Apple & Fennel BBQ Chutney

Apple & Fennel BBQ Chutney

Recipe By Michael Weldon

Ingredients

• 1 large onion, diced

• 2 garlic cloves

• 1 large head of fennel diced

• 4 Montague apples diced (skins optional)

• 2 tbs butter

• 1 tsp fennel seeds

• ½ tsp black pepper – add more for warmth and spice

• ½ cup Coles apple cider vinegar

• 5oo ml apple juice

• ½ cup Coles brown sugar

• sea salt

• extra virgin olive oil

Method

• In a large saucepan over a medium heat cook the onion in olive oil and a pinch of salt until soft. Add in the garlic and the fennel seeds, cook until soft.

• Turn the heat up and add in the apple and butter. At this stage you want to caramelise the ingredients slightly. Add in the diced fennel and black pepper, fry for a couple of minutes.

• Add in the vinegar and cook until the vinegar has almost disappeared. Add in the apple juice and brown sugar. Cook down and reduce until the juice has reduced by half. Taste and season to your liking.

• Serve with roasted chicken or pork. It goes especially well with the Apple and Rosemary Stuffed Pork Belly recipe also cooked on this season.

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BBQ Halloumi & Melon Salad

BBQ Halloumi & Melon Salad

Recipe By Michael Weldon

Ingredients

• ¼ watermelon, diced into 3cm cubes

• 1 shallot, sliced thin

• 1 cucumber, cut in chunks

• ¼ cantaloupe, cut in wedges

• ¼ honeydew melon, cut in wedges

• ¼ bunch Coles mint, leaves picked

• ½ tsp chilli flakes

• extra virgin olive oil

• sea salt

• 250 g halloumi, cut into large pieces

• 2 tbs Coles honey

• ½ lemon, juice

Garnish

• extra mint leaves

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a bbq plate until smoking hot.

• In a large mixing bowl combine the watermelon, shallots, mint and chilli flakes. Dress with olive oil and a pinch of salt, mix together. 

• Place the cantaloupe and honeydew melon wedges down onto the hot plate and lightly grill on both sides until char lines appear. Take off heat and set aside then cut the skin off the melon and dispose. Cut the melon wedges into the same size as the watermelon chunks and add to the salad and mix through.

• Heat a frypan over a medium heat add a drizzle of olive oil and the haloumi cheese. Fry till golden on all sides, add the honey and glaze then add the lemon juice. Toss together until the glaze coats the halloumi.

• To serve spread the melon mix on a platter then add the warm halloumi and glaze. Eat straight away.

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Smoked Sausage with Brusselkraut

Smoked Sausage with Brusselkraut

Recipe By Michael Weldon

Ingredients

• 1 kg Coles brussels sprouts, sliced thinly

• 30 g table salt 

• 1 tbs caraway seeds, toasted

• 2 packs of Coles finest lamb and beef sausages

Serve 

• your favourite mustard

Special Equipment

• 1 ltr sterilized fermenting jar

Method

• In a large bowl mix the sprouts, salt and caraway seeds. With clean hands gently scrunch the sprouts to spread the salt and start breaking them down. Cover and leave to one side for 30 minutes them repeat the process. Do this 4 times then pour the sprouts and liquid from the bowl into your pickling jar. Shut the lid and leave in a cool dry place for 3 days.

• After 3 days pop open the lid and burp (that is the technical term) the brusselkraut. Seal the jar again and leave for another 2 days. 

• Taste the kraut and if you are happy seal the jar and a put in the fridge. If you want a little more funk and fermentation, seal the jar again and leave for 2 more days. 

• Once you are happy with the flavour that kraut is ready to use. Store in the fridge when not using and it should last a month or so but we think you’ll eat it a lot quicker than that

• Heat a smoker to 150 - 160 degrees (C).

• Lay the sausages in the smoker. Smoke until the sausages are cooked through. The skin will slightly wrinkle and have a firm texture to it. 

• Serve the smoked sausages with the brusselkraut and your favourite mustard. 

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Creamy Polenta with Sauteed Kale

Creamy Polenta with Sauteed Kale

Recipe By Michael Weldon

Ingredients

• 1 onion, diced

• 3 garlic cloves, sliced

• 1 bunch Coles kale, sliced

• 1/2 tsp chilli flakes

• ½ cup vegetable stock

• 1 tbs butter

• extra virgin olive oil

• sea salt

• 500 g polenta

• 5 cups Coles milk

• 2 garlic cloves

• 4 bay leaves

• ½ tsp nut meg

• 2 tbs butter

• 2 tbs parmesan cheese

• sea salt

Garnish

• toasted pine nuts

Method

• In a frypan over a medium heat add a drizzle of olive oil and the onion, fry off until it begins to soften. Add in the garlic, chilli flakes and a pinch of salt, cook until softened and toasted. Add in the kale and fry off until it starts to colour. Add in the chicken stock and cook down until the kale is tender, add the butter and cook out for a couple more minutes. Remove from heat and keep warm. 

• In a large saucepan combine the milk, garlic, bay, nut mag and a pinch of salt. Bring the liquid up to the simmer, pour the polenta into the pot of milk and stir. Cook gently until the polenta is hydrated and soft. Add in the butter and cheese, stir into the polenta until combined. 

• Serve the polenta in a bowl topped with the kale and s sprinkle of toasted pine nuts.

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Golden Syrup Apple Dumplings

Golden Syrup Apple Dumplings

Recipe By Michael Weldon

Ingredients

Syrup

• ½ cup Coles golden syrup

• 1 cup Coles brown sugar

• 50 g butter

Dumplings

• 1 ½ cups Coles self-raising flour

• 50 g butter

• ¼ cup Coles golden syrup

• ¾ cup milk

• 1 Montague apple, grated 

Garnish

• ice cream

Method

• In a large saucepan, combine all the syrup ingredients with 500 ml of water and a pinch of salt. Place over a medium high heat and bring to a simmer.

• In a bowl, mix the flour and butter. Rub the butter between your fingers to press into the flour. Add the milk and golden syrup, mix into a batter. Add the apple and fold through the mixture.

• Using two spoons, spoon balls of batter into the simmering syrup. Once the pan is full reduce the heat and place a lid on the pot. Cook for 15 - 20 minutes until a skewer comes out of the dumplings clean.

• Spoon the dumplings into a bowl, top with syrup and serve with a ball of ice cream.

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Apple & Potato Rosti

Apple & Potato Rosti

Recipe By Michael Weldon

Ingredients

• 1 kg Coles potato, grated and liquid squeeze out through dry clean cloth

• 4 Montague apples, grated (squeeze little moisture out)

• 5 thyme sprigs, leaves picked

• 2 tbs butter

• sea salt

• serve with fried eggs and hot sauce

Method

• In a large bowl combine the potato, apple and thyme with a pinch of salt. Mix and squeeze together with clean hands.

• Heat a non stick frypan over a medium heat. Add in the butter and a drizzle of olive oil. Press the potato and apple mixture into the pan and gently fry. Cook until the bottom is golden and the mixture is cooked through half way. Carefully flip the rosti and cook the other side until golden and cooked through. This will roughly take 3 minutes.

• In a fry pan, fry an egg.

• Serve the rosti, topped with a fried egg and serve with your favourite hot sauce on the side.

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Porridge Sourdough

Porridge Sourdough

Recipe By Michael Weldon

Ingredients

• 250 g Red Tractor oats, plus extra for coating the loaves 

• 500 ml water

• pinch of salt

• 200 g sourdough starter

• 700 ml water (room temperature), plus 50 ml

• 20 g sea salt

• 900 g baker’s flour or plain flour

• 100 g Coles wholemeal flour

Method

• In a saucepan cook the oats and water until the mixture is thick and hydrated. Season with a pinch of salt and lay flat on a plate to allow to cool to room temperature.

• In large mixing bowl add 700 ml room temperature water and the active sourdough starter. Mix together with a clean hand until the starter is broken up. Add in both flours and mix into a loose dough with your hands. Allow to stand for 30 minutes.

• Add the 50 ml water and 20 g sea salt to the dough mix, fold together until combined. Leave to stand, covered for 30 minutes again.

• Add the porridge mix, broken up, into the dough and fold together. Cover and leave to stand for 30 minutes once again.

• Fold the dough gently every 3o minutes for a further 2 hours make sure to cover your dough between folds. Then leave to prove for 1 hour until the dough doubles in size.

• Once proved, turn your dough out onto your bench and divide into 2 pieces of dough. Using your bench scraper shape the dough pieces into tight round balls. You will use the scraper and the dough sticking to the build the tension. Gently cover with a tea towel and leave to prove for a further 20 - 30 minutes.

• Carefully flip your dough over and begin to fold once more. Your dough will be a rough rectangle shape laying in front of you. Fold the left side of the dough 2/3rds across the centre of the dough then fold the right side of the dough all the way over the top. Then fold the top piece of dough over itself to meet the first folds. Using a stitching method stitch the left side of the dough to the right to form more tension in the dough. Then roll the top of the dough all the way over and tuck under the bottom piece of dough. Leave to prove on the bench for 20 minutes then fold the dough along the crease made form the folding. Place the tough top side down in your sourdough basket. Place into the fridge to prove and ferment for 12 hours.

• Place a heave cast iron pot with a lid into your oven and turn on to 250 degrees (C). Pre heat for 45 minutes. Remove the dough from the fridge and turn out onto a piece of baking paper. Score the top with a long slash along 1 side. Lower the dough into the pot on the piece of baking paper. Put the lid on the pot and return to the oven. Bake for 25 minutes then take the cover off the pot and turn the oven down to 230 degrees (C). Cook for 25 more minutes until the crust is golden and crispy. Remove for the oven and allow to cool for 30 minutes before enjoying.

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Apple, Maple & Cinnamon Pancakes

Apple, Maple & Cinnamon Pancakes

Recipe By Michael Weldon

Ingredients

• 1 cup Coles self raising flour

• ¼ cup Coles maple syrup

• 2 tbs melted butter, plus extra for cooking

• 1 egg

• 2/3 cup whole milk

• 1 Montague apple, grated – additional thin slices of apple for topping

• 1 tsp cinnamon

• pinch of salt

• serve with Jalna sweet and creamy yoghurt and extra maple syrup

Method

• In a jug combine the milk, maple syrup, egg and melted butter.

• In a large bowl combine the self raising flour, cinnamon and a pinch of salt, and mix together. Add the wet ingredients into the dry ingredients and mix into a batter. Add in the grated apple and fold together.

• Heat a non-stick frypan over a medium heat. Add in a small piece of butter. Once the butter is melted add a ladle of pancake batter and cook until bubbles appear through the top of the pancake. Carefully flip the pancake and cook the other side.

• Repeat the process until all the batter is cooked.

• To serve, stack the pancakes up, top with thinly sliced apple and top with yoghurt and an extra drizzle of syrup.

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Grilled Breakfast Mushrooms

Grilled Breakfast Mushrooms

Recipe By Michael Weldon

Ingredients

• 4 Coles oyster mushrooms, tear into strips

• 4 Coles swiss brown, halved or quartered

• ½ pack Coles enoki mushrooms, base cut off and mushrooms separated

• 8 Coles button mushrooms, halved

• garlic

• chili

• fresh thyme sprigs

• sea salt to taste

• generous drizzle extra virgin olive oil 

To Serve

• sourdough, sliced

• goats cheese, roughly broken up

• lemon cheek

Cooked using The Ziggy available at Barbeques Galore

Method

• Pre-heat BBQ to medium-high heat.

• Combine all the mushrooms into a bowl along with the garlic, chili, thyme and oil. Season to taste and mix all together. Place the mushroom mix on to the BBQ flat so that each of the mushrooms can develop char marks on them. This should take 4 - 5 minutes.

• Drizzle the oil onto the slices of sourdough and place onto the grill for a few seconds on each side until char marks appear.

• To serve, stack the cooked mushrooms on to the toast and enjoy hot.

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Seedy Apple & Yoghurt Loaf

Seedy Apple & Yoghurt Loaf

Recipe By Courtney Roulston

Ingredients

• 1 ½ cups Coles wholemeal flour 

• ½ cup almond meal 

• ½ cup coconut sugar 

• 2 tsp baking powder 

• 2 tsp ground cinnamon 

• 2 large free range eggs 

• 1 cup Jalna Greek full fat yoghurt 

• ½ cup Squeaky Gate extra virgin olive oil 

• 2 apples, grated 

• 10 fresh medjool dates, chopped 

Seed Topping

• 1 tbs sunflower seeds 

• 1 tbs sesame seeds 

• 1 tbs pepita seeds, chopped 

• 1/3 cup whole almonds, chopped

Method

• Pre heat the oven to 170 degrees (C). Grease and line a loaf tin with baking paper, ensuring it overhangs to make it easy to lift out the loaf.

• Place all of the dry ingredients into a large mixing bowl with a pinch of salt. Stir to combine and make a well in the centre.

• Add in the eggs, yoghurt, extra virgin olive oil, apples and dates. Mix until everything has come together then pour into the loaf tin. 

• Scatter the seed topping all over the top of the cake, pressing down gently so it sticks. Bake for 50 minutes - 1 hour or until a wooden skewer comes out clean when inserted into the middle of the loaf. Allow to cool for 15 minutes in the tin before removing to serve and slice. 

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Plum Crumble

Plum Crumble

Recipe By Michael Weldon

Ingredients

• 10 Montague plums, diced into cubes

• 2 tbs butter

• ½ cup Coles caster sugar

• 1 lemon, juice

• sea salt

Crumble

• 1 cup flour

• ½ cup Coles brown sugar

• 100 g butter, diced

Method

• In an oven safe dish or cast iron pan or skillet, add the plums, season with sugar, butter, lemon (optional) and a pinch of salt. Mix together.

• In a bowl combine the crumble ingredients, using your fingers work the flour and sugar into the butter until all combined.

• Generously layer the crumble mixture over the plum mixture and add into the BBQ or oven (pre-heated at 180 degrees C). Cook for 20 - 35 minutes until the plums begin to bubble up the side of the dish and the crumble is golden brown all over.

• Serve with your choice of cream, ice cream or both!

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Hummingbird Pancakes

Hummingbird Pancakes

Recipe By Courtney Roulston

Ingredients

• 1 ¼ cups Coles full fat milk 

• 2 free range eggs

• 2 tbs Squeaky Gate extra virgin olive oil, plus extra to cook 

• 3 tbs Coles finest pure Canadian maple syrup, plus extra to serve  

• 1 cup Coles wholemeal self raising flour 

• 1 cup Coles self raising flour 

• sea salt to taste 

• 1 tsp ground cinnamon, plus extra to serve 

• ¼ cup walnuts, finely chopped, plus extra to serve 

• 2 medium carrots, peeled, finely grated 

• 432 g can crushed pineapple, drained 

• 1 cup Jalna Greek yoghurt, to serve 

• 2 bananas, to serve 

Method

• Pour the milk, eggs, oil and maple syrup in a jug and whisk to combine. Add in both of the flour types and stir until combined. Add in the pineapple, carrots, pinch of salt, walnuts and cinnamon. Give this a good mix until you have a smooth batter. 

• Heat a non-stick frying pan over a low heat and cover with a few drops of extra virgin olive oil. Place a ladle of the pancake mixture onto the pan and cook for 2 - 3 minutes, or until bubbles appear on the surface. Flip and cook for a further 2 minutes on the second side. Repeat with all the remaining batter, wiping out the pan clean in between batches. 

• Divide the pancakes onto serving plates. Top with sliced banana, a dollop of yoghurt, extra walnuts, a sprinkle of cinnamon and a drizzle of maple syrup.

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Korma Fried Eggs on Naan

Korma Fried Eggs on Naan

Recipe By Courtney Roulston

Ingredients

• 2 naan breads 

• 3 tbs extra virgin olive oil 

• 1 tbs Patak`s Korma paste 

• 4 free range eggs 

• 1 cup Greek yoghurt 

• 2 tbs Patak`s mango chutney 

• ½ Coles long red chilli, sliced 

• ½ cup coriander sprigs, to garnish 

Method

• Heat a grill pan over a medium heat. Warm the naan breads in the pan for 2 - 3 minutes or until slightly charred on the outside and softened in the middle. Brush the naan with a little of the oil and set them aside. 

• Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Add the korma paste and cook for 2 minutes, or until fragrant. Crack the eggs into the korma sauce and fry them, basting them occasionally for 3 minutes, or until the eggs are cooked to your liking.

• Spread the yoghurt and mango chutney onto the naan breads. Place the fried eggs on top of the yoghurt mixture and drizzle over any of the korma mixture and season with a pinch of salt and pepper. 

• Garnish with sliced chilli and coriander sprigs before serving. 

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Kale Reuben

Kale Reuben

Recipe By Michael Weldon

Ingredients

• 2 tbs butter

• 1 bunch Coles kale

• 2 garlic cloves, sliced

• 1 tsp black pepper

Russian Dressing

• ½ cup Coles mayonnaise

• ¼ cup Jalna Greek yoghurt

• 1 pickle, diced

• 1 tbs siracha

• 1 tsp worcestershire sauce  

• 4 slices rye bread

• ½ cup sauerkraut 

• 2 tbs American mustard

• 4 sliced swiss cheese

• butter

Method

• Heat a large saucepan over a medium head. Add the butter and garlic. Once melted add the kale and gently cook down. Once cooked season with pepper and remove from the heat. 

• In a bowl mix together the Russian dressing ingredients.

• Lay out the sourdough slices. Spread with a layer of mustard. Top with the sauerkraut, then the kale. Top with 2 slices of cheese and then a layer of Russian dressing.

• Heat some butter in a frypan and add the sandwiches onto the pan. Toast them until the cheese is melted and the sandwiches are golden brown.

• Cut in half to serve.

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Cheese & Dukkah Pull-apart Scones

Cheese & Dukkah Pull-apart Scones

Recipe By Courtney Roulston

Ingredients

• 80 g Coles thickened cream, plus extra for brushing 

• 120 g Jalna Greek yoghurt 

• 1 free range egg 

• 1 tbs Coles honey 

• 250 g Coles self raising flour, plus extra for dusting

• sea salt to taste

• 100 g cold butter, cubed (plus extra at room temperature, to serve) 

• 2 tbs dukkah, plus extra for topping

• 2 green spring onions, sliced 

• zest of ½ lemon 

• 100 g Coles Australian feta, crumbled 

• 80 g cheddar cheese, grated

• 30 g parmesan, finely grated

Method

• Pre-heat the oven to 190 degrees (C). Whisk the cream, yoghurt, egg and honey in a bowl and set aside. 

• Place the flour into a large mixing bowl along with a pinch of salt. Add in the butter and using clean fingertips rub the butter into the flour until there are no lumps. Gently fold through the dukkah, spring onions and lemon zest. Then add the feta, half the cheddar and half the parmesan. Make a well in the centre and pour in the wet ingredients then using a butter knife gently fold the mixture until it just comes together as a dough. Aim to not over work it too much as it will become tough. 

• Turn the dough onto a lightly floured lined oven tray. Bring the dough together in a rectangle shape around 1 inch thick. Brush the extra cream over the top of the dough and scatter over the remaining cheddar, parmesan and extra dukkah. 

• Cut the scones into 12 squares, leaving them intact on the tray. 

• Bake in the oven for 20 - 25 minutes, or until the scones are golden and spring back when lightly pressed. Remove and allow to cool for 10 minutes before serving with butter on the side. 

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Savoury Oats with Seeds, Yoghurt & Greens

Savoury Oats with Seeds, Yoghurt & Greens

Recipe By Courtney Roulston

Ingredients

• 1 cup Red Tractor rolled oats 

• 2 cups Coles vegetable stock 

• 2 tbs extra virgin olive oil

• 2 cloves garlic, finely chopped 

• 1 long red chilli, chopped –optional 

• 2 big cups Coles tuscan kale, stems removed, roughly chopped 

• ½ small lemon, juice and zest

• 1 cup greek yoghurt to serve

Seed Topping

• ¼ cup Red Tractor oats 

• ¼ cup pepita seeds 

• ¼ cup sunflower seeds 

• 1 tbs white sesame seeds

• 1 tbs soy sauce 

Method

• Place the oats and stock into a saucepan over a medium heat. Bring up to a simmer and cook, stirring occasionally for 15 - 20 minutes, or until creamy and thick. Add a little water as the oats are cooking if the mixture needs loosening. 

• Meanwhile, place all the seed topping ingredients and 1 tbs of oil into a small frying pan over a medium heat. Cook for 3 minutes, or until fragrant then add in the soy sauce then continue to cook, stirring for a further 2-3 minutes, or until crunchy. Remove from the pan and set aside to cool.

• Place the same frying pan back onto a medium heat and add in the remaining oil, garlic and chilli. Cook for 1 minute before adding in the kale and a pinch of salt. Cook the kale for 3 minutes, or until softened and bright green. Squeeze in some lemon juice then remove from the heat.

• To serve, place the oats and yoghurt into serving bowls and top with the kale and scatter with a handful of the seed mixture. 

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Coconut & Raspberry Ripple Cake

Coconut & Raspberry Ripple Cake

Recipe By Courtney Roulston

Ingredients

• 1 ½ cups Coles self-raising flour 

• 1 tsp baking powder 

• 2/3 cup coconut sugar 

• sea salt 

• 2/3 cup Coles desiccated coconut 

• 3 free range eggs

• 2/3 cup Squeaky Gate extra virgin olive oil

• ½ cup coconut milk 

• 2 punnets raspberries (or 250 g) 

• 2 tbs shaved toasted coconut to serve

Raspberry Extra Virgin Olive Oil Icing

• 1 cup Coles pure icing sugar, sifted 

• ¼ cup raspberries, crushed

• 2 tbs Squeaky Gate extra virgin olive oil

Method

• Heat the oven to 180 degrees (C). Grease a loaf pan and line the base and sides with baking paper, allowing the sides to overhang. Sift the flour and baking powder into a large bowl and stir in the sugar, coconut and a pinch of salt. 

• Whisk the eggs in a bowl along with the extra virgin olive oil and coconut milk. Fold the wet mixture into the flour mixture until just combined.

• Pour half of the cake mixture into the loaf pan. Using the back of a fork gently crush the raspberries in a bowl and pour over the cake batter in the tin. Pour over the remaining cake batter and smooth the top. Bake for 50 minutes, or until a skewer comes out clean when inserted into the centre. Cool in the tin for 10 minutes before transferring to a wire wrack and allowing cool completely.

• Place the icing sugar in a bowl. Place the crushed raspberries into a fine sieve and push out the liquid over the icing sugar using the back of a spoon. Add in the extra virgin olive oil and whisk until the mixture is smooth and pale pink. Spread the icing onto the cake and sprinkle with toasted coconut before slicing and serving. 

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Oat Congee with Fried Egg & Chilli

Oat Congee with Fried Egg & Chilli

Recipe By Courtney Roulston

Ingredients

•  2 cup Red Tractor wheat free oats

• 2 tsp fresh ginger, grated 

• 4 cups Coles low-salt chicken stock 

• 1 tsp fish sauce 

• 1 tsp maple syrup 

• 1 tsp Coles Asia sesame oil 

• 2 tbs extra virgin olive oil

• 4 free range eggs

• ½ cup green spring onion, sliced

• 2 tbs chilli oil

• 2 tbs roasted peanuts, roughly chopped 

Method

• Combine the rolled oats, ginger, stock, fish sauce, maple syrup and sesame oil in a large pot. Bring up to a simmer and cook, stirring occasionally for 15 minutes, or until the mixture is silky and the oats are soft, adding a little extra water if the mixture needs loosening. 

• Heat the oil in a large frying pan and cook the eggs for 3-4 minutes, or until crispy on the edges and cooked through.

• Spoon the oat congee into serving bowls.

• Top the oats with fried eggs, spring onion, chilli oil and peanuts before serving. 

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Strawberry and Roasted Red Capsicum Dip

Strawberry and Roasted Red Capsicum Dip

Recipe By Michael Weldon

Ingredients

•  1 red capsicum, charred

• extra virgin olive oil

• sea salt

• 1 punnet strawberries, finely chopped

• ½ bunch basil leaves, diced

• ¼ cup Coles toasted cashew nuts, chopped

• ¼ cup Coles ricotta cheese

• 2 tbs Coles honey

• 1 tbs extra virgin olive oil

• ½ tsp black pepper

• sliced baguettes, charred, to serve

Method

• Char the capsicum on a BBQ until the skin is burnt and blistered all over. Remove from BBQ, place into a bowl, cover and steam for 10 minutes until the skin slightly detaches.

• Once cooled to room temperature, scrape the charred skin off the capsicum. Remove the core and seeds. Dice the red peppers finely and add to a bowl.

• To that bowl add the strawberries, basil, cashew nuts, ricotta cheese, honey, olive oil and black pepper. Gently mix together until combined in a chunky paste.

• Serve with grilled slices of bread.

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Passionfruit Yoghurt Cake

Passionfruit Yoghurt Cake

Recipe By Courtney Roulston

Ingredients

•  1 cup Jalna Greek yoghurt, plus 3 cups strained overnight (1 kg in total)

• 2 large free range eggs 

• ¾ cup extra virgin olive oil 

• 2/3 cup fresh passionfruit pulp, divided into 2 portions 

• 1 cup Coles caster sugar 

• 2 cups Coles self-raising flour 

• 1 tsp Coles honey 

Method

• Place 3 cups of yoghurt into a sieve lined with a clean chux cloth suspended over a bowl. Leave to strain in the refrigerator overnight.

• Pre-heat the oven to 180 degrees (C). Grease and line a 20 cm ring shaped tin or spring form tin.

• In a medium-sized bowl whisk 1 cup of yoghurt, eggs, extra virgin olive oil, half the passionfruit pulp until well combined. Combine the flour and sugar in a large bowl and gently fold through the wet mixture until the batter is smooth.

• Pour the batter into the prepared tin and bake in the oven for 40-45 minutes, or until a skewer inserted into the thickest part of the cake comes out clean. Leave the cake to rest for 10 minutes in the tin before transferring to a wire rack to cool completely.

• Place the strained yoghurt into a bowl and whisk through the honey. Spread the thick yoghurt over the top of the cooled cake then spoon over reserved passionfruit pulp before serving. 

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