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Recipes

Pistachio Dukkah

Pistachio Dukkah

By Di Swann December 08, 2015 | | 0 comments

Makes: 1 cup | Preparation time: 10 minutes Ingredients: ¾ cup shelled pistachio nuts ¼ cup sesame seeds 2 Tbsp coriander seeds 2 Tbsp Fennel seeds 1 tsp ground black pepper 1 tsp flaked sea salt   Method: Preheat oven to 200°C. Spread the pistachio nuts in a single layer on...

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Parmesan ice cream with strawberry sauce and balsamic vinegar

Parmesan ice cream with strawberry sauce and balsamic vinegar

By Berni Hart November 17, 2015 | Balsamic Tasting experience | 0 comments

Ingredients Serves 4 4 egg yolks 250g caster sugar 1 tsp cornflour 250mls milk 300mls cream 100g Parmigiano Reggiano parmesan, finely grated 1 punnet strawberries 1 Tbsp icing sugar Due Vittorie Oro Balsamic Vinegar * Preparation In a bowl beat together egg yolks, caster sugar and cornflour until pale and creamy....

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Gonzaga Salad

Gonzaga Salad

By Kerry Hart September 05, 2015 | Balsamic Healthy eating Mediterranean diet Tasting experience | 0 comments

Apple Cider Vinegar Specialty of Gonzaga, Lombardy Region, Italy INGREDIENTS: chicken carrots celery some herbs 50g of raisin half a glass of sweet white wine a small spoon of sugar the peel of half a lemon oil, salt and pepper to taste 3 tablespoons of Due Vittorie Apple Vinegar *...

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SALAD OF FRESH BROAD BEANS, BACON, CHEESE MOUSSE AND BALSAMIC VINEGAR

By Kerry Hart September 05, 2015 | Balsamic Healthy eating Mediterranean diet Tasting experience | 0 comments

Ingredients Serves 4 2 kg of beans with pods 250 g fresh whole milk 150 g semi-seasoned pecorino cheese 300 g of fresh cream 4 slices bacon high 5mm Azzuro Tuscan Blend Extra virgin olive oil Balsamic Vinegar Two Victories Preparation Clean the beans in half by opening the pod...

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Roasted garlic, tomato & aged balsamic sauce

By Kerry Hart August 16, 2015 | Balsamic Sauce | 0 comments

Here's a recipe from Keith Kendrick from The Recipe Shed that looks great for freezing in batches, and use in a midweek meal to accompany crispy-skin pan-fried chicken breast and green salad. Makes enough sauce for 4 people 1 ½ head garlic3 tbsp Azzuro Blend extra-virgin olive oil 1 large red onion, finely...

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Honey Mustard Chicken Bake

By Berni Hart July 26, 2015 | Healthy eating | 0 comments

Ingredients: 3-4 medium kumara or sweet potato 2-3 red or yellow capsicums 2 tbsp Azzuro Blend olive oil * 8 boneless skinless chicken thighs 4 tbsp Azzuro Bush Honey (heated) * 4 tbsp Honey Mustard  * available in Azzuro Store Method Preheat the oven to 200C. Line a large roasting...

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Dukkah-crumbed Chicken Schnitzel

Dukkah-crumbed Chicken Schnitzel

By Kerry Hart July 11, 2015 | Dukkah | 0 comments

  Dusted in Dukkah Peppered with spices, crushed nuts and seeds, dukkah is a fantastic way to add new flavours and crumbly texture to everyday dinners and snacks. Try this recipe by Donna Hay:  Dukkah-crumbed chicken schnitzel Ingredients 500g small kumara, thinly sliced (using a mandolin is easier to get...

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Grilled Portabello Mushrooms

By Kerry Hart July 06, 2015 | Mushrooms and balsamic | 0 comments

Ingredients 6 cloves garlic, unpeeled1 cup extra-virgin olive oilKosher salt1/3 cup balsamic vinegar1 tablespoon Dijon mustard4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary Directions Preheat the grill. Preheat the oven to 350 degrees F.In a small bowl, toss the garlic cloves with 2 tablespoons...

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Grilled Peaches with Prosciutto

By Kerry Hart July 06, 2015 | balsamic and olive oil | 0 comments

Grilled Peaches with Prosciutto Recipe (serves 2) 1 large peach or 2 small 10 slices of prosciutto arugula 1 tsp Due Vittorie Oro balsamic vinegar *  2 tsp Azzuro Tuscan Blend extra virgin olive oil * salt and pepper to taste * Available from Azzuro Groves Obviously it would not be necessary to fire up the...

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Balsamic Roasted Pumpkin, Lentil & Goat Cheese

Balsamic Roasted Pumpkin, Lentil & Goat Cheese

By Kerry Hart July 06, 2015 | Balsamic pumpkin and balsamic | 0 comments

Ingredients 1 small to medium pumpkin, chopped & peeled. 1 cup dried lentils 1 small log goat cheese 1 Shallot, peeled and cut into thin rounds or half-moon shapes 2 tbsps Azzuro Blend Olive Oil * for drizzling 1/4 cup Azzuro Tuscan Blend Olive Oil * for frying the shallots 2...

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