Category Archives: Recipes
Mar
Slice and butter 12 hot cross buns. Cook in batches, buttered side down in a large frying pan over medium heat.
Meanwhile melt30g butter in a frying pan over medium heat. Add2 tbsp brown sugar and stir to combine. Add2 bananas, cut into slices and cook for 2 minutes each side until caramelised. Remove from heat.
Whisk300mlthickened cream until soft peaks form. Dollop cream on half the bun bases, add banana and drizzle with leftover caramelised butter from pan.
On the remaining bun bases, spread berry jam, add 1 tbsp ricotta, sliced berries and sprinkle with a little icing sugar.
Enjoy!
Mar
Cut a medium whole watermelon into 2cm thick slices, you should get about six.
Mix equal parts Cocobella Coconut Yoghurt Natural and Greek-style yoghurt, and dollop on watermelon slices. Top with fruit of your choice (we used sliced kiwi fruit, strawberries, raspberries and blueberries). Add a drizzle of honey and serve.
Mar
1. In a large bowl combine 3 tsp cumin, 3 tsp paprika, 1 tsp ground coriander and 1/2 tsp cayenne pepperwith5 crushed garlic cloves, 1/4 cup olive oil and 1/4 cup red wine vinegar.
2. Add 18 lamb cutlets, coating them with the marinade, cover and chill for 2 hours.
3. Bring back to room temperature before cooking. Heat barbecue grill on medium and cook lamb for 3-4 minutes on each side. Allow to rest.
4. Season and sprinkle with fresh coriander and parsley leaves.
Feb
Elegant, effortless and flavoursome. Be warned! This mediterranean inspired mezze is super addictive! A salty, sweet and nutty dish, served as an impressive hors d’oeuvre or a main, to please 1 or a crowd! Suggested ingredients; 1/3 cup EVOO 1 punnet of cherry tomatoes 1/2 cup of mixed olives 200g creamy feta (featuring Epiros Greek
Jan
Kick-start the new year with this mean, green, & clean detox smoothie to rejuvenate and recharge your digestive system! Ingredients: 1 cup coconut water ice cubes 1 cup tightly packed baby spinach 3cm lemongrass, use only the inner soft leaves 1 banana 1 lime, rind and juice 2 tablespoons honey-optional 2cm ginger 2cm turmeric Method:
Dec
Serves 6-8 Prep time 10 minutes Ingredients 2 large beetroots 3 oranges 200g rocket 100g dried cranberries 75g walnuts, toasted Honey vinegar dressing 80ml Cobram Estate Extra Virgin Olive Oil 2 tbsp white wine vinegar 2 tsp honey Method Preheat oven to 200°C (180°C fan forced). Remove beetroot stalks, wash and pat dry. Wrap in
Dec
Serves 4 Cooking time 30 minutes Ingredients 2 tbsp Cobram Estate Extra Virgin Olive Oil 1 tsp ground cumin 1 tsp ground coriander 2 garlic cloves, finely chopped 1/2 tsp chilli flakes 4 salmon fillets 1 mango, peeled, finely chopped 2 limes, peeled, finely chopped 1 avocado, stoned, peeled, chopped 1 red onion, finely chopped
Dec
Serves 8 Prep time 15 minutes Ingredients 4 large mangoes 10 green cardamom pods, crushed 2 limes, juiced and finely grated 85g icing sugar 300ml Norco Thickened Cream 300g La Casa Del Formaggio Mascarpone Cheese Method Blend the flesh of the mangoes in a food processor. Spoon into glasses and refrigerate. Grind cardamom pods in
Dec
Ingredients: Half a watermelon (cut widthwise) Dressing: 2 limes-juice and rind 1/2 cup maple syrup Mint leaves-finely chopped 1/2 cup Tequila (leave out for non alcoholic version) Finishing: Mint leaves Sea salt flakes Method: With a sharp knife cut a 6cm depth round from the half watermelon. Cut out the watermelon flesh. Place ring on