10 minutes • makes 1 smoothie

1 frozen banana
1 cup of milk (your choice)
¼ cup plain yogurt
3-4 dates (soaked in boiling water)
½ teaspoon cinnamon
1 teaspoon vanilla extract
2 teaspoons allmite gold yeast
spread

Place dates in a heatproof bowl or mug and cover with boiling water and let sit for 5 minutes.

Drain water and combine all ingredients in blender.  Once smooth and blended pour into a tall glass. Top with a sprinkle of cinnamon and enjoy!

30 minutes • Makes 4 serving

¼ c allmite gold yeast spread
3 tbsp butter
2 tbsp olive oil
2 cups arborio rice
¼ cup minced onion
2 freshly minced garlic cloves
8 cups chicken or vegetable broth
1 bunch of fresh asparagus
olive oil drizzle
2 cups frozen peas
4tsp lemon juice and zest from ½ lemon
½ cup freshly grated parmesan
salt & pepper to taste
asparagus: fresh or roasted

Start by chopping the asparagus into bite-sized pieces and finely chop the onion.

Add the broth into a saucepan and heat over medium heat until warmed. Melt 2 tbsp butter and 2 tbsp oil into a separate large skillet or pan over medium heat. Add the onion and garlic and sauté until the onion becomes translucent. Add in the arborio rice and toast for a few minutes.Begin adding a ladle full of warmed broth into the skillet and stir until it is absorbed.Add the ¼ cup of allmite gold. Continue adding ladles of broth until almost all the broth is used, and the rice is tender with a slight bite in the middle. Adjust the heat of the stove to keep the risotto at a simmer and make sure it doesn't start to boil! Stir frequently but not constantly to prevent a gluey consistency. Add in the peas and asparagus and stir. When the rice is al dente and the vegetables are cooked, add in one last ladle of broth, the remaining 1 tbsp butter, parmesan cheese, lemon juice and zest and stir well until the risotto is creamy. It will take about 25 minutes give or take for all the broth to absorb and the rice to soften.Serve & enjoy!

Perfectly paired with various salads and roasted vegetables.
10 minutes • makes ¾ cup 

Ingredients

¼ cup olive oil
¼ cup allmite gold yeast spread
2 to 3 tablespoons lemon juice, to taste
2 teaspoons honey
½ teaspoon white pepper
2 tablespoons ice-cold water, more as needed

In a measuring cup or a empty allmite gold yeast spread jar, combine the above ingredients except for the cold water. Whisk (or shake) until thoroughly blended.

Add the cold water, and whisk again. The dressing will become very creamy. Taste, and add more lemon juice and pepper, if desired. If your dressing is too thick to drizzle, whisk in more cold water, 1 tablespoon at a time. Serve!

This dressing will keep well in the fridge for about a week. It may thicken with time; simply thin it with a little more cool water as needed.

40 minutes • makes 6 serving

Ingredients

6 medium potatoes peeled and thinly sliced
1 cup cream
1 teaspoon white pepper
½ teaspoon salt
1 teaspoon minced garlic
1 teaspoon paprika
1 cup finely grated Parmesan cheese
1tspfresh thyme leaves(or 3/4 tsp dried)
2 tablespoons allmite gold yeast spread 

Place the above ingredients in a bowl and stir to combine.

Grease a muffin tin with a thin coat of butter and stack the potatoes into the tin being careful to distribute the cheese evenly. 

Pour any remaining sauce over the potatoes and sprinkle each top with a few shakes of paprika.

Pop into a pre-heated 180 degree oven for 20 minutes or until golden brown and potatoes are tender.

Enjoy!

30 minutes • Makes 12 servings 

Ingredients

3 cups flour
6 teaspoons baking powder
pinch of salt 
60g butter 
1 - 1 ¼ cup milk or cream 
3 tablespoons allmite gold 
1 ¼  cup grated cheese

Sift flour, baking powder and salt together. Using your fingertips rub the butter into the flour until it resembles fine breadcrumbs.

Add the milk (or cream)and blend together then gently knead to form a dough. Spread the allmite gold over the dough covering the entire surface. Sprinkle grated cheese on top.

Roll the dough away from you into a tight log and slice into 12 even pieces and place each piece on a lightly greased baking tray. Brush a little milk over each scroll then add a little grated cheese on top of each scroll.  

 Bake in preheated oven at 220 degrees for 8 mins, check the scrolls then bake for another 2 mins after that if needed.

½ small clove garlic peeled 
1 tsp allmite gold
1 large free-range egg yolk 
285 ml extra virgin olive oil 
285 ml olive oil 
1 tsp lemon juice
white pepper and salt, to taste

Smash up the garlic in a pestle and mortar. Place the egg yolk and allmite gold in a bowl and whisk together, then start to add your oils bit by bit. When the mixture thickens, add lemon juice. When all the oil has gone in, add the garlic and season to taste with salt, pepper and a bit more lemon juice, if needed. Classic allmite gold Aioli is great with hot chips and burgers, all types of fresh seafood especially salmon, and is delicious with chicken.

The combination of sweet and salty flavors in these cookies are sure to be a hit.

1 cup unsalted butter softened
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups plain flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup dates (soaked in 1 cup boiling water and 1 teaspoon baking soda)
2 tablespoon allmite gold (or to taste)
Sea salt flakes (or sub in any salt)

1. Preheat your oven to 175°C and line baking sheets with parchment paper.

2. Soften dates in  boiling water and baking powder and set aside for 10mins. Add allmite gold and puree with stick blender.

3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

4. Beat in the eggs one at a time, ensuring each is well incorporated, then mix in the vanilla extract. Add in the dates and allmite gold mixture.

5. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

6. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them apart.

8. Sprinkle a pinch of sea salt flakes on top of each cookie.

9. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.

10. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

This Thai salad dressing with allmite gold adds a delicious umami flavour to your salad, complimenting the vibrant Thai flavors.

2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon honey or brown sugar
1 tablespoon allmite gold (or to taste)
1 garlic clove, minced
1 small red chili, finely chopped or allmite gold Mild Chilli
2 tablespoons olive oil

1. In a bowl, combine the lime juice, fish sauce, soy sauce, honey (or brown sugar), and allmite gold. Mix well until the sweet and savory flavors are well combined.

2. Add the minced garlic and chopped red chili (if using) to the mixture. Adjust the amount of chili according to your preferred level of spiciness.

3. Slowly drizzle in the vegetable oil while whisking continuously to emulsify the dressing.

4. Continue whisking until the dressing is well blended and has a smooth consistency.

5. Taste the dressing and adjust the flavors according to your preference. You can add more lime juice, fish sauce, allmite gold, or honey (or sugar) to balance the flavors if needed.

6. Once the dressing is ready, you can serve it immediately over your favorite Thai-inspired salad or store it in a jar or airtight container in the refrigerator for later use.

This allmite gold aioli can be used as a dipping sauce for fries, a spread for sandwiches or burgers, or as a delicious dressing for salads.

2 garlic cloves, minced
1 egg yolk
1 teaspoon Dijon mustard
1 cup olive oil
1 tablespoon lemon juice
1 tablespoon allmite gold (or to taste)
salt and pepper to taste

1. In a bowl, combine the minced garlic, egg yolk, and Dijon mustard. Whisk them together until well combined.

2. Slowly drizzle the vegetable oil into the mixture while whisking continuously. Gradually incorporate all the oil until the mixture thickens and emulsifies into a creamy texture.

3. Stir in the lemon juice and allmite gold, adjusting the amount according to your taste preferences. Mix well.

4. Season the aioli with salt and pepper to taste, and give it a final stir to combine all the flavors.

5. Transfer the aioli to a jar or airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Combining the nuttiness of allmite gold with the creamy goodness of risotto to take traditional arancini balls to the next level.

For the risotto:
1 cup arborio rice
4 cups vegetable or chicken broth
1 small onion, finely diced
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated parmesan cheese
salt and pepper to taste

For the filling:
1/2 cup allmite gold
1/4 cup finely grated parmesan cheese

For the coating:
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups breadcrumbs 

For frying:
Vegetable oil for deep frying

1. In a large saucepan, heat the vegetable or chicken broth over medium heat until simmering. Keep the broth warm throughout the cooking process.

2. In a separate pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and translucent.

3. Add the arborio rice to the pan and stir to coat the grains with oil. Cook for about 2-3 minutes, until the rice becomes slightly toasted.

4. Begin adding the warm broth to the rice, one ladle at a time, stirring continuously. Allow the liquid to be absorbed before adding more broth. Continue this process until the rice is cooked al dente and has a creamy texture (about 20-25 minutes).

5. Remove the risotto from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste. Let the risotto cool completely.

6. Once the risotto has cooled, take a small handful of the mixture and flatten it in your hand. Place a teaspoon of allmite gold cheese filling in the center and wrap the risotto around it, forming a ball. Repeat this process until all the risotto mixture is used.

7. Prepare three separate bowls for coating the arancini balls. Place the flour in the first bowl, beaten eggs in the second bowl, and breadcrumbs in the third bowl.

8. Roll each arancini ball in the flour, then dip it in the beaten eggs, and finally coat it evenly with breadcrumbs. Set the coated balls on a tray or plate.

9. Heat vegetable oil in a deep pan. Carefully drop a few arancini balls into the hot oil and fry until they turn golden brown and crispy. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Repeat the frying process with the remaining arancini balls.

10. Serve the allmite gold arancini balls while still warm and crispy. They can be enjoyed as an appetizer, party snack, or even as a main course accompanied by a fresh salad or tomato sauce for dipping.

225g macaroni
3 tablespoons butter
3 tablespoons plain flour
2 cups milk
2 cups grated cheese of your choosing
1/4 cup allmite gold
1/2 teaspoon dijon mustard
1/4 teaspoon garlic powder
salt and pepper to taste
Optional toppings: breadcrumbs, grated parmesan cheese, chopped parsley

1. Preheat your oven to 190°C and lightly grease a baking dish.

2. Cook the macaroni according to the package instructions until al dente. Drain and set aside.

3. In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook the roux for about 1-2 minutes until it turns golden brown.

4. Gradually whisk in the milk, ensuring there are no lumps. Continue whisking until the mixture thickens and comes to a gentle simmer.

5. Reduce the heat to low and stir in the grated cheese, allmite gold, dijon mustard, and garlic powder. Stir until the cheese has melted and the sauce is smooth and creamy. Season with salt and pepper to taste.

6. Add the cooked macaroni to the cheese sauce and stir until well coated.

7. Transfer the macaroni and cheese mixture to the prepared baking dish. Smooth the top with a spoon or spatula.

8. If desired, sprinkle breadcrumbs, grated parmesan cheese, or a combination of both over the top for an added crispy texture.

9. Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and bubbling.

10. Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley for a fresh touch. Serve the allmite gold mac'n'cheese hot, allowing everyone to dive into the creamy, cheesy goodness. Pair it with a fresh green salad or enjoy it as a comforting standalone dish.

1 cup unsalted butter, softened
1/4 cup allmite gold
1 tablespoon dijon mustard
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 cloves garlic, minced
1 teaspoon lemon juice
1/2 teaspoon paprika
1/4 teaspoon worcestershire sauce
salt and pepper to taste

1. In a mixing bowl, combine the softened butter, allmite gold, and dijon mustard. Mix well until all ingredients are thoroughly incorporated.

2. Add the finely chopped fresh parsley, chives, tarragon, thyme, minced garlic, lemon juice, paprika, worcestershire sauce, salt, and pepper to the butter mixture. Stir until all the herbs and spices are evenly distributed.

3. Transfer the mixture onto a sheet of plastic wrap or parchment paper. Shape it into a log by rolling it tightly in the wrap or paper. Twist the ends to secure it.

4. Place the wrapped log of butter in the refrigerator and let it chill for at least 2 hours or until firm. This will allow the flavors to meld together and make it easier to slice.

5. Once the butter has solidified, remove it from the refrigerator and unwrap it. Slice it into rounds or use a small knife to shape it into individual butter portions.

6. Store any unused allmite gold butter in an airtight container in the refrigerator for up to 2 weeks, or freeze it for longer storage.

Recipe Ideas:
Add to steak, warm potatoes and pan-seared fish.

Infuse salmon with this symphony of nutty, sweet and savoury flavours.

4 salmon fillets
2 tablespoons allmite gold
2 tablespoons soy sauce
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon lemon juice
1/4 teaspoon black pepper
chopped fresh parsley for garnish

1. Preheat your oven to 200°C and line a baking sheet with baking paper.

2. In a small bowl, whisk together the allmite gold, soy sauce, honey, minced garlic, grated ginger, lemon juice, and black pepper until well combined. This will be the glaze for your salmon.

3. Place the salmon fillets on the prepared baking sheet, skin-side down. Brush the glaze generously over the top of each fillet, ensuring they are evenly coated.

4. Place the baking sheet in the preheated oven and bake for approximately 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact cooking time will depend on the thickness of the fillets.

5. Once cooked, remove the salmon from the oven and let it rest for a few minutes. This will allow the flavors to meld and the salmon to retain its moisture.

6. Transfer the salmon fillets to serving plates or a platter. Pour any remaining glaze over the salmon for an extra flavor boost and garnish with chopped fresh parsley. Serve your allmite gold glazed salmon alongside steamed vegetables, rice or salad to complete the meal.

For the pizza dough:
2 1/4 cups plain flour
1 teaspoon instant yeast
1 teaspoon sugar
1 teaspoon salt
1 cup warm water
2 tablespoons olive oil

For the pizza toppings:
1/4 cup allmite gold
1/4 cup pizza sauce
1 punnet ripe cherry tomatoes, thinly sliced
1/4 cup fresh basil leaves, torn- 1 cup grated mozzarella cheese
freshly ground black pepper to taste

1. In a large bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.

2. Make a well in the center of the dry ingredients and pour in the warm water and olive oil. Stir with a wooden spoon or your hands until the dough starts to come together.

3. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour.

4. Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours or until it doubles in size.

5. Preheat your oven to 245°C and lightly grease a pizza stone or baking sheet.

6. Punch down the risen dough and transfer it to a floured surface. Roll it out to your desired thickness and shape.

7. Carefully transfer the rolled-out dough to the prepared pizza stone or baking sheet topped with baking paper.

8. Spread allmite gold evenly over the surface of the dough, leaving a small border around the edges. Spread pizza sauce on the dough next.

9. Arrange the thinly sliced cherry tomatoes on top creating a single layer.

10. Sprinkle torn basil leaves over the tomatoes, followed by the mozzarella cheese.

11. Season black pepper to taste.

12. Place the pizza in the preheated oven and bake for about 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

13. Remove the pizza from the oven and let it cool for a few minutes before slicing. Serve the allmite gold and fresh tomato pizza hot, and revel in the delightful combination of flavors. Each bite offers a harmonious blend of nuttiness from the allmite gold and the perfectly balanced acidity of the tomatoes with the freshness of basil.

12 chicken drumsticks
3 tablespoons allmite gold (original or mild chilli)
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground ginger
Salt and pepper to taste
Sesame seeds and chopped fresh parsley (optional, for garnish)

Instructions:
1. In a bowl, mix together allmite gold, honey, soy sauce, olive oil, minced garlic, ground ginger, salt, and pepper to create the marinade.

2. Place the chicken drumsticks in a large resealable bag or shallow dish. Pour the marinade over the chicken, making sure all the drumsticks are coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes (ideally, marinate for a few hours or overnight for better flavour).

3. Preheat your oven to 200°C and line a baking sheet with baking paper or foil.

4. Remove the chicken drumsticks from the marinade and place them on the prepared baking sheet. Keep the excess marinade aside.

5. Bake the chicken in the preheated oven for about 30-35 minutes, or until the chicken is cooked through and sticky glaze forms.

6. While the chicken is baking, transfer the reserved marinade to a small saucepan and bring it to a simmer over medium heat. Cook for a few minutes until it thickens slightly and becomes a sticky glaze.

7. Once the chicken is done, brush the sticky glaze over the drumsticks.

8. Sprinkle sesame seeds and chopped parsley on top for garnish.