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Sourdough Picnic Pull-Apart

Take your eat-ertaining to the next level with this picnic pull-apart recipe using the Bakers Delight delightful Sourdough Vienna. Perfect to share with your guests this silly season! Ingredients 1 Bakers Delight Sourdough Vienna 100g salted butter, room temperature 2 cloves garlic, grated 1 tsp lemon zest 1/4 cup basil, finely chopped 2 cups baby spinach … Continue reading

#BreadFest 2021

We’re celebrating all things bread this November! From smashing sandwich recipes, to sharing insights from our recent bread audit, you can join in on all the action at our Instagram and Facebook pages! Here are some key takeaways for the 2021 Bread Audit! How to choose whole grain bread Did you know that wholemeal bread … Continue reading

Chicken Burger

Looking for an easy burger to chuck on the BBQ at the park? Go no further than this chicken burger. Serves 1 Ingredients 1 Tip Top® Burger Thin 1 leaf butter lettuce, washed ½ tomato, sliced thinly 100-150g chicken breast Extra Virgin Olive Oil spray ¼ red onion, thinly sliced 1 slice cheddar cheese 2 … Continue reading

One-Pot Dinner Fish Bake

We all know the benefits of a Mediterranean diet. This one-tray fish bake provides all the flavors and health benefits of an Italian plate, with the added benefit of added Omega-3 ALA, wholemeal and chia. With tomatoes, olives, capers and bread chunks what’s not to love? This recipe has a great hit of nutrients, including … Continue reading

Saving the Loaf: How to reduce bread waste

By student dietitian Genevieve Milesi Is there truly anything greater than sliced bread?? A freshly toasted slice of bread with butter and jam in the mornings, or in a sandwich for lunch, a versatile option for breakfast lunch or dinner. Bread is a nutritious cornerstone food stuff of almost every household all over the world … Continue reading

Green Genius Breakfast Bowl

Serves: 1 Preparation time:  15 minutes Ingredients 1 slice Bakers Delight Hi-Protein Wholegrain Loaf 1 egg boiled 1/2 cup cooked quinoa 1 tbsp chopped spring onion 1 tbsp chopped basil 1/4 cup feta Method Add 1/2 cup of uncooked quinoa and 1 cup of water and bring to a boil over medium-high heat, then lower the heat … Continue reading

Fermentation: proving the benefits

How much do you really know about how your sourdough is made? Our latest Hot Topic delves into the science behind fermentation and sourdough, as well as the benefits for those suffering from digestive issues. Read more here.

Fermentation: proving the benefits

By student dietitian Olivia Downie  Fermentation is an ancient practice of adding microbial organisms to raw materials, originally used as a preserving method, and has now become a common technique used to change the form, taste and texture of many foods into products we know and love today – including sourdough. The art of sourdough … Continue reading

Panzanella Salad

Serves: 2 Preparation time: 10 minutes Ingredients Salad 1 slice of day old Bakers Delight Pane di Casa Vienna Loaf 300g cups cherry tomatoes, sliced in half ½ red onion 10 large basil leaves 2 tbsp black olives 1 can (425g) chickpeas drained 1/3 of red capsicum 1/3 of whole continental cucumber 1 tsp capers … Continue reading

Roasted Chicken, Capsicum & Pesto Sandwich

Serves: 1 Preparation time:  5 minutes Ingredients Leftover roast chicken White Bean Dip Roasted capsicum – leftovers or from a jar Basil pesto Rocket 2 slices whole grain or wholemeal bread Method Spread White Bean Dip on one piece of the bread. Layer roast capsicum, roast chicken slices, basil pesto and rocket on top as desired. … Continue reading

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Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, 1 Rivett Road, North Ryde, 2113, https://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact