Chocolate and Quandong Cupcakes with Quandong Cream Cheese

Quandongs are one of my most loved native Australian flavours - this wild peach has a gorgeous deep pink colour, and a delicious tart yet sweet taste that I adore. My kids love Quandong Jam, that classic preserve, and recently I came up with the idea of making cupcakes with a nod to Black Forest Cake, but simpler and with a native Australian twist.

This chocolate cupcake recipe is tweaked from the classic Chocolate Simplicity Cake my mum made when we were kids. The 'icing' is a sweetened cream cheese, rather than the butter mix of a true icing recipe - I love the cream cheese taste. You can also use your own favourite cupcake recipe, or even try it with a vanilla cake for a totally different flavour!

INGREDIENTS

CUPCAKES
1 cup plain flour
2 tsp baking powder
1/2 cup cocoa
1 cup sugar
1/2 cup milk
2 eggs
1 tsp vanilla extract
1/2 cup melted butter
1/4 cup Quandong Jam

ICING
250g block cream cheese
1 cup icing sugar
2 tbsp Outback Pride Quandong Jam


METHOD

1. Preheat oven to 180 degrees celsius. Line a cupcake tray with paper liners.
    
2. In a mixing bowl, combine flour, baking powder, sugar and cocoa. Add eggs, vanilla extract and gradually pour in milk while stirring.
    
3. Add the melted butter to the mix, and stir well to combine.
    
4. Spoon the cake mix into the cupcake liners, taking care not to over fill.
    
5. Place the cupcakes in to the preheated oven, and bake for 18-20 minutes, or until cooked through. Allow to cool slightly before turning out onto a wire rack.
    
6. Meanwhile, use an electric beater to whip the cream cheese until softened. Add the vanilla extract and icing sugar, then mix well. When the cream cheese is smooth and light, add the Quandong Jam and mix again to combine.
    
7. When the cupcakes are cool, use a teaspoon to remove a round cap from each top. Spoon 1 teaspoon of Quandong Jam into each cupcake, and then replace the cap.
    
8. Top each cupcake with the Quandong Cream Cheese, and enjoy!

Makes 12 cupcakes

Cinnamon and Wattleseed Porridge

This is totally one of my new favourite breakfasts! I make it without any sugar, you can always sprinkle some over the top if it feels like it's missing :) It could also be a yummy dessert. I go pretty heavy on the cinnamon, it's one of my favourite ingredients, so if you prefer a milder porridge I'd recommend increasing the oats to 1 cup and the milk to 2 cups for the same quantity of spices.

Makes one generous serving or 2 small serves.

Cinnamon and Wattleseed Porridge - with a nice pot of tea!

Ingredients

3/4 cup oats
1.5 cups milk
2 tsp ground cinnamon
1 tsp ground wattleseed
Optional: Fresh blueberries or Australian Wild Fruits

Method

Stir the dry oats with the cinnamon and wattleseed in a non-stick saucepan.

Pour in the milk and bring to the boil, stirring occasionally.

Reduce the heat to a simmer and, stiring occasionally, simmer for about 7 minutes.

Add blueberries if they are in season, I didn't have any when I first made this but they are a divine addition!

If you have Australian Wild Fruits, they really bring it to another level of scrumptiousness, the perfect addition to a luxurious and comforting brunch :)

Zucchini and Tanami Fire Fritters

I have a habit of going through a lot of zucchini at lunch time. At home with a 2 year old who would prefer peanut butter sandwiches at all hours of the day, I can choose my lunch without having to cater to the rest of the family. I also like trying things out that might not be too filling, as it doesn't matter too much at that time of day. This one I made up a week or so ago, and really enjoyed making them again the next day as I wanted them again!

These can be quite sloppy, so it is really important to squeeze the liquid out after grating the zucchini. They would also be yum with some cheese added, and varying herbs and spices to experiment.

1/4 cup extra virgin olive oil
2 large zucchini, grated
2 tbsp plain wholemeal flour
1 egg
1/2 tsp Outback Pride Tanami Fire (or more if you like it hot)
2 tbsp fresh coriander leaves
1 small clove garlic, crushed
1 tsp cumin seeds
Greek yogurt

Squeeze the water out of the grated zucchini, and combine the zucchini, flour, egg, herbs and garlic in a bowl. Mix well.

Heat oil in a non-stick frypan over medium-high heat. Place approx 1/4 cup spoonfuls of fritter mix into the pan and press gently with a spatula. Cook until golden and crisping up on one side, and then carefully flip over to cook the other side.

Serve with a dollop of yogurt.

Easy Cheesy Margharita with Saltbush

I make these as an afternoon snack for the kids sometimes, they are quick, easy, healthy and yum! They also make a good light meal, and pizzas are a fun way to try out different native flavours.

This recipe makes enough for a snack, 2 tortilla pizzas, but can easily be multiplied to make more.


1 wholemeal tortillas
2 large tomatoes
1/3 cup grated cheese
1 1/2 tablespoons tomato paste
2 shakes of Saltbush Flakes
1 shake of Native Pepper Seasoning

Preheat oven to 200 degrees celsius.

Spread tomato paste lightly over the tortillas. Sprinkle grated cheese evenly on top.

Slice the tomatoes and place the slices all over the tortilla bases.

Sprinkle with the native herbs. Bake for 10-15 minutes.

Note: Let the pizzas cool down before serving to kidlets, the tomato gets really hot!

Wattleseed Affogato

My favourite dessert-drink is the affogato. They can be done differently, garnished with biscotti, livened up with liqueur or kept simple. I'm loving this wattleseed version lately!

Ingredients

150ml Strong brewed coffee
1 teaspoon ground wattleseed, plus a pinch to sprinkle
1 pinch cinnamon
2 scoops vanilla icecream or vanilla bean gelato

Step One

Brew the coffee. Scoop the icecream or gelato into a glass.

Step Two

Combine the brewed hot coffee with 1 teaspoon wattleseed. Pour over the icecream in the glass.

Step Three

Sprinkle with cinnamon and extra wattleseed. Yum!

Wild Virgin Mojito

It sounds more risque than it is, as many cocktails do, but what it IS is my new favourite made-up drink! Wild Spearmint Cordial (hence the name), half a fresh lime, cut into wedges. A bit of ice. Top with soda water. Enjoy!

You could also top with Old Fashioned Lemonade if you like some extra sweet lemony-ness. And / or turn it into happy hour with a shot of rum. In which case it would just be a Wild Mojito :)

Guacamole

This easy, tasty dip is a great warm-weather treat with vegetable sticks, turkish bread or corn chips. Also fantastic on nachos or served on top of baked enchiladas! I love the touch of chilli flavour from Tanami Fire, but if you prefer a peppery touch rather, try the new Native Pepper Seasoning instead.

Ingredients

2 ripe avocadoes
1/4 cup natural yoghurt
1/4 or 1/2 teaspoon Tanami Fire
1/4 teaspoon crushed garlic
Salt to taste

Method

Use a fork to mash the avocado and combine with the remaining ingredients. Serve!

Wild Lime Soda

My new summer drink of choice is very refreshing and uses the new Outback Pride Wild Lime Cordial.

The Outback Pride cordials are great for entertaining, adding a gourmet touch to your summer drinks or experimenting with fun cocktails (I have a few ideas, I'll keep you posted!).

For this beverage, simply pour a small measure - about 1/2cm - into a short tumbler and add a few ice cubes. Top with soda water, and stir. You could also add a shot of Bacardi White Rum or Vodka to liven it up a little, if you wish. Enjoy!

Sea Parsley Scrambled Eggs

This yummy version of scrambled eggs make an indulgent, savoury treat on a weekend morning. You could also add Mountain Pepper Flakes to the egg mixture, and skip the cracked pepper seasoning when serving.

Ingredients

1 teaspoon sea parsley
1/4 teaspoon minced garlic
6 eggs
2 tablespoons milk or cream
1 tablespoon butter
Turkish bread, English muffins or toast, to serve

Step One

In a small mixing bowl, beat the eggs together with a fork or whisk. Add milk (or cream instead, if you're feeling indulgent!), minced garlic and sea parsley and whisk lightly to combine.

Step Two

Melt butter in a non-stick saucepan over medium-high heat. Pour in egg mixture and leave for about 30 seconds. Use a wooden spoon or non-stick spatula to fold the eggs from beneath, bringing the egg to the top as it cooks. Leave egg to cook for about 30 seconds between each folding / stirring action. Put your bread or muffin in your toaster while the egg cooks.

Step Three

When egg is cooked through but still soft and glossy, remove from heat. Serve over toast, and season with cracked pepper and salt to taste. Enjoy :)


OTHER BREAKFAST IDEAS

If pancakes are your idea of a breakfast treat, replace maple syrup with Desert Passion syrup - it is sweet, fruity and oh so delicious!

Australian Wild Fruits in Syrup would make a sweet and tasty brunch over yoghurt or bircher muesli.

To add native flavour to your muesli, sprinkle the mix with a bit of ground wattleseed.

For an everyday addition of native flavour to your breakfast, you can't go past the yummy jams from Outback Pride - my 4 year old loves Quandong Jam, and I am a fan of the Wild Lime Marmalade on toast.