Fresh Prawns

with a Cocktail Dipping Sauce

6 Serves 20 Minutes

Ingredients
Method

½ cup cream
1 lemon (1 tablespoon of fresh lemon juice)
24 (about 2kg) cooked large king prawns, peeled leaving tails intact
¼ cup good quality tomato sauce

To make the cocktail sauce, combine the cream, tomato sauce and lemon juice in a small bowl. Taste and season with sea salt and pepper.
Fill a round serving bowl three-quarters with crushed ice. Drape the prawns on top.
Into the middle of the dish, nestled into the ice, place the Seafood Sauce. Garnish with wedges of lemon and Serve immediately.

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Fresh Prawns

with a Cocktail Dipping Sauce

Reminder – Christmas https://www.iga.com.au/christmas/#cooking

XIngredients

½ cup cream
1 lemon (1 tablespoon of fresh lemon juice)
24 (about 2kg) cooked large king prawns, peeled leaving tails intact
¼ cup good quality tomato sauce

Swipe left or right

Return To Recipe

Step 1: of 3

To make the cocktail sauce, combine the cream, tomato sauce and lemon juice in a small bowl. Taste and season with sea salt and pepper.

XIngredients

½ cup cream
1 lemon (1 tablespoon of fresh lemon juice)
24 (about 2kg) cooked large king prawns, peeled leaving tails intact
¼ cup good quality tomato sauce

Swipe left or right

Return To Recipe

Step 2: of 3

Fill a round serving bowl three-quarters with crushed ice. Drape the prawns on top.

XIngredients

½ cup cream
1 lemon (1 tablespoon of fresh lemon juice)
24 (about 2kg) cooked large king prawns, peeled leaving tails intact
¼ cup good quality tomato sauce

Swipe left or right

Return To Recipe

Step 3: of 3

Into the middle of the dish, nestled into the ice, place the Seafood Sauce. Garnish with wedges of lemon and Serve immediately.

Mini Pavlova Dessert

with a Fruit Topping

12 Serves 10 Minutes

Ingredients
Method

300ml carton double cream
1 large mango
2 passionfruits
(Country Chef) Mini Pavlovas

Cut the flesh from the mango, then dice into a bowl, including as much juice as possible.
Lightly whip the cream in a bowl, add the mango mixture and fold through.
To assemble, arrange the pavlovas on a clean flat surface, spooning the mixture evenly across all. Drizzle each with passionfruit and serve.

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Mini Pavlova Dessert

with a Fruit Topping

Reminder – Christmas https://www.iga.com.au/christmas/#cooking

XIngredients

300ml carton double cream
1 large mango
2 passionfruits
(Country Chef) Mini Pavlovas

Swipe left or right

Return To Recipe

Step 1: of 3

Cut the flesh from the mango, then dice into a bowl, including as much juice as possible.

XIngredients

300ml carton double cream
1 large mango
2 passionfruits
(Country Chef) Mini Pavlovas

Swipe left or right

Return To Recipe

Step 2: of 3

Lightly whip the cream in a bowl, add the mango mixture and fold through.

XIngredients

300ml carton double cream
1 large mango
2 passionfruits
(Country Chef) Mini Pavlovas

Swipe left or right

Return To Recipe

Step 3: of 3

To assemble, arrange the pavlovas on a clean flat surface, spooning the mixture evenly across all. Drizzle each with passionfruit and serve.

Oven Roasted Potatoes

with Garlic

6 Serves 30 Minutes

Ingredients
Method

2 tbsp olive oil
2 garlic cloves
1kg potatoes
sea salt and pepper

Preheat oven to 200C. Wash and peel 1kg new potatoes and transfer them to a large baking tray.
Drizzle with 2 tbsp of olive oil and 2 garlic cloves, crushed. Season generously with sea salt and pepper and turn to coat.
Bake for 30 minutes or until potatoes are golden, brown and crisp.

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Oven Roasted Potatoes

with Garlic

Reminder – Christmas https://www.iga.com.au/christmas/#cooking

XIngredients

2 tbsp olive oil
2 garlic cloves
1kg potatoes
sea salt and pepper

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Return To Recipe

Step 1: of 3

Preheat oven to 200C. Wash and peel 1kg new potatoes and transfer them to a large baking tray.

XIngredients

2 tbsp olive oil
2 garlic cloves
1kg potatoes
sea salt and pepper

Swipe left or right

Return To Recipe

Step 2: of 3

Drizzle with 2 tbsp of olive oil and 2 garlic cloves, crushed. Season generously with sea salt and pepper and turn to coat.

XIngredients

2 tbsp olive oil
2 garlic cloves
1kg potatoes
sea salt and pepper

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Step 3: of 3

Bake for 30 minutes or until potatoes are golden, brown and crisp.

Mashed Sweet Potatoes with Cinnamonn

8 Serves 15 Minutes

Ingredients
Method

2 tbsp butter
¼ tsp ground cinnamon
2/3 large sweet potatoes
pinch of sea salt

Peel and cut into chunks 2 large sweet potatoes.
Bring to the boil in a large saucepan of water, reduce heat and cook for 6 to 8 minutes or until fork tender. Drain.
Add butter, ground cinnamon and sea salt. Mash until creamy and smooth.

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Mashed Sweet Potatoes with Cinnamonn Reminder – Christmas https://www.iga.com.au/christmas/#cooking

XIngredients

2 tbsp butter
¼ tsp ground cinnamon
2/3 large sweet potatoes
pinch of sea salt

Swipe left or right

Return To Recipe

Step 1: of 3

Peel and cut into chunks 2 large sweet potatoes.

XIngredients

2 tbsp butter
¼ tsp ground cinnamon
2/3 large sweet potatoes
pinch of sea salt

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Return To Recipe

Step 2: of 3

Bring to the boil in a large saucepan of water, reduce heat and cook for 6 to 8 minutes or until fork tender. Drain.

XIngredients

2 tbsp butter
¼ tsp ground cinnamon
2/3 large sweet potatoes
pinch of sea salt

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Return To Recipe

Step 3: of 3

Add butter, ground cinnamon and sea salt. Mash until creamy and smooth.

Nutella Pavlova Cake

with Fairy Floss

8 Serves 15 Minutes

Ingredients
Method

Fairy floss for decoration
300ml double cream
100g Nutella (or other hazelnut chocolate spread)
2 Snickers bars
500g Country Chef Pavlova Base

Whisk the cream and Nutella in a bowl for 4-6 minutes until the mixture clings to the whisk but drops off when given a sharp tap on the side of the bowl.
Chop the Snickers bars into rustic chunks.
Spread the delicious Nutella cream over the top of the Pavlova and scatter the Snickers pieces over the top, creating height toward the centre.
Chill in the fridge for an hour, then add fairy floss on the top for decoration before serving.

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Nutella Pavlova Cake

with Fairy Floss

Reminder – Christmas https://www.iga.com.au/christmas/#cooking

XIngredients

Fairy floss for decoration
300ml double cream
100g Nutella (or other hazelnut chocolate spread)
2 Snickers bars
500g Country Chef Pavlova Base

Swipe left or right

Return To Recipe

Step 1: of 4

Whisk the cream and Nutella in a bowl for 4-6 minutes until the mixture clings to the whisk but drops off when given a sharp tap on the side of the bowl.

XIngredients

Fairy floss for decoration
300ml double cream
100g Nutella (or other hazelnut chocolate spread)
2 Snickers bars
500g Country Chef Pavlova Base

Swipe left or right

Return To Recipe

Step 2: of 4

Chop the Snickers bars into rustic chunks.

XIngredients

Fairy floss for decoration
300ml double cream
100g Nutella (or other hazelnut chocolate spread)
2 Snickers bars
500g Country Chef Pavlova Base

Swipe left or right

Return To Recipe

Step 3: of 4

Spread the delicious Nutella cream over the top of the Pavlova and scatter the Snickers pieces over the top, creating height toward the centre.

XIngredients

Fairy floss for decoration
300ml double cream
100g Nutella (or other hazelnut chocolate spread)
2 Snickers bars
500g Country Chef Pavlova Base

Swipe left or right

Return To Recipe

Step 4: of 4

Chill in the fridge for an hour, then add fairy floss on the top for decoration before serving.

Fresh & Easy Summer Salad

with Chopped walnuts

8 Serves 10 Minutes

Ingredients
Method

2 x 250g Love Beets
150g Danish feta
½ cup lightly chopped walnuts
1x IGA Fresh Spinach & Rocket 120g

Combine 1/4 cup extra virgin olive oil, 2 tbsp balsamic vinegar and 1 tbsp honey in a jar, season with sea salt and pepper and shake well until combined.
Place the rocket in a serving bowl. Scatter over beetroot.
Crumble over the feta and sprinkle with walnuts.
Drizzle with the deliciously easy dressing and serve.

Remind Me To Cook04/18/2019 10:00 AM 04/18/2019 09:00 AM Australian Eastern Daylight Time Fresh & Easy Summer Salad

with Chopped walnuts

Reminder – Christmas https://www.iga.com.au/christmas/#cooking

XIngredients

2 x 250g Love Beets
150g Danish feta
½ cup lightly chopped walnuts
1x IGA Fresh Spinach & Rocket 120g

Swipe left or right

Return To Recipe

Step 1: of 4

Combine 1/4 cup extra virgin olive oil, 2 tbsp balsamic vinegar and 1 tbsp honey in a jar, season with sea salt and pepper and shake well until combined.

XIngredients

2 x 250g Love Beets
150g Danish feta
½ cup lightly chopped walnuts
1x IGA Fresh Spinach & Rocket 120g

Swipe left or right

Return To Recipe

Step 2: of 4

Place the rocket in a serving bowl. Scatter over beetroot.

XIngredients

2 x 250g Love Beets
150g Danish feta
½ cup lightly chopped walnuts
1x IGA Fresh Spinach & Rocket 120g

Swipe left or right

Return To Recipe

Step 3: of 4

Crumble over the feta and sprinkle with walnuts.

XIngredients

2 x 250g Love Beets
150g Danish feta
½ cup lightly chopped walnuts
1x IGA Fresh Spinach & Rocket 120g

Swipe left or right

Return To Recipe

Step 4: of 4

Drizzle with the deliciously easy dressing and serve.

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