Ingredients
- 1 pack Toscano French Croissants (6 croissants)
- 2 tablespoons whole egg mayonnaise
- 2 teaspoons Dijon mustard
- 200 g shaved ham
- 6 slices Colby, tasty or Swiss-style cheese
- 100 g cherry tomatoes, sliced
- small handful rocket leaves or baby spinach (optional)
Instructions
- Preheat the oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
- Use a serrated knife to split the Toscano French Croissants, not quite cutting all the way through. Combine the mayonnaise and mustard and spread inside the croissants. Top with ham, cheese and tomato and place on prepared tray. Bake for 6 – 8 minutes or until cheese is melted and croissants crispy.
- Lift the lids and add a little rocket or spinach, if using.
- Alternatively, enjoy the ham and cheese croissants without baking them.
Ingredients
- 500 g beef mince (20% fat)
- 1/2 teaspoon fine salt
- olive oil spray
- 250 g halloumi cheese, sliced
- 1 pack Toscano French Brioche Burger Buns (4 buns)
- mayonnaise, coleslaw, tomato relish and Always Fresh Baby Cucumbers to serve
- fries, to serve
Quick-pickled onion
- 1 red onion, thinly sliced
- 2 teaspoons caster sugar
- 1/2 cup 125ml apple cider vinegar
- salt and freshly ground black pepper, to taste
Instructions
- To make the pickled onions, slice the onion into rings as thinly as possible with a sharp knife or mandolin. Put onion in a small bowl, sprinkle with sugar and add vinegar. Set aside and stir occasionally until sugar is dissolved. Season with salt and pepper.
- Heat a heavy-based frying pan or barbecue hot plate over high heat.
- Gently combine the beef with salt and a generous amount of freshly ground black pepper. Without over-mixing the beef. Form into 4 even patties.
- Spray the patties with oil and press firmly into the pan or hotplate with a spatula. Use your thumb to leave a deep indent in the centre of each patty. Cook for 2 – 3 minutes until a good crust has formed. Flip patties over and press firmly into the pan just once. Cook for a further 2 – 3 minutes or until cooked to your liking. Transfer to a plate to rest, covered loosely with foil. Add the cheese to the same pan and cook for 1 – 2 minutes each side until heated through. Set aside with the cooked patties.
- Toast the Toscano French Brioche Burger Buns, cut-side down, in a hot frying pan or on hotplate over high heat for 30 seconds or until lightly golden and toasted. Remove and place on plates.
- Spread the toasted sides of buns with mayonnaise, top the bases with coleslaw, patties, tomato relish, cheese and pickled onion.
- Close the burgers, skewer with baby cucumbers and serve immediately with fries.
Ingredients
- 1 tablespoon olive oil
- 300 g brown mushrooms, sliced
- 2 teaspoons thyme leaves, plus extra to serve
- salt and freshly ground black pepper
- 1 pack Toscano Sourdough Pizza Bases (2 bases)
- 2/3 cup 170g pizza sauce
- 1 cup 100g shredded mozzarella
- 200 g Italian pork & fennel sausages, casings removed
- 1/2 small red onion, thinly sliced
- sliced red chilli, to serve
Instructions
- Preheat the oven to 220°C (200°C fan-forced).
- Heat the olive oil in a large frying pan over medium-high heat. Add the mushrooms and thyme, season with salt and freshly ground black pepper, and cook, stirring occasionally for 5 minutes or until softened and lightly coloured. Add a little more oil to the pan if necessary. Remove mushrooms from the pan with a slotted spoon.
- Place the Toscano Sourdough Pizza Bases on oven trays and spread with the pizza sauce. Scatter with the 3/4 of the cheese (save the rest for the top), cooked mushrooms, small dollops (about 2 teaspoons each) of sausage and onion. Finish with the remaining cheese.
- Place pizza in over and bake for 10 minutes or until base is crisp, sausage cooked through and cheese melted. Remove and top with chilli and extra thyme. Serve immediately.
Ingredients
- 1 pack Toscano Classic Mini Pizza Bases (4 mini bases)
- 1/2 cup 135g passata or pizza sauce
- 11/2 cups 150g shredded mozzarella
- 80 g thinly sliced salami
- 2 tablespoons Always Fresh Sliced Kalamata Olives
- handful basil leaves, for serving
- 6 slices prosciutto
- handful rocket leaves, for serving
Instructions
- Preheat the oven to 230°C (210°C fan-forced).
- Place the Toscano Classic Mini Pizza Bases on oven trays and spread with the passata sauce. Scatter with 3/4 of the cheese (save a little for the top). Top two pizzas with salami and the other two with Always Fresh Sliced Kalamata Olives. Scatter all the pizzas with the remaining cheese.
- Bake for 5 – 8 minutes or until bases are crisp and cheese melted. Top the salami pizzas with basil, and the remaining pizzas with prosciutto and rocket. Serve immediately.
Ingredients
- 1 pack Toscano Classic Pizza Bases (contains 2 bases)
- 2/3 cup 170g pizza sauce
- 1 cup 100g shredded mozzarella
- 150 g cherry tomatoes, sliced
- 1/4 small red onion, thinly sliced
- 100 g bocconcini, sliced
- 3 tablespoons pesto
- handful basil leaves, to serve
Instructions
- Preheat the oven to 230°C (210°C fan-forced).
- Place the Toscano Classic Pizza Bases on oven trays and spread with pizza sauce. Scatter with the mozzarella, tomato and onion.
- Bake for 5 – 11 minutes or until base is crisp and cheese melted. Remove from oven, top with bocconcini and dollop with pesto. Scatter with basil and serve immediately.
Ingredients
- 1 pack Toscano Frozen Homestyle Cinnamon & Apple Flavoured Waffles (8 waffles)
- 2 L tub vanilla ice cream
- 300 g dark chocolate, chopped
- chopped pistachios, to sprinkle
Instructions
- To warm your Toscano Homestyle Cinnamon & Apple Waffles, eithera) preheat the oven to 220°C (200°C fan-forced). Place waffles on a baking tray. Bake for 3-4 minutes or until heated through. b) place in a toaster on lowest setting and toast for 1-2 minutes or until heated through. c) preheat your air fryer to 160°C and heat waffles for 2 minutes or until heated through.
- Remove and cool on a wire rack.
- Working quickly, remove the ice cream from the tub in one large piece. Using a long knife cut the ice cream horizontally into 4cm-thick slices. Use a large cookie cutter, slightly smaller than the diameter of the waffles, to cut 4 ice cream discs. Sandwich each disk between cooled waffles. Place on a tray lined with baking paper and place in the freezer to firm up. Save the ice cream offcuts for another use. Alternatively, scoop large balls of ice cream and sandwich firmly between a pair of waffles. Press down gently until the ice cream is evenly distributed between the waffles.
- Put the chocolate in a microwave safe bowl and microwave on medium in 30 second bursts until 80% melted, stirring in between bursts. Stir until chocolate is completely melted and smooth.
- Dip the ice cream sandwiches in the chocolate and sprinkle with nuts. Return to the freezer to set before enjoying.
Ingredients
- 1 pack Toscano Belgian Liege Waffles (4 waffles)
- 2/3 cup 190g thick Greek-style yogurt
- 1/3 cup 100g store-bought lemon curd
- 200 g mixed berries
- edible flowers, to serve
Instructions
- To warm your Toscano Belgian Liege Waffles, pre-heat the oven to 220°C (200°C fan-forced). Unwrap waffles and place on a baking tray. Bake for 3-4 minutes or until heated through. Alternatively, place in a toaster on medium heat and toast for 3-4 minutes or until heated through.CAUTION: Crunchy sugar pieces may be hot after warming.
- Top warmed waffles with yogurt, lemon curd and berries. Scatter with edible flowers and serve immediately.
Ingredients
- 1 pack Toscano Frozen Petite Liege Style Waffles (6 waffles)
- 1 cup 250g thick Greek-style yogurt or cream
Blueberry topping
- 250 g fresh or frozen blueberries
- 1/3 cup 80ml freshly squeezed orange juice
- 2 tablespoons caster sugar
Instructions
- To make the blueberry topping, combine the blueberries, orange juice and sugar in a small saucepan over medium heat and stir until the sugar is dissolved. Reduce the heat and simmer for 5 minutes or until the berries start to collapse. Remove from the heat. Strain the berries and return the juice to the pan. Simmer for a further few minutes until syrupy. Return the blueberries and set aside to cool.
- To warm your Toscano Frozen Petite Liege Style Waffles, a) preheat the oven to 220°C (200°C fan-forced). Place waffles on a baking tray. Bake for 4-6 minutes or until heated through. b) place in a toaster on the lowest setting and toast for 1-2 minutes or until heated through. c) preheat your air fryer to 180°C and heat waffles for 2 minutes or until heated through.
- Remove and cool on a wire rack.CAUTION: Crunchy sugar pieces may be hot after warming.
- Top warmed waffles with a swirl of yogurt or cream and a spoonful of berries and sauce. Serve immediately.
Ingredients
- 1 pack Toscano Belgian Liege Choc Chip Waffles (4 waffles)
- 4 scoops vanilla ice cream
- 2 small bananas, sliced
- strawberries and chopped roasted hazelnuts, to serve
- choc hazelnut spread, warmed, to serve
Instructions
- To warm your Toscano Belgian Liege Choc Chip Waffles, preheat the oven to 220°C (200°C fan-forced). Unwrap waffles and place on a baking tray. Bake for 3-4 minutes or until heated through. Alternatively, place in a toaster on medium heat and toast for 3-4 minutes or until heated through. Remove and place a single waffle on each four plates.CAUTION: Crunchy sugar pieces may be hot after warming.
- Top warmed waffles with ice cream, banana and berries. Scatter with nuts and drizzle with warmed choc hazelnut spread. Serve immediately.