Eggnog is a typical drink that you want to serve during the holiday season. A traditional delicacy that is so easy to serve as an alternative to fruity cocktails or gin & tonic. It’s delicious as a dessert too, quite similar to a Dom Pedro, without the ice cream.

Eggnog can be made with different liquors, like whiskey, bourbon, or cognac. In this recipe we’re using a proudly South African Parow brandy, available from most Checkers liquor stores.


  • 4 large Free-range eggs, the freshest you can find
  • ½ C Castor sugar
  • ¾ C Brandy
  • Pinch freshly grated nutmeg
  • 1½ C Full cream milk
  • 1 C fresh cream


Add eggs to the OmniBlend jug, lid on top without the cap, and start blending on low for a few seconds. Continue blending and add the sugar, for 15 seconds. Now add the other ingredients, and blend for a further 30 seconds. Chill in the fridge, and serve with a sprinkle of grated nutmeg.


When we hear Carrot Cake, we’re all ears! So when we saw ‘the new carrot cake’ on the cover of TASTE’s 15th birthday edition, we paged over immediately to find out what this lime green cake was about. It appeared to be a Pea Cake with Lime Icing! As the batter contains pureed peas instead of grated carrots, a high performance blender is required to blend a smooth paste. To make it easier, we tried making this cake recipe with the OmniBlend blender, using the blender as the only kitchen appliance to prepare the wet mix.

The recipe was an instant winner, and it was fascinating to hear the guesses of what made this cake green without revealing the ingredients immediately: “Mmm… it’s got a sweet freshness… pear?”, and “So what makes it green, matcha?” One taster who had just shared not even liking peas at all, and hadn’t been eating them since childhood, loved it. You can imagine the look on her face when she heard it were the peas that gave it the green colour. :-) It’s the fresh lemon juice in the batter, and the lime in the icing that creates the perfect balance of sweet with a hint of citrus, and makes this cake so good.

In the original recipe there’s no bicarbonate of soda used, which creates a denser and moist texture. As carrot cake recipes often work best using bicarbonate of soda, we tried it with this recipe too, and it resulted in more of a cake crumb texture, which we preferred. We’ve not made further changes to the ingredients, and the directions below are based on using the OmniBlend blender at the most convenient way to whip up this cake.


  • 4 C Frozen Peas
  • 400 grams Unsalted Butter (room temperature)
  • 300 grams Castor Sugar
  • 6 Free-range Eggs (room temperature)
  • 4 Tsp Vanilla paste (or 3 Tsp Vanilla Essence)
  • 1 Lemon, zested and juiced (6 Tbsp juice and 3 Tsp zest)
  • 485 grams Cake Flour
  • 2 Tsp Baking Powder
  • 2 Tsp Bicarbonate of Soda
  • 1 Tsp Salt
For the frosting:
  • 225 grams Icing Sugar
  • 4 Tsp Lime Juice


Preheat the oven to 160C degrees, and grease 1x24x11cm bundt cake tin.

Sift the flour, baking powder, bicarb of soda, and salt in a bowl, give it a good stir and set aside.


Bring water to the boil and add the frozen peas. Bring back to the boil, which takes 2 minutes, and then strain and refresh under cold water and set aside.


Add butter and sugar to the OmniBlend jug, and blend increasing to medium speed, using the tamper through the lid to whip the sugar into the butter for a light mixture.


Add the eggs, one at a time, and blend to incorporate and create a fluffy batter. Now add the peas, and blend on high, for about 60 seconds until smooth. And finally add the lemon juice, zest, and vanilla and blend a few seconds until incorporated.

Decant the batter into the bowl with flour, and combine well, ensuring all flour is incorporated. Spoon the batter into the prepared tin, and bake for 1 hour and 10-15 minutes. 

Cool the cake in the tin, and once cooled prepare the frosting. Sift the icing sugar, and add half the amount of lime juice, adding more gradually until you reach the desired consistency. Just runny enough to create a drip effect.

Bake this cake for any occasion and use some decorative sparkles to make it a festive cake for the holidays.


For this recipe we used the OmniBlend I – 2ltr Pro, as it allows for increasing the speed gradually, and the 2 litre jug has a narrow base to works well for blending thick textures like the initial butter and sugar in this recipe as well as hummus, nut butters and other spreads. The 2 liter jug can also be used for grinding dry ingredients if you want to grind your own fresh nut or oat flours.

south-african-chakalaka-recipeWhen I think of chakalaka the things that come to mind are braais, salads, and good company. I don’t remember a time we didn’t have chakalaka at a family braai. If not then either green salad, creamed spinach, or beetroot salad was a definite. Chakalaka is a South African spicy vegetable relish, and when there’s chakalaka there definitely has to be mealie pap.

Although its exact origins are unknown, some believe it originated from mine workers in Johannesburg who added tomatoes, beans and chili to create a vegetable dish. This dish has become a South African staple, and it has become so popular you can buy it in cans in the supermarket, but nothing beats fresh homemade chakalaka!

There’s no exact recipe for chakalaka, and it varies from one family to another. My family loves hot food, so we would usual use more than one chili for an extra kick, and on some days to give it a sweet and chili taste my mother would add some fruit chutney. The recipe can also vary from one to another according to preference: some add cabbage, and sometimes it is made without tomatoes, but most recipes contain tomatoes, Koo baked beans, and peppers.

You can also make this recipe vegan or vegetarian by using baked beans that do not contain any animal products or by substituting the baked beans with chickpeas. Chakalaka is said to be a relish, sauce or salad. Whichever way you prefer to call it, it can make a great addition to Christmas lunches, Sunday roasts, and is best enjoyed with garlic rolls or pap, alongside braai meat. A definite crowd pleaser!


  • 1 Tbsp Cooking Oil
  • 1 Onion
  • 1 Chilies, deseeded & chopped
  • 2 Garlic cloves
  • 1 Tbsp Mild Curry
  • 1 Tsp Turmeric
  • 1 Green Pepper, finely chopped
  • 1 Red or Yellow Pepper, finely chopped
  • 4 Carrots, grated
  • 400g Can Whole Tomatoes
  • 2 Tbsp Tomato Paste<li//>
  • 1 Can Baked Beans
  • Salt & Pepper


    Prepare your vegetables:

    Peel and chop onion into quarters add to your Omniblend jug with ½ C water and pulse for a fine chop.

    Peel, or scrub carrots and grate (You can pulse your carrots with a cup of water for a fine chop).


    Decant the can of whole tomatoes in the jug, and blend till smooth. Or use 3 fresh tomatoes (boil tomatoes for a minute, until the skin starts to peel, plunge in cold water and then peel the skin. Then add to you Omniblend jug and blend till smooth).

    Finely chop the garlic, peppers and chilies.

    Heat the oil in a saucepan, add the onions, garlic, peppers and chili cook until soft.

    Then add the spices (more or less depending on how spicy you would like it to be) stir to combine.

    Stir in the carrots and tomato paste, the mixture should be well combined. Cook for a few minutes while stirring occasionally. Then add the tomatoes, and cook on a low heat until the vegetables are cooked but just slightly crunchy. Finish off with the baked beans and simmer for a few minutes.

    Taste and season with salt and pepper. Can be served hot or cold.

    Using the OmniBlend I with a 2ltr jug made it super easy to prepare the vegetables as, just a few pulses and you’re ready to go. The 2ltr jug is suited for both wet and dry ingredients, and for smaller dishes (because of the narrow base) like spreads, hummus, nut butter and pesto.

    This recipe was developed by Bernice, who’s handling OmniBlend’s customer service and sales, and in contact with foodies around the country on a daily basis. Bernice has a background in food technology, and is passionate about all that looks, smells, and tastes like food. She loves sharing how you can get the most out of your OmniBlend.


    You definitely won’t be slaying any dragons to make this smoothie! Full of coconut flavour, and packed with nutrients, this recipe is fit for paradise. Blend fruits from frozen in your OmniBlend blender, for a super smooth consistency.

    Dragon fruit is considered a tropical superfood because of its wealth of benefits, not only is it good for you, it also adds a bright pink color to smoothies without altering the flavour. Another one of our office smoothie bar releases.

    Dragon fruit, also known as pitaya, has bright pink spiky skin, and the flesh can be white or pink with black seeds. Fresh dragon fruit can be hard to find and quite expensive, that’s why we use frozen packs which are cheaper and easier to find. This also helps to make nice thick smoothies, so if your blender can crush ice then you’re good to go. Which brings me to the benefit of having a durable blender, it makes it easier to get a little creative in the kitchen even with the toughest ingredients! Investing in the best smoothie blender is worth it if you love making beautiful food, or have a family to feed.

    For a bit of a boost I added chia seeds, which makes it more filling. After all this recipe was developed for our office, and it’s supposed to sustain you during a busy day. This smoothie is more coconutty than sweet, so you can add some honey or a date to sweeten things up.

    This smoothie does not only taste good, it looks great as well. With that bright pink color you can’t help but feel happy! Frozen banana creates a sweet base, and the berries add some tartness. If you’re not a banana fan then kiwi does the trick, adding a bit of an exotic flavor. I honestly felt like I was having a milkshake for a second there.


  • 1 C Dragon fruit
  • 1 Small Frozen Banana (or use 1 Kiwi as substitute)
  • ½ C Blackberries
  • 1 C Coconut Milk
  • ½ C Plain Yoghurt
  • 1 Tsp Chia Seeds
  • ¼ C Mint, loosely packed
  • 1 Tbsp Coconut Flakes


    Add all the ingredients to the Omniblend jug. Blend from low-to-high for 30 to 60 seconds or until creamy. Serve with some coconut and mint, find the nearest island and relax!

    This smoothie recipe was developed by Bernice as part of a series for the office smoothie bar. The aim is to encourage the whole office team to make healthy smoothies, but also making it super easy to make, using real ingredients. Bernice has a background in food technology, and is passionate about all that looks, smells, and tastes like food. Her aim was to make sure that a healthy smoothie can taste great too! Try the Berry Boost Smoothie too!


    unsplash-logo Annie Spratt


    Adding herbs to your smoothies is a great way to switch your standard fruit smoothie routine up a bit. Herbs don’t only add flavour, but they also have added health benefits. Herbs are flavourful, act as a natural filter for your body and have cleansing properties.

    Now that all sounds great I hear you say, and at first I was really sceptical too about the whole idea of blending herbs into my smoothie. I love adding herbs in salads and savoury dishes, but found it hard to imagine adding herbs to smoothies could make my favourite smoothie recipes any better. So I tried it, and truth be told: I’m hooked! I tried 5 herbs and paired them with fruits that bring out the best taste of both. It resulted in these smoothie recipes, which I hope will convince you too!


    Basil is one of the oldest herbs known to mankind, there are many variations of basil like sweet basil, lemon basil, Italian or curly basil etc. The smell and flavour of basil vary according to the essential oils present in the herb. Basil is also known for its antibacterial properties and for helping with kidney detoxification. Basil also helps to restore the body’s natural pH levels and feeds healthy bacteria within the gut microflora. Besides being used in various culinary dishes, basil is also used in cocktails and yes, smoothies. Try it with this blueberry smoothie recipe to experience the taste sensation.

    Blueberry Basil Smoothie

  • 2 C Frozen Blueberries
  • 1 Frozen Banana
  • ½ - 1 C Milk (or non-dairy)
  • ¼ C Basil (5-6 leaves)
  • 3 Tbsp Yoghurt
  • 1 Tbsp Chia seeds


    I love mint in cocktails and chocolate, and in smoothies it’s a perfect addition to cool off. Mint has been used for thousands of years to aid with upset stomach or indigestion. I’d say it brings life to a smoothie, so tickle your taste buds with this pink happiness smoothie!

    Pink Happiness

  • ¼ C Mint Leaves (loosely packed)
  • ½ C Pink Dragon Fruit
  • 1 Frozen Banana
  • ½ C Low Fat Milk (or non-dairy)
  • ½ C Low Fat Yoghurt
  • 1 Tbsp Raw Cashew Nuts


    Yes, you read correctly parsley! It’s more than a garnish that you toss to the side before enjoying your meal. Parsley is a nutritional powerhouse packed with vitamins A, B, C and K, and minerals iron and potassium. Parsley is said to be a natural diuretic, which helps to eliminate excess fluid, it is commonly used by stars who want to drop extra weight before big events because it helps reduce water retention and bloating. Parsley has a distinctive, pungent flavour and aroma so it’s best to use no more than a few sprigs in a smoothie. Try it in this refreshing cucumber and apple smoothie.

    Vegan Cucumber and Apple Refresher

  • 1 C Cucumber
  • 4 Sprigs Parsley
  • 1 Tbsp Chia seeds
  • ½ C Ice Cubes
  • 1 Apple, halved
  • 1 Tsp Ginger
  • ½ - 1 C Water


    Fennel happens to be a vegetable, herb and a spice. The fronds are used as a herb, you can also use it in salads, side dishes and for flavouring soups and fish and of course your smoothies! Fennel provides an earthiness that helps to round out the flavours and reduces the overall sweetness in your smoothies, enjoy some fennel with a touch of avocado with this fennel smoothie.

    Creamy Dairy-Free Fennel Smoothie

  • ½ Small Avocado
  • ½ Frozen banana
  • ½ Medium fennel bulb and 10cm stalk
  • 1 Small lemon, peeled
  • 2/3 C Frozen Mango
  • 1 Tsp Raw Honey
  • ½ C Chilled Green Honeybush, Rooibos & Mint tea


    Coriander is also known as cilantro, and has a bright, lemony flavour. It’s also known for having anti-septic properties to help cure mouth ulcers and studies have shown coriander to have strong anti-histamine properties that can reduce seasonal allergies and hay fever. The leaves are rich in vitamin C, vitamin K and protein. It has quite a strong flavour, and pairs really well with pineapple in this recipe with a sweet banana base.

    Pineapple Green Smoothie

  • 1 C Coconut Water (more or less for desired consistency)
  • 1 C Frozen Pineapple
  • 1 C Spinach
  • ¼ C Coriander, handful

    All these smoothies blend very well in our 2 liter models, and blend super smooth in 45-60 seconds. With the OmniBlend V you can use the 60 seconds time cycle, after which the blender will stop blending automatically. The OmniBlend I allows for variable speed control, to adjust the speed according to your requirements. For thick and creamy smoothies, or to make it a smoothie bowl, add less liquid and use the tamper (through the lid) to stir the ingredients while blending.

    Hope these recipes inspire you to spice things up a little too!

    These smoothie recipes were developed by Bernice, who’s handling OmniBlend’s customer service and sales and in contact with foodies around the country on a daily basis. Bernice has a background in food technology, and is passionate about all that looks, smells, and tastes like food. She loves sharing how you can get the most out of your OmniBlend.


    BLACK FRIDAY - the Friday all South Africans are looking forward to is around the corner, and OmniBlend is going to be offering some great deals!

    Actually, our offer is going to be straight-forward, and attractive for the entire hospitality industry, including the bars that need an extra commercial bar blender, as well as the small startup that is looking for a durable smoothie maker to launch new menu items. On Friday the 23rdof November, for 24 hours, we’ll be offering a 10% discount on all our blenders and spare jugs. Simply use ‘BLACKFRIDAY’ in the check-out when you place your online order. Our deliveries still remain free of charge too. You can find the different blender models here.


    On top of that we have a fabulous offer to equip your kitchen with the essential appliances to make cooking, entertaining, and healthy living a breeze. For one day only, we’re offering the OmniBlend I – 2lt Pro with the Greenis F-9010 slow juicer or OmniBlend V - 2ltr Pro with the Greenis F-9010 slow juicer for just R4,499 – which is an incredible saving of R2,495! And we still deliver free of charge, to any address in South Africa. Read all about the high-end Greenis F9010 domestic slow juicer here.








    Can’t wait till Black Friday? Check our current combo offers to benefit from some great discounts.


    • The 10% discount offer as well as the Greenis/OmniBlend combo package will go live 23 November, and end at midnight.
    • Orders should be placed online through our web shop or you can visit our Cape Town showroom.  
    • Use BLACKFRIDAY in the discount field in the check-out to benefit from the 10% discount on blenders and jugs (discount does not apply to other products, or combo deals).
    • The Greenis/OmniBlend deal can be ordered through the combo package, which will go live on 23 November. You can find it here on the day.
    • Warranty on the Greenis juicer is 1 year, and warranty on the OmniBlend blender 3 years (limited to 1 year on the blades for commercial use)
    • Orders can be collected at our Johannesburg warehouse (Linbro Office Park) or Cape Town showroom, or delivered to a single address anywhere in South Africa.
    • Our Johannesburg warehouse does not offer payment facilities; orders should be confirmed upfront, and we’ll inform you as soon as the parcel is ready for collection (allow for 2-3 hours).Opening hours are Mon-Fri 8am-5pm.
    • Our Cape Town showroom is open on Friday 23 November from 7am to 7pm, and card facilities as well as SnapScan/Zapper are available. No cash payments are accepted.
    • Orders that are not confirmed by midnight 23 November are being cancelled.


    This harissa recipe is so easy to make at home with a food blender. The warm flavours of roasted peppers and spice, and hot chillies make the sauce irresistible. Homemade Harissa is much more value for money, and it’s always rewarding to make this unique Middle Eastern blend in your own kitchen. Use it as a marinade for grilled chicken wings, mix it in a salad with chickpeas, roasted butternut, and baby spinach, or simply add some of this paste to spice up your avo on toast and other sandwiches.

    No doubt the increased interest in the Middle Eastern kitchen, has contributed to the popularity of Harissa. Recipes vary slightly, however the chillies are an essential ingredient. The OmniBlend is a powerful food blender that purees pastes like these with ease. Any kind of (commercial) chilli sauce, is best blended using the 2 liter jug, which has a narrow base (or our 1.5 liter jug with the narrow base). For this recipe we used the OmniBlend I – 2ltr Pro, which is also used in commercial kitchens to blend sauces.


    Ingredients (for about 2 cups):

    3 Red Peppers

    2 Red Onions

    3 Cloves Garlic (big cloves)

    3 Medium Hot Serenade Red Chillies

    1 ½ tsp Coriander Seeds

    1 ½ tsp Cumin Seeds

    1 ½ tsp Caraway Seeds

    4 Tbsp Freshly Squeezed Lemon Juice

    100g Tomato Paste (about 4 tbsp)

    1 Tsp Course Sea Salt

    A little olive oil



    Preheat oven at 250C

    Half and deseed the peppers, drizzle some olive oil on top, and place them skin up on a tray. Grill in the oven, for about 10 minutes, keeping close eye on it. It needs to char, but be careful not to burn them completely.

    Remove from the oven, and cover with foil or a plate to cool down. Once cooled down, peel the skin off, and discard the skin. Add the peppers to the OmniBlend jug.

    Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them and add to the OmniBlend jug.

    Now heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chilies for 10 to 12 minutes, until a dark smoky colour and almost caramelized. Add to the OmniBlend jug.

    Add the lemon juice, tomato paste and salt to the jug too, and then start blending. Blend until smooth, add to 1 or 2 glass jars, leave to cool on the counter, then store in the fridge.

    We've also used this harissa for Ottolenghi's Pappardelle with Rose Harissa, Black Olives & Capers; replacing the rose harissa with 3 tablespoons of this recipe. It was so delicious, give it a try!


    You will have noticed the hype around turmeric, and the food products that have launched on the market to make golden milk or tea, to add more turmeric to your diet. What is all the fuss about? Turmeric is said to be one of the most effective natural nutritional supplements. It contains compounds with medicinal properties, of which curcumin is the most important. Curcumin is the main active ingredient in turmeric, which has powerful anti-inflammatory properties and it is a very strong antioxidant. The natural pain relief properties are also contributed to curcumin, and therefore turmeric may be beneficial as a natural painkiller to manage chronic pain.


    Let’s talk a little more about this magical root. Turmeric is widely available as a powder, however as a raw root it’s very similar to ginger. Raw turmeric has several health benefits which may not be found in turmeric powder. The turmeric oil is one of the components which is lost during processing, and this oil is essential for your body to be able to absorb the curcumin well. Depending on which processing method is used, there may also be loss of curcumin. So aside from raw turmeric being cheaper than other products, using raw turmeric can be more beneficial for your health than using turmeric powder.


    1. Helps increase antioxidant capacity and help fight free-radical damage

    2. Helps boost your immune system - powerful anti-inflammatory properties

    3. Eases joint pain

    4. Protects your heart

    5. Helps heal your gut


    Turmeric has a peppery, warm, bitter taste, which makes it a popular spice in the Indian kitchen. It is used in many different ways, usually in curries, turmeric pickle, hummus and to make turmeric tea. Turmeric can also be used to add color to a broad range of dishes including soups, rice dishes and omelets.

    But don’t limit yourself to these foods to get your dose of this herbal medicine. When blended with the right fruits, the pungent taste of turmeric compliments the recipe nicely bringing out aromatic flavours. We’ve created some delicious sweet fruity smoothies, to benefit from turmeric first thing in the morning. In these recipes we’re using fresh turmeric using the Omniblend blender, which makes it so easy to blend root vegetables like turmeric, ginger, beetroot, and carrots. It can be difficult to blend these in a domestic blender, but with a high-powered blender it’s done with ease. Investing in the best blender is key to happy smoothie blending!


    Here are 3 ways to use raw turmeric in your smoothies. Milk (you can substitute with almond milk), avocado, and chia seeds add fat, which helps the body absorb curcumin better!


    Peachy Turmeric Breakfast Smoothie

  • 1 C Milk
  • 1 C Peach
  • ¼ C Oats
  • 1 Tsp Fresh turmeric
  • 1 Tsp Fresh ginger
  • ½ Tsp Cinnamon
  • 1 Tsp Honey

    Berry Good Turmeric Smoothie

  • 1 C Blueberries
  • ½ C Blackberries
  • 1 Tsp Fresh turmeric
  • 1 Tsp Fresh ginger
  • 1 C Water
  • ¼ C Yoghurt

    Golden Glow Smoothie
  • 1 Banana
  • 1 C Milk
  • 2 Dates
  • 1 Tsp Honey
  • ¼ C Whey Protein
  • 1 Tbsp Fresh turmeric


    Add all your ingredients to your jug and blend for 60 seconds. The measures for the ginger and turmeric are a volume indication. There is no need to chop the root, as the blender will create a smooth texture. Simply add a slice of the root that makes up a teaspoon.

    When you’re new to turmeric, the Berry Good Turmeric Smoothie is for you: the combination of the berries with turmeric and ginger hits the sweet spot! The Golden Glow Smoothie has that comforting cup of tea feel, and makes you feel good inside and out. For a breakfast kick-start the Peachy Turmeric Breakfast Smoothie is the one. It gives your traditional oats breakfast a healthy kick, and will boost your day.



    The Berry Boost Smoothie is currently the office favorite! Filled with antioxidants, omega 3 fatty acids, nutrients and fiber to give you the energy boost you need. Perfect for breakfast, afternoon snack, or sweet dessert. This smoothie recipe is one of the recipes that were developed as part of the OmniBlend office smoothie bar. The aim is to encourage the whole office team to make healthy smoothies that are super easy to make.

    We use frozen packed berries from Euroberry, which makes it easy and convenient to make cool, thick and creamy smoothies with no fuss. Especially on those days where you’re looking for a quick snack or boost to get you through the day, having frozen supplies ready to go makes it easier to opt for a healthy option. This is also great for the family, making it easy for everyone to make their own smoothie, even the kids! The recipe makes about 400ml which can be divided into two portions for the kids. Just remember you’ll definitely need a high-powered blender when using frozen fruits.

    We really love how this blends so beautifully in a matter of seconds with our favorite office accessory, the blender machine! The secret behind making the perfect smoothies is not only what you put in, but what you make it with as well. A good smoothie machine is a must to get the best results! Buying frozen fruit and keeping them in the freezer not only makes the process easier, but you can also enjoy fruits like berries out-of-season all year long.

    The best part about making your own smoothies is that, you also get to play around with the ingredients, perfect way to sneak in a veg or two. In this recipe I used dried cranberries for sweetness since we’re in berry mode, alternatively you can use honey or any other preferred sweetener.

    To reduce sweetness or if you’re not really a banana fan then you can substitute the banana with some frozen pineapple. Pineapples are high in vitamin C and promote better skin. Improve your health in the most enjoyable way!


  • ½ C Blueberries
  • ½ C Blackberries
  • ½ C Milk
  • ½ C Water
  • ½ C Plain yogurt
  • 1 Tbsp Chia seeds
  • 1 Banana (Sub ½ C Pineapple)
  • ¼ C Dried Cranberries


    Add all the ingredients to the Omniblend jug. Blend from low-to-high for 30 to 60 seconds or until creamy. Garnish with fresh berries and mint leaves if desired.

    Now go ahead and make yourself a glass filled with just the right balance of berry awesome, light, refreshing and thick!

    This smoothie recipe was developed by Bernice as part of a series for the OmniBlend office smoothie bar. The aim is to encourage the whole office team to make healthy smoothies, and making it super easy to make, using real ingredients. Bernice has a background in food technology, and is passionate about all that looks, smells, and tastes like food. Her aim was to make sure that a healthy smoothie can taste great too! You can find other smoothies in this series here.


    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.

    You can play around with the herbs you’re using, according to your preferences. Sam Linsell is using bay leaves in her recipe, and we opted for thyme, like the Woolworths chicken liver pate.

    Give it a try, it’s easy, and it tastes so good!



    • 1 tbsp olive oil
    • 200 grams Free-Range Chicken Livers (1 Elgin Free Range Chicken Liver tub)
    • 1 Onion (white), chopped
    • 3 Sprigs Thyme, leaves only (soft sprigs will blend)
    • ½ tsp Nutmeg
    • ¼ tsp All Spice
    • 1 clove Garlic, chopped
    • 20 ml Brandy
    • 50 ml Fresh Cream 
    • 60 grams Butter, cubed 
    • Salt & Pepper to taste


    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.