All Sorts

Butterscotch French Toast

1 1/4 cups cream
3 eggs
1/4 cup Prenzel Tipsy Topping Hokey Pokey Sludge
1 baguette
25g butter

Whisk the eggs and cream together until well combined. Slice baguette into 2 cm rounds. Heat a little butter in a large non-stick frying pan. Dip the baguette into the egg mixture and fry 6-8 slices at a time until lightly golden. Build a tower on each serving plate with the toast then drizzle with Prenzel Tipsy Topping Hokey Pokey Sludge. Delicious served with crispy bacon and bananas.
 

Butterscotch Pancakes

Drizzle Prenzel Tipsy Topping Hokey Pokey Sludge over pancakes & serve with whipped cream!
 

Chilli Sauce

24 chillies, mild dried red
2 Tbsp Prenzel Chilli Infused Rice Bran Oil
2 Tbsp Prenzel Garlic Infused Rice Bran Oil
Garlic clove, minced
Salt, to taste
6 Tbsp flour

Wash chillies, stem and seed. Cook in boiling water for 10 mins or until soft. Remove and drain. Place chillies and water in blender and whirl until you achieve a pasty consistency. Heat Prenzel Oils in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chilli paste slowly to flour to mix until it forms into a smooth paste. When all the chilli paste is added, bring to a boil, stirring constantly. Cook until it thickens, 3-4 minutes. Thin with water to a thick, saucy consistency. Use with vegetables, or as hot sauce for meat. Makes 6 cups.
 

Easy Calzone Recipe

Make a ball of dough - pizza or shortcrust pastry.
Prenzel Garlic Infused Rice Bran Oil
Mashed tofu/ ricotta or mozzarella,
Veggies (onions, peppers, broccoli),
Seasonings

Roll dough or pastry out into circle, and moisten edges with Prenzel Garlic Oil. Into centre, spoon a little of all the ingredients. Moisten with Prenzel Garlic Oil. Fold dough over stuffing to make a half moon shape. Pre-heat oven to 180°C. Cook 40 minutes or until done inside and lightly browned.
 

Easy Individual Pizzas

1 1/4 cups warm water
1 cup self-raising flour
2 Tbsp sugar
2 cups plain flour
1 Tbsp dried yeast granules
Salt if desired
2 Tbsp Prenzel Tuscan Infused Rice Bran or Olive Oil

Put the yeast, sugar and warm water into a bowl and let foam. This takes about 10 minutes. Put the flours, salt and Prenzel Tuscan Oil into a larger bowl, add the yeast mixture and mix well. Turn out onto the bench and knead until smooth and satiny. Cut into 6-8 pieces for individual pizzas and roll each to form a 15-18cm circle. Place on well-oiled baking trays and leave to stand while preparing the topping. The classic Neapolitan pizza uses tomato sauce as a base, mozzarella cheese, dried oregano and 10 anchovy fillets, but feel free to use whatever topping you prefer. Bake pizzas at 220°C for 10-15 minutes.
 

French Toast

1 1/4 cups cream
3 eggs
1/4 cup Prenzel Peach Schnapps
1 French stick
25g butter

Whisk the eggs and cream together, until well combined. Add the Prenzel Peach Schnapps.
Cut the French bread into 3cm rounds. Arrange in a single layer in a wide, shallow baking dish. Pour the egg mixture over the bread to cover evenly. Refrigerate overnight.
Melt a little butter in a large non-stick frying pan. Add 6-8 slices of bread and fry on both sides, until golden. Repeat with the remainder.
 

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 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.
 

Garlic Oil with Feta Cheese

A real summer treat, and a great Christmas present.

Feta cheese
Prenzel Garlic Infused Rice Bran Oil
Sprigs of rosemary or thyme

Chop chunks of feta cheese into small cubes. Drop into jar, add sprigs of rosemary or thyme. Fill the jar with Prenzel Garlic Oil. Leave for a few days. Serve with fresh crusty bread.
 

Garlic Vinaigrette

50ml Prenzel Vincon Red Stock Concentrate
1 tsp lemon juice
2 Tbsp minced fresh herbs
1 tsp Dijon-style mustard
¾ tsp salt
½ tsp freshly ground black pepper
¼ cup Prenzel Garlic Infused Rice Bran Oil
½ cup virgin or extra-virgin olive oil

Combine the Prenzel Vincon Red Stock Concentrate, lemon juice, herbs, mustard, salt and pepper in a mixing bowl. Whisk in the Prenzel Garlic Oil and olive oil until smooth. Taste and correct seasoning, adding more salt or pepper as necessary. Makes 1 cup.
 

Guacamole

2 ripe avocados
2 red chillies, seeded
1 garlic clove
1 shallot
30ml Prenzel Lemon Infused Rice Bran Oil (Garlic or Chilli Oil is nice too)
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 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.

 

Hummus

310g can chick peas
3 Tbsp tahini
¼ cup lemon juice
¼ cup Prenzel Garlic Infused Rice Bran Oil

Drain chick peas and place with tahini and lemon juice in the bowl of a food processor. Process until chick peas are chopped. Gradually add Prenzel Garlic Oil down the feed tube and process until mixture is smooth.
 

Lemon and Cherry Vinaigrette

3 parts Prenzel Lemon Infused Rice Bran Oil
1 part cherry vinegar
1 clove garlic crushed
soya sauce to taste
 

Low Fat Marinara Sauce

3 Tbsp Prenzel Garlic Infused Rice Bran Oil
1 medium onion
1 green pepper
1 tsp oregano
1 tsp black pepper
2 cups tomato sauce (such as Dolmio)

Heat Prenzel Garlic Oil on low heat in a saucepan. Add finely chopped onion and sauté for 4 minutes. Add rest of the ingredients and simmer for 15 minutes. Serve with pasta, seafood or poultry. Makes 3 cups.
 

Muffuletta Italian Style Bread

1 cup green olives
1 cup black olives
¼ cup Prenzel Tuscan Infused Rice Bran or Olive Oil
¼ cup parsley
2 capsicums, roasted, seeded, peeled and chopped
Juice of 1 small lemon
Freshly ground black pepper
1 round Italian loaf approx 25cm diameter
2 cups shredded lettuce
1 cup chopped tomatoes
225g salami, thinly sliced
115g tasty cheese, thinly sliced

In a bowl combine the olives, Prenzel Tuscan Oil, parsley, capsicums, lemon juice and black pepper. Cover and refrigerate overnight. Cut the bread horizontally and pull out most of the soft dough in the middle. Drain the olive salad and brush both pieces of bread with the marinade. Use it all. Place half the olive salad in the hollow of one piece of bread. In layers, add half the lettuce, half the tomatoes, the salami, the cheese then the remaining lettuce and tomatoes. Finally, put the rest of the olive salad on the other side of the loaf. Press the sides together and wrap in plastic wrap. Put the loaf in the refrigerator with weight on top and leave at least 30 minutes. Cut into wedges.
 

Mushroom Sauce

½ bay leaf
1 sprig thyme
1 sprig parsley
2 shallots
125ml Prenzel Vincon White Stock Concentrate
25g unsalted butter
400ml white stock (chicken, fish)
75g mushrooms (blanched)
400ml double cream

Cook shallots and mushrooms, bay leaf, thyme and parsley in butter without colouring over a low heat. Add stock. Reduce to 100ml (N.B. Due to colour deposits on pan during cooking, change halfway through process). Add Prenzel Vincon White Stock Concentrate. Bring to boil, add cream and simmer for 5 - 8 minutes. Check seasoning. Pass through a muslin lined chinoise. Add blanched mushrooms. Simmer 1 - 2 minutes. Serves 4.
 

Pancakes with Fresh Berries

2 large eggs
1 cup milk
3 1/2 Tbsp butter, melted
165g plain flour
3 tsp baking powder
4 tsp caster sugar
1/2 tsp salt
Fresh berries
Prenzel Tipsy Topping Mixed Berry

Whisk the eggs until light and fluffy in a large bowl. Add the milk and melted butter. Sift dry ingredients into another bowl, then whisk into milk mixture until a smooth batter is formed. Using 1/4 cup of mixture for each pancake, fry in batches, flipping when the batter bubbles. Serve with fresh berries and drizzled with the Prenzel Tipsy Topping Mixed Berry.
 

Peach Sauce

110g granulated sugar
25g clover honey
650g strained peach puree
30ml Prenzel Peach Schnapps

Combine sugar and honey. Whisk mixture into peach puree, whisk in Prenzel Peach Schnapps and transfer to a squeeze bottle.
 

Pesto

4 cup packed, fresh basil leaves
¾ cup Prenzel Garlic Infused Rice Bran Oil
5 Tbsp softened butter
4 Tbsp freshly grated Romano cheese
¾ cup freshly grated parmesan
½ cup pine nuts

Place basil leaves in a food processor or blender and process at a medium speed. Add 1/2 cup of the Prenzel Garlic Oil, while scraping the basil from container sides. Finely puree the basil and transfer the mixture to a mixing bowl (or freezer containers). To freeze the puree, place amount for one recipe in separate containers. Large ice-cube trays are suitable, freezer bags do not work as well because too much surface area is exposed. After packing basil into containers, cover it with a thin float of Prenzel Garlic Oil. This will decrease any darkening due to oxidation. When you are ready to use the basil, remove a portion from the freezer and add the remaining ingredients, adjusting quantities as necessary. Makes approx. 2 cups.
 

Raspberry Vinaigrette

1/2 cup raspberry vinegar
1/4 tsp dry mustard
1/2 tsp sugar
Pinch ground cloves
1/2 cup Prenzel Garlic Infused Rice Bran Oil
1 cup olive oil
1/4 tsp salt
1 tsp cracked pepper

Combine vinegar, mustard, sugar and cloves in a bowl. Whisk in the Prenzel Garlic Olive Oil until smooth, then whisk in olive oil. Season to taste.
 

Salsa Picante

4 small tomatoes, peeled
1 onion, coarsely chopped
1 garlic clove
4 jalapeno chillies, peeled and seeded
1 Tbsp Prenzel Chilli Infused Rice Bran Oil
1 Tbsp vegetable oil
½ tsp salt

Cut the tomatoes in half and cut out the stems. Place in a blender or food processor with the onion and garlic. Blend until tomatoes are chopped but not pureed. Add the chillies. Blend a few seconds or until chopped. Heat the Prenzel Chilli Oil in a medium saucepan. Add the chilli mixture and the salt. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. Makes 2 cups.

NOTE: You can reduce the chillies if you want milder sauce.
 

Sambuca Melting Moments

250g butter
1 cup flour
1/2 cup icing sugar
1 cup custard powder

Icing:
125g butter
1 Tbsp Prenzel Black Sambuca Schnapps
1/2 cup icing sugar

Beat butter until light, then beat in the icing sugar until fluffy and pale. Sift together the flour and custard powder. Mix gently into the creamed mixture. Turn the mixture onto a floured board and press together. Rest dough for 20 minutes.

Roll dough out and cut into an even number of small shapes. Place on a greased tray and back at 180°C for 12 minutes. Cool.

For icing, beat butter and icing sugar together until very pale then beat in Prenzel Black Sambuca. Join cookies together with the icing.
 

Saucy Tomato Dip

1 shallot
2 garlic cloves
Fresh basil
500g ripe tomatoes
2 Tbsp Prenzel Chilli Infused Rice Bran Oil
Salt and Pepper

Peel and halve the shallot and garlic. Place in a blender or food processor with a handful of basil leaves. Then process until finely chopped. Halve the tomatoes and add to the shallot mixture. Pulse until well blended and the tomatoes are finely chopped. With the motor running, slowly pour in the Prenzel Chilli Oil and add salt and pepper to taste. Add fresh chillies if desired and decorate with additional basil leaves.
 

Spicy Fig Sauce

1 cup spiced figs
1/4 cup white wine vinegar
1 tsp Prenzel Garlic Infused Rice Bran Oil

Combine all ingredients in a food processor and blend. Spoon over cheese or cooked breast of chicken or any cold cuts.
 

Stuffed Focaccia

1 1/4 cups lukewarm water
2 Tbsp Prenzel Tuscan Infused Rice Bran or Olive Oil
3 1/2 cups flour
1 tsp salt
2 tsp dry yeast

Filling:
1/2 cup crumbled feta cheese
1/2 cup grated mozarella cheese
1 Tbsp fresh oregano finely sliced
2 Tbsp fresh parsley finely sliced
1 Tbsp Prenzel Tuscan Infused Rice Bran or Olive Oil for topping
1/4 tsp Ma Prenzel's Manuka Smoked Flaky Salt

Place water, first measure of Prenzel Tuscan Oil, flour, plain salt and yeast in your breadmaker and programme in the dough setting. When complete, transfer dough to a floured board and divide in half. Round each into a loose ball and allow to rest, covered, for 10 to 15 minutes. Roll one ball into a 25cm circles and place on a lightly oiled oven tray. Top with the filling ingredients evenly to about 2cm from the edge. Roll the second dought ball into an equal-sized circle then place on top of the filling. Press the edges of the dough together firmly to seal the two circles and fold under (if necessary) to ensure the seal. Cover with a damp cloth or lightly floured plastic wrap and place in a warm place for 45 minutes or until puffy. Gently make indentations (dimples) in the focaccia with your fingers and brush with 1 Tablespoon Prenzel Tuscan Oil and sprinkle with the Prenzel Manuka Smoked Salt. Bake at 220°C for 18 to 22 minutes. Serve with a green salad, Ma Prenzel's Avocado Premium Vinaigrette and a refreshing glass of Prenzel Sangria Mixer fruit punch. You could also try stuffing the focaccia with roasted peppers, sundried tomatoes or caramelised onions.

 

Sweet Pepper Salsa

1 red pepper
1 yellow pepper
1 tsp cumin seeds
2 Tbsp chopped coriander
2 Tbsp Prenzel Chilli Infused Rice Bran Oil
1 Tbsp red wine vinegar
Salt and Pepper

Grill peppers until their skins have blistered and blackened. Place in a bowl and cover with a tea towel then leave to cool for 5 minutes. Meanwhile, place the cumin seeds in a small frying pan. Heat gently, stirring, until the seeds start to splutter and release their aroma. Crush lightly with a mortar and pestle or the back of a heavy kitchen knife. Pierce peppers and squeeze all the juice into a bowl. Peel and core them, then process in a good processor with the coriander until finely chopped. Stir in the Prenzel Chilli Oil, vinegar and cumin with salt and pepper to taste.
 

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.
 

Tasty Tips for Ma Prenzel's Avocado Premium Vinaigrette

Try Ma Prenzel's Avocado Premium Vinagrette with Ma Prenzel's Dukkah.

For a tasty treat, try a mashed potato volcano - mount mashed potato creating a crater at the top. Fill with Ma Prenzel's Avocado Vinagrette and enjoy.

Pour Ma Prenzel's Avocado Vinagrette over your falafels.

Use it in your hamburgers instead of mayonnaise.
 

Tortilla Chips

Lightly coat tortillas in Prenzel Garlic Infused Rice Bran Oil (or Tuscan or Chilli), cut into 8 pieces and place under a preheated grill until lightly browned on both sides.
 

Tricia’s Tasty Peach & Mulled Wine Chutney

1.5kg golden queen peaches
500g brown sugar
1½ onions chopped
1 dessertspoon Prenzel Garlic Infused Rice Bran Oil
1 dessertspoon Prenzel Chilli Infused Rice Bran Oil
1 Tbsp salt
500ml malt vinegar
150ml Prenzel Mulled Wine Mixer

Peel, stone and cut peaches. Combine with other ingredients. Boil 1½-2 hours until mixture is thick and pulpy. Bottle in small jars and seal when cool.
 

Turkey Stuffing

1 Tbsp fresh thyme leaves
1/2 cup coarsley chopped flat-leafed parsley
2 Tbsp Garlic Infused Rice Bran Oil
1/2 cup natural yoghurt
1 tsp salt
Freshly ground black pepper
4 cups finely crumbed stale bread
1/2 cup water

Mix everything well and stuff into the turkey cavity.
 

Tuscan Quick Bread

Dough:
200g plain flour
1 tsp sugar
3 tsp baking powder
couple pinches of Ma Prenzel's Manuka Smoked Coarse Salt
30g butter (cubed & softened)
100ml milk
1/2 egg

Filling:
2 Tbsp Onion Marmalata
1 Tbsp Prenzel Tuscan Infused Rice Bran Oil
30g tasty cheese (fineley grated)

Sift flour, sugar, baking powder and salt into a bowl. Using your fingers rub the softened butter into the flour until it resembles fine breadcrumbs.
Whisk egg and add half (keep other half) to milk and pour into well in dry ingredients. Mix together to form soft dough.
Tip onto floured surface and knead for 20 seconds, shape into a square and roll out to a 30cm square.
Mix Marmalata and Prenzel Tuscan Oil together and spread evenly over dough square leaving 1 cm edge at the bottom free. Sprinkle cheese over evenly.
Brush bottom edge with remaining egg and tightly roll up dough to form a log. With a sharp knife cut in half lengthwise so you have 2 strands.
With cut side facing up twist strands around each other pressing ends together to stop unwinding. Place on  a greased baking tray and bake in preheated oven at 200°C for 25 minutes until golden. Serve with a hearty bowl of Minestrone Soup!

 

Warm Potato Salad with Ma Prenzel's Avocado Premium Vinaigrette

2kg potatoes, washed
3 bacon rashers, chopped finely
1 tsp coarse salt
3/4 cup flat leaf parsley
1/4 cup thinly sliced sun-dried tomatoes
Ma Prenzel's Avocado Premium Vinaigrette

Steam or boil the potatoes until tender, drain. Slice potatoes into thick chunks and place in a bowl. Cook bacon then add to bowl. Add remaining ingredients and stir through Prenzel Avocado Vinaigrette to taste. Serve with fresh crusty bread.
 

Warm Tomato Vinaigrette

500g ripe tomatoes (or 2 tins peeled tomatoes)
½ cup Prenzel Garlic Infused Rice Bran Oil
2-3 shallots, minced
3-4 Tbsp white wine vinegar
Juice of ½ lemon
2 tbsp fresh herb, such as basil, oregano, chives, Italian parsley, marjoram or thyme
Salt and fresh, cracked black pepper

Peel the tomatoes by plunging them into boiling water for 10 seconds. Remove, plunge them into ice water, drain and remove the skins which should come off easily. Core the tomatoes, cut them in half, discard the seeds, and chop them coarsely (or use the tinned tomatoes and their juice). Heat 2-3 Tbsp of the Prenzel Garlic Oil in a heavy pan and sauté the shallots until they are soft. Add the garlic, sauté for another 2 minutes, add the tomatoes and stir until they are heated through. Add the remaining Prenzel Garlic Oil, vinegar, lemon juice and fresh herbs and toss the ingredients together lightly. Remove from the heat, add salt and pepper and taste. Adjust the seasoning and acidity, adding more vinegar or lemon juice for a tarter sauce. Makes approx. 3 cups.

 

White Wine Vinaigrette

3 Tbsp white wine vinegar
1 tsp dry mustard
1 small shallot, minced
1/2 tsp freshly ground black pepper
1/2 cup pure olive oil
1 Tbsp snipped chives
1 clove garlic, minced
1/4 tsp salt
1/4 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 olive oil and Prenzel Lemon Oil until smooth. Add the herbs, taste and correct the seasoning, adding more salt, pepper or vinegar as necessary.
 
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