Ricotta and beetroot fritters with smoked salmon and herb yogurt

Ricotta and beetroot fritters with smoked salmon and herb yogurt

by | Feb 28, 2021 | Autumn Recipes, Beetroot, Easy, Medium

Ricotta & Beetroot Fritters

View Demonstration

SERVINGS

2

PREP TIME

10 mins

COOK TIME

10 mins

INGREDIENTS

2 Eggs

½ cup self raising Flour

100g Ricotta

½ cup water

140g 333 sweet beets roughly chopped

1 Spring onion finely chopped

½ cup parmesan

1 tsp salt

olive oil

To Serve (optional)

Smoked salmon

Pea sprouts

Shaved cucumber

Avocado

Fritter-Ingredients

METHOD

Fritters-Step-1

In a small bowl add ricotta, egg, flour, water and mix well until combined.

Fritters-Step-2

Mix through beetroot, spring onion and parmesan to the batter.

Fritters-Step-3

Season with salt.

Fritters-Step-4

Heat a non-stick frypan to medium heat with a good drizzle of olive oil.

Fritters-Step-5

Spoon in the fritter mixture flattening with the back of a spoon. Cook for 3-4 minutes on each side. Ensuring they are cooked through. Repeat for the rest of the batter.

Threes-Threes-Beetroot-Fritters

To serve top fritters with smoked salmon, avocado and sprouts.

DEMONSTRATION

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Mediterranean pastaSERVINGS 2PREP TIME 10 minsCOOK TIME 15 minsINGREDIENTS 1/2 packet spaghetti pasta 1 jar 333 olives - drained ½ jar jar anchovies roughly chopped 1 punnet fresh cherry tomatoes halved 100g semi dried tomatoes 7 garlic cloves crushed olive oil Juice...

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Mediterranean pasta

Mediterranean pasta

by | Feb 28, 2021 | Autumn Recipes, Easy, Olives

Mediterranean pasta

View Method

SERVINGS

2

PREP TIME

10 mins

COOK TIME

15 mins

INGREDIENTS

1/2 packet spaghetti pasta

1 jar 333 olives – drained

½ jar jar anchovies roughly chopped

1 punnet fresh cherry tomatoes halved

100g semi dried tomatoes

7 garlic cloves crushed

olive oil

Juice of ½ lemon

1 tbl butter

1- 2 tsp fresh chilli or chilli paste

50g parmesan

To Serve

Generous Handful chopped parsley

Rocket

Extra Parmesan

Mediterranean-pasta-Ingredients

METHOD

Pasta-Step-1

Heat a large frypan to medium heat. Add a good drizzle of olive oil.

Pasta-Step-2

Sauté anchovies, fresh tomatoes, semi dried tomatoes and olives for around 5 minutes.

Pasta-Step-3

In a pot of boiling salted water cook spaghetti as per packet instructions.

Pasta-Step-4

Then add chilli and garlic and sauté for another minute.

Pasta-Step-5

Once pasta is just slightly under cooked add it directly into the frypan a long with ½ cup pasta water and finish cooking in the sauce.

Pasta-Step-6

Add butter, another drizzle of olive oil, chopped parsley, parmesan and squeeze over some lemon juice. Season with salt and pepper.

Pasta-Step-7

Serve with fresh rocket and extra parmesan.

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Three Threes Logo

HOME

RECIPES

OUR HERITAGE

OUR RANGE

 

Privacy Policy
Customer Care

37 East Street
Lidcombe NSW 2141

We’re proud to sponsor 

Contact us

Phone : 1800 018 133
Email : info@threethrees.com.au

Open Hours

Monday to  Friday : 9am - 3:30pm

 

shop online
100yrs-three-threes

Designed by Push Media & Communications 2021

Stuffed olive baked brie with chilli honey dressing

Stuffed olive baked brie with chilli honey dressing

by | Oct 8, 2020 | Easy, Entertaining, Olives, Simple, Spring Recipes

Stuffed olive baked brie with chilli honey dressing

View Demonstration

SERVINGS

12

PREP TIME

10 mins

COOK TIME

20 mins

INGREDIENTS

1 small wheel brie

1 jar 333 stuffed olives roughly chopped

drizzle olive oil

2 sprigs fresh thyme

2 garlic clove thinly sliced

chilli honey dressing

1 tbl Honey

1 Lemon zested

1 chilli finely sliced

1 tbl olive oil

½ tsp cracked pepper

to serve:

1 sourdough baguette thinly sliced and toasted – alternatively you can just use any cracker

Ingredients

METHOD

Drizzle

Pre- Heat oven to 200 degrees C. Place brie with thyme, olives, garlic and a drizzle of olive in either a small oven proof fry pan or small baking tray and bake in oven for 20 minutes or until fully heated through and gooey.

Dressing

To make dressing combine in a small bowl honey, lemon zest, chilli, olive oil and pepper

Serve-&-Enjoy

Once the brie has come out of the oven drizzle generously with dressing and serve with toasty baguette or crackers of choice.

DEMONSTRATION

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RECIPES

OUR HERITAGE

OUR RANGE

 

Privacy Policy
Customer Care

37 East Street
Lidcombe NSW 2141

We’re proud to sponsor 

Contact us

Phone : 1800 018 133
Email : info@threethrees.com.au

Open Hours

Monday to  Friday : 9am - 3:30pm

 

shop online
100yrs-three-threes

Designed by Push Media & Communications 2021

Beetroot & Feta Dip

Beetroot & Feta Dip

by | Mar 12, 2020 | Autumn Recipes, Beetroot, Easy, Entertaining

Beetroot & Feta Dip

View Demonstration

SERVINGS

4

PREP TIME

5 mins

COOK TIME

N/A

INGREDIENTS

1 Jar 333 whole beets – drained

1 garlic clove

½ can chickpeas – drained

1 tbl olive oil

80g Danish feta

Salt and pepper to taste

METHOD

Place all ingredients in a food processor and blitz until a smooth or desired consistency.

Season to taste with salt and pepper

A delicious healthy snack & perfect for school lunch boxes.

 

DEMONSTRATION

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Three Threes Logo

HOME

RECIPES

OUR HERITAGE

OUR RANGE

 

Privacy Policy
Customer Care

37 East Street
Lidcombe NSW 2141

We’re proud to sponsor 

Contact us

Phone : 1800 018 133
Email : info@threethrees.com.au

Open Hours

Monday to  Friday : 9am - 3:30pm

 

shop online
100yrs-three-threes

Designed by Push Media & Communications 2021

Perfect Summer Platter

Perfect Summer Platter

by | Nov 26, 2019 | Easy, Entertaining, Gherkins, Olives, Pickled Onions, Summer Recipes, Sweet Mustard Pickles

Perfect Summer Platter

View Instructions

SERVINGS

10

PREP TIME

20 mins

COOK TIME

N/A

INGREDIENTS

1 jar Three Threes Sweet Mustard Pickles  

1 Jar Three Threes Olives  

1 Jar Three Threes Sweet Spiced Gherkins 

1 Jar Three Threes Australian Pickled Onions 

1 Punnet Cherry Tomatoes 

1 Capsicum cut into strips  

100g Dried figs  

Wafer crisps

1 French Baguette 

Aged cheddar  

Marinated feta  

100g Pecans  

200g Grapes  

1 Punnet Strawberries 

1 Apple

1 Orange cut into wedges

Dip of choice (beetroot dip pictured) 

METHOD

Place the large items first – cheese, dips, olives anything in a bowl – we want the board to be nice and balanced.

Fill in the gaps with smaller items such as nuts, pickled onions and figs – this creates a sense of abundance.

Be sure to pick a couple of different vessels (aka crackers) so there’s plenty of choice.

Remember we eat with our eyes so place the most colourful items like your fresh fruit and veggies last.

Stand back and watch your guests devour it!

 

DEMONSTRATION

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Beetroot & Citrus Salad

Beetroot & Citrus Salad

by | Nov 26, 2019 | Easy, Entertaining, Olives, Summer Recipes

Beetroot & Citrus salad

View Instructions

SERVINGS

3 (as a side)

PREP TIME

20 mins

COOK TIME

N/A

INGREDIENTS

1 Jar 333s Whole Baby Beets cut in halves 

1 Orange peeled & thinly sliced

1 Grapefruit peeled & thinly sliced 

1 Fennel bulb finely shaved 

100g Pecans lightly toasted 

1 Red Onion finely sliced

Dressing 

2 tbls white wine vinegar  

1 tbl honey 

1 tsp Dijon  

salt and pepper 

 

METHOD

Combine all salad ingredients in a large salad bowl.

Whisk together the dressing ingredients in a small bowl. 

When ready to serve pour over the dressing, toss lightly and sprinkle toasted pecans on top. This is perfect served with grilled fish or chicken. 

 

DEMONSTRATION

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