Nuttelex

SAVOURY MUFFINS


This easy-peasy muffin recipe is the perfect way to turn those lovely leftovers in the fridge into a tasty savoury snack. Here we used day-old roast vegetables, the last of a jar of basil pesto, plus some sharp cheddar, greens and chilli. Serve warm straight from the oven with lashings of your favourite plant-based Nuttelex butter, and pop a few in the freezer to have a ready-made snack supply on hand.
Makes 12 x savoury muffins

Ingredients
75 g plant-based Nuttelex (melted and cooled)
2 large eggs (or egg replacer)
100g chosen plant-based or regular cheese - grated or crumbled
1 cup vegan buttermilk (combine 1 cup unsweetened, plain dairy-free plant milk {almond or oat milk} with 1 Tbsp fresh lemon juice or apple cider vinegar)
2 tbsp pesto
4 shallots, thinly sliced
1 cup frozen baby peas
1 cup diced roast veg or protein leftovers (salmon or ham works well)
1 large onion (leftover caramelised onion works a treat)
2 cups self-raising flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 red chilli - sliced, for garnishing

Directions
1. Preheat oven to 190ºC.
2. In a bowl, place Nuttelex, eggs, cheese, buttermilk and pesto. Whisk with a fork.
3. While still whisking, add the shallots, baby peas, roast veg (or chosen protein) and caramelised onion. Whisk until combined.
4. Add self-raising flour, baking powder and bicarbonate of soda. Mix the dry ingredients in gently with a fork (make sure not to over-mix, as this will cause the muffins to be tough).
5. Divide the batter into a muffin pan lined with patty pans (1/3 cup in each patty pan) and bake for 20-30 minutes.
6. Remove from the oven when a skewer comes out clean.
7. Garnish with the sliced chilli.

Nothing compares to these melt-in-your-mouth mini biscuits glued together with a sweet, tangy passionfruit or lemon icing. . Get the recipe here: https://www.nuttelex.com/recipes/buttery-yoyo-biscuits/

Nuttelex Gotta Love Australia's very own Nuttelex. The original plant based butter alternative

Simple and tasty, this stuffed mushroom recipe is jam-packed with plant-based goodness.
Get the recipe here: https://www.nuttelex.com/recipes/stuffed-mushrooms-vegan/

ORANGE MARMALADE PUD (Vegan & Gluten Free)

This sweet n' tangy hits the spot when you crave a doting dose of comfort food. Note: for more tang use a bittersweet marmalade i.e. those with a thick-cut rind inside or for those who like it sweet, choose a thin-cut marmalade. If you don't need gluten-free free, simply substitute the gluten-free flour for self-raising flour.

THE INGREDIENTS
3 Tablespoons orange marmalade
1 Tablespoon boiling water
1 cup gluten free self-raising flour
1/2 teaspoon baking powder
1/2 cup castor sugar
1/2 teaspoon ground cardamom
Zest of 2 small oranges
85 grams plant based Nuttelex melted
100ml coconut milk (carton style not canned)
1 teaspoon egg replacer powder
1 teaspoon vanilla bean paste
1 1/2 Tablespoons Nuttelex for greasing ramekins
8 Dehydrated or fresh orange slices for decorating
--Tools---
Whisk
4 x 1 cup capacity ramekins
Rectangle tray

METHOD
1. Preheat oven to 160 C. Grease each ramekin with Nuttelex
2. In a small bowl place 3 Tablespoons marmalade with 1 Tablespoon boiling water and mix well to loosen. Then place a Tablespoon of the marmalade mix in each ramekin & set aside.
3. In a medium-sized bowl place flour, baking powder, sugar, vanilla bean paste, ground cardamom & orange zest.
4. Place Nuttelex in a cup and microwave for 20 seconds to melt. Then add the coconut milk and the egg replacer powder and whisk to combine. Add this mixture to the batter above.
5. Divide the batter mixture between the 4 ramekins, place on a tray and bake for 30 minutes or until centres spring back.
When ready to serve run a knife around the edges of each ramekin to loosen and gently unmould/release onto a plate. Then decorate with dehydrated or fresh orange slices. Serve with vegan cream (or melted vegan ice cream)

BUTTERY CORN, CHILLI & CORIANDER ( )
Make it with your fave Nuttelex butter 😍 the allergen free alternative.

WEEKEND BAKING
These tasty golden veggie bites with homemade tomato chutney are an easy weekend bake.
For those avoiding egg, simply sub the egg wash with aquafaba mixed with a little corn syrup to get that golden crispy touch.

Ingredients
1 tbsp Nuttelex plant based butter
1 medium onion finely chopped
2 medium potatoes diced small
1 carrot diced small
1 parsnip diced small
100 g small cubed pumpkin
1 tsp vegetable stock powder with 3/4 cup water
1/2 tsp teaspoon white pepper
1/3 cup frozen peas
1 handful of chopped fresh parsley
3 sheets frozen puff pastry
1 egg with a splash of water beat for brushing the tops of pasties
THE TOMATO CHUTNEY
1 tbsp Nuttelex plant based butter
1 small onion finely diced
2 grated garlic cloves
2 large chopped tomatoes
1/4 cup red wine
1/2 tsp Powdered vegetable stock with 1/4 cup water
2 tbsp tomato paste
a few basil leaves torn or 1/2 teaspoon dry basil
1/2 tsp dry oregano
Directions
1. Turn on your stove top on medium heat grab a medium sized frying pan put a heaped tablespoon of Nuttelex plant based butter with the onion for a few minutes until tender then add potatoes, carrot, parsnip, pumpkin. Once this starts to lightly fry add the pepper, stock powder and water and simmer on low for 10 minutes until the veggies are tender. Remove from heat and let mixture cool completely. Then add the chopped parsley and peas give it a light mix to incorporate.
2. Take your puff pastry sheets and using a bowl or plate that measures approx. 12 centimetres press down and cut-out circles.
3. To each circle add 1 heaped tablespoon of the cooled vegetable mixture mixture.
4. Next, bring circle sides together into a half moon shape, light pressing out the air, and crimp it together to seal. Alternatively a fork can be used to make the crimp to seal the pastie.
5. Place sealed pasties on a lined tray with baking paper and brush tops of pasties with egg wash and bake for 20-25 minutes until medium golden & flaky.
MAKING THE CHUTNEY
1. In a small saucepan place the diced onions & garlic with the Nuttelex on a medium heat let soften.
2. Add tomato paste and saute, next add the wine let the alcohol cook of for a couple of minutes then add the tomatoes, stock powder, water, basil, oregano, and pepper.
3. Reduce heat & simmer for 15 minutes. When cooked let cool completely and serve as is or puree for smoother texture.

HAPPY VEGGIE BURGER DAY
Simple and super tasty, try these bite-sized sliders for a lighter take on the traditional fried veggie burger. Included below is a great home-made bun recipe but if you are short on time pre-bought buns work fine. Recipe makes 12 sliders

Ingredients
HERB CHICKPEA FILLING
1 420g can chickpeas (reserve some chickpea water for the bun glazing)
2 celery stalks about 15 cm in size, finely diced
1/2 large red onion finely diced
1 large garlic clove finely grated
2 tbsp capers finely chopped
1 small bunch fresh flat-leaf parsley finely chopped
1 small bunch fresh dill finely chopped
1/3 cup vegan mayo
1 tbsp fresh lemon juice
1 tbsp wholegrain mustard
1/2 teaspoon freshly ground pepper
pinch of salt

GARNISH
1 cup fresh rocket leaves
12 cornichons (dilled mini gherkins)
12 small skewers

HOMEMADE SLIDER BUNS
1 tbsp melted & cooled plant-based Nuttelex
2 cups sifted self-raising flour plus a little extra for rolling
2 tsp baking powder
1 cup plain unsweetened coconut yoghurt
1/4 teaspoon salt
1 tablespoon apple cider vinegar

THE BUN TOPPING & GLAZE
1 tsp aquafaba (chickpea water)
1 tsp 1 teaspoon glucose
1 tsp plant-based Nuttelex
1 1/2 tsp everything bagel seasoning

Directions
THE FILLING
1. In a large bowl place, all of the above salad ingredients mix to combine.
Use ice-cream scoop to layer a generous dollop onto prepared slider buns then top with rocket and close with bun top. Skewer with a cornichon.

THE BUNS
1. Preheat over to 180C fan forced
2. In a large bowl, add all bun ingredients and mix with your hands until you have a dough. Then set aside to rest for 10-15 minutes
3. After the dough has rested, scoop out a portion with the ice-cream scoop and weigh (using scales so they are all the same) then dip the dough ball in flour and roll into ball.
4. Place each ball of dough on the lined tray, leaving some room between.
5. Place the bun glaze ingredients (except the bagel seasoning) in a small ramekin melt for 10 seconds in the microwave mix then brush tops of buns.
6. Sprinkle tops with everything bagel seasoning & bake for 25-30 minutes until golden.
7. Allow buns to cool completely before cutting in half gently with a serrated knife & lightly butter the bases with Nuttelex.

GET IN QUICK!!!
Still on special... available in VIC + NSW Coles only (at this stage).

THE OTHER "BUTTER" Since 1932

VEGETABLE LASAGNE WITH ZESTY DRESSING

This veg packed lasagne is delicious hot or just warm. The zesty dressing packs a refreshing punch taking this traditional veggie bake to another level. Sub/ add any ingredient below with any faves like carrot, sweet potato, parsnips or leeks.
INGREDIENTS
500 g ricotta or veagn sub
2 cups grated parmesan or vegan sub
1/2 tsp chilly powder or chilly flakes
1/2 bunch fresh parsley
handful fresh basil leaves
700 g butternut pumpkin thinly sliced (3 mm)
1 lemon finely grated
2 large yellow squash or 4 small ones
4 small zucchinis
3/4 cup flaked almonds toasted golden in the oven
200 g frozen peas blanched & refreshed in a colander under cold running tap water
THE DRESSING- Place all the following ingredients in a jar with lid and shake well
2 tbsp plant based Nuttelex olive spread (melted)
1 tbsp olive oil
2 tbsp honey/ or maple syrup
juice of the zested lemon
1 tbsp apple cider vinegar
DIRECTIONS
1. Preheat oven to 180°C fan forced.
2. Place ricotta, grated parmesan, blanched peas, parsley & basil, lemon zest plus chilly powder/flakes in a food processor blitz until roughly combined.
3. Transfer mixture to a bowl & add 1/2 cup of toasted almonds then cover set aside in the refrigerator until ready to assemble.
4. In a microwave safe dish place the thinly sliced 3mm slices of pumpkin & cook for 4-5 minutes (alternatively steam pumpkin for 2 minutes)
5. Place a layer of pumpkin in the base of the baking dish and lightly drizzle with dressing then place a layer of the ricotta mixture and repeat process until you have a pumpkin layer on top. Then place 2 x zucchinis thinly sliced on top again drizzle with more dressing.
6. Bake for 35 minutes or until the top is golden & caramelised.
7. Use a mandolin to thinly slice more squash & zucchini to top. Sprinkle remaining toasted almonds & drizzle the top with more dressing.
9. Serve hot or warm with a salad.

Don't forget to share your recipe using dairy-free Nuttelex, and you could win one of two gorgeous cast iron enamelled casserole dishes - see how here: https://www.nuttelex.com/win-this-one-pot-wonder/

FRENCH ONION SOUP
This simple, soul-warming soup is the ultimate weekend

To make this 100% plant based simply sub the traditional gruyere cheese with your fave vegan option.

Don't forget to share your recipe using Nuttelex, and you could win one of two gorgeous cast iron enamelled casserole dishes - see how here: https://www.nuttelex.com/win-this-one-pot-wonder/

INGREDIENTS
2 tbsp plant-based Nuttelex
50 ml olive oil
50 ml dry Apera (also known as dry Sherry)
4 large garlic cloves
3 large brown onions thinly sliced
4 large red onions thinly sliced
1 celery heart thinly sliced
750 ml water
3 tsp vegetable stock powder
salt & white pepper to season
1/2 bunch fresh chopped parsley
12 sprigs of fresh thyme
2 bay leaves
200-200 g gruyere (grated or sliced) or your fave Vegan sub
1 baguette sliced thick into 8 pieces
GARNISH
8 sprigs thyme
sea salt flakes

DIRECTIONS
1. Over a low heat in a large saucepan, place Nuttelex, olive oil, celery heart, garlic, and thyme sprigs, bay leaves, 1/2 the brown onion, 1/2 the red onion and cook slowly for 45 minutes or until entire mixture is all deliciously soft.
2. Next, add the remaining onions to the pot and cook for a further 20 minutes before adding the water and vegetable stock powder, and stir well and let simmer for another 20 minutes.
3. Now remove the thyme sprigs then add the sherry, season with white pepper, check the salt and adjust to taste. Add the chopped parsley, and mix everything together.
4. Pre-heat the grill to medium and place the soup bowls on a baking tray and then ladle desired amount of soup into bowls. Top each soup bowl with a piece or two of sliced baguette, sprinkle with the cheese and place under the griller until the cheese is golden & bubbling.
5. Serve immediately with an extra sprinkle of parsley or thyme and smidge of extra sea salt flakes (optional).

Another cracker recipe from

PUMPKIN SOUP WITH A KICK

This soup REALLY warms you from the inside out thanks to the chilli. Use a lime
rather than a lemon if you like a more gentle tang and adjust the chilli sauce according to your taste.
Don't forget to share your recipe using dairy-free Nuttelex, and you could win one of two gorgeous cast iron enamelled casserole dishes - see how here: https://www.nuttelex.com/win-this-one-pot-wonder/
Ingredients
1 tbsp plant based Nuttelex
1 large onion, roughly chopped
1 leek, washed well and chopped
2 cloves garlic, crushed
1 medium butternut, peeled and chopped
1 ½ litres chicken or vegetable stock
juice of 1 lime or lemon
2 tbsp short grain rice
freshly ground pepper to taste
1 tbsp medium hot chilli sauce

TO SERVE
Toasted baguette slice buttered with Nuttelex to serve
1 Dollop of plain or coconut yoghurt
Plus fresh coriander or a sprig of basil or lime slices to garnish

DIRECTIONS:
1. Melt Nuttlex in deep saucepan and cook onion, leek, garlic and butternut pumpkin over a medium heat for 3–5 minutes, stirring well.
2. Add chicken stock, cover pan and simmer until vegetables are very soft.
3. Blend mixture in a food processor or push through a sieve and return to saucepan.
4. Add lime or lemon juice, rice, pepper and chilli sauce. Bring to boil, reduce heat and simmer for 10–12 minutes, stirring occasionally to prevent rice from sticking.
5. Top with thin slices of lime or finely chopped coriander or a sprig of basil and serve with a piece of toasted baguette with Nuttelex
NOTE: Add extra water or stock if soup is too thick after rice is added.

CHOC FUDGE SELF SAUCE PUD (Dairy-Free)


This is THE recipe you need for choc pud lovers.

Don't forget to share your recipe using dairy-free Nuttelex, and you could win one of two gorgeous cast iron enamelled casserole dishes - see how here: https://www.nuttelex.com/win-this-one-pot-wonder/

CHOC PUD INGREDIENTS
1 cup self-raising flour sifted
1/2 teaspoon baking powder
1/2 cup castor sugar
3 tablespoons cocoa powder sifted
60 grams plant based Nuttelex
1/2 cup unsweetened coconut milk
1 teaspoon vanilla
1 egg
Nuttelex for greasing

SUGAR TOPPING
3 tablespoons brown sugar
3 tablespoons castor sugar mixed with the above

THE SAUCE
2 tablespoons cocoa powder
60 grams finely-chopped, dark chocolate
1 cup boiling water from the kettle

Directions
1. Preheat oven to 160C fan forced
2. Grease a 1.5 litre, 6 cup capacity baking dish with Nuttelex
3. In a bowl add the flour, baking powder, sugar & cocoa and whisk together.
4. Melt Nuttelex, then whisk in coconut milk, then egg and pour this over the dry ingredients and give entire mixture a good stir/whisk to combine into a batter.
5. Pour the batter into prepared baking dish. Sprinkle top with the prepared sugar topping mixture.
6. Next, add the finely chopped chocolate, cocoa and boiling water into a jug and give this a good mix with a whisk so the chocolate & cocoa dissolves. Then gently pour over the top of sugared batter in baking dish.
7. Bake for 30-35 minutes.
8. Serve with as is or with your fave dairy-free ice-cream or coconut yoghurt

ROAST VEG SAVOURY GALETTE (Gluten Free, Vegan)
This tasty roast veg galette is the perfect weekender dish .. super simple, flavour-filled with minimal fuss or mess. Another great (ok, technically a tray) made with dairy-free Nuttelex, the plant-based alternative.

by
THE PASTRY
1 3/4 cup plain, gluten free flour
1 1/2 tsp xanthan gum
3/4 cup frozen plant based Nuttelex
1/2 cup iced water (use more if needed)
PLUS a tablespoon or so of coconut milk for brushing edges

THE ROAST VEG TOPPING
1 medium, very thinly sliced sweet potato
1 medium zucchini sliced diagonally
1 cup sliced mushrooms
1 bunch of fresh asparagus cut into index-finger sized pieces
1/2 red capsicum cut in big pieces
1 small red onion, cut in wedges
1 1/2 tbsp nutritional yeast
4 tbsp olive oil
1/2 cup bio feta non dairy/vegan
1 bunch baby truss tomatoes

Directions = PASTRY
1. In a bowl, sift dry ingredients and mix with a fork.
2. Add the frozen Nuttelex and, using the fork, break into the flour mixture. It should start looking crumbly.
3. Add the iced water and combine with the fork. If the dough seems dry, add some more water until the mixture can hold its shape.
4. Put the dough on some cling film and flatten with your hands. Put in the fridge to rest for 30 - 40 minutes.

Directions = VEG TOPPING
1. While the dough is resting, pre-heat the oven to 180°C.
2. Chop the vegetables as listed in the ingredient section and have ready.
3. Take dough out of the fridge and flatten it between two sheets of baking paper.
4. Scatter the crumbled feta on the base, leaving a 4cm gap around the edges for folding.
5. Add sweet potato slices, and continue to layer all veggies in any order you like. Just make sure the baby tomatoes are on the top!
6. Fold over the edges of the pastry, and brush with coconut milk.
7. Bake in the oven for 45 minutes.

CRISPY LEEK MUSHROOM RISOTTO

Weekend cooking project calling! ☎️ This vegan mushroom risotto is a sensory joy to cook, and the perfect way to while away a Sunday afternoon. Get the recipe here: https://www.nuttelex.com/recipes/mushroom-risotto-with-crispy-leek-vegan/

Don't forget to share your one-pot wonder recipe to win one of two gorgeous cast iron enamelled casserole dishes - see how here: https://www.nuttelex.com/win-this-one-pot-wonder/


Recipe by

PUMPKIN RISOTTO

Cozy autumn vibes in a bowl! This creamy pumpkin risotto is pure comfort food. 😋 Get the recipe here: https://www.nuttelex.com.au/recipes/roasted-butternut-risotto-vegan/.

Don't forget to share your one-pot wonder recipe to win one of two gorgeous cast iron enamelled casserole dishes - see how here: https://www.nuttelex.com/win-this-one-pot-wonder/

MUSHROOM BOURGUIGNON WITH MASH

Upgrade your dinner game! 🍷 This vegan mushroom bourguignon is seriously tasty and surprisingly easy. recipe in the link below 👇
https://www.nuttelex.com/recipes/mushroom-bourguignon-with-truffle-mash/

Don't forget to share your one-pot wonder recipe to win one of two gorgeous cast -iron enamelled casserole dishes- see how here :https://www.nuttelex.com/win-this-one-pot-wonder/


Recipe created by

Mushroom Bourguignon with Truffle Mash - Nuttelex This will be a guaranteed family fave. A modern take on a traditional French favourite, this recipe is an instant crowd pleaser and ideal for vegan or allergy diets. Special thanks to this recreation pictured above.

WHAT'S YOUR ONE-POT WONDER?
A good quality casserole dish is a meal ticket for a lifetime supply of sumptuous one-pot risottos, stews, slow roasts and puddings and here’s your chance to win one of the best!

To Enter:
1. Tell us your One-Pot Wonder made with Nuttelex plant-based butter
2. Post a photo or short video or recipe of your one-pot wonder dish (include the recipe in your post’s description) plus add the hashtags

This competition is open to Australian and New Zealand residents. Entries close midnight June 9th Australian Eastern Standard Time. Winners announced June 11th.
For full terms and conditions visit https://www.nuttelex.com/win-this-one-pot-wonder/

THE PRIZE:
There are two Tefal LOV Enamelled Cast Iron Shallow Casserole Dishes to
be won- and two separate winners will be selected. Each Casserole Dish is
cream coloured, Dishwasher Safe, can be used on all hob types, is 28cm/3.8L in
size and valued at $199 AUD.

You may enter as many times as you like- as long as each recipe is new. Good luck!!!

Home - Nuttelex

Here's a that your Nan would approve of.

Ingredients
250g plant-based Nuttelex
1/4 cup golden syrup
2 cups rolled oats
2 cups plain flour
1 1/4 cups white sugar
1 cup dessicated coconut
1 cup shredded coconut
1 tsp sea salt flakes
2 tsp vanilla
1 tsp bi-carb
2 tbsp water
Directions
1.Preheat oven to 140C fan or 160C conversion.
2.Line 2 x baking trays with baking paper and set aside.
3. In a small saucepan melt together the Nuttelex, vanilla and golden syrup on medium low heat, once melted whisk everything to combine, then set aside to cool completely.
4. In a large bowl use a fork to mix together the flour, oats, sugar, salt, and two types of coconut.
5. Next dissolve the bi-carb into the 2 tablespoons of boiling water and add to the melted and cooled Nuttelex/ golden syrup mixture and whisk to combine before pouring over the dry ingredients. Use a wooden spoon to mix the ingredients well.
6. Use a spoon to scoop out the mixture and roll walnut size balls of the biscuit batter on your lined trays. Then gently press down and flatten slightly with the back of tablespoon or a fork.
7.Bake for exactly 18 minutes.
8.Let rest and cool completely on a baking tray before storing in an airtight container.

COCONUT LOVERS DELIGHT
These slightly crunchy, chewy, coconut-laced golden clusters are bliss for , and our recipe made with plant-based is also .

Ingredients
4 cups shredded coconut
2 tbsp plant based Nuttelex (room temperature)
1 tsp Vanilla bean paste or extract
1 pinch sea salt flakes
1/2 cup Maple syrup
1/2 cup Aquafaba (chickpea brine)
1/4 tbsp Cream of Tartar

CHOCOLATE DRIZZLE (OPTIONAL)
100 g vegan chocolate of choice or dark chocolate
1 tbsp coconut oil

Directions
1. Preheat oven to 160C fan or 180C conventional oven.
2. In a food processor add 3 cups of the shredded coconut (set one cup aside) and 4. tablespoons of the maple syrup (again set rest aside) plus add the vanilla & Nuttelex. Pulse 3 times scraping down the sides at least once.
3. In a large bowl place the chickpea brine (Aquafaba) with the 1/4 tsp cream of tartar and use a hand mixer to whip until fluffy & semi-stiff peaks have formed. Add remaining maple syrup and whip again to combine. Then add to this mix, the coconut mixture from the food processor along with with the left -over cup of shredded coconut and use a spatula to fold through and combine all ingredients.
4. Use a spoon to pack some mixture tightly into the cling-wrapped ice-cream scoop & gently release onto a prepared tray. Repeat until all mixture is used up.
5. Bake for 10-15 minutes (check them at the 10 minute mark)
6. Allow to cool completely before handling.

FOR THE CHOC DRIZZLE
1. In a heat proof glass bowl place vegan chocolate & coconut oil over a double boiler (or in the microwave in 30 sec intervals) until melted. This takes about 69 seconds all up.
2. Mix with a metal teaspoon until the mixture is smooth.
3. Have your lined tray ready and carefully dip the macaroons in the melted chocolate or drizzle across the top. Then refrigerate for 30-40 mins or until the chocolate sets. Store in an airtight container in the fridge.

BUTTER FREE BIKKIE
This delicious bite-sized bikkie known as the Dahlia Butter Cookie or Biskut Bunga Dahlia, is a fave throughout Asia and is almost always shaped into either a dahlia flower pattern or round biscuits with a ridged, serrated peaks with a glazed cherry centre garnish. This beautiful version using plant based Nuttelex Butter also features red rose syrup taking this butter cookie to the next level. Simple to make these are the perfect home-made treat to gift.
Recipe with visual steps on www.nuttelex.com.au

Ingredients
200g plant based Nuttelex
140g cake flour
100g potato starch
100g custard powder (dairy free version)
100g icing sugar
2 tsp bandung syrup/red rose syrup
5-8 drops drops of red colouring gel

DECORATION
edible silver balls (cachous)
Piping Bag with Rose or Dahlia Nozzle Attachment

Directions
1. Sift cake flour, potato starch & custard powder into a bowl. Set aside
2. Cream Nuttelex & icing sugar with electric mixture until light and fluffy
3. Add in the sifted flour mixture & mix until well combined
4. Add bandung syrup and red colouring gel until it forms a paste dough.
5. Transfer cookie dough into a piping bag with a dihalia shaped pipe
6. Pipe cookie dough gently onto the lined baking tray
7. Decorate with 3 silver balls gently into the centre of each cookie dough
8. Bake the cookies in a preheated oven at 160 degrees for 20-25 minutes.
9. Remove cookies from oven and allow them to cool on a rack
10. Store in an air tight container

This velvety, smooth fudge is a traditional Arab/Indian treat known as Booter Halwa. There are many variations but this version from chef Berlinda is superb. For step by step visuals on how to make this recipe, you can find it on the nuttelex website https://www.nuttelex.com/recipes/almond-pistachio-split-chickpea-fudge/.


INGREDIENTS:
1 cups split yellow chickpeas
3/4 cups almond milk
1 cinnamon stick
2 cardamom pos
1 bay leaf
1 cup sugar
1 pinch of salt
10 tbsp Nuttelex (melted) and more for brushing the serving plate
Pistachio nuts (garnish)

Instructions:
1. Soak split yellow chickpeas in water for 6 hours or overnight.
2. Bring almond milk and soaked split yellow chickpeas to a boil. Stir constantly.
4. Add cardamom and cinnamon stick
5. Cook for about 20 minutes until split yellow chickpeas soften
6. Remove cardamom and cinnamon stick
7. Blend the split yellow chickpeas to a smooth paste
8. Add a little more almond milk as needed for the paste consistency
9. Transfer split yellow chickpeas on a pan and add sugar with a pinch of salt
10. Stir till sugar dissolves
11. Cook until mixture thickens to a paste on low heat
12. Mix in 8 tbsp Nuttelex. Continue to stir till a smooth thick paste almost like a dough texture.
13. Lightly greased plate with remaining Nuttelex. Place paste on plate. Shape up the split yellow chickpeas paste to your preferred mold. Garnish almond split chickpeas fudge with pistachio and serve on a serving plate.

VEGAN COMFORT FOOD
This tasty trio of deliciously moorish sweet potato (yam) & chickpea dip, freshly baked flatbreads, plus a crispy onion, sesame and chive topping is the ultimate comfort food for lunch, supper or late night feasting.

CRISPY TOPPING
sprinkle black & white sesame seeds
sprinkle chopped chives
sprinkle of paprika
extra drizzle of olive oil

DIP INGREDIENTS
2 tsp plant based Nuttelex to grease onion tray
2 tbsp plant based Nuttelex for sweet potato
1 sweet potato up to 250g
1/2 medium onion - very thinly sliced
1/2 can tinned chickpeas (200g)
80 ml olive oil
1 lemon juiced
2 1/2 tbsp tahini (sesame paste)
1 garlic clove finely chopped
1 tsp sea salt flakes
pepper to taste
1 ice-cube (makes dip super smooth)

FLAT BREAD INGREDIENTS
2 tbsp melted plant based Nuttelex
2 cups sifted self-raising flour plus extra for rolling dough on bench-top
1 tsp baking powder
1 cup coconut yoghurt (plain, unflavoured)
1 tsp apple cider vinegar
sea salt flakes for garnish
Directions

THE MAKE THE HUMMUS
1. Preheat oven to 160C fan forced or 180C normal
2. Wash & dry the sweet potato - pierce with a fork & massage Nuttelex all over the sweet potato. Then bake on a lined tray for 45 minutes till soft.
3. On another lined tray, greased with Nuttelex, spread the thinly sliced onions. Place on the middle rack of the oven to crisp-up. After 5 minutes baking, shuffle onions around with a fork to loosen them up. This process takes approx. 10 mins to get a lovely crispy brown texture. Then set aside to cool.
4. Once the sweet baked potato is ready, allow it to cool completely before starting the process of making the hummus.
5. Place the cooled sweet potato, chickpeas, tahini, lemon juice, chopped garlic, olive oil & ice cube into the food processor and blend until smooth (scrapping down the processor walls at least once, with a spatula). When all combined spoon the dip onto serving plate. Add the crispy topping just before serving.

TO MAKE FLATBREADS (MAKES 6 PALM SIZED BREADS)
1. In a bowl combine sifted flour, baking powder, yoghurt & apple cider vinegar and mix into a dough. Pat mixture into a ball, place back into bowl, then cover with a tea-towel and allow to rest for 10 minutes.
2. After dough is rested, sprinkle extra flour on bench-top, flatten ball into a rough sausage shape and section into 6 equal sized portions. Then roll out each piece of sectioned dough with a rolling pin to 5mm (1/2 cm) thickness to make a palm sized flat bread.
3. Heat your frypan to medium heat and cook one flatbread at a time on the dry pan ( i.e don't add oil or Nuttelex). As soon as you place the flatbread in the pan, add the lid. After a minute take a peak and you'll see bubbles and the bread will puff, once it looks done to your liking flip the flatbread to cook the other side for a further 30-60 seconds. Then set aside on a plate, and repeat until all flatbreads are cooked.
4. Brush each flatbread with melted Nuttelex & finish with a sprinkle of sea salt, ready to serve with your dip.
5. Don't forget to sprinkle your dip with the crispy onions, sesame seeds, paprika, chopped chives and a lick of olive oil.