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Blueberry Streusel Tart

Thursday, November 30, 2017

A decadent and dinner party-worthy dessert which combines erythritol-sweetened cookie crust, almond-einkorn streusel, stevia blueberry jam and blueberries. It is easy to whip up for any family gathering.

Streusel	Tart
70 g Butter, cubed 80 g Einkorn flour 50 g Almond, chopped 2 tbsp Coconut sugar	1/2 Nori Black Sesame Seed Cookie Dough 3 tbsp Stevia sweetened blueberry jam 250 g 250 g Blueberries, fresh or frozen (don't need to be defrosted) 1 tsp Powdered stevia sugar, optional

Mix all ingredients in medium bowl. Using fingertips, rub in butter until pea-size clumps form. Refrigerate while preparing the tart.
Roll out the cookie dough on a lightly floured surface and line a 21cm fluted tart tins with removable bases. Trim the edges. Place in the fridge for 30 minutes to rest.
Preheat oven to 190C/375F. Line tart shell with baking paper, fill with beans and bake for 15 minutes. Carefully remove paper and beans, then bake for a further 10 minutes or until pastry is dry and golden. Cool.
Spread the jam onto the tart shell, then fill with blueberries. Sprinkle the streusel over the berries. Bake for about 25-30 minutes until golden and bubbly. Dust with powdered stevia sugar if using.

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Tandoori Spiced Baked Chicken

Thursday, November 23, 2017

This whole roasted chicken seasoned liberally with Indian tandoori masala and fresh herbs turns out crisp, juicy, and absolutely delicious. A perfect meal for feeding family and friends.


1,5 kg Whole chicken, trimmed, washed, dried 30 g Butter, cut into small pieces 1 tbsp Olive oil 20 Sage leaves 3-4 Rosemary sprigs Salt 1 tbsp Tandoori masala spice mix 2 Red onions, cut into wedges 1 kg Hokkaido pumpkin, chopped

Preheat oven to 200C/400F. Trim and rinse chicken. Pat the chicken dry inside and out with paper towel.
Place the chicken, breast-side up, in a large roasting pan. Tie legs with kitchen string and tuck wings under. Separate the skin by running your fingers between the skin and breast meat very gently. This helps the skin get crisp. Distribute 8 sage leaves and the butter under the skin.
Brush the chicken with olive oil and season with salt and tandoori spice mix. Place the rosemary and sage leaves in the chicken cavity.
Place pan on the lowest oven shelf. Bake chicken for 11/4 hours unil golden brown. After chicken has roasted for 40 minutes, add pumpkins and onion wedges and continue to bake, turning vegetables during cooking until juices run clear when chicken thigh is pierced with a skewer (cover chicken with foil if over-browning).