Blvd Foods Blog

This piece originally appeared on www.blog.kitchenaid.com

INGREDIENTS

4 cups frozen blueberries
3 tablespoons honey or xylitol
1/2 cup yoghurt 
1 tablespoon fresh lemon juice
3/4 cup Banting Blvd's Seed & Nut Granola 

DIRECTIONS

1. Add the blueberries, honey, yogurt and lemon juice to a food blender.
2. Blend the ingredients for 5 minutes until smooth.
3. Serve the frozen yogurt immediately topped with toasted granola (recipe follows), or store it in an airtight container in the freezer until ready to serve.

 Topping:

1. Crisp Banting Blvd's Seed & Nut Granola as per pack instructions 

This piece originally appeared on www.juliasalbum.com

Ingredients

• 2 eggs
• 1/3 cup nut or seed flour (try almond, coconut or sunflower seed)
• 3 cups squash, cooked and wringed out (see instructions below)
• 1/2 cup Parmesan cheese, freshly grated
• 1/4 + 1/8 teaspoons salt
• 3 green onions, chopped
• 5 bacon strips, cooked, drained of fat, and chopped
• 2 tablespoons olive oil

For garnish:

• 2 green onions, chopped
• dollop of Greek Yogurt

Instructions

The recipe required 3 CUPS COOKED spaghetti squash. 3 CUPS COOKED spaghetti squash is usually 1/2 or 2/3 of a whole spaghetti squash. First 3 steps describe how to cook spaghetti squash (this can be done 1 or more days in advance):

1. Preheat oven to 220˚C.
2. Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
3. Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up – that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool.
4. Important:Wring out the spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink. Be careful not to drop the spaghetti squash into the sink if the paper towel breaks. Try to get rid of as much liquid as you can.
5. Cooked spaghetti squash can be refrigerated for 5 days. I prefer to cook spaghetti squash, refrigerate it and make fritters the next day or 2 days later - that allows spaghetti squash to drain the liquid out and get dryer, which is preferable for fritters

 Now, on to how to make fritters:

6. In a large bowl, using electric mixer, beat 2 eggs on high speed for 1-2 minutes. Add flour and continue beating for about 30 seconds to combine. To the same bowl, add spaghetti squash, Parmesan cheese, 3 chopped green onions, and 1/4 + 1/8 teaspoons salt. Mix very well until all the mixture has uniform consistency. Add chopped bacon and mix. Taste and adjust seasoning, if necessary, even though it should be just perfect.
7. Heat a large skillet on high-medium heat until VERY hot. Only then add olive oil. It should sizzle and smoke right away. Using a tablespoon, spoon the tablespoon-ful of the batter for each fritter and drop on the skillet. Using a spatula, correct the shape of each fritter, making it flatter and rounder. Cook until the bottom side of each fritter is golden brown, about 1-2 minutes. Reduce heat to medium. Using spatula, flip fritters to the opposite side, and cook 1-2 more minutes. When flipping the fritters, you can use a spoon on the opposite side of spatula to help push each fritter onto the spatula and then flipping. Turn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more minutes (check the bottom to make sure it's not burned - if it is too dark, remove fritters from the skillet immediately). Do 4 fritters at a time, you should have a total of 2 batches (8 fritters total).

Makes 3 medium pizzas

Skill Level: Medium

Ingredients: 
Toppings for the pizza:
Tomato tapenade, see recipe with the coconut prawn crackers
1 small red onion, sliced into rings
30g exotic mushrooms, torn
5-7 slices of Parma ham
3-4 slices of salami, torn
3-4 bocconchini balls, torn
Fresh micro leaves, washed
Season with salt and freshly ground black pepper

Cooking instructions for pizza base:
Prepare Banting Blvd Coconut Bread Premix as describe on the pack. Instead of baking the mixture in a loaf tin, press it flat onto a baking pan and bake for 15 Minutes at 180C.

Cooking instructions for pizza toppings:  
Layer the above ingredients onto a premade coconut pizza base and grill in the oven for 15-20 minutes or until the cheese has melted and mushrooms have softened.

Slice and serve immediately, top with fresh micro herbs.

Makes 4 sandwiches

Skill Level: Medium

Ingredients: 

For chicken:
4-5 boneless/skinless chicken breasts
Season with salt and freshly ground black pepper
1 tsp (5ml) dried mixed herbs
2 Tbsp (30ml) coconut oil, melted

For the mayonnaise:
2 egg yolks
Juice of ½ a lemon
½ Cup (125ml) olive oil (not extra virgin as it imparts a really strong flavour)
½ Cup (125ml) coconut oil, melted
1 tsp (5ml) Dijon mustard
Season with salt and freshly ground pepper

Cooking Instructions: 

For chicken:

• Season the chicken breasts before lightly frying them in the coconut oil, set aside when golden brown and cooked through.

For the mayonnaise:

• To make the mayonnaise; in a large bowl, whisk the egg yolks and lemon juice until well combined – about 8 minutes. 
• Combine both the oils into a jug and begin slowly pouring (in a steady stream) 1 teaspoon of oil at a time while continuing to whisk until the mixture starts to thicken.
• Do this until all the oil has been added and the mixture is thick and creamy.
• Add the mustard and seasoning and combine.

To finish: 

Shred the cooked chicken and toss with 3 Tbsp of the mayonnaise and serve on a sandwich with sliced tomato, red onion slices and baby leaves.

Serves 4 as a side dish

Skill Level: Easy

For the tomato tapenade:
80g cocktail tomatoes
10g black Kalamata olives, pitted
1-2 anchovies
¼ cup extra virgin olive oil
Season with salt and freshly ground black pepper 

For the Coconut Prawns:
1 Tbsp (15ml) coconut oil, melted – per batch
800g fresh whole prawns, with the heads and tails on

To make the tapenade:

• Cut the tomatoes in half and season them with thyme, salt and pepper and a drizzle of olive oil.
• Place them into a preheated oven at 120C and roast uncovered for 30-40 minutes or until dehydrated.
• Remove from the oven and allow to cool completely.
• To a blender, add the dehydrated tomatoes, olives, anchovies, olive oil and season before blitzing to a chunky paste.
• Decant into a jar and store in the fridge for up to 1 week.

To make the prawns:

• Heat the coconut oil in a pan and gently fry 5-6 prawns until golden brown and cooked through.
• Set aside on some kitchen towel to drain any excess oil.
• Serve immediately with the tapenade and Banting Blvd’s seed cracker premix.

Skill Level: Easy

 Ingredients: 
½ cup (125ml) xylitol, ground as fine as possible
¼ cup (60ml) water
1 tsp (5ml) vanilla essence
¼ cup (60ml) walnuts, finely chopped
2 tsp (10ml) lemon juice, to taste

Cooking Instructions: 

• Combine the xylitol and water into a medium mixing bowl.
• Stir until the mixture resembles a loose paste (it will thicken). 
• Add the remaining ingredients and drizzle over the rusks before serving.
• Allow to set for 10-15 minutes before enjoying.
• Serve with a hot cup of your favourite coffee.

Skill Level: Easy

 Ingredients: 

50g fresh strawberries, washed and stems removed
50g fresh raspberries
40g fresh blueberries, washed
40g blackberries, washed
Zest of 1 orange
¼ cup (60g) xylitol
1 stick cinnamon
1 star anise, whole
½ cup (125ml) water
250 ml whipped cream

Cooking Instructions: 

• Combine all of the ingredients into a medium pot and bring the mixture to a boil.
• Turn down the heat to simmer and allow to reduce.
• Before serving, remove the cinnamon and star anise and stir through whipped cream.
• Enjoy sandwiched between these delicious chocolate flapjacks.

Makes 500ml
Skill Level: Easy

 Ingredients: 
100g fresh strawberries
100g fresh raspberries
80g fresh blueberries
80g blackberries
30g fresh basil
2-3 Tbsp (30-45ml) xylitol, to sweeten

Cooking Instructions:  

• Remove any stalks and wash the berries (not the raspberries) and basil sufficiently.
• To a blender add all of the ingredients and blitz until smooth.
• Place into a freezer safe container and freeze for 4-5 Hours or until set.
• Serve with the gooey chocolate brownies.

Ices 12 muffins
Skill Level: Easy

Ingredients: 
½ cup (125ml) xylitol, ground as fine as possible
¼ cup (60ml) water
1 tsp (5ml) vanilla essence
1 Tbsp (15ml) Poppy seeds
Zest of 1 lemon
Juice of ½ lemon, to taste

Cooking Instructions:

• Combine the xylitol and water into a medium mixing bowl.
• Stir until the mixture resembles a loose paste (it will thicken.)
• Add the remaining ingredients and drizzle over the muffins before serving.
• Allow to set for 10-15 minutes before enjoying.

Ices 12 muffins
Skill Level: Easy

¼ cup (60ml) xylitol

½ cup (125ml) water
3 chai tea bags
2 cardamom pods
1 star anise, whole
1 cinnamon stick
200g cream cheese
½ cup (125ml) butter, softened
3 Tbsp (45ml) xylitol
1 tsp (5ml) vanilla essence

Cooking Instructions: 

• To a medium pot, combine the xylitol, water, chai tea bags, cardamom, star anise and cinnamon and bring to a boil.
• Allow the xylitol to dissolve completely.
• Once mixture has boiled, turn off the heat and allow the tea to steep for 15 minutes.
• Remove the tea bags, cardamom, star anise and cinnamon and discard.
• Allow the syrup to come to room temperature.
• To a mixer or food processor, combine the cream cheese, butter, xylitol, vanilla and the chai syrup and mix until smooth.
• Once the mixture is well combined, place into the fridge to set and remove from the fridge at least 30 minutes before frosting the cupcakes to ensure it is spreadable.
• Ice the cupcakes generously and garnish with a dehydrated apple slice.  

Makes 1 small jar

Skill Level: Easy

1 Cup (250ml) shelled hazelnuts, toasted

3 Tbsp (45ml) raw organic cocoa powder

1 Tbsp (15ml) honey

1/3 Cup (85ml) coconut oil, melted

½ tsp (2.5ml) salt

Add all of the ingredients to a blender and mx until slightly chunky.

You can blend it until it is completely smooth if you prefer.

Skill Level: Easy

• Preheat the oven to 180C
• Place the sunflower seeds onto a prepared baking tray and toss occasionally to ensure evenly toasted for 20 minutes. 
• Remove the lightly toasted seeds and allow to cool completely. 
• Place the seeds and coconut oil into your food processor and begin blitzing for 3 minutes bursts until the mixture has no more clumps – about 15 to 20 minutes.
• Once creamy and broken down completely, add the salt and vanilla and process for 1-2 minutes to combine sufficiently.
• Place into an air tight jar and store in a cool dry cupboard.