Delicious dishes made easy

Recipe provided by 424 Salt

Salmon burgers

INGREDIENTS
415g tin of red or pink salmon
2 tbsp lemon juice
11⁄2 tbsp Dijon mustard
3⁄4 cup dried breadcrumbs
1⁄2 cup sliced spring onions
1 tbsp finely chopped parsley
2 free range eggs, lightly beaten
1⁄4 tsp of 424 chilli salt

METHOD

• Drain and flake salmon.
• Combine the lemon juice and mustard. Blend the salmon with the breadcrumbs, spring onions, parsley and lemon juice and mustard mix. Mix in the egg, 424 chilli salt until well blended.
• Form into patties of your desired size and chill for 1 hour.
• Cook on a lightly oiled grill or a lightly oiled fry pan for a few minutes each side or until golden.
• Tip: For people who aren’t big fans of chilli, sample the range of 424
  gourmet Dead Sea salts that come in a wide range of flavours, including
  garlic and dill, rosemary, and garlic pepper.

Raw mocha slice

INGREDIENTS
For the crust:
1 1⁄2 cups raw almonds
1 1⁄2 cups pitted dates
2 tbsp coconut oil
Pinch of salt

For the chocolate:
2/3 cup coconut oil, room temperature
1⁄4 cup dairy and gluten-free cocoa powder
1 tbsp honey

For Mocha Cream:
11⁄2 cups Califia Farms Mocha Noir Cold Brew Coffee
2 cups nuts of your choice (such as half walnuts and half almonds)
1⁄4 cup honey
1⁄2 cup coconut oil
2 tsp salt

METHOD

• Cover 2 cups of nuts of your choice with 1 1⁄2 cups Califia’s Mocha Noir Cold Brew Coffee. Leave in the fridge to soak for at least 5 hours or overnight.
• After the nuts have soaked you can begin your crust. Line a narrow loaf pan with baking paper. Add raw almonds into a food processor or blender and blitz until coarsely ground.
• Add in dates, coconut oil and salt. Blitz until fully combined and the mixture can be easily stuck together with your fingers.
• Pour base out into your prepared pan and press firmly and evenly over the bottom. Freeze until the mocha cream is ready.
• To make the mocha cream, add soaked nuts and the Califia’s Mocha Noir Cold Brew Coffee they have been soaking in into a food processor or blender. Blend until smooth, then add in honey, coconut oil and salt. Blend until light and creamy.
• Pour mocha cream over the base layer and smooth evenly with the back of a spoon. Place back in the freezer to set for at least 1 hour.
• Once mocha cream layer has set, you can make the chocolate layer. Simply mix the coconut oil, cocoa powder and honey in a bowl until smooth.
• Pour over the mocha layer and return to the freezer for 10 minutes.
• Remove from freezer and allow to sit at room temperature for 10 minutes before slicing. Keep any leftovers in the freezer.

Leda’s gluten-free and vegan coconut bars

(Makes 16 bars)

INGREDIENTS
For the base:
1 205g pack Leda Arrowroot Biscuits
1⁄2 cup coconut oil, melted

Filling:
200g shredded coconut
2 tbsp coconut oil, melted
1⁄2 cup (125ml) coconut cream
1⁄4 tsp fine sea salt
1⁄4 cup (90g) rice malt syrup
Dairy-free 70% dark chocolate
1tbsp coconut oil

METHOD

• Brush a 12cm x 21cm slice tray with coconut oil to lightly grease.
• Place the Arrowroot biscuits in the bowl of a food processor and process until finely chopped. Add the coconut oil and pulse again until combined.
• Firmly press the biscuit crumb into the tin to cover the base.
• Process shredded coconut, coconut oil, coconut cream, salt and rice malt syrup until just combined.
• Firmly and evenly press mixture into loaf pan; freeze for 30 minutes or until firm.
• Melt the chocolate in a bowl over simmering water and add 1 tbsp of coconut oil and stir until combined. Remove from heat.
• Remove the coconut base and filling from the freezer and remove from pan. Slice into evenly sized bars. Using small tongs or 2 forks, dip the bars into the chocolate and place on a lined tray. Refrigerate until set.

Syrniki – Russian sweet cheese fritters

(Makes 12-14 medium size pieces)

INGREDIENTS
250g Blue Bay Quark Cheese
2 eggs
pinch of salt
50g caster sugar
1⁄2 tsp vanilla bean paste
1⁄2 tsp baking powder
100g plain flour, plus extra flour for dusting and rolling
100g unsalted butter for frying
fresh seasonal berries or other fruit jams, and Blue Bay Kefir to serve; icing sugar, to dust

METHOD

• Place the cheese, eggs, sugar, flour, baking powder and vanilla bean paste into a large mixing bowl. Using a fork or spoon mix until well combined (no longer then 2-3 minutes). The mixture will be very sticky; however, don’t worry, it is meant to be this way.
• Using a soup spoon, scoop syrniki batter directly onto a clean and floured work surface. Then roll to coat with flour and flatten with your palm to form a patty. Repeat process with the remaining batter to make approximately 12-14 small patties.
• Heat a nonstick or cast-iron frying pan over medium heat. Use one third of the butter (per cooking batch), allowing it to melt in the pan. Before frying, make sure the butter is hot by sprinkling a little bit of flour into it; if it sizzles, it’s hot enough.
• Cook the syrniki pieces in batches of 4-5 patties, for 1–2 minutes or until golden, then turn over and cook for a further 1–2 minutes or until golden and slightly puffed. The flour coating will make the outside slightly crispy while the mostly cheese filling will taste light and delicious.
• To serve, dust the syrniki pieces with icing sugar and serve with seasonal berries or your favourite jam, along with a generous spoonful of Blue Bay Kefir.