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All posts by Natalie Schweikert1476 Posts
My husband loves violet crumbles so when I came across this recipe I knew I had to give it a go. This delicious dessert was put together in less than 20 minutes and in the fridge the day before our BBQ with friends which makes this recipe a winner. I love summer and lazy BBQ’s with friends and family but I hate being in the kitchen the whole time. Recipes like this one and our Malteaser slice recipe are great desserts to share that can be made ahead of time.
- 1 packet Nice biscuits
- ⅓ cup butter melted
- 500g cream cheese at room temperature
- ½ cup thickened cream
- ½ cup castor sugar
- 2 x 50g violet crumble bars, crushed
- Prepare a 20cm non-stick springform cake tin, greasing and lining the bottom of the tin.
- To make the base, place biscuits and butter into a food processor and blitz until a fine crumb forms. Pour crumbs into cake tin and press down firmly to form an even layer. Set aside.
- To make the filling, place cream cheese into a bowl and beat with an electric beater until smooth. Add sugar and cream, combine with a whisk.
- Add half the chopped Violet Crumble pieces to filling. Stir to combine. Put the remaining violet crumble in a container to top the cheesecake just before serving.
- Place filling into the cake tin, smoothing out over biscuit base to form an even layer.
- Refrigerate until set.
- Top with remaining Violet Crumble pieces and serve.
We love a layered salad in our house as our 9 layer salad recipe is often requested by family and friends. When I saw this salad on Taste.com I thought I should give it a try. I substituted a couple of things as I couldn’t buy radishes at the time. It was a lovely salad but to be honest the prep took a little longer than I anticipated with all the chopping. It’s a good thing you can make this one the day before as you can finish it off before you serve. If you want an impressive looking salad on your BBQ table this summer then give this one a try, or our delicious 9 layer salad recipe.
- ½ savoy cabbage or wombok finely shredded
- 2 carrots, peeled and cut into ribbons using your peeler
- 100g snow peas, washed and thinly sliced lengthways
- 3 sticks of celery washed and finely diced, or 3 radishes thinks sliced
- 2 lebanese cucumbers, peeled into ribbons
- 100g crunchy noodles, Changs brand
- 3 shallots thinly sliced diagonally
- sesame seeds or you could substitute chia seeds
- 250g Kewpie mayonnaise
- 2 teaspoons hot english mustard
- 2 tablespoons rice wine vinegar
- ½ teaspoon sesame oil
- In a trifle bowl, layer cabbage, carrots and snow peas. Make the dressing by adding to a screw top jar and shake until well combined. Pour dressing over the snow peas.
- Top with celery or radishes and cucumber. If making ahead of time, cover and refrigerate.
- When serving top with shallots, sesame seeds and noodles.
BBQ season is well underway at our place as I love nothing more than a lazy end to the day. We enjoyed this delicious rice salad at a friend’s house so I had to get the recipe. It’s an easy salad which can be made the day before if you don’t dress it. When you’re next entertaining or asked to bring a salad to share, then give this one a try, you won’t be disappointed.
- 1 cup brown rice
- ½ cup wild rice
- 8 spring onions
- 1 tin corn kernels, drained
- 1 large red capsicum, Cored, seeded and finely diced
- ½ cup currants
- 3 tablespoons roasted sunflower sees
- 4 tablespoons chopped parsley
- 8 tablespoons of dressing
- ⅓ cup sunflower oil
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 clove garlic, crushed
- salt and pepper
- Cook rice according to instructions on the packet, rinse and drain well. Transfer the rice to a large serving bowl whilst still warm.
- Meanwhile, gently roast sunflower seeds in a frypan until golden and set aside.
- Add finely chopped spring onions and remaining salad ingredients and toss thoroughly.
- To make the dressing add all ingredients to a screw top bottle or jar. Add salt and pepper and shake well to blend. Pour 8 tablespoons of dressing over the salad before serving.
- You can make this salad the day before as long as you don’t add the dressing until serving.
- Omit the wild rice and substitute with 60g of roasted cashew nuts.