Romeos - 2021 Winter Favourites Cookbook

Winter Favourites fo r th e w hol e fa mily to e njoy

J U LY 2 0 2 1 // F R E E

Proudly South Australian, the Awesome Food Company was established in 2018.

We’re an importer, distributor and manufacturer of premium, organic, healthy, clean, tasty, gluten-free, and allergy-friendly foods – every morsel highly nutritious, with little to no nasties – supplying innovative food and bev that everyone’s going to love…

Our products have a genuine point of difference. We work with a small and bespoke range of carefully selected suppliers and products, rather than operating as an all-purpose distributor with thousands of products that don’t make sense or add value to our customers and ultimately the consumers.

Welcome

FROM OUR FAMILY TO YOURS Nothing beats cooking delicious, hearty and comforting food with your family and friends in winter time. At Romeo’s, we are a family that prides itself on supplying you with the freshest local and in-season vegetables, succulent grain fed roast meat cuts, fresh baked rolls and ocean fresh seafood.

We love supporting local food producers and the fresh ingredients they supply to all of our stores daily.

We hope that Romeo’s Family Fresh will inspire you to cook delicious winter recipes with your families this season.

AN AWESOME PASTA FOR THE COOLER NIGHTS AHEAD Ingredients

Method

– 1 x 400pkt @pastificiogmirollo Fusilletti cooked till tender – 1/3 cup @awesomefoodcompany extra virgin olive oil – 5 large cloves of garlic peeled and finely sliced – 1 tablespoon fennel seeds – 12 anchovy fillets – 1 large bunch Cavolo Nero washed shredded – 2 cups of #bagnomaria strained tomato purée – 1 punnet of @tomberry_aus

1 In a large skillet over moderate heat, cook the garlic, anchovy’s and fennel seeds in the Awesome Food Company Extra Virgin Olive Oil till garlic starts to colour.

2 Add in the shredded Cavalo Nero along with a 1/3 cup of water, cook for 2 to 3 minutes before adding in the Tomberrys and the tomato purée. Continue cooking for several more moments before folding through cooked pasta.

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FRUCHOC PUDDINGS Makes 4 // Preparation 10 mins Cooking 30 mins // Difficulty – Medium

Ingredients – Melted butter, to grease – 100g reduced-fat dairy spread melted and cooled – 2 eggs, lightly whisked – 1 1/2 cups dark chocolate melted – 1/2 cup plain flour – 8 Menz Milk FruChocs – 12 Menz Milk FruChocs (halved) to decorate Method 1 Preheat oven to 200°C. Brush four 100ml-capacity ovenproof ramekins with melted butter to lightly grease.

4 Place two FruChocs in the centre of each ramekin, pressing down so they sink into the pudding mixture.

2 Whisk the dairy spread and egg together in a jug.

5 Bake in preheated oven for 10 minutes or until a skewer inserted into the edge of the puddings comes out clean.

3 Combine the chocolate and flour in a medium bowl. Use an electric beater to gradually beat in the egg mixture.

Pour the chocolate mixture evenly among the prepared ramekins.

6 Turn onto plates and serve with some hot chocolate sauce and chopped FruChocs to decorate.

Robern Menz, who make delicious FruChocs, has 150 years of tradition and is a proud family business spanning over four generations. FruChocs are thought of so highly here in SA, they were literally awarded ‘icon’ status by the National Trust. They were first made in 1948, and these days Robern Menz makes around 90,000,000 of them every year. That’s a lot of FruChocs!

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PASTA PRO HALF & HALF BOLOGNESE

Fantastic Snacks is an Australian owned company that strives to produce good quality products that simply taste Fantastic! With a wide variety of products, from our Cup Noodles, Rice Crackers, Delites, Fresh and Instant Noodles, they can be used for snacking, entertaining and cooking! At Fantastic, we are committed to making tasty products that help make life that little bit more Fantastic! For more Fantastic recipes visit fantasticsnacks.com.au/recipes

Pasta Pro is packed with a huge 37g of protein per serve and 25% less carbs than regular pasta. The multigrain pasta is produced from a blend of Durum Wheat Semolina, Gluten, Wheat Germ, Spelt Flour, Barley Flour and Oat Fibre. Pasta Pro has more than double the protein of regular durum wheat pasta and is also an excellent source of fibre with 7.8g per serve.

Serves 4 // Difficulty – Easy Preparation 10 mins // Cooking 75 mins

Ingredients – 500g San Remo Pasta Pro Penne – 1/4 cup olive oil – 1 large onion, finely chopped – 2 celery sticks, finely chopped – 1 large carrot, finely chopped – 2 garlic cloves, finely chopped – 500g lean beef mince – 250g eggplant, finely chopped – 250g button mushroom, finely chopped – 2 x 400g tin chopped tomato – 1/2 cup milk – 2 bay leaves – Sea salt & cracked black pepper – 1/3 cup chopped parsley – Parmesan, grated to serve

PORK MEE GORENG

Method 1 Heat a large, heavy based saucepan over medium heat, add olive oil, onion, celery and carrot, sauté until tender.

Add the garlic and sauté for a further 30 seconds.

2 Add beef mince, breaking it up with a wooden spoon and cook until brown.

3 Add eggplant and mushrooms and cook for 10 minutes.

4 Add the tomato, milk, bay leaves, season well with salt and pepper and bring to the boil.

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5 Simmer the sauce for 1 hour, stirring occasionally.

6 10 minutes before the sauce is due to finish, in a pot of boiling salted water, cook pasta as per packet directions.

7 Return the cooked, strained pasta to the pasta pot and pour over the bolognese sauce. Add the chopped parsley, stirring to coat the pasta.

8 Top with grated Parmesan and serve and enjoy with family and friends!

Serves 4 // Difficulty – Easy // Preparation 15 mins // Cooking 10 mins

San Remo is a South Australian family owned business and have been the pasta people since 1936. That’s over 80 years of sharing the traditions and culture of pasta making with Australian families! Made from Durum wheat, San Remo prides itself on its high quality, premium pasta and with our generous range of authentic products; you’ll find a pasta or sauce to help create the perfect dish for any occasion! For over 800 delicious recipes visit sanremo.com.au/recipes

Ingredients

Method

– 350g Fantastic Singapore Fresh Noodles – 1 1/2 tbsp peanut oil – 2 eggs, lightly whisked – 1 clove garlic, crushed – 2 tsp finely grated ginger – 400g pork fillet, thinly sliced – 125g green beans, trimmed and sliced into 5cm pieces – 1 carrot, peeled and diced – 1/4 Chinese cabbage, shredded – 2 tbsp Kecap Manis – 1 tbsp soy sauce – 2 tbsp sambal oelek – 1/4 cup fried shallots, to garnish

Prepare the noodles according 1 to pack instructions, drain and keep warm.

2 Heat 2 teaspoons of oil in a wok over medium-high heat. Add eggs and swirl in pan to create an omelette, cook for 1 minute or until egg is set. Transfer omelette to a chopping board, roll up and then thinly slice.

Set aside for later.

3 Add another 2 teaspoons of oil to the wok with the garlic and ginger, cook for 1 minute.

Add the pork and stir-fry for 2-3 minutes or until cooked through. Transfer to a bowl and keep warm.

tossing until well coated.

Add the noodles, tossing to combine.

5 To serve, divide noodles between four bowls and garnish with fried shallots and remaining sambal.

4 Add remaining oil to the wok. Add beans, carrot and cabbage, stir-fry for 2 minutes.

Add, Kecap Manis, soy sauce, 1 tablespoon of sambal oelek and ¼ cup water. Return the pork and egg to the wok,

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La Casa Del Formaggio is a South Australian owned and operated family business that crafts a range of Italian-style fresh cheeses. We are passionate about sharing our authentic family cheese tradition from Italy with Australia. Our name means “The House of Cheese” in Italian, which is precisely where we started – in our founders’ kitchen.

Gerardo and Rosa Cicchiello began running a continental delicatessen to sell traditional foods from “back home” to local

customers. Rosa would make our famous fresh Ricotta on a stove in the rear kitchen. The fresh cheeses developed a strong following with the general public, chefs and food manufacturers of Adelaide and the family decided to focus on cheesemaking full time. In recent years, the Cicchiellos’ son Claude became the Managing Director and their daughters Marisa and Sonia work together to run the on-site retail arm of the business.

The La Casa Del Formaggio team is now comprised of over

BAKED SCOTCH EGGS

100 staff members, and the company sources its milk direct from 17 family farms on the Fleurieu Peninsula.

The company has maintained many original recipes and handmade techniques over the years, and now partners with community-minded supermarkets such as Romeo’s Foodland to make our cheeses conveniently available to you.

Forget crumbing and deep-frying, these Scotch eggs are simpler and more delicious.

Makes 12 // Preparation 15 mins // Cooking 25 mins

Ingredients – 13 Pace Farm eggs – 5 slices white bread, crusts removed – 3/4 cup (180ml) milk – 1 kilo Italian sausages – 2 tablespoons finely chopped flat-leaf (Italian) parsley – 1 tablespoon fresh thyme leaves – 1/2 teaspoon ground nutmeg – 12 slices (2 x 100g packs) prosciutto – Tomato chutney to serve – Rocket, to serve Method 1 Preheat the oven to 180°C. Lightly oil 12 holes (170 ml / 2/3 cup capacity) in a large-sized muffin tin.

ITALIAN BAKED MEATBALLS A delightful winter comfort dish with a melty cheesy topping of Fresh Mozzarella. Serves 6 // Cooking 40 mins Ingredients

Method

– 200g La Casa Fresh Mozzarella – 2/3 cup La Casa Grated Parmesan – 750g beef mince – 1 small red onion, finely chopped – 3 cloves garlic, minced – 1/4 cup breadcrumbs – 1 Tbsp dried oregano – 3 Tbsp fresh parsley, finely chopped – Salt and pepper, to taste – 800g passata – 1 baguette

1 Preheat oven to 180 degrees Celsius.

2 Combine mince, onion, garlic, breadcrumbs, oregano, parsley, eggs and salt and pepper. Add most of the Grated Parmesan, reserving some to sprinkle on top.

3 Combine well and roll into golf ball sized meatballs.

4 Heat a large oven proof pan to a medium/high heat. Add olive oil to the pan and lightly cook the meatballs, in batches if required, for 5-6 minutes or until browned on all sides.

5 Add the passata and season to taste.

Bake in the oven for 15 minutes.

6 Remove from the oven, and tear the Fresh Mozzarella over the top of the pan. Bake for a further five minutes or until the cheese has melted over the top. Remove from the oven and serve immediately.

2 Place 12 of the eggs into a saucepan of water and bring to the boil, stirring regularly as the water heats up. This ensures the egg yolks will centre in the white. Reduce heat and simmer for 5 minutes from the time the water starts to bubble. Drain the eggs and run under cold water immediately until cool.

Peel carefully.

3 Soak the bread in the milk for 1 minute. Drain and squeeze dry. Place the bread into a large bowl. Squeeze the sausage mince out of the casings, add to the bread and use your hands to combine.

Then add the remaining egg, parsley, thyme and nutmeg.

Mix to combine evenly and divide into 12 balls.

4 Press the mince mixture firmly around each egg, ensuring the entire egg is covered. Then wrap a piece of prosciutto around the middle of the egg and place it (pointy end up) into the prepared muffin tin.

5 Bake for 20 minutes until nicely browned. Allow to cool for a few minutes before draining on paper towel. Served halved, warm or cold, with tomato chutney, on a bed of rocket.

Note: with well-flavoured sausages, there is no need for additional seasoning.

You could use thinly sliced bacon instead of prosciutto, if desired.

Recipe by Lyndey Milan // Photography by John Paul Urizar

Pace Farm is a 100% Australian, family owned and operated company, providing fresh shell eggs and egg products to supermarkets, restaurants and food manufacturers. We have become one of Australia's largest producers, marketers and distributors of shell eggs and egg products, bringing Australian families a broad choice of eggs - cage, barn laid, organic and free range.

Pace Farm Customer Service – PH 1300 653 447

For more recipe ideas go to lacasa.com.au/recipes

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From Australian olive groves to your table, Cobram Estate carefully maintains the olive journey from growing and picking, to crushing and bottling, resulting in the freshest extra virgin olive oil. The olives are picked at their optimal time, and pressed within six hours to create a superior product. The difference between olive oil and extra virgin olive oil comes down to how the oil is produced. Extra Virgin Olive Oil is the fresh juice squeezed directly from the olive fruit and the highest quality olive oil. Anything not

labelled Extra Virgin Olive Oil (olive oil, pure olive oil, extra light olive oil) is heavily processed and does not have all the amazing health and flavour attributes linked to Extra Virgin Olive Oils. The good news is that this oil contains healthy fats, as well as a range of phytonutrients and natural antioxidants. It's as versatile as it is delicious, and can be used for cooking at all temperatures, as well as frying.

Not only can you cook with Extra Virgin Olive Oil, it’s healthy to do so and makes food taste better!

11 OPULENT ORANGE NEGRONI Ingredients – Peel & Tonic Opulent Orange – 25ml of your favourite Gin – 25ml Sweet Vermouth – 25ml Campari – Ice

Method 1 Fill a jug with ice and then pour over the gin, vermouth and Campari.

2 Stir well until cold.

3 Strain the mixture into a tumbler filled with ice.

4 Garnish with Peel & Tonic’s Opulent Orange Dehydrated Fruit.

GROOVY GRAPEFRUIT & GIN COCKTAIL Ingredients

BANANA & CHIA BREAD Serves 10

Ingredients

Method

– 1 3/4 wholemeal self-raising flour – 1 teaspoon cinnamon, ground – 1 tablespoon chia seeds – 3 bananas, mashed – 1 teaspoon vanilla extract – 3/4 cup milk – 2 eggs – 1/4 cup Cobram Estate Light Flavour Extra Virgin Olive Oil – 1/4 cup honey

1 Preheat oven to 180°C. Line a medium loaf tin with baking paper.

2 Gently combine flour, cinnamon and chia seeds in a mixing bowl.

3 In a separate bowl combine mashed bananas, vanilla extract, milk, eggs, Cobram Estate Light Flavour Extra Virgin Olive Oil and honey.

– Peel & Tonic Groovy Grapefruit – 60ml of your favourite Gin – 90ml ruby red grapefruit juice – 30ml rosemary syrup Rosemary Syrup

4 Gradually fold the flour mixture into the banana mixture and mix to combine (note: be careful not to overmix as this will lead to a heavy batter).

5 Pour the batter into the prepared tin and bake for 60 minutes or until a skewer comes out clean (note: check after 45 minutes and then every 5 minutes to ensure it does not overcook).

6 Turn out onto a wire rack to cool before cutting into slices.

– 1 cup sugar – 1 cup water – 2 sprigs of rosemary Method (Rosemary Syrup) 1 Place all the ingredients in a saucepan over moderate heat.

2 Bring to the boil then allow to simmer until the sugar has dissolved.

3 Remove mixture from pan and then allow to cool.

4 Discard rosemary stems Method (Cocktail) 1 Place all ingredients in a cocktail shaker with ice.

2 Shake vigorously until combined.

3 Strain and then pour into glasses filled with ice.

4 Garnish with Peel & Tonic Groovy Grapefruit dehydrated fruit and rosemary.

Peel and Tonic is proudly a South Australian company. We carefully select the ripest fruits to dry, preserving their natural flavour, aroma and nutrients.

100% AUSTRALIAN FRUIT // ALL NATURAL INGREDIENTS // GLUTEN FREE // VEGAN & PALEO FRIENDLY NO ADDED SUGARS OR COLOURS // NO ADDITIVES OR PRESERVATIVES

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We believe the most delicious flavours come from simple ingredients. So when we craft up our gravies and sauces we select premium ingredients that make meals masterpieces. With simple ingredients comes a sensation of harmony; in the kitchen, and on the dining table. Just as you’re making the time to prepare a delicious home-cooked meal, we’ve taken the time to perfect its finishing touch - in the way you’d want to make it yourself, with ingredients plucked from plants, pulled from the bone, and procured from quality producers.

TEXAN BEEF BRISKET WITH SMOKY BBQ BEANS

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Serves 6-8 // Difficulty – Easy Preparation 15 mins + Marinating Time Cooking 2.5 hrs

Ingredients – 1kg beef brisket, trimmed – 1 x 400mL bottle F. Whitlock and Sons Texan BBQ Marinade – 2 tablespoons oil – 1 medium brown onion, diced – 500ml low sodium beef stock – Cornbread or ciabatta to serve – Serve with F. Whitlock and Sons Smoky Campfire BBQ Beans Method 1 Place the brisket into a non-metallic dish, cover with all but 1/3 cup of the F. Whitlock and Sons Texan BBQ Marinade and turn to coat. (Reserve the 1/3 cup of BBQ Marinade for the beans) Marinate, covered, in the refrigerator for 30 minutes or ideally 4 hours or overnight if you have time.

Remove from the fridge 20 minutes before cooking.

CHEATS BEEF PIE

RED WINE JUS WITH ROSEMARY & THYME Serves 4 // Difficulty – Easy

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Ingredients

Method

– 1 tbs olive oil – 1 brown onion, diced – 500g beef, minced – 500g beef, diced – 1 pouch Bare Bones Red Wine Jus with Rosemary and Thyme – 1 1/2 cups (390g) passata – 200g button mushrooms – 1tsp salt – 1tsp oregano – 2tsp pepper – 2 sheets puff pastry, thawed

1 Preheat oven to 200°C. 2 Pour olive oil into medium sized saucepan, place over med/high heat and sauté onion for 2 minutes.

3 Add minced and diced beef.

Brown for 5 minutes. Follow with Bare Bones Red Wine Jus with Rosemary and Thyme, passata, button mushrooms, salt, oregano and one teaspoon pepper. Bring to the boil, reduce heat and simmer with lid on for 20 minutes.

4 In the meantime, place four 250ml ramekins top down onto the pastry. Using a knife cut around the edges and place pasty circles onto a baking tray.

5 Sprinkle with remaining pepper and bake for 12 minutes or until golden and puffed. Remove from oven and set aside.

6 Ladle beef mixture into ramekins and top each with a puff pastry lid. Serve immediately alongside garden salad of choice and remaining Bare Bones Red Wine Jus with Rosemary and Thyme.

2 Preheat the oven 180C or preheat a covered BBQ to a moderate heat.

3 Take the brisket out of the marinade, reserving marinade.

Pat brisket dry. Heat the oil in a frying pan over medium heat and sear the brisket over medium high heat for 3 to 4 minutes, until brown on each side. Place into a 20 x 30 cm oven dish.

Add the diced onion to the 4 pan and cook for 3 to 4 minutes until brown. Add to the oven dish with the beef stock. Cover the oven dish in foil, place into the oven or barbecue over indirect heat and cook for 1 hour 30 minutes.

5 Turn the brisket over (you may need some more stock or water to top up liquid level).

Re-cover with foil and cook for a further 1 hour, or until brisket is very tender. Remove from the heat, cover brisket with foil and allow to rest.

Reserve the liquid.

6 Place the brisket cooking liquid and onions into a saucepan. Bring to the boil on the stove top, then continue boiling until the liquid has reduced to a sauce consistency.

F. Whitlock & Sons® has launched a new range of flavour-packed killer beans, marinades and BBQ sauces. In 1877, inspired by his global travels, Fred Whitlock established a sauces and condiments factory in his backyard and started forging the F. Whitlock & Sons brand in New Zealand. An endeavour born from adventure to combat the ordinary. Each new product range offers bold flavour combinations that you can see, taste and smell. Those who aren’t afraid to venture beyond the norm are invited to experience an unexpected taste adventure.

7 Slice the brisket and serve with the baked beans, the reduced sauce and corn bread or ciabatta.

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ALFREDO CHICKEN & AGNOLOTTI PASTA

Preparation 15 mins // Cooking 20 mins Makes 2 // Serves 4 Ingredients – 1 Tbsp olive oil – 1 brown onion, chopped finely – 2 garlic cloves, crushed – 2 tsp fresh thyme, finely chopped – 500g chicken breast or thigh fillets, thinly sliced – 300mL Bulla Cooking Cream – 1 x 625g pack of ricotta & spinach agnolotti – 1/4 cup Italian parsley leaves – 1 cup grated Parmesan – 1 Tbsp extra virgin olive oil – Salt and black pepper to taste Method 1 In a large frying pan or casserole dish, heat the oil over a medium to high heat.

Once shimmering, add the finely chopped onion and garlic. Cook, stirring often to avoid burning the garlic, for approx 5 minutes or until softened and translucent.

Add the fresh thyme and sliced chicken. Stir constantly for 3-4 minutes or until the chicken is a light golden colour.

2 Add the Bulla Cooking Cream and one cup of water to the pan and bring to the boil. Add the agnolotti and simmer over a low to medium heat, stirring occasionally for 6-7 minutes or until the pasta is tender and the sauce thickened - be careful not to overcook or the pasta will be gluggy. Season with salt and pepper, stir through half of the cheese and half of the parsley and mix to combine.

3 Serve pasta in wide pasta bowls, top with remaining cheese and parsley, finish with a drizzle of extra virgin olive oil and cracked black pepper.

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Founded in 1910, Bulla Dairy Foods is a dairy specialist, producing a wide range of high quality dairy products which have the delicious unmistakable taste and goodness of real dairy. Bulla has been owned by the same 3 families for 6 generations. A dairy specialist, manufacturing and marketing a wide range of quality dairy products, including fresh creams, ice creams, yogurts (fresh & frozen) and cottage cheeses.

We use only the finest ingredients to deliver on taste and quality to satisfy our customers.

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™

Dinner in 10? Pauls Simply Fresh will make dinnertime an absolute breeze! These family favourite meal bases cook in 10 minutes and just 3 easy steps, and of course are made with fresh Pauls dairy so you know they will taste great too.

PAULS SIMPLY FRESH CARBONARA

PAULS SIMPLY FRESH STROGANOFF

Pauls Simply Fresh Carbonara is a classic smooth and creamy combination of garlic and cream that the whole family will love.

Pauls Simply Fresh Stroganoff is a rich blend of sautéed mushroom and smoked paprika that is full of flavour plus the goodness of Pauls fresh lite* sour cream.

3 EASY STEPS // Serves 4 // Preparation & Cooking 10 mins

3 EASY STEPS // Serves 4 // Preparation & Cooking 10 mins

Ingredients

Method

Ingredients

Method

– 200g of bacon, chopped – 200g of mushrooms, sliced – Pauls Simply Fresh Carbonara Meal Base – 500g of fettuccine – Parmesan to serve

1 In a hot pan, brown 200g of chopped bacon and 200g of sliced mushrooms.

– 400g of beef, thinly sliced – 200g of mushrooms, sliced – Pauls Simply Fresh Stroganoff Meal Base – Serve with pasta or rice

1 In a hot pan, brown 400g of thinly sliced beef and 200g of sliced mushrooms.

2 Add Pauls Simply Fresh Carbonara Meal Base.

3 Simmer until hot.

Serve with fettuccine and Parmesan cheese.

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*65% less fat than regular sour cream Available in store mid-July 2021

2 Add Pauls Simply Fresh Stroganoff Meal Base.

3 Simmer until beef is cooked through.

Serve with pasta or rice.

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Delight your taste buds with our range of Mediterranean style cheeses & dairy products – guaranteed to make any meal more delicious!

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For more information on our range of Cheeses, visit presidentaustralia.com.au

For more recipe ideas, visit lemnosfoods.com

BAKED CAMEMBERT

SPICY CHARRED CORN, FETTA & CHICKEN SOUP

Serves 4 // Preparation 15 mins // Cooking 25 mins Ingredients

Serves 4 // Preparation 15 mins // Cooking 15 mins

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Ingredients

Method

– 1 large leek, washed and finely sliced – 1 tbsp olive oil – 2 medium carrots, peeled and finely diced – 2 sticks celery, finely diced – 1 small bullet chilli, de-seeded and very finely chopped – 2 medium garlic cloves, crushed – 6 cups low salt chicken stock – 410g crushed tomatoes – 2 tsps ground cumin – 2 corn on the cob – 2 cups shredded chicken – 200g pack Lemnos Smooth Fetta – Crumbled sea salt and freshly ground black pepper

1 In a large pot on medium heat, add olive oil and sliced leek. Cook with the lid on, stirring occasionally for 5 minutes or until the leek is soft.

4 While the soup is cooking, remove outer skins and silks from corn cobs. Steam for about 10 minutes or until corn is tender.

6 Cook for another 10 minutes.

Just before serving, crumble and stir through ¾ of Lemnos Smooth Fetta, allowing it to just melt.

2 Add crushed garlic, chilli, diced carrot and celery. Stir and cook for about 30 seconds or until garlic is fragrant.

5 Transfer corn to a hot frying pan and char gently on all sides. Using tongs to hold the hot corn, cut off the kernels and transfer to soup pot. Add shredded chicken and season to taste.

7 Serve immediately.

Garnish with coriander leaves, remaining Fetta and lemon wedges to squeeze on top.

3 Add cumin. Allow to toast for a couple of seconds then pour in stock and crushed tomatoes.

Bring to the boil and cook until vegetables are soft.

– Président Camembert 200g – 2 sprigs thyme – 1 tablespoon olive oil – 3 tablespoons honey – 4-6 figs – 60g crushed walnuts

3 Place Camembert on baking paper and score the top in a criss-cross pattern.

Method

5 Wrap Camembert with the baking paper and place into oven.

1 Preheat oven to 140°C. 2 Add a small dish of water to the bottom of the oven – this will help ensure the cheese doesn’t dry out.

4 Lay the thyme on top and drizzle with olive oil.

6 Place the cut figs onto a small lined dish, drizzle with 2 tablespoons of honey and put into oven.

7 Cook for 25 minutes.

8 Remove Camembert from oven and place onto a plate with figs. Drizzle with remaining honey and crushed walnuts. Serve immediately.

At Président, we are just as passionate about making consistently outstanding cheeses as we were when we produced our very first Camembert. We want to inspire you with our love of cheese and show you how you can make any occasion special with Président!

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21 COCONUT BUTTER CHICKEN CURRY This classic butter chicken inspired curry replaces dairy for coconut milk.

The aromatic flavours from the paste and coconut milk are to savour!

Difficulty – Easy // Spice Level – Mild Cooking 20 mins

Ingredients

CAULIFLOWER CURRY With winter weather in full swing, it’s the best time to break out the slow-cooker.

Known as Cauliflower, or ‘Gobi’ curry, this vegetarian recipe is bursting with flavour, being the perfect winter warmer.

– 1/4 jar of Patak's Butter Chicken paste – 50ml Water – 500g diced chicken – 400ml coconut milk – Cooked rice (to serve) – Patak's Mini Pappadums (to serve)

Difficulty – Medium // Spice Level – Mild // Cooking 1hr

HINT: You can replace the diced chicken with vegetables such as cauliflower, sweet potatoes, carrots and zucchini to make it truly meatless.

Ingredients

Method

Method

– 1 tbsp. cooking oil – 1/2 large onion, sliced – 1/2 large onion, diced – 3 tbsp. Patak’s Tikka Masala Curry Paste – 500g cauliflower florets (medium size) – 100g canned diced tomatoes – 300mL water – 100mL fresh thick cream – For garnish, fresh coriander, chopped

1 Heat the oil in a pan and fry the sliced onion until light golden brown.

2 Add the Patak’s Tikka Masala Curry Paste and stir fry for a few minutes.

3 Add the diced onion and fry for 4 minutes until light brown.

Once the onions are golden, add the tomatoes, cauliflower florets, water and mix well.

4 Cook in a casserole pot with a lid or transfer to your slow cooker. Cook on high for 1 hour or on low for 2 hours.

5 To finish off, stir in the cream and garnish with fresh coriander. Enjoy!

1 Heat oil in pan and add butter chicken paste. Cook gently for 1-2 minutes.

2 Stir in 50ml water and cook until water has evaporated.

3 Add diced chicken (or veggies) cook until sealed.

4 Pour in coconut milk and simmer uncovered for 15 minutes.

5 Season to taste. Serve with rice and mini pappadums. Enjoy!

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When you think of the words Indian Cuisine and Family together, you come up with Patak’s. With over 60 years of expertise in the finest blend of Indian spices and herbs, Patak’s helps you cook restaurant style, authentic Indian meals in the comfort of your own home. You can start simple with a rich, creamy coconut-based curry combining aromatic spices or explore your cheffy side with a savoury curry. Trust us to do the hard work and infuse our products with pungent flavours, so that the remaining steps are left for you to do in a quick, simple, and delicious way.

From the Patak’s family to yours. ‘Thanks, Patak’s!’

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THE PERFECT BRASILIA CAFÉ@HOME ESPRESSO COFFEE

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Ingredients – Brasilia Café@Home Coffee Beans/Ground – 100% Arabica Coffee Beans (Brazil Arabica – Café Style Coffee Blend for Cappuccino, Latte, and other milk variances & Artigiano – Café Style Coffee Blend for Espresso) – Coffee Espresso Machine/ French Press/Percolator/ Traditional cooking pan – Sugar/sweeteners – Milk or Alternative Milk (Optional) – Chocolate Powder (Optional)

7 When making any Coffee with Milk or Alternative milks, ensure to froth your milk (or alternative option) and pour it smoothly over the Espresso shot previously made.

Preparation

– Coffee pouring too QUICKLY. Adjust the grind FINER. – Coffee pouring too SLOWLY. Adjust the grind COURSER.

1 Start with an empty, clean, and dry handle.

2 Fill basket with freshly Ground coffee, and make sure the coffee level does not go over the top.

3 Firmly and evenly tamp your coffee (never tap side of basket because it may cause channelling, which means that the water will flow through the coffee faster without maximising the flavour extraction) Pouring Your Shot 4 Make sure the rim is clean of any loose coffee grounds.

5 Place the handle in the group head of your machine and place the cup under the spout.

6 Start the extraction.

The shot should start pouring between 4-7 seconds and finish between 25-30 seconds.

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THE AUSTRALIAN TEA COMPANY

8 Sprinkle with Chocolate Powder if desired.

EST. 1999

9 Grab a Seat and Enjoy your Brasilia Café@Home!

T BAR’s passion has been to educate tea-lovers & future tea-lovers all about this wonderful imbibe & the world of tea since 1999.

HANDY HINTS Adjusting your grinder

Using and Storing your Coffee Beans or Ground – Coffee – be it Beans, or Ground should not be stored in the fridge or freezer, as it will absorb the moisture and the flavour will be affected.

Coffee is very porous.

– Therefore, only store your Coffee in an airtight container, away from direct sunlight in a dark cool place. In the pantry or cupboard is best.

– Coffee is at its best between 10-30 days after roasting.

– Only grind the coffee as you need it, as once exposed to air/moisture it absorbs and stales quickly.

Tea is still the most consumed beverage in the world today.

After it’s discovery over 5000 years ago, tea continues to bring people together over a cuppa.

The Brasilia Café@Home range was launched to the market to fulfil people’s growing demand for high quality coffee which can be prepared and enjoyed by the consumer when and wherever they want.

Brasilia has over 38 years of roasting experience within South Australia, which has been utilised to create this new premium range of two exclusive blends, using only the highest quality beans that you would normally only find at your local Café, they are Brazil Arabica and Artigiano.

Brazil Arabica is a blend of 100% Arabica beans from Papua New Guinea and Brazil. This blend works perfectly with milk due to its well-rounded flavour that cuts through milk, with a smooth clean finish.

Artigiano is also a 100% Arabica bean blend from Costa Rica, Brazil, and Papua New Guinea. This blend is a rich, smooth chocolatey blend with nutty undertones and a honey finish, which translates beautifully into a juicy espresso.

But are you aware that all ‘true’ teas come from the one plant!

Yes, you’ve read it correctly- the one plant & Camellia Sinensis is the one and only!

This simply means that Black, Green, White, Oolong & Pu-erh teas all start off exactly the same - as a leaf from the incredible Camellia Sinensis.

Types of Teas

White Tea

T BAR Tea Infusing tips + tricks:

Black Tea

– Un-oxidized Camellia Sinensis leaves.

– Tea in its purest form, where only the new growth of the first 2 leaves + bud covered in white down are picked.

– Steamed or gently pan-tossed to arrest the leafs natural decomposition.

– Water temp 75C - Infusion time - 2-5 minutes.

– Boil fresh water every time - an overboiled kettle of water will only give you a flat tasting infusion as the oxygen has been boiled right out of it.

– Use some kind of infuser to allow for the leaves to be removed stopping any bitterness and over infusing.

– Only use quality tea and this means you only need to use small amounts of tea leaves.

– Follow the infusing time guidelines so that tea is not over infused.

– Don't store your tea in clear glass as the light absorbs the freshness.

– Avoid storing your teas with coffee or herbs & spices as tea will absorb any aroma it may come into contact with.

– Oxidized Camellia Sinensis leaves - Oxidization is the chemical breakdown of the leaf turning it from green to brown then the leaves are fired in kilns to produce black tea.

– Stronger than Green or White tea.

– Worlds second most consumed beverage.

– May be consumed with milk.

– Water temp 100C - Infusion time - 4-5 minutes.

Green Tea

All the other hot bevies like herbals, rooibos, fruit melanges, lapachos and the like, that claim to be teas, are not ‘true teas’ and shouldn’t technically be classified as tea.

Read on and you’ll see the what we mean.....

– Un-oxidized Camellia Sinensis leaves.

– Leaves plucked at maturity then steamed or pan-tossed to arrest the leafs natural decomposition retaining its green colour.

High in anti-oxidants & EGCG's.

– – Water temp 85C - Infusion time - 2-3 minutes.

#bringingyoutheworldinateacup

#tbartea

The Others, Herbals & Fruit Melanges – Herbal teas are not true teas, rather herbal tisanes with amazing remedies attributed to each one.

– Fruit teas are loaded with vitamins.

– Rooibos, Lapacho, Maté are all tisanes with their own health benefits.

– Water temp 90C - Infusion time - 7-10 minute.

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Transform one simple bag of nutritious pulses into three wholesome dishes that will keep you and your family feeling nourished. Meal planning sorted! Our latest Bolognese recipe packs a protein punch. Using the same bag, you can also create a Sweet Potato & Lentil Soup & Lentil Dhal, with plenty of leftovers in between! For these recipes, download our latest eBook ‘One Bag 3 Ways’ from mckenziesfoods.com.au

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SINGAPORE CHILLI CRAB Serves 2-4 // Preparation 30 mins // Cooking 20 mins Ingredients – 1kg crab, cleaned (ideally mud but whatever you can get your hands on) – 250g Mutti Polpa Finely Chopped Tomatoes – 1tbs Mutti Double Concentrate Tomato Paste – 1 tbs white vinegar – 250ml water – 1 tbsp sugar – 1 tbsp soy – 1 tsp cornflour, 2 tsp water – 1 egg – 3 spring onions, cut into 5cm lengths

– Coriander leaves, to serve – 1 large red chilli, sliced lengthways, to serve – 1 spring onion, sliced lengthways, to serve – Steamed rice, to serve Base Paste – 1/4 cup vegetable oil – 1 onion – 2 garlic – 3cm piece ginger – 5 large red chillies

Method

SUPER PROTEIN BOLOGNESE Serves 4 // Preparation 10 mins // Cooking 25 mins

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Ingredients

Method

– 2 tbs olive oil – 1 red onion, diced – 2-3 garlic cloves, finely chopped – 250g beef mince – 250g pork mince – 1 tbs tomato paste – 400g can diced tomatoes – 1 1/2 cups water or stock – 1/2 cup McKenzie’s Red Split Lentils – 3 sprigs thyme – 2 tsp balsamic vinegar – Penne pasta, cooked to pack directions for serving – Basil and Parmesan, for serving

1 Before cooking, follow on-pack instructions to rinse and pick over uncooked lentils.

2 Heat oil in a frying pan. Add onion and garlic, cooking for several minutes until tender.

Add the beef and pork mince, cooking until well seared.

3 Stir in the tomato paste and cook for a minute. Add tomatoes, stock, uncooked lentils and thyme. Bring to the boil, reduce heat, cover and simmer for 10-15 minutes until lentils are tender. Stir in vinegar and season to taste.

4 Serve bolognese over cooked pasta, drizzle with a little extra olive oil and scatter with some basil and Parmesan.

Did you know: One 375g bag of McKenzie’s Red Split Lentils makes 5 cooked cups of Red Split Lentils.

1 To prepare the crab, pull the top shell away from the body, and remove gills. If using blue swimmer crabs, cut into quarters, if using mud crab, twist off the claws and divide the body into quarters.

5 Add the spring onions and toss through. Remove the crab and spring onion pieces and set aside. Add the cornflour mixture and stir until thickened.

Slowly drizzle in the egg mixture while stirring.

2 Pulse the ingredients for the base paste in a food processor or blender until you have a paste consistency.

6 Place half the sauce on the bottom of a large serving dish, top with crab and finally pour remaining sauce on top.

Scatter with coriander and sliced chilli to serve.

3 Heat a wok over medium heat and add the oil. Fry base paste for about five minutes, until fragrant. The oil will start to separate from the solids.

4 Add the crab and shell into the wok and toss to coat the crab. Add Mutti Polpa, Tomato Paste, vinegar, water, sugar and soy and toss to coat. Cover the wok and simmer for 5-10 minutes, depending on the size of your crab pieces.

Mutti Pomodoro, a family run business since 1899, is the market-leading brand of preserved tomatoes in Italy.

Mutti has been processing tomatoes with passion for over 100 years. Its products are made exclusively of Italian tomatoes, with scrupulous supervision of the entire production chain, from selection of the most suitable varieties to inspection in the field, up to harvesting and bottling.

Our dedication to quality and innovation and our focus on continually challenging the norm allows us to deliver the finest quality and richest flavours in our tomato products to chefs and home kitchens around the world.

Mutti Pomodoro – Parma - Italy

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BEEF STROGANOFF WITH FARMERS UNION GREEK STYLE YOGURT

Serves 4 // Preparation 10 mins // Cooking 25 mins

Ingredients – 2 tbsp. olive oil – 700g beef stir fry strips – 1 large brown onion, sliced – 500g cup mushrooms, sliced – 2 tbsp. plain flour – 1 tbsp. tomato paste – 1/2 tsp. Dijon mustard – 1 1/2 cup beef stock – 1/2 cup Farmers Union Greek Style Yogurt (FUGY) – 1/2 cup parsley – Sprinkle of paprika Method 1 Heat half the oil in a deepfrying pan over medium heat and cook beef in batches for 5 minutes or until browned.

Transfer to a bowl.

2 Increase heat to medium-high and add onion and mushrooms to pan. Cook for 10 minutes or until golden and liquid has evaporated. Sprinkle flour over mushroom mixture. Add tomato paste and mustard.

Stir and cook for 3-5 minute.

3 Slowly add beef stock and sauce to pan, stirring constantly. Bring mixture to a light simmer. Return beef to pan, remove from heat, add FUGY. Stir until combined.

Cook for 2 minutes or until meat is heated through.

Sprinkle with parsley and paprika, and a large dollop of FUGY to serve.

At Farmers Union we believe in harnessing the goodness of wholesome ingredients like milk, cream, and cultures to create our delicious range of yogurts that go with just about everything.

The Farmers Union range of yogurts include our signature Greek Style Natural Yogurt as well as a delicious range of flavoured and functional yogurt options. Available in tubs or on-the-go friendly pouches, there’s a Farmers Union yogurt for everyone.

For delicious recipe ideas, visit farmersunionyogurt.com.au/recipes

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MAGGIE BEER’S LEBANESE CHICKEN & RICE Ingredients – 800g chicken thighs skin on and bone in – 1L Maggie Beer's Free Range Chicken Stock – 2 cups brown rice – 1 cinnamon stick – 3 tbspn ras el hanout – 1 tspn ground cinnamon – 1/4 cup flaked almonds roasted – 1/4 cup pine nuts roasted – 1 cup flat leaf parsley roughly chopped – 45ml Maggie Beer's Extra Virgin Olive Oil

APPLE, ROCKET & WALNUT SALAD WITH HERBERT ADAMS CHUNKY BEEF PIE

Method 1 Place the chicken stock and cinnamon stick into a large pot and place over a high heat, once it has come to the boil add the chicken and reduce the heat to a gentle simmer, allow to poach for 30 minutes, then remove the chicken (reserving the stock); remove the cinnamon stick and discard. Set chicken aside to cool until just cool enough to handle, remove the meat from the bone and shred, discard the skin, keep warm.

2 Meanwhile, place the rice into a large pot along with reserved chicken stock (1L), ras el hanout & ground cinnamon. Place over a high heat, bring to the boil then reduce the heat to

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a very gentle simmer, place a tight fitting lid on and cook for 35 minutes without stirring (this is using the absorption method of cooking the rice).

Remove from the heat and stir, allow to sit for 5 minutes, by this stage all the stock should be absorbed.

3 Place the rice into a large mixing bowl and stir through the shredded chicken, almonds, pine nuts, parsley, olive oil and season with freshly cracked pepper and sea salt to taste.

4 To serve, transfer to a platter and serve warm.

Serves 2 // Preparation 15 mins

Inspired by Australia’s abundance of fresh produce, Maggie Beer Products use in season, premium ingredients, to produce high quality products that are Australian family favourites.

Full of indulgent flavour, Maggie Beer’s range of cooking stocks are made with 100% natural ingredients and are free from preservatives.

Paired with our Extra Virgin Olive Oil, they make a delicious and perfectly balanced base to create so many wonderful dishes.

Ingredients

Method

– Herbert Adams Chunky Sous Vide Beef in Rich Gravy Pie – 1 green or red apple, shaved finely – 200g baby rocket – 120g walnuts, toasted

1 Cook Herbert Adams pies as per pack instructions.

Dressing – 1/4 cup apple cider vinegar – 3/4 cup extra virgin olive oil – 2 tablespoons honey – Salt and pepper to taste

2 In a large bowl toss the baby rocket and apple together.

3 Combine vinegar, water, honey, salt and pepper in a blender slowly adding olive oil until it is combined.

4 Dress the salad and stir the ingredients gently together.

5 Arrange the walnuts as decoration on top and serve straight away.

Herbert Adams does more than just bake pies. WE ARE PIE-ONEERS. Progressive pie makers who flip tradition on its head and dare to be different. We’ve been doing it for over 100 years so we’re pretty good at it too.

As Pie-oneers, we lead the charge with game-changing flavours, always searching for never-done-before ideas to make something you’ve eaten a gazillion times before, feel brand new again.

We pie-oneer in our kitchen because we want you to pie-oneer in yours discovering the glorious potential of the humble pie, which we believe, isn’t really humble at all.

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UNCLE TOBYS® THREE GRAIN MAPLE SYRUP PORRIDGE

You can make the porridge the night before up to the end of step 1. Reheat with milk or serve chilled the next day.

Stir in a little extra milk to serve.

Serves 4 // Preparation & Cooking 50 mins Ingredients – 1/2 cup (100g) brown rice – 1/2 cup (100g) pearl barley – 1 cup (90g) UNCLE TOBYS® Traditional Oats – 1 tsp ground cinnamon, plus extra to serve – 1 tsp vanilla bean paste – 1/2 cup (125ml) skim milk – 1/3 cup (80ml) maple syrup – 1 persimmon, sliced thinly – 125g blueberries – 150g nectarine – 1/4 cup (60g) pomegranate seeds – 1/4 cup (35g) hazelnuts, toasted, chopped coarsely – 3/4 cup (200g) Greek yoghurt Method 1 Combine rice, barley, oats, 1.25 litres (5 cups) water, cinnamon, vanilla and a pinch of salt in a medium saucepan over high heat; bring to the boil. Reduce heat to low; simmer, covered, for 40 minutes, stirring occasionally to prevent sticking to base of pan, or until grains are tender with a slight bite.

2 Stir in milk and 2 tablespoons of the maple syrup; cook, stirring, for 5 minutes or until heated through.

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3 Serve porridge topped with persimmon, nectarine, blueberries, pomegranate seeds, hazelnuts and yoghurt.

Drizzle with remaining maple syrup and sprinkle with extra ground cinnamon.

Serving suggestion: Vary the fruit topping to the seasons.

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Kellogg’s All-Bran Original is a high fibre breakfast cereal with 5 health stars and an easy way to help get the fibre you need for your digestive health. The natural wheat bran fibre found in Kellogg’s All-Bran is clinically proven to help with regularity and can work in as little as 3 days*. All-Bran has been looking after the digestive health of Australians since 1929. With 42% of your daily fibre intake in one bowl, it’s the easy way to help get the fibre you need to look after your digestive health. Add seasonal fruit and reduced fat yoghurt for a twist on an old favourite. *Wheat bran fibre increases stool weight and reduces intestinal transit time to promote regularity as part of a healthy varied diet. Suitable for vegans.

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For more recipe ideas visit: perfectitaliano.com.au/en/recipes

PERFECT BAKED BEEF LASAGNE Serves 8-10 // Preparation 45 mins // Cooking 1hr 20 mins

KELLOGG’S® ALL-BRAN® ORANGE CRANBERRY WALNUT BREAD

Whip this yeast bread up in your bread maker on Saturday and enjoy the best French toast ever on Sunday.

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Ingredients

Method

– 3/4 cup milk – 1/4 cup water – 1/4 cup golden corn syrup – 2 tbsp vegetable oil – 2 1/3 cups all-purpose or bread flour – 1 cup Kellogg’s® All-Bran® Original – 2 tsp grated orange rind – 1 1/2 tsp active dry bread machine yeast – 3/4 tsp salt – 3/4 cup dried cranberries** – 1/2 cup chopped walnuts**

1 In bread machine pan, add ingredients according to manufacturer’s directions.

2 Select Basic White setting.

Let cool, remove from pan and slice.**NOTE: Dried fruit and nuts should be added to bread machine during the “add ingredient” signal (or 15 minutes into the kneading cycle).

Ingredients

Method

– Olive oil, extra, to grease – 10 fresh lasagne sheets – 1 1/2 cups (150g) Perfect Italiano™ Perfect Bake cheese

Bolognese Sauce

Basic Bolognese Sauce (makes 7 cups or 1 3/4 L) – 1 tbsp olive oil – 1 onion, finely chopped – 2 celery stalks, finely chopped – 2 garlic cloves, crushed – 1 kg beef mince – 1/2 cup (110 g) tomato paste – 1 x 400g can diced tomatoes – 1 x 700g bottle tomato passata – 2 beef stock cubes, crumbled Bechamel Sauce (makes about 5 cup or 1.25 L) – 1L (4 cups) milk – 1 brown onion, chopped – 8 parsley stalks – 8 whole black peppercorns – 4 whole cloves – 2 bay leaves – 3 tbsp (60g) butter – 1/3 cup (50g) plain flour – 1 cup (100g) Perfect Italiano™ Parmesan Grated

1 To make the Bolognese, heat the oil in a large heavy based saucepan over medium heat. Add the onion, celery & garlic and cook, stirring, for 5 minutes or until onion softens.

Add mince & cook, stirring to break up lumps for 5 minutes or until browned.

2 Add the tomato paste, diced tomatoes, passata & crumbled stock cubes & simmer, stirring occasionally for 45 minutes or until sauce thickens.

Bechamel Sauce 1 Combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a medium saucepan and bring to a simmer over medium heat. Remove from the heat & set aside for 15 minutes to infuse. Strain the milk mixture through a fine sieve into a large bowl. Discard solids.

2 Melt the butter in a large saucepan over medium- high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan.

Add the Parmesan and stir through until it melts.

3 Whisk milk mixture into butter mixture, a little at a time until sauce is smooth and the milk has been incorporated. Reduce the heat and allow to simmer gently, stirring regularly, until the sauce is smooth and thick.

Lasagne 1 Preheat oven to 180°C / 160°C fan-forced. Brush a rectangular 3L (12 cup capacity) oven proof dish with oil. Spread a spoonful of Bolognese sauce on base.

Layer lasagne sheets, bechamel sauce & beef sauce in 5-6 layers. Finishing with a layer of bechamel. Sprinkle with perfect bake cheese.

2 Bake in oven for 40 minutes or until the cheese melts & is golden brown & the edges of lasagne bubbling. Remove from oven and set aside for 15 minutes to settle.

3 Cut the lasagne into 8-10 portions to serve.

The Perfect Italiano Range of cheeses have been specially crafted for the meals you love – to make your risottos creamier, your pizzas stretchier and your soups and salads tastier.

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LEMON & COFFEE CAKE Cooking 1hr 50 mins

Ingredients Lemon Topping – 4 fresh lemons – 150g sugar – 4 egg yolks – 50g butter – 1 vanilla pod Dough – 250g sieved flour – 125g softened butter – 1 litre water Coffee Custard – 50g of Lavazza Espresso Barista coffee beans – 8 egg yolks – 100g sugar – 50g cornflour – 1 litre of milk – Lemon Leaves, also known as Verbena (optional, for presentation) Method Lemon Topping 1 Blend the lemons, cut into pieces (including the rind and juice) with sugar, butter, egg yolks and vanilla pod until it reaches a smooth consistency.

2 Cook the mixture in a pan for 10 minutes to remove bitter taste.

3 After cooking, filter the custard with a chinois/ fine-mesh strainer.

4 Add butter to hot liquid, stir through until it dissolves.

5 Cool, then leave to rest in the refrigerator.

Dough 1 Preheat oven to 180°C (170°C fan forced) 2 Mix the flour and the softened butter by hand.

3 Add the water a little at a time until you obtain a smooth mixture. Create a ball with the dough and then lay it on the worktop.

Coffee Custard 1 Whisk the egg yolks with the sugar in a bowl for 4 minutes until pale. Add cornflour.

2 Place the Lavazza Espresso Barista coffee beans in a colander, submerge in a pan with milk and simmer for 5 minutes.

3 Remove beans, pour the hot milk on the egg mixture and stir.

4 Boil the whole mixture for 3-4 minutes, stirring continuously to ensure liquid does not spill.

Presentation: Evenly fill each base with the coffee custard and finish with the lemon topping.

Garnish with fresh lime zest and add some verbena leaves.

4 Transfer to a round mould of about 30 cm in diameter or in tartlet moulds.

5 Cook for 30-40 minutes, until golden brown.

We are Lavazza, an Italian family business and we love coffee – it’s all we do! For the past 125 years we have been sharing our passion for coffee, becoming the world’s fourth-largest coffee producer and supplier of premium coffee beans, ground, capsules, instant and coffee machines. Lavazza, coffee that delights the senses.

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