COCOA DREAM
Mexican Hot Cocoa
Pour 250ml (8oz) of milk into small pan, add 30 ml (2 Tbsp) of Mexican Hot Cocoa and stir. Heat at low temperature. Pour into a mug, add whip cream, sprinkle with Frozenergy Topalot and serve.
Optional: This blend of cocoa mix contains no milk ingredients so you also can create a dairy-free Mexican Hot Cocoa, by substituting soya, rice or almond beverage in place of milk.
FRENCH TOAST
6 eggs
1/2 cup Half & Half
1/4 cup organic cane sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon Frozenergy's Cinnamon Sugar
10 to 12 slices of bread.
Mix together all ingredients except bread slices. Dip bread in the egg mixture, coating both sides. Place on heated griddle and cook until golden. Turn and cook opposite side until golden. Serve immediately with Pure Canadian Maple Syrup and a sprinkle of PUREST Cinnamon Sugar on top.
Fruit is optional.
So Easy, so Good!
Roast Beef & Gravy
Preheat oven to 375F_
Season the meat on all sides with PUREST Perfect Meat Rub. Place the roast in a roasting pan and add 1 inch water and some onions and garlic, and cover. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours. Depending on how big it is.
Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.
Low heat on the stove top sprinkle some gravy mix in the roast dripping, and stir.
PUREST Gravy Mix make perfect gravy every time.....mum mum Natural Just Feels Good!
Beer Batter Fish
Directions: Preheat vegetable oil to 190°C (375) F for deep frying.
Use a deep fryer or a heavy deep skillet for frying. Always use fresh oil.
In a large mixing bowl, add 2 cups of PureBatter.
In a separate bowl whisk 12oz can of beer and 1 large egg. Pour mixture into the flour and whisk in to a smooth batter.
Spread a little bit of PureBatter on a plate and dredge the food pieces in the dry mix and then dip them into the batter, letting the excess drip off.
Carefully submerge the food pieces into the hot oil.
Fry the food pieces until crispy and golden.
Fish - 4-6 minutes
Coconut Battered Shrimp & Deep Fried Plantain Chips
Hot Cocoa Irish Cream
Pour 250ml (8oz) of milk into small pan, add 30 ml (2 Tbsp) of Hot Cocoa and stir. Heat at low temperature. Pour into a mug, add 2 oz Bailey Irish Cream and top with whip cream, and sprinkle with Topalot and serve.
Optional: This blend of cocoa mix contains no milk ingredients so you also can create a dairy-free HOT COCOA, by substituting soya, rice or almond beverage in place of milk.
Roasted Tomato & Pepper Soup
Roast
Green Veggie Soup
FRUIT OF THE WOODS SMOOTHIE
Add to blender:
Pint of Strawberries
Pint of Rasberries
Pint of Blueberries
1/2 Pint Blackberries
2 Fresh Mint Spregs
2 Tbsp of KUCHEE powder
2 Icecream scoops of Vanilla Glace Non-Dairy Frozen Dessert.
Mix in blender untill smooth and creamy.
Pour in glasses and ganish with all the berries and add a fresh mint on top.
Serve Imedialtly
Crispy Chicken Wings
HONEY GARLIC WINGS
RICE PASTA SPAGETTI
HOT COCOA KAHLUA
RICH HERB CHICKEN SOUP
In a medium sauce pot, saute 1/4 cup shallots, 3 crushed garlic gloves, 1/8 cup diced celery, 1/8 cup diced green & red pepper, 1 Tbsp organic butter with 1/4 cup olive oil.
After the veggies have soften. Add 1Tbsp PURET Soup, Sauce, Stew & Roux Thickener.
Slowly add 1 litre of organic half and half and 2 cups organic chicken stock.
Heat at very low temperate as to not scull the cream.
Grill 2 lightly olive oiled organic chicken breast, seasoned with salt and white pepper.
Cut chicken into chucks and add to soup.
Serve with a garnish of clinatro or basil.
RICH PURE CHOCOLATE PUDDING
CRAB CAKES
Dark Rick Hot Cocoa
Pour 250ml (8oz) of milk into small pan, add 30 ml (2 Tbsp) of Hot Cocoa and stir. Heat at low temperature. Pour into a mug, add whip cream, sprinkle with Topalot and serve.
Optional: This blend of cocoa mix contains no milk ingredients so you also can create a dairy-free HOT COCOA, by substituting soya, rice or almond beverage in place of milk.
FROZEN HOT CHOCOLATE
Pour 8oz of milk & a hand full of crushed ice into a blender, add 2 Tbsp of Marvellous blend for 30 seconds and pour into tall pillar glass.
Garnish with whip cream and sprinkle with chocolate TOPALOT.
Frozen Hot Chocolate is so rich refreshing and delicious, incredbly simple and quick to create. You will love this chocolately delight......Enjoy.
MARVELLOUS CHOCOLATE FUDGE
In a small bowl, mix together 6 Tbsp of MARVELLOUS, with 6 Tbsp of water. Heat in mirowave for a few seconds, stir untill smooth and creamy. Perfect to pour over ice-cream, cheesecakes and other special desserts.
2 garlic clove
4 shallots, chopped fine
1 pound 2 ounces (500 grams) crabmeat
3 teaspoons Japanese wasabi
2 teaspoons rice vinegar
2 teaspoons brags soya sauce
1/4 cup chopped parsely
4 ounces (100 grams) organic brown rice flour
Extra Virgjn olive oil, for frying
Place the garlic and the shallot sinto the bowl of a food processor and blend until finely chopped. Add the crabmeat, wasabi, rice vinegar, tamari or soy sauce and the rice flour to the bowl. Blend the mixture again until it has combined. Then add the parsely and blend for a second,
In a deep skillet, add enough olive oil to fill the pan to a depth of 1/4-inch. Heat the olive oil to________.
Roll teaspoonfuls of crab mixture into balls with your hands. Flatten the balls slightly and place them into the hot oil. Fry the crab cakes until they turn golden-brown on both sides and are cooked through. It is best to drain the crab cakes on paper towel.
To serve place the crab cakes on a platter style plate and serve with garlic yogurt dip.
GLUTEN FREE RECIPES MADE EASY USING PUREST PRODUCTS
ESPRESSO RUB ROAST BEEF WITH PORTABELLA MUSHROOM GRAVY
GOLDEN RICE BALLS
CREAM BROCKLEE SOUP
CRISPY HERB RUB WINGS
