¾ cup Extra Virgin Olive Oil
1 cup sugar
2 cups SR flour
2 cups cold mashed pumpkin
2 cups of mixed fruit (cherries, sultanas, currants)
1 dessert spoon golden syrup
½ tsp each nutmeg, ginger and cinnamon
a little milk if necessary
Heat oven to 180oC
Mix together olive oil and sugar.
Add eggs one at a time and beat well.
Add fruit and spices, then pumpkin.
Add sifted flour
Add golden syrup and a little milk to make a smooth consistency (maybe up to ¼ cup)
Spoon mixture into square tin lined with baking paper.
Make in moderate oven for 1 – 1 ½ hours (testing centre every 10 minutes after one hour)
Leave in tin to cool for 20 minutes before turning out onto rack
1 cup SR flour
375g zucchini, grated
1 large onion, finely chopped
200g rindless bacon, chopped
1 cup grated cheddar cheese
1/4 cup Extra Virgin Olive Oil
Preheat oven to 170°C. Grease and line a 30 x 20cm lamington pan.
Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine.
Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.
Slice into squares or bite sized finger pieces. Can be eaten hot or cold.
600mls whipping cream
395mls (tin) sweetened condensed milk
2 packets MALT-O-MILK biscuits
Plus any flavourings you might like - see note below for suggestions
Line a baking tray or lamington tin with enough glad wrap to cover the bottom, sides and then cover the top. Try not to make too many edges sticking up and if more than one piece is needed then overlap. Line the tray with one packet of biscuits (you may not use the whole packet).
Beat cream and sweetened condense milk in a large bowl until thickened. Pour onto the top of biscuits in tray. Smooth out evenly. Place remaining packet of biscuits on top in roughly the same configuration. Pull the glad wrap up and over to over top.
Place in freezer for at lease 6 hours. When solid, cut with large knife in between biscuits… enjoy and try to stop at one.
You can add what ever flavours you like to the cream mix before scooping into the tray. Try and of these chopped up:
- Chocolate Flake
- Mars Bar
- Peppermint Crisp
- Oreo Cookies
- Any fruit like raspberries (shown in this picture), mango, passionfruit, strawberries
- Caramel or chocolate sauce swirled though.
- Dried fruit and nuts
Options are endless, if you have seen it in an icecream, you can add it to your own.
2 Navel Oranges – cut of ends but don’t peel. Chopped roughly (remove any seeds)
1 cup Great Southern Groves Extra Virgin Olive Oil
3 eggs lightly beaten
250g Self Raising Flour
300g Caster Sugar
2 TBS poppy seeds
Preheat oven to 180oC. Grease and Line 20cm cake tin.
Process oranges, including the skin, in a food processor until it is pulpy and skin is in quite small pieces. Pour into bowl and add rest of wet ingredients. Stir until combined.
Add in sifted dry ingredients and stir until well combined.
Pour into prepared cake tin and bake for 55 minutes. This cake can take a little longer. Check with skewer and put in for further 5 minutes at a time until skewer comes out clean.
Leave to cool in tin for 5 minutes. Run a thin knife around outside of tin before turning out onto cake rack to cool.
This cake is delicious warm but tastes even better after a day or two.
Serve with thickened cream or even sour cream.
1 portion olive oil shortcrust pastry - see separate recipe 'Sweet Shortcrust Pastry'
1 cup Greek or natural yoghurt
½ cup Great Southern Groves Extra Virgin Olive Oil
¼ cup honey
½ cup caster sugar
1 cup SR flour
1 cup ground almonds
750g rhubarb, trimmed and sliced to fit your tin
Another ¼ cup honey
Preheat the oven to 220C°C.
Roll out pastry to approx 40cm round
Grease a 25cm round tart tin and line with pastry, fix and splits with extra pastry ofFcuts and trim to create a neat edge.
Line the pastry with baking paper pushed down tightly.
Place in the oven for 15 minutes or until the pastry is starting to become golden. Remove the baking paper.
Turn oven down to 170°C fan forced and allow to cool.
Whisk together yoghurt, olive oil eggs and honey in a bowl.
Add in flour, sugar and ground almonds and mix until well combined.
Pour mix into the pastry shell and top with sliced rhubarb. We used a double layer asa generous serve of rhubarb offsets the sweet
Bake for 35 - 40 minutes or until the top is golden and cake is set.
Brush with warmed honey for gloss
Use this dairy-free shortcrust pastry as you would use the traditional one, to make tarts, cookies, or pies. It makes a beautifully short pastry and while it can be tricky to unroll onto a tart tin, it is easily rectified by adding and pressing dough into your tin as needed. I also find it doesn’t shrink as butter pastry often does. Enjoy playing with this crisp, flavourful pastry option.
Makes a 25cm round tart with a little to spare
250g all-purpose flour (extra for rolling)
150g confectioner sugar
1 medium-large egg
1 medium-large egg yolk
1tsp baking powder
a pinch of salt
90ml Great Southern Groves extra-virgin olive oil
zest of 1 lemon
In a bowl, combine all dry ingredients and lemon zest and whisk well to combine.
Make a well in the centre and add remaining ingredients and whisk them together with a fork before starting to incorporate them into the dry ingredients until the dough begins to form.
Transfer the dough to a work surface and work with your hands until you have a smooth even dough.
You may need a little more flour.
Use the dough straight away, or flatten the dough into a thick disc (it will make it easier to roll after), cover with Glad Wrap and chill for 30 min.
Makes around 800g sugo depending on cook time and vegetable size.
1 cup Great Southern Groves EVOO
800g cherry tomatoes whole
2 medium fennel bulbs, chopped
6 garlic cloves chopped
2 large carrots, peeled and chopped
3 stalk celery, washed and chopped
4 sprigs rosemary, whole
Salt and pepper
Set the oven to 165°C.
Spread all ingredients over a large tray and toss to combine.
Cover with baking paper and foil tightly.
Cook for one hour, then remove foil and paper.
Cook for a further 45 minutes, tossing a couple of times.
Remove rosemary and place all warm ingredients into a food processor and process to a rough or smooth sauce.
Add extra chopped tinned tomato and oil as required to create the perfect texture for you.
Serve with your choice of pasta and parmesan.
Feel free to freeze and use within 6 weeks. This sauce is great stirred into soups, spread across toast, served on a cheese board and would be amazing in a vegetarian lasagne with with pumpkin and zucchini!
Makes 20 cookies
150g GSG Extra Virgin Olive Oil
200g dark brown sugar
100g granulated sugar
2 eggs, at room temperature
2 tsp vanilla bean paste
1 tsp salt
60g Dutch process cocoa powder, sifted
150g wholemeal spelt flour, (or plain flour)
90g buckwheat flour, sifted (or almond meal / or rye flour)
1/2 tsp baking powder
250g dark chocolate (70% cocao), coarsely chopped, plus extra for topping if desired
35g pecans, roughly chopped
35g pecans, finely chopped
Flaky Sea Salt to finish (such as Murray River Salt)
Preheat the oven to 165°C
Line 2-3 baking trays with baking paper.
In a large bowl, whisk together WET ingredients swiftly for about a minute to combine.
Fold in the DRY ingredients using a rubber spatula.
The dough may feel a little oily and may take a little work to come together - this is fine.
Add chopped chocolate and 35g of pecans and mix to incorporate.
Use a tablespoon to scoop approx 50g of dough at a time and roll to create a ball.
Place on the lined trays evenly and press down gently on each biscuit.
Press additional chocolate and pecans onto the top of each and sprinkle with sea salt.
Bakefor 15-17 minutes, until the edges are set.
Allow to cool on the tray for about 20 minutes.
Store leftovers in an airtight container at room temperature.
3 TBS Great Southern Groves Extra Virgin Olive Oil
1 ¼ cup plain flour
¼ cup caster sugar
1 egg yolk
2-3 TBS chilled water
1 can Sweetened Condensed Milk (395g)
3 TBS South West honey
120 g Macadamias (keep a small amount to sprinkle over top)
Preheat oven to 180oC. Line a 30cm x 20cm slice tin with baking paper.
In your food processor (or in a bowl) combine the Extra Virgin Olive Oil, flour and sugar. Process or rub together until it resembles fine breadcrumbs. Add in egg yolk and 2-3 TBS cold water. Add the water a tablespoon at a time until the mixture comes together. Once the dough can be pressed together and not fall apart you have added enough water.
Tip into prepared slice tin and even spread the mix (it may still look a little crumbly). Then press with your fingers into the tin to form an even thickness. Bake for 15 minutes or until just golden at the edges.
While the base is cooking you can prepare the topping. Melt butter on low heat in a heavy based saucepan. Add in Sweetened Condensed Milk and stir. Turn up the heat to medium/hot and stir constantly for roughly 5 minutes. It will hit the thickening point quite suddenly and you will need to stir quite rapidly to maintain a thick but smooth consistency (I used a whisk). Once thickened, remove from heat and continue to stir for 30 seconds. Add in honey and macadamias and stir until combined. Allow for topping mixture to cool slightly until the base has finished baking.
Take base from oven and pour topping evenly over the based – making sure the nuts are evenly distributed. Sprinkle the small amount of nuts you kept out over the top, pressing any large pieces in slightly.
Bake in the oven for a further 15 - 20 minutes. The top should be a dark golden colour. Take slice from oven and allow to cool completely before slicing into squares.
1 x 400g tin chick peas, rinsed and drained
2 cup roasted pumpkin, hot from the oven
1 garlic clove, chopped
2 tbsp tahini
1/2 cup Great Southern Groves Extra Virgin Olive Oil
6-7 tbsp lemon juice
1 tsp each ground cumin, coriander, turmeric
Add salt, ground chilli and sumac to taste
TOASTED SEEDS and NUTS
1 cup each, pepita, sunflower seeds, slivered almonds
1/4 cup sesame seeds
1/4 cup Great Southern Groves Extra Virgin Olive Oil
1 tsp salt, smoked paprika, turmeric
1/2 cup Great Southern Groves Extra Virgin Olive Oil
1 cup coriander leaves & 1/2 cup mint leaves
1/2 lemon, juiced 1 garlic clove
Salt to taste
Place all ingredients, apart from salt and chilli, into a food processor or blender and process until smooth.
Adjust to taste with salt, chilli and lemon juice.
Add a little warm water if it’s too thick and serve immediately.
You can reheat gently in the microwave if you need to, or serve hummus cold.
Sprinkle with Sumac to finish.
TOASTED SEEDS and NUTS
Preheat oven to 180C.
Place ingredients on a large baking tray, toss to coat, then flatten and cook for around 15 minutes, stirring in 5 minute intervals, until toasted and aromatic.
Scatter over Pumpkin Hummus, on salads or eat as a snack on its own.
Using a blender, food processor or mortar and pestle, process ingredients to a rough loose paste.
Serve drizzled over the Pumpkin Hummus.