little book we’ve been waiting for the winter months to feature chocolate. if you’re a chocolate lover, you won’t be disappointed!
welcome to our ‘winter warmers’ box. A box that celebrates those tasty treats best enjoyed in the cooler month’s. rug up with a blanket and a good book and enjoy!
June 2016
preserved lemons 340g
One of the must-have ingredients in Moroccan and Middle Eastern Cooking, these lemons add a zesty tang to salsa, salads, fish, poultry or lamb. Introducing Lucy Lewis, a professionally trained Chef as well as Pastry Chef who has worked in some of the world’s most recognised restaurants. In over 20 years, Lucy has been involved in working behind the scenes for Masterchef and My Kitchen Rules, recipe testing, developing and cooking for photo shoots for cookbooks and magazines including Murdoch Books, Feast Magazine and the Neil Perry Recipe Section in the Sydney Morning Herald’s Good Weekend Magazine (celebrity alert!). Serving suggestions: • •
•
•
Guacamole or Hummus: Just chop them up and add them to your favourite recipe. Salad Dressings and Sauces: Chopped pieces of preserved lemon make a fantastic addition to a salad -or- whizz them into your salad dressing. Pasta Dishes: A simple pasta dish with olive oil, garlic and slices of preserved lemons is delicious. Top it with shredded chicken or fish for a full meal. Tagines and Stews: See next page for a delicious Chicken tagine recipe.
where to reorder www.lucysfoods.com.au ingredients lemons 80%, salt, water. Gluten Free
Egg Free
Lactose Free
Vegan
Vegetarian
Nut Free
lucy’s foods
Chicken, Green Olive and Preserved Lemon Tagine Serves: 4 | Prep Time: 15 mins | Cook Time: 40 mins Ingredients 1. 1 brown onion, peeled 2. 2 cloves garlic, peeled 3. 2 teaspoon(s) ground cumin 4. 1 teaspoon(s) ground ginger 5. 1 teaspoon(s) ground hot paprika 6. 1 pinch saffron threads 7. 1 teaspoon(s) sea salt 8. 3 tablespoon(s) extra virgin olive oil
1 whole chicken (1.6kg) cut into pieces, on the bone 10. 100 grams large green pitted olives 11. 1 preserved lemon 12. 1 handful chopped parsley 13. 1 handful chopped coriander 14. ½ lemon, juiced 15. cous cous 9.
Method 1. In a small food processor, process onion, garlic, and spices. Coat chicken pieces in the spice mix and allow to marinate in the fridge for 30 minutes. 2. Heat oil in a large tagine dish or pot over a medium heat and sear chicken along with spice mixture until sealed all over. 3. Add ½ cup water, cover, bring to the boil then simmer until chicken is cooked. 4. Cut the rind from the preserved lemon, rinse and cut into 1cm dice. Add to the tagine in the last 5 minutes of cooking along with the olives. 5. Once cooked, finish with herbs and lemon juice. Serve with cous cous.
shiraz reduction 100ml
Pandora’s Palate
Wow! The slow cooking process produces a smooth, rich taste to this reduction, giving it an extraordinary flavour to enhance almost any dish. Lee Cecchin is an accomplished chef, Broken Hill-born and Subscriber raised. Lee grew up watching her grandmother cooking food Offer and pastries from her native Germany. The smells that would emanate from her grandmother’s kitchen, inspired Lee to discover the world of food and gave her the start she needed to coupon code: pursue her passion for cooking by leaving her home town and yumm# becoming an apprentice. The rest is history! Serving suggestions: • Warm slightly and pour over cooked meats or a roast dinner. • Pour over soft cheeses like brie or camembert for a sensational cheese platter. • As a salad dressing it packs a punch. Try roasted pumpkin, fetta and greens. • Mix it with a little olive oil and drizzle over oven roasted vegetables. • Splash over pancakes or vanilla ice cream for a sweet option.
10% off
where to reorder www.pandoraspalate.com.au ingredients raw sugar, shiraz wine, water. Gluten Free
Dairy Free
Lactose Free
Vegan
Vegetarian
roasted australian sunflower and pumpkin seeds 70g
mormor food
These pumpkin seeds are sourced from Gunnedah in Victoria. With China holding the vast majority of the pumpkin seed market, we think this is awesome! Melissa of Mormor Food in Queensland mixes her Vaxtkraft Vegetable Stock (featured in our March box) with Australian Sunflower and Heirloom Pumpkin Seeds and a little locally sourced olive oil, then roasts them in the oven until lightly golden and crunchy. The seeds have a delicious and distinct flavour and make the perfect moreish snack. Pumpkin Seeds are high in magnesium, copper, protein and zinc and are also a great source of antioxidants. Sunflower seeds are an excellent source of vitamin E, magnesium and selenium. So not only are they delicious, they fall into the healthy basket as well! (Shhh, don’t tell the kids!) Melissa makes a point of only using Australian produce in order to support our local farmers and ensure her customers receive the freshest and highest quality product. Sprinkle Vaxtktaft flavoured seeds on yoghurt, sandwiches, salads and soups, or enjoy them on their own as a nourishing and delicious snack. Pop them in your bag for a movie treat, kids lunch boxes or snack on the run. where to reorder www.mormorfood.com.au ingredients sunflower seeds (70%), pumpkin seeds (28%), vaxtkraft parsley stock concentrate 2% ((parsley 15%), carrot, leek, onion, celery, tomato, salt), olive oil. Gluten Free
Dairy Free
Lactose Free
Vegan
Vegetarian
Nut Free
Milk Hot Chocolate spoon 50g
the original hot chocolate
It’s the little indulgences that make life special and sometimes there’s nothing better than sitting back to enjoy a hot (chocolate) beverage. As self-confessed chocoholics themselves, the team at The Original Hot Chocolate take pride in offering products that satisfy those cravings, offer a rich flavour and slick texture that you can only get from premium chocolate. Just like all food products, the quality is heavily dependent on the ingredients used. That is why they use pure Belgium Callebaut, which is available in dark, white or milk options. Callebaut chocolate is committed to providing Fair Trade products. Fair Trade works to strengthen the position of smaller-scale farmers and workers in developing countries. These people are often among the most disadvantaged by the global trade system. We loved the environmentally friendly wooden spoon and chunk design as it is a fun and simple way to ensure the perfect beverage every time. No more tasteless powders that leave a buildup on the bottom of your mug! To make your delicious beverage just pour 200ml of hot steamy milk, insert your spoon, stir, then sip and lick. where to reorder www.theoriginalhotchocolate.com.au ingredients cocoa mass 11.5%, cocoa butter, sugar, whole milk powder, natural vanilla emulsifier: soy lecithin. Gluten Free
Nut Free
Leatherwood Honeycomb chocolate 55g
kokopod
Smooth milk couverture chocolate topped with handmade honeycomb from leatherwood honey. If you’re going to indulge, this is the way to do it. We met Brigid, the talented chocolatier behind Kokopod, at the Brisbane Good Food & Wine Expo in November 2015. Since then we’ve been itching to feature her delectable chocolates but have been waiting with bated breath for the weather to cool down. Brigid combines the science of tempering with her artistic flair and an adventurous palette to deliver culinary delights like no other. This means her range is ever-changing and makes for a very drool-worthy instagram feed. In an effort to operate sustainably, Kokopod sources local and free-range products wherever possible and predominantly uses recyclable packaging. They also use Swiss chocolate Felchlin, who are committed to working closely with farmers, ensuring the environmental conditions for cacao cultivation are not compromised. Choosing a flavour to feature this month wasn’t easy, so be sure to check out their current range online and let us know if there’s another one that tickles your fancy! where to reorder www.kokopod.com.au ingredients 38% milk couverture chocolate (79%) (sugar, skimmed milk powder, cacao butter, cacao kernel, soya lecithin, malt extract powder, Madagascan vanilla), honeycomb (21%) (sugar, glucose, honey, bi-carb soda). Gluten Free
Nut Free
No Preservatives, Artificial Colours or Flavours
Rich Chocolate Mud Cake 730g
Celebrity alert! Jessica Liebich, winner of My Kitchen Rules 2014, has developed these devilishly good cakes – the kind of cake you’d go out for. Since the show Jess has been one busy lady! Jess founded Messy Jessy, a range of packet cake mixes in January 2015, and since then the business has gone from strength to strength. All products in the range are created and produced in Adelaide, South Australia, and packaged in SA by disability organisation Minda Commercial Enterprises. The cakes and treats are a breath of fresh air for the packet baking category, as all the Messy Jessy cakes include natural ingredients and no nasty preservatives or additives. Recipe development for each cake was quite a process as Jess was determined to create something easy to bake at home, that tasted not only homemade, but also the kind of cake you’d go out for. Jess’s range includes a Fudgy Date & Chocolate Torte Artisan Cake Mix, a Sticky Orange, Almond & Ginger Semolina Cake Artisan Cake Mix and a Rustic Pear, Cinnamon & Almond Streusel Cake, one of which will be included next month! Jess is currently developing an Artisan Gluten Free Cake Mix Range – we can’t wait! where to reorder www.messyjessy.com.au ingredients wheat flour, sugar, cocoa powder (15%), icing sugar. Vegetarian
Nut Free *Lactose / Dairy Free if using a butter substitute.
messy jessy
MESSY JESSY CHOCOLATE MUD , PISTACHIO & CHERRY TRUFFLES Makes approx 26 balls Ingredients 1. 1 pkt Messy Jessy Rich Chocolate Mud Cake Mix 2. 350ml water 3. 190g unsalted butter 4. 1 egg
Frosting 1. Messy Jessy Frosting Mix (Sachet 2: included) 2. 140g unsalted butter, softened 3. 30ml (1½ tbs) water 1. 2. 3.
100g red glace cherries 100g pistachios, chopped 1½ – 2 cups shredded coconut plus extra for rolling
Method 1. Prepare chocolate cake mix as directed and pour batter into a lined and greased 20cm round cake pan. Bake at 150ºC fan-forced for 35 – 40 minutes. Cool completely before taking out of tin. 2. Make frosting according to packet instructions. 3. In a bowl, break cake into large crumbs. Add the frosting, coconut, pistachios and cherries and combine all together. The mixture should be quite moist. 4. Roll into balls then roll through extra coconut. 5. Refrigerate until firm. Enjoy!
Club Cinnamon chai 112g (8 sachets)
Bondi Chai
The Honey Vanilla Chai Latte in March’s box was extremely popular, so get ready for a slightly spicier punch with Bondi Chai’s Club Cinnamon! Club Cinnamon is closer to India’s traditional ‘chai masala’ flavour, with stronger spices – so on point in fact that Bondi Chai have sold it in Chai’s homeland of India! How do you make it? Add the sachet to a glass/cup of hot milk (steamed is best) and stir. For a frappe, dissolve in a little hot water and blend with super-chilled milk and ice in a blender. Add vanilla yoghurt and/ or fruit for a delicious fruit smoothie.
Subscriber Offer
10% off coupon code:
YUM-d7fec462
Can you make it with water/soy/rice/almond milk? Yes – some people prefer the stronger, spicier flavours of ‘chai tea’ and add Bondi Chai to hot water for a quick chai tea. While Bondi Chai is made with skim milk powder and whey powder both of which are dairy products, you can also use a milk alternative. where to reorder www.bondichaishop.com.au ingredients sugar, whey powder, skim milk powder, honey powder, black tea extract (3%), natural flavours, natural caramel colour, ginger, star anise. Gluten Free
Vegetarian
Nut Free
subscriber competition
soy on the hill
let us know what you think and go into the draw to win! Love the Soy on the Hill Tea Lights from our May box? We have one of their gorgeous #recycleme Ceramic Travel Mugs up for grabs! This beautiful mug is filled with a delicious Vanilla Bean & Almond Milk Soy Candle and can be repurposed as a coffee keep-a-cup once the candle has finished. All things Yum, aren’t always edible. Use, reuse, recycle. We LOVE this idea! How to enter Simply head over to www.littleboxofyum.com/feedback and fill out the short survey. Once you hit ‘submit’, you’ll go into the draw to win. Competition is open to subscribers only. Submissions must be in by 20 June 2016. Winner will be notified by email and the prize will be included in their July box.
we hope you loved our june 2016 box as much as we loved putting it together for you. the suppliers we have showcased in this box have a much larger range of delectable goodies. If you’d like to see any of their other products in upcoming boxes, please let us know! info@littleboxofyum.com facebook.com/littleboxofyum instagram.com/littleboxofyum
Little Box of Yum is a gourmet food box subscription service that introduces you to exciting new artisanal products you've never tried before. Each month we'll send out your Little Box of Yum jam-packed with hand-picked culinary delights you won't find in the big supermarkets.
littleboxofyum.com