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Raspberry Banana Breakfast Tacos

Servings: 4

Thank you Taste of Home
https://www.tasteofhome.com/recipes/raspberry-banana-breakfast-tacos/ 

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour (spelt wholemeal) 
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup 2% milk (we will use full cream milk)
  • 2 tablespoons canola oil (we will use sunflower oil)
  • 1 teaspoon vanilla extract
  • 1/3 cup cream cheese, softened (we will use greek yoghurt)
  • 3 tablespoons vanilla yoghurt
  • 1 small banana, sliced
  • 1 cup fresh raspberries (we will use frozen raspberries)

Method

  1. Whisk together flours, sugar, baking powder, cinnamon and salt. Combine egg, milk, canola oil and vanilla; stir into dry ingredients just until moistened.
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  3. Preheat a griddle over medium heat. Lightly grease griddle. Pour batter by 1/2 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
  4. Meanwhile, beat together cream cheese and yoghurt. Spread over pancakes; top with banana and raspberries. Fold up.

 

CheesyMite Scrolls

Servings: 10

Thank you Best Recipes  
https://www.bestrecipes.com.au/recipes/cheesymite-scrolls-recipe/3wy8pycm?r=budget/vy6bf9xp&h=budget 

Ingredients

  • 3 cups self-raising flour
  • 1 pinch salt
  • 50g butter, cold
  • 2 tbs Vegemite (we will use everymite)
  • 200 g cheese grated
  • 3 tbs milk

Method

  1. Preheat oven to 220C.
  2. Sift flour and salt into a bowl and then rub in the butter. Stir in enough milk to make a soft dough. Knead gently on a lightly floured surface, and then roll out to form a 40 x 25 cm rectangle.
  3. Spread Vegemite over the dough then sprinkle over ¾ of the cheese. Roll up from long side to enclose cheese.
  4. Cut 10 x 4 cm slices from roll and place close together, cut side up, on a greased and lined baking tray.
  5. Sprinkle with remaining cheese and bake in preheated hot oven for 15-20 minutes or until cooked and golden.

 

Vegan Mixed Grain Salad

Thank you Taste
https://www.taste.com.au/recipes/vegan-mixed-grain-salad/kvblh3vi 

Servings: 6

Ingredients

  • 220g (1 cup) pearl barley
  • 70g (1/3 cup) white quinoa, rinsed
  • 400g can lentils, rinsed, drained
  • 90g (2/3 cup) walnut pieces
  • 60g (1/3 cup) pepita and sunflower seed mix
  • 1/2 cup chopped fresh coriander, plus extra leaves, to serve
  • 1/2 cup chopped fresh mint, plus extra leaves, to serve
  • 2 green shallots, trimmed, thinly sliced
  • 75g punnet pomegranate seeds

Dressing

  • 160ml (2/3 cup) extra virgin olive oil
  • 60ml (1/4 cup) fresh lemon juice
  • 2 tbsp pomegranate molasses or dark brown sugar (we will use rapadura sugar)
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 45g (1/4 cup) currants

Method

  1. Bring a large saucepan of salted water to the boil. Add the pearl barley and cook for 20 minutes. Add the quinoa and cook for a further 15 minutes or until both barley and quinoa are tender. Drain and rinse under cold running water. Transfer to a bowl. Add the lentils and stir to combine.
  2. Meanwhile, to make the dressing, whisk together the oil, lemon juice, pomegranate molasses, coriander and cumin in a jug. Season well. Stir in the currants and set aside to develop the flavours.
  3. Place the walnut pieces and seed mix in a small frying pan over high heat. Cook, tossing the pan often, for 4 minutes or until toasted. Set aside to cool slightly.
  4. Add the walnut mixture and dressing to the barley mixture. Toss to combine. Taste and season well. Add the coriander, mint and green shallot and toss to combine. Transfer to a serving platter. Sprinkle with pomegranate seeds and extra coriander and mint leaves.

 

Cinnamon Sugar Doughnuts

Servings: 16

Thank you Sallys Baking 
https://sallysbakingaddiction.com/baked-cinnamon-sugar-donuts/#tasty-recipes-73607 
 

Ingredients

  • 1 cup (125g) all-purpose flour (spooned & levelled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large egg, at room temperature
  • 1/3 cup (65g) packed light brown sugar (we will use rapadura sugar)
  • 1/4 cup (60ml) milk
  • 1/4 cup (60g) yoghurt
  • 2 Tablespoons (28g) unsalted butter, melted
  • 1 and 1/2 teaspoons pure vanilla extract

Topping 

  • 1 cup (200g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup (113g) unsalted butter, melted

Method

  1. Preheat oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside.
  2. Make the donuts: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. Whisk the egg, brown sugar, milk, and yoghurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.
  3. Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 to 3/4 of the way full.
  4. Bake for 9-10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet. Bake the remaining donut batter (there is usually enough batter for 1-2 more donuts) and once baked, transfer to the wire rack. Cool donuts for at least 10 minutes before topping.
  5. Top the donuts: Combine the sugar and cinnamon in a medium bowl. Dip the donuts in the melted butter, then dunk into the cinnamon sugar mixture coating all sides.
  6. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days. 
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Unit 8, 177 Arthur St , Homebush West
NSW, Australia • 2140

02 9763 7337 | sales@lettucedeliver.com.au

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Please note that due to Anzac Day on Thursday, the 25th April all Thursday deliveries will be made on Friday the 26th. 
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