Clams in green sauce

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

 

Orange, Grapefruit, Pomegranate Salad with mint and basil

Simple, delicious, vibrant salad to be enjoyed in solitude or shared with others.

This salad is as simple as it can be, but the flavours are fantastic.

Simple slice the orange and grapefruit, and add the pomegranate seeds.

Chop the Basil and Mint together to create an interesting aromatic and top the fruit with them. Mix well and enjoy!

Mushroom, corn tacos

Tacos – a wonderfully messy and nourishing indulgence, made vegan.

This is one recipe that you can assemble with leftovers from the week.m

The most important thing is to season every layer properly. First, cook the mushrooms with chopped onions and salt. I like to cook them to the point they are golden and crispy.

Then cook the spinach with chopped onion and garlic, ones cooked make a cashew sauce and mix it in the spinach.

Cook the corn in the oven. If you have it available, buy the corn raw, wash it and spread it with a mix of olive oil, garlic granules, lime juice and salt.  Bake until golden.

Make the beans prior, if you can’t you can use from a jar, but rinse them first and then season and heat them with chopped onion, and little bit of salt.

Raw Red onion in lime juice is a perfect addition of crunch and acidity to your tacos, and of course, chopped coriander.

Assemble your tacos with all the toppings and enjoy!

 

Cilantro, avocado sauce

This silky, unctuous, creamy sauce can be used in pasta dishes, as a dip, or as a salad dressing.

 

You simply have to blend all the ingredients together, adjusting the quantity of water depending on the thickness of the sauce you need.

 

 

Shortbread Scones

Scones are made for autumn days. The trick to good scones is not to overmix them.

Pre heat oven at 200ºC

Mix all dry ingredients. Once well mixed, add the oil tbsp by tbsp and mix well with a fork.

In a different bowl mix all wet ingredients and whisk well. Start adding them to the dry ingredients slowly, at the same time you mix the dough. You might not use the whole quantity of the liquid. You are looking for a humid dough, but now sticky or runny.

If it’s too wet, add 1 tbsp of oat flour. If it’s too dry continue to add more of the liquids’ mix.

Once you are happy with your dough’s consistency, put it on a clean surface.  Sprinkle some flour on the surface before adding the dough and start spreading the dough to until you have a dough with 3 cm in height.

With a glass or a round cookie cutter, cut the dough and add the circles to an oven tray, previously greased.

With a cooking brush, paint a little bit more of olive or coconut oil on top and sprinkle some of the sugar.

Bake for 15-20 minutes until the dough is golden. After those 15 minutes have passed, crank the oven up to 230ºC for 3-5 more minutes, checking them the whole time so they don’t burn.

Let cool, cut in half and enjoy with butter, clotted cream, jam, ghee, yoghurt, or any other spread you fancy.

Roasted Cauliflower Guacamole tacos

Roasted-crunchy cauliflower is mouthwatering, it is sexy and playful.

The idea behind this dish is to mix a now-classic with an old-time favourite: Mexican tacos.

Adding mashed avocado, even guacamole, crunchy chickpeas, fresh cilantro and a dollop of fresh cream or even greek yoghurt ( unsweetened, of course), to the fantastic roasted cauliflower is an epic meal that you will love to make. It is exciting to make and to eat.

You can either cut the cauliflower in steaks and then break apart, or do it as I like it, cut the florets into tiny florets, so the beautiful rub enters all of the cauliflower.

I like making a rub with turmeric, ground cumin, extra virgin olive oil, salt, and a squeeze of lime juice, you can even add a drizzle of maple syrup to the mix to make it exciting.

Roast in the oven at 200ºC for 20-30 minutes, until golden and crispy.

Vegan, Dairy and Gluten-Free Mango Curd Tarts

Heavenly, and vibrant dessert that will excite you beyond imagination.

FOR THE CURD:

Place the coconut cream in a small saucepan
In a small bowl add lemon juice and arrowroot starch whisk thoroughly until dissolved.
Then add to coconut cream mixture and stir.
Lastly, add the honey. Start with 1 tbsp and whisk until well combined. Add the second tbsp if needed.
Place saucepan over medium heat and bring to a low bubble – not boil – whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning a bit of the curd across the top. It should be thick and kind of jiggly in texture. Stir constantly to ensure the curd isn’t sticking to the bottom or sides of the pan.
Remove from heat and taste and adjust seasonings as needed, adding more lemon juice for acidity, or honey for sweetness.
Let rest for 15 minutes, then whisk once more and transfer to a glass bowl or jar. Cover with plastic wrap, making sure the plastic wrap touches the curd – otherwise a film may form.
Refrigerate for 5-6 hours, or overnight, or until completely chilled and set.
Once the crust for the pies has cooled down add the curd on top and refrigerate for 10 more minutes.

FOR THE CRUST:

Add the almond flour and coconut oil to a food processor and pulse until you have fine crumbs. Add the maple syrup and mix well, if needed water until the dough sticks together when pressed between fingers.

Place the dough in the pie dishes and press evenly to the bottom and up the sides.

Place in the oven at 200ºC for 15 minutes.

Let cool completely before adding the curd.

 

Beet Hummus

Beet hummus – a dazzling appetizer that will please everyone.

Drain the cooked chickpeas and add them to a blender with the garlic cloves, lime juice,  olive oil, sesame seeds or tahini, salt, and the cooked beetroot.

Blend until everything is smooth. Add ice-cold water if needed. (it will make it smoother)

Leek and potato Soup

Even in the freezing weather there is enough edible treasure around if you know where to look.

 

In a pot add water, the potatoes (chopped), leek (sliced), onion, and salt. Bring to boil and let simmer until cooked.

Add the ingredients to a blender, adding the broth bit by bit calculating the amount needed for the desired velvety texture. If it’s too thick add more water.

Add the black pepper, stir and enjoy.

 

Turn the soup into the main course, adding roasted vegetables or bits of meat.  You could add mushrooms, fried in butter till their edges turned gold, sausages, croutons, bit sof bacon…

Seared Tuna with Orange Juice and Rosemary

A quick and tasty fish dish ideal for any day.

 

Make the marinade with orange juice, chopped onion, chopped garlic, chopped rosemary, maple syrup, and salt.

Add the tuna to the marinade and leave it there for at least 20 minutes.

Once the fish is marinated heat a grill or a pan with a drizzle of avocado oil.  Sear the tuna on all sides for a few minutes (adding the marinade on top so it cooks alongside.)

Once the tuna is cooked add some sesame seeds to the outside and slice.

Tomato and Red Pepper Spaghetti

The easiest, super flavourful and healthiest tomato sauce for pasta.

 

Cook the pasta following packet directions.

In a pan, heat up some oil and add the chopped onion and garlic while the oil is still warm, once cooked add the chopped tomato, sun-dried tomatoes,  and red pepper, add a splash of water and let simmer until soft and cooked. If you need more water just keep on adding until you feel it is the right amount and you will get the right consistency you like.

Turn the heat off and add the chopped basil leaves, season with salt and mix everything in.
Let cool for a bit and put the sauce in a blender. Blend until desired consistency.

Pour over the spaghetti and serve.

Shrimp Tostadas

A classic Mexican dish. A fresh, vibrant and fabulous dish.

We use pre-cooked shrimp. Marinate them in a simple sauce made with lime juice, chopped cilantro and a pinch of salt. Blend it all together and throw in the shrimp, the red onions and the radishes.

Grab a tostada, spread some mayo. Add the shrimp, avocado, red onion on top and radishes on top.

You can add some drops of Valentina sauce or Salsa Verde on top.