1 cup of fresh podded broad beans (or frozen if out of season)
1 cup basil leaves (removed from stems and washed)
1 clove of garlic
1/4 cup pine nuts
3/4 cup grated Parmesan cheese
3/4 cup Great Southern Groves Extra Virgin Olive Oil
Extra EVOO for storage
Place broad beans in pot of boiling water. Cook for only 3 minutes of until beans are floating. Remove and quickly place in icy water to stop them cooking.
Drain and remove outer skins.
Place basil, broad beans, pine nuts, garlic and Parmesan into a food processor and blend until relatively smooth. Pour in Extra Virgin Olive Oil until it looks creamy and smooth.
This pesto can be enjoyed in so many dishes:
Pasta with oven roasted tomatoes
Spread on toast with scrambled or poached eggs
As a dip with crackers and vegetable sticks
Spring Pasta Salad... see our recipe.
IMPORTANT STORAGE INFORMATION
Fresh pesto must always be kept in the fridge or the freezer. Extra Virgin Olive Oil can be kept on the shelf in its natural state but as soon as you introduce fresh herbs or vegetables it must be kept in the fridge or freezer.
Fridge - 5-7 days.
Freezer - 3 months
Pour a little olive oil over the top of our Pesto to stop it oxidizing and going brown.
It tastes so good, It won't last that long...
2 cups plain flour
4 tsp baking powder
1 TBS caster sugar
1/4 cup Great Southern Groves Extra Virgin Olive Oil
1/3 cup milk
1/4 warm water
Preheat oven to 200oC fan forced
Sift all dry ingredients into mixing bowl.
Measure all wet ingredients into separate jug or bowl including egg. Whisk until combined.
Add wet ingredients into dry and mix together with butter knife until just combined. Add a little more flour or milk depending on your mix to get the consistency just right. Don't over mix.
Tip mixture onto a lightly floured surface. Gently flatten the dough to roughly 3cm thickness. The less you handle your dough, the lighter and fluffier your scones will be.
Cut out scones with a 5cm biscuit or scone cutter.
Place on greased baking tray with only a 1cm gap between. Brush with a little milk and bake for 10-12 minutes. Scones should be browned on top and sound hollow when you tap them.
Serve with butter, jam and cream. For those a little more health conscious, try serving your scones with Greek Yogurt instead of the cream (only 1/3 of the fat).
1. Always mix your scones with a butter knife not a spoon - Nannas tip for perfect light scones
2. Handle the dough as little and lightly as possible to keep all the air in.
3. Don't twist your cutter. Twisting the cutter tends to make the scones rise lop-sided.
1 1/2 cup SR Flour
1 cup plain flour
1 cup brown sugar
1/2 tsp cinnamon
1 TBS powdered ginger
1 tsp bi carb soda
2 eggs lightly beaten
3/4 cup milk
1 cup golden syrup
1/2 Cooladerra Farm Extra Virgin Olive Oil
Preheat oven to 170oC
Place all dry ingredients into bowl using sifter.
Combine Extra Virgin Olive Oil, eggs and golden syrup. Mix together well.
Add wet ingredients to dry ingredients and mix well.
Pour mixture into greased and lined 22cm spring form pan.
Bake in oven for 1 hour and 15 minutes. Test with skewer after 1 hour.
Rest for 10 minutes before turning onto rack to cool.
Can be eaten warmed with ice cream or cream for desserts.
3/4 cup Great Southern Groves Olive Oil
3/4 cup icing sugar
1 tsp lemon rind
2 cups plain flour
1/4 cup unsalted, shelled pistachios chopped roughly
3 TBS lemon juice (about 1 lemon)
1 1/12 cup icing sugar
Preheat oven to 150 (fan forced)
Put olive oil and lemon rind in food processor and blend for 1-2 minutes. Add icing sugar and blend for a further 2 minutes. It will looks smooth and creamy.
Place flour into a bowl. Pour in the olive oil mixture, making sure to scrape out all of the contents of the food processor bowl. Mix well until the dough forms a soft ball.
Press dough into a 18cm spring form cake pan, smoothing the top flat with a spoon.
Place in fridge to firm up for 30 minutes.
After 30 minutes, remove pan from the fridge. With a sharp knife, score the base with a sharp knife into wedges... we did 16. Prick each wedge with a fork.
Place in the oven and bake for 45-50 minutes.
Once baked, allow to cool in the pan. Carefully remove from pan, place on a chopping board and cut along lines previously made with a sharp knife. The base is quite crumbly so be careful.
To make the topping, combine icing sugar and lemon juice until smooth. Take cooled biscuit wedges and dip the top into the icing mixture, allowing excess to drip off. Place on cooling rack (with baking paper underneath to catch drips). sprinkle with chopped pistachios. Repeat until all wedges are iced and topped with nuts. Allow to set.
NOTE: If you are allergic to nuts, replace pistachios with shredded coconut or leave plain.
1 x 400gm can of Butter Beans drained and rinsed
1/4 cup Cooladerra Farm Extra Virgin Olive Oil (plus extra for dressing)
Juice of one large lemon
1/4 cup flat leaf parsley roughly chopped
1 small clove of garlic peeled and crushed
Salt to taste
Place all ingredients into food processor or blender and process until really smooth.
Spoon out onto plate or bowl and then top with more Extra Virgin Olive Oil.
This recipe can be easily altered to taste. If you like garlic or lemon add a little more.
Serve with toasted flour tortillas cut into wedges, corn chips or cut of vegetables such as carrot, cauliflower or broccoli.
3 rashers of bacon chopped finely
1/2 spanish onion chopped finely
125g can of sweet corn kernels drained
2 cups grated cheddar or tasty cheese
1 3/4 cups SR flour
1 1/2 cups milk
1 large egg whisked
2 TBS Cooladerra Farm Extra Virgin Olive Oil plus extra for greasing.
Preheat oven to 200oC. Grease two, 24 hole mini muffin trays with olive oil using a pastry brush or grease proof paper. (no patty cake liners are needed)
Sift flour in a large mixing bowl. Add cheese and stir well. Add bacon, onion and corn.
Add milk, egg and olive oil.
Stir to combine all ingredients.
Once all ingredients are well combined, spoon into muffin tray. Muffin holes should be filled to top.
This recipe will fill almost two trays. You can cook all at once or in batches.
Bake for 15 minutes or until golden brown on top and spring back when pressed.
NOTE: these muffins are great as a snack or put into school lunch boxes. Once cooked, they can also be frozen and taken out when needed. Warm a little in the microwave or place in oven. YUM!
1 medium sweet potato cubed (1cm)
Extra Virgin Olive Oil
½ lime juiced
450g porterhouse or scotch fillet steak
1/2 packet taco seasoning mix
400g can red kidney beans drained and rinsed
310g can corn kernels drained
4 spring onions finely sliced
1 avocado diced (1cm) – leave out if you want salad to keep a few days
½ punnet of cherry tomatoes halved or 2 tomatoes diced
½ large continental cucumber - seeds removed and diced
1 small bag of baby spinach or 2 handfuls
½ cup chopped fresh coriander
Preheat oven to 200oC. Place sweet potato in roasting pan with extra virgin olive oil and roast for 25 minutes shaking pan occasionally – or until nicely browned. Allow to cool.
Meanwhile, preheat BBQ. Sprinkle steak with taco seasoning mix and place on well oiled plate or grill. Cook to liking and set aside to rest once cooked. I would recommend medium rare as the juices from resting the meat becomes part of your salad dressing
Place cooked sweet potato, kidney beans, corn, onions, avocado, tomato, cucumber, spinach and coriander into bowl. Squeeze over the lime juice and drizzle over a generous amount of Extra Virgin Olive Oil.
Slice the beef thinly and add to salad mix warm, with resting juices. Mix in gently to salad mix toss.
Olive Oil Pastry Ingredients:
400g plain flour
60g cold butter chopped
60mls Cooladerra Farm Olive Oil
110mls cold water
1 onion chopped
500gms beef mince
2 eggs beaten (keep 1/4 of mixture to one side for glazing at end)
1 large carrot peeled and finely cubed
1 large potato peeled and finely cuded
1/2 cup frozen peas
1/2 cup dry bread crumbs
1/4 tsp sage + thyme
(Instead of using bread crumbs and herbs, I sometimes use Tandico Sage & Onion Stuffing Mix)
1 TBS Worcestershire Sauce
Pinch of salt and pepper
Blitz flour and butter in food processor. Slowly add olive oil and cold water until the dough comes together and isn't too sticky (depending on your flour you may need to use less or more water)
Turn dough out onto bench and knead until it forms a smooth ball. Cover in cling film and rest in fridge for 30 minutes. Preheat oven to 180oC
When you cube/ chop your veggies, try and make them similar in size as the peas. Combine all Filling Ingredients in a large bowl keeping 1/4 of egg mixture to one side. Mix well with spoon or hands.
Roll out pastry on floured bench as finely as possible. This pastry is very forgiving and I rolled it to about 2mm in thickness. Using a 12cm round cutter (or use a saucer to trace around), cut out circles. Reform remaining pastry and repeat process. Take a small handfull of filling mixture (roughly 1/3 cup) and place in middle of pastry. I use my hand to mould it into the shape of the pastie.
Bring up each side and press along the top to form a seam and seal. You can then create a wave pattern with two fingers and a thumb. If you have not done this before it takes a little practice however, this pastry is very easy to work with and any holes can just be patched. Rustic pasties are the best!
Repeat until you have used all of your pastry and filling. I generally put filling on each circle of pastry to ensure I have evenly divided the mixture.
Place on oven tray lined with baking paper leaving small gaps in between each pastie. Brush each pastie with remaining egg wash.
Bake for 30 minutes or until golden brown.
NOTE: These freeze well after they have cooled from baking. Just reheat in the oven.
1 cup plain flour
3 TBS Cooladerra Farm Extra Virgin Olive Oil plus extra for brushing
4 TBS cold water
1/4 tsp sea salt flake plus extra for sprinkling
Preheat oven to 200oC fan forced. Line a large baking tray with baking paper or grease with olive oil.
Place flour and salt in mixing bowl or food processor. Add olive and cold water. Mix or blitz until is comes together to form a stiff dough.
Knead on floured surface to form a smooth ball and leave to rest for 20 minutes.
Knead again for 5-10 minutes until the dough is smooth and elastic.
Cut dough into small portions (I made 16 but you can make more or less depending on how large or thick you want to make your crackers).
On a lightly floured surface, roll each portion out as thin as you like. I made mine paper thin and found the dough to be quite smooth and elastic and easily transferred onto a tray. The quantity above filled two large baking trays.
Brush each piece liberally with olive oil and sprinkle with sea salt flakes.
Bake for 6-8 minutes until golden brown.
Allow to cool and enjoy with your favourite cheese or dip.
We love Harvey Cheese, Ha Ve "OMG" and "St Dukes Blue" with some Maggie Beer Quince Paste (pictured)
NOTE: if you would like to add flavours to your crackers you can either add them at the mixing stage or sprinkle over at the end.
- Parmesan cheese
- Poppy or sesame seeds
- Cracked black pepper
- Dried herbs or spices like fennel seed, caraway, paprika, rosemary
SOURCE: this recipe was adapted, tried and tested from www.milkwood.net "Rustic Olive Oil Crackers"