Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Measuring cup | 1 | Beetroot, cooked in unsalted water | 40 g (1 portion) |
- Measuring cup | 1 | Blueberries | 24 g (1 portion) |
- Measuring cup | 1 | Raspberries, raw | 53 g (1 portion) |
- Citrus juicer | 1 | Oranges. fresh only | 162 g (1 small/medium portion) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Peel the orange and remove any seeds. |
4 | Juice the oranges and set aside. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Blend the beetroot, blueberries, raspberries, and orange juice in a blender. | 3 minutes | Ensure ingredients are fully blended and smooth. |
2 | Serve immediately or chill before serving. | Juice is 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 | Coconut Water | 250ml (1 cup) |
- Measuring cup | 1 | Mangoes, ripe, flesh only, raw | 165 g (1 cup, cubes) |
- Measuring Spoon | 1 | Turmeric, ground | 6 g (1 tablespoon) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Peel and cube the mango. |
3 | Measure all other ingredients accurately. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Add coconut water, mango cubes, and turmeric to a blender. | 2 minutes | All ingredients are combined into the blender. |
2 | Blend until smooth and creamy. | 1 minute | Ensure there are no lumps. |
3 | Serve immediately or chill before drinking. | Juice is ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Measuring cup | 1 | Watermelon, diced | 308 g (2 cup) |
- Measuring cup | 1 | Fresh mint leaves | 10 g (10 springs) |
- Measuring Spoon | 1 | Tap water | 200 g (1 average glass) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
3 | Dice the watermelon and prepare mint leaves. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Add watermelon, mint leaves, and water into a blender. | 2 minutes | All ingredients are combined into the blender. |
2 | Blend until smooth and creamy. | 1 minute | Ensure there are no lumps. |
3 | Serve immediately or chill before drinking. | Juice is ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Kitchen knife | 1 | Wholemeal Bagel | 45 g (1 small bagel) |
-Spreading Kinfe | 1 | Light cream cheese | 48 g (2 portions) |
Pastrami, thinly sliced | 120 g |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Slice the bagel in half. |
4 | Measure all ingredients accurately. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Lightly toast the wholemeal bagel until golden brown. | 2 minutes | Bagel is warm and crisp. |
2 | Spread light cream cheese evenly over both halves of the bagel. | 2 minutes | Cheese is evenly distributed. |
3 | Layer the thinly sliced pastrami evenly on top of the cream cheese. | 1 minute | Pastrami is distributed evenly for flavour.. |
4 | Serve immediately as an open-faced sandwich or assemble into a traditional bagel sandwich. | 1 minute | The dish is plated and ready to enjoy. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Measuring cup | 1 | Eggs, chicken, whole, raw | 122 g (2 large eggs) |
-Measuring Spoon | 1 | Spinach, baby, raw | 120 g (6 cups) |
-Kitchen Kinfe | 1 | White Wine Vinegar | 8 ml (0.53 x 15 ml) |
-Measuring cup | 1 | Bread, sourdough, rye | 150 g (2 average slices) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Trim any excess stems from the spinach. |
3 | Measure all ingredients accurately. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Fill a saucepan with water and bring it to a gentle simmer. Add the white wine vinegar to the water. | 3 minutes | Water is heated and ready for ingredients |
2 | Crack each egg into a small bowl. Swirl the water gently and slide the eggs into the centre. Poach for 3-4 minutes or until whites are set but yolks are runny. | 4 minutes | Chicken begins to cook, and broth stays clear. |
3 | Toast the rye sourdough bread until golden brown. | 2 minutes | Ingredients are evenly distributed. |
4 | Sauté spinach in a pan for 1-2 minutes until just wilted. | 2 minutes | Flavours meld, and chicken becomes tender. |
5 | Plate the toasted rye bread, top with sautéed spinach, and place the poached eggs on top. Serve immediately. | 1 minutes | Chicken meat is ready to serve in the soup. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Large pot | 1 | Water, tap, drinking | 500 g (1 average bottle) |
-Measuring Spoon | 1 | Rice Vinegar | 11.4 g (1 tablespoon) |
-Kitchen Kinfe | 1 | Chicken, drumsticks, roasted, meat and skin | 120 g (2 large drumsticks) |
-Peeler | 1 | Ginger, fresh | 20 g (4 thumb-sized pieces, 2 cm) |
-Chopping Board | 1 | Onions, raw | 60 g (1 small onion) |
-Measuring spoon | 1 | Salt | 5 g (1 level teaspoon) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Peel the ginger and slice into thin pieces. |
3 | Measure all ingredients accurately. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Fill a large pot with 500 g of water and bring to a gentle simmer over medium heat. | 5 minutes | Water is heated and ready for ingredients |
2 | Add the chicken drumsticks to the pot. Simmer gently for 10 minutes, skimming off any foam or impurities that rise to the surface. | 10 minutes | Chicken begins to cook, and broth stays clear. |
3 | Add sliced ginger, quartered onion, rice vinegar, and salt to the pot. Stir gently to combine. | 2 minutes | Ingredients are evenly distributed. |
4 | Reduce the heat to low and cover the pot with a lid. Allow the soup to simmer gently for 1.5 to 2 hours. | 1-2 hours | Flavours meld, and chicken becomes tender. |
5 | Remove the chicken from the pot. Optionally, shred the meat off the bones and return it to the soup. Discard the bones. | 5 minutes | Chicken meat is ready to serve in the soup. |
6 | Taste the broth and adjust seasoning with additional salt, if needed. Simmer for another 5 minutes. | 5 minutes | Final flavour adjustments are made. |
7 | Serve the soup hot, garnished with fresh herbs if desired. Pair with rye sourdough for dipping. | 2 | Dish is plated and ready to enjoy. |
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 |
|---|---|---|---|
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 | Haddock, flesh only, grilled | 160 g (1⅓ medium) |
Saucepan | 1 | Basmati rice, boiled | 80 g (1 small portion) |
Baking tray | 1 | Carrots, raw | 100 g |
Chopping board | 1 | Beetroot, cooked | 100 g (2⅔ portions) |
Measuring spoon | 1 | Mr. Organic Rapeseed Oil | 10 ml |
Citrus juicer | 1 | Lemons, whole | 130 g (1 lemon) |
Mixing spoon | 1 | Organic Honey | 20 g |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Preheat the oven to 180°C (fan) or equivalent. |
3 | Prepare haddock by seasoning and setting aside. |
4 | Boil basmati rice according to package instructions. |
5 | Drain and slice the beetroot into wedges. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Place haddock on a baking tray and drizzle with lemon juice. | 2 minutes | Haddock is seasoned and ready for roasting. |
2 | Roast haddock in the oven for 15 minutes. | 15 minutes | Cook until the haddock is tender and flaky. |
3 | Heat carrots with maple glaze in a saucepan. | 5 minutes | Ensure carrots are warm and glazed evenly. |
4 | Plate rice, carrots, beetroot, and haddock. | 2 minutes | Arrange components for serving. |
5 | Drizzle honey and rapeseed oil over the dish for flavour. | 1 minutes | Add finishing touches. |
Equipment | Quantity | Ingredients | Quantity |
|---|---|---|---|
- Knife | 1 | Sea trout, raw | 140 g (1⅔ portions) |
- Saucepan | 1 | Wholemeal pasta, dried | 120 g (1¼ cups) |
- Baking tray | 1 | Bread, sourdough, brown | 60 g (0.8 servings) |
- Mixing bowl | 1 | Tomatoes, standard | 130 g (1 average size) |
- Chopping board | 1 | Red onions, raw | 70 g (13 portions) |
- Measuring spoon | 1 | Mr. Organic Rapeseed Oil | 20 ml |
- Salad bowl | 1 | Basil, fresh | 10 g (20 leaves) |
Step | Task |
|---|---|
1 | Clean and sanitise all equipment. |
2 | Slice tomatoes, onions, and sourdough bread into bite-sized pieces. |
3 | Boil wholemeal pasta according to package instructions. |
4 | Prepare basil leaves by separating them from stems. |
5 | Drizzle sourdough bread with olive oil and toast in the oven until crispy. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Preheat the oven to 180°C (fan) or equivalent. | 5 minutes | Oven ready for roasting. |
2 | Roast sea trout on a baking tray. | 12 minutes | Fish should be tender and flaky. |
3 | Combine tomatoes, red onions, and toasted sourdough bread in a mixing bowl. | 3 minutes | Prepare the panzanella salad. |
4 | Add cooked pasta and basil to the salad. | 2 minutes | Mix well for even flavor distribution. |
5 | Drizzle salad with rapeseed oil before serving. | 1 minute | Final garnish and flavor enhancement. |
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 |
|---|---|---|---|
- Kitchen knife | 1 | King prawns, cooked | 140 g (1 cup) |
- Measuring spoon | 1 | Udon noodles, cooked | 150 g (1 serving/block) |
-Measuring Spoon | 1 | Carrots, raw | 67 g (1 medium carrot) |
-Chopping Board | 1 | Low sodium soy sauce | 18 g (1 tbsp) |
-Measuring Spoon | 1 | Portobello mushrooms, raw | 40 g (½ mushroom) |
-Saucepan | 1 | Organic Extra Virgin Rapeseed Oil | 10 g (1 tsp) |
-Chopping board | 1 | Ginger, fresh | 5 g (1 thumb-sized piece) |
-Mixing bowl | 1 | Spring onions, raw | 11 g (1 small onion) |
-Measuring cup | 1 | Red chili peppers, raw | 20 g (1 pepper) |
-Measuring bowl | 1 | Coriander leaves, fresh | 20 g (20 sprigs) |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Slice carrots, mushrooms, and chili peppers thinly. |
3 | Grate ginger and chop spring onions and coriander leaves. |
4 | Measure all ingredients accurately. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Heat the pan over medium-high heat to 180°C (356°F) and add rapeseed oil. | 3 minutes | Pan is hot and ready for sautéing. |
2 | Add prawns to the pan and sauté for 2-3 minutes until they turn pink and opaque. Ensure the internal temperature of prawns reaches 63°C (145°F) for safe consumption. | 3 minutes | Prawns are cooked and infused with flavour. |
3 | Add grated ginger, carrots, mushrooms, spring onions, and chilli peppers to the pan. Stir fry for 3-4 minutes until vegetables are tender-crisp. | 5 minutes | Vegetables retain a slight crunch while being lightly cooked.. |
4 | Stir in cooked udon noodles and soy. Toss for 2 minutes to coat noodles evenly in the sauce and distribute the ingredients. | 2 minutes | Noodles are heated through and evenly mixed. |
5 | Plate the dish and garnish with fresh coriander leaves. Serve immediately. | The dish is ready to enjoy with fresh flavours. |
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 |
|---|---|---|---|
- Measuring Cup | 1 | Cashew nuts, kernel only, plain | 80 g |
-Measuring Spoon | 1 | Peanuts, kernel only, plain, unsalted | 80 g |
-Kitchen Kinfe | 1 | Goldenberries, dried | 80 g |
-Mixing Bowl | 1 | Currants | 80 g |
-Measuring Cup | Pumpkin seeds | 80 g | |
Sunflower seeds | 80 g | ||
Goji berries, dried | 80 g |
Step | Task
|
|---|---|
1
| Clean and sanitise all equipment. |
2 | Measure all ingredients accurately. |
Step | Task | Time | Goal |
|---|---|---|---|
1 | Add all ingredients to a large bowl or bag. | 3 minutes | All ingredients are combined. |
2 | Mix thoroughly until the ingredients are evenly distributed. | 2 minutes | Trail mix is well blended. |
3 | Portion into 30 g servings for easy storage or consumption. | 1 minute | Ready-to-serve portions are prepared. |
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 |
|---|---|---|---|
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. |
