Ingredients
½ cup milk Grated zest and juice of 1 lemon 1 ½ cups raw almonds, chopped 1 cup natural cane sugar 1 cup fine polenta 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon coarse salt ¾ cup extra-virgin olive oil, plus more for pan 3 large eggs 1 teaspoon pure almond extract (optional) Icing sugar, for dusting |
Method
1. Preheat oven to 160°C degrees. 2. Combine milk and lemon juice in a bowl and let stand until thickened, should take about five minutes. 3. In a food processor, pulse almonds, cane sugar, and zest until finely ground. Transfer mixture to a large bowl and stir in polenta, baking powder, baking soda, and salt. 4. Whisk oil, eggs, and extract into milk mixture and the combine into polenta mixture. 5. Brush a cake tin of your choosing with oil. Pour batter into pan. Bake, rotating once, until golden and a tester inserted in center comes out clean – this should take about 55 minutes. 6. Let cool completely in pan on a wire rack. Dust with icing sugar just before serving. |
Batter Ingredients
1 cup of self-raising flour 2 eggs ½ cup of cold soda water Vegetables of your choice |
Method
Slice vegetables into thin bite-size pieces. Prepare batter by blending two eggs thoroughly to the flour. Add water slowly into the thick batter until it becomes smooth. Heat the olive oil up to medium-high temperature. Cover small quantities of the sliced vegetables in the batter and fry. |
Ingredients
2.25 Cups sugar 3 Eggs, beaten 3 Teaspoons vanilla essence 1kg Zucchine, washed, grated and drained 1 Cup Seaview Grove EVOO 2 Cups SR Flour 1 Cup Plain Flour 1 Teaspoon Salt 1 Teaspoon Bicarbonate of Soda 3 Teaspoon Cinnamon 1 Cup Walnuts, chopped |
Method
1. Pre heat oven to 180C. 2. Sift together the flours, salt, bicarb, cinnamon and walnuts. 3. Gradually add sugar to eggs and beat until light and fluffy. 4. Add vanilla, oil and zucchini. 5. Fold in dry ingredients. 6. Pour mixture into two oiled and lined 20cm x 10cm loaf tins. Bake for about 1 hour. |
Ingredients
170g Caster Sugar 230ml Milk Finely grated zest of 1 lemon 1 Vanilla bean, split and seeds removed 100ml Seaview Grove EVOO 2 Eggs, lightly beaten 200g SR Flour 1/2 Teaspoon Bicarbonate of Soda 7-8 Apricots, cut into quarters Flaked almonds for sprinkling on top |
Method
1. Preheat oven to 180C and prepare a 21cm square cake tin. 2. Place the sugar, milk and lemon zest into a saucepan and cook over medium heat for 3-4 minutes (until sugar is dissolved), stirring regularly. Turn off heat and add olive oil and vanilla seeds then allow to cool for 5-10 minutes. 3. Add the eggs, flour and bicarb. Whisk to form a smooth batter and pour into the baking tin. 4. Bake for 10 minutes then place the apricot quarters on top in whatever pattern you desire. Sprinkle some flaked almonds over the top and then bake for a further 20-25 minutes. 5. When skewer comes out clean, leave in tin for 5 minutes before turning out onto a cooling rack. Allow to cool for 1 hour before slicing. Can serve as is or with fresh ricotta and honey drizzled over the top. ** Rhubarb also works very well. Cut the rhubarb into 2-3cm chunks, place in a baking dish and sprinkle with orange zest and juice from the same orange. Sprinkle some cinnamon on top as well then bake until soft. Place on top of the cake in the same manner as the apricots. |
Ingredients
50g cocoa, sifted 125ml boiling water 2 teaspoons vanilla extract 150g ground almonds 1/4 teaspoon bicarb soda 1 pinch of salt 200g caster sugar 150ml Seaview Grove EVOO 3 eggs |
Method
1. Preheat oven to 170C and prepare round baking tin. 2. Whisk the boiling water into the cocoa to form a smooth but runny paste. Whisk in the vanilla extract then set aside to cool. 3. Combine ground almonds with the bicarb and salt in a small bowl. 4. In a separate bowl, beat (with an electric mixer) the sugar, EVOO and eggs for about 3 minutes. Turn the speed down and pour in the cocoa mixture and then the almond mixture. 5. Bake for 40-45 minutes (a little moist is best) then cool in tin for 10 minutes. Dust with icing sugar, or serve with ice-cream, raspberry sauce, or just have on its own! |
Ingredients
150g premium dark chocolate 100ml Seaview Grove EVOO 250g thickened cream Fresh berries |
Method
1. Place chocolate in a heat-proof bowl over a pan of gently simmering water. Stir until melted. 2. Stir in the extra virgin olive oil. 3. In a separate bowl, whip the cream until thickened. Gently fold the cream into the melted chocolate. 4. Serve in a nice glass topped with fresh berries and enjoy! |
Ingredients
2 teaspoons Dijon mustard 1 tablespoon honey 80ml Seaview Grove EVOO 1 tablespoon sesame oil (optional) 2 tablespoons white wine vinegar |
Method
1. Place mustard, honey and a pinch of salt and pepper in a small glass jar. Mix into a paste. 2. Add oils and vinegar, close the lid tightly and shake. 3. Pour over salad just before serving. |
Ingredients
250g honey 250ml Seaview Grove EVOO 1-2 lemons, juiced Zest of the 2 lemons 3 eggs 1 tsp. sea salt 250ml milk 300g quinoa flour, sifted 1 tbsp. baking powder Vanilla yoghurt 200g full cream yoghurt 1 vanilla bean pod, seeds removed |
Method
1. Pre-heat the oven to 180C. Prepare a circular baking tin with baking paper. 2. In a large bowl mix together the honey, eggs and sea salt. 3. In a jug combine the olive oil, milk, lemon juice and zest and gently mix the mixture together. 4. Fold through the flour and baking powder and pour into the cake tin. 5. Cook for 20-25 minute or till golden brown. 6. Mix together the yoghurt and vanilla. Once cooked, serve with a dollop of the vanilla yoghurt on top. |
Ingredients
40g Olive Oil 1/3 cup + 1 tbsp caster sugar 2 eggs, separated 1 tbsp gluten free SR Flour 1 tbsp rice flour 1 cup milk 2 large lemons, finely grated zest and 1/3 cup of strained juice |
Method
1. Mix the olive oil and sugar in a food processor until it is dissolved then add the yolks and blend. 2. Sift flours together and add milk to make a smooth batter. 3. Blend in the zest and lemon juice. 4. Beat the egg whites in a separate bowl until soft peaks form. 5. Add the extra tbsp of caster sugar to the egg whites and keep beating until dissolved. 6. Pour lemon batter into whipped egg whites, folding together at the lowest speed. 7. Transfer into a jug and pour into 6 x 200ml pudding moulds (lightly greased with olive oil). 8. Place puddings into a bain-marie and bake for 30-40 minutes at 180 degrees Celsius (or until puffed and golden). 9. Serve with icing sugar and pouring cream. |
Ingredients
300ml milk, plus 2 tbsp 50g Seaview Grove EVOO + 2 tbsp Basco Bread mix (this is gluten free but can obviously use any bread mix that makes 1 loaf) 1 tsp salt 75g caster sugar 2 tsp fast-acting yeast 1 egg, beaten 75g sultanas 50g mixed peel zest of 1 orange 1 apple, peeled, cored and finely chopped 1tsp ground cinnamon 3 tbsp apricot jam for the glaze |
Method
1. Bring the milk to the boil then remove from the heat and add the olive oil. Leave to cool until reaches hand temperature. Mix the bread mix, salt, sugar and yeast with the warm milk and egg with a wooden spoon then bring together the dough with your hands. Don't knead! 2. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hour or until doubled in size and a finger pressed into it leaves a dent. 3. Tip in 2 tbsp olive oil, sultanas, mixed peel, orange zest, apple and cinnamon and mix into the dough. Shape into 9 buns and place next to each other in a baking pan (on baking paper). Leave to rise for another hour. 4. Bake for 20mins at 220 degrees Celsius or until golden brown. Gently heat the apricot jam so that it melts then brush over the top of the warm buns. Leave to cool. And yes…. I spread them with butter. I therefore must correct myself. Butter is for toast AND hot cross buns. For everything else I use olive oil! |
Ingredients
2 Cups SR Flour 1 teaspoon baking powder Pinch Salt 1/4 cup Seaview Grove EVOO 3/4 cup milk |
Method
1. Preheat oven to 220 degrees Celsius. 2. Sieve the flour, salt and baking powder in a bowl. 3. Make a well in the centre and pour in the oil and milk. 4. Using a fork, gradually incorporate the flour into the liquid to produce a loose dough. 5. Turn the dough onto a floured board and work gently to bring it together. Do not overwork. Pat the dough down so it is 3-4cm high. 6. Cut into shapes with a scone cutter, place onto a baking sheet and brush with milk. 7. Bake for 12-15 minutes or until golden brown. |
Ingredients
165g raw sugar 175m Seaview Grove EVOO 3 eggs lightly beaten 140g grated carrot 100g raisins Grated zest of one large orange 175g SR Flour 1 tsp bicarbonate of soda 1 tsp ground cinnamon 1/2 tsp freshly grated nutmeg |
Method
1. Preheat oven to 180 degrees Celsius. 2. Grease and line with paper a slice tin 28cm x 18cm. 3. In a bowl mix together the sugar, eggs and EVOO. 4. Add the carrots, raisins and zest. 5. Stir in the flour, bicarb, and spices. 6. Stir gently to just combine. 7. Pour mixture into prepared tin and bake in preheated oven for 20-25 minutes. 8. Cool slightly then turn out onto a wire rack. 9. Drizzle with icing sugar mixed with a little water. |
Ingredients
7 eggs, separated 1 cup castor sugar 125ml Seaview Grove EVOO 1 cup SR Flour, sifted 1 3/4 cup drinking chocolate, sifted 125ml warm water 1/4 cup sugar when beating egg whites |
Method
1. Preheat oven to 180 degrees Celsius 2. Beat egg yolks with castor sugar until fluffy, off mixture becomes too thick add 1 tbsp warm water. 3. With the beater on medium speed, add the EVOO slowly. Add the dry ingredients on low speed and beat until well combined. Add the water. 4. Whip the egg whites until thick, add the sugar and beat until you reach soft peaks. 5. Pour chocolate mixture into large bowl and gently but swiftly fold in the egg whites. When well combined pour into a greased 23cm cake tin and bake for 50-60 minutes. |
Ingredients
1kg rhubarb, cut into 3cm pieces (can replace 250g rhubarb with 250g apple) 1/4 cup water 1/2 cup firmly packed brown sugar 1 vanilla bean, halved lengthways 180g rice cookies, roughly crushed (but can use any other sweetened biscuits) 50g Seaview Grove EVOO 50g flaked almonds 2 tablespoons sugar 1/2 teaspoon mixed spice |
Method
1. Pre-heat oven to 200 degrees Celsius 2. Put rhubarb, water, vanilla, brown sugar into a pan, cover and cook for about 10 minutes (until soft). Remove vanilla bean and place mixture in a 6 cup oven proof dish. 3. Stir the EVOO into half of the crushed biscuits until the resemble breadcrumbs. Add the remaining biscuits, almonds, sugar and mixed spice. 4. Spoon the biscuit mixture over the rhubarb and bake for about 15-20 minutes (until crisp and golden on top). |
Ingredients
125g Seaview Grove EVOO 3/4 cup brown sugar 1 teaspoon vanilla extract 2 large bananas, mashed 1 egg, lightly beaten 1.5 cups SR Flour 2 tablespoons milk 1/2 cup chopped walnuts Frosting - 125g creamed cheese, 50g softened butter (yes butter), 1.5 cups icing sugar |
Method
1. Preheat oven to 170 degrees Celsius, line a 20cm round cake pan with baking paper. 2. Place olive oil, sugar and vanilla in saucepan and heat until it melts. Remove from heat. 3. Stir in bananas then add egg, flour and milk. Stir to combine then add walnuts. 4. Pour into cake pan and bake for 20-30 minutes, then cool in pan for 10 minutes before turning out onto wire cooling rack. Frosting - put all ingredients into medium mixing bowl and beat with electric mixer until smooth. Spread over cooled cake. |
Ingredients
100g walnut halves 1/2 garlic clove 1 teaspoon sea salt Grated zest and juice from 1 orange 125ml Seaview Grove EVOO 300g rocket 2 pears 100g fetta cheese |
Method
1. Put the walnuts, garlic, salt, orange zest and olive oil into a food processor and blend until it forms a smooth sauce. 2. Toss the rocket in the orange juice in a large salad bowl. 3. Thinly slice the pears and place on rocket. Mix into rocket a little 4. Crumble the fetta cheese over the top and then drizzle with the sauce. |
Ingredients
2 tomatoes 2 red onions, thickly sliced 2 handfuls flat leaf parsley 10 oregano leaves 1 tablespoon balsamic vinegar 3 tablespoons Seaview Grove EVOO |
Method
1. Fry the sliced red onions on the BBQ until they are blackened on both sides then remove and let cool on chopping board. 2. Place the tomatoes on the BBQ and when blackened on one side, turn over and cook for a further minute. 3. Chop the cooked red onions and tomato and place in bowl with all remaining ingredients. Serve on top of your favourite steak. |
Ingredients
500g meat of your choice, cut into thin strips 500g cut vegetables - I use carrot, broccoli, beans, zucchini, capsicum Sauce - 1/4 cup soy sauce, 4 gloves crushed garlic, 2 teaspoons sugar, 1/4 cup Seaview Grove EVOO 400g can chick peas Bok choy, roughly chopped Snow peas 3 tablespoons chopped coriander 3 tablespoons crushed peanuts Rice stick noodles |
Method
1. Combine sause ingredients and mix with meat in a small bowl. Marinate for at least 1 hour. 2. Prepare rice stick noodles according to packet instructions 3. Heat large wok over high heat, add one tablespoon of olive oil and fry the meat in two batches until browned 4. Remove meat from wok, wipe wok clean, return to heat, add 1 tablespoon of olive oil and add the 500g of cut vegetables. After about 3-4 minutes I add half of the remaining sauce from the bowl the meat came from. 5. Return the meat to the wok and add the chick peas, bok choy, snow peas and noodles. Toss constantly and add the remaining sauce from the meat bowl. 6. Mix through the coriander and peanuts for a couple of minutes then serve. I use this recipe as a way of using up old vegetables and will vary the recipe a lot each time. |
Ingredients
1 cup plain flour 1 cup shredded coconut 1 cup quinoa flakes 1 cup caster sugar 2 tablespoons golden syrup 125g Seaview Grove EVOO 2 tablespoons boiling water 1 teaspoon bicarb soda 1/4 cup crushed walnuts (optional) |
Method
1. Preheat oven to 180 degrees Celsius. 2. Combine dry ingredients in late bowl. 3. Combine golden syrup and olive oil in pan and stir until just boiling. 4. Mix the boiling water with the bicarb soda and pour into the golden syrup mix. Stir quickly until frothy, then quickly pour into the dry ingredients and mix thoroughly. 5. While still warm, use a tablespoon to shape half of the mixture into 12 balls and place on prepared baking tray. Flatten gently with pads of fingers, allowing plenty of space for the biscuits to spread. 6. Bake for 10 minutes. 7. Slide the baking paper with its biscuits onto a chopping board to cool and cook the next batch. 8. After about 5 minutes on the baking paper, slide onto wire cooling rack to cool. |
Ingredients
3 eggs 165g Caster sugar Grated zest of 1 orange 125ml of Seaview Grove EVOO 190g SR Flour 125ml Orange juice (from the orange above) 20g Poppy seeds Icing sugar to dust |
Method
1. Preheat oven to 180 degrees Celsius, grease and line 20cm spring form tin 2. Place eggs and sugar in a bowl and mix with electric mixer until thick and pale 3. Stir in orange zest and olive oil, then fold in flour with a wooden spoon 4. Stir in orange juice and poppy seeds 5. Bake for 35-40 minutes then cool for 5 minutes in pan before turning onto wire cooling rack |
Ingredients
400g grated zucchini 1 onion, finely chopped 1 grated carrot 3 rashes of finely chopped bacon 1 cup grated cheese 1 cup SR flour 1/2 cup Seaview Grove EVOO 5 eggs, lightly beaten 1 clove of garlic, crushed Salt and pepper |
Method
1. Combine all ingredients and mix well. 2. Pour into greased dish and bake in moderate oven for 45 minutes. |
Ingredients
4 x 200g chicken breast 2 tablespoons Seaview Grove EVOO Sea salt and ground pepper 1 cup plain yoghurt 1 tablespoon lemon juice Chickpea Salad - 2 x 400g cans of chickpeas, 4 radishes thinly sliced, 3 tomatoes cut into eighths, 1/2 red onion thinly sliced, 2 tablespoons Seaview Grove EVOO, 2 tablespoons lemon juice |
Method
1. Preheat oven to 220 degrees Celsius 2. Heat a frying pan over high heat and while the pan is heating brush the chicken with the olive oil, salt and pepper. 3. Sear chicken in frying pan for 2 minutes, turn and sear for a further minute. 4. Transfer to a baking tray and bake for 8-10 minutes. Leave to cool for a few minutes. 5. Place the lemon juice and yoghurt in a bowl and stir to combine. Drizzle onto chicken when ready to be served. 6. Mix all chickpea salad ingredients together in a bowl. 7. Garnish with flat leaf parsley. |
Ingredients
400g Tin of Tuna 2 celery sticks, finely sliced 1/4 cucumber, diced 1 carrot, diced 1 tomato, diced Can of brown lentils, drained 1 tablespoon balsamic vinegar 1 teaspoon wholegrain mustard 1/4 cup Seaview Grove EVOO Any available garden greens, parsley, etc. 100g fetta cheese |
Method
Mix all the ingredients together and enjoy. Variations - I often swap lentils for butter beans, chick peas, four bean mix, etc for a bit of a change. |
Ingredients
2 cups SR Flour 2 cups caster sugar 3/4 cup cocoa 1 cup Seaview Grove EVOO |
Method
Preheat oven to 180 degrees Celsius and line a 20x30cm baking tray. Mix dry ingredients with 1/2 a teaspoon of salt. Add oil and 1 cup of water, mix well. Spread evenly in prepared tray and bake for 30 minutes or until top is shiny. Allow to rest in tray for several hours before cutting. |