Brunch made easy with the great taste of Nuttelex with Coconut Oil.
A deliciously crunchy way to start the day. Great with almond milk, milk, soy or fresh orange juice
: 800 grams
- 400 g wholegrain oats
- ½ vanilla pod, seeds
- 3 tbsp sunflower seeds
- 40 g pumpkin seeds
- 30 g roughly chopped almonds
- 30 g flaked coconut
- 3 - 4 tbsp maple syrup
- 3 - 4 tbsp water
- 3 tbsp Nuttelex, melted
- 60 g dried cranberries
- 2 - 3 tbsp raisins
- Heat the oven to 150°C (130°C in a fan oven), 300°F, gas 2 and line two baking trays with grease-proof paper.
- In a large bowl, mix together the oats, seeds, almonds and coconut. Mix the maple syrup and water with the melted Nuttelex and stir in evenly. Spread the mixture out over the baking trays and bake in the oven for approx. 35 minutes until golden, turning regularly. Leave to cool.
- Mix in the fruit and tip into a decorative storage jar. Serve with almond milk, yoghurt, milk or fresh orange juice.
This is a great recipe for those who appreciate real pastry. Perfect on their own or topped with your favourite jam. Makes 12-15 croissants.
- 500 g flour
- 50 g sugar
- 1 tsp salt
- 20 g fresh yeast OR 7 g dried yeast
- 100 ml lukewarm milk
- flour, for working the dough
- 250 g chilled Nuttelex
- 1 egg
- Put the flour, sugar and salt in a bowl. Make a well in the centre and add the yeast, crumbling fresh yeast if using. Mix with a little lukewarm milk, cover and leave for approx. 20 minutes to start working.
- Add approx. 200 ml lukewarm water and the rest of the milk and mix together well. Turn out onto a floured surface and knead to a smooth dough. Return to the bowl, cover and chill for approx. 20 minutes.
- Turn the dough out onto a floured surface and knead thoroughly again. Roll out to a rectangle measuring approx. 20x40 cm. Place the chilled Nuttelex between two sheets of grease-proof paper and use a rolling pin to roll it to a square measuring approx. 20x20 cm. Place in the centre of the dough and fold the bottom end up and the top end down to create layers. Roll out with the rolling pin. Dust with flour as needed throughout this process.
- Fold the bottom third of the dough up over the centre and fold the top third down likewise. Turn through 90°. Roll out again and repeat the folding process. Wrap in cling film and chill for approx. 20 minutes. Repeat the folding process twice more, chilling the dough for a further 20 minutes in between.
- Line a baking tray with grease-proof paper, and in addition cut out a template triangle measuring 20x20x15 cm.
- Roll out the dough to approx. 40x40 cm. Cut in half, place the template on top and cut out triangles. Roll up from the base and place on the baking tray. Cover and leave to rise for around 40 minutes.
- Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
- Whisk the egg and brush over the croissants. Bake for approx. 15 minutes until golden brown.
Cherry Tomato, Leek & Spinach Tartlets
A quick and easy recipe, great hot or cold. Serve with rocket leaves with a splash of balsamic vinegar or glaze. You will need 12 tart tins, 10 cm in diameter
For the Pastry:
- 500g plain flour
- 250g Nuttelex (Cold)
- 2 eggs + (2 Tablespoons Cold Water)
For the Tart Tins:
- Nuttelex for greasing tins
- flour to dust tins
For the Filling:
- 400mls eggs (Cracked)
- 400mls milk
- 400mls thickened cream
- 100g vintage or tasty cheese freshly grated
- 150g Feta cheese
- Cracked black pepper
- 2 leeks, sliced into strips
- 1 – 2 handfuls of loose fresh spinach
- 250 g cherry tomatoes
- 100 grams sliced mushroom
- Nuttelex for frying
- Pre heat the oven to 180C and grease the tart tins (with Nuttelex) and dust with flour.
- Prepare the pastry by placing the flour, Nuttelex, egg & water in to an electric mixer. Using a dough hook on slow speed, mix until the ingredients just come together to form a dough.
- Turn out on to a floured bench and mould up into a round shape. Cover completely with Cling wrap and place in the fridge.
- Gently fry the leeks, mushroom and spinach in some Nuttelex until soft and translucent. Season with salt and ground black pepper.
- Grate the cheese and slice the tomatoes, and set aside.
- Prepare the tartlet mix by placing the cracked eggs, milk and cream in a bowl and whisk thoroughly then set aside.
- Lightly flour the bench take the pastry from the fridge and remove the cling wrap.
- Roll out the dough, cut out circles 12 cm in diameter and use to line the tartlet tins, pressing in gently. Then leave to rest for 10 minutes. Trim any overhanging edges.
- Place tins in the oven to blind bake for 5-8 minutes.
- Remove from the oven and evenly divide the grated cheese, leeks, mushrooms, spinach, and cherry tomatoes between the tartlet tins. Break up the feta and sprinkle over the top.
- Pour in the Egg mixture over each tartlet tin and follow with fresh ground black pepper over the top.
- Place into the oven for approximately 30 minutes or until the tartlets are not liquid in the centre.
Roasted Fetta Peppers with Thyme
This dish is delicious and works well both warm for brunch with some crusty fresh bread or cold as part of a buffet. Serves 4
- 2 tbsp melted Nuttelex
- 5 pointed red peppers, halved, one finely diced
- ½ onion, finely diced
- 400 g feta
- 50 g crème fraîche
- 1 egg yolk
- 2 tbsp parmesan
- 2 tbsp freshly chopped thyme
- Nuttelex for the dish
- Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and brush an oven-proof dish with Nuttelex
- Heat the Nuttelex in a frying pan and fry the pepper halves over a high heat for approx 2 minutes. Remove from the pan and leave to cool.
- Gently fry the diced pepper and onion in the same pan for approx. 5 minutes, then leave to cool.
- In a bowl, mash the feta with a fork and mix with the crème fraîche, egg yolk, parmesan, thyme and diced pepper. Season to taste with salt and ground black pepper.
- Spoon the mixture into the pepper halves, smooth flat and place in the dish. Bake for 20-25 minutes until the cheese is golden. Arrange on plates and serve with fresh crunchy bread or a baguette.
Kale & Three Cheese Savoury Muffins
If you love kale, try these tasty muffins. Serve with fresh salad leaves drizzled with balsamic glaze or vinegar, with a dollop of mango chutney on the side.
- Nuttelex and flour, for the tins
- 100g steamed (until super soft) kale leaves
- 2 cloves garlic, crushed
- 1 tsp salt
- ½ tsp ground nutmeg
- ½ tsp ground black pepper
- 2 eggs
- 100 g melted Nuttelex
- 250 ml milk
- 250 g flour
- 3 tsp baking powder
- 100 g feta, finely diced
- 100 g hard cheese, finely diced (e. g. Vintage Tasty or Gouda)
- 40 grams finely grated parmesan
- Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5. Grease muffin tin with Nuttelex then dust with flour.
- Squeeze the water out of the kale and chop finely.
- Add the kale and crushed garlic to a pan and fry until garlic is cooked and absorbed. Then turn off heat and add ½ the salt, the nutmeg and ground black pepper and mix together.
- Whisk together the eggs, melted Nuttelex and milk and stir into the kale mix.
- Sift flour, baking powder and salt together in electric mixing bowl.
- Add flour mixture to the kale mix. Fold in well, then fold in the cheeses, ensuring that all the ingredients are moistened slightly.
- Spoon the mixture into the muffin tins to almost the top. Bake for approx. 35 -40 minutes or until they are firm and spring back when pressed
- Serve warm or cold, with Nuttelex, salad greens and a dollop of mango chutney (optional)
Beef & Mushroom Pies
Makes 4 Pies
For the pastry:
- 300 g flour
- 1 tsp salt
- 120g Nuttelex
- 3 egg yolks
For the filling:
- 1 tbsp Nuttelex
- 1 onion, finely diced
- Ground black pepper
- 1 clove garlic, finely diced
- 200 g mushrooms
- 300 g minced beef
- 1 - 2 tbsp breadcrumbs
- cayenne pepper
- Zest of I lemon
- 1 - 2 tsp Sherry
- Nuttelex to grease the ramekins
- For the pastry, quickly work together the flour, salt, butter and 2 egg yolks with 1-2 tbsp cold water to form a smooth pastry. Wrap in cling film and chill for around 30 minutes.
- For the filling, heat the Nuttelex in a fry pan brown meat then set aside.
- Brown the mushrooms, then set aside.
- Fry the onion and garlic until translucent in the same pan. Remove from the heat and leave to cool.
- In a bowl, mix the meat with the mushroom, onion and garlic. Add breadcrumbs until the mixture is able to hold its shape. Season to taste with salt, ground black pepper, cayenne pepper, lemon zest and sherry so that the mixture has a tang with a slight sweet kick.
- Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5. Grease the ramekins with Nuttelex.
- Knead the pastry briefly and roll out to a thickness of 3-4 mm. Cut out 4 circles to line the ramekins (each approx. 18 cm in diameter) and 4 circles for lids (the diameter of the ramekin). Line the pots with the large pastry circles so that the pastry protrudes slightly at the top. Add the filling and press evenly into the case.
- Cut small holes in the lids and place these on top of the pies. Crimp the edges together. Brush with the remaining egg yolk and bake for approx. 35 minutes until golden.
- Take out of the oven, cool slightly and remove from the ramekins. Serve hot or cold with sauce or chutney.
Pea & Pistachio Dumplings
- 800 g peas, frozen
- 100 g shelled pistachios, finely chopped
- 2 - 3 sprigs parsley, finely chopped
- 2 spring onions, finely chopped
- 1 egg
- 80 g chickpea flour
- lemon juice
- Nuttelex for frying
- Greek yoghurt & cumber dip to serve (optional)
- Briefly blanch the peas in salted water. Quench in cold water, drain well, and roughly chop in a food mixer. Transfer to a bowl.
- Add the pistachios, parsley, spring onions and egg and mix together. Mix in enough chickpea flour for the mixture to be able to hold its shape well. Season with salt, ground black pepper and a dash of lemon juice.
- With wet hands, shape the mixture into small balls and toss in the remaining flour. Fry in batches in hot Nuttelex for 5-6 minutes. Drain on kitchen paper and serve, with a yoghurt & cumber dip.