This incredibly easy, no-churn ice cream recipe is based on two key ingredients; sweetened condensed milk and whipped cream. Adding olive oil contributes not only to the creamy mouthfeel of this frozen treat but adds fruitiness to the flavour as well. It is worth taking the time to reduce the mango purée as driving out the moisture reduces any icy texture in the frozen fruit as well as intensifying the flavour.

INGREDIENTS

• 395g can sweetened condensed milk
• 50ml Great Southern Groves extra virgin olive oil
• ½ tsp sea salt
• 600ml thickened cream
• 2 cups fresh, ripe mango flesh (about 2 large mangoes)

TO SERVE

• Fresh raspberries
• Pistachios, roughly chopped
• GSG extra virgin olive oil for drizzling
• Waffle cones (optional)

METHOD

Purée the mango flesh with a stick blender, blender or food processor until smooth.

Place purée into a medium saucepan and cook gently on a low heat, stirring frequently until it is reduced in volume by about one third to a half and noticeably thickened.

Set aside to cool.

In a medium bowl, whisk together the sweetened condensed milk, GSG extra virgin olive oil and sea salt until well combined.

In another larger bowl, whip the thickened cream until it forms soft peaks.

Add a good dollop of the whipped cream to the condensed milk mixture and stir through to lighten it.

Add the lightened condensed milk mixture to the whipped cream and lightly fold together, then fold through the cooled mango purée.

Pour ice cream mixture into a freezer-suitable container, smooth the top, cover with a lid or cling film and freeze overnight.

Freeze for up to one month.

TO SERVE:

Scoop into small bowls and top with chopped pistachios, fresh raspberries and a drizzle of GSG extra virgin olive oil. (Or just scoop into cones and enjoy!)

NOTE:

Once fully frozen this ice cream does need time on the bench to soften before scooping, Times will vary depending on the sizes and shape of the container you freeze it in.

If fresh mangoes aren’t available, you can make this recipe using frozen mango flesh or canned mango slices. (I found canned worked slightly better as they were sweeter and softer than the frozen pieces).

INGREDIENTS

• 1 cup caster sugar
• 1½ cups plain flour
• 1½ tsp baking powder
• ¼ tsp baking soda
• 1 cup ricotta
• ½ cup GSG extra virgin olive oil
• 3 large (60g) eggs
• 2 tbsp plain yoghurt
• 1 tsp vanilla essence
• Large pinch salt

TOPPING

• • 4-5 mandarins, peeled and halved
  • ¼ cup crystallised ginger, roughly chopped
  • ¼ cup flaked almonds
  • 1 tbsp caster sugar

METHOD

TOPPING VARIATIONS:

A delicious alternative to the traditional butter shortcrust, this sweet olive oil pastry has a more-ish biscuity texture and makes a perfect vehicle for the slightly tart spiced apple & blackberry filling.

INGREDIENTS

FOR THE PASTRY

• 300g plain flour
• 70g caster sugar
• 1 tsp baking powder
• pinch salt
• ½ cup Great Southern Groves Extra Virgin Olive Oil
• ¼ cup cold water

FOR THE FILLING

• 8 Granny Smith apples, peeled, cored, and sliced (or a mixture of tart apples)
• ¼ cup brown sugar
• zest and juice of a small lemon
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1/8 tsp ground cloves
• 250g fresh blackberries

(you can use frozen – thaw and drain surplus liquid before cooking)

ASSEMBLY

• 1 Tb ground almonds
• Egg wash: 1 egg, lightly beaten with 1 TBS water
• Raw sugar for sprinkling

METHOD

Make the filling first

1. Place all the ingredients except the blackberries into a medium pot.
2. Cover and simmer, stirring occasionally until the apples are semi-soft (about ten minutes).
3. Add the blackberries and cook for a further 2 minutes. Allow to cool.
4. (Taste and add more sugar if you prefer it sweeter)

To make the pastry

1. Preheat oven to 180ºC.
2. Place flour, sugar, baking powder, and salt in a medium bowl.
3. Add the olive oil and cold water and stir together with a fork (see notes).
4. Once the dough is starting to come together, use your hands to bring the mixture together then tip it onto the bench and knead lightly until it forms a smooth ball.
5. Place the pastry between two sheets of baking paper and roll out into a circle measuring approx. 30-35cm in diameter.
6. Remove top sheet of baking paper and lift pastry on the bottom sheet of baking paper into a cast iron pan (see notes.)
7. Prick the pastry base all over with a fork, then scatter over the ground almonds.
8. Place the apple & blackberry filling evenly into the dish and fold the edges of the pastry over to make a border. (If the pastry breaks, just patch it together – it’s not meant to look perfect.)
9. Brush the pastry border with egg wash and sprinkle the whole galette with raw sugar.
10. Bake in the preheated oven for 40-45 minutes until golden.

Serve warm straight from the pan with cream or ice cream – or both!

NOTES

Use any kind of dark berry in place of blackberries.

Counter-intuitively, it is recommended that you make this pastry by hand (using a fork) rather than in a food processor – it’s easier!

It is delicate to handle, but if it does break, just patch your galette with the broken pieces – it all adds to the rustic look!

We baked our galette in a cast iron frying pan with a 20cm diameter base – it makes it easy to handle and keeps everything nicely contained. You can always make it straight on to a baking paper-lined baking sheet if you prefer.

Optional – cut stars from re-rolled pastry scraps for decoration.

INGREDIENTS

¾ cup Extra Virgin Olive Oil

1 cup sugar

2 cups SR flour

2 cups cold mashed pumpkin

2 eggs

2 cups of mixed fruit (cherries, sultanas, currants)

1 dessert spoon golden syrup

½ tsp each nutmeg, ginger and cinnamon

a little milk if necessary

METHOD

Heat oven to 180°C

Mix together olive oil and sugar.

Add eggs one at a time and beat well.

Add fruit and spices, then pumpkin.

Add sifted flour

Add golden syrup and a little milk to make a smooth consistency (maybe up to ¼ cup)

Spoon mixture into square tin lined with baking paper.

Make in moderate oven for 1 – 1 ½ hours (testing centre every 10 minutes after one hour)

Leave in tin to cool for 20 minutes before turning out onto rack

INGREDIENTS

600mls whipping cream

395mls (tin) sweetened condensed milk

2 packets MALT-O-MILK biscuits

Plus any flavourings you might like - see note below for suggestions

METHOD

Line a baking tray or lamington tin with enough glad wrap to cover the bottom, sides and then cover the top. Try not to make too many edges sticking up and if more than one piece is needed then overlap. Line the tray with one packet of biscuits (you may not use the whole packet).

Beat cream and sweetened condense milk in a large bowl until thickened. Pour onto the top of biscuits in tray. Smooth out evenly. Place remaining packet of biscuits on top in roughly the same configuration. Pull the glad wrap up and over to over top.

Place in freezer for at lease 6 hours. When solid, cut with large knife in between biscuits… enjoy and try to stop at one.

You can add what ever flavours you like to the cream mix before scooping into the tray. Try and of these chopped up:

- Chocolate Flake

- Crunchie

- Mars Bar

- Peppermint Crisp

- Oreo Cookies

- Any fruit like raspberries (shown in this picture), mango, passionfruit, strawberries

- Caramel or chocolate sauce swirled though.

- Dried fruit and nuts

Options are endless, if you have seen it in an icecream, you can add it to your own.

WET INGREDIENTS>

2 Navel Oranges – cut of ends but don’t peel. Chopped roughly (remove any seeds)

1 cup Great Southern Groves Extra Virgin Olive Oil

3 eggs lightly beaten

DRY INGREDIENTS

250g Self Raising Flour

300g Caster Sugar

2 TBS poppy seeds

METHOD

Preheat oven to 180oC. Grease and Line 20cm cake tin.

Process oranges, including the skin, in a food processor until it is pulpy and skin is in quite small pieces. Pour into bowl and add rest of wet ingredients. Stir until combined.

Add in sifted dry ingredients and stir until well combined.

Pour into prepared cake tin and bake for 55 minutes. This cake can take a little longer. Check with skewer and put in for further 5 minutes at a time until skewer comes out clean.

Leave to cool in tin for 5 minutes. Run a thin knife around outside of tin before turning out onto cake rack to cool.

This cake is delicious warm but tastes even better after a day or two.

Serve with thickened cream or even sour cream.

INGREDIENTS

1 portion olive oil shortcrust pastry - see separate recipe 'Sweet Shortcrust Pastry'

1 cup Greek or natural yoghurt

½ cup Great Southern Groves Extra Virgin Olive Oil

3 eggs

¼ cup honey

½ cup caster sugar

1 cup SR flour

1 cup ground almonds

750g rhubarb, trimmed and sliced to fit your tin

Another ¼ cup honey

METHOD

Preheat the oven to 220°C.

Roll out pastry to approx 40cm round

Grease a 25cm round tart tin and line with pastry, fix and splits with extra pastry ofF cuts and trim to create a neat edge.

Line the pastry with baking paper pushed down tightly.

Place in the oven for 15 minutes or until the pastry is starting to become golden. Remove the baking paper.

Turn oven down to 170°C fan forced and allow to cool.

Whisk together yoghurt, olive oil eggs and honey in a bowl.

Add in flour, sugar and ground almonds and mix until well combined.

Pour mix into the pastry shell and top with sliced rhubarb. We used a double layer as a generous serve of rhubarb offsets the sweet frangipane perfectly.

Bake for 35 - 40 minutes or until the top is golden and cake is set.

Brush with warmed honey for gloss

Use this dairy-free shortcrust pastry as you would use the traditional one, to make tarts, cookies, or pies. It makes a beautifully short pastry and while it can be tricky to unroll onto a tart tin, it is easily rectified by adding and pressing dough into your tin as needed. I also find it doesn’t shrink as butter pastry often does. Enjoy playing with this crisp, flavourful pastry option.

Makes a 25cm round tart with a little to spare

INGREDIENTS

250g all-purpose flour (extra for rolling)

150g confectioner sugar

1 medium-large egg

1 medium-large egg yolk

1tsp baking powder

a pinch of salt

90ml Great Southern Groves extra-virgin olive oil

zest of 1 lemon

METHOD

In a bowl, combine all dry ingredients and lemon zest and whisk well to combine. Make a well in the centre and add remaining ingredients and whisk them together with a fork before starting to incorporate them into the dry ingredients until the dough begins to form.

Transfer the dough to a work surface and work with your hands until you have a smooth even dough. You may need a little more flour.

Use the dough straight away, or flatten the dough into a thick disc (it will make it easier to roll after), cover with Glad Wrap and chill for 30 min.

Makes 20 cookies

INGREDIENTS

WET

150g GSG Extra Virgin Olive Oil

200g dark brown sugar

100g granulated sugar

2 eggs, at room temperature

2 tsp vanilla bean paste

DRY

1 tsp salt

60g Dutch process cocoa powder, sifted

150g wholemeal spelt flour, (or plain flour)

90g buckwheat flour, sifted (or almond meal/or rye flour)

1/2 tsp baking powder

EXTRAS

250g dark chocolate (70% cocao), coarsely chopped, plus extra for topping if desired

35g pecans, roughly chopped

35g pecans, finely chopped

Flaky Sea Salt to finish (such as Murray River Salt)

METHOD

Preheat the oven to 165°C

Line 2-3 baking trays with baking paper.

In a large bowl, whisk together WET ingredients swiftly for about a minute to combine.

Fold in the DRY ingredients using a rubber spatula.

The dough may feel a little oily and may take a little work to come together - this is fine.

Add chopped chocolate and 35g of pecans and mix to incorporate.

Use a tablespoon to scoop approx 50g of dough at a time and roll to create a ball.

Place on the lined trays evenly and press down gently on each biscuit.

Press additional chocolate and pecans onto the top of each and sprinkle with sea salt.

Bakefor 15-17 minutes, until the edges are set.

Allow to cool on the tray for about 20 minutes.

Store leftovers in an airtight container at room temperature.

INGREDIENTS

Base

3 TBS Great Southern Groves Extra Virgin Olive Oil

1 ¼ cup plain flour

¼ cup caster sugar

1 egg yolk

2-3 TBS chilled water

Top

50g butter

1 can Sweetened Condensed Milk (395g)

3 TBS South West honey

120 g Macadamias (keep a small amount to sprinkle over top)

METHOD

Preheat oven to 180oC. Line a 30cm x 20cm slice tin with baking paper.

In your food processor (or in a bowl) combine the Extra Virgin Olive Oil, flour and sugar. Process or rub together until it resembles fine breadcrumbs. Add in egg yolk and 2-3 TBS cold water. Add the water a tablespoon at a time until the mixture comes together. Once the dough can be pressed together and not fall apart you have added enough water.

Tip into prepared slice tin and even spread the mix (it may still look a little crumbly). Then press with your fingers into the tin to form an even thickness. Bake for 15 minutes or until just golden at the edges.

While the base is cooking you can prepare the topping. Melt butter on low heat in a heavy based saucepan. Add in Sweetened Condensed Milk and stir. Turn up the heat to medium/hot and stir constantly for roughly 5 minutes. It will hit the thickening point quite suddenly and you will need to stir quite rapidly to maintain a thick but smooth consistency (I used a whisk). Once thickened, remove from heat and continue to stir for 30 seconds. Add in honey and macadamias and stir until combined. Allow for topping mixture to cool slightly until the base has finished baking.

Take base from oven and pour topping evenly over the based – making sure the nuts are evenly distributed. Sprinkle the small amount of nuts you kept out over the top, pressing any large pieces in slightly.

Bake in the oven for a further 15 - 20 minutes. The top should be a dark golden colour. Take slice from oven and allow to cool completely before slicing into squares.

Turn your simple banana cupcakes or muffins into these super cute and delicious BANOFFEE Muffins.

Muffin Recipe

INGREDIENTS

3-4 large bananas mashed

1/2 cup caster sugar

1 egg beaten

1/4 cup Great Southern Groves Extra Virgin Olive Oil

11/2 cup SR flour

METHOD

Preheat oven to 180oC

Mix the mashed banana, sugar, egg and olive oil.

Sift in flour and stir until just combined.

Spoon into cupcake or muffin cases. Bake for 20-25 minutes depending on the size of your muffins. They need to be golden and spring back when pressed in the middle.

Allow to cool before decorating.

DECORATING

Now the simple way to make them into Banoffee Muffins... you will need:

1 can Nestle Top'n'Fill Caramel

1 cup whipped cream

Banana chips

Shaved chocolate or dollarettes

Instead of icing, you take the Top'n'Fill caramel and spread like peanut butter on the top of the muffin. Add a dollop of cream and decorate with banana chip and chocolate. If you are serving immediately, you could also top with a slice of fresh banana.

INGREDIENTS

DRY

175g flour

175g almond meal

150g brown sugar

4 tsp baking powder

4 tsp cinnamon

1/2 tsp nutmeg

200g local walnuts, toasted (8 mins 180C) chopped

3 tsp fennel seed, lightly toasted

1/2 tsp salt

WET

3 eggs

1/2 cup GSG Tuscan style EVOO

150g raw honey

Zest and juice of an orange

2 tsp vanilla extract

2 tbsp rosemary leaves, finely chopped

500g carrot, grated

METHOD

Preheat oven to 170C fan forced.

Mix dry ingredients until well combined.

Whisk together wet ingredients then stir through the carrot.

Fold wet mix through the dry mix until combined.

Place in a lined 25cm round baking tin and even out the top.

Cook for around 45 mins, or until a skewer comes out of the cake clean.

Cool in the tin for 10 mins before turning out onto a cake rack to completely cool.

- ICING -

ORANGE & FENNEL INFUSED OLIVE OIL

½ cup Great Southern Groves Tuscan style olive oil

Rind of an orange julienned or zested into long strips

3tsp fennel seeds

ORANGE OIL ICING

180g cream cheese, softened

120g infused olive oil (see above)

450g icing sugar, sifted

½ tsp vanilla extract

METHOD

INFUSED OIL

Place all ingredients into a small saucepan and bring to a high temperature and when the rind begins to spit and curl, take the pan off the heat and set aside to cool.

When ready to use, strain the orange and fennel off the oil, keeping both oil and orange and fennel.

ORANGE OIL ICING

Add cream cheese to sifted icing sugar and whisk.

Slowly add the oil and vanilla and continue to whisk until smooth. Refrigerate until ready to use.

Pipe or spread onto your cooled cake and top with the orange rind and fennel seeds, as well as flowers and baby sprigs of rosemary.

INGREDIENTS

100g butter

2 TBS Extra Virgin Olive Oil

½ cup chopped dates

2 TBS honey

1 ¾ cups cereal (cornflakes, oats, muesli, other cerals… you can combine any to fill 1 ¾ cups)

½ cup desiccated or shredded coconut

½ cup self-raising flour

½ cup chopped dried apricots (can add other dried fruit or use less if the left over cereal already has dried fruit)

½ cup pepitas or pumpkin seeds or chopped nuts (or a combination to fill a ½ cup)

¼ cup brown sugar (use less if you are using left over sugary cereal)

METHOD

Preheat oven to 180oC. Line a 18x28cm slice pan with baking paper.

Combine butter, olive oil, dates and honey in small saucepan and melt together. Simmer and stir for a few minutes on low to soften the dates.

In a separate bowl combine your left over cereal, coconut, flour, dried fruit, pepitas and sugar. Mix until combined. Make a well in the centre and add the soften date mix. Combine well.

Pour mixture into prepared slice tin and press evenly to the edges with fingers or back of spoon.

Bake for 15 minutes or until golden.

Allow to cool completely in the pan before cutting into squares with a sharp knife. Store in an air tight container.

My kids make a habit of choosing a new cereal to try. They then eat maybe half the box (sometime just one bowl) and then decide they “don’t like it”. We then end up with multiple boxes of cereal no one is eating. This is a great recipe adapted from a Woman’s Day Cook Book to use up the left over cereal. Then low and behold, the kids (and the rest of the house) eat it.

This also make for great home made muesli bars to send to school, snacks for toddlers and breakfast on the go for busy teens (or adults for that matter).

INGREDIENTS

3/4 cup cocoa powder

1 1/2 cup SR flour

1 1/2 cups caster sugar

2/3 cup chocolate chips (or chopped chocolate)

2/3 cup Great Southern Groves Extra Virgin Olive Oil

1/2 cup Karvan Espresso Coffee

2 large eggs

1 TBS vanilla essence

125g pkt Cadbuy Chocolate Mini Eggs

METHOD

Preheat oven to 170°C fan forced

Line a 28cm x 18cm slice tin or similar sized sqaure tin.

Sift and combine all dry ingredients (flour, cocoa, sugar) in a bowl.

Mix olive oil, coffee and vanilla essence in jug.

Add wet ingredients into dry. Add two beaten eggs. Mix until well combined.

Pour brownie mixture into prepared pan.

Top with chocolate eggs.

Bake in oven for 35-40 minutes until set.

TIPS

1. To make your baking paper fit your pan snuggly... scrunch up and then flatten out. It then fits in the corners perfectly.

2. Use Caramel Eggs instead of Mini Eggs for a gooey caramel surprise! here to edit.

INGREDIENTS

2 cups plain flour

¼ tsp bi carb soda

1¼ cup brown sugar firmly packed

½ tsp cinnamon

½ tsp ground ginger

Pinch salt

2 eggs

½ cup + 1 TBS Great Southern Groves Extra Virgin Olive Oil

METHOD

Preheat oven to 170°C fan forced

Line 2 large baking trays with baking paper (or one and bake in two batches)

Place all dry ingredients in large bowl and mix until combined.

Add eggs and olive oil. Mix until well combined. You may need to use your hands towards the end to make sure it is properly combined.

Roll biscuit dough into walnut sized balls and place on baking tray with at least 4-5cm spacing. Press down slightly.

Bake for 10 minutes for chewy biscuits, longer for a more crunchy texture.

INGREDIENTS

1 cup Greek or natural yoghurt

½ cup Great Southern Groves Extra Virgin Olive Oil

3 eggs

¼ cup honey

½ cup caster sugar

1 ¼ cup SR flour

¾ cup ground almonds

4-5 figs sliced

Another ¼ cup honey

METHOD

Preheat oven to 170°C fan forced

Whisk together yoghurt, olive oil eggs and honey in a bowl. (Honey – see tip)

Add in flour, sugar and ground almonds. Mix until well combined.

Grease a flan tin with removable base with a little olive oil (see tip)

Pour mix into flan tin and top with sliced figs.

Bake for 35 - 40 minutes or until top is golden and cake is set.

Brush with warmed honey.

Serve on its own or warmed with cream or ice-cream.

** This recipe uses figs but would be equally delicious with other fresh fruit in season including peaches, nectarines, plums, berries, apple, orange segments.

TIPS

Honey – when measuring out your honey, use the ½ cup that you already measured the olive oil with. Only half fill (1/4 cup) and the olive oil left in the measuring cup helps the honey pour out easily.

Greasing pan – using a pastry brush with the olive oil to grease the flan tin helps get the olive oil into all the corners.

INGREDIENTS

1 cup milk

1/2 cup honey

1/2 cup brown sugar

2 TBS Great Southern Groves EVOO

2 cups SR Flour

METHOD

Preheat oven to 170°C fan forced. Grease a loaf tin with a little Extra Virgin Olive Oil.

Heat half the milk, honey, sugar and olive oil in a medium sized saucepan over medium heat. Do not boil. Add the rest of the milk. Carefully stir in the flour. Pour into the loaf tin and bake for 45 minutes or until golden and centre springs back.

Tip: Put a little olive oil in your measuring cup and grease before measuring your honey. It then slides out super easy.

Credit: this recipe is a slight adaptation of the Honey Loaf featured in NMAA Cooks.

INGREDIENTS

300g caster sugar

Zest 2 lemons

3 large free range eggs

300ml Great Southern Groves EVOO

300ml full cream milk

75ml lemon juice

200g plain flour (or plain gluten-free flour)

100g desiccated coconut

100g almond meal

4 tsp baking powder

Pinch salt

METHOD

Preheat oven to 180°C.

Rub lemon zest into the sugar.

Add eggs to the sugar and zest.

Beat until thick and creamy.

Add oil, milk and lemon juice and combine gently.

Whisk the dry ingredients together.

Fold through the wet mix until just combined.

Pour into a lined 20cm round spring form cake tin and bake for 40 minutes or until a skewer comes out of the center clean.

Dust with icing sugar or finish with lemon icing.

Decorate with berries, nuts or fresh flowers.

Lemon Icing: Combine 2 cups of icing sugar with the juice of one lemon. Whisk until smooth and pour over cooled cake.

INGREDIENTS

2 cups plain flour

4 tsp baking powder

1 TBS caster sugar

1 egg

1/4 cup Great Southern Groves Extra Virgin Olive Oil

1/3 cup milk

1/4 warm water

METHOD

Preheat oven to 200°C fan forced

Sift all dry ingredients into mixing bowl.

Measure all wet ingredients into separate jug or bowl including egg. Whisk until combined.

Add wet ingredients into dry and mix together with butter knife until just combined. Add a little more flour or milk depending on your mix to get the consistency just right. Don't over mix.

Tip mixture onto a lightly floured surface. Gently flatten the dough to roughly 3cm thickness. The less you handle your dough, the lighter and fluffier your scones will be.

Cut out scones with a 5cm biscuit or scone cutter.

Place on greased baking tray with only a 1cm gap between. Brush with a little milk and bake for 10-12 minutes. Scones should be browned on top and sound hollow when you tap them.

Serve with butter, jam and cream. For those a little more health conscious, try serving your scones with Greek Yogurt instead of the cream (only 1/3 of the fat).

BAKING TIPS

1. Always mix your scones with a butter knife not a spoon - Nannas tip for perfect light scones
2. Handle the dough as little and lightly as possible to keep all the air in.
3. Don't twist your cutter. Twisting the cutter tends to make the scones rise lop-sided.

INGREDIENTS

1 1/2 cup SR Flour

1 cup plain flour

1 cup brown sugar

1/2 tsp cinnamon

1 TBS powdered ginger

pinch nutmeg

1 tsp bi carb soda

2 eggs lightly beaten

3/4 cup milk

1 cup golden syrup

1/2 cup Great Southern Groves Extra Virgin Olive Oil

METHOD

Preheat oven to 170°C

Place all dry ingredients into bowl using sifter.

Combine Extra Virgin Olive Oil, eggs and golden syrup. Mix together well.

Add wet ingredients to dry ingredients and mix well.

Pour mixture into greased and lined 22cm spring form pan.

Bake in oven for 1 hour and 15 minutes. Test with skewer after 1 hour.

Rest for 10 minutes before turning onto rack to cool.

Can be eaten warmed with ice cream or cream for desserts.

INGREDIENTS

BASE

3/4 cup Great Southern Groves Olive Oil

3/4 cup icing sugar

1 tsp lemon rind

2 cups plain flour

TOPPING

1/4 cup unsalted, shelled pistachios chopped roughly

3 TBS lemon juice (about 1 lemon)

1 1/12 cup icing sugar

METHOD

Preheat oven to 150°C (fan forced)

Put olive oil and lemon rind in food processor and blend for 1-2 minutes. Add icing sugar and blend for a further 2 minutes. It will looks smooth and creamy.

Place flour into a bowl. Pour in the olive oil mixture, making sure to scrape out all of the contents of the food processor bowl. Mix well until the dough forms a soft ball.

Press dough into a 18cm spring form cake pan, smoothing the top flat with a spoon.

Place in fridge to firm up for 30 minutes.

After 30 minutes, remove pan from the fridge. With a sharp knife, score the base with a sharp knife into wedges... we did 16. Prick each wedge with a fork.

Place in the oven and bake for 45-50 minutes.

Once baked, allow to cool in the pan. Carefully remove from pan, place on a chopping board and cut along lines previously made with a sharp knife. The base is quite crumbly so be careful.

To make the topping, combine icing sugar and lemon juice until smooth. Take cooled biscuit wedges and dip the top into the icing mixture, allowing excess to drip off. Place on cooling rack (with baking paper underneath to catch drips). sprinkle with chopped pistachios. Repeat until all wedges are iced and topped with nuts. Allow to set.

NOTE: If you are allergic to nuts, replace pistachios with shredded coconut or leave plain.

INGREDIENTS

3 rashers of bacon chopped finely

1/2 spanish onion chopped finely

125g can of sweet corn kernels drained

2 cups grated cheddar or tasty cheese

13/4 cups SR flour

11/2 cups milk

1 large egg whisked

2 TBS Great Southern Groves Extra Virgin Olive Oil plus extra for greasing.

METHOD

Preheat oven to 200°C. Grease two, 24 hole mini muffin trays with olive oil using a pastry brush or grease proof paper. (no patty cake liners are needed)

Sift flour in a large mixing bowl. Add cheese and stir well. Add bacon, onion and corn.

Add milk, egg and olive oil.

Stir to combine all ingredients.

Once all ingredients are well combined, spoon into muffin tray. Muffin holes should be filled to top.

This recipe will fill almost two trays. You can cook all at once or in batches.

Bake for 15 minutes or until golden brown on top and spring back when pressed.

NOTE: these muffins are great as a snack or put into school lunch boxes. Once cooked, they can also be frozen and taken out when needed. Warm a little in the microwave or place in oven. YUM!

This recipe comes from one of our lovely customers Sanae. It look too good not to share.

WET INGREDIENTS

250g peeled fresh feijoas blended in a food processor

4 eggs

1 tsp Vanilla essence

1 cup - 1 & 1/4 cup Almond milk

50ml - Great Southern Groves Extra Virgin Olive Oil

1/3 cup honey

DRY INGREDIENTS

1/4 tsp salt

3/4 cup coconut flour

1 cup buckwheat flour

1 cup dates chopped

1/4 cup sunflower seeds

1/4 tsp baking powder

TOPPING

walnuts

peptides

sunflower seeds

METHOD

1. Preheat oven to 160°C fan forced (180°C conventional)
2. Combine wet ingredients in one bowl and dry ingredients in another.
3. Pour wet ingredients into dry and mix well.
4. Pour into a oiled cake tin and sprinkle on toppings. Then bake for 45 minutes

Best to serve warm with drizzle of golden honey yum yum!

INGREDIENTS

2 Cups SR Flour

3/4 Cup brown sugar

2 ripe bananas mashed

1 egg lightly beaten

1 175g tup Brownes natural yoghurt (3/4 cup)

3 TBS Great Southern Groves Extra Virgin Olive Oil

3 TBS milk

1 cup Lilly Pilly Fruit - seeds removed and quartered

METHOD

Preheat oven to 180°C. Line a 12 whole muffin pan with patty pans or grease proof paper.

Combine flour and sugar in a bowl. Add mashed banana, egg, yoghurt, olive oil and milk.

Stir with wooden spoon until it combines to form a smooth mixture (if the mixture is a little dry, add one more TBS of milk).

Add chopped Lilly Pillies and stir gently until just combined.

Spoon the mixture evenly into prepared patty pan cases.

Bake for 25 minutes and turn a lovely golden brown. Tops should spring back when cooked properly.

Cool on wire rack.

This pastry is very short and crumbly, but super easy to make and VERY delicious. You can adapt the filling to include any fruit you like. Try it with berries, pears, banana with caramel, or even fruit with hazelnut spread.

INGREDIENTS

Sweet Short Crust Pastry

1 1/2 cups plain flour

1/3 cup icing sugar

1/4 cup plus 2 TBS Great Southern Groves WA Extra Virgin Olive Oil

2-3 TBS cold water

Filling

3 Granny Smith apples

1 egg separated

2 TBS brown sugar

extra brown or demerara sugar for sprinkling

METHOD

Preheat oven to 190°C

Pastry

Place flour, sugar and olive oil in a food processor. Blitz until it starts to come together. Slowly add the water until it mostly comes together. Tip pastry out onto floured bench and continue to knead until it comes together. If pastry is too wet or dry, add small amounts of water or flour accordingly.

Form into a disc, wrap in plastic wrap and place in fridge while preparing filling.

Filling

Peel, core and thinly slice apples.

Remove pastry from fridge and roll out on grease proof paper into a circle, roughly 30cm wide.

Brush pastry with egg yolk, leaving a 5cm border. Sprinkle yolk with brown sugar and then layer on apple slices. You can be neat or as rustic as you like with your apple layering.

Carefully fold edges of the pastry in, leaving some of the apples showing (as in the picture). If the pastry is crumbly, use the paper to help fold it over. If it breaks or pieces come away, just patch it or press it together.

Slide baking paper with pie on, carefully into a baking tray. Brush pastry with egg white and then sprinkle whole pie with brown or Demerara sugar.

Bake in oven for 15 minutes, then turn oven down to 180 degrees and bake for a further 15 minutes. Turn your baking tray during cooking to ensure even cooking and browning.

Serve warm with cream or ice cream.

RECIPE REFERENCE

This recipe has been adapted from "Free-form apple pie" on Taste.com.au. Recipe originally appeared in SuperFood Ideas. Recipe has been adapted, tried and tested using olive oil.

This apple cake is almost like a tart. Delicious with a coffee or as a dessert served warm with cream or ice cream.

INGREDIENTS

4 large red apples, peeled, cored and thinly sliced

5 TBS sugar

5 TBS plain flour

5 TBS Great Southern Groves Extra Virgin Olive Oil

1 tsp baking powder

4 large eggs (preferable free range or home grown)

2/3 cup South West Coastal honey

METHOD

1. Preheat oven to 180°C.
2. Grease or line 20cm spring form cake tin.
3. Place the apple slices in a flower pattern and in layers until all the apple is used.
4. In a bowl, combine flour, baking powder, sugar, olive oil and two of the eggs. Whisk until smooth.
5. Pour batter over apple slices evenly and bake for 20 minutes.
6. Take tin out of the oven and increase to 200°C
7. Combine honey and remaining eggs in bowl and mix well. Pour over cake and bake for a further 15-20 minutes until golden brown and when skewer comes out clean. Make sure it is well cooked so it doesn't taste "eggy" and the top and sides are well caramelised.
8. Enjoy for morning tea or as a dessert.

NOTE: This recipe was adapted from a recipe on www.pickledplum.com. Caroline had adapted it from a French cookbook Le Pain Quotidien Cookbook.

INGREDIENTS

1/3 cup Great Southern Groves Extra Virgin Olive Oil

1/2 cup brown sugar

2 eggs lightly beaten

1/3 cup natural yoghurt

4 over ripe bananas mashed

2 cups self raising flour

1 tsp ground cinnamon

1 tsp maple syrup

METHOD

Preheat oven to 160 degrees - fan forced

Place eggs, bananas and brown sugar in a mixing bowl. Whisk until combined. Add in olive oil and whisk again. Finally add flour and mix until well combined.

Lightly grease loaf tin with olive oil and line with baking paper. Pour in mixture and lightly tap bottom to remove any bubbles from the mix. (If you have extra bananas, you can slice one in half and arrange on the top). Drizzle with a little maple syrup.

Place on middle shelf in the oven and bake for 55 minutes. Please check your cake after 30 minutes and turn around for even cooking.

Leave cake in tin for 10 minutes after baking before turning out.

Note: Best enjoyed warm. This cake freezes well. To eat after freezing, defrost and then toast in sandwich press... yum!

INGREDIENTS

DRY

1 cup SR flour

1 cup plain flour

1 cup sugar

1/3 cup cocoa

1 tsp bi carb soda

1/2 tsp salt

WET

1 tsp vanilla essence

1 tsp white wine vinegar

1/2 cup Great Southern Groves Extra Virgin Olive Oil

1 cup water

METHOD

Preheat oven to 180°C

Line or grease a 23cm round cake tin.

Combine dry ingredients in a large bowl.

Whisk together wet ingredients in a separate bowl.

Combine wet and dry ingredients and mix well.

Pour batter into cake tin and bake for 40-45 minutes or until a skewer comes out of the center clean.

Cool in the tin before turning out and topping with chocolate icing or dusting with cocoa.

Note: Double the batch and create a layered celebration cake by baking two round cakes and sandwiching them with chocolate ganache and finishing with icing and flowers.

WET INGREDIENTS

2 Navel Oranges – cut of ends but don’t peel. Chopped roughly (remove any seeds)

1 cup Great Southern Groves Extra Virgin Olive Oil

3 eggs lightly beaten

DRY INGREDIENTS

250g Self Raising Flour

300g Caster Sugar

2 TBS poppy seeds

METHOD

Preheat oven to 180°C. Grease and Line 20cm cake tin.

Process oranges, including the skin, in a food processor until it is pulpy and skin is in quite small pieces.

Pour into bowl and add rest of wet ingredients. Stir until combined.

Add in sifted dry ingredients and stir until well combined.

Pour into prepared cake tin and bake for 55 minutes. This cake can take a little longer. Check with skewer and put in for further 5 minutes at a time until skewer comes out clean.

Leave to cool in tin for 5 minutes. Run a thin knife around outside of tin before turning out onto cake rack to cool.

This cake is delicious warm but tastes even better after a day or two.

Serve with thickened cream or even sour cream.