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Inspired living

3 delicious afternoon tea recipes


Perfect Pikelets

Perfect Pikelets

Crafted from 100 per cent responsibly sourced Australian wheat, The Good Harvest Co. Flour allows you to #CreateSomethingGood, with 10c per bag of flour sold donated to Rural Aid to support Australian farming communities. Available in plain and self-raising flour from the baking aisle in Coles.

Perfect Pikelets

Recipe / The Good Harvest Co.

Serves: 2

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Ingredients

Method

  • ¾ cup milk
  • 1 egg
  • 1 cup The Good Harvest Co. Plain Flour
  • ½ tsp vanilla essence
  • Pinch salt
  • Butter, for the pan
  1. Whisk milk and egg together in a small bowl.
  2. Sift flour and vanilla essence together into a bowl with a pinch of salt, then add wet ingredients, whisking until smooth.
  3. Heat a non-stick frying pan over medium heat and brush with a little melted butter. Drop level tbsps of the mixture into the pan and cook for half a min or until bubbles appear on the surface.
  4. Turn over and cook other side for 1 min until golden.
  5. Allow to cool and serve with butter and maple syrup.

Classic Chocolate Mud Cake

Classic Chocolate Mud Cake

Classic Chocolate Mud Cake

Recipe / The Good Harvest Co.

Serves: 8

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Ingredients

Method

  • 1⅓ cups firmly packed brown sugar
  • 185mL milk
  • 125g butter, cubed
  • ½ cup cocoa powder
  • ¼ tsp bicarbonate of soda
  • 1 cup The Good Harvest Co. Self-Raising Flour
  • 2 tbsp The Good Harvest Co. Plain Flour
  • 3 eggs, lightly whisked
  • Chocolate Ganache
  • 200g dark chocolate, chopped
  • ⅔ cup thickened cream
  • Berries of choice, to decorate
  1. Preheat oven to 160°C (140°C fan forced). Grease a square, 19cm (base measurement) cake tin. Line the base and sides of the tin with non-stick baking paper.
  2. Place the sugar, milk and butter in a large saucepan. Use a fine sieve to sift the cocoa and bicarbonate of soda over the mixture. Place the pan over medium-low heat and use a whisk to stir until the mixture is smooth (don't boil the mixture). Remove the pan from the heat and set aside for 5 mins to cool slightly.
  3. Use a sieve to sift half of each of the self-raising and plain flours into the pan. Use the whisk to stir until the mixture is smooth. Repeat with the remaining flours. Add the eggs and continue to stir until well combined.
  4. Pour the mixture into the prepared cake pan and gently tap the pan on a bench to release any large air bubbles. Bake in preheated oven for 45-55 mins or until a skewer inserted in the centre of the cake comes out clean. Set aside for 2 mins before turning onto a wire rack. Set aside for 1¾ hrs or until completely cool.
  5. Meanwhile, make chocolate ganache. Place chocolate and cream in a small saucepan over medium-low heat. Cook, stirring constantly, for 3-4 mins or until smooth. Transfer to a bowl. Refrigerate for 30 mins or until thick enough to spread. Spread over cake.
  6. Serve with your choice of berries. Stand for 10 mins or until ganache is set.

Rosemary Garlic Focaccia Bread

Rosemary Garlic Focaccia Bread

Rosemary Garlic Focaccia Bread

Recipe / The Good Harvest Co.

Serves: 15

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Ingredients

Method

  • ½ cup extra-virgin olive oil
  • 2 cloves garlic, finely minced
  • 1 tbsp chopped fresh thyme or 1 tsp dried
  • 1 tbsp chopped fresh rosemary or 1 tsp dried
  • ¼ tsp freshly ground black pepper
  • 1 cup warm water
  • 2¼ tsp active dry yeast (1 packet)
  • ¼ tsp honey
  • 2½ cups The Good Harvest Co. Pain Flour
  • ½ tsp fine sea salt
  • 9-inch rimmed baking tray
  1. In a cold medium frying pan, combine olive oil, minced garlic, thyme, rosemary and black pepper.
  2. Place the pan over low heat and cook, stirring occasionally for 5-10 mins. Don’t let garlic brown.
  3. In a large bowl, combine the warm water, yeast and honey, stir a few times then let it sit for 5 mins.
  4. Stir in the remaining 1½ cups of flour and the salt.
  5. When the dough comes together, transfer to a floured board and knead the dough.
  6. Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let it rise for 1 hr (preferably in a warmer area of your kitchen).
  7. After 1 hr, heat oven to 230°C.
  8. Use two tbsp of the remaining garlic-olive oil mixture to oil a 9-inch rimmed baking tray.
  9. Transfer the dough to the baking sheet then press it down into the pan.
  10. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tsp of garlic-olive oil mixture.
  11. Let the dough rise for 20 mins until it puffs slightly.
  12. Place dough into the oven and bake until golden brown.

For more information visit thegoodharvest.co