Kitchen Summer Recipes
Equal at a Glance 100 Sachets 300 Tablets 113g Spoonful 50 Sachets 100 Tablets NEXT 100 Sachets The Equal family We aim to provide customers with choice and convenience with our range of low calorie sweeteners including tablets, sachets and now the return of Equal Spoonful in an easy-pour jar, making it even easier to use Equal in place of sugar, whatever the occasion. Equal NEXT is a unique blend of sweetness, specially combined to create a deliciously rich sugar-like taste, without all the calories! It s the next generation of sweet...from coffees to cocktails, Equal NEXT can be used to replace sugar in your hot or cold beverages, cereals and fruits. Available in a 100 sachet pack size. Equal sachets are the perfect way to sweeten your hot or cold beverages, cereal and fruits. They have a great sweet taste, without the calories! Available in 50 and 100 sachet pack sizes. Equal tablets are the perfect sweet addition to your favourite hot or cold beverages. They have a great sweet taste, without all the calories! Available in 100 and 300 tablet dispenser packs, as well as 500 pack refills. Equal Spoonful is the perfect sugar substitute. It measures Spoon for Spoon like sugar with a great sweet taste, and 90% less calories. It is a versatile product that can be used in your cooking and baking, hot or cold beverages, on cereals or fruit and even used to replace sugar in jams, sauces or marinades. Available in a convenient 113g jar for easy sprinkling and pouring, Spoonful contains a plentiful 226 serves of Equal s great sweet taste, without all the calories! 2
Cooking with Equal Equal is a great option for those looking for guilt-free ways to indulge in sweet treats and dessert favourites. In cooking, it is important to remember that Equal doesn t always behave exactly like sugar. Equal works best in recipes that don t require high temperature or prolonged cooking times. Equal does not brown, caramelise or act as a raising agent like sugar and therefore, works best in recipes where its main purpose is to provide sweetness such as cheesecakes, mousses, parfaits and slices. To make this easier, we ve provided a selection of specially developed recipes using Equal to start you on your low calorie cooking journey. Chef s Tips Use low fat milk to glaze the tops of cakes or muffins which require browning. Substitute plain flour for self-raising flour when using Equal. When creating a batter, mix eggs, low fat milk and other liquids together, then add the Equal in last to avoid separation of the mixture. Equal can also be used to reduce calories in savoury recipes and works well in marinades, glazes and dressings. Equal Conversions 1 Equal NEXT Sachet 2 level tsp of sugar 1 Equal Sachet 2 level tsp of sugar 1 Equal Tablet 1 level tsp of sugar 1 cup of Equal Spoonful 1 cup of sugar 3
Italian Chicken and Avocado Salad Prep: 10 mins Cooking: 5 mins Serves: 4 INGREDIENTS 8 chicken tenderloins 1 Tbsp extra virgin olive oil 1 tsp dried oreagno 400g mixed cherry tomatoes 4 cups baby rocket leaves 1 avocado, peeled, stoned, thinly sliced 1 small red onion, very thinly sliced 1/2 cup mixed olives Dressing 3 Equal NEXT Sachets or 1 Tbsp of Equal Spoonful 1/3 cup extra virgin olive oil 1 tsp dried Italian herbs 1 Tbsp wholegrain mustard 2 Tbsp red wine vinegar METHOD 1. Combine chicken, oil and oregano in a large bowl and toss to coat. Preheat a chargrill pan over high heat. Cook chicken for about 4 minutes each side or until cooked through. Set aside on a plate. Once cool enough to handle, slice chicken pieces in half on diagonal. 2. To make the dressing, combine all ingredients in a jar and secure lid. Shake well until combined. Set aside. 3. Cut some of the cherry tomatoes into slices, some in half and leave some whole. Scatter rocket, tomatoes, avocado, onion, olives and chicken on a serving board or platter. Drizzle with a little of the dressing and serve remaining dressing on the side. 4
5
Chicken Tenderloins with Creamy Dip Prep: 15 mins Cooking: 25 mins Serves: 4 INGREDIENTS 2 cups panko breadcrumbs 1 tsp dried Italian herbs 700g skinless chicken breast fillets 1/2 cup buttermilk 1 tsp sweet paprika micro herbs, to serve lemon wedges, to serve Dipping Sauce 1/3 cup sour cream 1 Tbsp finely chopped flat leaf parsley leaves 2 tsp Dijon mustard 1 Equal NEXT Sachet or 2 tsp of Equal Spoonful 1 Tbsp lemon juice Sea-salt flakes and freshly ground black pepper, to season METHOD 1. Combine dipping sauce ingredients in a medium bowl. Season with salt and pepper. Cover and refrigerate until ready to serve. 2. Combine breadcrumbs and Italian herbs in a large bowl. 3. Cut chicken into thin strips and transfer to a large bowl. Add buttermilk and paprika and toss to coat. Shake off excess liquid and coat each piece of chicken in breadcrumb mixture. Arrange in a single layer on an oven tray lined with baking paper. 4. Bake at 200 C for 10 minutes. Remove from oven and turn. Bake for a further 10 minutes until cooked through. Turn and bake a further 5 minutes or until cooked through. Serve hot with dipping sauce. 6
Prawn and Noodle Salad with Sesame Dressing Prep: 10 mins Cooking: 3 mins Serves: 4 INGREDIENTS 200g rice vermicelli noodles 500g peeled cooked tiger prawns with tails intact 1/2 cup mint leaves 1/2 cup coriander leaves 2 kaffir lime leaves, shredded 2 green shallots, sliced 2 tsp sesame seeds, toasted extra green shallots, to garnish lime cheeks, to serve METHOD 1. Put noodles into a large heat-proof bowl and cover with boiling water. Set aside for 2-3 minutes until soft. Drain and cool under running cold water. Drain well and set aside. 2. Combine prawns, mint, coriander, lime leaves, spring onions and noodles in a large serving bowl. 3. To make dressing, put all ingredients into a jar and secure lid. Shake well. Pour over salad and gently stir through. Scattered with sesame seeds, extra green shallots and serve with lime cheeks. Sesame Dressing 4 Tbsp lime juice 1 red chilli, finely chopped 1 Tbsp fish sauce 2 Equal NEXT Sachets or 1 Tbsp of Equal Spoonful 1 tsp sesame oil Chef s Tip: Prawns can be substituted with 2 cups of BBQ chicken. 8
9
Roasted Potato Rosti with Herbed Roma Tomatoes Prep: 15 mins Cooking: 30 mins Serves: 4 INGREDIENTS 400g mixed cherry tomatoes, halved 1 tbsp fresh lemon thyme leaves 1 Equal NEXT sachet or 2 tsp Equal Spoonful freshly ground black pepper, to season 400g desiree potatoes 1 tsp extra virgin olive oil 2 tbsp grated parmesan 1 cup rocket leaves METHOD 1. Preheat oven to 190ºC. Line 3 baking trays with non-stick baking paper. Put tomatoes, cut-side up, on one of the trays. Sprinkle over thyme, Equal Spoonful and season with pepper. 2. Peel and thinly slice potatoes and transfer to a large bowl. Add oil and cheese and toss well to coat. 3. Divide potato mixture into 4 even portions. Arrange one portion of potato on one half of a prepared oven tray, slightly overlapping potato to form a 20cm disc. Repeat with remaining potato. Bake potato for 30 minutes or until the potatoes are golden. During the last 10 minutes of cooking, add tomatoes to oven. 4. Serve rosti topped with tomatoes and rocket. Chef s Tip: Cooked cherry tomatoes are also great tossed through freshly cooked pasta with crumbled ricotta cheese and basil leaves. 10
11
Pavlova with Summer Fruits Prep: 15 mins Cooking: 1 hour 10 mins Serves: 8 INGREDIENTS 1 cup EQUAL Spoonful 4 egg whites 1 tsp white vinegar 1/2 tsp cream of tartar 2 tsp vanilla extract 2 tsp corn flour 200ml thickened cream, whipped 1/4 mango, peeled, thinly sliced 60g raspberries 1 kiwi fruit, peeled, thinly sliced 1/4 cup thinly sliced fresh pineapple pieces Pulp of 1 passionfruit METHOD 1. Preheat oven to 120 C. Line 2 oven trays with baking paper. Spread Equal Spoonful onto 1 of the prepared trays and warm in oven for 5 minutes. 2. Meanwhile, put egg whites in the large bowl of an electric mixer and beat on high, using whisk attachment, until stiff peaks form. With beater running, add Equal Spoonful 1/4 cup at a time. Once incorporated, beat for a further 2 minutes. 3. Beat in vinegar, cream of tartar, vanilla and corn flour. Spoon mixture onto remaining prepared tray, in a mound about 18cm wide. Bake for 5 minutes, then reduce oven temperature to 100 C and bake for a further 1 hour or until firm to touch. 4. Remove from oven and set aside to cool for 15 minutes or until cooled to room temperature. Transfer to a serving plate and top with whipped cream, fruits and passionfruit pulp. Serve. 12
13
Lamington Fingers Prep: 20 mins Cooking: 15 mins Serves: 16 INGREDIENTS Sponge Cake Cooking oil spray, to grease 3/4 cup plain flour 2 Tbsp corn flour 1 tsp baking powder 1/2 tsp bicarbonate of soda 5 large eggs 1/2 cup Equal Spoonful 1 Tbsp extra virgin olive oil Lamington Coating 1/4 cup cocoa powder cup water 1/2 cup Equal Spoonful, for cocoa mixture 2 tsp corn flour, for cocoa mixture 1/2 cup desiccated coconut METHOD 1. Preheat oven to 180 C. Grease a 27 x 17cm slice tin with cooking oil spray and line base and sides with baking paper. Sift flour, corn flour, baking powder and bicarbonate of soda into a large bowl and set aside. 2. Put eggs in the large bowl of an electric mixer and beat on high with whisk attachment for 3 minutes or until light and foamy. Add Equal Spoonful and beat for a further 3 minutes or until lighter, thicker and almost doubled in size. 3. Sift 1/2 of the flour mixture over egg mixture and gently fold to combine. Sift remaining flour mixture and add oil, then gently fold to combine. Spoon evenly into prepared tin and bake for 10-12 minutes or until golden and cooked through. Set aside to cool for 5 minutes before turning out onto a wire rack to cool completely. Cut cake into 16 even size fingers. 4. Put cocoa, water, extra corn flour and extra Equal Spoonful in a medium shallow bowl and whisk until smooth. Put coconut in a second medium shallow bowl. Working quickly, dip a piece of cake into cocoa mixture until completely coated, then immediately toss in coconut until well coated. Set aside on a wire rack. Repeat with remaining cake, cocoa mixture and coconut. Serve on day of baking. 14
15
Coconut Panna Cotta with Mango Salsa Prep: 15 mins + 4 hours chilling time Cooking: 5 mins Serves: 8 INGREDIENTS 1/4 cup water 3 tsp gelatine powder 400ml tin coconut milk 400ml milk 1 tsp Queens vanilla bean paste 1/2 cup Equal Spoonful 1 mango Finely shredded zest of 1/2 lime 6 mint leaves, shredded 2 Tbsp coconut chips, toasted, to serve METHOD 1. Put water in a small jug then sprinkle in gelatine. Stir until combined then set aside for 10 minutes. 2. Meanwhile, combine coconut milk and milk in a medium saucepan over medium heat until warm then add gelatine mixture, stirring until dissolved. Remove from heat and stir in vanilla bean paste and Equal. 3. Pour mixture into eight 125ml dariole moulds or glasses. Refrigerate for at least 4 hrs (ideally overnight), or until set firm with a slight wobble. 4. Cut 2 cheeks from mango. Remove skin, finely dice. Turn each panna cotta out onto a serving plate or into a wide glass and top with mango. Garnish with lime zest, mint leaves and coconut chips 16
17
Mixed Fruit Parfait Prep: 5 mins Cooking: 20 mins + 2 hours cooling Serves: 6 INGREDIENTS 1 1/2 cups light milk 1 vanilla bean, split or 1 tsp vanilla bean paste 3 egg yolks 1/3 cup Equal Spoonful 1 Tbsp cornflour 3-4 cups assorted summer fruit, sliced (such s mangoes, kiwi fruit, strawberries, peaches, blueberries and raspberries) 2 Tbsp flaked almonds, toasted (optional) METHOD 1. Put milk and vanilla bean into a small saucepan over med-low heat and bring to a simmer. Remove from heat and set aside for 5 minutes to allow flavour to infuse. 2. Beat egg yolks, Equal and cornflour in a large bowl until light and creamy. 3. Remove vanilla bean from milk and slowly pour into egg yolk mixture, whisking continuously until combined. Return to the saucepan and cook over a low heat whisking constantly until mixture thickens. Transfer mixture into a bowl, cover the surface of the custard directly with plastic wrap. Refrigerate for at least 2 hours or overnight until cold. 4. Serve with custard and flaked almonds (optional). 18
19
White Sangria Iced Tea pops Serves: 6 INGREDIENTS ¼ cup mixed berries (chopped strawberries, blueberries and raspberries) 4 pitted lychees ¼ mango, thinly sliced ½ peach, thinly sliced Juice of ½ lemon ½ cup white wine ½ cup Earl Grey tea, unsweetened and cooled ½ cup Equal Spoonful 12 Equal NEXT Sachets METHOD 1. In a large punch bowl, combine all the fruit and the lemon juice and allow to sit for 10 minutes so that the flavours infuse. Add the wine, tea and Equal to the fruit mix, stir well. 2. Pour into ice-block moulds and freeze overnight. Serve 20
21
For the latest product news, recipes and more, visit us at: www.equalchoice.com.au