Recipes

Instructions:

IF USING A JUICER:

• Carefully cut skins away from lemon and Sweet C mandarins. Chop carrots into large chunks. Chop ginger and turmeric into small pieces.
• Using a juicer add Sweet C mandarins, lemon, carrots, ginger and turmeric.
• Mix together honey and warm water and pour into juice to sweeten, mix well. Chill juice in fridge.
• When ready to drink, divide juice between small cups (1/2 cup per serving). Sip and enjoy.

IF USING A BLENDER:

• Peel and then slice the Sweet C mandarins and lemon in half crosswise and scoop out any seeds. In the high-speed blender, combine the Sweet C mandarins, lemon, carrots, ginger, and turmeric.
• Add 3/4 to 1 cup of water (as much as needed) and blend on medium-high speed until pulverized. Use a tamper if needed if things get stuck while blending. If you do not have a tamper, occasionally stop the blender and stir with a wooden spoon to help the blending process.
• Place an open nut milk bag over a medium bowl. Pour the blended juice into the bag and squeeze to strain all the juice into the bowl. (Alternatively, you can use a thin kitchen towel or a couple of layers of cheesecloth to strain the juice.)
• Return the strained juice to the blender. Add the honey and blend for a few seconds to combine. Taste, and add more honey if you prefer it sweeter. Transfer the juice to a glass bottle or jar and place the lid on tightly.

IF JUICING BY HAND:

• Juice lemon and Sweet C mandarins with a hand juicer and pour into a medium/large jar. Add 1/4 cup (60 ml) carrot juice.
• Mix together honey and warm water, and pour into juice to sweeten. Mix well.
• Peel and chop ginger and turmeric into thin slices. Add to juice and let steep for a couple of hours or overnight, depending on how strong you like the spiced flavours. Keep juice chilled in fridge, sealed tightly.
• When ready to drink, divide juice between small cups (1/2 cup per serving). Use a small strainer to catch any slices when pouring. Sip and enjoy.

Method:

1. Place the dates in a food processor together with the coconut, Sweet C mandarin juice and peanut butter.

2. Blitz until it all starts to come together.

3. Scoop out into a large bowl and mix with the puffed rice.

4. Scoop spoonful’s and roll between your palms to form a disc. Repeat until you have finished all 20 discs.

5. Sandwich the discs with a little chocolate peanut butter, a slice of mandarin and another disc.

Method:

BBQ Mandarin Sauce:

1. Combine all the ingredients into a small saucepan and simmer for 2-3mins until slightly reduced. Cool and continue with the mini pie recipe below.

Mini Pies:

1. Fry mince on a medium heat with a little olive oil until cooked.

2. Add seasoning, thyme, celery and carrots and cook for 5 minutes until the vegetables are soft.

3. Then pour in the BBQ sauce and cook for a further minute.

4. Remove and allow to cool before filling the pies.

5. Preheat the oven to 210°C Roll out the pastry and cut out desired shapes, place a tablespoon of filling into the centre and top with cheese.

6. Whisk the egg and using a pastry brush, wet the edges of the pastry and top with another piece of pastry. Press firmly around the edges to ensure they are stuck together.

7. Brush more egg over the mini pies.

8. Place in the oven and bake for 12-16 mins until golden and puffed.

Method:

1. Preheat the oven to 180° Combine the dry ingredients together and the liquids together in separate bowls, excluding the carrots and pineapple.

2. Add the liquids to the dry ingredients and mix until evenly combined.

3. Then add in the carrots and pineapple, pour onto a lined baking sheet. Bake @ 180°C for 10- 12 minutes.

4. While the carrot cake bakes, whip the yogurt, cream cheese, sweet C juice and icing sugar together to make the frosting.

5. To make the owls, cut the sheet cake into circles using a cookie cutter. Then use a slightly smaller cookie cutter to cut a round out of half of the circles. Using the same smaller cutter, cut out circles from the Sweet C mandarin slices.

6. Spread frosting onto the large circle, top with the cut out circle. Place a Sweet C mandarin cut out into the circle cut out and decorate with eyes and a blueberry nose.

Method:

1. Fry the diced Vienna sausages and corn. Cut the Vienna’s to make the legs and hands of the crab, boil for 3-4 minutes.

2. Combine the rice, corn, and fried Vienna’s together, dish into a lunch box and sprinkle the diced Sweet C mandarins over the rice.

3. Place the sausage cut outs beside the nuggets to create the crab. Serve with tomato sauce on the side.

Method:

Jam:

1. Boil the Sweet C mandarins for 30-40 minutes and allow to cool.

2. Place in a blender with the sugar and water.

3. Blend until smooth and pour into a saucepan, allow to cook on medium heat until it has reduced and thickens slightly.

4. Allow to cool completely and place in the fridge in an airtight container – this will keep for up to a week or freeze for longer.

Sandwiches:

1. Cut off the crusts of white bread slices, cut out shapes using cookie cutters.

2. Spread jam onto the bottom half and top with the cut out bread and press the edges to seal the sides.

Other Serving suggestion tips:

Stir into yogurt to add flavour.

Use a dessert sauce and pour over ice cream.

Method:

1. Preheat the oven to 180° Cream the butter and the sugar together until light and fluffy.

2. Add in the eggs one by one and whip until combined.

3. Mix in the Sweet C mandarin juice and vanilla essence and then add in the dry ingredients except the chocolate chips. Once everything is combined fold in the chocolate chips.

4. Scoop the mixture into heart shaped moulds or moulds of choice and bake @ 180°C for 16-18 minutes.

For drizzle:

1. Combine 4 tbsp of icing sugar with the juice of half a Sweet C mandarin and drizzle over the cakes once cool.

Method:

1. Place the frozen raspberries into a blender with the juice of 3 – 4 Sweet C mandarins and 1 tablespoon honey and blitz until smooth. The mixture should be slushy but not too watery. This will allow you to layer immediately instead of waiting for each layer to freeze.

2. Spoon the raspberry mixture into a popsicle mold and place in the freezer while you do the next fruit layer.

3. Next place the frozen mango into a blender with the juice of 3 – 4 Sweet C mandarins and 1 tablespoon honey and blitz until smooth. Spoon over the raspberry layer and place in the freezer while you do the next fruit layer.

4. Continue with the remaining kiwi and mint layer and lastly the blackberry layer.

5. Add popsicle sticks into the mold and freeze overnight.

Method:

1. Place the water, sugar and zest in a small pot and simmer until the sugar has dissolved.

2. Remove from the heat and add the mandarin juice and stir well.

3. Pour into a dish suitable for the freezer and place in the freezer overnight.

4. Once frozen, scoop and serve with chopped mandarin pieces and enjoy.

Method:

1. Place the frozen bananas, almond butter, honey, turmeric, coconut cream and Sweet C mandarin juice in a blender. Blitz until smooth.

2. Serve immediately in a glass and top with a mandarin slice.

Method:

1. Pour boiling water over the dates and allow to soak for 10 minutes until they have plumped. Drain the water and place the dates in a food processor together with the ground almonds, coconut, zest of two Sweet C mandarins and the juice of one and coconut oil.

2. Blitz until it all starts to come together.

3. Scoop spoonful’s out and roll between your palms to form a ball. Repeat until you
have roughly 12 balls.

4. Combine the desiccated coconut and the remaining zest in a bowl and roll the date balls coating them completely.

5. Place in the refrigerator for 30mins to firm up slightly and enjoy.

Method:

1. Place the oil in a deep-sided pot and heat to 180°c.

2. Combine the cornflour, flour, garlic salt and pepper and mix well. Add the chicken pieces and coat generously in the flour mixture.

3. Fry the chicken in batches until golden (roughly 4-5mins). Remove and place on absorbent kitchen paper. Repeat until all the chicken is cooked and then set aside.

4. Place all the sauce ingredients in a small pot and cook until thickened. This should take 3-5mins. Add the chicken pieces to the thickened sauce and mix well to coat all the pieces and warm the chicken again.

5. Serve on rice and top with sesame seeds, sliced spring onions and Sweet C mandarin segments.