The Ultimate Lunchbox Honey Oat Bar

The Ultimate Lunchbox Honey Oat Bar

Recipe by Louis Tikaram

Serves: 12
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

250g unsalted butter, plus extra for greasing
100g brown sugar
200g honey
450g Red Tractor Organic Rolled Oats

Method

Heat the oven to 160°C and grease and line a baking tin with butter and baking paper.

In a large pan, melt the butter over low-medium heat. Stir in the brown sugar and honey until fully combined and melted. Remove the pan from the heat and mix in the oats until evenly coated.

Pour the mixture into the prepared tin and smooth the surface with the back of a spoon.

Bake for 22-25 minutes, or until the edges are set but the middle remains slightly soft. Leave to cool completely in the tin before cutting into squares or bars.

Wrap in greaseproof paper for a quick snack or pack into lunchboxes.

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Baked Yoghurt and Cranberry Dessert Pots

Baked Yoghurt and Cranberry Dessert Pots

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients
12 cups Jalna Greek Yoghurt
500g condensed milk
2 tbsp dried cranberries
2 tbsp blanched almonds
1 tbsp pistachios
2 tbsp caster sugar

Garnish
1 punnet raspberries

Method

Preheat the oven to 180°C.

In a bowl, mix together the yoghurt and condensed milk until evenly combined. Fold in the dried cranberries. Pour the mixture into ramekins, cover each one with foil, and secure with a rubber band.

Place the ramekins in a baking tray with 2cm of boiling water at the bottom. Bake for 18 minutes, then turn off the oven and leave the ramekins inside for an additional 10 minutes. Afterward, transfer them to the fridge to set.

In a non-stick frypan over medium heat, cook the caster sugar until it melts and caramelises to a golden colour. Stir in the almonds and pistachios to coat them in the caramel, then pour the mixture onto a sheet of baking paper to cool and set.

Once the yoghurt pots are set, serve them topped with the caramelised nuts and fresh raspberries.

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Rice Pudding with Rum and Raisin Sauce

Rice Pudding with Rum and Raisin Sauce

Recipe by Louis Tikaram

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

Pudding:
1 ½ tbs unsalted butter
½ cup Arborio rice
3 ½ cups Norco Full Cream Milk
½ cup thickened cream
¼ cup brown sugar
1 vanilla bean pod, halved lengthwise
¼ tsp salt
2 large egg yolks
3 tbs toasted sliced almonds

Buttered Rum Raisin Sauce:
½ cup raisins
⅓ cup dark rum
½ cup brown sugar
½ tsp salt
⅛ tsp ground cinnamon
2 tbs unsalted butter

Method

To make the Buttered Rum Raisin Sauce, combine raisins and rum in a small saucepan with a lid. Bring the mixture to a simmer over medium heat, cover, and remove from the heat. Let stand for 30 minutes to plump the raisins. After 30 minutes, stir in the brown sugar, 1 tablespoon of water, salt, and cinnamon. Return to the heat and simmer over low heat, stirring often, until the sugar dissolves. Remove from the heat and stir in the butter, 1 tablespoon at a time, until the sauce is thick and glossy. Set aside.

To prepare the Rice Pudding, melt butter in a large saucepan over medium heat. Add Arborio rice and cook, stirring constantly, until toasted and fragrant. Stir in Norco Full Cream Milk, cream, brown sugar, vanilla bean pod halves, and salt. Bring the mixture to a gentle simmer, stirring constantly. Reduce the heat to medium-low and cook, stirring often, until the rice is tender and the mixture thickens, about 30–35 minutes. Remove from the heat and discard the vanilla bean pod halves.

In a separate bowl, whisk the egg yolks. Gradually ladle in about ½ cup of the hot pudding mixture, whisking constantly to temper the eggs. Pour the warmed egg mixture back into the saucepan and stir constantly for about 1 minute until well combined. Remove from the heat and let the pudding cool slightly; it will continue to thicken as it cools.

To serve, spoon the rice pudding into a large serving bowl or individual bowls. Top with the buttered rum raisin sauce and sprinkle with toasted almonds. Serve warm or at room temperature.

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Breakfast Pancakes

Breakfast Pancakes

Recipe by Louis Tikaram

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

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup Norco Fresh Full Cream milk
2 tablespoons Norco unsalted butter, melted
1 large egg
1 tablespoon vegetable oil
4 big scoops of Norco Cape Byron Chocolate Lava Brownie ice cream
4 passionfruit

Method

In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.

In a large mixing bowl, whisk together the milk, melted butter, and egg until well combined.

Gradually add the dry ingredients to the milk mixture, whisking until just combined. A few lumps are perfectly fine.

Heat a large nonstick pan over medium heat and lightly grease it with vegetable oil or butter, depending on your preference.

For each pancake, spoon a ladle of batter onto the pan, using the back of the spoon to gently spread it into a round shape.

Cook for 1–2 minutes, or until bubbles form on the surface and start to pop. Carefully flip the pancake and cook for another 1–2 minutes, or until golden brown on the other side.

While the pancakes are cooking, cut the fresh passionfruit in half and scoop out the pulp, setting it aside for serving.

Transfer each cooked pancake to a serving plate and keep warm while you cook the remaining batter.

Serve the pancakes warm, topped with a generous scoop of Norco ice cream and a spoonful of fresh passionfruit pulp.

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Peanut Butter & Banana Muffins

Peanut Butter & Banana Muffins

Recipe by Louis Tikaram

Serves: 12
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup Jalna Organic Biodynamic Dairy Yoghurt
½ cup peanut butter
2 eggs
½ cup white sugar
½ cup brown sugar
2 ripe bananas, mashed
1 tsp vanilla extract
½ cup macadamia nuts, roughly chopped

Method

Whisk together the flour, baking powder, and baking soda in a large bowl.

In a separate bowl, combine the Jalna Organic Biodynamic Dairy Yoghurt, peanut butter, eggs, white sugar, brown sugar, mashed bananas, and vanilla extract. Mix until smooth.

Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the macadamias.

Divide the batter evenly among a lined muffin tin. Bake at 180°C for 20–25 minutes or until a skewer inserted into the center comes out clean.

Cool slightly before serving.

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Deep Fried Ice Cream with Coconut Caramel

Deep Fried Ice Cream

with Coconut Caramel

Recipe by Michael Weldon

Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

4 large scoops of Norco Vanilla ice cream
½ cup plain flour
3 eggs
2 tbs milk
2 cups panko breadcrumbs
Coconut Carmel
1 cup Brown sugar
1 tin coconut cream
1 lime, zest and juice

Method

Scoop 4 large portions of ice cream and place them on a baking paper-lined tray. Return the tray to the freezer and let the ice cream set firmly.

Prepare a crumbing station with three plates: one with flour, one with whisked egg and milk, and the last with panko breadcrumbs. Begin by dusting the ice cream balls in flour, then dip them in the egg mixture, and coat them in breadcrumbs. Repeat the process by dipping the balls in egg again and adding another layer of breadcrumbs. Return the coated ice cream balls to the freezer. This step can be done in advance.

In a saucepan, combine the coconut cream and brown sugar. Cook over medium heat, stirring, until melted and caramelised. Remove from the heat and stir in the lime juice.

Heat a saucepan filled with enough oil to fully submerge the ice cream balls to 180°C. Once the oil is at temperature, carefully fry the ice cream balls until golden on the outside. Remove immediately and serve straight away.

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Ultimate Party Ice Cream Sandwich

Ultimate Party Ice Cream Sandwich

Recipe by Michael Weldon

Serves: 12 sandwiches
Prep Time: 10 minutes

Ingredients

24 Coles Bakery Mixed Biscuit Tray
1 tub Norco Vanilla Ice Cream
1 tub Norco Chocolate Lava Brownie Ice Cream

Garnishes
1 pack crushed roasted peanuts
1 pack caramel popcorn
1 pack crushed Maltesers
100g Coles Finest Dark Chocolate, melted
1 pack crushed Peanut M&M’s
1 block mint chocolate Aero bar, chopped

Method

Set up all the garnish ingredients in bowls. Let people pick their favourite cookie and ice cream flavours. Scoop the ice cream into a ball and place it onto the cookie. Sandwich together, then roll the ice cream through their favourite garnish.

This is great for people to do themselves but can also be done ahead of time and stored in the freezer.

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Yoghurt Rice Pudding with Poached Dried Apricots

Yoghurt Rice Pudding with Poached Dried Apricots

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

1 cup long-grain white rice
2 ½ cups milk
1 vanilla bean
1 cinnamon quill
¼ cup sugar
Pinch of sea salt

Poached Apricots
1 cup dried apricots
1 cup sweet white wine
¼ cup sugar
1 vanilla bean

To Serve
2 cups Jalna Greek Sweet & Creamy Yoghurt
¼ cup roasted hazelnuts

Method

In a saucepan, combine the rice, milk, sugar, vanilla bean, cinnamon quill, and a pinch of sea salt. Stir together and place over medium-high heat. Bring to the boil, then reduce to low and simmer until the rice is tender.

In a small saucepan, combine the white wine, sugar, and vanilla bean. Bring to a simmer, then add the apricots and poach for 5 minutes.

Once the rice pudding is ready, remove the cinnamon quill and vanilla bean. Fold through the Jalna Greek Sweet & Creamy Yoghurt until well combined.

Serve the pudding topped with the poached apricots and finish with roasted hazelnuts.

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Summer Berry and Honey Frozen Yoghurt Treats

Summer Berry and Honey Frozen Yoghurt Treats

Recipe by Louis Tikaram

Serves: 6
Prep Time: 10 minutes
Cook Time: Overnight

Ingredients

2 cups Jalna Lactose Free Natural Yoghurt
2 tbs honey
2 tbs water
½ cup raspberries
½ cup blueberries
½ cup chocolate, roughly chopped

Method

In a mixing bowl, combine Jalna Lactose Free Natural Yoghurt, honey, and water. Stir until well mixed.

Add raspberries, blueberries, and half of the chopped chocolate to the yoghurt mixture. Stir gently to combine.

Pour the mixture into a tray or shallow dish, spreading it evenly. Sprinkle the remaining berries and chocolate over the top.

Place the tray in the freezer and freeze overnight.

The next day, remove the frozen yoghurt from the freezer. Break it into pieces, serve, and enjoy.

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Flourless Lemon Yoghurt Cake

Flourless Lemon Yoghurt Cake

Recipe by Diana Chan

Serves: 8
Prep Time: 15 minutes
Bake Time: 1 hour

Ingredients

135 g almond meal
85 g semolina flour
1 ½ tsp baking powder
220 g caster sugar
150 g Norco butter, melted
3 eggs
Juice and zest of 2 lemons
2 tbs Jalna Farm to Pot Greek Yoghurt
Icing sugar, for dusting

Method

In a bowl, mix the almond meal, semolina, and baking powder together to prepare the dry ingredients.

In a separate bowl, beat the caster sugar and melted butter until smooth. Gradually add one egg at a time, beating well after each addition.

Grate in the lemon zest and squeeze in the juice. Add the yoghurt and continue to beat until fully combined.

Fold the dry ingredients into the wet mixture and pour it into a 20 cm round lined cake pan.

Bake at 150°C for 50–55 minutes. Remove from the oven and allow to cool. Once cool, dust with icing sugar before serving.

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Milk Tart

Milk Tart

Recipe by Michael Weldon

Serves: 1 Tart
Prep Time: 10 minutes
Bake Time: 30 minutes

Ingredients

Dough
250 g Coles plain flour
125 g butter
50 ml cold water

Milk Tart Filling
2 cups Norco Full Cream Milk
½ cup golden caster sugar
2 eggs
3 tbs cornflour
3 tbs plain flour
1 tsp Coles vanilla bean paste
2 tbs butter

Cinnamon sugar for garnishing the top

Method

Combine the flour and cold, diced butter in a stand mixer with the paddle attachment, mixing on low until it resembles breadcrumbs. Gradually add the cold water, mixing until just combined. Roll the dough on a floured surface, press it into the tart pan, trim the edges, and freeze for 10–15 minutes.

Preheat the oven to 180°C. Line the chilled shell with baking paper and fill with pie weights or dried beans. Blind bake for 12–15 minutes, remove the weights, and bake for another 5 minutes until golden. Cool completely.

Heat the milk in a saucepan over medium heat until just before boiling. In a bowl, whisk the eggs and sugar until light and fluffy, then mix in the flours until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat, stirring, until thickened (5–7 minutes). Remove from heat, stir in the butter, and cool slightly.

Pour the filling into the tart shell, spread evenly, and chill for at least 1 hour. Slice with a hot knife and sprinkle with cinnamon sugar before serving.

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Apple & Cinnamon Scrolls

Apple & Cinnamon Scrolls

Recipe by Nichole Horvath

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

Ingredients

225ml milk, lukewarm
2 Coles eggs
75g butter, room temperature
540g Coles plain flour
10g salt
100g caster sugar
10g instant yeast
200g brown sugar mixed with 20g cinnamon
30g butter, melted
2 apples, peeled and diced

Method

In a large bowl, combine flour, warm milk, sugar, yeast, and salt. Crack in the eggs and mix until well combined.

Transfer the mixture to a stand mixer and knead until the dough comes together into a smooth, elastic ball.

Tip: Use the dough hook attachment for an even, thorough mix.

Place the dough into a greased bowl, cover, and let it rise until doubled in size - around 90 minutes.

Lightly flour your workbench and roll the dough into a large rectangle. Spread softened butter evenly across the surface, then sprinkle with brown sugar and cinnamon.

Layer the thinly sliced apples over the top and roll the dough tightly into a log. Slice into even rolls and place them into a greased baking tin, leaving a little space between each for proving.

Cover and let the rolls prove until puffed and touching.

Brush the tops with milk and bake at 180°C for 18-20 minutes, or until golden brown.

Once cooled slightly, drizzle with icing sugar and lemon juice for a sweet finish.

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Thai Fish Cakes

Thai Fish Cakes

Recipe by Diana Chan

Serves: Makes 12 pieces
Prep Time: 20 mins
Cook Time: 10 mins

Ingredients

500g Huon Premium Salmon Steaks, skinless and cut into cubes
3 tbsp Ayam Thai Red Curry Paste
30g coriander stems, chopped
1 tbsp Ayam Fish Sauce
Juice of 1 lime
1 egg
¼ cup tapioca flour
30g snake beans, thinly sliced
Neutral flavoured cooking oil, for frying

To serve
½ bunch mint
½ bunch coriander
1 head cos lettuce

Method

Place the diced salmon, red curry paste, coriander, fish sauce, lime, and egg in a food processor. Pulse, then blend until the mixture is smooth and paste-like in consistency.

Add in the tapioca flour and pulse to incorporate. Transfer the mixture into a large mixing bowl and add in the chopped snake beans.

Using a tablespoon as a measuring tool, spoon out portions of the mixture and form them into balls.

Heat enough oil in a frypan and pan-fry the fish cakes for about 3 minutes on each side until golden.

To serve, garnish with fresh herbs and lettuce, and serve with chilli sauce on the side.

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Candy Cane Pavlova with Balsamic Berries

Candy Cane Pavlova with Balsamic Berries

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 mins
Cook Time: 2.5 hours

Ingredients

8 egg whites
1½ cups fine caster sugar
1 tbs corn flour
1 tbs balsamic vinegar
1 tsp red food colouring
1 punnet strawberries
1 punnet raspberries
1 punnet blackberries
2 tbs balsamic vinegar
½ tsp fresh black pepper
1 tub cream, whipped with vanilla
2 tbs roasted hazelnuts

Method

Preheat the oven to 110°C and line a baking tray with baking paper.

In an electric mixer, whip the egg whites to soft peaks. Gradually add the caster sugar and corn flour, whisking to stiff peaks.

Divide the meringue mixture evenly into two bowls. Add the red food colouring and balsamic vinegar to one bowl and gently fold through.

Using a spoon, alternate dollops of the white meringue and pink meringue onto the prepared baking tray to form a round wreath shape.

Bake in the preheated oven for 2 hours. Turn off the heat and leave the pavlova in the oven to cool completely, about 1 hour.

In a bowl, dress the strawberries, raspberries, and blackberries with balsamic vinegar and a crack of black pepper.

To assemble, top the cooled pavlova with whipped cream, balsamic berries, and a sprinkle of roasted hazelnuts.

Enjoy this festive dessert, perfect for any special occasion!

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Xmas Shortbread

Xmas Shortbread

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 mins
Cook Time: 25 mins

Ingredients

250g butter
100g icing sugar
300g plain flour
2tbs finely chopped dried cranberries
2tbs roughly chopped blanched and roasted almonds

Method

With the beater attachments on a hand mixer soften the butter, then and icing sugar and continue to beat until creamed. Add in the flour and mix together. then add in the almonds and cranberries. With your hands, form a dough, do not overmix or overwork. Add in the almonds and cranberries, and fold through. 

Press the dough out into a rough rectangle. Then with a lightly floured rolling pin roll out the dough into a 1 cm thick sheet. 

Cut the dough into whatever shape you like with a knife or cookie cutters. 

Spread the shortbread dough pieces onto a baking paper lined trat. 

Bake at 160deg c for 20 minutes until lightly golden. 
Remove from the oven add cool before serving.

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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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Dark Chocolate Mousse with Boozy Cherries

Dark Chocolate Mousse with Boozy Cherries

Recipe by Michael Weldon

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

Ingredients

2 sheets of gold leaf gelatin
500ml cream
375ml milk
3 blocks Coles Finest 70% dark chocolate
2 cups cherries, halved and pits removed
1 tbsp cherry brandy
1 tsp sugar
2 tbsp roasted flaked almonds
Squeaky Gate extra virgin olive oil
Coles sea salt

Method

Heat the milk in a saucepan to about 90°C, just below boiling. While the milk heats, bloom the gelatin by soaking the sheets in cold water for 4-10 minutes. Break the chocolate into pieces and place them in a mixing bowl. Pour the heated milk over the chocolate, add a pinch of salt, and mix thoroughly. Blend the mixture with a stick blender until smooth. Stir in the bloomed gelatin until fully dissolved, then set the mixture aside to cool to room temperature.

Whip the cream and gently fold it into the chocolate mixture with a whisk, ensuring the mixture stays airy. Continue folding until the mousse is an even colour. Once ready, divide the mousse into ramekins and refrigerate for a few hours or overnight.

For the garnish, mix cherries, sugar, and a couple of tablespoons of cherry brandy in a bowl. When the mousse is set, serve it with a spoonful of cherries on top.

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Raspberry Froyo

Raspberry Froyo

Recipe by Brent Draper

Serves – 8 scoops
Prep Time – 5 mins
Cook Time – 30 mins

Ingredients

500 g Coles frozen raspberries
200 g Jalna Biodynamic Organic Natural Yoghurt
4 tbs Coles honey
2 tbs lemon juice

Method

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.

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Ice-Cream with Homemade Butterscotch Sauce & Hazelnuts

Ice-Cream with Homemade Butterscotch Sauce & Hazelnuts

Recipe by Louis Tikaram

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

Ingredients

4 tablespoons Norco unsalted butter
½ cup packed brown sugar
1 teaspoon Coles sea salt
½ cup Norco Thickened Cream
1 teaspoon vanilla extract
Norco Cape Byron Ultimate Vanilla Ice-Cream
½ cup hazelnuts, toasted and sliced

Method

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.

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Orange, Almond & Poppyseed Cake

Orange, Almond & Poppyseed Cake

Recipe by Nichole Horvath

Serves – 8-10
Prep Time – 10 mins (plus 2 hours for boiling the oranges)
Cook Time – 60 mins

Ingredients

2 oranges
250 g Coles caster sugar
6 eggs
250 g Coles almond meal
1 tsp Coles baking powder
50 g Coles poppyseeds

Method

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.

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