Snacks
| Roast Nuts 1-2 tsp Misty Ridge Nutmix (or to taste) 1 cup mixed raw nuts 30ml olive oil or butter Mix herbs and oil in a pan and add raw nuts. Stir until nuts are thoroughly coated in nutmix. Spread nuts out on a baking tray (covered in non-stick baking paper) and roast in a moderately hot oven, or under a grill, for approximately 10 minutes or until golden. Occassionally turn the nuts to evenly brown. Allow to cool. Delicious as a snack for partys or nibbles. Can also be used in stuffing for chicken or turkey. Soft Cheese Spread 1 tbsp ground Misty Ridge Soft Cheese Mix 1 pkt soft cheese of choice...such as philadelphia cheese, cottage cheese, goats cheese, feta cheese. Thoroughly mix the soft cheese mix with the cheese. Best left to stand for a few hours or overnight in fridge to allow absorption of flavours. Serve with cracker biscuits. Can also be used as a spread on open faced sandwich. Delicious on toast. |
Hot Bread Spread Misty Ridge Buttermix slices of bread Mix 1tsp of buttermix with 30 g of butter (margarine/olive oil) and spread on both sides of bread. Toast both sides of bread in a press or on a grilling plate, until bread is crisp and golden. Serve as a snackby itself or top with eggs, tomato or other favourite topping. Herb bread:Cut a frenchstick into sections, brush both sides of the bread with buttermix ( mixed with butter or oil). Wrap bread in foil and bake in oven until hot. Serve with main meal |
Salads & Dressings
| All Star Herb Salad Dressing 1-2 tbsp Misty Ridge All-Star Mix 2 tsp red wine vinegar 1 tbsp olive oil salt (optional) Mixed greens Whisk together the vinegars, oil and salt. Add all-star herbs and mix thoroughly. Best left to stand to absorb flavours. Taste for seasoning. Toss to evenly coat greens. Serve as an accompaniment to roast chicken grilled or poached fish. *The dressed salad can also be placed open-faced on top of grilled bread . Balsamic Vinegar Dressing A: 1-2tbl Misty Ridge Balsamic Mix (or to taste) 1 tbl soy sauce 2tbl water 1/3 cup balsamic vinegar Combine all ingredients, shake thoroughly & allow to stand for 1 hr but preferably overnight. 0r B: 1tsp Misty Ridge Balsamic Mix 2tbl balsamic vinegar 5 tbl olive oil Combine all ingredients, shake thoroughly & allow to stand for 1 hr . Serves 4 16g carbohydrates; 2g protein; trace cholesterol |
Rocket & Parmigiano Salad 1/2 cup olive oil; 2tbl balsamic vinegar; 4 cups rocket; 150g proscuitto; 100g parmiagiano cheese; salt & pepper to taste. Whisk oil & vinetar together. Season with salt & pepper. Toss the greens with dressing. Lay proscuitto on the bottom of the platter. Mound the greens in the cetnre of the proscuitto. Shave the cheese over the greens. Garnish with with black pepper. Diabetic Herb Potato Salad 500g potatoes 1/2 cup sliced radishes or radish sprouts Dressing: 1tbl Misty Ridge Diabetic Potato Dressing Mix (or to taste) 3tbl plain nonfat yoghurt 1 tbl nonfat mayonnaise 1 1/2 tsp Dijon mustard 1/4 tsp salt (optional) Scrub potatoes & cube. Place in a medium saucepan, cover with water & bring to boil. Reduce heat and simmer for 12 mins. Drain. Mix dressing ingredients and combine hot potatoes, dressing and radishes. Serve hot or cold. 6 servings. |
Marinades & Sauces
| Fried Fish Marinated in Herbed Vinegar 1-2tbl Misty Ridge Fish Blend 1/4 cup white wine vinegar 1 kg fish fillets cut into 5cm pieces olive oil for frying 1/2 cup flour salt to taste black pepper Lemon wedges for serving Whisk vinegar and herb mix in a medium bowl. Add fish and toss to coat. Let stand at room temperature for 1 hour. Remove fish from marinade and toss in flour, shaking off excess. Heat oil in heavy pan over medium-high heat. Fry fish until cooked through and brown all over. Drain on paper towel. Sprinkle with salt & pepper. Serve warm with lemon wedges. Kaffir-Lime Peanut Sauce 2 tbl Misty Ridge Kaffir-Lime Peanut Sauce Mix 1tbl sugar 11/2 cups peanuts 1/4 cup soy sauce 2 cups of water Combine all the ingredieants in a food processor or blender. Check for seasoning. Cook slowly for about 30minutes until sauce thickens. Serve with your favourite meat or vegetable. Pour over kebabs or grills. Use as a hot dip. |
Pizza Sauce with Herbs 1-2tbl Misty Ridge Pizza Blend 1tbl olive oil 1 tin chopped tomatoes 1/4 cup dry red or white wine 1/4 cup water Heat oil in a medium saucepan. Add all ingredients and boil. Reduce heat ans simmer uncovered, 10 mins or until sauce consistency. Spread on pizza crust, pita bread or your choice of pizza base. Top with cheese and favourite toppings. * To use as tomato sauce for pasta, thin sauce with stock or wine to desired consistency. Left over sauce can be frozen. * Add 1-2 tbl of herb mix to your preferred pizza dough recipe. Tangy Basil-Lime Marinade 1-2 tbsp Misty Ridge Basil-Lime-Chilli Marinade 80 ml coconut milk ( or to taste ) Mix marinade mix and coconut milk and pour over meat, fish or vegetables of choice. Marinade in refrigerator for at least 3 hours. Delicious BBQ, grilled or baked. Brush food with excess marinade while cooking for extra flavour. Can also be used as a meat or fish rub. Simply rub herb mixture into meat of choice and allow to stand for about 30 minutes. BBQ or grill |
Vegetarian & Side Dishes
| Herbed Zucchini & Mushroom Quiche 1 tbl Misty Ridge Quiche Mix 2 tbl olive oil 6 eggs 1/4 cup sour cream 1/3 cup cream 3 med green zucchini 1/4 cup sliced mushrooms pastry base 1 diced cooked onion (optional) Place dough in a deep pie dish and trim. Poke holes in bottom. Bake at 1800 for 10mins. Beat eggs & herb mix. Beat in sour ceam, cream and salt & pepper to taste. Layer zucchini, mushroom, onion and egg mixture. Continue layering, finishing with egg mixture. Bake at 1900 for 30mins, then reduce to 1800 for 15 mins until set . Buttered Carrots with Garlic and Mixed Herbs 2 tbsp Misty Ridge Vegetarian Mix 0.5 kg carrots 6 tbsp unsalted butter curly pasta 4 cloves garlic (optional) Blanch or steam carrots until just tender (not mushy). Drain and set aside. Melt butter and when foaming add herbs and saute for about 2 mins, being careful not to burn butter. Add carrots and cook until heated through ( about 2 mins), stirring occaasionally. While preparing sauce cookand drain pasta. Toss hot pasta with carrot sauce. |
Herbed Rice 2 tsp Misty Ridge Rice Blend 1 cup long grain rice 1 tsp butter 2 cups water 2 beef stock cubes salt (optional) Combine rice, salt, butter and water in a casserole dish. Add additional ingredients during cooking time to blend flavour. Cook covered, 12 to 15 mins, stirring halfway through cooking time. Rest, covered, for approx. 10 minutes. Serve with curries, stews, casseroles. Salad: Add salad dressing to taste, to cold rice and serve as salad in summer. Add asparagus or other vegetables to rice. |
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