Recipe Exchange

Ingredients 5 green apples 4 celery stalks 100g baby spinach leaves 2 cups mint leaves 1 lime, peeled Method Step 1 Pass all ingredients through a juicer, then transfer to a jug and serve.

Ingredients 1 bunch English spinach, trimmed 1 tablespoon olive oil 4 green onions, thinly sliced 2 garlic cloves, crushed 1 tablespoon chopped fresh dill 100g feta cheese, crumbled 1/2 cup grated tasty cheese 4 eggs 1/2 cup self-raising flour 1 1/2 cups milk Mixed salad, to serve Method Step 1 Preheat oven to 200°C/180°C fan-forced. Lightly grease a 4 cup-capacity, 23cm (base) pie dish. Place on a baking tray. Wash spinach. Pat dry with paper towel. Roughly chop. Heat 1 teaspoon oil in a large deep frying pan over medium heat. Add spinach. Cook, stirring, for 2 minutes or until wilted. Transfer to a plate. Cool for 20 minutes. Meanwhile prepare remaining ingredients. Step 2 Heat remaining oil in pan over medium heat. Add onion. Cook for 1 minute or until softened. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Transfer to a bowl. Step 3 Place spinach in a sieve. Using the back of a large spoon, press liquid from spinach. Add spinac...

Ingredients: 35g (1⁄3 cup) rolled oats 1 tbsp flaxseeds 2 tbsp coconut sugar 75g (1⁄3 cup) solidified coconut oil 4 eggs 40g (1⁄3 cup) coconut flour 40g (1⁄3 cup) almond meal 2 tbsp goji berries 2 tsp gluten-free baking powder 1 tsp ground cinnamon 3 ripe bananas, mashed Method Step 1 Preheat the oven to 180°C/160°C fan forced. Grease and line the base and 
sides of a 7 x 22cm (base measurement) 
loaf pan, allowing the edges to overhang. Step 2 Combine 3 tsp of the oats, 2 tsp of the flaxseed and 1 tsp of the coconut sugar in 
a small bowl. Set aside. Use electric 
beaters to beat the coconut oil and remaining sugar in a bowl until pale and creamy. Beat in 1 egg and 1 tbs of the coconut flour. Repeat with the remaining eggs and coconut flour until combined. Step 3 Add the almond meal, goji berries, 
baking powder, cinnamon, banana and remaining oats and flaxseed to the egg mixture and stir to combine. Spoon into prepared pan. Smo...

"This is a no-bake pudding dessert that's so quick and easy to make--everyone loves it. I always keep the ingredients on hand in case I need a quick dessert. It's best if it sits overnight before serving." Ingredients 2 individual packages   graham crackers 2 (3 ounce) packages   instant vanilla pudding mix 3 cups   milk 1 (8 ounce) container   frozen whipped topping, thawed 1 (16 ounce) package   prepared chocolate frosting Directions Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

"At church functions, folks line up for this trifle. And it is so easy to make!" Ingredients 1 (19.8 ounce) package   brownie mix 1 (3.9 ounce) package   instant chocolate pudding mix 1/2 cup   water 1 (14 ounce) can   sweetened condensed milk 1 (8 ounce) container   frozen whipped topping, thawed 1 (12 ounce) container   frozen whipped topping, thawed 1 (1.5 ounce) bar   chocolate candy Directions Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

"Spiced fragrant honey cake is a tradition on Rosh Hashanah (the Jewish New Year, which generally falls in September). Unfortunately, most honey cakes turn out to be dry, brick-like things, inedible except with a hot beverage. Some call honey cake the fruitcake of the Jewish people. BUT NOT THIS ONE! This cake is genuinely moist and yummy. It will serve about 12 guests at a holiday meal, but I promise that your family will chisel away at it until it's gone before the morning comes." Ingredients cooking spray 3 1/2 cups   unbleached all-purpose flour 1 tablespoon   baking powder 1 teaspoon   baking soda 1/2 teaspoon   salt 4 teaspoons   ground cinnamon 1 teaspoon   ground cloves 1/2 teaspoon   ground nutmeg 1 cup   canola oil 1 cup   honey 1 1/2 cups   white sugar 1/2 cup   brown sugar 3   eggs 1 teaspoon   vanilla extract 1 cup   strong brewed coffee (decaf is fine) ...

"A breakfast cake layered with cinnamon, sugar and walnuts. A special treat any time of year." Ingredients 1 cup   butter 1 cup   white sugar 3   eggs 3 cups   all-purpose flour 1 tablespoon   baking powder 1 teaspoon   baking soda 1/2 teaspoon   salt 1 teaspoon   vanilla extract 1/2 cup   water 1 cup   sour cream 1 cup   chopped walnuts 1/2 cup   white sugar 2 teaspoons   ground cinnamon Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In a large bowl, cream together the 1 cup of sugar and butter. Beat in the eggs, one at a time. Combine the flour, baking powder, baking soda, and salt, stir into the creamed mixture. Finally, stir in the water, vanilla and sour cream. In a small bowl, combine the walnuts, remaining sugar and cinnamon. Pour half of the cake batter into the prepared pan. Sprinkle half of th...