Recipes – Pico Agriculture

Pancakes featuring The Humble Bee Citrus Honey

Admin — Wed, 30 Jun 2021 11:20:13 +0000

A delicious yet healthy pancake recipe! And don’t forget the most important ingredient of all… The Humble Bee’s Specialty Honey by PICO. For this recipe, we chose to go for our unique citrus blossom honey.

INGREDIENTS
– 2 tablespoons unsalted butter
– 2 cups white whole wheat flour
– 2 teaspoons baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 2 eggs
– 1 ¼ cups milk (whole milk is best in this recipe)
– 2 tablespoons of The Humble Bee’s Citrus Blossom Honey
– 1 teaspoon vanilla extract

INSTRUCTIONS
– Melt the butter and set it aside
– Whisk together the flour, baking powder, baking soda and salt.
– Combine the eggs, milk, honey and vanilla. Whisk until smooth. Add in the melted butter.
– Pour the wet ingredients into the dry and whisk until just incorporated.
– Heat your pan over medium heat and add sunflower oil.
– Scoop batter and add onto the heated pan.

Homemade Blueberry Muffins

Admin — Wed, 30 Jun 2021 11:16:17 +0000

If you want to get the maximum benefits from your blueberry muffins, make them using whole-wheat pastry flour instead of refined all-purpose flour, and replace the fat in the recipe with a fruit puree, such as mashed bananas. These changes will increase the fiber and micronutrient content while lowering the amount of fat and calories in the recipe. You can also decrease the sugar by one-quarter to one-third, especially since the recipe contains vanilla, which intensifies sweet tastes and makes the decrease in sugar less obvious. Watch the cooking time carefully, since decreasing the fat may make the muffins cook up to 25 percent more quickly.

Using PICO’s Blueberries:

Step 1
Whisk flour, sugar, baking powder, and a little salt in a large bowl.

Step 2
Add oil, an egg, milk, and vanilla extract then stir with a fork until blended.

Step 3
Mix in the blueberries, divide the batter between muffin cups and bake.

Grilled Halloumi with Roasted Black Grapes

Admin — Wed, 30 Jun 2021 11:15:29 +0000

Appetizer/mezze for up to 6 people

30 minutes

500g seedless black grapes
1 tablespoon chopped rosemary 1 tablespoon chopped thyme pinch of salt
3 sliced garlic cloves
2 tablespoons olive oil
halloumi
1 lime
2 tablespoons honey

Preheat oven to 200C.
Place grapes and sliced garlic in a flat oven dish and sprinkle with rosemary, thyme and salt. Add 1 tablespoon olive oil and stir to combine.
Place in the oven for 20 minutes or until the grapes are softened.

In the meantime, heat 1 tablespoon olive oil in a pan. Place the Halloumi block once the pan is very hot. Use tongs to flip the Halloumi block on all sides until golden.

Serve hot Halloumi in a deep serving plate, and squeeze lime juice on it. Tip the grapes with all the juices on top and on the sides of the Halloumi. Drizzle honey and serve next to some crispy bread.

Light Fresh Berries Cheesecake Cups

Admin — Wed, 30 Jun 2021 11:14:37 +0000

45 min
4 servings

Base:
2 tablespoons coconut oil
3⁄4 cup oats
1⁄2 cup slivered almonds
1 teaspoon cinnamon
1 tablespoon Pico Orange Blossom Honey pinch of salt
Berries Sauce:
125g Pico Fresh Blueberries or Raspberries 2 tablespoons Pico Orange Blossom Honey 1 lime juice and grated
Cheese:
150g cream cheese
150g Labna
2 tablespoons Pico Orange Blossom Honey 1 teaspoon vanilla essence
1 lime juice
Garnish:
8 mint leaves
Pico Fresh Berries

Heat coconut oil in a large pan. Add oats and almonds and stir until golden. Sprinkle cinnamon and salt. Drizzle honey and give it a final stir until it is all combined then take it off the heat. Let it cool.
In the meantime, use a small blender to pulse berries, honey and lime juice into a smooth sauce. Set aside.

Mix Labna and cream cheese with honey, lime juice and vanilla.

To assemble the cheese cake cups, place two tablespoon oats mix in each cup. Follow with two tablespoons cheese mix and two tablespoons sauce. Put another layer of cheese followed my more sauce and garnish.

Make your own Vegetarian Pizza

Admin — Wed, 30 Jun 2021 11:04:44 +0000

Make your own healthy and delicious pizza using PICO’s fresh, off-the-farm produce.

What you’ll need:
– Pizza Dough
– 2 tbsp pizza sauce
– 4 oz fresh mozzarella (or any cheese of your liking)
– Cherry tomatoes sliced
– Arugula leaves
– Basil leaves
– 1 tbsp extra virgin olive oil
– Pinch of salt
– Optional: balsamic glaze

What you’ll do
– Preheat the oven to 220 degrees C.
– Roll out pizza dough on a pan. Spread pizza sauce across the dough, then top with your choice of cheese.
– Add the tomatoes on the pizza, then bake for 12-15 minutes.
– While the pizza is baking, combine arugula, basil, olive oil, and salt in a bowl.
– When pizza is done, add the arugula mixture on top of the pizza. Drizzle with balsamic glaze if desired.

Baked Salmon with Avocado Mango Salsa

Admin — Wed, 30 Jun 2021 10:59:15 +0000

20 minutes

3-4 servings

450-500g salmon fillet 3 tablespoons olive oil 3 minced garlic cloves salt & pepper

1 diced Pico Ready-To-Eat avocado
3⁄4 cup diced Pico Ewais Mango
3 tablespoons chopped Pico coriander 1⁄2 teaspoon chopped chili (optional)
2 lime juice
1 tablespoon black seeds

Preheat oven to 180C degrees. Brush salmon with one tablespoon olive oil and marinate with garlic, salt and pepper. Place in the oven for 15-20 minutes until cooked through.

In the meantime, use a bowl to mix the diced avocado and mangoes with the chopped coriander, chili, black seeds, rest of the olive oil and lime juice. Sprinkle salt and pepper.

Place avocado mango salsa over the hot salmon and garnish with more coriander and black seeds. Serve warm.

Crispy Spiced Roast Potatoes

Admin — Wed, 30 Jun 2021 10:57:59 +0000

60 min
4-6 servings

1 kg Pico frying potatoes
2 sprigs Pico thyme (plus extra to garnish)
2 sprigs Pico rosemary (plus extra to garnish) 1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/4 teaspoon black pepper
Sea salt (to taste)
3 tablespoon extra virgin olive oil

Wash potatoes and slice them (without peeling) into equal-sized cubes. Place them into a large pan and cover with water.
Add 1/4 teaspoon sea salt and bring to a boil.

Once the water boils, turn off heat and drain water. Potatoes should still be firm.
Pre-heat oven to 200C. Place drained potatoes on a large oven tray.
Sprinkle with thyme, rosemary, garlic powder, paprika, curry, salt and pepper.
Drizzle olive oil and mix until all potato cubes are covered with the herbs, spices and live oil.

Bake in the lower oven shelf for about 40 minutes, giving the potatoes a quick stir every 15 minutes. Potatoes are ready when golden and crispy, yet soft from the inside.

Transfer to serving platter, garnish with extra thyme and rosemary sprigs and serve with your favorite dip such as garlic mayo.

Beetroot Spinach Salad

Admin — Wed, 30 Jun 2021 08:43:36 +0000

Enjoy a delicious and healthy salad recipe to add to any meal. Full of healthy ingredients from PICO.

INGREDIENTS:

– 250 g PICO beetroot
– 150 g PICO baby spinach
– 75 g feta cheese
– ½ tablespoon PICO honey
– ¼ tablespoon fresh orange juice
– ½ teaspoon smoked paprika
– 50 g walnuts

DRESSING:

– 2 tablespoon olive oil
– 1 tablespoon vinegar
– Orange juice
– Black pepper

INSTRUCTIONS:

1. Place the Beetroots in a pan and cover with cold water. Bring to boil for 50 minutes, until soft.
2. Preheat the oven to 170˚C.
3. Whisk the honey with the orange juice and smoked paprika, then stir in the walnuts and mix until the walnuts are coated. Bake for 10-15 minutes until golden.
4. Mix the olive oil, vinegar and orange juice together and season.
5. Peel the cooled beetroot and slice, then arrange on a plate with the spinach, walnuts and feta.

Charred Corn Zoodles with Fresh Red Basil

Admin — Mon, 21 Jun 2021 11:20:50 +0000

2-3 servings 30 minutes

1 pack fresh sweet corn (2 pieces) 1 tablespoon melted butter
3/4 cup milk
1⁄2 teaspoon paprika

salt & pepper
5 minced garlic cloves
1 kg zucchini
10 leaves fresh red basil

Brush the corn with butter and season with salt & pepper. Place it on a grill on a burning stove. Keep turning the corn and brushing with more butter for 10-12 minutes until cooked through and charred. Set aside to cool.

Use a knife to grate the corn from the stem into a blender. Keep 2-3 tablespoons corn on the side. Pour milk on the corn and sprinkle paprika and salt and pepper. Blend until smooth and creamy.

In the meantime, slice the zucchini into matchsticks or use the spiral tool to create zoodles. Heat olive oil in a large pan on medium heat. Fry minced garlic for a couple of minutes then add the zucchini. Season with salt and pepper.

When the zucchini starts getting tender (about 5 minutes), add the corn sauce. Bring to a boil, then lower heat and let it simmer for 5 minutes until cooked through. You may add a couple of tablespoons milk if you need to thin the sauce.

Add fresh basil and stir one last time then serve hot.