Alfresco Dining - Canningvale
Alfresco Dining

Alfresco Dining

Posted by The Canningvale Team on 15th Feb 2022

Make the most of the warm weather and long evenings with an alfresco dinner.

Practicing nutritionist and Adelaide food icon @pheebsfoods serves up some culinary art on our Cucina tablecloths, which make the perfect backdrop.

What's your number 1 tip for the perfect Alfresco Dining experience?

'A charcuterie board is perfect for an evening session with friends. A selection of cheeses, seasonal fruits, nuts and dips pleases everyone. My fig and almond crackers are the perfect crunchy accompaniment to hummus, soft goat’s cheese, or brie. Once you’ve tried my recipe, I hope you’ll never bother with expensive bought crackers again!'


Tips to create a wholesome Charcuterie Board

Make your own crackers! *recipe below

  • Add plenty of fresh fruit and vegetables, like carrot sticks, fresh berries, or figs
  • Add dried fruits to eat alongside cheese
  • Make your own dips like hummus
  • Avoid too many salty processed meats and opt for proteins like boiled egg instead
  • Add a range of roasted nuts and seeds
  • Add dark chocolate for something sweet, or even dark chocolate coated nuts!

Homemade Gourmet Fig & Almond Crackers

Ingredients

  • 1/2 cup milk kefir (or runny yoghurt)
  • 2 tbsp olive oil
  • 1/2 cup oat or almond milk ½ tbsp apple cider vinegar
  • 3/4 cup whole spelt flour
  • 1 tsp bicarb soda
  • 1 tbsp psyllium husk
  • 2 tbsp coconut sugar
  • 1/2 cup seeds (I used sunflower, pumpkin & flax)
  • 1/2 cup chopped roasted almonds
  • 1/2 cup rolled oats
  • 1/2 cup dried figs roughly chopped
  • 1/4 tsp cinnamon & ginger
  • Big pinch of salt

 

 

 

Method:

  • Preheat oven to 170 degrees C and line either a small loaf tin or 2 mini loaf tins with paper
  • Combine the milk kefir, olive oil, ACV and milk in a bowl, whisk and set aside
  • Place all dry ingredients in a large bowl and stir to combine, add this to the wet and mix to combine, it will be quite a thick batter
  • Spoon the mixture into the lined loaf tins, using a spoon to spread it out evenly
  • Bake for 30-40 minutes or until a skewer inserted comes out clean, time will depend on the shape of your loaf tin so keep a close eye on it
  • Allow the loaf to cool fully before wrapping in cling wrap and placing into the freezer for 4 hours or overnight
  • Once frozen, preheat the oven to 140 degrees C and line two baking trays with paper
  • Use a shape serrated knife to slice very thin slices of the loaf and place onto the trays, they don’t change shape so can be close together
  • Bake for 50 minutes, or until browned all over, they will become even crunchier as they cool!

Be sure to share your final culinary art with us @Canningvalelove

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