Recipes — Anisata

Lemon Myrtle Coconut Raspberry Muffins

Lemon Myrtle Coconut Raspberry Muffins

These muffins are so lovely - fragrant with lemon Myrtle, a lovely texture with the addition of coconut and fruity with raspberries. So many good-for-you ingredients! These muffins keep well for several days stored airtight at room temperature, and freeze perfectly for up to two months Makes 12 muffins  ¾ cup/ sour cream 2 large eggs, lightly beaten 2 teaspoons vanilla extract 1 teaspoon Lemon Myrtle 1/2 cup moist coconut flakes 1 cups plain flour ⅔ cup granulated sugar  ¾ teaspoon baking soda  ¾ teaspoon baking powder  ½ teaspoon salt 115 grams unsalted butter, cut into pieces and softened 1/2...

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Oven Baked Parmesan and Wild Herb Zucchini

Oven Baked Parmesan and Wild Herb Zucchini

We tasted these at a friend's dinner party and these crisp, tender zucchini wedges are just so good! They are truly addictive and one of the best ways by far to cook zucchini. It’s healthy, nutritious and completely more-ish! This recipe will make 4 serves as a side dish - but they are so good just on their own!   4 zucchini, washed, dried and quartered lengthwise  1/2 cup freshly and finely grated Parmesan 1/2 teaspoon Anisata 1/2 teaspoon Lemon Myrtle  1/2 teaspoon Mountain Pepper 1/2 teaspoon thyme  1/4 teaspoon garlic powder  Wild herb Salt and freshly ground black pepper,...

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Persian style Turkey and Rice Pilaff with Native Herbs

Persian style Turkey and Rice Pilaff with Native Herbs

This is such a lovely dish we created to use all the turkey that was left, that we cooked at Christmas. Like most people we cooked way more than could be eaten on the day because we love to keep eating it over a few days - whether it's simply on toast with lashings of butter or used in a dish like this. It is so good! It's the sort of recipe you'd expect from Yotam Ottolenghi - it's a fusion of Middle Eastern and what we think of as Persian spices, but of course we have subverted this to use...

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Eggplant ‘Bruschetta’ with Slow-roasted & Spiced Tomatoes and Goat's Cheese

Eggplant ‘Bruschetta’ with Slow-roasted & Spiced Tomatoes and Goat's Cheese

Anisata’s aromatic aniseed flavour is the perfect partner for eggplant, tomato and creamy goat’s cheese (though the recipe works just as well without the goat’s cheese, if you prefer). This is great to make in summer, when tomatoes are at their peak. Serves 4 as a starter or light lunch 4 ripe, good-sized tomatoes, halved olive oil  2 teaspoons (4g)  Mountain Pepper Wild Herb Salt, to taste 1 tablespoon (8g) dried Anisata 1 teaspoon castor sugar Tabasco Sauce 1 large eggplant (aubergine) cut into 8 slices 2cm each  2 eggs (or vegetarian alternative such as almond milk perhaps) 1 tablespoon...

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