Oceanside Health and Wellness

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Ok, so a baker I am not lol. I will however say with a few modifications I will for sure make these again (providing I can get flour ) Gluten Free Hot Cross B...uns 14g yeast 1 1/2 cups warm milk 750g GF All purpose flour 1/2 cup sugar 3-4tsp choice of Cinnamon, Nutmeg or Ginger Baking Spice 1tbsp Cranberry Orange Balsamic Pinch of salt 1-2 cups sultanas 1/2 cup mixed peel 125g butter melted + extra for glazing 2 eggs, lightly beaten Method In a small jug, combine the yeast with 1/2 cup of the warm milk. Note this is important I missed the half cup and it didn't realise as much as they should have. Set aside for 10mins. Set aside 1/4 cup flour. In a large bowl, combine remaining flour, sugar, spice, salt & fruit. Create a well in the centre. Gently stir in yeast mixture, melted butter, balsamic, eggs and enough of the warm milk to form a soft dough. Knead on a lightly floured surface till smooth. Clean and lightly grade bowl, return dough, cover with a tea towel and leave to rise in a warm place where it won't be disturbed for 45mins or until doubled. Heat oven to 190/375. Grease a cake ton Transfer dough to a lightly floured surface, knead for a few mins then divide in to 12 equal pieces. Arrange pieces next to each other tightly in the tin. Brush buns with the extra butter (I put a little of the baking spice in mine) Add a few tablespoons of water to the reserved flour to create a thick paste. Add to a piping bag then pipe crosses on each piece. Bake for 15-20mins or until golden brown. So my tips. Make sure the milk is warm & you add the yeast to just half cup. If it is not warm heat your oven on lowest temp to allow dough to rise Recipe only called for 1 cup of fruit, for me it's not enough. I made 16 with this mixture so do your own size Mix it up to create the taste you want. Add choc chips instead of fruit, you decide. Enjoy your Easter with those in your home. Call the others you would welcome to your home & share your love See more

Are you missing going out for breakfast? When we do, my fav would have to be Eggs Benny with smoked salmon & smashed avo. Let me know if you would like my easy ...recipe that you may love me for...or not Eggs Benny Serves 4 GF Bagel or bread 4-8 eggs 2tbsp vinegar smoked salmon 1 cup thickened/pure cream 1tbsp mustard (I like a quality seeded) Pinch Chili Lime Seasalt Flakes 1 avocado 1-2tbsp Egyptian Cashew Dukkah rocket/arugula to serve 1 chicken stock cube or 1tsp chicken stock powder Method pour cream into small pot or pan, add mustard and bring to the boil. crumble stock cube and Chili Lime Seasalt Flakes into cream and turn heat to low. simmer until cream thickens, stirring occasionally. Generally 10-15mins. 3/4 fill pan with water, add vinegar to water and bring to the boil. crack eggs into the boiling water being careful to not break the yolks. soft poached will take 3mins, hard 5mins. Smash avocado and sprinkle with Egyptian Cashew Dukkah. Spread onto toast or bagel. Top with rocket & smoked salmon Using a slotted spoon carefully remove eggs from pan. Place onto toast and pour over sauce. So this truly is an easy version of bernaise sauce. I have tried both successfully and not so successfully with the butter version, so this truly is foolproof. Enjoy your gourmet iso breakfast from home <3 See more

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Get ready for Easter Sunday by prepping this easy morning breakfast for the family!

Ok, so a baker I am not lol. I will however say with a few modifications I will for sure make these again (providing I can get flour ) Gluten Free Hot Cross B...uns 14g yeast 1 1/2 cups warm milk 750g GF All purpose flour 1/2 cup sugar 3-4tsp choice of Cinnamon, Nutmeg or Ginger Baking Spice 1tbsp Cranberry Orange Balsamic Pinch of salt 1-2 cups sultanas 1/2 cup mixed peel 125g butter melted + extra for glazing 2 eggs, lightly beaten Method In a small jug, combine the yeast with 1/2 cup of the warm milk. Note this is important I missed the half cup and it didn't realise as much as they should have. Set aside for 10mins. Set aside 1/4 cup flour. In a large bowl, combine remaining flour, sugar, spice, salt & fruit. Create a well in the centre. Gently stir in yeast mixture, melted butter, balsamic, eggs and enough of the warm milk to form a soft dough. Knead on a lightly floured surface till smooth. Clean and lightly grade bowl, return dough, cover with a tea towel and leave to rise in a warm place where it won't be disturbed for 45mins or until doubled. Heat oven to 190/375. Grease a cake ton Transfer dough to a lightly floured surface, knead for a few mins then divide in to 12 equal pieces. Arrange pieces next to each other tightly in the tin. Brush buns with the extra butter (I put a little of the baking spice in mine) Add a few tablespoons of water to the reserved flour to create a thick paste. Add to a piping bag then pipe crosses on each piece. Bake for 15-20mins or until golden brown. So my tips. Make sure the milk is warm & you add the yeast to just half cup. If it is not warm heat your oven on lowest temp to allow dough to rise Recipe only called for 1 cup of fruit, for me it's not enough. I made 16 with this mixture so do your own size Mix it up to create the taste you want. Add choc chips instead of fruit, you decide. Enjoy your Easter with those in your home. Call the others you would welcome to your home & share your love See more

This 1 pan baked fish and vegetables is perfect for Good Friday. I love sharing a 1 pan meal with those I love, it allows you to take the time to talk, share dr...eams and memories + create plans for the future. 1 pan baked fish 1 piece of fish per person Small potatoes, cut in half for quicker cooking Your choice of vegetables. I used broccoli, baby tomatoes, baby peppers, red onion, basil. Ghee Seasoned Salt Pomodoro Basil Mix Mediterranean Almond Dukkah Method. Toss potatoes in a little ghee, Seasoned Salt and Pomodoro Basil Mix. Place in pan and cook in med/high oven for 20mins. Add tomatoes and peppers, add back into oven for 10mins. Add broccoli, rub fish, I used salmon with a little ghee and roll in to Mediterranean Almond Dukkah. Place in pan. Return to oven till fish is cooked to your liking. Remove from oven, add fresh basil and drizzle with Spiced Fig Maple & Pear Balsamic. Enjoy See more

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So excited about this cake. Normally I am not that into making cakes, however when I saw this recipe it literally yelled at me to make it using Saveur. To make... it even more exciting, everyone who has tried it, has asked for the recipe. Thanks to Gourmet Traveller for the base of this recipe. I have since made it again and modified even more with different fruits for a friend and same results, I need this recipe in my life... FIG JAM & RICOTTA TORTA 2 cups GF plain flour 1 1/4 cups almond meal 3/4 cup caster sugar (I use raw or unprocessed) 1 1/2 tsp baking powder 210g/7.4oz butter, softened 3 eggs 300g/10.5oz firm ricotta 1tsp Nutmeg Blend Baking Spice (Gingerbread Baking Spice is also good) 1tbsp Pomegranate Fig Balsamic Fig Conserva 500g/1lb figs, coarsely chopped (berries also work really well, I did Blackberries and was delicious) 4tbsp caster sugar 3tbsp Pomegranate Fig Balsamic METHOD Stir figs, sugar & Pomegranate Fig Balsamic in a saucepan over a medium heat until thick (about 20mins) Set aside to cool completely. Preheat oven to 180/350 and butter and line a 26cm/10" springform cake tin with baking paper. Pulse flour, almond meal, sugar, baking powder and Nutmeg Blend Baking Spice and a pinch of salt in a food processor. (note I just used a bowl) Add butter and process to combine then the eggs and Pomegranate Fig Balsamic, process until dough comes together. (if just using a bowl and mixer, use a large bowl to avoid mix going everywhere) Press half the dough into the base of the tin and slightly up the sides (using damp fingers will help) Top with ricotta, then fig jam, then crumble remaining dough over top. Bake until torta is deep golden on top (1 1/4 - 1 1/2 hrs) Set aside in tin to cool slightly then release sides and cool torta completely on a wire rack. Serve dusted with icing sugar. Note I also made these in silicon muffin tins yesterday and they were equally amazing. Adjust cooking time accordingly. This recipe will make approx 18-24 small sized cakes. Enjoy <3

Oh my stay tuned. Recipe and story behind these Greek Easter cookies coming soon When I decided to pay tribute to Easter traditions around the world, I immedia...tely thought of our great friends with a Greek heritage. I messaged G and asked her to share an Easter traditional dish & what memories it invoked for her. Greece is wrapped in love and so many incredible traditions and to this date their wedding has always been the one I remember most fondly. So traditionally these Greek Easter cookies are served on Easter Monday after church with the whole family. Warm cookies, with milk or coffee, all the family and lots of love and laughter. These prayer beads were given to my Husband by a friend who brought them home from Greece especially for him after visiting his family. So how could I not pay homage to such a beautiful nation of people. So as I have never tasted these before (generally not GF) I hope I have not only done my friends proud, but anyone that has a Greek heritage or has visited that beautiful part of the world. Enjoy my Saveur version of these traditional cookies. Greek Easter Cookies - Koulourakia (recipe adapted from shelovesbiscotti) Ingredients 3.5-4 cups GF all purpose flour 1.5tsp baking powder 1tsp Cinnamon Blend Baking Spice 3/4 cup sugar zest of 1 orange 1/2 cup butter, cubed, room temperature 2tsp Cranberry Orange Balsamic 1/4 cup orange juice freshly squeezed. 1/4 cup milk, room temperature 1tsp ouzo or sambuca (optional) Yamas! Egg Wasj 1 egg yolk 1tsp water 2tbsp sesame seeds (I used orange peel as I had no sesame seeds) Method Preheat oven to 190/375. Place the rack in the center of the oven. Line cookie sheet tray with baking paper. Sift together the flour, baking powder and Cinnamon Blend Baking Spice. The other 1/2 cup flour is reserved in case we need to add extra flour. In a bowl of a stand mixer, whisk together the orange zest and the sugar. The oils are released and oh boy do not miss this step. Add the cubed butter and cream together with the sugar until light and fluffy. This can take up to 5mins. make sure to scrape down the sides a few times. Add the eggs one at a time, beating well and scraping down the side between each addition. Add the egg yolk and again beat well. Add the Cranberry Orange Balsamic, orange juice, milk and ouzo if using. Beat together for 30secs. On low speed add the 3 1/2 cups of flour mix. The dough should be soft but not sticky. (optional cover dough with cling and chill for 20mins.) Take about 2tbsp of mixture and roll into a thin log. Shape, you can plait or simply twist like I have. Place on baking paper about 2cm/1" apart. Brush with egg wash and sprinkle with sesame seeds or orange zest Bake for 13mins or until cookies are golden brown. Allow to cool (if you can). Can be stored in an airtight container for up to 2weeks. Enjoy your journey with me to the beautiful Greece <3 See more

With Easter just around the corner and a very different Easter to what many of us planned, I'm hoping to share little Easter moments that perhaps trigger a memo...ry or create a new one for you all. So today I bring you Easter Bread or Paasbrod from Holland. Ingredients 3tsp yeast (generally 1 yeast sachet) 1/2tsp sugar 1 1/4 cups milk 3 cups plain flour (all purpose) 1tsp Cinnamon Blend Baking Spice 1/4 tsp salt 1 cup sultanas or currants 1/3 cup mixed peel 1tbsp Cranberry Orange Balsamic 2tbsp melted butter Almond Filling 1/2 cup caster sugar 1 egg yolk 3/4 cup almond meal 1tsp Cranberry Orange Balsamic Method Place dried fruit including peel and 1tbsp Balsamic in a bowl. Add room temp milk to a bowl, pour over yeast and sugar. Sift flour, salt and Cinnamon Blend to another bowl. Stir yeast mixture into dry ingredients and mix well. Turn onto a floured board and knead well. Place in a greased bowl and place in a warm area to rise for about 30mins. Knock down the dough, add marinated fruit and melted butter and work through. Shape into an oblong. Mix ingredients for almond filling and shape into a sausage slightly shorted then length of bread. Place on top of dough. Press dough around the paste, tucking the join under the loaf. Glaze with milk and bake in a hot oven 220/430 for 10mins, then continue baking at 180/350 for almost 45mins or until brown and there is a hollow sound when loaf is tapped on the underside. Allow to cool and if you like drizzle with icing. Remember the strawberry jam I made at Christmas time, use some of this instead of colouring. Slice and serve with butter and a call to your favourite person to see how they are going. <3 NOTE - I used a GF White bread mix that contained the salt, flour & yeast separate. See more

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Fasten your seat belts folks, you are so going to want to try Day 4 of our rice journey. Tonight we visit India for a one pan baked Butter Chicken. Will share t...he recipe soon... can't talk, eating One-Pan Butter Chicken with Rice Ingredients 1/2 cup Greek yoghurt 2 cloves garlic, crushed 1tbsp Saveur Butter Chicken Spice 2tbsp tomato paste 1 brown/yellow onion, peeled, sliced 1/3 cup pure cream 6 chicken thigh fillets 3tbsp butter chopped 2 cups rice (basmati if you have it) 3 cups chicken stock 150g/5.3oz green beans - fresh or frozen Chili Lime Seasalt Flakes to season Raita 1/2 cup Greek yoghurt 1 small cucumber, seeded, finely chopped 1tbsp shredded coconut - optional 1tbsp fresh chopped mint 1tbsp lemon juice Chili Lime Seasalt Flakes to season 1/2 cup mango chutney to serve - optional Alternatives - any part of the chicken will do, to make vegetarian use pumpkin/squash, chopped Method Preheat oven to 180/350. Grease a large casserole dish or roasting pan. Combine yoghurt, garlic, Butter Chicken Spice, tomato paste, onion and cream in a large bowl. Place chicken in casserole dish and add 1/2 the yoghurt mixture. Turn to coat. Top with butter and bake for 25mins. Add rice and stock to remaining yoghurt mixture. Season with Chli Lime Seasalt Flakes. Stir. Remove chicken from dish, pour rice mixture into dish. Arrange chicken in rice mixture. Cover with lid or foil. Bake for 35mins or until rice is tender and chicken cooked. Arrange beans on top. Bake for 5mins uncovered or until beans are just tender. Whilst cooking, combine raita ingredients together and put in fridge. Serve with raita, lemon mango chutney and if you have them poppodums. Enjoy, we certainly did <3 Can't wait to see your pics See more