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Bunny Butt Cookies
Looking for a dessert that puts the "luck" in potluck? Check out these recipes for Easter treats that are as sweet as they are impactful! If you're a cookie monster, our delectable yet quirky bunny butt sugar cookies should be right up your alley.
Salted Almond Chocolate Hot Cross Buns
This recipe celebrates all there is to love about Easter - Chocolate and Hot Cross Buns! And the combination of delicious Tonyâs Chocolonely Salted Almond chocolate and Ironclad Pan toasted almonds in lots of lovely butter sets these Hot Cross Buns apart from any youâve ever tasted. Deliciously spiced and sweet, dripping with chocolate and with the additional crunch of rock salt, theyâll have your whÄnau leaping out of bed as soon as they smell them cooking and begging you to make more. And the best thing about Tonyâs Chocolonely chocolate? Thereâs not a mouthful of child slavery in any bite. We love this. Keep Easter clean by checking the chocolate you are eating is sustainably and kindly produced. It matters. From the Ironclad Pan team. Happy Easter! INGREDIENTS:YEAST SPONGE Âź c warm milk 1 T yeast. 1 T flour 1 t brown sugar THE SALTED ALMONDS 1 c almonds, roughly chopped 75 g soft butter ½ t salt flakes THE DOUGH 2 1/2 c white flour 2 T Mixed spice 1 T cinnamon powder Âź c cacao or cocoa powder, sifted Âź c brown sugar ½ c glazed mixed peel, roughly chopped ž c warm milk 1 egg 1 t vanilla essence 170 g salted almond Tonyâs chocolate, roughly chopped. Extra cacao or cocoa powder to dust. PAN PREPARATION 1 T butter 1 t salt flakes 1 t cocoa or cacao powder. PASTE ½ c water ½ c flour Salt flakes to sprinkle on top GLAZE 1 egg yolk â before the bake 2 T maple syrup â after the bake METHOD: To make the yeast sponge. In a small bowl, sprinkle yeast over the milk, flour and brown sugar, stir gently and leave for 10 minutes in a warm place, till fluffy and risen. In your Lilâ Legacy Pan melt the butter and sautĂŠ the chopped almonds and salt over a low heat for 3 minutes or until just starting to brown. The almonds will continue to cook in the pan after you have removed them from the heat. Set aside to cool. Mix all dry ingredients together then add chopped citrus peel and buttery toasted almonds and mix well. Make a well in the centre of these ingredients and add half the warm milk, the egg and vanilla essence. Whisk lightly to combine ingredients. Add the yeast sponge and the remaining milk and use a wooden spoon to combine the dry and wet ingredients. Turn the mix onto the benchtop liberally dusted with cocoa or cacao powder. The dough should be a little bit sticky. Add extra powder if the mix is sticking to the bench. Knead for 10 minutes, until the dough is shiny and elastic. Form the dough into a ball and leave to rise, covered, for an hour in a warm place. Liberally grease your Ironclad Legacy Pan with butter then dust with salt flakes and cacao or cocoa powder. The amount of salt you use is up to you! Once risen, knead the dough for a further 5 minutes. Form into a log and cut into 12 equal pieces. Using your hands, mould each piece into a ball and pat out into circles about 10cm in diameter. Evenly sprinkle the chopped chocolate in the middle of each dough circle. Seal the buns by pinching the doughy edges together firmly. Roll lightly in your hands to create a perfect bun shape then place seam side down in your prepared Ironclad Pan. Glaze the top of the buns with egg yolk and finish with a sprinkle of salt flakes. More or less depending on your tastebuds. Mix flour and water paste together, stirring well to remove all lumps and pipe a cross pattern on top of each bun. Leave to rise for 45 minutes covered in a warm place (donât cover with a tea towel or cling film as this will ruin your crosses! I use an upturned bowl). Bake at 180°C for 30 minutes. Remove from the oven, brush with maple syrup and serve to the table hot with lashings of butter. And feel the love!
Tonyâs Chocolonely Easter Bark
Recipe by Kelly Gibney This is such a fun explosion of colour, texture and an absolute deliciousness. Perfect for gifting at Easter time or as a playful dessert.INGREDIENTS: 1 x 180g bar Tonyâs Chocolonely Dark Chocolate 100g Tonyâs Chocolonely White Chocolate Raspberry Popping Candy TO TOP: 4 Tonyâs Chocolonely Eggstra special easter eggs halved Pieces of Tonyâs Chocolonely chocolate â roughly chopped, use a range of dark and light flavours Handful roasted almonds â roughly chopped Handful roasted pistachio nuts â roughly chopped 1/3 cup freeze-dried raspberries 1/4 cup dried strawberry slices METHOD: Melt the dark chocolate and the white chocolate (separately) using a double boiler. Pour the dark chocolate onto a large tray lined with baking paper and spread out using a spatula. Dollop the melted white chocolate over the top â about 6 dollops. Use a chopstick or skewer to swirl the white chocolate through the dark to create areas of dark and light with swirls. Scatter the halved eggs on top, followed by the chocolate pieces. Sprinkle over the chopped nuts and lastly the freeze-dried and dried fruit. Place in the fridge for 1-2 hours until firm. Break into pieces. Store in an airtight container. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson or Facebook @cookandnelsonnz.
Tony's Ultimate Choc Drip Cake
Get your Easter bake-on with Georgia's Cakes ultimate Tony's choc drip cake! Flex your baking muscles with this show stopping chocolate egg-stravaganza guided by Georgia Green (@georgiascakes) INGREDIENTS: For the bottom tier 6-inch cake: for the 6 inch cake: 250g butter 250g Fairtrade caster sugar 200g (4) eggs 200g self raising flour 50g Fairtrade cocoa powder 1 tsp baking soda 150g plain yoghurt For the 2nd tier of 8-inch cake: 500g butter 500g Fairtrade caster sugar 400g (8) eggs 400g self raising flour 100g Fairtrade cocoa powder 2 tsp baking soda 400g plain yoghurt For the chocolate meringue buttercream (filling & coating for the 6 inch cake): 150g egg whites (about 5 large egg whites) 300g caster sugar 300g room temperature, unsalted butter 1 bar of Tonyâs dark chocolate For the chocolate drips: 70g Tonyâs dark chocolate 100ml whipping cream How to make the 6-inch cake: Preheat your oven to 170°C on fan Grease and line 2 x 6-inch cake tins Heat the butter in a saucepan on a low temperature until it's fully melted but not bubbling Combine the melted butter and the sugar in a large bowl using a whisk Add in the eggs and mix together to fully combine Sift in the flour (and baking powder if using plain flour), cocoa powder and baking soda and mix until fully incorporates Add in the yoghurt and mix in until the batter in completely smooth Evenly distribute the batter between the two tins (approx. 550g per tin) Bake for 45 - 50 minutes until the cakes are fully baked through, springing back to the touch Leave to cool completely on a cooling rack Georgia's top tip: Bake your cakes the day before decorating. Once the cakes have cooled, wrap them in clingfilm and leave at room temperature - not in the fridge. It's much easier to decorate a cake the day after it's been cooked! Less crumbs!âââââHow to make the chocolate meringue buttercream (filling & coating for the 6-inch cake): In a stand mixer bowl or metal/glass bowl, mix the egg white and caster sugar using a rubber spatula, until fully incorporated Place the bowl over a pan of simmering water and continue mixing the sugar and egg whites with the spatula Heat up this mixture until it reaches 65°C and the sugar has completely dissolved, continuously mixing to ensure the temperature remains even throughout Place onto a stand mixer with a whisk attachment, or use an electric hand whisk and whisk the egg whites and sugar until a thick and glossy meringue has formed (approx. 5-10 minutes) Once a thick glossy meringue, leave the bowl and meringue to cool completely at room temperature Meanwhile, break up the Tony's chocolate bar into a heat proof bowl and melt the chocolate in the microwave at 30 seconds bursts or over the pan of water that you used before Once melted, leave to one side and let's finish off the buttercream! Start whisking the meringue again on a slow-medium speed Gradually add cubes of butter into the whisking meringue Once all the butter is inside the meringue, continue whisking at the same speed until it thickens and totally changes consistency (it may look like it's splitting but that's a good sign!) Turn up the speed high and whisk until the buttercream has come together and all the butter has mixed in Fold in the melted chocolate into the buttercream with a spatula until fully incorporated Georgia's top tip: if the buttercream is quite soft, place the bowl into the fridge for 10-15 minutes and then re whisk it.How to make the chocolate drips: To make the chocolate ganache drips, simply melt the chocolate and cream together. Either in the microwave at 30 second bursts or heat the cream in a small saucepan and once it's steaming, add the chocolate and let the steam of the cream melt the chocolate. The ganache should be quite loose; you may need to add more cream to achieve the correct consistency. Here's a bit more about Georgia:"I started my baking journey at Le Cordon Bleu in London where I trained in patisserie for 6 months. I always knew I didnât want to work in a restaurant or hotel after my training, so I found myself working at a small coffee shop in London baking the fresh produce but giving it all a fancy twist. Word got out quickly that I started baking and all of a sudden people were asking me for birthday cakes. Even though I wasnât trained in cake decorating, I took my knowledge and skills that I learnt from pastry school and applied it to cakes which gave my cakes a unique look. My cakes somewhat stood out amongst others and therefore gained popularity quite quickly which led me to launching Georgiaâs Cakes in 2015 where I was selling bespoke cakes as my full time job. Over the years, my cakes were being sold in Harrods food hall in London and I worked with some very well known companies and made cakes for celebrities such as Cara Delevingne and Rihanna!""After opening my YouTube channel, I shifted my focus to teaching and now host regular cake workshops as well as sharing my recipes, tips and tricks online!"
Thai Mustard Salmon by Charlie Mckenna
Here is a NEW recipe for all the Salmon đ lovers out there. This Thai Mustard Glazed Salmon uses @lilliesq Gold sauce and is such an easy one to throw on the grill any night of the week. Recipe below!  INGREDIENTS: Medium sides of Salmon x 2 Mint, 1 bunch Coriander, 1 bunch Toasted Sesame Seeds, Lillies Q Gold Sauce, 150 grams Dark brown sugar, 75 grams Lime juice, 40 grams Fish sauce, 27 grams Soy sauce, 27 grams Fresh ginger, 20 grams Black garlic, 20 grams Chili flakes, 4 grams FOR THE GLAZE: Peel the ginger and grate using a microplaner. Peel the garlic and add the cloves to a blender/food processor. Process until puree or paste like. Slice and juice the fresh limes. Add all ingredients to a small pot. While whisking the glaze, slowly bring the temperature up just until the sugar melts. Remove from heat and allow to cool to room temperature. Once cooled, store in the fridge up to 24 hours before use. GRILLED SALMON: Portion salmon into desired size. Remove skin and pin bones. Season lightly with salt and pepper, then rub lightly with a touch of oil. Heat one grill burner on high while leaving the second off to cook with indirect heat. Mark the fish on both sides quickly and carefully to get nice grill marks (we are not trying to cook, just mark the salmon). Once marked, place on the indirect heat and glaze every 5 minutes (3x), closing the lid to allow the glaze to stick. SMOKED SALMON: Leaving the skin on, place salmon with skin side down on a smoker rack (spray rack with cooking oil first to avoid sticking) Glaze salmon, then put into the smoker at 225 for roughly 45 minutes. Reglaze every 15 minutes. TO SERVE: Place the following ingredients over the top of the cooked Salmon. Roughly tear the mint & coriander. Add a sprinkling of the toasted sesame seeds. Finish with the freshly sliced red chilli. Share a picture of your Lillie's Q creations by tagging us @cookandnelson.Enjoy!
Glassware 101 - Cocktails At Home #seedlipdrinks
by Jaz AKA @roamingcreative Ever wondered what drink goes in which glass? When it comes to making cocktails, glassware becomes much more than just a vessel. The visual appeal & functionality of a glass, like a flute or a coupe - can make a big first impression & add to the overall cocktail experience. â Â Highball Tall and narrow, highball tumblers are compatible with all sorts of libations, namely high cocktails such as Gin & tonic and Rum and Coke. Bartenders often build the drinks served in highball glasses directly inside the glass. Remember, the more ice the better. Lowball Also known as an old fashioned glass, lowball glasses are a shorter version of the highball glass and are often used for serving spirits such as bourbon. With a wide and sturdy base, lowball glasses are ideal for muddling non-liquid ingredientsâthink mint and other herbsâwith the main liquid ingredients of the cocktail. Martini Glasses A stemmed cocktail glass defined by its V-shaped, conical bowl. The Martini glass was made famous by its namesake cocktail, the Martini, though it can be used for any cocktail that is served up. (Without ice). The wide mouth of the glass is intended to allow the aromas of gin botanicals to escape and float up, enticing the drinker to another sip. Coupe Glasses Coupe glasses are stemmed, and typically defined by their broad, shallow saucer. They're exclusively used for serving âupâ drinks, meaning cocktails that are shaken or stirred until chilled and served without ice (as opposed to âon the rocksâ). Like the Martini Glass the stem prevents your hand from warming it up too quickly. Copper Mugs & Julep Tins Long associated with Moscow mules and Mint juleps, copper & stainless vessels are known for their ability to instantly turn (and remain) coldâinsulating the drink being served. Copper mugs typically feature a handle that minimizes heat transfer, whether enjoying an adult beverage or something non-alcoholic, such as iced tea, water and other chilled beverages. Julep tins which were made popular by the Kentucky Derby, are usually made of silver or pewter and are sought after as a souvenir. Nick & Nora Named after Nick and Nora Charles, the main characters in the 1934 timeless thriller, The Thin Man. It features a bell-shaped bowl that sits on top of a long stemâslightly resembling the design of a white wine glass. Nick and Nora glasses are most commonly used to serve drinks that are shaken or stirred. They are also used to serve any beverage thatâs otherwise served in a martini glass. Rocks Glasses Short, broad and sturdy, rock glasses are used to serve spirits over ice, as well as distilled spirits and sweet drinks that are overwhelming in large quantities. Oftentimes, the drinks served from rocks glasses are built directly insideâmaking it easy to layer the different flavours with ice and liquor. Heaving the hand, there is something quite special about sipping from a rocks glass.
Smash Burgers with McClure's Sweet & Spicy Pickles
By Kelly Gibney Serves 4 This is the only way to make burger patties. The burger sauce is an absolute must-do. Itâs perfect for dipping French fries too. Make sure not to form patties with the mince at all. Itâs the rough portions of meat on the searing hot pan that guarantees loads of delicious caramelized bits â the tell tale sign of a perfect smash burger. Our recipe makes a double patty burger for extra decadence. INGREDIENTS: 1 tablespoon oil 800g beef mince Sea salt and cracked black pepper 8 slices cheese Burger sauce ½ cup good quality mayonnaise 10 sliced McClures Sweet and Spicy pickles â diced 2 teaspoons American style mustard 1 tablespoon tomato sauce 1 tablespoon brine from McClures Sweet and Spicy pickles ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon smoked paprika Generous pinch salt To serve Toasted brioche buns Lettuce Sliced tomatoes Sliced red onion Extra slices McClures sweet and spicy pickles McClures whole spicy pickles to serve on the side if desired. METHOD: Mix together all the sauce ingredients and place in the fridge for at least 30 minutes for the flavours to develop. Divide the mince into 8 roughly equal portions. Heat a pan (a cast iron pan is perfect) or a BBQ hot plate until very hot. Lightly oil. Place portions of meat in the pan as space allows. Use a metal spatula to press down very firmly to flatten. Season generously with sea salt and cracked black pepper. Wait until you can see the meat browning really well at the edges before flipping it over â usually a minute or two. Place a slice of cheese over each patty and cook for a further minute. Assembly Spread one half of the toasted bun with the burger sauce. Place lettuce leaves and sliced tomatoes on the bottom bun. Top with two burger patties. Finish with sliced red onion and extra pickles. We'd love to see your McClure's creations! Tag us on Instagram @cookandnelson or Facebook @cookandnelsonnz
Rich and Creamy Potato Salad with McClure's Pickles and Bacon
A creamy sour cream dressing and zingy pieces of pickle make this the perfect salad for your summer shared table. Allow at least 4 hours for the flavours to develop in the fridge before serving.
Vegetarian Burgers with Zingy McClure's Pickle and Pesto Sauce
These meat-free burger patties are full of rich, savoury flavour and will be an absolute crowd pleaser. Serve with a big dollop of the zingy pickle and pesto sauce and some homemade kĹŤmara fries.
Truffles with Tonyâs Chocolonely Dark Milk Chocolate Toffee Pretzel
By Kelly GibneyMakes 16-18 truffles Truffles are deceptively easy to make. They look impressive when served, taste wonderful and last well. Theyâre perfect for entertaining and make a thoughtful and delicious gift. INGREDIENTS: 1 block Tonyâs Chocolonely Dark Milk Chocolate Toffee Pretzel 1/3 cup fresh cream ½ cup almond meal 1 tablespoon butter INGREDIENTS: Break the chocolate into small pieces. Place the chocolate and cream in a heatproof bowl over a pot of simmering water (do not let the bowl touch the water) and stir until smooth. Add the butter and almond meal and mix well. Place in the fridge until the chocolate has hardened enough to roll â usually 1 ½ hours. If the mixture hardens too much, leave at room temperature until pliable. Roll teaspoons of chocolate into balls and place on a plate lined with baking paper. If coating your truffles in melted chocolate, first place in the fridge to harden. If coating in crushed nuts it is best to do it right after youâve rolled them while still sticky enough for the coating of nuts to adhere to. Store in an airtight container in the fridge for 2-3 weeks. COATING We like to choose a couple of different coatings to give the truffles lovely visual appeal when served together or gifted. Dip in melted Tonyâs Chocolonely 70% Dark chocolate and then sprinkle with a little flaky sea salt or freeze dried raspberry powder. OR Blitz a handful of pistachio nuts in a blender or food processor until fine. Roll the truffles in this. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.
Tiramisu with Tonyâs Chocolonely Milk Chocolate Toffee Pretzel
By Kelly Gibney Serves 8 This fun spin on a traditional Italian favourite has 2 layers of chopped toffee pretzel chocolate that brings wonderful texture and a little toasty, savoury note that is fantastic. INGREDIENTS: 4 free range egg yolks 1/3 cup caster sugar 2 teaspoons vanilla paste 350ml fresh dairy cream 350g mascarpone 350g Savoiardi ladyfinger biscuits (this is usually 2 packets) 2 cups strong freshly brewed coffee â cooled Âź cup Kahlua Cocoa powder to sift over the top 1 bar Tonyâs Chocolonely Milk Chocolate toffee pretzel â roughly chopped INSTRUCTIONS: Whisk the egg yolks, sugar and vanilla together until thickened and lighter in color. Whip the cream until soft peaks have formed â take care not to over whip. Whisk the mascarpone to soften and help it blend with the cream. Fold the cream and mascarpone together and then gently fold in the thickened egg yolks. Mix the coffee and Kahlua together. Dunk the biscuit fingers into the coffee for 1-2 seconds (no longer!) before laying at the bottom of a 20cm x 30cm (approximately) dish. Cover the biscuit layer with half of the tiramisu cream. Sprinkle with half of the chopped chocolate. Top with another layer of coffee soaked biscuits and then a final cream layer. Sift cocoa powder over the top. Store covered in the fridge and allow to sit for at least 4 hours and ideally around 24 hours. Scatter the remaining chocolate over the top just before serving. Cookâs tips Do not over whip the cream. Use the beater on a medium low speed and be patient. This will make the end result more stable. Make sure the mascarpone is at room temperature before you start to use it. Otherwise it can be tricky to incorporate well. Do not dunk the ladyfinger biscuits for too long. They will literally disintegrate in your hands. You can make this without the alcohol if you prefer. It will still be very delicious. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.
Seedlip Garden Pineapple JalapeĂąo Margarita
INGREDIENTS: Seedlip Garden 108: 60 ml Agave Syrup: 15 ml Pineapple Juice: 30 ml Fresh Lime Juice: 15 ml Jalapeùo: 2 slices GLASS & GARNISH: Rocks Salt rim, Dehydrated pineapple wheel METHOD: Lightly muddle all ingredients in a shaker. Add ice & shake & strain over ice. Garnish w/ a Dehydrated pineapple wheel. We'd love to see your Seedlip creations! Tag us on Instagram @cookandnelson.
Seedlip Spice Hibiscus Margarita
Sugar or spice? We say both. Made w/ Seedlip Spice 94 & Agave Syrup, our Hibiscus Margarita strikes a sophisticated balance of sweet & spicy flavours that are complimented by a Sugar-Salt rim & warm Star Anise.
Semifreddo with balsamic roasted strawberries & Tonyâs Chocolonely Dark Milk Chocolate Toffee Pretzel
By Kelly GibneyServes 6Semifreddo is a delicious no-churn frozen dessert. Because it can be made in advance, itâs a great option for dinner parties and bbqs. This one is full of strawberries - whose flavour has been intensified through roasting - and chunks of Dark Milk Chocolate Toffee Pretzel chocolate. A delicious dessert that manages to be both decadent and fresh. INGREDIENTS: 3 punnet strawberries 2 tablespoons balsamic vinegar 2 tablespoons maple syrup 4 egg yolks ž cup caster sugar 2 teaspoons good quality vanilla essence 250g mascarpone 350ml fresh cream 1 block Tonyâs Chocolonely Dark Milk Chocolate Toffee Pretzel - roughly chopped To serve: Additional chopped chocolate to top if desired. METHOD: Preheat oven to 180 degrees Celsius. Remove the mascarpone from the fridge 30 minutes before using. Remove the tops from the strawberries and slice in half. Place in a medium oven proof dish. Drizzle with the vinegar and maple syrup and toss to coat well. Roast for 30 minutes. The liquid will start to thicken as they cool. Do not chill before adding to the semifreddo. Mash with a fork. Place the egg yolks, sugar and vanilla essence in medium bowl. Use electric beaters to beat for until lighter, thickened and almost double in volume. Use electric beaters to softly whip the cream and mascarpone until you have soft peaks. Fold the egg yolks, strawberries and chocolate through. Pour into a loaf tin that that has been double lined with clingfilm or baking paper. Smooth out the top, cover and pop in the freezer until solid. Preferably overnight. Place in the fridge 30 minutes before serving and slicing. Serve with additional chopped chocolate on top if desired. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.
Seedlip Light & Breezy
INGREDIENTS: 60ml Seedlip Grove 42 Ginger beer or Good Sh*t Ginger, to top Lime, to garnish METHOD: Build over cubed ice in a CittĂ Rib Tumbler. Top with ginger beer or Good Sh*t Ginger. Garnish with a lime wheel & enjoy! Share a picture of your Seedlip creations by tagging us on Instagram @cookandnelson. Photo credit CITTĂ. We have added in an alternative to ginger beer to the original recipe posted on the CITTĂ site. This is an original recipe reposted from CITTĂ: www.styleyourspace.nz/home/citta-seedlip-cocktails. #Seedlipdrinks
Tony's Dark Milk Pretzel Toffee Chocolate Cake
Do you go knots for our dark milk pretzel toffee chocolate? Then this recipe is gonna blow your socks off. And it's made for sharing! Give it a go and then get some friends together to tuck in.INGREDIENTS:For the cake: 375g all-purpose flour 10g baking powder 50g cocoa powder 275g sugar 1 pinch of salt 4 eggs 365ml milk 250g butter 2 tsp vanilla extract Tony's dark milk pretzel toffee bar For the cream: 250g whipping cream Tony's dark choco bar METHOD: Melt your Tony's dark milk pretzel toffee and let it cool down. Do the same with the butter. Preheat your oven to 180°C. Grease your two baking tins and dust them with cocoa powder. Mix your dry ingredients. Then add the eggs, milk, vanilla extract, melted butter and melted chocolate and stir everything vigorously to form a smooth mix. Divide the mix evenly between both baking tins and bake for 35-45 mins. Let the cakes cool for a few mins, then remove it carefully from the mould. Let both cakes cool completely. Next melt your Tony's dark chocolate and whip it with the cream. Place one of your bases onto a cake platter or plate, spread half of your chocolate-cream mix onto it. Place the second base on top and use the rest of the chocolate-cream mix for the topping. Decorate with extra choco chunks, pretzels and a drizzle of toffee. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.
Spring Kombucha Highball
Created by Kelly Gibney This simple cocktail transports you with the bright aromatics of spring. The scent of fresh herbs used as a garnish delivers a heightened sensory experience. Try to use an artisan kombucha with a natural, handcrafted flavour. INGREDIENTS 50ml Seedlip Garden 108 200ml Kombucha - approx Sprig fresh dill or fennel fronds Long piece sliced cucumber Nasturtium flower to garnish (optional). METHOD Fill a glass with ice (large ice cubes look great). Add Seedlip Garden 108. Top with kombucha and add fresh garnishes. FENNEL Fennel was valued as a magic herb. In the Middle Ages it was draped over doorways on Midsummerâs Eve to protect the household from evil spirits. As an added measure of protection, the tiny seeds were stuffed into keyholes to keep ghosts from entering the room. Share a picture of your Seedlip creations by tagging us on Instagram @cookandnelson.
Tonyâs Toasted Marshmallow âMilkâ Shake
Makes 2 x 250mL or 3 x 235ML shakes. Perfect for sharing! INGREDIENTS:âââââââ 5oz (about 12) vegan jumbo marshmallows, sliced in half lengthwise (but ehm, keep 2 or 3 whole ones behind for topping) nonstick coconut oil cooking spray 1/2 bar, 90g, 3.175oz Tonyâs Chocolonely dark chocolate bar of choice (feelinâ adventurous?) 1 tsp coconut oil 1 cup non-dairy milk of choice (unsweetened is better here, trust us) 4 sheets graham crackers, broken into pieces (keep and crush 1/2 sheet into crumbs for topping) 4 ice cubes 1 pint (about 2 cups) of non-dairy vanilla frozen dessert pinch of salt blender baking sheet double broiler METHOD:Start by chilling your shake glasses in freezer and heat your broiler.Line a baking sheet with foil and spray plenty of nonstick cooking spray. Place your whole marshmallows and marshmallow halves cut-side down on the baking sheet. Then, broil for 1-3 minutes, but keep a close eye on âem to make sure they reach your fave level of toastiness (donât be afraid to get âem nice and dark for a deeper flavor). Now set your whole marshmallows aside and set your halved marshmallows on a plate and place in your refrigerator until cool. Thatâs about five minutes.While your marshmallows cool, melt your Tonyâs chocolate and coconut oil in a double-boiler on the stovetop (or in a microwave on 50% power for 1 minute, stirring every 30 seconds) stirring gently until just melted. Set aside about 1/4 of the melted chocolate for drizzling on top of your shakes later â itâs worth it, promise.Place non-dairy milk, remaining melted chocolate, and cooled toasted marshmallow halves in blender. Blend until slightly smooth, then add your ice (ice baby), graham cracker pieces, and a pinch of salt and blend until smooth. Add non-dairy vanilla frozen dessert and blend or pulse until just combined.Pour your shake mix into chilled glasses, crumble the leftover graham cracker crumbs on top, then drizzle with your leftover melted chocolate, and finally top each with a whole toasted marshmallow. Now your masterpiece is complete. Enjoy! Styling Tip: Swirl chocolate inside the glass for a tasty swirl effect. Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson.
Seedlip Garden Sour
This is one of the most popular Seedlip Garden 108 cocktails globally. The Garden Sour is a complex herbal based non- alcoholic cocktail with hints of Apple, Lemon and Rosemary.INGREDIENTS: 50ml Seedlip Garden 108 35ml Cloudy Apple Juice 10ml Lemon Juice 20ml Sugar Syrup 30ml Egg White or Aquafaba 5ml Apple Cider Vinegar Sprig of Rosemary Sprig of Thyme Viola Flowers. METHOD: Measure and pour all ingredients into a cocktail shaker. Add in the rosemary and thyme. Add ice, seal and shake. Double strain into coupe glass. Garnish with a Viola flower or two! LOW ABV: Substitute 50ml Seedlip Garden for 30ml Seedlip Garden & 20ml Gin. VIOLA: The English word âvioletâ is taken from the Latin word âviola,â which means âviolet flowerâ or âviolet color.â Common violet flower meanings include innocence, everlasting love, modesty, spiritual wisdom, faithfulness, mysticism, and remembrance.Recipe taken from the Seedlip x Greenshoots Recipe e-book. Share a picture of your Seedlip creations by tagging us on Instagram @cookandnelson.
The Grove Toddy
The perfect midweek warmer on these cooler days INGREDIENTS: Seedlip Grove 42: 50ml Honey: 15ml Lemon Juice: 15ml Hot Water: 120ml GARNISH & GLASS: Glass: Glass Mug Garnish: Slice of Fresh Citrus or Freeze Dried Blood Orange Slices METHOD: Build into a glass mug & garnish w/ a slice of fresh citrus & enjoy! Share a picture of your Seedlip creations by tagging us on Instagram @cookandnelson.
Seedlip Spiced PaNOma
INGREDIENTS: Seedlip Spice 94: 60ml⨠Fresh Grapefruit: 30ml⨠Fresh Lime: 15ml⨠Simple Syrup*: 15ml⨠Soda Water: Top⨠Ice: Cubed⨠GLASS & GARNISH: Glass: Highball Garnish: Grapefruit Peel⨠or Freeze Dried Blood Orange Slices METHOD: Add all the ingredients except the soda water into a cocktail shaker.⨠Shake & strain into a highball glass.⨠Top w/ soda & add fresh cubes of ice.⨠Garnish w/ a grapefruit peel.â¨â¨ *Simple Syrup: Warm equal parts water & sugar over medium heat. Stir until dissolved. Let cool.Enjoy!Share a picture of your Seedlip creations by tagging us on Instagram @cookandnelson.
Tony's Rainbow Rocky Road
INGREDIENTS: 2 bars of Tonyâs dark 70% chopped up in pieces 200 g of unsalted butter 200 g pretzels, broken up in little pieces 150 g mini marshmallows WHAT SHOULD WE PUT ON IT? Decorate anyway you please! We went for dried fruit, candy, marshmallows and pretzels. METHOD: Take a small pot and get a little water cooking. put a bowl on the pan that doesn't touch the bottom of the pot. You can melt the butter with the chocolate in there. This technique is chiquely called 'Au-bain-marie'. When the butter and chocolate is melted, you stir the pretzels and the mini marshmallows through there. Pour the mixture in a baking dish and don't forget to put baking paper in there. Time for decoration! In the fridge it goes for 4 hours. Let us know how it went and share a picture of your rainbow rocky road by tagging us @cookandnelson on social media. Do you know a better recipe using Tony's Chocolonely? Please share it with us. Don't forget.. every bite counts for Tony's mission. Together we'll make all chocolate 100% slave free.
How to Smoke Ribs with BBQ Maestro Charlie McKenna
Ever wanted to smoke your own ribs, chicken or pork? Here is a recipe from BBQ maestro and chef/owner Charlie McKenna of Lillie's Q that is sure to satisfy your most smokey of cravings. Try this recipe with lashings of Lillie's Q BBQ Sauce and a fresh coleslaw.
Seedlip Apple Highball
INGREDIENTS Seedlip Garden 108: 60 ml (*Seedlip Spice 94 also works really well) Unfiltered Apple Juice: 15 ml Lemon Juice: 15 ml Maple Syrup: 15 ml Soda Water: 90 ml GLASS & GARNISH Highball Apple fan METHOD Add all ingredients except soda water to a cocktail shaker w/ ice. Shake & strain into a chilled highball glass. T op w/ soda water & add fresh ice. Garnish w/ an Apple fan. Enjoy! Share a picture of your Seedlip creations by tagging us on Instagram @cookandnelson.
