Spiced Tempura Vegetables

Crispy crunchy fried delights, making eating vegetables bright and fun.

In a heavy-bottomed pot, add about 2 inches of oil from the bottom of the pot. Heat the oil to 180 °C degrees.

Dry Ingredients:

In a mixing bowl, add the flour and half of the potato starch and mix thoroughly. Add the paprika and mix again

Set aside the other half of potato starch to coat your ingredients right before dipping it into the batter.

Wet Ingredients:

In another bowl, add the egg and mix in the cold water. You can add a bigger bowl underneath with water with ice cubes to keep the batter cold.

Mix together the flour mix and wet ingredients in a medium-sized mixing bowl, and beat lightly. There is no need to beat out any lumps.

Coat and fry Ingredients:

Coat the vegetables in a light layer of potato starch.

Cover the vegetables thoroughly with the batter. Carefully lower the battered vegetables into the hot oil.

The vegetables cook fairly quickly so make sure to watch these carefully. Turn the vegetables every so often so they cook properly. Remove the cooked vegetables. The cooked batter should barely colour. Place them over paper towels on a cooling rack.

Make the mayonnaise:

Remove the leaves from the parsley, finely chop them, then add them to a mixing bowl with the capers, then stir them into the parsley together with the mayonnaise and the juice of 1 lemon.

Accompany them with lemon juice, and some Maldon salt.

Ricotta, Tomato and Basil Toast

A very cheap, and cheerful appetizer. Simple ingredients, fantastic flavour.

Toast the desired slices of bread.
Spread the Ricotta on the toast.

Slice the cherry tomatoes into 4 or 6 pieces, add them on top of the Ricotta, and sprinkle some basil leaves on top.

Season with Maldon salt and add a drizzle of Extra Virgin Olive Oil.

Finish your toast with a few drops of lemon juice on top.

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…

Red Pepper and Tomato Sauce

A nourishing, hearty and delicious sauce that can be used in pasta, rice and much more.

This sauce is as simple as can be. Simply steam all the ingredients together, except for the basil and blend with 1/4 cup of water or broth and the basil. Season with salt, add to a pot and simmer for a few minutes.

You can strain the sauce before using it.

Garlic Pasta

A truly delicious garlic pasta dish for a cold spring’s night.

Cook your favourite pasta according to the instructions.

In the meantime, roast 4 garlic heads in the oven at 200ºC for 30-40 minutes.

Soak the cashews in hot water for at least 30 minutes and steam the potatoes.

Once everything is cooked, in a blender add the garlic cloves, potatoes, cashews, lime juice, salt and parsley. Add water or pasta water until you get the desired consistency. It has to be creamy, not too thick nor too thin.

Coat the pasta with the sauce and enjoy

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.

Roasted Brussel Sprouts with Sweet Sour Sauce

Little gems of crunchiness with a delicious sauce on top.

Clean and cut in half the Brussel Sprouts. Place them in an oven-safe pan and drizzle with olive oil and salt in a pre-heated oven at 200ºC

While the Brussel Sprouts are roasting make the sauce by mixing the coconut aminos, honey and lime together. Taste and add a pinch of salt if needed.

Once the Brussel Sprouts are roasted ( around 25 minutes,) take them out of the oven and drizzle with the sauce on top.
You can add some Parmesan shavings on top.

Chocolate Thins with Nuts and Fruit

Easy and fast little desserts to share and enjoy .

Simply start by breaking the chocolate bars and adding it into a bowl

Melt the chocolate with a “Bain Marie”. Ideally, the chocolate won’t heat higher than 45ºC. Use silicone or a wooden spatula to move the chocolate until it is completely melted.

Add the melted chocolate to a baking tray lined with parchment paper. Spread it thinly with a spatula.

Sprinkle on top the toppings of your choice and put it in the fridge until the chocolate hardens. Cut into pieces.

Vegan Brownies

A really dense, fudgy vegan brownie topped with amazing red fruit.

Preheat the oven to 180ºC

Mix the flax seeds with water end let sit for 5 minutes.

Mix the oat flour with the coconut flour, and the rest of the dry ingredients. Mix well.
Add the milk, coconut oil and the flax seeds with water. Mix well until all the ingredients are well combined and smooth.
Mix the wet ingredients with the dry ingredients.
Oil a rectangle tin and pour the dough. Add the fruits on top of the brownie mix.
Bake for 15 minutes.

Sweet Potato Gnocchi with Cashew Cheese Sauce

For now, cooking is all about comfort. Feed your soul

TO MAKE THE GNOCCHI:

Steam your sweet potatoes. Once cool enough, remove the skin and pass them through a potato masher
Combine the salt and 2 cups of flour. Flour a work surface and pour your flour mixture onto the surface. Make a well in the middle of the flour.
Add the sweet potato mash into the well.
Flour your hands and begin working the sweet potato into the flour. Continue to work the mixture until it’s fully combined. You don’t want the dough to be sticky so keep adding flour until you get a nice dry dough.
Once fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that’s about 1/2 an inch thick. Cut pieces the gnocchi into 1-inch pieces. Gently toss each piece into flour to ensure that it’s dry and not sticky at any edges.
Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple of minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.

TO MAKE THE SAUCE:

Blend the cashews, arrowroot, onion powder, garlic powder, lemon juice, paprika, sea salt and water until smooth. Pour into a small saucepan and whisk on medium-high heat until it gets thick. Add the sauce to the cooked gnocchi