INGREDIENTS

  • 120 g plain flour
  • 1 tsp baking powder
  • 1-2 tbsp finely chopped fresh herbs
  • Your choice of rosemary, thyme, chives, oregano, dill, parsley or any combination
  • 100g any cheddar cheese, grated
  • 40g butter, melted and cooled
  • 2 large eggs
  • 2 tsp sugar
  • 100mls yoghurt

WHY WE LOVE THIS

Ruth has been part of our yellow army for four years volunteering at the OzHarvest Market, CEO CookOff and other events. With a band of willing helpers, she keeps our community garden in ship shape, which supplies the kitchen with gorgeous herbs and seasonal produce.
Recipe by Ruth Dexter, OzHarvest Volunteer

Cheese & Herb Madele­ines

Serves 12

STEPS

  1. 1. Preheat oven to 180°C
  2. 2. Grease a madeleine tray containing 12 moulds.
  3. 3. Sift the baking powder with the flour into a bowl, mix in the grated cheese and chopped herbs.
  4. 4. In a separate bowl beat the eggs with the sugar until well combined and looking a little frothy. Then beat in the yogurt and the cooled, melted butter.
  5. 5. Make a well in the flour, cheese and herb mix and pour the egg mix into the well. Gently combine together.
  6. 6. Use a teaspoon to almost fill the madeleine moulds. Don’t overfill as they will puff up.
  7. 7. Bake for 13-15 minutes, when the madeleines should be firm but spongy to touch and just starting to brown on top.
  8. 8. Slide out of the moulds and turn them over so the ‘ribs’ of the mould are visible. They are nicest when served warm.

Cheese & Herb Madele­ines

Serves 12

INGREDIENTS

  • 120 g plain flour
  • 1 tsp baking powder
  • 1-2 tbsp finely chopped fresh herbs
  • Your choice of rosemary, thyme, chives, oregano, dill, parsley or any combination
  • 100g any cheddar cheese, grated
  • 40g butter, melted and cooled
  • 2 large eggs
  • 2 tsp sugar
  • 100mls yoghurt

WHY WE LOVE THIS

Ruth has been part of our yellow army for four years volunteering at the OzHarvest Market, CEO CookOff and other events. With a band of willing helpers, she keeps our community garden in ship shape, which supplies the kitchen with gorgeous herbs and seasonal produce.Recipe by Ruth Dexter, OzHarvest Volunteer

STEPS

  1. 1. Preheat oven to 180°C
  2. 2. Grease a madeleine tray containing 12 moulds.
  3. 3. Sift the baking powder with the flour into a bowl, mix in the grated cheese and chopped herbs.
  4. 4. In a separate bowl beat the eggs with the sugar until well combined and looking a little frothy. Then beat in the yogurt and the cooled, melted butter.
  5. 5. Make a well in the flour, cheese and herb mix and pour the egg mix into the well. Gently combine together.
  6. 6. Use a teaspoon to almost fill the madeleine moulds. Don’t overfill as they will puff up.
  7. 7. Bake for 13-15 minutes, when the madeleines should be firm but spongy to touch and just starting to brown on top.
  8. 8. Slide out of the moulds and turn them over so the ‘ribs’ of the mould are visible. They are nicest when served warm.

The impact of OzHarvest is due to the unwavering support of our wonderful ‘yellow army’ of volunteers who donate their precious time to support the cause. From kitchen assistants, fundraising, event activation, office support and tub washing, there are so many ways our volunteers help us to ‘Nourish our Country’.

Food rescue in nine regional communities is 100% powered by the amazing volunteers listed below. They spend countless hours rescuing good food from local donors and delivering to nearby charities.

OUR volunteer IMPACT

3K

Volunteers

17K

Hours Donated

93%

of Our Family are Volunteers

Without the strong support of our community, local food donors and wonderful volunteers, OzHarvest Sunshine Coast would not be the success it is today.
Michele Lipner, Chapter Coordinator
OzHarvest Sunshine Coast

The impact of OzHarvest is due to the unwavering support of our wonderful ‘yellow army’ of volunteers who donate their precious time to support the cause. From kitchen assistants, fundraising, event activation, office support and tub washing, there are so many ways our volunteers help us to ‘Nourish our Country’.

Food rescue in nine regional communities is 100% powered by the amazing volunteers listed below. They spend countless hours rescuing good food from local donors and delivering to nearby charities.

OUR volunteer IMPACT

2,506

Volunteers

16,951

Hours Donated

93%

of Our Family are Volunteers

Without the strong support of our community, local food donors and wonderful volunteers, OzHarvest Sunshine Coast would not be the success it is today.
Michele Lipner, Chapter Coordinator
OzHarvest Sunshine Coast

SPECIAL THANKS

  1. Bronte Collins
    (Victor Harbor)
  2. Linda Brettell
    (Port Macquarie)
  3. Jenny O'Regan
    (Southern Highlands)
  4. Michael Palmer
    (Sapphie Coast South)
  5. John Foord
    (Wagga Wagga)
  6. Michele Lipner
    (Sunshine Coast)
  7. Julie Ferguson
    (Coffs Harbour)
  8. Rebeccah Norman
    (Sapphire Coast North)
  9. Ros Mibus
    (Barossa)

NOURISHING OUR COUNTRY

OzHarvest HQ is based in Sydney, with eight offices and eight volunteer run regional chapters across the country.

Click on each location to see our impact for the last financial year.

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CAIRNSCOASTSUNSHINEBRISBANEGOLD COASTHARBOURCOFFSMACQUARIEPORTNEWCASTLEHIGHLANDSSOUTHERNSYDNEYCANBERRAWAGGAWAGGACOASTSAPPHIREMELBOURNEHARBORVICTORVALLEYBAROSSAADELAIDEPERTH
CAIRNSCOASTSUNSHINEHARBOURCOFFSMACQUARIEPORTHIGHLANDSSOUTHERNCOASTSAPPHIREGOLD COASTNEWCASTLEBRISBANECANBERRAMELBOURNEADELAIDEPERTHSYDNEYWAGGAWAGGAVICTORHARBORBAROSSA