http://www.csrsugar.com.au/

The smell of a sizzling BBQ, the refreshing taste of a cool dessert

and the warm night breeze can only mean one thing — the entertaining

season has finally arrived. To celebrate its arrival, we’ve created the CSR Sugar Summer Cookbook.

Made in collaboration with the CSR community, this eBook contains

the perfect assortment of summer recipes. Inside you’ll discover how to

transform the simple sun-filled lunch, into a summer celebration.

Happy eating!

Your go-to guide for summer entertainment.

MethodPulled Pork

• Preheat oven to 160°C.• In a deep heavy based dish, fry the olive oil, butter, celery, onions, garlic and brown sugar

over a low heat. • Once onions have become translucent, increase the heat and add the cumin seeds and pork. • Fry pork for 4-5 minutes on both sides then add the chicken stock. • Place the lid on the dish and cook in the oven for 4 – 5 hours or until the meat is soft and

falling apart. Check on meat every hour; add a ½ cup of water if liquid has evaporated. • In a small bowl, combine sweet barbeque sauce ingredients. Whisk until sugar has dissolved.• Remove pork from oven and pull meat apart using two forks. • Discard any bones and pork skin. • Place dish on the stove top over a low heat. • Add 1/2 of the sweet barbeque sauce to the pork and cook for a further 10 minutes.

Green Apple Salad

Place salad ingredients in a bowl and toss to combine. Salad will need to be made just before serving to stop the watercress from wilting.

Serve sliders with remaining sweet barbeque sauce.

IngredientsPulled pork sliders

1 tablespoon olive oil

15 grams butter

3 sticks of celery, cubed

1 onion, diced

1 clove of garlic

1 teaspoon CSR Brown Sugar1 teaspoon cumin seeds

1kg pork shoulder

1 cup chicken stock

Salt and pepper

Sweet Barbeque Sauce

2 tablespoon CSR Brown Sugar1/2 cup chipotle sauce

1 cup barbeque sauce

4 tablespoons white vinegar

3 cloves garlic

½ cup chicken stock

1 medium fresh chilli, seeds removed and diced

Salt and pepper

Green Apple Salad

2 green apples, cut into matchsticks

1 tablespoon apple cider vinegar

Juice of ½ a lemon

2 cups watercress

1/2 cup fresh coriander leaves

12 slider buns

Pulled Pork Sliders with Barbeque Sauce and Green Apple Salad

(by Olivia Galletly of The Hungry Cook NZ) @thehungrycooknz

Prep and Cook Time 5 hours 50 minutes • Makes 12 Sliders

Method• Preheat oven to 170°C (fan forced oven).• Melt the butter in a small saucepan over medium heat. Add the dark brown sugar and whisk until

it transforms into a smooth paste-like texture. Constantly whisking, add the thickened cream to the saucepan. Bring the mixture to a boil and then reduce to a low heat and allow to simmer for about 5 minutes, giving the sauce a gentle whisk every minute or so.

• Add the vanilla paste and sea salt flakes to the sauce and whisk to combine. Turn the heat off and allow the caramel sauce to cool while you prepare the brie.

• To prepare the cheese, place it on a lined baking tray and cut the top rind of the cheese all the way through. Place the rind back on top of the wheel and pop the tray in the oven. Bake the brie for 10-12 minutes depending on how runny you like your cheese.

• Once it has baked, place the brie on a serving plate and remove the top rind. Reserve half the caramel sauce in a little bowl or jug and then stir the walnuts and pecans through the rest of the warm sauce. Spoon the now nutty caramel over the brie, covering the whole of the top and also allowing generous streams of caramel to fall down the sides of the cheese.

• Serve immediately with baguette or pita crisps along with the extra caramel sauce so that people can drizzle more over their cheese if they so wish.

Ingredients75 grams unsalted butter 100 grams CSR Dark Brown Sugar 75 mL thickened cream ½ teaspoon vanilla paste ¼ teaspoon sea salt flakes 200g wheel of triple cream brie ¼ cup walnuts, roasted ¼ cup pecans, roasted1 teaspoon lemon thyme leaves, to serve

Nutty Caramel Baked Brie(by Helen Vlahakis of Mumma’s Country Kitchen)

@mummascountrykitchen

Prep and Cook Time 25 minutes • Serves 6 people

Ingredients4 large eggs1 1/2 CSR Dark Brown Sugar1 cup full cream milk

120g unsalted butter

3 inch piece of scraped vanilla bean pods

or 2 teaspoons vanilla bean paste

2 cups self raising cake flour1 teaspoon baking powder1/2 teaspoon salt50g blueberries50g mixed blackberries and raspberries

For the buttercream

3 large eggs (whites only)3/4 cup CSR Caster Sugar250g unsalted butter (room temperature)1/2 teaspoon vanilla extractA pinch of salt

MethodSponge

• Preheat oven to 180°C. Grease three, 18cm (7-inch) round cake pans; line the base with baking paper.

• In a mixer bowl, combine eggs, dark brown sugar and place over a double boiler on medium heat. Hand whisk until the sugar granules have dissolved.

• Using a kitchen mixer, whisk on high speed until it reaches the ribbon stage. This will take approximately 5 - 7 minutes.

• Whilst this is mixing, in a pan, bring milk to a boil then remove from heat. Add the butter and vanilla beans or vanilla bean paste, combine and set aside.

• Sift and combine flour, baking powder, salt and fold in ingredients into the egg mixture in 3 batches. (1 batch per minute)

• When dry ingredients and the egg mixture are well combined, pour in milk in 2 batches and whisk on medium speed until the cake batter and milk are well blended.

• Pour batter into the 3 round pans. Add blueberries in cake batter. Bake for 20-25 minutes or when the middle springs back up.

Swiss Meringue Buttercream

• In your kitchen mixer bowl, combine caster sugar and egg whites. Place over a double boiler on medium heat. Gently whisk with a hand held whisker until all granules have dissolved.

• Return bowl to the mixer and whisk on high speed for no more than 4 minutes.

• Switch whisker to a flat beater and beat on low-medium speed.• Drop 1-2 inch cubes of the unsalted butter gradually. Ensure butter

is well incorporated in the meringue before adding another. Repeat process until all butter is incorporated.

• Add vanilla extract and salt and beat for 60 seconds.• Pipe on cake as desired, add berries and design to your liking.

Vanilla Bean Layered Cake with Summer Berries(by Earl Isip) @thebrownboxco

Prep and Cook Time 1 hour 30 minutes • Serves 15

Ingredients2 cups self raising flour

3/4 cocoa powder

2 teaspoons bi-carb soda

1 teaspoon salt

2 large eggs

1 cup full cream milk

1 tablespoon white vinegar

1 cup vegetable oil

2 cups CSR Demerara Sugar1 cup boiling water

2 teaspoons vanilla extract

For the buttercream

3 large eggs (whites only)

3/4 cup CSR Caster Sugar 250g unsalted butter (room temperature)

1/2 teaspoon vanilla extract

1 1/2 teaspoons coconut extract

A pinch of salt

1/2 cup coconut flakes

Method

• Preheat oven to 180°C. Grease baking pan and line base with baking paper.

• For buttermilk; pour milk in a bowl and add vinegar. Stir to combine and let it sit

for 5 minutes.

• In a kitchen mixer bowl, sift flour, cocoa powder, bi-carb soda and salt.

• Add eggs, buttermilk and vegetable oil and whisk at low speed until all ingredients

are mixed (approximately 2 minutes).

• Pour the Demerara sugar in the whisking bowl and add 1 cup of boiling water. Whisk

until dissolved then add vanilla extract.

• Pour batter into your pan and bake for 20-25 minutes. Baking time depends on the

size and the depth of your pan. Poke the centre with a toothpick and when it comes

back clean, the cake is done.

Swiss Meringue Buttercream

• In a kitchen mixer bowl, combine caster sugar and egg whites. Place over a double boiler

on medium heat. Gently whisk with a hand held whisker until all granules have dissolved.

• Return bowl to the mixer and whisk on high speed for no more than 4 minutes.

• Switch whisker to flat beater and beat on low-medium speed.

• Drop 1-2 inch cubes of the unsalted butter gradually. Ensure butter is well combined in

the meringue before adding another. Repeat process until butter is finished.

• Add vanilla extract, salt, coconut flakes and beat for 60 seconds.

• Pipe on cake as desired and design to your liking.

* Buttermilk can be purchased at your local grocery store.

Chocolate Cake with Coconut Buttercream(by Earl Isip) @thebrownboxco

Prep and Cook Time 1 hour 15 minutes • Serves 10-15

Method:• Preheat oven to 200°C (fan forced oven).• Wash the beetroot, cut their tops and tails, and place on a large piece of foil. Drizzle them

with the olive oil and then add a little sea salt and freshly ground black pepper. Fold the foil up so that the beetroot is enclosed in the foil. Place the foil on a baking tray and pop in the oven to roast for about 45 minutes or until the beets are just soft.

• Allow the beetroot to cool for 10 minutes before removing skin and slicing into 1.5cm thick slices. Place to the side.

• In a 19cm ovenproof frypan or skillet, heat the demerara sugar over a medium heat until it begins to melt, then add the butter and balsamic vinegar. Allow the mixture to come to a boil, then reduce the heat and simmer for 3 minutes or until it thickens a little.

• Increase the heat again to a medium heat, add the shallots and cook for 3 minutes until they become lovely and fragrant. Add the beetroot slices and gently stir with a wooden spoon until they are well covered in sauce. Cook for a further 3 minutes or until the liquid reduces to a thick syrup. Turn the heat off and allow the mixture to cool for 5 minutes.

• In a round pan, arrange the beetroot slices in a spiral manner, overlapping them slightly as you go. They are quite soft by now so it is important that you handle the slices gently so they don’t break apart. The shallots can act as fillers between the beetroot.

• Cut the pastry in a 24cm round and place it over the beetroot and shallots, tucking the edges of the pastry into the side of the pan. This forms the delicious edging to the tarte tatin so it’s completely normal for the pastry to be a little on the thick side of the pan. Prick the base of the pastry 5 times with a fork to allow steam to escape during cooking and place the pan in the oven for 40-45 minutes or until the edges are puffy and golden brown.

• Remove from the oven and allow to cool in the pan for 10 minutes before inverting it onto the serving plate. Allow another 20 minutes to set before serving.

• This dish is beautiful with a little feta and mint or rocket leaves scattered over the top however if you would like the beautiful pattern on top of the tart to shine, it is best served plain with a green salad on the side.

Ingredients:5 medium beetroots

1 teaspoon olive oil

3 tablespoons CSR Demerara Sugar 2 tablespoons unsalted butter

2 tablespoons balsamic vinegar

3 french shallots, peeled and cut in half

1 sheet butter puff pastry, thawed

Sea salt flakes and freshly ground black

pepper, to taste

Beetroot and Shallot Tarte Tatin(by Helen Vlahakis of Mumma’s Country Kitchen)

@mummascountrykitchen

Prep and Cook Time 2 hours 25 minutes • Serves 6 (as an entrée)

MethodDumplings

• In a bowl, combine the dumpling filling ingredients.• Set yourself up with a small bowl of water, a pastry brush, a tray lightly dusted with flour,

the dumpling wrappers and filling. • Take a heaped teaspoon of the filling and place in the centre of your dumpling wrapper.

Wet a pastry brush and dab a little water around the edges. Gently fold the dumpling wrapper over to make a semicircle and press any air bubbles out as you go. Firmly seal the edges, flatten the base of each dumpling and place on floured tray.

• Boil 1 cup of water. • Heat a non-stick frypan with a lid over a medium heat and add a good glug of vegetable oil.• Place your dumplings, 10 at a time (depending on size of pan) in the oil. Cook until dumplings

are golden brown on the base, this should take around 1 – 2 minutes. Add cup of boiling water, cover and cook for 4 minutes. Once water has evaporated remove from pan.

Sweet Black Vinegar Dipping Sauce

• Combine dipping sauce ingredients and stir until brown sugar has completely dissolved.

• Arrange dumplings in a bowl and pour over 1/3 of the dipping sauce. Decorate with toasted sesame seeds and radish microgreens. Serve dumplings with remaining dipping sauce.

IngredientsDumplings

300 grams chicken mince

½ cup coriander leaves and stalks,

finely chopped

4cm piece of fresh ginger, peeled

and minced

1 clove of garlic, minced

1 tablespoon soy sauce

30 dumpling wrappers

Vegetable oil for frying

Sweet Black Vinegar Dipping Sauce

2 tablespoons CSR Brown Sugar4 tablespoons Chinese black vinegar

4 tablespoons Soy Sauce

1 teaspoon chilli flakes in oil (alternatively

½ chilli, deseeded and finely chopped)

Chicken, Ginger & Coriander Dumplings with Sweet Dipping Sauce(by Olivia Galletly of The Hungry Cook NZ)

@thehungrycooknzPrep and Cook Time 1 hour 5 minutes • Makes 30 Dumplings