2015-12-21

Apple Peanut Butter Toasts


Spread smooth peanut butter on a slice of toasted wholemeal sandwich bread. Top with slices of apples, followed by chopped toasted walnuts/pecans. Drizzle over honey to finish.

2015-11-27

Vegetarian Fried Rice in Tomato Sauce

FOR 8-10 SERVINGS 

INGREDIENTS:
- cooked rice for 8, refrigerated overnight
- 1/2tbsp light olive oil
- 2 shallots, finely diced
- 4 cloves of garlic, minced
- 350g carrots, finely diced
- 1/2tsp ground ginger
- 1/2tsp hot chilli powder
- 1/2tsp light brown sugar
- 1 1/2tbsp soy sauce
- 8tbsp ketchup tomato sauce
- 560g garden peas or petit pois drained from can
- 320g sweet corn drained from can

Add oil to a preheated high-sided saute pan. Cook shallots, garlic, and carrots for 4 minutes. Then, add ground ginger, chilli powder, sugar, soy sauce, and ketchup. Cook for 2 minutes. Next, add peas and sweet corn. Stir to combine and cook for 2 more minutes. Finally, stir in cold cooked rice and cook for the last 4 minutes. ENJOY!

2015-11-24

Raw Sprout & Kale Salad with Promegranate

FOR 4 SERVINGS

INGREDIENTS:
120g walnuts
500g brussels sprouts
160g mixed baby kales
1 promegranate
2 apples (optional)
1 shallot
juice of 1 lemon
2tbsp extra virgin olive oil
2tsp dijon mustard
1/2tbsp honey
1/4tsp salt
1/4tsp ground black pepper

(1) Warm a frying pan over a low heat. Add the walnuts and toast, shaking the pan often, for 5 minutes, until fragrant and just golden. When cool enough to handle, coarsely chop the walnuts. Set aside.

(2) In a small bowl, make the dressing by mixing finely sliced shallot, lemon juice, oil, dijon mustard, honey, salt, and ground black pepper. 

(3) Using a sharp knife, finely slice the sprouts from top to bottom. Finely chop the leaves of baby kales. Dump both veggies into a big bowl. Pour dressing over veggies and mix well. Arrange the veggies mix onto 4 serving plates.

(4) Top each portion with promegranate seeds and toasted walnuts. Add diced apples just before serving.

2015-11-18

Herb-Crusted Salmon & Cucumber-Mango Salsa

FOR 4 SERVINGS


Herb-Crusted Salmon
- 3 slices of white sandwich bread
- 10g fresh flat parsley leaves
- zest of 1 lime
- 2tbsp light olive oil
- 1/4tsp salt
- 1/4tsp ground black pepper
- 4x 130g salmon fillets
- 2tbsp dijon mustard

Cucumber-Mango Salsa
- 420g mango flesh, cubed
- 560g cucumbers, seeded and cubed
- 8g fresh flat parsley leaves, coarsely chopped
- 1-2 jalapeno pepper, minced
- juice of 1 lime
- 1tbsp extra virgin olive oil
- 1tbsp honey
- 1/4tsp salt
- 1/8tsp ground black pepper


1. Make Cucumber-Mango Salsa by combining all ingredients in a bowl. Set aside or keep refrigerated while preparing the salmon.

2. For the Herb-Crusted Salmon, preheat oven to 200c, and then make herby fine crumbs by blending all ingredients, except salmon fillets and mustard, in a food processor.

3. Spread dijon mustard onto salmon fillets. Then, press fine crumbs onto the mustard layer. Bake in preheated oven for 20 minutes.

Serve Herb-Crusted Salmon alongside the Cucumber-Mango Salsa and ENJOY!

2015-11-12

Spicy Red Lentil Soup

FOR 8 SERVINGS


INGREDIENTS:
- 1tsp olive oil
- 2 cloves of garlic, minced
- 1 large brown onion, finely diced
- 550g carrots, finely diced
- 1tsp ground cumin
- 1tsp paprika
- 1tsp tumeric
- 1/4tsp cayenne pepper
- 400g chopped tomatoes in juice
- 400g red lentils
- 1.5L vegetable broth
- 1/8tsp ground black pepper


1. Add oil to soup pot, sauté garlic and onion for 5 minutes. Add carrots, cook for another 2 minutes.

2. Stir in all spices and cook for 2 minutes. Then, add tomatoes, red lentils, and vegetable broth. Bring to a boil and simmer over low heat for 20 minutes.

3. Finally add ground black pepper. Stir well. Serve hot with crusty bread or flatbread, or whatever you like!

2015-11-09

Cream of Mushroom Soup

FOR 4 SERVINGS







INGREDIENTS:

- 1/2tbsp olive oil
- 4 shallots
- 4 cloves of garlic
- 1.2kg closed up white mushrooms
- 4tbsp cornflour
- 180ml red wine
- 1½L chicken broth
- 1/2tsp dried mixed herb
- 1/4tsp ground black pepper
- 450ml unsweetened soy milk

1. Add oil to preheated soup pot. Sauté chopped shallots, garlic, and mushrooms for 15 minutes, until all liquid has evaporated.

2. Stir in cornflour. Cook for 1 minute. Then, add red wine and cook for 5 minutes, until wine has evaporated.

3. Add chicken broth, dried herb, and ground black pepper. Cook covered on low heat for 20 minutes.

4. Finally, add soy milk and cook uncovered on low heat for 10 minutes. Purée the soup and ENJOY!

2015-11-02

Mediterranean Tortellini Salad

FOR 8 SERVINGS






INGREDIENTS:

- 800g spinach & ricotta tortellini
- 4 cloves of garlic, minced
- 3 shallots, sliced into rings
- 160g pitted black olives, halved
- 650g cherry tomatoes, halved
- 1 large cucumber (~650g), seeded and diced
- 5tbsp red wine vinegar
- 2tbsp extra virgin olive oil
- 2tsp herb de provence or any dried herb
- 1/4tsp salt
- 1/4tsp ground black pepper

1. In a big bowl, mix together all ingredients, except tortellini, until well combined.

2. Cook tortellini according to package instruction.

3. Pour cooked and well drained tortellini over the big bowl of salad. mix until well combined. Chill for hours before serving. ENJOY!

Cauliflower Alfredo Pasta

FOR 8 SERVINGS




INGREDIENTS:

- 1 big cauliflower, chopped into florets
- 200ml vegetable/chicken broth
- 200ml almond / soy / skimmed milk
- 1/2tsp garlic granules
- 1/2tsp onion granules
- 1/4tsp dried herb
- 1/4tsp ground black pepper
- 450g garden peas drained from can
- 500g pasta


1. Place cauliflower, broth, and milk in a saucepan. Bring to a boil, and then simmer (actually steam the cauliflower) for 15 minutes.

2. When the cauliflower is almost done, cook pasta according to package instruction.

3. Transfer cauliflower mixture to a blender, add garlic, onion, herb, and black pepper. Blend until smooth. Pour the smooth and creamy cauliflower alfredo sauce into a high sided saute pan. Stir in peas. Place the pan over low heat.

4. Pour cooked and drained pasta into the alfredo sauce. Stir until well coated. Serve hot and ENJOY!

2015-10-31

Nutella Mug Cake

FOR 2 SERVINGS


Ingredients:

- 1tbsp granulated sugar
- 4tbsp ground almonds, or flour of choice
- 2tbsp unsweetened cocoa powder
- 1/4tsp baking powder
- pinch of salt
- 3tbsp nutella =54g
- 2tbsp soya milk, or milk of choice
- 1 egg
- 1/4tsp vanilla extract


1. In a bowl, mix all ingredients until well combined.
2. Pour batter into 2 mugs.
3. Microwave (800W) for 1 minute only.
4. Leave mug cakes to cool and ENJOY!!!!!

2015-10-30

Mango Avocado Prawn Salad

FOR 4 SERVINGS

INGREDIENTS:

400g romaine lettuce
335g cherry tomatoes
400g mango pieces in juice
2 shallots

2 medium avocados
juice of 1 lime
2 cloves of garlic
200ml mango juice
1/4tsp herb de provence
1/4tsp salt

300g king prawns
4 cloves of garlic
1/4tsp herb de provence
1/4tsp ground black pepper
1/2tbsp olive oil

1 Chop romaine, halve tomatoes, and cut shallots into rings. Drain mango pieces but reserve the mango juice for dressing. Arrange all these ingredients on serving plates.

2 In a food processor, blend avocados, lime juice, minced garlic, dried herb, salt, and the reserved mango juice, until smooth. Set aside.

3 In a bowl, mix prawns with minced garlic, dried herb, and ground black pepper. Add oil to a preheated frying pan. Cook prawns for 3 minutes, turn half way through.

4 Add cooked garlic prawns over the salad. Pour over the creamy mango avocado dressing. ENJOY!

2015-10-29

Gingersnaps Pumpkin Pie Cake

FOR 10 SERVINGS | INGREDIENTS:

Filling:
425g pumpkin puree from can
410g light evaporated milk
120g light brown sugar
3 eggs
1 1/2 tsp ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt

Gingersnap Base:
200g gingersnap cookies
80g unsalted butter

1 Preheat oven to 190C. Line the inner circle of a 23cm springform pan with parchment paper.

2 In a food processor, grind gingersnap into fine crumbs. Add in melted butter, process until combined. Press the mixture onto bottom of the prepared pan.

3 Whisk to combine all ingredients for the filling in a large bowl. Pour batter into the pan over gingersnap base.

4 Bake pumpkin pie for one hour. The pie is set when a knife inserted into the center comes out clean. Let cool completely and keep refrigerated.

2015-10-27

Creamy Pumpkin Pasta

FOR 8 SERVINGS





Ingredients:

- 500g pasta
- 1/2tbsp olive oil
- 4 cloves of garlic, minced
- 1 brown onion, finely diced
- 200g carrots, finely diced
- 600g bell peppers, finely diced
- 1tsp dried herb
- 1/2tsp salt
- 1/2tsp hot chilli powder
- 425g pumpkin puree from can
- 160g sweet corn drained from can
- 300ml almond / soy / skimmed milk

1 Add oil to a preheated high sided saute pan. Saute garlic and onion for 3 minutes. Then, add carrots and bell peppers. Cook for 6 minutes. Season with herb, salt, and chilli powder. Meanwhile, cook pasta in a pot according to package instructions.

2 Add pumpkin puree, sweet corn, and skimmed milk to the pan of veggies. Stir well. Cook for another 6 minutes.

3 Toss cooked and drained pasta with the creamy pumpkin sauce. Serve hot and ENJOY!

2015-10-24

Black Bean Chilli Stuffed Pumpkin

4 SERVINGS


Ingredients:

- 2 pumpkins =2kg
   *+ olive oil + salt + black pepper + cinnamon
- 1/2tbsp light olive oil
- 3 cloves of garlic, minced
- 1 small brown onion, finely chopped
- 2tsp hot chilli powder
- 1/2tsp ground cumin
- 700g carrots + bell peppers, finely diced
- 1/8tsp ground cinnamon
- 1/4tsp salt
- 1/2tsp dried herbs
- 1/2tsp light brown sugar
- 3tbsp ketchup 
- 230g black beans drained from can

1 Preheat oven to 200c. Line a baking tray with foil. Cut each pumpkin in half, scoop out the seeds, and slightly brush with olive oil mixed with pinch of salt, ground black pepper, and ground cinnamon. Place pumpkin halves onto baking tray, cut sides up. Roast for 25 minutes.

2 Add oil to a preheated pan and saute garlic and onion for 3 minutes. Add chilli powder and ground cumin. Stir to coat. Then, add carrots and bell peppers, along with salt, herbs, sugar, and ketchup. Cook for 6 minutes. Finally, add rinsed black beans and cook for the last 3 minutes.

3 Transfer roasted pumpkin halves onto servings plates. Fill each cavity with black bean chilli. Serve hot AND ENJOY!!

2015-10-19

Pear & Spinach Salad with Candied Walnuts

Number of Servings: 2


INGREDIENTS:

Salad:
- 60g walnuts/pecans
- 1tbsp coconut oil
- 1tbsp light brown sugar
- 200g greens: spinach/romaine
- 2 pears, cored and thinly sliced
- 30g dried cranberries

Dressing:
- 3tbsp balsamic vinegar
- 1tbsp extra virgin olive oil
- 1tbsp honey
- 1tsp wholegrain mustard
- 1/4tsp salt
- 1/4tsp ground black pepper

1 In a frying pan heat coconut oil over medium high heat. Add brown sugar and stir until it’s dissolved. Add walnuts and toss until they are evenly coated. Pour nuts on a baking sheet lined with foil and allow them to cool completely.

2 To make the dressing, whisk together vinegar, oil, honey, mustard, salt, and black pepper. Set aside.

3 Onto the serving plates, arrange spinach, followed by sliced pears and dried cranberries. Pour over the balsamic vinaigrette just before serving. ENJOY!!!

2015-10-17

Creamy Pumpkin Dressing for Apple & Spinach Salad

Number of Servings: 2



INGREDIENTS:

- 85g pumpkin puree from can
- 1tbsp fat-free plain Greek yoghurt
- 3tbsp apple cider vinegar
- 1tbsp extra virgin olive oil
- 1tbsp honey
- 1tsp dijon mustard
- 1/2tsp ground garlic
- 1/2tsp dried herbs
- 1/4tsp salt
- 1/4tsp ground black pepper


Make the salad dressing by mixing together all ingredients just with a fork and then pour over Apple & Spinach Salad with Toasted Walnuts/Pecans, or any Greens Salad.

2015-10-16

Pumpkin Baked Oatmeal

Yield: 12 Muffins

INGREDIENTS:
- 270g porridge oats
- 2tsp baking powder
- 1¼tsp ground cinnamon
- ¼tsp ground ginger
- ¼tsp ground nutmeg
- ¼tsp ground cloves
- 80g walnuts
- 2 eggs
- 215g pumpkin puree from can
- 125ml applesauce
- 240ml unsweetened almond milk
- 50g honey
- ½tsp vanilla extract

1 Preheat oven to 180c. Line muffin tray with 12 silicone cupcakes cases.

2 Leave 12 walnut pieces whole for topping the muffins. Chop all the remaining.

3 In a big bowl, combine all dry ingredients including the chopped walnuts, and then mix together all wet ingredients in another bowl. Pour the wet into the dry. Mix until just combined.

4 Scoop batter into silicone cases. Top each muffin with a walnut piece. Bake in preheated oven for 30 minutes.

2015-10-15

Almond Flour Pumpkin Mug Cake

For 2 Servings


INGREDIENTS:

6tbsp ground almonds
½tsp baking powder
⅛tsp salt
¼tsp ground cinnamon
50g pumpkin puree
1 egg
½tsp vanilla extract
2tbsp unsweetened soy milk
1tbsp honey

Mix all ingredients very well in a bowl. Pour batter into two microwavable mugs or ramekins. Cook in microwave oven at 800W for 1 minute 30 seconds.


2015-10-12

Oat Flour Pumpkin Bread

Yield: One Loaf Bread


INGREDIENTS:
225g oat flour
1tsp baking soda
1tsp ground cinnamon
1/4tsp ground ginger
1/8tsp ground nutmeg
1/8tsp ground cloves
1/4tsp salt
1/2tsp vanilla extract
210g pumpkin puree
125ml applesauce
2 eggs
50ml water

1 Slightly grease a loaf pan. Preheat oven to 180c.

2 Combine all dry ingredients in one bowl, and the wet in another.

3 Pour the wet into the dry. Fold until well combined.

4 Pour batter into prepared pan. Bake in preheated oven for 55-65 minutes.


Enjoy!

Pumpkin Pie Dip

Number of Servings: 2


INGREDIENTS:

- 285g fat-free plain Greek yoghurt
- 110g pumpkin puree from can
- 1tbsp honey
- 1/2tsp ground cinnamon
- 1/8tsp ground ginger
- 1/8tsp ground nutmeg
- 1/8tsp ground cloves

Have all ingredients well combined in a mixing bowl. Transfer pumpkin pie dip to 2 ramekins or any kind of serving dish.

SERVED WITH: 2 apples, sliced + 10 ginger snaps



Butternut Squash Soup

FOR 4 SERVINGS 







INGREDIENTS:


- 1 big butternut squash
- 1 medium brown onion, diced
- 2 apples, diced
- 1/2tbsp light olive oil
- 1/4tsp dried herb
- 1½L vegetable broth
- 1/4tsp ground nutmeg
- 1/4tsp ground black pepper
- 40g cashews, soaked and drained


1 Use a knife to poke holes all over butternut squash. Place the squash on a baking sheet lined with foil and bake in preheated oven at 200C for about 1 hour. It should be fork tender when it's done. Once the squash is cooled to the touch, cut in half lengthwise. Use a spoon to scoop out the guts/seeds which will be roasted and used as garnish. Also scoop out all the flesh. Set aside.

2 Reduce oven temperature to 150C. Have the seeds rinsed and dried thoroughly. Mix seeds with 1tsp oil and 1/4tsp ground cinnamon. Arrange seeds in a single layer on a baking sheet lined with foil and roast in preheated oven for 20 minutes.

3 Add oil and dried herb to a preheated pan. Saute onion and apple for 5 minutes. Then, add butternut squash, vegetable broth, nutmeg, and black pepper. Bring the soup to a boil and then simmer for 25 minutes.

4 Puree the soup together with cashews. Serve hot and garnish with roasted butternut squash seeds.

2015-10-11

Pumpkin Pie

Number of Servings: 10



INGREDIENTS

Filling:
425g pumpkin puree from can
410g light evaporated milk
120g light brown sugar
3 eggs
1 1/2 tsp ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt

Crust:
213g plain flour
1 tbsp sugar
1/4 teaspoon salt
60ml skimmed milk
60ml light olive oil 


1 Preheat oven to 190C.

2 Whisk to combine all ingredients for the filling in a large bowl. Set aside.

3 For the crust, combine flour, sugar, and salt in a bowl. Add milk and oil all at once. Stir with a fork. Shape into a 12cm disc and place between 2 sheets of floured parchment paper. Roll into a 30cm circle. Transfer to a deep dish pie pan. Trim edges and use trimmings to patch where needed.

4 Briefly re-stir the filling and pour into the pan.

5 Bake pumpkin pie for one hour. The pie is set when a knife inserted into the center comes out clean. Let cool completely and keep refrigerated.

2015-10-05

Oatmeal Pumpkin Muffins

Yield: 12 Muffins



INGREDIENTS:

192g plain flour
128g rolled oats
1tsp baking soda
½tsp baking powder
¼tsp salt
1tsp ground cinnamon
¼tsp ground ginger
⅛tsp ground cloves
100g toasted chopped walnuts
2 eggs
125ml applesauce
80ml almond/soy/skimmed milk
210g pumpkin puree
1tsp vanilla extract

1 Line 12-cup muffin pan with silicon molds. Preheat oven to 180c.

2 Whisk to combine all dry ingredients in a big bowl, and all wet in another.

3 Pour the wet into the dry. Fold just until well combined.

4 Scoop batter into silicon molds. Bake in preheated oven for 20-25 minutes.


Serve warm. Store at room temperature for up to 3 days, or in refrigerator for up to a week, then microwave for 20-25 seconds before serving.

2015-10-04

Pumpkin Cookies

Yield: 34 cookies

INGREDIENTS:
- 260g plain flour
- 1¼tsp baking powder
- 1tsp baking soda
- ¼tsp salt
- 1tsp ground cinnamon
- ¼tsp ground ginger
- ⅛tsp ground cloves
- 2 eggs
- 150g light brown sugar
- 120ml vegetable oil
- 215g pumpkin puree
- 1tsp vanilla extract

1. Preheat oven to 165C and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

2. Whisk together eggs, sugar, oil, pumpkin puree, and vanilla extract in one bowl, and all remaining ingredients in another.

3. Combine the dry and the wet.

4. By using a tablespoon place small mounds of batter onto the prepared baking sheet, spacing about 5 cm apart.

5. Bake for about 15 -18 minutes until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely.

2015-10-02

Matcha & Chestnut Swiss Roll

Number of Serving: 8

INGREDIENTS:

Sponge Cake
- 3 eggs at room temperature
- 75g granulated sugar
- 1/2tsp vanilla extract
- 64g plain flour
- 1/2tbsp matcha powder
- 1/2tsp baking powder

Chestnut Chantilly Cream
- 150ml double cream
- 90g chestnut spread

1 Line the bottom of baking tray (39.5x27.5x2cm) with parchment paper. Preheat oven to 180C.

2 With an electric mixer beat eggs with sugar on high speed until thick and pale (at the very least this takes 5 minutes). Also beat in vanilla extract.

3 Sift flour mixed with matcha powder and baking powder onto egg mixture. GENTLY stir and fold until well incorporated.

4 Pour batter into baking tray, spreading evenly with an offset spatula or the back of a spoon. Bake for 12-15 minutes until done.

5 Immediately upon removing the green tea sponge cake from the oven invert it onto a clean towel. Gently remove the parchment paper, and roll up the sponge, with the towel. Place on a wire rack to cool completely.

6 Beat double cream until soft peaks form. Add the chestnut spread and beat just until stiff peaks form.

7 Unroll the green tea sponge cake, spread with the cream and re-roll. You can serve immediately or cover and store in the refrigerator. If you like, you can dust the top of the Swiss Roll with powdered sugar before serving. 

2015-09-29

Black Rice Salad with Roasted Butternut Squash

Number of Servings: 6


INGREDIENTS:

- 240g black rice

- 720g butternut squash, seeded and cubed

- 3 red bell peppers, finely diced

- 60g spring onions, finely chopped

- 20g fresh parsley, coarsely chopped

- 14g fresh mint, coarsely chopped

- 70g toasted chopped walnuts or cashews (optional)

For the butternut squash:

- 1tbsp extra virgin olive oil
- ½tsp dried herbs
- ¼tsp ground ginger
- ¼tsp ground black pepper


Salad Dressing:

- ½tbsp extra virgin olive oil
- 1tbsp lemon juice
- 1tbsp honey
- 2tbsp red wine vinegar
- 1 jalapeno, seeded and minced
- salt and ground black pepper


1. Cook black rice according to package’s instructions.

2. Preheat oven to 200C. Toss butternut squash with olive oil, dried herbs, ground ginger and black pepper. Arrange the tossed cubes on a baking sheet in one layer, with cut sides up. Roast for 30 minutes.

3. Put bell peppers, spring onions, parsley and mint into a big bowl. Set aside.

4. Make the salad dressing in a small bowl. Set aside.

5. Put the cooked warmed black rice into the big bowl containing the veggies. Pour over the salad dressing. Toss well.

6. Add in the roasted butternut squash. Toss well. Sprinkle toasted walnuts or cashews on top of salad before serving. ENJOY!

2015-09-28

Vegan Brownies

Yield: 16 brownies






INGREDIENTS:

125g plain flour
140g granulated sugar
45g unsweetened cocoa powder
1/2tsp baking powder
1/4tsp salt
1/2tsp vanilla extract
160ml water
80ml light olive oil


1 Line a 20cm square pan with parchment paper. Preheat oven to 180c.

2 In a bowl, mix all ingredients just until well combined.

3 Pour batter into square pan. Bake in preheated oven for 25 minutes.

4 Leave the vegan cake to cool completely before cutting into squares.

Coconut Pineapple Thai Fried Rice

Number of Servings: 8


INGREDIENTS:
rice for 8
water
400ml can of light coconut milk
425g can of pineapple pieces in juice
1/2tbsp melted coconut oil
4 bell peppers ~600g, finely diced
240g chickpeas drained from can
185g garden peas drained from can
4 cloves of garlic, minced
1tsp ground ginger
1tsp hot chilli powder
2tbsp soy sauce
100g roasted cashews

1 Drain pineapple pieces and reserve the pineapple juice. Pour both coconut milk and pineapple juice into a big measuring jug, add water until it reaches the accurate amount of liquid required to cook the rice. Use the coconut pineapple water to cook the rice.

2 Add coconut oil to the pan, saute bell peppers for 4 minutes, then, stir in pineapple pieces, chickpeas, and garden peas, and cook for 1 minute. Next, add minced garlic, ground ginger, chilli powder, and soy sauce, and cook for another 1 minute. Finally, add cooked coconut pineapple rice. Cook for the last 3 minutes. Serve hot topped with roasted cashews!

2015-09-25

Raspberry Swiss Roll

Number of Serving: 8


INGREDIENTS:

Sponge Cake
- 3 eggs at room temperature
- 75g granulated sugar
- 1/2tsp vanilla extract
- 64g plain flour
- 1/2tsp baking powder

Raspberry Chantilly Cream
- 150ml double cream
- 90g seedless raspberry jam


1 Line the bottom of baking tray (39.5x27.5x2cm) with parchment paper. Preheat oven to 180C.

2 With an electric mixer beat eggs with sugar on high speed until thick and pale (at the very least this takes 5 minutes). Also beat in vanilla extract.

3 Sift flour mixed with baking powder onto egg mixture. GENTLY stir and fold until well incorporated.

4 Pour batter into baking tray, spreading evenly with an offset spatula or the back of a spoon. Bake for 12-15 minutes until done.

5 Immediately upon removing the sponge cake from the oven invert it onto a clean towel. Gently remove the parchment paper, and roll up the sponge, with the towel. Place on a wire rack to cool completely.

6 Beat double cream until soft peaks form. Add the raspberry jam and beat just until stiff peaks form.

7 Unroll the sponge cake, spread with the cream and re-roll. You can serve immediately or cover and store in the refrigerator. If you like, you can dust the top of the Swiss Roll with powdered sugar before serving. 

2015-09-19

Garbanzo Bean Flourless Chocolate Cake

Number of Servings: 8



INGREDIENTS:

260g dark chocolate

240g chickpeas drained from can

4 eggs

120g granulated sugar

1/2tsp vanilla extract

1 Melt chocolate. Set aside to cool.

2 Preheat oven to 180c. Line the bottom of a 23cm round cake pan with parchment paper, or coat with non-stick cooking spray.

3 Into a food processor add well drained and rinsed beans together with eggs, blend until smooth. Then, add sugar and vanilla extract, and blend until smooth.

4 Finally, add melted chocolate, blend until smooth.

5 Pour batter into the prepared pan. Bake for 40 minutes.

6 Leave the cake in the pan to cool for 30 minutes before transferring onto a platter for slicing and serving. Best served warm, dust with powdered sugar and top with a dollop of plain greek yoghurt and a drizzle of raspberry jam, or however desired.

2015-09-18

Veggie Packed Chili

Number of Servings: 8

INGREDIENTS:

1tbsp light olive oil
1 brown onion, finely diced
4 cloves of garlic, minced
400g carrots, finely chopped
4 bell peppers ~600g, finely chopped
2tbsp chili powder
1tbsp ground cumin
1/4tsp salt
400g chopped tomatoes in juice
240g kidney beans drained from can
460g black beans drained from can
1L vegetable broth

1 Add oil to preheated pan, saute onion and garlic for 3 minutes. Add carrots and bell peppers, cook for another 5 minutes.

2 Add chili powder, cumin, and salt. Stir to combine.

3 Finally, add all remaining ingredients. Bring it to a light boil. Cook chili covered over low heat for 20 minutes. Then, continue to cook uncovered for the last 10-15 minutes, or until the chili reaches the desired consistency.

Serve with fresh bread, tortilla chips, crackers, couscous, rice, etc. !

2015-09-16

Vegan Pasta Bolognese

Number of Servings: 8; INGREDIENTS:

500g spirali / rigatoni / penne pasta
1/2tbsp olive oil
1 brown onion, finely diced
450g carrots, finely diced
4 cloves of garlic, minced
1tsp dried herbs
1tsp salt
1/2 tsp ground black pepper
350g vegetarian mince
624g tomato puree
400g chopped tomatoes in juice
360ml water

1 Add oil to the pan and saute onion for 5 minutes. Add carrots and garlic, stir to combine, and cook for 1 minute. Season with dried herbs, salt and ground black pepper.

2 Add vegetarian mince, tomato puree, chopped tomatoes in juice, and water. Stir to combine. Let it simmer for 30 minutes. Add more water if necessary.

3 Cook pasta 12 minutes, or according to package's instruction, just before the bolognese sauce is ready.

4 Toss cooked and drained pasta in the flavorful bolognese sauce. Serve hot!

2015-08-26

Orange Strawberry Raspberry Smoothie

Number of Servings: 2


INGREDIENTS:

225g fresh raspberries
400g fresh strawberries
2 oranges
1tbsp honey


Process all ingredients in a blender until smooth.

ENJOY this perfect combination of flavors of these 3 fruits!!

2015-08-23

Greek Yoghurt Oatmeal Pancakes

Number of Serving: 2



INGREDIENTS

70g oat flour / rolled oats / porridge oats
200g fat-free plain Greek Yoghurt
4 eggs
1/2 tsp vanilla extract

Process all ingredients in a blender until smooth. Make pancakes on slightly greased frying pan over medium heat until done. Serve with honey and fresh berries.

2015-08-21

Banana Oatmeal Pancakes

Number of Serving: 2









INGREDIENTS


70g oat flour / rolled oats / porridge oats

2 ripe bananas, peeled ~200g

4 eggs

1/2 tsp vanilla extract

Process all ingredients in a blender until smooth. Make pancakes on slightly greased frying pan over medium heat until done. Serve with fresh berries.

2015-08-17

Blueberry Muffins

Yield: 12 muffins


INGREDIENTS:
- 225g oat flour
- 80g granulated sugar
- 1½tsp baking powder
- ½tsp baking soda
- ¼tsp salt
- zest of 1 lemon
- 2 eggs
- 285g fat-free plain Greek Yoghurt
- 1 tsp vanilla extract
- 200g blueberries

In a large bowl, combine all dry ingredients and blueberries, and then make a well in the center of the bowl. In another bowl, mix lemon zest, eggs, yoghurt and vanilla extract. Pour the liquid mixture into the well of the large bowl containing dry ingredients and mix only until the ingredients are combined. Do not over mix the batter or tough muffins will result. 

Spoon the mixture into silicone cupcake cases, or greased and floured muffin pan. Bake in preheated oven set at 180C for 20 minutes, until the muffins are light and golden brown. Transfer to a wire rack and let cool for about 5 - 10 minutes before removing from pan.

2015-08-06

Summer Corn Salad

Number of Servings: 6



INGREDIENTS:

- 480g sweet corn
- 2 red bell peppers, finely diced
- 4 scallions, finely chopped
- 335g cherry tomatoes, halved
- 1 jalapeno, seeded and minced
- 2tbsp fresh coriander, coarsely chopped
- 2tbsp fresh parsley, coarsely chopped
- 1tbsp extra virgin olive oil
- juice of 1 large lime
- salt and ground black pepper

Mix very well all ingredients in a big bowl. Chill for hours before serving.

2015-08-03

Tabouli Salad

Number of Servings: 6


INGREDIENTS:

180g bulgur wheat
270ml boiling water
335g cherry tomatoes
2 cucumbers
4 green onions
28g parsley leaves
14g mint leaves
juice of 2 lemons
1/4tsp salt
1/4tsp ground black pepper
3tbsp extra virgin olive oil

1 Pour boiling water over bulgur wheat. Cover and let sit for 20 minutes, or until all water has been absorbed.

2 Halve tomatoes and dice green onions. Finely chop parsley and mint. For the cucumbers, peel in long thin strips, seed, and dice. Place all these ingredients in a large bowl.

3 In a small bowl, make the dressing by whisking together lemon juice, salt, black pepper, and olive oil.

4 Transfer cooked bulgur wheat into the large bowl containing all other ingredients. Pour over the dressing, toss well, and refrigerate for hours before serving.

Avocado White Bean Salad stuffed in Bell Peppers

Number of Servings: 2


INGREDIENTS:
1 ripe avocado, peel and pitted
235g cannellini beans drained from can
1 small red onion, minced
juice of 1 lime
1/4tsp dried herbs
1/4tsp hot chili powder
1/4tsp salt
1/8tsp ground black pepper
2 bell peppers, halved and seeded

1 Mash avocado together with beans just until combined. The mixture should remain chunky but not smooth.

2 Add in all other ingredients, except bell peppers. Mix until well combined.

3 Stuff the bean salad in the bell pepper halves.  ENJOY!

Strawberry Jelly

Number of Servings: 6




INGREDIENTS:


300g strawberries

100g granulated sugar

400ml water

4 gelatin leaves


1. Dice strawberries.

2. In a small pot, dissolve sugar in water over medium low heat. Then, pour hot syrup onto diced strawberries and soak for 30 minutes. Meanwhile, in a small bowl, soak gelatin leaves in cold water until softened.

3. When the syrup gets red, drain the strawberries and pour syrup back into the pot.

4. Bring syrup to a simmer, then transfer drained and well squeezed gelatin leaves into the hot syrup. Stir well to combine.

5. Evenly divide strawberries and red syrup into serving glasses, cool in the fridge for hours to set.

2015-07-22

Green Vegetable Curry

Number of Servings: 6


INGREDIENTS:
1/2tbsp olive oil
1 brown onion, sliced
4 cloves of garlic, minced
3tbsp green curry paste
3 bell peppers, diced
200g sugar snaps
350g green beans, trimmed and halved
500ml vegetable stock
200ml light coconut milk
1tbsp soy sauce
1 head of cauliflower, chopped into florets
250ml water

1 Steam cauliflower in water for 8 minutes. Purée the mixture in a food processor.

2 Into the sauté pan, add oil followed by onion and garlic. Sauté for 3 minutes. Then, add curry paste, stir to coat.

3 Add bell peppers, sugar snaps, and green beans. Stir-fry for a minute. Then, add vegetable stock, coconut milk, and soy sauce. Cook covered for 5 minutes.

4 Finally, stir in the cauliflower purée. Cook covered for the last 5 minutes.


Serve with rice, naan, baguette, ciabatta, focaccia, etc. whatever you like! ENJOY!!

2015-07-20

Fondue au Chocolat

FOR 2 SERVINGS | INGREDIENTS:

100g dark chocolate 40-50%
1tsp unsweetened cocoa powder
1/2tsp coffee granules
1/2tsp vanilla extract
150ml (10tbsp) unsweetened soy milk
*Add 2tsp Nutella or Caramel Spread to indulge yourself.



Heat all ingredients together by microwave just until chocolate is melted. Stir until smooth.

Dip whatever preferred in the chocolate sauce. Try Raspberries + Strawberries + Banana + Speculoos during the Berries Seasons, and Mandarin + Pear + Banana + Speculoos or Marshmallows in the winter months.

2015-07-15

Rainbow Pasta Salad

Number of Servings: 6


INGREDIENTS:

300g wholewheat fusilli
1 red onion
4 bell peppers
335g cherry tomatoes
160 pitted black olives
2tbsp extra virgin olive oil
2tbsp red wine vinegar
2tbsp soy sauce
1tsp brown sugar
1/2tsp hot chilli powder

1 Dice onion and bell peppers. Halve tomatoes and olives. Place them all in a big bowl.

2 Cook pasta in boiling water for 12 minutes, or less.

3 Into the big bowl of veggies, add oil, vinegar, soy sauce, sugar, and chilli powder. Toss well.

4 Add hot, drained pasta into the bowl of veggies. Toss well.

5 Chill for hours before serving. ENJOY!

2015-07-09

Garlic & Herb Rice Pilaf

Number of Servings: 4-6





INGREDIENTS:

190g mix of white, brown, & wild rice
480ml vegetable/chicken broth
3 cloves of garlic, minced
juice of 1/2 lemon
3tbsp mix of finely chopped parsley & mint
1/8tsp salt
1/8tsp ground black pepper


1 Have the rice soaked in water for hours before cooking, and then drained well.

2 Cook rice in vegetable or chicken broth.

3 Add all other ingredients to cooked rice. Toss well. Serve as a side of a light vegetarian salad, for example.

Green Bean Salad

Number of Servings: 6



INGREDIENTS:

350g green beans, trimmed and halved
335g cherry tomatoes, halved
160g pitted black olives, halved
1 red onion, sliced
15g fresh parsley, finely chopped
1/4tsp salt
1/4tsp ground black pepper
1tbsp extra virgin olive oil
2tbsp white wine vinegar

1 Blanch green beans for 2 minutes and then immediately place into a big bowl of cold water to stop the cooking and ensure they maintain their beautiful, bright green color.

2 Place cooled and drained green beans and all other ingredients into a large bowl. Toss everything together. Refrigerate for hours before serving.  ENJOY!!!

2015-07-08

Strawberry Tabouli Salad

Number of Servings: 4



INGREDIENTS:

120g bulgur wheat
180ml boiling water
400g strawberries
1 large cucumber (~650g)
4 green onions
20g parsley leaves
10g mint leaves
1 clove of garlic
juice of 1 lemon
1/4tsp salt
1/4tsp ground black pepper
2tbsp extra virgin olive oil

1 Pour boiling water over bulgur wheat. Cover and let sit for 20 minutes, or until all water has been absorbed.

2 Dice strawberries and green onions. Finely chop parsley and mint. For the cucumber, peel in long thin strips, seed, and dice. Place all these ingredients in a large bowl.

3 In a small bowl, make the dressing by whisking together minced garlic, lemon juice, salt, black pepper, and olive oil.

4 Transfer cooked bulgur wheat into the large bowl containing the strawberry salad. Pour over the dressing, toss well, and refrigerate for hours before serving.

2015-07-01

Raspberry Clafoutis (aux Framboises)

Number of Servings: 4





INGREDIENTS:

65g plain flour
1/4tsp salt
35g granulated sugar
2 eggs
2 egg yolks
180ml skimmed milk
1/2tsp vanilla extract
350g raspberries


1 Slightly grease a 23cm round oven dish. Preheat oven to 220C.

2 In a mixing bowl, whisk together all ingredients except raspberries, until well combined.

3 Transfer raspberries to the prepared oven dish. Pour over the custard. Bake in preheated oven for 18-20 minutes.

4 Serve either warm or cold, with a little more berries and a dollop of fat-free plain Greek yoghurt.


***Adjust the amount of sugar and use another type of milk, for a dessert with number of servings: 6-8

2015-06-30

Baked Lemon Cod

Number of Servings: 2



INGREDIENTS:

cod fillets for 2
1tbsp soy sauce
1tsp sugar
zest of 1 lemon
slices of lemon



1. Coat cod fillets with a mixture of soy sauce, sugar, and lemon zest.

2. Place the fillets on a foil, and let them sit for 40 minutes.

3. Put a thin slice of lemon on top of each fillet. Have the fillets wrapped in foil. Bake in preheated oven set at 180C for 15 minutes.

2015-06-27

Roasted Salmon with Dill Cucumber Sauce

Number of Servings: 2






INGREDIENTS:


- salmon fillets for 2, seasoned with dried herbs and ground black pepper
- half of a cucumber, finely diced
- 2 green onions, chopped
- 2 garlic cloves, minced
- 10g dill, chopped
- zest of 1 lemon
- juice of half a lemon
- 2tsp dijon mustard
- 140g fat-free plain Greek yoghurt
- salt and ground black pepper


1. Place salmon on slightly greased oven dish and cook in preheated oven at 240c for 12 minutes.

2. In a bowl, mix all remaining ingredients.

3. Serve roasted salmon with the creamy dill cucumber sauce. Enjoy!!!

2015-06-22

Creamy Avocado Pasta

Number of Servings: 4





INGREDIENTS:

280g wholewheat fusilli
1 big ripe avocado, peeled and pitted
3 cloves of garlic, peeled
10g parsley
juice of half a lemon
1/4tsp salt
1/4tsp ground black pepper
1 red onion, sliced
335g cherry tomatoes, halved
1tbsp extra virgin olive oil
1tbsp balsamic vinegar
1/2tsp Italian herb seasoning


1 Cook pasta in boiling water following packaging instructions.

2 In a big bowl, combine onion, tomatoes, oil, vinegar, and dried herb. Set aside.

3 In a food processor, blend avocado, garlic, parsley, lemon juice, salt and black pepper, until smooth.

4 Transfer creamy avocado sauce into the bowl of veggies. Add the cooked and drained pasta. Toss very well. ENJOY!!!

2015-06-19

Salmon Burger with Creamy Dill Sauce

Number of Servings: 4



INGREDIENTS:

SALMON PATTIES
170g skinless boneless salmon in can, drained
1 egg
2 green onions, chopped
2tbsp fresh chopped dill
juice of 1/2 lemon
zest of 1 lemon
¼tsp crushed chilli
¼tsp dried herbs
½tsp dijon mustard
6tbsp bread crumbs
1/2tbsp olive oil

CREAMY DILL SAUCE
2 cloves of garlic, minced
2tbsp fresh chopped dill
1/8tsp salt
1/8tsp ground black pepper
120g fat-free plain Greek yoghurt

also: wholewheat buns and romaine lettuce leaves


1 Combine all ingredients of salmon patties, except oil, in a mixing bowl. Mix and add bread crumbs until mixture is dry enough to form patties.

2 Add oil to frying pan. Pan-fry patties over medium low heat for 5 minutes on each side until golden brown.

3 In a small bowl, mix together ingredients of creamy dill sauce.

4 Form salmon burger following this order of layering: base of the bun -> sauce -> lettuce -> salmon fish cake -> sauce -> cap of burger.