Featuring recipes from Sydney Food Sisters

Top 10 SUMMER RECIPES

HOT DAYS. COOL RECIPES.

Summer entertaining should be quick, easy and always delicious. With help from the Sydney Food Sisters, we’ve picked 10 top summer recipes for hot days and warm nights. These recipes make the most of summer fruits like watermelon, mango and pineapple to create everything from brunch to dessert.

If we could prescribe a remedy for a hot Aussie Summer it would be starting the day with a parfait brunch, lunching on a prawn salad and indulging in some ice-cream cake for dessert. And of course, sharing with family and friends.

Stay cool and enjoy,

CSR Sugar

Introducing: Sydney Food Sisters

Whilst they’re not actually sisters, Caterina and Effi of Sydney Food Sisters are alike when it comes to food. They love traditional recipes from their Italian and Greek backgrounds (respectively) as well as keeping up with the latest in modern baking.

With recipes full of vibrant colours and beautiful fresh seasonal produce, it’s no wonder they took out the Sydney Market's 2018 Fresh Blogger of the Year Award. We know you’ll love their mouth-watering recipes as much as we do.

4 Vanilla Strawberry Breakfast Parfait

5 Pineapple Banana Coconut Cake

6 Sweet Dukkah Crusted Tuna

7 Caramelised Pork Betel leaves

8 Green Mango Prawn Salad

9 Chicken San Choi Bao

10 Summer Pavlova

11 Tropical Ice-Cream Cake

12 No-Bake Chocolate Nut Slice

13 Watermelon GranitaTA

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INGREDIENTS

Strawberries 750g strawberries, halved

¼ cup CSR Lite Reduced Calorie Sugar 2 tsp vanilla bean paste

Muesli ½ cup oats

½ cup almonds, chopped

1 tbs chia seeds

2 tbs desiccated coconut

1 tbs sunflower kernels

1 tbs CSR Lite Reduced Calorie Sugar 1 tbs olive oil

To Serve

3 cups Greek yoghurt

1 tsp vanilla bean paste

Fresh berries (currants,

raspberries or other)

METHOD

1. Preheat the oven to 180°C.

2. Place the strawberries, sugar and vanilla

bean paste in a baking tray and stir until the

strawberries are well coated in the sugar.

Place in the oven and bake for 12 mins.

Gently stir the strawberries around with a

spoon and return to the oven for a further

13 mins. Remove from the oven and allow

to cool completely.

3. Reduce the oven temperature to 170°C.

Line a baking tray with greaseproof paper.

4. In a bowl, add the oats, almonds, chia

seeds, coconut, sunflower kernels, sugar and

oil. Stir well to combine. Pour the oat mixture

onto the lined tray and bake for 10 mins.

Mix the oat mixture around and return to the

oven for a further 10 mins, or until oats start

to golden. Remove from the oven and allow

to cool completely.

5. Mix yoghurt with vanilla bean paste.

6. To serve, place two tablespoons of roasted

strawberries into each glass. Top with half a

cup of yoghurt. Sprinkle with 2 tablespoons

of muesli. Top with fresh berries.

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Start your day off right with this Vanilla

Strawberry Breakfast Parfait. With layers

of strawberries, yoghurt and muesli, this

parfait is your new summer breakfast go-to.

Prepare it the night before so you're not

rushing to have breakfast in the morning.

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TIP:Stewed strawberries can be stored in an

airtight container or jar in the fridge.

INGREDIENTS

3 eggs

½ cup CSR Low GI Cane Sugar ½ cup vegetable oil

1 tsp vanilla paste

1 ½ cups self raising flour

1 tsp ground cinnamon

½ cup almond meal

¼ cup desiccated coconut

2 very ripe large bananas, mashed

(approx. 250g)

225g tin of pineapple slices,

drained and chopped

To Serve

Greek style yoghurt

Honey

Desiccated coconut

METHOD

1. Preheat oven to 160°C fan forced. 

Lightly grease and line a loaf cake tin

(23cm x 12cm x 7cm) with baking paper.

2. In a medium mixer bowl, beat eggs and

sugar together until light and foamy. Stir in

oil & vanilla paste.

3. In a large bowl, sift flour and cinnamon

together. Stir in almond meal and coconut.

Fold egg mixture into dry ingredients. 

4. Lightly fold in banana and pineapple.

Do not over mix. Pour mixture into loaf pan.

Bake for 40 - 45 mins until lightly browned

and a knife comes out clean when pierced

into the centre of the cake.

5. Transfer to a wire rack to cool completely

before slicing. Serve with yoghurt, honey

and coconut.

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Pineapple Banana Coconut Cake makes

a great lunchbox snack or morning tea

treat. This better-for-you loafed cake is

also dairy-free.

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Create a fancy appetiser for your next

dinner party with this recipe for Sweet

Dukkah Crusted Tuna. The tuna is crusted

in a delicious balance of sweet and savoury

spices from the Dukkah with a zingy ginger

dipping sauce to serve.

INGREDIENTS

Sweet Dukkah

1 tbs coriander seeds, roasted

1 tsp cumin seeds, roasted

100g hazelnut kernels, roasted and peeled

1 tbs white sesame seeds

1½ tbs black sesame seeds

½ tsp salt

½ tsp white pepper

1 tbs CSR Caster Sugar ½ tsp Chinese five spice powder

Tuna 2 x 250g sashimi grade yellowfin tuna

2 tsp peanut oil

¼ cup Dijon mustard

Ginger Dipping Sauce 2 tbs mirin

1 tbs white miso

¼ tsp sesame oil

1 tsp soy sauce

1 tsp rice wine vinegar

1 spring onion, sliced into rounds

2 tsp grated fresh ginger

1 tsp CSR Caster Sugar ⅛ tsp dried chilli flakes

METHOD

1. To make the dukkah, combine coriander and

cumin seeds in a mortar & pestle and pound

until finely crushed. Add the hazelnuts and

pound again. Transfer to a bowl and mix in

the remaining dry ingredients.

2. To make the tuna, add peanut oil to a frypan.

On high heat, sear the tuna quickly by rolling

it on every side. Place on a plate lined with

a paper towel and leave to cool. Sprinkle the

dukkah mixture onto a large plate. Brush

each piece of tuna with Dijon mustard and

roll in the dukkah mixture. Rest in the fridge

for at least 2 hrs.

3. To make the dipping sauce, combine all

ingredients except the spring onion in a

small bowl, whisking until the miso and

caster sugar dissolve. Sprinkle with sliced

spring onion.

4. To serve, slice the tuna, arrange on a platter

and serve with ginger dipping sauce.

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TIP:The dukkah can be made ahead and

stored in an air tight container.

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INGREDIENTS

½ cup CSR Low GI Cane Sugar 800g pork scotch fillet, cut into 2cm cubes

2 tbs fish sauce

¼ tsp ground white pepper

3 tbs Kecap Manis (sweet soy sauce)

2 garlic cloves, crushed

1 tsp grated ginger

¼ tsp sesame oil

To Serve

20 Betel leaves

Fresh Mint

Fresh Coriander

Salted Peanuts

Birdseye Chilli, sliced

Sesame seeds

Fresh lime

METHOD

1. Add sugar to a non-stick frypan and place

over medium heat. As soon as the sugar has

mostly melted add the pork and stir until

coated. The sugar will become sticky and

may harden. As the next stages of the recipe

are followed, the sugar will re-melt.

2. Stir in the fish sauce, white pepper and

Kecap Manis. Cover and cook for 2 mins.

Uncover and stir in the garlic, ginger and

sesame oil. Reduce heat to low and simmer

for 20 mins, or until the pork looks dark &

sticky. Remove from heat.

3. To serve, top each betel leaf with a heaped

tablespoon of pork mixture, mint, coriander,

peanuts, chilli, a sprinkle of sesame seeds and

a squeeze of lime juice.

Combining sweet, savoury and chilli,

these easy to prepare Caramelised Pork

Betel Leaves showcase the best of Asian

flavour. This recipe uses Low GI Sugar for

a healthier take. Try this recipe as a starter,

light meal or finger food for when guests

come over.

TIP:Find Betel leaves at the Asian grocers or use lettuce cups instead.

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INGREDIENTS

2 green mangos, julienned (thinly sliced)

1 cup coriander leaves

1 cup mint leaves

½ red onion, thinly sliced

3 shallots, sliced in thin strips

500g cooked prawns, peeled

½ cup macadamia nuts, halved

1 finger lime, pearls extracted (optional)

Dressing

100ml lime juice

1 tsp sesame oil

3 tsp fish sauce

¼ cup CSR Caster Sugar 2 red chillies, chopped

METHOD

1. Place the green mango, coriander, mint, red

onion and shallots in a large bowl. Lightly

toss to evenly combine all the ingredients.

2. Place the prawns on top, sprinkle the

macadamia nuts and the finger lime pearls

over the salad.

3. To make the dressing, combine all the

dressing ingredients in a small jar. Shake

until well combined, and the sugar has

dissolved slightly. Pour the dressing over

the salad.

Summer dinners are sorted with this 

Green Mango Prawn Salad. Prepared in

under 20 minutes, this salad is a fresh

combination of sweet mangoes, crunchy

macadamia nuts and a zingy Asian dressing.

Buy the prawns cooked to save time or try

your hand in cooking them on the barbecue.

TIP:Find finger limes at the Asian grocers or specialty markets.

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METHOD

1. Combine fish sauce, sugar, lime and soy.

Set aside.

2. Heat oil in a large frying pan over low heat.

Add garlic and chilli, cooking for 1 min.

Increase heat and add chicken mince,

cooking whilst stirring until just

cooked through.

3. Add beans and fish sauce mixture to pan,

tossing well. Cook for a further minute and

remove from heat. Stir in chopped coriander.

4. To serve, cut iceberg lettuce in half and

rinse well. Accompany on a platter with

cooked vermicelli noodles, chicken mixture,

peanuts, herbs and lime wedges.

Chicken San Choy Bau is such a quick

and easy dinner option that you can

have on the table in under 30 minutes.

The filling is a combination of sweet and

sour flavours and is eaten encased in a

crispy lettuce cup.

INGREDIENTS

2 tbs fish sauce

1 ½ tbs CSR Dark Brown Sugar 2 tbs lime juice

1 tbs soy sauce

1 tbs peanut oil

3 garlic cloves, finely chopped

1 birdseye chilli, finely chopped

500g chicken mince

100g green beans, cut into 1cm pieces

1 tbs coriander, chopped

To Serve

1 iceberg lettuce

Vermicelli noodles

Toasted peanuts

Thai basil

Coriander

Lime

TIP:Use cooked rice in place of noodles as

an alternative.

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INGREDIENTS

4 extra large egg whites

¼ tsp cream of tartar

1 cup CSR Caster Sugar 1 tbs cornflour

1 mango

1 tsp lime juice

1 tsp CSR Coconut Sugar 300ml thickened cream, whipped

Peaches

Strawberries

Raspberries

Passionfruit

METHOD

1. Pre-heat oven to 100°C fan-forced. Line a

large baking tray with baking paper, draw

an 18 x 22cm rectangle on paper.

2. Place the eggwhites and cream of tartar

in the bowl of an electric mixer. Beating until

firm peaks have formed. Gradually add sugar

a little at a time, until all is incorporated.

Fold in cornflour.

3. Using a large spoon, dollop mixture

onto baking paper within the rectangle.

Bake for 1 ½ hrs and turn the oven off,

allowing pavlova to cool in the oven.

4. Meanwhile, cut the mango cheeks and

remove flesh from around the pip. Puree

with the lime juice and coconut sugar until

smooth. Refrigerate until required.

5. To serve, fold mango puree through the

whipped cream and dollop onto pavlova.

Top with sliced peaches, strawberries,

raspberries and passionfruit.

Pavlova is a classic Aussie dessert loved

by the whole family. Our Summer Pavlova

takes the traditional dessert to a tropical

level with a lime mango cream and

summer fruits. Serve this Summer Pavlova

at your next BBQ and everyone will be

asking for the recipe.

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INGREDIENTS

Lime Syrup

¼ cup CSR Raw Caster Sugar 2 tbs lime juice

2 tsp finely grated lime rind

Mango Puree

1 mango

1 tbs passionfruit pulp

Ice Cream

2 extra large eggwhites

½ cup CSR Raw Caster Sugar 1 ½ cups greek-style yoghurt

250ml thickened cream

To Decorate

2 tbs shredded coconut, toasted

Mango

Raspberries

Passionfruit

Mint

METHOD

1. Line the base and sides of a 20cm cake pan

with removable base, with baking paper.

2. For the lime syrup, combine sugar and lime

juice in a small saucepan. Bring to a gentle

simmer and cook for several minutes until

sugar has dissolved and liquid has reduced

slightly. Chill. Once cold, add lime rind and

refrigerate until required.

3. For mango puree, remove flesh from mango

and puree until smooth. Mix in passionfruit

pulp. Refrigerate until required.

4. Place eggwhites into the bowl of an electric

mixer, beating until soft peaks have formed.

Gradually add sugar a little at a time until all

is incorporated.

5. Place yoghurt and cream into a separate

mixing bowl and beat until thickened.

Gently fold in the meringue mixture, mixing

until well combined.

6. Divide mixture between two bowls. Add lime

syrup to one bowl and fold through. Add mango

puree to the other bowl, and fold together.

7. Spoon lime flavoured mixture into prepared

pan, then spoon over the mango mixture.

Sprinkle with coconut, cover with plastic

wrap and place in the freezer for at least 4hrs

or overnight. Remove from pan and decorate

with additional fruits prior to serving.

Tropical Ice Cream Cake is the ultimate

summer dessert. Our cheats version uses

Greek yoghurt and doesn't require an

ice-cream maker so it's super easy to

make at home. Top it off with your favourite

tropical fruits for a delicious frozen dessert

on hot summer nights.

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INGREDIENTS

Slice

1 ½ cup rolled oats

1 cup desiccated coconut

10 medjool dates, pips removed

¼ cup coconut oil

¼ cup CSR Coconut Sugar 2 tbs raw cacao

1 tbs water

1 tsp vanilla extract

1 tsp cinnamon

½ cup chopped walnuts

¼ cup slivered almonds

Chocolate Drizzle

50g dark chocolate, chopped

½ tsp coconut oil

METHOD

1. Line a 10 x 20cm loaf pan with baking paper,

extending paper up the sides of the pan for

ease of removing slice once set.

2. Place oats, coconut and dates in the bowl of

a food processor. Pulse until a coarse texture

is achieved.

3. Add coconut oil, sugar, cacao, water, vanilla

and cinnamon. Pulsing until mixture is

smooth. Remove to a bowl and mix in the

walnuts and almonds.

4. Press mixture into prepared pan and

refrigerate for at least 1hr until set.

5. Place chocolate and coconut oil a heatproof

bowl over a saucepan of simmering water.

Mixing until smooth and melted. Drizzle over

chilled slice. Store in the refrigerator.

No-Bake Choc Nut Slice is the perfect

guilt free treat. It is so easy to make and is

sweetened with coconut sugar and medjool

dates for a healthier chocolate fix.

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INGREDIENTS

1 cup CSR Lite Reduced Calorie Sugar 1 cup water

⅓ cup mint leaves

2.5kg seedless watermelon

⅓ cup lime juice

METHOD

1. Place sugar and water in a small saucepan over

medium heat. Stir until the sugar has dissolved.

Remove from heat and pour into a jug. While still

hot, add the mint leaves. Place in the refrigerator

while you proceed with the next steps.

2. Remove the skin from the watermelon and cut into

large chunks. Place the watermelon in a juicer or

blender, and juice. You will need approximately

1 litre of juice. Strain the juice through a fine sieve

into a large bowl, to remove any excess pieces,

pulp or seeds. Add the lime juice. Remove and

discard the mint leaves from the sugar syrup and

add the syrup to the juices. Mix to combine.

3. Pour the watermelon mixture into two separate

metal tins, approximately 20cm x 30cm in size. It is

essential to use a metal tin to keep the granita at

the right temperature to achieve the right

consistency. Place in the freezer for 2hrs.

4. Remove trays from the freezer. The granita

should have started to form ice crystals and

resemble slushy ice in some areas. Using a fork,

mix the granita around, breaking up any large ice

crystals. Return to the freezer. Repeat scraping the

granita every hour continuing to break up the ice

crystals, and returning it to the freezer until it is a

consistency that is easily scooped out and served.

Vibrant and full of natural watermelon

flavour, this Watermelon Granita recipe is

your go-to summer treat. Take the cues of

the Sydney Food Sisters and serve in the

watermelon shell for ultimate summer vibes.

Low GI Cane Sugar

• Retains the goodness found in molasses to create a great tasting cane sugar with a lower GI than regular sugar

• It has a similar crystal size, colour and taste to CSR Raw Sugar, therefore can be directly replace raw sugar in recipes

Lite Reduced Calorie Sugar

• 45% less calories than white sugar

• A blend of cane sugar and natural sweeteners, erythritol and stevia

• Can be used as a cup for cup alternative to caster and white sugar in your cooking and baking

Raw Caster Sugar

• Contains more molasses than regular caster sugar

• Fine sugar crystals that caramelise evenly and cream effortlessly for a light texture

• Gives desserts and baked goods a golden colour

Try our specialty and better-for-you sugars in your baking and cooking.

Dark Brown Sugar

• A rich distinctive malt flavour from the natural molasses syrup

• Adds moisture and density to recipes

• Ideal for both dense sweets and savoury dishes such as glazes, marinades and curries

• Can be substituted directly for brown and muscovado sugar

Unrefined Coconut Sugar

• Organically grown and sustainably farmed

• Harvested using traditional methods to retain the nutrients naturally found in the nectar of the coconut blossom

• Can be substituted directly in most recipes to replace white, raw or palm sugar

For more delicious recipe inspiration, visit CSRsugar.com.au