Montagu Dalview

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Say goodbye to sugary snacks and hello to Fruity Bears! Perfect for kids’ lunchboxes, these fruity chews are made with 90% pure fruit pulp for a naturally sweet treat.

💪 Packed with goodness:
✔️ High in Vitamin C for a strong immune system
✔️ Loaded with dietary fibre to keep tummies happy
✔️ No preservatives, cane sugar, or artificial colouring
✔️ 100% Vegan-friendly

Snack smart with Montagu!

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17/09/2024

Gift hampers from R220…

11/09/2024

This beautiful side dish of roasted butternut filled with spiced rice and flaked almonds is delicious and comforting. The cranberries add a tasty pop of sweetness.

Serves 8 as a side dish.

INGREDIENTS
2 x 500g butternut
olive oil, for drizzling
salt and pepper
15 g Montagu Flaked Almonds
10 ml (2 tsp) olive oil
½ brown onion, finely chopped
5 ml (1 tsp) minced garlic
5 ml (1 tsp) ground cumin
2.5 ml (½ tsp) ground coriander
5 ml (1 tsp) garam masala
100g white rice
625 ml (2½ cups) vegetable stock
70 g Montagu Cranberries
small handful parsley, finely chopped

METHOD
1. Preheat the oven to 200ºC and line a baking tray with baking paper.

2. Slice each butternut in half lengthways. Remove the seeds. Drizzle with olive oil and season with salt and pepper. Place each piece of butternut cut side down on the tray and bake for 45 min or until tender. Set aside to cool slightly.

3. While the butternut is roasting heat a small frying pan over a low heat. Add the flaked almonds and toast for a few minutes, stirring regularly until golden. Remove from the heat, transfer to a bowl and set aside to cool.

4. Heat a teaspoon of olive oil in a small pot. Add the onion and cook for a few minutes to soften. Add the garlic, cumin, coriander and garam masala and cook for another minute. Add the remaining teaspoon of oil and the rice. Toss everything together.

5. Pour the stock into the pot and boil for 10 minutes or until the rice is just cooked. Drain the excess water, cover the pot and steam for 5 minutes.

6. Flip the butternut halves over but leave them on the tray. Scoop out the cooked butternut leaving a 1 cm border around the edges. Mash the butternut with a fork then add to the rice with the cranberries. Stir everything together and check the seasoning.

7. Scoop the rice mixture back into the butternut. Pop the tray back in the oven for 5 minutes. Sprinkle the butternut with almonds and parsley and serve immediately.