Avocado, garlic & cheese bread recipe

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With Avocados on special this week 2 for $3, now is a perfect time for an ‘Avocado, Garlic & Cheese Pull-Apart Bread’ recipe. So drop by to get your fresh ingredients in store.

Avocado, Garlic & Cheese Pull-Apart Bread

 Serves 4-6

 Prep time: 15min

 Cook time: 20min


  • 1 loaf sourdough bread
  • 1 ripe avocado, peeled and halved lengthways
  • 1 tbs olive oil
  • 2 garlic cloves, crushed
  • 1 tbs lemon juice
  • 1 ½ cups grated 3-cheese mix
  • Salt & pepper to season


  1. Preheat oven to 200˚C/180˚C fan-forced.
  2. Using a sharp knife, deeply cut the bread into a honeycomb pattern (don’t cut through the base of the loaf).
  3. Scoop avocado flesh into a bowl and add oil, garlic and lemon juice and seasoning, and lightly mash with a fork.
  4. Gently ease bread open and spoon avocado mixture into the loaf.
  5. Repeat using cheese.
  6. Place loaf onto a large sheet of foil and loosely wrap. Place on a baking tray and bake for 12 minutes.
  7. Uncover and bake for a further 8-10 minutes until hot and golden then serve.

Recipe thanks to Australian Avocados.

Christmas Baked Leg Ham Recipe

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Baking your own leg ham can be a simple process if you have a good recipe, removing the skin is not difficult, then all you need to do is score and stud the fat with cloves, heat the glaze, brush it on and begin baking. The reward begins with the amazing aroma as it cooks and culminates a superb flavour.

Christmas Baked Leg Ham

with mango, honey, kaffir lime and bourbon glaze

 Serves 12

 Prep time: 40min

 Cook time: 70min


  • 6-8kg cooked ham leg, bone in our bone out available at Mint Fresh IGA
  • Whole cloves for studding
  • Four ripe KP mangoes
  • 120g Honey
  • 75g white sugar
  • 50g kaffir lime leaves
  • 120ml of bourbon


  1. Use a small sharp knife to cut around the ham shank in a zig zag pattern, about 10cm from the end. Starting at the other end of the ham, run your fingers between the skin and the flesh. Continue sliding your fingers further up the ham until you reach the shank end. You are aiming to keep the fat attached to the ham flesh and remove the skin. Once loosened, carefully remove the skin in one piece (pic 1).
  2. Preheat oven to 180 degrees C.
  3. To make the glaze, put all the ingredients in small deep saucepan over medium heat. Ensure you peal the mangos and blend them into a puree with the kaffir lime leaves. Add the honey, white sugar and bourbon. Bring to boil, then reduce the heat and simmer for 5-10 minutes or until thickened slightly.
  4. Score the fat in a diamond pattern, cutting about 1cm deep and being careful not to touch the flesh. Press a clove into each diamond (pic 2).
  5. Line a heavy baking tray with a double layer of foil and place a rack on top (use a racked tray if you have one). Put the ham on the rack, brush with glaze (pic 3) and bake for 20 minutes. Glaze again and bake for a further 20 minutes, then glaze and bake for a final 20 minutes until golden. Carve the ham and serve warm at room temperature.

Anzac Day in the Mint Fresh Kitchen

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We have been busy trying out some new delicious recipes here at Mint Fresh, and in the Anzac spirit thought we would try something a little different this year!

It’s a mix of an Anzac Biscuit and Caramel Slice – the Anzac Caramel Slice!

With a delicious oat crunch for a base, topped with luscious caramel and decadent chocolate – it’s a sure fire winner with a hot drink for morning tea.

Be the king (or queen) of your kitchen this long weekend with this delicious treat. All ingredients available locally at Mint Fresh IGA Baulkham Hills.

ANZAC Caramel Slice Recipe


Cooking oil, to grease
¾ cup rolled oats
¾ cup plain flour
½ cup firmly packed brown sugar
½ cup shredded coconut
75g unsalted butter, chopped
1 Tbsp golden syrup
½ tsp bicarbonate of soda
1 Tbsp boiling water
200g dark chocolate melts

Caramel Filling

50g unsalted butter, chopped
¼ cup golden syrup
395g can sweetened condensed milk


Pre heat the oven to 160 degrees. Grease a 20 X 30cm lamington tin with oil and line with baking paper.

Combine oats, flour, sugar and coconut in a large bowl. Make a well in the centre and set aside.

Put butter and golden syrup in a small saucepan over a low heat. Cook for 3 mins stirring until melted and simmering.Stir in bicarb and water and remove from heat. Pour into well of oat mixture and stir to combine.

Spoon mixture into prepared tin and push down evenly in the tray. Bake for 20 mins or until light golden colour. Cool in tin for 5 mins while you prepare the caramel.

Put butter and golden syrup in a medium saucepan over high heat to make the caramel. Bring to boil and allow butter to melt. Reduce heat and stir in condensed milk. Cook for 4 mins until mixture has thickened and darkened slightly. Pour hot mixture over warm oat base and spread evenly. Bake for 10 mins or until caramel is golden. Cool for 30 mins.

Pour melted chocolate over caramel and refrigerate for 5 hours or overnight. Use a warm knife to cut.