Looking for some inspiration for an exciting lunch, light meal or heavenly dessert? Check out Larderfresh’s recipe collection here.
Recipes
Larderfresh’s all time favourite Falafel and Nougat recipes are delicious, and importantly, definite crowd pleasers. Please contact us if you have a great recipe idea, we’d love to hear from you.
Falafel salad with tahini dressingTahini dressing is made with tahini – a sesame seed paste. Tahini dressing is thinner than the tahini paste and is fantastic with Falafel in a wrap or as a dipping sauce. The dressing is very easy to make. Store it in an airtight container in the refrigerator and it will keep for a few days. The tahini dressing recipe is from Abla Amad’s ‘Lebanese Kitchen’. |
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| 300g mixed salad leaves or baby spinach leaves ½ red onion – thinly sliced 1 lebanese cucumber diced 2 tomatoes diced A few fresh mint leaves Approx 10 falafels heated (see instructions on packet) |
Combine salad leaves, red onion, cucumber and tomato. Arrange ¾ of the salad mixture on a serving platter. Set aside remaining salad mix. |
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Tahini Dressing (Makes a large platter of salad) |
For the dressing, place tahini, salt and garlic, if using, in a bowl. Slowly add water, stirring continuously. Gradually pour in lemon juice and stir until smooth. Mix parsley. Add more water if you prefer a lighter mixture. Break hot falafels into pieces and scatter over salad mixture. Drizzle tahini dressing all over the salad. Scatter the reserved salad mixture followed by torn mint leaves and chopped parsley. Serve immediately whilst the falafel is still hot. |
Raspberry Nougat Frozen ParfaitYou can serve fresh berries instead of the Berry Compote. The parfait can be made a week ahead; Berry Compote can be prepared a day ahead. Serves 6-8; Preparation: 20 minutes (plus freezing time); Cooking time: 5 minutes |
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| 2 cups (400g) ricotta cheese 3/4 cup (165g) caster sugar 300ml thickened cream (36% fat) 1/4 cup (40g) almond kernels, toasted and chopped 150g nougat, chopped 1 cup (110g) frozen raspberries |
Line a 14cm x 21cm loaf pan with a strip of foil or baking paper to cover the based and extend over two long sides. Blend or process the ricotta and sugar until smooth. Beat the cream in a small bowl with an electric mixer until soft peaks form. Combine the ricotta mixture, nuts and nougat in a large bowl; fold in cream, then raspberries. Spoon the mixture into the prepared pan, cover with foil and freeze until firm. Slice parfait then refrigerate for about 30 minutes before serving to allow it to soften slightly. Serve with Berry Compote. |
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| Berry Compote 2 1/2 cups (300g) frozen raspberries 1/4 cup (55g) caster sugar 150g blueberries 150g raspberries 250g small strawberries, halved |
Combine the frozen raspberries and sugar in a medium pan and cook, stirring, over a low heat, until the berries are very soft. Push the raspberry mixture through a sieve into a bowl; discard seeds. Just before serving, combine the raspberry puree and fresh berries in a medium bowl. Berry compote suitable to microwave. |
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Falafel WrapsFalafel wraps are a great vegetarian bite that’s deliciously healthy as well as fun-to-eat package. They’re so easy and fast to prepare anytime and are even good cold which makes them great for packed lunches. Serves one. |
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| 1 large flat bread ½ sliced cucumber ½ shredded carrot ½ shredded beetroot ½ tomato sliced 2 tablespoons hummus, tahini dressing, yoghurt or any dip of your choice 3 falafels (heated according to instruction or heat using sandwich press for 5 minutes |
Gently toss cucumber, carrot, beetroot and tomato in a bowl. Set salad aside. Place flat bread on a board, spread your favourite dip around the bread. Place the salad in the centre of the flat bread. Break up hot falafel into pieces and scatter over the salad. Add a dollop of your favourite dip and wrap / fold it up. |
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