Avocado Oil and Hemp Chocolate Cake
- 4 eggs
- ½ c omegaNZ™ Avocado Oil
- ½ c hemp seed milk
- ½ c maple syrup
- 2 t vanilla extract
- 3 t baking powder
- ½ c cacao powder
- 2 ½ c almond meal
- ¼ c new hemisphere™ Hemp Protein
- ¼ c new hemisphere™ Hemp Seed Flour
- 250 g good quality dark chocolate (at least 70% cacao)
- 250 ml cream
- Pinch sea salt
Preheat oven to 160°C Fan forced. Line a 20 cm round springform baking tin.
Whisk the eggs in a medium bowl then add the omegaNZ™ Avocado Oil, hemp seed milk, maple syrup, and vanilla extract. Whisk to combine.
Add the baking powder, cacao powder, almond meal, new hemisphere™ Hemp Protein and Hemp Seed Flour. Fold gently until combined.
Place into the lined baking tin and bake for 45-50 minutes or until a cake skewer or knife inserted into the middle comes out clean.
To ice, pour a generous amount of chocolate ganache over the cake and allow it to run down the sides. This gives a smooth glossy finish. Chill for an hour or so to set.
Serve with a dollop of plain yoghurt.
Chop the chocolate up into small pieces.
Heat the cream over a medium heat in a small saucepan. Allow to simmer but do not boil. Remove from the heat.
Add the chopped chocolate and salt. Leave to stand for 3 minutes without stirring.
Stir gently until smooth then pour over cake.
Makes 16 slices.
I used Lindt 70% cacao dark chocolate for the chocolate ganache.
You can substitute cocoa powder for cacao powder.
Smoked Chicken Pâté
- 250gms Moreish Free Range Smoked Chicken
- 50g butter, at room temperature, cubed
- 1.5 lemons worth of zest
- 1.5tsp omeganz™ Flaxseed Oil
- 2tsp fresh thyme leaves
- Fresh ground black pepper
Diced up the smoked chicken and place all the ingredients in your food processor with the blade attachment. Blitz until the ingredients have a paste/pâté consistency. Taste and season as required with the pepper. Smoked chicken is like bacon and therefore salty so you shouldn’t need to add any extra salt.
Press into an oiled ramekin, cover and chill until required.
A great alternative to chicken liver pâté, with cheese and crackers, or perfect on club sandwiches with cucumber for those impromptu summer picnics.
Prawn & Rocket Pizza
- 1 handmade pizza base, or store brought base
- 1 handful of fresh coriander
- 1 clove garlic
- 1/2 cup of grated parmesan
- 125gms canned cherry tomatoes
- 4 dessert spoons of omeganz™ Rapeseed Oil
- 1 cup of de-tailed and shelled prawns
- 1 tablespoon of omeganz™ Rapeseed Oil
- Salt & pepper
- 1 cup of fresh rocket
- 200gms Zany Zeus Creamy Feta
Combine coriander, garlic, parmesan, cherry tomatoes and large measure of omeganz™ Rapeseed Oil in a food processor and blitz for a couple of minutes until well chopped and combined, season to taste.
Panfry the prawns with the remaining Rapeseed Oil until cooked, then season with salt and pepper. Spread the tomato mixture evenly over the pizza base.
Top with the prawns and feta, bake at 200c for 15 minutes, remove from the oven and top with fresh rocket and a drizzle of Omeganz Rapeseed Oil.
Hemp Oil & Goji Granola
- 2 cups jumbo rolled oats
- 1 1/2 cups of mixed nuts such as cashews, almonds and walnuts
- 1 cup desiccated coconut
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1 tsp cinnamon
- 1/2 tsp cardamom powder
- 1/2 cup runny honey
- 1/2 cup goji berries
- 1/2 cup of omeganz™ Hemp Oil
Heat oven to 180°C. Pour omeganz™ Hemp Oil into a wide shallow tray.
Mix all the ingredients (except the goji berries) well before pouring onto the tray and toasting for 15-20 minutes, stirring and turning often to ensure it doesn’t burn.
Remove once golden and toasted and allow to cool before adding the goji berries.
This granola can be stored in an airtight container for a number of weeks, keeping nice, crunchy and fresh.
Olive Oil & Caramelised Bacon Ice Cream
- 1 packet of bacon
- Brown sugar
- 450mls cream
- 1/3 cup of castor sugar
- 1/2 teaspoon vanilla paste
- 3 free range egg whites
- 2 tablespoons Omeganz Olive Oil
- 2 teaspoons of flaked sea salt
A thermos full of liquid nitrogen…if possible! A Cake Mixer with a stainless steel bowl.
Lay the bacon on a sheet of baking paper/tray and sprinkle with brown sugar, grill at 200c until brown and crispy. Keep a close eye on them so they don’t burn. Allow to cool.
Pour the cream, castor sugar, vanilla paste and egg whites and Omeganz Olive Oil into the cake mixer and beat on high until it starts to thicken slightly.
Pour in 1/3 of the liquid nitrogen while still beating on low.
Stop the mixer and scrape down the sides of the bowl, once the vapour has dispersed.
Repeat this process with another 1/3 of the liquid nitrogen
Add the remaining liquid nitrogen and you should now have an ice cream texture.
Fold through the crushed caramelised bacon pieces and flaked sea salt, reserving some to decorate when serving.
Serve straight away or place into a container and seal, storing in the freezer as this ice cream will melt faster than normal.
Pork & Kimchi Dumplings
- 200gms pork mince
- 2 tablespoons kimchi
- 1 tablespoon omeganz™ Gold Cooking Oil Blend
- 2 teaspoons soy sauce
- 1 clove garlic
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon salt
- 1/1 teaspoon freshly ground pepper
- 1 tablespoon finely chopped fresh chives
- 1 packet of dumpling wrappers
Simply place all the ingredients in a large bowl (except the dumpling wrappers and oil) and mix well with your hands to ensure well combined. Add a tablespoon of filling onto each wrapper, dab your finger in water and run it around the edge of the wrapper, then fold the wrapper in half around the filling and pinch the edges to create your dumpling. Repeat until all the filling is used.
Heat a frying pan with a tablespoon of omeganz™ Gold Cooking Oil Blend, pan fry the dumplings for only 1-2 minutes each or until browned. Then add 1/2 cup of water cover the pan with a lid and allow the dumplings to steam for approximately 7 minutes or until cooked. Repeat this process until all the dumplings are cooked. Enjoy as soon as possible after cooking, while fresh and hot with the following dipping sauce:
- 50mls omeganz™ Rapeseed Oil
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon honey (runny)
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon chilli flakes
- 1 tablespoon rice wine vinegar
- a pinch of salt to season
Stir well to combine
Loz’s Winner Chocolate Cake
- 1 cup strong instant coffee (cooled)
- 1 cup buttermilk, or 1 cup milk with one tablespoon white vinegar stirred in
- 1/2 cup Omeganz Gold Cooking Oil Blend
- 2 eggs
- 1 3/4 cups flour
- 2 cups White Sugar
- 3/4 cup cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Combine the wet ingredients together.
Add the wet ingredients to the sifted dry ingredients. Hand mix with a wooden spoon, for a couple of minutes until well combined and no lumps.
Fill 2 lined cake tin’s (approx 23cm) to half way each.
Bake for 45 minutes at 170°C, test with a skewer if and if not cooked then continue until cooked at 7 minutes intervals.
Layer the cakes with Vanilla frosting, between and on top, then decorate as desired