Recipes Winter 2022

Sweet Ginger Salmon

Prep: 10 min (+15min to marinate)    Serves:4

This dish is really fast to prepare and enjoyed by the whole family. With a slightly sweet oriental flavor, this is on regular rotation in our house.

Ingredients

• ¼ cup soy sauce (or coconut aminos)

• 2 tlbsp rice wine vinegar

• 1½ tblsp fresh ginger, grated

• 3 tsp fresh garlic, crushed

• 2 tsp sesame seeds

• 2 tsp fish sauce 500g boneless salmon fillet, skin on

• 1 tblsp sesame oil

• ¼ cup tomato sauce (low or no sugar)

• 2 tblsp lemon juice Shortening of preference for frying – butter, coconut oil, extra virgin olive oil, ghee, lard.

Method

1. Combine soy sauce (or aminos), rice wine vinegar, ginger, garlic, sesame seeds and fish sauce in a small bowl.

2. Place fish fillets in small, flat container and pour marinade over top. Turn fish to other side to coat both sides with marinade.

3. Cover and return to fridge to marinate for 30 minutes.

4. Heat a fry-pan over medium high heap and add sesame oil to pan.

5. Add fish skin side down and let cook until crisp, roughly 4 minutes depending on thickness.

6. Pour marinade evenly over fish pieces then turn to cook other side, roughly another 4 minutes depending on thickness.

7. Remove fish from pan and add tomato sauce and lemon juice to pan. Simmer for a few minutes to thicken.

8. Spread glaze over fish to serve.

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Any Berry Cheesecake

This indulgently creamy low-carb cheesecake is great to make ahead for dinner parties. Use any berry that you have on hand – raspberries or blueberries work really well.

Ingredients

BASE

• 2 cups almond flour

• ¼ cup desiccated coconut

• ¼ cup natvia sweetener (or similar granulated sweetener)

• ¹∕ ³ cup butter, melted

• 1 large egg, lightly whisked

FILLING

• 1 cup pure cream

• 450g cream cheese

• ¹∕ ³ cup natvia sweetener (or similar granulated sweetener)

• 2 tsp vanilla essence

• 1 cup berries, fresh (if frozen, allow to defrost first)

Method

Preheat oven to 180°C and grease sides and bottom of 20cm springform cheesecake pan with butter or cooking spray. Line bottom of pan with non-stick baking paper.

1. Place almond flour, coconut and natvia in a medium size bowl then add melted butter and egg. Mix to combine well.

2. Using the back of a metal spoon, press mixture evenly into bottom and sides of pan.

3. Bake for 15-20 minutes or until golden brown and firm.

4. Remove from oven and cool (can place in fridge if wanting to cool fast)

5. Place cream in a small bowl and use hand beater to beat until firm peaks form.

6. Place cream cheese, natvia and vanilla in another medium bowl and beat using hand beater until smooth and silky.

7. Fold whipped cream into cream cheese mixture then gently stir through berries.

8. Spoon filling into the cooled base then place in fridge to chill for at least 4-6 hours or overnight if possible.

9. Serve decorated with lots of fresh berries on top.

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PREP 2 min (+ 10 min rest time)     Seves 1

Jaffa Mug Cake

Our “Hug in a Mug” mug cake mixes are available on our website and in stores. We update the list of stockists regularly. These mug cakes are delicious on their own for a dessert treat or change them up with the addition of a few key ingredients.

Ingredients

• 40g Chocolate “Hug in a Mug” Mix (1 serve)

• 1 tblsp butter (or coconut oil/ghee)

• 1 large egg, beaten (room temp)

• ½ tblsp orange rind½ tblsp orange juice

Method

1. Place butter in mug and microwave on high until melted (approx 30-45 seconds)

2. Add all other ingredients to mug and stir until fully combined

3. Microwave on high for 90 seconds. Rest for 5-10 mins (it’s hot!)

4. Serve in mug or bowl topped with your favourite toppings eg. cream, sliced orange, berries, nuts

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