Raspberry Froyo
Add the raspberries and Jalna Biodynamic Organic Natural Yoghurt to a jar and blitz. Add the honey and lemon juice, then blitz again until blended into a soft ice-cream texture.
Either enjoy immediately as a 'soft-serve' frozen yogurt or spread it into a freezable tin (a 900g loaf tin works well) and freeze for 20–30 minutes until scoopable.
Ice-Cream with Homemade Butterscotch Sauce & Hazelnuts
Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
Add the brown sugar, salt, and Norco thickened cream, stirring with a rubber spatula until well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil for 4–5 minutes.
Remove from heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool.
Meanwhile, toast the hazelnuts in a pan over medium-high heat, then slice for garnish.
To serve, scoop Norco Cape Byron Ultimate Vanilla ice cream into bowls, drizzle with butterscotch sauce, and garnish with toasted hazelnuts.
Orange, Almond & Poppyseed Cake
Place the whole oranges in a saucepan, cover with water, and boil for 2 hours, topping up the water as needed. Remove from the water and allow to cool. Cut the oranges into quarters, remove any pips, and puree the oranges using a food processor.
Preheat the oven to 160°C (fan-forced). Line a 22 cm cake tin with baking paper.
In a mixing bowl, whisk together the caster sugar and eggs until combined. Add the orange puree and whisk again.
Fold in the almond meal, baking powder, and poppyseeds with a spatula.
Pour the batter into the prepared cake tin and bake for 60 minutes, or until a skewer inserted comes out clean.
Serve dusted with icing sugar and fresh orange segments.
Banana Fritters with Dulce de Leche & Vanilla Bean Ice Cream
Recipe by Brent Draper
Serves – 2
Prep Time – 10 mins
Cook Time – 3 hours
3 ripe bananas
100g rice flour
50g all-purpose flour
½ teaspoon baking powder
20g fine caster sugar
Vegetable oil, for frying
1 can sweetened condensed milk
Coles vanilla bean ice cream
150ml ice-cold water
¼ cup Norco Full Cream Milk
Start by removing the wrapper from the can of sweetened condensed milk. Place the can in a pot of simmering water and cook for 3 hours to create dulce de leche.
In a bowl, mix the rice flour, all-purpose flour, baking powder, caster sugar, and 150ml ice-cold water to form a batter.
Chop the bananas in half if they are small, or into thirds if large.
Heat vegetable oil in a small pot to 170°C.
Using a skewer, dip the banana pieces into the batter, allowing excess batter to drip off. Carefully place them into the hot oil. Fry until golden brown, then remove and place on a paper towel to drain.
Open the can of sweetened condensed milk. If the dulce de leche is too thick, whisk in a little Norco full cream milk to loosen it until it is pourable.
Serve the banana fritters with a few spoonfuls of Coles vanilla bean ice cream and drizzle generously with the dulce de leche.
Recipe by Brent Draper
Serves – 4
Prep Time – 10 mins
Cook Time – 15 mins
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)
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.
Oat & Peanut Butter Banana Bread
Recipe by Michael Weldon
Serves – 4
Prep Time – 15 mins
Cook Time – 30 mins
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
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.
Fluffy Spelt Scones
Recipe by Diana Chan
Serves – 8
Prep Time – 30 mins
Cook Time – 15 mins
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)
½ cup dollop cream
¼ cup raspberry jam (or any jam of your choice)
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!
Potato, Bacon & Leek Fritters with Poached Egg
Recipe by Michael Weldon
Serves - 4
Prep Time - 15 mins
Cook Time - 15 mins
1 kg potatoes, grated and liquid squeezed out
4 leeks, sliced thinly
400 g streaky bacon, cut thinly and fried to render out the fat
2 eggs + 4 for poaching
½ cup breadcrumbs
½ bunch of parsley
½ bunch of chives
Coles black pepper
Sea salt
Squeaky Gate extra virgin olive oil
Garnish
4 eggs
½ bunch of dill, picked
½ bunch of parsley, picked
Tabasco sauce
In a large bowl, combine the grated potatoes, sliced leeks, fried bacon, 2 eggs, breadcrumbs, chopped parsley, chopped chives, and a pinch of salt and pepper. Mix everything together to form a thin burger patty consistency.
Heat a pan over medium-high heat and add about 1 cm of olive oil. Once hot, fry the fritters until they turn golden and crispy. Drain them on paper towels. Repeat the process until all the fritters are fried.
In a smaller saucepan with gently boiling water, add a pinch of salt and a splash of vinegar. Crack the remaining 4 eggs into the water and poach them until cooked to your liking.
To serve, stack a couple of fritters on a plate, top them with a poached egg, and finish with fresh herbs (dill and parsley). Add a dash of Tabasco sauce for extra flavour.
Ambrosia™ Frittelle di Mele
5 Ambrosia™ apples
Juice of half a lemon
1 ½ cups plain flour
1 teaspoon salt flakes
½ tablespoon baking powder
1 ½ cups milk
Neutral oil for frying (I like grapeseed or rice bran)
2 tablespoons caster sugar
½ teaspoon ground cinnamon
Grab a medium bowl and splash in 2 cups of water and squeeze in the lemon juice, then leave the lemon half bobbing about in the bowl. Peel the apples, coring with a vegetable corer, then slice into 8mm-thick discs, and pop into the water while you make your batter.
In a second bowl, whisk together the flour, salt, baking powder and milk to a fine slurry, then allow to stand for 10 minutes to relax.
Heat 1cm’s worth of oil in a wide, heavy-based pan to 175C (you can test it by sploodging in a bit of batter, and the batter colours within 20 seconds).
Pat the apple pieces dry, and then dunk them in the batter, letting any surplus run off, before popping them into the pan. Fry for 2-3 minutes per side, until golden brown.
Meanwhile, prepare the cinnamon and sugar on a saucer, shaking about to distribute evenly. Scoop the golden fritters out of the oil, drain lightly on kitchen towel, then toss in the cinnamon sugar while they’re still hot.
Serve warm.
Miso Apple & Honey Oat Crumble
Recipe by Courtney Roulston
Dietary – Vegetarian
Serves – 6
Prep Time – 15 minutes
Cooking Time – 45 minutes
8 Green apples, peeled, cored & chopped
40 g butter
2 tbsp white shiro miso paste
1 tsp vanilla bean paste
1/3 cup Coles honey
Crumble
1 cup plain flour
2/3 cup brown sugar
1 tsp Coles ground cinnamon
Pinch of sea salt
150 g chilled butter, diced
2/3 cup Red Tractor rolled oats
Ice cream to serve
Preheat the oven to 180 degrees C. Place the butter into a large pot and once melted, add the miso paste and stir to combine. Add in the chopped apples, vanilla, honey, and ½ cup of water. Cover with a lid and simmer for 10 minutes, or until the apples are tender and the sauce has thickened.
Meanwhile, place the flour, sugar, cinnamon, and salt into a mixing bowl. Using clean fingertips, add in the cold butter cubes and gently rub into the flour mixture until incorporated. Fold through the oats until the mixture has some large lumps of dough mixed through.
Transfer the apple mixture into a baking dish and then scatter over the oat crumble.
Bake in the oven for 30 minutes, or until the crumble is golden, and the apple mixture is starting to bubble up the outside of the dish.
Serve with ice cream or yoghurt.
Yogurt Basque Cheesecake
Preheat an oven to 220°C. Line a 20cm springform tin with baking paper on the base and on the sides.
In the bowl of a stand mixer, cream the cream cheese and sugar until combined.
Add the eggs one at a time, making sure they are fully combined before adding the next egg.
Add in the yogurt and honey, fold through. Add in the flour and fold through. Pour the batter into the lined tray. Bake at 220 degrees C for 25 minutes until caramelized, then turn the heat down to 180°C and cook until set but with a little wobble in the center.
Remove from the oven and allow to cool on the bench, then place into the fridge to set.
Once set, remove from the tin, cut into slices, and serve.
Remove from the oven and chill in the fridge.
Strawberry Blondies
Recipe by Michael Weldon
Serves – 4
Prep Time – 10-15 mins
Cook Time – 30-40 mins
1 block Coles unsalted butter (250g)
180 g white chocolate
1 cup caster sugar
2 eggs
2 ½ cups plain flour
½ tsp baking powder
Juice of 1 lemon
Pinch of salt
1 punnet of diced strawberries
Line a brownie tin with baking paper.
Cream the butter and sugar until pale and fluffy in a stand mixer. Add in the eggs one at a time until fully combined. Add in the lemon juice.
Mix the dry ingredients together, then fold into the wet mixture. Add the strawberries to the batter. Pour and press the batter into the brownie tin.
Bake for 30 – 35 minutes until the blondies are cooked to your liking.
Allow to cool, then serve, maybe with more berries and some vanilla ice cream.
Oat, Coconut & Rum Cake
Recipe by Courtney Roulston
Serves – 6-8
Prep Time – 20 minutes
Cooking Time – 45 minutes
1 cup Red Tractor rolled oats
½ cup desiccated coconut
250 ml coconut milk
Pinch of sea salt
1.5 cups plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
150 g butter, at room temperature
100 g golden syrup
100 g brown sugar
30 ml rum
2 large eggs, room temperature
Icing sugar for dusting
Double cream to serve
Preheat the oven to 180 degrees C. Grease and line a springform cake tin with baking paper.
Place the oats in a food processor and pulse until you have a rough mixture. Transfer the oats to a bowl along with the desiccated coconut, coconut milk, and a good pinch of salt. Set aside at room temperature for 10 minutes to soak.
Sift the flour, baking powder, and bicarbonate of soda into a bowl.
Combine the butter, golden syrup, sugar, and rum into the bowl of a stand mixer fitted with a paddle and blend for 5 minutes, or until creamy and combined. Add in the eggs one at a time, beating in between each addition. The mixture will look slightly split at this stage. Remove the bowl from the mixer and using a rubber scraper fold through the oat mixture until combined, then gently fold through the flour until the batter is all incorporated.
Pour the batter into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool in the tin for 20 minutes then dust with icing sugar and serve with double cream.
Rhubarb and Strawberry Pie
Recipe by Nichole Horvath
1 bunch rhubarb
250g strawberries
½ cup sugar
2 tsp Coles vanilla paste
1 tbsp cornflour
4-5 Coles sheets puff pastry, thawed
1 egg, whisked
Raw sugar, to top
Icing mixture, to dust
Chantilly Cream
300g thickened cream
1/3 cup icing mixture
1 tsp Coles vanilla paste
Preheat oven to 180C (fan forced)
Cut the rhubarb into 2cm lengths, then quarter the strawberries. Mix together in a bowl. Add the sugar, vanilla paste and cornflour and toss until coated
Spray two 6-hole Texas muffin pans well with oil. Using a 90mm circle cutter, cut 12 rounds of puff pastry. Gently place each round of puff pastry into the muffin pan, pushing gently to the bottom of the pan.
Fill each pie base with the rhubarb and strawberry mixture – the mixture will drop as it bakes, so fill nice and full!
With the remaining puff pastry, cut strips and create a lattice on top of each pie, gently pinching the ends on the edge of the pie bases. Brush the lattices with the whisked egg and sprinkle raw sugar over
Bake for 30 minutes, until golden and mixture is bubbling. Remove from oven and carefully remove from the muffin trays onto a cooling rack. Removing while still warm will help stop the pies from sticking to the tin
To make the Chantilly, place the cream, icing mixture and vanilla in a bowl and whisk until medium peaks
Dust the pies with icing mixture and serve warm with Chantilly cream
Greek Yoghurt Cake With Lemon, Thyme & Honey
Recipe by Courtney Roulston
1 cup Jalna Greek yoghurt, plus extra to serve
1 cup (250ml) Squeaky Gate extra virgin olive oil
2 free-range eggs
1 large lemon
¾ cup caster sugar
2 cups self raising flour
Pinch Coles sea salt flakes
1/3 cup Coles honey
1 tsp vanilla bean paste
1 tbsp fresh thyme leaves
Preheat the oven to 180 degrees C. Grease and line a 20cm springform tin.
Place the yoghurt, oil, eggs, half the lemon zest, half the lemon juice, and sugar in a large mixing bowl. Whisk to combine and dissolve the sugar.
Sift in the flour and season with a pinch of sea salt. Gently fold flour through the mixture until you have a smooth batter.
Pour into the prepared tin and bake for 50 minutes, or until cooked when tested with a wooden skewer. Allow to cool in the tin for 5 minutes.
Place the remaining lemon zest, lemon juice, honey, vanilla, and thyme in a small pot over medium heat. Gently simmer to infuse. Remove the cake from the tin and place onto a serving plate. Drizzle with the honey and thyme mixture then slice and serve with a dollop of yoghurt on the side.
Quince & Oat Crumble
Recipe by Louis Tikaram
Ingredients
Poaching Liquid
2.5 kg sugar
2.5 L water
4 orange peels
8 star anise
2 cassia bark
Quince
1 kg fresh quince
Scoop of Jalna Greek vanilla yoghurt
1 nutmeg
1 orange
Crumble
200 g Coles soft butter
80 g brown sugar
40 g white sugar
2 whole eggs
150 g Red Tractor oats
110 g flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp sea salt
Poaching the Quince
In a large pot combine all the ingredients for the poaching liquid, stir well, and bring to a boil.
Peel, core, and quarter the quince. Store them in acidulated water to prevent oxidation.
Add the quince and poaching liquid to a deep braising tray. Cover with baking paper and foil.
Cook for 2 hours at 140 degrees until the quince is soft and has a deep red colour. Allow to cool and store in the liquid.
Beat the butter, sugar, and eggs until smooth using a KitchenAid with a paddle attachment.
In a separate bowl, whisk together the dry ingredients, then beat them into the wet mixture.
Spread the mixture on an oiled and lined sheet pan. Place another sheet on top and flatten evenly.
Peel back the top layer of baking paper and bake for 15 minutes at 180 degrees Celsius.
Allow to cool on the tray. Set aside for later.
To Serve
Break up the crumble and arrange it in individual serving bowls.
Spoon the poached quince over the crumble, along with some of the spiced liquid.
Add a scoop of vanilla yoghurt and garnish with freshly grated nutmeg and orange zest.
Enjoy the delicious Poached Spiced Quince & Oat Crumble!
Passionfruit Yoghurt Ice Cream
Recipe by Courtney Roulston
Dietaries – gluten free
Serves – 4
Prep Time – 5 minutes, plus overnight freezing time
Ingredients
1 cup fresh passionfruit pulp, plus 3 whole passionfruit
2 small ripe bananas, peeled, chopped
1.5 cups Jalna vanilla yoghurt
Strain the seeds out of the passionfruit pulp then pour it into an ice cube tray. Add the sliced banana into an airtight container then place the passionfruit & banana into the freezer for at least 4 hours, or overnight to freeze completely.
Place the yoghurt into the base of a food processor along with the frozen passionfruit & banana.
Blitz until smooth and creamy, scraping down the sides occasionally to make sure there are no lumps. Stir through the pulp of 2 of the fresh passionfruit. Place back into the freezer for 30 minutes if the mixture needs freezing.
Spoon into serving cups then top with extra fresh passionfruit. Store any extra ice cream in an airtight container and blitz again to loosen before serving.
Apple Strudel
Recipe by Nichole Horvath
Ingredients
150g sultanas
5 tbsp spiced rum
5 Granny Smith apples
½ cup caster sugar
1 tsp Coles ground cinnamon
1 lemon, zest and juice
1 tbsp spiced rum, extra
150g unsalted butter, melted
12 sheets filo pastry
Cinnamon sugar, to dust
Icing sugar, to serve
Preheat oven to 160C (fan forced)
Place sultanas into a small saucepan and add just enough water to cover and the 5 tbsp spiced rum. Place over a medium heat and bring to a boil. Reduce to a simmer and allow to simmer until the sultanas are plump and have absorbed the water. Remove from heat, strain if needed and allow to cool slightly
Peel and core the apples, cut into quarters and slice thinly. Place into a bowl and add the sugar, cinnamon, lemon zest and juice, the extra tablespoon of rum and the sultanas and toss until apples are fully coated and is well mixed
Place down the first sheet of filo pastry and brush with melted butter. Add the next sheet of pastry, overlapping a third of the first sheet. Brush with butter. Place the third sheet of pastry below the first sheet, overlapping around an inch and brush with butter. Place the fourth piece of pastry overlapping the bottom on the second and the side of the third so there is now one large rectangle. Repeat with the remaining sheets of pastry, brushing each sheet with butter
Place the apple mixture on the bottom third of the pastry, around an inch from the bottom and leaving space on the sides. Fold up the bottom, fold in the sides then roll into a tight log. Move onto a tray, with the seam on the bottom, brush with butter and sprinkle with cinnamon sugar
Bake in oven for 40 minutes, until golden. Move onto a cooling rack and allow to cool for 10 minutes before slicing and serving. Dust with icing sugar and serve with vanilla ice cream.
Lemon & Blueberry Yoghurt Muffins
Recipe by Courtney Roulston
Serves – makes 12 muffins
Prep Time – 15 minutes
Cooking Time- 25 minutes
Ingredients
2 cups self raising flour
1 tsp baking powder
1/3 cup caster sugar
Pinch Coles sea salt
2 large eggs
2/3 cup Squeaky Gate extra virgin olive oil
1 cup Jalna Vanilla or Honey Greek yoghurt, plus 1.5 cups drained overnight to serve
1/3 cup milk
1 Lemon
1.5 cups blueberries
Preheat the oven to 180 degrees C. Combine the flour, baking powder, sugar, and a pinch of salt in a bowl and stir together.
In a separate bowl, whisk together the eggs, oil, yoghurt, milk, zest, and juice of ½ lemon until well combined. Fold the wet ingredients into the flour mixture until you have a smooth batter. Gently fold through 1 cup of the blueberries.
Spoon the batter into muffin cases then bake for 20-25 minutes, or until golden and cooked through. Remove from the oven and allow to cool completely.
Spread the drained yoghurt onto the top of the muffins then scatter with the remaining ½ cup of berries and finish with more lemon zest.
Carrot Cake Oat Biscuits
Recipe by Courtney Roulston
Serves – 12-14 biscuits
Prep Time – 10 minutes, plus soaking time
Cooking Time – 15 minutes
Ingredients
¾ cup grated carrot (peeled first)
1 cup Red Tractor instant oats
¾ cup wholemeal flour
1/3 cup walnuts, chopped
2 tsp baking powder
1 heaped tsp Coles ground cinnamon
Pinch of Coles sea salt
60 g butter, melted
1 large egg, room temperature
1 tsp vanilla bean
½ cup maple syrup or honey
In a large mixing bowl, combine the oats, flour, walnuts, baking powder, cinnamon, and salt.
In a separate jug, whisk the butter, egg, vanilla, and maple syrup then pour into the oat mixture. Stir until you have a thick batter then fold through the carrots until combined. Place the mixture into the refrigerator for 1 hour to chill.
Drop 12-14 tablespoon-sized amounts of the biscuit mixture onto 2 lined oven trays and flatten slightly with the back of a spoon as they don't flatten much during baking.
Bake for 15 minutes, or until golden and fragrant. Remove from the oven and allow to cool on the tray for 15 minutes before serving.
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