It's Spring Thyme: Easter April Edition

We want to wish you all a Happy Easter! Hope you all have a great weekend and don’t eat too much chocolate...although these recipes may not help 🤷🏾‍♀️

 

 

Ingredients:

  • 200g Milk Chocolate
  • 200g White Chocolate
  • Plastic Easter Egg Mould
  • Pastry Brush

Method:

1. Melt then temper the white chocolate for the brush strokes.

 

2. Use the white chocolate to brush stripes of chocolate onto the moulds, then freeze for about 10 minutes. 

3.  Melt and temper the milk chocolate.

4. Half-fill one half of the mould with milk chocolate, then swirl it round to completely cover the mould. Then freeze for 15 minutes.

 

5. Heat a baking sheet in the oven until warm. Put the gloves on (prevents fingerprints) and pick up one side of the egg. Rub the flat edge of the egg on the tray to melt it a little. Hold the two edges of the egg together for a few moments until they stick. Then freeze for 10 minutes.

 

Ingredients:

Method:

1.  Temper the milk chocolate and mix in 1 to 2 tablespoons of Toffee and Whisky Sauce.

2. Add the corn flakes and mix through until they're completely covered.

3. Spoon the mixture into ramekins, making small wells in the middle for the nest shape to form.

4. Decorate as you wish! We went with mini eggs and white chocolate drizzle...and of course a chick!

 

 

 

Using this recipe we've brought a lighter and brighter approach to our Organic Whole Rack of Lamb. 

 

Ingredients:

  • Whole Rack of Lamb from Thyme
  • 175g of Panko Breadcrumbs (or Gluten Free Breadcrumbs)
  • Small bunch of Flat Leaf Parsley, finely chopped
  • Small bunch of Basil, finely chopped
  • 50g Parmesan Cheese, grated
  • 2tsp Salt 
  • 2tbsp Dijon Mustard

Method:

1. Once defrosted. Brush the sides of each he lamb with Dijon mustard, let it absorb for about 2 minutes then brush with a second coat. The mustard will act as an adhesive for the bread crumbs.

2. Pulse the herbs, salt, breadcrumbs and parmesan in a blender until bright green and evenly processed.

3. Holding onto the lamb racks by the bones, dip the lamb into the crust mixture and turn to coat.

4. Cook for 17-20 minutes on medium.

 

 

 

Sweet and juicy, blueberries are the favourites this season. Generally speaking, blueberries are widely available in April and May and are grown across Europe however, due to freezing them at their peak of freshness we're able to stock them all year round! Some of our best-selling smoothies include blueberries as one of their main ingredients; Ah-sahy-ee, Energy Currant and Protein Punch.

 

blueberry fruits