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Golden Break Hazelnut Cream Filled Wafer Fudge


  • 1 cup unsalted butter, plus additional for greasing pan

  • 1 cup chocolate hazelnut spread

  • 1 teaspoon pure vanilla extract

  • 1 lb powdered sugar

  • 22 Golden Break™  rolled wafers (chocolate hazelnut)


Prepare an 8x8-inch pan by greasing the bottom and sides with the "additional butter". This helps the baking paper stick to the pan. Line the pan with baking paper, then butter the baking paper as well. Cut out an additional 8x8 piece of baking paper. Set all aside.


In a large microwavable bowl, combine the 1 cup butter and the chocolate hazelnut spread. Cover the top of the bowl tightly with plastic wrap and microwave on high for 2 minutes. Carefully remove from the microwave and stir with a wooden spoon or heat-proof spatula. Place back in the microwave and cook on high again for another 2 minutes.


Remove the bowl from the microwave and stir in the vanilla and sugar. Mix until the ingredients are fully incorporated and a dough forms. The dough will get crumbly, but keep stirring and put elbow grease into it until smooth.

Press half of the dough into the bottom of the prepared pan and spread evenly to fill all corners of the pan. Working quickly, line the GOLDEN BREAK ™ rolled wafers in a single layer over the fudge in the pan. Keep all wafers facing the same direction and break some in half to fit the full pan.


Spread the rest of the fudge on top of the rolled wafers layer, carefully pushing it to the corners so it's even. Top with the square piece of parchment paper directly on the fudge and refrigerate for at least 2 hours to set.


When ready to serve, cut into individual squares. Store airtight at room temperature.

Photograph by J. Kenji Lopez-Alt]

Hot dogs with Benino Sauerkraut


  • 2 tablespoons olive oil

  • 5 brown onions, thinly sliced

  • ½ cup beer

  • Olive oil spray

  • 16 pork chipolata sausages

  • 900g jar Benino Sauerkraut

  • 16 hotdog buns

  • Brown mustard, to serve


Heat oil in a large heavy-based saucepan over medium heat. Add onions and toss to coat in oil, Cover. Cook, stirring occasionally, for 10 minutes or until softened. Remove lid. Add beer. Stir to coat. Cook, stirring occasionally, for 20-25 minutes or until golden.


Meanwhile, spray a large frying pan with oil. Heat over medium heat. Add sausages. Cook, turning often, for 12 minutes or until cooked through.


Divide sausages, onion and Benino Traditional Sauerkraut between hot dog rolls. Serve with brown mustard.


Adapted from a recipe by

Photograph by Not Quite Nigella.

Sunken Benino Pitted Sour Cherry Cake



  • 720g jar Benino Pitted Sour Cherries

  • 1 teaspoon cinnamon

  • 1 tablespoon sugar



  • 1 cup unsalted butter

  • 1 cup caster sugar

  • 3 eggs

  • 1 teaspoon vanilla extract or 1 tablespoon rum

  • 2½ cups sifted flour

  • 2 teaspoons baking powder

  • 2 tablespoons sifted icing sugar to decorate


Preheat oven to 190ºC. Butter and flour or line a 10-inch springform pan.


Drain Benino Pitted Sour Cherries well and set aside. Mix cinnamon and sugar together in a small bowl and set aside.

Cream butter and sugar together until pale and fluffy. Add eggs, one at a time until combined. Add vanilla or rum. Fold in flour and baking powder.


Pour the batter immediately into the prepared pan and smooth it with a spatula. It will be quite a thick batter.


Distribute the cherries over the batter, pressing each down slightly to anchor it. You may find you have more cherries than can be pushed in on a single layer so just keep pushing more down. Sprinkle the cinnamon-sugar mixture evenly over all.


Place at once in the lower middle of a preheated 190ºC oven and bake for 60 minutes, or until a cake tester inserted in the middle comes out clean.


Cool in the pan for 10 minutes before unmolding it onto a cake rack to cool thoroughly. When cool, using a sieve, sift icing sugar over the top and serve.


Adapted from a recipe by Not Quite Nigella.

Photograph by Blog Chef

Fried Benino Polish Dill Cucumbers

  • 1 package spring roll pastry sheets

  • 450g sliced deli ham

  • 450g sliced Swiss Cheese

  • 1 jar Benino Polish Dill Cucumbers

  • Oil (for frying)

  • 1 tablespoon cornstarch mixed with ¼ cup of cold water

Lay out a spring roll pastry sheet onto a flat surface. Place a slice of ham in the middle of the sheet, followed by a slice of Swiss cheese, and a Benino Polish Dill Cucumber, so that the filling is not touching the corner.


Fold over the left and right corners of the spring roll pastry sheet to the middle. Using a brush or the back of a spoon, brush the cornstarch and water mixture on the edges of the egg roll wrapper. Finish rolling up and secure to make sure there are no leaks.


Repeat until all of the Benino Polish Dill Cucumbers are used up.


Heat oil in a deep-fryer for 180°C. Deep-fry the wrapped pickles in batches, turning occasionally until golden brown. Remove with a slotted spoon and drain on a plate lined with paper towels.

Adapted from Copykat Recipes

Photography by Chris Chen.

Chicken, Benino Baby Red Beets and blue cheese salad


  • 2 1/2 tablespoons extra virgin olive oil

  • 4 (about 180g each) chicken breast fillets

  • 720g jar Benino Baby Red Beets

  • 1 tablespoon red wine vinegar

  • 2 teaspoons wholegrain mustard

  • 2 oranges, peeled, cut into segments

  • 1 bunch rocket, leaves trimmed

  • 150g blue cheese, crumbled

  • 1/2 cup (55g) toasted walnuts, coarsely chopped


Heat 2 teaspoonfuls of the oil in a large frying pan over medium heat. Season the chicken with salt and pepper. Cook for 3-4 minutes each side or until golden brown and cooked though. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.


Meanwhile, drain the Benino Baby Red Beets, reserving 1 tablespoonful of the juice. Cut each beetroot into quarters.


Combine vinegar, mustard, remaining oil and reserved beetroot juice in a screw-top jar and shake until well combined. Taste and season with salt and pepper.


Thinly slice the chicken. Arrange the rocket, Benino Baby Red Beets, orange and chicken on serving plates. Drizzle with dressing. Sprinkle with blue cheese and walnuts and serve immediately.


Adapted from Notebook, Recipe by Sarah Hobbs

Muesli Bars with Makedoniki Fig Fruit Preserve


  • 500g jar Macedoniki Fig Fruit Preserve

  • 2 cups desiccated coconut

  • 2½ cups muesli

  • 2½ cups oat flakes

  • 4 tablespoons butter

  • 3 cups brown sugar

  • 2 tablespoons honey

  • 2 table spoons Makedoniki Fig Fruit Preserve syrup


Drain the Makedoniki Fig Fruit Preserve from the syrup and cut them in small pieces

In a pan, add the butter, sugar, honey and syrup and heat until combined

Remove from heat and mix all of the other ingredients together with the syrup mixture in the pan

Spread the mixture in a buttered baking tray and bake at 150°C for approximately 40 minutes

Cut the bars while they are still hot


Wrap each individual bar with cling wrap and freeze if desired.

Photography by Lucy Crabb.

Gooseberry Cheesecake


  • 720g jar Benino Gooseberry Compote

  • 75g caster sugar

  • 150g Hob-Nob biscuits, crushed

  • 50g butter, melted


For the filling

  • 600g cream cheese

  • 2 level tbsp plain flour

  • 100g caster sugar

  • 2 large eggs plus 1 egg yolk

  • 3 tbsp Elderflower cordial

  • 150ml (1/4 pt) sour cream


For the topping

  • 150ml (1/4 pt) sour cream

  • 2 tbsp Elderflower cordial


You will need 

  • a 20cm (8in) spring-form tin and a roasting tin lined with baking parchment.


Preheat oven to 150°C fan forced. Place the Benino Gooseberries in a sieve placed over a bowl and drain. 


Mix the biscuits with the butter and press into the base of the tin. Bake in the oven for 5 minutes, remove and leave to cool.


Place the cream cheese, flour, eggs and egg yolk, elderflower cordial and sour cream in a large mixing bowl. Beat with an electric mixer until smooth, being careful not to overbeat the mixture.


Place half the drained gooseberries over the biscuit base, making sure that they do not touch the edges of the tin. Pour over the cheesecake filling, gently tap the tin once or twice on the worktop to remove any air bubbles. Place the cheesecake on a baking sheet and bake for 35 minutes.


Mix the remaining sour cream and elderflower cordial together then carefully pour it over the top of the cheesecake. Be very careful as the top will be fragile. Return to the oven and bake for a further 15 minutes or until the cheesecake is set but with a slight wobble in the centre. Remove from the oven and run a round bladed knife around the inside of the tin to loosen the cheesecake. Leave to cool completely in the tin then cover and chill overnight.


To serve, remove the cheesecake from the tin, slice and serve with the remaining gooseberries mixed with the compote juices on top.


Adapted from a recipe by Lucy Crabb

Photography by Olga Popkova

Plum Povidal Filled Crescents


  • 250g unsalted butter, softened

  • 300ml cream 

  • 2 tbsp vanilla sugar 

  • 1½ tsp baking powder 

  • 2 cups plain flour 

  • 1 jar Benino Plum Povidal Jam 

  • icing sugar for dusting

Mix the butter, cream, vanilla sugar and baking powder.


Slowly add the flour to make a soft, stretchy dough. Knead for 5 minutes.


Roll the dough out thinly and cut into 15 cm triangles with a pizza cutter or sharp knife.


Place a triangle in front of you with a wide edge facing you. Add 1 teaspoon of jam at the wide edge and roll the triangle up over the jam. Form the roll into a slight "U" shape.


Repeat with the rest of the triangles.


Bake the biscuits at 200°C until golden.


Transfer to a wire rack and allow to cool

Dust with icing sugar.

Adapted from a recipe by Mira Valcich

Photography by Lauren Greutman.

Benino Roasted Pepper Chicken Delights


  • 500g Chicken Breast

  • Fresh Spinach

  • 465g jar Benino Roasted Red Peppers

  • Mozzarella Cheese

Preheat oven to 180°C.


Strain Benino Roasted Red Peppers and cut in quarters.


Heat up a pan on your stove top with olive oil.


Slice chicken breast into thin pieces.


Season chicken with salt and pepper.

Cook chicken on medium high heat for 3 minutes on each side or until no longer pink.

Top with Spinach, Mozzarella Cheese, and Benino Roasted Red Pepper.

Bake the Roasted Pepper Chicken Dealights at 180°C until cheese is melted (around 5 minutes).

Adapted from a recipe by Lauren Greutman.

Photography by Sliced & Spiced.

Baked Eggs with Benino Hot Ajvar


  • 1 garlic clove - finely chopped 

  • 4 tablespoons Benino Roasted Pepper Strips

  • 350 ml Passata or tinned tomatoes

  • 4 tablespoons Benino Hot Ajvar

  • half a bag baby spinach

  • Cheese (optional) we used Benino Bulgarian Goat's Cheese and mozzarella

  • 4 eggs

  • half a bunch of parsley, finely chopped

  • salt and pepper to season 

  • Sourdough toast to serve

Preheat oven to 180°C.

Use a deep oven-proof skillet pan and heat a little oil on the cook top, add the garlic and Benino Roasted Pepper Strips and fry to combine the flavours.


Add the passata or tinned tomatoes. Stir well and add Benino Hot Ajvar.


Season with salt and pepper to taste.  

Add the spinach, and cover until wilted and then stir while adding in the chopped herbs, keeping a few leaves back for fresh garnish on the finished dish.

Once you're happy with the sauce, arrange your pieces of cheese around the dish.


Then, using a large spoon, make a well in the sauce to crack your eggs into. It can be easier to crack the eggs into a mug first, and then pour the egg into the well. The egg will start cooking in the sauce almost straight away, so to cook the tops of the egg, place the whole dish in the  oven for around 3-4 minutes until the eggs are just set. 

While in the oven, toast your bread and once ready, pile your baked eggs on, garnish with the remaining fresh coriander and you're ready to go. Delicious. 


Adapted from a recipe by Sliced & Spiced.

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