Protein Bruschetta
easy - 15 Mins
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ingredients
- 4 Tomato & Mozzarella Protein Bites
- 4 Slices of sourdough, toasted
- 1 Ball of burrata
- 2 Large tomatoes
- Basil leaves
- Balsamic glaze, for serving
- Salt & pepper
Nutrition
Serves: 2
Dietaries: Gluten free
Method
- Cook the bites as per the package instructions.
- Allow to cool slightly before slicing each one into 3 pieces.
- Place the sourdough on a serving plate.
- Top with spoonfuls of burrata, sliced tomato, protein bite slices, salt, pepper and fresh basil. Finish with a drizzle of balsamic glaze.
Bacon & Cheese Protein Wrap
easy - 15 Mins
ingredients
- 3 Bacon & Cheese Protein Bites
- 3-4 Potato wedges, cooked per packet instructions
- 1/4 Of an avocado, sliced
- 1/4 Cup baby spinach leaves
- 2 Tbsp grated tasty cheese (or cheese of choice)
- 1 Tbsp basil pesto
- 1 Tbsp plain greek yoghurt, optional
- Salt & pepper
Nutrition
Serves: 1
Dietaries: Gluten free
Method
Create an easy & delicious protein-packed wrap. Filled with Sunny Queen Protein Bites and your favourite toppings.
- Cook the bites as per the package instructions. Allow to cool slightly before slicing in half.
- Place the wrap on a board or plate and spread over the pesto – be sure to leave about a 3cm boarder from the edge. Layer the wrap with a row of spinach, wedges, avocado, protein bites, cheese, a drizzle of yoghurt and salt & pepper.
- Fold each end of the wrap in and roll tightly.
- Place on a sandwich press and toast for 3-4 minutes, until golden and crunchy.
Mini Quiches
easy - 20 Mins
Mini Quiches
ingredients
- 6 Sunny Queen free range eggs
- 1 red onion, finely chopped
- 1 cup cheese, grated
- 2 tsp Dijon mustard
- 200g ham, diced
- 1 cup self-raising flour
- 2 small tomatoes, sliced
- 2 tsp fresh thyme, chopped
Nutrition
Serves: 24
Method
These tasty mini quiches are quick, easy and great for a snack or lunchbox treat.
- Preheat oven to 180°C (350°F). Lightly grease a muffin tray.
- Prepare filling: In a bowl, whisk eggs, Dijon mustard, and self-raising flour until smooth.
- Mix ingredients: Add chopped red onion, ham, cheese, and fresh thyme into the egg mixture. Stir well.
- Fill muffin tray: Pour the mixture evenly into the muffin cups, filling about ¾ full.
- Top with tomato: Place a small slice of tomato on each mini quiche.
- Bake for 15-20 minutes or until golden and set.
- Cool slightly before removing from the tray. Serve warm and enjoy!
Easter Carrot Cake
moderate - 50 Minutes
ingredients
- 3 Sunny Queen Free Range Eggs
- 1/2 cup coconut oil, melted
- 2 loosely packed cups grated carrot
- 1/2 cup maple syrup
- 1/2 cup plain Greek yoghurt
- 1 tsp vanilla extract
- 2 cups oat flour
- 1/3 cup roughly chopped walnuts
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp sea salt
- extra walnuts, shredded coconut & flowers for garnishing (optional)
- For the Icing:
- 250g block cream cheese, softened
- 1/4 cup plain Greek yoghurt
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- squeeze lemon juice
Nutrition
Dietaries: Gluten free
Method
Preheat oven to 175°C and line a round 10 inch cake tin with baking paper.
In a large mixing bowl, place carrots and all the wet ingredients. Mix until well combined.
In another bowl, combine all the dry ingredients. Whisk together to break up any lumps.
Add the dry ingredients into the wet and beat with a hand mixer until just combined. Pour the batter into the cake tin and bake for around 25-30 minutes or until the cake springs back when you touch it and an inserted skewer comes out clean. Cool in the tray for 10 minutes and then transfer to a wire rack to cool completely.
To make the icing, add all ingredients to a medium sized bowl. Using an electric mixer, beat until combined and smooth. Spread icing on your cooled cake and decorate with extra walnuts, shredded coconut and flowers.
Serve or store in the fridge
until ready to serve.
Beef and Feta Meatballs
advanced - 15 Mins
ingredients
- lean beef mince
- Sunny Queen egg
- spring onions
- fresh multigrain breadcrumbs
- ground cumin
- parsley leaves
- feta cheese
- tabouleh
- Greek style yoghurt
- black pepper
- lemon wedges
Nutrition
Serves: 4
Method
1 : Preheat the oven to 190 degrees. Line a 25cm springform pan with baking paper.
2 : To make the base, combine the digestive biscuit crumbs, butter and ¼ cup of sugar in a food processor until the crumbs are moist. Press the mixture firmly into the bottom and up the sides of the prepared pan. Bake for about 8 minutes, or until the crust begins to brown.
3 : To make the filling, beat the cream cheese and 1 ½ cups of sugar in an electric mixer until well blended. Add the flour and blend until combined. Add the eggs one at a time, beating until just combined. Finally, add the sour cream, milk and vanilla and beat until smooth. Pour the filling over the base.
4 : Create a water bath by placing the springform pan in a large roasting tray, and pouring enough hot water into the roasting tray to come about halfway up the sides of the springform pan. Carefully place in the oven and bake for about 1 hour, or until the cheesecake is just set in the centre, and the top is slightly puffed and golden brown. Turn off the oven, and let the cheesecake stand in the oven for 1 hour with the door closed. Then refrigerate for approximately 6 hours, or overnight.
5 : To make the topping, stir the blueberry jam over a low heat until melted. Remove from the heat and add the blueberries, tossing to coat. Spoon the blueberry mixture evenly over the top of the cheesecake. Chill until cold.
6 : Run a small knife around the edges of the cheesecake to loosen before releasing the springform pan. Slice and serve.
Baked eggs with bacon
easy - 45 Mins
ingredients
- middle bacon rashers
- Sunny Queen Farms eggs
- slices of bread
- mushrooms
- Salt and pepper
- Dried thyme or oregano
Nutrition
Serves: 6
Method
A fun snack using your favourite breakfast ingredients.
Preheat the oven to 200°C. Grease a non-stick, 6-hole muffin pan.
Partially cook bacon rashers until most of the fat has rendered away, ensuring they remain bendable. Drain on paper towels and cool slightly.
Sautee the mushrooms for about 5 minutes over a medium heat, or until cooked through. Set aside.
Using a cookie cutter or a class, cut small circles of bread and place at the bottom of each muffin cup.
Wrap the bacon loosely around the sides of each muffin cup, forming a bacon ‘cup’.
Divide the cooked mushrooms between each of the muffins, placing them on top of the bread circle.
Carefully crack an egg into each bacon-lined cup. Sprinkle the top of each egg with salt, pepper, and a pinch of herbs (if desired).
Bake in the oven for 15-20 minutes, until the bacon is crisp and the egg is set.
Amaretti Biscuits
moderate - 15 Mins
ingredients
- almonds
- sugar
- Sunny Queen egg
- vanilla
- almond essence
- blanched almonds
Nutrition
Serves: 5
Dietaries: Vegetarian
Method
Combine ground almonds, sugar, egg whites, vanilla and almond essence in a mixing bowl.
Beat mixture with electric whisk on medium speed for about 3 minutes.
Let mixture rest for 5 minutes while you prepare baking trays with non stick baking paper and pre heat oven to 180 C.
Spoon mixture into a piping bag with a 1 cm plain tube.
Pipe mixture onto the baking paper in a circular motion to form a biscuit.
Place one blanched almond on top of each biscuit and bake for about 12 – 15 minutes or until tops are lightly brown.
Remove from the oven, leave to cool for a few minutes before placing on a wire rack to cool.
Almond Bread
moderate - 3 Hrs
Almond Bread
ingredients
- Sunny Queen Egg whites
- caster sugar
- plain flour
- almonds
Nutrition
Serves: 8
Method
Pre-heat oven to 180°C. Spray a 8cm x 24cm bar tin with oil.
Beat egg whites until peaks form. Slowly add sugar, beating well in-between each addition. Continue to beat until hard peaks form then fold in flour and almonds.
Pop mixture into tin and cook for 30 minutes – it should resemble a cake
Cool for 15 minutes in tin. Wrap in foil and refrigerate for 2 hours.
Unwrap and cut into fine 2mm slices with an electric knife or a sharp knife.,6 : Spray a large tray, place the slices onto the tray and bake at 100°C until bread is golden and crisp.
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