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.

Frozen Frangelico Coffee

4 cups strong cold coffee
1 cup Frangelico
2/3 cup heavy cream
6 tablespoons pure maple syrup

Stir cold coffee and Frangelico together in a bowl. Transfer to the freezer, and chill until slushy but slightly frozen, anywhere from 4-6 hours. Stir the mixture several times during this time.
Whisk heavy cream in a standing mixer until soft peaks are just forming. Add maple syrup and whisk until soft peaks return.
To serve: divide coffee mixture among 4-6 glasses and  top with equal amounts of whipped cream.

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!

Lemon Basil Mojito

Freeze: mint, basil & lemon slices

Muddle: sprig of basil, sprig of mint, 1 t. honey, 1 t. lemon juice, 3 T rum

Add ice cubes and top the glass off with seltzer

THAI ICED TEA

Ingredients:

  • 1 whole star anise
  • 2 cardamom pods
  • 5 cups water
  • 8 Assam black tea bags
  • ¼ cup honey
  • 2 cups coconut milk

Instructions:

  1. Bring water to a boil. Stir in the honey, then add the tea bags, star anise and cardamom. Cover and steep for 30 minutes.
  2. Chill the tea in the fridge until it as at least room temperature, preferably cooler if you can wait!
  3. Fill a glass with ice, then fill the glass ¾ of the way full with the chilled tea (make sure it’s chilled so it doesn’t melt the ice cubes and make for a watery tea).
  4. Top each glass with 2-4 tablespoons of coconut milk and serve immediately!
  5. Store the extra brewed tea separate from the coconut milk in the refrigerator for 1 week.

RASPBERRY MOJITO

4 glasses:

For the raspberry syrup:

200g sugar 
250ml water 
200g raspberries

For the mojito:

28 cl of rum 
3 limes 
A bunch of mint 
4 tablespoons sugar cane 
Twenty raspberries 
Sparkling water

Preparation of raspberry syrup:

  • In a saucepan make a syrup by boiling water and sugar for 10 minutes.
  • Add the raspberries off the heat and set aside overnight in the fridge.

Preparing mojito:

  • Wash the mint and cut lemons 8.
  • In a glass put the pieces of lemon, about a dozen mint leaves and a tablespoon of sugar.
  • Using a pestle mash well lemon and mint to extract the flavours.
  • Then add about a tablespoon of raspberry syrup, 7 cl of rum glass and top with soda water and crushed ice.

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.
COCONUT ESPRESSO
Ingredients:
2 oz espresso or strongly brewed coffee
3 oz milk
3 oz coconut milk
1 oz simple syrup
2 cups ice
Directions:
Combine espresso and simple syrup and pour over one cup of ice. Next, combine coconut milk and milk and pour over rest of ice onto espresso. Pour slowly enough to keep the layers separate.

COCONUT ESPRESSO

Ingredients:

2 oz espresso or strongly brewed coffee

3 oz milk

3 oz coconut milk

1 oz simple syrup

2 cups ice

Directions:

Combine espresso and simple syrup and pour over one cup of ice. Next, combine coconut milk and milk and pour over rest of ice onto espresso. Pour slowly enough to keep the layers separate.

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.

Buddha’s Hand & Thai Basil Cocktail
Ingredients:
1 oz Hangar One Buddha’s hand vodka
1 1/2 oz Manzanilla sherry
1/2 oz lemon juice
1/2 oz Buddha’s hand cordial
1/2 oz sparkling water
5 large Thai basil leaves
5 strips of candied lemon peel
Thai basil flower for garnish
Buddha’s Hand Cordial:
2 tablespoons Buddha’s hand zest (~1 medium Buddha’s hand)
1/2 cup simple syrup
Candied Lemon Peel:
2 lemons
6 oz simple syrup (~ 1/2 cup sugar and 1/2 cup water)
To make the Buddha’s hand cordial:
Soak the Buddha’s hand zest in the simple syrup for 10 minutes. Strain through a fine mesh strainer to remove the zest. Set aside.
To make the candied lemon peel:
Use a vegetable peeler to cut strips of lemon peel from top to bottom. Try to remove as little of the white pith as possible. Cut the peel into narrower strips, approximately 1/4-inch wide. In a small saucepan over medium heat, bring your simple syrup to a simmer. Add the strips of lemon peel and simmer for 5 minutes. Remove from heat and let cool. Your candied lemon peel is all done, and can be stored in the simple syrup until you are ready to use.
To make the cocktail:
Pick 5 large Thai basil leaves. Set aside the top portion of the sprig (the flower) for garnish.
Stack the leaves on top of each other and use a sharp knife to chiffonade into 1/4-inch strips. This will help to release the basil’s natural oils.  Add the strips to the bottom of your shaker.
Next, add the lemon juice, sparkling water, candied lemon peel, and Buddha’s hand cordial to your shaker.
Finally, add the vodka and the sherry. Briefly stir the ingredients together to incorporate. Add ice and give a quick shake for just a few seconds.
Pour the entire contents of your shaker into a tall glass.
The strips of Thai basil and lemon peel should disperse throughout the drink, clinging to the ice.
If they clump together, use a bar spoon to spread the strips throughout the glass.
Garnish with a Thai basil flower.
The aroma of the basil will fill your senses as you sip. Buddha’s Hand & Thai Basil Cocktail
Ingredients:
1 oz Hangar One Buddha’s hand vodka
1 1/2 oz Manzanilla sherry
1/2 oz lemon juice
1/2 oz Buddha’s hand cordial
1/2 oz sparkling water
5 large Thai basil leaves
5 strips of candied lemon peel
Thai basil flower for garnish
Buddha’s Hand Cordial:
2 tablespoons Buddha’s hand zest (~1 medium Buddha’s hand)
1/2 cup simple syrup
Candied Lemon Peel:
2 lemons
6 oz simple syrup (~ 1/2 cup sugar and 1/2 cup water)
To make the Buddha’s hand cordial:
Soak the Buddha’s hand zest in the simple syrup for 10 minutes. Strain through a fine mesh strainer to remove the zest. Set aside.
To make the candied lemon peel:
Use a vegetable peeler to cut strips of lemon peel from top to bottom. Try to remove as little of the white pith as possible. Cut the peel into narrower strips, approximately 1/4-inch wide. In a small saucepan over medium heat, bring your simple syrup to a simmer. Add the strips of lemon peel and simmer for 5 minutes. Remove from heat and let cool. Your candied lemon peel is all done, and can be stored in the simple syrup until you are ready to use.
To make the cocktail:
Pick 5 large Thai basil leaves. Set aside the top portion of the sprig (the flower) for garnish.
Stack the leaves on top of each other and use a sharp knife to chiffonade into 1/4-inch strips. This will help to release the basil’s natural oils.  Add the strips to the bottom of your shaker.
Next, add the lemon juice, sparkling water, candied lemon peel, and Buddha’s hand cordial to your shaker.
Finally, add the vodka and the sherry. Briefly stir the ingredients together to incorporate. Add ice and give a quick shake for just a few seconds.
Pour the entire contents of your shaker into a tall glass.
The strips of Thai basil and lemon peel should disperse throughout the drink, clinging to the ice.
If they clump together, use a bar spoon to spread the strips throughout the glass.
Garnish with a Thai basil flower.
The aroma of the basil will fill your senses as you sip.

Buddha’s Hand & Thai Basil Cocktail

Ingredients:

  • 1 oz Hangar One Buddha’s hand vodka
  • 1 1/2 oz Manzanilla sherry
  • 1/2 oz lemon juice
  • 1/2 oz Buddha’s hand cordial
  • 1/2 oz sparkling water
  • 5 large Thai basil leaves
  • 5 strips of candied lemon peel
  • Thai basil flower for garnish

Buddha’s Hand Cordial:

  • 2 tablespoons Buddha’s hand zest (~1 medium Buddha’s hand)
  • 1/2 cup simple syrup

Candied Lemon Peel:

  • 2 lemons
  • 6 oz simple syrup (~ 1/2 cup sugar and 1/2 cup water)

To make the Buddha’s hand cordial:

Soak the Buddha’s hand zest in the simple syrup for 10 minutes. Strain through a fine mesh strainer to remove the zest. Set aside.

To make the candied lemon peel:

Use a vegetable peeler to cut strips of lemon peel from top to bottom. Try to remove as little of the white pith as possible. Cut the peel into narrower strips, approximately 1/4-inch wide. In a small saucepan over medium heat, bring your simple syrup to a simmer. Add the strips of lemon peel and simmer for 5 minutes. Remove from heat and let cool. Your candied lemon peel is all done, and can be stored in the simple syrup until you are ready to use.

To make the cocktail:

Pick 5 large Thai basil leaves. Set aside the top portion of the sprig (the flower) for garnish.

Stack the leaves on top of each other and use a sharp knife to chiffonade into 1/4-inch strips. This will help to release the basil’s natural oils.  Add the strips to the bottom of your shaker.

Next, add the lemon juice, sparkling water, candied lemon peel, and Buddha’s hand cordial to your shaker.

Finally, add the vodka and the sherry. Briefly stir the ingredients together to incorporate. Add ice and give a quick shake for just a few seconds.

Pour the entire contents of your shaker into a tall glass.

The strips of Thai basil and lemon peel should disperse throughout the drink, clinging to the ice.

If they clump together, use a bar spoon to spread the strips throughout the glass.

Garnish with a Thai basil flower.

The aroma of the basil will fill your senses as you sip.

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.

Fig Thyme Cocktail

Ingredients:

  • 1 1/2 oz pisco
  • 1/4 oz Cointreau
  • 1/2 oz thyme simple syrup
  • 1/2 oz lime juice
  • 1 fig (quartered)
  • sprig of thyme and 1/2 fig for garnish

Thyme Simple Syrup:

  • 1/2 cup sugar
  • 1/2 cup water
  • 5 sprigs of thyme

Start by making the thyme simple syrup. Add sugar and water to a small saucepan and stir on medium heat until the sugar dissolves. Once dissolved, add thyme and let simmer for 10 minutes. Remove thyme and pour into a heat-safe glass jar.  Let cool before using in your cocktail. Label your jar with the date and refrigerate for up to two weeks.

To make the cocktail, add fig (quartered) and thyme simple syrup to the bottom of your mixing glass. Break up the pieces of fig by muddling lightly. If your fig is nice and ripe you probably won’t even need a muddler. I used my bar spoon!

Once muddled, you’ll immediately notice the vibrant colours of the fig bleeding into your glass. Next, fill your mixing glass with ice, and add the remaining few ingredients.

Snap your shaking tin on top of your mixing glass and seal it into place with a firm whack with the palm of your hand. Give it a good shake for a full 10 seconds.

Crack open your shaker and double strain through a fine mesh strainer into a cocktail glass. Garnish with a sprig of fresh thyme and half of a fig. Before taking a sip make sure you take a whiff of this wonderfully aromatic cocktail. Enjoy!!

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.