Coffee & Spice Cake

Difficulty

Difficulty

Medium

Serves

Serves

4 people

Cooking time

Cooking time

40 minutes

Ingredients

  • 1 cup brown sugar
  • 2 eggs
  • ¾ cup of The Good Oil
  • 2 tsp vanilla essence
  • 2 cups of flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp cinnamon
  • 1 tsp ground cardamom (optional)
  • ½ tsp salt
  • 2 tbsp instant coffee powder dissolved in 2 tsp of water
  • 250g yoghurt
  • ¼ cup lemon juice

Icing

  • 175g softened butter
  • 1 ½ cups of sifted icing sugar
  • 1 tsp instant coffee dissolved in a little bit of water
  • ½ tsp cinnamon
  • Pinch of salt

Method

With an electric beater, beat the eggs and sugar until light, fluffy and doubled in size (about 4 minutes). Then drizzle in The Good Oil as you continue beating.

Add vanilla and beat well.

Add half of the flour and half of yoghurt and coffee. Add the remainder.

Stir in lemon juice.

Pour into lined tin and bake for about 30-40 minutes at 170C.

Top with cinnamon and coffee icing.

Rapeseed and Raspberry Sponge Cake

Difficulty

Difficulty

Easy

Serves

Serves

4 people

Cooking time

Cooking time

40 minutes

Ingredients

  • 150g caster sugar
  • 3 eggs
  • ½ cup of The Good Oil
  • 175g self-raising flour
  • Zest of 1 lemon
  • 1 cup of raspberries – fresh or frozen (do not thaw)

Method

Beat sugar and eggs using an electric beater until light, fluffy and doubled in size (about 4 minutes).

Then drizzle in the oil as you continue beating.

Sift flour, add zest to the flour and carefully fold into the egg mix.

Spread the mixture into a lined tin.

Sprinkle the raspberries.

Cook 180C for 30 minutes.

The Canterbury A&P Show Orange Cake

The Good Canterbury A and P Show Orange Cake

Difficulty

Difficulty

Medium

Serves

Serves

4 people

Cooking time

Cooking time

45 minutes

Ingredients

  • 1 whole orange (we recommend a seedless NZ navel orange)
  • 1 cup sugar
  • 125g The Good Oil
  • 2 eggs
  • 1 ½ cups flour
  • 2 tsp baking flour
  • ½ cup milk

Method

Wash the orange and cut into quarters.

Remove any pips and place the flesh and peel into a food processor.

Add sugar and process until smooth.

Add The Good Oil along with the eggs and process to combine.

Sift flour and baking powder and add to the processor with the milk.

Pulse the processor to just combine.

Pour batter into a baking paper lined 20cm square pan.

Bake 180C for 35 minutes. Or until the cake springs back when lightly touched.

Tastes even more delicious served with whipped cream which has had marmalade folded through it. Sweeten cream with a little sugar if required.

The Good Oil Kids, Good Chocolate Cupcakes

The Good Oil Kids, Good Chocolate Cupcakes

The Good Oil Kids, Good Chocolate Cupcakes

Difficulty

Difficulty

Medium

Serves

Serves

5 people

Cooking time

Cooking time

50 minutes

Ingredients

  • ¾ + 2 tbsp plain flour
  • ¼ cup + 2 tbsp cocoa powder
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • ½ cup milk
  • ¼ cup of The Good Oil
  • 1 tsp vanilla
  • ½ cup boiling water

Berry Icing

  • 375g berry flavoured icing sugar
  • 2-3 tbsp boiling water
  • 50g butter, softened

Method

Line a 12 hole muffin tray with muffin cases.

Sift the dry ingredients into a large bowl, then add both sugars and stir in.

Add the egg and milk and mix until combined.

Then very slowly drizzle The Good Oil into the batter and mix until well combined.

Tip – Be sure to slowly drizzle the oil in, don’t dump it. The batter will be runny. Pour the batter into a measuring cup and pour evenly into each paper case until ¾ filled.

Bake at 180C for 20 minutes.

The Good Oil Kids, Good Chocolate Cupcakes

Lemon Zing Muffins

The Good Lemon Zing Muffins

Difficulty

Difficulty

Medium

Serves

Serves

4 people

Cooking time

Cooking time

1 hour

Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ cup sugar
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 cup (8 ounces) lemon or vanilla yoghurt
  • 1 egg
  • ¼ cup of The Good Oil
  • 1 to 2 tbsp grated lemon peel
  • 1 tbsp lemon juice
  • ½ cup sweetened shredded coconut

Topping

  • ¼ cup lemon juice
  • 3 tbsp water
  • ¼ cup sugar
  • ¼ cup sweetened shredded coconut, toasted

Method

Combine dry ingredients in a large bowl.

In a small bowl beat the yoghurt and egg, then drizzle in The Good Oil in slowly as you continue beating. Add the lemon peel and juice continue beating until smooth.

Stir into dry ingredients, just until moistened. Fold in the coconut.

Fill paper-lined muffin cups to two-thirds full. Bake at 200C for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.

In a saucepan, combine the lemon juice and sugar; cook and stir over medium heat until sugar is dissolved. Stir in coconut.

Using a toothpick, poke 6-8 holes in each muffin.

Spoon the coconut mixture over muffins.

Serve warm, enjoy.

Note: if you would prefer less Zing in your muffins, alter the topping recipe so that it has more water than lemon juice.

The Good Lemon Zing Muffins

Roast Vege Pie with an Easy Good Oil Pastry

The Good Roast Vege Pie with an Easy Good Oil Pastry

Difficulty

Difficulty

Medium

Serves

Serves

4 people

Cooking time

Cooking time

2 hours

Ingredients

  • 150g smoked salmon pieces
  • 12 small asparagus spears (if large cut in two).
  • 2 medium onions finely sliced
  • 4 tbsp The Good Oil
  • 2 tbsp balsamic vinegar
  • 4 eggs
  • ¾ cup cream
  • 1 tbsp fresh herbs (e.g. dill) optional

Pastry base

  • ¾ cup self-raising flour
  • ¾ cup plain flour
  • ¼ cup The Good Oil
  • ¼ cup lukewarm water
  • Pinch of salt – optional

Method

In blender, or by hand, mix water and The Good Oil into flour until just combined. Wrap in cling film and chill for 1-2 hours.

Heat 2 tbsp of The Good Oil in pan, add onions and a pinch of salt. Cook gently until well softened and golden. Add balsamic and cook for 5 minutes. Cool.

Coat asparagus in 2 tbsp of the The Good Oil. Cook gently in a pan for about 5 minutes. Until just cooked but still with some crunch. Season with salt and pepper.

Roll out the pastry and line a 24cm loose bottom dish.

Cover the base with onion and arrange asparagus evenly over the top. Cover with the salmon pieces.

Beat eggs and cream, add herbs. Pour over the onions, asparagus and salmon.

Cook at 180C for about 25 minutes, or until the top is brown and egg mix set.

The Good Roast Vege Pie with an Easy Good Oil Pastry

Smoked Salmon, Asparagus and Caramelised Onion Tart with Easy Good Oil Pastry

Difficulty

Difficulty

Easy

Serves

Serves

4 people

Cooking time

Cooking time

50 minutes

Ingredients

  • 150g smoked salmon pieces
  • 12 small asparagus spears (if large cut in two).
  • 2 medium onions finely sliced
  • 4 tbsp The Good Oil
  • 2 tbsp balsamic vinegar
  • 4 eggs
  • ¾ cup cream
  • 1 tbsp fresh herbs (e.g. dill) optional

Pastry base

  • ¾ cup self-raising flour
  • ¾ cup plain flour
  • ¼ cup The Good Oil
  • ¼ cup lukewarm water
  • Pinch of salt – optional

Method

In blender, or by hand, mix water and The Good Oil into flour until just combined. Wrap in cling film and chill for 1-2 hours.

Heat 2 tbsp of The Good Oil in pan, add onions and a pinch of salt. Cook gently until well softened and golden. Add balsamic and cook for 5 minutes. Cool.

Coat asparagus in 2 tbsp of the The Good Oil. Cook gently in a pan for about 5 minutes. Until just cooked but still with some crunch. Season with salt and pepper.

Roll out the pastry and line a 24cm loose bottom dish.

Cover the base with onion and arrange asparagus evenly over the top. Cover with the salmon pieces.

Beat eggs and cream, add herbs. Pour over the onions, asparagus and salmon.

Cook at 180C for about 25 minutes, or until the top is brown and egg mix set.

Balsamic Dijon Dressing

balsamic dressing

Difficulty

Difficulty

Easy

Serves

Serves

4 people

Cooking time

Cooking time

20 minutes

Ingredients

  • 1 ½ tbsp Dijon mustard
  • 1 ½ tbsp honey
  • ½ cup The Good Oil
  • ½ cup balsamic vinegar
  • Salt to taste
  • Freshly ground black pepper to taste

Method

Mix all ingredients together and stir well or shake up in a mason jar.

Drizzle over your favourite summer salad and enjoy!

Dressing will keep for 1-2 weeks in the fridge.

balsamic dressing

Jess Maclennan’s Warm Winter Salad

Jess Maclennans Warm Winter Salad

Difficulty

Difficulty

Easy

Serves

Serves

4 people

Cooking time

Cooking time

30 minutes

Ingredients

  • 1 medium-sized butternut pumpkin (skin on), cut into 2cm pieces
  • 4 carrots, cut in half lengthways & then crossways
  • 2 tbsp The Good Oil
  • 1 tbsp honey or maple syrup
  • Salt & Pepper to taste
  • 4 large handfuls of baby spinach or rocket
  • ¾ cup chopped walnuts
  • 6-8 dates, roughly chopped

Dressing

  • 2 tbsp balsamic vinegar
  • 2 tsp honey or maple syrup
  • 2 tbsp The Good Oil
  • 1 tbsp wholegrain mustard

Method

Preheat oven to 180C. Toss the pumpkin, carrots, oil and maple syrup on a non-stick roasting tray and season with salt & pepper. Roast in the oven for 25-30 minutes until golden and caramelised.

Toast walnuts in a dry frying pan for a few minutes and set aside. Put all of the dressing ingredients in a clean jar and shake well to combine.

In a large bowl, place the pumpkin, carrot, spinach leaves, walnuts and dates. Add the dressing and toss to combine.

Tips: Serve alongside your favourite cut of meat or add a can of chickpeas for a vegetarian option. This is also delicious with some crumbled feta and/or some sliced pear.

Fresh herbs like sage and basil are also nice. I make this on Sunday night and take it for lunch on Monday and Tuesday with some smoked salmon. Just add the dressing as you are about to serve.

Jess Maclennans Warm Winter Salad

Jess Maclennan’s Salted Peanut Butter Granola

Difficulty

Difficulty

Easy

Serves

Serves

4 people

Cooking time

Cooking time

40 minutes

Ingredients

  • ⅓ cup smooth peanut butter (I use Pics or Fix & Fogg)
  • ¼ cup maple syrup (or honey)
  • 3-4 tbsp The Good Oil
  • ½ tsp iodised salt
  • 3 cup wholegrain oats
  • 1 cup almonds (roughly chopped)
  • ½ cup cashews (roughly chopped)
  • ⅓ cup pumpkin seeds
  • ½ cup dried apricots, sliced
  • 4-5 dried figs, sliced (or dates if you prefer)

Method

Preheat oven to bake 180C. Line a large baking tray with baking paper.

In a small pot warm The Good Oil, peanut butter, maple syrup and salt for a few minutes until melted together.

Place oats, almonds, cashews & seeds in a mixing bowl then add the peanut butter mixture. Toss until well combined.

Spread evenly onto the baking tray and bake for 15-20 minutes, tossing it halfway through cooking. Keep an eye on it because it can burn easily.

Remove from the oven and stir through the dried fruit. Allow to cool and store in an airtight container for up to 2 weeks.

Tips: I serve mine with some thick natural yoghurt or on top of a smoothie for some crunch.