Recipes

Ingredients:

• 800g rhubarb, trimmed and cut into chunks

• 100g caster sugar

• 2 tablespoons of cornstarch

• 150g plain flour

• 75g unsalted butter, chilled and cut into small pieces

• 75g light brown sugar

• 50g rolled oats

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• Vanilla ice cream or custard, to serve (optional)

Instructions:

1. Preheat the oven to 180°C/160°C fan/gas mark 4.

2. In a bowl, mix together the rhubarb, caster sugar, and cornstarch. Spoon the mixture into a 1.5-litre ovenproof dish and set aside.

3. In a separate bowl, combine the flour and butter. Using your fingertips, rub the mixture together until it resembles breadcrumbs.

4. Add the light brown sugar, rolled oats, cinnamon, and nutmeg to the bowl with the flour and butter. Stir well to combine.

5. Sprinkle the crumble mixture evenly over the rhubarb in the ovenproof dish.

6. Bake the crumble in the preheated oven for 35-40 minutes, or until the top is golden brown and the rhubarb is tender.

7. Serve the rhubarb crumble hot with vanilla ice cream or custard, if desired.

Enjoy your delicious rhubarb crumble!

Ingredients:

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1/2 tsp salt

• 2 tbsp earl grey tea leaves, ground

• 1/2 cup unsalted butter, room temperature

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 3/4 cup whole milk

• 1 1/2 cups fresh blueberries

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and set aside.

2. In a medium bowl, whisk together the flour, baking powder, salt, and ground earl grey tea leaves.

3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Gradually add the flour mixture to the butter mixture, alternating with the milk and mixing until just combined. Be careful not to overmix.

5. Gently fold in the blueberries.

6. Pour the batter into the prepared cake pan and smooth the top with a spatula.

7. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.

8. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.

9. Serve the blueberry earl grey cake as is or dust it with powdered sugar and serve with whipped cream or vanilla ice cream.

Enjoy your delicious blueberry earl grey cake!

Ingredients:

• 1 small pumpkin, peeled and chopped

• 1 broccoli head, chopped

• 1 red capsicum, chopped

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 tablespoon olive oil

• 4 cups vegetable or chicken broth

• 1/2 cup heavy cream

• Salt and pepper, to taste

• Fresh herbs (e.g. parsley or chives), chopped for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until soft and fragrant.

2. Add the chopped pumpkin, broccoli, and capsicum to the pot. Cook for a few minutes until the vegetables begin to soften.

3. Pour the broth into the pot, and bring to a boil. Reduce the heat to low, and let the soup simmer for about 20-25 minutes, or until the vegetables are fully cooked and tender.

4. Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, transfer the soup to a blender and blend in batches.

5. Stir in the heavy cream, and season the soup with salt and pepper to taste.

6. Serve the soup hot, garnished with fresh herbs.

Enjoy your fancy broccoli, pumpkin, and capsicum soup!