Banana, Honey And Sultana Wraps

1

Banana, Honey And Sultana Wraps :

Ingredients

  • 2 mini tortillas
  • 1 tablespoon fresh ricotta
  • 1 small banana, thinly sliced diagonally
  • 1 tablespoon sultanas
  • 1 teaspoon honey

Method

  1. Step 1 – Place tortillas on a clean work surface. Spread ricotta over each tortilla. Top each tortilla with banana. Sprinkle with sultanas. Drizzle over honey. Roll up firmly to enclose the filling. Serve.

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Apple And Cabbage Slaw With Pork Cutlets

1

Apple And Cabbage Slaw With Pork Cutlets :

Ingredients

  • 4 (about 160g each) pork cutlets, French trimmed
  • 1 tablespoon olive oil
  • Steamed green beans, to serve

Apple & cabbage slaw

  • 2 small Pink Lady apples, cored, quartered, cut into thin wedges
  • ¼ small (about 300g) green cabbage, hard core removed, finely shredded
  • 65g (¼ cup) S&W Whole Egg Mayonnaise
  • 75g (¼ cup) light sour cream
  • 1 tablespoon fresh lemon juice
  • 40g (¼ cup) salted baby capers, rinsed
  • 2 teaspoons Dijon mustard

Method

  1. Step 1 – Season both sides of the pork with pepper. Heat the oil in a large frying pan over medium heat. Add the pork and cook for 5-6 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  2. Step 2 – Meanwhile, to make the apple & cabbage slaw, combine the apple, cabbage, mayonnaise, sour cream, lemon juice, capers and mustard in a large bowl.
  3. Step 3 – Divide the pork and apple & cabbage slaw among serving plates. Serve with the steamed green beans.

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‘X marks the spot’ pies

1

‘X marks the spot’ pies :

Ingredients

  • 1 tablespoon olive oil
  • 1 small brown onion, chopped
  • 350g lean beef mince
  • 2 garlic cloves, crushed
  • 1 small zucchini, grated
  • 1 small carrot, grated
  • 2 tablespoons gravy powder
  • 2 tablespoons tomato paste
  • 4 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 1 tablespoon milk
  • Tomato sauce, to serve

Method

  1. Step 1 – Heat oil in a frying pan over medium-high heat. Add onion. Cook for 3 to 4 minutes or until softened. Add mince. Cook, breaking up mince with a wooden spoon, for 5 to 6 minutes or until browned and cooked through.
  2. Step 2 – Add garlic, zucchini and carrot. Cook, stirring, for 3 minutes or until zucchini is tender. Stir in gravy powder, tomato paste and ¼ cup cold water. Cook, stirring, for 2 minutes or until mixture thickens. Cool.
  3. Step 3 – Preheat oven to 200°C/180°C fan-forced. Grease three 12-hole round patty pans. Using a 6.5cm cutter, cut 36 rounds from 2 pastry sheets. Cut seventy-two 1cm x 6cm strips from remaining pastry. Line holes of prepared pans with pastry rounds.
  4. Step 4 – Spoon level tablespoons of mince mixture into pastry rounds. Top each with 2 strips of pastry to form a cross. Brush with milk. Bake for 15 to 18 minutes, swapping trays during cooking, or until pastry is golden brown and pies heated through. Stand for 1 minute. Transfer to a dish. Serve with tomato sauce.

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10 Minute Apple Berry Crumble

1

10 Minute Apple Berry Crumble :

Ingredients

  • 2 x 400g cans pie apple filling
  • 1 teaspoon ground cinnamon
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons mixed berry jam
  • 1 cup toasted muesli
  • Double cream, to serve

Method

  1. Step 1 – Combine apple, cinnamon and lemon rind in a bowl. Divide jam between 4 (1 ¼ cup-capacity) heatproof, microwave-safe dishes. Top with apple mixture. Cover with plastic wrap. Microwave on HIGH (100%) for 2½ minutes or until heated through.
  2. Step 2 – Sprinkle muesli on top of apple mixture. Microwave on MEDIUM (50%), uncovered, for 15 to 20 seconds or until muesli is just warm. Serve hot with double cream.

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Fruit Wands

4

Fruit wands :

Ingredients

  • ½ seedless watermelon, peeled, cut into 1cm-thick slices
  • ½ honeydew melon, seeded, peeled, cut into 1cm-thick slices
  • ½ rockmelon, seeded, peeled, cut into 1cm-thick slices
  • Bamboo skewers

Method

  1. Step 1 – Use 3cm and 4cm-diameter flower, heart and star-shaped pastry cutters to cut shapes from watermelon. Repeat with honeydew melon and rockmelon.
  2. Step 2 – Thread shapes on to skewers, using one of each melon type per skewer.

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Monkey Tail Sandwiches (Cream Cheese Carrot And Sultana)

3

Monkey Tail Sandwiches (Cream Cheese Carrot And Sultana) :

Ingredients

  • 2 slices from 1 loaf of white bread, cut lengthways
  • 2 tablespoons spreadable cream cheese
  • 1 medium carrot, peeled, grated
  • 2 tablespoons sultanas

Method

  1. Step 1 – Using a serrated knife, remove crust from bread. Using a rolling pin, flatten each slice.
  2. Step 2 – Spread 2 slices of bread with cream cheese. Top with carrot. Sprinkle with sultanas. Starting from 1 short end, roll up bread tightly to enclose filling. Cut each roll into 4 slices.
  3. Step 3 – Place sandwiches, cut-side up, on a large plate. Serve.

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Melon Juggling Balls

2

Melon Juggling Balls :

Ingredients

  • 1.5kg seedless watermelon
  • ½ (780g) honeydew melon
  • ½ (900g) rockmelon

Method

  1. Step 1 – Using a melon baller, scoop balls from watermelon, honeydew melon and rockmelon. Place in a large bowl. Serve.

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Banana And Hazelnut Yoghurt Fruit Dip

1

Banana And Hazelnut Yoghurt Fruit Dip :

Ingredients

  • 2 tablespoons chocolate hazelnut spread
  • 200g low-fat banana honey yoghurt
  • 1 red delicious apple, cored, cut into thin wedges
  • 1 banana, peeled, sliced
  • 1 small bunch (100g) red grapes
  • 1 small bunch (100g) green grapes

Method

  1. Step 1 – Place spread in a bowl. Add yoghurt, 1 tablespoon at a time, stirring to combine. Spoon into bowl. Serve with fruit.

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Mini Spinach,Feta And Mushroom Gozleme

1

Mini Spinach,Feta And Mushroom Gozleme :

Ingredients

  • 2/3 cup warm water
  • 2 teaspoons (7g sachet) instant dry yeast
  • ½ teaspoon caster sugar
  • 1 ½ cups plain flour
  • 1 teaspoon salt
  • ¼ cup olive oil
  • 1 green onion, thinly sliced
  • 200g button mushrooms, thinly sliced
  • 2 tablespoons currants
  • 100g baby spinach
  • 50g feta, crumbled
  • 50g tasty cheese, grated
  • Lemon wedges, to serve

Method

  1. Step 1 – Combine warm water, yeast, and sugar in a jug. Whisk with a fork to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.
  2. Step 2 – Sift flour and salt into a large bowl. Add yeast mixture and 2 teaspoons olive oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap. Stand in a warm place for 20 minutes or until dough doubles in size.
  3. Step 3 – Meanwhile, heat 2 teaspoons olive oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 1 minute or until softened. Add mushroom. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add currants and spinach. Cook for 1 minute or until spinach has just wilted. Season with salt and pepper. Remove from heat. Transfer mixture to a sieve placed over a bowl to drain excess liquid. Cool for 10 minutes.
  4. Step 4 – Divide dough into 8 equal portions. Roll 1 piece dough into a 10cm x 15cm rectangle. Combine feta and cheese in a small bowl. Place one-eighth spinach mixture over one half of rectangle. Top with cheese mixture. Fold dough over to enclose filling. Press edges together to seal. Repeat with remaining dough, spinach mixture and cheese mixture.
  5. Step 5 – Preheat a barbecue plate on medium-high heat. Brush one side of each gozleme with half the remaining oil. Cook for 2 to 3 minutes or until base is golden. Brush uncooked side with remaining oil. Turn over. Cook for 2 to 3 minutes or until golden and crisp. Transfer gozleme to plates. Cut in half. Serve with lemon wedges.

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Baked Apples With Crunchy Topping

1

Baked Apples With Crunchy Topping :

Ingredients

  • 1/3 cup orange juice, warmed
  • 2 tablespoons sultanas
  • 4 large granny smith apples
  • ¼ cup traditional rolled oats
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons honey
  • Warmed vanilla custard, to serve

Method

  1. Step 1 – Preheat oven to 180°C/ 160°C fan-forced. Combine orange juice and sultanas in a bowl. Set aside. Using an apple corer, carefully remove centre of apples. Using a small knife, score the skin around centre of each apple (this prevents them collapsing during baking).
  2. Step 2 – Place apples, touching, into a 5 cup-capacity round baking dish. Drain sultana mixture, reserving orange juice. Spoon 2 teaspoons sultanas into each apple. Pour reserved orange juice and ½ cup cold water into base of dish. Combine oats and cinnamon in a bowl. Drizzle apples with honey. Sprinkle with oat mixture, pressing on lightly to secure.
  3. Step 3 – Bake for 30 to 40 minutes or until apples are soft and oats golden and crisp. Serve with pan juices and custard.

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