1 x 400g tin chickpeas 240g chocolate 10ml sesame seeds
Preheat your oven to 180℃ and line a baking sheet with baking paper. Rinse the chickpeas under running water and spread them out on a kitchen towel. Place another towel on top and dry the chickpeas. Spread them out on the prepared baking sheet and spray them with cooking spray. Roast in the oven for 20 minutes, giving them a shake every now and then so that they bake evenly. Remove from the oven and cool completely. Break up the chocolate and add it to a heatproof bowl set over a saucepan with barely simmering water. Allow to melt. Pour the chocolate over the chickpeas and scatter the sesame seeds over. Refrigerate until set, about an hour. Break into shards.
If you dont like the slightly bitter aftertaste of tahini paste in hummus, this is the recipe for you. Made from macadamia nut-butter (any nut-butter is good) it produces a buttery, soft hummus with a delicious umami taste.
1 x 400g can chickpeas 60ml nut butter (I use the Babylonstoren Macadamia nut butter but you may use any variation that appeals to you) 2 cloves of garlic, chopped 30ml lemon juice 2,5ml salt
Drain the chickpeas and place in a liquidiser/cup of a stick blender. Add the nut butter, garlic, lemon juice and salt. Blitz together until smooth. Serve as a dip with crispy vegetable sticks or simply slosh it onto a cracker or fresh slice of bread. PS: I sprinkled sunflower and chia seeds on the hummus to add another layer of taste.
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.
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.
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 200℃. Cut 4 pieces of baking paper to more or less 30cm x 30cm. Place a portion of hake in the centre of each paper square and season with salt and pepper. Add the sweet peppers, olives, capers and peppadews to a small bowl and mix through. Divide the mixture equally and spoon onto the fish. Squeeze the juice of a quartered lemon over. Bring the two opposite sides of the paper together and fold over twice. Now twist the ends to enclose the filling. Place on a baking sheet and bake for 15 minutes. Serve the fish in its paper parcel.
Traditionally panzanella/Italian bread salad is not served with cheese but the creaminess of the burrata adds a deliciousness beyond words!
4 x 2cm thick slices of sourdough bread 6-8 ripe tomatoes, room temperature half a cucumber 1 burrata cheese 1 small red onion 2 cloves garlic, minced 125ml olive oil 60ml balsamic vinegar juice of one lemon
Preheat your oven to 190℃ and line a baking sheet with baking paper. Cut the sourdough slices into cubes of 1,5-2cm – they should look like chunky croutons. Spread the bread on the prepared baking sheet and liberally drizzle with olive oil. Season with salt and pepper. Place in the oven for 20-30 minutes, until the croutons are golden and crisp. Remove from the baking sheet and set aside. For the dressing: Chop 3-4 tomatoes into very small pieces. The chopping is best done in a shallow bowl so that you can preserve all of the tomatoes’ juice. Add the tomato and its juice to a mixing bowl. Chop the onion as finely as you can, mince the garlic and add to the tomato. Now add the olive oil, balsamic vinegar and lemon juice. Mix the ingredients together and season with salt and pepper.
Slice the remaining 3-4 tomatoes into chunks and place in a large bowl. Slice the cucumber into chunks and add to the tomato. Pour the dressing over the salad and mix through. Scatter the croutons and basil over and mix again. Spoon the salad onto a serving plate and place the burrata on top. Serve with a cold Babylonstoren Rosé.
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.
375ml bran 125ml boiling water 60ml butter, melted 190ml brown sugar 1 egg, beaten 50ml + 200ml buttermilk 6ml bicarbonate of soda 160ml flour 160ml wholewheat flour 2ml salt 250ml desiccated coconut
Preheat your oven to 220℃ and line a 12-hole muffin tin with paper cups. Add the bran to a mixing bowl and pour the boiling water over. Stir through. Pour the 50ml buttermilk into a small bowl and sprinkle the bicarbonate of soda over. Stir through and set aside. Add the melted butter to the bran and stir again. Now add the sugar, egg and 200ml buttermilk. Pour the bicarb and buttermilk into the mixture and mix through. Add the flour, wholewheat flour, salt and coconut and stir until just mixed. Divide the batter among the paper cases and bake for 20 minutes. Remove the muffins from the oven and from the muffin tin and cool them on a cooling rack.
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.