Get tangled in a web of flavour with these spine-tingling spidey chocolate rice crispy treats, the only creepy crawlers we’re craving this Halloween season!
Servings: 20
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Servings: 14
Prep Time: 10 min
Cook Time: 16 min
Total Time: 26 min
Ingredients
For the Chocolate Cupcakes:
For the Chocolate Buttercream:
For the "Carrots":
Instructions:
For the Chocolate Cupcakes:
For the Chocolate Buttercream:
For the "Carrots":
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By Brooke Moore
Ingredients
Method
1. Rub 1 ½ - 2 tsp of your rub into each steak, both sides. Leave in the fridge to marinate overnight.
2. For the salsa verde, place all ingredients (except 100ml of the olive oil) in a high-speed blender. Add the rest of the oil slowly as you blend, until smooth. Do not over blend as this can cause the herbs to lose their colour. Pour into a sealed container and refrigerate immediately.
3. When ready to serve, turn your BBQ up to a high heat. Lightly oil both sides of the steaks, and cook 4 minutes each side (or however you like your steaks). Let the steaks rest for at least 5 minutes before serving. Serve alongside the Pickle Salsa Verde.
By Brooke Moore
Ingredients
Method
Pickled Prawns
1. Simply place your prawns into a sealed container, pour over the pickle brine, and leave to pickle overnight. Simple!
Dressing
1. Mix all ingredients together until emulsified. Season to taste.
Assembly
Take the leaves of the cos lettuce and wash them. Make sure your watercress and coriander are washed and picked too. Slice long strips of the corn from the cob and set aside. Drain the prawns from the pickling liquid and discard. Tear the prosciutto with your hands into nice chunks.
Layer up all ingredients on a serving dish, starting with the cos. Place the colourful vegetables in the middle, and finish with the prawns and prosciutto. Drizzle the dressing on top and serve.
We love this recipe from Brooke Moore who is a dab hand at maximising ingredients for all their flavour. Prepared a day ahead this is a winner for summer entertaining!
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Ingredients
Lamb sausage
Pickle Mustard
Nduja Mayonnaise
20g nduja
20g water
1 tsp sugar
80g Kewpie mayonnaise
Soft long rolls
Mayonnaise
Thinly sliced iceberg
Thinly sliced red onion
1 jar McClure’s Spicy Whole Pickles, sliced lengthwise
Method
1. For the lamb sausage, place pickles, onion, capers and anchovies into a food processor. Blend until finely chopped, still with a bit of texture.
Remove from the bowl of the food processor and add the parsley, mint, black pepper and egg. Place the remaining 500g lamb mince into the food processor with
the egg white, and blend until smooth and sausage meat-like.
Add this to the other ingredients, and mix with your hands until well combined. Season with salt. Refrigerate for at least 2 hours.
2. Lay out long strips of plastic wrap on your bench. Along the bottom quarter of each length, place a long, sausage-shaped strip of mince mix and roll up tightly with the plastic wrap, piercing any air bubbles with a toothpick. Tightly tie each end of the log. You should end up with tight lamb sausages!
3. Bring a pot of water to the boil. Once boiling, drop the sausages in and cook until they float, or until the internal temperature reaches 75. Once cooked, place into the fridge to firm up.
4. When ready to serve, heat 1 tbsp oil in a pan over a medium-high heat. Unwrap the sausages and fry until golden on all sides.
Pickle Mustard
1. Place the mustard seeds in a container and cover with the beer. Let sit overnight.
2. The next day, place all ingredients including the beer, except for pickles, into a high speed blender and blend until smooth. Pour into a bowl and mix in the pickles. Check seasoning.
Nduja Mayonnaise
1. Mix all ingredients together in a bowl. Check seasoning.
Assembly
1. Warm up rolls and spread with mayonnaise. Place a small handful of iceberg in each, then arrange sliced pickles to the side.
2. Place a lamb sausage in each roll, next to the pickles. Top with
Pickle Mustard, Nduja Mayonnaise, and sliced onion. Serve immediately.
A decadent meeting of two incredible treats, making the ultimate dessert.
]]>Serves 1
A decadent meeting of two incredible treats, making the ultimate dessert.
Ingredients
* 1 piece chocolate brownie
* Roughly chopped Tony's Chocolonely x Ben and Jerry's Dark Chocolate Brownie Bar
* Whipped cream
* Dulce de leche (thinned with cream if needed)
* Fresh raspberries
Method
A free form dessert that is fun to put together and fantastic for summer entertaining. This cheesecake inspired version is especially rich and decadent.
Serves 6
Ingredients
Method
By Brooke Moore
Serves 2
Ingredients:
Pickle Green Goddess Sauce
Salad
Chips
Pickle Salt
Method
Chips
Pickle Green Goddess
Pickle Salt
Fried Fish
Salad
Assemble
Share a picture of your pickle creations by tagging us on Instagram @cookandnelson.
Enjoy!
By Brooke Moore
Makes: 1 cocktail
Ingredients:
Method
Get tangled in a web of flavour with these spine-tingling spidey chocolate rice crispy treats, the only creepy crawlers we’re craving this Halloween season!
Servings: 20
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Ingredients:
Instructions:
A delicious take on afghan cookies using whole, minimally processed ingredients. With no oven needed, this slice takes next to no time to make and it is a great treat for all eaters' lunchboxes. One to add to the ‘make’ list for sure.
Serves: 12
Time: 20 minutes
Afghan Base
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Ingredients
Glass & Garnish
Method
1. Add ingredients to a cocktail shaker
2. Fill w/ ice and shake for 20 seconds
3. Strain into a chilled martini glass
4. Garnish w/ Olive. Enjoy!
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Stop! Before you throw away that delicious pickle brine - check out this recipe for the flavourful and succulent chicken.
]]>Brining chicken wings in leftover pickle brine gives the most incredible flavour and ensures moist and succulent chicken. You’ll never make them any other way! Serve with creamy aioli and plenty of pickles on the side.
Serves 4-6 as a hearty snack
INGREDIENTS
Wings
Spice mix
METHOD
Place chicken wings in a deep bowl. Cover with the pickle brine and water.
Place in the fridge for 8-24 hours
Preheat oven to 200 degrees Celsius.
Drain chicken and pat dry with paper towels. Mix together all the dry ingredients and sprinkle over chicken wings. Toss until evenly coated.
Place on a lined baking tray. Bake for 35-45 minutes until well browned and cooked through.
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INGREDIENTS
GLASS & GARNISH
METHOD
Earthy root vegetables and zingy bursts of McClure’s bread and butter pickles make the most delicious crunchy rosti. A brilliant brunch dish. Serves 4.
INGREDIENTS
Rosti
Horseradish crème fraiche
To serve:
To garnish: sliced cucumber, additional fresh dill, pickle slices
METHOD
1. Place the grated vegetables into a tea towel. Wrap tightly and squeeze out as much liquid as possible. This will ensure you have crunchy rosti. Place in a large bowl and sprinkle over the remaining ingredients along with a good grind of cracked black pepper. Mix well.
2. Heat a skillet over a medium heat. Add a generous glug of olive oil. Divide the vegetable mix into 5-6 roughly even portions in your bowl. Place the first portion in the pan in the 12cm circular shape. Use a fork to make it even in thickness and press down a little in a couple of sections. Don’t press down the entire thing. Those loose strands will get nice and crunchy.
3. Cook for 5-7 minutes until golden on each side. Flip carefully. Place in a warm oven while you cook the remaining mix.
4. Stir together the crème fraiche, horseradish, dill and salt.
5. Top each rosti with some smoked salmon, a dollop of crème fraiche and the other garnishes as desired.
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Ingredients
1 ripe All Good fair trade banana, peeled and mashed
1⁄2 cup All Good Barista Oat Milk
1 free range egg
1/3 cup melted coconut oil (cooled a little)
1 cup white spelt flour (regular will work too)
2 tsp baking powder
3 Tbsp dark cocoa powder
1/3 cup coconut sugar
60g Tonys Chocolonely 70% dark chocolate, roughly chopped
For the Sauce:
1 cup coconut sugar
3 Tbsp dark cocoa powder
1 cup hot Kōkako filter coffee
1⁄2 cup boiling water
To Serve:
1 banana, peeled and halved lengthways
Method:
1. Preheat oven to 180c
2. Whisk together the banana, milk, egg and coconut oil. In a large bowl sift the flour, baking powder and cocoa powder. Stir through the sugar
3. Create a well in the middle and pour in the wet ingredients. Stir until just combined and then fold in the chocolate
4. Grease an oven-proof 1.5 litre capacity baking dish. Spoon the batter into the centre of the dish. Smooth the top slightly but the batter does not need to be spread right to the sides. Top with the halved banana, cut-side up. Press lightly into the batter
5. Whisk together the sugar, cocoa, coffee and boiling water for the sauce. Carefully pour into the dish. It can be helpful to do this over the back of a large spoon to stop the boiling water disturbing the surface of the pudding batter
6. Bake for 25-35 minutes until the pudding feels lightly firm and springs back when pressed
7. Ideally allow it to sit for 10-15 minutes before serving
Recipe by Kelly Gibney
Ingredients:
Method:
By Kelly Gibney
Ingredients:
Method:
INGREDIENTS
GLASS & GARNISH
METHOD
GLASS & GARNISH
METHOD
Eggplant is transformed into the perfect vegetarian filing for bao buns by basting in an epic sauce made with Lillie’s Q Smoky Barbeque sauce, soy, ginger and garlic. Cooking eggplant this way gives it rich, incredible flavour. You could also serve the eggplant with rice and veges or as a filling for burgers or sandwiches.
Ingredients:
To serve: shredded red and white cabbage, thinly sliced radish and cucumber, Japanese mayo.
Method:
Share a picture of your Lillie's Q creations by tagging us on Instagram @cookandnelson.
Enjoy!
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Ingredients:
Method:
We'd love to see your Seedlip & Good Sh*t Soda creations! Tag us on Instagram @cookandnelson or Facebook @cookandnelsonnz.
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