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Nut Truffles

nuttruffles_4777-web_mini
(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.

 


 

 

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.

 

 


 

 

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.

 


 

 

Roast Side of Salmon with Nut Crust & Zingy Lime Dressing salmon_4289-web_mini
(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

  1. 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.
  2. 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.
  3. Place dressing ingredients in a small lidded jar and shake well to combine.
  4. 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.

Download the PDF version here

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

 


 

 

2herbnuts_3443_miniHerbed 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

  1. Preheat oven to 180°C.
  2. Spread nuts on a baking sheet and roast for 8-10 minutes until toasted light golden brown.
  3. 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.
  4. Remove from pan to cool

 

Store in an airtight container. Serve as part of a platter or for snacking.

Download the PDF version here

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

 

 


 

 

Chicken Salad with Nuts & Seeds salad_4132
(Serves 6)

You can change the combination of veggies to whatever you enjoy most but there are a few tips for assembling the mason jars that are worth following.

 

Ingredients
Salad:
4 chicken breasts
1 small onion, roughly chopped
1 bay leaf
2 red and yellow peppers, thickly diced
4 sticks celery, sliced
1 cup Kalamata olives, pitted and halved
1 cup Alison’s Pantry Cranberry Trio
¾ cup Alison’s Pantry Pumpkin Seeds
200g feta cheese, diced
1 cup cherry tomatoes, halved
1 fancy green lettuce, leaves torn

Pistachio & Avocado Dressing:
2 avocados, flesh chopped
2 cloves garlic, chopped
Juice of 1 lemon
½ cup parsley leaves
¼ cup olive oil
½ cup Alison’s Pantry Shelled Pistachios
¼ cup cold water
Salt and freshly ground black pepper

 

Method

  1. Poach chicken breasts by placing in a saucepan with onion and bay leaf. Cover with cold water and bring to a simmer. Simmer very gently for 10 minutes then remove to cool in the liquid. Chill and dice once cold.
  2. To make the dressing, place all ingredients in the bowl of a food processor and pulse to combine until smooth. Adjust seasoning with salt and pepper.

 

To assemble

  1. Start with the dressing at the bottom of the jar, dividing it evenly. Add hard veggies first, like peppers, celery and also olives.

Next add the chicken, Cranberry Trio, seeds and feta cheese. Softer veggies like tomatoes go next. Finish with delicate things like lettuce on top.

  1. Try not to overfill the jars, allow room for all ingredients to be coated with the dressing later. Cover jars with lids and refrigerate. Serve with a fork tied to the jars with twine or ribbon. Once ready to eat, shake the jar vigorously to dress salad.

Download PDF version here

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

 


 

 

Brazil Nut & Herb ‘Cheese’
cheese-webServes 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

  1. Place nuts in bowl and cover with cold water. Refrigerate for at least 6 hours, or overnight.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer cheese ball to a platter; drizzle with a little extra oil. Serve with crackers, nuts, fruits and other tapas-style items.

Download the PDF version here

 

 


 

 

Roast Nut Dip with Vegetable Sticks nutdip_3895_mini
(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

  1. Chop nuts in a small food processor. Add garlic, lemon juice, chilli, paprika and oil and process to combine.
  2. 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).
  3. 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

 


 

 

Entertaining a Crowd

Set a theme

Pick a colour scheme and run with it. Even if nothing else is matching or well-decorated, a colour theme can pull everything together. Try choosing one or two colours for the food table, as this really helps set the theme.

 

Fun containers make all the difference

Fun fact: it feels 100% percent more fun to eat out of a pretty container than off a standard plate.

Use mason jars for salads or desserts, cupcake papers for individual servings of items like meatballs, other kitchenware items such as tin cans for presenting nuts or snacks; or small glasses for individual servings of dip and vegetable sticks (this saves double dipping!).

 

Celebrate with small plates

Forget the sit-down dinner or huddling around a single buffet table and opt for recipes that you can make ahead and serve in small plates. Tapas offerings include homemade dishes served in small plates, but they can also feature something as simple as a plate of nuts.

 

Tapas style

Call it tapas, antipasti, mezze or just plain old appetizers, a spread of small bites is the perfect way to eat and entertain throughout the summer. For one thing, you can make the dishes ahead of time. Even better, tapas are often served at room temperature, to be consumed at leisure. So relax, join your guests, and enjoy the Mediterranean charm of tapas.

 

Assembling a tapas platter

Consider assembling a platter of delectable ready-to-eat foods and mix this up with a couple of homemade recipes, such as Fig Chutney & Herbed nuts, this will save you time and still satisfy and impress guests.

Good things to include are:

  • You can’t go wrong with roasted nuts – a few separate varieties, such as Alison’s Pantry Tamari Almonds or a mixture like Alison Pantry’s Roast Salted Supreme Nuts.
  • Provide an assortment of cured meats, such as salami, prosciutto or ham, salami and chorizo.
  • Olives and gherkins add a tasty contrast, and grapes add freshness
  • Include a selection of cheeses. As with any cheese board, present a variety that range from soft to hard textures and from mild to strong flavours.
  • Bread sticks or crackers, and sliced French bread are great bases for meat or cheese.
  • Alison’s Pantry snacks such as Murukku or Honey & Dijon Snippets work really well as part of a platter too.

entertaining-a-crowd

 

 

 

 


 

 

 Chocolate Mousse Shots with Sticky Date Caramel chocmousse_4973-web_mini
(Makes 16 x 50ml shots)

 

Ingredients
Chocolate Mousse:
250g dark chocolate drops
2 eggs, at room temperature, separated
180ml cream, lightly whipped
¾ cup Alison’s Pantry Hazelnuts, roasted and finely ground
¼ cup cacao nibs, to serve

Sticky Date Caramel:
100g Alison’s Pantry Gourmet Dates, chopped
1 tsp vanilla extract

 

Method

  1. Place chocolate in a large, heatproof bowl. Microwave, uncovered, for 1 minute, stir and repeat 2-3 times or until fully melted. Set aside for 5 minutes to cool slightly.
  2. Stir ½ cup hazelnuts (reserve ¼ cup for decoration) into the chocolate then add egg yolks and stir to combine.
  3. Using an electric mixer, whisk eggwhites in a bowl until stiff but not dry. Using a large metal spoon, fold half the eggwhites into the chocolate mixture then gently fold in remaining eggwhites. Fold in the whipped cream.
  4. Spoon mixture into 16 shot glasses, dividing evenly. Place on a tray and cover with plastic wrap. Refrigerate for 4 hours or until firm.
  5. Place dates in a pot and cover with cold water. Bring to the boil, then turn down the heat to simmer for 10 minutes, or until dates are soft and the liquid has reduced. Remove to cool. Add vanilla and puree in a blender until very smooth.

To serve, top with a dollop of sticky date caramel, sprinkle with cacao nibs and remaining roasted hazelnuts.

Download the PDF version here

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

 


 

 

macaroons_4706-web_miniFig & Apricot Macaroon Cookie Balls

(Makes 36)
Ingredients
300g Alison’s Pantry Shredded Coconut
100g Alison’s Pantry Figs, chopped
100g Alison’s Pantry Apricots, chopped
100g Alison’s Pantry Roast Unsalted Almonds, chopped
150g chocolate drops (we love Donovans Chocolate Milk Chocolate Drops)
400g can low-fat sweetened condensed milk

 

Method

  1. Preheat the oven to 160°C. Line 2 large baking sheets with baking paper. Whizz half the coconut in a food processor until finely ground.
  2. Place all the coconut in a large bowl. Add remaining ingredients and stir to combine. Use damp hands to roll heaped tablespoons of the mixture into balls. Place onto prepared baking sheets.
  3. Bake for 12 to 15 minutes or until tips of coconut turn golden brown. Cool cookie balls on the baking sheets. Stored in an airtight container, cookies will last well for up to a week.

 

To serve pile Cookie Balls into pretty teacups

Download the PDF version here

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

 


 

 

b-bpudds_2907_miniSummer Time Bread & Butter Puddings
(Makes 6)

Ingredients
10-12 thick slices stale multi-grain bread, crusts removed
50g butter, softened
100g white chocolate, roughly chopped
½ cup Alison’s Pantry Apricots, chopped
1/3 cup Alison’s Pantry Ground Almonds
1 punnet strawberries, hulled and sliced
3 large eggs
Pinch salt
2 cups milk
½ cup sugar
1 tsp vanilla extract
½ cup Alison’s Pantry Sliced Natural Almonds
Icing sugar, to dust

 

Method

  1. Butter 6 individual 200ml capacity tin cans (or muffin tins, if preferred). Butter bread and cut in quarters.
  2. Layer bread in prepared tins, alternating with a sprinkling of chocolate, apricots, almonds and strawberry slices. Press down well. Make sure top layer of bread is attractively arranged.
  3. Preheat oven to 160°C. Beat eggs, salt, milk, sugar and vanilla together. Pour into tins, dividing evenly. Set aside for ½ hour so that bread completely absorbs liquid.
  4. Sprinkle puddings with sliced almonds. Bake for 30 minutes. Puddings will inflate slightly when cooked, deflating again once cold.

 Serve warm, dusted with icing sugar and whipped cream on the side.

Download the PDF version here

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

 


 

 

Raw Lemon Cheesecakes with Blueberry Chia Jamrawcheesecakes_2757-web_mini
(Makes 6)

 

Ingredients
Base:
½ cup Alison’s Pantry Shredded Coconut
½ cup Alison’s Pantry Natural Almonds
¼ cup Alison’s Pantry Sunflower Seeds
½ cup Alison’s Pantry Gourmet Dates, chopped
Pinch salt
1 tbsp coconut oil

Filling:
2½ cups Alison’s Pantry Natural Cashews (soaked in cold water overnight)
½ cup lemon juice
1/3 cup maple syrup or honey
½ cup coconut oil, gently melted
1 tsp vanilla extract

Blueberry Chia Jam:
1 cup fresh blueberries
2 tbsp Alison’s Pantry Chia seeds
1 tbsp pure maple syrup or honey

To serve:
Fresh seasonal fruits, such as berries, cherries, grapes
½ cup Alison’s Pantry Blueberries

 

Method

  1. Place base ingredients into a food processor and blitz until mixture is well combined and sticky to the touch, adding 1 tbsp cold water if mixture is too dry. Divide mixture and press into the bases of 6 small jam jars or glasses.
  2. Drain cashews well and place in a high-speed blender or food processor with remaining filling ingredients. Blend for 3-5 minutes or until very smooth, scraping down the sides of the blender occasionally.
  3. Spoon filling evenly over the bases and smooth the surface of each. Chill well. The cheesecakes can be made a day in advance of eating.
  4. To make jam; puree all ingredients in a blender. If the mixture is quite thick then add 1-2 tablespoons of cold water at a time to loosen (allowing for the mixture to thicken further as the chia seeds swell). Store in the fridge.

 

To serve, top cheesecakes with a big dollop of Blueberry Chia Jam and decorate with fresh fruits and blueberries.

Download the PDF version here

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

 


 

 

Spanish Meatballs with Almond Sauce meatballs_3762_mini
(Makes 30)

 

Ingredients
Meat balls:
750g pork mince (or beef, lamb, chicken mince, if preferred)
2/3 cup Alison’s Pantry Ground Almonds
2 cloves of garlic, crushed
1 small onion, very finely chopped
1 small egg, beaten
½ cup Alison’s Pantry Sliced Natural Almonds, toasted
¼ cup chopped fresh parsley

Almond sauce:
3 tbsp olive oil
1 large onion, finely chopped
2 cloves of garlic, crushed
Large pinch saffron threads
1 tsp smoked paprika
1 cup white wine
2 cups liquid chicken stock
2/3 cup Alison’s Pantry Ground Almonds

 

Method

  1. Preheat oven to 200°C. Place mince, almonds, garlic, onion and egg in a bowl. Season well with salt and pepper then, using clean hands, mix very well to combine.
  2. Take a tablespoonful of mixture and roll it into a ball, repeating until 30 balls are rolled. Place meatballs onto an oven pan lined with baking paper. Spray lightly with oil. Roast for 15-20 minutes until browned.
  3. Meanwhile, make the sauce. Heat oil in a large pan over medium heat, add onion and garlic and cook for 5 minutes to soften. Add saffron and paprika and cook, stirring for 1 minute. Add wine and simmer for 5-8 minutes or until the wine has reduced by half. Add the stock, bring to a simmer then stir in the ground almonds to thicken the sauce. Season to taste with salt and pepper.
  4. Transfer meatballs to the pan and gently stir to coat in the hot sauce.

 

Serve scattered with sliced almonds and parsley.

 Download PDF version here

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

 


 

 

Dried Fig Chutney figchutney_3406_mini
(Makes 4 cups)

 

Ingredients
1 tbsp olive oil
1 large onion, finely chopped
2 tsp finely chopped fresh rosemary
400g Alison’s Pantry Figs, chopped
150g Alison’s Pantry Select Dates, chopped
50g Alison’s Pantry Raisins
50g Alison’s Pantry Crystallised Ginger, finely sliced
1 tsp each salt and ground mixed spice
Pinch chilli powder
150g soft brown sugar
1½ cups apple cider vinegar

 

Method

  1. Heat oil in a saucepan, add the onion and gently cook for 3-4 minutes.
  2. Stir in remaining ingredients and bring to the boil, then reduce heat to medium-low and simmer, stirring regularly, for 20 minutes or until mixture is thick and syrupy.
  3. Spoon into sterilised jars and seal well.

 

Serve with meats, cheeses, nuts, and other tapas-style items and part of a platter.

Download PDF version here

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

 


 

 

Macadamia Cranberry Blondie with Nougat Ice Cream blondie_3554_mini

Serves 15

Ingredients


Nougat Ice Cream:
1-litre store-bought vanilla bean ice cream
1 ½ cups nougat, roughly chopped (choose from Supreme or Salted Caramel)

Macadamia Cranberry Blondie:
180g butter, softened
¾ cup caster sugar
½ cup firmly packed brown sugar
1 tsp vanilla essence
3 large eggs
2 cups self-raising flour, sifted
1 cup Alison’s Pantry Natural Macadamias, roughly chopped
¾ cup Alison’s Pantry Cranberries
100g white chocolate, coarsely chopped
Icing sugar, to dust

 

Method

  1. The day before needed, leave the ice cream at room temperature for about 30 minutes or until half-melted. Stir in the nougat to evenly distribute. Pack the ice cream back into the container and refreeze until set.
  2. Heat oven to 160°C. Grease a 17 x 27cm slice tin and line with baking paper, leaving an overhang on all sides. In a bowl, beat butter, sugars and vanilla until pale and creamy.
  3. Beat in eggs, one at a time then beat for 1 minute more. Turn mixer speed to low and gradually beat in the flour. Stir in macadamias, cranberries and white chocolate.
  4. Spread mixture into prepared tin. Bake for 60 minutes or until a skewer inserted in the centre comes out clean. Leave to cool and firm in the tin. Remove from the tin and cut into 15 squares. Dust with icing sugar.

 

Serve warm as a dessert topped with scoops of Nougat Ice Cream.

Download the PDF version here

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

 


 

 


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