Crunchy crumbed fish goes down a treat with this wintry roast vegetable salad, topped off with our Pumpkin Seeds!
Click here for the full recipe.
Now here’s a great way to use Alison’s Pantry Sesame Seeds.
This light and healthy Salmon Sashimi Soy and Orange Salad is awesome topped with a citrusy dressing and sprinkle of Sesame Seeds.
Spice up your life with a Sesame Crusted Tofu and Vegetable Stir Fry with cashews to garnish. Our Sesame Seeds help make the tofu crispy, nutty and delicious.
Click here for the full recipe.
Our NZ grown dried apricots make this Chicken and Apricot Tagine dish burst with sweetness, the ultimate Winter warmer.
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This recipe has us drooling! Alison’s Pantry Ground Almonds are the perfect substitute for flour. Not only are Ground Almonds healthier than standard flour but also wheat-free, and makes cakes deliciously moist.
Click here for the full recipe.
There are so many goodies in our self-selection bins just waiting to be added to your favourite recipes. Like Alison’s Pantry Pistachios and Dried Cranberries, used here to decorate fluffy homemade marshmallows.
Click here for the full recipe.
With only six ingredients, this mouthwatering dessert is sure to impress family and friends without you having to spend hours in the kitchen. Topped with Alison’s Pantry roasted hazelnuts!
Click here for the full recipe.
Alison’s Pantry Cashews are not just a delicious and nutritious snack. They are also the perfect garnish for your favourite dishes like – this tasty Thai chicken curry.
Click here for the full recipe.
Blueberry & Smoked Chicken Super Salad!
Summer is in the air and what better way to celebrate the arrival of longer, warmer days than with a fresh and tasty salad? Plus our Chopped Roasted Almonds give this dish a delicious added crunch.
Click here for the full recipe.
Spaghetti with Lemon & Herb Nut Crumb
Prep time: 15 mins
Cook time: 30 mins
Serves 4
Ingredients
1 cup Alison’s Pantry Walnuts
½ cup Alison’s Pantry Natural Almonds
1 cup parmesan cheese, finely grated
Zest of 3 lemons
Large handful fresh basil leaves, roughly chopped
Large handful fresh Italian parsley, roughly chopped
¼ teaspoon dried chili flakes
Sea salt & cracked black pepper
300g dried spelt spaghetti
Extra virgin olive oil for drizzling
Method
- Preheat oven to 120°celsius
- Layer the nuts in a single layer on a tray and roast for 15 minutes. Set aside to cool for 15 minutes before starting to cook the pasta.
- Fill a large pot with water. Salt well and bring to the boil, add pasta and cook til al dente.
- While the pasta is cooking, place all the nut crumb ingredients into a food processor and blitz until it is the texture of coarse breadcrumbs. Taste and season well with sea salt and cracker pepper.
- Drain the cooked pasta, drizzle generously with the olive oil and toss to coat evenly.
- Sprinkle with ½ the crumb mixture and toss to combine
- Divide pasta between four bowls and sprinkle evenly with the remaining crumb
Serve immediately
This recipe was created by Kelly Gibney for Alison’s Pantry.
Vietnamese- Style Cashew & Chicken Curry
Serves 4
This curry is much lighter than most as it contains coconut water instead of coconut milk or cream. And yet it still has a nice creamy consistency due to the pureed cashew nuts in the paste.
Ingredients
Paste
2 tbsp grated fresh ginger
3 cloves garlic, chopped
1/2 small red onion, chopped
1/3 cup Alison’s Pantry Natural Cashews
1 small red chilli, chopped (plus extra, to serve)
1 tsp ground turmeric
2 tbsp tomato paste
Curry
700ml (2 cans) coconut water
2 stalks lemongrass, crushed
2-3 tbsp fish sauce, to taste
Juice of 2-3 limes, to taste
500g skinless chicken breast, cut in 3cm cubes
2 carrots, peeled and thinly sliced on an angle
1 cup Alison’s Pantry Natural Cashews
1 bunch spring onions, cut in 3cm lengths
Sprigs of coriander leaves, to garnish
3 tbsp Alison’s Pantry Sesame Seeds, toasted, to garnish
Method
- Combine the ginger, garlic, onion, cashews, chilli, turmeric and tomato paste in a food processor and process to form a smooth, thick paste.
- In a large saucepan, combine the coconut water, lemongrass and the paste from step 1; bring to the boil. Add fish sauce and lime juice, to taste – the finished sauce should have a balanced hot, sour, salty flavour.
- Add the chicken, carrots and cashews, turn down the heat and simmer very gently for 10 minutes. Add the spring onions and simmer for 2 more minutes.
- Serve the curry in deep bowls, scattered with coriander and sesame seeds. Add extra to chilli, to taste, if desired.
Tip: Adding whole cashews to this curry, along with the chicken, provides a double source of protein. For a vegetarian version, omit the chicken and double the amount of cashews and replace the fish sauce with light soy sauce.
Download the full recipe and colouring series week one here
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Roast Side of Salmon with Nut Crust & Zingy Lime Dressing 
(Serves 8)
Ingredients
Salmon:
1.25 kg side of salmon with skin on, pin bones removed
Salt and freshly ground black pepper
¾ cup Alison’s Pantry Natural Almonds, roughly chopped
¾ cup Alison’s Pantry Natural Cashews, roughly chopped
Zingy Lime Dressing:
Juice of 3 limes
1 long red chilli, very finely chopped
2 tbsp fish sauce
1 tbsp sesame oil
3 tbsp Alison’s Pantry Sesame Seeds, toasted
To Serve
1/3 cup chopped fresh coriander or parsley, as preferred
Extra limes, halved, to serve
Method
- Preheat oven to 190°C. Place salmon, skin-side-down, on a large, flat oven pan lined with non-stick baking paper. Season well with salt and pepper. Scatter and then press nuts on top, to form a thick crust.
- Bake salmon for 15 minutes for medium or 20-25 minutes for well done. Keep an eye on the nut crust and if it is getting too dark then cover with foil, if necessary. Remove salmon from the oven.
- Place dressing ingredients in a small lidded jar and shake well to combine.
- Pour dressing over salmon, scatter with coriander or parsley, and serve with extra limes on the side, to squeeze over.
Salmon can be served hot or refrigerated until cold.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Almond Crumble Topped Tuna Bake
Serves 6
The almond crumble topping really lifts this all-in
-one-meal to another level. This dish could not be easier to make or more nutritious and delicious and yet it tastes like you’ve gone to a lot more effort than you have.
Ingredients
1/2 cup Alison’s Pantry buckwheat
2 tbsp olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
2 x 400 gm cans chopped tomatoes
1 tsp dried oregano
Salt and freshly ground black pepper
425 gm can tuna chunks in spring water, well drained
1 cup Alison’s Pantry natural almonds, roughly chopped
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Olive oil, to drizzle
Method
- Preheat the oven to 190ºC. Cook buckwheat in plenty of boiling water for 10 minutes then drain well and set aside. 2. At the same time, heat oil in a large saucepan over a medium heat. Add onion and garlic and cook for 5 to 10 minutes, or until softened, stirring occasionally. Add tomatoes and oregano. Bring to the boil, then reduce the heat and simmer for 10-15 minutes until thick.
- Add the tuna and gently stir into the sauce so it doesn’t break up too much. Stir in the buckwheat and season with salt and pepper. Transfer mixture to an ovenproof baking dish. 4. Combine almonds, Parmesan and parsley and then sprinkle this crumble mixture over the top of the tuna mixture. Drizzle with a little oil. Bake for 25-30 minutes, or until golden brown and bubbling hot. Serve immediately.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Download PDF version here Alisons Pantry Almond Crumble Topped Tuna Bake
To celebrate National Nut Day we teamed up with Eleanor Ozich to create a delicious recipe for you to try. Sweet, salty and crisp, these paprika and rosemary toasted almonds are all kinds of wonderful. It goes without saying, that nuts love salt. It brings out their delicate sweetness and enhances flavour, a nice quality sea salt makes all the difference in this recipe. You could enjoy the almonds simply as they are, or pop in to a glass jar, and gift to a nut-loving friend. Please be warned, these are tempting, and very addictive!
Ingredients
3 tbsp extra virgin olive oil
2 cups Alison’s Pantry Natural Almonds
a large handful of rosemary leaves
3 tablespoons maple syrup or honey
2 tbsp smoked paprika
1 teaspoon flaky sea salt
Method
- Place a sheet of baking paper on a baking tray or wooden chopping board and set aside.
- Warm the olive oil in a large pan over medium heat. Once the oil is hot, add the nuts and rosemary and stir until the nuts are well coated, take care as the oil tends to spit a little. Keep stirring for about 2 minutes, then reduce the heat to low.
- Add the maple syrup and smoked paprika, and continue to stir for a further minute.
- Sprinkle the salt over the nuts, then immediately remove the pan from the heat.
- Using a metal spoon or spatula, transfer the nuts to the baking paper, spreading them out in a single layer to allow the syrup to harden.
- Leave to cool completely, then store in an airtight container or jar.
- Makes a medium sized jar full.
Herbed Mixed Nuts
(Makes 3 cups)
Ingredients
3 cups Alison’s Pantry Deluxe Natural Nuts
3 tbsp olive oil
1 tbsp chopped thyme
1 tbsp chopped rosemary
3 tbsp chopped parsley
Finely grated zest of 1 lemon
1 tsp sea salt flakes
¼ tsp freshly ground black pepper
Method
- Preheat oven to 180°C.
- Spread nuts on a baking sheet and roast for 8-10 minutes until toasted light golden brown.
- Heat oil in a pan. Add the nuts, herbs, zest, salt and pepper and stir-fry for a couple of minute until nuts are coated with seasonings.
- Remove from pan to cool
Store in an airtight container. Serve as part of a platter or for snacking.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Goji Berry & Walnut Cheese Log
Spread on pretzels or crackers, this creamy cheese pâté makes for tasty and effortless entertaining. Grated cheddar can be used in place of feta cheese, if preferred.
Serves 12
Ingredients
250g cream cheese, softened
200g creamy feta cheese
1/2 tsp paprika
Pinch of chilli powder
3 gherkins, finely diced
1/3 cup Alison’s Pantry Goji Berries
1/3 cup Alison’s Pantry Pumpkin Seeds, toasted
1/2 cup Alison’s Pantry Walnuts, finely chopped
1/4 cup chopped fresh parsley
Alison’s Pantry Pretzel Bows, to serve
- Place the cream cheese in a bowl and beat until smooth. Beat in the feta cheese then stir in paprika, chilli, gherkins, goji berries and pumpkin seeds.
- Form the mixture into a log, or two, if preferred. Combine chopped walnuts and parsley on a board and roll the log in this mixture to evenly coat.
- Wrap in plastic wrap and refrigerate until needed (will last well for 2-3 days). Serve with pretzels and crackers on the side to dip/spread.
This recipe was created by Julie Le Clerc for Alison’s Pantry.