- Ingredients
-
4 grms dried yeast
1 tsp. white sugar
200g pain flour
118 ml of warm water
13 ml of olive oil
1 jar Beechworth Preserves Cajon Tomato Sauce
Pizza base
- Mix all dry ingredient
- Make a well in the centre
- Mix, then knead on a floured surface until smooth
- Allow 30 mins for the dough to prove
- Make into 3-4 balls
- Roll out into pizza bases
- Directions
-
Use the Beechworth Preserves Cajon Tomato Sauce for a base sauce, add your favorite toppings, like hot salami, marinated mushrooms, artichoke hearts, top with mozzarella cheese , then bake in a hot oven for about 20 mins or until the crust is crisp.
- Ingredients
-
1 cup plain flour
1 cup milk
1 egg
½ tsp salt
1 jar of your favourite Beechworth Butter
- Directions
- 1. Place flour and salt in bowl and mix
- 2. Add beaten egg and milk
- 3. Stir until no lumps still appear
- 4. Heat 1tsp oil in pan and add dough
- 5. Cook until brown then turn over
- 6. Serve with a generous serve of your favourite Beechworth Butter
- Ingredients
-
15 Slices thinly sliced mild salami
1 chopped medium size green capsicum
12 button mushrooms thickly sliced
1 sliced zucchini
2 x 400gm tins crushed tomato
1 360g jar of Beechworth Preserves Sweet Tomato Relish
- Directions
- 1. In large heated frypan lightly brown salami
- 2. Add mushrooms, capsicum and zucchini and lightly cook
- 3. Add 2 x 400gm tins crushed tomatoes and 1 x 360gm jar Beechworth Preserves Sweet Tomato Relish.
- 4. Bring to boil and remove from heat.
- 5. Meanwhile cook 500g pkt penne pasta till al dente
- 6. Combine Pasta & sauce in and spinkle with grated tasty cheese and parmesan cheese and bake until golden brown.
- Ingredients
-
1kg oyster blade steak roughly copped in 2cm cubes
2 medium onions peeled and chopped
1 x 400gm can diced tomatoes
2 heaped tablespoons curry powder (mild or hot depending on taste)
1 cup sultanas
1 400gm Beechworth Preserves Hot Mango Chutney
2 x empty chutney jar of water
- Directions
-
- 1. Place 2 tablespoons cooking oil and 1 tablespoon butter or margarine in a large, heavy based, cooking pot and heat.
- 2. Add onions and stir until clear – do not brown
- 3. Add steak and stir until seared
- 4. Add curry powder and stir until steak and onion are coated
- 5. Add Beechworth Preserves Hot Mango Chutney, water and diced tomatoes
- 6. Stir, cover and allow to simmer slowly until meat is tender – approx 2 hours – stir occasionally
- 7. Remove from heat and add sultanas – stir through
- 8. Allow to cool and then refrigerate
- 9. Leave for 24 hours before serving
- 10. Gently re heat and serve on a bed of boiled Jasmine Rice
