Warm Veg Salad
{ THIS GLUTEN FREE WINTER SALAD IS GLUTEN FREE, DAIRY FREE AND VEGAN. ENJOY THIS NOURISHING AND DELICIOUS WINTER SALAD BY CLARISSA KOCOVSKI IN COLLABORATION WITH PIMP MY SALAD }
{ INGREDIENTS }
SALAD
800g Baby White Potatoes (washed)
1 Red Onion (roughly chopped)
1 Tbsp Oil
1 tsp Salt
½ tsp Black Pepper
2 Cups Asparagus (roughly chopped)
230g Cannellini Beans (drained)
Handful of Pimp My Salad Coconut Bacon
Handful of Pimp My Salad Super Seed Sprinkles
½ Cup Black Rice (cooked)
DRESSING
3 Tbsp Smooth Tahini
2 Tbsp Fresh Lemon Juice
1 Tbsp Nutritional Yeast
1 Tbsp Pimp My Salad Cashew Parmesan
½ tsp Pure Maple syrup
½ tsp Salt
{ METHOD }
Preheat the oven to 200C. Slice potatoes into quarters. Place on an oven tray lined with parchment paper. Place the red onions onto the same tray. Drizzle oil. Season with salt and pepper. Mix. Roast for 15 minutes.
Meanwhile, to make the dressing, add all ingredients including Pimp My Salad Cashew Parmesan to a small bowl or recycled Pimp My Salad jar. Stir until you have a thick paste. Add a few teaspoons of water until you reach a runny consistency.
Add the asparagus and beans to the same tray. Toss. Roast for another 15 minutes until the potatoes are cooked through.
Remove from oven. Allow to cool for 5-10 minutes. Time to plate up! Arrange rocket into the bottom of a serving platter. Add the warm veggies. Sprinkle over a generous handful of Pimp My Salad Coconut Bacon and Super Seeds. Add black rice. Drizzle over the dressing. Enjoy!
Chocolate Soufflé Pudding
CHOCOLATE SOUFFLÉ PUDDING { I HAVE BEEN BAKING THIS GLUTEN-FREE PUDDING FOR YEARS. NOT ONLY IS IT COMPLETELY HEAVENLY, IT IS ALSO VERY CLEVER AND CAN BE BAKED AS A CAKE WHEN YOU WANT. } Contributor: Anneka Manning { INGREDIENTS } Melted butter, to grease Unsweetened cocoa powder, sifted, to dust 200 g (7 oz/11/3 cups) chopped good-quality dark chocolate (70 per cent cocoa is good) 125 g (41/2 oz) unsalted butter, cubed 2 tablespoons marsala wine or freshly brewed strong coffee 165 g (5¾ oz/3/4 cup) caster (superfine) sugar 5 eggs, at room temperature, separated Icing (confectioners’) sugar, to dust Cream or vanilla ice cream, to serve { METHOD } Preheat the oven to 170°C (325°F) or 150°C (300°F) fan-forced. Brush a 2 litre (70 fl oz/8 cup) capacity ovenproof dish (about 20 cm/8 in diameter) with melted butter to grease. Lightly dust with cocoa powder, tapping out any excess. Place the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water, and stir until melted and smooth. Transfer the mixture to a large bowl and stir in the marsala, 110 g (33/4 oz/1/2 cup) of the caster sugar and the egg yolks. Use an electric mixer with a whisk attachment to whisk the egg whites in a clean, dry large bowl on medium speed until soft peaks form. Add the remaining 55 g (2 oz/¼ cup) caster sugar and whisk until thick and glossy. Add one-third of the egg white mixture to the chocolate mixture and use a large metal spoon or spatula to fold together. Fold through the remaining egg white mixture until just combined. Pour the mixture into the prepared dish. Bake in the preheated oven for 55–60 minutes, or until crumbs cling to a skewer inserted in the centre. Remove the pudding from the oven and set aside for 5 minutes. Dust with icing sugar and serve in scoops with cream or ice cream. Baker’s tips This pudding is also delicious served at room temperature. Leave to cool in the dish before serving. Any leftover pudding will keep covered in the fridge for up to 3 days. Leave to stand at room temperature for at least 30 minutes before serving. Variation Chocolate Soufflé Cake – Bake the mixture in a 22 cm (81/2 in, base measurement) spring-form cake tin that has been base-lined with baking paper, and then greased and dusted with unsweetened cocoa powder. Bake at the same temperature for 55–60 minutes. Leave the cake to cool in the tin. Cut into wedges to serve. Prep time: 25 MINUTESCook time: 1 HOURTotal time: 1 HOUR 25 MINUTES+ 8 + More Recipes in this Category
Prosciutto-Wrapped Glazed Shrimp
PROSCIUTTO-WRAPPED GLAZED SHRIMP { CELEBRATE YOUR NEXT EVENT WITH THIS SWEET AND SPICY SEAFOOD PLATTER } Contributor: Danielle Walker { INGREDIENTS } 1⁄2 cup dried unsulfured apricots 11⁄4 cups water 1⁄4 cup pure maple syrup 1⁄2 teaspoon chili powder 1⁄4 teaspoon cayenne pepper 2 pounds jumbo raw shrimp (about 40 pieces), peeled and deveined with tails on 8 ounces prosciutto, sliced into thin ribbons { METHOD } Preheat the oven to 425°F. Line a baking sheet with parchment paper. To make the glaze, combine the apricots in a saucepan with 3⁄4 cup of the water, the maple syrup, chilli powder, and cayenne. Bring to a boil and simmer for 10 minutes, or until most of the liquid has evaporated and the apricots are rehydrated. Transfer the mixture to a blender and add the remaining 1⁄2 cup water. Blend until smooth. Wrap each shrimp with prosciutto and place seam side down on the baking sheet. Brush with the glaze. Bake for 10 to 12 minutes, until the shrimp are opaque throughout. Brush again with the glaze midway through. Serve hot. Make it ahead: These are best cooked and served immediately, but you can wrap the shrimp the day before and store them in the refrigerator. The sauce can be made up to 1 week ahead of time and stored in the refrigerator; check that off of your list early to reduce your pre-party stress. Prep time: Cook time: Total time: + 10 + More Recipes in this Category
Crispy Tortillas With Guajillo Chocolate Sauce
CRISPY TORTILLAS WITH GUAJULLO CHOCOLATE SAUCE { CRUNCHY TORTILLAS WITH A SWEET KICK! } Contributor: Cle-ann Stampolidis { INGREDIENTS } 24 gluten-free corn tortillas 1 tbsp coconut sugar 1/4 cup cream 37g dark chocolate, chopped with a pinch of chilli powder 1 tsp vanilla bean paste pinch of salt flakes fresh pineapple { METHOD } Slice tortillas into desired shape (strips or triangles). Add 2cm of oil into a small saucepan, heat on high until you reach 180°C. Fry tortillas for 1 minute or until crispy, drain on absorbent paper and sprinkle with coconut sugar. Place cream, chocolate, vanilla and salt in a heatproof bowl over a double boiler (or melt in microwave), stir until chocolate is dissolved. Drizzle chocolate sauce over tortillas and serve with fresh fruit. Prep time: 5 MINUTESCook time: 10 MINUTESTotal time: 15 MINUTES+ 2 + More Recipes in this Category
