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Sweet Whipped Ricotta Pizza w/ Raw Honey, Figs & Sumac

Sweet Whipped Ricotta Pizza w/ Raw Honey, Figs & Sumac

By Conor Curran – Creamy_confusion

Preheat oven to 220 degrees fan forced.

 

Ingredients

1 ZERO Food black rice pizza base

300gm ricotta

1 lemon (zest & juice)

2 tbl sp caster sugar

1 pinch salt

2 tbl sp raw honey

2 figs chopped into garnish shapes

1 tea sp sumac

 

Method

  1. Pop your ZERO Black Rice Pizza Base into the oven for 15 minutes.
  2. Place ricotta, lemon zest, lemon juice, caster sugar and salt into a food processor and blitz until you make a thick paste. Once paste is reached, slowly add in ice cold water with motor running until you have a loose, creamy and smooth paste.

Smear the sweet,whipped ricotta onto the ZERO pizza base. Garnish with fresh figs, raw honey and finish with a sprinkle of sumac.

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Capsicum Hummus with Charred Zucchini

Capsicum Hummus with Charred Zucchini

by Conor Curran – Creamy_confusion

Makes 2

Ingredients

1 red capsicum

1 can chickpeas (drained)

1 tbl sp tahini

1/2 lemon (juice)

1 tbl sp smoked paprika

3 tbl sp olive oil (extra for zucchini and capsicum)

3 garlic cloves (diced)

2 pinches salt

2 cracks black pepper

2 zucchinis (peeled into ribbons using peeler)

2 ZERO Foods Black Rice Toasties

Micro Basil (garnish)

Society Garlic (garnish)

 

Method

  1. Put oven on grill setting to 200 degrees Celsius.
  2. Place capsicum on tray and drizzle a little olive oil on the top and place under grill for 8-10 minutes or until skin is dark and deeply charred. Leave to the side to cool. Once cooled, peel off skin and dice into pieces.
  3. In blender place capsicum pieces, chickpeas, tahini, lemon juice, smoked paprika, olive oil, garlic, pepper and salt. Blitz into paste and then slowly add in drips of cold water until your hummus becomes a super smooth dip.
  4. In bowl place, zucchini ribbons with a drizzle of oil and coat. Place a non-stick saucepan on high heat on stove and let it come up to a high temperature. Once hot place zucchini ribbons on heat and cook until bright in colour. Remove from heat and put to the side.
  5. Toast your ZERO Food Black Rice Toasties on high heat in toaster.
  6. To put together, place capsicum hummus on the bottom of the Toastie. Divide zucchini ribbons between the two Toasties and finish micro basil and society garlic, or any fragrant micro herbs you have available.

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Bougie Avo on Toastie

Bougie Avo on Toastie

By Conor Curran @creamy_confusion

Makes 2

 

Ingredients

1/4 cup olive oil

2 garlic cloves (minced)

1 handful parsley leaves (diced)

1 tbl sp capers (diced)

8 kalamata olives (diced)

1/2 lemon (juice)

1 pinch salt

3 cracks black pepper

1 tbl sp honey

1 tbl sp oregano

2 ZERO Black Rice Toasties

1 avocado

Feta for sprinkling on top

 

Method

  1. Place all ingredients except avocado, Toastie and feta in bowl and mix together with a spoon.
  2. Toast 2 slices of ZERO Black Rice Toasties to personal liking.
  3. Halve avocado and thinly slice both halves on an angle. Gently push down slices to get a longer avocado layered ribbon.
  4. Place your flavour sauce on the bottom of your Toastie before placing your avocado over the top. Finish with shaved feta on top.

Zero Food Quick Fava Dip

Vegan Fava Dip w/ Pickled Red Onion & Dill

Vegan Fava Dip w/ Pickled Red Onion & Dill

By Conor Curran @creamy_confusion

 
Ingredients
4 x Red Rice Protein Toasties
1/2 red onion (sliced thinly into rings)
1/2 cup white wine vinegar
1/4 cup white vinegar
1/4 cup sugar
2 oregano stalks
1 tbl sp black peppercorns
2 lemon peels
1 can white beans (drained)
1/2 lemon (juice)
4 garlic pods
Olive oil
1 tea sp cracked black pepper
Dill leaves (to garnish)
Salt
 
Instructions
  1. For pickled onion place white wine vinegar, white vinegar, sugar, oregano, black peppercorns, lemon peel and a pinch of salt into a small pot and bring to a high boil. Remove once oregano leaves begin losing all colour and pour over the top of onion rings in bowl. Put in fridge and let pickle for minimum 30 minutes.
  2. For fava dip, place white beans, lemon juice, garlic pods, a few solid slugs of olive oil, two pinches of salt and a solid pinch of cracked black pepper in a food processor. Blitz ingredients all together. Open and pour in a tbl sp of cold water and blitz until smooth paste forms.
  3. Place red rice protein toasties in toaster and toast for 4 minutes. Go longer if you prefer more bite. Cut into quarters/halves once cool.
  4. To serve transfer dip to bowl. Layer pickled onion in the middle and finish with fresh dill leaves and a drizzle of good quality olive oil. Have with red rice protein toasties. Bone Apple Teeth.

Green Smash Toastie

Green Smash Toasties

GREEN SMASH TOASTIES by @thenourishedchef

Serves 4

Gluten Free │ Vegan 

 

INGREDIENTS 

1 Packet @zerofoods Black Rice Toasties 

½ Cup Hummus

Two Handfuls Baby Rocket 

2 Avocado (halved, sliced) 

¼ Cup Smooth Tahini 

2 Tbsp Balsamic Glaze

½ Cup Sprouted Crunchy Beans/Lentil  

2 Tbsp Toasted Sesame Seeds

 

METHOD:

1. Remove your ZERO toastie from plastic packaging and place in the toaster. 

2. Toast for 2-3 minutes. Once ready, carefully take them out (they will be hot!).

3. Spread over the hummus, sprinkle over rocket and gently place avocado into the centre of the toastie. Give a good drizzle of tahini, toss over the crunchy beans and balsamic glaze. To finish, sprinkle over sesame seeds. Enjoy!  

 

Black Rice Mushroom Melt

Black Rice Pizza Mushroom Melt

 
Black Rice Pizza Mushroom Melt with Portobello Mushrooms, Pecorino, Herb Heavy Emulsion, Truffle. 
Recipe by Conor Curran 
 
 
Black Rice Pizza Mushroom Melt
1 Zero Foods Black Rice Pizza Crust
2 Portobello Mushrooms (Chopped lengthways in five)
Olive Oil
Shaved Pecorino (enough to cover base)
1 egg yolk
1 tbl sp dijon mustard
1 tea spoon white wine vinegar
100ml vegetable oil
1/2 lime (juice)
4 stalks of tarragon (reserve yellow flowers to the side)
Handful of parsley (chopped finely)
10 stands of chives (chopped finely)
Truffle oil
Blood orange zest (if prefer you can use the zest of the lime)
Salt
Pepper
 
Method:
  1. Preheat oven to 220 degrees celcius
  2. Remove Black Rice Pizza Crust from plastic wrap and place on tray or baking paper. Scatter mushrooms around evenly. Drizzle with olive oil and a pinch of salt, before layering pecorino shavings to cover.
  3. Pop into the oven and let cook for 15 minutes or less depending on strength of your oven (Check at 12 minutes to make sure your pecorino is just browning and not overcooking)
  4. Whilst melt is cooking, in a bowl add egg yolk, dijon and white wine vinegar and whisk together. Slowly drizzle in your vegetable a little bit at a time to emulsify and bring together. Make sure you are whisking hard when oil is going in so not to split emulsion.
  5. Once emulsion is done, add in lime juice, 2 pinches of salt, cracked pepper, tarragon leaves, parsley and most of your chives (reserving some to garnish later), and with a spoon mix it all together.
  6. Once 15 minutes hits, remove base from over and finish off with spots of your herb emulsion, a liberal drizzle of truffle oil, pinch of salt, blood orange zest and any tarragon flowers you have to garnish.
  7. Bone Apple Teeth.

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Boiled Egg & Edamame Guacamole Toastie

Boiled Egg & Edamame Guacamole Toastie – As seen on Good Chef Bad Chef

 

Recipe by: Rosie Mansfield 

Time: 10 minutes

Serves: 2

 

Ingredients

2 red rice toasties 

2 eggs, boiled

2 tsp dukkah (roll eggs in it)

⅓ cup edamame, podded

1 avocado, mashed

1 tsp extra virgin olive oil 

Pickled jalapenos, sliced 

½ lemon, juiced 

Salt & pepper

Black sesame seeds

 

Method

Place the red rice toasties in the toaster and cook for 3-4 minutes, or to your liking. 

 

Mix the avocado, edamame, salt, pepper & extra virgin olive oil and lemon together and set aside. Peel your boiled eggs and roll in dukkah. 

 

Once the toasties are cooked, spread with the edamame guacamole and top with the dukkah coated eggs and top with black sesame seeds. 

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Breakfast Toasties

Breakfast Toasties – As seen on Good Chef, Bad Chef

Recipe by: Adrian Richardson

Time: 15 minutes

Serves: 2

 

Ingredients: 

2 black rice toasties 

Bacon 

1 tbsp butter

2 eggs

 

Salsa

¼ red onion, finely diced 

½ jalapeno, finely diced 

½ cup cherry tomatoes, quartered 

½ tomato, diced 

2 baby cucumbers, diced 

½ avocado, diced 

1 lemon, juice

Salt & pepper

1 tbsp extra virgin olive oil 

 

30g goats cheese, crumbled 

 

Method: 

Toast black rice toasties for 2-3 minutes or to your liking. 

 

Fry bacon and eggs in oil and butter. 

 

Mix all of the ingredients for the salsa together. 

 

Pile the eggs and crispy bacon on the black rice toasties, pile the salsa on top and crumble over goats cheese. 

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Cottage Cheese Protein Pizza

Cottage Cheese Protein Pizza as seen on Good Chef, Bad Chef

 

Recipe by: Rosie Mansfield 

Time: 30 minutes

Serves: 2

 

Ingredients:

1 x 280g red rice protein pizza crust 

2-3 tbsp cottage cheese  

1 clove garlic, thinly sliced 

5 cherry tomatoes, halved 

2 tbsp Kalamata olives, quartered

2 tbsp parmesan cheese grated 

Black pepper 

1 stem basil

Handful of rocket

2 tsp hemp oil 

 

Method:

Preheat your oven to 220C. 

 

Spread cottage cheese over the base of the pizza. Top with garlic, tomatoes, olives, cracked black pepper and parmesan cheese. 

 

Place on a tray and cook for 20 minutes. 

 

Remove from the oven and top with rocket, basil leaves and a drizzle of hemp oil to serve. 

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Nutty Blueberry Toastie

Nutty Blueberry Toastie  

 

 1 Serve 

 5 min prep time

 5 min cooking

 

Ingredients

 

1 Zero Foods Black Rice Toastie

1/2 Cup Blueberries

1 Teaspoon Tahini 

1 Teaspoon Pecans, chopped

1 Teaspoon Pepitas (10g)

1 Teaspoon Honey (10g)

Sprinkle of cinnamon, optional

 

Method

Toast the toastie and chop up the pecans.

Once toasted, spread the toastie with tahini.

Layer on the blueberries, pecans and drizzle with honey.

Sprinkle with pepitas and cinnamon, if using. 

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