RHUBARB & BERRY CRUMBLE

RECIPE DEVELOPED FOR WOOLWORTHS

Prep 00:10

Cook 00:40

Serves 4

Easy

Ingredients

1 bunch rhubarb, trimmed and cut into 3cm pieces

500g Woolworths Frozen Mixed Berries

1 tbs lemon juice, plus zest of lemon

1/2 cup caster sugar

Crumble

1/2 cup Woolworths Plain Flour

1/2 cup Woolworths Australian Rolled Oats

1/4 cup Woolworths macadamia, roughly chopped

1/4 cup Woolworths Shredded Coconut

1/3 cup Woolworths Essentials Brown Sugar

1 tsp Woolworths Ground Cinnamon

125g melted Woolworths Australian Unsalted Butter

To serve

Woolworths Vanilla Bean Ice Cream

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Step 1. Preheat oven to 180C. Place rhubarb, berries, lemon juice and zest along with caster sugar in a saucepan over medium heat and cook for 10 mins or until rhubarb just begins to soften. Remove from heat and set aside until needed.

Step 2. For the crumble, place all ingredients in a large bowl and mix together with your hands until you have a chunky textural crumble mix.

Step 3. Pour rhubarb and berry mix into your favourite baking or pie dish, top with crumble mixture and bake for 20mins or until the top is golden and crunchy and the mix is bubbling.

Step 4. Remove from oven and allow to cool slightly before serving with Woolworths Vanilla Bean Ice Cream.

BAKED CUSTARD BRIOCHE PIZZA

RECIPE DEVELOPED FOR VEGEMITE & OONI

This is not your average dessert pizza. A rich, brioche dough base filled with vanilla custard and baked in the Ooni Volt creates a sweet treat that looks like it belongs in a French bakery. Topped with fresh berries and a salty, sweet caramel boosted with Vegemite; this is a showstopper dessert. 

Prep 00:40 plus proofing time

Cook 00:40 

Makes 2 pizzas

Capable Cooks

Ingredients
Brioche pizza dough

500g strong flour 

100g caster sugar

1 tsp fine salt 

10g dried yeast 

2 eggs 

175ml milk 

1 tsp vanilla extract

150g unsalted butter, room temperature  

Vegemite caramel

100g caster sugar 

100g thickened cream 

1 tsp Vegemite 

Custard filling

1 egg

1 egg yolk

75g caster sugar 

35g cornflour 

30g plain flour 

1 tsp vanilla extract

500ml milk 

50g unsalted butter 

Toppings

250g raspberries 

250g strawberries, quartered 

Icing sugar, for dusting 

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Method

Step 1. Prepare the brioche dough the night before you plan on baking. To make the dough, place the flour, sugar, salt, yeast, eggs and milk into the bowl of an electric mixer fitted with a dough hook. Mix on low speed until it comes together to form a shaggy dough. Increase the speed to medium and continue to mix for around 10 minutes to form a smooth dough.

Step 2. Add the butter a little at a time to the bowl, allowing it to fully incorporate into the dough before adding more butter. Once all the butter has been added, continue to mix on low speed until the dough becomes smooth, glossy and elastic. Shape the dough into a smooth ball, cover and allow it to rise at room temperature until doubled in size. Knock back the gas and shape into a smooth ball again. Sprinkle the surface with flour, cover and refrigerate overnight.

Step 3. *Remove the dough from the fridge 2 hours before you plan to bake. Divide the dough into two equal portions and form two balls. Place on a floured tray, cover and allow to double once more. 

Step 4. To make the Vegemite caramel, pour the sugar evenly into a small saucepan and place over medium heat. Slowly bring the sugar to an amber colour. Turn the heat down to low, add the cream and allow it to bubble up. Carefully whisk to combine. Add the vegemite and whisk again. Continue to cook the caramel until it thickens slightly. Remove from the heat and set aside. 

Step 5. To make the custard, place the eggs, sugar, cornflour, plain flour and vanilla into a mixing bowl. Whisk to form a smooth, pale paste. 

Step 6. Slowly bring the milk to a boil in a heavy based, medium saucepan. Gently pour the hot milk over the egg mix while whisking at the same time. Return the mixture to the saucepan and place over low-medium heat. Allow the mix to cook and thicken while you whisk to create a smooth custard. Add the butter and whisk once more to combine. Remove from the heat and cover. 

Step 7. Preheat the Ooni Volt to 200℃. Roll out one portion of brioche dough on a lightly floured bench to around 20cm in diameter and use your fingers to create an edge (approx. 1.5cm tall). Slide the base onto the pizza peel. Pour the custard into the base and smooth over the top. Bake for 20 minutes or until the crust is golden and the custard has begun to caramelise on top.

Step 8. Top the pizza with fresh berries and drizzle the Vegemite caramel generously over the top. Finish with a dusting of icing sugar. Repeat with the remaining dough.

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BLUEBERRY BUCKLE

A festive and holiday favourite of Jax's family, this is a famous recipe made by her Aunt Merideth, deliciously simple and really quick and easy to make for morning or afternoon tea!

Prep 10min
Cook 45min
Makes 1 x 20cm square baking dish
Super Easy

Ingredients
Batter

3/4 cup sugar

1/4 cup margarine

1 egg

1/2 cup milk

2 cup self-rising flour

1 1/2 cups frozen blueberries*

Crumb Topping

1/2 cup sugar

1/3 cup plain flour

1/2 tsp cinnamon

1/4 cup soft butter

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Method

Step 1. Preheat oven to 190C. Pre-grease 20cm x 20cm cake tin. Then, in a stand mixer, beat together the sugar, margarine and egg. Then gently beat in milk.

Step 2. Mix in flour, but do not over work. Remove bowl from mixer and gently stir in blueberries. Pour into your cake tin.

Step 3. Create the crumb topping by rubbing the butter into the dry ingredients using your fingers. Stop once crumbly. Sprinkle generously over batter.

Step 4. Bake for 35-45 minutes, or until a toothpick comes out clean when put into the center. Serve hot with good butter or whipped cream and a cup of tea or coffee.

Notes

* You can use fresh blueberries in replacement of frozen.

WAGON WHEEL CUPS

A classic biscuit, turned into a classy dessert. Layered textures and familiar flavours to make entertaining simple and fun. Quick and simple Wagon Wheel Cups! 

Prep 00:15

Cook N/A

Makes 2

Super Easy

Ingredients 

250g fresh raspberries 

1 Tbsp raspberry jam

4 Wagon Wheel biscuits, roughly chopped 

300g good quality store-bought chocolate mousse

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Method

Step 1. Heat the jam in a small saucepan or in the microwave. Stir through the raspberries and leave to cool for 10 minutes. 

Step 2. Add a layer of Wagon Wheel biscuits to each glass and then a layer of raspberries. Pipe or spoon a layer of mousse and then repeat. Finish by topping with extra biscuits and fresh raspberries. Enjoy straight away or leave to chill in the fridge.

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Dessert time…

PINEAPPLE PASSIONFRUIT ETON MESS

RECIPE DEVELOPED FOR UNCLE TOBYS

The festive season is upon us and getting festive with your food doesn’t need to start at lunch or dinner when you can make these really fun and festive Passionfriut Eton Mess jars for breakfast or brunch over the Christmas period.

Prep 00:15 + soak over night

Cook N/A

Serves 2

Super Easy

Ingredients

1 ½ cup UNCLE TOBYS Traditional Rolled Oats

2 tablespoons shredded coconut or coconut flakes

2 ½ cups full-fat milk (or milk of your choice)

2 tablespoons honey

To serve

¼ cup thick natural yoghurt

1 cup diced pineapple

1-2 passion fruits, sliced open and seeds scooped out

2 tablespoons coconut flakes, toasted

Method

Step 1. Add UNCLE TOBYS Traditional Rolled Oats, coconut, milk and honey to a container. Mix well, then place on the lid and into the fridge overnight to chill and soak.

Step 2. When ready to serve, divide the oats between two glasses or bowls. Top each with a dollop of yoghurt and top with the pineapple, passion fruit seeds and coconut flakes.

Notes:

- The soaked oats will last for up to 5 days in the fridge.

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TOASTED OAT BERRY PORRIDGE

RECIPE DEVELOPED FOR UNCLE TOBYS

Roasty toasty porridge that just sings with a delicious topping of tahini cream!

Prep 00:05

Cook 00:20

Serves 2

Super Easy

Ingredients

Tahini Vanilla Cream

¼ cup tahini

2 tablespoons maple syrup

1 tablespoon vanilla

1-2 tablespoons warm water

Berries

1 cup mixed berries, fresh or frozen

Toasted Oat Porridge

1 1/2 cups UNCLE TOBYS Traditional Rolled Oats

2 1/2 cups UNCLE TOBYS Oat Milk

2 tablespoons maple syrup

1 teaspoon toasted white sesame seeds, to serve

Method

Step 1. For the Tahini Vanilla Cream, add all ingredients into a small bowl and mix to combine. If you’d like it thinner, add a little more warm water. Note: cold water will make the tahini seize up and go hard.

Step 2. Add the mixed berries to a small saucepan, place on the lid and place over low heat. Cook for 3-5 minutes, removing the lid and mashing slightly, until berries are partly broken down. Remove from heat and allow to cool and set, until jammy.

Step 3. To make the Toasted Oat Porridge: Add the UNCLE TOBYS Traditional Rolled Oats into a medium saucepan over medium heat. Cook, tossing for 5 minutes, until the oats smell nutty. Add the UNCLE TOBYS Oat Milk and maple syrup. Reduce heat to low-medium heat and cook, stirring often, for 5-7 minutes until thick and creamy.

Step 4. Divide the warm oats between two bowls. Top with the Tahini Vanilla Cream, the jammy berries and a sprinkle of sesame seeds to serve.

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DOUBLE CHOC LAYER CAKE

RECIPE BY @NUTORIOUS_

WHAT'S IN IT?

Cake

1 ¾ cups (260 g) of plain flour

2 cups (237g) caster sugar

¾ cup (85g) cocoa

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup (250ml) buttermilk

½ cup (125ml) vegetable oil

2 large eggs (60g each)

1 tsp pure vanilla extract

1 cup (250ml) hot water (add as needed)

Frosting

170g dark chocolate

225 g butter (unsalted)

1 large egg yolk

1 tsp vanilla extract

1 cup plus 1 tablespoon (143g) icing sugar.

Filling and topping

Whipped Cream

1 punnet each of strawberries, blueberries and raspberries

PUTTING IT ALL TOGETHER:

Preheat the oven to 175C. Grease two 8-by-2-inch round cake pans and line them with baking paper and then butter the paper. Dust the pans with flour, tapping out any excess. Set aside. ( Alternatively, butter one large cake tin to bake one cake and then slice in half.)

Using an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed until all the ingredients are combined.

In a separate bowl, whisk the buttermilk with the oil, eggs and vanilla until the eggs are mixed into everything.

Slowly add the buttermilk mixture into the dry ingredients until just incorporated, then slowly add in the hot water until a smooth batter is formed.

Pour the batter into the prepared pans and gently tap on the bench to get rid of bubbles.

Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to completely cool.

Making the frosting: Completely melt the chocolate using either a microwave or over a double boiler and hot water and set aside.

In a separate bowl using an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl frequently. At a lower speed, slowly beat in the icing sugar, for about one minute. Slowly beat in the cooled dark chocolate until completely mixed through.

If using one large cake, slice the cake gently into two separate pieces.

Set one cake layer on a plate with the flat side facing up. Layer the base with a thin layer of the frosting, top this with an array of sliced strawberries, blueberries and raspberries. On top of the berries add a generous serving of whipped cream.

Top with the last layer of cake and then spread the remaining frosting around the edges and top of the cake until evenly covered.

To finish off, top with additional berries, shaved dark chocolate and a dusting of icing sugar.

 NOTES & TIPS:

*Substitute the cocoa with cacao for a healthier alternative.

*Substitute the dark chocolate for milk chocolate or white chocolate.

*Fill the cake with other fruits other than berries; diced small to make sure it does not affect how the two layers sit.

*The cake can be made without using the whipped cream.

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VALENTINES RAW CHOCOLATE TREATS

RECIPE BY @NUTORIOUS_

MAKES: 9

PREPARATION: 40 MINS (+ standing/resting/freezing/setting)

COOKING: 5-10 MINS

WHAT'S IN IT?

125ml (½ cup) coconut oil, melted

60g (½ cup) raw cacao powder*

¼ tsp sea salt flakes

2½ tbs maple syrup*

60g natural peanut butter to fill the middle*

PUTTING IT ALL TOGETHER:

Place all the ingredients into a medium bowl and whisk until combined (it should be a runny chocolate consistency).

Add 1 tablespoon of chocolate mixture to your 60 ml (¼ cup) capacity mini silicon cupcake liners*.  Divide desired topping among chocolate cups and place in the freezer for 30 minutes or until set.

Alternatively, place 2 teaspoons of chocolate mixture into the cupcake liners and return to the freezer for 5 minutes or until just set. After 5 minutes place ¼ teaspoon of nut butter in the centre of the chocolate and top with the remaining 2 teaspoons of the chocolate mixture until each liner is filled. Return to the freezer for at least 30 minutes or until set.

Once the chocolates are completely set remove the cupcake liners and store in either the refrigerator or freezer in an airtight container.

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NANNA'S SUMMER PUDDING

RECIIPE BY @NUTORIOUS_

SERVES: 8

PREPARATION:  25 MINS (+ 6 hrs or overnight setting)

COOKING: 10 MINS

WHATS IN IT: 

1kg fresh mixed berries (blueberries, mulberries, strawberries, raspberries and even blackberries are great to use)

2 tsp apple cider vinegar

2 Strips of lemon peel

220g (1 cup) raw sugar

1 tbs lemon or orange jelly crystals

12 – 15 slices of ordinary white bread

Extra assorted fresh summer berries, cream & ice cream, to serve

PUTTING IT ALL TOGETHER: 

1. Cut the crust off each of the pieces of bread and use to line the inside of a medium size glass-mixing bowl (approximately an 18cm x 11cm (7 x 4 inch) or 7 cup / 1.5L capacity. Starting with a bottom layer overlap the bread over the top of each other to form a bread bowl to place the cooked berries into. Make sure there are no holes and that each layer overlaps one another to ensure the juices are sealed in.

2. Layer the bread, covering the base and the sides, leaving a 1cm border from the top. You should have a few slices left to cover the top (3-4 slices). Place the berries, lemon peel, raw sugar, vinegar and jelly crystals in a medium saucepan over medium heat. Cook, stirring occasionally, for 3-5 minutes or until the sugar has dissolved.

3. Once the berries are cooked strain through a fine sieve, seperating the cooked berries and juices. The remaining juices should come to around 200ml, however this will vary dependant on how long you cook the berries for and if they are frozen or fresh.

4. Generously pile the berries into the premade bread shell just short of the top of the bread. Top with a little remaining juice (about 60ml, ¼ cup) to ensure the bread soaks up the colour of the berries. Set aside remain juice in fridge to be poured over pudding when served. Using the remaining bread, cover the top in a similar fashion to seal off the pudding. Place a plate and something heavy on top of the bowl to seal down the pudding and place in the fridge to set overnight.

5. To serve, invert the pudding on top of the serving plate and give the bowl a tap. The pudding should slide out. You can even pour some of the leftover juices over the top of the finished pudding. Serve with the remaining juices, cream, ice cream and more berries.

NOTES & TIPS:

• Using frozen berries instead of fresh can save time and money. If using frozen berries the cooking process may take a little longer as the berries need to thaw. Try to thaw them out first before using to reduce the cooking time.
• A vast range of berries can be used, I recommend blueberries, mulberries, strawberries, raspberries and even blackberries.
• Make sure not to over cook the berries, as you want them to retain their shape.
• Alternatives to apple cider vinegar could be any regular or fruit based vinegar such as raspberry vinegar, balsamic vinegar, malt vinegar or white wine vinegar.
• If needed pour more juice over the bread half way through its setting process to infuse more colour into the bread.
• Keep the remaining juices to serve with the pudding once set.

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GLUTEN FREE CHOC RASPBERRY MUFFINS

RECIPE BY @NUTORIOUS_

WHAT'S IN IT: 

2 cups Almond Meal

1 cup Coconut flour

2 teaspoons cinnamon

3 teaspoons baking powder

¾ teaspoon salt

¾ cup Greek yoghurt

¾ cup nut oil (I prefer macadamia or hazelnut oil)

½ cup brown rice malt syrup (you can use other natural sweeteners like honey or

maple syrup but these will contain fructose and vary in sweetness)

1.5 teaspoons vanilla essence

3 large eggs

1 1/2 cup raspberries (frozen or fresh)

1 cup dark choc chip

PUTTING IT ALL TOGETHER:

Preheat the oven to 190 degrees Celsius.

In a large bowl sift the coconut flour and almond meal and combine all the remaining dry ingredients, (cinnamon, baking powder, salt.)

In a medium bowl lightly beat the eggs then add the yoghurt, nut oil, brown rice syrup (or other sweetener) and vanilla essence.

Whisk together until all the wet ingredients are well combined and everything is incorporated.

Add the wet ingredients to the dry ingredients and slightly fold together (remember not to over stir the mixture, as it will make the muffins tough

and not fluffy.)

Add the raspberries and dark chocolate (as many as you would like)

Spoon the mixture evenly into 12 muffins cases and top with extra dark chocolate and raspberries.

Bake in the preheated oven for 30 to 35 mins until golden brown and a skewer comes out clean. If they need longer reduce the oven temperature to prevent over browning and cook for 5 to 10 mins longer.

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