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Vegan Ratatouille

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Vegan Ratatouille

Beautiful and Delicious this VEGAN Ratatouille is the perfect dish to excite your family to eat vegetables!⁠

The colorful array of vegetables ensures you will find a different flavor in every bite leaving your taste buds screaming for joy!  Make this simple recipe by following below… ⁠

Ingredients

  • 1 jar Toscano Authentic Passata cherry tomato sauce⁠
  • 1 ½ tsp dried mixed herbs⁠
  • 1 tsp dried garlic⁠
  • ¼ tsp sea salt⁠
  • 1-2 large zucchini⁠
  • 2 Japanese eggplants⁠
  • 1 medium sweet potato, peeled⁠
  • 4 fresh Roma tomatoes⁠
  • 1-2 tbsp basil pesto⁠
  • Olive or avocado oil, to spray

Method

  1. Preheat oven to 180C. Lightly grease a 25 cm (10 inch) baking dish and set aside.⁠
  2. In a medium mixing bowl, combine the passata, herbs, garlic, and salt.⁠
  3. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.⁠
  4. Cut the vegetables into 5mm thick slices.⁠
  5. Layer the veggie slices, alternating each slice (zucchini, sweet potato, eggplant, tomato; repeat) starting from the outside of the dish. Repeat until the whole baking dish is filled and all veggie slices are used.⁠
  6. Lightly spray the top of the veggies with extra virgin olive oil and season with salt and pepper. ⁠
  7. Cover the dish with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.⁠
  8. Drizzle with pest and serve!⁠

Mango & Malt Cream Trifle with Traditional Waffles

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Mango & Malt Cream Trifle with Traditional Waffles

Ingredients

  • 2-3 mangoes, peeled, cheeks removed
  • One packet of Toscano Traditional Waffles, toasted.
  • 600ml thickened cream
  • 375g fresh raspberries
  • 2 tbs pure honey, warmed
  • 1 tbs icing sugar

Peach & Mango Jelly

  • 20g punnet gelatine leaves
  • 3 cups peach iced tea
  • 1 mango, peeled, destoned, sliced

Malt Cream

  • 5 gelatine leaves
  • 180g white chocolate, chopped
  • 600ml pure cream
  • 2/3 cup malt powder
  • 11/2 tbs vanilla bean paste

Method

  1. To make the peach & mango jelly, soak gelatine leaves in cold water for 5 minutes to soften.

  2. Bring iced tea and 1 cup of water to the boil in a saucepan over high heat. Remove the gelatine from the water and squeeze to remove excess water. Add to the hot liquid and stir to dissolve. Strain into a 16-cup-capacity trifle dish. Add mango and chill for 3 hours or overnight to set.

  3. Meanwhile, to make the malt cream, soak gelatine leaves in cold water for 5 minutes to soften. Place chocolate into a heatproof bowl. Whisk cream, malt, and vanilla in a saucepan over medium heat until mixture comes to the boil and malt dissolves. Remove the gelatine from the water and squeeze to remove excess water. Add to the hot cream. Stir until smooth, then strain into a bowl over the chocolate. Stand for 2 minutes then stir until smooth. Cover directly with plastic wrap and chill for 3 hours or overnight to set.

  4. Preheat a chargrill pan over high heat. Line with a sheet of baking paper to fit. Cook mango cheeks for 2 minutes or until grill marks form. Transfer to a plate. Reserve one waffle and halve the remainder.

  5. Place set malt cream in the bowl of a stand mixer. Add thickened cream and whisk on high speed until stiff peaks form. Layer malt cream, halved waffles, mango, and raspberries into the dish over set jelly, reserving some fruit for decorating. Finish with reserved waffles and fruit. Drizzle over honey, dust with icing sugar and serve.

    Tip:

    Choose Kensington pride mangoes that have a pink blush to the skin and tropical aroma.

Mushroom, Artichoke & Chorizo Pizza – Gluten free & Dairy Free

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Mushroom, Artichoke & Chorizo Pizza – Gluten free & Dairy Free

Ingredients (Serves 2)

  • One gluten free pizza base of choice (Toscano make a delicious top 8 allergen free option)
  • Bag of dairy free grated cheese (I use Bio Cheese by MyLife)
  • 1-2 Tbsp pizza sauce/tomato paste
  • ½ a Primo chorizo, cut into small chunks (check ingredients as most chorizo contain diary, but this one doesn’t)
  • 2 cups sliced mushrooms
  • 2 Tbsp olive oil
  • 2 sprigs fresh thyme
  • handful of sliced kalamata olives
  • 4 pieces marinated artichoke, sliced
  • ½ red capsicum thinly sliced
  • Optional: pineapple pieces

Method

  1. Preheat oven according to pizza base instructions.
  2. Place pizza base on oven tray and spread pizza sauce/tomato paste evenly across base.
  3. Sprinkle a handful of grated cheese.
  4. Heat a medium fry pan oven medium heat, add the olive oil.
  5. Sautee mushrooms in the fry pan with the fresh thyme, stirring regularly. Season with salt and pepper.
  6. Once mushrooms are browned and reduced in size, remove from the pan.
  7. Keep pan on the heat and add the chorizo, stirring regularly until a little browned and crispy on the edges. Remove chorizo from pan.
  8. Top your pizza with mushrooms and capsicum, then add chorizo, olives and artichokes.
  9. Sprinkle with more grated cheese then place in the oven and cook according to pizza base instructions.
  10. Remove when base is cooked (the cheese won’t melt like dairy cheese does so use your base as a cooking guide).
  11. Enjoy!
Thank you Ruth Meaney for sharing your beautiful recipe with us!

Pancake Revolution

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Pancakes Revolution  

Ingredients

  • 1 pack of Toscano Mini Pancakes
  • 1 cup of Fresh Strawberries
  • 1/4 cup slivered almonds
  • 150g of Nutella

Method

  1. Place mini pancakes in the toaster for two minutes.
  2. Spread a good layer of Nutella on each pancake and place them on top of each other
  3. Top with slivered almonds and freshly cut Strawberries
  4. Enjoy  

Recipe by @sydneyfoodcrew

Vegan Pizza

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Vegan Pizza 

Ingredients

    • 1 Toscano Gluten Free Pizza Base
    • 1 cup Roma Tomatoes
    • 1 cup thinly sliced mushrooms
    • Olive Oil
    • Fresh Basil
    • Salt Pepper

    Method

    1. Preheat oven to 230°C
    2. Top with sliced Roma Tomatoes, mushrooms
    3. Drizzle with the Olive Oil and season with ½ tsp salt and ¼ tsp pepper.
    4. Bake for 5-8 mins
    5. Remove from oven and top with fresh basil
    6. Enjoy!

     

  • Recipe by @healthyfrenchmum

Pumpkin & Goat Cheese Gluten Free Pizza

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Pumpkin & Goat Cheese Gluten Free Pizza 

Ingredients

    • 1 Toscano Gluten Free Pizza Base
    • Freshly made Pesto
    • 400g of shaved Pumpkin
    • 120g soft Goat’s cheese, crumbled
    • 2 tablespoons pine nuts

    Method

    1. Preheat oven to 230°C
    2. Toss pumpkin with oil in a baking dish and season to taste. Bake for 25-30 minutes. Cool
    3. In the meantime spread the freshly made pesto on the Toscano Gluten Free Pizza Base
    4. Top with Pumpkin and Pine nuts
    5. Bake for 5-8 mins
    6. Top with Goat Cheese
    7. Enjoy!

    Recipe by @theglutenfreetable

Breakfast Bruschetta

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Breakfast Bruschetta 

Ingredients

    • 2 Toscano Bruschettas
    • 2 tbsp of your favourite Peanut Butter
    • Raspberry Jam
    • Fresh sliced Banana
    • Fresh Blueberries
    • Toasted Coconut chips

    Method

    1. Lightly toast the slices of Toscano Pizza Bruschettina until they are golden.
    2. Evenly spread the Peanut Butter on the Bruschetta
    3. Add a thin layer of Raspberry Jam 
    4. Top with the sliced Banana and toasted Coconut Chips
    5. Enjoy!

    Recipe by @spoonfulofpixels

Zataar & Cheese Gluten Free Pizza

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Zataar & Cheese Gluten Free Pizza

Ingredients

    • 1 Toscano Gluten Free Pizza Base
    • 1 tbsp of Extra Virgin Olive Oil
    • 1 tbsp of Zataar
    • Grated Mozzarella
    • Grated Parmesan
    • Slices of Haloumi

    Method

    1. Preheat oven to 230°C
    2. Combine a tbsp of Extra virgin Olive Oil and one tbsp of Zataar to create a paste
    3. Spread evenly on the Toscano Gluten Free Pizza Base
    4. Top with grated Mozzarella and Parmesan
    5. Add the slices of Haloumi
    6. Bake for 5-8 mins until cheese melt and golden
    7. Enjoy!

    Recipe by @thelebaneseplate

Toffee Apples Waffles

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Toffee Apples Waffles

  • Ingredients

    • 1 Granny Smith Apple
    • 1 tbs of Butter
    • 1 tbs of brown sugar
    • 25g of Ricotta Cheese
    • Toasted Pecans
    • Cinnamon 
    • Toffee Sauce

    Method

    1. Melt butter and brown sugar on the stove-top in a heavy saucepan or the top of a double boiler over medium-low or medium heat. 
    2. Toast the waffles for 1 min on each side
    3. Remove from the pan and evenly spread with Ricotta cheese
    4. Place the Granny Smith slices and top with toasted pecans
    5. Drizzle with Toffee Sauce and Cinnamon
    6. Enjoy!

    Recipe by @sugaretal

Tropical Bruschetta

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Tropical Bruschetta

  • Ingredients

    • 4 Toscano Bruschetta
    • Whipped Coconut Cream
    • 1 Whole Mango
    • 12 fresh Strawberries
    • Toasted Coconut Chips
    • Honey 

    Method

    1. Lightly toast the slices of Toscano Pizza Bruschettina until they are golden.
    2. Evenly spread the whipped Coconut Cream on the Bruschetta
    3. Add the previsously cut strawberries and the mango on the bruschetta
    4. Spread with Toasted Coconut Chips
    5. Drizzle with honey
    6. Enjoy!

    Recipe by @sugaretal