One of our favourite fundraising events, Australia’s Biggest Morning Tea, is back for its 20th anniversary in 2013, and everyone’s getting ready for a bigger celebration than ever. Raising money for the Cancer Council, the event takes place on Thursday May 23rd but participants can host their morning tea anytime in May.
This year, our expert chef Luke Mangan is an ambassador for the event, and he’s provided a little inspiration to make your morning tea a memorable one. Check out Luke’s simple and sensational recipes for mango, banana and honey smoothie and asparagus and crushed pea toast.
Mango banana and honey smoothie
Serves 2 – 4
Ingredients
500ml of low fat milk
2 scoops of low fat vanilla ice-cream
2tbsp of natural yoghurt
1 fresh mango
2tbsp honey
2 bananas
Pinch of cinnamon
Method
Place all the ingredients into a blender for 1-2 minutes until smooth.
Pour into glasses and serve.
Note: You can use any fresh fruit available for this recipe.
Asparagus and crushed peas on toast
Serves 6
Ingredients
1 bunch of asparagus
1 cup of fresh or frozen peas
6 mint leaves, roughly chopped
2tbsp extra virgin olive oil
6 slices wholegrain or rye bread
100g goats cheese
Sea salt and cracked black pepper
Method
Blanch the asparagus tips in boiling, salted water until tender.
Drain and keep warm.
Cook the peas in boiling, salted water until tender and refresh in iced water, drain and transfer to a bowl.
Add the mint and olive oil to the peas and crush with a fork. Toast the bread and spoon the mixture on top.
Crumble the goats cheese over the mixture and dress with the asparagus and a little extra virgin olive oil.
Season lightly with sea salt and pepper to taste.
By Luke Mangan
www.lukemangan.com
Learn more about Australia’s Biggest Morning Tea: biggestmorningtea.com.au
