Cheddar and Mustard Pickle Damper

by admin | Jun 1, 2020 | Entertaining, Medium, Mightymite, Sweet Mustard Pickles, Winter Recipes

Cheddar and Mustard Pickle Damper

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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

METHOD

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

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.

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.

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

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

DEMONSTRATION

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333’s Apple Sauce Muffin

by admin | Jun 1, 2020 | Apple Sauce, Entertaining, Medium, Winter Recipes

333’s Apple Sauce Muffins

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SERVINGS

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

Optional add ins:

handful chopped walnuts

handful sultanas

100g blueberries

METHOD

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.

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.

Bake for 16 – 18 minutes or until a toothpick inserted into the centre comes out clean. Rest for 10 minutes before enjoying.

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Customer Care

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Lidcombe NSW 2141

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Gluten Free Apple Crumble Blondie

by admin | Mar 12, 2020 | Apple Sauce, Autumn Recipes, Dessert, Entertaining, Medium

Apple Crumble Blondie

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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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Potato Pizza with Olive Salsa

by admin | Mar 12, 2020 | Autumn Recipes, Entertaining, Medium, Olives

Potato Pizza & Olive Salsa

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SERVINGS

4

PREP TIME

20 mins

COOK TIME

25 mins

INGREDIENTS

2 Pizza bases or pita bread works well

2 Potatoes very thinly sliced

1 Zucchini slices

100g Cherry Bocconcini

2 tbl olive oil

1 tsp rosemary dried or fresh

1 tsp dried oregano

2 garlic cloves crushed

1 red onion thinly sliced

Olive Salsa

1/2 jar Three Threes stuffed green olives drained

1 garlic clove

1/2 lemon zest and juice

2 tbl capers

1 tbl olive oil

20 roasted almonds

1 tsp dried oregano

To Serve

Greek yoghurt

Rocket

METHOD

Pre-heat fan forced oven to 200 degrees. Then lightly boil potatoes in a saucepan with some salt for roughly 5 minutes just to start the cooking process. They should still be firm.

Once potatoes are soft start building the pizza starting with some olive oil, then add garlic and onion. You can then start evenly distributing the zucchini and potato

Drizzle again with olive oil, sprinkle with oregano and rosemary then tear the bocconcini scatter over the potato.

Bake in the oven for about 20 minutes or until potato becomes brown and golden.

To make olive salsa put all ingredients in a food processor or mortar and pestle and blitz until its still chunky but well combined. Season to taste.

Once pizzas are ready top with the salsa a good drizzle of yoghurt and fresh rocket

DEMONSTRATION

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Lidcombe NSW 2141

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Mightymite Roasted Potato Salad

by admin | Nov 27, 2019 | Entertaining, Medium, Mightymite, Summer Recipes

Mightymite Potato Salad

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SERVINGS

4 (as a side)

PREP TIME

20 mins

COOK TIME

N/A

INGREDIENTS

300g Baby Purple Potatoes cut in half

2 tbls 333s Mightymite

50g Parmesan

2 tbl Olive oil

2 tsp dried Rosemary

2 Spring Onion Stalks finely sliced

100g Green beans cut into 2cm pieces

1 can butter beans – drained and rinsed

Juice and zest of 1 Lemon

3 333s Gherkins roughly chopped

100ml Sour cream

100ml Greek yogurt

2 tsp Dijon

2 tbls Olive oil

Salt and pepper

METHOD

Preheat oven to 190 degrees C. Cut the small unpeeled potatoes into quarters.

Lightly boil potatoes until they just start to soften – roughly 10 minutes. Drain and allow to steam out for a few minutes in the saucepan.

While the potatoes are boiling mix together the Mightymite, rosemary and olive oil into a paste

Pour the Mightymite mix over the potatoes and toss until evenly coated.

Scatter the potatoes over a lined baking tray and bake for 30 minutes until crispy. We like to crush the potatoes a little bit once they are on the baking tray so there are lots of crispy bits.

Once the potatoes are crispy sprinkle with parmesan cheese and bake for a further 5 minutes or until cheese is melted.

In the meantime make the dressing by mixing together sour cream, yogurt, gherkins, dijon, lemon juice and zest.

Heat a non-stick pan on medium heat, add a drizzle of olive oil and lightly cook the butter beans and green beans for 3 minutes.

Once potatoes are out of the oven toss together the potatoes, beans, spring onion and dressing in a bowl. Season according to taste.

DEMONSTRATION

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