Alison's Pantry

Stuffed Tomatoes and Mushrooms

Ingredients
5-6 baby Portobello mushrooms
4 medium sized tomatoes

FILLING:
1 cup Alison’s Pantry Walnuts
2 cloves garlic
2-3 tbsp extra virgin olive oil
A good pinch of sea salt
A generous tsp of grated lemon zest
¼ cup of lemon juice
Handful of fresh basil

Method

1. Blend all the filling ingredients in food processor until resembles a slightly chunky bread crumb.

MARINADE FOR THE TOMATO AND MUSHROOMS:

Ingredients
4 tbsp soy sauce (tamari)
2 tbsp extra virgin olive oil

Method

1. Combine tamari sauce and olive oil
2. Remove the stem of the mushroom
3. Cut the top off the tomato and remove the pulp
4. Pour over the sauce and oil mix to marinate mushrooms and tomatoes in a baking dish for a couple of hours.
5. To serve, fill the tomatoes and the mushrooms with the filling and pour over the remaining marinade.

 

 

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Chunky Nut ‘Ice Cream’

Ingredients:
2 ripe medium bananas
5 Alison’s Pantry Brazil Nuts
1/3 cup of Alison’s Pantry Natural Almonds
½ tsp ground cinnamon
2 pinches of ground nutmeg
2 Alison’s Pantry Select Dates, chopped
¼ tsp of vanilla extract or vanilla bean paste

Method

1. Peel and chop banana into 3cm pieces and freeze overnight.
2. Using a food processor, process the almonds and Brazil nuts until they are broken down into a chunky ‘flour’.
3. Add all other ingredients and process the mixture until it is creamy like ice cream.
4. Serve immediately or scoop into a freezer ready container and freeze. Ice cream will last for about four days in the freezer.

 

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Raw Pistachio and Almond Crumble
Serves 4

FRUIT FILLING:

Ingredients
4 ripe nectarines, sliced into thin wedges
2 punnets fresh blueberries
2 tbsp honey or maple syrup
Juice of half a lemon

Method

1. Put the nectarines, blueberries, syrup, lemon juice and cinnamon in a large mixing bowl
2. Toss until combined, then transfer to a serving dish

CRUMBLE TOPPING:

Ingredients
½ cup Alison’s Pantry Gourmet or Select Dates
¼ cup Alison’s Pantry Almonds
¼ cup Alison’s Pantry Shelled Pistachios
½ cup Alison’s Pantry Shredded Coconut
1 tbsp virgin coconut oil

Method

1. Add the dates, almonds, pistachios and coconut to a food processor. Blend for 2-3 minutes until the mixture resembles dense crumbs
2. Add the coconut oil and process for 20 seconds or so, until the mixture starts to stick together
3. Scatter the crumble evenly over the fruit filling and serve

Recipe by Eleanor Ozich, Petite Kitchen

 

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Lemon Coconut Cups
Serves 12

CRUST:

Ingredients
1 cup Alison’s Pantry Natural Almonds
1 cup Alison’s Pantry Walnuts
2 tsp coconut sugar
1 tsp sea salt
2 tbsp Alison’s Pantry Shredded Coconut
2 tbsp maple syrup (or honey)
1 cup Alison’s Pantry Gourmet Dates, chopped

Method

1. Line a cupcake tray with 12 cupcake liners
2. Place almonds and walnuts in a food processor and process until the mixture resmbles a fine crumb
3. Add in coconut sugar, sea salt and shredded coconut, process until well combined
4. Add dates and maple syrup process until well mixed and sticky. scrape down the sides a few times
5. Spoon out crust into the cupcake liners and press down well
6. Place in the freezer while preparing the filling

FILLING:

Ingredients
1 can coconut cream (refrigerated overnight)
1 cup Alison’s Pantry Raw Cashews (soaked in filtered water and a good pinch of sea salt for a minimum of 2 hours, or overnight)
3 tbsp Alison’s Pantry Shredded Coconut
2 tbsp coconut oil
1½ tbsp lemon zest
½ cup lemon juice
3 tbsp maple syrup

Method:

1. Open the coconut cream, without shaking the can, it will have separated into two parts. Spoon the top white part into the blender or food processor (the coconut water is not required for this recipe – use in a juice or a smoothie)
2. Rinse off and drain the soaked cashews well, place in the blender
3. Add all other ingredients and blend until smooth and creamy
4. Pour the filling over the prepared crust
5. Freeze for 2-3 hours until firm.
6. Remove from the freezer, remove the cupcake liner and allow about 5 minutes before serving to soften. Top with extra zest and shredded coconut if desired.

 

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Ginger & Cream Cheese Dates
Makes 12

100g spreadable cream cheese
1 tbsp chopped fresh thyme leaves
salt and freshly ground black pepper
12 Alison’s Pantry Gourmet Dates
1/4 cup Alison’s Pantry Crystallised Ginger, Sliced

In a bowl, combine cream cheese and thyme. Season with salt and pepper and mix well. Make a slit in the top of each date. Pipe or place teaspoonfuls of cream cheese mixture inside each split date.
Top with 2 slices of ginger.

Figs, Blue Cheese & Walnuts
Makes 12

12 Alison’s Pantry Figs
100g blue cheese
1/4 cup toasted Alison’s Pantry Walnuts, Chopped

Split figs in half. Cut cheese into 12 slices of a size similar to the figs. Sandwich a slice of cheese sprinkled with some walnuts between each fig.

Prunes wrapped in Bacon
Makes 12

12 Alison’s Pantry Roast Unsalted Almonds
12 Alison’s Pantry Super Sweet Prunes
6 rashers streaky bacon
2 tbsp baslsamic vinegar

Preheat oven to 190°C. Stuff an almond inside each prune. Roll prunes in balsamic vinegar. Wrap half a rasher of bacon around each prune and secure with a toothpick. Bake for 10-15 minutes or until bacon is browned.
Serve hot.

Download PDF version: Savoury Snack Platters

 

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