Blueberry & Lemon Muffins 2 large cups flour 3 tsp baking powder 1 dessertspoon custard powder 1 cup frozen blueberries 1 cup sugar 2 eggs 1 cup milk ¾ cup Prenzel Lemon Infused Rice Bran Oil Sift flour, custard and baking powder together, then add sugar and blueberries. Beat eggs, milk and Prenzel Lemon Infused Rice Bran Oil together and add to dry ingredients. Spoon into greased muffin tins and bake in a moderate to hot oven (180-200°C) for 15-20 mins.

Garlic and Lemon Aioli

2 egg yolks 6 cloves garlic, peeled and quartered ¾ cup Prenzel Lemon Infused Rice Bran Oil

1 tsp sea salt ¼ tsp paprika

In a food processor blend or process the egg yolks, garlic and salt until smooth. With the processor running, gradually add the Prenzel Lemon Infused Rice Bran Oil and process until thick. Add a little lemon juice to taste if required. Sprinkle with paprika. Serve with baby roast potatoes or baked salmon.

Guacamole

2 ripe avocados 2 red chillies, seeded 1 garlic clove 1 shallot

30ml Prenzel Lemon Infused Rice Bran Oil Juice of 1 lemon Salt Flat leaf parsley to garnish

Scoop avocado flesh into a bowl and mash well with a large fork. Finely chop the chillies, garlic and shallot then stir into the avocado with the Prenzel Lemon Infused Rice Bran Oil and lemon juice. Add salt to taste. Spoon the mixture into a small serving bowl and drizzle a little oil over. Decorate with parsley.

Feijoa Salsa

10-12 Feijoas, roughly chopped Grated zest & juice of 4 lemons or limes 2 spring onions 2 tsp sweet chilli sauce 4 medium tomatoes chopped

1 Tbsp red wine vinegar 2 Tbsp chopped parsley ¼ cup Prenzel Lemon Infused Rice Bran Oil or Prenzel Chilli Infused Rice Bran Oil Salt and pepper

Mix everything together. Cover and chill for at least an hour and preferably up to 3 hours. Stir just before serving. Makes a large bowl full.

Tabbouleh

1 cup cracked wheat ½ cup chopped mint 4 spring onions, sliced ¼ cup Prenzel Lemon Infused Rice Bran Oil

3 tomatoes, cubed Large pinch chilli powder 1 cup finely chopped parsley

Place wheat in a bowl and cover with boiling water. Leave to soak for 15 minutes. Drain and wash under cold water. Drain well and dry on paper towels them place in bowl. Add all the ingredients, season to taste with salt.
 

White Wine Vinaigrette

3 Tbsp white wine vinegar 1 tsp dry mustard 1 small shallot, minced ½ tsp freshly ground black pepper ½ cup Prenzel Garlic Infused Rice Bran Oil

1 Tbsp snipped chives 1 clove garlic, minced ¼ tsp salt ¼ cup Prenzel Lemon Infused Rice Bran Oil 1 Tbsp chopped Italian parsley

Combine the vinegar, mustard, garlic, shallot, salt and pepper in a mixing bowl. Whisk Prenzel Garlic and Lemon Infused Rice Bran Oil until smooth. Add the herbs, taste and correct the seasoning, adding more salt, pepper or vinegar as necessary.