Sweet Chilli Cheese Puffs

Leave a comment January 5, 2022 Food Revolution

What you’ll Need: 🗒️ ⠀

¼ cup Trident sweet chilli sauce

125g butter

1 cup water

½ salt

4 large eggs

1 cup grated cheese

¼ cup parmesan cheese

¼ cup lemon thyme leaves

pepper

METHOD

Preheat the oven to 220 C.
In a medium saucepan add water, butter and salt and bring to boil.
Reduce heat to medium and add flour all at once, stir rapidly.
Once dough is formed remove from heat and allow to cool for 5 mins.
Add eggs and beat with an electric mixer until smooth.
Combine cheese, herbs and pepper into dough.
Spoon 1 tbsp of dough onto a lined baking sheet and repeat.
Place it in the oven and cook for 10 mins. Drop to 180 C for the remaining 15 mins.
Serve with Tridents sweet chilli sauce.

Date & Orange Muffins with Candied Orange & Marmalade

Leave a comment January 5, 2022 Food Revolution

What you’ll Need: 🗒️ ⠀

½ cup Angas Park diced dates

¾ cup wholemeal flour

¾ cup self raising flour

¼ cup white sugar

1 tsp baking powder

¾ cup fresh orange juice

1 tsp orange rind

⅓ cup of oil

1 egg

Agrimontana Orange Marmalade

METHOD

Preheat the oven to 180c.
Mix together dry ingredients and then in a separate bowl combine orange juice, rind, oil and a beaten egg.
Add wet ingredients to the dry mix and stir until combined, cover and rest for 10 mins.
Spoon into greased muffin tins and bake for 15 to 20 minutes.
Serve with Agrimontana Orange Marmalade. We sourced it at Simon Johnson

Coconut, Flaked Almond and Sultana Bars

Leave a comment October 14, 2021 Food Revolution

What you’ll Need: 🗒️ ⠀

3/4 cup Sunbeam sultanas

1 ½ cups of rolled oats

1 cup of shredded coconut

½ cup of almond flakes

½ cup of sesame seeds

100g of butter, chopped

⅓ cups of honey

⅓ cups of brown sugar

⠀

METHOD

Line a 2-3 cm deep tray with baking paper so it goes over the edge.
Combine dry ingredients into a bowl apart from brown sugar.
Place wet ingredients and sugar into a small sauce pan on medium heat. Mix until combined and bring to boil then allow to cool for 5 mins until thickened.
Pour caramel into a bowl and mix through. Add mixture to tray evenly, pressing to compact.
Refrigerate for 3 hours, remove and slice into bars.

TRUFFLE MAC N CHEESE

1 Comment July 8, 2021 Food Revolution

Winter in Australia is a time for amazing food and of course its truffle season! We have a fantastic & indulgent Mac N Cheese recipe that features the famous black perigord truffles from the cool climate of Western Australia’s pristine Manjimup region paired with the deliciously nutty and complex Comte cheese.

What you’ll Need: 🗒️ ⠀

500g Benedetto Cavalieri Mezzi Rigatoni

Tasman Sea Salt

150g Lescure Butter

2tbsp Plain Flour

500ml Full Cream Milk

250g Comté, grated, reserve some to top the Mac n Cheese before baking

black pepper to taste

1 Fresh black Truffle, Coomer Truffles

Pons Black Truffle Condiment

You will need, ramekins or oven proof bowls

⠀

METHOD

Bring the pasta to boil in a large pot of salted water. Cook until al dente, for approximately 8 mins and drain. Divide between 4 oven proof bowls or ramekins and set aside on a baking tray.
Melt butter over a gentle heat in a medium sized pan, add flour and stir to combine. Gradually add milk and continue to stir over a medium heat until the béchamel sauce begins to thicken, check seasoning and adjust with salt & pepper.
Remove pan from heat, stir in half of the grated comté & grate a few slivers of truffle into the sauce.
Divide sauce between each ramekin and top with extra comté.
Bake for 15-20 mins in the oven at 180C until the top of sauce is golden brown and the cheese is bubbling on top.

CHEESE FONDUE

2 Comments April 14, 2021 Food Revolution

Fondue never goes out of style. Originating in Switzerland this melting pot of delicious cheese is so much fun as the weather cools and great for entertaining. We have mixed some quality cheeses in the mix to elevate.

What you’ll Need: 🗒️ ⠀

1 garlic clove, whole

250ml dry white wine

350g Emmental, cubed

400g Comté, cubed

300g L’Artisan Mountain Man, rind removed and cubed

2tsp kirsch, optional

bread, to serve & dip

⠀

METHOD

Rub the inside of the fondue pot (or a deep heavy-based pan) with a clove of garlic, add the white wine and warm over a low heat until it begins to simmer.

Add the Emmental, once cube at a time, whisking or stirring vigorously and allowing to melt before adding more. Do the same with the Comte, followed by the Mountain Man, and keep stirring until smooth. Stir in the kirsch, if using.

Transfer to a fondue set or heatproof pan set over a tea light and eat immediately.

Sticky Date & Fig Pudding with Butter Scotch Sauce

1 Comment April 14, 2021 Food Revolution

Its moist, its fluffy & it’s so yummy! ❤️ 👅 😋 ⠀

What you’ll Need: 🗒️ ⠀
2 cup (300g) seeded Angas Park dried dates, finely chopped ⠀
1/2 cup (100g) Angas Park dried figs, finely chopped ⠀
1 cup (250ml) water 💦 ⠀
1 cup (220g) firmly packed light brown sugar ⠀
90 gram butter, chopped coarsely ⠀
1 teaspoon baking soda ⠀
2 eggs 🥚 ⠀
1 1/2 cup (375g) self-raising flour

Butterscotch Sauce ⠀
3/4 cup (165g) firmly packed light brown sugar ⠀
1 cup (250ml) pouring cream ⠀
125 gram unsalted butter, chopped coarsely 🧈 ⠀

METHOD

Preheat oven to 180°C. Grease the pudding moulds. ⠀
Place dates in a small saucepan with 1 cup water; bring to the boil. Stir in soda. Remove from heat; stand for 10 minutes. ⠀
Using an electric mixer, beat butter, caster sugar and 1 teaspoon of essence in a medium bowl until pale and creamy. ⠀
Beat in eggs, one by one, until combined. ⠀
Add flour and date mixture, beating until combined. ⠀
Pour mixture into prepared moulds. ⠀
Bake puddings for 25-40 minutes or until a skewer inserted at centre comes out clean. Stand pudding in pan for 5 minutes, then cool on rack. ⠀
Combine extra butter, brown sugar, cream in a small saucepan. ⠀
Stir over low heat until well combined and smooth. ⠀
Drizzle with caramel sauce. Serve pudding with ice-cream.

Raw Apricot and Ginger bars

1 Comment December 2, 2020 Food Revolution

INGREDIENTS

200g / 7oz dried apricots, plus extra for decoration

4 tbsp S&W maple syrup

100g / 3.5oz coconut oil

200g / 7oz oats

2 tbsp ground ginger

60g / 2.1 hazelnuts

60g / 2.1oz pistachios

60g / 2.1oz pumpkin seeds

80g / 2.8oz dark chocolate

METHOD

Transfer the apricots to a small bowl and cover with hot water straight from the kettle. Leave to soak for 5 minutes (this will help them break down), then drain and transfer to a food processor along with the maple syrup and coconut oil. Process until fully combined.

Add the oats and ginger to the food processor and pulse half a dozen times until mostly combined. Then transfer the contents of the food processor to a mixing bowl.

Roughly chop the hazelnuts and pistachios, and add them to the bowl along with the pumpkin seeds. Stir everything until fully incorporated.

Line a 7” square tin with baking paper and pour the mixture into the tin. Even out the top with the back of a metal spoon or by pushing down using a small piece of baking paper. Then decorate with a few apricots on top and even out the top again, pushing the apricots into the mixture.

Pop the tin in the refrigerator for 2 hours.

Remove the bars from the tin.

Melt the chocolate in the microwave or in a bowl on top of a saucepan containing a little water on a medium heat. Once the chocolate has melted, transfer it to a small glass or bowl.

Dunk the end of each bar into the chocolate and place on a piece of baking paper to cool.

All done! Keep the bars in an airtight container in the refrigerator for up to 1 week.

Lemon Raspberry Yoghurt cake

1 Comment October 23, 2020 Food Revolution

There’s nothing our Lemon & Raspberry Yoghurt cake can’t fix 🍋🍰
Our go-to afternoon treat, add fresh raspberries and a touch of icing sugar for an extra pop of sweet and sour! Special thanks to Margaret River Dairy Extra Creamy Yoghurt for making this cake pop!

INGREDIENTS

250g Softened butter
1 1/4 cups Caster sugar
3 large eggs
3/4 cup Vanilla yoghurt
Juice & Zest from 2 lemons
2 1/2 cups sifted Plain flour
1 tsp baking powder
1/2tsp bicarb of soda
1/2 cup milk

Frozen Raspberries & Fresh to Garnish

METHOD:

Beat butter & sugar until light and creamy 5+ minutes
Add eggs, yoghurt and lemon juice and zest.
Fold in flour, baking powder, bicarb and milk until well blended. Add frozen raspberries lightly, do not over mix. Place into 8″cake tin or loaf pan. Into oven 175’c fan bake for 35-45mins or until skewer comes out of middle clean, don’t over bake. Should feel springy to touch. Semi cool in pan, then put onto rack for icing.
Combine 1 cup mixed icing sugar and approx 1/3 cup lemon juice and tsp lemon zest, pour over cake.

Enjoy

Recipe courtesy of @LeonestCatering

Spring Vegetable Tart

1 Comment October 7, 2020 Food Revolution

INGREDIENTS

2 sheets butter puff pastry
1 egg, lightly beaten
1 tub (150g) roasted capsicum and pecorino dip (or other vegetable dip) 6 baby zucchini, halved lengthways
3-4 (120g) yellow squash, thinly sliced with a mandoline
1 bunch asparagus, thinly sliced lengthways with a mandoline
150g goat’s cheese
Extra virgin olive oil, to serve
Balsamic vinegar glaze, to serve
Mixed herbs, to serve

METHOD

Preheat oven to 200°C. Line a large baking tray with baking paper.

To make tart case, place pastry sheets side by side on the lined tray. Brush egg wash along the long edge of one sheet, then overlap with the other by 2cm to create a large single sheet measuring approximately 36cm x 20cm.

Fold and pinch all four sides to make a 2cm border, pushing down to seal. Brush border with egg wash. Using a fork, prick the base of the tart all over.

Place in oven and bake for 20 minutes or until the pastry is golden.

Remove from oven and spread base of pastry with dip.

How to prepare puff pastry

Meanwhile, place vegetables in a large bowl. Pour boiling water over vegetables, steep for 1 minute to blanch, then drain and pat dry with kitchen paper.
Scatter vegetables over tart and crumble over goat’s cheese. Drizzle with oil and vinegar glaze. Serve with mixed herbs.