4 minute read
CULINARY GENIUS
Recipes
you culinary GeniUs It's time to cook
A new year means a new opportunity to improve your culinary skills and up your kitchen game! We’ve taken the liberty to provide you with some of our freshest yet easy to prepare dishes that impress friends, family, and that special someone in your life. So go on, try it! By Izelle Hoffman
Recipes
• Preheat oven to 309F (200C). • Prepare a baking tray with nonstick spray. • Place the butternut rings on the tray. • Spray with olive oil and drizzle with honey. • Season with cumin, paprika, and salt. • Sprinkle with almond flour, pumpkin seeds, and almond flakes.
InGredieNts
• 2 whole medium butternuts cut into rings • olive oil • 2 tbsp raw honey • 1 tsp cumin • 1 tsp paprika • 1/2 tsp salt • 1-2 heaped tbsp almond flour • A handful of pumpkin seeds (we prefer the toasted and salted ones) • A handful of almond flakes or shavings • 1 tsp dried rosemary
• Round off with dried rosemary. • Place in the oven for 40 to 45 minutes or
until butternut is cooked and crisp to your preference. • Garnish with fresh herbs like rosemary or thyme before serving.
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Recipes
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. . t - , • P re-cook the rice by adding the salt, turmeric, thyme, and ground black pepper to the water. • Make use of a medium-large frying pan. • P reheat the pan with olive oil and fry the onion till brown. • A dd the salt and honey and allow it to caramelize. • A dd the rice to the pan and stirfry for 2 to 3 m inutes. • A dd the protein of your choice, and stirfry for around 5 minutes so that all the flavors can mix well. • Finish off by adding the peppers and freshly chopped parsley and stirring it through. • It can be stored in the fridge in an airtight container.
"Rice is great if you're really hungry and want to eat two thousand of something." Mitch Hedberg
Recipes
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• Preheat oven on 355F (180C ). • Prepare an oven tray with foil and nonstick spray. • Arrange the chicken breast on the tray. • Start by drizzling with olive oil, and then with raw honey. • Sprinkle with paprika, sweet basil and onion flakes. • Finish off with ground black pepper, sesame seeds, and diced red onion. • P lace in the oven for 25 minutes. • Remove from the oven and drain the water (if you would like to make a sauce, pour it into a pan and allow to simmer till desired texture, add some of the ingredients used in the recipe for extra flavor) • Season with salt. • Allow to cool off properly before placing it in an airtight container and in the fridge to use when needed.
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z l t • Preheat oven to 355F (180C) on therm o-fan. • Place the chickpeas in the bowl of a food processor. • Blend till smooth. • A dd all the other ingredients except the eggs and process on high for 3 to 5 minutes, scraping down sides as needed, until mixture is smooth and well blended. • If you don’t have a food processor you can pulp the chickpeas with a blender, add the rest of the ingredients and beat with an electric beater for 2 minutes on high speed.
• Beat the eggs in a separate bowl till light and fluffy. • Add to the chickpea mix and beat for another 30 seconds to mix well. • Scoop mix evenly into 12 muffin cups. • Bake for 15 to 20 minutes. • (The edges will be crispy and firm to the touch w hile the center will remain moist and soft.) • Finish off with almond flour to taste.
