Ingredients Required
2 ripe avocado
½ cup of Hawberry Farms Pistachio butter
3 tbsp Sugar
1 tsp Vanilla extract
Directions
Remove the seeds and mash the avocados.
Add rest of the ingredients, mix well using a hand held blender or a food processor.
Chill for half an hour.
Use it as mousse or cake frosting.
Ingredients Required
1 tablespoon of Hawberry Farms Tandoori Paste
2 tablespoon olive oil
1 bunch Kale chips
Directions
Preheat the oven at 350o C.
Whisk Hawberry Farms Tandoori Paste Marinade and olive oil together.
Remove stem and veins form the fresh kale leaves and cut the leaves in smaller pieces.
Mix well the tandoori paste and oil mixture with the kale leaves. Make sure every piece of kale leaves are coated with the spice paste mixture.
Spread the leaves on a baking tray in a single layer.
Bake at 350o C for less than 10 minute.
Remove the leaves from the oven as soon as they are crunchy to prevent them from turning brown.
Ingredients Required
2 tablespoon Hawberry Farms Garlic and Onion Chutney
1 cup of cooked quinoa
1 cup grated cheddar cheese
1 teaspoon crushed black pepper (optional)
Pinch of salt
3-4 tablespoon canola oil
Directions
Boil one cup of water.
Add a cup of quinoa and simmer on slow for 15-20 min.
Let the cooked quinoa cool down and mix it with the Hawberry Farms Garlic and Onion Chutney, cheddar cheese, pepper and salt.
Roll the mixture into balls and flatten them.
Heat oil in a pan and place in the quinoa patties.
Cook the patties on both sides on medium-low heat for 5-7 min.
Serve warm.
Ingredients Required
1 cup cream cheese
1 cup grated cheddar cheese
½ tablespoon Hawberry Farms Jalapeno Pepper Jelly (or any Hawberry Farms chutney of your choice)
½ tablespoon Hawberry Farms Curried Asparagus Chutney (or any Hawberry Farms chutney of your choice)
½ tablespoon Hawberry Farms Garlic and Onion chutney (or any Hawberry Farms chutney of your choice)
½ cup paprika
½ cup dried parsley
½ bread crumb
Directions
Mix well cream cheese and grated cheddar cheese.
Divide the mixture in three parts.
Add Hawberry Farms Jalapeno Pepper Jelly in one, Hawberry Farms Curried Asparagus chutney in other and Hawberry Farms Garlic and Onion chutney in the third cheese mixture and mix well.
Roll out the mixture in small balls.
Roll the cheese balls with Hawberry Farms Jalapeno Pepper Jelly on the paprika, the cheese balls with Hawberry Farms Curried Asparagus Chutney on the dried parsley leaves and the cheese balls with Hawberry Farms Garlic and Onion chutney on bread crumb.
Chill the cheese balls for half an hour.
Serve the red, green and white cheese balls with crackers as an appetizer or a snack.
Ingredients Required
½ cup of Hawberry Farm’s Sundried tomato Garlic Sauce
½ cup of plain cream cheese
¼ cup milk
¼ cup chopped parsley
1 ½ cup boiled pasta (shape and size you like)
Salt to taste.
Directions
Bring the cream cheese to room temperature and mix it with Hawberry Farm’s Sundried Tomato Garlic Sauce and milk.
Heat a pan and add olive oil and boiled pasta.
Add the mixture of cream cheese, Hawberry Farm’s Sundried Tomato Garlic Sauce and milk.
Cook for 3–5 min.
Add chopped parsley, sprinkle salt and mix well.
Serve warm with garlic bread made using Hawberry Farm’s Garlic Sauce.
Ingredients Required
For the coconut filling
1/2 cup of Hawberry Farm’s Coconut Butter
1/2 cup of grounded almond
3 tbsp. sugar
Ingredients Required
For the chocolate roll base
300 g Marie biscuit or any other digestive biscuit
¼ cup of cacao powder
5 tbsp. sugar
1 cup milk
Directions
Grind Marie biscuit in a food processor until it is fine powder.
Add cocoa powder and 5 tbsp. sugar and mix well in a food processor.
Knead dough from the mixture by adding milk gradually, until it is firm and stops sticking to the vessel.
Roll the dough on a butter paper, in to a medium thick circular sheet.
In a bowl mix Hawberry Farm’s Coconut butter, almond powder and 3 tbsp. sugar.
Spread this mixture evenly on the biscuit sheet.
Slowly start folding it on to a roll.
Chill the roll for at least half an hour.
Cut the roll in to one inch slices and serve cold.
Ingredients Required
3 tbsp of Hawberry Farm’s Pistachio butter
1 peppermint tea bag
1 cup milk
1 tbsp sugar
½ tsp vanilla extract
¼ tsp ground cardamom
1 tbsp ground nuts
Directions
Boil milk with the mint tea bag dipped for 5 min and let the tea steep for 10 min.
Add Hawberry Farm’s Pistachio Butter, sugar and vanilla extract.
Mix well in a blender.
Add cardamom powder and ground nuts.
Serve hot on a wintery night or cold with a scoop of vanilla ice-cream.
Ingredients Required
½ cup of Hawberry Farms Choco-nut butter
(a mix of chocolate and hazelnut)
¼ cup milk
1 cup of old fashioned oats
2/3 stick of butter
3 tbsp sugar
½ cup of toasted chopped almonds
½ cup of powdered almonds
Directions
Microwave oats for one min on high, to make them crispy.
In a pan melt butter.
Add milk, sugar and Hawberry Farms Choco-nut butter and mix well on low heat.
Add oats and chopped almonds, remove from heat and mix well.
Let the mixture cool down.
Make equal sized balls and roll them on powdered almonds to coat evenly.
Chill for at least one hour before serving.
Ingredients Required
½ cup spicy Hawberry Farm’s Jalapeno Pepper Jelly, divided
(alternatively you can use Apricot and Red Pepper Jelly for a medium heat, or Original Red pepper Jelly for just sweet and no heat.)
One small wheel of brie cheese
1/3 cup Toasted nuts
Directions
Preheat the oven at 400o F.
Top the brie wheel with 3-4 tbsp of Hawberry Farm’s Jalapeno Pepper Jelly.
Top the brie wheel with more Hawberry Farm’s Jalapeno Pepper Jelly and toasted nuts.
Cut the brie and the warm melted cheese will flow out.
Serve warm with bread or crackers as an appetizer or evening snack.
Ingredients Required
3 tbsp of Hawberry Farm’s Garlic and Cilantro Pesto Sauce
1 can (16 oz) chick peas
2 tbsp tahini
2 tbsp olive oil
2 tbsp water
1 tbsp lemon juice
Directions
Mix chick pea, Hawberry Farm’s Garlic and Cilantro Pesto Sauce , tahini, olive oil, lemon juice, water and salt in a food processor and mix until desired consistency is achieved.
Drizzle olive oil on top and garnish with chopped cilantro.
Serve with warm pita bread.
Ingredients Required
¼ cup of Hawberry Farm’s Garlic and Cilantro Pesto Sauce
4 fresh corns or 4 cups of frozen corn
3 tbsp canola oil
½ cup of cashews
2 tbsp grated ginger
1 tsp cinnamon powder
1 tsp mustard seeds (optional)
1 cup milk
1 tsp lemon juice
A pinch of turmeric (optional)
Salt as per taste
Chopped cilantro
Directions
Crush the corn seeds in a food processor. If you are using fresh corn remove the seeds using a knife.
Heat oil in a pan.
Add mustard seeds.
Once the mustard seeds starts popping up, add ginger and cashews.Roast until the cashews are golden brown.
Add turmeric and cinnamon powder.
Immediately, add the crushed corn and Hawberry Farm’s Garlic and Cilantro Pesto Sauce.
Add milk and mix well.
Heat on low to medium with occasional stirring until the corn risotto has the thick consistency and stops sticking to the pan.
Add the lemon juice and salt to taste.
Garnish with chopped cilantro, corn and cashew.
Serve warm as a snack or a side dish.
Ingredients Required
½ cup of Hawberry Farm’s Cherry No Sugar Added Spread
½ cup butter
1/3 cup of chopped almonds
1 cup of semolina
½ cup sugar
1 cup milk (can be replaced by water or almond milk for the vegan recipe)
1 cup water
1 tsp vanilla extract
1 tsp lemon juice
Directions
Melt the butter in a pan.
Add semolina and almonds and roast on low to medium heat for 20 mins.
******The key for the recipe is to roast it for 20 min, otherwise it becomes sticky.******
Add sugar and mix well.
Add milk, water vanilla extract and Hawberry Farm’s Cherry No Sugar Added Spread.
* Milk can be replaced by water or almond milk for the vegan recipe.
Cook with occasional stirring until the cherry halva stops sticking to the pan.
Serve warm with fresh fruits and whipped cream. Top with cherry spread.
Ingredients Required
½ cups of Hawberry Farm’s Pecans & Coconuts
1 ½ cup of coconut milk
½ cup of cream
2 tbsp of sugar
½ tsp vanilla extract
Directions
Mix well all the ingredients and chill them.
Pour the mixture in the ice-cream maker’s bowl and mix for about 20 min or according to the manufacturers’ instructions.
Transfer the ice-cream in an air-tight container and freeze for an hour.
Scoop the ice-cream and serve with grilled pineapple.
Ingredients Required
3 tbsp of Hawberry Farm’s Caramelized Onion Chutney
200 g of plain cream cheese
Directions
In a bowl mix Hawberry Farm’s Caramelized Onion Chutney and cream cheese.
Mix with an electric mixer or with hand until smooth.
Transfer the mixture in a piping bag with star tip.
Use on top of Green Goddess Corn Muffins once they are cool, proceed to pipe the frosting on top.
