Recipes from NZ’s Favourite Bloggers
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In Rhi’s Pantry
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SPICY SUMMER ROLLS
SPICY SUMMER ROLLS INGREDIENTS 3 rice paper rounds 3 tbsp Lisa’s World of Flavours Thai Sriracha Dip 1 cup cooked vermicelli noodles ⅓ cup sweet chilli sauce ¼ cup each of: sliced cucumber, capsicum, carrot Fresh coriander
METHOD One at a time, soak a rice paper sheet in warm water, then lay down on a damp paper towel or tea towel. Spread with 1 tbsp of Lisa’s World of Flavours Thai Sriracha Dip, then top with ⅓ of the vermicelli. Pour over a little sweet chilli sauce, then top with the sliced vegetables. Fold in each side to encase the ends of the summer roll, then roll vertically to form a spring roll shape. Repeat 2 more times with the remaining rice paper, then serve immediately with sweet chilli sauce for dipping.
Recipe crafted by
Bunny Eats Design
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ANATOMY OF A PLATTER
ANATOMY OF A PLATTER INGREDIENTS Lisa’s Chargrilled Capsicum Hummus Lisa’s Basil Pesto Hummus with Parmesan Lisa’s Beetroot with Roasted Cashews Hummus Sweet fruit (try apples, pears, grapes, figs or berries) Pickles (try gherkins or cocktail onions) 1 cup olives, whole or pitted 1 pack crackers 1 pack breadsticks 1 wedge blue cheese 1 wedge brie or soft goat’s cheese 1 handful almonds, walnuts, pistachios and brazil nuts Sundried tomatoes 1 large carrot
METHOD When assembling the platter, think of contrasting flavours, colours, shapes and textures. Arrange the base first - your crackers, bread or breadsticks. Next, slice the carrot into coins and arrange on the platter. Place your Lisa’s dips on the platter - you can serve straight from the tubs or empty the dips into small bowls. Arrange your cheese on the platter. Next, add sun-dried tomatoes, pickles and olives. Add your sliced fresh fruit last and serve. PRO TIPS Make sure you have a selection of cheeses. At least two cheeses per platter, but no more than four. If in doubt, a hard or blue cheese and a soft creamy cheese is a good place to start. To balance the sharpness of a blue cheese, try something sweet such as fresh grapes, apple, pear or fruit paste. If you can get it, honeycomb is delicious and looks gorgeous. If you’re serving items such as olives, pistachios or cherries, keep a small bowl on the table for pits and shells. You won’t need plates, but paper or cloth napkins are a good idea. Make sure there are enough knives or spreaders available.
Recipe crafted by
Bunny Eats Design
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HALLOUMI & EGGPLANT BURGER
HALLOUMI & EGGPLANT BURGER INGREDIENTS 4 thick slices of eggplant Salt 1 tbsp olive oil 200g halloumi 2 burger buns Lisa’s World of Flavours Greek Yoghurt dip 1 small tomato, sliced Handful of baby spinach 1-2 red onion slices, rings separated A sprig of fresh mint
METHOD Sprinkle eggplant with salt and let stand for 30 minutes, then pat dry. Heat a frying pan and once hot, add olive oil and fry eggplant slices for 5 minutes per side. Cut halloumi in half lengthwise and in half widthwise so you have 4 identical pieces. Fry for 2 minutes per side until hot and golden. Toast or grill the buns and spread buns thickly with Lisa’s World of Flavours Greek Yoghurt dip. Layer the ingredients onto the bottom bun, finishing with the eggplant, halloumi, fresh mint leaves and top of bun.
Recipe crafted by
my weekend table
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MEXICAN TOSTADAS WITH JALAPENO & LIME HUMMUS & AVOCADO CORN SALSA
MEXICAN TOSTADAS WITH JALAPENO & LIME HUMMUS & AVOCADO CORN SALSA INGREDIENTS 2 pots of Lisa’s Jalapeno & Lime Hummus 6-8 corn tortillas 3 large avocados, halved, pitted and sliced 1 cup cooked corn kernels ½ a bunch of fresh coriander, roughly chopped ½ a fresh red chilli, finely chopped 2 spring onions, finely chopped sea salt 2 limes 1 tbsp extra virgin olive oil
METHOD For the tostadas lightly brush both sides of tortillas with oil and spread out on prepared trays in a single layer. Season with salt and bake for 5–6 minutes, rotating halfway through. Set aside to cool completely and crisp up. For the salsa mix corn, coriander, chillies, spring onions, salt and olive oil. Set aside. To assemble, generously spread each tostada with Lisa’s Jalapeno & Lime Hummus, top one side with salsa then the other side with sliced avocado. Add a squeeze of lime, extra coriander and sea salt if you wish.
Recipe crafted by
In Rhi’s Pantry
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ROASTED VEGETABLE & HUMMUS PITA CRISPS
ROASTED VEGETABLE & HUMMUS PITA CRISPS INGREDIENTS 1 courgette 1 eggplant 8-10 cherry tomatoes 2 garlic cloves, smashed 5 large fresh basil leaves 4 pita breads 200g Lisa’s Chargrilled Capsicum Hummus 1/4 cup goat’s cheese
METHOD Preheat the oven to 200 degrees celcius. Wash the courgette and eggplant, and dry. Cut the courgette in half, then cut into half rounds; then cut the eggplant in half, then cut into quarter pieces. Place into a baking dish along with the cherry tomatoes, garlic and fresh basil. Season and drizzle generously with olive oil, toss, then bake for 20 - 25 minutes. Using a ring cutter, cut rounds from the pita breads. Separate the two halves, then lay the rounds onto a lined tray. Drizzle with olive oil, season and bake for 10 - 12 minutes or until lightly golden and crisp, then leave to cool. To assemble, spread each round with hummus, then top with the roasted vegetables. Sprinkle with goat’s cheese, and serve immediately.
Recipe crafted by
Bunny Eats Design
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CHIPOTLE BEAN QUESADILLA
CHIPOTLE BEAN QUESADILLA INGREDIENTS 4 flour tortillas Lisa’s World of Flavours Mexican Chipotle dip 1 to 1.5 cups grated cheese 1 avocado, skin and pit removed, sliced 1 tomato, thinly sliced Optional: a handful of fresh coriander
METHOD Heat a frying pan on medium heat. Take a tortilla and evenly spread a heaped tablespoon of Lisa’s World of Flavours Mexican Chipotle dip on one half only. Place into hot pan (no oil). Top with cheese, avocado and tomato (careful not to overstuff) and fold the tortilla in half. Cook for 2 minutes and flip and cook the other side for a further 2 minutes until golden and cheese is melted. Remove from heat and place onto a serving board or plate. Repeat with remaining tortillas. Once cooked, cut each folded tortilla into 2 or 3, scatter with chopped coriander and serve immediately.
Recipe crafted by
NZ Girl
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RUSTIC ROASTED PISTACHIO & DUKKAH HUMMUS FALAFEL SLIDERS
RUSTIC ROASTED PISTACHIO & DUKKAH HUMMUS FALAFEL SLIDERS INGREDIENTS Lisa’s Authentic Mediterranean Falafel Mix Lisa’s Toppings Hummus with Dukkah & Roasted Pistachio Cherry tomatoes Tomato relish Micro greens Slider buns (available at most supermarkets)
METHOD Preheat the oven to 180˚C and pop in the cherry tomatoes with a dash of salt and pepper for 15 minutes. Use a dessert spoon to create small falafel patties. Roll in your hand then mould to a square-ish shape to fit the slider size and shape. Follow the instructions on the Lisa’s Authentic Mediterranean Falafel Mix pack to cook. Cook until golden brown and crispy on either side and remove from heat. Cut your slider buns in half and heat for 5-10 minutes. Top with Lisa’s Toppings Hummus with Dukkah & Roasted Pistachio, falafel, relish, micro greens and the cherry tomatoes. Secure your sliders with a bamboo skewer.
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