200g chorizo, casing removed and sliced 45ml butter 2 leeks, cleaned and sliced in discs 2 onions, sliced 1 x 400g frozen puff pastry 4 eggs 125g sour cream 50g parmesan cheese, grated 15ml flour 5ml smoked paprika
Preheat your oven to 200℃ and spray a 22cm diameter loose-bottom pie tin with baking spray. Place a pan on medium-high heat and add the butter. Add the chorizo, leeks and onion and cook for 15 minutes. Remove from the heat and set aside to cool. Lightly dust a work surface with flour and roll the pastry into a 25cm diameter disc. Line the prepared pie tin (base and sides) 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/rice 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 temperature to 180℃. Add the eggs, sour cream, parmesan, flour and paprika to a mixing bowl and whisk together until smooth. Spoon the chorizo mixture into the pastry shell and spread it evenly over the base. Pour the egg mixture over and bake the quiche for 40 minutes. Serve warm or at room temperature.
1 x 400g roll Today puff pastry egg wash: 1 egg yolk + 15ml water beaten together 4 large tomatoes a handful of basil olive oil balsamic vinegar
Preheat your oven to 200℃ and line a baking sheet with baking paper. Unroll the puff pastry and place it on the paper. (Trim the pastry to fit the baking sheet) Lightly score the pastry down the centre in the length. Now score it in half and then halve each square. You should have 8 squares – be careful to score and not cut through! Whisk together the egg yolk and water and lightly brush the pastry all over. Refrigerate until needed. Fill a large pot with water and bring it to the boil. Make a cross incision (x) in the tomato skin on the bottom. Fill a large bowl with ice water. Now lower the tomatoes into the boiling water and simmer for 1 minute. Remove with a slotted spoon and immediately plunge it into the ice water. Remove the skins once they start to curl back from the flesh. Halve the naked tomatoes horizontally. Remove the pastry from the refrigerator. Place a basil leave in the centre of each of the marked squares. Place half a tomato, cut-side down on the basil and drizzle the tomato with a few drops of oil. Season with salt and pepper and bake for 25 minutes. Remove the tart from the oven and drizzle with balsamic vinegar while very warm. Slice the tart into 8 portions and serve as a side.
150ml olive oil 250ml tightly packed basil leaves 1 clove garlic, minced 2,5ml salt 15ml lemon juice 15ml apple cider vinegar
cos lettuce 1 small melon 200g feta cheese 3 tomatoes
For the dressing: Add all the ingredients to a blender and blitz at high speed for one minute. Set aside.
Arrange some lettuce leaves on a serving platter. Slice the melon in half and take out the seeds. Cut the melon into slices and then cut the flesh out of the skin, Scoop a few melon balls from the flesh if you have a melon scoop. Arrange the melon on the lettuce. Slice the feta and tomato into slices and add it to the melon and lettuce. Drizzle the basil dressing over the salad and serve.
Preheat your oven to 180℃ and spray a ceramic dish with cooking spray. Set aside. Slice the sweet potatoes into very thin slices – not thicker than 2mm. Arrange the slices in a single layer overlapping slightly, in the oven dish. Mix the two cheeses together and sprinkle a quarter of the cheese on the sweet potato. Keep going with the layers until you have a quarter of the cheese left. Set aside. Add some vegetable oil to a saucepan set over medium heat. Add the garlic and cook while stirring, for about 1 minute. Pour in the cream, thyme and nutmeg and simmer the mixture for about 5 minutes. It should thicken slightly. Add the last quarter of the cheese to the saucepan and stir through until melted. Season the cream with salt and pepper and pour it over the sweet potatoes. Place the dish in the oven and bake until golden brown and bubbly – about 45minutes. Check that it is fully cooked by inserting a sharp knife in the centre. Remove the gratin from the oven, rest for 15 minutes and serve.
half an English cucumber, cut into chunks 1 large onion, peeled and quartered 3 cloves of garlic, minced 8 ripe tomatoes, quartered 1 red chilli, chopped 30ml olive oil 80ml apple cider vinegar a bunch of basil leaves, chopped
Add all the ingredients to a blender and blitz together. Season with salt and pepper. Taste and adjust seasoning – it is soooo important! Refrigerate the soup until you want to serve it. Spoon into soup bowls and serve with ice cubes and a fresh crusty bread.
3 potatoes, cooked (about 250 – 350ml cooked potato) 60ml butter 250ml cheese, grated (I use parmesan and cheddar) 5ml salt 5ml garlic salt 15ml chives, chopped 250ml yoghurt 375ml self-raising flour butter
Mash the cooked potato while it is still warm and mix in the butter, cheese, salt, garlic salt and chives. Set aside to cool. Add the yoghurt and flour to a bowl and combine. Knead until you have a smooth ball of dough – add a small amount of flour if the dough is too sticky. Divide the dough in two balls. Roll out into a circle of 1cm thickness. Add half the potato mixture, flatten into a smaller circle and gather the edges of the dough around the filling. Pinch together the dough to seal the potato filling. Flip the filled dough and gently roll it out to a disk shape that will fit your pan. Pan-fry on both sides on medium heat, until golden, brushing with melted butter. Serve the bread warm.
You may serve any pasta with this peanut butter sauce but it does coat spaghetti rather well. This is enough sauce for about 250g dry weight, spaghetti.
125ml peanut butter 30ml soy sauce 30ml brown sugar 15ml lemon juice 1 clove of garlic, minced 90ml very warm water 100ml peanuts, chopped
Cook the pasta of your choice while making the sauce/keep your pasta warm. Add the peanut butter, soy sauce, brown sugar, lemon juice and garlic to a LARGE mixing bowl and whisk together to blend. The mixture will be extremely thick but keep stirring and mixing with the whisk until blended. Add about 15ml of the warm water to the mixture and stir/blend/whisk until the water has been incorporated. Keep adding a small amount of water and whisking until all the water is incorporated and you are left with a smooth, thick sauce. Add the hot pasta to the sauce and toss through until the pasta is covered in the sauce. Spoon into serving bowls and sprinkle the chopped peanuts over to serve.
30ml vegetable oil 1 small onion, chopped 4 cloves of garlic, minced 10ml ginger powder 15ml garam masala 10ml curry powder 10ml ground cumin 5ml ground coriander 5ml smoked paprika 2,5ml turmeric 5ml salt 15ml sugar 250ml vegetable stock 1 x 400g can coconut milk 2 x 400g cans chopped tomato 3-4 handfuls of baby spinach 2 x cans Banana Blossoms
Place a saucepan on medium-high heat and add the vegetable oil and onion. Stir-fry until the onion is soft, add the garlic and cook for another minute. Add the ginger, garam masala, curry powder, cumin, coriander, paprika, turmeric, salt and sugar and stir-fry for a minute or so. Now add the stock and the coconut milk and stir together. Add the chopped tomato and turn the heat down slightly. Allow the curry sauce to simmer for 5 minutes or so – you want it to become slightly thicker. Add the banana blossoms and baby spinach and stir. Simmer lightly for 10 minutes. Serve on a fragrant rice.
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.
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.