s a m t s Chri y a d i l o H
Recipe Cookbook
Contents Sides & Salads
7 - Sam’s summer salad 9 - Pumpkin & chickpea salad 11 - Beetroot, spiced almond & feta salad 13 - Sam’s kumara chips 15 - Lemongrass chicken & mango salad
Mains
19 - South Indian prawn masala 21 - Asparagus & ricotta tarts 23 - Potato, kumara & leek soup 25 - Crispy skinned roast duck with lychee, watermelon & watercress salad 27 - KP’s BBQ salmon 29 - Beef & Guiness stew 31 - Southern style pork & slaw
Sweets
35 - Graham’s Russian fudge 37 - No bake chocolate slice 39 - Raw banoffee pie 41 - Bestest vanilla cake 43 - Strawberry fudge 45 - Peppermint crisp tart 47 - Rich chocolate cake 49 - Boysenberry delight
Drinks, smoothies & juices 53 - Good morning smoothie 55 - Sweet chai 57 - Good morning tonic
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Sides & Salads
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Sam’s summer salad
Samantha Gadd, Founder Serves: 10 Prep time: 10 minutes
When do you love to enjoy this dish? Summer time, with BBQs & especially when hosting family & friends! Ingredients: - Salad greens (mesclun, baby spinach, rocket) - watermelon - strawberries - avocado - feta - fresh mint & basil Tools: Sharp knife & shallow serving bowls Directions: Wash & dry salad greens, half fill salad bowl. Chop & mix remaining ingredients (watermelon, strawberries, avocado, feta & fresh herbs) & add to salad bowl. Serve with BBQ meats, wine & good times!
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Pumpkin & chickpea salad
Madi Read, Client Partner Credit: Homemade by Madi Serves: 4 Prep time: 1/2 hour
When do you love to enjoy this dish? Whenever I feel like a fresh, delicious & healthy dinner. Ingredients: Salad - 1/2 cup silvered almonds - 1/2 a pumpkin - 1/2 cup sesame seeds - 2 cans of chickpeas - olive oil - 1 red onion, thinly sliced Dressing - generous mint sprig, thinly - 2 tbsp lemon juice sliced - 2 tbsp soy sauce - generous coriander sprig, - 2 tbsp honey thinly sliced Tools: Oven Directions: Preheat oven to 180°C. Cut pumpkin into small bite sized chunks. Drizzle pumpkin with olive oil & season with salt & pepper. Place cut side down on a baking sheet. Roast for 20 minutes. While the pumpkin is cooking, rinse the chickpeas. Stop roasting the pumpkin & add the chickpeas to the roasting tray, before continuing to roast them for 15 -20 minutes (or until the pumpkin is soft). Once the roasting is complete, combine all of the salad ingredients & dressing in a mixing bowl ready to serve! 9
Beetroot, spiced almond, date & feta salad
Melanie Brewer, Senior Client Partner Credit: Nadia Lim Serves: 4-6 Prep time: 10 mins + marinating
When do you love to enjoy this dish? I’m a bit obsessed with Nadia Lim. Her food is so tasty & generally pretty quick to make which is useful when I’m cooking for the family. What I particularly love about this dish is the colours. We often have it with chicken or a nice steak. Enjoy! Ingredients: - 3 tbsp red wine vinegar - 1 tsp sugar - 1/2 red onion, thinly sliced - 3 large beetroot, peeled cut into 2-3cm cubes - olive oil for cooking - 1/2 cup raw almonds, chopped
- 3 garlic cloves, chopped - 1 tbsp ground sumac - 1/2 tsp chilli flakes - 120g baby spinach &/or baby beetroot leaves - 4-5 medjool dates, chopped - 75-100g feta, crumbled - extra virgin olive oil for salad
Directions: Preheat oven to 200°C. Line oven tray with baking paper. In a bowl, mix vinegar & sugar. Add onion & toss to coat. Set aside in fridge to marinate for around 20mins while you prepare the rest of the salad. On the lined tray, toss the beetroot with a good drizzle of olive oil & season with salt & pepper. Roast for 20-25mins or until tender. Heat a drizzle of olive oil in a frying pan. Cook almonds & garlic for about 2 mins until golden. Turn of heat & mix in sumac & chilli. When ready to serve, drain red onion (reserve vinegar) & toss with salad leaves, beetroot, almonds, dates & feta. Dress with extra virgin olive oil & some reserved vinegar. 11
Sam’s kumara chips
Samantha Gadd, Founder
When do you love to enjoy this dish? With friends & family - makes for a great snack! Ingredients: - any type of kumara (red is my fave) - coconut oil - sea salt Tools: Pan for shallow frying Directions: Slice kumara into chips or discs, approx 8mm wide. Add two heaped tablespoons of coconut oil to pan & shallow fry until golden, turn to brown both sides. Remove onto paper towel & sprinkle with sea salt.
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Lemongrass chicken & mango salad
Jenny Williams
Credit: Nadia Lim Serves: 4 Prep time: 30 Minutes When do you love to enjoy this dish? Great as lunch or dinner! Ingredients: Lemongrass paste: - 3 stalks lemongrass, tough outer layer removed - 2 tsp coconut oil - 2 1/2 tsp fish sauce - 2 t sp each ground turmeric, brown sugar & minced red chilli - 2 cloves garlic - 600g boneless & skinless chicken thighs - 1 tsp coconut oil Salad: - 100g vermicelli noodles - boiling water - 1 mango, shredded or cut into matchsticks
Tools:
- 1/2 red onion, finely sliced - 1 carrot, peeled & cut into matchsticks - 2 cups cabbage, finely shredded - 1/2 cup mint leaves - 1/2 cup coriander - toasted sesame seeds or peanuts (optional) - Japanese mayo (optional) Dressing - 1 &1/2 tsp fish sauce - 2 tsp lime juice - 1 tsp liquid honey - 1 tsp sesame oil - 1/2 - 1 red chilli, finely sliced (optional)
Small food processor, frying pan, heatproof bowl Directions: Blitz the lemongrass paste ingredients in a food processor until it forms a smooth paste. Slice the chicken into strips & coat in the marinade & set aside for at least 15 mins. Place the noodles in a heatproof bowl & cover with boiling water. Stir with a fork & leave to stand for 5 – 10 mins. Drain & rinse under cold water. In a large fry pan, heat the coconut oil. Cook chicken until it is cooked through & the paste has caramelised on the outside. Mix the salad ingredients together with the noodles. Toss dressing through the salad & 15 top with the chicken, sesame seeds/peanuts & mayo.
Mains
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South Indian prawn masala
Aleena Arunkhumar, Workplace Coordinator/ EA Credit: Raw Foods Serves: 4 Prep time: 30mins
When do you love to enjoy this dish? When I crave seafood Ingredients: - 300g prawns cooked - 1 tsp coriander powder - 1 big or 2 small onions, finely - 2 tsp ginger paste sliced - 1 tsp garlic paste - 1 small tomato - 3 sprigs curry leaves - 4 tbsp coconut oil/canola oil - 1/2 tsp fennel seeds - salt to taste - 1/2 tsp turmeric powder - 1/2 cup warm water - 1 tbsp red chili powder Tools: Spatula, big pan & lid. Directions: Switch on the stove & add oil & wait for the oil to heat up well. Once its well heated (not boiling) add the fennel seeds & curry leaves. Once the curry leaves have changed to a darker color (not burnt), add the onions & 1/2 tsp of salt. Once the onions turn golden brown add garlic & ginger paste & sautÊ until the raw smell is gone & then add the chopped tomatoes to the pan. Once tomatoes are cooked well it’s time to add the powders - add turmeric powder, chili powder & coriander powder, mix well & wait for 2 mins. Add the prawns with 1/2 cup of warm water. Mix well & place the lid, cook on medium heat. Serve with white rice/basmati rice. P.S If the cooked prawns have added salt, be mindful of the salt you add. You can always 19 add salt after the dish is done.
Asparagus & ricotta tarts
Jenny Williams
Credit: Credit: Donna Hay Serves: 8 Prep time: 20 Minutes When do you love to enjoy this dish? Great as an entrée or a light lunch! Ingredients: - 2 sheets puff pastry, thawed - finely grated zest of 1 lemon - I punnet (250g) fresh ricotta - salt and freshly ground black - 1 & 1/2 cup finely grated par- pepper mesan - 16 asparagus spears, trimmed - 1/4 cup parsley leaves, - olive oil extra, for brushing chopped Tools: - Oven tray, pastry brush. Directions: Preheat the oven to 200°C. Line a large baking sheet with baking paper. Divide the pasty sheet into 4, 6 or 8 rectangles & place on the prepared sheet. Using a butter knife, score a 1cm border on each rectangle. Place the ricotta, parmesan, lemon zest, parsley, salt & pepper in a bowl & stir to combine. Spoon the ricotta mixture onto the pastry within the border & top with the asparagus. Brush the pastry borders with the oil. Bake for 12–15 minutes or until the pastry is puffed and golden.
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Potato, kumara & leek soup
Madi Read, Client Partner
Credit: Homemade recipe by Madi Serves: 6 Prep time: 1 hour When do you love to enjoy this dish? This is my go-to comfort food! Ingredients: - 1 can of coconut cream - 2 large leeks - 1 can of chickpeas (rinsed & - 2 onions drained) - 2 - 4 garlic cloves - 6 potatoes about the size of - 3 tbsp nutritional yeast (found your fist (I like to use a mix of in health/organics section of the supermarket) kumara & potato) - 1L vegetable stock (I use Campbell’s Real Stock) Tools: Blender, stove & large pot. Directions: Thinly chop the leek, onions & garlic & add them to a large pot with some oil over medium heat. Once these vegetables are browned, chop the potatoes into small chunks & add them to the pot with the vegetable stock. Bring the vegetable stock to the boil & leave to simmer & cook the potatoes. In the blender, blend the chickpeas & coconut cream before also adding them to the pot. Add the nutritional yeast. Once the potatoes are soft, blend approximately half the soup in the blender or until you are happy with the texture. Serve with salt, pepper & toast. 23
Crispy skinned roast duck with lychee, watermelon & watercress salad
Melanie Brewer, Senior Client Partner Credit: Cuisine Magazine Serves: 6 Prep time: 2.5 hours all up to cook (approx.)
When do you love to enjoy this dish? A couple of years ago we hosted Xmas and I was in charge of Christmas Eve dinner. My husband is usually the cook so I was a little nervous especially as his dad wasn’t well & we wanted to make it special. It was great in the end & pretty easy to do, which was ideal for a novice like me! - 2 baby cos lettuces, leaves seperated Ingredients: - large bunch watercress, ends - 2 x 2kg oven-ready ducks trimmed - sea salt - 1 pomegranate (optional), seeds - small piece of ginger (as big as your removed thumb), sliced - 750g watermelon wedge, ring - 6 kaffir lime leaves removed & flesh cubed - 3 tbsp honey, warm - 565g tin lychees - 1 tbsp lime juice - 2 tbsp snipped chives - 1 tbsp sweet chilli sauce - 2 red hot chillies, finely sliced (remoive - 4 tbsp lemon-infused olive oil seeds if preferred) - 2 tbsp lime juice - 1/2 tsp salt - 20 kaffir lime leaves, ground/ finely chopped Directions: Duck: Preheat oven to 140°C. Remove giblets from cavity of each duck. Cut off parson;s nose & remove fat glands & any extra fat. Trim wing tips. Pat dry. Season cavities with 1/4 tsp salt. Place 1/2 sliced ginger & 3 kaffir lime leaves in each cavity. Prick skin of each duck thoroughly, concentrating on fatty areas. Put ducks breast side up on oiled rack set in large roasting tin. Sprinkle with salt. Roast for 2hrs then increase oven temp. to 190°C.. When hot, roast ducks for further 25-30mins, until lightly golden. Glaze: Mix honey, lime juice & chilli sauce in a small bowl & brush over ducks. Roast for a further 15mins, until deeply golden. Cover loosely with foil and rest for 30mins. To assemble: Slice the duck. Cut off legs by putting knife between the ball & socket joint. Remove breast meat & wings by sliding knife between breast meat & breastbone & cutting ball & socket joint of wings. Cut breast meat & leg joints in half, or slice. Whisk lemon oil, lime juice & salt together. Put cos leaves on two large 25 platters, then watercress & watermelon. Sprinkle with half the chives & chilli.
KP’s BBQ salmon
Kalyn Ponti, Senior Client Partner
Credit: Learned from Dad. Tweaked by me! Serves: 4-6 Prep time: 5min max! When do you love to enjoy this dish? Sunny evenings! Ingredients: - 1 side of salmon (preferably Canadian but NZ King will also do) - 2 tsp capers - 1/2 tsp coarse sea salt - 1 tbsp brown cane sugar
For sauce: - 2 tbsp of wholegrain mustard - 1 tbsp natural mayonnaise - 2 tsp horseradish - 2 tbsp dark cane sugar - 1 tbsp lemon juice - 1 tsp freshly cracked pepper - 1 tsp of finely chopped fresh dill
Tools: - BBQ Directions: Combine all of the sauce ingredients and spread evenly over the flesh of the salmon. Sprinkle capers, salt & brown sugar over the sauce. Oil the grill & grill the salmon, skin down for 12-15 minutes on indirect heat. Serve immediately. 27
Beef & Guinness stew
Laura Curtis, Client Partner Credit: Donal Skehen Serves: 6 Prep time: 120mins
When do you love to enjoy this dish? Reminds me of home! Ingredients: - 2 cloves garlic, finely sliced - 1-2 tbsp of olive oil - 1kg shoulder of beef, cut into - 150ml beef stock one inch chunks - 500ml of Guinness - 1 onion, chopped - sea salt & ground black pepper - 2 carrots, roughly chopped - 1 bay leaf - 2 celery sticks, roughly - 30g of plain flour chopped Tools: Large pot or casserole dish. Directions: Heat oil in a large pot & brown meat in two batches (be careful not to overcrowd pan). Remove & set aside on a plate. Add another drop of oil if you need it & then fry off the onion, carrots & celery. Add the meat back into the pot along with the garlic. Pour in the stock, Guinness, one bay leaf & season to taste. Simmer gently for about 1 & 1/2 hours until liquid has reduced. If the sauce isn’t thick enough strain the juices into a bowl & then transfer to a small sauce pan. Mix a little of the sauce with the flour over heat until you have a smooth paste, then whisk through the rest of the liquid. Simmer gently until you have a thickened sauce, then tip back over the meat. Serve with mashed potatoes or crusty bread. 29
Southern style pork & slaw
Michelle Taylor, Director Leadership Credit: Jamie Oliver Serves: 10
When do you love to enjoy this dish? This is a super easy family meal that everyone loves. Mind your teeth on the crackling. Great for leftovers. Ingredients: Pork - 1/2 higher-welfare pork shoulder , neck end with bone in (5kg) - olive oil - 2 heaped tsp smoked paprika, plus extra for sprinkling - 1/2 a bunch of fresh mint - 1-2 fresh red chillies - 6 tbsp olive oil - 3 tbsp red wine vinegar Tools: Oven
Collard Greens & Apple Slaw - 1/2 white cabbage (I use both white & red cabbage) - 1 red onion (or spring onion) - 3 carrots - 2 big handfuls collard greens or spring cabbage (optional) - 3 crunchy eating apples - 2 tbsp free-range mayonnaise - extra virgin olive oil - cayenne pepper
Directions: Preheat the oven to full whack. Score pork skin about 1cm deep all over with a sharp knife. Drizzle a little olive oil over pork & season generously with sea salt, black pepper & paprika. Rub flavours all over the skin, then place pork in a roasting tray in the middle of the oven & immediately turn the temp. down to 160°C. Cook for about 4 hours, basting occasionally with juices from tray, then turn oven down to 150°C & continue to cook for another 2 hours, or until you can pull the meat apart really easily. Remove crackling & put to one side, then remove any fat from tray. Pull all pork apart, discarding any bones & fat as you go, & use 2 forks to break the meat into small & medium sized pieces. Cover with foil until needed. To make the coleslaw, finely slice all the veg (peeling & trimming first, if necessary) or use a food processor or box grater, then finely slice apples. Put them into large bowl & season with a pinch of salt & pepper. Add mayo, a drizzle of extra virgin olive oil, a pinch of cayenne & red wine vinegar. Mix everything together until you’ve got a perfect coleslaw texture. Taste & season to perfection. Pick mint leaves & finely chop them. Deseed & finely chop chilli. Drizzle olive oil & red wine vinegar all over chilli & mint & add a good pinch of salt. Add this to the tray of pulled pork & mix it all together. Serve the dressed pork in a pile on to a plate next to some crackling & a good portion of that wonderful coleslaw. Finish the whole plate off with a little salt & a hit of paprika & tuck in with a lovely cold beer.
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Sweets
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Graham’s Russian fudge
Leighton Abbot, Senior Client Partner
Credit: Graham Abbot (my Dad), although he sure didn’t come up with the recipe… Serves: Plenty Prep time: Not long, but you’ve got to pay attention the whole time as it’s confectionary. When do you love to enjoy this dish? There aren’t any times when this isn’t just what you need! Ingredients: - 1/2 cup milk - 1 tbsp vinegar - 1 & 1/2 cupS brown sugar - 1/2 tsp vanilla essence - 110g (4oz) butter, chopped up - 1/2 tin condensed milk. Hmm what will you do with the other half... Tools: - saucepan - wooden spoon for stirring - measuring thingies - beater, electric if available
- rubber spatula for making sure no fudge gets left behind - big flat dish for the fudge to set in
Directions: Combine milk, sugar & butter, & bring to a gentle boil (stirring all the time!). Boil for 5 mins. Add condensed milk. Boil until soft ball stage. Take a little bit out with a spoon & drip it into a glass of cold tap water. If it forms a soft ball it’s ready, if it kinda dissolves, keep boiling. Take off the heat. Add vanilla and vinegar. Beat until thick (slowly if you’re using an electric beater). Takes a little while as it thickens as it cools. Pour into a buttered dish & leave to set. 35 Cut into squares when firm enough.
No bake chocolate slice
Steve Gadd, Executive Director Finance & Operations Credit: Raw Foods Serves: 15 Prep time: 15 minutes When do you love to enjoy this dish? Evening when craving sugar! Ingredients: Base - 3/4 cup dried pitted dates - 1/2 cup whole buckwheat OR almonds - 1 cup desiccated coconut - 1/3 cup cacao powder - pinch of sea salt - 1 & 1/2 - 2 tbsp virgin coconut oil - 1 tsp vanilla extract
Icing - 1 cup cashew or almonds - 3 tbsp cacao powder - 3 tbsp virgin coconut oil - pinch of salt - 2 tbsp maple syrup
Tools:
Baking tray, food blender, spatula Directions: First place the dried dates into a small jug & cover with boiling water. Soak for 10 minutes. Base Place the buckwheat into a food processor & blitz for one minute until roughly ground. Add the coconut, cacao powder & sea salt & pulse to combine. Drain the dates well then add to the processor along with the vanilla & coconut oil. Blend for 1 minute until the mixture comes together. Tip into a lined tray & press evenly. Chill in the freezer while making the icing. Icing Wipe out the processor bowl. Place the nuts into the processor & blend until fine. Add the cacao, coconut oil & salt & blend while drizzling in the maple syrup until a smooth-ish icing is created. Spoon onto the base & spread out evenly. Chill for 3 hours to set. Store in an airtight container in the fridge. Must be chilled at all times. 37
Raw banoffee pie
Madi Read, Client Partner Credit: Homemade recipe by Madi Serves: 14 Prep time: 45 mins
When do you love to enjoy this dish? Anytime there is a celebration (especially if there are people with dietary requirements as this recipe is completely gluten free, dairy free and vegan!) - 1 cup smooth peanut butter Ingredients: - 1/3 cup cacao powder Base - 7 tbsp coconut oil - 1 cup almonds - 1 tbsp cinnamon - 1 cup dates (soaked for 4+ hours & drained) - 1 tsp vanilla essence Topping - 1 cup desiccated coconut - 1/2 cup sunflower seeds - 2 bananas - 2 cans coconut cream, which need to - 3 tbsp coconut oil - 1 tbsp cinnamon be chilled overnight (I always use the full cream version from the brand Fia Fia. I - 1 tsp vanilla essence also usually chill an extra can in case one Filling of my first attempts doesn’t work as it can - 3 bananas be tricky) - 2 & 1/2 cups dates (soaked for 4+ hours & drained) - Cacao for decoration Tools: Food processor, whip (for cream) , fridge Directions: Place the coconut cream into the fridge to chill overnight. Soak the dates for 4+ hours. In the food processor, blend all the base ingredients to create a nearly smooth, but slightly textured consistency. Press the base mixture into the cake tin & place in the fridge to set. In a clean food processor, begin making the filling by blending the dates & coconut oil until it goes very smooth. Add all other filling ingredients & blend until well combined & smooth. Lay the filing onto the base & place back in the fridge to chill. Open the coconut cream & scoop the top creamy part out of the can (this should be quite firm from being chilled otherwise it won’t whip). Be sure to leave any liquid/ watery parts that naturally fall to the bottom in the can as these will stop it from whipping as well. Whip the coconut cream as you would with regular cream. Decorate the top of the pie with slices of banana, covering it in the whipped cream & dusting it with cacao powder. I like to place my pie in the freezer for approx. 1/2 hour to ensure the cream sets, before moving it back to the fridge for storage.
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Bestest vanilla cake
Emma Griffiths, Client Partner
Credit: Raw Foods Serves: 16 When do you love to enjoy this dish? Special events like birthdays or at ‘Biomatters Great Cake Off’ ! Ingredients: - 1 tbsp vanilla extract - pure, not imitation Cake Base - 1 cup granulated sugar - 2/3 cup whole milk - 1 vanilla bean - 1 & 3/4 cups cake flour, not self-rising Butter cream icing/ decorating ingredients - 2 punnets of strawberries (to layer with - 1 & 1/2 tsp baking powder - 1/2 tsp baking soda the butter cream) - 2 tbsp freeze dried raspberries - 1/2 tspn salt - 3 tbsp salted pistachios - 1/4 cup unsalted butter room temp. - 2 cups of icing sugar - 2 large eggs room temp. - 150g of butter (room temp softened) - 1/3 cup full-fat sour cream - 1/4 cup canola oil or vegetable oil - 1-2 tsp. good vanilla essence Tools: Cake tins (I use two), bowl, measuring cups & spoons, spoon, spatula Directions: Base Preheat oven to 175°C. In a small bowl, combine sugar & seeds from vanilla bean. Using the back of a spoon, apply pressure to break up any clumps of seeds. Set aside. In a mediumsized mixing bowl mix together cake flour, baking powder, baking soda, & salt. Add vanilla bean sugar & mix well. Add butter & mix on medium-low speed for 3mins. In a small mixing bowl, whisk together eggs, sour cream, oil, & vanilla extract until smooth. Add egg mixture to flour mixture & beat on medium speed until just combined. Slowly add milk & mix on low speed until just combined. The batter will be liquid (don’t worry, you didn’t do anything wrong. It’s supposed to be that way). Divide the batter evenly between two 8” round cake pans. Bake for 18mins & then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in 2mins. If they are still not done, test again in another 2mins. When the cakes are done, place them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool to room temperature. Butter Cream Icing Beat butter until smooth, pale & fluffy. Gradually add icing sugar, half a cup at a time with enough milk or hot water to make a creamy mixture. Add to each layer & top with cut strawberries. Ice the outside of the cake, sprinkle with crush pistachios & freeze 41 dried raspberries.
Strawberry fudge
Jenny Williams, Executive Director Credit: Jo Legat Prep time: 30 Minutes
When do you love to enjoy this dish? Every Christmas, an old workmate, Jo Legat, would make fudge for our team. We would always get at least 4 different flavours of fudge, but by far this one was our favourite. This is great as a special treat after dinner! Ingredients: - 1 block milk chocolate - 1 tin sweetened condensed milk - 4 tsp strawberry essence - 2 blocks white chocolate
- 3 strawberry meringues (I used large strawberry meringue nests from the bakery section of my local supermarket)
Tools: Small baking tin (20x20cm) lined with foil. Directions: Chop up the milk chocolate and melt it in the microwave in 30 second bursts. Stir in 1 & 1/2 tsp of strawberry essence. Add 1/3 tin of sweetened condensed milk & stir quickly as fudge will start to set. Press into the baking tin & refrigerate for 15 mins. Chop up the white chocolate & melt it in the microwave in 30 second bursts. Stir in 2 & 1/2 tsp of strawberry essence & roughly crushed meringues. Add the remaining sweetened condensed milk & stir quickly. Press into the baking tin on top of the milk chocolate layer & refrigerate until set. Cut into squares. Keep refrigerated until ready to serve. 43
Peppermint crisp tart
Ilze Walton, Senior Client Partner Serves: 8 Prep time: 10 minutes
When do you love to enjoy this dish? With friends and family. Ingredients: - 500 ml cream - 1 can of Highlander caramel dessert filling - 2 packets of Bakers’ tennis biscuits (international food isle
– South African section) - 2 Nestle peppermint crisp chocolates (international food isle – South African section)
Tools: Mixer, 1 large dish, spatula Directions: Whip the cream. Gently beat caramel into the cream so that you get a light brown/gold mixture. In dish, layer the bottom with tennis biscuits. Follow with a layer of the cream mixture & sprinkle part of the crushed peppermint crisp. Repeat layering until all the stuff has been used. Voila! Easy as pie! Refrigerate for at least 2 hours so that the biscuits can become a bit more soggy, otherwise they remain crunchy & the tart wont set properly. 45
Rich chocolate cake
Aimee Groom, Senior Client Partner Credit: Chelsea Winter Serves: 8 - 10 Prep time: 55 minutes
When do you love to enjoy this dish? All the time, because it’s cake, but it’s best at dessert time with ice cream. Ingredients: - 1 & 1/2 cups flour - 1 cup caster sugar - 1/2 cup dark baking cocoa (plus some to dust cake tin) - 1 1/4 tsp baking soda - 1/2 tsp fine salt - 1/2 cup olive oil - 1 tbsp balsamic vinegar - 3 tsp vanilla essence
- 1 & 1/2 cups water Icing - 150g chopped dark eating chocolate (50-60% cocoa solids) - 125g butter (or 150ml coconut cream) - 2 tbsp olive oil
Tools: 20cm cake tin, sieve, large mixing bowl, whisk, cake rack, heatproof bowl, saucepan Directions: Preheat oven to 170°C. Grease 20cm cake tin & dust all over with cocoa. Line the base with baking paper. Sift the flour, sugar, cocoa, baking soda & salt into a large mixing bowl, stirring with a whisk to combine evenly. Make a large well in the centre. Pour the oil, vinegar, vanilla & water into the well. Use whisk to stir mixture in a circular motion until combined to a smooth batter. Bake in the oven for about 45 mins, or until a skewer poked into the centre comes out clean. Remove from the oven & let cool for 10 mins until turning out onto a cake rack. Before serving, either duct with icing sugar, or ice it. To make icing, place chocolate & butter in a heatproof bowl, then set this over a saucepan of simmering water, taking care not to let the water touch the bowl. Stir until melted & remove bowl from saucepan & stir in oil. Leave to cool at room temperature until thick enough to spread on cake with a knife. You can speed this up by putting it in the fridge, but you will need to keep an eye on it as it will need stirring often. The cake keeps in an airtight container for about five days or, if it is very warm weather, you can store it in the fridge. 47
Boysenberry delight
Campbell Good, Client Partner
Credit: A family favourite that Nan made every birthday and Christmas. Serves: 6- 8 Prep time: 30 minutes When do you love to enjoy this dish? Christmas day Ingredients: - 1 can boysenberries - 1 boysenberry jelly - 1/4 cup red wine plus maybe a bit extra!
- 1 tsp lemon juice - 300ml ice cream (slightly less than 1/6 of a two litre) - 300ml cream, whipped
Tools: I cut crystal bowl to serve – that’s how it’s always served at our house. Directions: Drain juice from boysenberries. It is usually slightly less than one cup – make it up to one cup with the extra red wine. Heat until just below boiling & pour it over the jelly. Stir really well until all crystals are dissolved. While the jelly is still hot, put in the ice cream & stir until melted. Add the 1/4 cup of red wine & lemon juice. Put the jelly in the fridge until almost set (until it’s fairly gluggy, but not firm – needs to be gluggy enough to hold the boysenberries suspended so they don’t sink to the bottom). Add the boysenberries & then gently fold through the whipped cream. Resist over mixing it as you want to have a marbled effect. Leave at least an hour to set. 49
Drinks, smoothies, juices
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Good morning smoothie
Madi Read, Client Partner Credit: Homemade by Madi Serves: 1 Prep time: 10 minutes
When do you love to enjoy this dish? You can catch me almost every morning sipping on this smoothie around the office. I always feel so good starting my day knowing I have already gotten my 5+ a day before 10am! Ingredients: - 1/2 a banana - 1/2 a cup raspberries - 1/2 grated carrot - 1/2 rib celery - 1 cup leafy greens (spinach or kale) - 1/4 lemon - 2 tsp pea protein
- 2 tsp ground linseeds - 2 tsp ground chia seeds - 8 almonds or walnuts - 2 cups water (or coconut water/ unsweetened almond milk) Optional: - 1 tsp green powder - 1 tsp maca powder - 1 tsp cacao powder
Tools: Blender Directions: Blend all ingredients until smooth & enjoy!
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Sweet Chai
Aleena Arunkhumar, Workplace Coordinator/ EA Credit: My Dad Serves: 4 Prep time: 15 minutes
When do you love to enjoy this dish? Rainy days. Ingredients: - milk (whole) – 1 cup - 1/4 cup water - Sugar – to taste - 3 tea bags or if tea leaves or tea powder - 3 tsp - 3 pods crushed cardamom Tools: Sauce Pan, strainer. Directions: Mix milk, water & crushed cardamom in the vessel and bring to boil. When the milk starts to boil add tea powder/tea leaves. Stir in everything & allow it to come boil again (4 to 5 min). Add the desired amount of sugar at this point of time & stir well. When the sugar is mixed well, turn off the stove, strain the mixture & serve hot. You can either put the tea bags directly into milk or cut it open & add. Recommended tea brands - Dilmah, Twinings , Bell or any strong English breakfast tea. 55
Good morning tonic
Madi Read, Client Partner
Credit: Homemade recipe by Madi Serves: 7 Prep time: 10 minutes When do you love to enjoy this dish? You may have noticed that there is a health trend to drink warm lemon juice and water or a shot of apple cider vinegar in the morning to kick off your digestion. This tonic has the same idea as the ginger & lemon will help wake up your stomach but with the added anti-inflammatory benefits of turmeric & celery. Ingredients: - 4 inches fresh turmeric root - 2 inches fresh ginger root, plus more to taste - 6 ribs celery - 4 lemons Tools: Juicer Directions: Juice all of the ingredients. Serve diluted with water to taste (this recipe is strong!) Can be stored in the fridge for 5 days to quickly dish up before breakfast.
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Notes...
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