In the late afternoon we went out for a walk to find some fresh nettle leaves. They are still very small, just regrown after the winter. Soaked in water, rolled and chopped, finally combined with orange slices and almond sauce they make for a delicious springtime salad. orange and nettle salad ingredients: 1 orange1 cup fresh nettle leaves1 tablespoon almond butter1 tablespoon freshly squeezed lemon juice1 teaspoon olive oilsalt and pepper Soak the nettle leaves […]
lukewarm carrot salad with goat cheese and olives 2 pounds carrots, peeled and cut into small piecessalt and pepper1/2 teaspoon cumin1/2 teaspoon ground coriander seeds3 tablespoons lemon juice1 clove garlic, smashed to a paste1 teaspoon grated gingera pinch of Piment d’Espelette2 tablespoons olive oil50-100g feta or ricotta, crumbleda handful of small black olivesgreens to decorate Put the carrots in a pot of salted water, bring to a simmer and cook until tender, about 15 minutes. […]
It all began with an intriguing recipe which promised the taste and the feeling of gravad lax by letting soak the carrots in a sophisticated marinade. In my perception the carrot strips developed a multi-aromatic taste with no ingredient overpowering the others. Not even the algae as expected. I should say that this recipe will not replicate the flavour of gravad lax. Rather the carrots no longer taste like carrots and gain a rich aroma […]
1 bunch of kale (tear away the pieces from the stem) 1 avocado 1 lemon salt, pepper and a dash of tamari Rinse and prepare kale into bite sized pieces. Put into a large bowl. Add all the remaining ingredients. Massage into kale until the leaves are soft. My recipe differs slightly from Jill Daltons, but you might watch her video for the perfect “how to”.
delicious mess of tomatoes, peaches and goat cheese tomatoes and peaches in equal amounts, quartered or chopped 1/2 onion, white or red, finely sliced fresh goat cheese basil leaves balsamic vinegar native olive oil a spoonful of honey salt and freshly ground pepper In a bowl mix the olive oil, vinegar, honey, salt and pepper. Add the tomatoes and peaches, top with the onions and the crumbled goat cheese. Mix gently before serving. Top with basil […]
Definitely THE sauce of this summer!! Salsa California 1/2 onion a piece of chili pepper, seeds removed half a bunch of fresh cilantro leaves 1 teaspoon fresh lemon juice or white wine vinegar 1 teaspoon salt 6 ripe tomatoes Blend for a few seconds. Do not over mix, leave chunky. I love it with pasta, grilled fish, salad, vegetables (green beans, asparagus!) or on grilled ciabatta. Spin-off: Take the Salsa California ingredients, add half a cucumber and […]
creamy mustard salad dressing (yields about 10 servings) 2 cups raw, unsalted cashews 1 cup white wine vinegar 2 tablespoons raisins 1 1/2 teaspoons Dijon mustard 1 clove garlic 1 tablespoon nutritional yeast 1 cup almond milk or any other plant based milk 1 teaspoon tamari sauce It is not necessary to soak the cashews, if you use a high speed blender. Blend until creamy. Keep in the fridge for at least 1 week. If […]
I stumbled upon the method of caramelizing butternut squash in Donna Hay’s cookbook Fresh and Light. Perfect to turn any autumnal salad into a more substantial meal. What are your favourite pumpkin recipes? Mine are these pumpkin soup with a Bali memory spiced butternut squash bread sweet dumpling, oven roasted with prawns, tomatoes and white wine curried butternut squash soup autumnal surf’ ‘n’ turf introducing black futsu caramelized pumpkin and green bean salad 1 butternut squash, sliced or diced 2 […]
beetroot carpaccio 4 beetroots about 75g fresh goat cheese (feta) 2 spring onions (the green parts) or chives, thinly sliced for the vinaigrette: 3 tablespoons sherry vinegar 60 ml olive oil a few dashes of Tabasco sauce salt and black pepper Bring a pot of water to the boil and add the beetroot. Cook for about 20 minutes. Refresh under cold water, peel and slice 2-3mm thick. Spread on a platter in a fan shape. […]
Here’s how to make the gazpacho. For the salad take a pointed cabbage (much softer than its big round brother), slice it finely and knead it a few times with your hands to crush the structure. Finally toss in the following dressing: dressing for the cabbage salad salt and freshly ground black pepper vinegar a generous amount of heated olive oil Start seasoning the raw sliced cabbage with salt and pepper, add the vinegar and […]