It’s no exaggeration when we say that going vegan really can be life-changing. Veganism is more popular than ever, and it’s no surprise when you consider the endless amount of benefits that a vegan lifestyle can have on our overall health and wellbeing, as well as the environment!Read More
What’s a Christmas dinner without the stuffing? This Apricot and Chestnut Stuffing is so easy to make and is bursting with flavour, making it the perfect festive accompaniment for any dish! Plus it’s vegan-friendly!Read More
Tis the season to indulge and here we have the most delicious dairy and gluten-free chocolate truffle recipe to share with you, not only are they delicious but they also could make the perfect edible gift!
Our Macadamia Oil gives these truffles a beautifully rich and nutty infusion, leaving you wanting more and more and more… it’s a good job they’re super easy to make!Read More
This time of year is so colourful and warming, the fresh mornings and cosy evenings really help with the transition into the colder months, with the only drawback being the toll the seasons takes on our skin.
Don’t worry, we have the perfect solution with our exclusive winter skin serum recipe, featuring none other than our Apricot Kernel Oil.Read More
We have a revelation to share with you, and we think you’re going to like it... It is possible to survive the winter season without feeling run down!Read More
You may remember that last year we started a seasonal series on the Mokhado blog with the autumn edition of On the Table. We’re back this month to give you a taste of the flavours you can bet we’ll be enjoying all season long.
Parsnips have been enjoyed at the dinner table in their roasted form for years and years, and we can’t wait to have plenty of helpings of this roasted sweet root veg all winter long. However, this year we’re slowly discovering the other ways you can serve this surprisingly versatile veg. Did you know, for example, that when peeled and cubed, then fried in macadamia nut oil until golden brown, they make the most delicious crispy fries? Alternatively, cut into chunks and boil until tender then mash with a little butter for a wonderful alternative to mash - it makes a great topping for shepherd’s pie!
A very British way to add a delicious kick to your meals and warm yourself up. Whether it’s mustard powder, dijon mustard or our beloved wholegrain, we’ll be spicing up our soups, sandwiches and just about everything else we can get our hands on with this stuff all winter. It’s easier than you think to make it yourself, and we just might have to try this recipe for homemade beer mustard.
The grapefruit is making a small comeback now that it’s slowly getting over it’s reputation as the miserable breakfast food of the 1980s dieter. Sliced thinly, it makes a visually pleasing addition to hearty winter salads, or for a fancy brunch, sprinkle with brown sugar and grill until a delicious golden crust is formed. It’s in season in the UK throughout the winter, and you can find it in the same section as oranges at the supermarket.
Imagine a winter without a roast dinner, it would be like December without Christmas. Simply unbearable. We love the classic chicken with rosemary roast potatoes, the roast beef with yorkshire puddings, even the occasional veggie butternut squash filo pie. If it’s a Sunday, you can bet we’ll be digging in to a plate covered in gravy. Give your greens on the side something special by frying them in a splash of avocado oil..
The Great British Bake Off had us all racing to the shops to stock up on plenty of eggs, sugar and flour again this year. Over the summer, the whole country was bonkers for baking, with many of us spending the weekend whisking, beating and kneading to our heart’s content.
We’ve still got the baking bug, so we’ve done some research to find 10 glorious bakes that we can use our extra virgin cold pressed oils in - we can’t wait to get into the kitchen and give them a go!
Banana and Blueberry Granola Bars
Pumpkin Chocolate Chip Muffins
Pumpkin Zucchini Bread
Dark Chocolate Chunk Molasses Blondies
Pumpkin Spice Waffles
Vegan Pumpkin Cheesecake
Pumpkin Spice Cinnamon Buns
Pumpkin Sticky Toffee Pudding
Cinnamon Chai Banana Bread
Witch Finger Cookies
We love our oil, but you won’t be surprised to hear that it’s not all we eat. The Mokhado team are big on food, which is why we’re introducing On the Table, our new seasonal blog series.
Every few months, we’ll be focusing on a few meals, flavours and trends that we can’t get enough of. Hopefully we’ll encourage you to try something new and get excited about the changing of the seasons - even if it does mean it’s about to get a whole lot darker..
image credit: LilyandVal
Could we really have started this list with anything else? Whether you love or hate the PSL (that’s Pumpkin Spice Latte if you’ve been living under a rock since 2003), you just can’t avoid the pumpkin spice mania that takes hold as soon as autumn comes knocking.
If you really do hate the latte, there are about a gazillion other ways to give the flavour a try - and we recommend you do, you’ve got to try everything once, right? It’s essentially just a combination of cinnamon, ginger, nutmeg, allspice and cloves. Check out this link if you want to make your own.
image credit: Foodie Awareness
We’re transitioning from light, cool, summer meals to something a little warmer and more substantial. Once we get to winter time, I’m sure we’ll all be carb-loading like there’s no tomorrow, but soup is a lovely half-way point until we get there.
image credit: Not Enough Cinnamon
If you’re lucky enough to have a bountiful garden, an allotment to call your own or a friend with a few fruit trees, you’ll know that September is a big month for produce. So big, in fact, that it’s quite impossible to eat everything you harvest before it goes past its best.
The (very delicious) solution to this is preserves. Jam can be a little intimidating if you’re just starting out, but chutney is a particularly excellent place to begin. Simply cook up produce with some onions and vinegar and a little sugar and you’re pretty much there.
If you don’t fancy making your own but want to jump on the chutney train, there are some great artisan brands out there these days that are of a really high calibre. A good cheese is nothing without a great chutney, thank us next time you make cheese on toast..
Until recently, we all thought that crumble was just for topping sweet, stewed fruit like rhubarb or apples. Oh, how wrong we were.
Crumble and custard for dessert is nothing short of a British tradition, a staple in most households. Savoury crumble, however, is what’s going to be happening a lot in our kitchen this year. Crumble toppings on soups, roasted veggies, mince, it’s all to play for.
Never made a crumble before? It couldn’t be easier. Just rub together some flour, butter and sugar and you’re away. If you’re feeling experimental, try adding nuts, seeds, spices and oats to make it all the more warming and substantial. Here’s a basic recipe for apple crumble to get you started.
image credit: Drizzle and Dip
This is a trend that has, admittedly, been taken too far over the years. Did we really need salted caramel green tea? Probably not. However, salted caramel is still delicious, regardless of how overplayed it’s been.
Ever dipped apple slices in salted caramel? No? You haven’t lived. It’s perfect drizzled on ice cream too, and when paired with chocolate becomes dangerously addictive. We’re going to be consuming plenty of salted caramel this season, in moderation of course..
Those are our autumn must-eats, now we want to hear yours. Let us know your favourite thing to eat during autumn on Twitter to be in with a chance of winning one of our Great Taste Award winning oils!
Those of you that know us well might be aware that we entered our oils into the Great Taste Awards this year. What you might not know, however, is that we won stars on every single one of them. We’re not usually ones to brag, but we hope you’ll forgive us for blowing our own trumpet just a little in this post - it’s not often that hard work pays off so well. Our avocado oil was awarded one star, and three stars were awarded to our apricot kernel oil and macadamia nut oil.
In total, 10,000 products were sent to the Guild of Fine Food for judging this year. Only 31% of foods that were entered were accredited and of those, only 130 foods achieved a three star rating - so the fact that 100% of the products that we entered were recognised is a pretty big deal..
It’s not just stars that had us cheering this year. Our macadamia nut oil only went and got itself a place on the top 50 foods list! Out of thousands and thousands of other products, one of our oils was recognised as part of just 50 that really stood out. We honestly couldn’t be more chuffed.
The legendary Glynn Christian filmed a 60 second review of the oil which you can watch below. He loved it so much he was slurping it by the spoonful. He notes that while the macadamia nut itself is rather mild in flavour, our oil is quite the opposite. We certainly agree, Mr. Christian!
Other judges on the Guild of Fine Food panel loved the “amazing explosion of flavour on the tongue” and called it a “proper wow moment”, this is high praise indeed from some of the countries biggest food experts.
We think our success this year is a sign that the world is ready for higher quality, more interesting and better tasting oils - the kind that you really could just sneak a cheeky spoonful of. If you’re interested in trying our most successful oil, we’ve got a few pointers for you..
We don’t want to bore you too much with the science side of things, but the makeup of macadamia nut oil is more than worth mentioning, even if only briefly. It’s rich in monounsaturated and polyunsaturated fatty acids (the good kind) and very low in saturated fatty acids (the bad kind). This is what makes it a better choice for your heart, just like coconut oil.
The fact that it’s paleo-friendly is a bonus which may please many of you, as the caveman diet continues to grow in popularity across the nation all the time. Many health conscious food-loving thought leaders love it, and Tim Ferriss (author of The 4 Hour Body) has declared it to be “the new olive oil”.
So what can you do with a bottle of this pure cold pressed goodness? We’ve got a few ideas..
From our very own recipe archive, this roasted garlic and macadamia pesto with greek yoghurt swirl.
Try your hand at paleo mayonnaise, a far healthier choice than a jar of Hellman’s - and easier than you might think to make.
You can substitute the oil you would ordinarily use in a salad dressing with macadamia nut oil, check out this recipe for sweet potato salad if you’re stuck for ideas.
If you love to bake, this macadamia nut coffee cake might well be right up your street. It’s amazing in granola too!
Stay tuned on the blog for more recipe ideas, information and inspiration - meanwhile make sure you’re following us on Twitter and Facebook to make sure you don’t miss a single drizzle of Mokhado action.