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?
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.
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!
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.
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
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!
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!
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.