Chips

HeAlThY ChIpS !

Healthy Chips!
Nutritious and so very delicious - the kids will love them!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 3 Potatoes
  2. Olive Oil
  3. 1 Sachet Holy Chilli Guacamole Seasoning Mix
  4. 1 Sachet Rockin Moroccan Medley Seasoning Mix
Instructions
  1. Lightly tossed in olive oil and 2 tablespoons of seasoning mix. The Rockin' Moroccan and the Holy Chilli Guacamole Seasoning mixes were separated into 2 bowls. These potatoes were boiled for approximately 5-10mins cheating time before throwing in the preheated oven for approximately 30mins or until crispy.
  2. We had light sour cream for dipping sauce on the side but add a seasoning to the sour cream or alternatively use a Greek style natural yoghurt.
Notes
  1. The perfect after school snack on a rainy day! 👌🙋‍♂️🙋
  2. They were delicious and well received! Thumbs up! 👍🏻👏
The Spice Trading Company https://www.thespicetradingcompany.com.au/
Veggie Burger

The only “Holy Chilli Guacamole” and “Rockin Moroccan Veggie Burger!

 

 

The only "Holy Chilli Guacamole" and "Rockin Moroccan Veggie Burger
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. VEGGIE BURGER
  2. 1 Sachet Rockin' Moroccan Medley Spice Blend
  3. 500 g Veggies (pick your favourites, e.g. carrots, potato, peas, leak, red capsicum, zucchini, sweet corn)
  4. 250 g Vegetable Stock (ideally homemade)
  5. 1 Tbsp Mixed Herbs
  6. 2 Eggs
  7. 3 Tbsp Rolled Oats / Porridge
  8. 2 Tbsp Sunflower Seeds
  9. Coconut / olive oil for cooking
  10. HOLY CHILLI GUACAMOLE
  11. 1/2 Sachet Holy Chilli Guacamole
  12. 1/2 large avocado
  13. Squeeze lemon juice
  14. 125 grams light Sour Cream
Instructions
  1. BURGER
  2. Finely dice all vegetables and blend all ingredients together.
  3. Allow to rest for 15mins.
  4. Form 2 tablespoons of mixture into a ball and then flatten into a frypan with heated coconut / olive oil. Fry approximately 7mins on each side.
  5. Serve on a burger with salad of your choice.
  6. GUACAMOLE
  7. Blend all ingredients and allow to rest for 15mins. Serve with the Veggie Burger on a bun of your choice.
Notes
  1. This recipe does not have to be served as a burger but can be plated with individual components :).
The Spice Trading Company https://www.thespicetradingcompany.com.au/
Holy Chilli Guacamole Dip

Holy Chilli Guacamole Dip

Holy Chilli Guacamole Dip
Sensational! 🙂
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 Sachet Holy Chilli Guacamole Spice Blend
  2. 1 small Avocado
  3. Lemon juice
  4. 1 250g Sour Cream
  5. Ghee
  6. 1 Tomato
  7. 1 Onion
  8. Cumin Seeds
  9. Pinch of salt
Instructions
  1. Mix the Holy Chilli Guacamole Spice Blend to 250g sour cream and let sit.
  2. Crush 1 Avocado with a squeeze of lemon juice and let sit.
  3. In a saucepan heat 1 tablespoon of Ghee then add 1/2 teaspoon cumin seeds. Once heated add the onion and let brown slightly then add the tomato. Cook until softened.
  4. Combine the avocado mix with the sour cream/spice blend mix, then add the tomato and onion sauce.
  5. Ready to serve.....:)
Notes
  1. Low fat sour cream can be used and butter can be used as an alternative choice to ghee.
The Spice Trading Company https://www.thespicetradingcompany.com.au/
Vegetarian Lasagne

Vegetarian Lasagne

 

 

 

Vegetarian Lasagne
Serves 6
Delicious! Thermomix friendly and can be adjusted to suit regular stove top cooking.
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. 1 sachet Holy Chilli Guacamole Gourmet Seasoning
  2. ½ brown onion
  3. 2 garlic cloves
  4. 1 handful basil leaves
  5. 2 carrots roughly chopped
  6. 1 stick celery roughly chopped
  7. 1 small sweet potato peeled and roughly chopped
  8. 100g mushrooms halved
  9. 1 red capsicum roughly chopped
  10. 2 zucchini roughly chopped
  11. 3 tomatoes halved
  12. 400g diced tinned tomatoes
  13. 300g passata
  14. 50g red wine
  15. 20g TM vegetable stock concentrate = 1 stock cube
  16. Salt and pepper to season
  17. 1 portion béchamel sauce
  18. 100g tasty cheese for topping
  19. ½ cup breadcrumbs
  20. 1 package lasagne sheets
  21. Bechamel Sauce
  22. 40g Butter
  23. 40g Plain Flour
  24. 500g Milk
  25. ½ tsp salt
  26. 2 pinches ground black pepper
  27. 2 pinches ground nutmeg (optional)
  28. Place butter into mixing bowl and melt 3min/100degrees/speed 1.
  29. Add flour and cook 3 min/100degrees/speed 1.
  30. Add milk, salt, black pepper and nutmeg (if using) and cook 6 min/90degrees/speed 4. Serve immediately or use as needed.
Instructions
  1. Grate all cheeses for Bechamel Sauce and Lasagne topping in TM bowl – set aside.
  2. After giving TM bowl a quick rinse, place onion, garlic cloves and basil in bowl and chop for 3 seconds, speed 6. Scrape down sides of bowl then saute for 2 minutes, 100degrees, speed 1.
  3. To sautéed mixture, add roughly chopped carrot, celery & sweet potato. Chop for 4 seconds, speed 5. Scrape down sides then add softer vegetables, roughly chopped capsicum, mushrooms, zucchini & tomatoes. Chop for 6 seconds, speed 5.
  4. To vegetable mixture, add passata, wine, pepper & vegetable stock. Cook veggie bolognaise mixture for 20 minutes, 100 degrees, reverse speed 1.
  5. Stir Holy Chilli Guacamole Gourmet Seasoning through the sauce and set aside while making the Bechamel sauce.
  6. Give TM bowl a quick rinse and make your Bechamel sauce.
  7. Layer your lasagne as you normally do in a baking dish – if you don’t normally make lasagne, I tend to layer it following this pattern –
  8. Bolognaise – bottom
  9. Lasagne Sheets
  10. Bechamel sauce
  11. Bolognaise
  12. Lasange Sheets
  13. Bechamel sauce
  14. Bolognaise
  15. Lasagne Sheets
  16. Bechamel sauce
  17. Grated cheese and breadcrumbs on top
  18. Cooking for approximately 30mins in the oven on 180 degrees until well browned.
The Spice Trading Company https://www.thespicetradingcompany.com.au/
Holy Chilli Guacamole Gourmet

Holy Chilli Guacamole Black Bean Tacos

 

 

 

Holy Chilli Guacamole Black Bean Tacos
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Ingredients
  1. 2 cans (15 oz.) black beans, drained and rinsed (about 3 cups)
  2. 1 small can of corn kernals
  3. 1 red capsicum, cored and sliced
  4. 1 yellow capsicum, cored and sliced
  5. 1 green capsicum, cored and sliced
  6. 1 small red onion, sliced
  7. 1 lebanese cucumber diced
  8. 1 bunch fresh coriander to mix and garnish
  9. 1 tablespoon grapeseed or olive oil
  10. 6-8 corn or flour tortillas
  11. 1 lime cut into wedges, to serve
Instructions
  1. Chilli Guacamole
  2. Combine 250g of sour cream, cream cheese, yoghurt or dairy replacement with 1 sachet of Holy Chilli Guacamole mix or to your taste. Add 1 small avocado and a squeeze of lemon or lime. Allow to sit for 30 minutes.
  3. Filling
  4. Slice or dice capsicum, onion and cucumber and add the ingredients to a large mixing bowl. Combine the black beans and corn and stir through. Finally chop the coriander leaves and add the grapeseed/olive oil to the mixture.
  5. Heat the tortillas in a warm oven.
  6. Add the mixture to the tortillas and spoon the Chilli Guacamole on top to taste.
  7. Lime wedges can be added and squeezed onto the tacos for a delicious Mexican flavour!
Notes
  1. Hallelujah! Our Holy Chilli Guacamole spice blend will make the angels sing. For some divine flavour intervention, add as little or as much as you like and wait for the heavenly heat to appear.
The Spice Trading Company https://www.thespicetradingcompany.com.au/