Festive flavours
FREE-FROM ALTERNATIVE
FOR A MORISH MARINADE OR SERIOUSLY GOOD DIPPING SAUCE.
Step up your festive spread with two stunning summer delights: Teriyaki Salmon and a vibrant Green Sponge decorated with red chia jam, coconut cream and fresh fruit. Both promise a visual feast and flavours to match!
Green Sponge with Red Chia Jam and Coconut Cream With thanks to Melrose Health for this delicious recipe Ingredients Coconut & Almond Sponge: • 6 eggs, whites and yolks separated • ½ cup coconut or raw caster sugar • ½ cup desiccated coconut • 1 cup ground almonds • 2 tbsp Melrose Organic Essential Greens • 1 tbsp Melrose MCT powder Coconut Matcha (optional) • ½ tsp cream of tartar • ½ tsp baking powder Chia Jam: • 2 cups frozen raspberries • ¼ cup chia seeds • 1 tbsp rice malt or maple syrup • 1 tbsp Melrose Essential Reds Powder Whipped Coconut Cream: 1. Preheat oven to 180°C. Line a 20cm tin. 2. Whisk egg whites till soft peaks form. Add sugar – whisk till firm. Fold in yolks, coconut, almond meal, Greens, tartar and baking powders. Bake 20-25 mins. 3. For jam, simmer raspberries, chia, and water. Add syrup; simmer till thick. Mix in Reds Powder. Cool in fridge. 4. Layer cooled cake with jam, coconut cream. Top with fresh fruit. Note: For a tiered cake, double the recipe. Tip: Refrigerate coconut cream before whipping for best results. • 2 cans coconut cream, whipped • Optional: 1 tsp vanilla powder Garnish: Fresh seasonal fruit and desiccated coconut Method
Summer Teriyaki Salmon
Ingredients • Fresh salmon, skin on (whole side or portions) • Niulife Teriyaki Extra Thick Coconut Amino Sauce • Spring onions • Sesame seeds • Optional: Sea salt, fresh lime or yuzu Method 1. Coat salmon with Teriyaki sauce in a deep baking dish. 2. Lay split spring onions under salmon, skin-side up. Cover with lid or foil. Marinate overnight if desired. 3. Bake at 180°C for 15-20 mins. Salmon should be flaky but moist inside. 4. Uncover, sprinkle with sesame seeds. Grill briefly until sizzling without burning seeds, or bake uncovered for 3-5 mins. 5. Serve with a roquette and fennel salad. Add lime or yuzu for zest. Enjoy this summer delight!
SOY,GLUTEN,DAIRY, GMO & NUT FREE. CERTIFIED ORGANIC. NO REFINED SUGARS. VEGAN.
15
ISSUE 69 • 2023
Made with FlippingBook Learn more on our blog