Saveur mini recipe book

Jalapeno Poppers INGREDIENTS: 10 fresh jalapenos 8oz/225g cream cheese 10 slices bacon cut in half Saveur of your choice, I recommend Chili Spice, Fajita Spice, Guacamole Mix or California Mix - 2tsp of spice of your choice OR 2Tbsp mix of your choiceMETHOD: Cut jalapenos in half length ways and remove seeds & veins Mix softened cream cheese with your choice of Saveur product Fill jalapenos with cream cheese and wrap a slice of bacon around each one. Secure with a toothpick.

Bake at 425f/220c until bacon is cooked (approx 15-20mins)

Keto Hot Pockets INGREDIENTS; 3/4 cup shredded mozzarella cheese 1/3 cup almond flour 2 large eggs scrambled 2Tblsp unsalted butter 3 pieces bacon Saveur of your choice - I recommend 2tsp Creamy Dill Mix & Pinch Seasoned Salt METHOD: Grill bacon and scramble eggs using 1/2 butter in pan then adding remaining once cooked. Dice bacon.

Prepare dough by melting cheese in a microwaveable bowl or pan on stove. Add almond flour.

Divide dough into 2 pieces. Roll out dough between 2 pieces of parchment paper. Place eggs and bacon in middle of dough. Repeat.

Fold over the dough, putting holes in the top to allow steam to escape.

Bake at 400f/200c for 15-20mins or until brown and crispy.

Mix it up for lunch or dinner with different fillings and serve with a salad

Chicken Nibbles INGREDIENTS: 1kg/2lb chicken nibbles (wings that have been sectioned) 4 spring onions chopped finely 1/2 kecap manis 2Tblsp soy/tamari 1/2Tbsp sesame oil 2Tblsp sesame seeds Saveur of choice - I recommend Thai Mix or Satay Spice 2-3Tblsp Mix or 2-3tsp Spice METHOD: Preheat oven to 350f/180c Mix all sauce ingredients and Saveur of choice together. Coat chicken pieces with sauce.

Place in baking dish and bake for 25mins or until cooked through.

Serve with sprinkled sesame seeds and spring onions.

OPTION 1/2 cup tomato sauce 2Tbsp Worcestershire Sauce 1/2Tbsp olive oil Saveur of choice - the options here really are limited by what is in your pantry.

Baked Apples INGREDIENTS: 3 Granny Smith Apples (or firm apple of your choice) 1tsp Saveur Cinnamon Blend Baking Spice 8Tbsp unsalted butter 3/4 cup GF Flour 1/2 cup diced pecans OR 3/4 cup muesli Pinch Saveur Seasoned Salt 1/4 cup honey OR maple syrup METHOD: Preheat oven to 350f/180c Mix all ingredients together except apples.

Cut apples in half and remove seeds & stem.

Place apples on a baking tray and top with mixture divided evenly between apples. Press mixture down.

Bake apples covered with foil for 20-25mins, then remove foil and continue to bake till apples are soft.

Serve with cream or icecream or enjoy by themselves.

Stuffed Mushrooms INGREDIENTS: 12 medium mushrooms 1 ripe tomato finely diced 1 brown/yellow onion finely diced 1tsp Saveur Garlic Onion Rub 3Tbsp Pomodoro Basil Mix OR 3tsp Kerala Fried Rice Spice 1/2 cup parmesan cheese grated 1Tbsp butter 1/2 cup dry white wine 1 cup medium grain rice 1.5 cups chicken stock 2Tbsp olive oil 2Tbsp Worcestershire sauce METHOD Remove mushroom stems and brush outside lightly with oil Place butter in pan with onion, Onion Garlic Mix and rice. Cook until rice starts to turn a little transparent.

Add tomato, wine, Saveur Mix or Spice of choice & chicken stock.

Cover and cook stirring occasionally. The rice should still be a little wet. Stir in 1Tbsp Worcestershire sauce.

Spoon rice mix into mushrooms and top with cheese. Bake in oven or BBQ for 10mins. Top with parsley, drizzle of olive oil and Worcestershire sauce.

Saveur Sushi Tower INGREDIENTS: 1 large ripe tomato diced 1 avocado diced 1Tbsp lime juice 100g smoked salmon slices Saveur Himalayan Salt & Pepper Saveur Spicy Cajun Mix OR Guacamole Mix Mayonnaise & wasabi (optional) METHOD: Mix tomato with crushed tsp Himalayan Salt and pepper.

Stack on inside of medium cookie cutter.

Mix avocado, lime juice and Spicy Cajun OR Guacamole Mix gently in bowl. Layer on top of tomato.

Place rolled pieces of salmon on top of avocado. Top with mayo and wasabi. Remove cookie cutter and serve straight away with lettuce leaves and lime cheeks.

Turkey Pops INGREDIENTS: 1lb/500g ground turkey 1Tbsp Thai Satay Spice 1/4 cup coconut cream 2Tbsp rice or coconut flour Lemon grass METHOD: Mix all ingredients together and allow to stand for 30mins in fridge to allow all flavours to develop.

Choose to either mold ground turkey mixture onto lemon grass or simply roll into balls.

Bake in preheated 350f/180c oven for 15mins or until cooked OPTION: Serve with cauliflower rice and satay sauce.

Satay Sauce 1/2 cup coconut cream 2Tbsp peanut butter 1tsp fish sauce 1tsp lime juice 1tsp soy Mix all ingredients together. If preferred hot, mix all together in a saucepan over a gentle heat.

Haloumi Vege Skewers INGREDIENTS: 16 small mushrooms 1 block haloumi cheese chopped into 3/4in/2cm pieces 1 punnet cherry tomatoes 2 zucchini cut into pieces 16 skewers soaked in water Ghee 1tsp Saveur Seasoned Salt 1Tbsp Pizza Spice Blend METHOD: Carefully place all ingredients (including basil) into zip lock bag. Drizzle wtih ghee add Saveur. Gently toss ingredients to coat.

Thread one of each piece onto skewer.

Grill in oven or on BBQ at medium heat. Turn until browned on each side.

Drizzle with Olive Oil & a sprinkle of Seasoned Salt and serve with lemon cheeks.

Poached Pears INGREDIENTS: 4 small pears 1 lemon halved 350ml red wine Zest & juice of 1/2 orange 3/4 cup Greek Yoghurt 4 meringue cases 2Tbsp honey 4 Star Anise 1Tbsp honey 3tsp Cinnamon Blend Baking Spice METHOD: Peel pears keeping stem intact. Rub flesh with lemon to prevent it from browning.

Place wine, honey, Cinnamon Blend Baking Spice, Star Anise, orange zest and juice into a saucepan and bring to boil.

Add pears and cook over low heat, rotating pears for even coverage. Cook for 10mins pouring liquid over top. Test to see if ready by piercing with a thin skewer. Time will vary according to ripeness of fruit.

Transfer pears to a bowl and allow to cool slightly.

Continue to reduce liquid in saucepan until it thickens .

Mix 1Tbsp honey and Greek yoghurt together.

Place into bottom of meringue cases, sit pear onto case and drizzle with remaining syrup.