Chargrilled Fruits in Toffeed Balsamic & Vanilla Syrup

Peel and slice assorted fruits ie, peach, pineapple, plums, apricots, banana, mango, or berries into bite size pieces.
Place under hot grill and sprinkle with brown sugar, watch as the sugar melts and caramelises on the fruit.
Place on plate and serve with Toffeed Balsamic and Vanilla Syrup.

Vanilla Syrup

1 Vanilla Bean
1/2 cup Caster Sugar
1/4 cup Water

Scrape seed from vanilla bean – place seeds and bean in pot, add sugar and water and boil until a golden colour.
Pour over cake and serve with cream.

Orange Cream Caramel

125ml Butter
2 Eggs
2 tbsp Vanilla Essence
2 cups Self Raising Flour
100gr Almond Meal
1/2 cup Milk
6 tbsp Mango & Vanilla Bean Jam

Grease a 22cm cake tin
Beat butter and sugar until pale
Beat in eggs one at a time
Add vanilla
Use a metal spoon to fold in flour, almond

Quince Chicken

One chicken breast – make a pocket hole at the top and stuff with one slice of Camembert cheese and one tsp of Quince Jelly.
Lightly fry in a hot pan then finish off in the oven until cooked.
Serve with roast vegetables and a spoonful of Caramelised Balsamic on top of chicken.

Garlic Parsley Beef Strips

Slice thin strips of beef.
Marinade for ½ hour in Garlic and Parsley Mustard, lemon juice and a little water to thin out.
Dust beef strips in flour.
Shallow fry until brown and crispy.
Serve on a green salad dressed with Honey & Mustard Salad Splash or Raspberry Vinegar.

Toffeed Balsamic Brie

Take one small wheel of Brie and slice in half sideways.
Cover bottom layer with crushed pecans and place cheese lid back on top.
Drizzle with Toffeed Balsamic and Vanilla Syrup.
Serve with crackers.

Prawn Salad

Mixed lettuce, shredded cucumber, shredded carrot, cherry tomato, sesame seeds and fresh prawns.
Throw it all together and drizzle with Orange & Sesame Salad Splash.