2 packets instant noodles, cooked without the spices 300g coleslaw mix 2 hands full of cashew nuts 1 hand full of sesame seeds
Dressing: 125ml olive oil 60ml honey 60ml red wine vinegar 30ml soy sauce 2 packets of instant noodle spice
Add the cooked noodles, coleslaw mix, cashews and sesame seeds to a mixing bowl and set aside. Add the olive oil, honey, red wine vinegar, soy sauce and noodle spice to a small saucepan and place it over a medium heat until it starts too bubble. Pour the hot dressing over the noodle mixture and mix through. Place the salad in the refrigerator to cool completely. Serve cold.
Preheat your oven to 200℃ and line a baking sheet with baking paper. Lay the puff pastry on the baking sheet and cut it to an oval shape. Place the cheese in the middle of the pastry – cut it smaller so that it sits snuggly together. Add the honey and butter to a small bowl and whisk together. Lay a layer of apple slices over the cheese and brush with the honey glaze. Repeat the apple and glaze layers. Fold the pastry up and over the edges of the cheese and apple – pinch it to get it to stay up and around the filling – it will collapse during baking so it need not be neat. Bake the galette in the oven for 25 minutes. Top with fresh thyme and serve.
Preheat your oven to 180℃ and line a 20cm x 20cm baking tray with baking paper. Set aside. Add the flour, baking powder, sugar, cinnamon and salt to a mixing bowl. Add the mashed pumpkin, milk and eggs to another mixing bowl and whisk together. Pour the pumpkin mixture into the flour mixture and stir until just combined and there are no more dry ingredients that you can see. Pour the mixture into the prepared baking dish and bake for 30 minutes.
For the caramel sauce: Add the sugar and butter to a small saucepan set over medium-high heat. DO NOT STIR – swirl the mixture around in the saucepan but avoid the temptation to stir, until the sugar and butter has melted. Keep swirling every now and then until you have a deep caramel colour. Add the cream and whisk vigorously, allowing the sauce to bubble for 1 minute. Pour the caramel sauce over the tray bake and serve.
Honey Glaze: 60ml honey grated zest of 1 lemon 30ml lemon juice
For the cornbread: Preheat your oven to 190℃ and line a medium loaf tin with baking paper. Set aside. Add the flour, cornmeal, sugar, baking powder and salt to a mixing bowl and stir to mix. Pour the buttermilk, melted butter and eggs into another bowl and whisk together. Pour the wet ingredients into the dry ingredients and stir until just combined. Add the corn kernels, peppers and cheese and mix to distribute evenly. Pour the batter into the prepared loaf tin and spread it out evenly. Bake in the oven for 35 minutes.
For the Honey Glaze: Add the honey, lemon zest and juice to a bowl and whisk together.
Remove the cornbread from the oven and allow it to cool for 5 minutes. Remove the bread from the loaf tin and peel away the baking paper. Drizzle the glaze over the bread and serve warm.
This recipe is adapted from Ottolenghi’s according to the availability of certain ingredients.
Coconut topping: 2 cloves of garlic, chopped 10g fresh ginger, peeled and chopped 1,2ml ground turmeric 5ml fennel seed, crushed in a pestle and mortar 5ml coriander seeds, crushed in a pestle and mortar 45ml olive oil 10ml brown sugar 60g dried coconut flakes a pinch of salt
Salad: 2 grapefruits 2 oranges half a cucumber, halved lengthwise and finely sliced 1 small red onion, halved and thinly sliced 1 green chilli, finely chopped 1 clove of garlic, minced 5ml fish sauce 15ml lemon juice 7,5ml brown sugar 45ml olive oil 2 baby gem lettuce, cored, leaves separated
For the coconut topping: Add the garlic, ginger, turmeric, fennel seeds, coriander seeds and olive oil to the small bowl of a food processor and blitz , scraping down the sides a few times, until you have a coarse paste. Add this paste to a non-stick pan set over medium-high heat. Add 45ml water and the brown sugar and cook for 4 minutes, stirring often. Add the coconut flakes and a pinch of salt. Cook for another 15 minutes stirring continuously. Transfer the mixture to a baking sheet, spread it out and allow to cool. Set aside.
For the salad: Top and tail the citrus and cut away the skin and pith. Cut between the membranes to release the segments. Drain the segments over a bowl (in a sieve) and reserve 45ml of the juice. Add the chilli, garlic, coriander, fish sauce, lemon juice, sugar, 30ml oil and 45ml citrus juice to a small bowl and whisk together. Pour half of this dressing into a mixing bowl and add the cucumber, onion, grapefruit and orange. Mix together. Arrange the lettuce leaves, cup side up, on a large platter. Drizzle the remaining 15ml olive oil over and top evenly with the citrus mixture. Drizzle the rest of the dressing over the salad. Sprinkle the coconut topping over the salad and serve.
400g basmati rice 50g butter, melted 800ml boiling water 40g + 10g mint leaves, chopped 150g feta, crumbled
Salsa: 40g green olives, pitted and roughly chopped 90g pomegranate seeds 50g walnut halves, roasted and roughly chopped 45ml olive oil 15ml honey 1 clove of garlic, minced
Turn your oven to its highest setting. Add the rice to an oven dish that measures about 20cm x 30cm. Sprinkle 2ml salt over the rice and add a few grindings of black pepper. Drizzle the melted butter over the rice and pour the boiling water into the pan. Sprinkle the 40g mint leaves over. Cover the dish with aluminium foil and bake for 25 minutes.
Add all the salsa ingredients to a bowl and mix together. Put aside.
Remove the rice from the oven and sprinkle the feta over. Stir the remaining 10g mint leaves through the salsa and spoon the salsa evenly over the rice. Serve warm as a side dish or as a main.
Honey-cream: 125ml burnt honey 360g tin of caramel treat 2,5ml salt 600ml whipping cream
Preheat your oven to 180℃. Cut 11 pieces of baking paper to the size of a large baking sheet and trace a 22cm circle onto each. Set aside.
For the burnt honey: Pour the honey into a small saucepan and place it over high heat. Turn the heat down to medium when it start to bubble. Cook until it becomes an amber colour – about 3 minutes. Take the honey from the heat and add the water – stand back as it will sputter! Whisk together once it stops bubbling. Pour the burnt honey into a measuring jug and set aside to cool.
For the cake: Pour the burnt honey, honey, sugar and butter into a heatproof bowl set over a saucepan of simmering water. Stir until the butter has melted and then whisk by hand to combine. Add the eggs one at a time while whisking continuously, still over the simmering water. Add the baking powder, salt and cinnamon and whisk together for 30 seconds. Remove the bowl from the heat. Sift the flour into the mixture in 3-4 batches, whisking after each addition until the batter is smooth. (You may use an electric hand-held whisk) Scoop a heaped 125ml measuring cup of the batter onto the baking paper circle and spread it out evenly with a spatula. Bake each layer/disc for 7 minutes until it is a dark caramel colour. Place the baked discs on a flat surface to cool completely.
For the honey-cream: Add 125ml burnt honey, the caramel treat and salt into a mixing bowl and whisk by hand to combine. Add 190ml cream, a little at a time, while whisking. Place the bowl in the refrigerator for 30 minutes. Pour the remaining 410ml cream into the bowl of a stand mixer fitted with the whisk attachment and beat to medium soft peaks. Add the honey and caramel mixture and beat to medium stiff peaks.
Assembly: Assemble the cake on your serving plate so that you don’t have to move it later on. Place the first cake disc on the plate and scoop a generous amount of the honey-cream on top. Spread out evenly not worrying that it will crawl down the sides. Keep going until all the cake discs have been stacked. cover the top and sides of the cake with the remaining honey-cream and smooth it out. Place the cake in the refrigerator for a minimum of 8 hours.
If you would like to, blitz up a selection of salted nuts and cover the sides and top of the cake with it before slicing to serve.
5ml salt 2,5ml black pepper 5ml turmeric 5ml smoked paprika
8 skinless chicken breasts 30ml olive oil
1 onion, sliced 3 cloves garlic, minced 5ml Dijon mustard 125ml white wine 250ml orzo 500ml chicken stock grated zest of one lemon 30ml lemon juice 2,5ml salt 15ml oregano, chopped 15ml parsley, chopped 190ml feta cheese, crumbed lemon slices
Preheat your oven to 180℃ and spray a 26cm oven dish with cooking spray. Add the salt, pepper, turmeric and smoked paprika to a small bowl and mix together. Season the chicken with the spice mix. Place a non-stick pan over medium-high heat, add the olive oil and then the chicken and cook until browned on both sides. Remove the chicken and set aside. Keep the pan on the heat but reduce the heat to medium. Add the onion and garlic and cook for two minutes. Add the mustard and wine and scrape up any brown bits from the pan. Reduce by half. Pour the liquid into the prepared oven dish. Add the orzo, chicken stock, lemon zest, lemon juice and crumbed feta and stir to mix. Now lay the chicken pieces on the orzo and push them in slightly. Bake in the oven for 35 minutes. Remove and scatter over the oregano and parsley and garnish with lemon slices. Serve warm.
60ml sugar 500ml water 4 cloves 2 star anise 4 quinces half a lemon 60ml honey
Pour the sugar and water into a smallish saucepan and place it over a high heat. Stir until the sugar has dissolved and bring the liquid to the boil. Add the cloves and star anise. Peel and halve the quinces and rub them with the lemon to stop them browning. Lower the quince into the poaching liquid and allow to simmer until they are soft enough to pierce easily. This should take around 25 minutes. Preheat your oven to 180℃ and line an oven dish with baking paper. Lift the quince out of the poaching liquid and arrange them on the oven dish. Pour 150ml of the poaching liquid into a bowl and mix in the honey. Pour this over the quince and bake in the oven for 30 minutes. Serve the quince with their cooking juices.
2 medium onions, finely chopped 250ml finely chopped sweet pepper 500ml chopped smoked chicken viennas (about 7) 500ml grated mature cheddar cheese a handful of soft herbs (chives, basil, coriander), chopped 6 eggs 60ml cream 2,5ml salt black pepper
Preheat your oven to 180℃ and spray a 30cm x 20cm ovenproof dish with cooking spray. Set aside. Add the onion, sweet pepper, Viennas, cheese and herbs to a mixing bowl and mix together. Add the eggs, cream, salt and a few grindings of pepper to another bowl and whisk together. Pour the egg mixture into the dry ingredients and mix. Spoon into the prepared baking dish and bake for 40 minutes. Serve warm or at room temperature.
My Whisk and I 