Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Kitchen knife | 1 | Carrots, raw | 240g |
High power blender | 1 | Ginger, fresh | 5g |
Chopping board | 1 | Orange juice, freshly squeezed | 160g |
Weighing scales | 1 |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment |
2 | Peel carrots & ginger |
3 | Cut the carrots and ginger into thumb sized pieces |
4 | Measure out the orange juice into the blender cup |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Place the carrots and ginger into the blender cup with the orange juice | 1 minute | Place all content is in the blender cup |
2 | Attach the blender | 1 minute | The cup is correctly attached |
3 | Switch on and blend until a juice has formed | 1 minute | Blend until your preference is reached |
4 | Sieve out any of the pulp to preference of how you like your juice | 1 minute | Use the sieve if your juice preference is smooth |
5 | Place into a glass with ice | 1 minute |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Measuring cup | 1 | Unsweetened almond milk | 253 ml |
Measuring spoon | 1 | Almond butter | 20 g |
Blender | 1 | Cherries, canned, pitted | 179 g |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment |
2 | Measure out the almond milk, almond butter, and cherries |
3 | Add all ingredients into a blender |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Add almond milk, almond butter, and cherries to the blender | 1 minute | Ensure all ingredients are combined |
2 | Blend the mixture until smooth | 2 minute | Achieve a creamy and smooth texture |
3 | Pour into a glass and serve | Ready to enjoy |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Measuring cup | 1 | Unsweetened Almond Milk | 162g g (1 cup) |
- Kitchen Knife | 1 | Bananas, flesh only | 100 g (1 medium banana) |
- Measuring cup | 1 | Cocoa Powder | 5 g (1 tablespoon) |
- Measuring Spoon | 1 | Gluten-Free Oats | 80 g (1 cup) |
Measuring Spoon | 1 | Organic Honey | 5 g (1 teaspoon) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Peel the banana and chop it into small pieces. |
3 | Measure all other ingredients accurately. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Add almond milk, banana, oats, cocoa powder, and honey into a blender. | 2 minutes | All ingredients are combined. |
2 | Blend until smooth and creamy. | 1 minute | Ensure there are no lumps. |
3 | Serve immediately or chill before drinking. | Shake is ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Measuring Cup | 1 | Apples, eating, raw, flesh and skin | 109 g (1 cup, chopped) |
-Measuring Spoon | 1 | Bananas, flesh only | 100 g (1 medium banana) |
-Blender | 1 | Flaxseed (milled or whole) | 9 g (1 tablespoon) |
-Measuring Cup | 1 | Spinach, baby, raw | 20 g (1 cup) |
-Measuring Cup | Coconut Water Pure | 330 g (1 small bottle) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Peel and chop the banana into small pieces. |
4 | Wash and prepare the apples and spinach. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Add apples, bananas, spinach, flaxseed, and coconut water to the blender. | 2 minutes | All ingredients are combined. |
2 | Blend on high speed until smooth. | 1 minute | Mixture is smooth and consistent. |
3 | Pour into a glass and serve immediately. | 1 minute | Drink is ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Knife | 1 | Multigrain & Seeds Rice Cakes | 13.2 g (3 rice cakes) |
Measuring spoon | 1 | Low-fat peanut butter | 30 g (1 thick spread) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Measure out the rice cakes and peanut butter. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Spread the low-fat peanut butter evenly over the rice cakes. | 2 minutes | Ensure a thick and even spread. |
2 | Serve as soon as done. | - | Ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Mixing bowl | 1 | Pecans, kernel only | 45 g (3 average portions) |
Measuring spoon | 4 | Dried apricots | 45 g (5⅔ pieces, no stone) |
Spatula | 1 | Dried Goldenberries | 45 g (½ pack) |
Measuring cup | 3 | Pumpkin seeds | 45 g (11 teaspoons) |
Sesame seeds | 30 g (7½ teaspoons) | ||
Ground Almonds | 30 g (0.2 pack) | ||
Gluten-free oats | 190 g (19 tablespoons) | ||
Ground cinnamon | 0.5 g (0.22 teaspoon) | ||
Unsalted butter | 95 g (6½ tablespoons) | ||
Organic Honey | 85 g (¼ pack) | ||
Demerara sugar | 95 g (19 teaspoons) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Chop pecans, dried apricots, and goldenberries if necessary. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Combine oats, butter, honey, sugar, cinnamon, nuts, seeds, and dried fruits in a mixing bowl. | 5 minutes | Ensure all ingredients are evenly combined. |
2 | Press the mixture firmly into a lined baking tray. | 2 minutes | Mixture is compact and evenly spread. |
3 | Chill in the refrigerator for at least 1 hour before cutting into bars. | 1 minutes | Bars are set and firm. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Measuring cup | 1 | Gluten-free oats | 50 g (5 tbsp) |
Measuring cup | 1 | Almond Unsweetened Drink | 120 ml |
Measuring spoon | 1 | Soya milk yogurt, plain, fortified | 80 g (2 tbsp) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Measure out the oats, almond drink, and yogurt. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Combine oats, almond drink, and yogurt in a bowl. | 2 minutes | Ensure ingredients are evenly mixed. |
2 | Cover the bowl and refrigerate overnight. | 8 minutes | Allow oats to absorb the liquid. |
3 | Stir before serving and garnish as desired. | 1 minutes | Ready to serve. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Kitchen Knife | 1 | Gnocchi, cooked | 120 g (1¾ portions) |
Baking tray | 1 | Chicken Supreme | 150 g |
Saucepan | 1 | Ricotta cheese | 50 g (5 teaspoons) |
Measuring spoon | 1 | Walnuts, kernel only | 20 g (1⅓ portion) |
Blender (optional) | 1 | Sainsbury’s Lighter Green Pesto | 100 g (0.53 pack) |
Chopping board | 1 | Butternut squash | 100 g (0.71 cup cubes) |
Steamer or Saucepan | 1 | Tender-stem Organic Broccoli | 80 g (⅓ pack) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Peel the squash and remove seeds. |
3 | Chop butternut squash into small cubes. |
4 | Prepare broccoli by cutting into even portions. |
5 | Cook gnocchi according to package instructions. |
6 | Toast walnuts lightly in a dry pan. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Roast butternut squash in a preheated oven at 200°C until soft. | 20 minutes | Prepare squash for purée. |
2 | Blend roasted squash into a smooth purée. | 3 minutes | Achieve a creamy texture for the purée. |
3 | Steam broccoli for until tender. | 2 minutes | Broccoli should be vibrant and soft. |
4 | Heat gnocchi in a pan with a small amount of oil until lightly browned. | 5 minutes | Gnocchi should be golden and crispy. |
5 | Assemble plate with squash purée, roasted gnocchi, chicken, and broccoli. Add walnuts and pesto to garnish. | 5 minutes | Dish is assembled and ready to serve. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Kitchen Knife | 1 | Chicken breast (fillet) | 160 g (1 large) |
Baking tray | 1 | Sweet potatoes (raw, flesh) | 238 g (1 medium) |
Mixing bowl | 1 | Bread Crumbs | 100 g (½ pack) |
Measuring spoon | 1 | Buttermilk | 100 g (6⅔ tbsp) |
Chopping board | 1 | Red onions (raw) | 118 g (1 small onion) |
Blender (optional) | 1 | Pistachio Nuts | 10 g |
Mixing spoon | 1 | Tomatoes (raw, standard) | 280 g (1 large/beef) |
Measuring cup | 1 | Cucumber (raw, skin on) | 80 g (3½ portions) |
Baking sheet | 1 | Parsley (fresh) | 5 g (5 sprigs) |
Organic Rapeseed Oil | 15 ml | ||
Organic Honey | 5 g |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Preheat oven to 200°C (fan) or equivalent. |
3 | Peel sweet potatoes. |
4 | Prepare sweet potatoes by slicing into wedges. |
5 | Crush pistachio nuts (optional: use a blender). |
6 | Slice tomatoes, onions, and cucumber for the salad. |
7 | Spray oil on the chicken. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Coat chicken in buttermilk and then in breadcrumbs mixed with pistachios. | 5 minutes | Fully coat the chicken. |
2 | Place breaded chicken on a baking tray lined with baking paper. | 2 minutes | Prepare the chicken for baking. |
3 | Bake chicken and sweet potato wedges in the oven at 200°C for 25 minutes, turning halfway through. | 25 minutes | Cook the chicken until golden and the wedges tender. |
4 | Mix salad ingredients (tomatoes, cucumber, onions) and garnish with parsley. | 3 minutes | Making sure the salad is fresh and well-combined. |
5 | Drizzle honey and rapeseed oil over salad and sweet potato wedges before serving. | 1 minutes | Add flavor and finishing touch. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Grill or Pan | 1 | Turkey breast, fillet, grilled, meat only | 180 g (2 large slices) |
-Kitchen Knife | 2 | Red peppers, raw | 80 g (½ medium pepper) |
-Measuring cup | 2 | Green peppers, raw | 80 g (½ medium pepper) |
-Measuring spoon | 3 | Yellow peppers, raw | 80 g (½ medium pepper) |
-Chopping Board | 2 | Cherry tomatoes, raw | 140 g (1 cup) |
- | Organic Italian Extra Virgin Cold Pressed Rapeseed Oil | 15 ml (1 tablespoon) | |
- | Dried oregano, ground | 15 g (8 teaspoons) | |
Turmeric, ground | 5 g (¾ tablespoon) | ||
Garlic, raw | 3 g (1 clove) | ||
Mint, fresh | 5 g (5 sprigs) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Slice the peppers and cherry tomatoes into bite-sized pieces. |
4 | Mince the garlic and finely chop the mint leaves. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Preheat the grill or pan to medium-high heat. | 3 minutes | Grill is hot and ready for cooking |
2 | Brush the turkey slices with rapeseed oil and season with dried oregano, turmeric, salt, and pepper. Grill for 5-6 minutes per side, or until the internal temperature reaches 75°C (165°F). | 10 -12 minutes | Turkey is juicy and fully cooked. |
3 | In a large pan, heat the remaining rapeseed oil over medium heat. Sauté the sliced peppers and garlic for 3-4 minutes until tender but still slightly crisp. | 4 minute | Peppers are lightly cooked and aromatic. |
4 | Add cherry tomatoes to the pan and cook for an additional 2 minutes. Toss with chopped mint leaves before removing from heat. | 2 minutes | Vegetables are evenly mixed and ready. |
5 | Plate the grilled turkey alongside the sautéed vegetables. Serve with warm Israeli couscous or pita bread for a complete meal. | 3 minutes | Dish is ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Kitchen knife | 1 | Beef, fore-rib/rib-roast, raw, lean
| 239 g (1 small rib) |
- Measuring cup | 1 | Horseradish sauce | 8 g (1 teaspoon) |
-Measuring Spoon | 1 | Potatoes, old, boiled in unsalted water, flesh only | 135 g (1 average potato) |
-Chopping Board | 1 | Star Anise | 10 g |
-Measuring Spoon | 1 | Carrots, raw | 134 g (2 medium carrots) |
-Measuring Spoon | 1 | Purple sprouting broccoli, raw | 95 g (1 whole, chopped) |
-Chopping Board | 1 | beef stock cube | 5.9 g (1 cube) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Chop purple sprouting broccoli into small pieces. |
3 | Slice carrots and potatoes into evenly sized pieces. |
4 | Measure all ingredients accurately. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Preheat the oven to 160°C (320°F). | 5 minutes | Oven ready for slow cooking. |
2 | Season the beef ribs with salt and pepper. Heat a pan over medium-high heat, sear the beef until golden brown. | 6 minutes | Beef is seared for flavour. |
3 | Add beef stock, star anise, and a splash of water to a roasting dish. Place the seared beef in the dish, cover with foil, and cook in the oven for 2-3 hours until tender. | 2-3 hours | Beef is tender and flavourful. |
4 | Boil potatoes and carrots in salted water until tender. Drain and set aside. | 12 minutes | Vegetables are cooked through. |
5 | Steam the purple sprouting broccoli until vibrant and tender. | 2 minutes | Broccoli is lightly cooked and bright. |
6 | Plate the beef ribs with boiled potatoes, carrots, and broccoli. Drizzle with horseradish sauce and serve. | 3 minutes | You can just plate up your food, ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Kitchen knife | 1 | Bresaola | 150 g |
- Measuring cup | 1 | Organic Extra Virgin Rapeseed Oil | 30 ml |
-Measuring Spoon | 1 | Carrots, young, raw | 180 g (2 medium carrots) |
-Chopping Board | 1 | Plant Double Alternative to Dairy Cream | 150 ml |
-Measuring Spoon | 1 | Basil, fresh | 2.5 g (5 leaves) |
-Measuring Spoon | 1 | Cheese, Pecorino Style | 10 g (1 portion) |
-Grater | 1 | Peas, frozen, raw | 80 g (3 tablespoons) |
Wholemeal pasta | 200 g (1 portion) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Peel and chop carrots into thin slices. |
3 | Grate Pecorino cheese. |
4 | Measure all other ingredients accurately. |
5 | Shop bought garlic bread slices. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Heat the rapeseed oil in a pan over medium heat (180°C/356°F). | 2 minutes | Oil is hot and ready for sautéing. |
2 | Add the pasta, carrots and peas to the pan, cooking until tender. | 5-6 minutes | Make sure that everything is cooked correctly, no ingredients retain a slight crunch. |
3 | Stir in cream and allow to simmer gently. | 3 minutes | Cream is heated and slightly thickened. |
4 | Add Bresaola and basil leaves to the pan. Mix well. | 2 minutes | Bresaola is warmed and flavours are combined. |
5 | Serve hot, garnished with grated Pecorino cheese. | 2 minutes | Dish is plated and ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Kitchen knife | 1 | Dry aged lamb rump, lean, roasted | 150 g (1 large portion) |
- Measuring spoon | 1 | Sweet potato, raw, flesh only | 82 g (1 portion) |
-Measuring Spoon | 1 | Red peppers, raw | 40 g (2 portions) |
-Chopping Board | 1 | Yellow peppers, raw | 40 g (2 portions) |
-Measuring Spoon | 1 | Rainbow chard | 100 g |
-Peeler | 1 | Rosemary, fresh | 20 g (12 tablespoons) |
-Chopping board | 1 | Garlic, raw | 3 mg (1 clove) |
-Mixing bowl | 1 | Organic Extra Virgin Rapeseed Oil | 15 g (1 tablespoon) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Peel and dice the sweet potatoes. |
3 | Slice red and yellow peppers into strips. |
4 | Chop rainbow chard and mince the garlic. |
5 | Measure out rosemary and rapeseed oil. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Preheat the oven to 180°C (356°F). | 5 minutes | Oven ready for roasting. |
2 | Season the lamb rump with salt, pepper, and rosemary. Roast for 25-30 minutes or until it reaches an internal temperature of 63°C (145°F) for medium doneness. | 30 minutes | Lamb is tender and flavourful. |
3 | Boil diced sweet potatoes in salted water until soft. Mash with garlic and a teaspoon of rapeseed oil for creaminess. | 10 minutes | Sweet potato mash is smooth and flavourful. |
4 | Sauté red and yellow peppers with rainbow chard in the remaining rapeseed oil until tender. | 8 minutes | Vegetables are lightly cooked and vibrant. |
5 | Plate the lamb with sweet potato mash and sauteed vegetables. Serve immediately. | 3 minutes | Dish is plated and ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
-Regular Pot | 1 | Beef fillet, lean, raw | 180 g (1 ⅔ portions) |
-Grill or Frying Pan | 1 | White rice, boiled | 80 g (1 small portion) |
-Kitchen Knife | 1 | Edamame beans, boiled without salt | 30 g (½ cup) |
-Measuring Spoon | 2 | Eggs, large | 61 g (1 egg) |
-Steamer | 1 | Pak choi, steamed | 60 g (1 portion) |
Nasi Goreng sauce | 100 g (per serving) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Wash and prepare the pak choi and edamame beans. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Heat a grill or frying pan to high heat. Cook the beef fillet for 2-3 minutes per side for medium-rare, or longer for desired doneness. Rest the beef for 5 minutes before slicing. | 6-8 minutes | Beef is seared and rested. |
2 | While the beef is cooking, boil the white rice in salted water until tender. Drain and set aside. | 10-12 minutes | Rice is cooked and fluffy. |
3 | Steam the pak choi for 3-4 minutes until tender. | 4 minutes | Pak choi is bright green and tender. |
4 | In a pan, heat a small amount of oil. Scramble the egg until just set, then mix with the cooked rice, edamame beans, and Nasi Goreng sauce. Stir until combined. | 5-7 minutes | Fried rice is aromatic and mixed. |
5 | Plate the Nasi Goreng-style fried rice, top with slices of beef fillet, and serve alongside the steamed pak choi. | 2 minutes | Dish is plated and ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Mixing bowl | 1 | Veal, escalope, raw | 180 g (2 medium portions) |
Chopping Board | 1 | Veal, escalope, raw | 100 g (1⅔ small portions) |
Kitchen Knife | 1 | Breadcrumbs | 80 g (0.4 pack) |
Saucepan | 2 | Dijon mustard | 8 g (1 teaspoon) |
Frying pan | 1 | Dried tarragon | 2 g (1 tablespoon) |
Measuring spoon | 2 | Eggs, whole, raw | 61 g (1 large egg) |
Onion granules | 3 g (2¼ teaspoons) | ||
Puttanesca Pasta Sauce | 110 g (⅓ pack) | ||
Plant-Based Double Cream | 60 ml (¼ pack) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Prepare veal rissoles by combining breadcrumbs, mustard, tarragon, onion granules, and egg. Mix thoroughly. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | In a mixing bowl, combine the ground veal, panko breadcrumbs, Dijon mustard, dried tarragon, onion granules, and egg. Mix with your hands until the mixture is evenly combined and forms a cohesive texture. Shape into 6-8 small, round patties (rissoles). | 5 minutes | Rissoles are evenly sized and ready to cook. |
2 | Heat a frying pan over medium heat and add a small amount of olive oil. Place the rissoles in the pan, leaving enough space between each piece. Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes, or until the internal temperature reaches 75°C (165°F). Remove from the pan and set aside on a plate. | 8 minutes | Rissoles are crispy, golden, and fully cooked. |
3 | While the rissoles are cooking, bring a pot of salted water to a boil. Add the wholewheat pasta and cook according to the package instructions (usually 8-10 minutes). Stir occasionally to prevent sticking. Drain and set aside. | 10 minutes | Pasta is al dente and ready to serve. |
4 | In a separate saucepan, heat the Puttanesca sauce over low heat. Once warmed, add the drained pasta and gently toss to coat the pasta evenly with the sauce. Allow it to heat for 1-2 minutes to ensure the flavours meld together. | 3 minutes | Pasta is fully coated with the flavourful sauce. |
5 | Plate the pasta as a base, arranging the veal rissoles neatly on top. Drizzle with cream and garnish with fresh herbs or grated Parmesan if desired. | 3 minutes | Dish is beautifully plated and ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Measuring Cup | 1 | 0% Fat Greek Yogurt | 400 g (2 cups) |
-Measuring Spoon | 1 | Blueberries, raw | 200 g (1 cup) |
-Blender | 1 | Honey (or preferred sweetener) | 2 tablespoons |
-Measuring Spoon | 1 | Vanilla extract (optional) | 1 teaspoon |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Wash the blueberries thoroughly. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Add the Greek yogurt, blueberries, honey, and optional vanilla extract to the blender. | 2 minutes | All ingredients are combined. |
2 | Blend on high speed until smooth and creamy. | 1 minute | Yogurt mixture is fully blended and even. |
3 | Serve immediately or chill in the refrigerator for 15 minutes before serving. | 1 minute | Yogurt is ready to enjoy. |
Equipment
| Quantity
| Ingredients | Quantity |
|---|---|---|---|
Mixing bowl | 1 | Bananas, ripe, mashed | 80 g (1 small banana) |
Whisk | 1 | Peanut butter, smooth | 18 g (1 tablespoon) |
Measuring spoon | 2 | Buckwheat flour | 40 g (⅓ cup) |
Measuring Cup | 2 | Baking powder, gluten-free | 2 g (½ teaspoon) |
Masher (use a fork if you do not have this) | 1
| Eggs, whole, raw
| 47 g (1 small egg) |
Organic Honey | 5 g (1 teaspoon) | ||
Unsweetened almond milk | 15 ml (1 tablespoon)
|
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Preheat the oven to 180°C (356°F) and line a muffin tray with paper cases. |
4 | Mash the banana thoroughly with a fork or potato masher. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | In a large mixing bowl, whisk the egg until light and frothy. Add the mashed banana, almond milk, and honey. Whisk together until well combined. | 2 minutes | Wet ingredients are fully incorporated. |
2 | Sift the buckwheat flour and baking powder into the wet mixture. Stir gently with a spatula to combine. | 2-3 minutes | Batter is smooth and lump-free. |
3 | Fold in the peanut butter, mixing gently to create a slightly marbled effect. Avoid over-mixing. | 1-2 minutes | Peanut butter is evenly distributed. |
4 | Spoon the batter evenly into the prepared muffin cases, filling each about two-thirds full. | 2 minutes | Muffins are portioned and ready to bake. |
5 | Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and let cool in the tray for 5 minutes before transferring to a wire rack. | 20 minutes | Muffins are golden brown and cooked through. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Food Processor | 1 | Pitted Medjool Dates | 360 g |
- Measuring Spoon | 1 | Hazelnuts | 300 g |
-Grater | 1 | Cocoa Powder | 125 g |
-Chopping Board | 1 | Sea Salt | 2.5 g |
-Kitchen Knife | 1 | Orange Juice, freshly squeezed | 165 ml |
-Measuring Cup | 1 | Orange Zest | 50 g |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure out all ingredients accurately. |
3 | Soften the Medjool dates in boiling water if necessary. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Blend the Medjool dates in a food processor to a smooth puree. | 3 minutes | Dates are processed into a smooth consistency. |
2 | Add hazelnuts, orange juice, orange zest, cocoa powder, and sea salt to the food processor. Blend until well combined. | 3-5 minutes | Mixture is evenly blended with all ingredients combined. |
3 | If the mixture is too dry, add a little more orange juice. | 1 minute | Texture is adjusted to the right consistency. |
4 | Press the brownie mixture into a tin, spreading it evenly. | 2 minutes | Mixture is flattened and prepared for cooling. |
5 | Chill in the refrigerator for at least one hour before slicing and serving. | 1 hour | Brownie is set and ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
Mixing bowl | 1 | Curtis Pitted Dates | 225 g (0.11 x pack) |
Measuring spoon | 1 | Coconut Oil (solid) | 81 g (3 tbsp) |
Measuring spoon | 1 | Cocoa Powder | 15 g (6 tsp) |
Chopping board | 1 | Almonds, chopped (with skin) | 225 g (2 ½ cups) |
Measuring spoon | 1 | Meridian Smooth Almond Butter | 60 g (0.35 x pack) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Measure out all ingredients accurately. |
3 | Chop almonds into small pieces. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Combine pitted dates, chopped almonds, coconut oil, almond butter, and cocoa powder in a mixing bowl. | 5 minutes | Ingredients are fully combined. |
2 | Mix thoroughly until the texture allows for shaping into balls. | 2 minutes | Mixture should be cohesive. |
3 | Shape mixture into small balls of desired size. | 3 minutes | Form uniform power balls. |
4 | Chill in the refrigerator for at least 1 hour before serving. | 1 minutes | Power balls are set and ready to eat. |
