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SUMMER collections

Rainbow Jellied Fruit Slices. Recipe: Vitasoy.

Party Starters

04

DON CHORIZO SKEWERS

06

QUICK SUN DRIED TOMATO AND OLIVE ROLL

08

PESTO HUMMUS

Made For Sharing

05

SALT AND PEPPER CALAMARI WITH HOT SMOKEY MAYO

11

GOURMET CHICKEN PIZZA

07

DON SALAMI ANTIPASTI GOATS CHEESE TARTLETS

09

PESTO AND PARMESAN STRAWS

12

DON KABANA PAELLA

13

MEDITERRANEAN VEGETABLE SALAD

PEA, PESTO AND FARRO SALAD

14

DON SALAMI, BROAD BEAN AND POTATO SALAD

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16

18

PROSCIUTTO AND ROASTED TOMATO PIZZA

21

PASSIONFRUIT AND APRICOT ICE CREAM

23

LEMON AND RASPBERRY TIRAMISU

CITRUS PIE

POTATO, ROSEMARY AND SPECK PIZZA

17

20

BERRY MOUSSE WITH GLAZED BERRIES

SPICY SALAMI AND RICOTTA PIZZA

15

Sweet Things

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RAINBOW JELLIED FRUIT SLICES

25

TROPICAL FRUIT SMOOTHIE

Party Starters

DON CHORIZO SKEWERS PREP: 10 MINUTES

COOK: 15 MINUTES

SERVES: 4

DIFFICULTY: EASY

INGREDIENTS: 8 large Bamboo skewers 3 DON Chorizo sausages cut into 1 cm thick slices (3 slices per skewer) 16 peeled prawns, tails on

1 tablespoon olive oil 1 tablespoon balsamic vinegar 2 teaspoon dried oregano

METHOD: 1. Preheat barbeque or grill plate. 2. Alternate DON Chorizo slices and prawns onto skewers. 3. Mix oil, vinegar and oregano then brush over skewers to coat well. Grill on medium-high heat for 8-10 minutes or until cooked, turning to cook evenly. 4. Serve immediately with Salsa.

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SALT AND PEPPER CALAMARI WITH HOT SMOKEY MAYO PREP: 20 MINUTES

COOK: 10 MINUTES

SERVES: 4

DIFFICULTY: EASY

INGREDIENTS: 3 large calamari hoods (400-500g) 1/4 cup rice flour 1/4 cup cornflour 1 tablespoon salt flakes 1 tablespoon cracked black pepper Oil for frying

1/2 cup ZOOSH Just Got Laid FREE RANGE EGG MAYONNAISE 1-2 teaspoons chilli paste 1/2 teaspoon smoked paprika Grated rind of 1/2 a lemon Salad for serving: Coriander leaves, for garnish

METHOD: 1. HALVE the calamari hoods length ways, wash well and pat dry. Score diagonally with a sharp knife and cut into 4 cm squares. 2. COMBINE the flours, salt and pepper and toss through the calamari until well covered. Shake off the excess. 3. HEAT the oil in a wok or deep fryer and fry the calamari in batches over a medium heat until lightly golden in colour. Drain well and keep warm. 4. COMBINE the mayonnaise with the chilli, paprika and lemon rind. 5. PLACE the calamari onto serving plates with salad and a dollop of the mayonnaise. Serve immediately.

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QUICK SUN DRIED TOMATO AND OLIVE ROLL PREP: 20-25 MINUTES

DIFFICULTY: EASY

SERVES: 6

INGREDIENTS: 250g PHILADELPHIA Block Cream Cheese, softened 1/2 cup chopped semi sun dried tomatoes 10 stuffed green olives, chopped 2 cloves garlic, crushed

1 cup finely chopped parsley Crackers and toasts, for serving

METHOD: 1. Combine the PHILLY, tomatoes, olives and garlic in a bowl and stir to combine. Shape the PHILLY into a 30cm x 4cm long roll. Wrap in plastic wrap and chill until firm. 2. Cut the roll in half and coat each half in parsley. 3. Serve with crackers and toasts.

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DON SALAMI ANTIPASTI GOATS CHEESE TARTLETS PREP: 20 MINUTES

COOK: 30 MINUTES

MAKES: 16 TARTLETS

DIFFICULTY: EASY

SERVES: 8

INGREDIENTS: 2 tbs olive oil 120 grams sliced DON Mild Hungarian Salami 2 onions, halved, thinly sliced 25g Black seedless olives sliced 25g finely chopped red capsicum 2 tbs balsamic vinegar

45g brown sugar 80ml water 1 sheet (25 x 25cm) frozen ready-rolled puff pastry, just thawed 100g goats cheese, crumbled Fresh thyme leaves, to serve

METHOD: 1. Heat the oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 15 minutes or until golden. 2. Meanwhile, combine the Olives, capsicum and vinegar in a small bowl. Set aside for 15 minutes to soak. 3. Add the olive and capsicum mixture, sugar and water to the onion. Cook, stirring occasionally, for 10 minutes or until the mixture thickens. Season with salt and pepper. Set aside for 1 hour to cool. 4. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Use a 6cm-diameter round pastry cutter to cut 16 discs from the pastry. Place the pastry discs on the lined baking trays. Use a 4cm-diameter round pastry cutter to make a 1cm-wide border around the edge of each pastry disc (do not cut all the way through). Use a fork to prick the centre of each pastry disc all over. 5. Keeping within the border, spread 1/2 teaspoon of onion mixture over each pastry disc and top with two three slices of DON Mild Hungarian Salami. 6. Top with goats cheese and thyme. Bake for 12-15 minutes or until golden. Serve with rocket salad.

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PESTO HUMMUS SERVES: 2

DIFFICULTY: EASY

INGREDIENTS: 1 garlic clove 1 x 400g can chickpeas 5-6 tbsp extra virgin olive oil, plus extra to drizzle 2 tbsp Classic Pesto

Grated zest and juice of 1 lemon Salt Pitta chips and veggies, such as carrots, cucumber, celery, fennel, radishes and peppers, to serve

METHOD: 1. Put the garlic into a food processor and blitz to a paste. Drain the chickpeas, reserving the water, then add to the garlic and pesto with all the other ingredients. Blitz to a rough texture. 2. If it’s a bit thick, loosen with a little of the chickpea water. Taste and adjust the seasoning with a little bit more oil, lemon, pesto or salt, as needed.

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PESTO AND PARMESAN STRAWS MAKES: 20 STRAWS

DIFFICULTY: EASY

INGREDIENTS: 1 x 320g packet ready-rolled puff pastry Flour, for dusting 4 tablespoons Classic Pesto 75g fresh Parmesan, grated 1 egg, lightly beaten

METHOD: 1. Preheat the oven to 220°C/425°C/gas 7. 2. Place the pastry on a lightly floured board. Spread half the Pesto in an even layer all over the pastry. Scatter over half the cheese. Fold the pastry in half, short sides together, and press it together firmly with your hands. Roll it out to more or less the original size. 3. Spread the pastry with the remaining Pesto and cover with most of the remaining Parmesan (save a bit for sprinkling on top). Fold it in half and roll out again to its original size. Don’t worry too much about getting it exactly the same size; the main thing is to make sure it’s not too thick, and that the Parmesan is pressed into the pastry. 4. Using a sharp knife, cut the pastry into 1cm-wide strips. Take each strip and twist it from each end to make a spiral. Place the straws on a baking sheet lined with baking parchment, leaving plenty of room between each straw, as they’ll puff up in size during baking. Brush first with the beaten egg and then sprinkle with the rest of the Parmesan. Bake for 10 to 12 minutes, until crisp and golden. Cool on a wire rack, or serve straight away.

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TIPS HINTS For extra tangy freshness, squeeze a little lemon juice over the pizza once it has been removed from the oven.

GOURMET CHICKEN PIZZA PREP: 5 MINUTES

COOK: 20 MINUTES

SERVES: 2

DIFFICULTY: EASY

INGREDIENTS: 1 large (30cm) pizza base 1/3 packet of Perfect Italiano Pizza Plus 1/2 cup Perfect Italiano Original Ricotta zest of 1 lemon 1 medium size chicken breast (about 200g)

2 tsp olive oil 2 tbsp basil leaves, roughly chopped 1 small zucchini, thinly sliced salt and pepper

METHOD: 1. Preheat the oven to 250˚C. 2. Place the olive oil in a large frying pan over a medium-high heat. Add the chicken and cook for 4-5 minutes on each side or until browned and cooked through. 3. Transfer the chicken to a plate, cover with foil and allow to rest for 5 minutes. 4. Once rested, slice into thin strips or roughly shred. 5. In a small bowl, mix the Perfect Italiano Ricotta with the lemon zest, ½ of the chopped basil, and season with salt and pepper. 6. Spread evenly over the pizza base. Sprinkle over the Perfect Italiano Pizza Plus to evenly cover the base. 7. Top with the sliced zucchini and chicken. 8. Bake for 10 minutes or until the cheese melts and base becomes crispy. 9. Scatter over the remaining basil and serve.

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DON KABANA PAELLA PREP: 10 MINUTES

COOK: 30 MINUTES

SERVES: 4

DIFFICULTY: EASY

INGREDIENTS: 1 tablespoon olive oil 250g pork, cut into bite-sized pieces 1 onion, finely chopped 2 sticks DON Kabana, sliced 1 cup (200g) basmati rice 1 tsp ground turmeric

425g can chopped tomatoes, drained 1 red capsicum, chopped 2 garlic cloves, crushed 2 cups (500ml) chicken stock 250g cooked prawns, peeled Lemon wedges, to serve

METHOD: 1. Heat the oil in a large, deep fry pan over medium heat. 2. Cook the pork pieces in batches, for 3-4 minutes, turning until golden and cooked through. Remove and set aside to drain on paper towel. 3. Add the onion and DON Kabana to the pan and cook for 1-2 minutes, stirring occasionally, until the Kabana begins to crisp. Add the rice and turmeric and cook, stirring, for 2 minutes, then add the drained chopped tomatoes, capsicum, garlic and stock. 4. Bring to the boil, then reduce the heat to medium-low and cook, stirring occasionally for 15 minutes, or until all the liquid has been absorbed. Return the pork pieces to the pan and add the prawns. 5. Toss and heat through for 1 minute. 6. Serve immediately with lemon wedges.

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12

MEDITERRANEAN VEGETABLE SALAD SERVES: 24 PIECES

DIFFICULTY: EASY

INGREDIENTS: 2 large zucchinis, cut into 3cm-chunks 2 red capsicums, cut into 3cm-chunks 1 eggplant, cut into 3cm-chunks 1 red onion, thickly sliced 3 tablespoons olive oil

4 tablespoons Classic Pesto 50g wild rocket leaves Salt and freshly ground black pepper Parmesan shavings, to serve

METHOD: 1. Preheat the oven to 180°C/350°C/gas 4. In a large roasting tray, toss all the vegetables together with the oil and season with salt and pepper. Roast for 30 to 40 minutes, turning once or twice, until sweet and caramelized. 1. Remove from the oven and, while they’re still hot, mix in the pesto. If you’re serving the vegetables warm then toss the rocket through now so it wilts slightly; if you plan to have it as a cold salad then wait until the veggies have cooled down before adding the rocket. Garnish with Parmesan shavings.

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TIPS HINTS For variation, slices of chorizo or pepperoni would make a great substitute for salami.

SPICY SALAMI AND RICOTTA PIZZA PREP: 5 MINUTES

COOK: 15 MINUTES

SERVES: 2

DIFFICULTY: EASY

INGREDIENTS: 1 large (30cm) pizza base 1/3 packet of Perfect Italiano Pizza Plus 3 tablespoons tomato paste 8 slices spicy salami 2 tablespoons fresh oregano (or 1 tsp dried)

8 cherry tomatoes 1/3 cup Perfect Italiano Original Ricotta

METHOD: 1. Preheat the oven to 250˚C. 2. Spread the tomato paste over the pizza base. Sprinkle over the Perfect Italiano Pizza Plus to evenly cover the base. 3. Top with the salami, cherry tomatoes, and oregano 4. Place the pizza in the oven for 10-15 minutes or until the cheese melts and the base becomes crispy. 5. Top with heaped teaspoons of the Perfect Italiano Ricotta and serve.

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PEA PESTO AND FARRO SALAD SERVES: 2

DIFFICULTY: EASY

INGREDIENTS: 100g uncooked pearl farro (or pearl spelt) 225g sugar snap peas 125g fresh podded peas (or frozen peas) 6 tablespoons Classic Pesto Grated zest of 1 lemon, plus 1 tbsp of the juice 4 tablespoons extra virgin olive oil

4 big handfuls of rocket Flaked sea salt and freshly ground black pepper A few basil leaves, to garnish Parmesan or pecorino cheese shavings, to serve

METHOD: 1. Put the farro in a bowl, cover with cold water and leave to soak for 15 minutes. Carefully peel off and discard any stringy bits from the sides of the sugar snap peas. 2. Drain, then tip the farro into a saucepan. Cover with cold water and bring to the boil over a medium heat. Cook for 20 to 30 minutes, until the grains are soft. Go by texture rather than timing. Drain well and leave to cool. Wipe out the saucepan. 3. Put the saucepan back on the stove and bring plenty of salted water to the boil. Add the sugar snap and podded peas and cook for 2 to 3 minutes, until just cooked. Drain and quickly run under cold water for 30 seconds to stop them cooking and cool them down. Drain again, shaking off any water. 4. Spoon pesto in a mixing bowl, along with the lemon juice and 2 tablespoons of the oil. Add the drained farro, the sugar snap and podded peas, and stir until everything is combined. Loosely toss in the rocket. Season, to taste, with salt and pepper, then divide the salad between bowls. Drizzle with the rest of the oil and tear a few basil leaves over the top. Scatter with the lemon zest, plus a few shavings of Parmesan or pecorino, then finish with a grind of black pepper.

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TIPS HINTS

If speck isn’t available, pancetta or prosciutto will be perfect substitutes.

POTATO ROSEMARY AND SPECK PIZZA PREP: 5 MINUTES

COOK: 20 MINUTES

SERVES: 2

DIFFICULTY: EASY

INGREDIENTS: 1 large (30cm) pizza base 1/3 packet of Perfect Italiano Pizza Plus 300g washed potatoes (Desiree) 1 tablespoon olive oil 1 garlic clove, finely chopped

2 sprigs rosemary 3 slices speck, roughly torn

METHOD: 1. Preheat the oven to 250˚C 2. Place the potato into a saucepan, cover with cold water and bring to the boil over a mediumhigh heat. Cook for 10 minutes or until just tender. 3. Drain and cut the potato into very thin slices. Set aside. 4. Brush the pizza base with olive oil and scatter over the garlic. Sprinkle over ¾ of the Perfect Italiano Pizza Plus to evenly cover the base, and layer the potato on top. 5. Sprinkle over the remaining Perfect Italiano Pizza Plus, along with the rosemary and speck. 6. Bake for 10 minutes or until the cheese melts and the base becomes crispy. 7. Serve immediately.

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DON SALAMI,BROAD BEAN AND POTATO SALAD PREP: 10 MINUTES

COOK: 5 MINUTES

SERVES: 2

DIFFICULTY: EASY

INGREDIENTS: 2kg pink fir apples or kipfler potatoes 1.2kg fresh broad beans, shelled 400 grams of thick cut DON Hungarian salami (or use DON Hot Hungarian for an extra spicy flavour) 1 small Spanish onion finely diced 1/2 clove garlic, crushed

1 tablespoon wholegrain mustard 1 tablespoon red wine vinegar 1 cup of English spinach leaves 20 ml extra virgin olive oil 2 teaspoons finely chopped mint 2 teaspoons of finely chopped coriander 1 shallot finely cut on an angle

METHOD: 1. Boil potatoes until tender but not mash. Peel potatoes and cut into 3cm lengths. Set aside to cool. 2. Add the broad beans to a large pan of boiling water, simmer, uncovered for 2 minutes then drain. Place in a bowl of iced water then peel away the outer skin of the bean. Throw away the skins. 3. In a bowl place the potatoes, broad beans, DON Hungarian salami, and the remaining ingredients and lightly toss together to evenly combined. 4. Season with salt and pepper and serve.

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TIPS HINTS Use salami, smoked ham or a different flavoured pesto for variety.

PROSCIUTTO AND ROASTED TOMATO PIZZA PREP: 10 MINUTES

COOK: 20 MINUTES

MAKES: 1 PIZZA

DIFFICULTY: EASY

SERVES: 2

INGREDIENTS: 1 large (30cm) pizza base 2 tablespoons sun-dried tomato pesto 1/3 cup Perfect Italiano Ricotta 3 prosciutto slices, roughly torn 1/3 packet of Perfect Italiano Pizza Plus

8 cherry tomatoes, halved 5 button mushrooms, halved Handful of fresh rocket leaves Salt and black pepper

METHOD: 1. Preheat oven to 250°C. 2. Place tomatoes and mushrooms on a tray, drizzle with olive oil, season with salt and pepper and then place in oven and cook for 5-8 minutes until lightly roasted, set aside. 3. In a small bowl, mix Perfect Italiano Ricotta and pesto then spread evenly over pizza base, sprinkle over Perfect Italiano Pizza Plus to evenly cover the base, then top with tomatoes and mushrooms. 4. Place pizza in the oven for 10-15 minutes until the cheese is melted and base is crispy, remove from oven then top with torn pieces of prosciutto and rocket, cut and serve.

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Sweet Things

BERRY MOUSSE WITH GLAZED BERRIES SERVES: 6

DIFFICULTY: EASY

INGREDIENTS: 250g strawberries 1/2 cup raspberries 4 egg yolks 1 cup Vitasoy Soy Milky Lite 1/2 cup caster sugar 1 tablespoon gelatine

1/4 cup warm water 250g strawberries 150g raspberries 1 1/2 tablespoons sugar 1/3 cup water

METHOD: 1. Hull strawberries and then wash strawberries and raspberries. Drain well. Puree berries. 2. Beat egg yolks and sugar until light and creamy. 3. In a small bowl, sprinkle gelatine over warm water and stir until smooth. Dissolve gelatine mixture over a hot water bath. 4. Add berries, Vitasoy Soy Milky Lite and gelatine to egg yolk mixture and stir until smooth. 5. Place in 6 lightly greased mousse bowls and refrigerate until set (at least 3 hours). 6. When set, gently turn out mousse and serve with glazed berries. 7. Place sugar and water into a small saucepan and over a gentle heat, dissolve sugar in water stirring constantly. When sugar has dissolved and mixture is boiling, stop stirring and cook for 5 minutes but do not let mixture brown. 8. Allow to cool. Hull strawberries and chop. Wash raspberries. Combine in a medium bowl. 9. Pour syrup over berries and use as required.

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TIPS HINTS Makes 2 litres.

PASSIONFRUIT AND APRICOT ICE CREAM PREP: 15 MINUTES

COOK: 30 MINUTES

SERVES: 20

DIFFICULTY: EASY

INGREDIENTS: 200g dried apricots (not Turkish) 2 cups sugar 1/2 cup water 500g PHILADELPHIA Block Cream Cheese, softened

2 cups milk 1 cup pure cream Pulp of 2 passionfruit

METHOD: 1. COOK apricots, sugar and water in a saucepan over moderate heat. stirring until sugar has dissolved. Cook mixture, stirring occasionally, for 5 minutes or until apricots are softened. Puree then cover and chill. 2. IN a blender, process PHILLY and milk until smooth. Stir in cream, passionfruit, and apricot mixture, mix well but do not blend. 3. FREEZE mixture in an ice cream maker according to the manufacturer’s directions. 4. USE as required.

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21

CITRUS PIE SERVES: 12

DIFFICULTY: EASY

INGREDIENTS: 4 eggs 3/4 cup caster sugar 60 g dairy free spread, melted 1/3 cup (35g) almond meal 1/2 cup desiccated coconut Grated rind of 1 lemon

Grated rind of 1 orange 1/2 cup lemon juice 1/2 cup orange juice 3/4 cup Vitasoy Rice Milk Original 3/4 cup gluten free plain flour

METHOD: 1. Preheat oven to 180˚C (or 160˚C fan forced). Grease a 28cm pie dish. 2. Place all ingredients into a large mixing bowl and mix with electric beaters on low speed until smooth. Pour mixture into prepared dish. 3. Bake for 45 minutes or until golden brown and set (firm when centre is pressed). 4. Dust with icing sugar prior to serving. This pie can be served warm or chilled.

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LEMON AND RASPBERRY TIRAMISU PREP: 20 MINUTES

SERVES: 8-10

DIFFICULTY: EASY

INGREDIENTS: 500g PHILADELPHIA Block Cream Cheese, chopped and softened 1 cup cream 2/3 cup pure icing sugar Finely grated rind 1 lemon 2 1/2 tablespoons Limoncello (lemon liqueur) or lemon juice

300g sponge finger biscuits 1/2 cup Limoncello or lemon juice, extra 300g frozen raspberries Fresh raspberries, for decoration Toasted flaked almonds, for decoration Icing sugar, extra, for dusting

METHOD: 1. BEAT together the PHILLY, cream and sugar until smooth. Beat in rind and liqueur. 2. DIP each biscuit in extra liqueur and lay half in the base of a 28cm x 20cm dish. Spread with 1/2 of the PHILLY mixture. 3. ARRANGE the raspberries over the PHILLY. Repeat using remaining biscuits and PHILLY. Cover and refrigerate for at least 12 hours before serving. 4. DECORATE with raspberries, a scattering of almonds and a dusting of icing sugar.

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RAINBOW JELLIED FRUIT SLICES PREP: 3 MINUTES

COOK: 6 HOURS

SERVES: 8-10

DIFFICULTY: EASY

INGREDIENTS: 1 packet strawberry diet jelly crystals 1 packet orange diet jelly crystals 1 packet pineapple diet jelly crystals 1.2L Vitasoy Soy Milky Lite (3 x 400ml) 140g tinned diced peaches, drained

140g tinned crushed pineapple, drained 150g tinned strawberries, drained

METHOD: 1. Line a 25 x 13 x 6cm loaf tin with foil, ensuring excess foil extends out of tin by 5cm on all sides. 2. In a small saucepan, heat 400ml of Vitasoy Soy Milky Lite until almost boiling. Pour in strawberry jelly crystals and stir until dissolved. Place strawberries over base of tin. Pour jelly over strawberries to 1/3 full (2cm). Set aside and allow to cool to room temperature then place in fridge to set (2 hrs). 3. Whilst strawberry layer is setting in fridge, heat another 400ml of Vitasoy Soy Milky Light until almost boiling. Pour in orange jelly crystals and stir until dissolved. Set aside to cool completely to room temperature. Remove strawberry layer from fridge when fully set. Place peach pieces evenly over set strawberry layer to 2/3 full (2cm). Pour cooled orange jelly over peaches. Place in the fridge to set (2 hrs). 4. Whilst orange layer is setting in fridge, heat final 400ml of Vitasoy Soy Milky Lite until almost boiling. Pour in pineapple jelly crystals and stir until dissolved. Set aside to cool completely to room temperature. Remove strawberry and orange layer from fridge when fully set. Place pineapple pieces evenly over set orange layer. Pour cooled pineapple jelly over pineapple. Place in the fridge to set (2 hrs). Serve with fresh fruit.

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TROPICAL FRUIT SMOOTHIE PREP: 7 MINUTES

SERVES: 4

DIFFICULTY: EASY

INGREDIENTS: 200g can chopped pineapple in natural juice 500g punnet strawberries, hulled, chopped 2 ripe mangoes, flesh removed (or 250ml mango nectar) 500ml Vitasoy Ricemilk Protein Enriched

METHOD: 1. In a food processor, blend pineapple, strawberries, mango and Vitasoy Ricemilk Protein Enriched until smooth. Blend until well combined. Pour into tall glasses. Serve with a wedge of pineapple.

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