Making fresh homemade liver pate has been on our mind since seeing the beautiful pictures from Sam Linsell. With her food photography skills, she made us drool over her Chicken Liver Pate. A pate or spread is always a crowd pleaser at dinner parties and platters. So now we wanted to give it a try as OmniBlend blenders are often just used as a smoothie maker (and we have tons of recipes for smoothies), however they're excellent food blenders too, used in restaurant kitchens.
For livers in particular, you want to make sure to use free-range chicken livers that are not fed antibiotics or growth hormones. We used Elgin Free Range Chicken livers, however you can use any chicken livers that you feel are coming from a reliable source.
Then there’s also the question whether this is a chicken pate or parfait? Technically, a chicken liver pate becomes a chicken liver parfait (French for perfect) when the cooked liver mixture is pushed through a sieve to remove any sinewy bits, resulting in a silkier, smoother and luscious liver parfait! Now here’s the trick: the OmniBlend blender blends the texture so smooth, that there are literally no sinewy bits left, creating a silky smooth texture, that firms up in the fridge.
Give it a try, it’s easy, and it tastes so good!
Add olive oil to sauce pan and sauté the onion with thyme for about 5 minutes, until it's turning soft.
Add the spices and garlic cook over a moderate heat, stirring for 2 minutes.
Add chicken livers and keep stirring until the chicken livers are just done – about 4 – 8 minutes.
Add to the OmniBlend jug, and blend until smooth.
Add the brandy to the pan to deglaze, then add the cream and bring to a simmer. Cook for two minutes, stirring up any of the residue from the pan. Pour into the OmniBlend jug and blend again until smooth. Now add the butter cubes, and blend again, until smooth.
Add to ramekins, and place the ramekins in the fridge for the pate to set, at least 2 hours. Then pour some melted butter over the top if desired, and cool again to set.
For this recipe we recommend using the 2 liter jug as it’s narrower at the bottom and ensures a very smooth result for even small quantities. Opt for the OmniBlend V – 2ltr Pro or OmniBlend I – 2ltr Pro that both give you the best performance in your kitchen.
To clean the jug, simply add a drop of liquid detergent with a cup lukewarm water, and blend for 30 seconds on high speed. Now wash the jug in soapy water, and rinse.
These Chocolate Chia Energy Bars are great to fuel a busy day, or as a lunch box or pre-workout snack. Packed with slow releasing carbohydrates, fiber, healthy fats, and minerals you’re granted of a pick-me-up just when you need it most. We’ve sneaked in little dark chocolate on top of the cocoa, boosting brain function, immunity and mood. Just what you need on a stressful day!
These bars are a nutritious way to take care of those chocolate cravings, satisfying and energizing! Aside from the small amount of the chocolate, these bars don’t contain refined sugars. The dates and cranberries provide natural sweetness. The healthy fats and protein in the chia seeds, coconut and walnuts really help to keep you full for longer.
Walnuts are one of the main ingredients of these bars, and did you know that walnuts are little power houses? They’re packed with antioxidants, omega-3 fatty acid, E and B vitamins and essential minerals. They’re said to decrease inflammation and promoting a healthy gut. Each portion of these bars contains your recommended daily intake of walnuts, as part of a balanced diet.
The best part about these bars is there’s no baking required and they allow for a whole lot of creativity, substitute with your favorite ingredients or finish off with a peanut butter drizzle. We added just a pinch of salt which lifts the chocolate flavor, however you could leave it out completely if you’re looking to avoid salt completely.
These make more or less 10 bars depending on how you cut them.
The 2 liter jug works best for this recipe. Add the cocoa powder, chia seeds and chocolate chunks to the jug, and pulse about 3 times to combine and rough chop the chocolate, it'll blend more later.
Add the other ingredients, blend until a thick paste forms. Use the tamper through the lid to push the ingredients into the blades.
Line a rectangle or square pan with baking paper. Scrape the dough out of the jug with a silicon spatula into the pan. Firmly press the mixture into the pan, pressing tightly into all the corners.
Place in the freezer for an hour. Lift out of the pan and cut into bars.
Store in an airtight container in the fridge or freezer.
This falafel burger ticks all the boxes of a hearty and healthy home cooked meal. It’s quick to prepare, and you can serve it in so many ways. Have it on a bun, with your regular burger toppings, and roasted sweet potato wedges on the side, or on a summer day as a salad. Grill this vegetarian burger on the stove, or in the oven, crispy outside and juicy inside.
We spent a day in the kitchen with Michelle Parkin, food & lifestyle photographer with chef and restaurant background, and it shows! Michelle whips up amazing creations with ease, and manages to style and capture it so beautifully. It was so much fun to work with her and use the OmniBlend for a host of different dishes!
This chickpea patty was a favorite, and you can have it for lunch, dinner or as a party snack. Just shape it the right (bite) size, and serve with a tahini dipping sauce, and you have a healthy snack.
Ingredients (12 small patties):
Add all ingredients to the OmniBlend jug, and blend for a few seconds, using the tamper (through the lid) to move the ingredients into the blades. Don’t blend too long, to avoid that the mixture gets too smooth. You’ll want to keep some bite. Pulse a few times until you’re happy with the texture. Transfer the mixture into a bowl, and shape the patties. Fry in a little olive oil in a pan, turning to brown each side.
For this recipe we used the OmniBlend V - 2ltr Pro.
Tahini, the Middle Eastern sesame paste, is made of just sesame seeds and oil and adds so much flavour to your recipes! Tahini is used in hummus …duh… and it’s actually very versatile. If you find that a jar is usually just sitting in your fridge, and you’re not sure what to use it for, you’ll want to check these recipes.
There are many ways to use tahini, and we’re sharing our 5 favorites:
Adding a few spoons of tahini will make a dressing that’s rich, creamy and velvety. For an everyday vinaigrette, whisk together tahini, olive oil, lemon juice, honey and minced garlic. Or try this Sweet Potato Buddha Bowl with Maple Tahini Dressing from the Minimalist Baker.
Tahini gives creaminess and a rich flavor to all your dips. Mix it with a sour cream for a nutty, tangy dip for pita chips. Tahini also makes a great dip for raw veggies: just add lemon juice, salt and a little pepper and enjoy a delicious snack. Try this 5-minute dreamy vegan and gluten-free tahini dip by Gimme Some Oven that’s delicious with chips, veggies, breads, falafel or chicken strips.
If you enjoy smoothies with nut butter you’ll love a smoothie with tahini. It adds a creamy texture and depth of flavour to your smoothies. Try this Berry & Tahini smoothie from Green Kitchen Stories that’s both tart & savory.
Tahini makes a great spread on toast and rice cakes. Tahini has the consistency of nut butter, making it the perfect substitute. Spread it on toast with some sliced bananas, or try this chocolate tahini spread as a healthy alternative of Nutella, on sourdough toast.
Try adding a few teaspoons of tahini to your soups! Tahini works well as a substitute for dairy in vegan soups to create creaminess. Try this creamy broccoli tahini soup.
Tahini can be used in sweet and savory dishes, and in fact you can replace nut butter with tahini in all your recipes that include nut butter. That makes tahini a perfect substitute in case of nut allergies, and as it's high in vitamine A, and B vitamins, healthy fats, and essential minerals, it's a highly nutritious replacement.
Now that you know how versatile it is, you’ll want to make your own, to always have it at hand. Try our recipe and make your own homemade tahini in just 5 minutes with your OmniBlend blender.
We love using tahini in different recipes, and it’s so easy to make your own! Homemade tahini is not only easy, it’s also cheaper than store bought tahini. For this recipe you only need two ingredients and a powerful blender.
Tahini is a paste made from sesame seeds, and is a staple in the Middle Eastern cuisine mostly used in savory recipes. We all know how to use it in hummus, and the new trend is to use it for baking! With the rise of peanut allergies, this seed-based paste is growing in popularity.
Tahini is rich in vitamin E, B vitamins, and essential minerals. Great way to sneak some healthy nutrition into a host of meals too!
Toast the sesame seeds in a wide saucepan over a medium heat, stirring constantly with a wooden spoon until the seeds brown slightly and become more fragrant. Careful not to burn them, sesame seeds burn very easily.
Once the seeds have cooled, put them into your jug then add 1 tablespoon of oil and blend until a crumbly paste begins to form. Use the tamper through the lid, and move the seeds into the blades by pressing in the tamper into the corners of the jar. Try not to add the oil all at once, the power of the OmniBlend will extract the natural oil from the seeds. For a smooth and slightly runny tahini you only need 3 tablespoons of oil. Avocado oil is perfect as it doesn’t have an overpowering flavour.
Add oil to get desired consistency, and blend until smooth. It should be smooth and pourable. Store tahini in a jar and keep it in the fridge.
For this recipe we used the OmniBlend I - 2ltr Pro, and you could also use the OmniBlend V - 2ltr Pro. The 2 liter jug is best suited for grinding dry ingredients, and making nut butters, pastes, hummus, and other spreads.
Winter’s upon us, days are shorter, and the mornings are becoming slightly colder. That doesn’t mean we have to give up our favorite salads as we have warm flavours to look forward to in autumn and winter. It’s the time of the year for cozy comfort dishes, and the season comes with an abundance of beetroot, butternut, pumpkin, broccoli, cauliflower, green beans, figs and oranges to name a few. Use these for your salad this season, cause salad doesn’t always mean lettuce, and autumn salads are perfect for the cooler weather.
This season’s salads are made using roasted seasonal vegetables, apples and nuts for crunch, and quinoa or brown rice. Add some fish, chicken or eggs for protein to make it a substantial meal for lunch or dinner.
A salad is not a salad without the dressing, so we’ve picked our top 5 dressings and we’ve paired them with some great salads.
You can make these dressings using the OmniBlend 2 liter jug. The 2 liter jug is most versatile because of the narrow base. This narrow base works excellent for a smooth dressing, or sauce. Making these recipes with your OmniBlend blender will definitely prove that making your own salad dressing is fun, fresh and easy.
Creamy Cashew Green Goddess Dressing (vegan)
A delicious Creamy Cashew Green Goddess dressing that gets its silkiness from the cashew nuts that are blended to a milky texture. You definitely want to try this recipe with a quinoa salad, with fresh cucumber and chickpeas. Any leftovers of this dressing are also great on a sandwich, or as a dipping sauce for raw veggies on a platter. Dairy free, and vegan.
Photo credit Cookie+Kate
Avo Coriander Dressing
Ever hosted a Texmex party? This Avocado Coriander Dressing is great on a spicy Western salad with roasted sweet potato, black beans and corn. It brings all the flavours together really well. Just blitz the ingredients using the pulse, and you’re done!
Photo credit Pinch of Yum
Green bean salad Ginger Carrot Vinaigrette
Autumn is the season for warm root vegetable flavours like carrot and ginger, and this Ginger Carrot vinaigrette goes perfectly with tossed green beans, topped with cherry tomatoes, and toasted almonds. Toss some grilled chicken breast strips in for additional protein.
Photo credit 101 Cookbooks
Harvest Maple Dijon Dressing
Citrus is another autumn favourite, and this Harvest Maple Dijon Dressing pairs beautifully with a zesty green salad this season, topped with some orange and avocado slices. Add some grilled halloumi and it’s a winner!
Photo credit TheKitchn
Ginger Cranberry Dressing
This Ginger Cranberry Dressing is for the more adventurous in the kitchen. Replace fresh cranberry with (defrosted) frozen cranberries when they’re hard to get by. Or use dried cranberries, and leave the maple syrup out as it will have sweetness already. This dressing is magical in a warm kale salad with apple and walnuts or almond slivers.
These flapjacks are the best! We've been rambling about the benefits of oats before, and these flapjacks are fabulous to bring some variety in your breakfasts! Matcha adds delicious flavour and incredible nutritional benefits, making this an overall healthy start of your day.
Matcha tea is delicious on it's own, but the Matcha culinary grade also makes it easy to add Matcha goodness to your smoothies, and treats. In this recipe we've just used 1 teaspoon Matcha which gives it a light flavour, however you can add an additional ½ teaspoon for a more pungent Matcha taste.
If you'd like to make this recipe vegan, you can just leave the egg out, mix 1 tablespoon flax meal with 3 tablespons of hot water, and add this mix to the batter.
Ingredients (for 8-10 flapjacks):
Add oats and coconut flakes to the OmniBlend jug (the 2ltr jug works best for grinding dry ingredients), and blend to a flour. Add the remaining ingredients to the jug and blend again, for 20 to 30 seconds for a fluffy consistency. Leave to stand for a few minutes to thicken slightly.
Heat up a pan on low-medium heat, add a teaspoon coconut oil and bake the flapjacks.
Serve with syrup, maple syrup, or honey.
Try this Berrylicious smoothie bowl and thank us later. This pretty bowl is packed with essential vitamins that gets its creaminess from … cauliflower! Yup, cauliflower for breakfast! Raw and even frozen for convenience, the cauliflower adds nutrients and texture, and doesn't add flavour, cause that's what the raspberry is for.
The best part about smoothie bowls are the toppings. We used mixed berries and some cocoa nibs, and you can use chia and hemp seeds too, for added nutrients. Basically you can use any of your favorite toppings for the perfect snack or breakfast bowl.
Raspberries are little powerhouses, as they're rich in antioxidants, vitamins and fiber. Using cauliflower adds not only creaminess, but also contains essential nutrients like fiber, vitamin C, vitamin K, vitamin B6, folate and manganese. A great substitute for bananas to lower sugar content.
Add the milk, yogurt, mixed berries and cauliflower to your OmniBlend jug, blend from low to high for 30 to 60 seconds or more until creamy.
Scoop into a bowl and top with desired toppings.
Roasted Beetroot and Fennel soup that is so full of flavour, and easy to prepare! We've had a few mornings that felt a bit chillier, announcing that autumn is on its way! We love this time of the year, and soups are great as an easy mid-week meal served with a slice of artisan bread, or serve a small portion as a starter as part of a dinner party.
This recipe makes 1 litre of soup, so enough to feed a (small) family. Leftovers make for a a quick and easy lunch!
Preheat the oven at 200C. Peel and cut the beets in pieces, and place on an oven tray. Drizzle with olive oil, and add salt and pepper to taste. Place the tray in the oven to roast the beets.
Rough chop the fennel, and keep some sprigs for garnish later. After roasting the beets for about 45 minutes, add the fennel to the tray and continue roasting. After 15-20 minutes the fennel will start browning, and beets will be ready too.
Chop an onion, and sauté in olive oil on low to medium heat. Use a pot large enough for the soup. Add the cumin seeds, and stir regularly, to prevent burning. Once the onion is glazed, set aside.
Take the beets and fennel out of the oven, and add to the OmniBlend jug. Add the onion and cumin too, and add 1 cup of stock (or just water, adding the sachets of stock later, if not using homemade stock). If using stock, make sure it's cold or lukewarm. Blending hot liquids can be risky as the vacuum the power creates in combination with the heat, can push the lid off. So rather leave the stock to cool down before blending.
Add the lid, and start blending on low speed, increasing to high, for 90 seconds or more if desired.
Return the soup to the pot, add the other cup of stock, and heat up.
Serve with a dollop of sour cream and a sprig of fennel. Enjoy!
Don't you love it when you find some brown spots on your bananas? That's the perfect ripeness for baking! This is the easiest, super tasty banana bread ever, and low in sugar too! Just 5 minutes to prepare and it's ready for the oven.
Preheat the oven at 175C.
Bring a little water to the boil, peel and core the apples, and simmer for 5 minutes to soften the apple and develop the sweetness.
While the apple is simmering, add dry ingredients to a bowl, mix, and set aside.
Add all wet ingredients to the jug, except for the bananas. Start blending on low, increasing to high, for 10 seconds.
Add the bananas and pulse just 3 - 5 times, you still want the mix to be a bit lumpy. Add the wet mix to the bowl, and fold in.
Add to a baking pan, add some banana slices on top, and bake for 55-60 minutes, until a tester comes out clean.