Recipes I love

Pumpkin Carrot Soup

30/09/2015 by Lorri Lennox

Pumpkin & Carrot Soup

Peel and cut pumpkin and carrots.

Put water on to boil, add stock powder and salt.

Once boiling, add vegetales and Pumpkin Fiesta Dip Mix.

Cook until vegetables are soft.

Blend in a food processor for a smooth delicious soup!

I always love my soup with a little grated cheese on top, or a blob of sour cream – Go on make it… you won’t regret it, this blend is delicious!! It just wouldn’t be the same without the YIAH. I’ve been making pumpkin soup for years and now I am using Fresh natural herbs & spices that are perfectly blended in flavour-bursting combos! They really DO make such a difference 🙂

Enjoy!

Yiah Apple Turnovers

21/09/2015 by Lorri Lennox

EASY YIAH APPLE TURNOVERS

3 sheets puff pastry
1 tin apple pie apples
1 tbsp country baked apple pie spice
1/2 tbsp cinnamon twist
Maple cinnamon orange sugar for sprinkling
Melted butter
Icing sugar for dusting

Preheat. Oven 180c Line a baking tray with wax paper.
Cut pastry sheets in quarters diagonally as shown
Mix apples and spices (nor sugar) together.
Melt butter in small bowl or cup

Add spoonfuls of apples onto half triangle pastry fold over and crimp both edges (don’t overfill) baste with butter and sprinkle over the maple cinnamon sugar. Bake approx 20 minutes. Once cooled dust with a little icing sugar.

NOMAD CAULIFLOWER RICE

15/09/2015 by Lorri Lennox

NOMAD CAULIFLOWER RICE – EASIEST (HEALTHIER THAN RICE) AND TASTIEST SIDE DISH EVER

EASIEST & TASTIEST SIDE DISH EVER!
USES CAULIFLOWER INSTEAD OF RICE.
No messy boiling rice or having fluffy sticky rice for me anymore smile emoticon

INGREDIENTS:
1/2 a cauliflower grated
1 cup chopped mushrooms
1 cup chopped spring onions
1.5 tablespoon YIAH Tomato DM
2 teaspoons YIAH Nomad Meat rub
1 teaspoon chopped fresh chilli
1 teaspoon chopped fresh basil
YIAH intense garlic EVOO

METHOD:
Drizzle Intense Garlic EVOO in frying pan
Add grated cauliflower and let fry for 1 minute without stirring.
Add all other ingredients and toss and fry for 3 – 5minutes.

NOTE: This is spicy, so omit the chilli if you don’t want it too hot & reduce the nomad to 1 teaspoon.

OPTIONAL: add prawns, chicken or other vegetables to this easy & healthy recipe.

MOCK CHICKEN

15/09/2015 by Lorri Lennox

MOCK CHICKEN

INGREDIENTS:
1.5 tablespoons butter
1 small onion finely diced
1 tomato diced
125gm cheddar cheese
1 egg
1/2 teaspoon YIAH Aussie Roast
2 pinches YIAH Porcini Salt

METHOD:
Melt the butter and saute the onions, do not overcook them as you want a little bit of crunch.
Add chopped tomato, porcini salt and aussie roast. STIR.
Add the cheese and stir until melted.
Crack the egg into mix and STIR fast for a couple of minutes until well combined.
Pour into a bowl. Serve warm as a dip or cover & set aside in fridge to cool for a sandwich spread.

Would be delicious served in a cobb loaf too.

ENJOY!

Aioli YIAH style

08/09/2015 by Lorri Lennox

Today I decided to make my own Garlic Aioli

I started with a base of real whole egg mayo, I chose Praise.

300gm mayo
1 tblsp Yiah intense olive oil
1 teaspoon Yiah garlic/Herb dip mix
1 teaspoon fresh crushed garlic
Method:
Whisk the mayo, garlic, dip mix, & slowly add the Intense garlic olive oil.

I fried some bacon in Yiah italian primavera oil and then added cubes of fresh multigrain sour dough bread to the pan… mmm
Then i chopped up fresh chicken and tossed through cos lettuce and finished with the aoili and topped it all with shaved parmesan cheese.

Lemon Meringue pie

24/08/2015 by Lorri Lennox

Lemon Meringue Pie

I made a standard lemon meringue pie but added a tablespoon of the YIAH Coconut Mango Lime Balsamic Vinegar into the lemon curd – it gave it a delicious zingy tang, more so than regular lemon curd… ooh yeah!

To the Meringue itself I added a tablespoon of the Lemon Myrtle white chocolate powder, which gave the meringue a creamy texture and slight white chocolate taste, with the tart of the lemon myrtle. It was perfect with the lemon curd.

It was so easy to adapt this standard recipe to turn it into something really special with YIAH…

Recipes I love

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