Breakfast Tacos

Breakfast Tacos

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

4 chorizo sausages
2 tbs chipotle in adobo sauce
4 Coles Free Range eggs
4 small tortillas
50 g feta, crumbled
Fresh coriander, chopped
Squeaky Gate extra virgin olive oil

Method

Peel the chorizo sausages from their casings and place the meat in a bowl. Add the chipotle in adobo sauce and mix well.

Heat a grill or pan and drizzle with oil. Add the chorizo mixture, breaking it up as it cooks.

In a separate pan, heat oil and crack in the eggs. Cook to your preferred doneness.

Once the chorizo is cooked, remove it from the heat. Remove the eggs from the pan.

Heat the tortillas briefly on the grill or in a pan until warm.

Assemble the tacos by adding the cooked chorizo to each tortilla, topping with an egg, crumbled feta, and chopped coriander.

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Summer Cherry & Overnight Oats

Summer Cherry & Overnight Oats

Recipe by Louis Tikaram

Serves: 1
Prep Time: 5 minutes
Cook Time: Overnight soaking time (minimum 6 hours) / Cook time optional (if warming)

Ingredients

50 g pitted cherries
1 tsp honey
¼ cup chopped almonds
40 g Red Tractor Australian instant oats
150 ml Norco full cream milk

Method

In a jar, combine all the ingredients and stir well. Secure the lid and store in the fridge overnight to allow the oats to soak.

For a warm option, transfer the mixture to a pot and heat over medium-low heat until warmed through. Serve hot on a cool morning.

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French Toast & Ice-Cream

French Toast & Ice-Cream

Recipe by Louis Tikaram

Serves – 4
Prep Time – 10 mins
Cook Time – 10 mins

Ingredients

2 large eggs
⅔ cup Norco full cream milk
1 teaspoon sugar
Coles sea salt
½ teaspoon vanilla extract
Pinch of cinnamon
6 slices thick white bread
2 tablespoons Norco unsalted butter
Norco Cape Byron Ultimate Vanilla ice cream
Berries
Coles maple syrup
Powdered sugar, to garnish

Method

Whisk together the eggs, Norco full cream milk, sugar, vanilla extract, cinnamon, and salt in a medium bowl until the mixture is fluffy and light in colour.

Melt 1 tablespoon of Norco unsalted butter in a large non-stick pan over medium-high heat. Working with one bread slice at a time, soak the bread in the egg mixture for 3–4 seconds per side. Avoid soaking the slices for too long, as they will become soggy and fall apart.

Once the butter is melted and bubbling, add 2 soaked bread slices to the hot pan and cook until golden brown, about 2 minutes per side.

Flip each slice and cook until golden brown on the other side, about 2 minutes. Repeat with the remaining butter and egg-soaked bread.

Serve immediately, topping the French toast with Norco Cape Byron Ultimate Vanilla ice cream, fresh berries, maple syrup, and a dusting of powdered sugar.

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Sweet & Savoury Labneh Toast

Sweet & Savoury Labneh Toast

Recipe by Michael Weldon

Serves – 2
Prep Time – 15 mins
Cook Time – 10 mins

Ingredients

1 cup Jalna Organic Biodynamic Dairy Yoghurt
4 slices of sourdough bread
2 tbs extra virgin olive oil
1 shallot, thinly sliced
1 cup cherry tomatoes
1 tbs capers
A few sprigs of fresh thyme
¼ cup mixed berries such as blueberries, raspberries, or strawberries
1 tbs honey
Cracked Coles black pepper, to taste
Coles sea salt, to taste

Method

Place the Jalna Organic Biodynamic Dairy Yoghurt into a piece of cheesecloth or a clean Chux cloth. Squeeze gently to remove excess liquid, forming a thick labneh consistency. Set aside.

Drizzle extra virgin olive oil onto the sourdough slices and toast them in a pan over medium heat until golden and charred on both sides. Remove from the pan and spread a generous layer of labneh onto each slice.

In the same pan, add the shallots and cherry tomatoes. Cook over medium heat until the shallots soften and the tomatoes blister, about 5 minutes. Add the capers and fresh thyme, seasoning with sea salt and cracked pepper to taste.

Top one slice of labneh toast with the berry mixture and drizzle with honey. On another slice, spoon over the blistered tomato, shallot, and caper mixture.

Serve immediately.

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Mexican Chorizo Eggs

Mexican Chorizo Eggs

Recipe by Brent Draper

Serves – 4
Prep Time – 10 mins
Cook Time – 20 mins

Ingredients

3 tomatoes
Sourdough, to serve
1 small brown onion, chopped
4 chorizo sausages, mince mixture only
1 jalapeno, chopped
1 tsp Coles ground coriander
1 tsp Coles ground cumin
1 can red kidney beans, drained and rinsed
1 can chopped tomatoes
1 cup Coles Real Chicken stock
1 lime, cut into wedges
4 eggs
Coriander, to garnish
Norco sour cream
Coles sea salt, to season
Coles black pepper, to season
Squeaky Gate extra virgin olive oil

Method

In a large pan over medium heat, place the tomatoes, chopped onion, and jalapeno to slightly char. Transfer to a food processor and blitz until smooth.

In the same pan, drizzle a bit of olive oil and add the chorizo mince. Stir constantly, then add the red kidney beans.

Pour in the tomato mixture, canned tomatoes, and the crumbled chicken stock cube. Reduce the mixture by half.

Crack the eggs into the mixture, cover the pan with a lid, and cook until the eggs are set.

Serve the chorizo and eggs in bowls with sourdough, sour cream, coriander, and a squeeze of lime.

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Bircher Muesli

Bircher Muesli

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins (plus overnight soaking)

Ingredients

4 cups Red Tractor Australian Rolled Oats
2 cups Coles unsweetened oat milk
2 cups apple juice
½ cup pumpkin seeds
½ cup dried apricots
2 tbsp brown sugar
1 tsp Coles cinnamon
1 apple, shredded or grated

To serve:
Extra Coles unsweetened oat milk for thinning oats
½ cup shaved coconut, toasted
¼ cup pumpkin seeds, toasted
1 apple, sliced
½ cup dried apricots, sliced

Method

Soak the Red Tractor Australian Rolled Oats in the apple juice and oat milk, along with the dried apricots, pumpkin seeds, brown sugar, cinnamon, and shredded apple. Leave to soak overnight in the refrigerator.
Loosen the oats to your liking with extra oat milk before serving, and top with toasted coconut, toasted pumpkin seeds, apple slices, and sliced dried apricots.

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Grilled Pears with Marscapone and Spiced Honey

Recipe by Brent Draper

Serves – 4
Prep Time – 10 mins
Cook Time – 15 mins

Ingredients

3 ripe Coles pears, cored and sliced
1 cup Coles mascarpone
1 cup Jalna Farm to Pot Greek Yoghurt
1 vanilla bean, seeds scraped
2 tbs Coles honey
½ tsp ground cardamom
½ tsp ground cinnamon
Fresh herbs, to garnish (e.g., mint or basil)

Method

In a medium pan over medium heat, warm 1 tablespoon of honey with the ground cardamom and ground cinnamon, stirring until the honey is warm and the spices are fragrant, which takes about 1-2 minutes.

Add the sliced pears to the pan, stirring gently to coat them with the honey and spices. Allow the pears to sauté for 5-7 minutes, or until softened and slightly caramelised. Remove from heat and let the pears cool slightly.

In a separate bowl, combine mascarpone, Jalna Farm to Pot Greek Yoghurt, and the scraped seeds from the vanilla bean, mixing until smooth and creamy. Divide the mascarpone-yoghurt mixture among serving bowls, topping each with the warm, spiced pears. Drizzle with the remaining honey and garnish with fresh herbs if desired. Serve immediately.

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Oat & Peanut Butter Banana Bread

Oat & Peanut Butter Banana Bread

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 30 mins

Ingredients

Dry ingredients
1 ½ cups plain flour
½ cup Red Tractor Australian Rolled Oats
1 tsp baking powder
¼ tsp bi-carb soda
Coles sea salt

Wet ingredients
4 overripe/brown bananas, mashed
2 tbsp peanut butter
150g butter
1 tbsp vanilla bean paste
1 cup brown sugar
2 eggs

Method

Preheat the oven to 180°C. Line two loaf tins with baking paper.

Mix the dry ingredients in a large bowl.

In a saucepan, melt the butter and allow it to brown slightly. Add the brown sugar and peanut butter, and stir until melted. Remove from the heat and stir in the mashed bananas. Add the eggs and vanilla bean paste, and blend until smooth with a stick blender.

Pour the wet ingredients into the dry ingredients and mix together to form a batter.

Pour the batter into the prepared loaf tins, then bake for 30–35 minutes or until golden and a cake tester comes out clean.

Allow to cool, then enjoy.

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Fluffy Spelt Scones

Fluffy Spelt Scones

Recipe by Diana Chan

Serves – 8
Prep Time – 30 mins
Cook Time – 15 mins

Ingredients

2 cups Coles Organic Spelt wholemeal flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon kosher salt
¼ cup cold Norco unsalted butter, cut into small pieces
¼ cup Coles dried apricots, chopped
¼ cup Coles raisins
¾ cup Jalna Organic Biodynamic Dairy Yoghurt (or more if needed)

To Serve

½ cup dollop cream
¼ cup raspberry jam (or any jam of your choice)

Method

Preheat the oven to 220°C and line a baking tray with baking paper.

In a food processor, combine the spelt flour, sugar, baking powder, and salt. Add the cold unsalted butter and pulse until the mixture resembles coarse crumbs (this can also be done by hand).

Mix in the dried apricots and raisins. Create a well in the centre of the dry mixture and add the Jalna Organic Biodynamic Dairy Yoghurt. Use a spatula to mix until a soft, non-sticky dough forms. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently knead for about 30 seconds until smooth.

Pat or roll the dough into a circle about 1.5 cm thick and cut it into 8 triangles using a floured pastry cutter.

Place the scones on the prepared baking tray and spread a little yoghurt on top.

Bake for 12 to 15 minutes, or until the scones are lightly browned.

Serve warm with dollop cream and raspberry jam, along with extra Jalna Organic Biodynamic Dairy Yoghurt if desired. Enjoy!

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Porridge Pancakes

Porridge Pancakes

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 10-15 mins

Ingredients

• 200g cold porridge

  200g Coles self rising flour

  2 tsp baking powder

  3 eggs

  2 tbsp Coles Finest maple syrup

  1 overripe banana, mashed

  2/3 cup milk

  Pinch of salt

  Butter

• Garnish

  Berries and yogurt

Method

• In a bowl, whisk together the porridge, eggs, maple syrup, mashed banana, and milk.

  In another bowl, mix the self rising flour, baking powder, and a pinch of salt.

  Combine the wet and dry ingredients, mixing just enough to combine without overworking the batter.

  Heat a non-stick frying pan and melt a small piece of butter. Add a ladle of the pancake batter to the pan and cook until golden brown with bubbles forming on the surface.

  Flip the pancake and cook the other side until golden brown. Repeat the process with the remaining batter.

  Serve the porridge pancakes with berries and yogurt as a garnish.

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Miso Oats with Kimchi and Fried Egg

Miso Oats with Kimchi and Fried Egg

Recipe by Michael Weldon

Dietaries – Vegetarian
Serves – 4
Prep Time – 10 mins
Cook Time – 15-20 mins

Ingredients

• Miso oats

  2 cups Red Tractor oats

  3 cups water or vegetable stock

  2 tbs miso paste

  3 spring onions, thinly sliced

  2 tbs butter (optional)

  4 eggs

  ¼ cup vinegar

  1 cup kimchi

  1 tbs sesame oil

  ¼ cup sesame seeds

Method

• In a large saucepan, mix the water or vegetable stock with miso paste, whisking until smooth. Add the oats and the white parts of the spring onions. Place the saucepan over medium heat and cook until the oats are tender and creamy.

  In a smaller saucepan, bring gently boiling water with a pinch of salt and a splash of vinegar. Crack the eggs into the water and poach them until cooked to your liking.

  Serve the cooked miso oats in bowls, topped with a poached egg. Add a serving of thinly sliced kimchi and sprinkle with the green parts of the spring onions. Drizzle sesame oil over the oats and garnish with sesame seeds.

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Mushroom Omelette with Goats cheese and Thyme

Mushroom Omelette with Goats cheese and Thyme

Recipe by Michael Weldon

Serves – 4
Prep Time – 5 mins
Cook Time – 10 mins

Ingredients

• 1tbs butter

  400g mushrooms, sliced

  1 garlic clove, sliced

  1 thyme sprig leaves picked

  1 lemon, zest

  Seat Salt

  Pepper

  Olive oil

  12 eggs

  4 tbs butter

  200g goats cheese in olive oil

  4 slices of toast

  1 piece of parmesan

Method

• In a frypan heat the butter and a drizzle of oil. Sautee the mushrooms and garlic until softened and cooked through. Add in the thyme and lemon zest. Toss through the mix. Remove from the heat and cool.

  In a medium non-stick pan warm butter and a small drizzle of olive oil. Add in three whisked eggs and with a fork mix gently to form fluffy egg curds. Repeat this process until the eggs are slightly set. Add in a quarter of the mushroom mix and a quarter of the goat’s cheese. Roll the omelette up and serve straight away on a slice of toast, grate over parmesan to finish. Repeat the process to make 3 more omelettes.

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Strawberry French Toasted Sandwich

Strawberry French Toasted Sandwich

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 10-12 mins

Ingredients

• 1 punnet of strawberries, sliced into thin rounds

  1 tub of Coles ricotta cheese

  ¼ cup Coles honey

  Zest of 1 lemon

  8 slices of Coles Brioche

  2 eggs

  ½ cup milk

  1 tsp vanilla bean paste

  1 tsp Coles honey

  1 tub of vanilla ice cream

Method

• In a bowl, combine the ricotta, honey, and lemon zest, mix until smooth.

  In a separate bowl, whisk eggs, milk, vanilla bean paste and a splash of honey.

  Spread a slice of brioche with the ricotta mixture, add a layer of strawberry slices, and then add another slice to make a sandwich. Repeat to make all 4 sandwiches.

  Dunk the sandwiches in the egg mixture.

  In a frypan over medium heat, melt some butter, then fry the sandwiches until golden, then flip.

  Serve the sandwiches topped with ice cream.

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Coco's Favorite Yoghurt Pancakes with Mixed Berries

Coco's Favorite Yoghurt Pancakes with Mixed Berries

Recipe by Louis Tikaram

Ingredients

• 2 cups frozen mixed berries

  1/2 cup water

  1/4 cup sugar

  1 cup Jalna Greek yogurt

  1 cup ricotta cheese

  3 Coles eggs

  Juice of 1 lemon

  1 cup plain flour

  1/2 tsp baking soda

  Pinch of salt

  3 tsp Coles unsalted butter

Method

• Mix the berries, water, and sugar in a saucepan.

  Cook over low heat, stirring often, for 10 minutes or until the berries begin to break apart.

  Whisk together the yogurt, ricotta cheese, eggs, and lemon juice in a bowl.

  Mix the flour, baking soda, and salt in another bowl. Add the flour to the yogurt mixture and stir just until blended.

  Heat a large frying pan over medium-low heat.

  Melt 1 teaspoon of butter, then add the pancake batter in large spoonful.

  Repeat the process until all pancakes are cooked.

  Flip the pancakes when the tops begin to bubble, 3 to 5 minutes, and cook the second side until browned.

  Serve the pancakes with the warm mixed berries in dessert bowls, then top with poached berries and drizzle with the reduced syrup.

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Berry Rice Pudding

Berry Rice Pudding

Recipe by Louis Tikaram

Ingredients

• 1 L Coles milk

  Zest of 1 orange

  Juice of 1 orange

  1 cinnamon quill

  140 g Arborio rice

  1 cup sugar

  8 strawberries, halved

  2/3 cup blueberries

  200 ml cloudy apple juice

  1 star anise

Method

• Place milk, orange zest, and cinnamon quill in a large pan over medium heat and bring to a simmer. Stir in rice and 1/4 cup sugar, then reduce the heat to low. Cook, stirring frequently, for 1 hour or until the rice is cooked through. Remove the pan from the heat. Discard the zest and cinnamon.

  Transfer the rice to a bowl and set aside to cool slightly.

  To poach the berries, combine the remaining ingredients in a pan over medium heat. Bring to a simmer, then reduce the heat to medium-low and cook for 10 minutes until thickened and glossy.

  Serve the rice pudding in individual dessert bowls, then top with poached berries and drizzle with the reduced syrup.

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Grilled Asparagus With Jalna Greek Yoghurt & Chili

Grilled Asparagus With Jalna Greek Yoghurt & Chili

Ingredients

• 1 cup whole-milk Jalna Greek yogurt

• 2 tsp. finely grated lemon zest

• 2 pinch sea salt

• 2 Tbsp. fresh lemon juice

• 3 Tbsp. extra-virgin olive oil

• 1Tbsp. sriracha

• 1bunch asparagus, trimmed.

• 3 garlic cloves thinly sliced.

Method

• Whisk Greek yogurt, lemon zest and 1 pinch sea salt in a medium bowl until light and fluffy, about 1 minute.

• Is a separate mixing bowl whisk lemon juice, olive oil, Sriracha, and 1 pinch sea salt. Set dressing aside.

• Heat a grill pan or heavy fry pan over high until very hot. Massage the remaining 2 Tbsp of olive oil over the asparagus, then cook undisturbed, until browned underneath, about 2 minutes. Toss and cook, then add 3 garlic cloves, thinly sliced, during the final minute, until asparagus is browned in spots and crisp-tender and garlic is golden, about 3 minutes. Remove from heat.

• Spread reserved whipped yoghurt over a platter; arrange asparagus on top. Drizzle reserved dressing over.

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Banana & Chocolate Overnight Oats

Banana & Chocolate Overnight Oats

Recipe by Courtney Roulston

Dietary – Vegetarian
Serves – 2
Prep Time – 10 minutes, plus overnight soaking
Cooking Time – N/A

Ingredients

• 1 cup Red Tractor rolled oats

• 1 tbsp Red Tractor chia seeds

• 2 small ripe bananas, 1 mashed, 1 sliced

• 1 tsp ground cinnamon

• 1.5 cups whole milk

• ½ cup Jalna Greek Yoghurt

• 50 g 70% dark chocolate, melted

• 1 tbsp walnuts, chopped

Date Caramel

• 5 Medjool dates, pitted, torn

• 1 tsp vanilla bean paste

• Pinch of sea salt

• ½ cup hot water

Method

• For the date caramel, place all the ingredients into the jug of a stick blender or food processor. Set aside for 10 minutes to soften, then blitz until smooth and creamy.

• Divide the oats, chia seeds, mashed banana, cinnamon, and milk evenly into 2 serving glasses or jars. Stir well to combine, then press down into an even layer.

• Top with the sliced banana, yoghurt, and 2 tablespoons of date caramel in each. Drizzle with the melted chocolate and scatter with walnuts and a pinch of salt flakes.

• Place into the fridge overnight for the oats to soften and become creamy, and the chocolate to set.

• Serve and enjoy.

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Sweet Corn and Black Bean Fritters

Sweet Corn and Black Bean Fritters

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 20mins

Ingredients

• 1 can sweet corn

• 1 can black beans, drained and rinsed

• ½ cup plain flour

• 1/2 tsp baking powder

• 1 tsp Coles cumin powder

• 1/2 cup Jalna Greek yoghurt

• 2 tbsp Coles diced pickled jalapenos

• 2 spring onions, sliced

Coriander Yoghurt Sauce

• 1 cup Jalna Greek yoghurt

• 1 bunch of coriander

• 1 lime

• Coles sea salt

• Squeaky Gate extra virgin olive oil

Garnish

• ½ cup feta cheese, crumbled

Method

• In a bowl mix together the sweet corn, beans, jalapenos, spring onion and a pinch of salt. Mix in the yoghurt.

• In second bowl mix together the dry ingredients. Add the dry ingredients into the wet and fold together into a batter.

• In a jug combine the yoghurt, coriander, lime and a pinch of salt. Blend into a smooth green sauce.

• In a frypan over a medium heat add a drizzle of oil and spoon in the batter. Cook till golden and flip and cook the other side until golden. Repeat the process until all the fritters are cooked.

• Serve the fritters with a drizzle of coriander yoghurt and some crumbled feta.

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Strawberry Chia Pudding

Strawberry Chia Pudding

Recipe By Courtney Roulston

Ingredients

• ½ cup chia seeds

• 1.5 cups almond milk

• 1 cup coconut milk

• 1 tsp vanilla bean paste

• 3 tbsp maple syrup, plus extra to serve

• 300 g strawberries, hulled

• 1 cup Greek yoghurt

• ¼ cup slivered almonds, toasted

Method

• Place the chia seeds, almond milk, coconut milk, vanilla and 2 tablespoons of maple syrup into a bowl and mix well until combined. Place the bowl into the refrigerator for 4 hours, or overnight to set.

• Cut half the strawberries into a rough dice and place them into a small saucepan over a medium heat with 2 tablespoons of water and remaining maple syrup. Bring up to a gentle simmer and cook for 5 minutes, or until they become jammy. Set aside to cool slightly.

• Place the chia pudding into serving bowls or glasses. Top with the strawberry jam mixture, yoghurt, remaining sliced fresh strawberries, toasted almonds and a drizzle of maple syrup before serving.

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Banana Blueberry Pancakes

Banana Blueberry Pancakes

Recipe By Lynton Tapp

Ingredients

• 2 cups Coles self raising flour

• 3 tbsp raw sugar

• pinch of salt

• 1 tsp baking powder

• 1/2 tsp all spice 

• 3 overripe bananas

• 1 cup of milk

• 1/2 cup of Jalna Greek-style yoghurt

• 2 tbs vegetable oil

• unsalted butter for cooking

• Jalna Greek-style yoghurt to serve

• 1 punnet of fresh blueberries

• Coles maple syrup

Method

• Start the recipe by sifting the self raising flour and baking powder into a large bowl, before adding a pinch of salt, the all spice and raw sugar. Set this bowl aside for now.

• In a seperate bowl add the bananas and mash with the back of a fork before adding the milk, yoghurt and vegetable oil. Add this mixture into the flour mix and gently fold the mix together using a spatula until just combined.

• Preheat a large non-stick pan over medium heat before adding a dollop of butter. Cover the base of the pan with the butter by swirling the pan. Now add your desired amount of pancake batter to the pan and cook for 2 minutes per side. You know when the pancake is ready to flip because you will start to see bubbles forming on the top side. Continue cooking the pancake batter following this process until you have made your desired amount, hopefully all of it, before placing the cooked pancakes onto a plate. Serve dolloped with Jalna yoghurt, fresh blueberries drizzled in maple syrup.

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