References: ºThe Art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the Way You Eat – Peter Coucquyt, Bernard Lahousse, Johan Langenbick
ºThe Flavour Thesaurus – Niki Segnit
Peas should be the star ingredient. Sweet and mellow jewels.
Peas are spring’s favourite bouncy balls. There are many dishes to create during the season using peas as the star ingredient.
Here are a few ideas:
- Shrimp, radishes and peas in a parsley-infused olive oil
- Simple peas with shallots, olive oil and mint
- Pea soup with crispy bacon on top – Blend together Chicken stock, peas, onions and garlic. Season with salt and pepper.
- Pasta with peas and parmesan
- Pasta with peas and a coriander spinach sauce made with lemon juice, cashews, garlic powder and salt.
- Crab or white fish cakes with peas and tomatoes.
- Peas with jamón serrano and thinly sliced onions
How are you cooking your peas?
Pretty raw red radishes are crunchy and hot but cooked or pickled become very versatile.
Radishes are in season! Spring has sprung and radishes are here to give our dishes crunch and freshness.
They can be used in many different ways:
- Lentil, avocado, radish, and watermelon salad? Add some red onion and some feta cheese and drizzle a Dijon mustard, honey, and lemon juice dressing.
- Avocado toast with sliced radishes, raw spinach and freshly cracked pepper.
- Roasted potatoes and radishes with lamb chops. Add some pepper and rosemary
- Pico de Gallo with Radishes. Chop tomato, onion, and fresh coriander. Slice very thinly the radishes and mix all together with lime juice and salt.
- Add radishes to your stock – chicken. beef or veggie stock.
- White bean, radish and pesto salad. Add a lemony dressing on top.
You will use all the broccoli including the stems. Zero food waste!
Cut all the broccoli, including the stems. Add the to a pot and fill with water. Add onions, garlic and fresh coriander. Add salt and pepper.
Bring to a simmer, until the broccoli is cooked.
Blend the soup and add a drizzle of extra virgin olive oil and some toasted sunflower seeds.
Delicate mouthfuls of luxurious smooth and melt-in-your-mouth pears.
Bring the water to a boil, add hibiscus flowers, honey and salt, stirring until honey dissolves. Let the water with the flowers boil for 5 minutes. Turn the heat off and add peppercorns, cinnamon stick, and orange juice. Cover and steep 10 minutes.
Peel pears, leaving stems intact. Add pears to pan. Add 1 to 2 cups of water to just cover pears, if needed.
Bring to a boil over medium-high. Reduce heat to medium-low; cover and simmer 1 hour or until pears are tender.
Strain poaching liquid over a bowl, reserving 2 cups poaching liquid. Bring 2 cups poaching liquid to a boil in a small saucepan over medium-high; cook 20 minutes or until reduced to 1/2 cup syrup.
Serve the pears with the syrup on top.
An easy, comforting, heart-warming pizza, with amazing ingredients that will make you feel fantastic.
Make cashew sauce by blending the soaked cashews, lemon juice, garlic powder, onion powder, paprika and salt. Add a drizzle of water if needed. You are looking for a crepe-style liquid.
Grab a flatbread or tortilla and spread the cashew sauce. Add the thinly sliced potatoes and top with some rosemary and freshly cracked pepper.
Put it preheated oven at 200ºC and bake for 20 minutes.
Add fresh rosemary on top and enjoy!
Nutritious, vegan, and full of flavour. It’s tender without being mushy, not too sweet, not too salty, hearty, and seriously satisfying.
- Bake sweet potato
- Add rice, black beans, onions + spices
This smooth, creamy orange mousse is the perfect indulgent but healthy treat.
Scoop the coconut fat from a 400ml tin of full-fat coconut milk (you may need to refrigerate this the night before). Place it in a bowl. You can reserve the coconut water for a different recipe.
Infuse the rosemary in the orange juice. Place in a saucepan and heat very slowly for 5 minutes. Take the rosemary out.
Add the orange juice in the bowl with the coconut cream. Add the maple syrup and whisk,
Divide into 4 glasses and leave to set in the fridge for a few hours. You can eat them straight away but they won’t be as mousse-like.
I like to top it with some orange slices and blackberries. They will keep in the fridge for a couple of days, covered.
To make the crust, combine the ground flaxseeds, applesauce, coconut sugar, and coconut oil in a bowl. Whisk until uniform.
In another bowl, whisk together the oat flour, brown rice flour, and tapioca flour. Add the wet ingredients to the dry and stir until you get a uniform soft dough. Refrigerate for 30 minutes.
Preheat oven to 180C.
Roll the dough out between two sheets of parchment paper, then transfer to a 9-inch springform tart pan or mini tart pan. Using your hands, press the dough evenly into the bottom and sides of the dish. You can use a glass to flatten the bottom. Prick the dough a few times with a fork to prevent it from rising in the oven.
Bake for 16-18 minutes or until golden brown. Remove from the oven and cool completely in the baking dish.
With just two ingredients, this recipe is as simple as it gets but the result is delicious.
Place the potatoes in a steamer and steam for 15-20 minutes, until tender when pierced with a fork. Remove and cool completely.
Add the potatoes to a mixing bowl and mash with a potato masher until lump-free.
Heat a non-stick waffle machine to high heat. Add the mashed potato until the base of the waffle machine is evenly covered, then close the device and cook until the waffle is crispy about 10-15 minutes. Repeat with the rest of the mixture.
Serve waffles with maple syrup. Alternatively, you can use the waffles like bread to make sandwiches.
I love pancakes and their little freckled surfaces give me joy.
In a blender add all the ingredients.
Heat a pan and remember that the first pancake seasons the pan, leaving a light film of fat on which those that follow will slide. Eat it while you make the rest of the batch.
- If you want to go the extra mile. Grate the zucchini and with a towel squeeze out all the water.
- The amount of liquid depends on how thick the batter comes out. Keep on adding until you reach the desired consistency.
An absolutely fabulous seafood dish that comes together in minutes.
Start by poaching the chopped onion and garlic, once sweat, add the tbsp of flour and let it cook.
Add the glass of white wine and let the alcohol evaporate.
Add the cup of water or fish broth. If using water, add salt.
Once the liquid simmers for a few minutes, add it to a blender with the fresh parsley.
Put the sauce back in the pan and add the raw, closed clams in. Cover them with a lid and let them open.
Enjoy with more chopped fresh parsley