Cook & Nelson Recipes

Quick Pickled Strawberries With Creamed Mousse & Dark Chocolate

This dish is a breakfast, lunch or dinner inspired staple. Makes: 4Takes: 15 minutes, 4 hours marinating Ingredients- Protein Creamed Mousse- 150 grams tofu- 2 tbsp tin coconut cream- 1 1/2 tsp sea salt- 1 tsp nutritional yeast- 1 tsp raw sugar- Strawberries- 1 punnet (250 grams) strawberries, hulled and halved - 1/2 orange, juiced- 2 tbsp muscovado or raw sugar- 1/2 tbsp salt- 1/4 cup verjuice- 1 tbsp white wine vinegar- 1/4 cup boiling water- 2 dried or 4 fresh thyme stems- 4 large or 6-8 small sage leaves To Serve- Sliced Sourdough- 1 tbsp shaved chocolate (70% coco)- Crispy sage to serve (optional) MethodIn a large jar, add the cut strawberries along with the remaining ingredients, leaving the boiling water until last. Mix well and leave too slightly cool before sealing shut. Allow to marinade for 2-3 hours (left overs will keep in the fridge up to 6 days). In a blender, add the creamed mousse ingredients, blending for 3-4 minutes (don’t stop before as this is needed to make it lighter). Toast or grill the sourdough, spread the vegan cream over the surface and top with strawberry slices from the jar. Sprinkle the shave chocolate (and sage if desired). Pour glasses of NON1 Salted Raspberry & Chamomile and enjoy.

Seedlip Spice Spritz

Enjoy a refreshing non-alcoholic drink with Seedlip Spice 94, soda water & a hint of citrus. This sophisticated spritz blends warm spices and zesty flavors, offering a refined, non-alcoholic option for any occasion. Ingredients Seedlip Spice 94: 50ml Aromatic tonic or Ginger Beer Cubed ice Glass & Garnish Wine glass Pear slice Method Pour 50ml of Seedlip Spice 94 over ice in a wine glass Top with your favorite premium mixer Garnish with style

Seedlip Martini Cocktail

The Seedlip Martini Cocktail offers a layered, sophisticated flavor profile using Garden 108 with notes of peas, hay, and fresh herbs mingling with earthy botanicals to deliver a refreshing and clean finish. Ingredients Seedlip Garden 108: 2.5 oz Olive Brine: 3/4 oz Glass & Garnish Coupe Olive Method Add ingredients to a cocktail shaker Fill with ice and shake for 20 seconds Strain into a chilled martini glass Garnish with an olive

Seedlip Grove Spritz

A bright and bittersweet non-alcoholic take on the classic spritz, centered around Seedlip Grove 42 - a sophisticated, bright, citrus blend of orange, lemon, lemongrass and ginger with a dry finish topped with tonic or soda water. Ingredients Seedlip Grove 42: 50ml Tonic water or club soda Cubed ice Glass & Garnish Wine Glass Orange Slice Method Pour 50ml of Seedlip Grove 42 over ice in a wine glass Top with your favourite premium mixer Garnish with style

Seedlip Garden Spritz

A light, effervescent celebration of botanicals and springtime freshness. Ingredients Seedlip Garden 108: 50ml Elderflower tonic or club soda Cubed ice Glass & Garnish Wine glass Cucumber ribbon Method Pour 50ml of Seedlip over ice in a wine glass Top with your favorite premium mixer Garnish with style

Seedlip Grove Fix

This non-alcoholic cocktail offers a refreshing blend of citrus-forward notes from Seedlip Grove 42 and the tangy sweetness of Blood Orange Syrup, balanced by a herbal bitterness. Ingredients Seedlip Grove 42: 2 oz / 60 ml Blood Orange syrup: 0.25 oz / 10 ml Monin Bitter: 0.5 oz / 15 ml Rooibos Teas: 1 oz / 30 ml Glass and Garnish Rocks glass Shiso leaf or Blood Orange wheel Method Combine all ingredients in a mixing glass or shaker tin with ice Stir together Strain into a rocks glass filled with fresh ice Garnish with a shiso leaf or blood orange whee;

Seedlip Espresso Martini

A bold, non-alcoholic take on the classic Espresso Martini - perfect for coffee lovers who want to indulge. Ingredients Seedlip Spice 94: 50ml Cold brew coffee concentrate: 50ml Simple Syrup*: 25ml Glass & Garnish Coupe Three coffee beans Method Add Spice 94, cold brew concentrate & simple syrup to a shaker Add ice & shake Double strain into a coupe glass *Simple Syrup: Warm equal parts water & sugar over medium heat. Stir until dissolved. Let cool.

Tony’s Chocolonely Meringue Gingerbread Pie

GINGERBREAD PASTRY ⅓ Hakanoa Gingerbread recipe2 T soft butter for the pan and rubbing into the gingerbread70 g crystalized ginger, finely chopped THE FILLING 170 g Tony’s Chocolonely 70% dark chocolate, finely chopped120 g soft butter45 g caster sugar2 eggs2 egg yolks1 T vanilla essence or a splash of rum if that’s your thing!60 g sifted flour THE MERINGUE 3 egg whites200 g caster sugar1 t corn flour1 t ginger powder, sifted1 t vanilla essence½ t white vinegar1 T cacao powder, sifted TO SERVE A large handful of Fresh As freeze dried raspberriesSifted cacao powderCream if you wish! METHOD Press the ginger bread into your well greased Lil’ Legacy Pan. Push the gingerbread up a little higher than the pan’s rim. Rub the gingerbread liberally with soft butter then prick with a fork and chill for 20 minutes. Cut out a circle of baking paper larger than the pan, crumple it up and place on top of the gingerbread. Fill with rice or baking beans and bake at 180C for 12 minutes. Remove paper and rice/beans and return to oven for 5 minutes. The ginger bread should feel dry to the touch. Remove from the oven and sprinkle the crust with crystallised ginger. Trim excess pastry by running a knife around the rim of the pan. And leave to cool as you make the filling. Melt the butter and chocolate together over a bain marie (bowl over boiling water) and set aside to cool a little. Beat whole eggs and egg yolks with sugar and vanilla or rum until frothy and pale. Fold in the flour then the melted chocolate and butter and mix well. Pour batter into your prepared cool gingerbread pastry case and bake for 15 minutes at 180°C. When you remove it from the oven, lower the temperature to 160°C. To make the meringue, beat the egg whites until they form stiff peaks. Whisk the sugar in a tablespoon at a time and when it’s all incorporated, beat for a further minute. Fold in the corn flour, vanilla and vinegar. Finally sprinkle the cacao powder and ginger powder on top but don’t mix it in. If you mix it in, the meringue will go brown. If you don’t mix it in you’ll end up with cacao/ginger layers amidst the white meringue. Pile, peak and swirl the meringue on top of the hot pie, making sure it connects with the inner edge of the pastry. Bake in the lower level of your oven for 25 minutes at 160°C. Or until just crunchy to the touch. Run a knife around the edge of the pastry when the pie is still hot so it’s easier to cut later. Leave to cool, then chill. Dust in cacao powder, a big sprinkle of crumbled freeze dried raspberries and serve with lashings of love and gratitude.

Tony's Chocolate fritters

Ingredients:3 eggs1 tsp vanilla extract1/4 cup ricotta3/4 cup yogurt, whole milk1/4 cup honey 1/4 cup semolina flour3/4 cup all-purpose flour1/4 cup granulated sugar1 tbsp baking powder3/4 tsp saltjust a tiny pinch of ground cinnamon1 bar of Tony’s Chocoloney 70% dark chocolate, cut into small chunks Materials:WiskSmall bowlLarge bowlSpatulaSomethin' to cover your batter withSmall potIce cream scoop or spoonPaper towels Directions: Whisk together the eggs, vanilla, ricotta, yogurt, and honey in a small bowl. Set aside. Whisk together the semolina flour, all-purpose flour, granulated sugar, baking powder, salt, and cinnamon in a large bowl. Using a spatula, stir the flour mixture into the egg mixture until the dry ingredients are about halfway incorporated into the wet ingredients. Add some Tony’s and stir until all ingredients are evenly mixed. Let the batter sit for about an hour covered and at room temperature without stirring. Why? While the batter sits, the baking powder is activating, and making the mixture light and airy. So make sure not to stir, unless you like flat desserts, of course. In a small pot, heat a few inches of vegetable oil to 350 F. Carefully scoop golf ball size fritters a few at a time into the fry pot. Fry ‘em for about 2 minutes flipping the fritters halfway through. Drain on paper towels and, when cooled slightly, dust with powdered sugar. These are yummy on their own or served with orange curd, caramel, or (our favorite) chocolate sauce!

Tony's Chocolonely Whoopie! Pies

Whoopie! cookie Ingredients: ½ cup canola 1 ¾ cup sugar 4 oz Tony Chocolonely's dark or milk chocolate (2/3 of a big bar) 4 eggs 1 tsp vanilla extract 1 cup all purpose flour ¾ cup rye flour 2 Tbsp cocoa powder 2 Tbsp black cocoa powder (or regular cocoa) 1 ½ tsp baking powder 2 tsp kosher salt powdered sugar for rollin’ Buttercream ingredients: 2 egg whites ½ cup sugar Just a pinch of salt 2 oz Tony's Chocolonely milk chocolate (that's about 1/3 of a big bar) 2 Tbsp white sesame tahini Let's start with cookies In a double boiler melt the dark or milk chocolate so it’s ready for the coming steps. If ya don’t have a double broiler, a pot full of water with a glass or metal mixing bowl will do just fine! In a mixer with paddle attachment, mix the sugar and oil until nice ‘n combined. Now get your camera ready for some chocolate action, ‘cause it’s time to pour that melted chocolate in. You know, if ya hadn’t decided to use it as hot chocolate instead yet. Next, add eggs and vanilla one at a time. Mix ‘em up until they’re combined. Time to add in the dry ingredients! Mix them in until they’re just combined. Now that that’s done, your mixture should look like brownie batter, which is to say, very tempting. Put your batter in refrigerator at least 30 minutes - 1 hour, until it’s firm. Time to kick back and relax! If you’re looking for an activity to get you through the resting period, it’s just about the perfect amount of time to watch the Bitter Chocolate episode of Rotten on Netflix and learn a thing or two. Oh, and preheat your over to 350. To finish off your whoopie pie cookies, roll your cool dough into whatever ball size you’re lookin’ for. Then, roll your cookie ball in bowl of powdered sugar and bake ‘em at 350 for 10-12 minutes. Now for the buttercream Add egg whites, sugar, and salt in a heat proof bowl. Heat the mixture over a double boiler until the sugar is dissolved and the mixture is warmed through. Mix in a stance mixer (the mixer is real important here) with whisk attachment on high speed until meringue forms and the bowl is cool to the touch. Add butter slowly, scraping the bowl to make sure to get all that creaminess in there. Once the butter is fully incorporated, add melted chocolate and tahini. Salt to taste and seal with a chef’s kiss before enjoying.

tiny tony s’mores

What you’ll need: mini Stroopwaffels or Belgian waffles 10 oz bag of large marshmallows Tiny Tony’s - milk and/or dark 2 small, rimmed baking sheets lined with foil and sprayed with non-stick cooking spray Instructions: Begin by turning the broiler setting on your oven or toaster oven on. Halve your marshmallows with a sharp knife sprayed with non-stick cooking spray. This’ll prevent the marshmallow from sticking to the knife. Place each half-cut side down onto pan. Broil and rotate your marshmallows for about 2 minutes, until your marshmallows are as toasty as you’d like. Then, pull the sheet out and let your marshmallows cool for a few minutes. Place either your mini Stroopwaffel or Belgian waffle piece on your other baking sheet. Now assemble your s’more with the marshmallows and Tiny Tony’s, topping with another Stroopwaffel or Belgian waffle (respectively) on top. For the final touch, you can place your baking sheet full of s’mores in a warm oven (325-350) for 2-3 minutes, until chocolate has just begun to melt. Last, but not least, take out and dig in!

Tony’s campfire cone s’mores

What you’ll need: 10 oz bag marshmallows or mini marshmallows Tony’s Chocolonely bar of your choice, broken into small pieces waffle cones tinfoil or eco foil campfire or grill with golden hot embers! Instructions: Start by spreading out enough tinfoil or eco foil to comfortably fit a waffle cone (and then some) inside. Take your cone and stuff it to the brim with chocolate and marshmallows. Make a small pouch by folding your piece of foil tightly around the base of your cone, then more lightly around the top of the cone. Place your foil pouch directly near the hot embers, but be careful, they’re real hot! Leave the pouch near your embers for about 30 seconds (or less!) to heat the s’more and melt all of the goodies inside. Carefully remove your foil pouch from the embers (sticks or skewers helps here), leave to the side until cool to the touch. Once your foil is cool enough to touch, slowly uncover it from top to bottom, and dig in! Hot tip: It’s a sticky situation! If you can set your foil pouch upright near your embers and remove/cool upright, it’ll help keep your cone from getting gooey and messy.

Viral sun-melted chocolate strawberry snack hack

How to make melt-in-the-sun chocolate dips with Tony’s ChocolonelyStrawberries, croissants, pretzels, and more.. meet your new favourite summer snack hack. What you’ll need:1 bar of Tony’s Chocolonely (any flavour you love.. milk caramel sea salt is always a winner!)A sunny spot (yep, really!)A plate, board or trayYour favourite dippables:Strawberries 🍓Pretzels 🥨Croissants 🥐Breads 🥖Banana slices 🍌Biscuits 🍪 Marshmallows☁️ Steps for the melt hack:Unwrap your Tony’s bar and place it on a plate or tray.Pop it in the sun, somewhere warm and direct. Let nature do the work for 10–20 minutes.Check the melt.. you want it soft and glossy, not fully melted.Dip away! Use your strawberries, pretzels, breads to scoop up the melty goodness.Snap a pic.. this one’s made for Instagram. Tag @tonyschocolonely_uk_ire and show us your summer snack setup!Tips: Want a neater dip? Score the bar into chunks before melting. Add a pinch of sea salt or crushed nuts for extra crunch. No sun? A few seconds in a warm car, a windowsill or in the microwave works too!Effortless.. Deliciously messy and perfect for sharing. Enjoy!

BBQ Scotch Steaks with Pickle Salsa Verde

Move over chimichurri - there's a new kid on the block. Level up your next barbecue with this perfect zingy pairing.

Pickled Prawn, Sweetcorn, Avocado and Prosciutto Salad with Summer Greens

This take on a surf and turf salad is a celebration of summer and cinch to prepare. Shout out to the pop of the pickled prawns - a true delight!

Lamb Pickledogs with Pickle Mustard and Nduja Mayonnaise

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!

BBQ Eggplant Bao Buns

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.

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