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Low-Carb Bread Rolls with Quark and Wheat Germ

Thursday, May 19, 2022

Soft, chewy and perfect for sandwiches - a low carb bread rolls recipe that tastes just like the real thing and perfect for those following a low carb lifestyle! They are great to enjoy with soup, stews, and salads, either toasted or simply as is! Quark (German fresh cheese with a smooth and soft texture) is said to be a cross between yogurt and cottage cheese. If you can't find Quark, a few of suitable substitutes for this recipe would be cottage cheese, ricotta cheese, or labneh (a thickened Greek yoghurt). I found this easy homemade Quark recipe here, in case you are interested in making your own.

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Arugula White Bean Salad with Grapes and Feta

Monday, December 27, 2021

This is basically a clean-out-fridge salad. Just throw whatever you have in the fridge or pantry in the bowl, toss it altogether and enjoy. This recipe is flexible enough that you can make ingredient changes based on what you have on hand. It is a healthy, quick, easy and full of delicious pesto flavour. And honestly, it's one of the favourites, plus that it uses up those bits and pieces from my over crowded fridge and reduce food waste.

Arugula Pesto	Salad
50 g Walnuts 2 Garlic cloves 50 g Arugula, washed and dried 30 g Freshly grated Parmesan, or to taste 1/2 tsp Sea salt 120 ml Extra virgin olive oil, or as needed	50 g Arugula 250 g Cooked white beans 10-12 Heirloom cherry tomatoes, quartered 100 g Black grapes 50 g Feta

In a food processor, combine the walnuts, garlic, arugula, Parmesan, and salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.
Divide arugula, white beans, and quartered tomatoes onto two serving plates. Top with grapes and Feta. Generously drizzle the pesto over. Gently toss together and enjoy!

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Pea and Hazelnut Friands

Saturday, December 18, 2021

These friands are easy to make, delicate, delicious and make a perfect afternoon treat with friends. A friand is a small tea cake, similar to the French financier, that are traditionally made with almonds only and browned butter, while friands made with just melted butter and can be flavoured with fruits, and other ingredients. If you don't have oval friand baking pan, by all means use the regular muffin pan.
You can't really see the green colour in those friands as I used ground hazelnuts. Try almond meal from skinless, blanched almonds if you want green colour from the garden peas to stand out. Lemon syrup can be made a week ahead and stored in a jar in the fridge.

Friands	Lemon Honey Syrup
120 g Frozen green peas 5 Large egg whites 180 g Hazelnuts, finely ground 80 g Plain flour 150 g Powdered sugar A large pinch of fine sea salt 180 g Unsalted butter, melted and cooled Mint leaves, shredded	90 g Honey 50 ml Lemon juice, strained 40 ml Water

In a small saucepan, combine the honey, lemon juice and water. Cook over medium heat stirring occasionally until boiling. Continue to boil until the mixture is reduced to a third. Cool.
Cook peas in a small saucepan of boiling water for 1 minute or until they rise to the surface. Drain immediately. Refresh with cold water and drain again. Blend until smooth.
Beat egg whites in a large bowl until soft peaks form. Fold pea puree through egg whites. Meanwhile, preheat oven to 180C/350F. Grease a jumbo 6-hole muffin pan.
Sift ground hazelnuts, flour, powdered sugar and salt into a mixing bowl. Fold three-quarters of the dry ingredients into egg white mixture. Add butter and remaining dry ingredients. Stir until just combined (do not over mix). Spoon mixture into pan holes.
Bake friands for 25-28 minutes or until a skewer inserted into the centre comes out clean and a small cracked mound appears on each friand. Leave friands in pans for 5 minutes before turning, top-side up, onto a wire rack to cool.
Drizzle the friands with prepared honey lemon syrup. Garnish with some shredded mint leaves.

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Pumpkin Falafels

Sunday, October 03, 2021

These falafels are full of pumpkin flavour, soft in the center and crisp on the outside. Enjoy them in a salad, serving them in a warmed split pita pocket or just on their own. I like serving these on a bed of salad with a lemony Greek yoghurt dressing, but a green tahini sauce (a mixture of cilantro, lemon juice, garlic and sesame paste) would be just amazing if you want to go dairy-free.

Falafels	Yoghurt Dressing
400 g Cooked chickpeas, drained 250 g Roasted pumpkin, mashed 1 tbsp Chickpea flour (or cornstarch) 1 Small red onion, finely chopped 2 Garlic cloves, minced 2 tsp Garam masala 1 tsp Cumin powder 1 Fresh red chilli pepper, finely chopped 4 tbsp Fresh flat-leaf parsley (or cilantro), chopped 2/3 tsp Black salt (or regular sea salt) Olive oil	150 g Plain Greek yoghurt 2 tbsp Lemon juice 1 Garlic clove, minced Salt and pepper to taste

Preheat oven to 200C/400F. In your food processor, pulse the chickpeas until chunky puree forms. You can use a fork to mash them too.
Mash the roasted pumpkin in a large bowl. Add in chickpeas, chickpea flour, red onion, minced garlic, garam masala, cumin, chilli pepper, parsley and salt. Mix well and refrigerate for 30 minutes.
Shape the mixture into 16 balls and place on a greased baking tray or lined with baking paper. Spray the falafel with olive oil and bake for 25-30 minutes or until golden brown. The edges should be crispy and the center is still soft.
Meanwhile, combine yoghurt, lemon juice and minced garlic in a small bowl. Season to taste. Serve falafels with yoghurt dressing.

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Spicy Kidney Bean Dip with Dark Chocolate

Tuesday, August 17, 2021

This is a creamy, spicy bean dip made with red kidney beans, tomato and dark chocolate. It's a snap to put together and packs loads of flavours. Enjoy it with chips, homemade crackers or crudités as an appetizer or a snack between meals.

2 tbsp Olive oil
1 Red onion, finely chopped
1 clove Garlic, minced
1 (150 g) Tomato, chopped
1 Red chilli pepper, sliced
1 tin (400 g) Red kidney beans, drained and rinsed
100 ml Red wine
80 ml Vegetable broth or water
1/2 tsp Cumin powder
Salt and pepper, to taste
50 g 75% Dark chocolate, roughly chopped
1/2 tbsp Lime juice
1 tsp Tabasco sauce
1 tbsp Chives, chopped, to garnish
1 tbsp Cacao nibs, to garnish
Chillie pepper flakes, to garnish

Heat the olive oil in a saucepan. Add in chopped onion and minced garlic. Cook, stirring, until aromatic, for 2 minutes.
Add in chopped tomato, chopped chilli pepper, and red kidney beans. Stir briefly. Pour in red wine and broth or water. Season with cumin, salt and pepper. Simmer for 10 minutes.
Puree the mixture with an immersion blender until smooth. If you prefer a chunky dip, then use a potato masher to mash everything together. Stir in chopped chocolate. Set aside to cool.
Stir lime juice and tabasco into the mixture. Transfer to a serving plate. Granish with cacao nibs, chives and chilli flakes.

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Green Pasta Salad with Pine Nuts

Monday, July 12, 2021

A quick, easy green pasta salad chock full of the tasty, nutrient-rich ingredients with a creamy salad dressing. You can make this flavourful pasta ahead of time, then keep it in your fridge until time to serve. I use whole spelt pasta, but you can choose a variety that meets your nutritional requirements-regular wheat pasta or gluten-free pasta made from rice, lentils or beans.

	Salad Dressing
150 g Organic spelt fusilli 200 g Frozen peas 75 g Arugula 2 tbsp Chives, chopped 50 g Pine nuts, toasted	100 g Crème double (Dr. Oetker) 100 g Crème fraîche 2 tbsp Herb vinegar (Hengstenberg) 1 tbsp Honey (or sugar) 2 Garlic cloves, peeled and finely minced Salt and pepper to taste

Mix everything for the dressing in a bowl. Taste and season. Chill until ready for use.
Fill a saucepan for the pasta with about 800ml of water. Place over high heat and bring it to a boil. Add 2 teaspoonfuls of salat to the boiling water. Add in pasta and cook until al dente, about 8 minutes. In the last minute of cooking, add frozen peas. Drain the pasta and peas and return to the saucepan.
Add in arugula, chives and two thirds of the dressing. Gently toss everything together. Season and taste. Place them on a large serving platter. Scatter the roasted pine nuts over and enjoy!

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Stuffed Chicken Leg Quarters with Radish Tops over Pea Pepita Hummus

Tuesday, June 29, 2021

Create a truly flavour-packed meal with this delicious, yet budget-friendly stuffed chicken leg served on a bed of creamy pea pepita hummus. The leafy green tops of cherry radishes are are typically under-appreciated and very often thrown away. Don't let radish leaves (carrot tops, and beet greens) go to waste. Instead, try them to make pesto, add to the salads or combine with herbs and spices to make the stuffing for your roast.

	Pea Pepita Hummus
1 bunch Radish tops, chopped 2 tbsp Chives, chopped 2 tbsp Flat parsley, chopped 2 Garlic cloves, minced 1 tsp Cumin seed powder 1 tsp Fennel seed powder 1/2 tbsp Lemon zest 1 tsp Pink salt 1/3 tsp Black peppercorns 3 tbsp Olive oil 3 / 1-1.2 kg Chicken leg quarters 1 tbsp Butter	300 g Frozen peas, blanched, refreshed 15 g Chives, chopped 1 clove Garlic, chopped 100 ml Extra-virgin olive oil 2 tbsp Freshly squeezed lemon juice 2 tbsp Tahini 30 g Pepitas Salt Chopped chives, to garnish Cherry radishes, to garnish

Place chopped radish tops, chives, parsley, garlic cloves, spices, lemon zest, pink salt and black pepper in a food processor. Process until finely chopped and combined. Stir in 2 tablespoons of olive oil to make a paste.
Place a chicken leg skin-side down. Feel for the thigh bone with your fingers then, with a sharp knife, carefully cut down through the flesh either side of the bone. With the tip of the knife, cut around the bone and scrape away the flesh, leaving the bone as clean as possible. Twist the bone at the joint with the drumstick and, with scissors or a knife, cut out the thigh bone and the back bone, leaving the drumstick bone in place. Save the bones for the stock.
Spread one third of the radish top stuffing on the chicken thigh. Roll it up and secure the stuffing with toothpicks. Brush the skin with a little bit of remaining olive oil and season with salt and pepper. Repeat with the rest of the chicken legs.
Preheat the oven to 200C/400F. Heat the butter in a frying pan and brown the chicken legs. Transfer to a roasting tin and roast for 25–30 minutes, or until the chicken is cooked through. The chicken is cooked when the juice runs clear with no trace of pink when the thickest part of the leg is pierced with a skewer.
To make the hummus, place the peas in a bowl. Cover with boiling water and set aside for 3 minutes or until tender. Drain.
In a blender, add peas, chives, garlic, olive oil and lemon juice and whiz to combine. Add tahini and pepitas, and whiz until smooth. Season to taste with salt.
Spread some pea hummus on a plate. Slice the chicken and remove the toothpicks. Place it on the top of hummus. Sprinkle some chopped chives over. Garnish with cherry radish and drizzle some pan juice over if desired.