Summer Roll Sushi

Cauliflower rice is a truly amazing and versatile raw food dish, perfect for salads, bowl food, and even sushi. I used a white cauliflower for this recipe, but the coloured ones would make a spectacular choice too. If raw cauliflower isn’t your friend, then try using all mashed avocado. 

Cauliflower Rice (Recipe Below)

1/2 Avocado, Sliced

1/2 Mango, Sliced

6 or so Green Beans

A hand full Sunflower Sprouts
Black Sesame Seeds
Tamari, for dipping
Nori, or Raw Seaweed Sheets

Procedure:

1. Spread about 1/4 cup to 1/2 of the cauliflower rice onto the bottom 1/3 of the nori, leaving about 1/2 cm space at the very bottom of the sheet free of rice (so that it will stick together). 2. Arrange a row of veggie slices along the rice. Roll up, and slice. Like the traditional sushi rolls, these are best eaten just after making. 

Cauliflower Rice

1 Head Cauliflower (about 4 cups)
2 tsp. Apple Cider Vinegar
2 tsp. Psyllium husk
A Pinch Sea Salt

Procedure: 
1. Puree all in a food processor until ‘rice like’ consistency is achieved. Taste and adjust seasoning. Let the mixture sit for about 10 minutes prior to using.

Portobello, Gouda & Kale Pesto Grilled Cheese Sandwiches

Preparation time: 10 minutes

Cooking time: 10 minutes

Number of servings2

Ingredients

  • 4 slices thick rustic bread (pugliese)
  • 2 small Portobello mushrooms
  • 4 ounces gouda
  • ½ cup kale pesto
  • Olive oil
  • Kosher salt

Instructions:

  1. Heat a griddle to high heat. Drizzle the mushrooms with olive oil and sprinkle with kosher salt. Cook on each side until the mushroom is soft and tender, about 4 minute son each side. Pull off the griddle and slice each mushroom into 4 or 5 slices.
  2. Slather all 4 slices of bread with the kale pesto, and then pile the mushrooms on one side.
  3. Add the gouda cheese and top the sandwiches with the second piece of bread.
  4. Add a generous amount of olive oil to the pan and cook the sandwich over medium-high heat until golden and crispy on both sides with the cheese melted.
  5. Slice in half and serve hot!

PEAR & ALMOND FRANGIPANE TART

5 cups water

1 cup sugar

1 vanilla bean, split lengthwise, seeds scarped out with the tip of a knife

1/2 tsp almond essence

peel from 1 lemon

3 Berre Bosc or William pears

Pastry:

1 cup plain flour

1/4 cup ground almonds

1/2 cup icing sugar

60g chilled butter, chopped

1 egg yolk (keep white)

1/2 tsp almond essence

1 tbsp ice water

Frangipane:

100g butter, at room temperature

1/2 cup caster sugar

1 egg and 1 egg yolk

1 1/3 cups ground almond

1 tbsp plain flour

1/2 tsp almond essence

1/4 cup icing sugar for dusting

250ml softly whipped cream 

1 tbsp Amaretto or similar liqueur

1 tbsp icing sugar 

(optional to serve)

Put all ingredients (including vanilla bean seeds) except the pears in a big wide pot and bring to the boil stirring for a few minutes to dissolve sugar, then reduce to a simmer. In the meantime carefully peel your pears then put all together into the simmering liquid, if they are not fully covered add a little more water to cover them. Leave to cook for about 10 minutes if you have already ripe pears, 20 minutes for almost ripe pears and 35 minutes for absolutely rock hard. Test for doneness by piercing one to ensure the it is just soft but not mushy. Once the pears are cooked, remove carefully with a slotted spoon and put in a container, standing upright, and pour poaching liquid around to cover. Once cool core and cut into eighths- you may not use every piece, but the left over slices are delicious!

Anders Schonnemann - Morten Heiberg / Ice Cream Cookbook

(Source: triste-sirene)

Iced Cucumber Yoghurt Soup

4  cucumbers (about 15-20cm/5-6inches long)
1 generous pinch ground ginger
salt and pepper to taste
1/4 cup vegetable stock
1 cup low fat plain yoghurt
4 tablespoons pumpkin seeds
2 tablespoons olive oil
dried chili flakes
Serves 4
Cut the cucumbers into quarters lengthwise and remove the seeds. Chop roughly, then puree with a food processor. Season with ginger, salt and pepper. Put in the freezer for about 10-15 minutes, or until cucumbers just start to freeze.

Roast the pumpkin seeds in a dry pan over medium heat for 5-8 minutes. Set aside.
Combine vegetable stock with yoghurt.

Take the cucumbers out of the freezer. Fold in the yoghurt veggie stock mixture. Transfer to serving plates. Garnish with olive oil, pumpkin seeds and dried chilli flakes. Serve immediately.

Tea & Matcha Sweets

Thai Basil Shrimp Recipe
2 Tablespoons safflower oil
1 ½ Tablespoons fresh ginger, minced
1 ½ Tablespoons garlic, minced
2 teaspoons red curry paste
½ teaspoon crushed red chilies
2” piece of lemongrass, cut in half lengthwise
15 ounces coconut milk
1 Tablespoon sugar
¾ pound shrimp, cleaned & shells removed
¼ pound snap peas -or- snow peas 
Juice of half a lime [approx. 2 Tablespoons]
1 Tablespoon fish sauce -or- to taste*
2 sprigs of Thai basil, chopped
1. Heat oil in a saucepan over medium heat and fry ginger, garlic, crushed chilies and red curry paste until fragrant.
2. Add lemon grass, coconut milk and sugar. Bring to a gentle simmer.
3. Add shrimp and peas, cook until shrimp are opaque and pea pods are tender, approx. 5 minutes.
4. Add lime juice and fish sauce to taste, serve garnished with basil. Serves two.

Thai Basil Shrimp Recipe

2 Tablespoons safflower oil

1 ½ Tablespoons fresh ginger, minced

1 ½ Tablespoons garlic, minced

2 teaspoons red curry paste

½ teaspoon crushed red chilies

2” piece of lemongrass, cut in half lengthwise

15 ounces coconut milk

1 Tablespoon sugar

¾ pound shrimp, cleaned & shells removed

¼ pound snap peas -or- snow peas 

Juice of half a lime [approx. 2 Tablespoons]

1 Tablespoon fish sauce -or- to taste*

2 sprigs of Thai basil, chopped

1. Heat oil in a saucepan over medium heat and fry ginger, garlic, crushed chilies and red curry paste until fragrant.

2. Add lemon grass, coconut milk and sugar. Bring to a gentle simmer.

3. Add shrimp and peas, cook until shrimp are opaque and pea pods are tender, approx. 5 minutes.

4. Add lime juice and fish sauce to taste, serve garnished with basil. Serves two.

Grilled Soft Cheese, Thyme Honey & Fresh Figs

1 small wheel of soft cheese - goat’s cheese or brie

1/4 cup honey

a couple sprigs of thyme

fresh figs (as many as you’d like)

In a small saucepan add the honey and thyme and heat on low. You simply want to warm the honey and infuse it with the flavour of thyme. If it starts to simmer, remove from the heat and set aside.

Preheat a grill (indoor or outdoor) until very hot. Carefully place the cheese on the grill and sear until marks appear and the inside starts to melt, about one to two minutes on each side. Using a spatula, remove the cheese from the grill and transfer to your serving platter. Half and quarter several figs and place on top of the grilled cheese. Drizzle the figs and cheese with the honey. Serve immediately with crackers and/or bread.

ROASTED BUTTERNUT SQUASH RECIPE

Ingredients:

1 large butternut squash (2 1/4 lb. in total), cut into 3/4 by 2 1/2-inch wedges
2 red onions, cut into 1 1/4-inch wedges
3 1/2 Tbsp. olive oil
3 1/2 Tbsp. light tahini paste
1 1/2 Tbsp. lemon juice
2 Tbsp. water
1 small clove garlic, crushed
3 1/2 Tbsp. pine nuts 
1 Tbsp. za’atar
1 Tbsp. coarsely chopped flat-leaf parsley
Sea salt and freshly ground black pepper

Preparation:

Preheat the oven to 475 degrees F.

Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some colour and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool.To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.

Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.

To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za’atar and parsley.

Poires Belle Helene
Serves 6For the poached pears:6 Forelle pears (or other small-ish pears)2 tablespoon mulling cider spice mix juice of one lemonFor the chocolate sauce:4 oz semisweet best quality chocolate1 cup heavy cream1 teaspoon honeyFor the ice cream:2 cups (500ml) heavy cream1 cup (250ml) whole milk1 cup (200gr) granulated sugar1 vanilla beanPrepare the pears:Place the pears, spice mix, lemon juice and enough water to cover them in a tall saucepan and bring to a boil over medium high heat. Lower the heat and let them simmer for 15-20 minutes or until the pears are just soft (poke with a toothpick to check).Remove from the water using a slotted spoon and allow to cool on paper towel or baking rack.Prepare the sauce:Place the chocolate in a non reactive bowl and set aside.In a heavy saucepan set over medium high heat, bring the cream and honey to a strong simmer. Remove from the heat and pour over the chocolate. Let sit for 5 minutes then slowly stir until the mixture comes together.Prepare the ice cream:In a large saucepan, stir together the cream, milk, and sugar. Cut the vanilla bean in half and scrape the inside with the tip of a knife. Add that pulp (the seeds) to the pot. Bring the mixture to a simmer over medium low heat, stirring occasionally to dissolve the sugar. Remove from the heat and let steep as it cools to room temperature. Refrigerate, preferably overnight. Strain if desired.Process the mixture into your ice cream maker according to the manufacturer’s instructions.To plate: ice cream + poached pear + warm chocolate sauce. 

Poires Belle Helene

Serves 6

For the poached pears:
6 Forelle pears (or other small-ish pears)
2 tablespoon mulling cider spice mix 
juice of one lemon

For the chocolate sauce:
4 oz semisweet best quality chocolate
1 cup heavy cream
1 teaspoon honey

For the ice cream:
2 cups (500ml) heavy cream
1 cup (250ml) whole milk
1 cup (200gr) granulated sugar
1 vanilla bean

Prepare the pears:
Place the pears, spice mix, lemon juice and enough water to cover them in a tall saucepan and bring to a boil over medium high heat. Lower the heat and let them simmer for 15-20 minutes or until the pears are just soft (poke with a toothpick to check).
Remove from the water using a slotted spoon and allow to cool on paper towel or baking rack.

Prepare the sauce:
Place the chocolate in a non reactive bowl and set aside.
In a heavy saucepan set over medium high heat, bring the cream and honey to a strong simmer. Remove from the heat and pour over the chocolate. Let sit for 5 minutes then slowly stir until the mixture comes together.

Prepare the ice cream:
In a large saucepan, stir together the cream, milk, and sugar. Cut the vanilla bean in half and scrape the inside with the tip of a knife. Add that pulp (the seeds) to the pot. Bring the mixture to a simmer over medium low heat, stirring occasionally to dissolve the sugar. Remove from the heat and let steep as it cools to room temperature. Refrigerate, preferably overnight. Strain if desired.
Process the mixture into your ice cream maker according to the manufacturer’s instructions.

To plate: ice cream + poached pear + warm chocolate sauce. 

Coffee with Hazelnut & Dark Chocolate Caramel Slice
250g butter, softened
2/3 cup caster sugar1 tsp vanilla extract
2 1/2 cups plain flour
1 tsp baking powder1/3 cup dark dutch cocoa powder 1/2 cup whole lightly toasted hazelnuts, whizzed in the food processor until fine
1 tin sweetened condensed milk
1 tin condensed milk caramel (or dulce de leche)
60g butter, softened
1 tbsp golden syrup2 heaped tsp strong espresso powder mixed with 1 tsp boiling water 1/2 cup lightly toasted skinned hazelnuts, roughly chopped 50g 70% dark chocolate, roughly chopped
Preheat oven to 180˚C (350˚F). Line the base and sides of a 28 x 21cm slice tin with baking paper. In a big bowl beat butter, sugar and vanilla extract until pale and soft. Add flour, baking powder, cocoa and hazelnuts and mix well. Press 3/4 of the mix into the tin and smooth firmly with the back of a tablespoon. (It will seem really crumbly, but don’t worry, just press firmly). Pop in the fridge while you prepare the rest. Mix condensed milk, caramel, butter and golden syrup in a microwave proof bowl. Microwave on high for 1 minute and whisk until smooth, you may have to repeat this once to ensure the butter is melted and it is nice and smooth. Whisk in coffee mix. Refrigerate for 15 minutes  while you do the dishes! Pour caramel mix over base and sprinkle over remaining base mixture, giving it a good squish as you crumble so it forms big clumps. Sprinkle over hazelnuts and dark chocolate. Bake for 30 minutes until golden and cooked through. Cool in tin, remove and slice into squares, perfect to enjoy with strong cups of tea or coffee, or even a glass of coffee liqueur! A small note on the hazelnuts here - I roasted one cup until just very lightly golden (180˚C / 350˚F for about 8-10 minutes) then skinned them by rubbing them between tea towels - tedious but reasonably effective. (Don’t worry if the skins don’t all come off they’ll be fine). Do not over brown them at this point, or when they cook in the slice they will become too brown and  bitter, so best to err on the side of very lightly golden to start with!

Coffee with Hazelnut & Dark Chocolate Caramel Slice

250g butter, softened
2/3 cup caster sugar
1 tsp vanilla extract
2 1/2 cups plain flour
1 tsp baking powder
1/3 cup dark dutch cocoa powder 
1/2 cup whole lightly toasted hazelnuts, whizzed in the food processor until fine
1 tin sweetened condensed milk
1 tin condensed milk caramel (or dulce de leche)
60g butter, softened
1 tbsp golden syrup
2 heaped tsp strong espresso powder mixed with 1 tsp boiling water 
1/2 cup lightly toasted skinned hazelnuts, roughly chopped 
50g 70% dark chocolate, roughly chopped

Preheat oven to 180˚C (350˚F). Line the base and sides of a 28 x 21cm slice tin with baking paper. In a big bowl beat butter, sugar and vanilla extract until pale and soft. Add flour, baking powder, cocoa and hazelnuts and mix well. Press 3/4 of the mix into the tin and smooth firmly with the back of a tablespoon. (It will seem really crumbly, but don’t worry, just press firmly). Pop in the fridge while you prepare the rest. Mix condensed milk, caramel, butter and golden syrup in a microwave proof bowl. Microwave on high for 1 minute and whisk until smooth, you may have to repeat this once to ensure the butter is melted and it is nice and smooth. Whisk in coffee mix. Refrigerate for 15 minutes  while you do the dishes! Pour caramel mix over base and sprinkle over remaining base mixture, giving it a good squish as you crumble so it forms big clumps. Sprinkle over hazelnuts and dark chocolate. Bake for 30 minutes until golden and cooked through. Cool in tin, remove and slice into squares, perfect to enjoy with strong cups of tea or coffee, or even a glass of coffee liqueur! 

A small note on the hazelnuts here - I roasted one cup until just very lightly golden (180˚C / 350˚F for about 8-10 minutes) then skinned them by rubbing them between tea towels - tedious but reasonably effective. (Don’t worry if the skins don’t all come off they’ll be fine). Do not over brown them at this point, or when they cook in the slice they will become too brown and  bitter, so best to err on the side of very lightly golden to start with!

Coffee & Madeleines

Coffee & Madeleines

Tuscan Bean & Tomato Soup

Serves: 6-8
Preparation time: 30 minutes
Cooking time: 25 minutes
Oven temperature: 180°C

• 250g ripe cherry tomatoes
• olive oil
• 4 cloves garlic
• 1 large handful fresh basil
• 1 onion, chopped
• 3 anchovy fillets, chopped
• 750ml chicken or vegetable stock
• 2 tins plum tomatoes
• 15ml tomato paste
• 2 small sprigs fresh rosemary
• 1 tin cannellini beans, drained and rinsed
• Parmesan cheese, grated

1 Put the cherry tomatoes into a roasting tin and drizzle with a little olive oil. Add 2 cloves of garlic and a few shredded basil leaves. Toss to coat.

2 Roast in a preheated oven for about 20 minutes, until slightly charred. Toss during roasting. (Alternatively, fry them for a few minutes in a non-stick pan.)

3 Meanwhile, prepare the soup. Heat a thin layer of olive oil and sauté the onion for two minutes. Add the remaining garlic and the anchovies and sauté for a further two minutes.

4 Add the stock, tomatoes, tomato paste, rosemary sprigs and two-thirds of the beans. Simmer together for 20 minutes.

5 Remove the rosemary and blend the soup until smooth using a stick blender or in a liquidiser.

6 Return the soup to the saucepan and stir in the remaining beans, basil and a handful of Parmesan cheese. Season to taste with salt and black pepper.

7 Serve topped with the roasted tomatoes, more Parmesan and a drizzle of olive oil.