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Posts Tagged ‘pesto’

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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Dairy Free Pesto Pasta

Posted in Gluten Free, Healthy Living, Recipes, tagged , , , , , , on July 30, 2012 | Leave a Comment »

Take a look at our NEW dairy free variation on the Pesto Sauce, has similar uses and caters for the lactose intolerant among us. We have added Smoked Almonds instead of Parmesan Cheese, and the result is a wonderful fresh pesto with loads of flavour! Of course there is no added sugar or preservatives, and no additional salt on top of our base Pesto recipe. This Dairy Free Pesto Pasta with smokey Chorizo is a brilliant combination of ingredients for people that are intolerant to gluten and lactose.

Ingredients (serves 2)

  • 1 x zucchini roughly chopped
  • 1 x container cherry tomatoes roughly chopped
  • 1 x Spanish style smoked Chorizo sausage roughly chopped
  • 2 cloves of finely chopped garlic
  • 2 x tablespoons of Roza’s Gourmet Sauces Dairy Free Pesto
  • 1 x packet of gluten free fettuccine pasta
  • Olive oil

Method

  • Cook pasta according to packet instructions in a large pot.
  • While pasta is cooking, heat olive oil in pan and saute garlic until soft, then add vegetables and sausage, cook until zucchini is soft.
  • Drain pasta and place back into pot, mix in vegetables and 2 tablespoons of Roza’s Gourmet Sauces Dairy Free Pesto.
  • Serve and enjoy!

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Melted Cheese on Toast with a Twist

Posted in Gluten Free, Healthy Living, Recipes, tagged , , , , , , on July 5, 2012 | Leave a Comment »

Simple yet effective! Are you a fan of melted cheese on toast as a snack? Try mixing it up by adding some of our Sweet Mustard with Apricots and Macadamia Nuts to your next one and taste the difference! If you can find some hard goats cheese give it a go, if not tasty cheddar is fine.


Ingredients (serves 1)

Method   

  • Preheat oven to 250C (480F).
  • Generously butter bread and place on a baking tray lined with foil or baking paper.  Bake for 3 minutes or until butter is melted.
  • Take out and thickly spread Roza’s Gourmet Sauces Sweet Mustard with Apricots and Macadamia Nuts on each slice, top with slices of cheese.
  • Bake for another 5 minutes or until the cheese is melted and bubbling with golden brown patches.

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2 Quick Ideas with our Pesto Sauce

Posted in Gluten Free, Healthy Living, Recipes, tagged , , , , , , , , , , on May 18, 2012 | Leave a Comment »

Our Pesto Sauce is so versatile. You can add it to anything savoury to pack more of a flavour punch. Below are two easy and healthy recipes and best of all it only takes 10 minutes to throw together. Just combine with a chickpeas, tuna, fresh cherry tomatoes, goats cheese and a squeeze of lime. Alternatively slather on lamb cutlets and pop under the grill for a few minutes, et voila! Remember all of our products are preservative free and gluten free.

Local store doesn’t have our Pesto Sauce? Or, dont have this particular pesto in your fridge? Try this recipe with our other products such as the Thai Pesto.

Please stop by and say hello to us on Instagram (@RozasSauces) and share your food ideas on Pinterest!

Tuna, Chickpea and Goats Cheese Salad with Pesto Sauce

Ingredients (serves 4)

  • 2 x 300g cans chickpeas, rinsed and drained
  • 1 cup of crumbled goats chevre (soft goats cheese)
  • 1 x 425g can of good quality tuna
  • 10 – 12 cherry tomatoes, chopped
  • squeeze of lime juice to taste
  • 3 tablespoons of Roza’s Gourmet Sauces Pesto Sauce

Method

  1. Combine all ingredients in a large bowl.
  2. Smile, serve and enjoy.

Grilled Lamb Cutlets covered in Pesto Sauce

Ingredients (serves 4)

Method

  1. Combine pesto and lamb cutlets in a large bowl.
  2. Preheat grill on medium.
  3. Cook lamb cutlets under preheated grill for 3-5 minutes each side or until cooked to your liking.
  4. Serve lamb cutlets drizzled with olive oil and squeeze of lemon on top of rocket leaves.

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Risotto stuffed zucchini with Roza’s Basil Mustard

Posted in Healthy Living, Meatless Monday, Recipes, Uncategorized, tagged , , , , , , on January 22, 2012 | Leave a Comment »

Roza’s Gourmet Sauce’s Basil Mustard is a mustard/pesto hybrid where your imagination is the only limitation to its uses! Use it on a sandwich, toss it with some pasta, or use it to finish a dish and give it a great kick.  Give our recipe a try for inspiration, and then create your own culinary masterpiece.  If you’re feeling brave, why not send your recipe in to us?  If we choose your recipe to be featured in our monthly newsletter, we’ll send you a free product!  Send your recipes to info@rozas.com.au and Happy Cooking!
Basil Mustard

Risotto stuffed zucchini with Roza’s Basil Mustard

Ingredients (serves 4)

  • 4 large (about 180g each) zucchini, halved lengthways
  • 150mL vegetable stock
  • 30g butter
  • 1 teaspoon brown mustard seeds
  • 1 brown onion, finely chopped
  • 250g packet SunRice arborio rice in 90 seconds
  • 43g (1/3 cup) grated tasty cheese
  • Roza’s Gourmet Sauces Basil Mustard, to finish

Directions

  1. Preheat oven to 200°C. Using a teaspoon, scoop flesh from zucchini halves, leaving a 5mm border to make a shell. Place zucchini shells, cut-side up, in a large baking dish. Finely chop the zucchini flesh.
  2. Place stock in a saucepan over medium heat. Cover and bring to a simmer. Meanwhile, melt butter in a medium non-stick frying pan over medium heat. Add mustard seeds and cook for 1 minute. Add onion and chopped zucchini. Cook, stirring, for 5 minutes or until golden. Stir in rice and cook for 1 to 2 minutes.
  3. Add 2 tablespoons of stock to rice mixture. Stir until all liquid has been absorbed. Repeat with remaining stock. Remove pan from heat (risotto should be thick and creamy). Stir in cheese. Season with pepper.
  4. Spoon risotto into zucchini shells. Bake for 30 minutes. Place zucchini on serving plates. Top each with a dollop of Roza’s Gourmet Sauces Basil Mustard. Serve.

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Turkey Curry with Roza’s Thai Pesto

Posted in Gluten Free, Healthy Living, Recipes, Uncategorized, tagged , , , , , , , , , , on January 8, 2012 | Leave a Comment »

At Roza’s Gourmet Sauces, we are big fans of trying new recipes and flavor combinations.  This recipe does just that, blurring the lines between Italian and Asian cuisine.  Here is our take on a turkey curry, featuring Roza’s Thai Pesto.  Our Thai Pesto is our original pesto, but gets a kick from the addition of ginger, chilli, garlic and coriander.  Enjoy!

Turkey curry with Roza’s Thai Pesto

Ingredients (serves 4)

  • 1 1/2 tbs vegetable oil
  • 1 onion, thinly sliced
  • 1 small red capsicum, cored, cut into thin strips
  • 1 small yellow capsicum, cored, cut into thin strips
  • 1 sweet potato, peeled, thinly sliced
  • 1 tbs Thai green curry paste
  • 3 cups shredded, cooked turkey meat
  • 4 tbs Roza’s Gourmet Sauces Thai Pesto
  • 800ml coconut milk
  • 4 kaffir lime leaves
  • 20ml (1 tbs) fish sauce
  • 125g snow peas, thinly sliced on the diagonal
  • 2 tbs chopped fresh coriander
  • Cooked jasmine rice, to serve

Directions

  1. Heat the oil in a large frying pan over medium heat. Add onion, capsicums and sweet potato and cook over low-medium heat for 5-6 minutes, stirring, until softened. Add the curry paste and cook for a further minute.
  2. Add turkey, Roza’s Gourmet Sauces Thai Pesto, coconut milk and lime leaves and simmer for three minutes, stirring occasionally.
  3. Add the fish sauce, snow peas and coriander just before serving with jasmine rice.

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Vegetable Pizza with Roza’s Pesto Dressing Supreme

Posted in Recipes, Wine, tagged , , , , on December 19, 2011 | Leave a Comment »

Everyone loves a good pizza – we at  Roza’s Gourmet Sauces are no exception!  Our recipe, featuring Roza’s Pesto Dressing Supreme is a fun take on a veggie pie, chock full of fresh vegetables and is simple enough to make during the busy work week.  Pair with 2009 Ballandean Nebbiolo and enjoy!

Ingredients for 1 pizza:

  • 1 pizza base of your preference
  • 1/4 c. kalamata olives
  • 1 green capsicum
  • 1/2 brown onion
  • 1 clove of garlic
  • 1 sweet potato, sliced thinly
  • 1/3 c. artichoke hearts, quartered
  • 1 Eggplant, sliced
  • Cheese of your preference (we recommend Mozzarella or Goat cheese)
  • salt
  • pepper
  • vegetable oil
  • Roza’s Gourmet Sauces Pesto Supreme Dressing

Directions:

  1. Pre-heat oven to 200C.
  2. With a food processor, mix the olives, capsicum, garlic, onion, and a dash of oil, until it resembles a rough tapenade or paste.*
  3. Spread tapenade over pizza base, as close to edges as possible.
  4.  Spread sweet potato & eggplant slices over the tapenade on the pizza, followed by the artichoke hearts.
  5. Drizzle entire pizza with a light coat of olive oil, salt and pepper.
  6. Sprinkle your cheese of choice (or dollop goat cheese, if that is your preference) over the pie.
  7. Cook in the oven for about 25-30 minutes, until the cheese is melted and slightly browned, then cool for five minutes.
  8. Finally, liberally drizzle Roza’s Gourmet Sauces Pesto Supreme Dressing over the top of the pizza and enjoy!
* If you are short on time, you can always use Roza’s Gourmet Sauces Tapenade Dip instead of making your own!

How to Pick Your Wine:

Roza’s recommends 2009 Ballandean Nebbiolo, a medium-bodied fruit driven red that pairs wonderfully with the assorted veggies this pie packs.  Fun fact:  Nebbiolo is a traditionally Italian grape varietal that hales from Italy’s northern region.

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