Blvd Foods Blog

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. 

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. 

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.

Makes 2 medium pizza bases.

Ingredients
Banting Blvd Pizza Base Premix
1T Turmeric
1 small tin Tomato paste
½C Mozzarella, grated
1C Spinach, shredded
½C Feta, crumbled
Rocket

Instructions
For the pizza base:

• Add Turmeric to dry premix.
• Follow the Banting Blvd Pizza Base Premix instructions.

For the topping:

• Spread a thin layer of tomato paste onto the base and sprinkle with mozzarella.
• Top with spinach and feta.
• 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.