Top off a winter platter with this mouthwateringly delicious chutney. With our crunchy Walnuts and tart Dried Cranberries, this goes down a treat with a sharp cheddar.
Click here for the full recipe.
Impress your dinner guests with this Apricot and Almond Cheese Log. Made extra delicious with our Sliced Almonds and Dried Apricots!
Platters are the perfect entertainer’s dish and this Mediterranean inspired plate has something to please everyone!
Click here for the full recipe.
What better trio than coconut yoghurt, caramelised pineapple and delicious muesli made with Alison’s Pantry oats!
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.
Bliss Balls
Perfect snack to add to the Lunchbox!
This is equally as nice using only dates as the dried fruit
Ingredients
150 grams Alison’s Pantry Natural Unsweetened Muesli
3/4 cup Alison’s Pantry Deluxe Mixed Nuts (or Alison’s Pantry American Walnuts)
1/3 cup Alison’s Pantry Shredded Coconut
4 tbsp Alison’s Pantry Chia Seeds
1 tsp ground cinnamon
1 heaped tablespoon cocoa powder
½ tsp vanilla extract
1 ½ cups of Alison’s Pantry Select Dates, chopped
¼ cup Alison’s Pantry Prunes, chopped
4 Alison’s Pantry Figs, chopped
4 Alison’s Pantry Choice Apricots, chopped
¼ cup water
Method
- Place the first 7 ingredients in a food processor and blend until well combined.
- Add the dried fruit about a 1/3 at a time and blend well.
- Once the mixture begins to form a dough, add just enough of the water (pulsing in between additions) so the mix forms into a ball when rolled between your fingers.
- Roll into balls and chill.
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.
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.
Brazil Nut & Herb ‘Cheese’
Serves 10 as part of a platter
Ingredients
1 1/2 cups Alison’s Pantry Brazil Nuts
1 clove garlic, peeled
Juice of 2 lemons
4 tbsp. olive oil
1 tsp salt
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh thyme
1/2 tsp ground black pepper
Method
- Place nuts in bowl and cover with cold water. Refrigerate for at least 6 hours, or overnight.
- Preheat oven to 160c. Line a baking tray with cooking paper. Drain nuts and rinse well. Pulse nuts in a food processor, to chop. Add garlic, lemon juice, oil, salt and 1/2 cup fresh cold water. Puree for 3-4 minutes, scraping the sides of the bowl regularly, until mixture is as smooth as possible.
- Line a sieve, set over a bowl, with a clean tea towel; spoon mixture into the centre of the towel. Bring towel corners together, twisting around the mixture to form a large ball. Squeeze hard to remove as much liquid as possible.
- Combine herbs and pepper on a plate. unwrap the ball and roll it in herbs, to coat. Place ball on baking tray; bake for 30 minutes. Remove to cool.
- Transfer cheese ball to a platter; drizzle with a little extra oil. Serve with crackers, nuts, fruits and other tapas-style items.
Fig with Walnut and Feta Wrapped in Bacon
Serves 8
Ingredients
24 Alison’s Pantry Figs
24 Alison’s Pantry Walnuts
100g feta
12 rashers of streaky bacon, halved length wise
- Preheat the oven to 200°C.
- Place the figs on a chopping board between two 10cm square pieces of baking paper and roll with a rolling pin until about 5cm in diameter.
- Place 1 tsp of feta and a walnut piece inside the fig, roll in a bacon rasher and secure with a toothpick. Place the rolls toothpick side down on a lined baking tray.
- Place in the oven and cook for 4 to 5 minutes per side or until the bacon is crispy. Serve whilst warm.
Download the PDF version here: Alison’s Pantry Fig with Walnut and Feta Wrapped in Bacon
This recipe was created by Simon Gault for Alison’s Pantry.
Pecan Corn Bread
Serves 6
Ingredients
1 ½ cup fine polenta
1 1/3 cup self-raising flour
1 tsp sugar
1 tsp salt
¾ cup Alison’s Pantry Pecans, finely chopped
½ cup red capsicum, finely chopped
2 spring onions, finely sliced
1 red chilli, seeded and chopped
2 eggs
½ cup crème fraiche
1 cup milk
1 tsp jalapeño Tabasco sauce
1 cup grated tasty cheese
2 tbsp melted butter
1/3 cup Alison’s Pantry Pecans
- Preheat the oven to 180°C. Grease or line a loaf tin with baking paper.
- Mix dry ingredients in a large bowl and add pecans, capsicum, spring onion and chilli.
- In another bowl beat the eggs, crème fraiche, milk, Tabasco sauce and cheese, then carefully mix into the dry ingredients. Stir in the melted butter
- Place the mixture into the loaf tin, place whole pecans on top of the mixture.
- Bake for about 25 minutes. Remove from the oven and cover with tinfoil, return to the oven for a further 10 minutes or until the bread has risen and is firm to the touch. Cool slightly and serve warm with butter.
Download the PDF version here: Alison’s Pantry Pecan Corn Bread
This recipe was created by Simon Gault for Alison’s Pantry.
Roast Nut Dip with Vegetable Sticks 
(Makes 1½ cups)
Ingredients
1½ cups Alison’s Pantry Roast Salted Nuts
2 cloves garlic, chopped
Juice of 1 lemon
Pinch chilli powder
1 tsp smoked paprika
4 tbsp extra virgin olive oil
4 tbsp boiling water
Salt and freshly ground black pepper
Carrot and celery sticks
Cherry tomatoes
Method
- Chop nuts in a small food processor. Add garlic, lemon juice, chilli, paprika and oil and process to combine.
- Add water and process to form a smooth, creamy paste (the water really helps the mixture amalgamate). Adjust seasoning to taste, (be careful with the salt as the nuts are already salted).
- Serve dollops of dip in the base of small glasses. Add vegetable sticks and cherry tomatoes.
Serve as nibbles as part of a tapas-style party.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Download PDF version here: alisons-pantry-roast-nut-dip-with-vegetable-sticks
Raw Prune Jam
Ingredients
200 grams Alison’s Pantry Prunes
Zest and juice of 2 limes or lemons
Zest and juice of 3 oranges
Pinch of sea salt
½ tsp ground cinnamon
Method
- Soak prunes in juice for 4 hours
- Place the soaked prunes and juice into a food processor and blend until the mixture reaches the desired consistency, chunky or smooth
- Add in the zest, sea salt and cinnamon and mix well with a spatula
- Store in the fridge for a couple of days to let the flavours develop – the jam will keep in the fridge for 2 weeks
Raw Granola Slice
Makes 9 large squares, or 12 small bite size
This raw nut and seed slice is the perfect combination of salty sweet, and has a fantastic crunchy texture. Packed full of wholesome ingredients, this slice will keep you feeling satisfied for hours making it the perfect mid-morning or afternoon snack.
Ingredients
1 cup Alison’s Pantry Gourmet Dates, roughly chopped
¼ cup honey, maple or rice malt syrup
1/3 cup natural nut butter
¼ cup coconut oil, melted
½ cup Alison’s Pantry Natural Almonds
¼ cup Alison’s Pantry Pumpkin Seeds
¼ cup Alison’s Pantry Chia Seeds
¼ cup Alison’s Pantry Goji Berries
¼ cup Alison’s Pantry Sesame Seeds
1 ½ cups Alison’s Pantry Rolled Oats
½ cup Alison’s Pantry Shredded Coconut
Method
- Line a regular sized slice tin with baking paper.
- Add all of the ingredients in to a large mixing bowl. Mix until well combined, then transfer to the lined slice tin.
- Press the mixture down and smooth out evenly.
- Place in the fridge or freezer to set for at least an hour.
- Remove the slice from the fridge or freezer, and slice squares.
- Store in an airtight container in the fridge.
This recipe was created by Monday’s Cafe for Alison’s Pantry