Recipes
Illalangi Riverland Fruit and Nut Cake
Ingredients: 50g Riverland walnuts 250g Riverland sun muscats 150g Riverland currants 200g Riverland sultanas 50g Riverland apricots 1 tsp cinnamon 1/4 tsp all spice 240g almond meal 3 Tbls Illalangi Extra Virgin Olive Oil 1/2 cup orange juice 3 eggs (Riverland laid) 1 1/2 tsp marmalade (optional) 30g Riverland blanched almonds Method: 1. Mix all ingredients together in a bowl. 2. Divide mixture into two small-medium lightly greased cake pans. 3. Top cakes with blanched almonds. 4. Cook covered with baking paper for 30minutes in a 150°C oven, remove baking paper and cook for another 25-30 minutes. 5. Glaze cakes...
Illalangi Pumpkin, Spinach, and Lentil Lasagne
Ingredients: 1 Tbsp Illalangi Extra Virgin Olive Oil 1 brown onion, finely chopped 2 garlic cloves, crushed 900g Jap pumpkin, peeled cut into 1.5cm cubes 2 x 400g cans brown lentils, rinsed, drained 1/2 cup vegetable stock 700g Illalangi Pasta Sauce 500g Alexandrina ricotta Pinch of ground nutmeg 375g packet fresh lasagne 120g baby spinach, finely shredded 1 1/2 cups grated Alexandrina cheddar Rocket leaves, to serve Method: 1. Preheat oven to 190C. Grease a 26cm x 20cm x 6cm baking dish. 2. Heat oil in a large saucepan over medium heat. Cook the onion for 5mins or until soft...
Illalangi Gluten Free Brownies - Suitable for Diabetics!
Ingredients: 125g Olive Oil Spread 1 cup dextrose, plus extra for dusting 40g raw cacao powder 2 tsp Wheatless plain flour 1/2 tsp baking powder 2 large Riverland eggs pinch of salt Method: 1. Pre -heat oven to 180°C. 2. Melt the olive oil spread in microwave. 3. Add dry ingredients and whisk until smooth. 4. Crack the eggs into a separate bowl and lightly whisk. 5. Slowly pour the mixture into the eggs, whisking to combine. 6. Line a square (20cm x 20xm) baking tray with baking paper and evenly pour the mixture in. 7. Bake in the oven...
Illalangi Avocado and Bean Salsa
Ingredients: 1 tin Australian Edgell corn(420gms) 1 tin Australian Edgell four bean mix or chickpeas (420gms) 1 large Avocado, diced 120mL of Illalangi Extra Virgin Olive Oil 1/2 punnet of cherry tomatoes, cut into quarters 80mL of fresh squeezed lime juice 1 small red onion, diced 1 small cucumber, diced Fresh coriander and basil, finely chopped Fresh finely sliced chilli or a good splash of Tabasco sauce. Method: 1. Drain beans and corn. Add remainder of ingredients. 2. Season with lime juice, extra virgin olive oil, herbs and chilli. 3. Mix well, and season with a little Murray River Salt...
Moroccan Fish Tagine with Olives and Preserved Lemons