FROZEN BANANA DAIQUIRI

This delightful free Frozen Banana Daiquiri Cocktail Recipe is great for a hot summer’s day!

Ingredients


1 ½ shots light rum
1 Tblsp triple sec
1 banana
1 ½ shots lime juice
1 tsp sugar
1 cup ice
1 cherry


Method

• Place all ingredients (except for the cheery) into a blender and blend on low speed for 5 seconds and then on high speed until firm.
• Pour contents into a chilled cocktail glass and top with a cherry.

Makes 1 Cocktail

TOMATO SOUP WITH SAUSAGE

This tasty free Tomato Soup with Sausage Recipe is a lovely winter soup that is quick and easy to make… The bratwurst sausage adds an extra special flavour to this tomato soup!

Ingredients


30ml olive oil 
300g bratwurst, sliced into 2 cm pieces 
2 large onions, finely chopped 
3 cloves garlic, finely chopped 
salt and freshly ground black pepper to taste
1 red pepper, seeds removed and diced 
2 cans (400g each) whole tomatoes, chopped 
500ml vegetable stock 
5ml soft brown sugar 
1 can (400g) small white beans, drained
a handful of fresh parsley to garnish


Method

• In a large saucepan heat a little of the olive oil and fry the sausages for a few minutes, remove from pan and set aside.
• Heat the remaining oil and fry the onions and garlic until fragrant and season with salt and pepper.
• Add the red pepper and fry until tender.
• Add the tomatoes, vegetable stock, brown sugar, season if needed and simmer for about 15 minutes.
• Add the sausages and beans and simmer for a further 5 – 10 minutes.
• Garnish with freshly chopped parsley and serve with fresh crispy bread.

Serves 4 - 6

CREAMY BLUE CHEESE & POTATO SOUP

If you love blue cheese then this free Creamy Blue Cheese & Potato Soup Recipe is for you! Very quick and easy to make!

Ingredients


1 Tblsp butter
2 medium leeks, washed and sliced
6 medium potatoes, peeled and diced
4 cups chicken or vegetable stock
1 pinch salt
1 pinch white pepper
125ml cream
80ml blue cheese, crumbled
fresh parsley to garnish


Method

• In a heavy-based pot melt the butter and saute the leeks over a medium heat until soft but not brown.
• Add potatoes stock and season.
• Bring to the boil, reduce heat, cover and simmer until potatoes are cooked through.
• Remove from the heat and immediately stir in cream and blue cheese.
• Pour into a blender and blitz until smooth
• Garnish with freshly chopped parsley or a little extra crumbled blue cheese and serve with fresh crusty bread.

Serves 4

APPLE & CINNAMON MUFFINS

This delicious free Apple & Cinnamon Muffin Recipe is great when you need to whip up something quickly… The bran flakes make these muffins high in fibre… Lovely to serve with tea!

Ingredients


Muffins:
1 ½ cups bran flakes
1 ½ cups self-raising flour
1 cup brown sugar
1 cup apple, grated
375ml milk
125ml avocado oil
2 extra large eggs
1 Tblsp vanilla essence
1 tsp cinnamon


Topping:
125ml brown sugar

Method

• Preheat the oven to 190°C.
• Line 2 muffin pans with paper cases.
• Mix all the muffin ingredients together, be careful not to over mix.
• Spoon the muffin mixture into the paper cases in the muffin tins.
• Sprinkle a little sugar over the muffins and bake for 20-30 minutes or the muffins have risen and cooked through.

Makes 24

PISTACHIO ICE CREAM

This free Pistachio Nut Ice Cream Recipe is so deliciously rich and creamy… Just one taste and you will be hooked!

Ingredients


100g pistachio nuts, unsalted and shelled
200ml full cream milk
2 cups cream
1 Tblsp brandy
1 tsp vanilla extract
4 extra large egg yolks
125ml castor sugar
2 drops green food colouring


Method

• Plunge nuts into boiling water for a few seconds. Refresh in cold water to loosen skins, peel and discard skins.
• Place nuts, milk, cream, brandy and vanilla into a saucepan and bring to the boil. 
• Remove from heat and allow to stand for 10 minutes.
• Purée the mixture until smooth.
• Beat egg yolks and castor sugar until pale.
• Add a ladleful hot pistachio mixture to the cream and mix well.
• Add the remaining mixture, then return mixture to saucepan.
• Gently cook mixture (don’t let it boil or it will curdle) for a few minutes until it coats the back of a spoon. Stir through food colouring.
• Remove from heat and cool over a bowl of iced water, whisking occasionally.
• Place mixture in the freezer and beat with an electric beater hourly until it forms a smooth ice cream.

Serves 4

BUTTERNUT CURRY

Enjoy this lovely free Butternut Curry Recipe with a rich and creamy coconut flavour! Add any vegetables that you desire.

INGREDIENTS


Curry Paste:
1 tsp coriander seeds, toasted
1 tsp cumin, toasted
1 tsp fennel seeds, toasted
1 large onion
4 cloves garlic
8cm piece ginger
2 red chillies
3 lemongrass stalks roughly chopped
2 lime leaves or the zest of one lime
1/2 tsp turmeric


Curry:
3 Tblsp vegetable oil
400ml coconut milk
500ml vegetable stock
1 Tblsp concentrated tamarind paste
2 Tblsp brown sugar
1 medium butternut squash, peeled & diced
100g peas
100g green beans
3 Tblsp fish sauce
juice of 1 lime


To serve:
a handful of coriander, chopped
75g toasted cashew nuts
2 Tblsp pumpkin seeds
500g steamed Basmati rice


METHOD

• Lightly toast the coriander seeds, cumin, and fennel seeds in a dry frying pan until they become aromatic. 
• Using a mortar and pestle, crush the spices to a coarse powder.
• Place the onion, garlic, ginger, chillies, lemongrass, lime zest, toasted spices and turmeric in a food processor and blend until it has the consistancy of a thick, even paste.
• Using a large saucepan fry the curry paste in a little sunflower oil for about 10 minutes, or until it takes on a deep crimson colour.
• Add the coconut milk, vegetable stock, tamarind and sugar to the pan and simmer on a low heat for about 10 minutes or until the sauce thickens, then add the squash and cover for a further 10 minutes. Add the green beans and simmer for a further 5 minutes.
• Finally stir in the fish sauce and lime juice. 
• Garnish with coriander, toasted cashews and the pumpkin seeds and serve with steamed Basmati rice.

Serves 4

FRUIT & NUT BISCOTTI

Biscotti are very crunchy Italian biscuits/cookies, which are great to dip into coffee or wine. Biscotti means ‘twice baked cookies’. Biscotti contain nuts and sometimes dried fruit is added. Try this amazing free Fruit & Nut Biscotti Recipe!

Ingredients


60ml butter
1 tsp vanilla essence
1 cup castor sugar
3 extra large eggs
250g organic flour
3ml bicarbonate of soda
125ml seedless raisins
180ml sultanas
180ml mixed nuts


Glaze:
1 egg
1 Tblsp water
2 Tblsp castor sugar, plus extra for sprinkling


Method

• Beat the butter, vanilla essence and castor sugar together.
• Add eggs one at a time beating after each addition. 
• Add the egg mixture to the dry ingredients and stir though.
• Place dough on a floured surface and knead until smooth but still slightly sticky.
• Divide dough into two and shape into logs.

Glaze

• Mix the egg, water and castor sugar together and brush logs with glaze.
• Sprinkle with a little extra castor sugar. 
• Bake in a preheated oven at 150°C for 20 minutes and cool for 3 hours.
• Slice into 1cm thick biscuits. 
• Preheat oven to 150°C (fan on).
• Lay biscotti in a single layer on a baking tray and bake for 15 minutes or until crisp, turning halfway through baking time.

Makes about 50