Recipes

2022-03-24 · Mushroom, lentil and barley ragu

Ingredients:

  • 250g carrots (2-3)
  • 300g red onions (2-4)
  • 300g oyster mushrooms
  • 350g tomatoes (3-4)
  • 4 big garlic cloves
  • 60g dried porcini mushrooms

  • 100g olive oil
  • 70g miso paste
  • 40g rose harissa
  • 100g tomato paste
  • 90g soy sauce
  • 2 teaspoons of cumin seeds

  • 180g brown or green lentils
  • 100g pearl barley
  • 100g red wine
  • 160g coconut cream
  • freshly ground black pepper

  • polenta or pasta to serve

Methods:

  • Preheat the fan oven to 190C.
  • Very finely chop carrots, onions, oyster mushrooms and tomatoes.
  • Crush garlic cloves, or chop them very finely.
  • Use a hand blender to reduce dried porcini mushrooms into small bits.
  • Mix the next 6 ingredients (oil, miso paste, harissa, tomato paste, soy sauce and cumin seeds).
  • Combine the mixture with all the vegetables in a large ceramic lasagne tray.
  • Bake for 40 minutes, stirring halfway through.
  • Mix red wine and coconut cream.
  • Remove the tray from the oven to add lentils and barley. Pour over the red wine and coconut cream mixture. Add a very generous grind of black pepper. Stir very well.
  • Add about 1 litre of water, or as much as fits into the tray.
  • Decrease the oven temperature to 180C.
  • Cover tightly with aluminum foil and bake for another 40 minutes. Check halfway through and add more water if needed.
  • Remove the foil and bake for a final 5 minutes.
  • Set aside to rest for at least 15 minutes or overnight.
  • Serve with polenta or pasta. To make polenta, boil 4 cups of water, whisk 1 cup of polenta into the boiling water and cook for 1 minute.

Inspired by Flavour cookbook by Yotam Ottolenghi

2022-02-24 · Quinoa, lentil and tahini goodness

Ingredients:

  • 280g quinoa
  • 200g green lentils

  • 130g lemon juice (about 3 lemons)
  • 100g tahini
  • 20g nutritional yeast
  • 30g garlic
  • a tablespoon of cracked black pepper

  • 1 red onion
  • 1 bell pepper (red or yellow)
  • 8 sun dried tomatoes packed in oil
  • 3 teaspoons of capers
  • 200g of goat feta

  • cherry tomatoes
  • parsley

Methods:

  • Start boiling lentils and quinoa in separate pots.
  • To make the sauce: squeeze the lemon juice, add tahini and nutritional yeast, add crushed garlic, and a tablespoon of freshly ground black pepper.
  • Finely chop the onion. Pre-heat a large pan and start sauteing the onions.
  • Finely chop the bell pepper and add it to the pan.
  • Chop sun dried tomatoes and add them to the pan.
  • Add cooked lentils, capers and the sauce into the pan.
  • Let it cook for a bit. In the meantime finely chop the parsley and half the tomatoes.
  • Finally add cubed feta and turn off the heat.
  • Serve a plate of quinoa, topped with lentils, cherry tomatoes and parsley.

Inspired by my friends Brian and Mary-Beth.

2021-07-10 · Sweet and sour onions

Ingredients:

  • 850g onions
  • 100g butter
  • 115g dark dark muscavado sugar
  • 125g balsamic vinegar

Methods:

  • Heat the butter in a pan large enough to hold the onions.
  • Cook the onions in the butter for a few minutes while stirring.
  • Sprinkle on the sugar, the vinegar and enough water to barely cover the onions and bring to a boil.
  • Stirring occasionally, simmer for about 30 minutes or until the liquid is almost completely gone.
  • Cool and store in a jar in a fridge.

Serving suggestions: with sourdough bread.

Inspired by: www.food.com

2021-07-10 · Super powers salad

Ingredients:

  • Broccoli (tenderstem or not)
  • Green beans (also called French or string beans)
  • Asparagus
  • Cherry tomatoes
  • Spinach
  • Avocado
  • Olive oil
  • Balsamic vinegar

Methods:

  • Cut broccoli and beans into bite size pieces.
  • Steam broccoli, beans and asparagus until good to eat. You might need to remove asparagus while letting other veggies to steam for a bit longer.
  • Half cherry tomatoes, cut spinach, avocados and asparagus into bite size pieces.
  • Mix everything and dress with olive oil and balsamic vinegar.
2021-07-10 · Quinoa grapefruit avocado salad

Ingredients:

  • Quinoa
  • Grapefruit
  • Avocado
  • Olive oil

Methods:

  • Boil quinoa
  • Remove segments from grapefruit and break them up into bite size pieces.
  • Cut avocados into bite size pieces.
  • Mix everything and dress with olive oil.
2021-07-10 · Granola

Ingredients:

  • 90g butter
  • 30g sugar
  • 60g honey, molasses, maple syrup or any other syrup
  • 300g oats
  • cinnamon
  • salt
  • 150g nuts
  • 100g seeds (pumpkin, sunflower, etc.)
  • 150g dried fruits
  • everything else (milled flax or chia seeds, superfoods powders, etc.)

Methods:

  • Preheat the oven to 150C.
  • Heat the butter, sugar, other sweetener, cinnamon and salt until melted and well combined.
  • Add oats and mix until every flake is coated.
  • Spread the oats in a uniform layer across the baking tray covered in baking paper. Bake for 20 minutes or until golden but not yet blackening around the edges.
  • Put a tray of nuts in the oven and bake for 10 minutes or until smelling lovely and starting to change color.
  • In the meantime chop the dried fruits.
  • Put a tray of seeds in the oven and bake for 5 minutes or until smelling lovely.
  • Take the oats off the baking tray with the baking paper and let them cool down while still looking like a flapjack.
  • Once everything is cooled down, chop the nuts and break up the oats into small clumps of crunchy goodness.
  • Mix oats with nuts, seeds, dried fruits and everything else.

Note: My favourite combination is almonds, cherries and cacao nibs. Apricots fit well into any combination. Avoid dried fruits that contain sweetners.

Inspired by: www.thekitchn.com

2021-07-10 · Gooey chocolate pots

Ingredients:

  • 115 g butter
  • 170g chocolate 70%+
  • 2 eggs,
  • 1 egg yolk
  • 115g sugar
  • 35g flour
  • 30g unsweetened cacao powder
  • 1/4 teaspoon salt

Methods:

  • Preheat the oven to 200C.
  • Cut chocolate into small pieces.
  • Melt the butter. When it’s not too hot stir in the chocolate and gently stir until fully melted but not yet separating.
  • Mix tha eggs and the egg yolk with sugar.
  • Add flour, cocoa powder and salt. Mix well.
  • When the chocolate mixture is not too hot (not to cook the eggs), stir it in until just combined but not overmixed.
  • Grease 4 ramekins and spoon the mixture into them.
  • Bake at 200C for 12min, until solid on top but gooey inside.

Serving suggestions: with raspberries and plain ice cream.

Note: To make white chocolate pots, simply skip the cacao powder. These gooey chocolate pots are amazing when reheated in the oven from frozen - after a short time the outside gets warm while the middle still retains an ice cream consistency.

Inspired by: www.splendidtable.org

2021-07-10 · Chocolate chip cookies

Ingredients:

  • 200g butter
  • 150g dark brown sugar
  • 100g granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 egg + 1 egg yolk
  • 250g flour
  • half-teaspoon baking soda
  • 215g chocolate chips

Methods:

  • Heat 150g of the butter over medium-high heat until melted. Continue cooking, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma.
  • Transfer the browned butter into a large bowl, stir in the remaining 50g of butter into the hot butter until completely melted, let it cool to room temperature.
  • Add both sugars, salt, and vanilla extract to the butter and whisk until fully incorporated.
  • Add the egg and egg yolk and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth, and shiny.
  • Whisk together the flour and baking soda, stir it into the batter until just combined. Stir in the chocolate chips.
  • Chill the dough in the fridge for at least 2 hours.
  • Scoop the dough into balls, let them warm up to room temperature.
  • Preheat the oven to 190C.
  • Bake the cookies 1 tray at a time for about 8 minutes, rotating the tray at half time. They should look undercooked when removed from the oven, let them cool on a cold surface.

Inspired by: www.browneyedbaker.com

2021-07-10 · Chickpea, tomato and cucumber salad

Ingredients:

  • Chickpeas
  • Tomatoes
  • Cucumbers
  • Feta
  • Olive oil
  • Za’atar

Methods:

  • Cut tomatoes, cucumbers and feta into bite size pieces.
  • Mix everything, dress with olive oil and season with za’atar.
2021-07-10 · Butternut squash and pomegranate salad

Ingredients:

  • Butternut squash
  • Pomegranate
  • Feta
  • Mint
  • Olive oil

Methods:

  • Preheat the oven to 180C.
  • Cube butternut squash, lightly coat the cubes with olive oil.
  • Bake until soft.
  • Slice a pomegranate in half and hold it over a bowl of water, seed side down. To get the seeds out, whack the back of the pomegranate with a wooden spoon. The seeds will fall into the bowl of water unharmed. Drain the seeds.
  • Chop feta and mint.
  • Mix everything and dress with olive oil.
2021-07-10 · Buttermilk pancakes

Ingredients:

  • 30g butter
  • 200g flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 tablespoon sugar
  • 0.25 teaspoon salt
  • 375g buttermilk
  • 1 egg

Methods:

  • Melt the butter and let it cool down a bit.
  • Mix the flour, baking powder, baking soda, sugar and salt.
  • Separately whisk together the buttermilk, egg and melted butter.
  • Stir the dry ingredients into the wet ingredients just until combined. Do not overmix, there should be lumps in the batter.
  • Spoon small dollops of batter on a non-stick pan. They will expand, so do keep them small and spaced out. Flip as soon as the bottom sides is brown, while the top is still liquid.

Serving suggestions: Fruits, berries, yoghurt and cacao nibs. Or citrus fruits and whipped feta. Don’t reach out for honey or syrup by default, enjoy the taste of the fresh fruits, bitterness of cacao nibs and creaminess of yoghurt instead.

Inspired by: www.justataste.com

2021-07-10 · Buckwheat crepes

Ingredients:

  • 30g butter
  • 100g buckwheat flour
  • salt
  • 1 egg
  • 300g milk

Methods:

  • Melt the butter.
  • Mix buckwheat flour, salt, egg and 100g of milk.
  • Mix in the remaining 200g milk. Add butter and mix until well combined.
  • Pour batter on a hot non-stick pan covering the whole pan to make thin crepes.

Serving suggestions: Savoury version - grated cheddar, steamed asparagus, thinly sliced peppers and red onion, salad leaves. Sweet version: caramel and toasted almond flakes.

Inspired by: www.dovesfarm.co.uk

Vegan option: 250g buckwheat flour, 500g water, salt, vegetable oil. Mix flour, salt and water. Chill the batter overnight or at least for 30 minutes. Before frying, bring the batter to room temperature for 15 minutes, stir in a bit of vegetable oil.

2021-07-10 · Banana buckwheat pancakes

Ingredients:

  • 2 very ripe bananas
  • 130g buckwheat flour
  • 5g baking powder
  • 5g ground cinnamon
  • 1/4 tsp salt
  • 175g milk

Methods:

  • Mash bananas with a fork.
  • Mix flour, baking powder, cinnamon and salt.
  • Add flour mixture to the bananas, mix until combined. Add milk and mix until well combined.
  • Spoon small dollops of batter on a non-stick pan. They will expand, so do keep them small and spaced out. Flip as soon as the bottom sides is brown.

Serving suggestions: Unhealthy option is to lace pancakes with rum and serve with chocolate ice cream and toasted almond flakes.

Inspired by: pickuplimes.com

2021-03-16 · Pasta al Pesto (sundried tomatoes, almonds and garlic)

Ingredients:

  • Pasta
  • Almonds
  • Fresh garlic
  • Sundried tomatoes
  • Olive oil

Methods:

  • Boil a pot of water, use some of the water to soak the almonds. With the rest of the water start boiling the pasta.
  • Chop garlic and sundried tomatoes. Add blanched almonds with skins removed.
  • Add a bit of olive oil and handblender the pesto. Add more oil or a bit of water from the pasta pot to reach a pesto-like consistency.
  • As soon as pasta is ready, drain it and combine with the pesto.
2021-02-28 · Chocolate truffles

Ingredients:

  • 300g double cream
  • 50g butter
  • 300g dark chocolate
  • 30g cacao powder
  • 5-10 tablespoons of rum

Methods:

  • Cut chocolate into small pieces.
  • Gently heat the cream and butter cut into pieces until butter melts completely (that means the cream is hot enough to melt chocolate too).
  • Remove from the heat, add all chocolate and cacao powder into the cream, gently mix, let it sit and melt for a moment. Add rum and mix gently until all chocolate has melted. Stop mixing as soon as the mixture looks smooth and glossy. Do not overmix, otherwise the emulsion will split. If it does split, handblender the emulsion back together.
  • Refrigerate the mixture until cold.
  • Use a spoon and your hands to make small balls of chocolate mixture, arrange them on a plate.
  • Refrigerate the plate with the truffles until cold.
  • Put a bit of cacao powder in a jar, add several truffles, close the lid and shake to coat the truffles. Proceed until all the truffles are coated.
  • Store them in the fridge.

Inspired by: bbcgoodfood.com

2019-12-03 · Aubergine Pineapple curry

Ingredients:

  • Aubergines (about 500g)
  • Pineapple
  • Garlic
  • Coconut milk (400ml can)
  • Red thai curry paste
  • Soy sauce
  • Peanut butter (crunchy one)
  • Limes
  • Fresh basil

Methods:

  • Cut the aubergines into bite size pieces.
  • Heat the pan with a bit of vegetable oil. Start frying the aubergines.
  • Start boiling the rice.
  • Finely chop the garlic and add to the aubergines when they are a couple of minutes away from ready.
  • Add a couple of spoons of the thick cream from the coconut milk can and red thai curry paste. Once the paste “blooms” and red oil rises to the surface, add the rest of the coconut milk from the can.
  • Add peanut butter and soy sauce.
  • Chop the pineapple into bite size pieces and mix it in. Simmer until all the flavours are well combined.
  • Add lime zest and freshly squeezed lime juice. A good Thai curry is a balance of hot, sour, sweet and salty. Add more say sauce, lime juice or spice until the flavour is perfect.

Serving suggestions: with rice, topped with a squeeze of lime juice and a lot of freshly chopped basil.

Inspired by: waitrose.com

2019-03-08 · Aubergine chocolate cake (Gluten free, satisfying, rich, dense and moist cake.)

Ingredients:

  • 450g aubergines
  • 200g butter
  • 225g dark chocolate
  • 3 eggs
  • 200g sugar
  • 60-90g cacao powder
  • 150g ground almonds

Methods:

  • Pierce the aubergines with a fork and steam them until soft. Let them cool down.
  • Preheat the oven to 180C.
  • Melt the butter, gently mix in the chocolate until completely melted. Let the mixture cool down.
  • Blender pealed aubergines into a paste.
  • Beat the eggs and sugar until pale and fluffy.
  • Gently fold the chocolate mixture into the eggs.
  • Gently fold the cocoa and ground almonds into the eggs.
  • Gently fold the aubergines into the eggs, don’t over mix.
  • Transfer into a greased cake tin and bake for about 45min. Refrigerate overnight.

Inspired by: greatbritishchefs.com

2019-03-04 · Rhubarb crumble (or whatever is in season - peaches, apples and blackberries, etc.)

Ingredients:

  • 400g rhubarb
  • 75g sugar
  • 3 tbsp port
  • 100g cold butter
  • 75g flour
  • 75g oats
  • 50g sugar
  • a bit of salt
  • almond flakes

Methods:

  • Preheat the oven to 200C.
  • Chop the rhubarb into pieces (not too small), mix with sugar and port (optional) directly in the baking dish.
  • With your hands mix flour, oats, sugar, salt and cubes of cold butter. Shape into clumps of random size and shape and scatter on top of the rhubarb.
  • Bake for 15 min, then scatter almond flakes on top and continue baking until the rhubarb is tender and the top is crisp and golden (about 30 min in total).

Serving suggestions: Sourness of rhubarb goes well with a scoop of plain ice cream.

Inspired by: jamieoliver.com

2018-10-01 · Carrot cake

Ingredients:

  • 260g carrots
  • 4 oranges
  • 100g walnuts
  • 230g dark muscovado sugar
  • 230g flour
  • 4 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoons ground ginger
  • 1/2 teaspoons ground nutmeg
  • 1/2 teaspoons ground cloves
  • 3 eggs
  • 145g vegetable oil
  • 200g full-fat cream cheese
  • 50g icing sugar

Methods:

  • Preheat the oven to 180C. Grease an 18cm loose-bottomed round cake tin.
  • Grate the carrots, grate zest from 2 oranges, chop walnuts. Put these and muscovado sugar into a large bowl.
  • Separately mix flour, baking powder and spices (cinnamon, ginger, nutmeg and cloves, or any subset of these).
  • Lightly beat the eggs, combine with oil.
  • Add flour mix to the carrot mix and stir until well combined. Add the egg mixture and stir until well combined.
  • Pour into the cake tin and bake in the oven for 35-60 minutes, until a skewer comes out clean.
  • Make candied orange peels: peel 2 oranges with vegetable peeler, cut the peels into thin stripes, add juice of 1 orange and a bit of muscovado sugar, simmer until caramelised.
  • Make the icing: handblender cream cheese with icing sugar and a bit of freshly squeezed orange juice.

Serving suggestions: Let the cake cool completely, put icing on top and decorate with candied orange peels. Or if you are in a rush, decorate the cake with candied orange peels as it comes out of the oven and serve the icing on the side.

Inspired by: deliciousmagazine.co.uk

2018-09-10 · Banana chocolate muffins (Vegan, great for hiking.)

Ingredients:

  • 280g flour
  • 60g oats
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 130g chocolate
  • 3 large very ripe bananas
  • 70g sunflower/canola oil
  • 170g sugar

Methods:

  • Preheat the oven to 190C. Line the muffin tin with paper liners.
  • Combine flour, oats, baking soda, baking powder and salt.
  • Chop the chocolate into small cubes.
  • Mash bananas with a fork (if they are too hard to do this easily, they won’t make good muffins).
  • Add sugar and oil, beat it well with a whisk.
  • Add flour mix, mix until just combined.
  • Stir in the chocolate.
  • Spoon into the muffin tin, making each cup about 3/4 full.
  • Bake for 18-20 minutes or until a toothpick comes out clean. Cool in the muffin tin for a couple of minutes, then remove them to cool completely without becoming soggy.

Note: For a vegan recipe use vegan chocolate, or substitute chocolate with a mix of dried cranberries and blanched almonds.

Inspired by: egglesscooking.com