Name: Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Ingredients: For the hummus: ,chickpeas, drained 1x 400 g can, fresh lemon juice 1/4cup,garlic clove, grated 1,salt 1/2t,tahini 1/4cup,ground cumin 1/2t,olive oil 3T,For the crumbed brinjal: ,flour 50g,free-range eggs 3,panko crumbs 100g,oil, for frying ,brinjals, sliced 2,Maldon salt, to taste ,olive oil 5T,paprika 1t,chickpeas, drained and rinsed 1x400g can,labneh 100g,free-range eggs, soft-boiled 4,black sesame seeds 1t,Italian parsley, to garnish

Breakfast recipes

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

20 minutes

Indian recipes

Easy Indian-style curried eggs

40 minutes

Asian recipes

Asian slaw

Italian recipes

The ultimate affogato

Cheese recipes

Easiest, cheesiest nachos

5 minutes

Apple recipes

Strawberry-and-apple cobbler

20 minutes

Birthday cake

Chocolate cake with caramel and almond brittle

50 minutes

Cheese recipes

Lemony whipped feta

Citrus recipes

LemonGold®-tonic ice cubes

Sweet treat

LemonGold® 3-ingredient gummies

3 minutes

Asian recipes

ClemenGold® sweet sandwich

Citrus recipes

ClemenGold® snack bars

3 minutes

ClemenGold® snack bars

Serves Makes 16

Difficulty Easy

Prep Time 30 minutes, plus 2 hours’ chilling time

Cooking Time 3 minutes

Ingredients

2 T coconut oil
10 fresh dates, pitted
250 g almond or macadamia nut butter
1 T fresh ginger, finely grated
1 T ClemenGold zest, finely grated
1 T Clemengold juice
70 g pumpkin seeds
100 g rolled oats
50 g almonds, roughly chopped
2 t salt
100 g dark chocolate, melted
30 g desiccated coconut, lightly toasted

Method

1 Melt the coconut oil in a saucepan over a low heat. Mash the dates and add to the saucepan with the almond or macadamia butter, ginger and ClemenGold® zest and juice. Stir until combined, then cook for a few minutes over a low heat. Remove from the heat.

2 Add the pumpkin seeds, oats, almonds and salt. Stir until well combined.

3 Line a 15 x 20 cm baking dish with baking paper, then pour in the batter. Press down using the palms of your hands, then chill until set (about 2 hours).

4. Remove from the fridge, pour over the melted chocolate and smooth the top using a spatula. Sprinkle over the coconut and chill until cold and firm. Slice and serve, or store in the freezer.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Recipes & Articles by Jacqueline Burgess

Soft-boiled Turkish-style eggs with hummus, labneh, crumbed brinjal and paprika oil

Easy Indian-style curried eggs

Asian slaw

The ultimate affogato

Easiest, cheesiest nachos

Strawberry-and-apple cobbler

Chocolate cake with caramel and almond brittle

Lemony whipped feta

LemonGold®-tonic ice cubes

LemonGold® 3-ingredient gummies

ClemenGold® sweet sandwich

ClemenGold® snack bars

ClemenGold® snack bars

Ingredients

Method