Yoghurt panna cotta with watermelon and rosewater

Your guests will think you've spent hours - not minutes - creating this sweet sensation. Great on its own, this delicate fruit tastes divine teamed with rosewater and strawberries to adorn a creamy Mediterranean-inspired treat. 

Preparation Time

20 minutes

Cooking Time

5 minutes

Ingredients (serves 4)

• Vegetable oil, to grease
• 250ml honey-flavoured yoghurt
• 250ml (1 cup) thickened cream
• 2 tbs caster sugar
• 1 tbs hot water
• 2 tsp gelatine powder
• 500g seedless watermelon, peeled, cut into 5mm pieces
• 10 strawberries, washed, hulled, cut into 5mm pieces
• 3 tsp rosewater
• Honey, to serve

 

Method

1. Brush four 125ml (1/2-cup) capacity dariole moulds with vegetable oil to lightly grease. Place the yoghurt in a large heatproof bowl.
2. Place the cream and sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is heated through.
3. Place the hot water in a small heatproof bowl and sprinkle with the gelatine. Place the bowl in a small saucepan and add enough boiling water to come three-quarters of the way up the side of the bowl. Use a fork to whisk until the gelatine dissolves.
4. Add the cream mixture and gelatine mixture to the yoghurt, whisking until well combined. Strain through a fine sieve into a large jug. Pour evenly among the prepared moulds. Cover each mould with plastic wrap. Place in the fridge for 6 hours or overnight until set.
5. Combine the watermelon, strawberry and rosewater in a medium bowl.
6. Turn panna cottas into serving bowls. Spoon the watermelon mixture over each panna cotta. Drizzle over honey to serve.

 

Notes

With a twist: Yoghurt panna cotta with watermelon & passionfruit: Omit strawberries, rosewater and honey. Combine the watermelon with 1/3 cup fresh passionfruit pulp.

Figs & biscotti with honey cream

Preparation Time

20 minutes

Ingredients (serves 4)

• 150ml thickened cream
• 2 tbs honey
• 100ml Greek-style natural yoghurt
• 22 almond biscotti (Unibic brand)
• 6 fresh figs, cut lengthways into 5mm-thick slices

 

Method

1. Use an electric beater to whisk to the cream and honey in a medium bowl until soft peaks form. Add the yoghurt and whisk until mixture thickens.
2. Place the biscotti in a plastic bag and use a meat mallet or rolling pin to crush the biscuits until mixture is coarsely crumbled.
3. To serve, place 1 tbs of cream mixture in each glass and top with 1 tbs of crushed biscotti then 3-4 slices of fig. Repeat layers.

Bruschetta with honey ricotta and vanilla strawberries

Devilish as it looks, this dessert is super healthy, so feel free to give in to temptation without worrying about your waistline. 

Preparation Time

15 - 35 minutes

Cooking Time

15 minutes

Ingredients (serves 6)

• 250g fresh low-fat ricotta
• 2 tbs honey
• 185ml (3/4 cup) water
• 100g (1/2 cup) caster sugar
• 1 vanilla bean, split lengthways, seeds removed, reserved
• 2 x 125g punnets strawberries, washed, hulled, thinly sliced
• Olive oil spray
• 6 thick slices crusty bread
• Icing sugar, to serve

 

Method

1. Combine the ricotta and honey in a small bowl. Cover with plastic wrap and place in the fridge.
2. Place water and sugar in a saucepan over medium heat and stir until the sugar dissolves. Bring to a gentle simmer. Add the vanilla bean and seeds. Simmer, without stirring, for 10 minutes or until the syrup thickens slightly. Set aside for 20 minutes or until cooled to room temperature. Transfer to a bowl. Stir in the strawberries. Cover and place in the fridge to macerate.
3. Meanwhile, preheat a chargrill on high. Lightly spray with olive oil spray. Cook half the bread on grill for 2 minutes each side or until golden. Repeat with the remaining bread.
4. Spread 1 side of each bread slice evenly with the ricotta mixture. Divide among serving plates. Top with the strawberry mixture and dust with icing sugar to serve.

 

Notes

Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Continue from step 3 just before serving.

Berry bircher muesli

Make delicious low-fat breakfasts by combining crunchy oats with fresh fruit and nuts. 

Ingredients (serves 6)

• 3 cups rolled oats (see note)
• 1 1/2 cups unsweetened apple juice
• 1 granny smith apple, coarsely grated
• 1/2 cup slivered almonds, toasted
• 2 small limes, juiced
• 1 cup thick, plain yoghurt
• 1 cup mixed fresh berries (we used blackberries, strawberries, raspberries)
• 2 tablespoons honey

 

Method

1. Place oats in a large bowl. Pour over apple juice to cover. Stir to combine. Cover and refrigerate for at least 2 hours.
2. Just before serving, stir in apple, almonds, 1/4 cup lime juice, 3/4 cup yoghurt and 3/4 cup mixed berries.
3. Spoon muesli into bowls. Top with remaining yoghurt and mixed berries. Drizzle with honey. Serve immediately.

 

Notes

This recipe is best made 1 day in advance. Use regular (not quick-cooking) rolled oats for this recipe. Tip: You could replace the yoghurt in step 3 with milk.

Farmer in the deli

f you have the same lunch every day, or the kids' sandwiches keep coming back, take heart. With this new idea, lunch will never be the same again!

Ingredients (serves 1)

• 1 tbs mayonnaise
• 1 tsp honey
• 1/2 tsp Dijon mustard.
• 1 wholemeal tortilla
• 2 slices silverside
• 1/2 tomato, sliced
• 25g (1/4 cup) grated cheddar
• Baby spinach leaves

 

Method

1. Combine 1 tbs mayonnaise; 1 tsp honey and 1/2 tsp Dijon mustard. Spread over 1 wholemeal tortilla. Place 2 slices silverside; 1/2 tomato, sliced; 25g (1/4 cup) grated cheddar; and baby spinach leaves along centre. Roll up to enclose filling. Cut in half.

 

Notes

For after: Choc-banana pikelets: Spread pikelets with hazelnut spread. Top with sliced banana. Top with another pikelet.

Honey and five spice chicken legs

Ingredients (serves 8)

• 1/2 cup honey, warmed
• 1 teaspoon Chinese five spice powder
• 1 garlic clove, crushed
• 1 tablespoon soy sauce
• 16 (2kg) chicken drumsticks
• 1 tablespoon sesame seeds

 

Method

1. Combine honey, five spice, garlic and soy sauce in a jug.
2. Place chicken in a large, shallow glass or ceramic dish. Add honey mixture. Turn to coat. Cover. Refrigerate for 2 hours.
3. Preheat oven to 200°C/180°C fanforced. Line a baking tray with baking paper. Remove chicken from marinade, reserving marinade. Place chicken, in a single layer, on prepared tray. Sprinkle with sesame seeds. Turn to coat. Cook chicken, basting with reserved marinade halfway through cooking, for 40 minutes or until chicken is golden and cooked through. Cool. Refrigerate in an airtight container.

 

Notes

• At work: Place chicken, in a single layer, on a large microwave-safe plate. Microwave on medium (50%) for 5 minutes or until heated through. Serve.