250g uncooked spelt 4 medium tomatoes, very finely chopped 1 English cucumber, very finely chopped 2 bunches parsley, very finely chopped 12 mint leaves, very finely chopped 4 green onions, white and green parts, thinly sliced 45ml lemon juice 45ml olive oil salt and pepper
Prepare the spelt according to instructions and drain. Add the spelt and all the chopped vegetables and herbs to a mixing bowl. Drizzle over the lemon juice and olive oil and season with salt and pepper. Mix through and serve.
Slice the halloumi into fingers Add the sesame seeds to a shallow bowl and the flour to another. Roll each piece of cheese in the sesame seeds, pressing down to make them stick. Now press them into the flour to coat and place them on a plate. Add the honey and lemon juice to a small bowl and whisk together. Place a large frying pan over medium-high heat, add a splash of vegetable oil and wait for it until it is hot. Fry the halloumi in batches for 1 minute until golden brown, turning to colour evenly. Drizzle the warm fingers with the honey dressing and serve.
This recipe feeds 6 adults as a main or 8-10 as a starter.
2l chicken/vegetable stock
45ml butter 45ml olive oil 1 onion, finely diced 2 cloves of garlic, minced 400g arborio rice 150ml white wine 200g goat cheese 250g parmesan cheese, grated plus extra for serving
Pour the chicken stock into a saucepan, bring to a boil and then turn the heat down to a low simmer. Add the butter and olive oil to a large, wide saucepan set over medium-high heat and wait for the pan to heat up. Add the onion and cook until translucent. Add the garlic and stir-fry for one minute. Add the rice and stir to coat with the butter and oil. Fry the rice for at least 2 minutes. Pour in the wine and keep stirring until the liquid has evaporated. Add about half a cup/two soup ladles of chicken stock and simmer until the stock is absorbed. Continue cooking the rice, adding half a cup of stock at a time, stirring constantly and allowing each addition of the stock to absorb before adding the next, until the rice is tender but still firm to the bite. Remove from the heat and stir in the parmesan cheese. Crumb half of the goat cheese into the mixture and stir through. Slice the other half of the goat cheese into wheels and brûlée with a blow torch until charred. Place the goat cheese on the risotto, add some extra butter and serve immediately.
Preheat your oven to 180℃. Wash the potatoes and bake them in the oven until cooked. Remove and set aside. Heat the oil in a large saucepan set over medium-high heat. Add the beef and cook until golden brown and any liquid has evaporated. Add the onion, garlic and tomato paste and cook for a few minutes while stirring. Sprinkle with the flour and add the Worcestershire sauce and beef stock. Bring to the boil while stirring. Cover, turn the heat down slightly and simmer for 30 minutes. If the mixture becomes too dry, add a little water. Season the beef with salt and pepper and set aside. Turn your oven up to 220℃. Cut the potatoes in half lengthwise and scoop out the flesh, leaving about 0,5cm of potato still stuck to the skin. Place the potato flesh in a bowl and mash until smooth. Add the butter and nutmeg and mix through. Season with salt and pepper. Spoon the mashed potato into a piping bag. Spoon some of the beef into the hollowed potato and pipe some mashed potato over the beef. Place the potatoes in a baking dish and bake in the oven until warm and golden on top. Serve with a fresh salad.
Preheat your oven to 180℃ and prepare a 22cm loose-bottom cake tin by spraying it with cooking spray and sprinkling the bottom and sides with breadcrumbs. Set a large saucepan with salted water over high heat and add the cauliflower florets. Cook until very soft. Drain the cauliflower, making sure that you get rid of as much moisture as possible and add it to a mixing bowl. Add the parmesan cheese, cornstarch and eggs and season with salt and pepper. Mix well. Fry the bacon pieces until slightly crispy on the edges. Now spoon half the cauliflower mixture into the prepared cake tin and spread it evenly. Add half the grated mozzarella, the bacon and the other half of the mozzarella. Spoon in the rest of the cauliflower mixture and even it out. Sprinkle the top with the dried breadcrumbs and drizzle some olive oil over the cake. Bake for 30 minutes. Stand the cauliflower cake for 15 minutes before unmoulding it to serve.
750ml chicken stock 2 cloves of garlic, peeled and smashed 2 red chillies, halved 2,5ml ground ginger 20ml soy sauce 10ml sugar 20ml oyster sauce 2,5ml sesame oil 2 x 200g fresh pad thai noodles 2 eggs, soft-boiled, peeled and halved a handful of sliced green onion
Add the chicken stock, garlic, chillies, ginger, soy sauce, sugar, oyster sauce and sesame oil to a small saucepan and set it over medium heat. Stir until the sugar has dissolved. Bring to a boil and then lower the heat to a simmer. Add the noodles and gently agitate it with a fork until it comes apart. Place a lid on the saucepan and gently simmer for 10 minutes until the noodles are cooked. Spoon the noodles and some of the broth into two serving bowls, add the boiled egg and scatter with the green onion to serve.
Fondant potatoes are delicious but quite cheffy to make… I have taken out the chewiness without compromising on any taste. Less fiddling and a delicious, stress-free side-dish!!
45ml vegetable oil 5 large or 10 medium potatoes 45g butter a handful of thyme 250ml chicken/vegetable stock
Preheat your oven to 200℃. Peel the potatoes and slice off the rounded ends. Now half the potato so that you have 2 cylinders off at least 4cm in height when they stand on a flat/cut side. (not more than 5cm) Place a cast iron pan on medium-high heat and add the vegetable oil. Arrange the potatoes, flat side down in the pan and cook until golden – about 6 minutes. Flip them around onto the other flat side and brown this side as well – about 6 minutes. Add the butter to the pan and allow to melt. Add the thyme (be careful it will spit!) and baste the potato with the butter. Pore the stock around the potatoes and season with salt and pepper. Place a lid on the pan and bake in the oven for 35 minutes. Check that the potatoes are tender by inserting a sharp knife – if not, bake another 5 minutes. Sprinkle with salt and fresh sprigs of thyme and serve immediately.
Add the cornstarch and water to a small bowl and stir together. Add the brown sugar, balsamic and soy sauce to a small saucepan and stir until the sugar dissolves. Bring to a boil over medium heat. Stir the cornstarch again and pour it over the mixture while whisking. Simmer over a low heat for about 3 minutes. The sauce should be thick enough to cover the back of a spoon. Remove from the heat and cool completely. Add the brandy, oyster sauce, sesame oil, rosemary and garlic to the sauce and mix together. Measure out a third of the sauce and reserve for basting the meat on the grill. Place the lamb in a shallow ceramic dish and spoon over the rest of the sauce. Marinate for 1 hour. Grill the chops on a hot fire, 3 minutes a side while basting with the reserved sauce. Rest covered for 4 minutes. Serve with a glass of crispy wine.
Preheat your oven to 200℃ and spray a 23cm diameter loose-bottom pie tin with cooking spray. Put a frying pan on medium-high heat and wait for it to warm up. Add the butter, wait for it to melt and then add the mushrooms. Fry until golden. Take the mushrooms from the heat and set aside. Line the prepared pie tin with the pastry and prick the base all over with the tines of a fork. Line the pastry case with baking paper and dry beans and bake for 20 minutes. Remove the beans and paper and bake the shell for another 8 minutes. Remove from the oven and lower the oven temperature to 180℃. Add the eggs and sour cream to a mixing bowl and whisk together. Scatter the enoki mushrooms over the base of the pastry shell and pour the egg mixture over. Sprinkle the cheese on top and bake the quiche for 40 minutes. Serve warm (not hot!) with a salad on the side.
1 kg small potatoes 90g butter, melted 30ml minced garlic 30ml finely chopped rosemary 125ml grated parmesan cheese salt and pepper
Preheat your oven to 190℃. Clean the potatoes and slice each in half. Now cut a diamond pattern into each half without cutting through. Set aside. Pour the melted butter, garlic and rosemary into a roasting pan. Brush the cut side of each halved potato with the mixture and then dip it into the parmesan. Place the potato halves cut-side down in the roasting tin and repeat with the rest. Roast the potato for 45 minutes. Serve immediately.
My Whisk and I 