1 pack Eco Organics Ricotta Tortellini 1x 400g tins Diced Tomatoes 1 Medium Onion 1 Small Green Capsicum 5-6 Cherry Tomatoes Handful Baby Spinach 1tsp Olive Oil Salt & Pepper to taste 1tsp Garlic Granules Pinch of Mixed Herbs
Method: Place the tortellini in hot water and bring to the boil. Boil for 15-20 minutes or until al’dente. While the pasta is cooking, dice and fry the onion and green capsicum in olive oil. Add the garlic granules, salt, pepper, and mixed herbs. Add the tin of tomato puree and simmer for 5 minutes. Add the baby spinach and halved cherry tomatoes and let that simmer until the pasta is ready. Drain the pasta and dish into the plates, pour the tomato sauce over the top, and grate cheese over that. Top with fresh parsley and serve. Enjoy!
We thought we would share one of our favourite recipes today to inspire you to experiment a cuisine from another culture. 😃 We absolutely LOVE cooking Mediterranean and Lebanese style meals! Delicious home-baked hot khoubiz (flatbreads), lamb koftahs, chickpea hommus, served with a fresh tabouli salad make for an amazing combo. Here is the tabouli salad recipe below.
(Ps. Send us a picture if you tried this out!)
~1 medium tomato
~1 medium red onion
~1/4 cup fine brown bulgur
~2 bunches parsley (chopped super fine)
~1/2 bunch mint
~1/8 cup lemon juice (Use apple-sider vinegar for citrus-free alternative)
~1/8 cup extra-virgin olive oil
In a small bowl, place the ¼ cup of bulgur with the olive oil and a little boiling water to soften. Set aside while you continue preparing the salad. Chop the parsley and mint very finely (we use scissors). Chop the tomato and onion and place in a bowl with the parsley and mint. Add the lemon juice and softened bulgur, and gently toss to combine. Enjoy!
Turn a simple baked potato into a work of art! This is the easiest meal in the world to make and always immensely enjoyable, another of my go-to recipes when times are busy. Stick some washed sweet potatoes (or normal potatoes) in the oven, whip up a cashew hummus in your high-speed blender and prepare the salad. By the time the potatoes are cooked, you’re ready to eat a wonderful, nutritious meal. Too easy!
5cm fresh turmeric root or 1 teaspoon ground dried turmeric
1 teaspoon quality salt
1⁄2 teaspoon cracked black pepper
1 medium purple beetroot, grated
2 tablespoons lime juice
1⁄2 cup finely chopped flat-leaf parsley leaves
2 tablespoons cold-pressed olive oil
1⁄2 cup toasted sunflower seeds
1 cup baby salad leaves, to serve
12-16 cherry tomatoes, to serve
Yellow mustard dressing:
1 teaspoon Dijon mustard
1⁄4 cup cold-pressed olive oil
2 tablespoons unpasteurised apple cider vinegar*
1⁄2 teaspoon quality salt
1 tablespoon agave (or maple) syrup*
* You’ll find these ingredients at your local Santos Organics store or online.
Directions: 1. Preheat oven to 200°C fan forced. 2. Prick each sweet potato a couple of times. 3. Place them on a flat baking tray and bake for 45-50 minutes or until soft. 4. Meanwhile, whiz up the turmeric hummus and prepare the beetroot salad and the mustard dressing.
Turmeric cashew hummus: 1. Place all the hummus ingredients in a high-speed blender or food processor and blend until smooth. 2. Spoon hummus into a bowl and set aside until ready to serve.
Heirloom beetroot salad: 1. Combine all the salad ingredients together (except the baby salad leaves and cherry tomatoes) in a medium bowl and toss until thoroughly mixed. 2. Set aside until ready to serve.
Yellow mustard dressing: 1. Place all the dressing ingredients into a jar with a lid and shake vigorously until well combined. 2. Pour into a nice serving jug.
To assemble: 1. Spoon a generous dollop of hummus onto the centre of 4 serving plates, then run the back of a spoon through the hummus to flatten it out. 2. Top with a baked sweet potato; split potato down the middle. 3. Place a generous clump of beetroot salad on each potato, top with baby lettuce leaves and cherry tomatoes, and serve with the dressing on the side.
2 Large Eggplants 1/4 cup Tahini 1/4 cup Lemon Juice (Or Apple Cider Vinegar) 3 Cloves of Garlic, Quartered 1 tsp Salt 2 Tablespoons Parsley, finely chopped
Peel and slice eggplants 1cm thick. Brush on a little olive oil and salt, and roast on a tray for 30-40min on 200C. Once cooked, use your food processor or blender to whiz up the eggplants, tahini, lemon juice, garlic, and salt until combined and smooth. Sprinkle with fresh parsley, and serve with Lebanese bread, crackers, kebabs, or veggie sticks. Enjoy!
~1 Cup Chickpea/Besan Flour ~1/2 tsp Coriander Powder ~1 tsp Salt ~1/2 tsp Turmeric ~1/2 tsp Garam Masala ~2 Cloves Garlic ~1 cup Water ~Vegetables of choice – Onion, zucchini, or other softer veggies (you will have to blanch harder ones before frying) ~Oil for Frying
Mix your besan flour, spices and water and mix till smooth and combined. Dip your veggies in the batter, and fry in hot oil. (Test if it is hot enough by dropping a little batter in the oil. If it sizzles, it’s ready to use.) Fry till golden brown and veggies are soft inside. Enjoy!
FOR THE SLICE ~ 120g Coconut Oil ~1 Cup Brown Sugar ~1 egg lightly beaten ~1/2 cup Plain GF Flour ~1/3 cup Self-Raising GF Flour (or plain + 1tsp baking powder) ~1tsp Vanilla ~1/4 cup cacao powder ~3/4 cup desiccated coconut
FOR THE ICING ~1 1/2 cups Icing Sugar ~1/4 cup Cacao Powder ~2 TBLS Boiling Water
~ Preheat the oven to 180*C. Line a 20cmx30cm tray with baking paper. ~Place coconut oil, brown sugar, egg, and vanilla in a large bowl. Stir until well combined. Sift over flours and cacao. Add 1/2 cup coconut and stir to combine. Spread the mixture into lined tray. ~Bake for 25-30 minutes or until firm to touch. ~Make chocolate icing: Sift icing sugar and cacao powder into a bowl. Add the boiling water and mix until smooth. ~Spread the hot slice with icing, and sprinkle with remaining coconut. ~Set aside to cool completely. Cut into squares, and serve.
This is certainly one of our favourites, and most used recipes! 🙂 Hope you can enjoy it too!
~ 1/2 Cup Cacao Butter Chunks ~ 3 Tablespoons Honey (Use other liquid sweetener for vegan options.. agave, rice syrup) ~ 1/2 Teaspoon Vanilla ~ 1/2 Cup Cacao Powder
~ Melt the cacao butter in a saucepan. ~ Add the honey and vanilla and whisk till well combined. ~ Sift the cacao powder into melted cacao butter mix. ~ Whisk till combined and smooth. ~ Pour into molds or lined baking tray. ~ Place in fridge/freezer for 20+ minutes till set. ~ Enjoy!!!
175g jar Good Fish Spanish Mackerel in Extra Virgin Olive Oil
300g Penne Pasta (GF Penne works well too!)
2 tablespoons extra virgin olive oil
1 Spanish onion, chopped
1 clove garlic, finely chopped
300g tin cherry tomatoes
1/2 cup parsley, roughly chopped
Cook penne according to instructions until al dente. Meanwhile, heat olive oil and sautée onions for three to four minutes, until tender. Add garlic and cook without browning. Add the tomatoes, cook for a further two minutes until tomatoes are warmed through. Season to taste. Add fish, stir gently until fish is warmed but remains in firm portions, and set aside. Drain cooked penne and place on a warmed serving dish. Stir through tomato sauce, being careful to preserve the mackerel fillets in shape. Season with salt and pepper and sprinkle with fresh parsley.
Cooking time: 12 minutes
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