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It's Time To Treat Your Father! 

It's Time To Treat Your Father! 

Reading It's Time To Treat Your Father!  5 minutes Next How To Build A Positive Relation With Your Food

It's Time To Treat Your Father!

1) Cherry Tomato Bruschetta

This remarkably addictive dish is the guilt-free snack we’ve all been waiting for! Filled with the goodness of cherry tomatoes, they are bound to vanish just as quickly as you made them.

Ingredients: 
 
- 1/2 small red onion, finely chopped
 
- Approx 500g cherry tomatoes, chopped finely (you can use regular tomatoes as well)
 
- 2-3 garlic cloves crushed
 
- 6-8 leaves for fresh basil, finely chopped
 
- 2 tbsp balsamic vinegar
 
- 60-80 ml extra virgin olive oil
 
- 1 french baguette
 
- Salt and Pepper to taste
 
Instructions:
 
- In a large bowl, mix the onions, tomatoes, and garlic taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil.
 
- Add salt and pepper to taste. Mix again, cover, and chill for at least an hour. This will allow the flavours to soak and blend together
 
- Slice the baguette diagonally into approx 12 thick slices and lightly toast them until brown on both sides. Remove the mixture from the fridge and scoop on top of each piece of bread. Ready to serve!
 

2) Garlic Herbed Roasted Potatoes

A tasty side dish for any meal! They’re easy to make, hold a creamy yet crispy texture, and are tossed in quite a bit of garlic goodness.

Ingredients:
 
- 1 kg potatoes (cut into halves)
 
- 1-2 tbsp extra virgin olive oil
 
- 5g dried thyme
 
- 5g dried rosemary
 
- 1/2 tsp garlic powder
 
- 1/2 tsp onion powder
 
- 1/2 tsp salt
 
- 1/4 tsp black pepper
 
- Optional: 1 tbsp fresh parsley for garnish & crushed red chilli flakes
 
Instructions:
 
- Preheat the oven to 450F (~230C), with the rack/tray in the middle (not on top or the potatoes will burn).
 
- Line the baking tray with foil. Toss the potatoes with all the ingredients in a bowl and lay them out on the baking pan.
 
- Roast for 30 minutes, or just until the centers are tender and the skins are crispy. Sprinkle with fresh chopped parsley and red chilli flakes, serve immediately (if more salt/pepper is required you can add it here)
 
3) Yogurt Cheesecake With Apricots

Transform your desserts with a drizzle of golden nectar. Top this honeyed cheesecake with honey-roasted apricots to add just the right amount of sweetness to your day.

Ingredients:

- 75g salted butter, melted

- 200g custard cream biscuits

- 250ml double cream

- 150g Greek yogurt

- 500g soft cheese

- 3 tbsp wildflower honey

- 1 tbsp vanilla bean paste

For the apricots:

- 6 ripe apricots, halved and pitted (about 240g)

- 50g wildflower honey, plus 2 tbsp to serve

- 1 small orange, zest pared into strips

- 1/2 vanilla pod, halved lengthways

 

Instructions:

- Butter the base of a 23cm springform tin and line with a circle of baking parchment. Blitz the biscuits to fine crumbs in a food processor, then tip into a bowl and mix with the butter. Pack the mixture into the base of the tin and chill for 10 mins.

- Whip the double cream to soft peaks. In a separate bowl, whisk together the yogurt, soft cheese, honey, and vanilla until smooth. Fold in the cream and spoon over the base. Smooth over the top with a spatula and cover. Chill for at least 4 hrs or overnight.

- Heat oven to 200C/180C fan/ gas 6. Toss the apricots with the 50g honey, orange zest, and vanilla on a baking tray. Roast on the middle shelf for 20-25 mins until the apricots are tender but still hold their shape. Toss everything halfway through, adding 1 tbsp water if the honey starts to catch. Leave to cool, discarding the orange and vanilla pod.

- Use a knife to release the sides of the cheesecake and remove from the tin. Spoon over the apricots along with the roasting juices. Drizzle extra honey over the top, allowing it to run down the sides.

4) Vegan Zucchini Soup 

Deliciously creamy yet light and fresh, this Zucchini soup recipe takes just 20 minutes to prepare and is sure to be a new family favorite.

Ingredients:

- 1 cup raw cashews

- 3.5 cups vegetable stock

- 1 kilogram peeled zucchini roughly chopped

- Sea salt optional

- Pepper optional

- 1 tbsp vegan butter spread optional

Instructions:

- Combine the cashews, vegetable stock, and peeled zucchini into a medium soup or saucepan over medium heat and bring up to a simmer. 

- Reduce heat to low and cook for 15 minutes or until the cashews and zucchini are tender. 

- Remove from the heat and carefully transfer the soup to a blender. Season with salt and pepper and add vegan butter (if using). Blend until the soup is completely smooth to serve. You may have to blend in batches depending on the size of your blender.

If you do try any of these recipes, we would love to see your culinary masterpiece!

Please do tag us on Instagram @zamaorganics.