Top 10 SUMMER RECIPES. Featuring recipes from Sydney Food Sisters

Top 10 SUMMER RECIPES Featuring recipes from Sydney Food Sisters

HOT DAYS. COOL RECIPES. Summer entertaining should be quick, easy and always delicious. With help from the Sydney Food Sisters, we ve picked 10 top summer recipes for hot days and warm nights. These recipes make the most of summer fruits like watermelon, mango and pineapple to create everything from brunch to dessert. If we could prescribe a remedy for a hot Aussie Summer it would be starting the day with a parfait brunch, lunching on a prawn salad and indulging in some ice-cream cake for dessert. And of course, sharing with family and friends. Stay cool and enjoy, CSR Sugar Introducing: Sydney Food Sisters Whilst they re not actually sisters, Caterina and Effi of Sydney Food Sisters are alike when it comes to food. They love traditional recipes from their Italian and Greek backgrounds (respectively) as well as keeping up with the latest in modern baking. With recipes full of vibrant colours and beautiful fresh seasonal produce, it s no wonder they took out the Sydney Market's 2018 Fresh Blogger of the Year Award. We know you ll love their mouth-watering recipes as much as we do.

TABLE OF CONTENTS 4 Vanilla Strawberry Breakfast Parfait 5 Pineapple Banana Coconut Cake 6 Sweet Dukkah Crusted Tuna 7 Caramelised Pork Betel leaves 8 Green Mango Prawn Salad 9 Chicken San Choi Bao 10 Summer Pavlova 11 Tropical Ice-Cream Cake 12 No-Bake Chocolate Nut Slice 13 Watermelon Granita

TIP: Stewed strawberries can be stored in an airtight container or jar in the fridge. VANILLA STRAWBERRY BREAKFAST PARFAIT by Sydney Food Sisters SERVES: 4 PREP: 15 MINS COOK: 45 MINS Start your day off right with this Vanilla Strawberry Breakfast Parfait. With layers of strawberries, yoghurt and muesli, this parfait is your new summer breakfast go-to. Prepare it the night before so you're not rushing to have breakfast in the morning. Strawberries 750g strawberries, halved ¼ cup CSR Lite Reduced Calorie Sugar 2 tsp vanilla bean paste Muesli ½ cup oats ½ cup almonds, chopped 1 tbs chia seeds 2 tbs desiccated coconut 1 tbs sunflower kernels 1 tbs CSR Lite Reduced Calorie Sugar 1 tbs olive oil To Serve 3 cups Greek yoghurt 1 tsp vanilla bean paste Fresh berries (currants, raspberries or other) 1. Preheat the oven to 180 C. 2. Place the strawberries, sugar and vanilla bean paste in a baking tray and stir until the strawberries are well coated in the sugar. Place in the oven and bake for 12 mins. Gently stir the strawberries around with a spoon and return to the oven for a further 13 mins. Remove from the oven and allow to cool completely. 3. Reduce the oven temperature to 170 C. Line a baking tray with greaseproof paper. 4. In a bowl, add the oats, almonds, chia seeds, coconut, sunflower kernels, sugar and oil. Stir well to combine. Pour the oat mixture onto the lined tray and bake for 10 mins. Mix the oat mixture around and return to the oven for a further 10 mins, or until oats start to golden. Remove from the oven and allow to cool completely. 5. Mix yoghurt with vanilla bean paste. 6. To serve, place two tablespoons of roasted strawberries into each glass. Top with half a cup of yoghurt. Sprinkle with 2 tablespoons of muesli. Top with fresh berries. 4

PINEAPPLE BANANA COCONUT CAKE by Sydney Food Sisters SERVES: 8 PREP: 15 MINS COOK: 45 MINS Pineapple Banana Coconut Cake makes a great lunchbox snack or morning tea treat. This better-for-you loafed cake is also dairy-free. 3 eggs ½ cup CSR Low GI Cane Sugar ½ cup vegetable oil 1 tsp vanilla paste 1 ½ cups self raising flour 1 tsp ground cinnamon ½ cup almond meal ¼ cup desiccated coconut 2 very ripe large bananas, mashed (approx. 250g) 225g tin of pineapple slices, drained and chopped To Serve Greek style yoghurt Honey Desiccated coconut 1. Preheat oven to 160 C fan forced. Lightly grease and line a loaf cake tin (23cm x 12cm x 7cm) with baking paper. 2. In a medium mixer bowl, beat eggs and sugar together until light and foamy. Stir in oil & vanilla paste. 3. In a large bowl, sift flour and cinnamon together. Stir in almond meal and coconut. Fold egg mixture into dry ingredients. 4. Lightly fold in banana and pineapple. Do not over mix. Pour mixture into loaf pan. Bake for 40-45 mins until lightly browned and a knife comes out clean when pierced into the centre of the cake. 5. Transfer to a wire rack to cool completely before slicing. Serve with yoghurt, honey and coconut. 5

TIP: The dukkah can be made ahead and stored in an air tight container. SWEET DUKKAH CRUSTED TUNA by Sydney Food Sisters SERVES: 4 PREP: 2 HRS 15 MINS COOK: 10 MINS Create a fancy appetiser for your next dinner party with this recipe for Sweet Dukkah Crusted Tuna. The tuna is crusted in a delicious balance of sweet and savoury spices from the Dukkah with a zingy ginger dipping sauce to serve. Sweet Dukkah 1 tbs coriander seeds, roasted 1 tsp cumin seeds, roasted 100g hazelnut kernels, roasted and peeled 1 tbs white sesame seeds 1½ tbs black sesame seeds ½ tsp salt ½ tsp white pepper 1 tbs CSR Caster Sugar ½ tsp Chinese five spice powder Tuna 2 x 250g sashimi grade yellowfin tuna 2 tsp peanut oil ¼ cup Dijon mustard Ginger Dipping Sauce 2 tbs mirin 1 tbs white miso ¼ tsp sesame oil 1 tsp soy sauce 1 tsp rice wine vinegar 1 spring onion, sliced into rounds 2 tsp grated fresh ginger 1 tsp CSR Caster Sugar ⅛ tsp dried chilli flakes 1. To make the dukkah, combine coriander and cumin seeds in a mortar & pestle and pound until finely crushed. Add the hazelnuts and pound again. Transfer to a bowl and mix in the remaining dry ingredients. 2. To make the tuna, add peanut oil to a frypan. On high heat, sear the tuna quickly by rolling it on every side. Place on a plate lined with a paper towel and leave to cool. Sprinkle the dukkah mixture onto a large plate. Brush each piece of tuna with Dijon mustard and roll in the dukkah mixture. Rest in the fridge for at least 2 hrs. 3. To make the dipping sauce, combine all ingredients except the spring onion in a small bowl, whisking until the miso and caster sugar dissolve. Sprinkle with sliced spring onion. 4. To serve, slice the tuna, arrange on a platter and serve with ginger dipping sauce. 6

CARAMELISED PORK BETEL LEAVES by Sydney Food Sisters SERVES: 4 6 PREP: 15 MINS COOK: 30 MINS Combining sweet, savoury and chilli, these easy to prepare Caramelised Pork Betel Leaves showcase the best of Asian flavour. This recipe uses Low GI Sugar for a healthier take. Try this recipe as a starter, light meal or finger food for when guests come over. ½ cup CSR Low GI Cane Sugar 800g pork scotch fillet, cut into 2cm cubes 2 tbs fish sauce ¼ tsp ground white pepper 3 tbs Kecap Manis (sweet soy sauce) 2 garlic cloves, crushed 1 tsp grated ginger ¼ tsp sesame oil To Serve 20 Betel leaves Fresh Mint Fresh Coriander Salted Peanuts Birdseye Chilli, sliced Sesame seeds Fresh lime 1. Add sugar to a non-stick frypan and place over medium heat. As soon as the sugar has mostly melted add the pork and stir until coated. The sugar will become sticky and may harden. As the next stages of the recipe are followed, the sugar will re-melt. 2. Stir in the fish sauce, white pepper and Kecap Manis. Cover and cook for 2 mins. Uncover and stir in the garlic, ginger and sesame oil. Reduce heat to low and simmer for 20 mins, or until the pork looks dark & sticky. Remove from heat. 3. To serve, top each betel leaf with a heaped tablespoon of pork mixture, mint, coriander, peanuts, chilli, a sprinkle of sesame seeds and a squeeze of lime juice. TIP: Find Betel leaves at the Asian grocers or use lettuce cups instead. 7

GREEN MANGO PRAWN SALAD by Sydney Food Sisters SERVES: 4 PREP: 20 MINS COOK: 0 MINS Summer dinners are sorted with this Green Mango Prawn Salad. Prepared in under 20 minutes, this salad is a fresh combination of sweet mangoes, crunchy macadamia nuts and a zingy Asian dressing. Buy the prawns cooked to save time or try your hand in cooking them on the barbecue. 2 green mangos, julienned (thinly sliced) 1 cup coriander leaves 1 cup mint leaves ½ red onion, thinly sliced 3 shallots, sliced in thin strips 500g cooked prawns, peeled ½ cup macadamia nuts, halved 1 finger lime, pearls extracted (optional) Dressing 100ml lime juice 1 tsp sesame oil 3 tsp fish sauce ¼ cup CSR Caster Sugar 2 red chillies, chopped 1. Place the green mango, coriander, mint, red onion and shallots in a large bowl. Lightly toss to evenly combine all the ingredients. 2. Place the prawns on top, sprinkle the macadamia nuts and the finger lime pearls over the salad. 3. To make the dressing, combine all the dressing ingredients in a small jar. Shake until well combined, and the sugar has dissolved slightly. Pour the dressing over the salad. TIP: Find finger limes at the Asian grocers or specialty markets. 8

CHICKEN SAN CHOY BAU SERVES: 4 PREP: 10 MINS COOK: 20 MINS Chicken San Choy Bau is such a quick and easy dinner option that you can have on the table in under 30 minutes. The filling is a combination of sweet and sour flavours and is eaten encased in a crispy lettuce cup. 2 tbs fish sauce 1 ½ tbs CSR Dark Brown Sugar 2 tbs lime juice 1 tbs soy sauce 1 tbs peanut oil 3 garlic cloves, finely chopped 1 birdseye chilli, finely chopped 500g chicken mince 100g green beans, cut into 1cm pieces 1 tbs coriander, chopped To Serve 1 iceberg lettuce Vermicelli noodles Toasted peanuts Thai basil Coriander Lime 1. Combine fish sauce, sugar, lime and soy. Set aside. 2. Heat oil in a large frying pan over low heat. Add garlic and chilli, cooking for 1 min. Increase heat and add chicken mince, cooking whilst stirring until just cooked through. 3. Add beans and fish sauce mixture to pan, tossing well. Cook for a further minute and remove from heat. Stir in chopped coriander. 4. To serve, cut iceberg lettuce in half and rinse well. Accompany on a platter with cooked vermicelli noodles, chicken mixture, peanuts, herbs and lime wedges. TIP: Use cooked rice in place of noodles as an alternative. 9

SUMMER PAVLOVA SERVES: 10 PREP: 25 MINS COOK: 1 HR 30 MINS (PLUS COOLING) Pavlova is a classic Aussie dessert loved by the whole family. Our Summer Pavlova takes the traditional dessert to a tropical level with a lime mango cream and summer fruits. Serve this Summer Pavlova at your next BBQ and everyone will be asking for the recipe. 4 extra large egg whites ¼ tsp cream of tartar 1 cup CSR Caster Sugar 1 tbs cornflour 1 mango 1 tsp lime juice 1 tsp CSR Coconut Sugar 300ml thickened cream, whipped Peaches Strawberries Raspberries Passionfruit 1. Pre-heat oven to 100 C fan-forced. Line a large baking tray with baking paper, draw an 18 x 22cm rectangle on paper. 2. Place the eggwhites and cream of tartar in the bowl of an electric mixer. Beating until firm peaks have formed. Gradually add sugar a little at a time, until all is incorporated. Fold in cornflour. 3. Using a large spoon, dollop mixture onto baking paper within the rectangle. Bake for 1 ½ hrs and turn the oven off, allowing pavlova to cool in the oven. 4. Meanwhile, cut the mango cheeks and remove flesh from around the pip. Puree with the lime juice and coconut sugar until smooth. Refrigerate until required. 5. To serve, fold mango puree through the whipped cream and dollop onto pavlova. Top with sliced peaches, strawberries, raspberries and passionfruit. 10

TROPICAL ICE CREAM CAKE SERVES: 12 14 PREP: 25 MINS COOK: 20 MINS (PLUS 4HRS TO SET) Tropical Ice Cream Cake is the ultimate summer dessert. Our cheats version uses Greek yoghurt and doesn't require an ice-cream maker so it's super easy to make at home. Top it off with your favourite tropical fruits for a delicious frozen dessert on hot summer nights. Lime Syrup ¼ cup CSR Raw Caster Sugar 2 tbs lime juice 2 tsp finely grated lime rind Mango Puree 1 mango 1 tbs passionfruit pulp Ice Cream 2 extra large eggwhites ½ cup CSR Raw Caster Sugar 1 ½ cups greek-style yoghurt 250ml thickened cream To Decorate 2 tbs shredded coconut, toasted Mango Raspberries Passionfruit Mint 1. Line the base and sides of a 20cm cake pan with removable base, with baking paper. 2. For the lime syrup, combine sugar and lime juice in a small saucepan. Bring to a gentle simmer and cook for several minutes until sugar has dissolved and liquid has reduced slightly. Chill. Once cold, add lime rind and refrigerate until required. 3. For mango puree, remove flesh from mango and puree until smooth. Mix in passionfruit pulp. Refrigerate until required. 4. Place eggwhites into the bowl of an electric mixer, beating until soft peaks have formed. Gradually add sugar a little at a time until all is incorporated. 5. Place yoghurt and cream into a separate mixing bowl and beat until thickened. Gently fold in the meringue mixture, mixing until well combined. 6. Divide mixture between two bowls. Add lime syrup to one bowl and fold through. Add mango puree to the other bowl, and fold together. 7. Spoon lime flavoured mixture into prepared pan, then spoon over the mango mixture. Sprinkle with coconut, cover with plastic wrap and place in the freezer for at least 4hrs or overnight. Remove from pan and decorate with additional fruits prior to serving. 11

NO-BAKE CHOCOLATE NUT SLICE SERVES: 10 PREP: 10 MINS COOK: 0 MINS No-Bake Choc Nut Slice is the perfect guilt free treat. It is so easy to make and is sweetened with coconut sugar and medjool dates for a healthier chocolate fix. Slice 1 ½ cup rolled oats 1 cup desiccated coconut 10 medjool dates, pips removed ¼ cup coconut oil ¼ cup CSR Coconut Sugar 2 tbs raw cacao 1 tbs water 1 tsp vanilla extract 1 tsp cinnamon ½ cup chopped walnuts ¼ cup slivered almonds Chocolate Drizzle 50g dark chocolate, chopped ½ tsp coconut oil 1. Line a 10 x 20cm loaf pan with baking paper, extending paper up the sides of the pan for ease of removing slice once set. 2. Place oats, coconut and dates in the bowl of a food processor. Pulse until a coarse texture is achieved. 3. Add coconut oil, sugar, cacao, water, vanilla and cinnamon. Pulsing until mixture is smooth. Remove to a bowl and mix in the walnuts and almonds. 4. Press mixture into prepared pan and refrigerate for at least 1hr until set. 5. Place chocolate and coconut oil a heatproof bowl over a saucepan of simmering water. Mixing until smooth and melted. Drizzle over chilled slice. Store in the refrigerator. 12

WATERMELON GRANITA by Sydney Food Sisters SERVES: 10 PREP: 15 MINS Vibrant and full of natural watermelon flavour, this Watermelon Granita recipe is your go-to summer treat. Take the cues of the Sydney Food Sisters and serve in the watermelon shell for ultimate summer vibes. 1 cup CSR Lite Reduced Calorie Sugar 1 cup water ⅓ cup mint leaves 2.5kg seedless watermelon ⅓ cup lime juice COOK: 0 MINS 1. Place sugar and water in a small saucepan over medium heat. Stir until the sugar has dissolved. Remove from heat and pour into a jug. While still hot, add the mint leaves. Place in the refrigerator while you proceed with the next steps. 2. Remove the skin from the watermelon and cut into large chunks. Place the watermelon in a juicer or blender, and juice. You will need approximately 1 litre of juice. Strain the juice through a fine sieve into a large bowl, to remove any excess pieces, pulp or seeds. Add the lime juice. Remove and discard the mint leaves from the sugar syrup and add the syrup to the juices. Mix to combine. 3. Pour the watermelon mixture into two separate metal tins, approximately 20cm x 30cm in size. It is essential to use a metal tin to keep the granita at the right temperature to achieve the right consistency. Place in the freezer for 2hrs. 4. Remove trays from the freezer. The granita should have started to form ice crystals and resemble slushy ice in some areas. Using a fork, mix the granita around, breaking up any large ice crystals. Return to the freezer. Repeat scraping the granita every hour continuing to break up the ice crystals, and returning it to the freezer until it is a consistency that is easily scooped out and served. 13

Try our specialty and better-for-you sugars in your baking and cooking. Low GI Cane Sugar Retains the goodness found in molasses to create a great tasting cane sugar with a lower GI than regular sugar It has a similar crystal size, colour and taste to CSR Raw Sugar, therefore can be directly replace raw sugar in recipes Lite Reduced Calorie Sugar 45% less calories than white sugar A blend of cane sugar and natural sweeteners, erythritol and stevia Can be used as a cup for cup alternative to caster and white sugar in your cooking and baking Unrefined Coconut Sugar Organically grown and sustainably farmed Harvested using traditional methods to retain the nutrients naturally found in the nectar of the coconut blossom Can be substituted directly in most recipes to replace white, raw or palm sugar Raw Caster Sugar Contains more molasses than regular caster sugar Fine sugar crystals that caramelise evenly and cream effortlessly for a light texture Gives desserts and baked goods a golden colour Dark Brown Sugar A rich distinctive malt flavour from the natural molasses syrup Adds moisture and density to recipes Ideal for both dense sweets and savoury dishes such as glazes, marinades and curries Can be substituted directly for brown and muscovado sugar For more delicious recipe inspiration, visit CSRsugar.com.au