Vegan Brownies November 04, 2015
2 and a quarter cups of whole wheat ﬂour
2 cups brown sugar
2 tsp baking soda
1 tsp salt
1 cup unsweetened cocoa powder
half a cup chocolate chips
half cup B-well Olive and Canola oil
1 and half cups of strong black coffee (cold)
4 tsp apple cider vinegar
half a cup over ripe banana mashed well
1. Combine all the dry ingredients and the chocolate chips and mix well.
2. Mix all the wet ingredients together. If the banana is not very ripe, place it in a blender to get a smooth paste. It’s best to avoid lumps in this so that you don’t taste banana in the fudge later on.
3. Now pour the wet into the dry ingredients and mix well.
4. Pour the batter into a pan which is greased (with olive oil) and dusted (with whole wheat ﬂour) and place it in a preheated oven. Bake at 170 degrees C for about 15-20 minutes or till the top looks cooked.
1. Brownies make really nice gifts and tied up rustically with baking paper and brown paper will put a smile on many a face
2. Also great for lunch boxes and the inevitable school bake sale
Spanish Ostrich Meatballs by Tiaan November 04, 2015
1 teaspoon of cumin
B-well canola oil
Salt and pepper
1. Peel the pumpkin and cut into half moons 1cm thick
2. Toss the pumpkin in the oil and add the cumin, salt and pepper and make sure all is covered
3. Place on a roasting tray and roast for about 30 to 35 minutes or until golden brown and soft.
25ml of B-well Olive and Canola blend
500g of Ostrich Sausage
1 brown onion ﬁnely chopped
handful of chopped fresh coriander
handful of bread crumbs
salt and pepper
1. Remove the ostrich from its sausage casing and mix all the other ingredients together.
2. Roll into meat balls, place on a roasting tray, drizzle with B-well Olive and Canola Oil and roast for about 15 to 20 minutes. Do not overcook Smoked Paprika Tomato Sauce
25ml B-well Canola Olive and Canola Blend
1 large onion chopped
2 cloves of garlic grated
1 tin tinned tomato
1 sachet tomato paste
1 teaspoon of hot smoked Spanish paprika
salt and pepper
1. Fry onions in a saucepan with oil until golden brown, add the garlic and fry for 2 minutes
2. Add the tinned tomato, tomato paste, paprika and season
3. Let it cook through and with the back of a wooden spoon crush the tomatoes to give a rustic chunky sauce.
4. Place the meatballs into the sauce and heat through
5. Serve ontop of the pumkin half moons with grated hard cheese or parmesan and garnish with fresh coriander leaves
Using sausage meat to cook with is a short cut as the meat is already seasoned and ﬂavored 2. Serve as tapas in summer with crusty bread or thin toast
Homemade Ciabatta Bread by Mynhardt November 04, 2015
1kg white stone ground ﬂour
1 packet instant dry yeast
1 teaspoon of sugar
125ml B-well Garlic ﬂavored oil
1 cup of pitted black olives
half a handful of rosemary
1 teaspoon of salt
750ml of warm water
1. Place all the ingredients acccept the olives and water into a mixer with its K attachment.
2. Mix through slowly add all the water and mix on high until the gluten in the dough starts to develop and starts pulling away from the sides.
3. As soon as all the dough is clinging to the K attachment mix for anther 3 minutes.
4. Turn down the speed to low and add the olives gently until incorporated.
5. Place the dough in a well oiled bowl and cover to rise to double its size.
6. Turn out onto a ﬂoured surface and cut through into desired size and bake for about 30 to 35 minutes until golden brown and makes a hollow sound when you knock on it
Create a antipasti platter with slices of the ciabatta with sliced charcuterie, olives, hummus, tzatziki and B-well ﬂavored Garlic and Chilli oil with some herbs chopped into it. !
1. For an extra naughty taste cover the dough before baking with more of the B-well garlic ﬂavored oil and sprinkle some coarse sea salt and more rosemary over.
2. Brad is also delicious served with home made butter
3. The bread freezes easily and can be warmed for 8 to 10 minutes in a hot oven before serving.
Deep Fried, Buttermilk Calamari by Justin Bonello November 04, 2015
¼ cup (60ml) corn flour
¼ cup (60ml) Self-raising flour
1/2 tsp (3ml) salt
1 tsp (5ml) crushed mixed peppercorns
2 tsp (10ml) thyme, finely chopped
500g calamari tentacles
Bwell Canola oil, to fry
Garlic parsley mayonnaise:
½ Cup (125ml) B-well Mayonnaise
1/3 Cup (80ml) Cream
Juice of ½ lemon
1 garlic clove, crushed
Small handful parsley, chopped
- Pour buttermilk into a bowl with the calamari tentacles, set aside for 15 minutes. This will tenderize the tentacles.
- Pour a bottle of canola oil into a deep, heavy based pot. Heat until sizzling.
- Sift all the dry ingredients into a large bowl. Drain the tentacles and coat in the flour mixture, immediately fry in batches for 45 seconds to a minute or until golden in colour.
- Using a slotted spoon carefully remove the tentacles from the oil and drain on kitchen paper.
For the mayonnaise:
1. Mix all the mayonnaise ingredients together in a bowl and serve with golden tentacles and a couple wedges of lemon.
Tip: Drizzle mayonnaise with a little B-well Chilli infused oil for a spicy bite.
Fantastic Green Genie Salad by Justin Bonello November 04, 2015
1 Whole medium-sized butternut
5-6 garlic cloves – peeled
drizzle of B-well canola olive oil blend
4-5 medium-sized beetroots
palm full of pine nuts
small palm full of sesame seeds
small palm full of pumpkin seeds
handful of smooth Danish feta cut into smallish chunks
double handful of watercress
double handful of rocket
drizzle of balsamic glaze
1. Peel the butternut, cut it in half, scoop out the seeds and cut it into cubes about 1 cm x 1 cm.
2. Chuck them on to a baking tray with the garlic, drizzle with B-well canola olive oil blend and roast in the oven at 180°C until the garlic is soft and the butternut cubes start caramelising and browning at the edges.
3. Take the garlic and butternut out of the oven and let them cool down. While the butternut and garlic are in the oven, wash and then boil the beetroot for about 40 minutes. It should be cooked but still crunchy (think al dente).
4. Cut off the tips, remove the skins and cut it into quarters and then into smallish chunks. In a non-stick pan, dry toast the pine nuts and all the seeds and until they’re brown and start trying to jump out of the pan.
»Finally, slice the roasted garlic finely and then toss all the ingredients in a salad bowl. Drizzle with B-well canola olive oil blend and balsamic glaze and toss with your hands to get the goodies all mixed up. EAT!
Beautiful Salsa Verde by Justin Bonello November 04, 2015
Juice of ½ lemon
1 garlic clove, finely chopped
3 Tbsp (45ml) capers
Gherkin, finely chopped
1 handfuls flat leaf parsley, finely chopped
Handful basil, finely chopped
Handful mint, finely chopped
1 Tbsp (15ml) Dijon mustard
1/4 cup (45ml) red wine vinegar
2/5 cup (100ml) Bwell Olive oil blend
1. Mash lemon juice and anchovies with a pestle and mortar.
2. Finely chop the garlic, capers, gherkin, anchovies, parsley, basil and mint and stir through the paste.
3. Whisk the mustard, red wine vinegar and Bwell oil together with the ingredients and season with milled pepper. There is no need to add salt the capers and anchovies add the salty seasoning.
TIP: Using a stick blender or processor blend all the ingredients except the oil together before stirring through.
For the rest:
Serve salsa verde with grilled fish or meat or even toss through a salad.
Delicious Panko Prawns by Justin Bonello November 04, 2015
1kg prawns, deveined and heads removed
Salt and pepper
½ cup (125ml) corn-starch, for dredging
2 egg whites, lightly beaten
3 cups Panko bread crumbs
Bwell Canola oil, for frying
Lime and wasabi mayonnaise:
½ cup (125ml) Bwell Mayonnaise
Juice of 2-3 limes
1-2 Tbsp (15-30ml) wasabi paste or powder
- Sift the corn-starch into a large bowl. Lightly loosen the egg whites with a whisk in a second bowl and finally scoop the panko into a third bowl.
- Lightly coat prawns, in the corn starch then dunk into the egg whites and finely the toss through the panko, set aside in the fridge to set. Give them time to chill, this will give you a great crust and help keep them altogether.
- Heat oil in a large heavy based saucepan and shallow fry in batches. They cook in seconds, when the crumb layer is golden they are ready. Drain on kitchen paper and set aside.
For the lime and wasabi mayonnaise:
- Mix all the mayonnaise ingredients together and spoon into a bowl serve with crispy panko prawns, couple lime wedges and a heap of pickled ginger.
Insanely Good Oxtail Potjie by Justin Bonello November 04, 2015
Bwell Canola oil
salt and milled pepper
Couple sprigs fresh thyme, chopped
2-3 garlic cloves, crushed and chopped
8-10 shallots, peeled
1 can milk stout
½ – 2 cups good beef stock
1. Heat canola oil in a large heavy based, flat based potjie pot.
2. Season oxtail with salt and pepper and seal all sides in the pot over a high heat, about 250C, to render the fat.
3. Reduce the heat to a medium heat, about 150C, and stir through the thyme, garlic cloves and shallots and fry to infuse flavours for about 5 minutes.
4. Add the milk stock into the pot and deglaze the flavours from the pot. Then add the beef stock, cover with the lid, and leave to gently cook for about 4 hours or until tender.
Beer Battered Fish with Homemade Tartar October 30, 2015
Bwell Canola oil for frying
Pinch of salt and pepper
4 x 200g firm white fish
1 Tbsp (15ml) baking powder
1 cup (250ml) ice-cold beer
½ cup (125ml) mayonnaise
1-2 large gherkins, finely chopped
½ red onion, finely chopped
Handful of parsley, chopped
Small handful dill, finely chopped
Juice of ½ lemon
- Pour Bwell canola oil into a fryer or a deep heavy based pan.
- Season fish fillets with milled salt and ground pepper.
- Sift dry ingredients into a large bowl and fold through the cold beer to form a batter, a similar consistency to thickened cream.
- Lightly coat each fillet with flour, and dust off the excess flour.
- Coat each fillet with batter; drain the excess of batter off the fillets before deep-frying in hot canola oil. Depending on the temperature, the fish should take about 6-8 minutes aside to cook through and turn golden in colour.
- Mix all your tartar ingredients together and serve with deep fried fish fillets and a couple lemon wedges on the side.
Tender Chicken Schnitzel August 06, 2015
Do you enjoy Chicken Schnitzel? With this Succulent Chicken Schnitzel Recipe you can make the perfect schnitzel from home.
2 lbs boneless skinless chicken breasts (4 large breasts)
1 cup flour for dredging
1 cup breadcrumbs, matzo meal, or panko
2 tbsp paprika
1 tbsp sesame seeds (optional)
Salt and pepper
Bwell Cooking Oil for frying
Fresh lemon wedges for garnish
1. Lay down a 2-foot long strip of plastic wrap on your kitchen countertop. Place chicken breasts on the plastic, leaving a 2-inch space between each breast. Cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic. Use a mallet to pound the breasts until they are a little less than ¼ inch thick.
2. Set up three wide, shallow bowls and a large plate on your countertop. In your first bowl, put the flour. In your second bowl, beat the eggs. In your third bowl, stir together the breadcrumbs, paprika, 1 tsp salt and sesame seeds (optional) till well blended. Leave an empty plate nearby where you will place your coated schnitzels.
3. Pour oil into a skillet until it’s deep enough for frying (about ½ inch). Heat the oil slowly over medium. While oil is heating, dip each breast one by one into your breading bowls—first coat with flour, then with egg, then with breadcrumb mixture.
4. The ideal temperature to fry schnitzel is around 375 degrees F. When the oil is hot (but not smoking or splattering), fry the coated breasts in single-layer batches until they are golden brown on both sides. If your oil is at the right temperature, it should take about 3-4 minutes per side. Don’t fry more than two breasts at a time in a regular sized skillet, or the oil temperature will drop and the schnitzels will become greasy.
5. After frying, set the schnitzels on a paper towel and pat them dry to soak off excess oil.
6. Sprinkle the schnitzels with salt to taste. Serve hot garnished with lemon wedges and your favorite condiment.