Rib-eye with Szechuan and Miso sauce

Rib-eye with Szechuan and Miso sauce

Recipe by Colin Barclay and Magdalena Roze

Ingredients

Steak

300 g rib-eye steak

Olive oil

Sea salt

Freshly ground black pepper

Szechuan & Miso Sauce

1–2 shallots, finely sliced

Black peppercorns

Green peppercorns

White wine (for deglazing)

Brandy (splash)

½ tbsp miso paste

Butter (generous knob)

Cream (to taste)

Sea salt, to taste

Freshly ground black pepper

METHOD

Remove the rib-eye from the fridge and allow it to come to room temperature. Season generously with salt, black pepper and a light drizzle of olive oil.

Heat a heavy-based pan over high heat until very hot. Place the steak into the pan, presentation side down first, to get a good sear.

Cook the steak for around 12–15 minutes total, flipping frequently to ensure even cooking and a consistent crust on both sides.

Once cooked to your liking, remove the steak from the pan and rest for 10 minutes.

Using the fat left in the pan, add the sliced shallots and cook over medium heat for 2–3 minutes until softened.

Add the black peppercorns and green peppercorns, then deglaze the pan with a splash of white wine, scraping up any caramelised bits from the base.

Reduce the heat and add a splash of brandy. Stir in the miso paste, then add the butter and cream, stirring until the sauce is smooth and glossy. Season with salt and black pepper to taste, adjusting as needed.

Slice the rested steak evenly, spoon the sauce over the top, and serve immediately.

More like this

Prawn Cocktail Cups

Prawn Cocktail Cups

Recipe by Brent Draper

Serves – 2
Prep Time – 10 mins

Ingredients

8-10 Coles cos lettuce
60ml Coles traditional mayonnaise
1 tsp Sriracha (or other hot sauce), plus more to taste
1 tsp finely chopped fresh chives
300g cooked and peeled prawns, chopped into 2cm pieces
½ small Lebanese cucumber, diced
1 tbsp fresh lemon juice
1 tsp grated lemon zest
Salt and freshly ground black pepper to taste

Method

In a medium bowl, whisk together the mayonnaise, Sriracha, and chives until well combined.

Add the chopped prawns, diced cucumber, lemon juice, and lemon zest. Gently stir to combine. Season with salt and pepper to taste.

Arrange the cos lettuce leaves on a serving platter or individual plates.

Scoop the prawn cocktail mixture evenly into the lettuce cups.

Garnish with additional Sriracha, chives, or lemon zest if desired.

Serve chilled or at room temperature.

More like this

Wattleseed shortbread

Wattleseed shortbread

Recipe by Nichole Horvath

Ingredients

Butter 210g

Caster sugar 100g

Plain flour 270g

Rice flour 70g

Wattleseed ground 20g                    

Extra caster sugar for rolling

METHOD

Using a stand mixer with a paddle attachment, cream together the butter and caster sugar until well combined.

Add in the flours and wattle seed and slowly mix until a dough form

Bring the dough together into an even log, wrap in cling film and place in the fridge for one hour

Pour extra caster sugar onto a plate or tray and roll the log in it until coated with sugar

Cut round discs from the log and place onto a lined tray

Bake at 160C for 15-18 minutes, until slightly golden.

More like this

Blueberry Granola Pots

Blueberry Granola Pots

Recipe by Courtney Roulston

Dietaries: Vegetarian

Serves: 4

Prep Time: 5 minutes

Cooking Time: 15 minutes

(Makes more Jam than needed for just this recipe)

Ingredients

2 cups fresh Blueberries

2 tablespoons maple syrup

1 tablespoon chia seed +  ½ cup water

1.5 cups Greek yoghurt

1.5 cups toasted granola

METHOD

Mix the chia seeds and water together in a small bowl. Set aside for 5 minutes to become like a gel.

Place 1.5 cups of the blueberries into a small pot over a medium heat. Add in the maple syrup and chia seed mixture. Bring up to a simmer for 3-4 minutes, or until the mixture is bright purple and thickened. Turn off the heat and Place into a jar or bowl to cool slightly.

Layer the yoghurt, blueberry jam and granola into serving glasses so there are 2 layers of each.

Top with fresh blueberries before serving

More like this

Yoghurt Spiced Roast Chicken

Yoghurt Spiced Roast Chicken

Recipe by Louis Tikaram

Ingredients

1 whole organic size 13 chicken, butterflied with the backbone removed.

1 whole lemon for the zest and juice.

1 cup baby rocket

Marinade

1 cup Jalna Greek yogurt

4 cloves minced garlic

2 tablespoon ground cumin seed

2 tablespoons smoked paprika

1 tablespoon garlic powder

1 teaspoon allspice

1 teaspoon chilli flakes

1 tablespoon oregano

2 tablespoons Extra virgin olive oil

1 big pinch a salt

METHOD

Add all the marinade ingredients to a mixing bowl and stir well to combine.

Spread the chicken onto a baking tray and smother with the marinade over the top and bottom working into the all the groves and cuts.

Cover with clingfilm and marinate for 6 hours in the fridge or overnight if possible.

After the chicken is marinated preheat the oven to 220 degrees and roast for 30 minutes, after 30 minutes reduce the heat to 180 degrees and roast for a further 60 minutes.

Allow to rest for a few minutes before carving and arranging on a serving platter, add the rocket over the top, zest the lemon all over the chicken and squeeze juice to dress the rocket, add a splash of olive oil and some extra sea salt then serve immediately.

More like this

Pasta Alla Trapanese

Pasta Alla Trapanese

Recipe by Magdalena Roze

Ingredients

400g dried pasta (ideally Busiate, but fusilli will work too)

1 cup almonds

1 clove garlic

2 generous pinches flaky sea salt 

1 cup basil leaves 

1 punnet cherry tomatoes, sliced in half

50g pecorino cheese (or parmigiano Reggiano if not available)

1/4 - 1/2 cup olive oil 

Zest of half a lemon 

Extra basil leaves, pecorino and olive oil to serve.

METHOD

Place the almonds in a pot of boiling water for 30 seconds to blanch. After 30 seconds, remove straight away, drain and rinse with cold water. We want to remove skins but not cook them! You will see the skins very easily pop off! Dry the almonds with a tea towel and then place them in a pan over low to medium heat to toast. This should take 3-5 minutes. Remove from heat.

Cook pasta in salted boiling water according to packet instructions until “al dente.”

Place 3/4 cup of these almonds into a food processor with salt and garlic, pulse until creamy. Now add basil and pulse, then tomatoes, pecorino and 1/4 cup olive oil. Pulse until smooth (I like the cherry tomatoes still a little intact). Add more olive oil if it feels dry. Add lemon zest, taste, then season with salt and pepper. Chop the remaining 1/4 cup toasted almonds and set aside, as this is your garnish.

When pasta is “al dente”, drain being sure to reserve at least 2 ladles of starchy cooking water. In a large bowl, combine the pasta, pesto and a ladle of cooking water, gently stirring until it all comes together. Add more cooking water if need be. Don’t be tempted to heat the pesto beforehand. The warmth of the pasta is enough as this dish doesn’t need to be piping hot. 

Serve immediately with a little extra pecorino, basil leaves, drizzle of olive oil and chopped almonds. This is not traditional, but I like a squeeze of lemon too! 

More like this

Indonesian Grilled Fish in Banana Leaf

Indonesian Grilled Fish in Banana Leaf

Recipe by Tasia Seger

Serves 4

Equipment:

• Grill Pan 

• Food processor for spice paste/ or mortar and pestle

 Ingredients

5 tablespoons vegetable oil

2 tablespoons chicken stock powder

Salt and white pepper to season 

1 tablespoons caster sugar

Banana Leaf

4 pcs Bamboo sticks/ skewers or 4 pcs toothpicks

1 pcs lime fruit

2x 200- 250grams barramundi fillets skin on

½ cup Thai basil, to garnish

½ cup Coriander leaves to garnish 

1 Cucumber, ribbon 

Olive oil, drizzle for salad

Spice Paste

100grams grams large red chili

15 grams bird eye chilli (optional)

60 grams shallots

30 grams garlic

16.5 grams ginger

16.5 grams galangal 

5 grams turmeric fresh 

Spices

4pcs kaffir lime leaves

2 grams bay leaves 

METHOD

Blitz the spice paste in a small food processor until smooth. Heat the vegetable oil in a pan, then add the spice paste along with the aromatics. Stir-fry until fragrant. Add the sugar, salt, white pepper and chicken stock powder. Continue to cook, stirring regularly, for about 10 minutes or until the paste is cooked through and the oil begins to separate. Allow the paste to cool completely before using.

To Wrap the fish: Wipe and clean banana leaves before using. Pat fillets dry and season lightly with salt and pepper. Spread a generous layer of the cooled spice paste over both sides of the fish. Place each fillet in the centre of a banana leaf. Fold tightly into a parcel (like wrapping a present). Secure with bamboo skewers or with toothpicks.

To cook the fish: Heat grill pan over high heat. Place banana leaf parcels on the grill, brush with vegetable oil and cook for 6- 8 minutes per side. The leaves will char on the outside, and the fish inside should steam and stay tender. 

To make cucumber herb salad, place coriander leaves, Thai basil, and cucumber ribbon in a bowl. Add 3 tablespoons of olive oil and squeeze half a lime juice. Season with salt and pepper and mix well. 

To serve, open the parcel and serve with a steamed rice, lime wedges and fresh cucumber herb salad. 

More like this

Sweet Potato with Spinach Curry

Sweet Potato with Spinach Curry

Recipe by Courtney Roulston

Dietaries: Gluten free, meat free

Serves: 4

Prep Time: 10 minutes

Cooking Time: 25 minutes

Ingredients

2 tablespoons oil

1 brown onion, sliced

1 tablespoon ginger, finely sliced into matchsticks

2 heaped tablespoons red curry paste

1 heaped tablespoon natural peanut butter

2 cups low salt vegetable stock 

2 sweet potatoes, sliced into 2cm chunks

½ can coconut cream

1 tablespoon fish sauce

2 teaspoons sugar or honey

1 lime

120g bag baby spinach

1 long red chilli, sliced into thin julienne

½ cup coconut flakes to garnish

½ cup coriander sprigs to garnish

METHOD

Heat the oil in a large high-sided frying pan. Cook the onion and ginger for 2 minutes, or until softened. Add in the curry paste and fry until aromatic. Stir in the peanut butter and vegetable stock until emulsified.  

Bring the mixture up to a simmer then add in the sweet potato. Leave on a gentle simmer, stirring occasionally for 8-10 minutes or until the sweet potato is tender.

Pour in the coconut cream, fish sauce, sugar and lime juice then taste for balance of sweet, sour, salty and hot-adjust if needed. Stir in the baby spinach until wilted then turn off the heat.  

Toss the chilli, coconut flakes and coriander together in a bowl then scatter over the top of the curry. Serve with steamed rice on the side.

More like this

Pappardelle with White Ragu

Pappardelle with White Ragu

Recipe by  Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 15 mins

Cook Time: 1.5hrs

Ingredients

500g Pork mince

3 Coles finest Italian sausages 

Olive oil

1 Onion, diced

2 celery stick, diced

2 carrots, diced

1 fennel head, diced

2 garlic cloves, diced

1tsp fennel seeds, toasted and crushed 

1 cup white wine

2 cups chicken stock

2 rosemary sprigs, chopped

8 sage leaves, chopped

¼ bunch parsley, chopped

½ tsp dried chilli

½ cup cream

Parmesan cheese

1 pack Cucina Matese Pappardelle

METHOD 

In a large saucepan brown off the pork mince and pork sausage. Once browned, remove from the pan and reserve. 

Add some olive oil and a knob of butter, add the onion and cook until it begins to soften and colour. Add in the celery, carrot and fennel, cook until softened. Add in the garlic, fennel seed and chilli, cook until fragrant. 

Add the white wine and reduce into a syrup. Add in the stock and turn the heat down to a simmer, simmer gently until the mince and sausage is tender. Add in the cream and herbs, gently cook down. 

Taste and adjust the seasoning to your liking. 

Cook the pasta following the instructions on the packet. 

Once cooked, transfer the pasta in the sauce. Toss the pasta through the sauce, add some extra parmesan and a few cubes of butter. 

Served with extra parmesan on top.

More like this

Apple Som Tum

Apple Som Tum

Recipe by Louis Tikaram

Ingredients

2 very firm and tart granny smith apples

1 red shallot

1 handful roasted peanuts

1 cup halved cherry tomatoes

1 Lime for juice

1 tablespoon Fish sauce

1 teaspoon chilli flakes

1 cup coriander leaves

METHOD

Slice the apple into thin disk/slices then arrange them into stacks of 4-5 apple slices and cut them lengthwise again into thin matchsticks, set aside ready to serve.

Slice the shallot in half then slice very thin lengthwise and add to a medium mixing bowl.

Toss together with the halved cherry tomatoes & peanuts then season with fish sauce, lime juice, and chilli flakes.

Mix very well with your hands to crush the peanuts and slightly squishing the tomatoes to release their juices this helps to create a tasty dressing when mixed with the fish sauce and lime juice.

Add the apple matchsticks and coriander then toss lightly to coat with the dressing and retain the apples beautiful crunch.

Serve up as a great zingy salad or as a side dish for BBQ chicken or fish.

More like this

Olive Oil & Stock Roast Potatoes

Olive Oil & Stock Roast Potatoes

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 5 minutes

Cook Time: 55 minutes 

Ingredients

1kg Carisma potatoes, peeled and cut into wedges 

1 cup chicken stock

½ cup Squeaky Gate Extra Virgin olive oil

4 thyme sprigs

5 garlic cloves, crushed

Sea salt

Black pepper

1 lemon, cut into thin rounds

METHOD

Heat an oven to 200 degrees Celsius. 

In a roasting tray add the stock, olive oil, thyme, garlic, salt and pepper, whisk together to roughly combine. Add in the potatoes and mix through the liquid. 

Roast for 40 minutes, then remove from the oven, toss through the liquid. Add in the lemon slices and return to the oven to cook for a further 15 minutes until the potatoes are golden and soft. 

Once cooked, serve the potatoes topped with an extra sprinkle of sea salt and herbs. 

More like this

Wheat Free Oat Crumbed Schnitzel with Baby Cos Salad

Wheat Free Oat Crumbed Schnitzel with Baby Cos Salad

Recipe by Michael Weldon

Dietaries:

Serves: 4

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

Oat Crusted Chicken Schnitzel

2 Chicken breasts, butterflied and pounded flat

2 cups steel cut oats

1 teaspoon dried oregano

1 teaspoon chilli flakes

6 eggs

1 cup plain flour

Sea salt

Black pepper

Olive oil

Dill Dressing

1 cup yoghurt

1 bunch of dill, shopped

1 tablespoon mustard

1 lemon juice

Sea salt

Black Pepper

2 Baby Gem Lettuce, cut in half

2 Shallots

1 bunch chives

METHOD

Combine the oats, oregano and chilli flakes, mix.

Set up to crumb the schnitzels. Start with flour, then egg then finish with the oats. Repeat until all the chicken is crumbed.

In a bowl mix together the dill dressing ingredients.

Heat a layer of olive oil in a pan. Cook the with schnitzels in the oil until golden on both sides until golden all over. Season with sea salt.

To serve add the schnitzel to a plate. Add the lettuce halves and spoon over the dill dressing. Garnish with herbs and shallots, finish with a cheek of lemon.

More like this

Tomato, grilled cucumber, watermelon, radish salad

Tomato, grilled cucumber, watermelon, radish salad

Recipe by Darren Robertson

Serves 2

Prep 15 minutes

Ingredients

4 ripe tomatoes, cut into wedges or thick slices

200 g watermelon flesh, cut into bite sized pieces

1 Lebanese cucumber

4 radishes, cut into quarters 

½ cup mixed soft herbs such as parsley, coriander and mint, leaves picked

3 tablespoons extra virgin olive oil

1 lime, zest finely grated and juice squeezed

1 pinch chili flakes 

Salt and freshly ground black pepper

METHOD

Slice the cucumber length ways. Season with salt and a little oil and blow torch or char grill for develop a light char. Cut into bit sized pieces.

Put the tomatoes into a wide bowl and season lightly with salt and pepper. Leave them for a few minutes to release a little juice.

Add the watermelon, radishes and cucumber and herbs. Drizzle over the olive oil, add the lime zest and juice, and toss very gently to combine, taking care not to break up the watermelon.

Taste and adjust the seasoning if needed. Transfer to a bowl and finish with the remaining herbs and a little pepper and chili flakes.

More like this

Kangaroo Milk Bread Casserole

Kangaroo Milk Bread Casserole

Recipe by Nornie Bero

Ingredients

1-5kg ground kangaroo mince

1 large onion diced

5 teaspoons curry powder

1 tablespoon whole pepperberry

1 teaspoon ground cumin

1 teaspoon dried saltbush

1 teaspoon turmeric

4 pepper berry leaves

4 cloves garlic minced

2 tablespoons butter

¼ cup sultanas

3 tablespoons tomato paste

2 tablespoons spoon lemon juice

1 teaspoon lemon zest

1 tablespoon apple cider vinegar

¼ cup Worcestershire sauce

2 large eggs

Pinch cayenne pepper

1.5 cup milk

3 cups bread insides

2 good pinches of sea salt

METHOD

Preheat oven to 180 degrees Celsius. You’ll need a large skillet or oven proof pot.

Heat oil on a medium heat. 

Add onions cook until softened 4-5minutes.

Add spices and cook for 3minutes, then add garlic, kangaroo mince, pepperberry leaves, tomato paste and cook for 3-5minutes.

Add in Worcestershire, lemon juice, lemon zest, apple cider, sultanas and simmer for 7minutes. Season well.

In a bowl, add the bread and soak it  ½ cup milk for 5 minutes. Squeeze out milk from bread keeping the liquid, then add milk bread to skillet mix to combine. Flatten meat top evenly,

Add rest of milk to bread liquid, add eggs and a pinch of pepperberry, and season.

Pour the mixture on top of the casserole and  bake in oven until golden brown for 35-45minutes until firm. Serve from the skillet.

More like this

Almond Brittle

Almond Brittle

Recipe by Michael Weldon

Ingredients 
500g roasted almonds
500g caster sugar
250g butter
250g glucose
1 teaspoon baking soda
1 tablespoon Vanilla bean paste
Sea salt

METHOD 

In a saucepan combine the sugar, glucose, butter, 1/2 cup of water and a pinch of sea salt. Bring to the boil then cook until you start to see the colour of the caramel chance. Add in the almonds and vanilla, stir in.

Continue cooking until the caramel turns a deep golden colour. Once it’s reached you desired colour add in the baking soda and mix through. Once mixed, pour into a tray and allow the brittle to set and cool.
Once cooler, break into bite sized pieces and enjoy.

More like this

Coconut Vongole

Coconut Vongole

Recipe by Colin Barclay

Ingredients

Extra virgin olive oil
Red onion, finely diced
Lemongrass (tender inner stalk), finely sliced
Garlic, grated
Tamarind pastes
Palm sugar, grated
Fresh clams, scrubbed
Dry white cooking wine
Coconut milk
Fish sauce
Fresh herbs (roots chopped, leaves reserved if desire

METHOD

Heat a pan over low heat. Add olive oil and the diced red onion, cooking gently until soft and translucent.

Trim the lemongrass by removing the tough outer layers, then finely slice the tender core and add to the pan.

Grate in the garlic and cook briefly until fragrant. Stir in the tamarind paste and grated palm sugar.

Finely chop the herb roots and add them to the pan.

Add the clams to the pot, followed by a splash of cooking wine. Cover and cook until the clams begin to open.

Pour in about a quarter of a tin of coconut milk and add the fish sauce. Gently stir and cook until the clams are fully opened.

Transfer to a serving bowl and serve immediately.

More like this

Almond, Kale & Broccoli Soup

Almond, Kale & Broccoli Soup

Recipe by Michael Weldon

Ingredients

Extra virgin olive oil
Onion, finely diced
Garlic, finely chopped
Broccoli, chopped
Kale (stems and leaves separated)
Raw almonds
Chilli flakes (optional)
Vegetable or chicken stock
Baby spinach
Greek yoghurt (to serve)
Extra almonds, roughly chopped (to serve)
Black pepper
Sea salt

METHOD

Heat olive oil in a soup pot over medium heat. Add the diced onion with a pinch of salt and cook until soft and translucent.

Add the garlic and cook briefly until fragrant. Add the broccoli with a drizzle of olive oil and cook for a few minutes.

Prepare the kale by removing the leaves from the stems. Finely slice the stems and add them to the pot to cook first.

Add chilli flakes if using, followed by the almonds. Add some of the kale leaves and cook until slightly wilted and darkened.

Pour in enough stock to just cover the vegetables. Simmer for about 10 minutes, until the almonds soften and the vegetables are tender.

Add the baby spinach, stir through, then remove from the heat.

Blend the soup until smooth and thick.

Serve in bowls topped with a dollop of Greek yoghurt, extra almonds for crunch, and freshly cracked black pepper.

More like this

Leeks with Romesco & Almonds

Leeks with Romesco & Almonds

Recipe by  Michael Weldon

Dietaries: Vegetarian 

Serves: 4 

Prep Time: 10mins

Cook Time: 20-25mins

Ingredients

4 leeks, halved lengthways

2 tablespoons butter

Olive oil

Sea salt

Romesco sauce 

¼ cup smoked almonds

2 garlic cloves

500g jar roasted red peppers

1 teaspoon smoked paprika

2 tablespoons sherry vinegar 

¼ cup olive oil

Sea salt

Garnish

2 tablespoons smoked almonds, chopped

2 spring onion, sliced thinly

METHOD

In a frypan over a medium heat add the butter and drizzle of olive oil, once hot add in the leeks cut side down, cook gently until softened and caramelised then turn over. Finish cooking on the other side.

In a jug combine the romesco sauce ingredients, with a stick blender blend until smooth. Taste and season to your liking. 

To serve, spread the romesco sauce on a sharing plate. Lay the leeks over the plate and top with smoked almonds, spring onion, parsley and lemon juice. 

More like this

Nasi Goreng

Nasi Goreng

Recipe by Tasia Seger

Serves 4

Equipment:

• Wok 

• Food processor for spice paste/ or mortar and pestle

Ingredients

2 eggs

1/2 Coles RSPCA Approved Hot Roast Chicken, bones removed, meat shredded

150g cabbage, thinly sliced

1/2 carrot, shredded

75g coarsely chopped choy sum

3 cups cooked white rice (day old, cold)

3 tsp chicken stock powder

1 and 1/2 tsp ground white pepper

2 tsp salt

100ml kecap manis

2 spring onions, thinly sliced

4 tablespoons chicken oil (see above) (optional)

Chicken oil: (Optional)

1 kg chicken skin with fat, washed thoroughly 

2 tbsp water

1 tsp sea salt 

Nasi Goreng Paste

8 garlic cloves

1 shallot

3 long red chillies (optional)

50 grams crispy chicken skin (optional)

Garnish

Fried shallots (store bought)

4 eggs, fried 

Cucumber & tomatoes, cut into slices and wedges

Prawn crackers

METHOD

To make chicken oil, cut chicken skin into small pieces. Place chicken skin to a non-stick pot and turn the heat on to medium low. Add salt, and water and cover for 10 minutes. Remove the lid and continue to cook uncovered, stirring the skin every 10 minutes until the skin turns golden brown and crispy. Strain the chicken fat oil and store in the jar. Keep the crispy chicken skin on the side for later use.   

To make the nasi goreng paste, add garlic, chilli, shallots and chicken skin into a small food processor until rough paste forms. Alternatively, use a mortar & pestle. 

Heat 2 tablespoons of chicken oil in a wok over medium heat. Add eggs. Cook, stirring occasionally until just cooked. Remove from the wok and set aside. 

Add 4 tablespoons of chicken oil to the same wok and cook the nasi goreng paste for a couple of minutes until fragrant. 

Add cabbage, carrots and choy sum and mix to combine. Add the shredded chicken and rice. Toss until well incorporated. Stir in kecap manis, and season with chicken stock powder, salt and white pepper. Cook for a further 3 minutes until rice grains start to caramelise.

Garnish with sliced spring onion, and fried shallots. 

Served with a fried egg sunny side up and a side of cucumber and tomatoes and prawn crackers. 

More like this

Blueberry Breakfast Smoothie

Blueberry Breakfast Smoothie

Recipe by Courtney Roulston

Dietaries:

Serves: 2

Prep Time: 10 minutes 

Cooking Time:

Ingredients 

1.5 cups fresh blueberries, plus ¼ cup extra to garnish

1 large ripe banana, peeled, roughly chopped

2/3 cup vanilla yoghurt

1.5 cups milk

1 cup ice

2 tablespoons honey

1 teaspoon ground cinnamon

2 tablespoons Natural peanut butter

1/3 cup toasted granola

METHOD

Place the blueberries, banana, yoghurt, milk, ice and half the honey and half the cinnamon into a blender. Blitz until smooth and bright purple.

Use the remaining honey to line the sides of 2 serving glasses. Sprinkle in the remaining cinnamon and roll around the glass so it sticks to the honey.

Pour the smoothie into the serving glasses.

Top each smoothie with a dollop of peanut butter, granola then garnish with fresh blueberries before serving.

More like this