Have a look at some of the other pages on my website for more information on the accommodation and experiences that your special person/couple will enjoy when staying at Mulberry Lodge. 
Voucher valid for 2 people for the Garden Retreat Suite early booking recommended 

Contact Hazel to arrange a Gift Voucher
​E: hazel@mulberrylodgewillunga.com   
T: 0424 825 965

Delicious, healthy, and gluten free!  
You know on those days when you look at the fruit bowl and there's  2 or 3 overripe bananas that no one wants to eat and you think Banana Loaf here we go again!  Well this week I decided that I was bored of my usual recipes and started hunting for something a bit different and something a bit more healthy. I came across a cracker of a recipe on Taste.Com. The recipe uses coconut flour, coconut oil and coconut sugar, oats, flaxseed (which I actually omitted as I didn't have any) and I used cranberries in place of the goji berries. I was blown away with how healthy and delicious this loaf was.  Make sure you use gluten free baking powder if you want the gluten free version. I'm sure you'll enjoy it. This link will take you to the recipe in Taste.Com or click on the button below to Print.   

Ingredients 

• 35g (1/3 cup) rolled oats
• 2 tablespoons coconut sugar
• 75g (1/3 cup) solidified coconut oil
• 4 eggs
• 40g (1/3 cup) coconut flour
• 40g (1/3 cup) almond meal
• 2 tablespoons chopped goji berries cranberries ( I used dried cranberries as I didn't have any goji berries)  
• 2 teaspoons of baking powder/gluten free baking powder
• 1 teaspoon ground cinnamon
• 3 ripe bananas, mashed

Method: 
Preheat the oven to 180°C/160°C fan forced. Grease and line the base and sides of a 7 x 22cm (base measurement)loaf pan, allowing the edges to overhang.

Combine 3 tsp of the oats, 2 tsp of the flaxseed and 1 tsp of the coconut sugar in 
a small bowl. Set aside. Use electric 
beaters to beat the coconut oil and remaining sugar in a bowl until pale and creamy. Beat in 1 egg and 1 tbsp of the coconut flour. Repeat with the remaining eggs and coconut flour until combined.

Add the almond meal, chopped cranberries or goji berries)  
baking powder, cinnamon, banana and remaining oats and flaxseed to the egg mixture and stir to combine. Spoon into prepared pan. Smooth the surface, then sprinkle with the reserved oat mixture.
Bake for 1 hour or until firm and a skewer inserted into the centre comes out clean. Cool in pan for 15 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.

This is one of my favourite breakfasts to cook for our guests. A gourmet breakfast that's simple to prepare, looks beautiful, is very indulgent and not too filling, the perfect way to start your weekend stay at Mulberry Lodge. I use local free range eggs, rocket from the garden, our own potatoes in season, and I like to make make my own basil pesto when we have plenty of basil growing in the garden in summer.  The potato rosti baskets can be frozen. If  you intend to make a batch and freeze them then only cook for 25 minutes initially and then finish the cooking for about 15 minutes once thawed from the freezer. 

​Makes 4
Prep Time 20 mins (+10 minutes cooling time)
Cooking 50mins
 
550g brushed Golden Delight potatoes, peeled, halved
125ml (1/2 Cup) water
2 tsp olive oil                                 
Salt and Pepper
Vegetable oil, to shallow fry
1tbsp capers, rinsed and drained
1tbs white vinegar
4 free range eggs
60g of rocket leaves
300g of smoked salmon
Basil pesto
 
Place the potato and water in microwave safe bowl. Cover with 2 layers of plastic wrap. Cook in microwave on high for 6 minutes or until the potato softens slightly. Drain. Set aside for 10 mins to cool.

1. Preheat the oven to 200 degrees C. Spray 4 250ml (1 cup) muffin pans with oil.  Coarsely grate the potato. (I use the large grater attachment attach in  my food processor) It takes about 30 seconds to grate the potatoes using the food processor. 
2. Add the oil and potatoes to a large bowl; season with salt and pepper and mix through with your hands until potato evenly coated. Press the potato into the muffin tins with a good base and push up the sides to form a basket.
3. Bake for 35-40 minutes or until brown and a little crisp.
4. Add vegetable oil to a small frying pan. Heat over medium –high heat. Pat the capers dry and add to the hot oil. Stir for about 1 minute until golden and crisp. Transfer to a plate lined with paper towel.
5. Bring a large saucepan of water to the boil and add the vinegar. Crack the eggs into separate cups. Carefully slide the eggs into the water. Cook for 3 minutes or until the whites are opaque and just firm. Use a slotted spoon to transfer the eggs to a plate lined with paper towel.
6. Divide the potato baskets among the plates. Top with rocket, smoked salmon and eggs. Sprinkle with the fried capers and then drizzle the plate with Basil pesto.

Click the document below to download and print the recipe.  

Preheat the oven to 160 degrees. Line baking trays with baking paper.
 
1 cup + 1 teaspoon all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking soda
1 1/4 teaspoons crystal sea salt
1/2 cup + 3 1/2 tablespoons lightly packed light brown sugar
1/4 cup + 1 1/2 tablespoons granulated sugar
11 tablespoons butter, room temperature
1 egg
1 1/4 teaspoons vanilla paste (I used vanilla extract)
2 cups old-fashioned oats (do not use instant)
1 cup raisins
 

In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. In a separate small bowl, whisk together the sugars until no lumps remain.

In the bowl of a stand mixer, cream the butter on medium speed. Add the sugars and mix for 3-4 minutes until mixture is light and fluffy. Scrape down the sides and bottom of the bowl. Add the egg and vanilla and mix on low until just combined (do not over mix). Again, scrape down the bowl again. Add the dry ingredients in two additions while mixing on low speed. Mix until just combined. Add the oats and let the stand mixer go around for about 10 revolutions to combine. Then add the raisins until they are just incorporated do not over mix. ( I sometimes also add 40g of chopped cranberries) 

Refrigerate the dough for 30 minutes.

To make 6 large cookies, use an ice cream scoop and divide the dough into 6 equal portions. Roll them into balls and place 3 on a cookie sheet.  To make smaller cookies, portion the dough into desired amount of equal pieces and roll them out. 

Bake at 160 degrees for 21-23 minutes if you made 6 cookies. If you made 12 cookies, bake at 160 degrees for 18-20 minutes, adjust time accordingly.

Set the pans on a cooling rack for 5-10 minutes and then transfer the cookies to the rack to cool completely.

 Makes 6 large cookies or 12 regular.
 
ENJOY 

 Makes 7 Cups
 
Ingredients 
1 tsp black peppercorns
1 tsp star anise seeds
6 cloves
1 cinnamon stick
2 dried bay leaves crumbled
2 cups dry red wine
1.25Kg of whole sugar
2kg plums quartered and stoned
1/3 cup (80ml) of lemon juice
  
Method

1. Place a couple of small saucers in the freezer to chill. Place spices, bay leaves wine and 1 cup of sugar in a large wide heavy based saucepan and stir over medium heat until sugar dissolves. Bring to the boil then simmer for 10 minutes. Turn off heat and leave to cool. When cool strain through a fine sieve over a bowl
2. Return strained syrup to pan with 1 cup water and plums. Bring to the boil. Cover with a lid and simmer over low-medium heat for 35 minutes.
3. Uncover pan. Add lemon juice and remaining sugar. Cook stirring until sugar dissolves. Bring to the boil then simmer, uncovered, over medium heat, skimming from the top for 45-50minutes or until jam jells when tested.
4. To test place a small spoonful; on a chilled saucer then return to freezer for 1 minutes. Run your finger through the chilled jam; it should be the consistency of honey and wrinkle slightly when pushed.

Once at this stage pour into hot sterilized jars and seal  

Enjoy on hot buttered toast - YUM!!

Method:
Preheat oven to 200°C. 

• Brush twelve 80ml (1/3-cup) muffin pans with canola oil to lightly grease or insert muffin cases.
  
• Add sliced red onions, brown sugar and balsamic vinegar to a pan and sauté onions until soft (about 8 minutes)  
  
• Sift flour into a bowl. Add shredded spinach, feta, tomatoes and parmesan, caramelized onions and stir to combine. Use a fork to whisk together milk, butter, egg and dill until well combined. Add milk mixture to flour mixture and use a metal spoon to stir until just combined (do not over mix).
  
• Spoon mixture into prepared pans or muffin cases. Sprinkle with extra parmesan. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Turn out onto wire rack to cool. Serve warm or at room temperature.

ENJOY !! 

These scrumptious savoury muffins are one of my favourites and are perfect for breakfast, brunch or picnics. They're easy to make and made in batches of 12 you can freeze any that don't get munched right away. I like to serve them warm and they go into our guest breakfast hampers as part of our weekday breakfasts.    

We're very pleased to present our new promotional video which we hope you enjoy and share with your friends and family.  Big thanks to Sally from Sweet Shute for the very professional production, and I had the chance to play production assistant on the day of filming. It was a long day for such a short promotional film but great fun and a real insight into film making. We were also very lucky to have the services of Paul Beck from Helivista to  take up our Cameraman Mal Hamilton to capture the aerial footage.  

Click on the Mulberry Lodge logo above  and it will take you to my Mulberry Lodge YouTube Channel where you'll find not just our video but other beautiful short videos of the Fleurieu Peninsula and South Australia