Guava BBQ Sauce

Ingredients 8 ounces Dried Guava 1 tablespoon coconut oil or vegetable oil 1 small yellow onion, finely chopped 2 garlic cloves, minced 1/2 cup guava nectar 1/4 cup molasses 1/3 cup Apple Cider Vinegar 2 tablespoons tomato paste 1 teaspoon ground allspice 1 teaspoon smoked paprika 1/2 teaspoon curry powder 1/4 teaspoon salt Hot sauce to taste Preparation Heat oil in a saucepan over medium-high heat. Add onion and garlic; sauté 3 to 5 minutes or until tender. Stir in guava nectar and remaining ingredients. Cook over medium-low heat, stirring occasionally, 5 minutes or...

Guava-Lime Coolers

Ingredients 7 cups guava juice 5-6 Dried Guava 3 cups white (light) rum 2/3 cup fresh lime juice 1/4 cup grenadine (pomegranate-flavored syrup) Ice cubes Preparation In a large pitcher, mix guava juice, rum, lime juice, and grenadine. Pour over ice in cocktail glasses and garnish with slices of dried guava.

Hot Cranberry Chutney

Ingredients 1 cup sugar 1 cup water 1/2 cup raisins 2 tablespoons cider vinegar 1 tablespoon brown sugar 1/4 teaspoon ground ginger 1/4 teaspoon crushed red pepper 1/4 cup finely Rosted Almonds 2 cups Dried Cranberries Preparation Combine sugar and water in a large stainless steel saucepan; bring to a boil. Boil, stirring constantly, until sugar dissolves. Reduce heat; add remaining ingredients. Continue to cook, uncovered, 10 minutes or until cranberries burst and mixture thickens, stirring occasionally. Remove from heat. Quickly ladle chutney into hot sterilized jars, leaving 1/2-inch head...

Honey-Roasted Brussels Sprouts

Ingredients 1 pound Brussels sprouts, trimmed, cut in half 2 tablespoons olive oil Salt and pepper 2 tablespoons honey 1/2 cup sliced Rosted Almonds 1 cup Dried Cranberries Preparation Preheat oven to 350°F. Put Brussels sprouts and oil in a large bowl. Season with salt and pepper and toss to coat. Spread on a rimmed baking sheet in a single layer, cut side down, and roast until tender and edges are starting to brown, about 35 minutes. Drizzle Brussels sprouts with honey and sprinkle evenly with cranberries...

Cranberry, Raisin & Pecan Knot

Ingredients For the white bread 500g strong white bread flour 7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast) 1½ tsp salt 1 ½ tbsp caster sugar 1 tbsp soft butter For the flavourings 100g mix of Dried Cranberry, raisins and chopped pecans pinch of ground cinnamon Preparation Mix the flour, yeast and salt and 1½ tsp of the caster sugar in a large mixing bowl. Put in the butter and rub it into the flour. Make a dip in the centre of the flour and pour in...

Cranberry, Pumpkin Seed & Caramel Flapjacks

Ingredients 25g Pumpkin Seed 250g pack salted butter 6 tbsp caramel, from a 397g can Carnation caramel (use remainder for topping, see below) 50g golden caster sugar 350g rolled oats 85g self-raising flour For the topping remaining caramel 50g salted butter 50g Dried Cranberries 25g dark chocolate chips Preparation Heat oven to 160C/140C fan/gas 3 and line a 22cm square cake tin with baking parchment. Melt the butter, caramel and sugar in a large saucepan, then tip in the oats and flour. Stir well, making sure every oat is covered in the...

Rye & Pumpkin Seed Crackers

Ingredients 200g rye flour 200g wholemeal flour 100g pumpkin seed ½ tsp baking powder 1 tsp salt 1 tsp golden caster sugar 1 large egg Preparation Heat oven to 140C/120C fan/gas 1 and line 2 baking trays with baking parchment. Mix the dry ingredients in a large bowl. Beat the egg with 250ml water in a jug, then pour into the dry mixture. Combine with a wooden spoon, then transfer to a lightly floured work surface and knead until you have a smooth, firm dough. Roll the dough out...

Coconut Quinoa & Chia Porridge

Ingredients 175g Rosted Quinoa Seeds ½ vanilla pod, split and seeds scraped out, or ½ tsp vanilla extract 15g creamed coconut 4 tbsp Chia seeds 125g Coconut yogurt For the topping (to serve 2) 125g pot Coconut yogurt 280g mixed summer Berries, such as Strawberries, Raspberries and Blueberries 2 tbsp Rosted Almonds Preparation Tip the quinoa into a pan and add the vanilla, creamed coconut and 600ml water. Cover the pan and simmer for 20 mins. Stir in the chia with another 300ml water and cook gently for 3 mins...

Strawberry Cheesecake

Ingredients 250g digestive biscuit 100g butter, melted 1 vanilla pod 600g soft cheese 100g icing sugar 284ml pot double cream For the topping 100g Dried Strawberry 400g punnet strawberry, halved Preparation Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly...

Creamy Chicken With Pumpkin Seeds

Ingredients 20g pack dried porcini 1 free-range chicken, about 1½ kg/3lb 5oz, jointed into 8 pieces 1 lemon, halved 2 tbsp olive oil 25g unsalted butter 1 small onion, finely chopped 300g/10oz Pumpkin seeds, cut into cubes 200g chestnut mushrooms, roughly chopped 284ml carton double cream Preparation Soak porcini in 300ml/1⁄2 pt hot water for 30 mins. Skin chicken and rub the cut side of the lemon over them. Heat oil in a pan large enough to hold chicken in one layer. Add chicken and brown on both sides. Transfer...