MannaBrew cheese board

SERVES 4

Easy

30 min + overnight infusion time

45 min

RECIPE DEVELOPED BY:

Jeanne Vorster - ICA third year student specialising in Culinary Media Communication

STYLING & PHOTOGRAPHY:

Jeanne Vorster - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

MELON PRESERVE

1 (200g) jar melon preserve

60ml (¼ cup) MannaBrew Superfood Espresso, strong brewed

SEED CRACKERS

100g raw sunflower seeds

100g raw pumpkin seeds

100g raw sesame seeds

60g flaxseeds

45ml (3 tbsp) psyllium husk

30ml (2 tbsp) MannaBrew Organc Mesquite Flour

10ml (2 tsp) salt

500ml (2 cups) water

ROASTED CASHEWS

60ml (¼ cup) MannaBrew Superfood Espresso, strong brewed

120g raw cashews

5ml (1 tsp) salt

TO SERVE

2 (200g) logs chevin

1 (100g) brie

seasonal fruit

For the melon preserve, strain the preserve. Place the melon back in the jar and pour the syrup into a small saucepan. Add the MannaBrew Superfood Espresso to the syrup and allow to simmer until syrup-like consistency, 15-20 minutes.
Pour the warm mixture over the melon and seal. Set aside to infuse overnight.
Preheat the oven to 150°C and line 2 baking trays with baking paper.
For the seed crackers, stir all of the ingredients together.
Using a 5cm round cookie cutter as a guide, spread the seed mixture onto the tray to form discs.
Bake until golden and crisp, 30 minutes.
For the roasted cashews, stir all of the ingredients together and set aside to marinate at room temperature, 30 minutes.
Strain the nuts and scatter them onto a lined baking tray. Bake until golden and crisp, 20-25 minutes.
To serve, arrange the chevin and brie on a cheese board. Add the seed crackers, roasted cashews and melon preserve and serve with seasonal fruit.

TIP: To avoid the cookie cutter sticking to the seed cracker mixture, lightly dip it in flour before shaping each disc.

As part of an exciting collaboration with @ MannaBrew, ICA students created unique recipes showcasing MannaBrew products. In addition to crafting the recipes, students also styled and photographed their dishes. Third-year ICA student Jeanne Vorster, specialising in Culinary Media Communication, developed this recipe for a MannaBrew cheese board.

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