Large Box Recipes 04/06/2020
Stewed Fruit Granola
Stewed fruit brings some warm winter flavour and goodness to the OG granola bowl – and it’s simply delish.
- Combine your yoghurt, fruit, granola, honey or maple – no brainer.
- Get all fancy by slicing your fruit and adding to a hot pan (with your sweetener of choice) and some cinnamon or nutmeg, if you have on hand. Heck, throw in a pinch of salt for that little morning kick.
- Cook gently and tenderly – until your fruit is soft and warm.
- Layer up your stewed fruit with granola with yogurt.
- Dig in, and enjoy the day ahead.
For some fragrance, add some fresh stalky herbs into the stewed fruit while it cooks – some rosemary or thyme would work wonders.
Bircher Muesli with Soaked Oats & Pecans
For those who love a quick-prep brekkie – this delicious and wholesome dish will keep you full and energized for your new level 3 lockdown life.
- Grate up some pear or apple. Combine it with some soaked oats, a sweetener of choice (honey or maple) with some milk or apple juice. Stir up your magical morning concoction to combine – season (to taste) and set aside to stand in the fridge, overnight (we promise you, the wait is worth it).
- Toast some chopped pecans in a pan on a medium heat, until fragrant and turning golden.
- Rise and shine! In the morning, add some more milk until you get to the consistency that you like – and serve, topped with some more toasted pecans and some fresh fruit. Add a dollop of yogurt and a drizzle of honey or maple for that final layer of yum!
For an extra boost, add some chia seeds when mixing your bircher. Also, If you prefer no sweetener and to go au natural, use chopped up dates to sweeten your bircher oats.
Potato Rosti, Poached Egg & Baby Spinach
This brekkie is a real all-rounder: flavour, comfort, and all the goodness – all on one plate.
- Peel and coarsely grate 1 potato per person – place all of the grated potatoes in a cloth and squeeze out as much liquid as possible. Then, place in a bowl and mix with 50g of melted butter and season (very) well.
- Line a baking tray with either non-stick paper or a silicon mat. Spoon in 1-2 tbsp of the potato mixture and pat down firmly to make a 1cm thick rosti, keeping it tightly packed. Repeat this process for each rosti, then bake in the oven for approximately 10 minutes until golden and crispy. Let them bake a little longer if need be – who doesn’t love some extra crisp in the mornings?
- Sauté the baby spinach with the garlic until wilted – take a second to take in those aromas.
- Poach your eggs in boiling water until cooked to your liking, or fry ‘em if you’re scared (we recommend sunny side up, always).
- Plate up the golden rosti – top with the garlicky baby spinach, and finally, place your perfectly poached egg on its throne. Tuck in.
To take this brekkie to new heights, fry up some sliced mushrooms and add them to the stack!
A loaded-with-vitamins omelette to keep you just as strong as Popeye.
- Place 3 eggs, a bunch of baby spinach, a sprinkle of sliced spring onion, some fresh parsley, salt, pepper, a dash of water, and a small knob of softened butter (optional) in a blender. Blend until smooth and you get a beautiful green colour.
- Sauté some mushies, tomatoes or any leftover veggies that you love to put into your omelettes. Remove from the pan, and set aside as your omelette filling.
- Return the pan over a medium heat with a knob of butter/oil. Pour the egg mixture into the pan and cook until almost cooked through all the way. Sprinkle in your toppings on one side of the omelette (we like cheese too), fold over and flip until cooked through on both sides. Delish and nutrish!
Spinach is a veggie from the gods – packed with all the vitamins and minerals you need.
Hello sweet Pear, the queen of all fruits.
Outlasting all the other fruits in my fruit bowl – you are reliable, resilient and, not to mention, delicious. Your storage life is not the only thing that blows me away – you’re also highly nutritious by nature: low in sugars and calories, but high in fibre, antioxidants, a natural anti-inflammatory and even a gut booster. You’ve well and truly got it all, including a beautifully curvaceous bod.
Thank you Terra Madre for this divinely organic and seasonal fruit – it’s simply “pear”fect.
French Toast with Honey Caramelized Pears & Toasted Pecans
A ‘pear’fect combination of some of the kitchen’s greatest ingredients.
- Thinly slice up some pears.
- In a frying pan, melt a knob of butter and add a dollop of honey or maple.
- Add in your pear slices and cook until caramelised. Add some rosemary or thyme in the final few minutes – for that extra oomph.
- Slice some fresh bread.
- Beat 1 egg with a tablespoon of milk.
- Place a non-stick pan over medium heat with some chopped pecans. Toast until turning golden, and then remove from the pan.
- Return the pan to medium heat with a generous knob of butter, tilting the pan to evenly coat.
- Dip each slice of bread in your golden eggy mixture. Then, fry in the hot pan for 2-3 minutes on each side until they start to caramelise and turn brown.
- Serve your french toast with a dollop of yoghurt, some caramelized pear, and toasted pecans. Yum!
Sweet and spicy is a fantastic combination when it comes to caramelizing fruit. If you are up for it – add some chopped chilli when caramelising the pears. Pecan nuts contain monounsaturated fats, which can help decrease LDL (AKA the ‘bad cholesterol’) and increase HDL (AKA the ‘good cholesterol’).
DIY Pecan Butter & Pear on Toast
Make your own pecan butter for a healthy, tasty treat – and a new culinary skill that you can use over and over again.
- Preheat the oven to 180°C. Place your raw pecans in a single layer onto a baking tray. Bake for 15-20 minutes, shifting halfway.
- Place the dry roasted pecans in a food processor, and blend for 5-10 minutes.
- During this time, you’ll see the pecans go in stages: from crumbs, to a dry ball, to a smooth and creamy “liquid” pecan butter – the evolution of greatness. Stir in some sugar or honey to sweeten things up, and add a bit of salt to taste. Store your homemade PB in the fridge.
- Slice some bread and pop it in the toaster. Thinly slice up some pear. Poaching your pear first will take this dish to new heights - recipe below.
- Spread your pecan butter onto your freshly toasted bread and top with your pear slices. Garnish with a drizzle of honey or poached pear syrup – tuck in.
Pecan nuts are a great source of fibre, Vitamin E, Vitamin A, zinc, folate and phosphorous – all playing an important role in maintaining healthy hair and skin.
A simple, light, go-to dessert – or great add to a toasted sarmie or salad for that sweet kick.
- Peel your pears, keeping the stalks on. Slice just enough off the bottom to remove the fibres, and slice in half lengthways. Remove the seeds.
- Zest and juice a lemon or citrus. For this recipe you will need spices (think: cloves, cinnamon and star anise).
- Pop the pears into a pot together with a pinch of each spice (to taste) – a few cloves, the citrus juice/zest, and about a cup of sugar. Hot tip: You can add a cup of red wine too, it gives them a gorgeous color (hello level 3). Add enough water to the pot to cover the pears.
- Pop the lid on, and slowly simmer until you can easily cut through them with a knife, about 20-30 minutes.
- While the pears are poaching, see the baked camembert recipe below – this would work beautifully with that.
- Remove the pears from the pot and set aside. Strain the syrup to get rid of any bits, and return to the pot. Reduce until it becomes sticky.
- Place the pears and syrup in the fridge for later – or serve immediately with ice cream, yoghurt, whipped cream or home made custard (recipe under Desserts). Top with some chopped pecans of your choice and, most importantly of all, enjoy every bite.
For a savoury option: simply thinly slice, and add to your toasted sarmie or pecan nut butter for that sweet touch.
Charred Gem Lettuce, Pear & Pecan Salad with Camembert Dressing
Charred baby gem lettuce and pears, with a melted camembert and yoghurt dressing – topped off with some pecans and fresh herbs.
- Fire up the braai or place a grill pan over a high heat.
- Cut the gem lettuce and pears in half lengthways and drizzle them with a little oil.
- Place over the heat and cook your gems, cut-side down, until nicely charred. Remove from the heat, place onto a serving platter and drizzle over a little vinegar of choice.
- Cut the camembert in half and peel away the outer skin. Then, cut into small pieces. Place into a pot with 2 tbsp of yoghurt, and cook over a low heat – stirring constantly with a whisk until the cheese has melted. Hot tip: If the camembert is a little firm, add a splash of cider or water.
- Pour the melted camembert dressing over the charred lettuce and pears – garnish with chopped pecans and fresh herbs. Voila!
Apples are a good substitute for pears here.
Melted Camembert & Pear Salsa Crostini
Toasted ciabatta with melted camembert and a fresh pear salsa – to make your tastebuds do the cha cha.
- Cut the ciabattini into slices, rub with half a clove of garlic and toast in the oven with a drizzle of oil until extra crispy.
- Remove from the oven and add a slice of camembert to each slice – place back into the oven until melted and oozing (drool).
- In a bowl, combine some chopped pear, fresh chopped herbs, chopped chilli, and a drizzle of honey or maple and lemon juice. Season to taste.
- Top the melted camembert crostinis with some fresh pear salsa, and tuck in.
Some pickled red onion would go beautifully with this. Slice up some red onion and pickle it in some vinegar (white, red or apple cider) and sweetener (honey, sugar or maple), combined. Mushrooms have significant quantities of polyphenols, polysaccharides, vitamins, carotenoids and minerals.
Winter is here – and brrr, it’s real chilly out.
There has never been a more important time to stay healthy, and we are here to help you to do just that. Eating soup is an easy way to hydrate your body, as they are mostly liquid. They are also loaded with disease-fighting nutrients and naturally boost the immune system – and boy, do we need that now more than ever.
To make your soup extra scrummy, why not make your own stock? Keep the bones from your Son of a Butcher pasture-raised chicken and Herdsmen lamb shoulder, and any left over veggies, to make your own pot of highly nutritious stock. Then, perhaps learn how to bake your own milk bread (or use the freshly baked Schoon ciabatta in your box) to make some crunchy golden croutons to scatter over your soup – or slice it up to make a cheesy toastie, and dunk away. You could also toast up some organic Roux pecans for a crunchy sprinkle. The options are endless (and delicious).
Here, we have some of our favourite Winter Warming recipes – not just soups, but bakes, stews and so much more. To end off on a high note, bake some Dalewood Camembert until oozy and golden, then spoon it onto some ciabatta crostini with a dollop of Purple Fig & Port preserve. Yum!
So, without any further ado, let’s get comfy and warm our hearts and hungry bellies with some nourishing, family-style recipes.
Lamb Shoulder Shepherd's Pie
A heartier take on an original shepherd's pie – slow cooked lamb and creamy mash are a culinary-match made in heaven.
- Over a medium high heat, add 2 tablespoons of oil in a large frying pan. Fry all of your lamb shoulder to seal the meat, turning it to get some nice caramelisation all over. Remove the lamb from the heat and set aside
- Return the pan over a medium heat – with an extra drizzle of oil if necessary. Fry 2 roughly chopped onions, 1 chopped carrot, a thinly sliced leek, 1 thinly sliced celery stick, a couple of crushed garlic cloves, some sliced chilli (to taste), a few small sprigs of your favourite hard herbs (like rosemary or thyme), and 2 bay leaves. Fry these aromatics for about 5 minutes until the veggies have softened and lightly browned (and your kitchen smells delicious). Remove from the heat and add to a large, deep, ovenproof baking dish or a casserole pot with a heavy lid.
- Place the lamb shoulder in the middle of the aromatics and veggies, really nestling it in. Pour some diluted stock over the top, until ½ -¾ covered, and a small glug of wine – if you so wish. Seal over the pot tightly with thick tin foil or a heavy lid that seals well – this is vital for keeping all the moisture and flavour in.
- Pop this into a preheated-to-100°C-oven for 8 hours (or overnight) – the longer the better. Once cooked, remove from the oven and skim some of the fat off the top. Shred up any large pieces of lamb in the dish and mix it back into the sauce. You can also remove some of the liquid if necessary, or if you prefer a drier meat base.
- Make your mashed potatoes by first bringing a large pot of salted water to the boil. Add in about 750g chopped potatoes to the water and cook until soft. Drain the water and mash. Add a generous knob of butter, seasoning (to taste) and a glug of milk. Mash until smooth and creamy.
- Pile the mash on top of the lamb and smooth out with the back of a spoon. Bake the pie in the oven at 200°C for 10-15 minutes, until the mash browns on the top. Hello winter comfort!
For even more flavour and decadence, mix some of the grated huguenot cheese into the mash before you spread it over the lamb. Don’t forget to keep the lamb bones for some stock.
Lamb Shoulder Stew
If a stew was a heartwarming hug, this would be it.
- Heat some oil in a pot over a medium-high heat. Add the lamb and sear on all sides until golden, for about 10 minutes. Remove and set aside on a plate.
- In the same pot over a medium heat – cook up some diced onion, carrot, and celery until soft, for about 5 minutes. Season with salt and pepper. Add some grated garlic, tomato paste, cumin, and paprika (or whatever spices you prefer) and cook until the garlic is fragrant and the tomato paste has darkened, for about 2 minutes.
- Add the lamb back to the pot with enough stock to submerge it, a dash of Worcestershire sauce, some chopped rosemary, bay leaves, and a dash of red wine (because level 3).
- Bring to a boil. Then, cover and reduce the heat to a simmer until the lamb is tender, for about 30 minutes.
- Add some cubed potato and simmer (covered) until the potatoes are tender and your stew has thickened, about 30 minutes or more.
- Season to taste. Remove the bay leaves and garnish with some good ol’ parsley before serving.
For an added creamy layer, mix some chopped parsley with yogurt, olive oil and salt – and dollop on top.
Roast Spatchcock Chicken & Marinades
Spatchocking your chicken is a great idea: you get way more golden, crispy skin – and you’ll reduce the cooking time. Here are some quick and easy marinades to take your chicken to the next level.
- Place the chicken on a board, breast-side down, and grab a pair of kitchen scissors. Locate the chicken spine, and cut down one side of the spine and then the other, removing the spine of the chicken (reserve it for some chicken stock, if you like). Gently open up the chicken and season with salt and pepper. Flip the chicken, and gently press on it to break the breast bone so that it lies flat. Pop onto a roasting tray.
- Smother the chicken in the marinade of your choice (see some suggestions below) and season with more salt. Cover and allow to marinate for an hour or so.
- Preheat the oven to 180°C. Roast the spatchcock chicken for 40-50 minutes until the skin is crispy and the chicken is cooked through. Serve with some rice, salad or some beautiful roast veggies of your choice.
- Asian Marinade
- Whisk together some spicy soy dressing, dark brown sugar, peeled and finely chopped fresh chilli/ginger, finely chopped garlic, sesame oil, and ground black pepper.
- Zingy Marinade
- Combine some olive oil, salt, grated garlic, chopped herbs, pepper, cumin, paprika, cayenne pepper, fresh chilli (if you like some heat), beer, cider or apple juice.
- Lemon and Herb Marinade
- Roughly chop some fresh herbs of your choice. Peel and grate some garlic. Zest a lemon. In a bowl, combine a generous amount of softened butter and olive oil, with a combination of herbs, garlic, lemon zest, lemon juice, salt and pepper.
Save some chicken for a chicken soup or toasted sarmie, and use the bones and carcass to make a delicious and nutritious chicken stock.
Chicken (or Lamb) Stock (With All You Got)
Wondering what to do with those left over bones and any leftover veggies? Stock it up.
- Place the chicken carcass and/or lamb bones in a large pot, with any leftover chopped up veggies (think: carrots, onions, whole garlic cloves, fresh herbs, celery, salt and whole peppercorns).
- Submerge the contents of the pot in water. Place over a low heat for 4-6 hours to gently simmer, partially-covered with a lid. You can add a bit of water here and there if it starts drying up.
- Strain the stock through a sieve until a cloudy broth forms.
- This stock can be used for many purposes (as mentioned above). It is brimming with flavour and packed with nutrients.
Stock freezes brilliantly.
Rustic Chicken Soup for the Soul
Immune-boosting and super simple to make – may this soup be your trusty winter companion.
- Chop up an onion, slice up 3 carrots, crush 3 cloves of garlic and 2-3 sprigs of some roughly chopped thyme leaves (and any other herbs of choice). You can also add any extra veggies that you may have – chopped sweet potato, chopped cauliflower florets, or quartered mushrooms are delish.
- Add all of the veggies to a large pot with a drizzle of olive oil and some salt and pepper, and gently fry over medium heat, for about 15 minutes (the onions should start going translucent).
- Add in enough of your stock to submerge the veggies. Allow this to simmer for 10 minutes.
- Add some shredded leftover roast chicken.
- Optional: You can now purée half (or all) of the soup – up to you. Just be careful when working with blenders and warm or hot liquids – rather allow the soup to cool slightly before blending it, so that nothing unexpectedly goes bang! Add it all back to the pot and season to taste – or serve the soup chunky for a more rustic feel, your call.
- Lastly, add 2-3 dollops of yogurt and a squeeze of lemon juice – swirl this through the soup. Season to taste.
- Serve while warm, with some well-buttered, slices of toast or croutons (recipe under “A Soup’s Best Friend”).
It has been proven that the combination of lean meat, nutrient dense broth, hydrating soupy liquid and the abundance of veggies in chicken soup can help fight off colds and flu. The heat of the soup can also help clear sinuses and nasal passages – and even assist in treating a high fever.
Curried Cauliflower Soup
Indian-spiced cauliflower soup with coconut milk – garnished with toasted coconut and fresh herbs.
- Place a large pot over a medium heat, with a drizzle of coconut oil or oil. When hot, fry 1 chopped onion until soft and lightly golden. Add 1 chopped chilli and 4 cloves of chopped garlic – and any spices you desire, we recommend: ground ginger, coriander, cumin, curry powder and turmeric.
- Sauté for 3-4 minutes until fragrant. Add in all your broken up cauliflower florets from a whole head, and 2.5 cups of vegetable stock.
- Bring to the boil and simmer on a low heat for approximately 15 minutes until tender.
- Purée in batches in a food processor – or purée in the pot using a blending stick.
- Add in a 3/4 can of coconut milk and stir to combine. Taste to test and add salt, pepper and lemon juice according to taste.
- Garnish with toasted coconut flakes and some fresh herbs. Delish!
Cauliflower is naturally high in fibre and B-vitamins. It contains fibre to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients.
Leek & Potato Soup
A classic combination that we all know and love.
- Place a pot over medium heat with some butter or oil. Add some cleaned, (and roughly sliced) leeks, chopped onion and garlic – lower the heat and sauté for 5-10 minutes until beautifully soft and translucent.
- Peel and chop your potatoes into bite-sized pieces. Add these to the pot with a few sprigs of fresh herbs and some stock – enough to submerge the veggies.
- Simmer for about 20 minutes, or until the potatoes are soft and the liquid has reduced.
- Pick out the thicker stalks of herbs, and blend up the soup.
- To add a creamy touch – add some cream, yogurt or coconut milk. Return to the heat for a few minutes, and season to taste.
- Serve with some chopped parsley – to make this even more delicious, add a drizzle of truffle oil. Yes, the truffle oil that's been sitting in your pantry cupboard waiting to be used for a special occasion.
Add in some baby spinach in the final minute to wilt into the soup for some added goodness. Leeks are a good source of Vitamin A, C and K – supporting your eye health, boosting your immune system and assisting with adequate blood clotting and wound healing.
Spiced Butternut Pecan Soup
Fills the belly and warms the heart during the chillier months.
- Peel and roughly cut up a sweet potato, carrots, and some butternut. Rinse and roughly chop some leek and celery. Grate some garlic. Zest up some citrus – orange or clementine.
- In a big pot over a medium heat, sauté the leeks and garlic until the leeks are softened and lightly browned. Add the rest of the veg with your preferred spices – nutmeg, cinnamon, curry spice (and the likes) and sauté for a few more minutes. Add some stock to submerge the veggies.
- Bring the pot to a boil. Then, reduce to a low heat and let simmer (covered) for 30 minutes. Check to see if the vegetables are soft – cook a bit longer if they are still too hard.
- Take the pot off the heat. Using a hand-held blending stick, blend the soup until smooth. Season with salt and pepper and some citrus zest.
- Serve up with some freshly chopped parsley sprinkled over and some chopped pecans for all the texture and healthy fats.
Add some coconut cream for a creamier soup – and an immune system boost, thanks to a lipid called lauric acid that has antimicrobial and anti-inflammatory properties.
Hake Fish Pie with Spinach Mash Topping
The creamy fish pie you’ve been dreaming of, layered up with some hidden goodness – great for the whole family.
- Preheat the oven to 220°C.
- To make your mash topping: boil up some diced potato until soft. Add some baby spinach in the final few minutes to wilt. Drain, and blend until smooth with some butter – and seasoning.
- In a frying pan, cook off some diced onion and chopped carrots for a few minutes until soft. Add in some cream (thick ideally), fresh chopped herbs, and grated garlic. Bring to the simmer until reduced and well combined. Hot tip: Add in some mustard and grated cheese. Season to taste.
- Slice the fish into bite-sized pieces or strips, place in your oven dish. Top with the creamy mixture, sprinkle over some fresh chopped parsley. Then, smear over the green mash topping.
- Optional: Blend up some bread slices with your pecans, fresh herbs and a drizzle of oil – scatter this over the fish pie. Alternatively, you could sprinkle over some grated cheese or just leave it plain.
- Place in the oven for 25 to 30 minutes, or until the top is golden and the fish is cooked.
- Serve with a green salad, or some classic peas – yum!
The mash topping could be a combination of butternut, potato and cauliflower if you are looking to add in more veggie goodness.
Cheesy Baked Cauli with Herby Pecan Crumb
A loveable comfort classic – which also works really well without the cheese.
- Heat the oven to 180°C.
- Make a béchamel cheese sauce by melting a knob of butter in a pot with some grated garlic. Then, add enough flour to form a paste, and cook for 2 minutes until it smells biscuity. Whisk in some milk or oat milk slowly until you have a decent amount of sauce, and simmer until thickened. Add in some grated cheese, a little mustard, and season to taste.
- Break up the cauliflower into florets and spread out in an oven dish (with sides). Chop up the stem and add to the florets.
- Pour over your béchamel sauce until evenly coated.
- Blend up some bread slices with some pecans, fresh herbs and a drizzle of oil. Scatter over the cauli cheese.
- Bake for about 50 minutes – until golden and cooked through.
Cauliflower is naturally high in fibre and B-vitamins. It also contains fibre to enhance weight loss and digestion, choline that is good for memory, and many other important nutrients.
Creamy Comfort Mushroom
This flavourful mushroom creation can be served through pasta, as a soup – or even over a baked potato.
- Slice up some mushrooms. Finely slice some thyme and grate some garlic. Place these ingredients in a pan with some butter or oil. Panfry until soft (and smelling like the heavens).
- Mix some flour with a bit of water to make a paste. Add this to the pan with some milk – stir until well-combined and thickened. Season well.
If it is not thickening, cook it for longer and add a bit more flour.
Easy Homemade Milk Bread
Milk enriches the dough and gives the bread a creamy colour, soft crumb and a golden crust.
- Preheat the oven to 220°C.
- In a large bowl, combine 750g of strong plain white flour, 2 tsp salt and 75g butter (cut into small pieces). Rub the butter into the flour with your fingertips until it resembles breadcrumbs. Add 7g of instant yeast and 1 tbsp of brown sugar – stir.
- In a measuring jug, pour in 300ml of milk and top with 150ml water. Place in the microwave for 1-2 minutes until the milk and water mixture is warm (but not hot).
- Add ¾ of your milky water to the flour and stir with a wooden spoon. Use your hands to mix the dough, adding in more milky water bit by bit until it forms a soft dough that leaves the sides of the bowl clean.
- Sprinkle a work surface with flour. Then, tip the dough onto it. Knead and stretch the dough for 10 minutes until smooth and elastic. Roll the dough into an oblong shape.
- Grease a loaf pan with butter and place the dough inside. Cover with a greased piece of cling film and leave to rise in a warm place for 25 minutes – until the dough is almost at the top of the loaf tin.
- Discard the cling wrap and dust with a little flour. Bake for 30 minutes until risen and golden brown.
- Cool in the tin for 15 minutes before turning out.
Taking any soup or salad to new heights of indulgence.
- Preheat the oven to 180°C.
- Slice your bread into bite-sized cubes. Toss through some oil and season.
- Spread out on a tray and bake until golden, shifting every few minutes.
- Chuck ‘em on anything and everything.
To take it up a notch and add some flavour – sprinkle over your spice of choice, some truffle oil, some fresh herbs, or even some grated cheese for that extra indulgence.
Cheesy Pressed Veg Toastie
Because sometimes you can’t beat a veg toastie.
- Select your veg! We recommend: mushroom, leek or cauliflower. Quarter some mushrooms, rinse and roughly slice your leek, roughly chop the cauli. Place a pan over a high heat with a drizzle of oil. When hot, fry the veg until golden and soft. In the final 3 minutes, add some chopped fresh herbs and grated garlic. Remove from the pan and season to taste.
- To assemble the toastie, smear each bread slice with some butter and layer up with some sliced cheese and golden veg.
- Return the pan to a medium-low heat with a knob of butter. Fry on each side until golden and the cheese is melty.
For added freshness, dress some baby spinach with some fresh lemon juice and salt – shove it into the toastie just before serving.
Camembert, Mushroom and Maple Toastie
Camembert, fried mushrooms, maple drizzle and thyme leaves sandwiched between ciabatta slices and toasted to perfection.
- Quarter some mushrooms. Place a pan over a high heat with a drizzle of oil – when hot, fry until golden. Remove from the pan and season to taste.
- Slice the camembert into thin pieces and then slice your ciabatta.
- To assemble the toastie, layer the camembert slices and mushrooms on top of one slice of ciabatta – drizzle over a little maple syrup and a sprinkle of thyme leaves. Top with the other slice.
- Return the pan to a medium-low heat with a knob of butter and a small drizzle of oil – fry on each side until golden.
Leftover Chicken Mayo Toastie with Purple Fig Preserve
Got some roast chicken leftovers? Don’t panic, make a sarmie.
- Slice up some bread. Shred up any leftover chicken and combine with some mayo and salt and pepper.
- Heat up some vinegar (red, white or apple cider) with enough sugar to make it sweet. Add in some sliced red onion and sliced red cabbage. Toss to coat and set aside to cool and pickle for 20 minutes.
- Place a pan over a medium-high heat. Butter the bread slices on the outer sides, and spread a hearty layer of the fig preserve onto the other inner sides. Layer on your chicken mayo. Close up the sarmie and toast on the pan for about 2-3 minutes per side, until the bread is crunchy and golden. Once done, add in some pickled onion/cabbage. Slice it in half and admire its good looks – for however many seconds you can stand to wait before tucking in.
If you have run out of Purple Fig Preserve, use your favourite sweet chilli sauce as a backup.
Quick Homemade Flatbreads
With only 3 ingredients – these may just be the quickest, easiest and most delicious flatbreads out there.
- In a large bowl, mix 2 cups of self raising flour, ½ tsp salt and 1⅔ cup of yoghurt until combined – there is no need to knead this dough, it will become too tough.
- Divide the dough into 6 equal sized balls.
- Lightly flour your work surface and roll each dough ball into a thin circle – approximately 25cm in diameter.
- Heat a large heavy-based pan over a high heat for approximately 10 minutes.
- Cook the flatbreads, one at a time, for approximately 1 minute on each side.
- Serve on the side with a soup or stew, or eat as is with a little garlic butter.
If using all purpose flour instead of self raising flour, mix 3 tsp baking powder and ½ tsp bicarbonate of soda into the flour before using.
Neeps & Tatties Mash
Turnip and potato mash – done the Scottish way.
- Place a large pot over a high heat – fill with water and a good pinch of salt. Peel the turnips and cut into bite-sized pieces. Once the water is boiling, add the turnips and cook for 10-15 minutes.
- Peel and cut your potatoes into bite-sized pieces. After the 15 minutes is up, add the potatoes to the pot and cook for another 10-15 minutes – or until both turnip and potatoes are cooked through and soft.
- Drain and leave to steam dry for a minute. Then, using a potato masher or ricer – mash with a large knob of butter and season well.
Some Scotts like a pinch of nutmeg in their neeps and tatties
Fancy Green Garden Salad
Sugar snap peas, Brussels sprout petals, celery curls, little gem lettuce and fresh herbs in french vinaigrette.
- Blanch the sugar snap peas in a pot of boiling water for 30 seconds – then, refresh in some ice water. Drain and slice in half lengthways.
- Using a vegetable peeler, peel thin strips of celery and place them into some ice water to curl up – how pretty!
- Cut the base of the Brussels sprouts and peel the petals off. Separate the gem lettuce leaves into cups.
- In a jar (with a lid) add 1 tsp of wholegrain mustard, 1 tsp honey, 1 tbsp white wine vinegar, 2 tbsp olive oil and season with salt and pepper. Shake until the dressing becomes emulsified. Adjust the seasoning to taste.
- Place all the vegetables onto a platter and toss them through the dressing.
- Garnish with all the fresh herbs, and maybe some homemade croutons? Go on, we know you want to.
Serve on the side with a Winter Warmer for a burst of balanced freshness.
Foolproof Crispy Kale Chips
A healthy and simple snack!
- Wash and dry the kale well. Remove the stems and tear the kale into bite-sized pieces.
- Massage the kale with some oil and your seasoning of choice – perhaps adding a dash of chilli powder, curry powder, or cumin. Or you could get more creative – coat them in some tahini, lemon juice, and salt until lightly coated.
- Spread out on a tray, and roast at 110°C for about 20-30 minutes until crispy. Let it cool slightly, then serve.
After they have cooled completely, store them in an airtight container for 2-3 days.
Garlic Butter Hake
Pan-fried hake drizzled in a dreamy lemon and garlic butter sauce, topped with fresh parsley.
- Place a non-stick pan over medium heat with some oil. Pan-fry the hake, skin-side down, until golden. Flip and repeat until cooked through. Remove from the pan and season well with salt and pepper.
- Return the pan to a low heat with a generous knob of butter, some grated garlic, and chopped chilli (if you’re up for some bite). Sauté until fragrant. Then, add some lemon zest/juice, stir to combine, and pour this all over the fish.
- Garnish with some fresh parsley.
Serve with some steamed greens and sweet potato mash to increase the health factor.
Baked Dalewood Camembert
With Purple Fig Preserve and ciabatta toast – what dreams are made of.
- Preheat your oven to 180°C.
- Thinly slice up some ciabatta – toss it through some oil, spread out on a tray, and bake in the oven until golden, shifting as it colours.
- Cut the camembert surface area with a knife – gently slash, going about a third of the way through the cheese (approximately 12 slits). Don't cut all the way through to the bottom and sides.
- Push some thinly sliced garlic shards and sprigs of rosemary into the cheese, one of each into each slit.
- Place the camembert into a small oven proof bowl (lid off). Pour over either a drizzle of white wine or olive oil (both optional, but encouraged).
- Bake for 15–20 minutes until the cheese is slightly puffed up, soft and golden brown.
- Spoon out onto the ciabatta toasts with some Purple Fig & Port preserve. Drool.
Serve as dessert, or as a snack at any time of day when it’s appropriate to have wine.
Best eaten out the bowl with a spoon.
- Place a pot over a medium-low heat – pour in 600ml milk and the seeds from 1 vanilla pod, or a splash of vanilla essence. Scald the milk by bringing it to the boil very briefly, then remove from the heat. Leave to cool slightly.
- In a large mixing bowl: whisk 4 egg yolks with 2 tbsp caster sugar, and 1 tbsp corn flour, until pale.
- Gradually add the warm milk, a ladle at a time, whisking well before each addition.
- Pour the mixture back into the pot and cook gently on a low heat for about 10-15 minutes or until thickened – whisking continuously.
If the egg starts to scramble – take it off the heat and pour through a sieve to remove any lumps.
Lemon Yogurt Cake
Using cultured dairy elevates any cake to a moist and delicate dessert.
- Preheat the oven to 180°C. In a bowl, combine 3 cups of all-purpose flour, 2 tsps of baking powder, 1 tsp of bicarb, 3 tbsps of corn starch and a good pinch of salt. In a larger bowl, combine 1 cup sugar, 1 cup of oil (olive oil might overpower, rather opt for Canola), 2 tsps of vanilla essence, the juice of 2 lemons and 2 cups of yoghurt. Give it a good mix. Add the dry ingredients to the combined yoghurt mixture in three stages, mixing thoroughly with a spatula.
- Pour the mixture into a greased bundt cake tin (or any cake tin) and place in the hot oven for 50-60 minutes, until a skewer inserted into the centre of the cake comes out clean. Let it cool in the tin for about 10 minutes, then get it out.
- When life gives you lemons – make a lemon syrup, with ¼ cup lemon juice and ¼ cup of sugar combined in a saucepan, until the sugar has dissolved. Poke holes in the cake with a toothpick and pour the syrup over. Let the cake cool completely before serving.
- Combine some lemon juice with icing sugar and drizzle it on top. Cake and tea anyone?
Easy Apple Cake
Transport yourself to Italy with this delicious apple cake, served with ice cream – delicioso!
- Preheat the oven to 170°C. Lightly grease and flour a cake tin (springform pans are the best, if you have).
- Peel and deseed 2 apples. Cut one apple into medium-sized cubes, cut the other apple into thin slices.
- In a bowl, beat 3 eggs and ¾ cup of castor sugar until creamy – for optimum results, use an electric beater. Once it’s reached the perfect creamy consistency, add 1 cup of mascarpone, and continue beating until smooth. Go on, dip a finger in and taste.
- In a separate bowl, whisk together 1½ cups of cake flour, ¼ tsp salt, ¼ cup + 1 ½ tbsp cornstarch, 1½ tsp baking powder, ¼ tsp baking soda.
- With a spoon, fold the dry flour mixture into the wet egg mixture. Stir gently until combined. Then, mix in 2½ tbsp of canola/vegetable oil and mix well.
- Fold in your apple cubes and pour into the cake tin. Top with the apple slices and sprinkle with 2 tbsp of brown sugar (cue The Rolling Stones).
- Bake for 45-60 minutes. Test to see if it’s cooked by sticking a toothpick, or a wooden skewer, into the middle of the cake – if it comes out clean, then hey presto, the cake is ready.
- Serve with some vanilla ice cream or cream – both are a superb choice.