Ingredients
Ingredients for 10 servings:
Pea & Avocado spread
- 250g Ardo garden peas puree portions
- 150g Ardo Avocado halves
- 50g Ardo Cannellini beans
- 2tbls mint
- 1 tbls garlic finely chopped
- 50ml extra virgin olive oil
- Juice of 1/2 lemon
- Pepper & salt
- Water to texture
Beet bacon & red kidney spread
- 250g Diced Beetroot Ardo
- 100g Red kidney beans Ardo
- 100g Greek yoghurt
- Extra virgin olive oil
- Juice & zest of 1/2 lemon
- 2 tbls tahini paste
- 1 tbls red wine vinegar
- Peper & salt to taste
- Water for texture
Sweet potato & carrot hummus
- 250g Sweet potatoes Ardo
- 250 Carrot puree portions Ardo
- 100g Chick peas Ardo
- 2 teaspoons garlic finely chopped
- 50ml extra virgin oilve oil
- 3 tbls Tahini
- 1 teaspoon cummin powder
- 1/2 teaspoon smoked paprika powder
- 1/2 teaspoon coriander powder
- Juice & zest of 1/2 lemon
- Pepper & salt
- Water to texture
Allergens
Milk
Sesame
Sulphite
Preparation
Pea & Avocado spread
- Defrost the peas & kidney beans in boiling water, drain & cool down.
- Defrost the avocado and cut in smaller pieces
- Blend first garlic with oil till puree, after this with all ingredients till smooth & creamy.
- Season of with salt & pepper to taste, add a drop of water if texture is too solid.
Beet bacon & red kidney spread
- Blanch or steam the beetroot cubes for about 5min. Drain & cool down.
- Bake the beet bacon for about 8 min on 180°C in an oven evenly spread and let cool down.
- Defrost the red kidney beans in boiling water, drain & cool down.
- Blend all ingredients together till smooth consistency.
- Season with pepper & salt to taste, add a drop of water if texture is to solid.
Sweet potato & carrot hummus
- Steam or blanch the sweet potato cubes & chickpeas for about 8 minutes, drain of and cool.
- Defrost the carrot puree
- Blend first garlic & spices with oil till puree, after this with all ingredients till smooth & creamy.
- Season with salt & pepper to taste. Add a drop of water if texture is too solid
Ardo products used in this recipe
