EVERYTHING CHILLI OIL

Begin by slicing 6-8 large cloves of garlic into chips. slice one large. banana shallot into rings. heat up 1 cup of neutral oil in
a heavy bottom saucepan on medium/high heat. add the garlic and shallots and simmer until deeply golden and fragrant. (watch closely and stir frequently so they don’t burn. (about 10 minutes)

add 1-2 tbsp of chilli flakes and allow to simmer another few minutes. remove from heat and allow to cool. add 2 heaped tbsp of the everything blend to a clean glass jar and pour the cooled oil— garlic shallots chillies and all— into the jar. strir thoroughly with a spoon. once completely cooled, place the lid on the jar and store in the fridge for several weeks. use it to top fried eggs, rice, soup bowls, salads — no limits!

CRISPY KALE CHIPS

BEGIN WITH A LARGE BUNCH OF CURLY KALE. preheat your oven to 150º/300º. rinse the kale and dry thoroughly. then Slice the lengthwise kale along the stem and discard the stemp. roughly the kale leaves into medium sized pieces and transfer to a large bowl. Drizzle with about 1-2 tbsp good olive oil and 1 tbsp of the everything blend.

using your hands, massage the oil and the blend into the kale leaves. Spread the leaves out on to a lined baking tray and arrange the leaves so they’re not touching each other (as best you can). bake for about 20-30 minutes or until dried out and crispy. keep an eye on it so they don’t burn too much — but a few burnt bits are pretty tasty! enjoy!

COZY CAULIFLOWER SOUP WITH THE EVERYTHING SPRINKLE

Roughly chop one large head of cauliflower, one large brown onion and a few large cloves of garlic. Wram up 2 tbsp of butter or olive oil in a large heavy bottom saucepan. Add the garlic and onions and saute until soft and fragrant (about 5 minutes). Add the chopped cauliflower, season with salt and pepper and saute another couple minutes. Cover with about 2-3 cups of boiling water or vegetable stock.

Bring to a boil and then lower to a simmer, cover the pot and cook for 15 minutes until the cauliflower is nice and soft. Using an immersion blender or transferring to a stand blender, puree soup until nice and smooth. Return to the saucepan and stir in 1/3 cup of double cream. Taste and adjust with more salt salt and pepper if needed. Ladle the soup into bowls and top with a generous sprinkling of the everything blend, a drizzle of extra virgin olive oil, and some chopped fresh herbs. serve with some warm crusty sourdough and enjoy!

Everything blend chicken schnitzel

Begin by cutting 2 boneless, skinless chicken breasts into strips and set aside. Prepare one bowl with 1 cup of all purpose flour (seasoned with salt and pepper), one bowl of two whisked eggs and one bowl with 1 cup of panko crumbs combined with 3 tablespoons of spice & green everything blend. prepare a large, lined baking tray and preheat your oven to 180º/375º.

working with one strip at a time, coat the chicken in the flour, then dredge in the egg, and then toss in the panko. Lay the strip on the baking tray and repeat until they’re all fully coated. using a glazing brush, lightly brush each strip with some olive oil and place in the oven for 25-30 minutes or until the panko is golden and the is cooked through. serve with your favourite dip and enjoy!

Everything Blend cucumber salad bagel sandwich

Begin by very thinly slicing one large cucumber and 1/4 of a red onion. Toss the cucumber in a small bowl with 2 tbsp white wine vinegar, 1 tsp salt and 1 tsp white sugar. Add one heaped tablespoon of spice & green the everything blend. Sprinkle with a bit of fresh or dried dill. Toss everything well.

Slice a lovely bagel in half and toast it lightly. generously spread cream cheese or labneh on the bottom half. pile the cucumber salad high on the bottom half of the bagel and place the top on. enjoy!

Winter Citrus & Bitter Leaf Salad with Feta & Sunflower Duqqa

Begin with some assorted winter citrus, blood orange, clementine, or grapefruit all work well. Peel and slice and add to a bowl. Roughly chop some chicory and radicchio and add to the bowl. In a smaller bowl whisk up the juice of one blood orange, 2 tbsp of olive oil, salt and pepper.

Pour the viniagrette over the citrus and leaves and toss gently. Pour the leaves and citrus into a shallow bowl. Top with crumbled feta, a few coriander leaves and finish with a few spoonfuls of sunflower duqqa sprinkled on top. serve and enjoy!

Roasted Chatenay Carrots with
Rosemary & Orange Marinated Feta

Trim and Wash about a kilo of colourful carrots and transfer them to a roasting tray. Drizzle with coldpressed rapeseed oil, season with a bit of salt and pepper and stir gently.

Roast in the oven at 180º for 30-40 minutes or until the carrots have cooked down and caramelised. remove from the oven and allow to cool slightly. Spoon over Spice & green rosemary & orange marinated feta and serve!

greek salad with lemon & thyme marinated feta

roughly chop an assortment of veggies: colourful tomatoes, cucumber, radishes and thinly slice half of a red onion. tear up some flat leaf parsley leaves and a bit of mint.

toss the veggies together in a large bowl and drizzle with olive oil, lemon juice and season with salt and pepper. serve on to plates and spoon over spice & green lemon thyme & za’atar marinated feta.

Sourdough Toast with Spicy Garlic Harissa
Marinated Feta

toast a thick slice of sourdough and drizzle with a bit of olive oil. fry an egg in a bit of good butter. when the egg is cooked and crispy, slide it off the frying pan using a spatula and on to your piece of toast.

spoon over some spice & green Spicy Garlic Harissa marinated feta, finish with a few fresh green herbs and enjoy!

Marinated Feta and Watermelon Salad

This recipe can be as simple as creating a classic Greek Salad, only this time, replace the tomatoes with watermelon.

Roughly chop a fresh watermelon into large chunks and do the same with some hearty cucumber. thinly slice some red onion and toss everything together. 

Gather an assortment of fresh herbs, such as mint, parsley, oregano etc. (preferably from a balcony or terrace garden!)

Scatter the herbs over the salad and spoon over several generous spoonfuls of marinated feta (lemon & thyme goes perfect with this one!). Finish with a squeeze of fresh lemon juice and you're ready to serve! 

PREHEAT THE OVEN TO A MEDIUM-HIGH HEAT. Peel a few Sweet Potatoes and roughly chop into bite-sized chunks. Toss well with Extra Virgin Olive Oil, a squeeze of lemon juice & a 1 heaped tbsp of spice & Green carom za’atar.

TRANSFER THE SWEET POTATOES INTO A ROASTING TRAY AND SHAKE THE TRAY A BIT TO ENSURE THE POTATOES AREN’T CROWDING EACH OTHER. ROAST IN THE OVEN FOR 20-30 MINUTES OR UNTIL THEY TAKE ON A GOLDEN COLOUR AND BEGIN TO CARAMELISE A BIT.

FINISH OFF WITH AN EXTRA SQUEEZE OF LEMON AND A SCATTERING OF FRESH OREGANO & THYME.

Slow Roasted Golden Masala Cauliflower

Wash and dry one large head of cauliflower and roughly chop into bite-sized florets. Don’t discard the leaves—they’re tasty too!

In a large bowl, cover the cauliflower in a generous drizzle of your favorite roasting oil or ghee and 1 heaped tablespoon of Spice & Green Golden Masala spice blend. 

Stir your cauliflower until everything is coated evenly, and transfer to a lined baking tray, or roasting dish. Top with a hearty grind or sprinkling of good salt.

Roast in the oven at about 350ºC for at least 40 minutes or until the cauliflower is shrunken and caramelised.

 Remove from the oven and top with chopped fresh cilantro, pomegranate seeds and lime wedges and enjoy!

Our marinated feta is a perfect topping for salads and toast. why not try using some on both — at the same time! Very thinly slice about half a bulb of fennel—leaving plenty of pretty fronds (t

he herby green bits) for garnish—and assorted radishes. kohlrabi works nice for this reciep as well! Very gently toss your veggies with some lemon juice.

cut a few slices of good sourdough and lightly toast or grill them. drizzle some oil over the toast, then pile on with the salad. Spoon over the harissa marinated feta with plenty of oil. Top with any fresh herbs on hand, pomegranate seeds, and as many fennel fronds as you could harvest. Season with a splash more lemon juice and enjoy!

Roasted Squash Soup w/ Walnut Sage Marinated Feta

Begin by trimming your squash and chopping it into large chunks. Arrange on a baking tray and coat in your preferred roasting oil. Roast chunks for 20-30 minutes or until golden. Meanwhile, chop up a medium sized onion and saute on medium in a large pot with some butter, or olive oil. Add some salt & pepper and allow the onion to cook down a bit.

When the squash is cooked, remove from the baking tray and add to the pot. Cover with about 3-4 cups of hot vegetable stock.

stir well and simmer for a few minutes. Add a sprinkling of paprika, and nutmeg (optional, but really lovely!) Using an immersion blender, puree the soup until silky and smooth, you may need to add a bit more water to geet the desired consistency. To serve, ladle into bowls and top with a few spoonfuls of walnut & sage marinated feta, oil and all!. Finish with a sprinkling of paprika.

As an extra treat, flash-fry some large sage leaves in a bit of butter or oil until crispy and use to decorate your spoup!

Spicy Masala Crunchy Chickpeas

We'll start with the bad news: you're going to have to begin this process 12-24 hours ahead of time. Don't worry, it's all going to be worth it when you experience that first crunch. 

Begin with one cup of dry chickpeas, put them in a large bowl and cover with cold water. Cover the bowl with a tea towel and let them soak for 24 hours or overnight. You might have to add some more water if you take a peek and see most of the water is gone. 

The next day rinse the chickpeas, pouring away any excess water, and spill them on to a large baking tray (line with parchment paper if you want). Sprinkle with a little salt. Put them in the oven at 375° for about 30 minutes, shaking the pan a couple times mid-way through. 

After 30 minutes, remove the chickpeas from the oven, but don't turn the oven off. Pour the chickpeas back into the bowl (make sure it's dry) and pour over a few tablespoons of oil and a couple tablespoons of Spice & Green Spicy Masala. 

Stir so all the chickpeas are coated with the oil and spices. You can add a bit more salt now if you like. At this point the chickpeas should be very hot and golden on the outside, but if you pop one in your mouth, it'll still be a little chewy.

This next step will cook off any remaining chewiness. 

Pour the spiced and oiled chickpeas back on to the baking tray and place back in the oven. 

After 15 minutes take the tray out of the oven and do a sound test with the chickpeas by dropping one on the floor. If it makes a distinct sound (like a bead or a pebble) they're probably not going to be chewy anymore. Test again, this time with taste. If they're crunchy like a wasabi pea, you've achieved maximum crunchiness. 

If they're still slightly chewy, put them back in the oven for an additional 5 minutes, until you've reached that optimal level of crunch. Once the chickpeas have cooled store in an airtight container and enjoy all week! 

Sweet Masala Chai Popcorn

Heat up about 2 tablespoons of oil in a heavy bottom frying pan, at high heat, and add 2 popcorn kernels. Cover the pot with a lid and wait for those two kernels to pop. This means the oil is read. Lift the lid and quickly remove the popped kernels. Add about 1/2 cup of popcorn kernels and cover the lid. Shake the pot well so all the kenels coat evenly in the oil. Remove the pot from the heat and allow to sit for 1 minute.  

Return the covered pot to the heat and turn it up to high. Now you wait. You will quickly begin to hear that exciting sound of popcorn popping. SHake up the pot a few times and continue to wait until the popping slows down, and eventually stops. Remove from heat again and allow to sit a few more minutes until any stubborn kernels left have also popped. Remove from the pot into a large bowl, and sprinkle generously with Spice & green sweet masala!