Chocolate Avocado Mousse

Brenda — Tue, 21 Jul 2009 08:00:31 +0000

Chocolate Avocado Mousse and many more surprises at www.ethicallyessential.coop

A vegan chocolate mousse recipe devised by renowned chef Rose Elliot is just one of the tasty surprises you’ll find at the new ethical online food store www.ethicallyessential.coop.

Rose developed this recipe especially for Essential alongside others such as the Layered Salad with Sprouted Seeds and Tahini Dressing. The idea is to demystify some of the more unusual, eclectic ingredients that can be found at www.ethicallyessential.coop and show how easily they can be used in recipes.

Intriguing ingredients such as Red Quinoa, Black Rice, Vegan Pesto, Cacao Nibs, Blueberry Fruit Spread, Rice Cakes with Sea Vegetables, Atlantic Sea Spaghetti, Broccoli Seeds and Midnight Feast Mix can be found alongside larder staples including Organic Pasta and Wild Rice, Tomato and Aubergine Pasta Sauces, Milk Chocolate Covered Brazils, Manuka Honey, Fairtrade Coffee, Biodynamic Tea and Whole Cashews.

This diverse range of over 350 products offers great variety. But they all have one thing in common: all are ethically sourced and traded. www.ethicallyessential.coop makes it easy for you to make a sustainable choice by offering an ethical shopping basket at the push of a button. Here you can shop with confidence, knowing that every single product has proven provenance and is ethically and/or fairly traded.

Recipe of the Week: Roast Rump of Daylesford Organic Lamb

Brenda — Mon, 13 Apr 2009 09:00:36 +0000

Roast Rump of Daylesford Organic Lamb

prep time: 2 minutes

cooking time: 25-30 minutes

serves: 2

season: spring

Ingredients

330g rump of lamb

sprigs of rosemary

1 drizzle of olive oil

Method

1 Preheat oven to 200 degrees- 190 degrees fan oven/gas mark 6

2 Drizzle the 330g rump of lamb with a high quality extra virgin oil, season with salt and pepper, and lay the sprigs of rosemary on the rump of lamb

3 Roast in the oven for 25 minutes for rare, 28-30 minutes for medium/well done. Remove from the oven and allow to rest, covered, in a warm place for a good 10 minutes.

4 To serve, carve the lamb into thick slices and arrange on a plate, drizzling over the juices from the resting tray. Delicious served with seasonal vegetables like honey and rosemary glazed parsnips and Red Russian kale.

Recipe kindly shared with us by Daylesford Organic.

The Green Familia » Recipes

Chocolate Avocado Mousse

Recipe of the Week: Roast Rump of Daylesford Organic Lamb