Recipes

Ingredients 500 – 340 grams Chocolate 1/4 cup Wilson’s Coconut Oil Method Measure the chocolate and coconut oil. Place chocolate and Wilson’s Coconut

Ingredients 1kg of Yellowtail (or other firm-fleshed fish), skinned and cut into 1cm pieces, completely deboned 1/2 cup Wilson’s Lime

Ingredients Creme Brulee 600ml thickened cream 100ml thin cream 2 kaffir lime leaves (see note) 1 vanilla bean, split, seeds

Ingredients 4 large egg yolks, beaten 2 cans sweetened condensed milk ½ cup of Wilson’s Lime Juice 1 and ½

Cake Ingredients 2 cups flour 2 cups sugar Pinch of salt 5ml bicarbonate of soda 125g butter or margarine 1

Ingredients: 2 skinless chicken breast (skins off) 6 mushrooms (White medium) 4 garlic cloves 2 spring onions (or green onions)

Ingredients: 1 tablespoon Wilson’s Coconut Oil1 cup strawberries (or a mix of strawberries and raspberries or blueberries)1 cup unsweetened almond

Ingredients: 1/2 cup melted Wilson’s Coconut Oil 1/4 cup honey or maple syrup 1/2 cup unsweetened cocoa powder 1/2 teaspoon

Ingredients: 3/4 cup liquid form of Wilson’s Coconut Oil2 teaspoons vanilla extract2 eggs3/4 cup white sugar3/4 cup packed brown sugar2

Ingredients: 100g Creme Fraiche 500g Frozen Peas defrosted 2 cloves Garlic 2 Onions chopped 2 teaspoons Pepper 600g Potatoes mashed

Ingredients: 1 onion 2 tablespoons Wilson’s Extra Virgin Olive Oil 10 cups mushrooms (roughly chopped) 4 cups vegetable broth 170

Ingredients: For the Chicken Marinade 1 teaspoons Black Pepper 5 Chicken Breasts chopped 4 teaspoons Curry Powder 4 cloves Garlic

Ingredients: For the cake 5 eggs 1/2 cup coconut sugar or granulated sugar 1 cup (120g) gluten free plain flour