Easy Cherry & Honey Tart
Whisk together the marscapone, yoghurt, half the honey and vanilla bean paste in a bowl until smooth and creamy.
Spread the yoghurt mixture into the pastry case in an even layer.
Blitz the lime zest and almonds together in a small food processor until fine crumbs.
Arrange the cherries on top of the tart and drizzle with remaining honey. Sprinkle with the lime and almond mixture before serving.
Mango Pudding, Dragon Fruit & Coconut Sorbet
Recipe By Louis Tikaram
Ingredients
500 g cream
3 gelatin sheets
1 g sea salt
5 lime leaves
300 g mango puree
100 g palm sugar
2 dragon fruit, peeled and diced
4 large scoops of roast coconut ice cream
In a heavy based pot, add the cream, mango puree, salt, crushed palm sugar and lime leaves. On high heat, come to scalding and allow the sugar to dissolve.
Allow to steep for 10 mins.
Bloom the gelatin in cold water then add to the mixture. Strain mixture and allow to cool in a ice bath.
Allow the mixture to set before portioning evenly in 4 bowls or glasses.
Allow to cool and set in the refrigerator for 4 hours or over night.
To serve, scatter diced dragon fruit over the top of the pudding before serving and a big scoop of roast coconut ice cream.
Honey Yoghurt Flan
In a saucepan cook the sugar and honey with ¼ cup of water into a golden caramel.
Pour the caramel into a flan dish making sure it covers the entire base of the dish. Leave to cool down and set slightly.
In a bowl whisk together the flan ingredients until smooth. Pour into the flan dish.
Place the flan into a deep oven dish with a tea towel and a layer of boiling water in the base. Slide into the oven on 180 degrees (C) and cook for 20 minutes or until set.
Allow to cool for 5 minutes once it comes out of the oven. Place a plate over the top of the flan dish and flip over to turn out. Be careful not to break it when turning out.
Eat straight away.
Prawn Toast Scotch Eggs
Recipe By Michael Weldon
Ingredients
6 free range eggs
500 g Coles deli prawn tails, peeled
1oo g Coles chicken mince
1 garlic clove, grated
3 cm long piece of ginger, grated
2 spring onion, sliced thinly
1 tsp Coles Asia soy sauce
½ tsp sugar
¼ tsp Coles ground white pepper
¼ tsp Coles Asia sesame oil
sea salt
75 g plain flour, separate flat plate for dusting
100 g panko breadcrumbs, on separate flat plate for rolling eggs in
3 eggs, whisked and in a shallow bowl for dipping eggs in
oil for frying
Dipping Sauce
Cook 6 eggs in boiling water for 6 minutes then remove and cool in ice water. Peel the eggs and set aside.
In a food processor, add in the prawns, chicken, garlic, ginger, spring onion, soy, sesame oil, sugar, whole peppers and sesame oil. Blend in a food processor until a rough paste is formed.
Using wet hands, coat the eggs in the prawn mix (about 8mm thick). Dust the coated eggs in the flour, then whisked egg and then roll in the panko breadcrumbs until fully coated.
Heat the oil to 180 degrees (C). Fry the eggs in the hot oil, a couple of eggs at a time. Cook until the scotch eggs are golden and the prawn filling is cooked through. Repeat until all the eggs are cooked.
Mix dipping sauce ingredients together and serve as a dipping side next to the eggs.
Berry & White Chocolate Oat Square
Recipe By Courtney Roulston
Ingredients
2 cups Red Tractor Australian organic creamy style rolled oats
⅓ cup pepita seeds
pinch sea salt flakes
2 large ripe bananas, peeled, mashed
250 ml Coles canned coconut milk
1 tsp ground cinnamon
1 tsp Coles vanilla bean paste
2 tbsp Coles Australian pure honey
½ cup Coles blueberries
½ cup Coles raspberries
70 g white chocolate, melted
Preheat the oven to 180 degrees (C).
Grease and line a 20 cm x 20 cm slice pan with baking paper, with the edges overhanging to make it easy to remove.
In a large mixing bowl combine the rolled oats, pepita seeds, salt, mashed bananas, coconut milk, cinnamon, vanilla and honey. Stir well until everything is combined. Fold through half of the berries, being careful not to break them up too much.
Pour the mixture into the prepared pan and use the back of a spoon to even out the mixture. Pour over the remaining berries and gently press into the surface.
Bake for 30 minutes, or until golden and firm to the touch.
Allow to cool in the pan for 1 hour then remove and cut into 9 squares.
Melt the white chocolate in a zip lock bag and snip off one corner to make a piping bag. Drizzle the chocolate over the bars and allow to set for 10 minutes before serving.
Recipe By Louis Tikaram
Ingredients
Seafood Mix
500 g Coles cooked prawns, cut into 1 cm pieces
3 tbsp lemon juice
¼ tsp Coles sea salt flakes
⅛ tsp Coles black pepper
½ cup finely chopped celery
⅓ cup Coles mayonnaise
Toasted Buns
4 to 6 Coles hot dog rolls, top part of bun slit longways
3 tbsp soft butter
To Serve
lemon wedges
potato chips
In a bowl, stir the prawn meat, lemon juice, salt, pepper, celery and mayonnaise together then set aside ready to build the rolls.
Spread the outsides of the buns with butter. Heat a frypan or cast iron pan over medium-high heat. Toast the buns for about 30 seconds on each side until golden brown.
While the bun is still hot and crispy, fill with prawn mix.
Serve with potato chips and a wedge of lemon.
Blueberry, Lemon & Honey Yoghurt Cake
Recipe By Courtney Roulston
Ingredients
2 ½ cups self-raising flour
pinch sea salt flakes
3 punnets blueberries
1 cup Jalna honey yoghurt (can also use Greek & up the added honey) + extra to serve
⅔ cup Australian honey
¾ cup extra virgin olive oil
2 large free-range eggs
1 tbsp lemon zest + 1/3 cup juice
2 tsp vanilla bean paste or seeds from 1 pod
2 tbsp icing sugar for dusting
Preheat the oven to 180 degrees (C). Grease and line the base of a 22 cm spring form cake tin. Wash the blueberries and set ⅓ of them aside for the topping. Dust the remaining blueberries in 1 heaped tablespoon of the flour to coat and set aside. Place the remaining flour and a pinch of sea salt into a large mixing bowl and make a well in the middle.
Whisk together yoghurt, honey, olive oil, eggs, lemon zest, lemon juice and vanilla until well combined. Lastly fold through the floured blueberries.
Pour the yoghurt mixture into the well in the flour and gently fold through until smooth. Pour the batter into the prepared tin and scatter top with the reserved blueberries.
Bake in the middle rack in the oven for 50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove the sides from the springform tin and allow the cake to cool before dusting with icing sugar. Serve with extra yoghurt on the side.
Spiced Watermelon with Labneh, Lime & Hot Honey
Recipe By Courtney Roulston
Ingredients
1 kg tub Jalna greek yoghurt
½ cup Coles australian honey
1 lime
1 long red chilli, sliced
¼ whole watermelon
¼ cup mint leaves, finely sliced
Spice Mix
2 tsp whole fennel seeds
1 tsp coriander seeds
2 tsp white sesame seeds
2 tsp sumac
sea salt and cracked black pepper to taste
Place the yoghurt into a sieve line with a muslin cloth or clean chux cloth suspended over a large glass bowl. Mix a little sea salt into the yoghurt and then pour into the cloth. Cover the top of the yoghurt with the cloth and place in the refrigerator for 8 hours or overnight to drain.
Place a small pot over a medium heat. Slice the lime in half and place into the pan flesh side down and cook for 3-4 minutes, or until slightly charred. Carefully add in the honey and sliced chilli to the pot. Leave on a very low heat to infuse for 10 minutes.
Toast the fennel seeds and coriander seeds in a small frying pan until fragrant. Grind into a fine power in a mortar and pestle then place into a small bowl. Toast the sesame seeds and add in with the spices, sumac, sea salt and black pepper.
Spread the drained yoghurt onto the base of a serving platter. Cut the watermelon into wedges and arrange on top of the yoghurt. Using tongs squeeze the lime juice into the honey mixture then drizzle over the top of the watermelon and yoghurt. Scatter the spice mix over the top and garnish with mint leaves before serving.
Hack's Apple Crumble
Recipe By Lynton Tapp
Ingredients
8 large granny smith apples
3 tbsp brown sugar
3 tbsp unsalted butter
1 cup of orange juice
1 packet of crunchy ANZAC biscuits
½ cup melted unsalted butter
sea salt to taste
vanilla ice cream, to serve
Preheat an oven to 180 degrees (C) fan forced.
Start by prepping the apples. This can be done to your liking however, I prefer to peel mine and cut into cheeks. Once you have cut your apples it is best to keep them in cold water with a squeeze of fresh lemon juice while you prepare further.
To a large pan, add the butter and brown sugar. Heat this mixture until the butter has melted and the sugar begins to dissolve. Drain and add the apples to this butter mixture, completely coat the apples in this mixture and cook for 2-3 minute or until the apples begin to soften and a little caramel begins to form on them.
Add the orange juice and simmer for 5 minutes or until the apples are just tender.
Meanwhile in a large mixing bowl, add your ANZAC biscuits and crush into a fine crumb, add the melted butter to the ANZAC crumb and mix until thoroughly combined.
Remove the pan of apples from the heat and evenly spread the ANZAC mixture over the top of the apples until completely covered.
Place the pan into the oven and cook for ten minutes or until the crumb begins to golden (further) and the apples are cooked through.
Serve with vanilla ice cream.
Affogato With Crunchy Palm Sugar Coffee Beans
Recipe By Louis Tikaram
Ingredients
Coconut Sorbet
*makes 2.5 ltrs of coconut sorbet, which will get you about 20 scoops
1 ltr Coles coconut cream
500 ml young coconut juice
pinch sea salt
500 ml simple sugar syrup (recipe included)
500 ml liquid glucose
Simple Sugar Syrup
500 g caster sugar
500 ml water
Crunchy Palm Sugar Coffee Beans
250 g palm sugar
1 cup coffee beans
To Serve
1 large scoop of coconut sorbet
1 shot of espresso
1 shot of dark rum
1 tbsp of crunchy palm sugar coffee beans
Coconut Sorbet & Simple Syrup Method
Combine the simple sugar syrup and glucose in a small saucepan and warm slightly just so the glucose can melt and the two ingredients are combined with no lumps. In a large mixing bowl add all the remaining ingredients and the sugar/glucose and whisk together, cool the mixture and churn in your ice cream machine following the manufacturer's instructions then store in the freezer.
Simple Sugar Syrup Method
Combine the ingredients in a saucepan and bring to the boil. Once boiled, turn to a simmer and allow to reduce slightly for 5 minutes. Cool and store in an airtight container in the refrigerator.
Crunchy Palm Sugar Coffee Beans Method
Line a rimmed baking sheet with heavily greased baking paper, set aside.
Heat palm sugar in a deep saucepan.
Place over high heat and cook, without stirring for 3 minutes.
Turn heat to medium and continue to cook, without stirring.
When the sugar starts to slightly darken and you can smell a beautiful caramel aroma, add the coffee beans. Stir to ensure they are all coated in sugar then immediately pour onto the lined baking sheet and spread mixture into an even layer.
Cool completely, then crush into pieces.
To Serve
Scoop the coconut sorbet into the glass ahead of time and store in the freezer until ready to serve. When ready to serve, pour the espresso over the sorbet and add a big spoon of crunch.
Cherry Cobbler
Recipe By Nicole Horvath
Filling Ingredients
1 kg fresh cherries, pitted
1 Coles vanilla bean, seeds scraped
½ cup caster sugar
juice of 1 lemon
3 tbsp cornflour
½ cup water
Cobbler Topping
1 cup self-raising flour
½ cup almond meal
1/3 cup caster sugar
85 g unsalted butter, chilled cut into cubes
½ cup buttermilk
¼ cup flaked almonds
Preheat the oven to 160 degrees (C) (fan forced).
In a saucepan, add the cherries, the vanilla bean seeds, sugar and lemon juice. Mix together the cornflour and water to create a slurry and add to the pan. Bring mixture to a boil and simmer for 10 minutes, until thickened. Transfer to an ovenproof dish and spread into an even layer. Allow to cool slightly while you make the topping
Add the flour, almond meal, sugar and butter to a food processor. Pulse until the mixture resembles breadcrumbs. Add the buttermilk and pulse until the mixture comes together into a dough
Place spoonfuls of the dough mixture over the top of the cherries. Sprinkle with the flaked almonds. Bake for 35 - 40 minutes, until the top is golden brown. Serve with whipped cream or vanilla ice cream.
Oat, Almond & Dark Chocolate Biscuits
Recipe By Courtney Roulston
Ingredients
1 ½ cups Red Tractor Australian organic creamy style oats
1 tbsp Red Tractor chia seeds
½ cup plain flour
1 tsp cinnamon
1 tsp baking powder
½ cup dried cranberries, soaked in boiling water for 10 minutes
½ cup extra virgin olive oil
1/3 cup coconut sugar
1 free range egg
1 tbsp orange zest
70 g good quality dark chocolate, melted
⅓ cup slivered almonds
Preheat the oven to 180 degrees (C) and line a large baking tray with paper.
In a large mixing bowl combine the oats, chia seeds, flour, cinnamon, baking powder and slivered almonds. In a separate bowl whisk together the olive oil, sugar, egg and orange zest. Drain the cranberries and gently fold through the olive oil mixture.
Mix the wet ingredients into the dry ingredients until you have a firm dough. Take tablespoon sized amounts of the mixture and roll into rough balls and place onto the lined tray. Repeat with all the cookie mixture. Use a fork to slightly flatten the top of the biscuits then bake for 15 minutes, or until golden and cooked through.
Remove from the oven and allow to cool before drizzling the top with the melted chocolate. Allow the chocolate to set before serving.
Galaktoboureko
Recipe By Phil Vakos
Ingredients
Custard
300 g semolina
2 ltr milk
½ heavy cream
zest from 1 orange
4 free range eggs
1 cup caster sugar
1 vanilla bean
50 g butter
Base
200 g unsalted butter
1 pack of fresh filo pastry
Syrup
2 cups caster sugar
1 orange
2 cups of water
1 cinnamon stick
2 cloves
For the syrup, add all the ingredients into a small pot and bring to the boil for five minutes on a medium heat. Set aside until cool.
For the custard, add the milk and cream, butter, Vvanilla bean, semolina and orange zest into a medium pot slowly bring to the boil while continuously whisking until it starts to thicken. When the custard has thickened, add the sugar and the eggs one by one, whisking them in gently, allowing them to cool.
To assemble, melt the 200 g of butter. In a medium-size baking tray, brush the bottom with butter, adding layers of buttered filo pastry overlapping the sides, 8 sheets deep. Pour the custard in and fold the edges of the filo over-the-top. Cut the remaining sheets of filo to fit the top of the baking tray brushing each layer with butter and push the sides of the fill into the baking tray using the pastry brush. Score the top layer of the filo so it's easily cut and served once baked. Bake at 160 degrees for 60 to 75 minutes. As soon as the galaktoboureko is out of the oven, pour the cooled syrup over the top and let stand for 30 minutes before cutting a slice to enjoy.
Flourless Chocolate Espresso Cake
Recipe By Louis Tikaram
Ingredients
250 g Coles Finest dark chocolate, broken into chunks
200 ml Squeaky Gate extra virgin olive oil
1 cup brown sugar
2 shots espresso coffee
1 tsp vanilla paste
1 tsp ground cinnamon
1 ¼ cups ground almond meal
6 eggs, separated yolks and whites in 2 bowls
1 tbsp Coles cacoa powder for dusting
double cream, to serve
Preheat oven to 160 degrees (C).
Line a 23 cm cake tin with baking paper-sides and the base.
Place the chocolate and olive oil into a large bowl over a pot of gently simmering water and stir occasionally until the chocolate has melted.
Remove from the heat and stir the sugar, coffee, vanilla, cinnamon, almond meal and egg yolks into the chocolate mixture. Beat the egg whites until they form soft peaks with an electric beater and then gently fold them through the chocolate mixture.
Pour the mixture into the prepared tin and bake in the oven for 45 minutes, or until a crust has formed on the top of the cake.
Allow the cake to cool in the tin before transferring to a serving plate. Dust with cocoa powder before serving with double cream on the side.
Choc Coated Bananas With Roasted Pecans
Recipe By Louis Tikaram
Ingredients
4 small red tip bananas
2 cups dark chocolate
4 tbsp Coles organic coconut oil
½ cup pecans, roasted and crushed
Peel the bananas and insert a popsicle stick into one end. Lay the bananas on a tray lined with baking paper and freeze overnight.
Gently melt the chocolate and coconut oil in a double boiler until smooth then tip into a narrow glass or container for easy dipping.
Dip the frozen banana into the melted chocolate and twirl to remove any excess. Immediately sprinkle on any toppings while the chocolate is still wet, then place back on baking paper.
Return the dipped banana to the freezer for 30 minutes or until the chocolate has fully hardened.
Caramel Apples with Sweet Dukkah and Yoghurt
Recipe By Michael Weldon
Ingredients
Sweet Dukkah
¼ cup pistachios
¼ cup cashew nuts, salted
½ cup Coles sugar (for toffee – melt sugar in a pan and set in baking paper)
2 tbs sesame seeds, lightly toasted
2 tbs shaved coconuts, lightly toasted
Caramel Apples
In a large frypan over a mediun heat warm some butter. Once melted, add the brown sugar – let it turn to caramel and then add the cut-up pieces of apple to the pan, cook until the apples are soft.
In a mortar and pestle, start cracking open the cashew and pistachio – create some texture then add the toffee, sesame seeds and coconut lightly bash ingredients together and mix.
To serve, spoon the warm apples into a bowl topped with some of the sauce form the pan. Sprinkle over the dukkah and finish with a spoon of yoghurt.
Choc Cherry Peanut Smoothie
In a highspeed blender, combine the yoghurt, cherries, peanut butter and cacao. Once blended, add the oats and blend again, this will thicken up the smoothie.
Garnish with diced peanuts, cherries and shaved chocolate.
Brussels Sprout & Cauliflower Fritters with Spiced Yoghurt
Recipe By Michael Weldon
Ingredients
½ cup flour
3 free range eggs
2 cups Coles brussels sprouts, sliced thinly
½ Coles cauliflower, chopped finely
3 spring onions, sliced thinly
¼ bunch coriander, leaves picked
1 red chilli, sliced thinly
1 tbs garam masala
1 tbs cumin powder
sea salt
pepper
Spiced Coriander Yoghurt
2 cups Jalna Greek yoghurt
½ bunch coriander, chopped
1 tsp garam masala
1 tsp smoked paprika
½ lemon juice
pinch of sea salt
In a bowl mix together the flour and egg into a thick batter. Add in the remaining fritter ingredients and fold through until combined. Season with salt and pepper.
In a bowl mix the spiced coriander yoghurt ingredients until combined.
Heat a large frypan over a medium heat. Add a drizzle of olive oil and once hot spoon in a few spoons of the fritter mix. Making sure to not overload the pan. Cook until golden and crisp on one side then flip and cook the other side. Repeat this process until all the fritters are cooled.
Serve the fritters topped with the spiced coriander yoghurt and a garnish of coriander leaf and sliced chilli.
Apple & Fennel BBQ Chutney
Recipe By Michael Weldon
Ingredients
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.
Apple, Maple & Cinnamon Pancakes
Recipe By Michael Weldon
Ingredients
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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