Recipes

Crunchy Carrot and Apple Salad with Cashew Dressing

Posted by Meridian on

Ingredients 2 limes 2tbsp sesame oil 1 red chilli, deseeded and very finely chopped 4 carrots, sliced into ribbons with a veg peeler 2 apples, cored and cut into thin slices 1 fennel, topped and tailed and cut into thin slices 2tbsp Meridian Smooth Cashew Butter 1tsp brown sugar or palm sugar 2 stalks of mint, leaves chopped Method Combine the juice of 1 lime with the sesame oil, chilli and a pinch of salt....

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Coley with Almond, Chilli & Lime Crust

Posted by Meridian on

Ingredients 4 Coley fillet pieces, skinless & boneless 4tbsp Meridian Almond Butter (Smooth or Crunchy) 1 chilli, seeds removed and finely diced 1 clove of garlic, crushed 1 lime, zest & juice and extra to serve Small bunch of coriander Method Heat the oven to 180C/ 160C fan/ Gas 4. Lightly oil a baking sheet or oven dish and lay the fish on and season lightly. Beat together the remaining ingredients in a small bowl...

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Christmas Biscotti

Posted by Meridian on

Spiced biscotti biscuits packed with cranberries, pistachios and cherries are perfect for dunking in tea and coffee at Christmas.  They make great gifts too. Serves:  Makes 15 Preparation time: 10 minutes Cooking time:   50 minutes What You Need 150g plain flour 1 tsp baking powder 1 tsp mixed spice 25g ground almonds 80g unrefined golden caster sugar 1 large egg 30g agave syrup 1 tbsp Meridian date syrup Zest of an orange 30g dried cherries...

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Cashew Butter and Honey Breakfast Muffins

Posted by Meridian on

Ingredients 275g self raising flour 50g oats 1tsp baking powder 100g Sultanas 2 eggs 100g runny honey 2 bananas, mashed 100g Meridian Cashew Butter (Smooth or Crunchy) 50g butter, melted 200ml milk Makes 12 muffins Method Preheat the oven to 190C/gas 5 and line a muffin tray with 12 paper muffin cases. Mix the flour, oats, baking powder and sultanas in a large bowl and set aside. In another bowl, beat the eggs, and then...

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Bakewell Meringues

Posted by Meridian on

Ingredients 8 Amaretti biscuits For the Compote: 250g cherries, stoned (fresh or frozen) 2tsp lemon juice 30g sugar For the meringue: 2 egg whites 60g caster sugar 2tbsp Meridian Smooth Almond Butter Method Heat the oven to 160C/140C Fan/ Gas 3. Crush the amaretti biscuits and tip into the bottom of 4 ramekins or ovenproof bowls. To make the compote, heat the cherries, lemon juice and sugar, bring to a simmer and cook for 10mins...

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