Preheat your oven to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray. Roll the pastry to a 3mm thickness and line the bottom and side of the cake tin. Set aside. Add the eggs and cream to a mixing bowl and whisk together. Add the chopped spinach, peas and cheeses and mix through. Season with salt and pepper. Pour the mixture into the pastry case and bake for 30 minutes. Cool the tart for 30 minutes. Top the tart with the rocket leaves, sugar snaps and zucchini shavings. Drizzle over some olive oil to serve.
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.
400g store-bought pastry 1 egg and 15ml water 500g ricotta cheese 6 large beetroot, cooked and peeled a handful of pumpkin seeds balsamic vinegar a handful of basil leaves
Preheat your oven to 200℃ and line a baking sheet with baking paper. Place the pastry on the baking paper and mark a 1cm border on the edges, with the blunt side of a table knife’s blade. Whisk the egg and water together and lightly brush it all over the pastry. Bake for 10 minutes. Turn your oven temperature down to 180℃. Break the ricotta up into chunks and evenly spread over the baked pastry. Slice the beetroot into slices and arrange on the ricotta. Scatter the pumpkin seeds over and drizzle with balsamic vinegar. Bake the tart in the oven for 15 minutes. Scatter over the basil leaves and slice into portions 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.
These are the easiest and quickest muffins you will ever put together. Have them for breakfast, brunch or as a lunchbox snack. Yields 12 muffins.
6 eggs 125g cream cheese, room temperature 250ml milk 5ml salt and a few grindings of black pepper
Preheat your oven to 180℃ and spray a 12-hole muffin tin with cooking spray. Add the eggs, cream cheese and milk to a mixing bowl and whisk together. Pour the mixture three-quarter-full in the prepared tin and then fill each with your choice of vegetable. Bake in the oven for 25 minutes until golden brown. Allow the muffins to cool for 5 minutes before removing them from the muffin tin. Serve warm or at room temperature.
Suggested fillings: broccoli cubed cheese like feta or mozzarella tomato red onion baby marrow baby spinach leftover chicken or other meat herbs asparagus