Macadamia Cranberry Blondie with Nougat Ice Cream 
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
- 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.
- 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.
- 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.
- 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.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Summer Vegetable & Mixed Seed Salad with Chia Dressing
(serves 8)
Ingredients
Salad:
½ cup Alison’s Pantry Quinoa
300g green beans, trimmed and cut in 1cm lengths
2 cups peas (fresh or frozen)
3 spring onions, finely sliced
2-3 handfuls baby rocket leaves
1 cup cherry tomatoes, halved
1 cup Alison’s Pantry Pumpkin Seeds, toasted
1 cup Alison’s Pantry Sunflower Seeds, toasted
¼ cup Alison’s Pantry Sesame Seeds, toasted
¼ cup each chopped parsley and mint leaves
Chia Seed Dressing:
1 tbsp Alison’s Pantry Chia Seeds
2 tbsp cold water
1 tsp Dijon mustard 1 tsp honey
1/3 cup apple cider vinegar
1/3 cup extra virgin olive oil
Salt and freshly ground black pepper
Method
- Cook quinoa in plenty of boiling water for 15 minutes, or until tender. Drain well and set aside to cool.
- Cook beans and peas in boiling, salted water for 1 minute, then drain and cool under cold running water. Chill until ready to use.
- Make dressing by combining chia seeds and water in a jar; leave for 5 minutes for seeds to swell. Add remaining ingredients; seal jar and shake well to combine. Adjust seasoning with salt and pepper to taste.
- To serve, place quinoa, beans, peas, onions, rocket and tomatoes in a large bowl. Add seeds and herbs. Pour dressing over salad; toss well to coat.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Chargrilled Lamb Cutlets & Curried Red Lentil Dip 
(Serves 6-8)
Ingredients
Lamb:
24-30 lamb cutlets, trimmed of excess fat
Grated zest and juice of 2 lemons
Olive oil
¾ cup Alison’s Pantry Cranberry Sprinkle
Curried Red Lentil Dip:
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 tbsp curry powder
1 tsp garam masala
Salt and freshly ground black pepper
1 cup Alison’s Pantry Split Red Lentils
1/3 cup Alison’s Pantry Natural Cashews
Method
- Place lamb in a shallow dish. Sprinkle with lemon juice and 2 tablespoons olive oil. Cover and leave at room temperature to marinate for 30 minutes.
- Meanwhile, make the lentil dip. Heat oil in a saucepan over medium heat; add onion and cook for 5 minutes, stirring occasionally. Add garlic and spices, cook for 1 minute more. Stir in lentils, cashews and 2 ½ cups water. Bring to the boil then reduce heat, cover and simmer for 15 minutes or until lentils are tender and almost no liquid remains.
- Remove to cool for 10 minutes. Transfer mixture to food processor; process, scraping down the bowl occasionally, until smooth. Cool completely.
- Heat a chargrill pan, barbecue or frying pan. Season lamb with salt and pepper. Cook for 2-3 minutes on each side, depending on your preference for pink meat.
- Arrange warm lamb cutlets on a platter. Scatter with Cranberry Sprinkle, lemon zest and mint leaves. Serve with lentil dip on the side, to spoon over or dip.
Note: The dip will last for up to 4 days if stored in an airtight container in the fridge.
This recipe was created by Julie Le Clerc for Alison’s Pantry.