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.
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
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
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.
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.
A refreshing delicious take on the fast-food favourite.
Heat up a pan with a drizzle of oil. Fry the sausages until golden brown and crisp.
Finely chop the onion and tomato.
Grab 2 hot dog buns and add the cheese. Heat them in the microwave for 15 seconds. This will heat up the buns and melt the cheese.
Spread some mustard, chipotle, and mayonnaise on the bread. Add the sausages, and top with ketchup and the cilantro-less “pico de gallo.”
- Other toppings might include cornichons and red onion.
Blend everything, if the consistency looks good, put it in the fridge for 1 hour. If it’s too thick, add another tbsp of water; if it’s too thin add a tbsp of flour. It should be not too thin and not too thick, if you know what I mean!
After the hour has passed, take it out of the fridge. Heat a pan with butter and use a laddle to spread the mix. 1 laddle at a time. Add the batter in the center of the pan and grab de pan and start moving it in circles so the batter coats the entire surface.
Cook on both sides.