This healthy dessert is perfect for when you’re craving something sweet and refreshing. Thanks to local Chef Jimmy Boswell for sharing this recipe!Ingredients:Makes 2 cups1/2 cup fresh or frozen raspberries, plus more for decoration2 tablespoons water1/4 cup raw honey2 cups Raglan Coconut Yoghurt1/2 teaspoon vanilla extract1/4 cup unsweetened, shredded coconut, plus more for decorationMethod:At least 24 hours before making the frozen yoghurt, place the bowl of your ice cream maker in the freezer.Heat the raspberries with the water in a small saucepan over medium heat. Crush the berries with the back of a spoon and cook until they have completely cooked down into a sauce, about 2 minutes. Press the mixture through a fine-mesh strainer into a bowl and discard [...]
What better way to get your five plus a day than with a healthy green smoothie? Use these ingredients or whatever you have available to make your own fruity creation. Thanks to local Chef Jimmy Boswell for sharing this recipe!Ingredients:2 cups fresh baby spinach1 cup sliced kiwifruit1 banana, cut up1/2 cup chilled Raglan Coconut Yoghurt1/4 cup chopped fresh pineapple1/4 cup fresh orange juice2 tbsp chia seedsMethod:In a blender, combine spinach, kiwifruit, banana, yogurt, pineapple, orange juice and chia seeds.Cover and blend until nearly smooth, scraping sides of blender if necessary. Divide smoothie into two glasses and top with additional berries if desired.
This dessert is perfect for entertaining because you can make the yoghurt sauce ahead of time. Let guests choose their own garnish by offering raisins, fresh raspberries or nuts on the side. Thanks to local Chef Jimmy Boswell for sharing this recipe!Ingredients:1 cup Raglan Coconut Yoghurt1/4 cup raw honey2 tsp ground cinnamon2 tbsp coconut butter6 medium pears, peeled and halved1/2 tsp ground cloves1/2 cup raw sugar, (or replace with ¼ cup raw honey)1/2 cup toasted walnuts, chopped (optional)Method:Combine yoghurt with half the honey and the cinnamon in a medium sized bowl. Chill for at least 1 hour.Preheat oven to 175 °C. Melt the coconut butter in a pan over medium heat. Add the pear halves to the pan with the [...]
Local chef Jimmy Boswell has been experimenting with our yoghurt, here’s one of his recipes that is perfect for winter-time …Ingredients:1kg pumpkin1 head garlic3 tablespoons olive oilSaltFresh ground pepper1 tablespoon olive oil1 onion2 stalks celery2 medium carrots1/2 tsp each ground cumin and cardamom1 tsp turmeric3 cups chicken or vegetable stock1/2 teaspoon fresh chilli, crushed (optional) or ¼ ground chilli powder.½ cup Raglan Coconut YoghurMethod:Cut the pumpkin into medium wedges, skin on. I don’t cut them too small since I am roasting them without peeling to get a bit of extra flavour into the pumpkin while it roasts. Toss in olive oil, season with salt and pepper in a roasting tin.Cut the top off a head of garlic and drizzle a little oil over the cloves then wrap the garlic in tin foil and add to the pumpkin. [...]