Ultimate mustard pickle and gruyere toastie

Ultimate mustard pickle and gruyere toastie

Ultimate mustard pickle & gruyere toastie

SERVINGS

1

PREP TIME

10 mins

COOK TIME

5 mins

INGREDIENTS

1 jar 333 mustard pickle

50g crumbled/grated parmesan (the fine powdered one)

100g gruyere cheese sliced

1 sourdough loaf sliced 1 tbl room temperature butter

salt and pepper

olive oil

Ingredients

METHOD

Butter-Bread

In a small bowl mix together butter and parmesan and generously spread on to 2 pieces of sourdough.

Pickles

On a chopping board place one of the slices of bread butter side down and spread 333 mustard pickles on the non-buttered side.

Toasted-Sandwich2

Place sliced gruyere on to of mustard pickles, sprinkle with salt and pepper and top with the second slice of bread so the butter is facing the outside.

Fry-sandwich

Drizzle a small amount of olive oil in a non-stick fry pan and place on a medium heat.

Toasted-Sandwich

Add sandwich and cook until golden brown on each side and cheese is melty. Serve warm.

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Apple Swirl scones

Apple Swirl scones

Apple Swirl Scones

SERVINGS

12

PREP TIME

30 mins

COOK TIME

20 mins

INGREDIENTS

350g Self raising flour

1 apple grated

1 jar Applesauce

2 tbl caster sugar

1 tsp vanilla

100ml cold water

150mls Buttermilk + 1 tbl for brushing on top

¼ tsp Salt

Raw sugar for sprinkling

1 tsp Cinnamon

30g cold butter

50g sultanas

Whipped cream for serving

Ingredients

METHOD

Blitz

Preheat oven to 200 degree C and line a large baking tray with baking paper. In a food processor blitz together flour, salt, sugar and butter until a fine sand consistency.

Mixing

Add vanilla, buttermilk and water, stir gently. Be sure not to overwork the dough you only just want it to come together.

Roll-dough

On a floured surface roll out dough into a rectangle about 1cm thick.

Spread-Apple-Sauce

Evenly spoon over applesauce, then sprinkle with grated apple, cinnamon and sultanas.

Rolling

Roll the dough towards you to create a long scroll. Cut the roll into 3cm pieces and place on baking tray roughly half a centimeter apart. You want the scones to touch once they expand in the oven. Brush scones lightly with extra buttermilk and sprinkle generously with raw sugar.

Baking

Place scones in the oven and bake for 20 minutes or until golden brown. Serve warm with freshly whipped cream.

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Lidcombe NSW 2141

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Gluten Free Apple Crumble Blondie

Gluten Free Apple Crumble Blondie

Apple Crumble Blondie

SERVINGS

12

PREP TIME

20 mins

COOK TIME

30 mins

INGREDIENTS

1 can chickpeas – drained

2 pink lady apples diced into 1cm pieces

½ cup gluten free self raising flour

1 egg

¾ cup Three Threes apple sauce

¼ cup coconut oil

¼ cup coconut sugar – coconut sugar is lower GI but brown sugar is fine too

½ tsp baking sugar

1 tbl chia seeds

½ tsp vanilla paste

1tsp cinnamon

Crumble Topping

2 tbl shredded coconut

2 tbl coconut oil

1 tbl gluten free flour

1 tbl coconut sugar

4 tbl quinoa flakes/quinoa puffs or oats

Pinch salt

METHOD

Pre-heat conventional oven to 180 degrees and line a standard brownie tin with baking paper. In a food processor process together all ingredients except the apples and crumble topping until a smooth batter.

Pour batter into the brownie tin and top with diced apple and pat them so they are submerged into the mixture.

To make the crumble put all ingredients in a medium bowl and mix together with hands and scrunch together to form a rough crumble. If it’s a little dry you can add extra coconut oil.

 

Sprinkle crumble evenly over apples and bake in the oven for 30 minutes – keeping an eye on the crumble everyone’s oven is slightly different so if it is browning too quickly turn your oven down and bake a little longer. The texture will be similar to a brownie.

Let it cool slightly before removing from the tray.

Sit back and enjoy!

DEMONSTRATION

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Customer Care

37 East Street
Lidcombe NSW 2141

We’re proud to sponsor 

Contact us
Open Hours

Monday to  Friday : 9am - 3:30pm