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michael
In Recipes

TOASTED HONEY PINE NUTS and the SURPRISE

  • 1/2 cup pine nuts
  • 1 teaspoon honey
  • 15g butter
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon cinnamon
  • 1/4 small Lavender’s Green Preserved Lemon, very, very finely chopped
  1. Gently heat a small fry pan on the stove, before adding the butter, honey, chilli powder and cinnamon. Stir.
  2. Add the pine nuts to the butter mixture, spreading them out over the pan and stir, watching them very carefully.
  3. Fry for 3 – 5 minutes until the nuts are lightly browned.
  4. Add the finely chopped preserved lemon and set aside to cool.
  5. The preserved lemon adds a surprising sour, salty taste that cuts through the richness of the creamy chocolate.  It also helps to intensify the warmth of the chilli…
michael
In Recipes

Whole Wheat Fusilli with Green Beans and Squash

INGREDIENTS
• 1 pack Delverde Whole Wheat Fusilli
• 1 large tomato
• 2 cups diced summer squash
• 2 cups green beans
• 1 garlic clove, halved
• ½ shallot, minced
• 3 tbsp extra-virgin olive oil
• ½ red chili pepper, deseeded
• ½ cups The stock merchant Vegetable Stock
• salt and pepper

 

Heat the olive oil and sauté the minced shallot and garlic.

Crumble in the red chili pepper.

Once the shallot is soft and transparent, remove both garlic halves, add the diced squash and season with salt and pepper.

Cook over medium heat.

Meanwhile, top and tail the green beans, blanch for 3 minutes in salted water and immerse immediately in iced cold water.

Cut the beans into bite-sized pieces, add them to the squash mixture together with the vegetable stock and continue cooking.

Remove the seeds from the tomato and cut its flesh into strips.

Add it to the pan and season with salt and pepper.

Bring a large pot of salted water to a boil and cook Delverde Whole Wheat Fusilli until still very al dente.

Drain and toss with the vegetables broth until cooked through.

Serve while hot.

michael
In Recipes

American Fudge Brownie

INGREDIENTS
  • 200g butter melted
  • 2 cups of castor sugar
  • 3 eggs
  • 2 tsp of Equagold Pure Vanilla Extract
  • 1 cup of Equagold Premium Dutch Cocoa
  • ¾ cup plain flour
  • ¾ cup of pecans or walnuts
  • ½ cup of chocolate morsels – optional
METHOD
Add the sugar and egg to the melted butter & mix until thick
Add the Equagold Pure Vanilla Extract
Mix in the Cocoa and stir until combined
Fold in the flour and lastly the nuts and chocolate morsels if you have them.
Spread into a greased and lined square baking tin and bake at 1600 for 45 minutes,
Remove from the oven and allow to cool while still in the tin
Sprinkle with icing sugar before cutting into small triangles or squares.
michael
In Recipes

Equagold Vanilla Mayonnaise

INGREDIENTS
  • 3 egg yolks
  • ¼tsp salt
  • ¼tsp dijon mustard
  • 30ml Verjuice (or white vinegar)
  • ½cup Equagold Pure Vanilla Grapeseed Oil
  • ¼ cup Olive oil or use all Grapeseed Oil
METHOD
Place egg yolks, salt, mustard & verjuice in a food processor & process on high speed till thick and creamy. Slowly pour in oils while the motor is running and the mixture will thicken. Adjust to taste with seasoning.
michael
In Recipes

Delverde Spaghetti with artichokes and eggplants

INGREDIENTS

• 1 packet of Delverde® Spaghetti
• 1 leek, rinsed well and then in to very thin slices
• ¾ eggplant, deseeded and cut into thin strips
• 3 small artichokes
• 1 tomato, deseeded and chopped
• ¼ cup extra virgin olive oil
• 2 garlic cloves, peeled and smashed
• 1 red chili pepper, deseeded and minced
• 1 lemon
• ¼ cup Italian parsley, minced
• ½ cup vegetable broth
• salt and freshly ground pepper to taste

 

Place the eggplant slices in a colander and sprinkle with salt.

Let sit at least 30 minutes to drain.

Meanwhile, trim the artichokes by cutting off the stem, removing the hard outer leaves and cutting off the leaf tips.

Cut in half and scoop out the choke.

Thinly slice the artichokes and then let them soak in a bowl of cold water with the juice of one lemon.

Heat the olive oil in a frying pan with the garlic cloves, the slices of leek and the chili.

Cook over low heat for 5 minutes.

Drain and pat dry the eggplant and add to the frying pan.

Drain the artichokes and add to the pan as well.

Increase the heat to medium and cook for 6 – 7 minutes, adding a little broth at a time and stirring frequently.

Add the tomato, parsley and taste for salt.

Meanwhile, bring a large pot of salted water to a boil and cook Delverde® Spaghetti until al dente.

Drain and add to the pan with sauce and toss to coat.

Serve hot with a touch of black pepper.

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