Recipes

Pastry Scrolls with Tomato Tapenade

Ingredients

  • 3 sheets frozen puff pastry
  • 1 small tin tomato paste
  • 3 garlic cloves, peeled
  • 5 kalamata olives, pitted
  • 1 bunch spring onions, trimmed and roughly chopped
  • ¼ cup basil leaves, washed
  • 2 tablespoons olive oil
  • 1 teaspoon Worcestershire sauce

Method

Preheat oven to 180 degrees.

  1.  Combine garlic, olives, spring onions, basil, olive oil, and Worcestershire sauce in the bowl of a food processor and process until roughly chopped.
  2.  Pour combined ingredients into a bowl and mix in the tomato paste.
  3.  Spread mixture evenly over the sheets of puff pastry and roll up gently to make a large log shape.
  4.  Slice each log into 6 even sized spirals. Lay each spiral flat onto a baking paper covered tray.
  5.  Cook in oven for 20 to 30 mins until golden brown.
  6.  Serve warm.

Oven Baked Pakoras

Oven Baked Pakoras

Ingredients

  • 2 cups of chickpea flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoon curry powder
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon chilli powder
  • ½ head of cauliflower, chopped into small pieces
  • 1 medium onion, finely chopped
  • 1/3 cup frozen peas
  • 1 carrot, grated
  • ½ sweet potato, grated
  • Olive oil

 Method 

  1. Pre-heat oven to 260 degrees.
  2. In a large bowl, mix together the dry ingredients. Then, stir in enough water to make a thick batter (about 1 to 1 and ¼ cups).
  3. Add the vegetables to the batter mixture and mix well.
  4. Line the trays with baking paper and coat with oil.
  5. Place large spoonful’s of the mixture onto the trays, ensuring there is enough space to allow for each pakora to spread)
  6. Bake for 8 minutes, then turn over and bake for a further 10 minutes, until golden brown.
  7. Serve hot.

Traditional ANZAC Biscuits

Our recipe came from the Taste website, please follow this link: www.taste.com.au/recipes/40062/traditional+anzac+biscuits?ref=zone,coles

Succotash Salad with Aioli Dressing

Our recipe came from the Taste website, please follow this link: www.taste.com.au/recipes/34661/succotash+salad+with+aioli+dressing

Note:

  • We did not grill the corn, instead we boiled it for 10 minutes before stripping the kernels from the cob.
  • We chose to use short cut bacon instead of speck.
  • You can substitute the aioli dressing for cream, but I would suggest omitting the cider vinegar.

Pizza Dough

Ingredients

  • 1 ¾ cups of warm water
  • 2 teaspoons yeast
  • ½ teaspoon sugar
  • 4 cups plain flour
  • 1 teaspoon salt
  • ¼ cup olive oil

Method

  1. Mix water, yeast and sugar together in a bowl and leave until the mixture begins to look frothy.
  2. Place flour, salt and olive oil into the mixing bowl. Attach the dough hook and turn the machine to speed number 2.
  3. Slowly add the water mixture and allow the machine to knead the dough. If the dough looks slightly dry at this stage, add enough water until the dough ball comes together.
  4. Continue kneading the dough with the machine until the dough mixture looks firm and glossy.
  5. Place the dough ball into a large bowl, cover with plastic wrap and leave in a warm space until the dough ball has doubled in size (approximately 1 hour).
  6. Remove the dough from the bowl and place onto a floured surface. Flatten the dough and divide into 3 equal sized pieces.
  7. Roll out each piece and allow to rest for 10 mins before adding your pizza toppings.

Cheese and Herb Calzone Mixture

Ingredients.

  • 1 cup grated cheddar cheese
  • ½ cup grated mozzarella cheese
  • 1 ½ cups tomato passat
  • ¼ cup of torn fresh basil leaves
  • ¼ cup of torn fresh oregano leaves

Method.

  1. Mix all ingredients together in a bowl until well combined.
  2. Add a spoonful of mixture to the dough discs.
  3. Gently fold each disc in half and seal edges.

Cheesy Gratin in a Bread Case

Ingredients

  • 1 brown onion, chopped
  • 2 slices ham, chopped
  • 1 cup frozen peas, thawed
  • 16 slices bread
  • 2 cups milk
  • 4 sachets Chinese Chicken and Corn cup a soup mix
  • 1 cup grated cheddar cheese
  • Butter for frying

Method

 

  1. Pre heat oven grill
  2. Remove the centre portion from 8 slices of bread, leaving the crusts intact.
  3. Lay out the 8 whole slices of bread onto an oven tray and top with the 8 remaining slices.
  4. Using a frypan, fry onion and ham in butter until the onion has softened. Pour in the peas and cook, stirring for 1 minute.
  5. Add the milk and the contents of the soup sachets and stir until thickened. Remove from heat.
  6. Divide the mixture between the bread cases and sprinkle with grated cheese.
  7. Slide tray into oven grill and toast until cheese has melted. Allow to cool slightly before serving.

Curried Cauliflower Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 brown onion, chopped
  • 1 garlic clove, crushed
  • ¼ cup mild curry paste
  • ½ large cauliflower, roughly chopped
  • 2 cups chicken stock
  • 1 cup water
  • ½ cup coconut cream
  • 2 tablespoons parsley leaves, chopped

Method

  1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook stirring for 4 mins. Add curry paste and cook, stirring for 1 minute.
  2. Add the cauliflower, chicken stock and water and bring to the boil. Turn heat to low and simmer , stirring occasionally, for 15 mins or until the cauliflower is tender. Remove from heat and allow to cool for 5 mins.
  3. Process the soup using a stick blender. Add the coconut cream and heat the soup.
  4. Season the soup with salt. Sprinkle with chopped parsley leaves and serve immediately.

Jam Drop Biscuits

Ingredients
  • 250g butter, softened
  • 1 cup (220g) caster sugar
  • 2 teaspoons finely grated lemon rind
  • 2 Coles Brand Australian Free Range Eggs
  • 2 cups (300g) self-raising flour
  • 1/2 cup (60g) custard powder
  • 1/2 cup (40g) desiccated coconut
  • 1/4 cup (80g) raspberry jam

Method

  1. Preheat oven to 180C. Line 2 baking trays with baking paper. Use an electric mixer to beat butter, sugar and lemon rind in a bowl until pale and creamy. Add eggs and beat until well combined. Stir in the flour and custard powder.
  2. Place the coconut on a plate. Roll tablespoonful's of mixture into balls. Roll in coconut to lightly coat. Place on lined trays, allowing room for spreading. Use the end of a wooden spoon to make an indentation in the centre of each ball. Spoon ½ tsp of jam into each indentation.
  3. Bake, swapping trays halfway through cooking, for 15 mins or until lightly golden. Remove from oven. Set aside on the trays to cool completely

 

 

Lemon Broccoli Risotto

Ingredients
 
  • 1 lemon
  • 1.625L (6 1/2 cups) water
  • 3 teaspoons vegetable stock powder
  • 450g broccoli, cut into small florets, stems cut crossways into thin slices
  • Salt & freshly ground black pepper
  • 60ml (1/4 cup) olive oil
  • 20g (1 tablespoon) butter
  • 8 green shallots, trimmed, finely chopped
  • 2 garlic cloves, crushed
  • 440g (2 cups) SunRice Arborio Risotto Rice
  • 60ml (1/4 cup) dry white wine
  • 1/4 cup chopped fresh continental parsley
  • 2 teaspoons butter, extra
  • 35g (1/3 cup) finely grated parmesan

 

Method

  1. Use a zester to remove rind from lemon. (Or use a vegetable peeler to peel rind from lemon. Remove pith with a sharp knife, and then slice rind very thinly.) Set aside until required. Juice the lemon and reserve 2 tablespoons.
  2. Place water and stock powder in a medium saucepan. Cover and bring to the boil over high heat. Reduce heat to medium-low. Stir in broccoli stems, season with salt and pepper, cover and keep at a gentle simmer.
  3. Meanwhile, heat the oil and butter in a large heavy-based saucepan over medium heat until foaming. Add the green shallots and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 1 minute.
  4. Add the rice and stir over medium heat for 1 minute or until well  coated with oil and butter, and the grains are slightly glassy in appearance.
  5. Add wine and use a wooden spoon to stir until all liquid is absorbed. Add a ladleful (about 125ml/1/2 cup) of simmering stock and stir until absorbed. Continue to add stock, a ladleful at a time, stirring constantly until all the liquid is absorbed before adding more (keep stock covered between ladleful's). Add broccoli florets with second-last ladleful of stock. Stir until all liquid is absorbed and the broccoli is tender - it will take about 30 minutes to cook until the rice is tender yet firm to the bite and the risotto is creamy.
  6. Remove from heat. Stir in parsley, lemon juice, extra butter and half the parmesan. Season with salt and pepper. Spoon into serving bowls and serve immediately sprinkled with lemon rind and remaining parmesan.

 

Orange, Passionfruit and Yoghurt Cupcakes

Ingredients

  • 125g unsalted softened   butter
  • 3/4 cup caster sugar
  • 1 1/2 tablespoons finely   grated orange rind
  • 2 eggs
  • 1/4 cup fresh orange juice
  • 2 passionfruit, pulp reserved
  • 2/3 cup Farmers Union Greek Style Yogurt
  • 1 1/3 cups sifted self-raising flour
  • 1/2 teaspoon baking powder

 

Method

  1. Preheat oven to 170°C. Using electric beaters, beat butter, caster sugar and orange rind in a large bowl for 4-5 minutes or until light and fluffy. Gradually add eggs, and beat until well combined.
  2. Using a large metal spoon, fold through orange juice, the passionfruit pulp, yoghurt, flour and baking powder until just combined
  3. Spoon the cake mixture into small patty cases. Bake for 15-20 minutes or until golden and a skewer inserted into the centre of a cupcake comes out clean. Remove from oven and serve warm.

 

Egg Fried Rice

Ingredients
  • 6 eggs
  • 400g mixed stir-fry vegetables, sliced or diced (beans, mushrooms, peas, celery, corn)
  • 2 cups lean ham, diced
  • 600g cooked rice
  • 1 tablespoon light soy sauce
  • 2 tablespoons kecap manis (Indonesian soy sauce)
  • 1 spring onion, sliced

 

Method

  1. Heat half of the oil in a wok until hot, add two lightly beaten eggs and cook until just set, remove from wok and cut into strips.
  2. Place wok back on the stove, add remaining oil and heat until high. Add the vegetables and ham, and stir fry for a minute.
  3. Add rice and toss, season with soy and kecap manis, add the egg strips and stir fry until heated through.
  4. Heat a separate non-stick frypan until hot, spray with canola oil then fry the remaining 4 eggs.
  5. Divide fried rice among plates, top each with 1 or 2 fried eggs and garnish with spring onion.