Blvd Foods Blog

Makes 2 medium pizza bases.

INGREDIENTS
Banting Blvd Pizza Base Premix
2T Basil pesto
1 small tin Tomato paste
½C Mozzarella, grated
1C Heirloom tomatoes, sliced
1T Goats Cheese, crumbled
Basil

INSTRUCTIONS
For the pizza base:

• Follow the Banting Blvd Pizza Base Premix instructions and add basil pesto to wet mixture before baking.

For the topping:

• Spread a thin layer of tomato paste onto the base and sprinkle with mozzarella.
• Top with heirloom tomatoes, goats cheese and basil.
• Grill in an oven at 180˚C until the cheese begins to brown. Remove from oven.
• Season with black pepper, garnish with basil pesto and serve. 

Makes 12 muffins

INGREDIENTS
Banting Blvd Vanilla Cupcake Premix
1 tub Cream Cheese
2t Vanilla Essence
Preferred Sweetener (We used 1T Xylitol)
Cream, as needed

INSTRUCTIONS

For Vanilla Cream Cheese Frosting:

• Using an electric mixer, combined cream cheese, vanilla essence and sweetener until smooth and creamy.
• Add cream as needed for desired consistency.

For Vanilla Cupcakes:

• Follow the Banting Blvd Vanilla Cupcake Premix instructions.
• Once cooled, ice with Vanilla Cream Cheese Frosting. 

Makes 12 Cappuccino Muffins.

INGREDIENTS
Banting Blvd Cappuccino Muffin Premix
1T Granulated Coffee
Preferred Powdered Sweetener (We used 1T Xylitol)
Hot water

INSTRUCTIONS

For Espresso Swirl:

• Combined coffee, sweetener and water to make a syrup.
• Using a teaspoon, swirl syrup into each Cappuccino Muffin before baking.

For Cappuccino Muffins:

• Follow the Banting Blvd Chocolate Cake Premix instructions.
• Serve with a sprinkle of cocoa powder. 

Makes 1 Chocolate Cake.

INGREDIENTS
Banting Blvd Chocolate Cake Premix
2 ripe Avocados
Preferred Sweetener (We used 1T Xylitol)
¼ Cup Cocoa Powder
2t Vanilla Essence
4Tbsp water

INSTRUCTIONS
For Avocado Chocolate Frosting:

• In a food processor, combined avocados, sweetener, cocoa powder, water and vanilla essence until smooth and creamy.

For Chocolate Cake:

• Follow the Banting Blvd Chocolate Cake Premix instructions.
• Once cooled, ice with Avocado Chocolate Frosting and sprinkle with cocoa powder. 

Makes 12 Flapjacks and 1 cup of Lemon Cream Cheese.

INGREDIENTS
Banting Blvd Flapjack & Fritter Premix
1 Tub Cream Cheese
½ C Full Cream Milk
Preferred sweetener (we used 1T Xylitol)
1 Lemon, zest
1T Lemon juice
1 punnet Blueberries

INSTRUCTIONS
Cream cheese frosting:

• Using an electric mixer, whisk together cream cheese, milk, sweetener, lemon zest and lemon juice.
• Store in the fridge in and airtight container.

For flapjacks:

• Follow the Banting Blvd Flapjack & Fritter Premix instructions.
• While frying flapjacks, add a few blueberries to batter.
• Serve with a dollop of Lemon Cream Cheese and fresh Blueberries. 

Makes 12 muffins.

INGREDIENTS
Banting Blvd Savoury Muffin Premix
1 Onion, chopped and friend
1C Mushrooms, sliced
1T Rosemary

INSTRUCTIONS

• Follow the Banting Blvd Savoury Muffin Premix instructions.
• Add onion, mushrooms and rosemary to mixture.
• Pour mixture into muffin tray and bake for approximately 20 minutes, oven temperatures may vary.
• Remove from oven and allow to cool. Store chilled. 

Makes 2 medium pizza bases.

INGREDIENTS
Banting Blvd Pizza Base
1 small tin Tomato Paste
125g Mince
½ Red Onion, thinly sliced
½C Mozzarella, grated
Oregano
Rocket
Black Pepper

INSTRUCTIONS
For the pizza base:

• Follow the Banting Blvd Pizza Base Premix instructions. 

For the Bolognese topping:

• Spread a thin layer of tomato paste onto the base.
• Top with mince, red onion, mozzarella and a sprinkle of oregano.
• Grill in an oven at 180˚C until the cheese begins to brown. Remove from oven.
• Season with black pepper, garnish with rocket and serve.

Makes 6 servings

INGREDIENTS
200g HEBA
750 ml water
1 medium cabbage
300 g spinach
Seasoning

INSTRUCTIONS
Place water in a pot and bring water to boil.
Add vegetables and seasoning.
Once the vegetables have soften, stir in HEBA.
Add more water if pap is too dry.
Serve with chicken feet or any meat dish.

Serving: 10-15 Fish Cakes
Prep Time: 30 minutes
Cooking Time: 30 minutes

Fish Cakes
INGREDIENTS
2 cans Pilchards in hot chilli sauce
100g Heba Bread
1 egg, whole
3 eggs, beaten
200g Dry Heba Pap
250g Holsum, for frying

INSTRUCTIONS
Decant pilchards into a mixing bowl. Split each fish in half and clean out the middle bone.
Add the bread and allow it to absorb the tomato juices. Once soft, mix the bread and fish.
Add 1 egg and mix thoroughly.
Form fish cakes by rolling the mixture into balls and flattening them.
Roll the fish cakes in the 3 beaten eggs, then the dry heba.
Shallow fry in holsum until brown and cooked.

Tartar sauce
INGREDIENTS
250ml Banting friendly mayonnaise
2 tbsp capers, chopped
2 tbsp pickled gherkins, chopped
½ tbsp flat leaf parsley, chopped
Salt to taste

INSTRUCTIONS
Combine all the ingredients together and serve with fish cakes.

Makes 3-4 portions

INGREDIENTS
3 parts HEBA
1 part water
Pinch of salt

INSTRUCTIONS

• Bring water to boil on a stove top.
• Add HEBA to water, stir with a fork until krummels form.
• Add 1 more part water as needed.

Carbs per portion: 2.3g