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Recipe

Spiced-Lamb-and-Broccoli

Spiced Lamb and Broccoli with Pine nut, raisin and shallot dressing

Prep

10mins

Cooking

20mins

Difficulty-Level

Easy

Dietary

Gluten Free

Ingredients

Lamb leg steaks: 2
Olive Oil: 1 tbsp
Ground Cumin: ½ tsp
Hot chili powder: ½ tsp
Golden raisins: 2 tbsp
Tender stem Broccoli: 200g

Dressing
Shallot 1, finely chopped
Pine Nut butter: 2 tbsp
Lemon juice: 2 tsp
Honey: 1 tsp

 

Directions

  1. Put the lamb steaks on a plate, rub with the oil then sprinkle the cumin and chili powderover the both sides, and season.
  2. Put the raisins in small bowl and pour some boiling water over them. Leave for 5 minutes then drain well.
  3. Drop the broccoli into boiling salted water and cook for 3 – 4 minutes or until just tender.
  4. Whisk the shallot, pine nut butter, lemon juice and honey with 2tsp boiling water.
  5. Heat a griddle to hot then sear the lamb for 3 minutes on each side. Rest for 3 minutes under foil.
  6. Drain the broccoli then toss with the dressing. Serve the lamb with the broccoli and scatter over the raisins.
Recipe by Janine Ratcliffe / Olive Magazine
berry-almond-tart

Berry and Almond Tart

Prep

15mins

Cooking

15mins

Serves

8–10 people

Dietary

Gluten Free / Vegan

Ingredients

Base
350g walnuts
250g dried figs – stalk removed


Filling 
170g Nutural World almond butter
150g soya yoghurt – I liked the coconut flavour
1 teaspoon cinnamon


Topping
500g berries or fruit of your choice
eg, pomegranates  blueberries, strawberries or blackberries,

Directions

  1. To make the base, pulse the walnuts and figs in your food processor until they stick together, forming a rough dough.
  2. Press into a 22cm wide and 4 cm deep loose based tart tin. 
  3. Preheat the oven to 200C/ 400F/ Gas mark 6.
  4. Bake blind for 20 minutes. Remove and set aside.
  5. Gently remove the tart from the base and transfer to a plate.
  6. To make the filling: Mix all the ingredients together until smooth. 
  7. Spread into the bottom of your tart base.
  8. Top with all the berries, slice and serve! 
Recipe by Denise Phillips
Nut-butter-pretzel-cheese-cake

Almond Butter Pretzel Cheesecake

Prep

40mins

Cooking

1hr 15mins plus chilling

Serves

10 people


 

Ingredients

For the base
130g crushed salted pretzels
130g plain flour
100g porridge oats
150g dates -pitted and chopped
Pinch salt

 

For the filling
240g creamy almond butter
675g cream cheese
180g light brown sugar
3 large eggs, room temperature
60g sour cream
1 tbsp pure vanilla extract
½ teaspoon salt

 

Topping
225g mini pretzels
100g chocolate – melted
25g desiccated coconut – toasted
25g chopped pecans
2 tablespoons date syrup

Directions

  1. Preheat oven to 180C.
  2. For the base, combine all the ingredients into a food processor. Whizz together so that it forms a sticky mixture.
  3. Line and grease with a little vegetable oil a 22cm loose based cake tin with baking parchment paper. 
  4. Press the base mixture into the prepared cake tin. 
  5. Make filling: Using a food processor, combine almond butter, cream cheese and brown sugar and beat until smooth. Add eggs one at a time, beating well in between.
  6. Add the sour cream, vanilla and salt and mix until just combined. Pour over prepared base.
     
  7. Bake until cheesecake is just set in the centre, 1 hour to 1 hour 15 minutes.
    (Cheesecakes tend to crack if you don’t use a bain marie (water bath). Double wrap the outside of the cake tin in aluminium foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
  8. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight
  9. Decorate cheesecake: Dip one side of each pretzel in melted chocolate then stick it on the side of the cheesecake.
  10. Repeat to cover entire perimeter of the cheesecake.
  11. Top cheesecake with coconut and pecans. 

    Drizzle with more melted chocolate and date syrup.
Recipe by Denise Phillips
Vanilla-and-almond-butter-cheese-cake

Vanilla and Almond Butter Cheesecake

Prep

20mins

Cooking

10mins

Serves

10–12 people

Dietary

Parev / Vegan

Ingredients

Base
250g oats 
275g dates – dried and stoned


Cheesecake
3 large bananas
50 ml melted coconut oil
300g almonds – toasted
150g dried dates – stoned
50ml maple syrup
1 teaspoon vanilla extract 
50g cocoa powder 


Topping
3 tablespoons plain chocolate
3 tablespoons Nutural World almond butter 

Directions

  1. Line and grease a 22cm loose based cake tin with baking parchment paper.
  2. To make the base, whizz the oats and dates in a food processor until they stick together. 
  3. Press into the base of the prepared cake tin.
  4. Bake for 10 minutes at 200 C/ 400F or until golden. 
  5. To make the cheesecake: Combine all ingredients – EXCEPT cocoa powder – until very smooth. 
  6. Spread half the mixture onto the prepared base.
  7. Add the cocoa powder to the remaining mix and combine well. Spread this over the other half.
  8. Set in the freezer overnight and then drizzle with Nutual World almond butter and grated chocolate the next day.
  9. Remove from the freezer about 30 minutes before serving.
Recipe by Denise Phillips

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