Plum and Almond Autumn Tart

Because its now Autumn, we've had some lovely plums and other stone fruit around lately. I not really a big fan of plums on their own, but they work very well in deserts. I must confess, I didn't actually make this dish.  My mother was the head chef for this project, while I played sous chef/chief taster! The recipe is from an old British 'Good Housekeeping' magazine, probably from sometime in the 1980s. Mum took this tart to the same function my salad was made for, and it was so popular that the host paused the party at one point to ask who had brought the wonderful plum tart.

Avocado and Tomato Couscous Salad with Lime Dressing

I first made this recipe with quinoa instead of couscous, which worked very well. When I made it last night to take to a shared dinner for healthy people (otherwise known as a party held by my gym) I used couscous instead of the quinoa, because couscous is quicker to cook. I have adapted it from a similar recipe at Oh She Glows

Avocado and Tomato Couscous Salad

Orange and Almond Cupcakes (gluten free)

Last Sunday I had a fantastic afternoon of hunting and gathering for fruit and vegetables. I managed to get to the local farmers market, to the fruit and vegie shop and to two road side stalls. Needless to say, I returned with a great bounty, and a lot little more produce than I could handle!

Sadly, I did not get to my small bag of oranges before they started to go a bit shrivelled and sad looking. They were still great to use in baking, so I decided on this fantastic gluten-free citrus cake, which I've adapted from Nigella Lawson's recipe here.

An Ode To Nigella- Boozy Brioche Pudding

Got some dried fruit around? What about those crusty hunks of yesterday's fresh bread which are no longer so fresh? Or even better, some day old brioche or croissants? How about combining them into a decadent pudding, dotted with hints of dark chocolate and dried fruit, and livened up with some liquor.

Baked Oatmeal or Porridge Pudding

I'm a porridge lover, and most mornings (even in the summer) I have a hearty bowl of porridge, usually topped with fruit or yoghurt. Before making the porridge, I usually sprinkle into the oats a mix of spices (ginger, cinnamon) nuts and seeds (almonds, walnuts, pumpkin seeds, ground linseed/flaxseed) and some dried fruit (sultanas or dates). The only thing about porridge is that it isn't instant, but I've saved off a few seconds by creating a 'magic mix' of the above spices, nuts and seeds, and by sometimes soaking the oats over night.

Hitting the (Apple) Sauce

As we’re going into Autumn here in New Zealand, apples have been cheaply priced and in cheerful abundance. I’ve been making stewed apple/apple sauce and freezing most of it to have on hand for later months.  Applesauce is fantastic on its own, with breakfast (oats, yoghurt=yum) in baking (pies, apple crumple, or as a replacement for butter in some muffin and cake recipes). It’s great hot or cold, and is super easy to make.

$4 worth of almond butter

I've been meaning to try making my own almond butter for a while, for reasons of economy as well as an excuse to test the motor of my whizzy stick (I dream of a day when funds allow for a food processor, something like this puppy, the red version). I can get almonds for $8 a kilo, so this batch of butter cost just $4; much cheaper than paying $9+ for a brought 300gm jar.