Autumn Pumpkin Soup March 08, 2016
Today we have a beautiful creamy autumn pumpkin soup to help ease your family into the colder months. The soup is easy to make and gives you that “feel good” feeling after every bite.
Ingredients for Pumpkin Soup:
2 tablespoons B-well canola olive oil
1 onion, roughly chopped
2 garlic cloves, roughly chopped
650g pumpkin, peeled, chopped
1 potato, chopped
2 carrots, chopped
1 leek (white part only), chopped
1 teaspoon ground nutmeg
3 cups (750ml) Chicken Stock
1/2 cup (125ml) pure (thin) cream
1 tablespoon pumpkin seeds, toasted
Finely chopped flat-leaf parsley, to serve
1. Heat B-well canola olive oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft. Add garlic, pumpkin and nutmeg. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to low, cover and cook for 25 minutes or until the pumpkin is tender.
2. In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season. To serve, ladle into bowls and top with seeds and parsley, then drizzle with cream.
Tomato, Salami, Olive Quiche March 04, 2016
Whether it’s brunch or lunch our tomato, salami, olive, feta and basil quiche will make a great first impression. This is such a beautiful looking quiche and the combination of flavors “just works”.
Ingredients for Quiche:
1 large tomato
B-well canola olive oil
200g Cheddar Cheese
Handful of Feta Cheese
285ml pot double cream
handful basil leaves, shredded, plus a few small ones left whole for decoration
2 tsp Salt
1 tsp Black Pepper
Store bought pastry
1. Preheat oven to 200°C and grease a 23cm diametre flan pan. Use store bought pastry to line the base and sides of the pan. Blind bake the pastry by placing a sheet of baking paper over it and pouring enough uncooked rice or beans over the paper to completely cover the base. Bake for 10 minutes then remove from oven and discard paper and rice. Reduce oven temperature to 180°C.
2. Combine eggs, cream, and salt and pepper in a jug and whisk to combine. Pour over mixture in the pastry case.
3. Grate cheddar and sprinkle over the top of the quiche.
4. Bake quiche for 30 minutes and briefly remove from the oven.
5. Layer over the top of the quiche thinly sliced tomatoes, small feta cubes/chunks, halved olives, parmesan and salami.
6. Return to oven and bake for 5 minuets. Remove from oven and sprinkle over shredded and whole basil. Drizzle over some B-well canola olive oil and serve.
This is a really fantastic quiche and the combination of the toppings added in the last 5 minuets helps take the quiche to a whole new level.
Homemade Hummus February 29, 2016
Home made hummus is super easy to make and only takes about 5 minutes from start to finish. If you’re having friends over and need a fantastic side dish or dipping sauce, humus is king. It is one of my family’s all time favorite dishes. Visually it can also look quite impressive!
Ingredients for Hummus:
400 to 500 grams of chickpeas
1/4 cup fresh lemon juice, about 1 large lemon
1/4 cup tahini
Half of a large garlic clove, minced
3 tablespoons B-well canola olive oil
1/2 to 1 teaspoon kosher salt, depending on taste
1/2 teaspoon ground cumin
2 to 3 tablespoons water
Dash of paprika or smoked paprika for serving
1. In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
2. Add the B-well canola olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
3. Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
4. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
Viola! Scrape the hummus into a bowl then drizzle about 2 tablespoons B-well canola olive oil over the top and sprinkle with normal paprika or smoked paprika.The hummus can be refrigerated for up to one week.
Sugar Free Nutella February 23, 2016
Sugar-Free Nutella means you can indulge in your weekly or daily chocolate fix without feeling guilty…
Ingredients for Nutella:
1 cup hazelnuts
1/2 cup coconut milk
1 tablespoon fructose-free syrup (rice malt syrup/stevia extract)
1 tablespoon B-well canola oil adds buttery taste
1/4 cup unsweetened cacao powder
1 tablespoon vanilla powder
1. In a dry skillet, toast your hazelnuts until fragrant, about 4-5 minutes over medium heat.
2. Place on a clean kitchen towel and allow to cool.
3. Once cool, rub towel over them to loosen and remove as much of their skins as possible.
4. Place nuts in a food blender and blend until fine or alternatively place the whole hazelnuts under a cloth and hit them with something hard until crushed.
5. Chuck all the ingredients together and whisk until smooth and transfer your decadent sugar free nutella into a glass jar. You can keep it for weeks in the refrigerator, if you don’t eat it all in the first 2 days.
Fish Burger February 23, 2016
Here is a lovely fish patty recipe which can be used to make some scrumptious fish burgers for the whole family. The fish patty, canola oil and mayonnaise are all very high in Omega 3, helping everyone in the family to get their intake of this essential fatty acid whilst enjoying a delicious fish burger.
Ingredients for Fish Patty
1 Fish fillet hake
1 small potato
1/2 tsp of sliced green chillies
1 tsp of grated ginger
1 cup of diced onion
1/4 tsp of turmeric powder
1/2 tsp of paprika
1/2 tsp of garam masala (optional)
3 tbsp of bread crumbs
2 tbsp of B-well canola oil
Salt to taste
1. Boil a pot of water and let the potato boil water until it is tender. Remove it from the heat and let it cool a little. Peel of the skin and mash it using a fork. Keep it aside.
2. In a sauce pan, add the fish fillet, turmeric powder and salt and 1/2 cup of water. Cook it. Once cooked, drain of the water and mash the fish fillet.
3. In a pan, pour in the B-well canola oil. Once hot, add the sliced green chilies, grated ginger and diced onion. Saute it until the smell disappears.
4. Add the paprika and garam masala (optional) and give it a mix. Add the cooked fish, mashed potato and bread crumbs and give it a thorough mix. Adjust the salt to taste. Let it cook for about 3-4 minutes and remove it from heat, place it in the refrigerator for an hour to cool down before molding the patties.
5. After you have molded the fish patties, heat the skillet and grease it with B-well canola oil. Once hot, turn down the heat to medium high and cook the patty in it. Since the patty mixture is already cooked, we only want to brown both sides of the patty
Our whole grain burger in the image above had a small bed of rocket followed with few thin slices of tomato and then our beautiful fish patty right in the center, ending with a couple of slices of red onion and finished off with a big dollop of B-well creamy gourmet mayonnaise. The B-well creamy gourmet mayonnaise helps bring everything together, perfectly.
Stacked Pancake by Justin Bonello December 03, 2015
4 cups flour
½ cup sugar
Drizzle of Canola oil
4-5 Free Range / organic eggs
For the filling:
Double thick or whipped cream
Walnuts, toasted and bashed in a pestle mortar
Whole nut milk chocoate, finely chopped
Maple or golden syrup
Plus anything else you would like to add!
- First up make the batter. Sieve the flour into a bowl along with the sugar and canola oil.
- Make a well in the centre and crack in the eggs. Next using a wooden spoon, mix it together until you have a thick yellow batter, this takes time.
- Next, you’re going to start adding your milk, bit by bit. Every time you add milk, mix it into the batter thoroughly. Only when its thorughly absorbed, add a bit more milk and continue. The batter is ready when it’s a little like slightly thickened pouring cream.
- Now for the pancakes. Put the pan on a medium heat, take about half a ladle of batter and pour into the pan, rolling your wrist, spread the batter thinly all over the pan. When its cooked through, flip and brown the virginal side. Repeat until all the batter is used – however, keep greasing and wiping the pan between pancakes.
- The rest is kids play. Building a pancake stack. Place a pancake on a plate or board and scatter with finely chopped chocolate then place a pancake on top and repeat – pancake, filling, pancake, filling until you have no pancakes left.
- Drizzle the top layer with extra cream and chopped nuts and a final drizzle of maple syrup.
Banana Bread by Justin Bonello November 23, 2015
(Recipe) Banana, Coconut and Rum bread
4 ripe bananas
1⁄3 cup (80ml) white rum
1 cup (125ml) castor sugar
1⁄2 cup (125ml) Lemon infused Bwell Canola oil
2 eggs, beaten
2 cups flour
1 tsp (5ml) baking soda
2 tsp (10ml) baking powder
1 tsp (5ml) running salt
1/3 (80ml) coconut milk
1⁄2 teaspoon vanilla
1/3 cup (80ml) coconut
1 pkt (100g) chopped walnuts cup nuts
1. Preheat oven to 180C.
2. Peel bananas and break into a bowl, add the rum and bash with a potato masher.
3. Lightly whisk sugar and vegetable oil together in a bowl. Break in the eggs and whisk together long with the banana mixture
4. Sift your dry ingredients into the bowl and fold through. Add all the remaining ingredients and using a spatula fold all the ingredients together.
5. Spray your load tin with Bwell cooking spray and pour the batter into the loaf tin.
6. Bake for about an hour or until cooked through. Serve with smeared with butter and a great cup of coffee.
Duck Salad by Justin Bonello November 17, 2015
For the Duck breasts:
2 -3 duck breasts
1. Using a sharp knife score the fatty duck breast skin.
2. Place skin side down in boiling water, and leave for 10-15 minutes. Pat dry.
3. Heat a nonstick pan over a medium to hot temperature and fry skin side first until crisp. Flip and cook for about another minute, or until done to your liking. Set aside to cool.
Ingredients for the Dressing:
Pinch of sugar
1 garlic clove, crushed
1 small chilli, finely chopped
1 knob ginger, peeled and grated
Handful of coriander, chopped
1/4 cup (60ml) dark soy sauce
3 Tbsp (45ml) Bwell garlic or chilli oil
1 Tbsp (15ml) sesame oil
¼ cup (60ml) rice vinegar
Couple spring onions, finely sliced
1 Tbsp (15ml) sesame seeds
1. Using a pestle and mortar, mash sugar garlic, chilli, ginger and coriander together into a paste.
2. Whisk soy sauce, Bwell oil, sesame oil and rice vinegar together with the paste.
3. Stir through the spring onions and sesame seeds.
For the rest:
Rice paper wraps, carefully fried until crisp and drained on kitchen paper
Handful mung beans
Finely shredded red and green cabbage
Finely sliced radishes
Finely sliced peppers
Finely sliced cucumber
Mixed green lettuce, like cos or baby gem
1. Arrange all your sliced and prepared fresh ingredients in a bowl and top with thinly sliced duck breast, dressing and a good scattering for fried rice paper.
Springbok Wellington by Justin Bonello November 17, 2015
Ingredients for the Duxelle:
2 knobs butter, softened
A small glug of B-well Canola oil
Half and onion, finely chopped
1 punnet portobello mushrooms, stems removed, finely chopped
About ½ cup cream
Milled salt and cracked pepper
Bunch of parsley, finely chopped
1. Gently heat the butter and oil in a heavy based pan over a medium heat.
2. Stir in the onion and cook until soft, then add the mushrooms.
3. Increase the heat and add the cream, salt and pepper.
4. Stir vigourously then leave to cook, stirring occasionally until the cream has reduced and the mushrooms are cooked, about 15 minutes and the mixture should be quite dry.
5. Remove from the heat and stir through the parsley, set aside.
– While you are making the duxelle, get a friend to make the crêpes. Or keep a couple from your pancake stack breakfast!
Ingredients for the Crêpes:
½ cup flour
A pinch of salt
¾ cup, you might need a little more
4 knobs of butter
1. In a large bowl, sieve the flour and salt together.
2. Make a well in the centre, crack in the two eggs and a splash of milk.
3. Using a wooden spoon, start mixing and gradually whish in the remaining milk, a little bit at a time, until you have a smooth batter.
4. To make your pan nonstick, place over the heat and add ground salt. Leave for a couple minutes until the salt has browned, remove salt, and wipe the surface clean.
5. Return the pan to the heat, add a knob of butter and swirl to coat the pan evenly. Wipe with paper towel. Ladle in enough batter to coat the entire pan. Cook for about 30 seconds to a minute on the one side, then flip the crêpes and cook for a further 30 seconds. Repeat this until you have four crêpes.
For the rest:
1kg springbok loin
Salt and cracked pepper
Splash of Bwell Canola oil
1 roll puff pastry, thawed but cool
½ cup flour
1 egg, whisked
Knob salted butter, melted
1. Pat the springbok dry, give it a good rubbing with salt and black pepper. Seal in a hot pan until it is browned on all sides. Remove from the pan and set aside to cool.
2. While the springbok is cooling. Carefully place the crêpes on a clean working surface, overlapping them slightly.
3. Scoop the mushroom duxelle over the crêpes and spread evenly.
4. Place the cooled loin into the centre of the crêpes. Carefully wrap around the loin, tucking them underneath the loin. Trim off excess crêpes.
5. Dust a clean work surface with a little flour. Place the puff pastry on the surface and pop the crêpe wrapped loin in the centre.
6. Pull the sides up together, encasing the fillet in pastry and press the sheet together to cover all sides. Trim away the excess pastry.
7. Lift the Wellington onto a greased baking tray and refrigerate for about 30 minutes.
8. Brush with lightly beaten egg and or melted butter and bake at 200, or according to pastry instructions, until golden about 25-30 minutes.
9. Leave to rest for about 10-15 minutes, slice and serve.
Green Thai Chicken Curry by Tiaan November 10, 2015
100ml of B-well canola oil
2 large sweet potatoes cut length wise into chips
1 large tablespoon of green curry paste
2-3 fresh green chillies, deseeded and roughly chopped
2 teaspoons chopped fresh ginger
3-4 cloves garlic, chopped or crushed
1 teaspoon dried ﬁne coriander
1/2 teaspoon dried ﬁne cumin
2 handful of fresh coriander leaves, roughly chopped
1 cups of chicken stock
4 chicken breasts
1 teaspoon of sugar
1 tin of coconut milk
100g tenderstem brocoli
one table spoon of ﬁsh sauce
juice and rind of one lime
fresh basil and coriander
handful of sprouts
1. Place the sweet potatoes on a roasting tray and toss with 50ml of canola oil and season with salt and pepper bake until golden brown for about 25 to 30 minutes.
2. In a food processor add the curry paste, chillies, ginger, garlic, dried coriander, fresh coriander, cumin and a dash of chicken stock. Blend until a paste has formed.
3. Add 50ml of the oil to a pan or wok and quick fry the paste. Add the chocken and sugar and caramelize together.
4. Add the rest of the chicken stock, coconut milk and heat through
5. Add the mangetout and broccoli with the ﬁsh sauce, lime juice and rind and cook until it starts to bubble then remove from the heat.
6. Serve in large soup bowl with sweet potato chips and garnish with fresh basil and coriander and sprouts
1. The chicken can easily be substituted with prawns or any other seafood
2. For a vegetarian option replace chicken stock with vegetable stock and add extra veggies
3. For a larger dinner party double up the recipe, prepare the sauce in advance and add the vegetables and fresh herbs just before serving