Sour Cherry Cinnamon Buns
These Sour cherry cinnamon buns are a delicious and seasonal sweet treat, perfect to make and share with friends and family! We’ve given the classic cinnamon rolls a fruity twist with our mouthwatering sour cherry jam! You could also switch up the flavours with any of our other jams too, so feel free to get creative!
Ingredients

4 cups strong white flour
7 g fast acting yeast
1/4 cup coconut sugar
1/3 cup coconut oil or vegan butter
320 ml non-dairy milk
1 tsp apple cider vinegar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp Giribizzi Sour Cherry Extra Jam
Pinch salt
2 tbsp coconut sugar
Tsp cinnamon
Instructions

To begin making your cinnamon roll dough, start by combining the apple cider vinegar (or lemon juice would also work) and coconut milk together, then set aside for a few minutes.
In a large mixing bowl, add the flour, coconut sugar, salt, yeast and spices.
Gently heat the milk to a lukewarm temperature. Add the coconut oil/butter and warmed milk into your mixing bowl and carefully fold the wet and dry ingredients together.
Use your hands to bring the dough together and knead for a few minutes to create a smooth, elastic texture.
Place your ball of dough into a lightly greased mixing bowl, cover with a tea towel and leave to prove in a warm place for around
an hour.
Once your dough has roughly doubled in size, knock back the dough and knead for 30 seconds, beforerolling out onto a lightly floured surface. You want to create a large rectangular shape approximately 1/8th inch in thickness.
Spread the jam over the dough and scatter the cinnamon
sugar throughout.
Start with one of the longest edges nearest to you and carefully roll the dough away from you. Once firmly rolled, slice into around 10 pieces and place these into a pre-lined baking dish. Cover this with cling film and leave to prove for an additional
45 minutes.
Place your cinnamon rolls into the oven to bake for around 30 minutes, until golden, then remove from the oven and allow
to cool.
Brush with icing sugar to decorate and enjoy!
Giribizzi Homemade Pizza
These Sour cherry cinnamon buns are a delicious and seasonal sweet treat, perfect to make and share with friends and family! We’ve given the classic cinnamon rolls a fruity twist with our mouthwatering sour cherry jam! You could also switch up the flavours with any of our other jams too, so feel free to get creative!
Ingredients

Pizza Dough:
1 tsp fast acting yeast mixed with 160ml warm water + set aside for a few minutes
Pinch sea salt
2 tsp sugar
Tbsp Giribizzi Olive Oil
2 cups 00 flour + extra for dusting
Toppings:
1 jar Giribizzi Tomato Passata
2 large balls fresh mozzaralla
Giribizzi baby artichokes in olive oil Giribizzi black olive paté
Giribizzi Parmigiano Reggiano 24 months Sliced Mushrooms for topping
Instructions

• To prepare your pizza dough, in a large mixing bowl combine the flour, salt and sugar. Roughly mix these together, then make a well in the centre.
• Stir the olive oil into your yeast mixture and pour this into the well made in your dry ingredients. Starting from the centre and gradually making your way outwards, whisk the wet and dry ingredients so that everything starts to come together and form a sticky dough. If you feel like your mixture is too wet, gradually add a little extra flour and use your hands to mould the dough into a ball.
• Place this into a floured bowl and cover with a damp tea towel. Leave this to prove in a warm place for 1 hour.
• Preheat your oven to 230c
• Once your dough has risen slightly, carefully pull away form the side of the bowl and knock the
dough back. Place onto a floured surface and cut into two pieces.
• Carefully stretch the pizza dough out with your hands to form your base and pop this onto a pizza
tray/stone.
• Spread an even layer of your tomato passata, then scatter the mozzarella slices. Add the rest of
your toppings and pop into the oven for around 10 minutes to bake- or until golden and crisp. Serve with some fresh basil and an extra drizzle of olive oil to garnish
Apricot Jam Crumble Bars
If you’re looking for a new favourite sweet treat recipe, then we have just the thing to satisfy those sweet cravings! Our apricot jam crumble bars are a really simple to make, delicious and make a great picnic dessert option or accompaniment to an afternoon cup of tea. They’re also completely plant based and gluten free; so something that hopefully everyone can enjoy

Our Apricot extra jam is low in sugar, with an incredibly vibrant and intense flavour which is the perfect pairing for the delicate sweetness of the crumble.
Ingredients

Base:
1 cup blended oats
1 1/2 tbsp honey
1 tbsp coconut oil
Giribizzi Apricot extra jam
Crumble:
3/4 cup jumbo oats
Handful flaked almonds
1 Tbsp honey
Heaped tsp coconut oil
Instructions

Preheat your oven to 180c.
To make the crumble bar base, mix together the blended oats, coconut oil and honey to form a dough.
Press this into the base of a greased or lined baking tray and pop this into the oven to bake for 10 minutes.
Meanwhile, to prepare the crumble topping, combine the jumbo oats, flaked almonds, coconut oil and honey and rub the mixture between your fingers to create a crumbly texture.
Once the base is golden in colour, spread over a generous serving of the apricot jam, then top with your crumble mixture.
Bake these for a further 12 minutes.

Tuna Belly & Baby Artichoke Salad

 

  • Prep Time: 10 minutes

  • Total Time: 10 minutes

This is the perfect spring & summer salad to enjoy for an alfresco meal in the garden, or pack for a deliciously fresh picnic lunch! It’s packed with flavour from the fresh veggies and incredibly tender tuna belly! Our tuna belly is completely preservative free and is ideal for adding into pastas, salads or simply enjoying as a condiment with some freshly baked bread.
Ingredients

2 large handfuls curly kale
100g cherry tomatoes
1/2 small red onion
Tbsp Giribizzi olive oil
1/2 ripe avocado
5 Giribizzi Baby Artichokes
75g Giribizzi Tuna Belly
Salt and pepper to taste
Fresh basil to garnish
Instructions

To prepare your salad, drizzle the olive oil over the kale and add a good pinch of salt. Massage the oil into the kale to soften the leaves.
Finely dice the red onion and slice the tomatoes into halves. Cut the avocado into cubes and combine all of your veggies and tuna belly, tossing the salad through.
Slice the baby artichokes into halves and scatter these over your salad, along with some fresh basil leaves and a little black pepper.

Simple Baby Artichoke Spaghetti

This simple spaghetti dish makes for the perfect weeknight dinner that you can whip up in under 20 minutes and still enjoy the fabulous flavours of Italy and wholesome ingredients. It’s full of fresh flavours and is indulgent, yet light and summery at the same time!
Ingredients

2 servings spaghetti
1/2 brown onion
1 clove garlic
Salt & pepper to taste
Tsp Giribizzi Olive Oil
2 Heaped tbsp Giribizzi baby artichokes
1 tbsp Olive oil from the Artichokes
Giribizzi Parmigiano
Instructions

Cook the pasta according to the instructions on the packet.
Dice the onion and add this into a frying pan with the olive oil and bring the heat to medium. Sauté until translucent, then crush in the garlic clove.
Slice the artichokes into quarters and fry these off for a few seconds, then bring the heat to low. Drain the water from the pasta (reserving a couple of spoonfuls for later) and add the pasta into the pan.
Toss your spaghetti with the artichokes, some of the oil from the jar and a good seasoning of salt and pepper.
Serve with a generous portion of grated parmigiano and enjoy.

Molten Chocolate Cookies

 

  • Prep Time: 10 minutes

  • Cook Time: 13 minutes

  • Total Time: 23 minutes

These molten chocolate cookies are an absolute must try of the ultimate, indulgent, work from home snack! It’s a really simple, one bowl recipe that won’t require hours of labour in the kitchen and can be made with minimal ingredients! Our Dark Chocolate Hazelnut Spread  adds an incredible rich chocolate flavour and is a heavenly pairing with the oozing squares of melted dark chocolate.
Ingredients

3 tbsp Giribizzi Dark Chocolate Hazelnut Spread
1/3 cup coconut sugar
2 tbsp cacao/cocoa powder
1 cup oat flour
2 tbsp honey or other liquid sweetener
1 whole egg
Tbsp Giribizzi olive oil
1/4 tsp bicarb
Pinch sea salt
large handful Dark chocolate chips or your favourite dark chocolate chopped into chunks
Instructions

Preheat your oven to 180c and line a tray with greaseproof paper.
In a mixing bowl, cream together the dark chocolate hazelnut spread, olive oil, coconut sugar and honey.
Crack in the egg and beat this into the mixture.
In a separate bowl, combine all of your dry ingredients and roughly whisk together.
Add the dry ingredients into your wet mixture and stir these together (using your hands if needed) to form a cookie dough. Fold through the chocolate chips, then add spoonfuls of the mixture onto your lined baking sheet. (The mixture is quite sticky so it might be helpful to use two spoons for this)
Pop these into the oven to bake for around 13 minutes, then allow to cool. Note: These are delicious enjoyed warm, just make sure they’re cooled slightly before eating, or gently reheat prior to serving.

One Pan Tomato Pasta

 

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Total Time: 30 minutes

  • Servings:  2 people

This delicious one pan recipe is perfect for a mid-week dinner and something that all of the family can enjoy together! It’s amazingly simple to prepare, packed full of flavour and can be made all from store cupboard ingredients! This recipe stars our Tomato Passata from Molise, which is made from fresh tomatoes and is free from any preservatives. Our passata lends a really rich, flavourful punch to this dish and means that you can create a mouthwatering, authentic Italian pasta dish at home with ease.
Ingredients

2 servings penne pasta
300g Giribizzi Tomato Passata
350ml water
2 Tbsp Giribizzi Olive Oil
1/2 vegetable stock cube
1/2 brown onion
3 cloves fresh garlic
1 red pepper (fresh or from a jar)
Fresh basil to garnish
Sea salt and black pepper to taste
Instructions

Start by finely dicing the onion and pepper, then add these into a large pan with a drizzle of olive oil and bring to a medium heat. Sauté the onion until translucent, then crush in the garlic cloves and cook until fragrant.
Add in your pasta, 1 tbsp olive oil, stock cube and water and bring the heat to the boil, then reduce down a little to medium high. Once the pasta has started to cook and some of the liquid has been absorbed, pour in your tomato passata, season with black pepper, then reduce the heat to a simmer.
Continue to stir the pasta as it cooks until you’re left with a beautiful al denté pasta. You may need to add more liquid as it cooks depending on your pasta.
Adjust any seasonings to taste, then serve garnished with some fresh basil and an extra crack of black pepper. This is also delicious with a generous helping of Giribizzi Parmigiano Reggiano.