You searched for recipe - Page 2 of 24 - Sustainable Holly (2024)

Ingredients

• 1 cup raw cashews
• 2 garlic cloves
• 1/2 red chilli ( add the whole chilli if you like spice or leave out)
• 2 tsp lemon fresh juice
• 1-2 pinch of sea salt
• 2 purple cabbage leaves
• 1 cup water

Instructions

1. Soak cashews in water overnight in the refrigerator (alternative if you want it quicker soak in lukewarm water for 2+ hours the longer the creamier).
2. Chop up red cabbage and blend all ingredients until smooth and creamy. Add more water for a runner dressing. Season with extra salt if needed.
3. Serve with chilli flakes and edible flowers (I used dried cornflower)

Notes

Ingredients

• 1 cup water
• 1 cup ACV
• 1 bunch asparagus
• 2 TBSP sugar (or honey)
• 1/2 TSP salt
• 2 tsp mustard seeds
• 2 sprigs dill or fennel frond
• 2 red chilli (optional for spice)
• 1/4 red onion sliced or 1 shallot

Instructions

1. Clean and sterilize a Jar (approx 700gram).
2. Rinse Asparagus and hold the bottom to snap the spear at the freshest part. Cut fresh spears to fit in the height of your jar.
3. Stack spears the jar. The excess cuts can also be added. Push dill, onion and chilli in the jar and add mustard seeds.
4. In a saucepan add water, vinegar, sugar (or honey), and salt. Bring to a simmer or until sugar is dissolved.
5. Add the hot liquid to the jar. The liquid should completely cover the spears. Secure the lid and flip it upside down to help seal. Leave on the bench until cool (room temperature). Place in the refrigerator for at least 24/hours before eating. Eat within 1 month.

Ingredients

• 3 cups feijoa skins chopped
• 1/2 cup red wine vinegar
• 1/2 cup apple cider vinegar
• 2 onions
• 2 green or red cayenne chilli (mild-medium spice)
• 1 cup raw sugar
• 1 1/2 tsp salt
• 1 tsp cumin seeds

Instructions

1. Remove the hard flower ends of the feijoas skins and slice the skins into strips (roughly 1cm wide).
2. Remove chilli seeds (or leave them in if you like it spicey!). Slice into pieces.
3. Peel (discard skins) and dice onion.
4. Place all ingredients in a pot or saucepan and lightly simmer for 1-2 hours until thickened and brown.
5. Sterilise jars by washing and adding them to the oven upside down at 120 degrees celsius for 15mins. Place lids in a bowl and add boiled water.
6. Spoon hot chutney into hot jars, clean rims and secure lids.

Notes

Ingredients

Chocolate base

• 2 1/2 cups (225g) walnuts (or any nut/seed)
• 1 1/2 cups pitted dates soaked*
• Pinch salt
• 3 TBSP Cocoa powder

Filling

• 3 ripe Avocados
• 4 tsp maple syrup or brown sugar
• 120grams dark melting chocolate
• pinch salt
• 1/4 cup oat milk (or milk of choice)
• Optional strawberries to garnish

Candied Mint Leaves

• 10 + Mint leaves
• 1 Egg White or Aquafaba (chickpea water)
• Caster sugar to sprinkle

Instructions

1. MINT LEAVES - Prepare the candied mint leaves ahead of baking for at least 6 hours (ideally the night before).
2. Whisk egg white until frothy.
3. Prepare a tray with baking paper. Lightly coat the mint leaves in egg white by dipping them in and wiping off excess on the edge of the bowl.
4. Sprinkle both sides with sugar and place on the baking paper tray.
5. Allow to rest at room temperature for 6 hours + or overnight. I stored them in my dehydrator (switched off) to keep any bugs off. Store in an airtight container and use within a day or two.
6. BASE: Soak the dates in a bowl with hot water for 1 hour prior to starting.
7. Blitz the nuts in a food processor or similar until a fine crumble.
8. Add in drained dates, salt, and cocoa, and blitz to combine. The mix should be moist enough to hold shape in your hands and not fall apart.
9. Press base mix into a greased 25cm tart pan.
10. Bake at 160 degrees for 15 minutes or until edges start to brown.
11. Remove and allow to cool. Remove from the tray when half cooled and place on the serving dish.
12. FILLING - Scoop avocado flesh out into a mixer and add the maple syrup, salt, and milk. Blitz to combine and there are no chunks of avocado left.
13. Melt chocolate over a double boiler (place a saucepan of water on the stove and add the chocolate to a second pot sitting on top).
14. Pour melted chocolate into the avocado mix and continue to mix until combined.
15. Spread filling into the cooled base and top with fresh strawberries, candied mint leaves, and edible flowers.

Ingredients

• 6-8 medium tomatoes (or 2-3 cups of cherry tomatoes)
• 2-3 Garlic cloves
• 1 tsp salt
• 4 TSBP Olive oil
• 1 medium brown onion
• 1 TBSP Balsamic vinegar
• 5-6 sprigs of fresh thyme (2inch long)
• 1/2 cup fresh basil
• 1/2 tsp chilli flakes

Instructions

1. Preheat oven to 180 degrees Celcius. Drizzle roughly 1 TSBP oil in a roast dish.
2. Cut tomatoes in half and add to the roasting dish skin side down. Add Garlic cloves (skin on) and thyme throughout the tomatoes.
3. Drizzle another TBSP of olive oil on top and season with salt.
4. Roast for 40-45 minutes until cooked and slightly golden. Time will be significantly less for cherry tomatoes (20 minutes).
5. While the tomatoes are roasting, dice the onion and add to a pan with 1 TBSP olive oil. Cook until soft and slightly brown. Pour in the balsamic and deglaze the pan (get all the delicious flavour off the bottom). Remove from the heat.
6. Remove the garlic from the skins and add the roasted ingredients to a blender (or jug and use a stick mixer). Allow the tomatoes to cool slightly before blitzing so the mixture isn't piping hot. Add in the chopped fresh basil, chilli flakes, and cooked onions. Blitz to combine. Smooth or chunky however you prefer.
7. Taste and season with extra salt or chilli to your liking.

Notes