 Wet Ingredients:
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 Dry Ingredients: 250g Self Raising Flour 300g Caster Sugar 2 TBS poppy seeds Method: 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.
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 INGREDIENTS
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 3 eggs 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 METHOD 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 frangipane perfectly. 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 INGREDIENTS 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 METHOD 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.
INGREDIENTS 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 METHOD 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. NOTE: 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
Ingredients WET 150g GSG Extra Virgin Olive Oil 200g dark brown sugar 100g granulated sugar 2 eggs, at room temperature 2 tsp vanilla bean paste DRY 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 EXTRAS 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) METHOD 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.  INGREDIENTS
Base 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 Top 50g butter 1 can Sweetened Condensed Milk (395g) 3 TBS South West honey 120 g Macadamias (keep a small amount to sprinkle over top) METHOD 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.  INGREDIENTS
HUMMUS 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 GREEN OIL 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 METHOD HUMMUS 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. GREEN OIL Using a blender, food processor or mortar and pestle, process ingredients to a rough loose paste. Serve drizzled over the Pumpkin Hummus.  Turn your simple banana cupcakes or muffins into these super cute and delicious BANOFFEE Muffins.
Muffin Recipe Ingredients: 3-4 large bananas mashed 1/2 cup caster sugar 1 egg beaten 1/4 cup Great Southern Groves Extra Virgin Olive Oil 1 1/2 cup SR flour Method: Preheat oven to 180oC Mix the mashed banana, sugar, egg and olive oil. Sift in flour and stir until just combined. Spoon into cupcake or muffin cases. Bake for 20-25 minutes depending on the size of your muffins. They need to be golden and spring back when pressed in the middle. Allow to cool before decorating. Decorating Now the simple way to make them into Banoffee Muffins... you will need: 1 can Nestle Top'n'Fill Caramel 1 cup whipped cream Banana chips Shaved chocolate or dollarettes Instead of icing, you take the Top'n'Fill caramel and spread like peanut butter on the top of the muffin. Add a dollop of cream and decorate with banana chip and chocolate. If you are serving immediately, you could also top with a slice of fresh banana.  INGREDIENTS
DRY 175g flour 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 WET 3 eggs 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 METHOD 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 METHOD INFUSED OIL 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.  Ingredients:
100g butter 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) Method: 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). |
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