange peel, coffee or orange liquors are all things that can be added.

My favourite is placing a frozen blue berry or two into the choc mixture before putting it into the freezer.

Once made keep your CHOCs in the freezer or fridge and eat to your hearts content.

Savvy tip: If your mix is not runny and easy to pour, this may be because too much raw cacao powder has been added, so try adding a little more raw cacao butter and keep mixing and tasting until you have the right blend.

Recipe from Chocchicks - adapted slightly

Marshmallow Easter Eggs (Homemade)

I first made these in my "Home Economics" Class in College. They are really simple and don't require many ingredients. This recipe doesn't require you to boil the gelatin, water and sugar mixture as other marshmallow recipes I've tried do. So its really easy to get the kids involved with or eventually (depend on age and ability) do themselves with little supervision!

Homemade Marshmallow Easter Eggs

[Marshmallow]

1 cup Water
2 Dessertspoons Gelatin
1 Cup Sugar
Vanilla Essence

[Chocolate coating]

2/3 cup Chocolate

Coconut (optional)

1. Pour hot water over gelatin, stir to dissolve - cool. 
2. Use moulds or make moulds by placing flour in roasting trays and using a egg to press egg shaped indents in the flour. 
3. Add sugar and essence to gelatin and beat with electric mixer until thick.
4. Spoon into molds (I find teaspoon size good - but it depends on how bit you want your eggs.) 
5. When set join halves together and refrigerate for at least 1 hour or until chilled right through (you don't want the marshmallow to melt in the chocolate!). 
6. Melt chocolate in a double boiler, cool a little and work quickly to coat the marshmallow eggs so as not to melt the eggs and roll in coconut.

Savvy Tips...

# A Dessertspoon is equal to 2 teaspoons.

# Make sure to have some baking paper ready to lay your chocolate coated eggs on.

# Keep the mould quite shallow if your going to sandwich 2 together.

# You can make large eggs but making deeper indents and filling Tablespoon lots of the marshmallow - these look best if coated with coconut as they're aren't as uniform in shape.

# Have fun with the flavour, rose or orange water are a nice change. Adding in freeze dried berries works well too. 

# It is possible to halve this recipe to make a small batch.

Hope you'll give these a try. They are a little fiddly the first time, but once you've mastered the recipe they are such to be a yearly treat. I know they will be from now on for my little family.

Better go get busy as I've had a few orders for these!

Trish x

Kremelta or Copha (as its know in Australia) is a hydrogenated vegetable oil that is solid at room temperature.
Click here to find out more on Hydrogenation

Celebrate - Cake decorating

I have been catching up on work in the office, so have been a bit slow putting up Mum's 70th Celebration photos and recipes. 
This is Mum's Birthday cake that Jade (my daughter) decorated. Mum's only request was that we had a red and white theme. Jade used cream cheese icing - see below for the recipe.

Savvy tips:

- No need to spend money on different icing nozzles, Jade uses the Wilton 1M for her cake and cupcake decorating. It is very versatile.

- Use fresh flowers to enhance and add colour to your cake decorating, quick to use and cost effective - we got these beautiful red roses out of the garden.

Cream Cheese Frosting

250g cream cheese, room temperature (used 1 block of Philadelphia)
110g butter (unsalted) room temperature
3 cups icing sugar, sifted
1 teaspoon pure vanilla extract

Place cream cheese and butter in a medium bowl or caker mixer bowl. With a handheld electric mixer or cake mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.



Icing Notes:
Quantity: The recipe here creates an amount of frosting that allows for a thin coat between and over the cake layers. For the cake that Jade iced we needed to double the recipe.

Savvy tip:
Ice a cake in two batches, first a “crumb layer” and then the more decorative one.  To do this, place a small amount of frosting on the cake and spread it over the entire surface that will be iced, thereby anchoring wayward crumbs in place so that they will not mess up the final product. A few minutes in the freezer or longer in the fridge will firm this up so that you have an ideal surface to build the real layer of frosting.



This recipe is adapted from smitten kitchen, its the one she uses with her “red velvet cake recipe”.
 

Blueberry Muffins - a savvy makeover

Food should taste great, this is something I'm not willing to compromise on. 

Obviously what I think is delicious you might not. These muffins are HIGH in FIBRE and SUGAR FREE! I'm not usually a fan of trying to make baking "Healthy" as often I find you end up loosing the deliciousness of it. I'd rather have the full fat, full sugar, full flavour version than a taste-less and rubber imitation. You can find some fantastic adapted recipes that still taste good but use real ingredients. These are a good healthy muffin alternative that still tastes great and 'cos its adaptable you make them to your personal tastes. We love them with blueberries! 

Here's some simple adaptions ...

Apple and Cinnamon
Banana Chocolate Chip
Raspberry and White Chocolate
Feijoa 

We'd love to hear your adaptions!

P.S Don't be fooled these lil muffins will fill you up!

Blueberry Muffins

Prep 10mins / Makes 18 - 24 mini muffins

These muffins are a great addition to lunches boxes for little ones and big ones. Morning/Afternoon Tea or after school snack. Full of fibre they are light but fill you up. No white flour! No sugar!

1 egg
1/4 cup Oil (I used olive, coconut oil would be nice too.)
1/4 cup honey
1/2 cup wholemeal flour
1 tsp Baking Powder
1/4 cup rolled oats
1/4 cup coconut
1/4 cup unsweetened greek yoghurt
Blueberries

Whisk egg, oil and honey to combine. Stir in wholemeal flour, coconut, oats and yoghurt.
I make this in a mini muffin tin greased lightly with oil, fill each case 3/4 full with mix. Push a Blueberry into the middle of each one.  Occasionally we add choc chips too.
Fan bake at 165 for 10mins

Savvy Tips ...

# Make these "dairy free" by changing out the yoghurt for almond milk.

# Change the Blueberries for other fruits.

# Try adding nuts, seeds and dried fruit - this could be a great breakfast muffin!

# Freeze them for a quick healthy treat in yours or the kids lunchbox!


Happy "Healthy" Baking!

Trish and Treena x

Have you liked our facebook page yet?  www.facebook.com/savvyathome

Easy fruit sorbet

Piña Colada Sorbet
1/2 tin of coconut cream or milk to approx 2 cups of frozen pineapple. You can adjust the quantities to your taste.

Try with other fruits. I'm keen to try it with lime or mango and even lycée would be quite exotic.

It's a great dairy free / sugar free option.