GOC 3
Slow cooked Pears with ginger oil, mascarpone, and toasted almond crumbleServes 6 Prep Time: 20 minCooking Time: 2 hours For the pears: 2 cups sugar 2 cups water 1 cup white wine 5 dried bay leaves 1 Vanilla bean split and scraped 6 brown pears, halved and cored but stems kept intact For the ginger oil 20 g ginger peeled1 cup olive oil For the almond crumble1 cup all-purpose ...
Sugarbird Gin –
Triple Citrus Zing Serves 1 25 ml Sugarbird Cape Fynbos Gin 50 ml Grapefruit juice12,5 ml Lime juice (extra for rim)25 ml CointreauRosemary salt rim (Salt blended with fresh rosemary)Rosemary sprig for garnish.Rim whiskey tumbler with rosemary salt by placing lime juice in one saucer and rosemary salt in another. Dip the rim of the glass in the lime juice then in the rosemary salt. Place all the ingredients in a shaker ...
Green Goddess Soup
Green Goddess soup with olive oil and coconut bacon Serves 6 Prep Time: 10 min Cooking Time: 15 min For the soup 1 tablespoon olive oil 1 white onion, chopped 3 garlic cloves, finely chopped 4 cup vegetable stock 4 medium baby marrows, trimmed and sliced into chunky pieces 2 cups broccoli florets 4 cups baby spinach, washed 1 cup petit pois peas 1 tsp salt ½ cup coconut milk For the ...
Grape Basil Lime Mojito
Serves 4 Prep Time: 15 minServing Time: 5 min100 g sugar100 ml water200 g white grapes3 sprigs basil, leaves removed2 limes100 ml Floating Dutchman White RumIce Extra basil for garnishFrozen Grapes for garnishBrûléed lime slices (sprinkle some sugar on lime slices and using a blowtorch burn the sugar until brûléed)In a saucepan over medium heat, the sugar and water until the sugar has dissolved. Remove from heat and add 5 ...
Greenleaf Olive Oil – Olive Oil Poached Salmon with Fennel and Garlic
Prep Time: 20 min Cooking Time: 30 min Serves 4 200-300 g salmon or salmon trout fillet 4 baby fennel bulbs. sliced lengthwise in half 2 garlic houses, cut in half 700 ml Greenleaf Extra Virgin Olive Oil Fennel fronds to garnish Heat oven to 175ºC. Season the salmon with salt and pepper and place into a baking dish Place the garlic around the salmon. Add the olive making sure it is enough to cover the ...
Greenleaf Olive Oil – Baked Goats Cheese with Romesco Sauce
Prep Time: 20Cooking Time: 45Serves 6 as a starterIngredients4 red bell peppers3 tomatoes5 garlic cloves70 ml Greenleaf EVOO, extra for drizzling afterward. 2 slices ciabatta, toasted1/2 cup almonds, toasted15 ml white wine vinegar1 tbsp smoked paprika1 tsp sea salt1 goat’s cheese round or two logs next to each otherCiabatta for dippingInstructionsPreheat your oven grill to the highest setting or turn on the gas burner of your ...
Greenleaf Olive Oil – Chicken and Leek Pie
Chicken Leek and Brie Pie with Olive Oil Pie Dough Prep Time: 30 minutes with dough resting for an hour Cooking Time: 35 minutes Serves 6-8 For the olive oil pie crust: 213 g flour 1 tsp sea salt 85 ml of Greenleaf Extra Virgin Olive Oil 3 Tbsp milk For the filling: 25g butter 3 leeks thinly sliced 3 cloves garlic crushed 400g skinless chicken breast diced into 2 cm cubes 200 ...
Greenleaf Olive Oil – Baby marrow Ribbon Salad with Quick Pickled Red Onions and Crispy Capers
Prep Time: 20 Serves 6 Cooking Time: 5 Ingredients 8 small baby marrows Juice of one small lemon Zest of one small lemon 50 ml of Greenleaf Saint Sebastian Olive Oil 1 tsp sea salt 1/2 tsp freshly ground pepper 1 red onion, sliced 100 ml white wine vinegar 100 g capers 1/4 cup microgreens 500 ml sunflower oil, for frying 20 ml Greenleaf Saint Sebastian Olive ...
Greenleaf Olive Oil – Olive Oil Potato Salad
Prep Time: 15 Cooking Time: 15 Serves 6 Ingredients 1,5 kg baby potatoes 75 ml (5 tbsp) white wine vinegar, divided 1/2 cup Greenleaf Extra Virgin Olive Oil 30 ml (2 tbsp) Dijon mustard 1 tsp sea salt ½ tsp freshly ground black pepper 1/2 small red onion, sliced 2 tbsp fresh dill, finely chopped 2 tbsp fresh basil, finely chopped 2 tbsp Italian flat-leaf parsley, finely ...
Vegan Superlatte Coconut Tarts
Makes 8 small tarts For the base: 1 ⅓ cup almond flour 5 pitted dates 3 tbps coconut oil ½ cup lemon juice ¼ tsp salt For the filling: 1 ½ cups cashew nuts (soaked overnight) ½ cup coconut milk ½ cup citrus juice (grapefruit / lime / clemengold) ¼ cup coconut oil ½ cup brown rice syrup or if not vegan, you can use honey 1tbsp Superlatte Latte blend (we used Green ...
Beetroot Burger with Sweet Potato Fries
Serves 4 Prep Time: 25 minutes Cooking Time: 15 minutes 2 tablespoons olive oil, 1 small red onion, finely diced 2 garlic cloves, finely chopped 1 tablespoon psyllium husk powder ½ cup rolled oats 2 (14-ounce) cans black beans, drained and rinsed 2 medium beets, grated 100 ml beetroot juice 1½ teaspoons smoked paprika Salt and freshly ground black ...
Dark Chocolate Tahini Brownies
200 g Dark Chocolate, 150 g melted, 50 g roughly chopped 150 g butter, softened 600 g brown sugar 200g tahini 6 eggs 50 g cocoa 250 g flour 50 g pecan nuts, roughly chopped Pre-heat oven to 180 °C. Line the base of. A deep baking tray with baking paper. Whisk together the butter and sugar until combined. In a separate bowl whisk together 150 g of tahini and the eggs. Add the egg mixture and melted ...