Recipes — Anisata

Lemon Myrtle and Coconut Impossible Pudding

Lemon Myrtle and Coconut Impossible Pudding

These Impossible Puddings are more magical than impossible! They separate into three layers while baking: a sweet base. smooth custard filling and a coconut topping and flavoured with delightful, fragrant Lemon Myrtle. This is bound to become a family favourite. You can change the flavour - try Anisata for a gorgeous aniseed flavour or Wattleseed for a nutty flavour 70g (1/2 cup) plain flour 200g (1 cup) caster sugar 90g (1 cup) desiccated coconut 4 eggs, lightly whisked 2 tsp Lemon Myrtle 125g butter, melted 500ml (2 cups) milk Poached fruit such as peaches or nectarines, or berries, or stewed...

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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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