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Archive for the ‘Healthy Living’ Category

Haloumi and Chickpea Caesar Salad

Posted in Gluten Free, Healthy Living, Recipes, tagged , , , , , , , , on May 18, 2013 | Leave a Comment »

Roza’s Gourmet Sauces Caesar Salad Dressing is loaded up with anchovies, capers, parmesan cheese, garlic, and cracked pepper on our beautiful honey mayonnaise base. Try this gluten free version of a Caesar salad with nutty chickpeas and salty haloumi, it’s perfect for lunch or dinner and it looks fantastic!

CaesarIngredients – Serves 2

  • 2 hard boiled eggs, sliced
  • 2 thick slices of haloumi, cut into squares
  • 1 can of chickpeas, drained
  • 3 ice-berg lettuce leaves, roughly chopped
  • 1 tomato, chopped
  • 1 small bunch of flat leaf parsley, chopped
  • 2 tablespoons of Roza’s Gourmet Sauces Caesar Salad Dressing
  • Salt and Pepper

 

Method

  • Heat pan to high heat and brown haloumi cheese pieces
  • Put chickpeas, tomato, lettuce, parsley into a large bowl and mix Roza’s Gourmet Sauces Caesar Salad Dressing through.
  • Top with haloumi cheese and egg, season to taste
  • Serve and eat immediately.

Caesar

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Roasted Vegetable and Rocket Salad with Horseradish dressing

Posted in Gluten Free, Healthy Living, Meatless Monday, Recipes, tagged , , , , , , , on May 18, 2013 | Leave a Comment »

This is a creamy mayonnaise that we have loaded with chunks of peppery horseradish. Roza’s Gourmet Sauces Horseradish Dressing is amazing in this gluten free and dairy free salad with lentils, roasted beetroot, sweet potato and fresh rocket leaves. A fantastic side dish, or a delicious meal on it’s own.

horseradish_dressing_roasted vege
Ingredients
Serves 2 as a meal, 4 as a side

  • 1 large sweet potato, washed and chopped into chunks
  • 2 beetroots, washed and chopped into chunks
  • 1 can of lentils, drained
  • 1 large tomato, chopped
  • 2 handfuls of rocket leaves
  • 1 red onion, finely diced
  • 4 mushrooms, sliced
  • 1 carrot, grated
  • 2 tablespoons of Roza’s Gourmet Sauces Horseradish Dressing

Method

  • Heat oven to 200 C.
  • Toss sweet potato and beetroot in olive oil and spread evenly on tray and roast for 25 – 35 mins until lightly brown.
  • Put roasted vegetables into a bowl with the other vegetables and lentils and toss together.
  • Add a big dollop of Roza’s Gourmet Sauces Horseradish Dressing on top of the vegetable and lentil mix and and stir through just before serving.

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Quinoa and bacon salad with Horseradish Mustard

Posted in Gluten Free, Healthy Living, Recipes, tagged , , , , , , , on May 18, 2013 | Leave a Comment »

This is our special wholegrain mustard with an extra little kick. It’s a great all around mustard that you can use on anything! Try this nutty gluten free quinoa salad with tomato, avocado, smokey bacon with a spoonful of Roza’s Gourmet Sauces Horseradish Wholegrain Mustard mixed through. The sweetened heat of the grainy mustard compliments the smokey salty bacon perfectly and it’s a simple yet satisfying lunch idea.

horseradish_mustard Ingredients – serves 2

Horseradish Mustard

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Smoked Salmon, Avocado, Dill & Parsley Mayo Sandwich

Posted in Gluten Free, Healthy Living, Recipes, tagged , , , , , , on May 16, 2013 | Leave a Comment »

One of our oldest and most popular sauces, the Dill & Parsley is a lovely light sweet mayonnaise. It is our most basic mayo so it’s extremely versatile, and filled with the freshest local dill and parsley throughout.dill_parsley_mayo It’s perfectly paired with smoked salmon, lemon and avocado for a light and tasty lunch.

Ingredients
Makes 4

Method

  1. Mash the lemon juice and avocado with Dill & Parsley Mayo. Spoon over a slice of bread and top with the sliced smoked salmon, spinach and other slice of bread.
  2. This is also good with sliced roast chicken or turkey.

Dill and Parsely Mayo

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Thai Pesto Wontons

Posted in Healthy Living, Recipes, Uncategorized, tagged , , , , , , on February 8, 2013 | Leave a Comment »

Our Thai Pesto is made on our beautiful basil Pesto Sauce base with the addition of chilli, ginger, garlic and fresh coriander. If you have some mince meat in the fridge you can easily create deliciously different meat balls, burgers or patties just by adding a few tablespoons of Thai pesto to a mixture with egg and breadcrumbs. For a vegetarian option pop some zucchini, spring onion, olive oil, egg, and sweet potato into the food processor with a couple of tablespoons of our Thai Pesto to create absolutely delicious vegetarian patties ready to be used in any meal.

Impress your lover this Valentine’s Day with some home-cooked tasty wontons! Lately we have been experimenting with wonton wrappers and this recipe is a winner! Wontons are versatile because you can steam them, put them in soups, or lightly fry for a crunchy texture. Perfect for entertaining and fun to create, everyone will want to get involved. You can pick up 30 wonton wrappers from all major supermarkets for around $3.

Thai Pesto DumplingsIngredients

(serves 4 – around 8 wontons each)

Method

  • Combine mince, Thai Pesto, zucchini, seasame oil in a medium bowl.
  • Brush edge of each wonton wrapper with water
  • Place a rounded teaspoon of mixture in the centre of wrapper; pinch edges together to seal.
  • Repeat with remaining wrappers and chicken mixture.
  • **Pan-frying: Have about 1/2 cup water, a large frying pan, and a lid handy. Heat the pan with about 1 to 2 tablespoons of vegetable oil over high heat. Wait about 1 minute for the oil to heat up. (You can also use a small piece of extra wonton wrapper or bread to test whether the pan is hot enough; it should sizzle immediately upon being placed in the pan.)  Once the pan is hot, place the number of wontons you want to cook smooth side down in the pan. Allow them to sear for about 1 to 2 minutes, until the bottoms turn golden brown. Add the water, immediately cover with a lid, and let the wontons steam for another 3 to 4 minutes.
  • Serve with Roza’s Gourmet Sauces Hot Lover as a dipping sauce (especially for Valentine’s Day)
  • **Add to Soup: Add wontons to clear soup stock; simmer, uncovered, for about 5 minutes or until wontons float to the surface. Serve with topped with bean sprouts fresh coriander and basil.

Thai Pesto

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5 Simple Christmas Day Food Ideas

Posted in Gluten Free, Healthy Living, Holiday, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , on December 11, 2012 | 1 Comment »

Merry Christmas everyone! Silly season is finally here and it’s time to catch up with friends and family and share a delicious meal. The food on Christmas day in this part of the world generally involves fresh seafood and roasted meat such as ham or turkey. Remember, it doesn’t have to be complicated, just super tasty! Here are five simple gluten free ideas to turn your Christmas day meal into a feast.

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1. Peel prawns and serve with Smokey Mayonnaise and lemon wedges.

Hint: You could also substitute with Wasabi Sichuan Mayonnaise for something deliciously different, don’t worry it’s very mild.

 

Photo from @chompchompcomau

Photo from @chompchompcomau

 

2. For the vegetarians stuff Portabello mushrooms with a blended mixture of Pesto Sauce, mushroom stalks, Cheddar and Brie cheese and roast for 25 minutes at 180 degrees or until golden.

Hint: Make a tasty vegan and dairy free version by stuffing the mushrooms with a blended mixture of Dairy Free pesto, mushroom stalks, roasted sweet potato and lemon zest topped with crunchy fried garlic chips.

Stuffed Pesto Mushrooms

3. Peel green prawns but leave the tail and use a wooden skewer to cook over the BBQ, serve covered with Thai Pesto and olive oil.

Hint: Peel and skewer the prawns wearing surgical rubber gloves to avoid the prawn smell on your hands.

prawns

4. Cook your whole crayfish for 12 – 15 minutes in a pot of seawater, or salted water. Once cooked, drain and with a big sharp knife split the crayfish down the middle and serve on a platter with Aioli Garlic Mayonnaise and lemon wedges.

Hint: The sweetness of freshly cooked crayfish meat would also be complimented perfectly by our tangy Remoulade.

crayfish

5. Serve your perfectly roasted turkey with our Cranberry & Orange sauce, or use it has a glaze for a ham.

Hint: We make our Cranberry & Orange with whole cranberries and orange rind pieces that we marinate in a butterscotch brandy – so it is never too sweet like many cranberry sauces can be. We found this recipe on how to perfectly roast a Turkey, check it out here.

turkey

Turkey

Roast turkey with our Cranberry & Orange sauce, gravy, roasted duck fat potatoes and pumpkin, stir fried vegetables and a prosciutto, mango and toasted macadamia nut salad

 

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Sweet Chillli and Ginger Chicken Wings

Posted in Gluten Free, Healthy Living, Recipes, Uncategorized, tagged , , , , , , on November 20, 2012 | Leave a Comment »

Try our recipe for sticky Sweet Chilli & Ginger Chicken wings! Perfect for entertaining, you will be getting requests for the recipe from your guests. Which you will not tell them, because it’s our little secret! ;)

Our Sweet Chilli and Ginger sauce is a medium heat sweet Thai-style chilli sauce that you won’t find in the ‘sweet chilli’ section of any grocery store because it’s not like the commercial types. We make it with organic red chillies, fresh ginger, and bush honey – not sugar so it’s not syrupy like most. Hotter than our Spicy Tomato Salsa but milder than our Hot Lover, it’s great for those who love their heat with flavour!

Ingredients

(serves 4, around 3 large wings each)

Method

  • Heat oven (or BBQ) to 180 C
  • Combine all ingredients in a large bowl, add chicken and ensure it is well covered with marinade.
  • Put in fridge for 2 hours (if possible)
  • Place baking paper on a large tray and put the wings on top, this helps with cleaning later. You’re welcome.
  • Put in oven for 30 – 40 minutes or until cooked through, if the wings start to get too brown on one side, just flip them over.
  • For an extra tasty result, take out every 15 mins and baste with left over marinade to layer, it’s a bit of extra work but worth it.
  • Serve with a fresh salad with a lemon dressing and steamed corn.

 

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Warm Tuna Buckwheat Dairy Free Pesto Salad

Posted in Gluten Free, Healthy Living, Recipes, tagged , , , , , , , , , , , on October 24, 2012 | Leave a Comment »

Here is a simple flavour packed meal to try! Have you used buckwheat in your cooking before? Buckwheat has more protein than rice, wheat or corn and is high in the essential amino acids lysine and arginine, in which major cereal crops are deficient. Its unique amino acid profile gives buckwheat the power to boost the protein value of beans and cereal grains eaten the same day. Yet, buckwheat contains no gluten—the source of protein in true grains—and is therefore safe for people with gluten allergy or celiac disease.

Throw in a can of tuna, a few olives and cherry tomatoes and mix through a spoonful of our Dairy Free Pesto and you have a high protein meal which is absolutely brimming with taste. This recipe is entirely gluten and dairy free!

Ingredients (serves 2)

  • 1 cup of buckwheat grains
  • 2 cups of water
  • 1 x container cherry tomatoes roughly chopped
  • 1 x can of spring water tuna
  • a handful of chopped kalamata olives
  • 2 x tablespoons of Roza’s Gourmet Sauces Dairy Free Pesto
  • Squeeze of lime
  • Goat’s fetta (optional)

Method

  • Place rinsed buckwheat in pot and bring to boil, simmer for 10 minutes and turn off heat with lid trapping heat. Leave for 15 minutes until all water is absorbed.
  • Once buckwheat is cooked, place in bowl and mix in tuna, tomatoes, olives, fetta, and  2 tablespoons of Roza’s Gourmet Sauces Dairy Free Pesto.
  • Serve and enjoy with a squeeze of lime

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Asparagus Quinoa with Roasted Chicken and Smokey Mayo

Posted in Gluten Free, Healthy Living, Uncategorized, tagged , , , , , , , , , , , , , , on October 1, 2012 | Leave a Comment »

Hello spring and hello asparagus!
In the spirit of our Creative Cook Competition we have thrown together this tasty gluten free dish!

The nutty grainy flavour of the red quinoa cooked in tasty chicken stock is perfectly complimented by the asparagus, punchy garlic, spring onions and roasted chicken and topped with our creamy  Smokey Mayonnaise made with free range eggs, bush honey mayo, smoked paprika, Hickory smoke flavour, fresh garlic, lemon juice & spices.

Asparagus is a wonderful vegetable to cook with because it is so versatile. It cooks within minutes and you can put it in stir-fries, bake it, roast it, saute it – it works with just about anything savoury.

“Widely cultivated for its tender, succulent, edible shoots, asparagus cultivation began more than 2,000 years ago in the eastern Mediterranean region. With its designer looks, air of sophistication and unique herbaceous flavour its no wonder that the popularity of fresh asparagus has stood the test of time. Spring signals the start of the asparagus season and a time when we can take advantage of its health giving properties. Although green asparagus is the main variety grown in Australia, watch out for white and purple asparagus and enjoy their unique properties.” Sourced from Australian Asparagus Council

Asparagus Quinoa with Roasted Chicken and Smokey Mayo

Ingredients (Serves 4)

  • 1 organic roasted chicken or 2 chicken breasts cooked and thinly sliced
  • 2 bunches of baby asparagus
  • 1 cup of red quinoa
  • 2 1/2 cups of chicken stock
  • 1 clove of Australian garlic, finely chopped
  • 4 spring onion, sliced
  • 4 tablespoons of Roza’s Gourmet Sauces Smokey Mayonnaise
  • smoked paprika
  • olive oil
  • salt and pepper

Method

  • Rinse quinoa in water and place in pot with stock and bring to boil, reduce heat and simmer for 20 minutes until cooked.
  • Place oil, garlic and spring onion into a pan and saute until translucent, throw in asparagus and cook for 5 minutes until slightly soft, season with salt and pepper.
  • Add quinoa to pan and mix together.
  • Pile quinoa and asparagus on plate and top with slices of chicken and a tablespoon of Roza’s Gourmet Sauces Smokey Mayonnaise and a sprinkle of smoked paprika and salt and pepper.
  • Serve and enjoy!

Smokey Mayo

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Fennel and coriander seed crumbed salmon with Remoulade

Posted in Gluten Free, Healthy Living, Recipes, Uncategorized, tagged , , , , , , , , , , on September 26, 2012 | Leave a Comment »

Crumbed fish is delicious anyway you look at it. The combination of a crunchy spicy crust and soft succulent salmon is amazingly good! We have come up with a gluten free recipe for fennel and coriander seed crumbed salmon with black bean spaghetti, radish, mushroom, spinach and parsley served with our Remoulade and a squeeze of fresh lemon. It is a combination of a spice rub and a crumb so you get the best of both worlds!

Our Remoulade goes exceptionally well with any seafood, however this would also be perfect with our Orange and Ginger Mayonnaise or Dill and Parsley Mayonnaise. Black Bean Spaghetti is gluten free, vegan, high protein, low carbs and doesn’t easily over cook. If you can’t find Black Bean Spaghetti at your local health food store, simply replace it with rice noodles.

Fennel and coriander seed crumbed salmon with Black Bean Spaghetti and Remoulade

Ingredients (Serves 2 – cooking time 40 mins)

  • 1 tsp of whole fennel seeds
  • 1 tsp of coriander seeds
  • 1 cup of rice crumbs
  • 2 fillets of fresh salmon
  • 150 grams of black bean spaghetti or enough for two people
  • 2 radishes finely sliced
  • 4 Swiss brown mushrooms, finely sliced
  • a handful of baby spinach leaves
  • 1 clove of garlic, finely chopped
  • 1 red onion, finely chopped
  • Bunch of flat leaf parsley
  • 2 dollops of Roza’s Gourmet Sauces Remoulade
  • 1 lemon, zest and juice
  • 1/2 tsp salt and pepper corns
  • Olive Oil

Method

  • Crush the salt, pepper, fennel and coriander seeds in a mortar and pestle until ground
  • Combine mixture in large bowl with rice crumbs
  • Wash and dry salmon, marinate in olive oil and dip in bowl with rice crumb mixture, ensure it is entirely covered
  • Place 2 tbsp of oil in pan on medium heat, when hot add crumbed fillets, cook each side for 5 – 10 minutes until golden brown and put aside on paper towel
  • Cook packet of black bean spaghetti according to instructions, put aside
  • In another pan saute garlic and onion until translucent, then add mushrooms and cook.
  • At last minute add spaghetti, spinach leaves, juice and zest of a lemon and fresh parsley.
  • Pile spaghetti mixture and salmon on plate and top with Roza’s Gourmet Sauces Remoulade and garnish with fresh parsley
  • Enjoy!

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