JB_Cookbook_Cover.indd 1
12/07/17 2:39 AM
First Published in 2017 by Jamaica Blue Australia The Entertainment Quarter, 215F1/122 Lang Rd, Moore Park NSW 2021, Australia Text copyright Š Jamaica Blue 2017 Facebook @jamaicabluecafes Instagram @jamaicablue Website jamaicablue.com.au jamaicablue.com.nz No part of this book may be reproduced or transmitted by any person or entity, in any form or by any means, electronic or mechanical, including photocopying, recording, scanning or by any information storage and retrieval system, without prior permission from the publisher. We have endeavoured to highlight dietary needs throughout this cookbook, however the exact ingredients for each dish are determined by each readers’ individual grocery purchases. Please be mindful of this when shopping for a recipe in the book, to ensure that the ingredients purchased meet your dietary requirements.
JB_Cookbook_Full_P36_F.indd 6-7
4/08/17 2:12 PM
First Published in 2017 by Jamaica Blue Australia The Entertainment Quarter, 215F1/122 Lang Rd, Moore Park NSW 2021, Australia Text copyright Š Jamaica Blue 2017 Facebook @jamaicabluecafes Instagram @jamaicablue Website jamaicablue.com.au jamaicablue.com.nz No part of this book may be reproduced or transmitted by any person or entity, in any form or by any means, electronic or mechanical, including photocopying, recording, scanning or by any information storage and retrieval system, without prior permission from the publisher. We have endeavoured to highlight dietary needs throughout this cookbook, however the exact ingredients for each dish are determined by each readers’ individual grocery purchases. Please be mindful of this when shopping for a recipe in the book, to ensure that the ingredients purchased meet your dietary requirements.
JB_Cookbook_Full_P36_F.indd 6-7
4/08/17 2:12 PM
B R E A K FA S T 1 2 SALADS 38 MAINS 56 SOUPS 84 SNACKS 100 SWEETS 118
JB_Cookbook_Full_P36_F.indd 8-9
4/08/17 2:12 PM
B R E A K FA S T 1 2 SALADS 38 MAINS 56 SOUPS 84 SNACKS 100 SWEETS 118
JB_Cookbook_Full_P36_F.indd 8-9
4/08/17 2:12 PM
You’ve just taken the first step towards making your family’s mealtimes mean something more. You don’t need to spend hours cooking elaborate feasts to bring everyone together. Creating fond memories is about sitting down and sharing stories over simply delicious food.
WELCOME
We created this cookbook because we believe every meal is a chance to slow down and connect with the people you love most (not just on date nights and birthdays!) So step inside our kitchen as we reveal the secrets to recreating all your favourite Jamaica Blue dishes at home. From our fresh Roast Beetroot and Goats Cheese Salad to our famously indulgent Three Cheese Macaroni and our delicious Grilled Barramundi and Polenta Chips, we’ve packed this book full of modern classics with a twist.
If there’s one thing we’ve learned over the past 25 years in the Jamaica Blue kitchen, it’s that the most delicious food begins with good quality ingredients. Our cafés always use the freshest local ingredients and we encourage you to do the same. Now it’s time to throw on an apron, roll up your sleeves and prepare to rediscover the simple pleasure of creating and sharing nourishing food with the people you care about the most. Happy cooking! From your Jamaica Blue Family
Turn every meal into something a little bit special with recipes for breakfast, dinner, and everything-in-between. Whether you’re preparing a feast for your loved ones, or after something fast and fussfree, flick through and find your new family favourites.
JB_Cookbook_Full_P36_F.indd 10-11
4/08/17 2:12 PM
You’ve just taken the first step towards making your family’s mealtimes mean something more. You don’t need to spend hours cooking elaborate feasts to bring everyone together. Creating fond memories is about sitting down and sharing stories over simply delicious food.
WELCOME
We created this cookbook because we believe every meal is a chance to slow down and connect with the people you love most (not just on date nights and birthdays!) So step inside our kitchen as we reveal the secrets to recreating all your favourite Jamaica Blue dishes at home. From our fresh Roast Beetroot and Goats Cheese Salad to our famously indulgent Three Cheese Macaroni and our delicious Grilled Barramundi and Polenta Chips, we’ve packed this book full of modern classics with a twist.
If there’s one thing we’ve learned over the past 25 years in the Jamaica Blue kitchen, it’s that the most delicious food begins with good quality ingredients. Our cafés always use the freshest local ingredients and we encourage you to do the same. Now it’s time to throw on an apron, roll up your sleeves and prepare to rediscover the simple pleasure of creating and sharing nourishing food with the people you care about the most. Happy cooking! From your Jamaica Blue Family
Turn every meal into something a little bit special with recipes for breakfast, dinner, and everything-in-between. Whether you’re preparing a feast for your loved ones, or after something fast and fussfree, flick through and find your new family favourites.
JB_Cookbook_Full_P36_F.indd 10-11
4/08/17 2:12 PM
S e rv e s 2
PRE P TI M E 5 M ins
Co o ki n g T I M E 0 M ins
Da i ry fr e e G lu t e n fr e e
G ath e r
1 cup frozen blueberries 250ml (1 cup) coconut water 1 banana 1 lemon, juiced 2 tablespoons almond meal 2 tablespoons honey G a r ni sh
2 tablespoons fresh or frozen blueberries 2 tablespoons toasted flaked coconut 2 fresh mint sprigs
Coconut Ber Smo thie M n o Muesli P rf it Coconut, Pin le Chi Pud in s M e th o d
1 Place all the ingredients except the garnish into a blender and process for 1 minute or until smooth and creamy. 2 Pour into glasses and garnish with the mint leaves, toasted flaked coconut and blueberries.
Su er Fruit Bowl JB_Cookbook_Full_P36_F.indd 14-15
B R E A K F A S T
1 5
4/08/17 2:13 PM
S e rv e s 2
PRE P TI M E 5 M ins
Co o ki n g T I M E 0 M ins
Da i ry fr e e G lu t e n fr e e
G ath e r
1 cup frozen blueberries 250ml (1 cup) coconut water 1 banana 1 lemon, juiced 2 tablespoons almond meal 2 tablespoons honey G a r ni sh
2 tablespoons fresh or frozen blueberries 2 tablespoons toasted flaked coconut 2 fresh mint sprigs
Coconut Ber Smo thie M n o Muesli P rf it Coconut, Pin le Chi Pud in s M e th o d
1 Place all the ingredients except the garnish into a blender and process for 1 minute or until smooth and creamy. 2 Pour into glasses and garnish with the mint leaves, toasted flaked coconut and blueberries.
Su er Fruit Bowl JB_Cookbook_Full_P36_F.indd 14-15
B R E A K F A S T
1 5
4/08/17 2:13 PM
P rf it Coconut, Pin le Chi Pud in s Su er Fruit Bowl S iced A le French o st Brioche
S e rv e s 6
PRE P TI M E 20 M ins
COOKI NG T I M E 1 5 - 20 M ins
G ath e r
6 bacon rashers 2 tablespoons maple syrup 1 tablespoon white vinegar
Vit lit Bowl
Take your avocado smash to new heights with homemade maple bacon. The sticky, mapley, salty and crunchy bacon is ridiculously easy to make and seriously tough to resist.
Avoc do Sm sh with M le B con METHOD
1 Preheat the oven 180°C. Line a baking tray with baking paper and place a rack on top.
1 tablespoon salt 6 eggs 6 slices sourdough bread Coriander and microherbs, to garnish
Avo ca d o sm as h
2 ripe avocados skin and seed removed, cut into 1cm cubes
1/2 red onion, very finely chopped 1 tomato, halved seeds removed and finely chopped
1/4 bunch coriander, rinsed well and finely chopped 2 teaspoons ground cumin 1 tablespoon sweet chili sauce 1 tablespoon lemon juice 1 teaspoon salt
2 Toss the bacon and maple syrup in a bowl until well coated. Place the bacon on the rack over the lined tray and bake for 15 - 20 minutes or until cooked to your liking. 3 Meanwhile, place all the ingredients for the avocado smash in a bowl and stir to combine. Set aside until needed.
4 Place 2 1/2 litres of water in a saucepan and bring to the boil. Add the vinegar and salt. Reduce the heat to low so the water is just simmering. Gently crack the eggs into individual small cups or ramekins, taking care not to break the yolk. Using a large spoon, stir the water clockwise to create a whirlpool, then gently tip the eggs in, one at a time. Cook for 2 minutes for soft poached or until cooked to your liking. Remove the poached eggs with a slotted spoon and drain off excess water on a clean tea towel. 5 Toast the bread, then divide among plates. Top with the avocado smash, a rasher of bacon, then a poached egg. Garnish with Coriander and micro herbs and serve immediately.
B R E A K F A S T
JB_Cookbook_Full_P36_F.indd 30-31
3 1
4/08/17 2:14 PM
P rf it Coconut, Pin le Chi Pud in s Su er Fruit Bowl S iced A le French o st Brioche
S e rv e s 6
PRE P TI M E 20 M ins
COOKI NG T I M E 1 5 - 20 M ins
G ath e r
6 bacon rashers 2 tablespoons maple syrup 1 tablespoon white vinegar
Vit lit Bowl
Take your avocado smash to new heights with homemade maple bacon. The sticky, mapley, salty and crunchy bacon is ridiculously easy to make and seriously tough to resist.
Avoc do Sm sh with M le B con METHOD
1 Preheat the oven 180°C. Line a baking tray with baking paper and place a rack on top.
1 tablespoon salt 6 eggs 6 slices sourdough bread Coriander and microherbs, to garnish
Avo ca d o sm as h
2 ripe avocados skin and seed removed, cut into 1cm cubes
1/2 red onion, very finely chopped 1 tomato, halved seeds removed and finely chopped
1/4 bunch coriander, rinsed well and finely chopped 2 teaspoons ground cumin 1 tablespoon sweet chili sauce 1 tablespoon lemon juice 1 teaspoon salt
2 Toss the bacon and maple syrup in a bowl until well coated. Place the bacon on the rack over the lined tray and bake for 15 - 20 minutes or until cooked to your liking. 3 Meanwhile, place all the ingredients for the avocado smash in a bowl and stir to combine. Set aside until needed.
4 Place 2 1/2 litres of water in a saucepan and bring to the boil. Add the vinegar and salt. Reduce the heat to low so the water is just simmering. Gently crack the eggs into individual small cups or ramekins, taking care not to break the yolk. Using a large spoon, stir the water clockwise to create a whirlpool, then gently tip the eggs in, one at a time. Cook for 2 minutes for soft poached or until cooked to your liking. Remove the poached eggs with a slotted spoon and drain off excess water on a clean tea towel. 5 Toast the bread, then divide among plates. Top with the avocado smash, a rasher of bacon, then a poached egg. Garnish with Coriander and micro herbs and serve immediately.
B R E A K F A S T
JB_Cookbook_Full_P36_F.indd 30-31
3 1
4/08/17 2:14 PM
A harmonious combination of protein-rich ingredients, this roast lamb salad can confidently stand alone on the table. Tasty and exciting, your fork will reveal mouth-watering morsels with every plunge.
S e rv e s 6
PRE P TI M E 30 MINS
COOKI NG T I M E 1 3/4 H rs
G ath e r
1kg boneless lamb leg roast
1/3 cup olive oil Sea salt and freshly ground black pepper 250g (1 punnet) cherry tomatoes
Moroc n L mb & Chick e S l d Gre n isoni Sld o st Be tro t & Go ts Che se S l d METHOD
1 Preheat the oven to 200°C.
2 x 400g tinned chickpeas, drained and rinsed
1/4 teaspoon ground cinnamon 1/4 teaspoon ground turmeric 1/4 teaspoon paprika 1/4 teaspoon ground cumin 1/2 teaspoon crushed garlic 1/2 red onion, finely diced 1/4 cup red wine vinegar 1/4 cup basil leaves, torn 1/2 cup fetta cheese, crumbled 2 cups baby rocket
Cu c um b e r Yo g h ur t
1/2 Lebanese cucumber 1 cup Greek-style plain yoghurt 2 teaspoons lemon juice
1/4 teaspoon ground cumin
2 Place the lamb on a roasting tray lined with baking paper. Rub the lamb with 1 tablespoon of olive oil, 2 teaspoons of salt and 1/4 teaspoon of pepper. Roast for 1 1/2 hours for medium or until cooked to your liking. Remove from the oven and rest for 10 minutes. Reduce the oven temperature to 180°C. 3 Place the cherry tomatoes on a roasting tray lined with baking paper. Add 1 tablespoon of olive oil and 1 teaspoon of sea salt and toss to combine. Roast for 12 minutes or until just soft. Set aside to cool.
5 To make the cucumber yoghurt, grate the cucumber into a bowl. Add the yoghurt, lemon juice, cumin and 1/4 teaspoon of sea salt and combine. Cover and refrigerate until needed. 6 Once the chickpeas are cool, transfer them into a large bowl. Add the roasted tomatoes, diced onion, vinegar, basil, crumbled fetta cheese and rocket. Thinly slice the lamb into small pieces and gently mix into the salad. 7 To serve, divide between six plates and serve with a dollop of cucumber yoghurt on top.
4 Place the chickpeas on a tray lined with baking paper. Add 2 tablespoons of olive oil, the cinnamon, turmeric, paprika, cumin, garlic and 1 teaspoon of sea salt. Combine well, then roast for 12 minutes or until golden, stirring halfway through. Remove from the oven and set aside to cool.
Enrichment Bowl JB_Cookbook_Full_P36_F.indd 40-41
H loumi &
S A L A D S
4 1
4/08/17 2:15 PM
A harmonious combination of protein-rich ingredients, this roast lamb salad can confidently stand alone on the table. Tasty and exciting, your fork will reveal mouth-watering morsels with every plunge.
S e rv e s 6
PRE P TI M E 30 MINS
COOKI NG T I M E 1 3/4 H rs
G ath e r
1kg boneless lamb leg roast
1/3 cup olive oil Sea salt and freshly ground black pepper 250g (1 punnet) cherry tomatoes
Moroc n L mb & Chick e S l d Gre n isoni Sld o st Be tro t & Go ts Che se S l d METHOD
1 Preheat the oven to 200°C.
2 x 400g tinned chickpeas, drained and rinsed
1/4 teaspoon ground cinnamon 1/4 teaspoon ground turmeric 1/4 teaspoon paprika 1/4 teaspoon ground cumin 1/2 teaspoon crushed garlic 1/2 red onion, finely diced 1/4 cup red wine vinegar 1/4 cup basil leaves, torn 1/2 cup fetta cheese, crumbled 2 cups baby rocket
Cu c um b e r Yo g h ur t
1/2 Lebanese cucumber 1 cup Greek-style plain yoghurt 2 teaspoons lemon juice
1/4 teaspoon ground cumin
2 Place the lamb on a roasting tray lined with baking paper. Rub the lamb with 1 tablespoon of olive oil, 2 teaspoons of salt and 1/4 teaspoon of pepper. Roast for 1 1/2 hours for medium or until cooked to your liking. Remove from the oven and rest for 10 minutes. Reduce the oven temperature to 180°C. 3 Place the cherry tomatoes on a roasting tray lined with baking paper. Add 1 tablespoon of olive oil and 1 teaspoon of sea salt and toss to combine. Roast for 12 minutes or until just soft. Set aside to cool.
5 To make the cucumber yoghurt, grate the cucumber into a bowl. Add the yoghurt, lemon juice, cumin and 1/4 teaspoon of sea salt and combine. Cover and refrigerate until needed. 6 Once the chickpeas are cool, transfer them into a large bowl. Add the roasted tomatoes, diced onion, vinegar, basil, crumbled fetta cheese and rocket. Thinly slice the lamb into small pieces and gently mix into the salad. 7 To serve, divide between six plates and serve with a dollop of cucumber yoghurt on top.
4 Place the chickpeas on a tray lined with baking paper. Add 2 tablespoons of olive oil, the cinnamon, turmeric, paprika, cumin, garlic and 1 teaspoon of sea salt. Combine well, then roast for 12 minutes or until golden, stirring halfway through. Remove from the oven and set aside to cool.
Enrichment Bowl JB_Cookbook_Full_P36_F.indd 40-41
H loumi &
S A L A D S
4 1
4/08/17 2:15 PM
s
& SERVE S 6
PREP TIME 40 MINS
COOKING TIME 2 0 MI N S
hre Che se M c roni
Nutritious and delicious, make a batch for dinner, and save the leftovers for lunch. Get started ahead of time to give the zucchini a chance to soften before going into the batter.
Gat he r
METHOD
1kg zucchini, ends trimmed, coarsely grated
1 Place the grated zucchini and salt into a bowl and combine. Stand for 30 minutes, then squeeze out as much liquid as you can. Place the squeezed zucchini into a large bowl.
1 tablespoon salt 1 medium red onion, finely chopped 3 bacon rashers, rind removed and finely chopped
1. Spicy Caribbean Lamb Shank 2. Espresso Chicken Wings 3. Pulled Pork Sliders 4. Beef, Mushroom & Peppercor 5. Salmon, Leek & Dill Tart 6. Crispy Skin Barramundi & Pol 7. Prawn Linguini 8. Calamari and Thai Noodle Sa 9. Three Cheese Macaroni 10. Zucchini, Bacon & Fetta Fritt
1 cup frozen peas 1 cup fetta, crumbled 3 eggs, lightly beaten 1 1/2 cups self-raising flour Vegetable oil, for pan frying Tomato relish, to serve
8 2
2 Add the onion, bacon, peas, crumbled fetta, eggs and flour. Mix until combined. 3 Place 1 - 2 tablespoons oil into a large non-stick frying pan over medium heat. Working in batches, measure out half cups of batter and cook for 3 minutes on each side or until golden and firm to touch. Once cooked, place on a paper towel. Repeat the process with the remaining batter to make 12 fritters in total. Serve immediately with tomato relish.
M A I N S
JB_Cookbook_Full_P36_F.indd 82-83
4/08/17 2:19 PM
s
& SERVE S 6
PREP TIME 40 MINS
COOKING TIME 2 0 MI N S
hre Che se M c roni
Nutritious and delicious, make a batch for dinner, and save the leftovers for lunch. Get started ahead of time to give the zucchini a chance to soften before going into the batter.
Gat he r
METHOD
1kg zucchini, ends trimmed, coarsely grated
1 Place the grated zucchini and salt into a bowl and combine. Stand for 30 minutes, then squeeze out as much liquid as you can. Place the squeezed zucchini into a large bowl.
1 tablespoon salt 1 medium red onion, finely chopped 3 bacon rashers, rind removed and finely chopped
1. Spicy Caribbean Lamb Shank 2. Espresso Chicken Wings 3. Pulled Pork Sliders 4. Beef, Mushroom & Peppercor 5. Salmon, Leek & Dill Tart 6. Crispy Skin Barramundi & Pol 7. Prawn Linguini 8. Calamari and Thai Noodle Sa 9. Three Cheese Macaroni 10. Zucchini, Bacon & Fetta Fritt
1 cup frozen peas 1 cup fetta, crumbled 3 eggs, lightly beaten 1 1/2 cups self-raising flour Vegetable oil, for pan frying Tomato relish, to serve
8 2
2 Add the onion, bacon, peas, crumbled fetta, eggs and flour. Mix until combined. 3 Place 1 - 2 tablespoons oil into a large non-stick frying pan over medium heat. Working in batches, measure out half cups of batter and cook for 3 minutes on each side or until golden and firm to touch. Once cooked, place on a paper towel. Repeat the process with the remaining batter to make 12 fritters in total. Serve immediately with tomato relish.
M A I N S
JB_Cookbook_Full_P36_F.indd 82-83
4/08/17 2:19 PM
Muesli Co kies
Ma k e s 16 PER RECIPE
P REP TIME 2 0 MI N S
COOKING TIME 0 MINS
He lth Bites 1 . Ap ricot, C hia and Co co nu t
1 cup pitted dates 1 cup dried apricots
1/2 teaspoon fresh ginger, finely grated 185ml (3/4 cup) boiling water 3 teaspoons honey
1/4 cup black chia seeds 1/2 cup almond meal 2 teaspoons cocoa powder
1/2 cup rolled oats 1 1/2 cups shredded coconut
1 Ap ri cot, C h i a a n d Co co n u t
2 . Straw b e r ry, Va ni l l a a nd C h i a
2 Straw b e r ry, Va ni l l a a nd C h i a
3 Coffe e , Banana and Vanil l a
1 Coarsely chop the dates and apricots and place in a heat-proof bowl. Add the ginger, water and honey. Stir to combine and leave to stand for 10 minutes.
1 cup pitted dates
1 Coarsely chop the dates, strawberries and craisins and place in a heat-proof bowl. Add the boiling water, vanilla and honey. Stir to combine and leave to stand for 10 minutes.
1 Coarsely chop the dates and banana and place in a bowl. Add the hot coffee, ginger, vanilla and honey. Stir to combine and stand for 10 minutes.
A ricot, Chi & Coconut Str wber , V nil & Chi Cof e , B n n & V nil 2 In a separate bowl, combine the chia seeds, almond meal, cocoa, oats and half the shredded coconut.
3 After the wet mixture has soaked for 10 minutes, transfer to a blender and process into a chunky puree. Add the puree to the dry ingredients and stir to combine. 4 Line a tray with baking paper.
5 Roll the mixture into balls, about 2 tablespoons or 40g each and place on the tray. 6 Place the remaining coconut in a bowl. Add the balls to the coconut and toss to coat completely. Place in an airtight container and refrigerate until cold. Serve straight from the refrigerator.
1 0 4
S N A C K S
JB_Cookbook_Full_P36_F.indd 104-105
Mixed Ber & o urt Muf ins D rk Chocol te & Fruit B rs Blueber y & Hone S elt Lo ves ich B n na Lo f
Tiny and portable, these bite-sized bursts of flavour and energy are the perfect snack for busy families. Next time you need a postworkout boost or a 3pm pick-me-up, make a batch of these no-bake bliss balls.
1 cup fresh strawberries, hulled
2/3 cup dried cranberries
125ml (1/2 cup) boiling water
1 tablespoon vanilla essence 1 1/2 tablespoons honey
2/3 cup black chia seeds 1 1/2 cups almond meal
1 1/2 cups shredded coconut
3 . Co ff e e , B a na na a nd Va ni l l a
1 cup pitted dates 1 ripe banana
60ml (1/4 cup) freshly brewed Jamaica Blue Signature Blend Coffee
1/2 teaspoon finely grated ginger
2 In a separate bowl, combine the chia seeds, almond meal and half the shredded coconut.
3 After the wet mixture has soaked for 10 minutes, transfer to a blender and process into a chunky puree. Add the puree to the dry ingredients and stir to combine.
2/3 cup black chia seeds 1 cup almond meal
1/3 cup cocoa powder 1 1/2 cups shredded coconut
3 After the wet mixture has soaked for 10 minutes, transfer to a blender and process into a chunky puree. Add the puree to the dry ingredients and stir to combine. 4 Line a tray with baking paper.
4 Line a tray with baking paper.
1 tablespoon vanilla essence 2 tablespoons honey
2 In a separate bowl, combine the chia seeds, almond meal, cocoa and half the coconut.
5 Roll the mixture into balls, about 2 tablespoons or 40g each and place on the tray. 6 Place the remaining coconut in a bowl. Add the balls to the coconut and toss to coat completely. Place in an airtight container and refrigerate until cold. Serve straight from the refrigerator.
5 Roll the mixture into balls, about 2 tablespoons or 40g each and place on the tray. 6 Place the remaining coconut in a bowl. Add the balls to the coconut and toss to coat completely. Place in an airtight container and refrigerate until cold. Serve straight from the refrigerator.
4/08/17 2:21 PM
Muesli Co kies
Ma k e s 16 PER RECIPE
P REP TIME 2 0 MI N S
COOKING TIME 0 MINS
He lth Bites 1 . Ap ricot, C hia and Co co nu t
1 cup pitted dates 1 cup dried apricots
1/2 teaspoon fresh ginger, finely grated 185ml (3/4 cup) boiling water 3 teaspoons honey
1/4 cup black chia seeds 1/2 cup almond meal 2 teaspoons cocoa powder
1/2 cup rolled oats 1 1/2 cups shredded coconut
1 Ap ri cot, C h i a a n d Co co n u t
2 . Straw b e r ry, Va ni l l a a nd C h i a
2 Straw b e r ry, Va ni l l a a nd C h i a
3 Coffe e , Banana and Vanil l a
1 Coarsely chop the dates and apricots and place in a heat-proof bowl. Add the ginger, water and honey. Stir to combine and leave to stand for 10 minutes.
1 cup pitted dates
1 Coarsely chop the dates, strawberries and craisins and place in a heat-proof bowl. Add the boiling water, vanilla and honey. Stir to combine and leave to stand for 10 minutes.
1 Coarsely chop the dates and banana and place in a bowl. Add the hot coffee, ginger, vanilla and honey. Stir to combine and stand for 10 minutes.
A ricot, Chi & Coconut Str wber , V nil & Chi Cof e , B n n & V nil 2 In a separate bowl, combine the chia seeds, almond meal, cocoa, oats and half the shredded coconut.
3 After the wet mixture has soaked for 10 minutes, transfer to a blender and process into a chunky puree. Add the puree to the dry ingredients and stir to combine. 4 Line a tray with baking paper.
5 Roll the mixture into balls, about 2 tablespoons or 40g each and place on the tray. 6 Place the remaining coconut in a bowl. Add the balls to the coconut and toss to coat completely. Place in an airtight container and refrigerate until cold. Serve straight from the refrigerator.
1 0 4
S N A C K S
JB_Cookbook_Full_P36_F.indd 104-105
Mixed Ber & o urt Muf ins D rk Chocol te & Fruit B rs Blueber y & Hone S elt Lo ves ich B n na Lo f
Tiny and portable, these bite-sized bursts of flavour and energy are the perfect snack for busy families. Next time you need a postworkout boost or a 3pm pick-me-up, make a batch of these no-bake bliss balls.
1 cup fresh strawberries, hulled
2/3 cup dried cranberries
125ml (1/2 cup) boiling water
1 tablespoon vanilla essence 1 1/2 tablespoons honey
2/3 cup black chia seeds 1 1/2 cups almond meal
1 1/2 cups shredded coconut
3 . Co ff e e , B a na na a nd Va ni l l a
1 cup pitted dates 1 ripe banana
60ml (1/4 cup) freshly brewed Jamaica Blue Signature Blend Coffee
1/2 teaspoon finely grated ginger
2 In a separate bowl, combine the chia seeds, almond meal and half the shredded coconut.
3 After the wet mixture has soaked for 10 minutes, transfer to a blender and process into a chunky puree. Add the puree to the dry ingredients and stir to combine.
2/3 cup black chia seeds 1 cup almond meal
1/3 cup cocoa powder 1 1/2 cups shredded coconut
3 After the wet mixture has soaked for 10 minutes, transfer to a blender and process into a chunky puree. Add the puree to the dry ingredients and stir to combine. 4 Line a tray with baking paper.
4 Line a tray with baking paper.
1 tablespoon vanilla essence 2 tablespoons honey
2 In a separate bowl, combine the chia seeds, almond meal, cocoa and half the coconut.
5 Roll the mixture into balls, about 2 tablespoons or 40g each and place on the tray. 6 Place the remaining coconut in a bowl. Add the balls to the coconut and toss to coat completely. Place in an airtight container and refrigerate until cold. Serve straight from the refrigerator.
5 Roll the mixture into balls, about 2 tablespoons or 40g each and place on the tray. 6 Place the remaining coconut in a bowl. Add the balls to the coconut and toss to coat completely. Place in an airtight container and refrigerate until cold. Serve straight from the refrigerator.
4/08/17 2:21 PM
When life gives you lemons, throw on an apron and bake a batch of these. Don’t be fooled by their appearance - just one bite into the sweet fluffy sponge reveals a treasure trove of lemon curd.
Makes 6
PRE P TI M E 25 M I N S
COOKI NG T I M E 25 - 3 0 M I N S
G ath e r
Lemon Su r Muf ins Flourles D rk Chocol te & W lnut Brownies METHOD
150g (3/4 cup) unsalted butter, melted and cooled 250ml (1 cup) milk 1 cup sour cream 2 eggs 2 1/2 cups self-raising flour
1/2 cup caster sugar 1/2 cup lemon curd Le m o n coati n g
100g (1/2 cup) unsalted butter 1 lemon, juiced
1/2 cup caster sugar Fresh cream, to serve
1 Preheat the oven to 180ËšC. Grease a 6hole muffin tray. 2 In a large bowl, place the cooled melted butter, milk, sour cream and eggs. Use a hand-held whisk to beat until smooth.
3 In a separate bowl, whisk together the flour and sugar. Make a well in the centre and pour in the wet ingredients. Using a spatula, gently stir in one direction until just combined. Be careful not to overmix.
5 Bake for 25 – 30 minutes or until golden brown. Leave to cool in the tray for 5 minutes, then turn out onto a wire rack to cool completely.
6 To make the lemon coating, melt the butter in the microwave or in a small saucepan, then stir in the lemon juice. Place the sugar in a separate shallow bowl. Brush each cooled muffin all over with the lemon butter mixture, then roll in the sugar to coat evenly.
Scones with H elnut Chocol te & Cof e Cre 7 Serve warm with fresh cream if desired.
4 Spoon half the batter into the greased muffin holes only filling the holes by half. Place 1 tablespoon of lemon curd in each hole on top of the batter then carefully spoon the remaining batter over the top to cover the curd.
Hum in bird C kes S W E E T S
JB_Cookbook_Full_P36_F.indd 134-135
1 3 5
4/08/17 2:24 PM
When life gives you lemons, throw on an apron and bake a batch of these. Don’t be fooled by their appearance - just one bite into the sweet fluffy sponge reveals a treasure trove of lemon curd.
Makes 6
PRE P TI M E 25 M I N S
COOKI NG T I M E 25 - 3 0 M I N S
G ath e r
Lemon Su r Muf ins Flourles D rk Chocol te & W lnut Brownies METHOD
150g (3/4 cup) unsalted butter, melted and cooled 250ml (1 cup) milk 1 cup sour cream 2 eggs 2 1/2 cups self-raising flour
1/2 cup caster sugar 1/2 cup lemon curd Le m o n coati n g
100g (1/2 cup) unsalted butter 1 lemon, juiced
1/2 cup caster sugar Fresh cream, to serve
1 Preheat the oven to 180ËšC. Grease a 6hole muffin tray. 2 In a large bowl, place the cooled melted butter, milk, sour cream and eggs. Use a hand-held whisk to beat until smooth.
3 In a separate bowl, whisk together the flour and sugar. Make a well in the centre and pour in the wet ingredients. Using a spatula, gently stir in one direction until just combined. Be careful not to overmix.
5 Bake for 25 – 30 minutes or until golden brown. Leave to cool in the tray for 5 minutes, then turn out onto a wire rack to cool completely.
6 To make the lemon coating, melt the butter in the microwave or in a small saucepan, then stir in the lemon juice. Place the sugar in a separate shallow bowl. Brush each cooled muffin all over with the lemon butter mixture, then roll in the sugar to coat evenly.
Scones with H elnut Chocol te & Cof e Cre 7 Serve warm with fresh cream if desired.
4 Spoon half the batter into the greased muffin holes only filling the holes by half. Place 1 tablespoon of lemon curd in each hole on top of the batter then carefully spoon the remaining batter over the top to cover the curd.
Hum in bird C kes S W E E T S
JB_Cookbook_Full_P36_F.indd 134-135
1 3 5
4/08/17 2:24 PM
JB_Cookbook_Cover.indd 1
12/07/17 2:39 AM