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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Stuffed olive baked brie with chilli honey dressing

Stuffed olive baked brie with chilli honey dressing

Stuffed olive baked brie with chilli honey dressing

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.

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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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French Onion & Butter Bean Soup

French Onion & Butter Bean Soup

French Onion & Butter Bean Soup

SERVINGS

6

PREP TIME

15 mins

COOK TIME

60 mins

INGREDIENTS

3 tbl olive oil

2 red onions

2 brown onions

4 garlic cloves crushed

1l vegetable/ beef stock

1 can butter beans

1 tbl mighty mite

½ cup white wine

1 tsp dried thyme

To Serve

Cheddar and mustard pickle damper

French-Onion-Soup-Ingredients

METHOD

Step-1

In a large saucepan add olive oil and onions, sauté for roughly 20 minutes on low heat until nice and caramelized.

Step-2

Add garlic and sauté for a further few minutes. Add the wine and allow to simmer for 1 minute before adding mighty mite, thyme, and stock.

Step-3

Allow soup to cook for a further 30 minutes.

Adding-butter-beans

Add butter beans 5 minutes before serving

Finished-meal

Serve with warm cheddar and mustard pickle damper

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Lidcombe NSW 2141

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Cheddar and Mustard Pickle Damper

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Cheddar and Mustard Pickle Damper

SERVINGS

4

PREP TIME

15 mins

COOK TIME

30 mins

INGREDIENTS

250g self raising flour

175ml milk

25g butter

120g sharp cheddar grated – plus a little extra to sprinkle on top

100g 333 mustard pickle

½ tsp salt

Damper-Ingredients

METHOD

Step-1

Pre-heat oven to 200 degrees fan forced. In a large bowl add flour, salt and butter, rub in hand until butter has dissolved.

Step-2

Add cheddar and coat well in flour. Then add milk, mix together with a knife – ensuring not to over work the dough you want it smooth and not lumpy but also not sticky.

Step-3

Using your hands mold into desired shape and place on a baking tray lined with baking paper and sprinkled with flour. I prefer a couple of large round loaves but you can also make little loaves.

Step-4

Cut a cross section into the loaf and spoon mustard pickles in each section and sprinkle with extra cheddar.

Step-5

Bake for 30 minutes or until top is brown and golden. Serve warm with soup.

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Customer Care

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10-12

PREP TIME

10 mins

COOK TIME

20 mins

INGREDIENTS

1 jar 333’s Apple Sauce

2 eggs

½ cup honey

1/3 cup coconut oil

½ cup quinoa flakes (can use oats if not gluten free)

1 ½ cups gluten or normal self raising flour

½ tsp baking soda

2 tsps cinnamon

1/2 tsp nutmeg

1 tsp vanilla

pinch salt

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handful chopped walnuts

handful sultanas

100g blueberries

Apple-Muffins-Ingredients
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Step 1

Pre heat oven to 180 degrees fan force and line a muffin tin with muffin casings. In a large mixing bowl mix together wet ingredients. This includes; eggs, vanilla, applesauce, honey and coconut oil.

Step-2

Add your spices, salt and baking soda and mix until combined then mix in your flour and quinoa flakes. Divide mixture in either 10 or 12 muffins depending on what size you would like, sprinkle with extra quinoa flakes or oats.

Step 3

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Customer Care

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Lidcombe NSW 2141

We’re proud to sponsor 

Contact us
Open Hours

Monday to  Friday : 9am - 3:30pm