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VEGETABLE STACK

This is a great recipe to use to demonstrate the Scoop & Stack, in that most people will associate this kitchen tool with ice cream. Making a savory stack affords another dimension to the product.

Serves 6

INGREDIENTS

  • 15 ml olive oil
  • 4 carrots, peeled and sliced
  • 2 aubergines (brinjals), thinly sliced
  • 1 packet baby spinach
  • 1 punnet mushrooms, thinly sliced
  • 2 red onions, cut diagonally
  • 1 packet cherry tomatoes
  • 125 ml balsamic vinegar
  • 15 ml granulated sugar (1 tablespoon) 250 g cream cheese
  • 50 ml mixed herbs

METHOD

  1. Heat up a large frying pan to a high heat, add oil, and toss in the vegetables one at a time. Sauté for 30 seconds and place vegetables onto a large tray. Continue the process with the rest of the vegetables. Set aside to cool to room temperature. Season with salt and pepper.
  2.  Mix together cream cheese, herbs, and a pinch of salt. Set aside.
  3. Simmer together the balsamic vinegar and sugar, allowing it to reduce and thicken sufciently to coat the back of a spoon. Set aside.
  4.  Once all the ingredients are cool, stack up the vegetables in a Scoop ‘n Stack, using the cream cheese in between as a ‘glue’.
  5. Turn out onto a at surface and carefully push the stack out. Store in the fridge until serving.

Equipment: Vegetable peeler, sharp knife, frying pan, scissors, slotted spoon or lifter, bowls, saucepan, spoons, serving plate, tasting cups and spoons.

Sent with Love

Margaret

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.