Latitude Magazine

Whole Muesli


4 cups wholegrain rolled oats

100 g chia seeds

2 tsp cinnamon

100 g Brazil nuts

150 g sesame seeds

200 g linseeds

200 g sunflower seeds

200 g pumpkin seeds

200 g whole almonds

50 g shaved coconut


2 tbsp grapeseed or

extra virgin olive oil

1 tsp manuka honey

For raw untoasted muesli mix all ingredient­s together and place in an airtight container.

For toasted muesli mix all ingredient­s except coconut in a large oven tray.

Add oil and manuka honey to a saucepan and gently heat. Once melted add to muesli mix. Stir well. Place into preheated oven at 160°C and stir every 5 minutes, cooking for approx. 15 minutes. Pull out and set aside to cool.

Add coconut and mix. Place in an airtight container. Will last for up to three weeks.


250 g deboned whole salmon fillet

2 splashes of extra virgin olive oil

1 packet of buckwheat soba noodles

1 avocado diced (on the firmer side)

1 bunch of chopped coriander

1 bunch of spring onions finely sliced

1 cucumber finely sliced

100 g Asian sushi pink ginger, juice

reserved for dressing

2 tbsp toasted sesame seeds

200 g cooked edamame beans

(follow cooking instructio­ns

on packet)

1 cup frozen peas

1 cup frozen corn kernels

½ cup chopped Italian parsley

½ cup chopped mint

½ cup crumbled feta

½ cup wholemeal flour

1 cup chickpeas (optional)

2 free-range eggs, lightly beaten

½ tsp iodised salt

cracked black pepper

2 tbsp extra virgin olive oil

Place peas in a bowl along with the corn, parsley, mint, feta and flour. Drain canned chickpeas and rinse well. Pour onto paper towel and press to dry.

Using either a potato masher or blender, mash the chickpeas for a few pulses. Add chickpeas to pea and corn mixture.

Make a well in the centre of the mixture and add the eggs. Mix until combined. Season to taste with salt and pepper.

Heat the oil in a frypan over a medium heat. Place spoonfuls of batter in the pan and cook until the fritters are golden on both sides. Serve with minted yoghurt dressing. Excellent as an entrée, drinks nibbles, or as lunchbox fillers.

100 g cooked chicken, or 95 g tinned

tuna in olive oil

a drizzle of extra virgin olive oil or 1

dollop of homemade mayonnaise

Preheat oven to 170°C. In a blender mix the crumble ingredient­s until the mixture becomes combined and crumbly.

Cut apples into wedges. Add to saucepan and cover with water, simmer for 10–15 minutes. Drain water and add frozen raspberrie­s. Mix and add to ovenproof dish.

Spread the crumble mixture over the top of the raspberry apple mixture.

Bake for 20–30 minutes until apples are cooked. Serve while hot with minted Greek yoghurt or vanilla ice cream.

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