Preheat oven to 180 degrees
In a large jug or bowl place the following:
1 cup warm water
2 TBS sugar
Stir until sugar is dissolved and then add;
1/4 cup Cooladerra Farm Extra Virgin Olive Oil
1 x 7gm sachet yeast.
Stir and leave for 10 minutes in warm place to grow.
In a large bowl add:
3 cups of plain flour (bread flour if possible)
1 tsp salt
Yeast/ water/ oil mix
Stir well until combined then knead for 10 minutes (or place in mixing bowl with bread hooks for 10 minutes).
Roll out onto floured surface to roughly 30cm x 20cm
Cut into 2cm strips. Take each strip and stretch lightly, fold over and twist.
Place each twist onto large lined or greased baking tray. Leave in warm place to rise for 20-25 minuted.
Grate one cup of fresh parmesan cheese.
Once risen slightly, brush each stick liberally with Cooladerra Farm Extra Virgin Olive Oil. Take each stick and carefully dip oiled side into parmesan and return, parmesan side up, to the tray (or sprinkle over if you prefer).
Bake for 10 - 15 minutes or until golden.
NOTE: You can add different flavours to your bread sticks such as; chilli flakes, garlic salt, herbs or just sprinkle with flake salt. These are wonderful warm with your favourite soup.
3/4 cup Cooladerra Farm Extra Virgin Olive Oil
1 cup brown sugar
3 eggs lightly beaten
3 over ripe bananas mashed
2 cups self raising flour
Preheat oven to 160 degrees - fan forced
Place eggs, bananas and brown sugar in a mixing bowl. Whisk until combined. Add in olive oil and whisk again. Finally add flour and mix until well combined.
Lightly grease loaf tin with olive oil and line with baking paper. Pour in mixture and lightly tap bottom to remove any bubbles from the mix.
Place on middle shelf in the oven and bake for 55 minutes. Please check your cake after 30 minutes and turn around for even cooking.
Leave cake in tin for 10 minutes after baking before turning out.
Note: Best enjoyed warm. This cake freezes well. To eat after freezing, defrost and then toast in sandwich press... yum!
1 cup SR flour
1 cup plain flour
1 cup sugar
1/3 cup cocoa
1 tsp bi carb soda
1/2 tsp salt
1 tsp vanilla essence
1 tsp white wine vinegar
1/2 cup Great Southern Groves Extra Virgin Olive Oil
1 cup water
Preheat oven to 180C
Line or grease a 23cm round cake tin.
Combine dry ingredients in a large bowl.
Whisk together wet ingredients in a separate bowl.
Combine wet and dry ingredients and mix well.
Pour batter into cake tin and bake for 40-45 minutes or until a skewer comes out of the center clean.
Cool in the tin before turning out and topping with chocolate icing or dusting with cocoa.
Note: Double the batch and create a layered celebration cake by baking two round cakes and sandwiching them with chocolate ganache and finishing with icing and flowers.
40g (1/4 cup) sesame seeds
75g (1/2 cup) pistachio kernels, finely chopped
3 teaspoons ground coriander
3 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
Place the sesame seeds in a medium non-stick frying pan over medium heat. Cook, stirring often, for 5 minutes or until toasted and golden
Add the pistachio, coriander, cumin and pepper and cook, stirring, for 1 minute or until aromatic. Stir in the salt and set aside to cool.
** Serve with Cooladerra Farm Extra Virgin Olive Oil and a fresh crusty loaf of bread, we like Pane di Casa. This Dukkah can also be used as a coating for meat, chicken or fish.