The
RECIPE BOOK SPRING
Strawberry, Coconut & Tahini Ice-Cream GLUTEN, DAIRY AND SUGAR FREE COOKING TIME 1HR, SERVES 4 INGREDIENTS
4 cups fresh strawberries 1/2 cup Mayvers Tahini 3 cups full-fat coconut milk 2 tsp vanilla extract 1/4 cup coconut flakes 1/2 tsp lemon juice 4 frozen ripe bananas
METHOD (USING AN ICE-CREAM MACHINE) 1. Place all ingredients into a blender or Vita-Mix and blend until smooth and creamy. Immediately pour the liquid into your ice cream maker for approx. 30 minutes and then transferred the container to the freezer. It needs to chill for about 2 hours before serving. Enjoy! (WITHOUT AN ICE-CREAM MACHINE) 1. Prepare your ice cream mixture, then chill it over an ice bath.
2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your mixture into it. 3. After forty-five minutes, open the door and check it. 4. As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer. 4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer. 5. But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort. 6. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.
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The
RECIPE BOOK SPRING
Tahini, Pear and Thyme Coconut Slow Roast Pork GLUTEN, DAIRY AND SUGAR FREE COOKING TIME 4hrs, SERVES 4, INGREDIENTS
1 large 1.5kg Pork Shoulder 1/2 cup Mayvers Tahini 6 semi-ripe pears 2 tsp vanilla extract 4 tbs coconut oil handful fresh thyme salt & pepper 4 parsnips + 8 kipfler potatoes
METHOD (PORK) 1. Preheat oven to approx. 250°C 2. Gently score the top of the uncooked roast so that there are thin slits across the top of the rind. Pour boiling water slowly over the top to soften the rind and pat dry with paper towel. 3. Rub softened coconut oil over the entire top of the roast so that it gets into the scored rind and covers the top with a layer 4. Rub cracked rock salt across the entire rind and leave to sit for 10 mins. 5. Peel the pears and cut into flat slices and line the bottom of the baking dish with them. 6. Dollop the tahini over the pear and sprinkle the thyme across the top. 7. Sit the Pork on top and nestle extra pear around the edges of it. 8. Place in preheated oven and cook for approx. 15 - 20mins until crackling starts to pop and hardened. 9. Turn oven down to low (approx. 120°C) and cook slowly for approx. 3-4hrs 10. For the ultimate crackling - turn back up to 250°C for 10 min just before serving (can do the same with the veggies if you like them extra crispy)
METHOD (ROAST VEGGIES)
1. Cut parsnips and kipfler potatoes into chunky cubes 2. Coat in a layer of coconut oil, salt, pepper and paprika 3. Place in roasting oven about 1hr after Pork (slow roast for 2hrs)
METHOD (PEAR SAUCE)
1. Remove Roast Pork from tray and drain excess oil 2. Put all remaining roasted pear into food processor and blend to serve.
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The
RECIPE BOOK SPRING
Banana, Coconut & Tahini Sugar-Free Choc-Chip Ice-Cream GLUTEN, DAIRY AND SUGAR FREE COOKING TIME 1HR, SERVES 4 INGREDIENTS
8 frozen ripe bananas 1 cup sugar-free choc-chips 1/2 cup Mayvers Tahini Spread 3 cups full-fat coconut milk 2 tsp vanilla extract 1/2 cup coconut flakes 1/2 tsp lemon juice
METHOD (USING AN ICE-CREAM MACHINE) 1. Place all ingredients into a blender or Vita-Mix and blend until smooth and creamy. Immediately pour the liquid into your ice cream maker for approx. 30 minutes t 25 minutes and then transferred the container to the freezer. It needs to chill for about 2 hours before serving. Enjoy! (WITHOUT AN ICE-CREAM MACHINE) 1. Prepare your ice cream mixture, then chill it over an ice bath.
2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your mixture into it. 3. After forty-five minutes, open the door and check it. 4. As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer. 4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer. 5. But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort. 6. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.
www.mayvers.com.au
The
RECIPE BOOK SPRING
Banana, Tahini Coconut Smoothie GLUTEN, DAIRY AND SUGAR FREE COOKING TIME 10min, SERVES 2 INGREDIENTS
4 small frozen bananas (or 2 & 1/2 large) 2 cups coconut milk 2 tbsp. Mayver’s Tahini 1 cup ice 1 tsp cinnamon 6 mint leaves
METHOD Blend ingredients together in a high speed blender, drink and enjoy.
For extra zing try adding 1tbs of grated ginger
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The
RECIPE BOOK SPRING
Moroccan Tahini Pizzas GLUTEN, DAIRY AND SUGAR FREE COOKING TIME 1hr, SERVES 4, INGREDIENTS
4 x gluten-free pita wraps 2 x ripe tomatoes roasted and mashed (or 1 tub tomato paste) 3 tbs Mayvers Tahini 5 tbs natural lactose-free yoghurt* 1 tbs fresh oregano 2 cups pumpkin cubed (pre-roasted) 1/2 cup basil leaves Handful of baby spinach leaves 2 tbs dukkah 1 tbs harissa paste
*We like Liddells from Woolworths
METHOD 1. Layout pita’s seperately on baking tray 2. Place pumpkin cubes on tray and sprinkle with olive oil an pre-bake in 180deg for approximately 20mins or until soft and golden. 3. Mix roasted tomato paste with harissa, oregano and 2 tbs of yoghurt for a creamy flavour and spread over pita bases. 4. Scattered handful of spinach and basil leaves over pizza bases and place pumpkin on top. 5. Mix Mayver’s Australian tahini, 3 tbs yoghurt and dukkah in a bowl and add dollops across the tops of the pizza 6. Place in oven and cook on 180 degrees for approx 20 min or until edges are golden brown. Turn oven up high for 3 mins at the end to get the edges crispy.
* Be careful not to have the oven too high otherwise the spinach and basil will burn.
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RECIPE BOOK SPRING
Rainbow Tahini Fritatta GLUTEN, DAIRY AND SUGAR FREE COOKING TIME 1hr, SERVES 4, INGREDIENTS
1 large zucchini grated 400g pumpkin cubed and pre-roasted 4 stalks spring onion Handful of pinenuts 2 beetroots cooked and sliced (or use a can of diced sugar-free beets) 6-8 eggs Tsp of dukkah 1/4 cup Mayvers Tahini Salt & Pepper to taste
METHOD 1. Preroast your pumpkin until it’s slightly soft to touch 2. Grate zucchini, sprinkle over bottom of a large roasting dish 3. Toss in pumpkin cubes and sprinkle across spring onions 4. Sprinkle pinenuts over the top 5. Gently lay beetroot slices across the top 6. Spoon globs of tahini across the top of all ingredients 7. Whisk eggs and add approx. 1/4cup water - pour over mixture so that it sits slightly over top of all the ingredients 8. Spinkle dukkah, salt and pepper 9. Shake the pan to ensure all the mixture goes right through 10. Bake in moderate oven (approx 120°C for approx. 1-2hrs**)
For a richer creamier flavour we love adding Persian Feta into the mix! This recipe tastes amazing the day after served cold with a side salad of baby spinach, pinenuts and lemon.
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The
RECIPE BOOK SPRING
Pomegranate, Sweet Potato and Tahini Walnut Salad GLUTEN, DAIRY AND SUGAR FREE COOKING TIME 1hr, SERVES 4, INGREDIENTS SALAD
SWEET POTATO CHIPS 2 sweet potatoes 3 tabs coconut oil Rock salt Black pepper Paprika or Sumac
Generous handful of rocket 1/4 cup walnuts (or cashews) 2 pomegranates 2 stems of spring onion 2 stems of celery Salt + pepper
DRESSING
1/2 cup Mayver’s Hulled Organic Tahini 3 gloves garlic, crushed 1/2 teaspoon kosher salt 2 tablespoons olive oil 1/4 cup lemon juice
METHOD 1. Prepare the dressing by adding garlic, tahini and salt in a food processor. Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency. 3. Preheat oven to 180°C ready for the sweet potato. 4. Thinly slice the sweet potato and lay it on a baking tray and gently rub the oil onto both sides of the potato. Sprinkle Paprika, Salt and Pepper over the top. 5. Place sweet potatoe chips in oven at 150°C for approx 30 - 45mins until semi-soft. Turn up the heat to 250 deg for approx. 10 min to crisp the edges 6. Rinse rocket, dry and place in salad bowl. Cut up celery, spring onion, walnuts and sprinkle over rocket. Cut open pomegranate and remove seeds and juice into two small bowls. 7. Toss the pomegranate seeds and sweet potato chips through the salad along with 3tbs of the Mayvers Tahini Dressing and 2tbs of Pomegranate Juice. Add a touch of salt and pepper to taste.
* For best results remove the skin and ensure that the potatoes aren’t overlapping otherwise they won’t crisp up. Keep an eye on the cooking time as different ovens will cook the potato faster. ** Option to add 2 cubes of persian fetta for a creamier taste.
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RECIPE BOOK SPRING
Sugar-Free Tahini, Macadamia & Coconut Biscuits SUGAR FREE COOKING TIME 1hr, SERVES 20, INGREDIENTS
2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 125g unsalted butter, softened 4 ripe bananas 1 egg 1 egg yolk 4 tbs Mayvers tahini 1 teaspoon vanilla extract 1 teaspoon almond extract 1 1/2 cups macadamia nuts, roughly chopped
METHOD 1. Preheat the oven to 180°C. Line baking pan with parchment paper or silicone baking mat. 2. In a bowl, whisk together the flour, baking soda, and salt. Set aside. 3. Place butter in the bowl of a stand mixer fitted with the paddle attachment. Cream the butter until light. Add the egg, egg yolk, and both extracts and beat until incorporated. 4. Add the flour mixture gradually and mix just until the dough is incorporated. Stir in the banana and macadamia nuts by hand. Transfer dough into an airtight container and refrigerate for several hours or chill overnight for best results. 5. Roll the dough into desired size balls and press down slightly on the dough. Place biscuit sheet with the formed dough balls back in the refrigerator for about 30 minutes to prevent the biscuits from spreading too thin. Bake for 12-14 minutes or until the edges start to turn golden brown and slightly crisp and the centers are still soft. Let biscuits cool completely on the baking sheet. 6. Store at room temperature in an airtight container for up to a week.
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