Festive Season Bombe Alaska
easy - 40 Mins
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Festive Season Bombe Alaska
ingredients
- Store bought swiss roll
- Store bought passionfruit syrup
- 2L vanilla ice cream
- 1L berry ice cream
- 1 punnet strawberries (tops removed and cut in quarters)
- 1 punnet raspberries
- 1 punnet black or blue berries
- 6 XLarge Sunny Queen Farms Free Range Egg whites (at room temperature)
- Pinch of cream of tartar
- 320g caster sugar
- White vinegar (for wiping out bowl as required)
Nutrition
Serves: 12-16
Method
This delicious Christmas recipe requires freezing, so must be made in advance
Method
Day 1 Prep and Freeze
- Line a large salad bowl with cling wrap
- Slice swiss roll and line inside of bowl, leaving 2cm from the top. Brush syrup onto sponge.
- Mix all the berries and ice cream together. For a ripple effect, add in stages.
- Carefully fill sponge lined bowl with ice cream mixture, leaving 2cm from the top.
- Push mixture into bowl, and cover ice cream with the remaining slices of swiss roll. Brush with syrup.
- Cover with a disc of baking paper and wrap with cling wrap.
- Refrigerate for at least 24 hours before turning out.
Day 2 Meringue and Assembly
- Use white vinegar to wipe electric mixer bowl and whisk
- Whisk egg whites and cream of tartar together, gradually increasing in speed until foamy, soft peaks are formed.
- Gradually add sugar while mixing. Whisk until thick and glossy.
- Remove bowl from freezer, unwrap and turn onto a serving platter.
- Pipe, or apply the meringue with a spatula, to create waves covering the ice cream completely.
- Using a brulee burner, lightly toast the meringue.
- Decorate in your favourite festive garnish and serve to your happy guests!
Alternatively if you don’t have a brulee burner, get the same effect in the oven– remove all but bottom rack from the oven and ensure your Bombe Alaska is on an oven proof dish or baking tray!
Ensure ice cream is completely frozen solid for this method – frozen for at least 48 hours.
Put the Bombe Alaska into the oven pre-heated to 220°C and bake until the meringue peaks are golden – about 5 minutes.
High Protein Bruschetta
easy - 15 Mins
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.
Mediterranean Quinoa Salad with Protein Bites
easy - 20 mins
ingredients
- 200 g quinoa rinsed
- ½ red onion finely chopped
- 250 g cherry tomatoes halved
- 1 cucumber diced
- 100 g kalamata olives halved
- ½ handful fresh parsley finely chopped
- ½ handful fresh mint finely chopped
- 1 tbsp olive oil
- 400 g Bacon & Cheese Protein Bites
- Lemon Herb Dressing:
- 3 tbsp olive oil
- 1 lemon juiced
- 1 clove of garlic crushed
- 1 tsp dijon mustard
- ½ tsp dried oregano
Nutrition
Serves: 4
Dietaries: Dairy free,Gluten free,Low calorie,Low Carb,Low sugar,Vegetarian
Method
- Rinse the quinoa and cook according to packet instructions. Drain well and allow to cool slightly.
- In a large bowl, combine the cooked quinoa with red onion, cherry tomatoes, cucumber, olives, parsley and mint. Season with salt and pepper to taste.
- Heat the Protein Bites according to pack instructions.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard and oregano. Pour the dressing over the salad and toss well to coat.
- Divide the salad between plates and top with the warm protein bites.
Middle Eastern Mezze Bowl with Protein Bites
easy - 20 Mins
ingredients
- 1 tbsp olive oil
- 200 g Tomato & Mozzarella Protein Bites
- â…“ C hummus
- 2 roasted red capsicums sliced (from jar or homemade)
- 100 g kalamata olives
- Tabbouleh:
- 100 g bulgur wheat
- 2 tomatoes finely diced
- ½ cucumber finely diced
- 3 spring onions finely sliced
- 1 handful fresh parsley finely chopped
- ½ handful fresh mint finely chopped
- 1 lemon juiced
- 2 tbsp olive oil
Nutrition
Serves: 4
Dietaries: Dairy free,Low calorie,Low sugar,Vegetarian
Method
- Place the bulgur in a heatproof bowl and cover with 200ml boiling water. Cover and set aside for 10 minutes, or until the water is absorbed. Fluff with a fork to separate the grains.
- Stir through the tomato, cucumber, spring onions, parsley and mint. Drizzle with lemon juice and olive oil, then season with salt and pepper to taste. Mix well and set aside.
- Heat the protein bites according to packet instructions.
- Divide the tabbouleh between bowls and add a generous spoonful of hummus. Arrange roasted capsicum and olives around the edges. Top each bowl with the warm protein bites and serve.
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.
Zucchini and Corn Fritters
easy - 20 Mins
ingredients
- 1 cup self-raising flour
- ½ tsp baking powder
- 2 Sunny Queen eggs
- â…” cup milk
- 1 medium zucchini
- 1 cup sweet corn kernels
- 2 tbsp chopped chives
- ½ cup crumbled blue vein cheese
- Salt and pepper
- Olive oil
- A handful of snow pea sprouts
- Dollop of sour cream
Nutrition
Serves: 8
Method
- In a large mixing bowl, whisk together self-raising flour and baking powder. Add the eggs and milk, whisking until smooth and lump-free.
- Stir in grated zucchini, sweet corn kernels, chives, and blue vein cheese. Season with salt and pepper to taste.
- Heat a non-stick frying pan over medium heat and add a drizzle of olive oil.
- Spoon heaped tablespoons of the batter into the pan and cook for 2–3 minutes on each side or until golden brown and cooked through. Work in batches, adding more oil as needed.
- Plate the fritters with a dollop of sour cream and a small handful of snow pea sprouts on top or on the side.
Corn and Zucchini Mini Fritters with Garlic Yogurt
easy - 10 Mins
Corn and Zucchini Mini Fritters with Garlic Yogurt
Our delicious mini fritters are bursting with flavour combined with a rustic and homemade look which makes them the perfect guilt-free companion.
ingredients
- 200g Sunny Queen Farms Corn and Zucchini Mini Fritters
- ½ cup plain yogurt
- 1 small clove garlic
- 1 tsp lemon juice
- salt
- 1 tbsp chopped chives
Nutrition
Serves: 2
Dietaries: Vegetarian
Method
- Heat the Corn and Zucchini Mini Fritters according to the package instructions (pan-fry, oven-bake, or air-fry until golden and heated through).
- In a small bowl, combine the plain yogurt, chopped garlic, lemon juice, and a pinch of salt. Mix well. Let it sit for a few minutes to allow the garlic to infuse.
- Arrange the warm fritters on a plate and drizzle or serve with the garlic yogurt on the side. Sprinkle chopped chives on top for a fresh finish
Mexican Rice with Prawns and Egg
easy - 37 Mins
ingredients
- 6 Sunny Queen free range eggs
- 400g medium sized prawns
- A pinch of saffron threads
- 1 tsp grated ginger (optional)
- 1 cup long grain rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 hot red chilli, finely chopped (adjust to taste)
- 1 green capsicum
- 1 red capsicum
- 1 cup sweetcorn kernels
- 2 tbsp chopped coriander
- 1 tbsp olive oil
- Salt and pepper
Nutrition
Serves: 6
Dietaries: Gluten free,Low fat
Method
- Soak saffron threads in 2 tablespoons of hot water. Set aside.
- Rinse the long grain rice under cold water. In a saucepan, bring 2 cups of water to a boil, add the rice and a pinch of salt. Lower the heat, cover, and simmer for 15–18 minutes until rice is cooked and water is absorbed. Set aside.
- Bring a saucepan of water to a gentle boil. Add the eggs and boil for 7–8 minutes. Cool under cold running water, peel, and set aside. You can halve or quarter them before serving.
- Heat half the olive oil in a large frying pan or wok over medium-high heat. Add the prawns, season lightly with salt and pepper, and cook for 2–3 minutes until just pink. Remove and set aside.
- In the same pan, add the remaining olive oil. Sauté the onion, garlic, and ginger (if using) for 2–3 minutes until softened. Add the red chilli, capsicums, and corn. Cook for another 4–5 minutes, stirring frequently.
- Add the cooked rice to the pan along with the saffron water. Stir well to combine and heat through. Return the prawns to the pan and toss gently until evenly distributed and warmed.
- Spoon the rice and prawn mixture onto plates. Top with halved or quartered boiled eggs and a generous sprinkle of chopped coriander.
Low Carb Egg White Chips
easy - 20 Mins
Low Carb Egg White Chips
ingredients
- 1.5 x tbsp White Sesame Seeds
- 1.5 x tbsp Black Sesame Seeds
- 1 x tbsp Onion Flakes
- 1 x tsp Garlic Powder
- 1 x tbsp Poppy Seeds
- Good pinch of Sea Salt Flakes
- 120g Sunny Queen Farms 100% Egg Whites
- 120g Grated Cheese
Nutrition
Serves: 24
Dietaries: Vegetarian,Low Carb
Method
Enjoy the CRUNCH of these healthy low carb chips!
- Pre heat oven to 170°c.
- Seasoning mix: Gently toast the white sesame seeds in a small pan over medium heat until just starting to change colour. Add to remaining ingredients and mix well. Mixture keeps well in an air-tight container until ready to use.
- Spray 2 muffin tins lightly with cooking oil spray.
- Pour egg white into the base of each cavity – egg white should just cover the base (about a teaspoon).
- Sprinkle a good pinch of seasoning mix onto the egg white and top with a pinch of grated cheddar.
- Bake at 170°c for 7 minutes.
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