Welcome Series - Products To Explore

Ingredients:

• 6x Large Eggs (210mls)
• 130g Nuttelex
• 1 Cup Water
• Oil for Frying (not olive oil)
• 1/2 Cup Caster Sugar
• 1 Teaspoon Cinnamon

Directions:

1. In Saucepan add water and Nuttelex. Place on medium heat until Nuttelex has melted and the mixture is starting to boil.
2. Remove from heat and add all of the Donut mix and beat well with wooden spoon.

3. Return to heat and continue beating until the mixture becomes
 'jelly-like' and is thick and hard to mix and all flour has been incorporated.

4. Remove from the heat and scrape into a bowl of an electric mixer.
5. Beat on low speed, add 1 egg and increase speed to high. When egg has been incorporated, add the next egg and so on.
6. When the last egg has been incorporated increase the speed to whip the mixture until thick. Remove bowl from the mixer.
7. Heat oil to 175°C and carefully place heaped teaspoons of mixture into hot oil, ensuring there is enough room for the Donuts to expand.
8. Toss the Donuts for 5-6 mins to ensure all sides are browned and Nuggets are puffed up.

9. Remove Nuggets from hot oil and drain on paper towel.

10. Mix sugar and cinnamon together a plate and toss Donut Nuggets in the sugar mix.
11. Serve while still warm.... Enjoy!

Servings per pack: 35 nuggets

Serving Size: 5 Nuggets

Ingredients:

• Orgran Instant Custard Mix
  
• 160ml milk (or 140ml Rice milk)
  

Method:

1. Pour 25g Instant Custard Mix into a bowl.
2. Add milk and whisk for approx. 1 minute or until desired consistency.

Servings per pack: 29

Serving Size: 6.9g (dry mix) or 50g (when prepared with milk)

Servings per pack: 26

Serving Size: 7.5g (dry mix)

Ingredients:

• 1 x Small Jointed Chicken OR 500g sliced Chicken Fillets or Thighs
• 2 Tbs Gluten Free Corn Flour
• 75ml Water

Directions:

1. Add the seasoning mix to a mixing bowl and add 75ml water.

2. Stir the mix and water thoroughly to make a batter.

3. Heat vegetable oil in a large deep frying pan for shallow frying or in a deep saucepan for deep frying to 180°C.

4. Coat the chicken in the corn flour then dip into batter.
5. Carefully lower the chicken pieces into the hot oil and fry, turning the pieces to ensure even frying for 3-4 minutes.
6. Allow to drain on paper towel and serve warm with a selection of steamed vegetables or fresh salad and wedges.

7. For larger pieces of chicken fry for 5-6 minutes, then place them on a rack over a baking tray and bake in a 175° oven for approx. 10 minutes until all pieces have cooked through. (Test by piercing the thickest part until the juices are clear).

TIP: Great for parties and picnics.

Servings per pack: 6

Serving Size: 13.3g

Servings per pack: 3.3

Serving Size: 15g

Ingredients:

• 2x Large Eggs (100mls) (or Egg Replacer)
• 1 Cup Rice Milk (or alternative)
• 1/4 Cup Vegetable Oil (or Melted Butter)
• 1 tsp Vanilla Essence
• 1/2-3/4 Cup Water

Directions:

1. Sift mix into a large bowl.
2. In another bowl combine the eggs, rice milk, oil and vanilla and beat with a whisk
3. Add the liquid mix to the flour mix and blend together with a whisk. Beat until smooth and there are no lumps of flour.

4. Fold in the water, a little at a time until the consistency is like whipping cream.

5. Heat electric griddle to 175°C When hot, pour 1/3 cup of mixture onto griddle and allow to cook for 3 mins. Carefully flip and cook the other side.

6. Place cooked Pikelets on a plate and keep warm whilst cooking the balance.

7. Continue cooking the Pikelets until all the mixture has been used.

8. Serve the warm pikelets with your choice of topping.

Topping ideas: Squeeze some Lemon juice over and dust with pure icing sugar; Serve with Strawberry Jam and pure Cream; Pour hot chocolate sauce over stacked Pikelets; Top with some stewed berries of your choice; Whip butter with sugar, place a heaped teaspoon on top and pour over maple syrup... Enjoy!

Servings per pack: 12

Serving Size: 50g

Servings per pack: 3.3

Serving Size: 15g

Servings per pack: 3.3

Serving Size: 15g

1. Place Crispy Crumbs in a large bowl. In a separate bowl, whisk two eggs.
2. Coat your meat or vegetable pieces in the Crispy Crumbs first, then dip in the egg mixture and coat again in the Crispy Crumbs until all sides are coated.
3. Once all the pieces are well coated, fry them in a pan of hot oil until crispy and golden brown. Place on a plate with a paper towel to drain the excess oil. Serve with your favourite salad and enjoy!

1. Place 150g of the Crispy Crumbs into a large bowl and add 520ml of water. Mix to a smooth consistency and set aside for 10 minutes.
2. In a separate bowl, place 50g of the Crispy Crumbs. Coat your meat or vegetables in the dry crumb and then dip into the batter.
3. Fry the coated meat or vegetables in a pan of hot oil until crispy and golden brown. Place on a plate with a paper towel to drain the excess oil. Serve with your favourite salad and enjoy!
   

Servings per pack: 6

Serving Size: 50g

For every 100g of pasta, add 1 litre of water to a large pot and bring to the boil. Add salt (optional) to boiling water and then add Maidea pasta. Stir occasionally whilst cooking for approximately 10 minutes or until desired texture is reached. Drain pasta and serve.

Servings per pack: 3

Serving Size: 85g

For every 100g of pasta, add 1 litre of water to a large pot and bring to the boil. Add salt (optional) to boiling water and then add Maidea pasta. Stir occasionally whilst cooking for approximately 10 minutes or until desired texture is reached. Drain pasta and serve.

Servings per pack: 6

Serving Size: 85g

For every 100g of pasta, add 1 litre of water to a large pot and bring to the boil. Add salt (optional) to boiling water and then add Maidea pasta. Stir occasionally whilst cooking for approximately 10 minutes or until desired texture is reached. Drain pasta and serve.

Servings per pack: 3

Serving Size: 85g

Ingredients:

Included in box:

• 400g bread mix
• 10g yeast sachet

Other ingredients not included:

• 1 3/4 cups (440ml) warm water
• 2 tablespoons (40ml) oil
  
• 1/3 cup (50g) rice flour
• Additional olive oil for brushing

1. In a large bowl combine water and yeast and stir to dissolve, add in the oil and the crusty bread mix and mix with a wooden spoon until all ingredients are well combined.
2. Leave the dough to prove for 10-15 minutes.
3. Dust your bench with flour (rice flour works well) and turn your dough onto the floured surface.
4. Lightly coat hands with oil and gently knead for 1-2 minutes. Separate dough and shape as desired.
5. Place loaves/rolls on prepared baking tray, brush with oil to prevent cracking, cover with a damp tea towel and leave to prove for 50 minutes (or until doubled in size).
6. Preheat your oven to 215°C (200°C fan forced).
7. After about 50 minutes of proving or when dough has about doubled in size, brush each top again with oil and set to bake, 18-20 minutes for rolls and 25-30 minutes for a loaf.

Servings per pack: 16

Serving Size: 50g*

Ingredients:

• 400g muffin mix

Other ingredients not included:

• 2 medium eggs
• 1 cup (250ml) water
• 2/3 cup (170ml) oil
  
• 1 cup of your favourite fruit (optional)

1. Preheat your oven to 180°C fan forced.
2. Grease a 12 cup muffin tin or line with muffin patty pans.
3. In a large bowl, beat muffin mix, eggs, water and oil. Fold in your favourite filling and pour batter into prepared tin.
4. Bake for 20 minutes.
5. Once baked, gently remove from muffin tin and allow to cool down completely before decorating!
   

To make Vegan muffins, simply replace the eggs with Well & Good High Performance Egg Replacer (as directed) or by switching the eggs for 4 tablespoons of chia seeds and 240ml water. Soak the chia seeds in the water for 10 minutes first before adding to the mix.

Ingredients (not included in box):

• 125g cream cheese, softened
  
• 2 teaspoons finely grated lemon rind
• 1 1/2 cups icing sugar mixture

Directions:

1. Using an electric mixer.
2. Beat cream cheese and lemon rind until smooth.
3. Gradually beat in sugar until smooth.
   

Servings per pack: 12

Serving Size: 62g*

Ingredients:

• 375g cake mix
• 100g goji berry icing mix
  

Other ingredients not included:

• 2 medium eggs
• 1/2 cup (125ml) water
• 75g soft dairy-free margarine
• zest of 1 lemon
  
• 1 tbsp (20ml) boiling water (for icing)

1. Preheat your oven to 175°C (160°C fan forced).
2. Grease and line a 27x18cm baking tin.
3. In a large bowl, combine water, eggs, margarine, lemon zest and lemon cake mix. Beat with an electric mixer on medium speed for 1 minute. Pour batter into your prepared tray.
4. Place in oven for 30-35 minutes.
5. When cake is baked, let it cool on a wire rack.
6. To make icing, combine boiling water with icing mix and stir to a smooth thick liquid or for a drizzle, add a touch more water.

To make this cake Vegan, simply replace the eggs with 110g apple sauce/puree and 1 teaspoon of gluten free baking powder. Bake for a little longer, about 38 minutes at 160°C fan-forced.

Servings per pack: 10

Serving Size: 76g*

Ingredients:

• 200g Unsalted Butter (Or Dairy Free Margarine*)
• 3 x Large Eggs (150mls)
• 2 Teaspoons Vanilla Essence
• 2 x 20cm Cake Tins

Directions:

1. Pre-heat oven to 170°C (or 185° Conventional).
   
2. Prepare a 20cm cake tin by greasing and lining the bottom with baking paper.
3. In a bowl of an electric mixer add the butter (or margarine) and beaten egg, and beat the mixture for a few minutes (Don't worry if mixture looks a bit curdled).
   
4. Sift the Cinnamon Tea Cake Mix into the Egg mixture and blend together on slow speed until mix becomes incorporated.
5. Add the Milk and Vanilla to the mix and increase the speed. Beat for 2 minutes and scrape down the bowl. Continue to beat again for a further 2 minutes.
   
6. Scrape the mixture into prepared cake tin and smooth the top of the cake.
7. Place  into a 170 °C preheated oven and bake for 35-40 minutes, until inserted skewer comes out clean. Once cooked remove from the oven and place Tea Cake onto cooling wire.
8. Place warm Tea Cake onto serving plate and serve a slice of Tea Cake with a knob of butter (or Margarine) along with freshly brewed tea or coffee.

TIP: For a delicious topping, combine 1/2 Teaspoon Cinnamon with 2 Teaspoons Caster Sugar. Brush cake with melted Butter or Margarine and sprinkle the combined Cinnamon and Sugar generously over the top.... Enjoy!

Servings per pack: 8

Serving Size: 35g

Ingredients:

• 200g Unsalted Butter (Or Dairy Free Margarine*)
• 3 x Large Eggs (150mls)
• 2 Teaspoons Vanilla Essence
• 2 x 20cm Cake Tins

Directions:

1. Pre-heat oven to 180°C (or 200 ° Conventional).
   
2. Prepare two 20cm cake tins by greasing and then lining the base and sides with baking paper.
3. Sift mix into a large bowl of a stand mixer (or bowl with hand held mixer).
4. Add the Butter (or Margarine), Eggs and Vanilla Essence into the bowl.
   
5. Mix slowly at first to incorporate the mixture, then increase speed to whip the mix. After 2 mins, scrape down the bowl and beat again on the highest speed for another 2 mins.
6. Divide the sponge Mixture evenly between the two lined cake tins. Place into pre-heated oven, bake for 20-22 mins until cakes spring back when top is gently pressed.
7. Remove the cakes from the oven and allow to cool. Using a kitchen knife, gently go round the cake tin and remove the cakes to cool on a wire rack.
8. When cool, top one sponge with jam and cream (or dairy free Butter Cream). Carefully place the other sponge on top. Dust top with Pure Icing Sugar and top with more cream and seasonal fruits.

*Dairy Free Butter Cream recipe:

100g Dairy Free Margarine, 1 Tsp Vanilla Essence, 175g Sifted Pure Icing Sugar. Add all ingredients to the bowl of a mixer and slowly mix together. Increase speed and beat until light and fluffy

Servings per pack: 8

Serving Size: 35g

Ingredients:

Included in box:

• 250g cake mix
• 150g crumble mix

Other ingredients not included:

• 2 medium eggs
• 385g tin of cooked pie apple
• 1/3 (75ml) cup light oil
• 1/4 cup (65ml) water
• 40g dairy free butter or margarine

1. Preheat your oven to 160°C fan forced. Grease and line a 20cm cake tin.
2. In a mixing bowl combine cake mix, eggs, water and oil. Whisk with a hand mixer for 2 minutes at a medium speed.
   
3. Using a spoon, fold through the cooked apple.
4. Spoon batter into lined tray.
5. In a medium bowl mix the crumble mix with melted butter until combined. Crumble the mixture with your hands over the cake batter.
6. Bake for 60 minutes. Once baked, gently remove from the baking tray onto a wire rack to cool completely.

To make this cake vegan, replace each egg with 2 tablespoons of chia seeds in 6 tablespoons of water and leave chia to hydrate for 10 minutes. Or alternatively, simply replace the eggs with Well & Good High Performance Egg Replacer.

Servings per pack: 12

Serving Size: 55g when made as directed

Ingredients:

Included in box:

• 400g All Purpose Cake Mix

Other ingredients not included:

• 3 Medium Eggs
• 1/2 cup (125ml) Water
• 1/2 cup (125ml) Oil

Cake suggestions:

• Add 1 ripe banana, mashed;
  
• 1 grated carrot;
  
• 1 finely diced apple & 1 tsp cinnamon
  

Directions:

1. Preheat your oven to 190°C (170°C fan forced).
2. Grease and line a 20cm round baking tray or a 22x12cm loaf tin.
3. In a large bowl combine All Purpose Cake Mix, eggs, water and oil, with a wooden spoon until all ingredients are well combined.
   
4. Fold in flavour options of your choice (see cake suggestions) and pour the batter into the tray or tin.
5. Place in oven and bake for 50-60 minutes.
6. Once baked, gently remove from tray or tin and allow to cook on a wire rack before decorating.
   

To make this cake vegan, replace the eggs and 1/2 cup water, with 1tsp GF baking powder and 1 1/4 cups of non-dairy milk substitute. Bake for 50-60 minutes.

Alternatively, simply replace the eggs with Well & Good High Performance Egg Replacer.

Servings per pack: 10

Serving Size: 75g*