- 200gm blueberries
- 200gm icing sugar
- 100 gm almond meal
- 60gm plain flour
- 1 sp. baking powder
- 5 egg whites
- 150gm unsalted butter, melted
- Zest of 1 Lemon
- Pre-heat oven to 190C.
- Sift sugar, flour and baking powder into a bowl, add almond meal and mix to combine. Add butter, egg whites and lemon zest and whisk until evenly combined.
- Pour mixture into lightly greased friand tin, or small muffin tray, fill to ¾. Place blueberries atop mixture and place in the oven. Bake for 25 minutes or until a skewer test comes out clean. Remove from oven and allow to sit for 5 minutes.
- Transfer to a wire rack and allow to cool slightly. Serve with cream.
Summer Fruit and Almond Free Form Tart
RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups plain flour 2 Tbsp caster sugar 125gm LURPAK unsalted butter, chopped 2 eggs ¼ cup almond meal 700gm firm but ripe stone fruit, thinly sliced** 2 Tbsp raw or demerara sugar Icing sugar and cream...
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Burnt Honey Panna Cotta
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RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Philadelphia cream cheese, room temperature 4 large eggs 1 ½ cup caster sugar 300ml Coles thickened cream 1 tablespoon plain flour 1 tablespoon lemon zest 2 tablespoons lemon juice icing sugar...
Carrot and Coconut Muffins
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RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 125ml (1/2 cup) thickened cream 125ml (1/2 cup) ginger beer 55gm (1/4 cup) caster sugar 1 tsp Coles ground ginger Pinch salt 300gm (2cups) Coles Self Raising Flour 2 Tbsp milk METHOD: Preheat oven to...