Butterscotch French Toast1 1/4 cups cream
3 eggs
1/4 cup Prenzel Tipsy Topping Hokey Pokey Sludge
1 baguette
25g butter
Whisk the eggs and cream together until well combined. Slice baguette into 2 cm rounds. Heat a little butter in a large non-stick frying pan. Dip the baguette into the egg mixture and fry 6-8 slices at a time until lightly golden. Build a tower on each serving plate with the toast then drizzle with Prenzel Tipsy Topping Hokey Pokey Sludge. Delicious served with crispy bacon and bananas.
Butterscotch PancakesDrizzle Prenzel Tipsy Topping Hokey Pokey Sludge over pancakes & serve with whipped cream!
Chilli Sauce24 chillies, mild dried red
2 Tbsp Prenzel Chilli Infused Rice Bran Oil
2 Tbsp Prenzel Garlic Infused Rice Bran Oil
Garlic clove, minced
Salt, to taste
6 Tbsp flour
Wash chillies, stem and seed. Cook in boiling water for 10 mins or until soft. Remove and drain. Place chillies and water in blender and whirl until you achieve a pasty consistency. Heat Prenzel Oils in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chilli paste slowly to flour to mix until it forms into a smooth paste. When all the chilli paste is added, bring to a boil, stirring constantly. Cook until it thickens, 3-4 minutes. Thin with water to a thick, saucy consistency. Use with vegetables, or as hot sauce for meat. Makes 6 cups.
Easy Calzone RecipeMake a ball of dough - pizza or shortcrust pastry.
Prenzel Garlic Infused Rice Bran Oil
Mashed tofu/ ricotta or mozzarella,
Veggies (onions, peppers, broccoli),
Seasonings
Roll dough or pastry out into circle, and moisten edges with Prenzel Garlic Oil. Into centre, spoon a little of all the ingredients. Moisten with Prenzel Garlic Oil. Fold dough over stuffing to make a half moon shape. Pre-heat oven to 180°C. Cook 40 minutes or until done inside and lightly browned.
Easy Individual Pizzas1 1/4 cups warm water
1 cup self-raising flour
2 Tbsp sugar
2 cups plain flour
1 Tbsp dried yeast granules
Salt if desired
2 Tbsp Prenzel Tuscan Infused Rice Bran or Olive Oil
Put the yeast, sugar and warm water into a bowl and let foam. This takes about 10 minutes. Put the flours, salt and Prenzel Tuscan Oil into a larger bowl, add the yeast mixture and mix well. Turn out onto the bench and knead until smooth and satiny. Cut into 6-8 pieces for individual pizzas and roll each to form a 15-18cm circle. Place on well-oiled baking trays and leave to stand while preparing the topping. The classic Neapolitan pizza uses tomato sauce as a base, mozzarella cheese, dried oregano and 10 anchovy fillets, but feel free to use whatever topping you prefer. Bake pizzas at 220°C for 10-15 minutes.
| French Toast1 1/4 cups cream
3 eggs
1/4 cup Prenzel Peach Schnapps
1 French stick
25g butter
Whisk the eggs and cream together, until well combined. Add the Prenzel Peach Schnapps.
Cut the French bread into 3cm rounds. Arrange in a single layer in a wide, shallow baking dish. Pour the egg mixture over the bread to cover evenly. Refrigerate overnight.
Melt a little butter in a large non-stick frying pan. Add 6-8 slices of bread and fry on both sides, until golden. Repeat with the remainder.
Garlic and Lemon Aioli2 egg yolks
6 cloves garlic, peeled and quartered
¾ cup Prenzel Lemon Infused Rice Bran Oil
1 tsp sea salt
¼ tsp paprika
In a food processor blend or process the egg yolks, garlic and salt until smooth. With the processor running, gradually add the Prenzel Lemon Oil and process until thick. Add a little lemon juice to taste if required. Sprinkle with paprika. Serve with baby roast potatoes or baked salmon.
Garlic Oil with Feta CheeseA real summer treat, and a great Christmas present.
Feta cheese
Prenzel Garlic Infused Rice Bran Oil
Sprigs of rosemary or thyme
Chop chunks of feta cheese into small cubes. Drop into jar, add sprigs of rosemary or thyme. Fill the jar with Prenzel Garlic Oil. Leave for a few days. Serve with fresh crusty bread.
Garlic Vinaigrette50ml Prenzel Vincon Red Stock Concentrate
1 tsp lemon juice
2 Tbsp minced fresh herbs
1 tsp Dijon-style mustard
¾ tsp salt
½ tsp freshly ground black pepper
¼ cup Prenzel Garlic Infused Rice Bran Oil
½ cup virgin or extra-virgin olive oil
Combine the Prenzel Vincon Red Stock Concentrate, lemon juice, herbs, mustard, salt and pepper in a mixing bowl. Whisk in the Prenzel Garlic Oil and olive oil until smooth. Taste and correct seasoning, adding more salt or pepper as necessary. Makes 1 cup.
Guacamole2 ripe avocados
2 red chillies, seeded
1 garlic clove
1 shallot
30ml Prenzel Lemon Infused Rice Bran Oil (Garlic or Chilli Oil is nice too)
Juice of 1 lemon
Salt
Flat leaf parsley to garnish
Scoop avocado flesh into a bowl and mash well with a large fork. Finely chop the chillies, garlic and shallot then stir into the avocado with the Prenzel Lemon Oil and lemon juice. Add salt to taste. Spoon the mixture into a small serving bowl and drizzle a little oil over. Decorate with parsley.
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