COLLINS SQUARE WINTER RECIPES
THANK YOU! Thank you to all who participated in the Collins Square Winter Recipe competition. We loved all your recipes so much, it just wouldn’t be right to keep them all to ourselves. Enjoy cooking these scrumptious goodies at home and be sure to tag us @collins_square with hashtag #cswinterrecipes in a picture of what you make!
COLLINS SQUARE WINTER RECIPES
HEARTY CAULIFLOWER SOUP Recipe from Boyd, Pexa “Recipe is rough estimates – I do a lot of it by eye so maybe a little off on measurements. The amount listed above makes a massive amount so you may wish to reduce the amounts accordingly. This is a recipe that started out as just a base soup, but over time I changed it up to add in chunks of vegetable to add to it and other little bits.” Ingredients Head of cauliflower
2 medium red onions diced
Minced garlic
Vegetable stock (1-2 litres)
2 medium brushed potatoes
3 medium sized carrots
(peeled and diced into biteable pieces)
(peeled and cut up into smaller pieces)
Teaspoon of Vegemite
Salt and Pepper to taste
Vegetable oil
1. Pre heat oven 180 °C fan forced. 2. Cut up head of cauliflower into small florets. Place in baking tray, coat with oil and bake
for 30 minutes or until florets are browned.
2b. (Optional) save some of the cauliflower florets for later if you have too many. 3. Prepare other ingredients such as carrot and potato (peel and cut up) and cook in the
microwave for about 5-7 minutes on high.
4. In a large pot, add 2 tbsp of vegetable oil and fry the onion and garlic until slightly
translucent.
5. Add in vegetable stock and Vegemite and bring to simmer for a few minutes. 6. Add in cauliflower once baked and let simmer for 15-20 minutes or until the cauliflower
is soft.
7. Blend the soup mix as it is in the pot to a soup like consistency. 8. Add in potato and carrots (and the optional cauliflower florets from step 2b). 9. Let simmer for another 10 minutes and then serve.
COLLINS SQUARE WINTER RECIPES
SLOW COOKED BEEF CHEEK WITH PAPPARDELLE PASTA Recipe from Jo, Mercer Ingredients 2kg beef cheeks
5 cloves garlic
1 carrot
2 sticks of celery
250ml red wine
2 canned tomatoes
30g mixed herbs like bay leaf, rosemary, thyme, basil, parsley
1. Preheat oven to fan back at 160 °C. 2. Season beef cheeks and in a casserole pot and brown on medium heat. 3. Take beef off and set aside, dice up carrot, celery, onion and garlic, cook in the pan until soft. 4. Pour in red wine and reduce by half. 5. Add the beef cheeks back in along with fresh herbs and canned tomatoes. 6. Add one tomato can filled with water. 7. Bring to boil, cover, and then pop in oven for 4 hours or until super tender. 8. Shred the beef cheeks and serve with fresh pappardelle.
COLLINS SQUARE WINTER RECIPES
ULTIMATE WARM CHOCOLATE BROWNIE Recipe from Tanya, ATO Ingredients 200g dark chocolate
Chopped 200g butter
¹/₃ cocoa powder
1½ cups caster sugar
3 eggs
½ cup plain flour, sifted
¼ cup self-raising flour, sifted
180g white chocolate, chopped
1 cup walnuts, chopped double cream to serve
1. Preheat oven to 180°C. 2. Grease and line a 3cm deep, 16.5cm x 26cm base slab pan with baking paper allowing a
2cm overhang.
3. Combine dark chocolate and butter in a heatproof microwave safe bowl. 4. Microwave uncovered on high for 1-2 minutes stirring every minute with a metal spoon
until almost melted.
5. Stir until smooth. 6. Add cocoa and sugar to warm chocolate mixture. Stir until coca dissolves. 7. Add eggs 1 at a time, mixing well after each addition. 8. Add flours, stir until just combined. 9. Fold in white chocolate and walnuts. Spread mixture into prepared pan. 10. Bake for 30 minutes or until a skewer inserted into the centre has moist crumbs clinging. 11. Cool completely in pan. 12. Serve with cream.
COLLINS SQUARE WINTER RECIPES
CHICKEN AND LEEK PIE Recipe from Stefan, Grant Thornton “Chicken and leek pie is my go to warm up! This Taste.com recipe is pretty close to how we make it but we substitute the prosciutto with bacon.”
Ingredients 1 tbsp olive oil
20g butter
750g chicken thigh fillets, trimmed, chopped
2 slices prosciutto, chopped
2 medium leeks, trimmed, halved, washed, sliced
2 tbsp Marsala (optional)
½ cup Massel chicken style liquid stock
2 tbsp plain flour
1 tbsp finely chopped fresh chives
½ cup pure cream
1 egg, lightly beaten 2 sheets frozen ready-rolled shortcrust pastry, partially thawed, halved diagonally 1 sheet frozen ready-rolled puff pastry, partially thawed, quartered
1
Preheat oven to 200°C/180°C fan-forced. Heat oil and butter in a deep frying pan over
medium-high heat. Add chicken. Cook, stirring, for 5 to 7 minutes or until browned. Add
prosciutto and leek. Cook, stirring, for 5 minutes or until leek has softened. Add marsala
(if using). Bring to the boil. Add flour. Stir for 1 minute.
2 Add stock and cream. Bring to the boil. Remove from heat. Stir in chives. Season with pepper. 3 Line four 7.5cm (base) pie tins with shortcrust pastry. Trim excess. Fill tins with chicken
mixture. Brush edges of pastry with egg. Top with puff pastry. Trim excess. Press down
edges with a fork to seal. Brush with egg. Bake for 25 to 30 minutes or until golden.
Serve.
COLLINS SQUARE WINTER RECIPES
OTTOLENGHI’S PEA AND ZUCCHINI SOUP Recipe from Shailla, ATO “Ottolenghi’s pea and zucchini soup is perfect for a Sunday lunch in winter. Substitute the feta for goat’s cheese and it is even better!”
Ingredients 75ml olive oil
1 head of garlic
6 courgettes, approx.
1 litre vegetable stock
500g frozen peas
50g basil leaves
200g feta
1 tsp lemon zest
Salt and black pepper
1. Put the oil into an extra large saucepan and place on a medium high heat. Add the
whole garlic cloves and fry for 2-3 minutes, stirring frequently until they turn golden.
2. Add the courgettes, 2 tsp of salt,plenty of pepper and continue to fry for 3 minutes,
stirring continuously, until starting to brown. Pour in the stock, along with 500ml of
water, and bring to the boil on a high heat.
3. Cook for 7 minutes, until the courgettes are soft but still bright green. Add the peas, stir
through for 1 minute, and then add the basil. Remove from the heat.
4. Using a stick blender or liquidiser, blitz until the soup is smooth and vibrant green. When
ready to serve, spoon into eight bowls and top with the feta and lemon zest. Finish with a
good grind of black pepper and a drizzle of oil.
COLLINS SQUARE WINTER RECIPES
AN ASIAN TWIST ON PUMPKIN SOUP Recipe from Heilie, KPMG “An Asian twist on a classic pumpkin soup to quite literally spice things up. This is one of my favourite, go-to soup recipes in winter from Stephanie Alexander. Quick and easy to make, and I often double the batch and pop some in the freezer.” Ingredients 2 tbsp vegetable oil
2 tbsp red curry paste
1 onion, diced
1 stick of celery, diced
1 tomato, chopped
1 kg pumpkin, peeled and diced
Salt
1L of chicken or vegetable stock
400mls coconut milk
Freshly ground pepper
Squeeze of lemon or lime
Fresh coriander leaves
1. Heat a large, heavy based saucepan over a medium heat, then add oil and curry paste. 2. Cook for 5 minutes, stirring often, until fragrant. Add vegetables and season with salt. 3. Reduce heat and cook for 15 minutes, stirring often. Add stock and bring to a boil. 4. Cover and simmer for 20 minutes or until pumpkin is tender. Puree soup. 5. Then whisk in coconut milk and adjust seasoning to taste. Garnish with coriander leaves
COLLINS SQUARE WINTER RECIPES
HARIRA SPICED MOROCCAN VEGETABLE SOUP Recipe from Tanja, BDO Ingredients Olive oil
1 large onion, diced
3 stalks celery, diced
3 large carrots, peeled and cut in rounds
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 bunch parsley, chopped
1 bunch coriander chopped
1 can tomatoes, crushed
7 cups (1 ²/₃ litres) chicken or vegetable stock
1 teaspoon freshly ground black pepper
1 large egg
2 tablespoons all-purpose unbleached flour
Juice of 1 lemon
Salt to taste 1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 can chickpeas, drained ½ to 1 teaspoon harissa or dried red chilli flakes, plus more for serving
1. Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots
until the onion turns translucent and begins to brown, about 5 to 10 minutes.
2. Add the turmeric, cumin, harissa or chilli flakes, 1 teaspoon of salt, 1 cup each of the parsley
and coriander, tomatoes, and the stock or water and bring to a boil. If using the soaked
chickpeas, drain them and add to the pot.
3. Simmer uncovered for 25 minutes or until the chickpeas are cooked, (if from soaked
uncooked chickpeas, may take about 20 minutes more).
4. Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. 5. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the
remaining coriander and parsley. Then add the basil. Remove from the heat.
4. Using a stick blender or liquidiser, blitz until the soup is smooth and vibrant green. When
ready to serve, spoon into eight bowls and top with the feta and lemon zest. Finish with a
good grind of black pepper and a drizzle of oil.
COLLINS SQUARE WINTER RECIPES
SPICY PUMPKIN AND RED LENTIL SOUP Recipe Victoria, Transurban Ingredients 1 x butternut pumpkin (small)
1.5 cups red lentils
3cm piece ginger
2 cloves garlic
1 brown onion
1 long red chilli
2 tsp cumin powder
0.5 tsp turmeric
0.5 tsp ground coriander
200 - 400ml coconut milk
1 litre vegetable stock
Olive oil
Dried shallots, chilli oil, fresh coriander to serve
1. Chop pumpkin and coat in oil, turmeric, coriander, cumin, salt and pepper. Toss and
roast at 200°C until cooked.
2. Saute finely chopped onion, garlic, chilli and ginger until soft. Add lentils, stock and bring
to boil, then reduce to simmer.
3. Once cooked, add pumpkin and whizz with stick blender. 4. Add coconut milk to taste/consistency preferences. Serve topped with fresh coriander,
chilli, fried shallots.
COLLINS SQUARE WINTER RECIPES
EGGPLANTS IN COCONUT AND PEANUTS CURRY (BAGHARAY BAINGAN) Recipe from Heraa, Transurban Cuisine: Pakistani/Indian. “My recipe is an inspiration taken from various bloggers and few other cooking channels.” Ingredients 6 small eggplants
2 tbsp of oil
1 tsp mustard seeds
1 sprig of curry leaves
1.5 tsp each of cumin seeds, and fennel seeds
1 medium sized onion
1 tbsp ginger-garlic
½ cup of water
½ tsp garam masala, and 2 tbsp of tamarind pulp
1 pinch of crushed red chilli
½ tsp each of coriander powder and red chilli powder 3 tbsp each of desiccated coconut, peanuts, and sesame seeds
1. In a pan dry roast 3 tbsp each of desiccated coconut, peanuts, and sesame seeds. Roast
for 5-6 minutes till you get a nice aroma and then transfer to a blender. Add little water (if
required) and blend it to a fine paste. Set aside.
2. Eggplants: take 6 small eggplants and make 6-8 cuts but not entirely (eggplants should
stay intact). In a pan heat 2 tablespoons of oil on medium heat. Add the eggplants and
shallow fry on medium heat till eggplants are little soft, around 10-12 minutes. Remember
you don’t want them to be too soft. Remove the eggplants from pan and place on a
kitchen towel.
3. In the same pan add 1 tablespoon of oil on medium heat. Once the oil is hot add 1 tsp
mustard seeds and let them crackle. Then add 1.5 tsp each of cumin seeds, and fennel
seeds, and 1 sprig of curry leaves.
4. Add 1 medium sized chopped onion and cook till translucent. Then add 1 tbsp
ginger-garlic paste and cook till the raw smell goes away. Once the ginger-garlic is
cooked, add the dry spices - ½ tsp each of coriander powder and red chilli powder, and 1
pinch of crushed red chilli, add salt to taste and mix.
5. Cook the spices for 2-3 minutes, add around ½ cup of water to make sure spices don’t
burn. Now add the coconut-peanut paste to the pan. Add ½ tsp turmeric powder and
cook the paste for 5-6 minutes on medium-low flame.
6. Add ½tsp garam masala, and 2 tbsp of tamarind pulp, add a chopped green chilli if you
want more spice and mix. Add the fried eggplants to the curry and mix (be careful not
to disintegrate the eggplants).
7. Now add 1-2 cups of water, cover and cook the curry on medium-low flame for 10-15
minutes or until the eggplant is completely cooked (if completely cooked the eggplants
while frying, it will take less than 15 minutes).
8. Switch off the flame, garnish with fresh coriander leaves and serve immediately with
boiled white rice or roti and side serve with garden salad and Raita (whipped yoghurt
with roasted and crushed cumin seeds).
COLLINS SQUARE WINTER RECIPES
OPA’S PEA & HAM SOUP Recipe from Melissa, Pearson Ingredients 1 tbsp caraway seeds
½ tsp peppercorns
1 small bunch bound fresh celery leaves & parsley
½ tsp ground sage
1 ham hock, cut to bone
3 cups dried split peas
4 small potatoes, halved
1 celeriac, cubed
1 carrot, cubed
1 turnip, cubed
2 stalks celery, diced
1 onion, chopped bacon rind
1 litre of beef stock or chicken stock 1 pack German knackwurst sausages (cut in pieces) Squeeze of lemon, salt and pepper to taste
1. Add all ingredients to a pressure cooker and cook for 40 minutes. In a regular pot, this will
take 2 hours on low heat.
2. Once cooked, stir in knackwurst sausages to warm. 3. Squeeze in lemon to finish, with salt and pepper to taste.
COLLINS SQUARE WINTER RECIPES
COTTAGE PIE Recipe from Laura, Melbourne Convention Bureau Ingredients 3 tbsp olive oil
1 ¼kg beef mince
2 onions, finely chopped
3 carrots, chopped
3 celery sticks, chopped
2 garlic cloves, finely chopped
3 tbsp plain flour
850ml beef stock
1 tbsp tomato purée
large glass red wine (optional)
2 bay leaves
4 tbsp Worcestershire sauce
A few thyme sprigs
1.8kg potatoes, chopped
225ml milk 25g butter 200g strong cheddar, grated
Freshly grated nutmeg
1. Heat 1 tbsp olive oil in a large saucepan and fry 1¼ kg beef mince until browned – you
may need to do this in batches. Set aside as it browns.
2. Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped
carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 minutes.
3. Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase
the heat and cook for a few minutes, then return the beef to the pan.
4. Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding
the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.
5. Bring to a simmer and cook, uncovered, for 45 minutes. By this time the gravy should
be thick and coating the meat. Check after about 30 minutes – if a lot of liquid
remains, increase the heat slightly to reduce the gravy a little. Season well, then discard
the bay leaves and thyme stalks.
6. Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you’ve
peeled and chopped, in salted cold water, bring to the boil and simmer until tender.
7. Drain well, then allow to steam-dry for a few minutes. Mash well with the 225ml milk,
25g butter, and three-quarters of the 200g strong cheddar cheese, then season with
freshly grated nutmeg and some salt and pepper.
8. Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle
on the remaining cheese.
9. If eating straight away, heat oven to 220°C/200°C fan/gas 7 and cook for 25-30 minutes,
or until the topping is golden.
10. If you want to use a slow cooker, brown your mince in batches then tip into your slow
cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and
herbs with some seasoning.
11. Cover and cook on high for 4-5 hours. Make the mash following the previous steps, and
then oven cook in the same way to finish.
COLLINS SQUARE WINTER RECIPES
PULLED LAMB SHOULDER WITH STICKY POMEGRANATE GLAZE Recipe from Sarah, BDO “Ottolenghi’s pea and zucchini soup is perfect for a Sunday lunch in winter. Substitute the feta for goat’s cheese and it is even better!”
Ingredients 4 garlic cloves , chopped
2 tsp ground cinnamon
2 tsp ground cumin
1 tbsp dried oregano
1 lemon , quartered, pips removed
1 ½kg bone-in lamb shoulder joint
2 red onions , cut into wedges
1L carton pomegranate juice
2 tbsp clear honey
250g natural yogurt
Small handful mint leaves, chopped 100g tub pomegranate seeds, or seeds from 1 fresh pomegranate
1. Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and
2 tsp black pepper. Blend until smooth.
2. Put the lamb in a large roasting tin and tip the marinade over the top. 3. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days. 4. Remove lamb from the fridge 1 hr before cooking. Heat oven to 160°C/140°C fan/ gas.
Scatter the onions around the lamb, tucking some underneath, then pour over the
pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
5. Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large
saucepan and add the honey.
6. Increase oven to 220°C/200°Cfan/gas 7, re-cover the lamb and continue cooking for 30 mins.
Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy –
this may take up to 30 minutes.
7. Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for
another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the
lamb is really tender.
8. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. 9. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate
yogurt. Scatter over the remaining pomegranate seeds.
COLLINS SQUARE WINTER RECIPES
ROAST VEGGIE AND CHICKEN WINTER BOWL Recipe from Bree, Transurban Ingredients 1 red capsicum
2 spud lite potato
1 zucchini
100g mushrooms
2 bunches broccolini
1 large chicken breast
Rosemary & garlic olive oil
Sesame oil
Avocado Goats cheese Chicken salt
Salt & pepper
1. Preheat oven to 220 °C. 2. Chop potatoes into chips and put on tray, cover in oil, salt and pepper. 3. Cook for 10 minutes. 4. Slice capsicum into 1cm strips put to the side in a bowl. Cut zucchini into circles put to
side in same bowl. Cover in oil, salt and pepper.
5. Cut slices into chicken breast, cover in oil, chicken salt and pepper. After 10mins add
chicken, and chopped veggies into the oven for a further 20 minutes.
6. After 20 minutes, add the mushrooms to the tray and cook for 5 mins. At the same time
chop your broccolini into 3 pieces
7.
Cook in a hot pan with sesame oil for 6mins. Serve all veg in the bowl and add chicken
to the top.
8. Top with avocado and goats cheese.
COLLINS SQUARE WINTER RECIPES
SPICY PUMPKIN AND RED LENTIL SOUP Recipe from Victoria, Transurban Ingredients 1 butternut pumpkin (small)
1.5 cups red lentils
3cm piece ginger
2 cloves garlic
1 brown onion
1 long red chilli
2 tsp cumin powder
½ tsp turmeric
½ tsp ground coriander
200 - 400ml coconut milk
1 litre vegetable stock
Olive oil
Dried shallots, chilli oil, fresh coriander to serve!
1. Chop pumpkin and coat in oil, turmeric, coriander, cumin, salt and pepper. Toss and
roast at 200 °C until cooked.
2. Saute finely chopped onion, garlic, chilli and ginger until soft. Add lentils, stock and bring
to boil, then reduce to simmer.
3. Once cooked, add pumpkin and whizz with stick blender. 4. Add coconut milk to taste/consistency preferences. Serve topped with fresh coriander,
chilli and fried shallots.
COLLINS SQUARE WINTER RECIPES
SQUARED CAREER ADVICE BOOK
FIJIAN CHICKEN CURRY WITH CHUTNEY Recipe from Ann, ATO Ingredients 2kgs chicken wings (or other protein)
1 onion (sliced finely)
1 can diced tomatoes
1 bunch coriander (diced)
5 cloves garlic (crushed)
Ginger (grated)
3 stalks fresh curry leaves
3-5 potatoes
3 tbsp Fijian curry powder (or Keens curry powder diluted in a cup of boiling water) A sprinkle of spices (Jeera, Sarso & Methi, English-Fenugreek, Black Mustard & Cumin seeds)
1. Heat oil in pan. 2. Add onions, garlic, ginger & spices. 3. Add coriander & ½ can diced tomatoes. 4. Cook until onions soft. 5. Add curry leaves. 6. Pour in curry powder/water mix. 7. Stir until it forms a thick paste. 8. Add chicken/meat & stir. 9. Cook meat in the paste until it sucks all the curry juice up. 10. Cook for 15-20 minutes. 11. Add potatoes & ½ can diced tomatoes for a further 10 minutes or so. Serve with Chutney ½ bunch of coriander (diced)
½ cucumber (grated)
3 tomatoes (diced)
1 lemon (juiced)
Bunch spring onions (finely chopped diagonally) red onion (diced) Salt to taste Mix everything in a bowl, squeeze in ½ a lemon. Add salt to taste and serve with rice.
COLLINS SQUARE WINTER RECIPES
SQUARED CAREER ADVICE BOOK
BAKED HONEYCOMB PUDDING Recipe from Sunny, KPMG Ingredients 75g butter
2 eggs
100g plain flour
5g baking powder
Up to 40g caster sugar (adjust for personal preference, I halve it and it still tastes great) Up to 40g chocolate honeycomb roughly chopped (again adjust for personal preference, I crush the crunchie chocolate bars for efficiency!) Ice cream to serve on the side
1. Preheat oven to 200°C / 180°C fan. 2. Lightly butter 2 ramekins and sprinkle the ramekins evenly with sugar (so it won’t stick
to the sides).
3. Put the eggs and caster sugar in a mixing bowl and whisk on high speed until light and
fluffy .
4. Melt the butter in a pan, stir into the eggs and sugar, and fold in the flour and baking powder. 5. Put a large spoonful of the pudding mixture into the ramekins, sprinkle crushed
honeycomb on top.
6. Spoon some pudding mix over the honeycomb (so it won’t burn), and smooth over the surface. 7. Put the ramekins and bake for around 15 minutes, until the pudding puffs up and be
come golden.
8. Remove from oven and leave the pudding to rest for 1-2 minutes, serve with ice cream.
Voila - a hearty dessert to warm up winter days!
COLLINS COLLINS SQUARE SQUARE WINTER WINTER RECIPES RECIPES
SQUARED CAREER ADVICE BOOK
QUICK AND EASY SELF-CRUSTING QUICHE Recipe from Margi, ATO Ingredients 1 cup self-raising flour
1 cup eggs
1 cup milk
1 cup cheese
Salt and Pepper to your taste
Good pinch of dried parsley*
2 bacon slices cut into bite size pieces
1 tomato cut into bite size pieces
Onion cut into bite size pieces
Extra cheese to sprinkle on top.
1. Mix everything in a bowl and pour into a ceramic quiche dish, sprinkle extra cheese
on top.
2. (I use baking paper for easy cleaning up). 3. Put in heated over (180) for 30 minutes or until golden brown. Enjoy, but maybe let it cool down for a couple of minutes, so you don’t burn your mouth! Is also delicious cold the next day. Optional: I have also used chicken, ham, tuna, leftover veggies, anything at all. I also use different cheeses from time to time.
COLLINS SQUARE WINTER RECIPES
STRAWBERRY COCONUT CAKE Recipe from Monica, CBA “Whilst everyone might go for warm hearty meals (such as those you may have for lunch or dinner), my favourite winter recipe is a Strawberry Coconut Cake (straight to dessert – but can indulge with your morning/afternoon tea or coffee which is why I love it!”
Ingredients 1 & ½ cups of self-raising flour
125g butter melted
2 eggs 1 cup milk ½ cup of desiccated coconut (if you want more texture you could use shredded) 1 cup caster sugar (but I generally use ½ or ¾ cup) ½ punnet strawberries (approx. 125g) chopped into small pieces (add more or less as desired)
1. Mix everything in a bowl and pour into a ceramic quiche dish, sprinkle extra cheese on top
(I use baking paper for easy cleaning up).
2. Put in heated over (180 °C) for 30 minutes or until golden brown. That’s it! It’s not a heavy recipe and the strawberry/coconut provide some flavour and the texture. You could easily step it up and get fancy with it by whipping up some icing but think that keeping it simple provides a delicious snack for morning tea or after dinner dessert with some cream or ice-cream next to your heater/fire-place watching a movie!
COLLINS SQUARE WINTER RECIPES
MULLED WINE Recipe from Lee, Grant Thornton “Definitely my go to is mulled wine. It’s fruity, spicy and you should have most of the ingredients at home. Bonus! Choose your wine carefully. Use Merlot or a Garnacha style wine.” Ingredients 2 small oranges
1 bottle of affordable wine (see above)
¼ cup of brandy
1-2 tbsp maple syrup or honey
2 whole cinnamon sticks
3 star anise
4 whole cloves
1. Cut the oranges in rounds and place in a heavy bottom pot. Squeeze the remaining juice
in too.
2. Pour the wine into the pot followed by the brandy. Add a tablespoon of the sweetness
for now, as well as the cinnamon sticks, star anise and cloves
3. Warm the mixture over medium heat until steaming (takes about 5 mins). Then reduce
heat to low.
4. Time to taste! Add more sweetness or spice if you want. 5. Serve in mugs. I like to garnish with some sugar rim for added sweetness and style! 6. If you have any leftover (probably not!) you can keep refrigerated for a few days, covered. Enjoy!!!
HOT TODDY Recipe from Shaun, BDO “For Colds, general immunity boost or just fun!”
Ingredients Whiskey or bourbon or brandy (25ml)
Fresh lemon juice (and lime juice for
sweetness) 1 lemon (and 1 lime if you have it)
Honey - 1-2 tbsp
Spice such as cinnamon, cloves and star anise
Apple cider vinegar
Cayenne pepper (¼ teaspoon if brave enough) Bag of green or black tea
1. 1 large mug 2. Pour boiling water on the ingredients to fill the cup.
COLLINS SQUARE WINTER RECIPES
