Just The Freshest | Supermarket/Convenience store

Just The Freshest

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25.01.2022 we have THE perfect recipe for you on these cold, and rainy nights! photo credit to Verity Edgecombe Photography Apricot Slice... 125g butter, melted 1/3 cup raw sugar 1 cup plain flour 1/2 cup rolled oats Topping 2 eggs 1 cup brown sugar 1/3 cup plain flour 1/2 teaspoon baking powder 200g chopped dried apricots, chopped 1 cup desiccated coconut 1. Place apricots in a bowl and cover with boiling water - allow to soak for half an hour. Drain. 2. Preheat the oven to 180 degrees celcius 3. In a bowl, mix butter, sugar, flour and oats till combine and press into a 20x30 cm slice tin lined with baking paper. 4. Bake 15 minutes or until lightly golden 5. For topping - Mix eggs, sugar in electric mixer till light and fluffy. 6. Fold in flour, baking powder, (drained) apricots and coconut. 7. Bake for 20-25 or until golden. Cut into wedges to serve. Extra delicious served warm. Keeps for 4 days in airtight container.

23.01.2022 Fruchoc appreciation day this Friday so stock up from Just the Freshest with your fruit and fresh produce delivery this week go straight to our online store at http://justthefreshestonline.com.au Thanks Verity Edgecombe photography

23.01.2022 Healthy Lemon Poppy Seed Bread time for a healthy fix after a beautiful Easter long weekend Wet Ingredients... 1/2 cup greek yoghurt * 2 eggs * 1/3 cup honey * zest of 2 lemons * 2 Tbs fresh lemon juice 1/2 tps almond extract Dry Ingredients 1 cup oat flour - can grind oats in a food processor to make this 1 cup almond meal 1 Tbs poppyseeds 3/4 tsp bi-carb soda 1/4 tsp salt Glaze 1/2 cup icing sugar * 2 tsp lemon juice 1/4 tsp almond extract * Available from Just The Freshest Method 1. Preheat oven to 180C. Grease a 8x4 inch bread pan and then line with baking paper 2. In a large bowl, mix all the wet ingredients 3. Add all the dry ingredients 4. Place mixture in prepared pan and bake in moderate oven for about 35 minutes until fork comes out clean 5. When the cake is cooled - in a small bowl mix the glaze ingredients and drizzle over the cake Serves 8 slices Recipe from Ambitious Kitchen

22.01.2022 Just the Freshest supports our brilliant local producers and farmers delivering to your home or business in the beautiful Adelaide hills from Mount Barker to Eden Valley, from Kersbrook to Stirling and everything in between

21.01.2022 Eggplant Lasage perfect for the cooler nights * 2 eggplants, thinly sliced lengthwise - like strips Red Sauce... * dollop olive oil * 1 brown onion, finely chopped * 2 cloves garlic, crushed 400 g tin tomatoes, diced * 1 large tomato, chopped 1/2 cup dry red wine * 1 handful basil leaves, finely chopped * 1 handful parsley, finely chopped 2 tsp oregano * 1 tsp rosemary * 1 tsp honey 1 tsp apple cider vinegar salt and pepper to taste *available with Just The Freshest Cheese Sauce 40 g butter 3 Tbs plain flour 2 1/4 cups milk 1 cup tasty cheese, grated 1/4 cup parmesan cheese, finely grated 1. Preheat oven to 180C and spray a 20x30 cm baking dish with oil Red Sauce 2. Heat oil in a large frying pan and saute onion and garlic till soft. 3. Add tinned and fresh tomatoes and cook for 5 minutes. 4. Add red wine, herbs, honey and vinegar. 5. Simmer for about 20 minutes until a thick sauce. Add water if needed. 6. Season with salt and pepper. Cheese Sauce 7. Melt butter in a small saucepan. 8. Add flour and cook for 1 minute. 9. Add milk and tasty cheese and stir until it thickens. 10. Layer 1/3 red sauce, then 1/3 eggplants. Repeat for two more layers and all the eggplant and sauce is used, finishing with an eggplant layer. 11. Pour the cheese sauce over the final eggplant layer and sprinkle with parmesan. 12. Cook in a moderate oven for 30 minutes or until golden brown. Serves 4 at least. Can be served with crusty bread and a green salad. Verity Verity Edgecombe Photography + 61 409995035 www.verityedgecombephotography.com.au

20.01.2022 Chickpea and Leek soup * dollop olive oil *1 clove garlic *3 medium leeks, finely chopped *1 large carrot, coarsely grated... *1 medium lime *1/4 cup chopped, fresh coriander plus a little for serving 1 1/2 litres vegetable stock *3/4 cup dried chickpeas soaked overnight as per instructions on packet *handful baby spinach leaves 1/2 cup sour cream or yoghurt Method 1. Heat oil in large saucepan and add the garlic and cumin until fragrant. Add the leek and cook till soft. 2. Finely grate the rind of the lime, then juice the lime and add to the saucepan. 3. Add carrot and coriander. 4. Stir in chickpeas and stock 5. Bring to boil, simmer, covered for 20 minutes. 6. Season to taste. 7. Stir in spinach just before serving and add some dollops of cream or yoghurt and a sprinkle of coriander. Serve with *sour dough bread - or make your own bread rolls. Thankyou for shopping with us. We appreciate the support of our small local business Shane and Lara, Please visit our new online store with pictures of all our products. http://justthefreshestonline.com.au Product Photography @verityedgecombephotography

20.01.2022 Pink Ladies are my favourite apple but what is your favourite? try them direct from us to your kitchen table

19.01.2022 Sweet Chicken Curry - serves 6 with rice Family Favourite 1 cooked chicken, broken up into small pieces * 1 large onion, thinly sliced... * 2 cloves of garlic, peeled and crushed * 3 carrots thinly cubed * 1/2 head of broccoli tops - stalks removed * 4 brussel sprouts thinly sliced * 2 stalks celery, thinly sliced * 1/2 red capsicum, thinly sliced 1 cup cream 1 cup mayonnaise 4 tbsp oil 2 Tbs curry powder 1/4 cup tomato sauce 2 Tbs tomato chutney * 2 Tbs apricot jam * 1/2 cup cashews Method 1. Heat oil and saute onion and garlic for 5 minutes 2. Add carrots and saute, then add all the other vegetables and saute till lightly cooked. 3. Add all the other ingredients and about 1/2 water. Simmer till warmed through. 4. Serve with *rice and a *fresh garden salad. *available from Just the Freshest

19.01.2022 This weather is THE perfect weather for some warm, hearty soups. Here’s a easy to follow recipe below, give it a try! Minestrone Soup ... 1 Tablespoon olive oil 3 rashers bacon, chopped coarsely 1 large brown onion, chopped coarsely 1 large carrot, chopped finely 2 stalks celery, trimmed, chopped finely 3 cloves garlic, crushed 1/4 cup tomato paste 1 x 400g cans crushed tomatoes 4 cups chicken stock 1 cup small pasta shells 1 handful parsley, finely chopped 1/2 cup grated parmesan cheese Italian bread to serve Method 1. Heat oil in a large saucepan and cook the bacon for 2 minutes 2. Add the onion, carrot, celery and garlic and cook 5 minutes 3. Add the tomatoes and paste and cook for 2 minutes 4. Add the stock, bring to boil, turn the heat down to simmer and cook 20 minutes 5. Add pasta and half the parsley. 6. Serve, adding a sprinkle of parsley and parmesan to each bowl

18.01.2022 cool summer drinks

17.01.2022 we are absolutely loving having all this free time to cook homemade desserts! here is a delicious, and healthy recipe you can try at home a big thank you to Verity Edgecombe Photographyfor this exceptional photo!

17.01.2022 with such an arctic blast of cold weather last week i was craving something sweet, and these brilliant, crimson grapes are just perfect! jump on to our online store and be sure to add these to your order for your delivery this week Verity Edgecombe Photography

17.01.2022 Aunt Di's Plum Sponge Stewed Plums * 1 kg plums, halved and pitted * 1 orange, juiced... 1/3 cup white sugar 1 cinnamon stick 500ml water Sauce 1/4 cup port Sponge * 3 eggs, separated 1/2 cup castor sugar 5 tbsp GF cornflour 1 tbsp rice flour 1 tsp baking powder *available at Just The Freshest Stewed Plum 1. Preheat the oven to 180C 2. Bring all ingredients to the boil, reduce heat and cook till plums are stewed. 3. Drain the plums but reserve the juice in a small saucepan Sponge 4. Beat the egg whites till just firm. 5. Gradually add castor sugar until sugar is dissolved soft peaks form. Very gently add egg yolks. 6. Sift dry ingredients 3 times. 7. Very gently add dry ingredients to the egg mixture 8. Meanwhile, pour plums into a baking dish and heat in the microwave till hot. 9. Pour the egg mixture over the plums. 10. Bake in a moderate oven for approx 35 minutes or until golden. Sauce 11. Meanwhile, add the port to the reserved juice saucepan. 12. Gently boil with a cinnamon stick 13. Place in a small jug to serve, so people can pour on their sauce. Serve with cream or ice cream too. Thankyou for shopping with us. We appreciate the support of our small local business Shane and Lara, Please visit our new online store with pictures of all our products. http://justthefreshestonline.com.au Verity Edgecombe Photography

17.01.2022 Lemon Portuguese Tarts 1/2 cup caster sugar 2 tablespoons cornflour *4 egg yolks... 300ml cream 1/3 cup water *juice of 1/2 lemon 1 teaspoon vanilla extract 1 sheet ready-rolled sweet puff pastry *available from Just The Freshest 1. Preheat oven to 220 C and grease 12-hole (1/3 cup) muffin pan. 2. Place sugar and cornflour in medium saucepan, whisk in egg yolks, cream, water and lemon juice. Stir over medium heat until mixture comes to boil. 3. Cut the pastry sheet in half. Place halves on top of each other and roll like a swiss roll from one short side to the other. Cut roll into twelve 1 cm rounds. 4. Roll out each round into 10cm rounds and line each pan hole with one pastry round. Spoon in custard. 5. Bake tarts for 16 minutes or until brown. These are irresistibly delicious! - extra good still warm! Product Photography @verityedgecombephotography

16.01.2022 perfect picnic days

15.01.2022 Baked Sweet Potatoes Serves 2 for main course or 4 for side-dish *2 medium-size sweet potatoes, cut in half lengthwise - keep the skins on 4 slices of short cut bacon, finely chopped 1/4 cup feta cheese, crumbled... * olive oil * parsley or rosemary *available at Just The Freshest Method 1. Preheat oven to 180 degrees celsius. 2. Line a baking tray with baking paper. Baste sweet potato with olive oil. 3. Sprinkle bacon and feta over the top of the sweet potatoe halves and drizzle with olive oil. 4. Bake for 40 minutes or until tender when tested. 5. Just before serving, sprinkle with parsley or rosemary and season with salt and pepper. We appreciate the support of our small local business Shane and Lara, Please visit our new online store with pictures of all our products. http://justthefreshestonline.com.au Product Photography @verityedgecombephotography

14.01.2022 still time for roast beetroot before the summer weather arrives

14.01.2022 Roasted cauliflower soup perfect for our rainy cold week *1 cauliflower divided into small florets *1 onion sliced *1 garlic clove in husk... 3/4 cup grated parmesan 3 cups of milk 1 cup veggie or chicken stock 3 rashers short cut bacon cut finely thyme or parsley for garnishing *available from Just The Freshest 1. Oil a roasting pan and toss cauliflower, onion and garlic around. Bake till lightly browned and soft. Keep checking it and turning cauliflower over. 2. Remove husk from garlic. 3. Place roasted ingredients in a large saucepan. Add milk and stock and bring to the boil. Add the parmesan. 4. Place the ingredients in a food processor and process till smooth. Add extra stock if necessary. 5. Saute the bacon in a small frypan till lightly browned. Serve soup in mugs or bowls with a sprinkle of bacon and herbs on the top. Season with salt and pepper.

13.01.2022 Raw Cherry Cheesecake Base be quick to enjoy this fabulous desert while we have fresh cherries * 1 cup raw cashews, soaked and drained * 7 pitted dates 2 tbsp cocoa powder... * 2 tbsp maple syrup 1 tbsp coconut oil *1/4 cup dried cranberries Cherry Filling * 1 1/2 cups raw cashews, soaked and drained * 1 1/4 cups fresh, pitted cherries * 7 tbsp maple syrup 7 tbsp coconut oil * 4 tbsp lemon juice 1/2 tsp vanilla essence paste dash of salt * 3/4 cup cherries - extra Chocolate Topping 1/3 of the cherry filling 5 tbsp rice malt syrup 2 tbsp cocoa powder 2 tbsp coconut oil, liquefied 1/4 tsp vanilla bean extract 1/4 tsp almond extract 1/8 tsp salt *Available at Just The Freshest Method: Base 1. Place all the ingredients in a food processor and blend until it becomes a sticky crumble. Press into the base of a 6-inch springform tin. (hint - if you turn the base upside down it's much easier to get the cake off the base when serving). Place in the freezer. Cherry Filling 2. Place all the ingredients (EXCEPT the extra cherries) in a food processor and blend until smooth and creamy. 3. Put 3 tbsps aside for swirls on the topping and 1/3 aside for the chocolate layer. 4. Place in freezer while making the chocolate layer. Chocolate Topping 5. Place all the ingredients, including the saved 1/3 cherry filling, in a food processor and blend until smooth and creamy. 6. When the cherry layer is set, cut the extra 3/4 cup cherries in half, discarding the pips, and place over the base of the cherry layer, cut side down. 7. Carefully spoon over the chocolate filling and tap the base on your bench, so it's smooth. 8. To make the swirls, drip the saved 3 tbsps cherry mixture over the top and then with a fork, gently make a swirl pattern. 9. Freeze for at least 3 hours before serving. This cake can be kept in the freezer until needed. It will need to be defrosted to serve.

12.01.2022 Grain-Free Granola ...so easy to make your own * 200g walnuts * 120g pepitas * 120g almonds * 100g cashews... * 1/4 cup sunflowers seeds * 1/4 cup dried goji berries * 1/4 cup maple syrup * 2 tablespoons honey *strawberries to garnish *All ingredients available from Just The Freshest Method 1. Preheat the oven to 170 degrees Celsius and line a baking tray with baking paper. 2. Place the maple syrup and honey in a bowl and microwave for about 30 seconds until warm. 3. Place the walnuts, pepitas, almonds and cashews in a food processor and process till the nuts are cut a little. In the Thermomix this will be about 5 seconds on Speed 7. 4. Spread the processed nuts and the unprocessed sunflower seeds and goji berries over the lined tray, pour over the warmed syrup and with a spatula turn over the mixture till it's starts coming together a little. 5. Bake in the oven till lightly golden turning over the mixture regularly so granola bakes evenly. 6. Once cooled, store in an airtight container. Serve spoonfuls with strawberries or fruit of your choice. Thankyou for shopping with us. We appreciate the support of our small local business Shane and Lara, Please visit our new online store with pictures of all our products. http://justthefreshestonline.com.au

10.01.2022 Chicken and Vegetable Stir -fry perfect for our chilli spring days save time and order from Just the Freshest Serves 4 1 large chicken breast cut in strips... * 2 tablespoons olive oil * 1 large onion, halved and sliced thinly * 4 small carrot, sliced thin on an angle * 1 bunch broccolini sliced into 4 cm lengths * 1/2 red capsicum, cut into thin strips * 1/2 yellow capsicum, cut into thin strips * 1 clove garlic, finely chopped * 2 tablespoons of finely grated ginger (no need to peel if ginger is fresh) 2 tablespoons soy sauce 2 tablespoons cornflour 1/4 cup of vegetable or chicken stock * cashews and coriander leaves for garnish sesame seeds for garnish Serve with rice * Available from Just The Freshest Method 1. Heat oil in a wok. Cook chicken till just cooked through. 2. Add onions and stir-fry for about 1 minute. 2. Add carrots and stir-fry for about 2 minutes 3. Add broccolini, capsicum, garlic and ginger. 4. In a small bowl, mix soy sauce, honey, cornflour and stock together 5. Add to the wok and stir till vegetables and chicken are coated and vegetables are tender-crisp. 6. Serve on rice with a sprinkle of cashews and coriander and then sesame seeds to finish off. Thankyou for shopping with us. We appreciate the support of our small local business Shane and Lara, Please visit our new online store with pictures of all our products. http://justthefreshestonline.com.au Product Photography @verityedgecombephotography

09.01.2022 jump on our online store to order your cut and peeled pumpkin wedges, ready to be thrown straight into your soup maker, add a dash of stock, garlic, and onion, for a quick and easy friday night meal! Verity Edgecombe Photography

09.01.2022 Spiced Pumpkin Cake perfect for an afternoon tea *500g Jap Pumpkin, chopped into 4cm pieces 250g butter softened 1 cup caster sugar 1 tsp mixed spice... 1 tsp vanilla bean paste or essence *3 eggs 2 cups SR flour 1/3 cup sour cream Topping 1/4 cup brown sugar 1 1/2 tbs caster sugar 3/4 cup plain flour 1 tsp ground cinnamon pinch of salt 60g butter softened *ingredients available from Just The Freshest Method 1. Cook pumpkin in a steamer for 20 minutes till tender. Place in a bowl and mash. (if you have a Thermomix cook pumpkin in the Thermomix with 2 inches water, drain, process till smooth). 2. Preheat oven 180C. 3. Grease 22cm square cake pan and line base and sides with baking paper. 4. With an electric mixer, beat butter, sugar, spice and vanilla till pale and creamy. 5. Add eggs, one at a time. 6. Add mashed pumpkin. Stir. 7. Add flour and sour cream. Stir. 8. Spoon into pan and smooth the top. Topping 9. Combine ingredients and, using your fingertips, rub the butter in until mixture resembles coarse breadcrumbs. 10. Sprinkle over the top of cake mixture. 11. Bake for 40-45 minutes until a skewer, inserted in the centre, comes out clean. Served warm is delicious - especially with a dollop of cream! http://justthefreshestonline.com.au

09.01.2022 looking for a special desert try this stunner Strawberry and Rhubarb Compote Parfaits Compote... 1/2 cup water 1/2 cup raw castor sugar tsp vanilla essence 1 cinnamon stick * rind of 1 small lemon * 1 bunch rhubarb, cut into 1 cm rounds * 250g punnet strawberries Icecream and strawberries to top parfaits Custard 60-100g castor sugar heaped Tbs cornflour * 2 eggs 500g full cream milk *Available from Just The Freshest Method Custard 1. Place all ingredients into a medium saucepan and whisk over medium heat until custard boils and thickens. 2. Spoon into 6 parfait glasses and refrigerate till set. Compote 3. Add all ingredients into a medium saucepan and stir over medium heat until it boils. Allow to cool. 4. Spoon compote over the custard in the parfait glasses. When serving, top with ice cream and fanned strawberries and a wedge of chocolate!

08.01.2022 treats for Dad

06.01.2022 did you know, Just The Freshest offers FREE delivery to the adelaide hills, supporting all our local farmers!!? Basil pesto dip 80 g fresh basil leaves* 50 g (1/3 cup) grated parmesan cheese... 40 g (1/4 cup) pinenuts or 50 g cashews* 1 clove garlic* 150 g (3/4 cup) extra virgin olive oil* 1 tablespoon lemon juice* salt to taste *ingredients available from Just The Freshest Place all the ingredients in a food processor and mix till desired consistency. Thermomix's are great to use for this recipe. If you are doing it in a Thermomix then it's about 20 seconds on speed 7. You can use this recipe for a dip and then the left overs for a chicken, basil pesto pasta dish. Serve immediately or store in the fridge in a sealed container Verity Edgecombe Photography

05.01.2022 Stuffed Pumpkin an impressive winter meal to share with family or friends Just the Freshest can deliver all the ingredients to you, direct from the farmer *1 whole jap pumpkin * dash of olive oil... *2 garlic cloves, finely chopped *1 red onion or leek, finely chopped *2 sprigs rosemary, stalks removed and leaves finely chopped *2 Tbs parsley *100g brown rice * 55g Currants * 30g dried apricots, chopped *50g pecans, roughly chopped *50g almonds, roughly chopped 300ml chicken stock *large handful baby spinach *zest of 1 lemon sour cream, to serve *ingredients available from Just The Freshest 1. Cut the top off the pumpkin and set aside. 2. Scoop out the seeds and discard. 3. Remove a little pumpkin flesh so there is a hollow for your stuffing. Finely chop the scooped-out pumpkin. 4. Heat a dash of oil in large frying pan. Add chopped pumpkin, garlic, onion or leek and herbs and cook, stirring occasionally, for 10 mins till onion soft. 5. Add rice, currants, apricots and nuts and cook for 3 minutes. 6. Add stock and cook, covered for about 35 minutes. 7. Add spinach and allow to wilt. 8. Preheat oven to 180C. 9. Fill the pumpkin with the stuffing. 10. Wrap in alfoil and place on baking tray. 11. Cook at least 1 hour or until easily pierced with a thin knife - don't pierce too much as you can see the pierces when served. 12. Serve in wedges with a dollop of sour cream Please visit our online store to order our home delivery http://justthefreshestonline.com.au

05.01.2022 Pancakes for the best Fathers day breakfast topped with delicious fresh berries ,syrups or jams. at Just the Freshest we stock the organic pancake mix, maple,blackberry or raspberry syrups and delicious jams go straight to our store to order http://justthefreshestonline.com.au ... photography by Verity Edgecombe

05.01.2022 Thai Chicken Green Salad Serves 3-4 Chicken 2 chicken breast fillets cut into about 10 strips each... Your favourite satay chicken sauce *olive oil Dressing 1/4 cup soy sauce 1/4 cup white vinegar 3 tbsp brown sugar * juice of one lime Salad * large handful baby spinach * small handful bean sprouts * 4 baby cucumbers cut into thin strips * 2 spring onions thinly sliced * 4 sprigs mint - remove stalks * 4 sprigs Thai basil - remove stalks * 1/2 cup roasted almonds, cut in halves * 1 lime *available for Just The Freshest METHOD Chicken 1. Marinate chicken strips in satay sauce for 15 minutes 2. Heat the oil in a pan. 3. Fry chicken strips till brown on both sides but still moist. Dressing 4. Combined all ingredients and pour into a small jug to serve. Salad 5. Arrange all the salad ingredients into 4 bowls so it looks nice. 6. Place the chicken over the salad and garnish it with almonds and lime wedges. Let people pour their own dressing. Please visit our new online store with pictures of all our products. http://justthefreshestonline.com.au

05.01.2022 from our family to yours wishing you all a Christmas filled with family, friends , laughter and joy

05.01.2022 Cauliflower Cous Cous Salad * 800g cauliflower, cut into florets * 400g sweet potato, diced into 1 cm cubes * 5 Tbsp olive oil... * 1 garlic clove, crushed * 150g soft dried apricots, chopped * 1/2 lemon, juice only * 2 spring onions, thinly sliced * 150 g roasted almonds, sliced in half * handful mint leaves, roughly chopped * handful parsley, roughly chopped 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground turmeric 1/2 tsp ground cinnamon 1/2 tsp paprika 1/2 tsp mixed spice 1/4 tsp cayenne pepper salt to taste * Available at Just The Freshest 1. Place the sweet potato in a baking dish, drizzle olive oil, season with salt and bake till soft and goldenabout 30 minutes. 2. Meanwhile, place cauliflower florets into a food processor and chop until it's like cous cous - don't over process. Steam cauliflower cous cous till just soft. About 20 minutes. 3. In a large bowl, toss all the ingredients till combined, adding the sweet potato last. Drizzle extra olive oil if needs be. Serves 6-8 and keeps for 3 days. Seriously delish!

05.01.2022 and that concludes our picking for the season!!! be sure to continue ordering our delicious apples online

03.01.2022 Plum Sauce * 1 kg stoned plums, halved * 1 brown onion roughly chopped * 1 tbsp finely grated ginger... 1 cup brown sugar 1 cup apple cider vinegar 1/2 cup water *1 tbsp lemon juice 1 tsp salt 1 tsp Chinese five-spice * 1/2 red chilli, finely chopped *Available from Just The Freshest Method 1. Combined all the ingredients in a large saucepan, bring to boil. 2. Reduce heat and cook for 30 minutes till plums are stewed. 3. Blend the plums well. 4. Pour into sterilised jars or bottles and seal well. 5. Lable and date Tastes great with pork steaks or for chicken sausage dipping sauce. You can also use it in your winter beef stews.

02.01.2022 Apricot Bliss balls 1 1/4 cups dried apricots 1/2 cup cashews 1/2 cup almonds... 1/4 cup sunflower seeds 2 tablespoons coconut oil 1/4 cup desiccated coconut and extra for rolling bliss ball in. All ingredients are available from Just the Freshest except coconut products. Put all the ingredients in a food processor and mix till ingredients come together in a clump and to your desired texture. Roll mixture into 1 tablespoon balls and then roll into extra coconut. Keep refrigerated. makes about 15 bliss balls Thankyou for shopping with us. We appreciate the support of our small local business Verity Edgecombe Photography

01.01.2022 If you cant wait for the summer fruits to come then enjoy right now the dried apricots peaches pears pineapples prunes dates apples and mangoes

01.01.2022 Spicey orange and date loaf *1/2 cup freshly squeezed warm orange juice *1 cup pitted dates minced in food processor *1/2 cup dried apricots minced in food processor... *1 egg *1/3 cup olive oil *zest of 1 orange *1/4 cup maple syrup 1/2 tablespoon ground cinnamon 1/2 tablespoon ground ginger 1/8 teaspoon cardamon 1/8 teaspoon cloves *1 cup wholemeal flour 1 teaspoon baking powder 1 teaspoon baking soda *1/3 cup walnuts *Products available from Just The Freshest Method 1. Preheat oven to 190 degrees celsius 2. Grease 20cm x 20 cm tin and line with baking paper including up the sides 3. Place the warmed juice, minced dates and apricots in a bowl and set aside 4. Meanwhile, in a medium bowl whisk the flour, baking powder, soda and spice together. 5. In another larger bowl put oil, syrup and egg and add the date mixture till combined. 6. Slowly add the dry ingredients and mix with a spatula till combined. 7. Bake in warmed oven for about 18 minutes, or until the centre of the loaf is clean when tested with a fork. 8. Place on a wire rack. Taste delicious served warmed with butter. Good for the lunch box. Thankyou for shopping with us. We appreciate the support of our small local business Shane and Lara, Please visit our new online store with pictures of all our products. http://justthefreshestonline.com.au

01.01.2022 Pasties are such a winter staple give shopping in the rain a miss and order your fresh local produce delivery online from http://justthefreshestonline.com.au Pastry 2 cups plain flour... pinch salt 1 tablespoon sugar 125g butter 3-4 tablespoons iced water 1. Place flour, salt, sugar and butter in a large bowl. 2. Rub butter with the fingertips until mixture resembles coarse breadcrumbs. 3. Sprinkle on the water and mix together until a firm dough. Add water if needed. 4. Refrigerate for 30 minutes. Meanwhile Filling 250g minced steak *1 large turnip, grated *1 large swede, grated *1 small onion, finely chopped *1 large carrot, grated *handful parsley, finely chopped *3 potatoes, grated salt and pepper to season *all available at Just The Freshest Glaze 1 egg, beaten 5. Preheat oven to a very hot oven, 220 C. 7. Place all the ingredients in a bowl and mix well. 6. Divide the dough into 6 pieces. 8. Roll out each piece on a floured surface into a circle the size of a small saucer. 9. Divide the filling among the pastry rounds and moisten edges of the pastry with some of the egg mixture. 10. Fold circles over into a half-moon shape and press edges firmly together 11. Brush tops with egg mixture and place on a greased baking tray 12. Bake in 220C oven for 20 minutes and then lower to moderate oven (180C) and bake for a further 25 minutes or until the pasties are well cooked. Serve with tomato sauce. Beerenberg Tomato Relish tastes sensational with it!

01.01.2022 Zucchini Slice *1 Tbsp olive oil *1 large onion, finely chopped 3 rashes bacon, rind removed, chopped... * 2 cloves garlic, peeled and crushed * 600 g zucchini, grated and placed in a sieve to reduce the liquid content * 1/2 cup red capsicum, finely chopped * 2 tomatoes, chopped * handful parsley, finely chopped * handful basil, finely chopped * 1 red chilli, finely chopped 1 cup self-raising flour 1 cup grated cheese 1/2 cup milk 1/4 cup parmesan cheese, grated season to taste *Available from Just The Freshest 1. Preheat oven to 180C. 2. Heat oil in a frypan. Add the onion, garlic and bacon and cook till onion is soft and bacon has caramelised a little. 3. Mix onion, bacon, garlic, zucchini, capsicum, tomatoes, herbs and chilli in a large bowl. 4. Whisk the flour and milk together in a separate bowl, and then add to the large bowl. Mix. 5. Fold in tasty cheese. 6. Place in a 20x30 cm, greased, baking dish. Sprinkle with parmesan cheese. 7. Bake for 40 minutes or until golden. Cut into wedges and serve. Leftovers can be put in lunch boxes! Thankyou for shopping with us. We appreciate the support of our small local business Shane and Lara, Please visit our new online store with pictures of all our products. http://justthefreshestonline.com.au

01.01.2022 Fathers day this weekend are you looking for breakfast inspirations Layered Brekky * 1/2 butternut, cut into about 3 cm square pieces 50g butter... 500g frozen peas, thawed * 4 sprigs mint * 4 sprigs parsley * 1/2 cup cashews * 1/4 cup olive oil * 1 sourdough loaf 200g halloumi sliced 20g dukkah salt and pepper to taste * additional 2 tablespoons finely chopped parsley Serves 6 Method 1. Place butternut in a saucepan with about an inch of water and lid on. Bring to boil and cook till butternut softens. Drain well. Add butter and mash. Keep the lid on saucepan to retain heat till needed. 2. Meanwhile, place the peas, mint, parsley, cashews and olive oil in a food processor and mash till it's the consistency you want. Add oil as you see fit. Salt and pepper to taste. If using a Thermomix, heat the pea mash a little so it's not cold. If not, heat the pea mixture for a minute in the microwave. 3. Cut 12 slices of sourdough and toast. 4. Meanwhile, heat a little olive oil in a frypan and cook halloumi till brown on both sides. 5. Place a few spoonfuls of mashed pea mixture on each plate. Add the toast. Heap butternut mash on toast then the halloumi. Sprinkle with dukkah and finely cut parsley. Delish!