Equal Summer Cookbook

Kitchen

Summer Recipes

50 Sachets

The Equal familyWe aim to provide customers with choice and convenience with our range of low calorie sweeteners including tablets, sachets and now the return of Equal Spoonful in an easy-pour jar, making it even easier to use Equal in place of sugar, whatever the occasion.

Equal NEXT is a unique blend of sweetness, specially combined to create a deliciously rich sugar-like taste, without all the calories! It’s the next generation of sweet...From coffees to cocktails, Equal NEXT can be used to replace sugar in your hot or cold beverages, cereals and fruits. Available in a 100 sachet pack size.

Equal sachets are the perfect way to sweeten your hot or cold beverages, cereal and fruits. They have a great sweet taste, without the calories! Available in 50 and 100 sachet pack sizes.

Equal tablets are the perfect sweet addition to your favourite hot or cold beverages. They have a great sweet taste, without all the calories! Available in 100 and 300 tablet dispenser packs, as well as 500 pack refills.

Equal Spoonful is the perfect sugar substitute. It measures Spoon for Spoon like sugar with a great sweet taste, and 90% less calories. It is a versatile product that can be used in your cooking and baking, hot or cold beverages, on cereals or fruit and even used to replace sugar in jams, sauces or marinades. Available in a convenient 113g jar for easy sprinkling and pouring, Spoonful contains a plentiful 226 serves of Equal’s great sweet taste, without all the calories!

Equal at a Glance100

Sachets 300 Tablets

100 Tablets

113gSpoonful

NEXT 100

Sachets

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Cooking with EqualEqual is a great option for those looking for guilt-free ways to indulge in sweet treats and dessert favourites. In cooking, it is important to remember that Equal doesn’t always behave exactly like sugar. Equal works best in recipes that don’t require high temperature or prolonged cooking times. Equal does not brown, caramelise or act as a raising agent like sugar and therefore, works best in recipes where its main purpose is to provide sweetness such as cheesecakes, mousses, parfaits and slices. To make this easier, we’ve provided a selection of specially developed recipes using Equal to start you on your low calorie cooking journey.

Chef ’s Tips• Use low fat milk to glaze the tops of cakes or muffins which require browning.• Substitute plain flour for self-raising flour when using Equal.• When creating a batter, mix eggs, low fat milk and other liquids together, then add the Equal

in last to avoid separation of the mixture.• Equal can also be used to reduce calories in savoury recipes and works well in marinades,

glazes and dressings.

Equal Conversions

1 Equal NEXT Sachet

2 level tspof sugar

1 Equal Sachet 2 level tspof sugar

1 Equal Tablet 1 level tspof sugar

1 cup of EqualSpoonful

1 cup of sugar

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Italian Chicken and Avocado Salad

METHOD

1. Combine chicken, oil and oregano in a large bowl and toss to coat. Preheat a chargrill pan over high heat. Cook chicken for about 4 minutes each side or until cooked through. Set aside on a plate. Once cool enough to handle, slice chicken pieces in half on diagonal.

2. To make the dressing, combine all ingredients in a jar and secure lid. Shake well until combined. Set aside.

3. Cut some of the cherry tomatoes into slices, some in half and leave some whole. Scatter rocket, tomatoes, avocado, onion, olives and chicken on a serving board or platter. Drizzle with a little of the dressing and serve remaining dressing on the side.

Prep: 10 mins | Cooking: 5 mins | Serves: 4

INGREDIENTS

8 chicken tenderloins1 Tbsp extra virgin olive oil

1 tsp dried oreagno400g mixed cherry tomatoes

4 cups baby rocket leaves1 avocado, peeled, stoned, thinly sliced

1 small red onion, very thinly sliced1/2 cup mixed olives

Dressing

3 Equal NEXT Sachets or 1 Tbsp of Equal Spoonful

1/3 cup extra virgin olive oil1 tsp dried Italian herbs

1 Tbsp wholegrain mustard2 Tbsp red wine vinegar

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5

Chicken Tenderloins with Creamy Dip

METHOD

1. Combine dipping sauce ingredients in a medium bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.

2. Combine breadcrumbs and Italian herbs in a large bowl.

3. Cut chicken into thin strips and transfer to a large bowl. Add buttermilk and paprika and toss to coat. Shake off excess liquid and coat each piece of chicken in breadcrumb mixture. Arrange in a single layer on an oven tray lined with baking paper.

4. Bake at 200°C for 10 minutes. Remove from oven and turn. Bake for a further 10 minutes until cooked through. Turn and bake a further 5 minutes or until cooked through. Serve hot with dipping sauce.


INGREDIENTS

2 cups panko breadcrumbs 1 tsp dried Italian herbs

700g skinless chicken breast fillets1/2 cup buttermilk

1 tsp sweet paprikamicro herbs, to serve

lemon wedges, to serve

Dipping Sauce1/3 cup sour cream

1 Tbsp finely chopped flat leaf parsley leaves

2 tsp Dijon mustard 1 Equal NEXT Sachet or 2 tsp of Equal Spoonful

1 Tbsp lemon juiceSea-salt flakes and freshly ground

black pepper, to season

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Prawn and Noodle Salad with Sesame Dressing

METHOD

1. Put noodles into a large heat-proof bowl and cover with boiling water. Set aside for 2-3 minutes until soft. Drain and cool under running cold water. Drain well and set aside.

2. Combine prawns, mint, coriander, lime leaves, spring onions and noodles in a large serving bowl.

3. To make dressing, put all ingredients into a jar and secure lid. Shake well. Pour over salad and gently stir through. Scattered with sesame seeds, extra green shallots and serve with lime cheeks.

Chef’s Tip: Prawns can be substituted with 2 cups of BBQ chicken.


INGREDIENTS

200g rice vermicelli noodles500g peeled cooked tiger

prawns with tails intact1/2 cup mint leaves

1/2 cup coriander leaves2 kaffir lime leaves, shredded

2 green shallots, sliced2 tsp sesame seeds, toasted

extra green shallots, to garnishlime cheeks, to serve

Sesame Dressing 4 Tbsp lime juice

1 red chilli, finely chopped1 Tbsp fish sauce

2 Equal NEXT Sachets or 1 Tbsp of Equal Spoonful

1 tsp sesame oil

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Roasted Potato Rosti with Herbed Roma Tomatoes

METHOD

1. Preheat oven to 190ºC. Line 3 baking trays with non-stick baking paper. Put tomatoes, cut-side up, on one of the trays. Sprinkle over thyme, Equal Spoonful and season with pepper.

2. Peel and thinly slice potatoes and transfer to a large bowl. Add oil and cheese and toss well to coat.

3. Divide potato mixture into 4 even portions. Arrange one portion of potato on one half of a prepared oven tray, slightly overlapping potato to form a 20cm disc. Repeat with remaining potato. Bake potato for 30 minutes or until the potatoes are golden. During the last 10 minutes of cooking, add tomatoes to oven.

4. Serve rosti topped with tomatoes and rocket.

Chef’s Tip: Cooked cherry tomatoes are also great tossed through freshly cooked pasta with crumbled ricotta cheese and basil leaves.


INGREDIENTS

400g mixed cherry tomatoes, halved

1 tbsp fresh lemon thyme leaves1 Equal NEXT sachet or

2 tsp Equal Spoonfulfreshly ground black pepper,

to season400g desiree potatoes

1 tsp extra virgin olive oil 2 tbsp grated parmesan

1 cup rocket leaves

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Pavlova with Summer Fruits

METHOD

1. Preheat oven to 120°C. Line 2 oven trays with baking paper. Spread Equal Spoonful onto 1 of the prepared trays and warm in oven for 5 minutes.

2. Meanwhile, put egg whites in the large bowl of an electric mixer and beat on high, using whisk attachment, until stiff peaks form. With beater running, add Equal Spoonful 1/4 cup at a time. Once incorporated, beat for a further 2 minutes.

3. Beat in vinegar, cream of tartar, vanilla and corn flour. Spoon mixture onto remaining prepared tray, in a mound about 18cm wide. Bake for 5 minutes, then reduce oven temperature to 100°C and bake for a further 1 hour or until firm to touch.

4. Remove from oven and set aside to cool for 15 minutes or until cooled to room temperature. Transfer to a serving plate and top with whipped cream, fruits and passionfruit pulp. Serve.

Prep: 15 mins | Cooking: 1 hour 10 mins | Serves: 8

INGREDIENTS

1 cup EQUAL Spoonful4 egg whites

1 tsp white vinegar1/2 tsp cream of tartar

2 tsp vanilla extract2 tsp corn flour

200ml thickened cream, whipped1/4 mango, peeled, thinly sliced

60g raspberries1 kiwi fruit, peeled, thinly sliced

1/4 cup thinly sliced fresh pineapple pieces

Pulp of 1 passionfruit

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13

Lamington Fingers

METHOD

1. Preheat oven to 180°C. Grease a 27 x 17cm slice tin with cooking oil spray and line base and sides with baking paper. Sift flour, corn flour, baking powder and bicarbonate of soda into a large bowl and set aside.

2. Put eggs in the large bowl of an electric mixer and beat on high with whisk attachment for 3 minutes or until light and foamy. Add Equal Spoonful and beat for a further 3 minutes or until lighter, thicker and almost doubled in size.

3. Sift 1/2 of the flour mixture over egg mixture and gently fold to combine. Sift remaining flour mixture and add oil, then gently fold to combine. Spoon evenly into prepared tin and bake for 10-12 minutes or until golden and cooked through. Set aside to cool for 5 minutes before turning out onto a wire rack to cool completely. Cut cake into 16 even size fingers.

4. Put cocoa, water, extra corn flour and extra Equal Spoonful in a medium shallow bowl and whisk until smooth. Put coconut in a second medium shallow bowl. Working quickly, dip a piece of cake into cocoa mixture until completely coated, then immediately toss in coconut until well coated. Set aside on a wire rack. Repeat with remaining cake, cocoa mixture and coconut. Serve on day of baking.


INGREDIENTS

Sponge Cake Cooking oil spray, to grease

3/4 cup plain flour2 Tbsp corn flour

1 tsp baking powder1/2 tsp bicarbonate of soda

5 large eggs1/2 cup Equal Spoonful

1 Tbsp extra virgin olive oil

Lamington Coating 1/4 cup cocoa powder

cup water1/2 cup Equal Spoonful,

for cocoa mixture2 tsp corn flour, for cocoa mixture

1/2 cup desiccated coconut

14

15

Coconut Panna Cotta with Mango Salsa

METHOD

1. Put water in a small jug then sprinkle in gelatine. Stir until combined then set aside for 10 minutes.

2. Meanwhile, combine coconut milk and milk in a medium saucepan over medium heat until warm then add gelatine mixture, stirring until dissolved. Remove from heat and stir in vanilla bean paste and Equal.

3. Pour mixture into eight 125ml dariole moulds or glasses. Refrigerate for at least 4 hrs (ideally overnight), or until set firm with a slight wobble.

4. Cut 2 cheeks from mango. Remove skin, finely dice. Turn each panna cotta out onto a serving plate or into a wide glass and top with mango. Garnish with lime zest, mint leaves and coconut chips

Prep: 15 mins + 4 hours chilling time | Cooking: 5 mins | Serves: 8

INGREDIENTS

1/4 cup water3 tsp gelatine powder

400ml tin coconut milk400ml milk

1 tsp Queens vanilla bean paste1/2 cup Equal Spoonful

1 mangoFinely shredded zest of 1/2 lime

6 mint leaves, shredded2 Tbsp coconut chips,

toasted, to serve

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17

Mixed Fruit Parfait

METHOD

1. Put milk and vanilla bean into a small saucepan over med-low heat and bring to a simmer. Remove from heat and set aside for 5 minutes to allow flavour to infuse.

2. Beat egg yolks, Equal and cornflour in a large bowl until light and creamy.

3. Remove vanilla bean from milk and slowly pour into egg yolk mixture, whisking continuously until combined. Return to the saucepan and cook over a low heat whisking constantly until mixture thickens. Transfer mixture into a bowl, cover the surface of the custard directly with plastic wrap. Refrigerate for at least 2 hours or overnight until cold.

4. Serve with custard and flaked almonds (optional).

Prep: 5 mins | Cooking: 20 mins + 2 hours cooling | Serves: 6

INGREDIENTS

1 1/2 cups light milk1 vanilla bean, split or 1 tsp

vanilla bean paste3 egg yolks

1/3 cup Equal Spoonful1 Tbsp cornflour

3-4 cups assorted summer fruit, sliced (such s mangoes, kiwi fruit,

strawberries, peaches, blueberries and raspberries)

2 Tbsp flaked almonds, toasted (optional)

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White Sangria Iced Tea pops

METHOD

1. In a large punch bowl, combine all the fruit and the lemon juice and allow to sit for 10 minutes so that the flavours infuse. Add the wine, tea and Equal to the fruit mix, stir well.

2. Pour into ice-block moulds and freeze overnight. Serve

Serves: 6

INGREDIENTS

¼ cup mixed berries (chopped strawberries,

blueberries and raspberries)4 pitted lychees

¼ mango, thinly sliced½ peach, thinly sliced

Juice of ½ lemon½ cup white wine

½ cup Earl Grey tea, unsweetened and cooled

½ cup Equal Spoonful 12 Equal NEXT Sachets

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Documents

Equal Summer Cookbook