Food Recipes & Ideas

LEMONADE SCONES	EXTRA LIGHT CAKE BATTER	MASALA SCRAMBLED EGGS
SWEET POTATO PIE	SWEET LEMON DOUGHNUTS	BERRYBARB TART
OATASTIC HOTCAKES	FRUITY YOUGHURT CAKE	SPARKLING FRUIT SALAD
CHRISSIE PAV	PRAWNS ON SUMMER NOODLES	SALT & PEPPER SQUID

• LEMONADE SCONES

  Ingredients:

  • • 160ml SodaStream Classics Lemonade flavoured sparkling water
  • • 2 cups self-raising flour, sifted
  • • 50g unsalted butter
  • • 1/2 teaspoon salt
  • • Jam, to serve (We used Strawberry)
  • • Whipped cream, to serve

  Method:

  • To prepare the SodaStream Lemonade: Fill a Sodastream 1 Litre Bottle with cold water and carbonate.
  • Slowly add a capful of SodaStream’s Classic Lemonade Sparkling Drink Mix. Combine by gently shaking.
  • Preheat the oven to 200°C. Place the flour and salt in a large bowl.
  • Cube the cold butter and add to the flour and salt mix. Use your fingers to rub butter into the mix until it resembles a rough breadcrumb.
  • Add the cream and the SodaStream Classics Lemonade. Mix until a soft dough forms, then knead lightly until combined.
  • Press the dough flat to around 2cm in thickness. Use a round cutter to cut out 8 scones and then place them on a baking tray.
  • Bake for 10-15 minutes, or until lightly browned.
  • Serve warm, with jam and whipped cream.
  

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• Extra Light Cake Batter

  Ingredients:

  • 150ml of SodaStream sparkling water
  • 225g of unsalted softened butter
  • 225g of caster sugar
  • 3 large eggs
  • 1/2 zested lemon
  • 1 teaspoon vanilla
  • 225g self-raising flour
  • 1 pinch of salt
  • 400ml thickened cream, for topping
  • 2 punnets of raspberries, for decoration
  • Icing sugar, for dusting

  Method:

  • To prepare the SodaStream Sparkling Water: Fill a Sodastream 1 Litre Bottle with cold water and carbonate.
  • Preheat oven to 180°C. Butter and then line the base of two 20cm spring-form cake tins with baking paper.
  • Using an electric blender, cream the butter and sugar together until pale and smooth.
  • Crack the eggs in one at a time and blend until the mixture is well combined, scraping down the sides of the bowl after each egg is added.
  • Add the lemon zest, vanilla, flour and salt.
  • Add the sparkling water to the mixture and using a handheld whisk, combine thoroughly.
  • Divide the mixture evenly between the two tins.
  • Bake both tins in the centre of the oven for 25-30 minutes, or until a skewer inserted into the middle of each cake comes out clean.
  • Remove from oven and allow to cool for 10 minutes. Remove the cakes from their tins and leave to cool completely on a wire rack.
  • Using a long bladed serrated knife cut the top off one of the cakes to make it flat. Place that as the base layer of the cake.
  • Spread an even layer of whipped cream over the top, then layer on the other sponge cake.
  • Finish with some more whipped cream, a scattering of raspberries and a dusting of icing sugar.
  

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• MASALA SCRAMBLED EGGS

  Ingredients:

  • What you will need:
  • 60ml SodaStream sparkling water
  • 1 tbsp olive oil
  • 1 small red onion, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup frozen green peas
  • 1/2 tsp red chilli flakes
  • 4 eggs
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp sea salt flakes
  • Fresh coriander, to garnish

  Method:

  • To prepare the SodaStream sparkling water: Fill a SodaStream 1 Litre Bottle with cold water and carbonate.
  • Heat oil in a frying pan on medium. Add the onion, garlic and ginger. Sauté for a few minutes, tossing constantly until the onion starts caramelizing.
  • Add the green peas and chilli. Sauté for a minute or two until peas are glazed. Reduce heat to low.
  • Crack eggs in to a medium bowl. Add turmeric, garam masala and salt. Whisk with a balloon whisk until pale and creamy.
  • Add sparkling water to the egg mixture and whisk gently for a few seconds.
  • Add the egg mixture to the onion mixture in the pan. Using a wooden spatula, draw the egg from the edges to the centre of the pan in a cutting motion.
  • Cook for a minute or two until eggs are just cooked and still wobbly.
  • Garnish with fresh coriander leaves and serve hot with crusty bread.
  

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• SWEET POTATO PIE

  Ingredients:

  • 2 tablespoons unsalted butter – room temp
  • 1/3 cup light brown sugar
  • 1 large egg
  • 1 tablespoon SodaStream Classic Orange Flavour
  • 1 tablespoon honey
  • 1 large sweet potato, cooked and mashed
  • 1 185ml Can evaporated milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 9-inch refrigerated pie crust

  Method:

  • Preheat oven to 180 degrees. In a large bowl, with an electric mixer on medium, beat the butter and sugar for 3 mins. Add the egg, SodaStream Orange Flavour, honey and beat for 2 minutes. Add the sweet potato, evaporated milk, vanilla, salt, cinnamon and nutmeg and combine.
  • Pour the sweet potato mixture into the crust.
  • Pour lime juice, maple syrup, blackcurrant juice and vodka into glass and top with SodaStream sparkling water. Mix together.
  • Bake until the filling is set around 50-60mins. Let cool for at least 30 mins and serve at room temperature.
  

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• SWEET LEMON DOUGHNUTS

  Ingredients:

  • ¼ cup unsalted butter, melted
  • ¼ cup canola or vegetable oil
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1-2 tsp grated lemon zest
  • 1 cup buttermilk (or substitute regular milk)
  • 2 ⅔ all-purpose flour
  • 1 ½ tsp baking powder
  • 1/3 cup sparkling water
  • ½ tsp salt
  • 1 cup fresh blueberries

  To make the glaze:

  • 2 cups powdered icing sugar
  • 1-2 tsp lemon zest
  • 7-8 tbsp fresh lemon juice or milk

  Method:

  • Preheat oven to 220 C and grease your donut pans with butter or non-stick spray
  • In a large bowl, combine butter, oil and sugar and whisk until smooth and fluffy, about 2 minutes
  • Add in eggs, vanilla, lemon zest and buttermilk and whisk until smooth. Add flour, baking powder, soda water and salt, and whisk just until combined. Stir in blueberries. Batter will be thick.
  • Spoon batter into a large disposable piping bag or freezer bag (or spoon batter into the pan). Cut off the end of the bag so your opening is about ½-3/4” wide (big enough for the blueberries to get through). Pipe batter once around each donut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
  • Bake for 7-8 minutes until a toothpick inserted comes out clean. Let cool 10 minutes before removing from the donut pan to cool completely.

  To make the glaze:

  • In a medium bowl (not too deep as you’ll want to be able to dip your donuts), combine sugar, zest, and 6 tbsp of juice or milk. Add an additional 1-2 tbsp of liquid if needed. You want your glaze to be thin enough to evenly coat your donuts, but thick enough that it will set and become dry to the tough. When donuts are completely cool, dip tops of donuts into the glaze and overturn so the glaze runs down the sides. Set aside for the glaze to set.
  

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• BERRYBARB TART

  Ingredients:

  • 1 ½ cups all purpose plain flour
  • ½ cup almond flour
  • ½ tsp salt
  • 1tbsp granulated sugar
  • ½ cup cold unsalted butter, cut into pieces
  • 1-2tbsp ice water
  • 5 stalks rhubarb, sliced
  • 2 tbsp sugar
  • 1 pint hulled strawberries

  Method:

  • In a large bowl, add flour, almond flour, salt, sugar and butter. Use your fingers and work the butter into the flour. The result should be a crumbly mixture. Add the water a little at a time and work quickly together until it forms a dough.
  • Press the pastry dough into a 10 inch large greased tart tin and chill in the refrigerator for 1 hour. Prick the bottom with a fork. Bake in 190C oven for about 15 minutes or until golden. Cool on a wire rack.
  • In a saucepan heat up rhubarb and sugar, cook until the rhubarb start to soften. Stir in the strawberries. Fill the crust with the mixture and serve while warm with ice cream and enjoy with a glass of sparkling water!
  

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• OATASTIC HOTCAKES

  Ingredients:

  • 1 cup flour
  • 1 cup oats
  • 1 tsp baking powder
  • 1/4 teaspoon salt
  • 1 tsb sugar
  • 2 eggs
  • 1/4 cup sparkling water
  • Banana, sliced
  • Maple syrup or honey

  Method:

  • Step 1:Combine the flour, oats, baking powder, salt and sugar in a large bowl. Whisk in the eggs and add sparkling water until combined.
  • Step 2:Scoop a spoonful of batter into a frying pan, carefully. Cook hotcakes until bubbles begin to form around the edges. Flip with a spatula and cook until golden brown.
  • Step 3:Enjoy with a topping of banana and honey or maple syrup!
  

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• FRUITY YOGHURT CAKE

  Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 56g butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/2 cup Greek yoghurt
  • 2 peaches, sliced into wedges
  • 125g blueberries
  • 1 tsp granulated sugar

  Method:

  • Preheat oven to 175C with rack in middle. Grease the side and the bottom of a 9 x 3 inch spring form pan with butter or cooking spray. Line the pan with baking paper.
  • Pour into moulds, top with sparkling water, add sticks and freeze.
  • Sift flour, baking powder, and baking soda together into a medium bowl.
  • In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yoghurt and continue beating until very creamy and light in color, for about 1 more minute.
  • On low speed, mix in the flour until combined. Do not over mix.
  • Transfer the cake batter to the spring form pan. Top with sliced peaches and blueberries and sprinkle with granulated sugar.
  • Bake for about 1 hour, until cake turns golden and the tester comes out clean. (If you want and have extra time, midway through baking, add extra peach slices and blueberries for more bursts of flavours!).
  • When it's done, let cool on a wire rack for about 40 minutes then serve on a plate with a glass of sparkling water!
  

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• SPARKLING FRUIT SALAD

  Ingredients:

  • 1 rockmelon, halved to serve
  • 1 watermelon cut into stars
  • 1 cup of fresh strawberries, halved
  • 1 cup of blueberries
  • 1 cup of white wine
  • ½ cup of chilled Sparkling Water

  Method:

  • Prepare the sparkling water: Fizz 1 bottle of cold water.
  • Prepare the rockmelon: hollow out half a rockmelon and put aside. In a large serving bowl, combine the fruit together then add the fruit combination to the rockmelon half.
  • Add guava nectar, lime juice and ice. Top with SodaStream Tonic flavoured sparkling water and mix well. Serve and enjoy!
  • Mix the white wine and Sparkling Water, then pour over fruit and serve.
  • Tip: fruit from the fridge adds extra freshness.
  

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• CHRISSIE PAV

  Ingredients:

  • For the Pavlova:
  • 4 egg whites (room temperature)
  • Pinch of salt
  • 250g caster sugar
  • 2 tsp cornflour (sifted)
  • 1 tsp white wine vinegar
  • For the Raspberry Coulis:
  • 125g fresh raspberries
  • ¼ cup caster sugar
  • ¼ cup SodaStream Summer Lemon Flavour
  • ½ tsp brandy (optional)

  Method:

  • Prepare sparkling water: Fizz 1L of cold fresh water and combine with FRUITS Berry Mix flavour. Mix well.
  • Place lime and raspberries in glass and muddle. Top with diced dragon fruit and ice.
  • Slowly add 400ml Berry Mix flavoured sparkling water. Garnish with lime wheel, serve and enjoy!
  

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• PRAWNS ON SUMMER NOODLES

  Ingredients:

  • For the prawns:
  • 200g self-raising flour
  • 1tsp dried chilli flakes
  • 2tbsp fresh chopped chives
  • Salt and pepper
  • 150ml cold sparkling water
  • 300ml vegetable oil, for deep-frying
  • 5 raw tiger prawns, peeled, de-veined
  • For the soy and sesame noodle salad:
  • 150g rice noodles
  • 1tbsp soy sauce
  • Sesame oil
  • Sesame seeds
  • Small handful chopped coriander leaves
  • Salt and pepper
  • Lime wedges

  • For the deep-fried prawns:
  • Place the flour, chilli flakes, chives, salt and pepper into a large bowl and then gradually whisk in the cold sparkling water until the mixture is smooth and reaches the consistency of double cream. (You may not need all of the water.)
  • Heat the vegetable oil into a saucepan, dip the prawns into the batter and fry for 2-3 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
  • For the noodle salad:
  • Cook the rice noodles in boiling water according to packet instructions, then drain and refresh under cold running water. Transfer to a bowl, stir in the soy sauce, sesame oil, sesame seeds and coriander. Season, to taste, with salt and freshly ground black pepper.
  • Pile the noodle salad onto a serving plate and top with the deep-fried prawns. Garnish with lime wedges and give yourself a pat on the back! Enjoy!
  

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• Salt & Pepper Squid

  Ingredients: (makes 6)

  • 180g cornflour
  • 170ml sparkling water
  • 1 tsp sea salt
  • 1 tsp freshly ground pepper
  • Light-flavoured oil
  • Sunflower oil (for frying)
  • 500g squid, cleaned and cut into 6cm pieces
  • 1 red chili, finely sliced
  • Lime wedges (to serve)

  Method:

  • Mix together 120g of the cornflour and the sparkling water to make a batter. Season the remaining cornflour with salt and pepper.
  • Place a wok over medium–high heat. Heat 5cm oil in the wok until very hot.
  • Dust the squid in the seasoned cornflour and then dip in the batter. Fry in small batches until golden and crisp. Add the chili for the last few seconds.
  • Drain on kitchen paper and serve with lime wedges, fried red chili and seasoning! Enjoy!
  

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