Mindy Belle

Life in the Country

Archive for the month “July, 2016”

Blueberry Parfait



300g Greek yoghurt OR  whipped coconut milk (cream only)

1 tablespoon of icing sugar ( for coconut cream )

1 teaspoon vanilla

50g flaked almonds toasted

20g sunflower kernels  toasted

10g chia seeds

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

200g blueberries ( frozen thawed for a few minutes)

To make coconut cream : Whip the cream only part of the can of coconut milk with vanilla & icing sugar.

OR  Greek yoghurt stir in vanilla only.

Toast the almonds and sunflower until golden in a fry pan stir in spices and chia seeds.

Layer cream  OR yoghurt then the nut mixture with blueberries on top. Continue layering finishing with blueberries.

Serve !





Slow cooked Chicken & Chorizo


8 skinless chicken thigh fillets (whole)

4 tablespoons plain flour

sea salt and black pepper

olive oil

250g chorizo sliced

250 mls white wine

2 tablespoons  tomato paste

3 – 4 teaspoons paprika

500ml chicken stock – warmed

1 small onion cut into 8

3 cloves of garlic

4 X 20 cm pieces of celery sliced

1/4 cauliflower broken into pieces

3 bay leaf

1 tablespoon of parsley

400g tin of chickpeas

20 Spanish olives

Preheat oven to 140 degrees

  1. Coat chicken with flour and season ( in a zip lock bag or freezer bag )
  2. Heat oil in fry pan and cook the chorizo for 5 mins until brown and remove.
  3. Cook the chicken pieces in the same pan add more oil if required until golden and rich in colour.
  4. In a large roasting pan cook the tomato paste add the wine and paprika cook for a few minutes at boiling add the chicken stock heat to simmer.
  5. Place the chicken into the roasting pan with the vegetables & onion, herbs, chickpeas, olives, garlic, and chorizo.
  6. Stir all the ingredients and cover with the roasting pan lid.
  7. Slow cook for 2 hours in the oven until chicken is tender and breaking apart.  Serve with rice. Prep 20 mins cook 2 hours

Enjoy a nice winter meal 🙂




Chocolate Coconut Cake



  • 1 1/2 cups plain flour
  • 3/4 cups cocoa powder
  • 2/3 cup raw sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 400ml can coconut milk
  • 1/4 cup unsalted butter, melted
  • 1 1/2 teaspoons vanilla extract


  • Combine dry ingredients in a large bowl.
  • Stir in the wet ingredients (whisked egg, coconut milk, melted butter and vanilla)
  • Place the mixture in the bottom of a greased 25 cm diameter bundt pan.
  •  Bake in a preheated 170 degree fan forced oven for 30-35 minutes, or until a cake tester inserted in the center comes out clean.
  • Cool completely.
  • Enjoy 🙂



Spiced Pumpkin Pie





4th of July – Celebration Pie

This is a pie I have always wanted to make, I found a spiced version so here we go !

  • Ingredients
  • 250g (1 2/3 cups) plain flour
  •  2 teaspoons caster sugar
  •  160g butter, chilled, chopped
  •  2 tablespoons cold water
  •  345g (1 1/4 cups) pumpkin, cooked, mashed, cooled (see note)
  •  2 tablespoons maple syrup
  •  250ml can Nestle Reduced Fat Cream
  •  60g (1/3 cup, lightly packed) brown sugar
  • 3 eggs
  • 1 teaspoon ground cinnamon
  •  1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  •  1/2 teaspoon ground ginger
  •  Icing sugar, to dust
  • Double cream to serve



  • Step 1

    Preheat oven to 180°C. Spray a 4.5cm-deep, 23cm pie plate with oil. Process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the water. Process until the mixture just comes together.

  • Step 2

    Turn the dough onto a lightly floured sheet of baking paper and roll to a 4mm-thick disc. Line the base and side of the dish with pastry and trim any excess. Pinch edges to crimp. Place in the fridge for 15-20 minutes to rest.

  • Step 3

    Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights or rice and bake for a further 10 minutes or until light golden. Set aside to cool completely.


  • Step 4
  • Combine the pumpkin, maple syrup, cream, sugar, eggs, cinnamon, cloves, nutmeg and ginger in a bowl. Whisk until smooth. Pour over the pastry. Bake for 40-45 minutes or until just set. Set aside to cool completely.

  • Step 5

    Dust the pie with icing sugar. Cut into wedges and serve with double cream.

Enjoy 🙂

Recipe from Taste.com.au





Post Navigation

%d bloggers like this: