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Jumbo Savoury Muffins w/ roast pumpkin and feta

 Makes 6 large muffins

These are the perfect savoury addition to a festive brunch. Wholesome and packed with delicious flavour, they are wonderful with a thick spread of butter or basil and pistachio pesto.

6 free range-eggs
½ cup milk
1 garlic clove – finely diced
3/4 cup finely grated parmesan cheese
¼  cup melted butter
½ teaspoon dried thyme
1 heaped teaspoon finely diced fresh rosemary leaves
2 cups Alison’s Pantry Ground Almonds 
¼ cup Alison’s Pantry Hemp Seeds
1 rounded teaspoon baking powder
80g crumbled feta
1 ½ cups roasted pumpkin cubes (roughly 300g of 4cm cubed raw pumpkin will yield this once cooked)
12  cherry tomatoes – halved
Alison’s Pantry Pumpkin Seeds and Sesame Seeds to top
Salt and cracked black pepper

 

Preheat oven to 170 degrees celsius

Combine eggs, milk, garlic, parmesan cheese, melted butter, herbs, almond meal, hemp seeds and baking powder. Mix until thoroughly combined. Season generously. Gently fold in feta and roasted pumpkin.

Spoon into a well-greased or lined jumbo muffin tin. Place the halved cherry tomatoes on top, cut side facing up. Sprinkle with pumpkin seeds and sesame seeds.

Bake for approximately 30  minutes until golden and a skewer comes out clean when inserted.

Wait until cool before removing from the tin. Will keep for up to four days in an airtight container in the fridge. Can be enjoyed fresh or toasted under the grill.

 

Cooks tip: You can use a regular sized 12 hole muffin tin if you prefer. Reduce the cooking time to 20-25 minutes.

Gado Gado Inspired Platter

Build a delicious and gorgeously colourful Gado Gado inspired platter to feed a crowd and suit a range of dietary preferences on Christmas Day. The recipes below form the foundation of a platter packed with tasty and nutritious meat free options. Add lots of colourful fresh seasonal produce and barbecued seafood or meat as desired.

 

Satay Sauce

 

Quinoa, Spring Onion and Parmesan Patties

 

Seed and Spice Crusted Tofu 

 

Flaxseed Crackers

 

 


 

 

Roasted lentil, walnut and cranberry loaf with vegetarian mushroom gravy

Serves 8

This rich, hearty loaf will be a hit with both vegetarians and omnivores. The vegetarian mushroom gravy is a wonderful match. This pairing is the perfect dish for your Xmas table.


2 onions – finely diced
4 large garlic cloves – finely diced
1 large carrot  – grated and squeezed tightly of juice
200g firm tofu – grated
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon smoked paprika
2 tablespoons soy sauce
1 400g tin chopped tomatoes
1 cup vegetable stock
½ cup Alison’s Pantry red lentils
½ cup Alison’s Pantry brown lentils
¾ cup Alison’s Pantry American walnuts – roughly chopped
½ cup Alison’s Pantry whole cranberries
2 free range eggs
¾ cup flour (use All Purpose GF flour if necessary)
Olive oil for sauteing

 

Heat a generous glug of olive oil in a large saute pan over a medium heat. Cook the onions, moving frequently for 10 minutes until translucent. Add the garlic and carrot and cook for a further 3-4 minutes. Add the tofu, dried herbs, spices and soy sauce and cook for a few more minutes.

Add the tomatoes, stock, lentils and walnuts. Bring to a boil and then simmer for 15 minutes with a lid slightly ajar. The pan should be mostly dry at the end of this time. Stir through the cranberries. Leave to cool for about 45 minutes. Add the eggs and flour and stir well.

Preheat oven to 180 degrees celsius.

Spoon into a loaf tin lined with baking paper. Cover with foil and bake for 20 minutes. Remove foil and cook uncovered for a further 40-45 minutes until browned and firm.

 

Mushroom and rosemary gravy 

⅓ cup olive oil
½ brown onion – finely chopped
3 garlic cloves – finely chopped
400g Portobello or swiss brown mushrooms – sliced thinly
1 rounded teaspoon fresh rosemary – finely chopped
¼ cup flour (use all purpose GF flour if needed)
3 cups vegetable stock
1 cup water
2 teaspoons tamari or soy sauce
Cracked black pepper to taste

 

Heat the olive oil over a medium heat in a pot that will be large enough to hold all the stock. Add the onions and cook for around 10 minutes until translucent and tender. Add the garlic and cook for a further 3 minutes. Add the mushrooms and turn the heat up slightly. Cook for another 8-10 minutes until the mushrooms are tender and glossy.

Sprinkle the flour over the top and cook for 2 minutes. Add a little more oil if the pan is dry.

Add the stock and tamari. Whisk well to avoid lumps as the gravy comes to a boil. Simmer for a few minutes until thick. Add the tamari and black pepper to taste.

At this stage you can use a stick blender to blitz until silky smooth. Serve immediately or can be made up to 3 days in advance and stored in an airtight container in the fridge. Reheat gently in a pot on the stove.

Fruit and Nut Shortbread


Makes 40

Ingredients
250gm butter softened
3/4 cup caster sugar
1 tsp vanilla extract
2 1/4 cups plain flour
1/3 cup Alison’s Pantry Blueberries, chopped
1/3 cup Alison’s Pantry Whole Cranberries, chopped
1/3 cup Alison’s Pantry Shelled Pistachios, chopped
1/3 cup Alison’s Pantry Natural Cashews, chopped

Extra: 1 cup Alison’s Pantry Vitality (if making Christmas Tree)

 

  1. In the bowl, beat butter, sugar and vanilla with an electric mixer until creamy. Add flour and mix to just combine. Stir in dried fruits and nuts.
  2. Divide dough into two parts. On a lightly floured surface, roll each piece of dough into a log measuring 20cm long x 4cm round. Wrap each log in plastic wrap and chill for 1 hour or until firm.
  3. Preheat oven to 170°C. Line 3 baking trays with baking paper. Cut logs into 1cm thick slices and place on baking trays. Bake for 15–20 minutes or until lightly browned around the edges. Remove to cool on wire racks.

 To Create a Christmas Cookie Tree

  1. Roll out prepared shortbread dough to 1cm thick. Cut out 9 circles graduating in size from 2.5cm to 12cm in diameter.
  2. Bake until firm and lightly browned around the edges. Watch carefully, as smaller circles will take less time to bake and larger circles will take longer, so adjust cooking time to suit.Remove to cool on wire racks.
  3. Once cold, layer up graduating circles starting with biggest cookie circle as a base. Scatter some Alison’s Pantry Vitality blend between cookies to separate layers and give height. Decorate tree, as desired (We used fondant icing snowflake cut-outs).

Download the PDF version here: Alison’s Pantry Fruit and Nut Shortbread

This recipe was created by Julie Le Clerc for Alison’s Pantry.

 

 


 

 

Fig and Walnut Logs

Logs
(Makes 4 x 125g logs)

Ingredients
1/2 cup (85g) Alison’s Pantry unsalted roast almonds
1 1/2 cups (250g) Alison’s Pantry dried figs, roughly chopped with hard stalks removed
1 Tbsp brandy
1 Tbsp Mother Earth Liquid Honey
1/2 cup (85g) Alison’s Pantry diced apricots
1/2 cup (50g) Alison’s Pantry walnut pieces, roughly chopped
1/2 tsp mixed spice

Method

  1. Place almonds in a food processor and process until finely chopped. Remove to a bowl.
  2. Blitz the figs with the brandy and honey until they form a sticky paste. Add the fig paste to the bowl with the almonds. Stir in the remaining ingredients.
  3. Mix well to combine, then shape into 4 small log shapes. Set on a plate, uncovered, in the fridge or in a cool, dry place for a week to dry.
  4. Wrap and tie in baking paper if giving as a gift. If stored in a cool, dry place, these logs will keep well for up to 2 months. Store in the fridge during summertime. To serve, slice and serve alongside your favourite cheeses.

 

Recipe from Julie Le Clerc for the Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Fig and Walnut Logs

 


 

 

Nut Truffles

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(Makes 25)

Ingredients
2/3 cup Alison’s Pantry Walnuts
2/3 cup Alison’s Pantry Natural Almonds
2/3 cup Alison’s Pantry Hazelnuts
1½ cups dark chocolate drops
2 tbsp Alison’s Pantry Chia Seeds
3 tbsp peanut butter
3 tbsp honey
2/3 cup Alison’s Pantry Roast Unsalted Almonds, finely chopped

Serve

Ice cream cones

 

Method

  1. Grind all the nuts together in a food processor. Add chocolate and pulse to grind. Add remaining ingredients, except roast almonds, until combined and the mixture clumps together.
  2. Using damp hands, roll tablespoons of the mixture into balls. Roll nut truffle balls in chopped almonds, to coat. Store in an airtight container in the fridge for up to 2 weeks.
  3. A fun way to serve these Nut truffles is to pop them into ice cream cones along with a mixture of Alison’s Pantry indulgent sweets to make individual servings.

 

Alison’s Pantry Milk Chocolate Almonds, Chocolate Salted Caramel Popcorn, Cranberry Nut Nougat and Chocolate Pretzels make a great combo with these Nut Truffles.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.

 


 

 

Warm French Almond Cake with Strawberry and Dried Fruit Salad

Serves 6

Warm French Almond Cake
AlmondCake

Ingredients
125g caster sugar
4 eggs, separated
1 teaspoon vanilla extract
125g butter, softened, but not melted
250g Alison’s Pantry Ground Almonds
60g flour
icing sugar for dusting

 

Method

  1. Preheat the oven to 180°C
  2. Butter and flour a 20cm diameter cake tin or a 22cm diameter ring tin.
  3. Beat the sugar and egg yolks until pale and thick.
  4. Beat in the vanilla and butter then stir in the almonds and flour until well mixed.
  5. Beat the egg whites until they hold soft peaks.
  6. Add a little of the whites to the almond mixture and beat it in to loosen the mixture. Fold in the remaining beaten egg whites making sure there are no lumps.
  7. Spoon into the tin and bake 30 minutes or until a skewer inserted into the middle comes out clean.
  8. Remove from the oven, cool to warm (or cool and later reheat gently in the microwave) and dust with icing sugar.
  9. Serve with some of the fruit salad (recipe to follow) in the middle of the cake if using a ring tin and with mascarpone on the side.

 

Strawberry and Dried Fruit Salad

Ingredients
¾ cup Alison’s Pantry Prunes
6 Alison’s Pantry Dried Figs, halved
½ cup sweet sherry or dessert wine
juice and zest of 1 orange
2 tablespoons caster sugar
500g strawberries, hulled and halved
200g mascarpone (to serve)

 

Method

  1. Put the prunes, figs, sherry or wine, juice, zest and sugar into a bowl.
  2. Mix well and set aside to soak for 30 minutes.
  3. Add the strawberries and mix gently.
  4. Cover and chill.
  5. Serve with mascarpone and warm french almond cake.

 

 

Recipe from Ray McVinnie for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Ray’s Christmas Dessert – Warm French Almond Cake with Strawberry and Dried Fruit Salad

 


 

 

Roasted Kumara with Dried Cranberries, Feta and Pistachios

Serves 6

Ingredients
4 purple-skinned kumara, well-scrubbed but not peeled
100g feta, crumbled
¼ cup Alison’s Pantry Whole Cranberries
¼ cup pure maple syrup
3 tablespoons Alison’s Pantry Roast Pistachios, shelled and chopped

 

Method

  1. Preheat the oven to 200°C
  2. Put the kumara into a dry roasting dish and place in the oven for 45 minutes to 1 hour or until the kumara is tender.
  3. Remove from the oven and halve the kumara lengthways.
  4. Place the kumara halves side by side, flesh side up, in a warm serving dish.
  5. Sprinkle the cranberries and feta over the kumara.
  6. Drizzle the maple syrup over everything.
  7. Sprinkle the pistachios on top and serve.

 

Recipe from Ray McVinnie for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Roasted Kumara with Dried Cranberries, Feta and Pistachios

 

 


 

 

Flaxseed crackers

These crackers are easy to make and will bring a major crunch to any platter. Play around with different seasonings to suit your own tastes.

¾ cup Alison’s Pantry flaxseeds
¼ cup Alison’s pantry sesame seeds, sunflower seeds, pumpkin seeds
1 tablespoon ground psyllium husk
½ teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon salt
1 tablespoon olive oil
1 ¼ cups boiling water
To garnish: flaky sea salt

 

Preheat oven to 160 degrees Celsius

Place all the dry ingredients into a large bowl and mix until evenly combined. Add the remaining ingredients and mix well. Leave to sit for 5 minutes.

Pour onto a large (lined) oven tray and spread out thinly using a spatula or the back of a spoon. Keeping the spoon or spatula damp makes this easier. If you don’t have a very large oven tray, split the mixture in half and use 2 trays.

Bake for 40 minutes. Turn over the sheet of crackers after 30 mins and cook for the last 10 minutes. Sprinkle with flaky sea salt while still warm. Allow to cool completely, break into pieces and store in an airtight container for up to 1 week.

 


 

 

Seed and spice crusted tofu

Serves 4

A wonderfully tasty and visually appealing way to serve tofu. Delicious with satay sauce or a spicy mayo.

½ cup Alison’s Pantry coconut threads
¼ cup Alison’s Pantry sesame seeds, sunflower seeds, pumpkin seeds
1 teaspoon curry powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
1 tablespoon cornflour
½ teaspoon sea salt
Cracked black pepper
1 300g block firm tofu
1 free range egg for dipping
Olive oil for frying

Place coconut, seeds, spices, cornflour, salt and pepper into a food processor and blitz until a fine crumb. Cut the tofu into thick wedges and blot with a clean tea towel or paper towel. Dip in the egg and then coat well in the crumb.

Heat a generous glug of oil in a sauté pan over a medium low heat. Cook in batches until browned. Take care with the heat as the seed crumb will burn easily.

 


 

 

Quinoa, spring onion and parmesan patties

Makes 20 patties

These little patties are a very tasty addition to your festive table, BBQ’s and picnics. Delicious both hot and cold.

1 cup Alison’s Pantry Quinoa
2 cups vegetable stock
2 large garlic cloves – finely diced
1 teaspoon ground cumin
¼ cup Alison’s Pantry Ground Almonds
1 cup finely grated parmesan
2 spring onions, green parts finely sliced
Handful fresh basil, roughly chopped
1 free-range egg
Salt and cracked pepper
Olive oil for sautéing

 

 

Rinse the quinoa well. Place in a medium saucepan with the stock and bring to a boil. Reduce heat to a simmer and cook with a lid slightly ajar for 15 minutes until tender and the liquid has been absorbed.

Place the lid on and leave to sit for 5 minutes. Stir through the garlic, cumin, almond meal, parmesan and spring onion. Leave to cool for 15 minutes before mixing in the spring onion, basil, egg and a generous seasoning of sea salt and ground black pepper.

Form heaped spoonful’s of mixture into patties. Place in the fridge for at least 30 minutes to firm up.

Heat a generous glug of oil in a sauté pan over a medium  heat. Cook the patties until golden brown on both sides. Keep warm in the oven until ready to serve.

 


 

 

Nutty Pavlovas (Serves 8)

Ingredients
3 egg whites, at room temperature
Pinch of salt
1 cup caster sugar
1 tsp cornflour, sifted
1 tsp white wine vinegar
1 tsp vanilla extract
100g Alison’s Pantry Roast Unsalted Supreme Nuts, roughly chopped

To decorate
150mls cream, whipped
60g Alison’s Pantry Maple Coconut Almonds, roughly chopped
40g Alison’s Pantry Shelled Pistachios, roughly chopped
Fresh seasonal fruits, such as berries Fresh mint leaves

Method

  1. Preheat oven to 120°C (not fan-bake). Line two oven trays with non-stick baking paper.
  2. In a large bowl with an electric mixer, whisk egg whites until soft peaks form. Add sugar, a little at time, whisking until meringue is very stiff and shiny.  Sprinkle over cornflour, vinegar, vanilla and chopped nuts and fold in lightly to just combine (take care not to over-mix at this stage).
  3. Spoon dollops of nutty meringue mixture onto the baking paper to make 8 round mounds. Make an indentation in the centre of each to hold the filling.
  4. Bake for 1 hour until crisp and dry. Now turn the oven off and leave the Pavlovas in the oven, with the door slightly open, until completely cool.
  5. To serve, dollop cream into the cavities. Decorate with nuts, berries and finish with a mint leaf.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry

 


 

 

Walnut, Oat, Sesame Seed & Parmesan Crackers

Makes 36 crackers

Homemade crackers are a wonderful gift, packed full of love and deliciousness. This recipe is surprisingly simple to make and is sure to impress.

Ingredients

1 cup Alison’s Pantry Wholegrain Oats
3/4 cup Alison’s Pantry American Walnuts
3/4 cup tapioca flour
¼ cup Alison’s Pantry Sesame Seeds
75g butter
¾ cup finely grated parmesan cheese
½ teaspoon salt
1 egg

 

Method

  1. Preheat oven to 170 degrees celsius.
  2. Place the oats and walnuts in a food processor. Blitz until a coarse crumb.
  3. Add the flour, sesame seeds and salt. Process to blend well.
  4. Add the remaining ingredients and process for a few minutes, scraping down the sides every now and then until the dough is very well combined. Place in the fridge for 10 minutes to cool and allow the oats to soak up the moisture and help bind everything together.
  5. Line an oven proof tray with baking paper. Roll teaspoons of dough into balls and place on the tray evenly spaced. You’ll be able to fit around 12 at a time.
  6. Use the bottom of a heavy glass with a wide base to flatten each ball into a round cracker. Use a small piece of baking paper between the cracker and the glass to ensure it doesn’t stick.
  7. Bake for 12-15 minutes until lightly browned.
  8. Gently slide the sheet of baking paper off the tray to continue to cool. You can then lift on another sheet of baking paper with crackers that you’ve prepared while the first batch was cooking, onto the oven sheet to bake.
  9. If it’s a very hot day it can be helpful to put any crackers that are waiting to be baked in the fridge or freezer to keep cool. This will ensure the butter doesn’t melt too fast while baking and give a nice even cooking result.
  10. Cooled crackers can be stored in an airtight container in a cool pantry for up to 1 week.
  11. The crackers are delicious served with pesto, cheese or chutney.

 

 


 

 

Dukkah (an entertainers delight!)

Makes 2 1/2 cups

 


This is a fantastic addition to platters when entertaining over the festive season. All you need to add is a side dish of good quality olive oil and some fresh bread. Dukkah can be used as a tasty coating for chicken or fish. It’s also delicious sprinkled over hummus, on avocado toast or over salads.

Ingredients

1/2 cup Alison’s Pantry Shelled Pistachios
1/4 cup Alison’s Pantry Natural Almonds
¼ cup Alison’s Pantry Hazelnuts
2 tablespoons coriander seeds
2 tablespoons fennel seeds
1 tablespoon cumin seeds
1/4 cup Alison’s Pantry Sesame Seeds
1 teaspoon salt

 

Method

Preheat the oven to 170 degrees. Place the nuts in an oven-proof dish and roast for 10 minutes.

Place the hazelnuts in a dry tea towel and rub off as much skin as possible.

Heat a dry skillet over a medium-low heat. Toast the coriander seed, fennel seeds and cumin seeds for a few minutes until fragrant.

Wipe out the hot skillet with a dry cloth. Place the sesame seeds in the pan over the same heat. Toast for a few minutes until lightly golden.

Place the nuts and spices into a food processor. Blitz until the texture of coarse breadcrumbs. Stir through the sesame seeds and salt. Allow to cool completely before storing in an airtight glass jar for 2-3 weeks.

 

Used as part of a crumb for schnitzel

Dukkah is a brilliant addition to family favourite schnitzel. Use a 50/50 mix of dukkah and panko breadcrumbs for an irresistibly crunchy and flavoursome crust.

This crumb is also fantastic with tofu or fish.

 

As part of an iceberg wedge salad

Ice cold iceberg lettuce wedges become delicious, crisp, addictive salad when drizzled with a creamy dressing (we love a tahini and miso dressing) and then sprinkled generously with dukkah. A scatter of fresh herbs finishes it off.

Fantastic at summer bbqs or as a quick weeknight side dish.

 

As a brunch topping

Dukkah is incredibly delicious sprinkled on scrambled eggs, roasted tomatoes and sliced avocado and just about anything you like to eat at brunch. It adds texture and an interesting flavour boost.

 


 

 

Hot Roasted Nuts

Serves 4 (as a snack)

This simple snack is a delicious way to nourish your guests, plus it will make your kitchen smell amazing. You can adjust the seasonings to suit your own tastes and play around with other herbs and spices that you enjoy.

 

Ingredients

2 cups Alison’s Pantry Deluxe Natural Nuts
2 teaspoons olive oil
1/2 teaspoon smoked paprika
1 tablespoon fresh rosemary leaves – diced
½ teaspoon dried thyme leaves
2 pinches cayenne pepper
Zest of 1 lemon
1 teaspoon flaky sea salt

 

Method

Preheat oven to 140 degrees celsius. Place the nuts evenly spaced on a lined oven tray.

Roast for 10 minutes. Remove from oven and toss well with all the remaining ingredients.

Roast for a further 10 minutes. Remove from the oven and allow to cool for 2 minutes before serving.

 

 


 

 

Merry Christmas Alison’s Pantry lovers! Grab the kids and try something a bit nutty this festive season with an edible Christmas Tree.

Click here for the full recipe.

 


 

 


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