Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
Praline
- 70g salted pistachio nuts, shelled
- ½ cup (115g) Chelsea Caster Sugar
- 2 bunches baby beetroots
Salad
- 150g watercress
- 100g baby spinach
- ½ bunch mint leaves
- 70g marinated Persian feta
Dressing
- 1 Tbsp pomegranate molasses
- 2 tsps white wine vinegar
- 2 tsps Chelsea Golden Syrup
- ¼ cup oil, from Persian feta or olive oil
- Salt and pepper, to taste
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
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Method
Praline: spread pistachios on a baking paper lined tray. Heat caster sugar in a frying pan over a medium heat for 2-3 mins until sugar dissolves and turns to golden toffee. Shake pan occasionally (don't stir or it will crystallise). Pour toffee over nuts and allow to set. Break into pieces.
Salad: Trim beetroot leaves leaving some stalk. Steam over boiling water for 30-35 mins or until tender. Drain, cool and peel with plastic gloves to avoid getting stained fingers. Cut into thin wedges.
Dressing: whisk dressing ingredients or shake in a screw top jar.
Lay watercress, baby spinach and mint on a platter and top with beetroot. Scatter over Persian feta. Drizzle with dressing and scatter with praline.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Caster Sugar
The fine crystal of Chelsea...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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