Flavourable Meals with Karen

Hi my name is Karen
I’m back with Flavourista, I can’t wait to show you all of the amazing products.
There’s so much happening and if hate you to miss out on anything, here’s my group.
I’d love you to join
I will put the link to the group in here before i deactivate this page but will send you a link to your pm

Chockie Mint Fudge .......
Ingredients
1 cups milk chocolate melts
1 cups white chocolate melts
395 g sweetened condensed milk
3 tbs Flavourista chocolate mint chocolate powder peppermint essence
2-3 peppermint crunch
Method
Place chocolate and condensed In a Tupperware microwave jug.
Melt it all in the microwave in 30 second bursts, stirring in between.
Add peppermint bars and Flavourista chocolate powder.
Mix together until all combines.
Place on a Tupperware silicon Slice tray.
Refrigerate for three hours or overnight.
Cut into small squares and serve
by kylie brown

EASY rocky road CHOCOLATE FUDGE
Quick and Easy Chocolate Fudge with sweetened condensed milk.
INGREDIENTS
2 cups white chocolate melts
1 can sweetened condensed milk
2-3 tabs Flavourista rocky road chocolate powder
I packet Marshmallows
I packet Raspberry lollies
INSTRUCTIONS
1. Locate silicon tray.
2. Place the chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth.
3. Add lollies and chocolate powder, and transfer spread evenly into tray
4. Let the fudge cool completely to room temperature before cutting into squares. You could also refrigerate it until it’s cool. If you find that your fudge is a little sticky, refrigerate it before cutting into squares.
5. Cut the fudge and store in an air tight container. Fudge can be stored at either room temperature or the fridge.
from kylie brown

ITALIANO COB LOAF
Ingredients
250 grams cream cheese
1 tub sour cream
1 cup grated cheese
½ cup Parmesan (optional)
2 tablespoons Flavourista Italiano Spice
Method
Cut top off Cob loaf and remove all soft bread from inside to form a shell.
Place torn bread from inside cob on an oven tray (these are used as dippers).
Mix cream cheese, sour cream, cheese and Italiano Spice Blend together and place in cob loaf.
Place top back on and heat in oven for around 20 minutes on 160C or until warmed through.
Remove from oven, cut top into pieces and serve with extra bread.
Submitted by Narelle Cambourn.

Heavenly self saucing pudding (serves 6-8 easily!)
Yes, this recipe is to share!
Ingredients
1 cup self-raising flour
2 tbs Heavenly choc powder
1/2 cup caster sugar
1/2 cup milk
1 tbl sp Irish cream topping
1 egg
60g butter melted
TOPPING
1/2 cup brown sugar lightly packed
1 tbl sp Irish cream topping
1 tbs Heavenly choc powder
2 cups boiling water
Method
Preheat oven to 180C. Butter a casserole dish with a 5-cup capacity.
Sift flour and Choc powder into a mixing bowl. Add sugar.
Mix milk with vanilla, topping, egg and butter.
Make a well in the centre of dry ingredients and pour in milk mixture. Beat well with a wooden spoon for about 30 seconds.
Spoon mixture into prepared dish.
To make the topping, scatter sugar and choc powder over the top.
Pour boiling water and topping over pudding as evenly as possible.
Bake for 30-40 minutes and serve

CARAMEL WHITE RUSSIAN
60ml Vodka
30ml Kahlua
30ml Flavourista Caramel Syrup
60ml Milk
Mix well and add ice

Davidson Plum Crusted Pavlova Roll (sharing permission granted!)
Ingredients
2 egg whites
2/3 cup castor sugar
2 teaspoon cornflour
1 teaspoon vinegar (Flavourista balsamic or white vinegar)
Davidson Plum Dukkah.
This can be doubled for a larger roll.
150ml cream for whipping
Fruit for serving if desired.
Method
Heat oven to 160C
Beat whites with a whisk or electric beaters until stiff peaks form.
Gradually add sugar continuing to beat well.
Mix vinegar with cornflour and add to whites. Beat in well.
Line a tray with baking paper. (I used one that is about 1/2 the size of a lamington tray.)
Spread the mixture evenly over the paper.
Sprinkle with Davidson Plum Dukkah to your liking.
Bake for 10-12 mins until just a hint of brown around the edges.
Remove from oven. Lay out another sheet of baking paper over the top and invert onto a board. Peel off the baking sheet. Allow to cool for 30 mins.
Whip cream and flavour to your choice. (I may have added Irish cream topping. 😉 )
Spread cream over the meringue. (plain side of course!)
Starting at the short side of the rectangle and using the baking paper to hold, carefully roll the meringue over itself. Slide onto a plate.
Decorate as desired!
Image may contain: food and indoor

Dawson’s Plum Keto Scones. from a friend kylie brown
Ingredients
1 1/2 cups almond flour
1 tablespoon baking powder
2 large eggs
1/3 cup sour cream
4 tablespoons unsalted butter melted, cooled
2 tablespoons Davidson Plum Dukkha
To Serve
apricot Chia Seed Jam
Whipped heavy cream
Butter
Instructions
Preheat the oven to 200C / 392F and grease a 12 cup muffin tray.
Melt the butter in a medium sized microwave proof bowl and let it cool.
In a large bowl, combine the dry ingredients and combine evenly.
Once the butter has cooled, add the eggs and sour cream and stir to combine.
Add the wet ingredients to the dry and mix thoroughly, ensuring everything is evenly combined.
Scoop heaped tablespoons of the batter into the muffin tins
Bake for 10 - 12 minutes until the tops are golden brown. Serve with butter, jam and cream and a cup of tea.
💜DAVIDSON PLUM Dukkha
This beautiful blend of.......
Toasted seeds, rich chocolate 🍫 and tart Davidson Plum Is a taste combo like no other! Bake into biscuits, slices, add to your favourite crumble mix, serve with fruit and fresh cream or fold into melted chocolate and set in moulds for your own homemade chocolate.
Ingredients:
Sunflower 🌻 seeds, pepitas, white sesame seeds, Davidson plum Powder, Sugar, icing sugar, cocoa powder, natural flavour

(Kate Atkins‎a flavourista consultant)
Blueberry and beetroot self saucing mug cake
My partner is out and my kids are in bed so I made the best mug cake of my life! So easy!
Cake
3 Tbsp SR flour
3 Tbsp caster sugar
1 1/2 Tbsp blueberry and beetroot choc powder
5 Tbsp oat milk (or milk of choice)
Vanilla few drops (optional I couldn’t find mine)
Sauce
1 1/2 Tbsp brown sugar
1 1/2 tsp blueberry and beetroot choc powder
3 Tbsp hot water
Mix ingredients for cake in a LARGE mug (normal size won’t cut it) or a microwave safe bowl. Add sugar and choc powder for sauce and cover with hot water. Cook in your microwave for 1-1:30 (my microwave always takes longer so I cooked mine for 1:45). Empty into a bowl and serve with coconut ice cream if dairy free

‎Bianca Kelynack-Widdison‎ recipe
FRENCH ONION TWIST POTATO BAKE
1 tbsp Flavourista French Twist Onion Spice
¾c Thickened Cream
½c Milk
750 g Potatoes, washed, peeled and finely sliced
½ c grated cheese
Handful fresh parsley, finely chopped
Pre-heat oven to 180°C and grease a large baking dish.
Combine milk, cream and French Twist Onion spice in a jug/bowl and mix well.
Arrange potato slices in a layer on the bottom of the baking tray. Pour over some of the cream mixture. Continue alternating between potatoes and cream mixture until all the potatoes have been used/tray is full. Pour over the last of the cream mixture, sprinkle with parsley and cheese and top with an extra sprinkling of spice blend

‎Bianca Kelynack-Widdison‎ recipe
Hasselback Tomatoes
Flavourista Hermosa Oil
6 Large Firm Tomatoes
200g Haloumi (sliced)
Flavourista Karami Salt
Pre-heat oven to 200°C and line a tray with baking paper.
Make 4-5 cuts (approx. 5-8mm apart) in each tomato, stopping 1cm from the bottom.
Place tomatoes on tray, drizzle with Hermosa oil, insert a slice of haloumi into each cut and sprinkle with Karami Salt.
Bake for 20-25 mins or until Tomatoes have softened/are cooked through.

Di Bella Anna Lawrence‎
Today I used the new Lemon Myrtle and Pepperberry Dukkah in my Pumpkin and goat cheese salad along with divin-o and roasted garlic smash
Recipe is as followed
750g pumpkin peeled cut into 2cm cubes and roasted
20g pumpkin seeds
120g baby spinach
75g goat cheese crumbled
Roasted garlic smash
Divin-o
I added 1 tablespoon of Lemon Myrtle Pepperberry Dukkah
Just make sure pumpkin is cool before adding into sa

Stacey Ammenhauser‎ recipe·
Oh My Delicousness 🤤 Permission to share 😊
After Dinner Mint Chocolate Slice 😋
1 1/4 cup of self-raising flour
2 tbsp of After Dinner Mint CP
3/4 cup of coconut
1/2 cup of sugar
125g of butter
1 egg
Step 1. Mix all dry ingredients together.
Step 2. Melt butter, beat egg well. Add both to dry ingredients.
3. Mix well then press flat into a slice pan.
4. Bake for 15 mins in a moderate oven.
5. When cool pour chocolate icing over the top and leave to set.
Icing:
1 cup of icing sugar
2 tbsp of After Dinner Mint CP
Hot water
Vanilla.
1. Sift icing sugar into a bowl
2. Blend 2 tbsp of ADMCP with a little hot water.
3. Add to icing sugar with with enough water to make a thin paste.
4. Flavour with vanilla

Recipe from Samantha Tyler
Dried Tomato, Spinach & Cheese Stuffed Chicken Breast
Ingredients
180g small chicken breasts (2 pieces)
½ cup sun dried tomato (cut into strips)
¾ cup mozzarella cheese (or other melting cheese of choice)
Handful of baby spinach leaves
2 tsp olive oil
Dressing
1 tbsp Dijon Mustard
1 tbsp lemon juice
2 tsp Chilli and Lime oil
1-2 tsp Ponderosa spice blend
Instructions
1. Preheat oven to 180C.
2. Whisk together the Dressing ingredients in a bowl.
3. Cut a pocket into each chicken breast, taking care not to cut all the way though.
4. Coat the chicken (inside and out) with the Dressing.
5. Stuff chicken with sun dried tomato, cheese and spinach leaves. Just stuff in as much as you can.
6. Seal with toothpicks/wooden skewers (stick them in on the diagonal).
7. Heat oil in an ovenproof pan over high heat. Add chicken and cook for 1 1/2 minutes on each side, or until golden.
8. Transfer to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through. Rest for 3 minutes before serving, drizzled with the pan juices.
*Serve with a salad drizzled with garlic caramelised balsamic!
(Recipe adapted from RecipeTin Eats/Nagi’s recip

Flavourista styled Mushroom Sauce
Luxurious yet simple, the key here is getting complexity into the sauce using wine, parmesan and broth.
Makes around 3 cups - enough to generously smother 4 to 5 pieces of protein, or toss through pasta for 3 to 4 people.
Ingredients
2 tbsp unsalted butter
1 tbsp Flavourista Smashed Garlic oil
300g mushrooms , sliced
1 tbsp of Flavourista thyme for garlic
1/2 tbsp Flavourista field of Mushroom
Add pepper to your likings
2 garlic cloves , minced
1/4 cup apple vinegar
1/2 cup chicken stock
1 cup coconut cream
1/2 cup parmesan ,finely grated.
Instructions
Heat garlic oil and melt butter in Theromix over medium high heat. Add mushrooms and sauté until golden brown - takes about 4 to 5 minutes.
Just before they're done, add mushroom salt. Cook until garlic is golden (~ 1 minute).
Add apple vinegar- it will sizzle! Stir, scraping the the side and bottom of the theromix, for 1 minute or until mostly evaporated.
Add broth, coconut cream and parmesan. Keep the blades moving, then lower heat to medium so the sauce is simmering - do not boil rapidly.
simmer for 2 - 3 minutes until it thickens. It shouldn't be super thick, this is a rich sauce.
Stir through garlic and thyme spice, adjust salt and pepper to taste. Remove from stove.
☝️Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelettes. See in post for more ideas!
Recipe Notes:
1. Mushrooms - any mushrooms are fine here. I used standard white button mushrooms.
You can use mushroom 🍄 out of a tin.
2. Wine can be used instead of apple vinegar - any dry white is fine here, and sweet ones. Sauvignon Blanc and related varieties, Pinot Gris, and rose wines are terrific too
3. Cream can be used instead of coconut cream - best to use thickened or heavy cream
4. Parmesan - important to grate your own using a fine grater to ensure it melts into the sauce. Do not use store bought shredded or sandy parmesan, it doesn't melt into the sauce properly - the parmesan helps thicken the sauce as well as adding terrific flavour, doesn't taste cheesy just adds savouriness.
5. Uses - Use as sauce for proteins, pasta, baked potatoes, vegetables, sausages. Thanks Kylie a consultant with this company

These ones are
6 eggs
1 cup milk
2 cup cheese (we like cheese haha)
2 carrots grated
2 zucchini grated
3 tomatoes diced
8 pieces short cut bacon diced
Spring onions
Celery chopped into very small pieces
I normally put diced onion in too, but I chopped up too much spring onions and thought it’d be too over powering.
And then what ever herbs and spices you’d like! Salt, pepper (Paprika and parsley are get in it)
But the base of them are just eggs, milk and cheese, and then really what ever you e got left over in the fridge that about to go funk

Pumpkin and Gingerbread scones 😋 Recipe below 👇
(I made mine in the thermomix but I’m sure you could do these without a thermie too)
INGREDIENTS
300g pumpkin chopped
1 tbs butter
65g sugar of choice
375g self-raising flour
1 egg
1tbs Flavourista gingerbread chocolate powder
PREPARATION
Place pumkin in the TM and grate 10sec/speed 6.
Scrape down sides and cook 10min/100deg/speed 2.
Transfer pumpkin to another bowl to be added later.
Add butter, sugar, flour, egg, gingerbread chocolate powder into TM bowl and mix 10 sec/speed 4.
Add pumpkin and mix 10sec/speed 4.
Empty dough onto a lightly floured surface and roll out until dough is about 2cm thick.
Cut with a scone cutter and place on baking tray lined with baking paper/oven-proof baking sheet.
Bake at 180c until golden brown (approx. 15 mins).this is a friends recipe

Did you know Balsamic helps lower Cholesterol, lowers blood sugars, aides a healthy digestion, improves skin health & supports weight loss.
On a hot summers day nothing more refreshing than a Berry & Vanilla Balsamic Ade.
In a 4ltr jug
2 x 1.25ltr bottles sparkling water
1 packet of frozen berries
About 4 caps full Berry & Vanilla Balsamic

Thank you Kate Morris for the recipe.
Pina Colada Tim Tam Balls
1 pack white choc Tim tams
1/2 block Philly cheese
2 tbspns Pina Colada Choc Powder
Coconut for rolling in
Place Tim tams, choc powder and cheese in a kitchen wiz and blitz till it forms a ball and Tim tams are smashed
Roll into balls and then roll in coconut.

FROM A FRIEND ----
☆ IRISH CREAM PUDDING ☆
Base:
1 1/4 cups SR Flour
1/4 cup brown sugar
100g butter
1/2 cup milk
4 tablespoons Irish Cream Syrup
1 egg
1 tablespoon golden syrup
Syrup:
3/4 cup brown sugar
1 1/2 tablespoons cornflour
2 tablespoons golden syrup
1 tablespoon Irish Cream syrup
2 cups boiling water
☆ Preheat oven to 180°C
☆ Grease pudding dish
BASE:
☆ Sift flour into dish and add brown sugar (base quantity). Mix well
☆ In a separate small bowl, melt butter, add milk, Irish Cream syrup, egg and golden syrup, and mix well. Add to dry ingredients and mix well.
SYRUP:
☆ Place brown sugar (syrup quantity) and cornflour into a small bowl and mix well
☆ Sprinkle over the base batter
☆ In that small bowl, add golden syrup, Irish Cream syrup and boiling water together and mix well
☆ Pour over base batter
☆ Cook for 40-45 minutes or until cooked (check with a skewer)
☆ Serve with ice-cream and/or cream.
☆ Enjoy!

a friend of mine
Zoe Masters
Author
Admin
Chive and onion
1 litre water
1 butternut pumpkin
5 large potatoes
1 onion
1 pot cooking cream
3 rashers bacon
Cut up all of your veggies and bacon and put on a slow cooker with the rest of your ingredients - but not the cream.
Cook on high for 5 hours then mash well.
Stir in the cooking cream and serve.

Italian Chocolate Torta
I'm no baker and I haven't tried it yet but this is a heavy cake so I reckon you could mix all ingredients together (minus all that beating! 😅) and it could still work... next time I'll do it and see how it goes!
200g dark chocolate (70 per cent cocoa solids), chopped
100g unsalted butter
sea salt
4eggs, separated
150g caster sugar
50g Rocky Road Chocolate Powder
2 tbsp plain flour
fresh berries fresh cream to serve
2 - 3 tablespoons Davidson Plum Dukkah
1. Preheat the oven to 180°C (160 for fan forced). Grease and line a 20-22 cm round cake tin with baking paper.
2. Place the chocolate, butter and a pinch of salt in a heatproof bowl over a saucepan of just simmering water, making sure the base of the bowl isn’t touching the water. Stir until melted and well combined, then remove from the heat and stand until completely cooled.
3. Place the egg yolks and sugar in a large bowl and whisk until thick and pale. Whisk the egg whites in a separate bowl with a pinch of salt just until firm peaks form. Add the cooled chocolate mixture to the egg yolk mixture + the Rocky Road Choc Powder and stir to combine well. Sieve the flour on top of the chocolate mixture and stir until just combined. Add one third of the beaten egg whites and fold into the mixture until well combined. Add the remaining beaten egg whites and fold in very gently so you don’t beat all the air out. Pour the mixture into the prepared tin and bake for 30 minutes or until just firm. Remove from the oven and stand to cool in the tin. Once cooled it will sink slightly.
4. To serve, top the cake with Davidson Plum Dukkah and fresh berries. Serve with fresh cream on the side.
(adapted from Silvia Colloca's recipe on SBS Food)
DELICIOUS!!