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A wheat free Anzac biscuit recipe

Eat April 23, 2017

This update of the traditional Anzac biccieย is a zesty take on an old favourite. Of course we love to include our friends with special food requirements, so this wheatย free Anzac biscuit recipe is extra special.

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7 comments

Leonie Macnaughtan says:

This recipe is NOT gluten free because it had oats. In Australia, gluten free is recognised in wheat, rye, barley and oats.

Greer says:

Hi Leonie,

We’ve amended this recipe now to reflect that it is wheat free. We can also highly recommend gluten free oats for this recipe if oats aren’t appropriate for your dietary requirements. Thanks for pointing that out!

Cath M says:

Rolled oats are not gluten free. This is a wheat free recipe.

Sarah says:

This must be an American recipe. In Australia rolled oats are not a gluten free ingredient. Please don’t make these biscuits for someone who is celiac as it will make them very ill. ?

Oats are NOT gluten free! I recommend you research Australian regulations and advice about the Gluten Free Diet. Including oats in a recipe you refer to as Gluten Free is misleading, wrong and potentially harmful to those who require a gluten free diet for medical reasons.

I refer you to Coeliac Australia, where you can get advice to prevent you from making errors such as this in the future. Please do not continue to spread misinformation through ignorance. It is enough of a challenge to anyone newly diagnosed to follow a gluten free diet without the constant bombardment of inappropriate recipes and inaccurate information from sources one would expect to know better.

Greer says:

Hi Kirsty,

We understand oats may or may not be tolerated by different people with coeliac disease, and we’ve amended our recipe to state that it is wheat free accordingly. Thanks for getting in touch.

Susan says:

Made these today for Anzac Day. They tasted good but took about 30 minutes to cook at that temp rather than the 10 – 15 suggested in the recipe.

Thanks for the recipe.

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Our 2 Ingredient Chocolate Cake (perfect for Valentine’s Day!)

Eat February 13, 2017

Forget to get a gift for the imaginary Hallmark holiday that is February 14th? Are you now in a tailspin about how to prove that you do in fact love your significant other?

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2 comments

I made this today using Lindt’s EXCELLENCE Arabica INTENSE coffee & dark chocolate with Lindt’s 70% dark chocolate….lowered the temperature to 160C due to my new technology oven and would never have previously believed a cake this yummy could be made with 2 ingredients. Thank you for posting the recipe and have shared via my personal and blog page on Facebook; a keeper recipe!

Greer says:

Mmmm… we can never say no to a bit of coffee! Great twist Joanne, that sounds divine.

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You Scream! I Scream! We All Scream For Banana Nice Cream!

Eat January 25, 2017

You know the only thing better than ice cream? Yeah, that’s right: banana nice cream.

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1 comment

Me says:

You may want to check how your site displays in Safari on an iPhone 6.

It’s not good at all & your ad completely obliterates the screen with no other option – bad!

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Christmas Pavlova Wreath Recipe

Eat December 22, 2016

We tried, but we just can’t have Christmas without pavlova. This wreath shaped confection is just about the most festive dessert we can think of, and delicious to boot!

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4 comments

Toni Bressan says:

So easy and looks amazing coming out of the oven! The tricky bit is getting it onto a platter/board for decorating! Any hints?

Greer says:

Hi Toni,

Our best advice for pavlova is to let it completely cool before attempting anything with it – the dry brittle shape will be easier to pick up. At HelloFresh HQ, we cooked our pav on a tray lined with baking paper. When it was cooled, er gently turned it out onto a dry tea towel, peeled back the baking paper and then gently lifted up and placed on our serving board.

Nicky says:

I made two, and neither held any height the next morning ๐Ÿ™

Any tips on what I can use the leftover egg yolks for?
Can they be frozen (in ice cube trays perhaps) for future date?

Greer says:

Oh no Nicky!

This might have been because the inside of your meringue was still soft and was able to collapse – next time, try reducing the heat and cooking for another 15 – 20 minutes to dry out even further. Always store your pav in a cool dark place like a pantry, and never the fridge – the moisture will be too much for the poor thing. Finally, decorate your pav at the last minute – once the cream and fruit is on, the moisture will again begin to break down the delicate meringue.

Egg yolks don’t have a terribly long shelf life – storing them in a bowl with a little water covering them, glad wrapped and in the fridge will buy you a few days. Our favourite use for them is a leftovers omelette, or a spaghetti Cabonara – always made with egg yolks and never cream. ๐Ÿ™‚

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Stained Glass biscuits are the perfect Christmas decoration

Eat December 19, 2016

With a few boiled lollies, this simple biscuit recipe transforms into beautiful coloured windows and edible panes. We love to hang ours on the Christmas tree, ready to be eaten on the big day!

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Make Apple Chips Yourself

Eat November 24, 2016

These apple chips are the perfect afternoon snack if you have a sweet tooth. Best of all, you can make them yourself in no time!

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1 comment

Suzie says:

The apple chips look lovely. Can you tell me how long they can be kept and the best way to store them please.

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Easy Pomegranate and Raspberry Ice Cream Recipe

Eat November 18, 2016

The first harbinger of summer and Christmas is officially here – gleaming ruby red droplets of pomegranate. To celebrate, why not give this easy pomegranate and raspberry ice cream recipe a try?

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Have a Happy Halloween with this Vegan Pumpkin Cake!

Eat October 30, 2016

Happy Halloween! The ingredients in this pumpkin cake wonโ€™t spook you. Itโ€™s vegan, dairy free & full of veggies!

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Zucchini Cake is our favourite way to get your 2 and 5 a day

Eat October 4, 2016

Whatever you’re thinking of when you hear ‘zucchini cake’, we can bet it doesn’t come close to the taste of the real thing.

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Two strawberry recipes to get your tastebuds tingling

Eat September 13, 2016

Strawberries are everywhere at the moment, and they’re not expensive either.

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