Carrot Cupcakes

Carrot Cupcakes

Recipe by Nichole Horvath

Serves - 24

Cupcakes

• 2 cups brown sugar, firmly packed

  360 ml canola oil

  6 eggs

  3 cups self raising flour

  2 tsp baking soda

  1 tsp cinnamon

  ½ tsp allspice

  ½ tsp nutmeg

  4 large carrots, peeled and grated

  200 g walnuts, roughly chopped

Cream Cheese Icing

• 375 g cream cheese, room temperature

  150 g unsalted butter, room temperature

  1 ½ cups icing sugar mixture

  Walnuts, to top

Method

• Preheat the oven to 160°C (fan forced). Line 2 12-hole cupcake pans with cupcake liners.

  In a bowl, add the brown sugar, oil, and eggs, and whisk until combined. Add the flour, baking soda, spices, and whisk to form a batter.

  Using a spatula, fold in the grated carrot, followed by the chopped walnuts.

  Evenly divide the mixture into the cupcake pans.

  Bake for 24-26 minutes until a toothpick inserted comes out clean. Remove from the pans onto a cooling rack and let them cool completely.

  To make the icing, add the cream cheese and butter into a bowl and beat until well combined. Add the icing sugar mixture and vanilla and beat until the mixture is smooth.

  When the cupcakes are cool, pipe the icing on with your favourite piping tip and top with extra walnut pieces.

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Thai Beef Tartare

Thai Beef Tartare

Recipe by Michael Weldon

Serves - 4
Prep Time - 15 minutes
Cook Time - 5 minutes

Ingredients

• 500g Coles Finest scotch fillet, diced

  2 shallots, diced

  ½ cup diced daikon

  1 bunch of coriander, stems sliced thinly, leaves saved

  ¼ cup roasted peanuts, chopped

  ¼ cup toasted rice

  1 egg yolk

  Prawn crackers

  Squeaky Gate extra virgin olive oil

Dressing

• ¼ cup fish sauce

• 3 limes, juiced

• 1 tbsp fish sauce

• 1 bird's eye chili, chopped finely

• 2 tbsp caster sugar

• 1 lemongrass stalk, chopped finely

Method

• In a bowl, mix together the dressing ingredients. Taste and adjust the balance according to your liking.

  In a larger bowl, mix the diced meat, shallots, daikon, and sliced coriander stems with the dressing. Toss everything together quickly.

  Serve immediately and garnish with an egg yolk, shaved Thai basil, coriander leaves, and kaffir lime. Sprinkle the toasted rice over the tartare. Serve with prawn crackers and lettuce cups for easy eating.

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Three Cheese Vegemite Scrolls

Three Cheese Vegemite Scrolls

Recipe by Courtney Roulston

Dietaries – Vegetarian, meat free
Serves – makes 9 scrolls
Prep Time – 15 minutes
Cooking Time – 20 minutes

Ingredients

• 1 cup Jalna Greek yoghurt

  1 ½ cups Self raising flour, plus extra for dusting

  sea salt to taste

  3 tablespoons vegemite

  3 tablespoons butter, room temperature

  1 cup tasty/cheddar cheese

  2/3 cup Mozzarella, grated

  2/3 cup Comte cheese, grated

  1 egg for brushing

Method

• Pre heat the oven to 180 degrees C. Place the flour into a bowl and season with a pinch of salt. Add in the yoghurt and gently fold through until just starting to combine. Using clean hands tip the dough out onto a clean bench and carefully press into a soft dough. Lightly dust the bench then roll into a rectangle shape around 1cm in thickness.

  Stir the vegemite and butter together then spread in an even layer all over the dough. Scatter over half the tasty cheese, mozzarella and compte cheese. Roll the dough into a log shape then cut into 9 round spirals.

  Place the scrolls onto a lined oven tray then brush the top with beaten egg.

  Scatter the top of the scrolls with remaining tasty cheese then bake for 20 minutes, or until the scrolls are golden an the cheese is bubbling.

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Leek & Broccoli Tart

Leek & Broccoli Tart

Recipe by Courtney Roulston

Serves – 6

Ingredients

Pastry

• Pastry

  200 g plain flour, plus extra for dusting

  ½ tsp Coles sea salt

  1½ tbsp Squeaky Gate extra-virgin olive oil

  ½ cup cold water

Filling

• 2 tbsp Squeaky Gate extra virgin olive oil

  2 leeks, finely chopped

  2 large heads of broccoli, chopped into florets

  3 Coles eggs, plus 1 yolk to glaze

  60 ml reduced-fat cream

  250 g Coles ricotta cheese

  100 g parmesan, grated

  1 pinch of Coles ground nutmeg

  Coles sea salt

  Coles black pepper, to taste

  oil for greasing

  1 tbsp parsley, finely chopped

Method

• Pastry

  Combine the flour and the salt in a large bowl and then create a well in the

  middle of the flour.

  Combine the oil and water in a small bowl and then pour the mixture into the

  well in the centre of the flour.

  Use your hands to incorporate the liquid into the flour until the dough forms a ball.

  Flour the workbench. Transfer the dough to the workbench and knead for a

  minute, then place the dough back into the large bowl. Cover with a dry tea

  towel and leave for up to an hour.

  Filling

  Preheat the oven to 200°C.

  Prepare all of the ingredients based on the instructions in the ingredients list.

  Heat the oil in the frying pan over medium heat.

  Add the leek and broccoli and cook for about 5 minutes until the leek begins to soften and starts to colour.

  Remove the leek and broccoli from the heat. 

  In a large bowl, lightly whisk the eggs and cream together, then mix in the ricotta, leek, broccoli and parmesan. Season with nutmeg, plus some salt and pepper.

  Assemble & Cook the Tart

  Dry and flour the workbench then roll the pastry until it is 5–10 mm thick, any

  shape is fine.

  Place the pastry onto an oiled baking tray.

  Spoon the mixture onto the centre of the pastry, leaving a 5 cm border around the outside. Using your hand, lift and push the border over the edge of the filling.

  Beat the egg yolk in a small bowl with the fork.

  Brush the pastry with the beaten egg yolk, then bake the tart for 35–40 minutes, or until golden.

  Sprinkle the tart with chopped parsley and freshly ground black pepper.

  Cut into portions (try for the number of people in your class today) and serve.

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Sizzling Chilli, Herb Oil Dip

Sizzling Chilli, Herb Oil Dip

Recipe by Courtney Roulston

Dietaries – meat free
Serves – 4 as a snack
Prep Time – 10 minutes
Cooking Time – 15 minutes

Ingredients

• 125 ml (½ cup) Squeaky Gate extra virgin olive oil, plus extra for frying

  2 tsp dried Coles chilli flakes

  2 cloves garlic, finely minced

  1 spring onion, finely sliced

  1 tbsp pine nuts, toasted

  Sea salt

  Black pepper

  2 tbsp fresh coriander, chopped

  1 cup Jalna Greek yoghurt

  4 small flour tortillas, cut into 2cm strips

Method

• Place the oil into a small pot and heat it to 180 degrees over medium heat.

  Place the dried chilli, garlic, spring onion, pine nuts, and coriander into a heatproof bowl. Carefully pour the hot oil over the chilli mixture so it bubbles and becomes fragrant. Season with salt and pepper, and set it aside.

  Heat a shallow amount of oil in a frying pan over medium heat and cook the tortillas in batches until they are crisp and golden.

  Spread the yoghurt onto the base of a serving plate, then spoon over the oil mixture. Serve with crispy tortillas on the side.

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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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My Daughter's Spring Rolls

My Daughter's Spring Rolls

Recipe by Louis Tikaram

Ingredients

• 2 L deep frying oil

  12 (25x25cm) large spring roll wrappers

Spring Roll Mix

• 200 g minced pork

  10 king prawns, peeled, veined, and chopped into 1/2 cm pieces

  2 cups grated carrot

  100 g garlic chives, cut into 2cm pieces

  6 shiitake mushrooms, thinly sliced

  2 green shallots, finely chopped

  2 cups rehydrated dried mung bean vermicelli

  2 eggs

  2 tbsp Coles oyster sauce

  1 tsp Coles sesame oil

  1/2 tsp Coles sea salt

  1/2 tsp sugar

  1/4 tsp Coles black pepper

Method

• Crack the eggs and separate one yolk into a small bowl. Beat the yolk and set it aside to use for wrapping the spring rolls. Add the remaining eggs to a large mixing bowl.

  In the large mixing bowl, add all the ingredients for the spring roll mix, including the minced pork, chopped prawns, grated carrot, garlic chives, shiitake mushrooms, green shallots, rehydrated mung bean vermicelli, oyster sauce, sesame oil, salt, sugar, and cracked black pepper. Mix well with your hands until all the ingredients are combined. Set aside.

  Place one spring roll wrapper on a clean and dry chopping board, with one of the four corners facing towards you to form a diamond shape.

  Put 3 tablespoons of the filling about 5cm above the bottom corner of the wrapper.

  Lift the bottom corner of the wrapper over the filling to wrap it, then roll it halfway up.

  Lightly press the ends of the filling on each side, then fold the left and right corners of the wrapper over the filling.

  Roll up the spring roll until only a small triangle/flap is left at the top. Brush a layer of egg yolk over the triangle, then roll again to seal it completely. Repeat to assemble all the spring rolls.

  Heat the oil for deep frying in a wok until it reaches 180°C.

  Carefully add the spring rolls to the hot oil and continue to stir gently to ensure even cooking. Fry until they become golden in colour.

  Transfer the cooked spring rolls to a plate lined with paper towels to absorb any excess oil.

  Serve the spring rolls and enjoy!

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Caramelized Carrots With Spiced Yoghurt And Crunchy Almonds

Caramelized Carrots With Spiced Yoghurt And Crunchy Almonds

Ingredients

• 4 medium sized carrots

  4 tablespoons EVOO

  1 cup Greek yoghurt

  1 tablespoon ground cumin

  1 pinch salt

  1/2 cup whole roasted almonds

  1 tablespoon local honey

Method

• Peel and cut carrots into small diagonal slices.

  In a non-stick frypan heat the olive oil and start to cook the carrots stirring and tossing to cook evenly, turn down the heat and continue to cook till tender and caramelized.

  While the carrots are cooking combine the yoghurt, cumin and salt then stir till well

  combined.

  On a chopping board slice the almonds to create a crunchy garnish for the carrots.

  Check the carrots, if they are almost tender turn up the heat, add a tablespoon of honey and give them a good toss to finish off.

  On a medium sized serving plate add a good dollop of spiced yoghurt then top with the carrots and almond crunch.

  Serve immediately.

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Turmeric Lime Prawns

Turmeric Lime Prawns

Recipe by Louis Tikaram

Ingredients

• 500 g peeled and deveined banana prawns

  2 tbsp Squeaky Gate extra virgin olive oil

  3 tbsp butter

  ¼ cup minced eschalots

  4 garlic cloves, minced

  1 tbsp Coles ground turmeric

  2 tbsp fish sauce

  Zest and juice of 1 lime

  3 tbsp finely chopped fresh coriander

Method

• Heat the olive oil in a large frying pan or wok over medium-high heat. Cook the prawns for 2 minutes, tossing and stirring constantly, until just cooked through. Reduce the heat to medium and transfer the prawns to a plate.

  Add the butter, eschalots, and garlic to the pan; cook for 2-3 minutes, until aromatic. Stir in the turmeric and fish sauce.

  Add the prawns back to the pan, along with the lime zest and juice, and fresh coriander. Toss the prawns in the sauce until well-coated.

  Serve the turmeric lime prawns with steamed rice or even some fresh grilled bread.

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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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Tandoori Beef Kebabs with Quick Carrot Salad

Tandoori Beef Kebabs with Quick Carrot Salad

Recipe by Courtney Roulston

Dietaries – Gluten Free
Serves – 4
Prep Time – 15 mins
Cooking Time – 20 mins

Ingredients

• 750g beef

  2 tbsp Patak’s tandoori paste

  1.5 cups Greek yoghurt

  Sea salt

  Black pepper

  3 medium carrots, peeled into strips with a toothed peeler

  1 small red onion

  1 tbsp ginger, peeled, finely julienned

  1 lime, plus extra to serve

  2 tsp maple syrup

  ¼ bunch coriander, sprigs picked

  3 tbsp oil

Method

• Place the onions into a small bowl and squeeze over the juice of the lime and a pinch of salt. Set aside for 10 minutes.

  Heat a grill plate over a medium heat. Place the beef into a large bowl and add in the tandoori paste, half of the yoghurt, salt, and pepper. Mix well then thread onto skewers so they are all an even size. Drizzle with 1 tablespoon of the oil and cook for 3-4 minutes each side, turning occasionally or until the beef is cooked through. Set aside to rest.

  Drain the onions from the lime juice and reserve the liquid. Place the carrot into a mixing bowl with the ginger and coriander. Mix the lime juice with maple syrup, remaining oil, salt, and pepper. Pour the dressing onto the carrot salad and gently toss.

  Place the beef skewers onto a serving platter with the remaining yogurt and serve with carrot salad, onions, and extra lime wedges.

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Carrot, Cumin & Yoghurt Fritters

Carrot, Cumin & Yoghurt Fritters

Recipe by Courtney Roulston

Dietaries – meat free, vegetarian
Serves – 4 (makes 12 fritters)
Prep Time – 15 minutes
Cooking Time- 15 minutes

Ingredients

• 3 large carrots, grated a box grater

• 2 teaspoons whole cumin seeds, toasted, crushed

• 2 spring onions, finely chopped

• 1 cup Jalna yoghurt (Bio or Greek)

• ½ cup mint leaves, chopped-plus extra to serve

• ½ cup coriander, chopped-plus extra sprigs to serve

• 2 free range eggs

• Sea salt and pepper to taste

• 2/3 cup self raising flour

• Zest of ½ lemon, plus wedges to serve

• Extra virgin olive oil for frying

• 1 tablespoon mango chutney to serve (store bought)

Method

• Place the grated carrot, half the cumin seeds, spring onions, half the yoghurt, mint, coriander, eggs, salt, pepper, flour and lemon zest into a large mixing bowl and stir well to combine.

• Heat 1 tablespoon of oil in a large nonstick frying pan over a medium heat. Add in 3-4 fritters at a time and cook for 3-4 minutes each side, or until puffed and golden. Repeat until all the fritter mixture has been used. Season with salt while warm.

• Meanwhile swirl the mango chutney and cumin through the remaining yoghurt in a small bowl.

• Arrange the fritters onto a serving plate and serve with the yoghurt sauce, mint leaves, coriander sprigs and lemon wedges on the side.

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Curry Butter King Prawns

Curry Butter King Prawns

Ingredients
Cafe de Bombay

• 500g unsalted butter

• 20g curry powder

• 10g garlic paste

• 10g ginger paste

• 100ml lime juice - fresh squeeze

• Salt

King Prawns

• 3 x U6 king prawns

Garnish

• Curry leaf

• Chives

• Micro coriander

• Lime

Method

• Sauté of in a little oil , ginger garlic and curry powder until aromatic. Add butter and melt. Cook out for 5-10 minutes.

• Transfer to a bowl with ice underneath and whip until it starts to thicken.

• Add lime juice and salt to taste. Finely chop chives and add to the butter once melted, before serving.

• Using scissors , split the prawn from the tail up the belly to the top of the head. , be careful not to burst any of the head juices.

• Then use a sharp knife to cut through the tail meat and split apart making sure no to split the shell on the back.

• Use your thumbs to release the muscle from the shell and carefully flatten out the prawn.

• Heat oil to 180°c and fry curry leaf , make sure not to discolour. Drain and leave on a paper towel. Cut lime and coriander, then serve.

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Grilled Asparagus With Jalna Greek Yoghurt & Chili

Grilled Asparagus With Jalna Greek Yoghurt & Chili

Ingredients

• 1 cup whole-milk Jalna Greek yogurt

• 2 tsp. finely grated lemon zest

• 2 pinch sea salt

• 2 Tbsp. fresh lemon juice

• 3 Tbsp. extra-virgin olive oil

• 1Tbsp. sriracha

• 1bunch asparagus, trimmed.

• 3 garlic cloves thinly sliced.

Method

• Whisk Greek yogurt, lemon zest and 1 pinch sea salt in a medium bowl until light and fluffy, about 1 minute.

• Is a separate mixing bowl whisk lemon juice, olive oil, Sriracha, and 1 pinch sea salt. Set dressing aside.

• Heat a grill pan or heavy fry pan over high until very hot. Massage the remaining 2 Tbsp of olive oil over the asparagus, then cook undisturbed, until browned underneath, about 2 minutes. Toss and cook, then add 3 garlic cloves, thinly sliced, during the final minute, until asparagus is browned in spots and crisp-tender and garlic is golden, about 3 minutes. Remove from heat.

• Spread reserved whipped yoghurt over a platter; arrange asparagus on top. Drizzle reserved dressing over.

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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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Smashed Broccoli & Lemon Picnic Tart

Smashed Broccoli & Lemon Picnic Tart

Recipe by Courtney Roulston

Dietaries – Meat-free
Serves – 4
Prep Time – 10 minutes
Cooking Time - 40 minutes

Ingredients

• 2 sheets Coles frozen puff pastry

• 1 egg, beaten

• 3 cups broccoli florets

• 1 cup Coles frozen peas

• 1 clove garlic, peeled

• ½ cup whole roast almonds

• Juice and zest of ½ lemon

• ¼ cup Squeaky Gate olive oil, plus extra to serve

• ¼ cup Parmesan cheese, plus extra to serve

• 4 Coles balls bocconcini mozzarella, roughly torn

• 1/3 cup pitted kalamata black olives, lightly crushed

• ¼ cup dill, sprigs picked

• Salt

Method

• Preheat the oven to 200 degrees C.

• Place the 2 sheets of pastry on top of each other and roll out into a rectangle.

• Place the pastry onto a lined tray and mark a border 1.5cm from the edge with a sharp knife. Spike the inside section of pastry with a fork. Brush a thin coating of egg over the pastry and bake for 25 minutes, or until golden. Set aside and allow to cool slightly.

• Blanch the broccoli for 3 minutes, then add in the peas and cook for a further 3 minutes or until tender. Run under cold water to cool then drain well. Place the broccoli and peas into a food processor with garlic, 1/3 cup of the almonds, lemon juice, oil, Parmesan, and a pinch of salt and pepper. Blitz until the mixture is a chunky pesto consistency. Roughly chop the remaining almonds.

• Spread the broccoli mixture onto the pastry. Scatter over the torn mozzarella, olives, dill, lemon zest, almonds, and a little extra olive oil and cracked pepper before serving.

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Banana & Chocolate Overnight Oats

Banana & Chocolate Overnight Oats

Recipe by Courtney Roulston

Dietary – Vegetarian
Serves – 2
Prep Time – 10 minutes, plus overnight soaking
Cooking Time – N/A

Ingredients

• 1 cup Red Tractor rolled oats

• 1 tbsp Red Tractor chia seeds

• 2 small ripe bananas, 1 mashed, 1 sliced

• 1 tsp ground cinnamon

• 1.5 cups whole milk

• ½ cup Jalna Greek Yoghurt

• 50 g 70% dark chocolate, melted

• 1 tbsp walnuts, chopped

Date Caramel

• 5 Medjool dates, pitted, torn

• 1 tsp vanilla bean paste

• Pinch of sea salt

• ½ cup hot water

Method

• For the date caramel, place all the ingredients into the jug of a stick blender or food processor. Set aside for 10 minutes to soften, then blitz until smooth and creamy.

• Divide the oats, chia seeds, mashed banana, cinnamon, and milk evenly into 2 serving glasses or jars. Stir well to combine, then press down into an even layer.

• Top with the sliced banana, yoghurt, and 2 tablespoons of date caramel in each. Drizzle with the melted chocolate and scatter with walnuts and a pinch of salt flakes.

• Place into the fridge overnight for the oats to soften and become creamy, and the chocolate to set.

• Serve and enjoy.

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Toasted Brioche with Whipped Ricotta & Pickled Cucumber

Toasted Brioche with Whipped Ricotta & Pickled Cucumber

Recipe by Michael Weldon

Serves – makes 9
Prep Time – 15 mins, plus pickling time
Cooking Time – 5 mins

Ingredients

• 3 x 1-inch thick slices brioche bread, cut from a whole loaf

• 2 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve

• 160 g Coles ricotta cheese

• 2-3 tbsp Coles thickened cream

• 1 tbsp lemon juice

• 1 tsp lemon zest

• Sea salt

• 1 tin anchovies

• 1 eschalot, sliced into thin rings

• 2 tbsp dill fronds, pickled

Pickled cucumbers

• 2 small Lebanese cucumbers

• 1/3 cup apple cider vinegar

• 1 tbsp Coles Finest maple syrup

Method

• Slice the cucumbers and place them into a non-reactive bowl. Sprinkle with sea salt and stir through the vinegar and maple syrup. Set aside for 30 minutes to quick pickle.

• Trim the crusts from the brioche bread. Heat the oil in a non-stick frying pan and toast the bread for 1-2 minutes on each side, or until golden and crisp. Allow to cool, then slice each piece into 3 thick fingers.

• Place the ricotta, cream, lemon juice, lemon zest, and a pinch of salt into a bowl and whisk until smooth. Transfer to a zip lock bag and set aside.

• Place the brioche fingers onto a clean board. Snip the corners of the zip lock bag and pipe the ricotta mixture onto the bread. Cover the ricotta with slices of the pickled cucumber and an anchovy fillet. Scatter with eschalot rings, a drizzle of extra virgin olive oil, and dill fronds before serving.

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Sweet Corn and Black Bean Fritters

Sweet Corn and Black Bean Fritters

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 20mins

Ingredients

• 1 can sweet corn

• 1 can black beans, drained and rinsed

• ½ cup plain flour

• 1/2 tsp baking powder

• 1 tsp Coles cumin powder

• 1/2 cup Jalna Greek yoghurt

• 2 tbsp Coles diced pickled jalapenos

• 2 spring onions, sliced

Coriander Yoghurt Sauce

• 1 cup Jalna Greek yoghurt

• 1 bunch of coriander

• 1 lime

• Coles sea salt

• Squeaky Gate extra virgin olive oil

Garnish

• ½ cup feta cheese, crumbled

Method

• In a bowl mix together the sweet corn, beans, jalapenos, spring onion and a pinch of salt. Mix in the yoghurt.

• In second bowl mix together the dry ingredients. Add the dry ingredients into the wet and fold together into a batter.

• In a jug combine the yoghurt, coriander, lime and a pinch of salt. Blend into a smooth green sauce.

• In a frypan over a medium heat add a drizzle of oil and spoon in the batter. Cook till golden and flip and cook the other side until golden. Repeat the process until all the fritters are cooked.

• Serve the fritters with a drizzle of coriander yoghurt and some crumbled feta.

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Citrus and Almond Oil Cake

Citrus and Almond Oil Cake

Recipe By Courtney Roulston

Dietaries – Dairy-free
Serves – 8
Prep Time – 15 minutes
Cooking Time – 40 minutes plus cooling time

Ingredients

• 1 cup Squeaky Gate extra virgin olive oil, plus extra to line the pan

• 1 cup caster sugar + 1 tablespoon

• 1.5 cups self raising flour

• ¾ cup almond meal

• ½ tsp bicarbonate of soda

• Pinch of sea salt

• 2 tbsp Grand Marnier (optional)

• Zest and juice of 1 lemon (around 3 tablespoons)

• 2 tsp vanilla bean paste

• 3 Free-range eggs

• 1/3 cup flaked almonds

• Icing sugar to serve

• Coles dollop double cream or yoghurt to serve

Method

• Preheat the oven to 180 degrees C. Grease and line the base and sides of a spring form cake tin. Rub a little extra oil over the baking paper and roll 1 tablespoon of sugar on the inside of the tin to coat, tapping out any excess.

• In a large bowl, combine the flour, almond meal, bicarbonate of soda, and a pinch of salt and gently whisk to make sure there are no lumps. Stir together the Grand Marnier, lemon juice, lemon zest, and vanilla in a small bowl.

• Using a stand mixer, whisk together the eggs and sugar for 3-4 minutes, or until thick and pale. Leaving the beaters on high, slowly drizzle in the extra virgin olive oil in a steady stream until it is incorporated and the mixture thickens slightly.

• Reduce the beater's speed to slow then pour in the lemon juice mixture. Gently fold through the almond meal mixture until the batter is smooth. Pour into the prepared tin and top with a sprinkling of sugar and flaked almonds.

• Bake in the middle rack of the oven for 40 minutes, or until a skewer comes out clean when inserted into the middle of the cake. Allow the cake to cool for 15 minutes in the tin before removing.

• Cut the cake into wedges and dust with icing sugar before serving with yogurt or cream.

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