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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Potato, Bacon & Leek Fritters with Poached Egg

Potato, Bacon & Leek Fritters with Poached Egg

Recipe by Michael Weldon

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

Ingredients

• 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

Method

• 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.

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Ambrosia™ Frittelle di Mele

Ambrosia™ Frittelle di Mele

Ingredients

• 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

Method

• 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.

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Miso Apple & Honey Oat Crumble

Miso Apple & Honey Oat Crumble

Recipe by Courtney Roulston

Dietary – Vegetarian
Serves – 6
Prep Time – 15 minutes
Cooking Time – 45 minutes

Ingredients

• 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

Method

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.

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Yogurt Basque Cheesecake

Yogurt Basque Cheesecake

Recipe by Michael Weldon

Serves – 4

Ingredients

• 750g cream cheese

  250g sugar

  4 eggs

  250g Jalna Greek Sweet and Creamy Original Yogurt

  ½ cup honey

  1 tsp Coles vanilla bean paste

  2 tbsp plain flour

Method

• 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.

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Strawberry Blondies

Strawberry Blondies

Recipe by Michael Weldon

Serves – 4
Prep Time – 10-15 mins
Cook Time – 30-40 mins

Ingredients

• 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

Method

• 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.

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Oat, Coconut & Rum Cake

Oat, Coconut & Rum Cake

Recipe by Courtney Roulston

Serves – 6-8
Prep Time – 20 minutes
Cooking Time – 45 minutes

Ingredients

• 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

Method

• 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.

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Rhubarb and Strawberry Pie

Rhubarb and Strawberry Pie

Recipe by Nichole Horvath

Ingredients

• 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

Method

• 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

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Greek Yoghurt Cake With Lemon, Thyme & Honey

Greek Yoghurt Cake With Lemon, Thyme & Honey

Recipe by Courtney Roulston

Ingredients

• 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

Method

• 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.

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Quince & Oat Crumble

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

Method

• 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!

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Passionfruit Yoghurt Ice Cream

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

Method

• 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.

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Apple Strudel

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

Method

• 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.

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Lemon & Blueberry Yoghurt Muffins

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

Method

• 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.

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Carrot Cake Oat Biscuits

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

Method

• 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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Lemon, Blueberry & Ginger Cheesecake

Lemon, Blueberry & Ginger Cheesecake

Recipe by Courtney Roulston

Serves – 8
Prep Time – 20 minutes, plus setting time
Cooking Time – 10 minutes

Ingredients

• 200 g Granita biscuits

  90 g butter, melted

  1 tsp mixed spice

  ½ tsp Coles ground ginger

  2 x 250 g blocks Cream cheese, cubed

  2 x 395 g tins condensed milk

  2 tbsp ginger, finely grated

  Juice and zest of 3 large lemons

  2 cups blueberries

  2 tbsp Coles Finest maple syrup

Method

• Crush the biscuits into a fine powder in a food processor in batches. Place the crushed biscuits into a bowl then pour in the melted butter, mixed spice, and ginger. Stir until well combined then place the mixture into the base of a 23cm springform tin. Use the back of a spoon to pack the mixture down into an even layer. Set aside in the fridge while you prepare the filling.

  In an upright blender, place the cream cheese and condensed milk. Blitz to start the mixture combining. Place the grated ginger into a piece of clean kitchen towel and squeeze the juice out into the blender along with the lemon zest and juice. Blend for 1-2 minutes, or until the mixture is completely smooth.

  Pour half the cheesecake mixture into the tin and scatter in 1 cup of the blueberries. Pour the remaining filling in and smooth it over so it's even. Place the cheesecake into the fridge to set for 6 hours or overnight.

  Place the remaining blueberries into a small pot with the maple syrup over a medium heat. Bring up to a simmer and cook for 5 minutes, or until the mixture is glossy and bright purple. Allow the blueberry mixture to cool before placing on top of the cheesecake and slicing to serve.

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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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Cherry, Pistachio, and Chocolate Semi Freddo

Cherry, Pistachio, and Chocolate Semi Freddo

Recipe by Michael Weldon

Serves – 4
Prep Time – 20 mins
Cook Time – 6 hrs freezing

Ingredients

• 150 g dried cherries, chopped

• 50 g glace cherries, halved

• ½ cup Marsala wine

• 3 egg whites

• ¾ cup caster sugar

• 300 ml cream

• ¼ tsp Coles nutmeg

• 150g ricotta, fresh from the cheese aisle

• 50 g roasted pistachios, chopped

• 50 g dark chocolate, chopped

Garnish

• 1 tbsp roasted pistachios

• ¼ cup glace cherries

• Dark chocolate flakes

Method

• In a small bowl, soak the cherries in Marsala for 6-12 hours.

• In the bowl of a stand mixer, whisk the egg whites until slightly fluffy, then add in the caster sugar and whip to stiff peaks. Ensure the sugar is fully mixed into the whites.

• In a separate bowl, whisk the cream to soft peaks. In another bowl, whisk the ricotta to break it up and make it as smooth as possible.

• Carefully fold the cream and ricotta into the egg whites. Then add the soaked cherries, pistachios, nutmeg, and chocolate, and fold through carefully.

• Line a bowl with cling wrap.

• Fill the bowl with the semifreddo mix and spread the top so it's flat. Place it into the freezer and freeze for at least 6 hours or until fully set.

• To serve, warm the side of the bowl with some warm water and turn out the pudding onto a serving plate. Top with extra cherries, pistachios, and dark chocolate flakes.

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Olive Oil Chocolate Mousse

Olive Oil Chocolate Mousse

Recipe by Michael Weldon

Serves - 4
Prep Time - 20 mins
Cook Time - 20 mins

Ingredients

• 300g 75% Dark Chocolate

• 1 cup Squeaky Gate olive oil

• 6 eggs, separated

• ½ cup caster sugar

• Sea salt

Method

• Melt the chocolate until smooth. Add the olive oil into the chocolate with a pinch of salt and fold until combined.

• Whisk the egg yolks and sugar until pale and fluffy. Whisk the egg whites to stiff peaks.

• Fold the yolks into the chocolate and oil. Gently fold the whites through the chocolate mixture.

• Spoon the mixture into ramekins. Place them into the fridge to set.

• Once set, serve with berries.

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Grilled Banana Sundae

Grilled Banana Sundae

Ingredients

• 1/3 cup coconut oil

• 180g Coles milk chocolate, chopped.

• 2 ripe bananas, unpeeled

• 2 scoops vanilla ice cream

• 2 scoops chocolate ice cream

• 10 fresh raspberries

• 4 Tbsp roasted and salted peanuts, roughly chopped

Method

• Preheat a grill or grill pan over medium-high heat.

• Add the bananas straight onto the grill and cook for 20 minutes turning till they go dark and soft.

• Melt chocolate and coconut oil together in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until melted and smooth. Cool for 10 minutes, but do not refrigerate.

• Remove the bananas from the grill and carefully peel on the plate ready to assemble.

• Top with ice cream around the grilled banana, a good drizzle of hot chocolate sauce, raspberries and a handful of peanuts.

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Strawberry Mille Feuille

Strawberry Mille Feuille

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 35-40 mins

Ingredients

• 4 Butter Puff sheets

Crème Patisserie

• 2 cups milk

• ½ cup sugar

• 3 tbsp cornflour

• 1 tsp Coles vanilla bean paste

• 4 Egg yolks

• 2 Punnets strawberries, cleaned and halved

• Icing sugar

Method

• Preheat an oven to 180°C.

• Lay sheets of puff pastry between baking paper. Place another tray over the top and bake for 20-25 minutes until the pastry is golden brown and crisp. Allow to cool then cut into 7.5 x 15cm rectangles.

• In a pot over medium heat, heat the milk and 1 tbsp vanilla bean paste until just below boiling.

• In a bowl, whisk together the sugar, eggs, and cornflour until they form stiff peaks.

• Pour half of the hot milk mixture into the egg mixture and mix together until combined. Add this mixture back to the rest of the milk in the pot and cook until thickened. Once thickened, cool the crème patisserie.

• To build, pipe the crème patisserie onto the base layer of pastry. Top with another sheet and then do another layer the same way. To finish the dish, layer the strawberries on the top of the mille-feuille.

• Dust with icing sugar before serving.

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