by Sandra Parr | Jan 17, 2018 | Recipes
Basic pesto recipe INGREDIENTS 120ml Wignalls Yallo Cold Pressed Rapeseed Oil or your chosen infused Yallo 50g chopped fresh basil 1 clove crushed garlic 4 tbsp pine nuts 100g freshly grated parmesan 25g freshly grated pecorino Salt & pepper to taste...
by Sandra Parr | Jan 17, 2018 | Recipes
Basic bruschetta recipe INGREDIENTS Medium sourdough or ciabatta (sliced) Handful of cherry tomatoes 1 tbsp Chopped basil 1 Garlic clove crushed 1 Red Onion, finely chopped Salt & Pepper METHOD Preheat oven to 200 C Brush both sides of the cut...
by Sandra Parr | Jan 17, 2018 | Recipes
Hummus INGREDIENTS 400g tin chickpeas 2-3 cloves crushed garlic 2 tbsp lemon juice A good pinch of ground cumin and cayenne pepper 1 tbsp tahini 4 tbsp chosen infused Yallo cold pressed rapeseed oil Salt & Pepper to taste Seeds and Basil to garnish ...
by Sandra Parr | Jan 17, 2018 | Recipes
Delicious sponge with a taste of honey INGREDIENTS FOR CAKE 90g Plain flour 100g Self raising flour 1 1/4 tsp baking powder 1 tsp bicarbonate soda 1/2 tsp Cinnamon 4 eggs (separated) 100grms Caster sugar 110ml Yallo cold pressed rapeseed oil 110ml Honey 110ml Black...
by Sandra Parr | Jan 17, 2018 | Recipes
Tomato & Lentil Soup INGREDIENTS 3 tablespoons Wignalls Yallo Cold Pressed Rapeseed Oil 100 grams dried red split lentils 1ltr vegetable stock 2 x 400g tinned tomatoes 2 chopped onions METHOD Rinse the lentils as per pack instructions and drain Using a...
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