Loaded Hummus

Loaded Hummus

Loaded Hummus

SERVINGS

4

PREP TIME

10 mins

COOK TIME

N/A

INGREDIENTS

400g hummus

1 jar 333 stuffed olives – drained

100g semi dried tomatoes –

50g Dukkah

100g feta

Handful chopped parsley

Juice of 1 lemon

1 red onion – finely chopped

drizzle olive oil

toasted lavosh or crackers to serve

Loaded-Hummus-Ingredients

METHOD

Spead-Hummus

To assemble spread hummus evenly over either a medium serving board or plate.

Add-Olives

Start by sprinkling with semi dried tomatoes, red onion and olives.

Drizzle-Oil

Next crumble the feta and drizzle with olive oil.

Drizzle-Lemon

Finish by squeezing over some lemon juice and sprinkle with dukkah and chopped parsley.

Hummus-with-crackers

Serve with crackers, fresh bread or toasted lavosh.

Nicole-with-hummus

Enjoy!

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Apple Crepes

Apple Crepes

Apple Crepes

SERVINGS

2

PREP TIME

5 mins

COOK TIME

10 mins

INGREDIENTS

1 cup Flour

1 ¼ cup milk

1 tsp Sugar

1 egg

pinch salt

1 tsp vanilla

Butter for cooking

Apple Compote

1 pink lady apple cubed

1 tsp cinnamon

1 jar apple sauce

freshly whipped cream, ice cream – or yogurt for a healthy option

Roasted walnuts or pecans to serve

Crepe-Ingredients

METHOD

Crepes-Step-1

To make crepe batter in a medium bowl whisk together eggs, milk, vanilla and salt. Once combined add flour.

Crepes-Step-1a

To make compote in a small sauce pan cook apple and ¼ cup water and cinnamon. 

Crepes-Step-2

Once apple is partially cooked add 333 apple sauce and heat through. Set aside. To cook crepes heat either a large frypan or crepe pan to medium heat.

Crepes-Step-3

Add a small amount of butter to the pan and pour in a very thin layer of batter to cover the entire bottom of the pan. Ensure the batter is spread thinly and evenly.

Crepes-Step-4

Cook for about 2 minutes on each side. Repeat until you have finished the batter.

Crepes-Step-5

To serve add apple compote to one side of a crepe and roll. Dust with icing sugar and extra cinnamon. Top with fresh cream or ice cream and toasted pecans.

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Ricotta and beetroot fritters with smoked salmon and herb yogurt

Ricotta and beetroot fritters with smoked salmon and herb yogurt

Ricotta & Beetroot Fritters

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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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.

DEMONSTRATION

COMING SOON

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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.

DEMONSTRATION

COMING SOON

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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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Loaded Hummus

Loaded Hummus

Loaded HummusSERVINGS 4PREP TIME 10 minsCOOK TIME N/AINGREDIENTS 400g hummus 1 jar 333 stuffed olives - drained 100g semi dried tomatoes - 50g Dukkah 100g feta Handful chopped parsley Juice of 1 lemon 1 red onion – finely chopped drizzle olive oil toasted lavosh or...

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Crumbed Olives

Crumbed Olives

Crumbed Olives SERVINGS 3PREP TIME 15 minsCOOK TIME 5 minsINGREDIENTS1 Jar Three Threes Stuffed Olives  1 egg lightly beaten   1 Cup plain Flour   1 Cup Panko Crumbs  Oil for frying  Tzatziki for dipping  METHODToss the olives in flour until they are completely...

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