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4
15 mins
30 mins
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
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.
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37 East Street
Lidcombe NSW 2141
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Monday to Friday : 9am - 3:30pm
Designed by Push Media & Communications 2021
10-12
10 mins
20 mins
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
handful chopped walnuts
handful sultanas
100g blueberries
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.
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37 East Street
Lidcombe NSW 2141
We’re proud to sponsor
Monday to Friday : 9am - 3:30pm
Designed by Push Media & Communications 2021
12
20 mins
30 mins
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
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
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.
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.
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37 East Street
Lidcombe NSW 2141
We’re proud to sponsor
Monday to Friday : 9am - 3:30pm
Designed by Push Media & Communications 2021
4
20 mins
25 mins
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
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
Greek yoghurt
Rocket
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
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.
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37 East Street
Lidcombe NSW 2141
We’re proud to sponsor
Monday to Friday : 9am - 3:30pm
Designed by Push Media & Communications 2021
4 (as a side)
20 mins
N/A
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
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
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.
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