175g almond meal
150g brown sugar
4 tsp baking powder
4 tsp cinnamon
1/2 tsp nutmeg
200g local walnuts, toasted (8 mins 180C) chopped
3 tsp fennel seed, lightly toasted
1/2 tsp salt
1/2 cup GSG Tuscan style EVOO
150g raw honey
Zest and juice of an orange
2 tsp vanilla extract
2 tbsp rosemary leaves, finely chopped
500g carrot, grated
Preheat oven to 170C fan forced.
Mix dry ingredients until well combined.
Whisk together wet ingredients then stir through the carrot.
Fold wet mix through the dry mix until combined.
Place in a lined 25cm round baking tin and even out the top.
Cook for around 45 mins, or until a skewer comes out of the cake clean.
Cool in the tin for 10 mins before turning out onto a cake rack to completely cool.
- ICING -
ORANGE & FENNEL INFUSED OLIVE OIL
½ cup Great Southern Groves Tuscan style olive oil
Rind of an orange julienned or zested into long strips
3tsp fennel seeds
ORANGE OIL ICING
180g cream cheese, softened
120g infused olive oil (see above)
450g icing sugar, sifted
½ tsp vanilla extract
Place all ingredients into a small saucepan and bring to a high temperature and when the rind begins to spit and curl, take the pan off the heat and set aside to cool.
When ready to use, strain the orange and fennel off the oil, keeping both oil and orange and fennel.
ORANGE OIL ICING
Add cream cheese to sifted icing sugar and whisk.
Slowly add the oil and vanilla and continue to whisk until smooth. Refrigerate until ready to use.
Pipe or spread onto your cooled cake and top with the orange rind and fennel seeds, as well as flowers and baby sprigs of rosemary.
2 TBS Extra Virgin Olive Oil
½ cup chopped dates
2 TBS honey
1 ¾ cups cereal (cornflakes, oats, muesli, other cerals… you can combine any to fill 1 ¾ cups)
½ cup desiccated or shredded coconut
½ cup self-raising flour
½ cup chopped dried apricots (can add other dried fruit or use less if the left over cereal already has dried fruit)
½ cup pepitas or pumpkin seeds or chopped nuts (or a combination to fill a ½ cup)
¼ cup brown sugar (use less if you are using left over sugary cereal)
Preheat oven to 180oC. Line a 18x28cm slice pan with baking paper.
Combine butter, olive oil, dates and honey in small saucepan and melt together. Simmer and stir for a few minutes on low to soften the dates.
In a separate bowl combine your left over cereal, coconut, flour, dried fruit, pepitas and sugar. Mix until combined. Make a well in the centre and add the soften date mix. Combine well.
Pour mixture into prepared slice tin and press evenly to the edges with fingers or back of spoon.
Bake for 15 minutes or until golden.
Allow to cool completely in the pan before cutting into squares with a sharp knife.
Store in an air tight container.
My kids make a habit of choosing a new cereal to try. They then eat maybe half the box (sometime just one bowl) and then decide they “don’t like it”. We then end up with multiple boxes of cereal no one is eating. This is a great recipe adapted from a Woman’s Day Cook Book to use up the left over cereal. Then low and behold, the kids (and the rest of the house) eat it.
This also make for great home made muesli bars to send to school, snacks for toddlers and breakfast on the go for busy teens (or adults for that matter).
500g (4 cups) all-purpose flour
2 teaspoons salt
1 cup pitted GSG table olives
¼ cup pine nuts
8g (2 tsp) dry yeast
2 cup) lukewarm water
4 tbsp EVOO Extra EVOO for brushing
flaky sea salt
Whisk flour, salt, and dry yeast together in a large bowl.
Stir through the olives and pine nuts .
Add water and mix until the liquid is absorbed and the ingredients form a sticky dough ball. Oil the surface of the dough with EVOO, cover the bowl with a damp tea towel and refrigerate for 12 + hours.
Line two 20 centimeter tart tins, or one deep 22 x 33 cm tray, with baking paper. Pour a tablespoon of oil into the center of each tin or 2 tablespoons of oil if using the large tray.
Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center, rotating the bowl and turning the mass into a ball. Use the forks to split the dough into two equal pieces (don't split if using the tray).
Place dough into the prepared pans and gently roll in the oil to coat all over, forming a rough ball. Rest and rise for 3 to 4 hours, depending on the temperature of your kitchen.
Set a rack in the middle of the oven and preheat to 220°C.
Drizzle another tablespoon of oil over dough, then, using all of your fingers, press straight down to create deep dimples and sprinkle generously with flaky sea salt.
You can top with extra pine nuts but be aware they get dark at 220°C.
Bake for 25 to 30 minutes, until the underside is golden and crisp.
Transfer the focaccia to cooling racks and cool for 10 minutes before serving.
500g plain flour plus extra for dusting
2 tsp Salt
3 tsp dried yeast
2 TBS Great Southern Groves Olive Oil plus extra for greasing.
400ml tepid water
2 cups pitted and quartered olives (Great Southern Goves mixed)
2 TBS fine polenta or semolina
Set up your mixing bowl with the dough hooks. If you don't have a mixer with dough hooks then a bit of elbow grease will also work.
Put flour in your bowl. Add salt to one side and yeast to the other. Make a well in the middle and add three quarters of the water. Using your mixer or a spoon, slowly bring the mix together. Once it has started to form a dough, add the rest of your water and continue mixing.
Turn your mixing speed up to high or turn dough out onto work surface and knead for 8-10 minutes. The dough should be easy to stretch when pulled. Turn the mixer to low and add the olive oil. Once the olive oil is mixed in, add in chopped olives*
Once the olives are evenly distributed through the dough, you can stop mixing/ kneading.
Liberally grease a large bowl or plastic container (high sides) with more Extra Virgin Olive Oil. Place your dough in container
and cover with plastic wrap that has also been greased with olive oil.
Place container in a warm room and allow to triple in size.
While dough is rising, preheat your oven to 200oC fan force. Grease one large or two smaller trays or line with baking paper.
On your bench combine polenta or semolina with about the same amount of flour. Spread this out on your work bench ready for you to tip dough onto.
Carefully tip your dough onto the floured surface. You don't want to lose any of the air from the dough so you must treat the dough with a really light touch. Carefully stretch out the dough into a large rectangle and about 2 cm thick. Sprinke the top and sides of the dough with flour and semolina from the bench. Cut the dough using a sharp knife into square or strips depending on whether you want little rolls or large ciabatta sized loaves.
Carefully lift the dough portions and place them on the baking tray, spaced about 5cm apart.
Bake for 12-15 minutes or until golden and sound hollow when tapped.
* If only half your family likes olives, you can split your dough at this stage and only add olives to half, keeping a batch plain.
3/4 cup cocoa powder
1 1/2 cup SR flour
1 1/2 cups caster sugar
2/3 cup chocolate chips (or chopped chocolate)
2/3 cup Great Southern Groves Extra Virgin Olive Oil
1/2 cup Karvan Espresso Coffee
2 large eggs
1 TBS vanilla essence
125g pkt Cadbuy Chocolate Mini Eggs
Preheat oven to 170oC fan forced
Line a 28cm x 18cm slice tin or similar sized sqaure tin.
Sift and combine all dry ingredients (flour, cocoa, sugar) in a bowl.
Mix olive oil, coffee and vanilla essence in jug.
Add wet ingredients into dry. Add two beaten eggs. Mix until well combined.
Pour brownie mixture into prepared pan.
Top with chocolate eggs.
Bake in oven for 35-40 minutes until set.
1. To make your baking paper fit your pan snuggly... scrunch up and then flatten out. It then fits in the corners perfectly.
2. Use Caramel Eggs instead of Mini Eggs for a gooey caramel surprise! here to edit.
2 cups plain flour
¼ tsp bi carb soda
1 ¼ cup brown sugar firmly packed
½ tsp cinnamon
½ tsp ground ginger
½ cup + 1 TBS Great Southern Groves Extra Virgin Olive Oil
Preheat oven to 17oC fan forced
Line 2 large baking trays with baking paper (or one and bake in two batches)
Place all dry ingredients in large bowl and mix until combined.
Add eggs and olive oil. Mix until well combined. You may need to use your hands towards the end to make sure it is properly combined.
Roll biscuit dough into walnut sized balls and place on baking tray with at least 4-5cm spacing. Press down slightly.
Bake for 10 minutes for chewy biscuits, longer for a more crunchy texture.
1 cup Greek or natural yoghurt
½ cup Great Southern Groves Extra Virgin Olive Oil
¼ cup honey
½ cup caster sugar
1 ¼ cup SR flour
¾ cup ground almonds
4-5 figs sliced
Another ¼ cup honey
Preheat oven to 170oC fan forced
Whisk together yoghurt, olive oil eggs and honey in a bowl. (Honey – see tip)
Add in flour, sugar and ground almonds. Mix until well combined.
Grease a flan tin with removable base with a little olive oil (see tip)
Pour mix into flan tin and top with sliced figs.
Bake for 35 - 40 minutes or until top is golden and cake is set.
Brush with warmed honey.
Serve on its own or warmed with cream or ice-cream.
** This recipe uses figs but would be equally delicious with other fresh fruit in season including peaches, nectarines, plums, berries, apple, orange segments.
Honey – when measuring out your honey, use the ½ cup that you already measured the olive oil with. Only half fill (1/4 cup) and the olive oil left in the measuring cup helps the honey pour out easily.
Greasing pan – using a pastry brush with the olive oil to grease the flan tin helps get the olive oil into all the corners.
1 cup milk
1/2 cup honey
1/2 cup brown sugar
2 TBS Great Southern Groves EVOO
2 cups SR Flour
Preheat oven to 170oC fan forced. Grease a loaf tin with a little Extra Virgin Olive Oil.
Heat half the milk, honey, sugar and olive oil in a medium sized saucepan over medium heat. Do not boil. Add the rest of the milk. Carefully stir in the flour. Pour into the loaf tin and bake for 45 minutes or until golden and centre springs back.
Tip: Put a little olive oil in your measuring cup and grease before measuring your honey. It then slides out super easy.
Credit: this recipe is a slight adaptation of the Honey Loaf featured in NMAA Cooks.
2 cups plain flour
4 tsp baking powder
1 cup cheese
1 1/4 cup milk
1 large egg
2 TBS Great Southern Groves Extra Virgin Olive Oil
1 cup fresh spinach or silverbeet
1/2 cup Caramelised Onion
1/4 tsp dried chives
1/4 tsp dried parsley (double if using fresh)
Pinch chilli powder (add more if you like it spicy)
Preheat oven to 200. Line a 12 hole muffin tray with baking paper squares or muffin cases.
Sift all dry ingredients into a large bowl. Add cheese, stir. Add milk, egg and Extra Virgin Olive Oil. Stir to combine.
Add spinach, caramelised onions, herbs and chilli powder. Mix well.
Evenly divide mixture between 12 cases.
Bake for 15-20 minutes (depending on your oven) until golden brown.
Enjoy warm from the oven or when cooled, cut in half and toast in sandwich press.
Change up the flavour.
You can use this basic recipe and change to use up ingredients in the pantry of fridge.
Take out the spinach, caramelised onion and chilli and replace with the following:
1/4 cup Blue Cheese and 1 fresh pear peeled and chopped
2 rashes bacon diced and 1/2 cup corn kernels
1/4 cup sundried tomatoes and 1/2 cup basil chopped
1/2 cup olives pitted and chopped
Leave in spinach and swap out onions for 1/4 cup crumbled feta.
SERVES 4 as entree or for grazing
2 medium yellow capsicum
2 medium red capsicum
1 TBS Great Southern Groves EVOO
1 cup Great Southern Groves olives
1 TBS aged red wine vinegar
16 slices prosciutto or Jamon
200g goats feta
¼ cup basil pesto (or basil oil)*
¼ cup Great Southern Groves EVOO
*note - Basil Pesto recipe available on our website
Preheat oven to 200C.
Rub clean capsicums with 1 tablespoon olive oil.
Place on a baking tray in the oven and roast, turning every 10 minutes, until soft to touch and colouring on the outside.
Remove capsicums to a sealed plastic bag to sweat and cool before peeling and removing the seeds.
Slice capsicum flesh into 1cm thin strips and set aside.
Mix pesto with EVOO and set aside.
Toss olives and capsicums together in a bowl with the red wine vinegar and season with black pepper.
To serve (as individual serves or as a platter)
Lay out the prosciutto gently on one side of the plate/platter keeping some movement in it.
Add the olives and roasted capsicum across the plate/platter.
Crumble or dot pieces of the feta through the dish.
Finish with the basil pesto and extra oil as desired.
Serve with fresh crusty bread