Blvd Foods Blog
HEBA Vanilla Cupcakes
Banting Blvd Cappuccino Crumble Muffins
Trail Mix HEBA Rusks
Banting Blueberry and Lemon Poppy Seed Muffins Recipe
Q&A: Thozama Maluleka with Banting Blvd
Q&A: Alexandra May with Banting BLVD
Q&A: Petra Ceronio with Banting BLVD
Banting Blvd’s Zucchini Fries
INGREDIENTS
Banting Blvd Flapjack & Fritter Premix
1 punnet of Zucchini (courgettes), thick/long slices
2 large Eggs
LCHF oil for frying
Seasoning
INSTRUCTIONS
- Pour 1 cup of Banting Blvd Flapjack & Fritter Premix onto a plate
- Whisk eggs in a bowl
- One at a time, dip slices of zucchini first into dry premix, then into the egg mixture, then back into the dry premix until fully coated.
- Heat oil at a medium heat in a pan on a stove top. Gently fry zucchini chips until golden brown.
- Season with salt and black pepper then serve hot.
Banting Blvd’s Breakfast Fritters
Makes 12 Fritters.
INGREDIENTS
Banting Blvd Flapjack & Fritter Premix
1C Aubergine (eggplant), coarsely grated
¾C Parmesan, grated
1T Lemon Zest
¼C Flat-Leaf Parsley, chopped
Seasoning
LCHF oil for frying
INSTRUCTIONS
For fritters:
- Follow the Banting Blvd Flapjack & Fritter Premix instructions.
- Add aubergine, parmesan, lemon zest, flat-leaf parsley and seasoning to batter.
- Heat oil at a medium heat in a pan on a stove top. Gently fry fritters until golden brown.
To serve:
- Combined 1C Greek yoghurt, juice of ½ lemon, salt and black pepper.
- Fry 1-2 eggs and serve on Breakfast Fritters with a dollop of seasoned yoghurt and garnish.
Banting Blvd’s Greek Style Savoury Muffins with Roasted Red Pepper Soup
Makes 12 muffins.
FOR MUFFINS:
INGREDIENTS
Banting Blvd Savoury Muffin Premix
1 packet Pitted Olives, chopped
2C Spinach, shredded
½C Feta, crumbled
INSTRUCTIONS
- Follow the Banting Blvd Savoury Muffin Premix instructions.
- Add olives, spinach and feta 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.
FOR SOUP:
INGREDIENTS
4 large Red Peppers, quartered
4 Red Onions, quartered
2 tins Whole Tomatoes, quartered
1 whole Garlic bulb, halved
2 small Red Chillies
2T Rosemary
Olive Oil
Seasoning
2C Chicken Stock
INSTRUCTIONS
- Heat oven to 180˚
- In large pan, season red peppers, red onions, tomatoes, garlic and chillies with rosemary, olive oil, salt and black pepper.
- Roast for approximately 50 minutes, oven temperatures may vary.
- Remove from oven and allow to cool slightly. Remove rosemary, garlic and chillies then puree with stick blender.
- Put puree into a pot on a stove top and add in chicken stock. Bring to boil.
- Best served with a dollop of Greek Yoghurt.
Banting Blvd’s Flapjacks with Espresso Butter
Makes 15 Flapjacks and 1 cup of Espresso Butter.
INGREDIENTS
Banting Blvd Flapjack & Fritter Premix
500ml Cream
2T Granulated Coffee
Preferred sweetener (we used 1T Xylitol)
½t Salt
INSTRUCTIONS
For Espresso butter:
- Dissolve coffee, sweetener and salt in cream.
- Use an electric mixer to whip the cream until it forms to butter and liquid separates.
- Strain the butter to remove as much liquid as possible.
- Store in the fridge in an airtight container.
For flapjacks:
- Follow the Banting Blvd Flapjack & Fritter Premix instructions.
- Serve with a dollop of Espresso Butter on hot Flapjacks.
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