1 litre vegetable stock 30ml olive oil 30ml butter 1 onion, finely diced 3 cloves of garlic, minced 2 x 400g cans of chopped tomato 45ml tomato puree 125ml white wine 250ml arborio rice 45ml grated parmesan cheese and more for serving 125ml basil leaves, finely chopped
Pour the stock in a small saucepan and heat it over a medium-low heat until just barely simmering. Place a wide, heavy-bottomed pan on medium heat and add the olive oil and butter. Add the onion and cook for about 8 minutes, until soft and translucent. Add the garlic and stir-fry for 1 minute. Add the two cans of tomato and the tomato puree and cook for 15 minutes, until the mixture looks concentrated. Add the white wine and cook for another 10 minutes or so to allow most of the moisture to evaporate. Pour in the rice and stir to coat in the tomato mixture. Add two ladles of stock to the saucepan while simmering. Adjust the heat accordingly and stir continuously. Once the mixture starts to look dry again, add another two ladles of stock. Keep going, repeating the process, until the rice is el dente. Turn off the heat and add the parmesan cheese and basil. Stir through. Serve the risotto immediately with extra parmesan to grate over.
This recipe makes 12 muffins but can easily be doubled. You may also keep the batter in the refrigerator for a week. Be sure to take the batter out and leave it at room temperature for 40 minutes BEFORE baking. They store really well in a sealed container.
50ml + 200ml buttermilk 6ml bicarbonate of soda
375ml bran 125ml boiling water 60ml butter, melted 190ml brown sugar 1 egg, beaten 160ml flour 160ml wholewheat flour 2ml salt 125ml grated carrot 125ml pecan nuts, roughly chopped
Preheat your oven to 220℃ and line a 12-hole muffin tin with paper cups. Pour the 50ml buttermilk into a small bowl, sprinkle in the bicarbonate of soda and stir to dissolve. Set aside. Add the bran to a large mixing bowl and pour over the boiling water. Stir through. Drizzle over the melted butter and stir together. Now add the brown sugar, egg and 200ml buttermilk. Pour the buttermilk and bicarb into the mixture and stir through.|Add the flour, wholewheat flour, salt, grated carrot and nuts and mix together. Divide the mixture between the paper cups and bake for 20 minutes. Cool the muffins on a wire rack and keep stored in an airtight container.
This salad is my new obsession – it is zingy, fresh and everything and more that your tastebuds are craving ..!
8 corn cobs, cleaned olive oil 80ml mayonnaise 30ml sour cream 80g feta cheese, finely crumbed 45ml lemon juice finely grated rind of 2 lemons 40g coriander leaves, picked off the stems (it is about an average bunch) 3 spring onions, sliced
Heat a wood-fired grill to medium-high heat. Coat each corn cob with a thin layer of olive oil and season with salt. Place the corn on the grill and cook for 20 minutes. Turn them every now and then so that they get a char all over. Cool slightly and then cut the kernels from the cobs. Set aside.
Add the mayonnaise, sour cream, feta cheese, lemon juice and lemon zest to a small bowl. Season with salt and pepper and mix together. Spoon half the corn kernels on a serving dish. Top with half the spring onions and half the coriander leaves. Drizzle half the dressing over and repeat the corn, spring onion and coriander layers, finishing with a drizzle of the dressing. Serve the salad at room temperature.
This is one of the most rewarding meals and it is put together in LESS THAN 30 MINUTES!!
6-8 chicken breasts, bone- and skinless 125ml olive oil half an onion, chopped 60ml lemon juice 30ml apple cider vinegar 2 cloves of garlic, chopped 125ml cup packed with basil leaves 60ml cup packed with mint leaves 15ml rosemary, chopped 3 anchovy fillets/15ml anchovy spread
Preheat your oven to 220℃. Place the chicken on a baking sheet and drizzle over some olive oil. Rub the oil all over the breast and season with salt and pepper. Roast the chicken for 15-20 minutes, remove from the oven and cover with aluminium foil to rest. Set aside. For the herb dressing: Add the oil, onion, lemon juice, vinegar, garlic, herbs and anchovy to the cup of a blender and blitz at high speed for one minute.
Arrange the chicken on a serving platter and spoon over the herb dressing.
Preheat your oven to 180℃ and line a baking sheet with baking paper. Cut the cauliflower into steaks and place on the prepared tray. Drizzle with olive oil, sprinkle with salt and spices of your choice and bake in the oven for 20 minutes. Drain the black beans in a small saucepan, add the garlic and place over a medium-low heat until warm. Blitz the mixture to a smooth pureé. Season with salt and pepper and a squeeze of lemon juice.
Miso-Cheese Sauce: Set a small saucepan over medium-high heat and add the butter and flour. Stir until the butter has melted and you have a paste. Add the miso paste and stir to mix. Drizzle in the milk while whisking and cook for 3 minutes while stirring. Turn the heat down to low and add the sirachia sauce and grated cheese. Stir until the cheese has melted.
Spoon the black bean pureé on to a serving plate and arrange the roasted cauliflower on top. Drizzle the miso sauce over and add a few micro greens to serve.
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.
3 slices bread, I prefer ciabatta 1 packet streaky bacon 2 ripe peaches 45ml tahini/sesame paste, thinned down with a few drops of olive oil
Preheat your oven to 190℃. Place the sliced bread on a baking sheet and give it a light drizzle of olive oil. Lay the bacon strips on another baking tray. Place both trays in the oven until (1) the bread is toasted and (2) the bacon is done. Remove the pip from the peaches and cut each half into slices. Set aside. Mix the tahini with a few drops of olive oil so that it is thinned down and can be drizzled. Place a slice of toast on a plate and drizzle with the tahini. Arrange a layer of bacon on each slice and top that with a few slices of the peach. Sit somewhere peaceful and enjoy every single bite!
Chicken Milanese: 4 chicken breasts, skin and bone removed 125ml flour 2 eggs 250ml Panko breadcrumbs 5ml dried oregano 5ml salt
Salad: tomato, cut into wedges red onion, sliced kalamata olives feta cheese 45ml olive oil 15ml lemon juice
Set a cast iron pan on to medium-high heat. Place the flour, eggs and breadcrumbs in three different shallow bowl and beat the eggs together. Add the salt and oregano to the bowl with the flour and mix through. Dredge the chicken first in the flour, then the egg and finally the breadcrumbs. Fry the breasts for 4 minutes before turning and frying for another 4 minutes on the other side. Drain on kitchen paper. Slice the cooked chicken and place on a serving dish. Mix together the tomato, onion, olives and feta and drizzle with the olive oil and lemon juice. Season the salad with salt and pepper. Arrange the salad on the serving dish with the chicken and serve with extra lemon wedges.
62ml pine nuts (or sunflower seeds) a large bunch of parsley 2 cloves garlic, peeled the zest of 1 lemon a pinch of salt the juice of 1 lemon 45ml olive oil
Place a large frying pan on medium heat and add the pine nuts. Shake the pan over the heat (or stir the seeds around with a spoon) until it starts to toast and change colour. Remove the seeds from the pan immediately and set aside to cool. Place the garlic, parsley and half the pine nuts on a chopping board and chop together until very fine. Add the lemon zest and a pinch of salt and chop again. Scrape the chopped ingredients into a small bowl and add the rest of the pine nuts to it. Now add the lemon juice and olive oil and stir together to blend. Serve the gremolata with rich dishes like oxtail, stew or simply add a bit of zingy crunch to any of your favourite foods.