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Organic Kidney Beans

tinned-red-kidney-beans-400g

Organic Red Kidney Beans are mild and sweet flavour. Favoured with Mexican and Mediterranean cuisine.

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SKU: 74000

Country of Origin: Produced in Italy
Size: 400g
Units per Carton: 6

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Ingredients

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Organic Red Kidney Beans (60%), water

Nutritional Information

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	Per 200g	Per 100g
Energy	1270kJ	636kJ
Protein	15g	7.5g
Fat, Total	1g	LESS THAN 1g
-Saturated	LESS THAN 1g	LESS THAN 1g
Carbohydrates	53g	26.5g
-Sugars	1g	LESS THAN 1g
Fibre	9.8g	4.9g
Sodium	8mg	4mg

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POV You instantly reach for some crusty bread…⁠
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Our Organic Balsamic Vinegar is made in the heart of Modena and is aged in wooden barrels to develop its signature deep, fruity flavour with a hint of sweetness.⁠
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Both our Organic Balsamic Vinegar and Organic Extra Virgin Olive Oils, a match made in heaven, are vegan and organic with absolutely no nasties. ⁠
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#balsamic #vinegar #oliveoil #spiralfoods #organic #organicoliveoil

Stone fruits are in, which means Summer is back! S

Stone fruits are in, which means Summer is back! Save this recipe for your next balmy evening dessert with friends.⁠
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Peach Mirin Compote with a Balsamic Drizzle⁠
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INGREDIENTS (8 servings)⁠
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◘ 4 white peaches with deep pink skins, washed, skin on, halved and destoned⁠
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Syrup ⁠
◘ ½C Organic raw sugar⁠
◘ ½C Spiral Mirin⁠
◘ 2-3Tbsp Spiral Organic Rice Syrup⁠
◘ 2C water⁠
◘ 3Tbsp lemon juice⁠
◘ lemon peel, shaved ⁠
◘ Vanilla beans (optional)⁠
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Syrup Jelly⁠
◘ 1Tbsp Spiral Kanten (Agar) Flakes ⁠
◘ 2C poached peach syrup ⁠
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◘ Vanilla ice cream⁠
◘ Spiral Organic Balsamic Glaze to drizzle⁠
◘ cinnamon powder (optional)⁠
◘ mint leaves⁠
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METHOD⁠
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1. In a pot or saucepan, gently heat all syrup ingredients and stir until the sugar has dissolved. Bring to a boil, then reduce the heat to low and place peaches in the pot. Poach each side for 2-3 minutes until soft.⁠
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2. Using a slotted spoon, transfer peaches into a bowl, peel off the skin and remove any remaining stones, then pour the syrup over, reserving 2 cups of syrup for the jelly. Allow the peaches to cool and cover with a lid and chill in the fridge for a few hours.⁠
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3. Returning to the same pot, add the remaining 2 cups of syrup and sprinkle in Kanten flakes, and allow to soak for 10-15 minutes. Heat and stir until it comes to a boil. Remove from heat and pour into a container. Let it cool and set it at room temperature before placing in the fridge to allow the jelly to set.⁠
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4. When serving, fluff the syrup jelly with a fork, place it in a individual serving bowls or glasses, followed by the peach compote, syrup, a scoop of vanilla or coconut ice cream on top. Drizzle the caramelised balsamic, add a sprinkle cinnamon powder (optional), and garnish with mint leaves. Enjoy!⁠
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For the full recipe and more, visit our link in bio.⁠
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#spiralfoods #Balsamic #Vinegar #thisearththisfood #easyrecipe #Summerdessert #balsamicvinegar⁠

Classically Italian our Organic Balsamic Glaze is

Classically Italian our Organic Balsamic Glaze is made in the heart of Modena from quality aged Organic Balsamic vinegar. Our glaze has a thick rich consistency and a delicate sweet and tart flavour. Organic? Si! Vegan? Si! All natural and no added sugar? Si! ⁠
Make your tomatoes sing and your strawberries dance this summer.⁠
What’s your favourite Balsamic Glaze creation?⁠
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#spiralfoods #thisearththisfood #organicbalsamic #balsamicglaze #traditionallyaged #noaddedsugar #vegan #allnatural

Have you tried a Japanese Sushi Sandwich before? L

Have you tried a Japanese Sushi Sandwich before? Like Sushi, they’re a fun and delicious way to get in your vegetables and protein but in a sandwich form! Try this recipe with our umami packed secret ingredient: Plum Vinegar. ⁠
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INGREDIENTS:⁠
- 100g Thinly sliced tofu⁠
- 2-3 tbs Spiral Organic Extra Virgin Olive Oil⁠
- 1 tsp Spiral Mirin⁠
- 1 tsp Spiral Organic Tamari⁠
- 1/6 Thinly sliced cucumber⁠
- 1 Egg⁠
- 1 pinch of salt⁠
- 1-8 Thinly sliced carrot⁠
- 1/2 tsp Spiral Plum Vinegar⁠
- 1 sheet Spiral Sushi Nori⁠
- 1/3 Bowl Cooked Rice⁠
- 1 lettuce⁠
- 1 tbs mayonnaise⁠
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METHOD:⁠
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1. Heat olive oil in a frying pan and when hot, add the tofu and fry until browned and crispy on both sides. ⁠
2. Add mirin and tamari. Turn off the heat and set the tofu aside.⁠
3. Gently whisk the egg in a small bowl, adding a pinch of salt.⁠
4. Heat the pan over medium heat, pour egg mixture in the pan, tilting to cover the bottom of the pan.⁠
5. When the egg is almost set on surface but still look moist, fold over onto filled half and flip over.⁠
6. In a small bowl, add carrot and plum vinegar and mix well.⁠
7. Cut a slit to the middle of the nori sheet from the short side.⁠
8. Spread the rice evenly over the bottom right quarter of the nori sheet.⁠
9. Next in the top right corner, place omelette and mayonnaise.⁠
10. In the top left corner, place the sautéd tofu.⁠
11. Finally, in the bottom left corner, plate a lettuce, cucumber and carrot mixture.⁠
12. Lift the bottom right quarter and fold it onto the top right quarter, then to the top left, and finally to the bottom left.⁠
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Full recipe available at our link in bio.⁠
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#japanese #japanesecooking #japanesesandwich #spiralfoods #thisearththisfood #easyrecipe #funrecipe #vegetarianrecipe #glutenfreereceipe #vinegar #spiralvinegar #plumvinegar #umesu⁠

SPIRAL FOODS