Ingredients 650g JAP pumpkin 150g butter 1 1/2 cup sugar 1 cup sour cream 2 eggs 1 teaspoon vanilla essence 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon sea salt 2 1/2 cups SRF 1 cup dark choc chips + 1/3 cup extra Method Preheat oven to 180°C Grease a muffin tray and
A smokey, mellow take on a classic Guacamole accompanied with a tangy salsa. Pre-grilled, lightly charred ingredients is the secret to this upgraded delicious all time favourite.Ingredients: 1 red onion, 2 to 4 (depending on heat preference) jalapeños or any seasonal peppers. 2 limes 2 Roma tomatoes 2 avocados 2 cloves garlic Olive oil 1
A mocktail dessert to coincide with the Dry July theme and appreciating the excellent in season pears. An luscious combination of mocktail and dessert in one. The best of both worlds! Serves 4 to 6 glasses Poached pears ingredients 2 Buerre Bosc Pears Thyme Water Marinate ingredients 2 cups Mr Consistency Premium Margarita Mix 1 lime,
Kick-start the new year with this mean, green, & clean detox smoothie to rejuvenate and recharge your digestive system! Ingredients: 1 cup coconut water ice cubes 1 cup tightly packed baby spinach 3cm lemongrass, use only the inner soft leaves 1 banana 1 lime, rind and juice 2 tablespoons honey-optional 2cm ginger 2cm turmeric Method:
Serves 6-8 Prep time 10 minutes Ingredients 2 large beetroots 3 oranges 200g rocket 100g dried cranberries 75g walnuts, toasted Honey vinegar dressing 80ml Cobram Estate Extra Virgin Olive Oil 2 tbsp white wine vinegar 2 tsp honey Method Preheat oven to 200°C (180°C fan forced). Remove beetroot stalks, wash and pat dry. Wrap in
Serves 4 Cooking time 30 minutes Ingredients 2 tbsp Cobram Estate Extra Virgin Olive Oil 1 tsp ground cumin 1 tsp ground coriander 2 garlic cloves, finely chopped 1/2 tsp chilli flakes 4 salmon fillets 1 mango, peeled, finely chopped 2 limes, peeled, finely chopped 1 avocado, stoned, peeled, chopped 1 red onion, finely chopped
