Recipes - Ziggys Fresh | Fyshwick
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Recipes

Pesto doesn’t have to be made with basil. The name refers to the ingredients being pounded together to make a sauce – in this case roasted capsicum and garlic. Traditionally this was done in a mortar and pestle but luckily these days we can do it in the blender. A pesto made with these ingredients may also be called Romanesco sauce. It makes a delicious accompaniment for pasta but also works as a dip or even a sauce
A little bit spicy, a little bit creamy and oh-so-cheesy! These Jalapeño Poppers will go down a treat. Ingredients 8 Jalapeno Chillies 250g Tilba Dairy cream cheese 100g sour cream 1 or 2 tablespoons Krunchilli 1 cup grated cheese 2 tablespoons breadcrumbs Method Preheat oven to 180 degrees celsius. Slice each jalapeño in half and scoop out the seeds. In a bowl, combine the cream cheese, sour cream and Krunchilli. Adjust the amount of Krunchilli
There’s something fantastic about just the right combination of sweet and salty. Goats cheese paired with pumpkin and caramelised onion is the star combination on this simple pizza. Topped with fresh basil, it can be eaten hot or cooled down and taken on a picnic.   Ingredients 1 pack pre-made pizza bases (available at Ziggys) 1 jar Beerenberg Caramelised Onion 100g goat’s cheese 1 tablespoon za’atar seasoning 1/2 butternut pumpkin 2 tablespoons olive oil Pinch
Want to impress everyone at your picnic? This Deli Picnic Loaf is so simple to make but looks super impressive when you slice it up. The idea is to hollow out a loaf of bread – like one of our delicious Pangallo’s Pane di Casa – and fill it with every delicious deli treat you can imagine.     Ingredients 1 loaf of crusty bread, like Pane di Casa 1 jar ‘Ajvar’ capsicum and eggplant relish
Ingredients 2 large sweet potatoes, peeled and cubed 1 tablespoon za’atar seasoning 250g rocket 1/2 cup hummus Juice of 1/2 lemon 1/2 cup toasted flaked almonds 1/2 cup pomegranate seeds 1/2 tub Persian feta, crumbled plus 3 tbsps of the oil reserved Method Preheat oven to 180 degrees. Coat sweet potato in 1 tbsp olive oil, za’atar and a little salt. Place in a baking tray and cover with foil. Roast for 25 mins then