Posts Tagged ‘recipe’

Mango Coconut Mousse by Nikki Heyder

Monday, January 7th, 2019

Make the most of mango season with this delicious dessert by Nikki Heyder

Serves 4

3 large mangos
2 tins coconut cream (ideally kept in fridge over night)
2 tsp honey
1 lime, juiced
2 tbsp mint, finely chopped
Pistachios or toasted coconut flakes, to decorate (optional)


  1. Carefully slice along the seed of the mango and scoop flesh out with a spoon into a blender or bullet – blend until smooth – remove approximately 4 tablespoons worth and set it aside in a separate bowl
  2. Do not shake the coconut cream before opening – once opened scoop out the top layer only and add into the blender with the remaining mango puree (this will be a thicker consistency than the bottom of the can) – you can save the watery part for another recipe such as coconut rice or to use in a curry
  3. Add honey, lime juice and 1 tbsp of mint and blend until smooth
  4. Evenly distribute mousse into cups or glasses of your choice – spoon over the remaining
    pure mango puree and decorate with remaining mint leaves and nuts/coconut
  5. Set in fridge for an hour before serving

Caramelised Red Onion, Goats Cheese + Walnut Salad by Nikki Heyder

Monday, December 17th, 2018

Enjoy this flavour-packed salad created by Nikki Heyder alongside your BBQ this weekend!

Serves 4 – 6

3 large red onions, cut into halves and then into thirds or quarters depending on size 3 tbsp olive oil
2 tsp sesame oil
1 tbsp sesame seeds
1 tsp cumin seeds
2 tbsp honey or maple syrup
150g walnuts, roughly chopped 100g goats fetta
1⁄2 cup fresh parsley, chopped
1 cup cos lettuce, roughly chopped 2 cups radicchio, roughly chopped 1 tbsp seeded mustard
1 medium navel orange, juiced Salt and Pepper

1. Preheat oven to 200 degrees
2. Place onions on lined baking tray and mix with 2 tbsp olive oil, sesame oil, sesame
seeds, cumin seeds, honey, salt and pepper
3. Roast for 30 minutes – mixing every 5 – 10 minutes to prevent unevening roasting
4. Add walnuts to the tray for the final 10 minutes
5. Remove from oven and allow to cool
6. In a salad bowl toss mixed lettuce leaves with onions and walnuts
7. Top with chopped parsley and crumbled goats fetta
8. Whisk together seeded mustard, orange juice, 1 tbsp olive oil, salt and pepper and
drizzle over salad
9. Enjoy!

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