Baby Beetroot Hazelnut And Goats Cheese Risotto

Baby Beetroot Hazelnut And Goats Cheese Risotto

BEETROOT, HAZELNUT & GOATS CHEESE RISOTTO 

  

SERVINGS

4

PREP TIME

20 mins

ASSEMBLY TIME

5 mins

INGREDIENTS

1L vegetable stock 

1 tablespoon olive oil 

1 brown onion, diced 

4 garlic cloves, thinly sliced 

6 sprigs thyme  

1 cup Arborio rice 

⅓ cup dry white wine 

415g jar Three Threes sweet whole baby beets, roughly chopped  

2 tablespoons butter 

80g goats cheese
¼ cup roasted hazelnuts, chopped 

2 Cups sorrel leaves (or use parsley or dill), to garnish

Salad-Ingredients

METHOD

Whisking
  1. Warm stock in a saucepan. Heat oil in a large frying pan over medium heat. Add onion, garlic and thyme and cook for 3-4 minutes or until soft and translucent.

Salad-Assembly

2. Stir through rice, then increase heat before adding the wine. Once the wine bubbles away add a ladle of stock at a time, waiting for each addition of stock to be absorbed before adding the next. This process will take about 15 minutes. Stir occasionally. If you run out of stock and the rice needs a little more cooking use a little hot water.  

Blue-Cheese

3. Once the rice is al dente (soft but still with a little bite) stir in butter and beetroot. Continue stirring risotto over a low heat until butter has melted and beetroot has warmed through.

Whisking

4. Divide risotto between serving bowls. Serve topped with goats cheese, roasted hazelnuts and sorrel.. 

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Apple and Cinnamon Souffle with Maple Cream

Apple and Cinnamon Souffle with Maple Cream

Apple and Cinnamon Soufflé with Maple Cream   

SERVINGS

4

PREP TIME

20 mins

ASSEMBLY TIME

5 mins

INGREDIENTS

½ cup Three Threes Australian Grown Apple Sauce 

1 tablespoon corn flour 

2 tablespoons maple syrup, plus 1 tablespoon extra 

1 teaspoon cinnamon 

3 egg whites 

¼ cup caster sugar, plus extra for dusting 

Juice of a lemon 

Cooking spray oil 

½ cup cream 

1 green apple, cored and cut into small cubes 

Salad-Ingredients

METHOD

Whisking

1. Preheat oven to 190oC (fan-forced). 

Salad-Assembly

2. In a small saucepan, combine the apple sauce, corn flour, 2 tablespoons maple syrup and cinnamon. Bring mixture to the boil and cook, whisking constantly, for 1-2 minutes or until thickened slightly. Remove from the heat and allow the syrup to cool while you prepare the eggs. 

Blue-Cheese

3. Whisk the egg whites until soft peaks form. Gradually add ¼ cup caster sugar and whisk until stiff peaks form. Fold through the apple mixture and lemon juice. 

Whisking

4. Spray four ramekins with oil and dust lightly with extra sugar. Spoon the soufflé mixture into the dishes until full, place the dishes on a baking tray and bake for 10-12 minutes or until risen and golden. 

Blue-Cheese

5. In a large bowl whisk cream and maple syrup until stiff peaks. Set aside.  

Blue-Cheese

6. Serve soufflés immediately, topped with maple cream and fresh apple 

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Smokey chipotle baked beans

Smokey chipotle baked beans

Smokey Chipotle Baked Beans

SERVINGS

2

PREP TIME

5 mins

COOK TIME

15 mins

INGREDIENTS

1 can cannellini beans

2 tbl 333 BBQ sauce

2 tbl 333 tomato sauce

1 can crushed tomatoes

1 tbl apple cider vinegar

1 tbl brown sugar

salt and pepper

1 onion diced

4 garlic cloves crushed

1 tsp smoked paprika

2 tsp chipotle chilli powder (optional)

olive oil

sourdough to serve

Chipotle-Bean-Ingredients

METHOD

Chipotle-Beans-Step-1

Heat a large crockpot or saucepan on medium and drizzle with olive. Add brown onion and sauté until translucent.

Chipotle-Beans-Step-2

Add garlic cloves and sauté for a further minute before adding paprika and chilli powder.

Chipotle-Beans-Step-3

Add cannellini beans as well as remaining ingredients and simmer for 10 minutes.

Smokey-Chipotle-Beans

Season to taste with salt and pepper.

Chipotle-Baked-Beans1

Serve with crispy toasted sourdough.

Enjoy-the-beans

Enjoy!

DEMONSTRATION

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Apple Pie Breakfast Parfait

Apple Pie Breakfast Parfait

Apple Pie Breakfast Parfait

SERVINGS

2

PREP TIME

15 mins 

COOK TIME

5 mins

INGREDIENTS

1 jar 333 apple sauce

300ml plant based coconut yogurt – plain or vanilla

100g store bought apple granola

¼ cup almond butter

10 dried dates – soaked in water for at least 10 minutes

1 tsp vanilla

pinch salt

1 tsp cinnamon

1 pink lady apple – diced

1/2 tbl brown sugar

toasted coconut chips – optional

Apple-Parfait-Ingredients

METHOD

Apple-Parfait-Step-1

To make the apple compote heat a small saucepan to medium heat and add diced apple

Apple-Parfait-Step-2

Add brown sugar, cinnamon and vanilla and cook until caramelized – take off the heat and allow to cool.

Apple-Parfait-Step-3

To make the almond date caramel blend together almond butter, dates and salt until smooth.

Apple-Parfait-Step-4

Add a generous spoonful of yogurt In the bottom of a mason jar (I like to use recycled well washed 333 jars) or a short glass.

Apple-Parfait-Step-5

On top of the yogurt add a layer of 333 apple sauce, then add a scoop of the stewed apple, almond caramel and sprinkle with granola.

Apple-Parfait-Step-6

Continue layering until you reach the top finishing with granola and date caramel has the final layer. Add coconut chip on top for additional yum. Serve immediately or if eating the next day omit the granola until last minute.

DEMONSTRATION

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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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Cheddar and Mustard Pickle Damper

Cheddar and Mustard Pickle Damper

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.

DEMONSTRATION

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Customer Care

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Lidcombe NSW 2141

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Contact us
Open Hours

Monday to  Friday : 9am - 3:30pm