Season - Summer

Crepes

• ¾ cup plain flour
• ¼ tsp salt
• 2 eggs
• 2 Tbsp oil
• ¾ cup milk

Sauce

• 50g butter
• ½ cup Chelsea Soft Brown Sugar
• ¾ cup orange juice
• 1 Tbsp lemon juice
• 2 to 3 oranges, peeled and sliced

• 300g plain flour
• Pinch of salt
• 1 tsp baking powder
• 1 tsp mixed spice
• 100g butter, cubed
• 100g Chelsea Dark Cane Sugar
• ⅓ cup Chelsea Honey Maple or Maple Flavoured Syrup
• 2 eggs (size 6)

Icing

• 300g Chelsea Icing Sugar
• 3 Tbsp hot water
• Ribbon, silver balls, Chelsea Coffee Sugar Crystals for decoration

• 500g berries e.g. raspberries, blackberries
• 2 cups Chelsea Organic Raw Sugar
• 1 tsp of freshly squeezed lemon juice

• 4 large beefsteak tomatoes
• sea salt and freshly ground black pepper
• 1-2 tsp Chelsea Demerara Sugar
• 2-3 rashers lean streaky bacon, per person

Scrambled Eggs (Per person)

• 2 eggs
• 2 Tbsp milk or cream
• 1 Tbsp chopped herbs, parsley, dill, chervil and or chives
• salt and freshly ground black pepper

Cake

• 600g white chocolate
• 400g butter
• 500ml milk
• 330g Chelsea Caster Sugar
• 1 Tbsp vanilla essence
• 4 large eggs, lightly beaten
• 200g self-raising flour
• 300g plain flour

Train Buttercream Icing

• 160g butter, softened
• 500g Chelsea Icing Sugar
• 40-50ml milk
• 2 tsp vanilla
• Food colouring of your choice

• 500 g dried apricots, chopped
• 6 cups water
• 1 Tbsp grated orange rind
• ½ cup fresh orange juice
• 2 Tbsp lemon juice
• 1 kg Chelsea White Sugar

• 200-300g thin egg noodles
• 1 each red, green and yellow pepper, deseeded and sliced
• 5 spring onions, finely sliced
• 1 bunch coriander, chopped

Dressing

• 2 - 3 cloves garlic, crushed (1 tsp)
• 1 Tbsp fish sauce
• 1 tsp minced fresh ginger
• 1 Tbsp sesame oil
• 2 Tbsp sweet chilli sauce
• 1 Tbsp tomato or BBQ sauce
• 2 Tbsp Chelsea Soft Brown Sugar
• ¼ cup light olive oil
• ¼ cup golden soy sauce

Log

• 250g white chocolate
• 125g butter, softened
• 1 cup finely ground almond meal
• ½ cup Chelsea Caster Sugar
• 60g blanched almonds, roughly chopped
• 60g pistachio nuts, roughly chopped
• 80g raisins, roughly chopped
• 2 Tbsp rum
• 1 x 250g packet Digestive Biscuits, broken

Chocolate glaze

• 300g cooking chocolate, roughly chopped
• 125g butter, softened
• 150ml thickened cream
• ⅓ cup Chelsea Icing Sugar

Decoration

• 1 Tbsp Chelsea Icing Sugar, extra for dusting
• Grated chocolate and extra pistachios for decorating

• 500g ricotta cheese
• 6 eggs, separated
• 1 ½ cups dried apricots, finely chopped
• 1 packet (approx ½ cup) crystallised mixed peel
• grated rind of 2 oranges
• ¼ cup fresh orange juice
• 1 cup Chelsea Icing Sugar
• ¼ cup maize cornflour
• ¾ cup rice flour
• ½ cup flaked almonds for topping

Apricot Sauce

• 1 tin of apricots in syrup (400g)

Vegetable Topping

• 1 medium eggplant, chopped into 1cm cubes
• 1 courgette, cut into thick slices
• 1 medium red onion, peeled and sliced
• 1 red pepper, deseeded & cut into chunky slices
• 1 yellow pepper, deseeded & cut into chunky slices
• 6 field mushrooms, sliced thickly
• whole or halved cherry tomatoes
• ¼ cup olive oil
• 1 Tbsp Chelsea Dark Cane Sugar
• ½ cup tomato paste (check that this is gluten free)
• 2 Tbsp basil pesto
• freshly ground black pepper

Pizza Base

• 1 tsp Chelsea Caster Sugar
• 150ml warm water
• 2 tsp active dried yeast granules
• 2 cups rice flour
• ½ cup buckwheat flour
• 1 Tbsp milk powder
• 1 tsp salt
• 2 tsp baking powder (gluten free)
• 1 tsp xanthan gum
• 1 Tbsp oil
• 1 egg

• 1kg dragon fruit and lychee, finely chopped
• 1kg Chelsea Jam Setting Sugar
• 1 knob butter (10g)

• 500g thinly sliced beef steak (fillet or rump)

For the marinade

• 2 tablespoons soy sauce
• 2 – 3 cloves garlic, crushed (1 teaspoon)
• 1 tablespoon fresh ginger, grated
• 1 tablespoon Chelsea Dark Cane Sugar
• 2 tablespoons oil, canola or light olive oil

For the Coconut Peanut Sauce

• ¼ cup oil
• 1 teaspoon crushed garlic
• 1 large onion, finely chopped
• 1 teaspoon ground chilli (or to taste)
• 1 cup crunchy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• ½ cup Chelsea Dark Cane Sugar
• 1 ½ cups coconut cream
• salt and pepper to taste

Top half

• 1 egg white
• 1 tsp cold water
• 1 cup Chelsea Caster Sugar

Bottom half

• 1 egg
• 1 egg yolk
• 1 tsp cold water
• ½ cup (100g) Chelsea Caster Sugar
• ½ cup (100g) plain flour
• ½ tsp baking powder

Lemon Curd

• 4 large lemons
• 100g butter
• 2 cups Chelsea White Sugar
• 4 eggs

• ½ cup Chelsea Honey Maple Flavoured Syrup
• ¼ cup olive oil
• ½ tsp each five-spice powder, ground cardamom
• 3-4 cups diced golden kumara
• 1 red onion, peeled and cut into wedges
• 100g baby green lettuce leaves
• ½ cucumber, diced
• 200g packet of blanched sugar snap peas
• 2 oranges, peeled and segmented
• 2 sprigs of fresh mint leaves

For the dressing

• ¼ cup Chelsea Honey Maple Flavoured Syrup
• 2 Tbsp each olive oil, lemon juice
• 1 Tbsp fresh chopped Italian parsley
• Sea salt and freshly ground black pepper

• 500g prawn cutlets
• Skewers soaked in water
• Olive oil, for grilling
• 2 Tbsp Chelsea Golden Syrup
• 100g butter, melted
• 1 small red chilli, chopped
• 1 garlic clove, crushed
• 1 Tbsp capers, chopped
• 1 Tbsp flat leaf parsley, chopped
• 1 Tbsp chives, chopped
• Sea salt and cracked black pepper
• Lemon wedges to serve

• 1 ¾ cups rice flour
• 3 tsp gluten free baking powder
• 1 ¼ cups instant Polenta (cornmeal)
• 3 Tbsp Chelsea Icing Sugar
• 1 ½ cups fresh or free flow frozen blueberries
• ½ cup yoghurt, plain or berry flavoured
• 2 Tbsp lemon juice
• 1 tsp grated lemon rind
• 1 egg
• 1 Tbsp corn or light olive oil
• 1 ¼ cup crushed pineapple in syrup or juice, drained with juice reserved
• extra Chelsea Icing Sugar to serve