Recipes and Snacks

Mini Grape Pavlovas with Raspberry Coulis

Ingredients

• 1 small bunch of red grapes, halved
• 1 small bunch of white grapes, halved
• 3 passionfruit
• 300ml thickened cream, whipped
• 1 Large handful of fresh raspberries
• 1-2 tablespoons of icing sugar
• 1 packet of mini pavlovas (available from supermarkets)

Method

1. To make raspberry coulis, puree raspberry and icing sugar in blender until smooth. Push through sieve to remove seeds and chill until needed.
   
   
2. Spoon whipped cream into mini pavlovas, top with grapes, passionfruit and a drizzle of raspberry coulis.

Cous cous, red grape and fetta salad

Preparation time : 10 minutes
Cooking time : 5 minutes
Serves 4-6

Ingredients

• 2 cups cous cous
• 1/4 cup slivered almonds
• 1/4 teaspoons cumin seeds
• 2 tablespoon olive oil
• 1 tablespoon lemon juice
• salt and cracked black pepper
• 75g baby spinach leaves, roughly shredded
• 125g red grapes
• 1/4 cup coriander leaves
• 1/3 cup roughly crumbled greek fetta

Method

1. Place the cous cous in a large heat proof bowl and pour over 2 1/2 cups boiling water. Cover the bowl in plastic wrap and set aside for 5 minutes.
2. Meanwhile, heat a small frying pan over medium heat. Add the almonds and cumin and cook for 1-2 minutes or until starting to go light golden. Remove and set aside.
3. To serve, combine the oil, lemon juice, salt and pepper and stir through the cous cous using a fork to fluff up the grains. Add the almonds, cumin seeds, spinach, grapes and coriander.
4. Top with fetta and a few extra grapes and serve. Alternatively, refrigerate until needed.

Grape granita slushies

Preparation time : 15 minutes plus 1 1/2 hours freezing
Cooking time : nil
Serves 4-6

Ingredients

• 4 cups red grapes
• 1/3 cup no added sugar cranberry or grape juice
• 4 cups green grapes
• 1/4 cup no added sugar pineapple juice

Method

1. Place the red grapes in a food processor or blender along with the cranberry juice and blend until slushy. Remove and place half the mixture in a large metal or plastic tray. Press the other half of the mixture through a sieve and discard the skins. Add to the tray and stir to combine. Cover and place in the freezer.
2. Rinse the processor or blender then repeat the process of blending and sieving the green grapes and pineapple juice. Place in a metal tray, cover and place in the freezer.
3. After the trays have been in the freezer for about 1 1/2 hours and the mixtures are nearly fully frozen, run a fork through each tray to separate the ice crystals, making the mixture light and ‘fluffy’. Serve the red and green granitas in separate small glasses or cups immediately or return to freezer and serve when ready.

Grapes in Jelly

Ingredients

• 2 bunches of red or white grapes
• 1 9g sachet jelly

Method

1. Place grapes into the bottom of 8 small serving bowls
2. Prepare jelly according to pack instructions.
3. Slowly pour the jelly over the grapes and place dish in the refrigerator to set for 4 hours.

Grape Salsa

Ingredients

• 1 small bunch of red grapes, halved
• 1 small bunch of white grapes, halved
• 1 tomato, finely chopped
• 1 small red onion, finely chopped
• 1 tablespoon of fresh parsley, finely chopped
• 1 loaf of crusty bread
• Olive oil

Method

1. Add grapes, tomato, onion and parsley in a serving bowl and combine.
2. Slice bread into thick pieces and spoon salsa over top.
3. Add olive oil to taste.