Sweet

Louise’s walnut salad

For a quick salad that tastes amazing, you can’t go past our Founder’s all-time favourite salad that combines crunch with juiciness and savoury with tart.

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Louise’s walnut salad

Ingredients

walnuts
rocket or spinach leaves
pear, sliced
parmesan, shaved
extra virgin olive oil
squeeze of lemon

Combine the leaves, pear, parmesan and lastly, the walnuts (to prevent them going soggy). Drizzle with olive oil and squeeze over lemon juice (for taste and to stop the pears browning). Delicious, fulfilling and easy to prepare.

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Watermelon Salad

This vibrant and thirst-quenching salad draws on local ingredients bringing the tastebuds alive with a squeeze of fresh orange juice.

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Watermelon Salad

Serves 6

Ingredients

Citrus vinaigrette:
1 cup watermelon juice
½ cup fresh orange juice
¼ cup lime juice
1 cup extra virgin olive oil
1 teaspoon kosher salt

For the salad:
1 bunch fresh basil
1 cup extra virgin olive oil
1 cup hazelnuts
2 pounds watermelon, cubed
4 cups mixed greens, slightly torn
½ pound cucumber, cubed
½ pound java apples, shaved
3 radishes, shaved
½ pound French feta, crumbled
kosher salt
fresh ground pepper
Cayman Sea Salt

To make the vinaigrette, blend all the ingredients until combined. Place in a clean container until ready to use.

To create the salad, blend the basil and olive oil for about 3 minutes. Strain the oil through a fine mesh strainer but do not force through the mesh, you just want the oil to drip out, leaving the solids behind. Once the oil has drained, discard the solids.

Preheat an oven to 325 degrees Fahrenheit. Place the hazelnuts on a sheet pan lined with parchment  in an even layer. Toast for 6-8 minutes, or until gold brown. Take care not to over toast. As a general rule of thumb, if you can smell the hazelnuts’ toasted fragrance while the oven is closed, then they are most likely burnt. Once toasted, allow to cool and lightly crush.

Place the watermelon in a vacuum sealable bag and add ½ cup of the vinaigrette. Vacuum press the watermelon until compressed. This will depend on the system you have but vacuum pressing the watermelon is optional.

Combine mixed greens, cucumbers, shaved java apples, and shaved radishes in a mixing bowl and dress with the vinaigrette, season with salt and pepper. Divide the dressed salad between the plates. Place the compressed watermelon, French feta and hazelnuts onto the salad. Drizzle the basil oil over the salad and finish with Cayman Sea Salt.

Recipe courtesy of The Brasserie

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Watermelon, strawberry, feta and mint salad

Cupid is just around the corner and to celebrate, I thought I’d create one of my all time Valentine’s Day favourites. Forget the chocolates – do something good for your heart with this heart-healthy, delicious and refreshing salad that is really easy to make.

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Watermelon, strawberry, feta and mint salad

Ingredients

ripe strawberries, sliced
juicy watermelon, cut into cubes
fresh mint
feta, crumbled
lemon

 

Combine all ingredients together and then generously squeeze lemon juice over.

 

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Rainbow bowl

Bright pinks and dark greens, vibrant yellows and bold purples, fiery oranges and vivid reds are just some of the colours from the rainbow that when combined, make even your least favourite vegetables look wildly appetising.

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Rainbow bowl

Ingredients

kale
baby spinach leaves
broccoli, steamed
carrot, grated
sweet potato, cut in cubes and roasted
avocado, sliced
red cabbage, shredded
quinoa
hummus
chickpeas
sesame seeds

Group ingredients together in a bowl to make a colourful pattern and enjoy!

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Salad smoothie

Nick requires 40 to 55 kilograms of kale a week, 20 to 30 kilograms of purslane (a tasty, easy-to-grow “weed” and a rich source of omega-3s), four bundles of fresh moringa, over 90 kilograms of ripe banana and plantain (a more savoury variety of banana), 45 kilograms of mango as well as ginger and turmeric to make enough smoothies to meet the growing demand.

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Salad smoothie

Ingredients

2 cups kale
1 tbsp moringa leaves or 1 tsp moringa powder
½cm of turmeric fresh root
1 ripe banana or plantain
1 slice of lemon with skin
2 cups water
ice

 

Blend together and enjoy! 

Recipe courtesy of Nick Adendorff, Green2Go

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Pinoy coconut salad

Farmer Clarence grabs a machete and starts peeling back layers of coconut, making an indent small enough for me to poke my straw through and drink the refreshing water inside. He then hands me a wedge of coconut skin to use as a spoon and shows me how to peel out the young gel-like flesh inside.

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Pinoy coconut salad

Ingredients

700g coconut meat (medium soft)
250g of diced seasonal fruits (banana, berries, cherries, melon, grapes, kiwifruit, mango, nectarine, peach, pineapple, watermelon, strawberries)
1 can of condensed sweetened milk
cream (as required) 

toasted coconut flakes (optional for added crunch) 

 

Cut the medium soft coconut meat into thin strips. 

Mix all the ingredients together. 

Chill or freeze. 

Sprinkle with toasted coconut and serve. Delicious and refreshing! 

 

Recipe courtesy of  Clarence McLaughlin who farms at Bodden Town in Grand Cayman

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Chocolate garlic

The combination of garlic and chocolate makes this a treat not just for your taste buds but your health as well. Apparently this recipe makes the “perfect after-dinner mint”!

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Chocolate garlic

Ingredients

3 large garlic bulbs (about 30 small cloves)
300 grams good-quality sweet dark chocolate
1 tbsp Grand Marnier or liqueur of your choice

Separate and peel the garlic cloves. Soak the cloves in ice water to seal in the flavour and juices while you prepare the chocolate. Melt chocolate slowly in a double boiler, microwave or fondue pot. Add liqueur and blend well. Dry the garlic cloves and dip to completely cover in the chocolate/liqueur mixture. Allow to set and harden on a sheet of foil in fridge. Serve on a small dish at the end of a meal.

Recipe courtesy of South Australian garlic grower, Roger Schmitke

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Peach smoothie

Peaches are rich in antioxidants to help fight cardiovascular disease. The vitamin A and C content in peaches makes them a great natural moisturiser. Peaches are referred to as the “fruit of calmness” in Hungary, not only in terms of stress relief but also for calming an upset stomach.

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Peach smoothie

Ingredients

4 very ripe peaches, peeled
strawberries
vanilla bean
cloves
½ banana
ice
honey to taste

Blend all ingredients together until thick and creamy.

Recipe courtesy of Len Rayner

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Spiced prunes

Never judge a piece of fruit by its skin. You’ve got to admit, prunes aren’t the most attractive-looking fruit — dark brown, dried, shrivelled-up little plums. But looks can be deceiving, because they taste delicious. And they’ve made their mark in the Riverina’s fruit-growing history. Spiced prunes make a fabulous accompaniment to ice cream or a baked custard pudding.

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Spiced prunes

Ingredients

1 Earl Grey tea bag
500 ml boiling water
1 cinnamon stick
1 star anise
1 clove
peel from ½ an orange
100 ml marsala
100 g light muscovado sugar
250 g (approximately 32) pitted prunes

Infuse the tea bag in boiling water. Remove when tea becomes strong. Pour tea into heavy-based saucepan and add cinnamon stick, star anise, clove, orange peel, marsala and sugar. Bring to boil then reduce to a simmer. Add the prunes and poach gently for 20 minutes. Leave for 24 hours before serving.

Recipes courtesy of Robyn Delves

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Quince paste

Bright yellow with a characteristically heady aroma, the quince is an Old World Persian fruit that was frequently grown in backyards and farm gardens in days gone by because of its hardiness. Some words of warning, though: it can’t be eaten raw, unless you’re very determined! Enjoy your gourmet quince paste with fine cheese and biscuits, as well as an appropriate wine!

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Quince paste

Ingredients

1 kg quinces (approximately 12)
peeled 1 kg sugar

Slowly oven-cook the quinces until soft and pink or boil enough quinces to produce 1 kilogram of flesh. Purée the flesh including some of the pips and cores. Add the purée to a heavy-based large pan and add sugar (an equal amount of sugar to purée). Cook and stir constantly until the purée thickens and turns a dark red colour, approximately 11?2 hours. Beware of spitting, lava hot quince paste and tired arms! When a spoon is drawn through the paste it should leave a distinctive trail on the bottom of the pan. Spoon or pour paste into greaseproof-lined trays or plastic tubs. Dry this in a warm place for a couple of days until it becomes more solid. Cut, wrap and pack into airtight containers.

Recipes courtesy of Denise Kretschmer

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