Take it outside

Recipe 1 | Herby salmon dip

Ingredients:

• 200g of cooked or smoked salmon pieces
• 1 cup (250ml) of crème fraiche
• 1/3 (80ml) cup of mayonnaise
• 2 tbsp (30ml) lemon juice
• Zest of one lemon
• 1 cup of chopped fresh herbs (dill, parsley or chives)
• 4 spring onions, finely chopped

Method

1. Mix all the ingredients together and season to taste.
2. Refrigerate until ready and serve with Smartbite Seed Crackers.

Recipe 2 | Creamy cashew nut dip

Ingredients

• 200g of Smartbite Cashew Nuts
• ¼ cup of Smartbite Almond Nut Butter
• 1 cup (250ml) of 
coconut milk
• 2 tbsp (30ml) white 
wine vinegar

Method

1. Soak the nuts in hot water for 10 minutes.
2. Blend with the coconut milk, nut butter and vinegar.
3. Serve with Smartbite Seed or 
Rice Crackers.

Recipe 3 | Caramelised  onion and  cheese tart

Ingredients

Base

• 250g of flour
• 50g of cheddar cheese
• 150g of cold butter, cubed
• 1 egg yolk
• ¼ cup (60ml) of iced water

Filling

• 1 tbsp (15ml) olive oil
• 1 tbsp (15ml) butter
• 3 onions, finely sliced
• 1 tbsp fresh thyme leaves
• 4 eggs
• 1/3 cup (80ml) of cream
• 2 tsp (10ml) mustard
• Seasoning
• 1 cup (125ml) of grated mature cheddar

Method

1. To make the pastry, mix the flour and cheese together. Add the butter and rub in with your fingers until the mixture resembles breadcrumbs.
2. Add the egg yolk and water, and knead until the mixture comes together. Do not over work. Wrap in cling wrap and refrigerate for two hours.
3. Dust a surface with flour and roll out the pastry. Line a greased tart tin with the pastry, prick the base with a fork and place back in the fridge for an hour.
4. Remove and line with a greased square of baking paper, fill with rice or baking beads and blind bake for 20 minutes.
5. Remove the paper and rice, and bake for another 5 minutes or until golden brown.
6. To make the filling, heat the olive oil and butter in a pan over a medium heat and sauté the onions and thyme for 10 to 15 minutes or until soft and sticky. Set aside to cool for 10 minutes.
7. Whisk the eggs, milk, mustard and cream together, season well 
and add half the cheese.
8. Spread half the onions 
into the tart base, pour over the egg mixture and top with the remaining onions and cheese.
9. Bake for 30 to 35 minutes or until golden, and set.
10. Serve warm or cold with a crunchy salad.

Recipe 4 | Quick pickles

Ingredients

• 2 cups of white wine vinegar
• 1 cup of caster sugar
• 2 tsp of freshly ground salt
• 2 cups of water
• Cucumbers
• 350g mini cucumbers
• 1 tbsp of fresh dill
• 1 tsp fennel seeds
• Carrots
• 200g baby carrots
• 1 tbsp of fresh dill
• 1 tsp fennel seeds

Method

1. Heat the vinegar, sugar, salt and water in a pot and stir until the sugar dissolves.
2. Add the vegetables and the 
spices into clean jars.
3. Top with the hot pickling liquid, making sure all the vegetables are covered, seal and refrigerate for 24 hours.

Recipe 5 | Bobotie meatballs (makes 12 large portions)

Ingredients

• 2 onions, finely chopped
• 2 tbsp olive oil
• 1 slice of white bread
• ½ (125ml) cup of milk
• 2 garlic cloves
• 2 tbsp (30ml) curry powder
• 2 tsp (10ml) salt
• 2 tbsp chutney
• 50g of dried apricots, roughly chopped
• 2 tbsp (30ml) apple cider
• 1kg mince
• 50g of Smartbite Almonds, finely chopped
• 1 cup (250ml) of plain yoghurt
• Chutney to taste

Method

1. Heat the oil over medium heat and sauté onions for 10 minutes until soft and sweet.
2. Place the bread in a large bowl and soak in the milk. Add the rest of the ingredients and mix well with your hands.
3. Shape into large meatballs and set aside.
4. Heat the oil in a non-stick pan and fry the meatballs until golden brown and cooked through.
5. Mix the yoghurt and chutney together and with serve the meatballs.

Recipe 6 | Coconut chia seed pudding (makes 2–4 jars)

Ingredients

• 400ml can of coconut milk
• ½ cup of Smartbite Chia Seeds
• 1 tsp of vanilla paste
• Honey
• Fresh berries

Method

1. Mix the coconut, chia seeds and vanilla paste together.
2. Pour into jars or glasses and refrigerate overnight.
3. Drizzle 
with honey and top 
with berries.

 Recipe 7 | Crunchy herb and seed slaw

• Update your summer slaw by adding thinly sliced apples and shaved fennel bulb to your shredded cabbage and carrots.
• Toss with a creamy herb dressing and sprinkle 
with Smartbite Seed 
and Nuts for extra crunch.

PHOTOGRAPHER: Sadiqah Assur-Ismail