Superior Fruit, Green Recipe Collection Our collection of Green recipes – Let’s explore all things green with this months selection of green goodness recipies – perfect for immunity & vitality! ________ Green Pea Guacamole INGREDIENTS 450g frozen green peas, thawed or fresh shelled young peas (small), lightly steamed and cooled 2
Read MoreSuperior Fruit, Salad Dressings Recipe Collection Our collection of Salad Dressing recipes – Why have boring salads when you can jazz them up with this range of fruity salad dressings! ________ Apple & Thyme Vinaigrette INGREDIENTS 4 tbsp sunflower/vegetable oil 2 tbsp extra virgin olive oil 1 tbsp vinegar – either
Read MoreSuperior Fruit, Crunchy Recipe Collection Our collection of Crunchy Recipes – A great mix of sweet and savory recipes with crispy-crunchy goodness! ________ Crunchy nutty cornflake cookies INGREDIENTS 125g butter, softened 1/3 cup caster sugar 1/3 cup firmly packed brown sugar 1 teaspoon ground ginger 3/4 cup wholemeal self-raising flour 1/2
Read MoreSuperior Fruit, Summer Party Recipe Collection Our collection of Summer Party Recipes – Perfect ideas for entertaining! Mango, avocado & macadamia salad INGREDIENTS 1 ripe mango 1 ripe avocado Juice of 1 lime 2 tablespoons of olive oil 1 garlic clove, crushed 1 teaspoon wholegrain mustard 1 long red chilli, deseeded and
Read MoreSuperior Fruit, December Recipes – Christmas Sparkle Our collection of Christmas Sparkle Recipes – recipes that add that one special ingredient to give you Christmas cheer! Summer Sangria INGREDIENTS 4 oranges 2 lemons 1 apple, unpeeled, core removed, diced 1 teaspoon Ground Cinnamon 1/4 cup brandy 750ml bottle red wine (see
Read MoreSuperior Fruit, November Recipes – Dessert Lemon Curd Tartlets INGREDIENTS 2 teaspoons finely grated lemon rind 1/4 cup (60ml) lemon juice 1/2 cup (100g) caster sugar 40g butter, chopped 2 eggs, lightly whisked 36 bought canape pastry cases Fresh raspberries, to decorate METHOD Step 1 Combine the lemon rind and juice,
Read MoreSuperior Fruit, October Recipes – School Lunchbox Mex-it-up Wraps INGREDIENTS 1 large tortilla wrap 1 1/2 tablespoons cream cheese 1/4 red capsicum, chopped 1/4 yellow capsicum, chopped 50g sliced roast beef / ham / salami / chicken 1/2 tomato, sliced, along the centre METHOD Step 1 Spread 1 large tortilla
Read MoreSuperior Fruit, September Recipes – Pasta Pumpkin, Sage & Ricotta Lasagne INGREDIENTS 1.2kg butternut pumpkin, peeled, cut into 2cm pieces 2 tablespoons olive oil 1/2 teaspoon Chilli Flakes 1 tablespoon chopped sage, plus 12 whole leaves to serve 1/4 teaspoon freshly grated nutmeg 350g ricotta 1 egg 1 cup grated parmesan, plus
Read MoreRoasted Pumpkin & Feta Mini Pies INGREDIENTS 350g pumpkin, peeled, cut into 1cm cubes 2 teaspoons olive oil 3 sheets frozen puff pastry, thawed 2 eggs 100ml light thickened cream 100g low-fat feta, crumbled METHOD Step 1 Preheat oven to 200°C. Grease two 12-hole muffin pans. Place pumpkin on a
Read MoreChicken & Potato Provencale INGREDIENTS 8 chicken thigh fillets, trimmed and halved flour, for dusting salt and cracked black pepper 1 onion, sliced 3 garlic cloves, crushed 2 1/2 cups (625ml) liquid chicken stock 3/4 cup (180ml) white wine 4 thyme sprigs 8 slices (120g) pancetta, cut into strips 6 chat potatoes,
Read MoreBroccoli, Zucchini & Blue Cheese Soup INGREDIENTS 1 tablespoon olive oil 1 leek, white part only, sliced 1 head broccoli, coarsely chopped 2 zucchini, trimmed, chopped 1 pontiac potato, peeled, finely chopped 4 cups (1 litre) Massel vegetable liquid stock or chicken style liquid stock 75g mild blue cheese, crumbled 1/3 cup
Read MoreCurry Chicken & Veg Stir Fry INGREDIENTS 1 tablespoon peanut oil 2 large (about 360g) Coles RSPCA Approved Chicken Breast Fillets, thinly sliced 1 red onion, cut into wedges 1/4 cup (75g) green curry paste 400ml can coconut milk 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths 200g snow peas, halved
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