collections - myfoodbook

collections Summer Entertaining Ideas

Contents Brekky and Brunch

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Crunchy Cherry Breakfast Yoghurt Scrambled Eggs with Spanner Crab Meat

3 4

Lunch and Dinner

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Pumpkin Sage and Goats Cheese Frittata Spanner Crab and Seasonal Fruit Martini Warm Duck, Honeyed Pear and Blue Salad The Perfect Steak Sandwich Summer Satay Sauce and Skewers

6 7 8 9 10

Desserts

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Raspberry Ripple and Peppermint Crisp Ice–Cream Cake 12 Two Tone Smoothie Cubes Ice Blocks 13

Drinks 14 Tropical Smoothie Cubes Punch Iced Coffee Frappe

15 16

Brekky and Brunch Crunchy Cherry Breakfast Yoghurt

3

Creative Gourmet

Scrambled Eggs with Spanner Crab Meat Ceas Spanner Crab

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Summer Entertaining Ideas

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Crunchy Cherry Breakfast Yoghurt Prep Time: 10 minutes + cooling time Cooking Time: 5 minutes Serving Size: Serves 4

Ingredients: • 1/4 cup fresh orange juice • 300g box Creative Gourmet frozen pitted cherries • 2 cups (500g) thick natural yoghurt • 1 1/3 cups granola or toasted muesli Method: 1. Place orange juice in a medium non–stick frying pan. Bring to the boil over medium heat. Add frozen cherries and cook, stirring occasionally, for 3–4 minutes until just warmed through. Remove from heat and set aside to cool (or chill until ready to serve). 2. To serve, layer the yoghurt, granola or toasted muesli and cherry mixture in 4 serving glasses.

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Scrambled Eggs with Spanner Crab Meat Prep Time: 10 minutes Cooking Time: 5 minutes Serving Size: Serves 4

Ingredients • 4 eggs • 30g grated parmesan cheese • 1 small clove garlic • 50g ricotta • 200g Ceas Spanner Crab Meat raw • Salt & pepper to taste • Extra virgin olive oil • 1 scallion sliced to garnish Method 1. Mix eggs and parmesan cheese together in bowl together quickly. Heat olive oil in a hot pan with a small sliced clove of garlic. Add raw spanner crab meat. Stir quickly to cook through. Pour egg and parmesan over crab meat. Add ricotta. Stir in quickly. Add salt & pepper to taste. 2. Serve with a light side salad of grape tomatoes, rocket lettuce and parmesan slices.

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Lunch and Dinner Pumpkin Sage and Goats Cheese Frittata

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Vitasoy

Spanner Crab and Seasonal Fruit Martini

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Ceas Spanner Crab

Warm Duck, Honeyed Pear and Blue Salad

8

Dairy Australia

The Perfect Steak Sandwich

9

Dairy Australia

Summer Satay Sauce Megann’s Kitchen

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Pumpkin Sage and Goats Cheese Frittata Prep Time: 10 minutes Cooking Time: 60 minutes Serving Size: Serves 4

Ingredients: • 200g pumpkin, cut into 3cm x 3cm pieces • Olive oil • 6 free range eggs • 1/2 cup Vitasoy Ricemilk Original • 50g goat ’s cheese feta cut into small pieces • 2 tbsp chopped fresh sage leaves • Pepper to taste Method: 1. Heat oven to 200°C. 2. Place pieces of pumpkin on to a baking tray. Drizzle a little olive oil over pumpkin, toss to coat and bake in pre–heated oven for 20 minutes or until golden brown. Remove from oven, set aside to cool slightly. 3. Reduce heat of oven to 150°C. Line a 18cm x 18cm baking dish with baking paper. 4. Place pumpkin pieces over base of baking dish. 5. In a large bowl, mix eggs, Vitasoy Ricemilk Original, feta and sage with a fork until well combined. Season to taste. Pour over pumpkin in baking dish. 6. Place in oven to bake for 40–50 minute s or until golden brown and firm when shaken. Remove from oven and allow to cool slightly for 5 minutes before slicing. Can be eaten warm or cold.

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Spanner Crab and Seasonal Fruit Martini Prep Time: 10 minutes Serving Size: Serves 4

Ingredients: Tomato Salsa: • 2 x spring onions sliced thinly • 4 x medium tomatoes diced finely into cubes • 1 x red onion diced finely into cubes • Salt, pepper and olive oil to taste • Chopped coriander to taste Seasonal Fruit: • 2 cups x fresh seasonal fruit including nectarines, pineapple, watermelon or mangoes diced finely into cubes • Fresh mint leaves chopped • Drizzle of olive oil • Salt and pepper to taste

Guacamole: • 2 x avocado cubed • Juice of 1 lime • 2 teaspoons almond powder • 1 x garlic clove chopped and crushed • Salt, pepper and olive oil to taste • 2 packets x 100g Ceas freshly cooked “Sous–Vide” Spanner Crab Meat • Fresh mint leaves for garnish

Method: 1. Mix all ingredients separately as tomato salsa, seasonal fruit, guacamole. 2. Layer in any order, dividing evenly between four martini glasses. 3. Garnish each glass with some fresh mint leaves.

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Warm Duck, Honeyed Pear and Blue Salad Prep Time: 30 minutes Cooking Time: 40 minutes Serving Size: Serves 4

Ingredients: • 2 pears, each cut into 8 wedges • 1 large red onion, cut into 10 wedges • 1/4 cup extra virgin olive oil • Salt and freshly ground black pepper, to taste • 2 tablespoons honey • 2 duck breasts

• • • • • •

2 witlof leaves separated and washed 2 teaspoons red wine vinegar 1 teaspoon dijon mustard 1 teaspoon honey, extra 100g blue cheese thinly sliced 5 sprigs fresh thyme

Method: 1. Arrange pear and onion on a baking paper lined oven tray, drizzle with 2 tablespoons of oil and season to taste. Roast at 180°C for 20 minutes, drizzle with honey and roast for a further 10 minutes, until tender and glossy. Cool slightly. 2. Season skin side of each duck breast and place skin side down into a dry frypan over medium heat. Cook for 4–5 minutes until fat has rendered and skin is golden brown, turn and brown the other side for 1 minute. Transfer to a 180°C oven for 5–7 minutes, until medium–rare. Rest for 5 minutes before slicing each breast into 4 thick slices. 3. Arrange witlof, onion, warm pears and duck on a large serving platter. Whisk remaining oil, vinegar, mustard and extra honey together and pour over salad. Flake cheese slices over the salad and sprinkle with fresh thyme.

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The Perfect Steak Sandwich Prep Time: 30 minutes Cooking Time: 30 minutes Serving Size: Serves 4

Ingredients: • 1 tablespoon olive oil • 1 large onion, thinly sliced • 1 tablespoon each brown sugar and balsamic vinegar • 2 tablespoons good quality mayonnaise • 1 teaspoon lemon juice • 1/4 clove crushed garlic • 2 teaspoons chopped parsley • 4 x 150g scotch fillet steaks

• Salt and freshly ground black pepper • 8 thick slices sourdough bread, lightly toasted • 40g dressed rocket leaves • 2 tomatoes, thickly sliced • 4 rindless rashers bacon, cooked until crisp • 125g vintage cheddar, sliced • French fries, to serve

Method 1. Heat half the oil in a non–stick frypan and cook onion over medium heat until softened. Add sugar and cook for 1 minute before adding balsamic vinegar, cook for a further 1–2 minutes, until soft and sticky. 2. Combine mayonnaise, lemon, garlic and parsley in a bowl to make a herbed aioli. Season steaks and coat with remaining oil, barbecue for 2 minutes on each side or until cooked to your liking. 3. Spread 4 slices toasted bread with aioli. Top with rocket, tomato, bacon, steaks, cooked onion and cheese. Top with remaining bread and serve with fries.

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Summer Satay Sauce and Skewers Prep Time: 20 minutes Cooking Time: 10 minutes Serving Size: Serves approx 8–10

Ingredients: Sauce: • 1 cup smooth peanut butter • 1/4 cup crunchy peanut butter • 200ml coconut milk • 250–300ml chicken stock • 1/2 shallot or 1 spring onion, finely sliced • 1 cheek of red capsicum, finely diced • 1 tbs coriander stalks, finely chopped • 2 tbs white vinegar • 1/2 tsp red paprika • 1/2 tsp dried chilli flakes (adjust to personal heat preferences)

• 1/2 tsp ground coriander seeds • 1/2 tsp ground cumin seeds • 1 tsp soy sauce • 1 small garlic clove, crushed • 5 kaffir lime leaves, crushed in hands • 1 lemongrass stalk, broken into four • 1 tbs fresh lime juice • 1 tsp fish sauce, or to taste Skewers: • 500g desired skewers, such as chicken

Method: 1. Place all satay sauce ingredients into a small saucepan & stir constantly over very low heat until the mixture warms & comes together. Remove from heat & let the flavours infuse for at least half an hour. 2. While the sauce is resting, cook your desired skewers & rest for 5 minutes. Just before you are ready to serve, quickly return the sauce to heat to bring to temperature, stirring constantly, but do not boil - this will cause the oils to separate. Reheating should also bring it to a slightly thicker consistency, perfect for skewers. 3. Remove lemongrass stalks & kaffir lime leaves & serve over skewers topped with extra coriander leaves, red chilli slices & toasted peanuts.

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Desserts Raspberry Ripple and Peppermint Crisp Ice-Cream Cake

12

Creative Gournet

Two Tone Smoothie Cubes Ice Blocks Creative gournet

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Raspberry Ripple and Peppermint Crisp Ice-Cream Cake Prep Time: 30 minutes Cooking Time: 5 minutes Serving Size: Serves 8–10

Ingredients: • 500g Creative Gourmet frozen raspberries • 1/4 cup caster sugar • 2 litres vanilla ice–cream • 500ml premium or thick custard • 3 x 35g Peppermint Crisp bars, roughly chopped Method: 1. Line the base and sides of a 23cm non–stick springform pan with baking paper. 2. To make the raspberry ripple, place half the raspberries and sugar in a medium non–stick frying pan. Heat, stirring and mashing the raspberries with a wooden spoon, over medium heat until the mixture is smooth and comes to the boil. Pass mixture through a sieve to remove seeds. Cool to room temperature. 3. Spoon ice–cream into a large bowl. Set aside to just soften. Stir in custard and peppermint crisps until well combined. Fold through the remaining frozen raspberries. Gently swirl (don’t over mix) the cooled raspberry ripple through the mixture. Spoon into prepared pan and smooth the top. Cover with 2 layers of plastic wrap and a layer of foil. Freeze overnight. 4. Loosen ice–cream from sides of pan and turn out onto a flat serving plate. Stand for a few minutes to slightly soften. Scatter with extra frozen raspberries if liked. Cut into slices and serve.

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Two Tone Smoothie Cubes Ice Blocks Prep Time: 20 minutes + chilling time Serving Size: Serves 6

Ingredients: • 1 cup apple juice • 3 Creative Gourmet frozen Strawberry Smoothie Cubes • 1/2 cup Creative Gourmet frozen raspberries • 3 Creative Gourmet frozen Tropical Smoothie Cubes Method: 1. For the rich red layer, blend 1/2 cup juice with frozen Strawberry Smoothie Cubes and frozen raspberries. Pour mixture evenly into 6 x 80–100ml ice–block moulds and place in freezer for 1 hour to set before adding second layer. 2. For the second yellow layer, blend the remaining 1/2 cup juice with 3 frozen Tropical Smoothie Cubes until smooth. 3. Pour mixture over raspberry layer in the ice–block moulds. Insert ice–block sticks and freeze until firm (about 3 hours minimum). Gently ease from the moulds to serve.

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Drinks Tropical Smoothie Cubes Punch

15

Creative Gourmet

Iced Coffee Frappe Vitasoy

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Tropical Smoothie Cubes Punch Prep Time: 10 minutes Serving Size: Serves 6

Ingredients: • 10 (1 x 400g box) Creative Gourmet frozen Tropical Smoothie Cubes • 500ml chilled unsweetened pineapple juice (or juice of choice) • 500ml chilled diet or regular ginger ale • 500ml chilled sparkling mineral water • 150g Creative Gourmet frozen raspberries • 1/2 cup fresh mint leaves Method: 1. Place frozen Tropical Smoothie Cubes and pineapple juice in a blender. Blend until well combined. Pour mixture into an extra large jug or punch bowl. 2. Add ginger ale, mineral water, frozen raspberries and mint leaves. Stir to combine and serve immediately.

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Iced Coffee Frappe Serving Size: Serves 1

Ingredients: • 1 cup Soy Milky Vanilla • 6–8 ice cubes of frozen filtered coffee Method: 1. Make a plunger of filtered coffee (or use left over) into an ice cube tray and freeze. 2. Place Vanilla Soy Milky and frozen coffee ice cubes into a food processor. 3. Process until thick and creamy and serve into a chilled glass.

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