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.
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!
Natives from Mexico. They have a medium-high spiciness.
They can be used fresh, raw, broiled or pickled.
- Ancho Chiles
- Butternut Squash
- Green onion
- Green Bell Peppers
- Poblano Peppers
- Red onion
- Red Bell Peppers
- Sweet Potatoes
HERBS & SPICES:
- Chili Powder
- Curry Powder
- Smoked Paprika
NUTS & SEEDS:
- Pumpkin Seeds
MEAT & DAIRY:
- Cheddar Cheese
- Ground Meat
- Monterey Jack Cheese
- Sour Cream
FISH & SHELLFISH:
- White fish
- Brown Rice
- Black Bean
- Corn Tortillas
- Dijon Mustard
- Fish Sauce
- Flour tortillas
- Olive Oil
- Peanut Butter
- Pinto Beans
- Sesame Oil
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.
How to Make Sushi Rolls and Perfect Sushi Rice .
First, start with SHORT GRAIN SUSHI RICE, but if we pay attention to the shape of the grain, we can also choose other varieties, perhaps risotto rice such as “Roma”.
Wash the rice with COLD WATER to remove any residual starch. Keep going until the water is clear.
Soak rice for 15 minutes.
Follow the rice to water ratio, which is always 1:2.
Traditional sushi has Sharizu (or vinegar seasoning) which is made with 9 parts Rice vinegar, 4 parts cane sugar, and 1 part sea salt. Cook it for 2-3 minutes in medium heat. And is added when the rice is cooked. First mix the rice so it cools down, then add the seasoning (1 oz per every cup of rice).
Cover the rice with a damp towel. It will keep it moist and ready.
A GREAT TIP: discard the bottom layer of rice, as it is almost always dry.
HOW TO MAKE SUSHI ROLLS:
First, the nori has two sides: Smooth and Rough. The rough side will always go facing up.
Then, the rolls have three parts:
- Nori on the outside
- Rice on the inside
- Fillings in the center
There are traditional rolls made with fresh fish and world-adapted options prepared with ingredients from each country to make fusions that are very interesting. How do you prepare your sushi?
- Mexican: The use of chipotle, spicy mayonnaise, cream cheese, different chilis, jícama…
- Italian: Prosciutto, basil, tomato, mozzarella…
- Thai: ginger, mango, coriander, peanuts
- Moroccan: couscous, aubergine, tahini, hummus, harissa…
- Bahamian: Decadent Conch Sauce atop a crab stack + cream cheese roll
- Brazilian: Salmon, cream cheese and passionfruit