使用 Carman’s 產品


METHOD
Preparation Time: 15 mins.
Cooking Time: 10 mins.
Serves: 4
Product Required: Carman’s Original Fruit Free Muesli

  1. To make the syrup place water, lime juice, kaffir lime leaves and ginger in a small saucepan and bring to the boil before turning the heat down and simmering for 3 minutes.
  2. Add sugar and simmer for a further 2 minutes. Allow the syrup to cool and then strain.
  3. Meanwhile, heat a non-stick grill pan on high and char-grill the pineapple and mango pieces. Set aside to cool.
  4. Scoop vanilla ice cream into 4 bowls and sprinkle a handful of Carman’s Original Fruit Free Muesli, plus the pineapple and mango, over the top.
  5. Drizzle with the muesli sundae with the lime syrup and finish with a sprinkling of black sesame seeds.

INGREDIENTS
1/2 cup water
1 tbsp lime juice
4 kaffir lime leaves, torn
1/2 cm knob of ginger, sliced
2 tbsp sugar
1 small pineapple, sliced and cut into cubes
1 mango, cut into cubes
1/2 tsp black sesame seeds
to serve, vanilla ice-cream
4 – 8 handfuls Carman’s Original Fruit Free Muesli

Recipe from Carman’s Kitchen Australia


METHOD
Preparation Time: 10 mins.
Cooking Time: N/A
Serves: 4
Product Required: Carman’s Blueberry, Coconut & Almond Crunchy Clusters

  1. Spoon a few tablespoons of the Dairy Farmers Raspberry & Coconut Yoghurt into four separate serving glasses or bowls.
  2. Smash the mini pavlova cases and sprinkle the shards over the yoghurt.
  3. Layer a small handful of Carman’s Blueberry, Coconut & Almond Crunchy Clusters over the top.
  4. To finish, add as many raspberries and blueberries as you wish.

INGREDIENTS
600g tub Dairy Farmers Raspberry & Coconut Yoghurt
1 pack mini pavlova cases
1 cup Carman’s Blueberry, Coconut & Almond Crunchy Clusters
To serve, fresh raspberries & blueberries

Recipe from Carman’s Kitchen Australia