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Cherry Labneh Tart with Pistachios and Honey

Friday, June 25, 2021

Labneh, a thick strained yoghurt, is the base for the filling in a sweet vanilla flavoured tart crust, which is then sealed with a thin layer of melted white chocolate couverture to prevent the pastry getting soggy. You can use mascarpone instead of the yoghurt cheese or a mix of two for the filling. All the seasonal berries, currants, or stone fruits are fantastic as the topping. The cherry labneh tart is then finished off with a sprinkle of chopped raw pistachios that not only makes it look pretty but also adds extra flavour.

Crust	Filling
250 g White spelt flour 20 g Vanilla sugar 125 g Cold unsalted butter, chopped A pinch of salt 1 Egg, plus 1 extra egg yolk 50 g White chocolate couverture, chopped	460 g Labneh 30 g Powdered sugar 400 g Cherries, pitted, halved 30 g Coarsely ground pistachios Summer blossom honey, optional

For pastry, whiz spelt flour, sugar, butter and a pinch of salt in a food processor to fine crumbs. Add egg and extra egg yolk and pulse until a smooth dough forms. Enclose in plastic wrap and chill for 30 minutes.
Preheat the oven to 180C/350F. Grease a 22cm loose-bottomed tart pan. Roll out pastry on a lightly floured surface until 4mm thick, then use to line pan. Trim excess, leaving 2mm above the sides. Chill for 30 minutes. Line the pastry with baking paper and fill with pastry weights. Bake for 15 minutes, then remove weights and paper. Bake for a further 5 minutes or until golden. Remove and set aside.
Melt the white chocolate couverture and spread thinly over the tart case. Set aside until the crust is completey cool and the chocolate set.
Combine labneh and icing sugar in a bowl, then spread into case. Top with cherries, pistachios and drizzle with honey, if using, to serve.

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Chilled Radish Soup

Wednesday, June 23, 2021

A few easy ingredients and this radish soup comes together quickly. Unpeeled cherry radishes are blended with buttermilk to create a light, yet creamy soup with a delicate pink blush. The spiciness and pungency of radishes is tempered by tangy buttermilk and rich crème fraîche. The soup turned out absolutely delightful. I used round "Cherry Belle", but the elongated "French Breakfast" is just as good. Serve this nourishing and wonderfully refreshing soup cold like a raw tomato gazpacho in summer for grilling and barbecue.

300 g Radishes (I used round "Cherry Belle")
250 ml Well-shaken and chilled buttermilk
1/2 Lemon, zest and juice
80 g Crème fraîche
1 tsp Agave syrup
1 tsp Smooth Dijon mustard
1 tsp Extra-virgin olive oil
Salt and pepper
Fresh herbs, to garnish

Wash and clean radishes. Reserve 2 for the topping and thinly slice them. Set aside. Cut the rest into quarters. Place the quartered radishes in the cup of your immersion blender together with buttermilk. Blend until smooth.
Add in lemon zest, juice, crème fraîche, agave syrup, Dijon mustard, and olive oil. Stir to mix well. Season with salt and pepper.
Refrigerate the soup for several hours until well chilled. Divide the chilled soup between 2 bowls. Garnish the soups with reserved sliced radishes and herbs. Drizzle a little bit of olive oil over if desired.

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Lamb’s Lettuce with Sesame Crusted Feta

Monday, June 21, 2021

This simple salad featuring lamb's lettuce and warm, salty, and tangy Feta cheese encased in a crispy golden sesame crust. Lamb’s lettuce, also known as corn salad, has a mild, almost nutty flavour. (Feldsalat, Ackersalat, Schafmaul, Mäuseöhrchen, Rebkresse or Rapunzel - this green salad has plenty of names in Germany. Nüsslisalat in Switzerland and Vogerlsalat in Austria.) The unusual name reputedly comes from the lettuce’s resemblance to the size and shape of a lamb’s tongue. Feel free to substitute baby spinat for lamb's lettuce, and halloumi for Feta.

Maple Dijon Vinaigrette and Salad	Sesame Crusted Feta
120 g Lamb's lettuce (or baby spinach) 100 g Grape tomatoes, halved 50 g Dried cranberries 2 tbsp White balsamic vinegar 2 tsp Maple syrup 2 tsp Whole-grain Dijon mustard 4 tbsp Extra-virgin olive oil Salt and black pepper	1 Egg, medium Salt and black pepper 5 tbsp Sesame seeds 200 g Feta, cut into 16 squares Lard (or oil), to fry

Thoroughly and properly rinse, wash and dry lamb's lettuce. (I usually soak them in water for 8-10 minutes, so the dirts and sand sink to the bottom. Rinse them under water and dry them in a salad spinner.) Arrange them on two plates with grape tomatoes and dried cranberries.
For the dressing, add white balsamic vinegar, maple syrup, and Dijon mustard to a jar, and blend shortly. Slowly stream in olive oil and blend again. Season to taste with salt and pepper.
For the crusted Feta, dry the cheese with kitchen paper and cut into 16-18 squares. Whisk the egg in a soup plate and sesame seeds in another.
Dip the cubed Feta in egg and then coat with sesame seeds. Heat the lard or oil in a pan over a medium-high heat until hot. Gently place in Feta in 2-3 batches and fry until golden brown. Remove and drain on a piece of kitchen paper.
Drizzle the vinaigrette over the salad and top with a few pieces of sesame crusted Feta.

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Cumin Roasted Baby Carrots with Spiced Buckwheat Granola

Saturday, June 19, 2021

If you can find tender baby carrots, they are wonderful to roast whole. Just give them a good scrub—no peeling required. Save the greens for the pesto. Otherwise, regular carrots are okay too. Don't over cook the baby carrots or they would get mushy.
The sweet and savoury buckwheat granola makes the BEST topping for roasted vegetables, salads or soups. You can of course use other seeds, or spices to make this to suit your taste. Quinoa is another great alternative.

Spiced Buckwheat Granola	Cumin Roasted Carrots
50 g Buckwheat 50 g Almond sticks 50 g A mixture of sesame, pepita and sunflower seeds 6-8 Dates, stoned and chopped 2 tbsp Avocado or olive oil 1 tbsp Maple syrup 1 tsp Cinnamon 1 tsp Cumin seeds 1/2 tsp Black salt	750 g Baby carrots with tops, trimmed 2 tbsp Avocado or olive oil 1 tsp Cumin seeds 1/4 tsp Red pepper flakes Salt and black pepper 1 tbsp Carrot greens, chopped

Preheat oven to 180C/350F. Line a baking sheet with parchment paper.
Mix all the ingredients for the granola in a bowl then spread mixture onto prepared baking sheet. Bake in the middle of hot oven until golden brown, about 20 minutes. Remove from oven and let cool.
Wash carrots, peel and trim off tops, leaving some small stems if desired. Preheat oven to 200C/400F.
Spread carrots onto a baking tray. Drizzle with avocado oil to coat them. Sprinkle with cumin seeds, red pepper flakes, salt and pepper. Toss to coat thoroughly.
Roast for 18-22 minutes, depending on size, until tender when tested with the point of a knife. Remove from oven and transfer to a serving plate. Sprinkle with spiced granola and chopped carrot greens.

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Crumbed Meatballs with Green Pea Salad

Thursday, June 17, 2021

A deliciously different way to enjoy meatballs. Beef mince (or any other kinds of mince), Parmesan cheese and herbs are formed into meatballs, coated in breadcrumbs, fried and served with a baby Romaine lettuce and pea salad tossed with a herb dressing. The crumbed meatballs are crunchy on the outside and so tender and tasty on the inside. Don't skip the Parmigiano-Reggiano as it adds so much more flavours to the meatballs. Next time I will add some grated Parmesan in the breadcrumbs too. They can be served stuffed into pita pockets with tzatziki or over some pasta with marinara sauce.

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Pepper Crusted Eye-of-Round Roast

Tuesday, June 15, 2021

For this roast beef recipe I used an eye of round roast. This budget-friendly cut of meat comes from the hind quarter, or round, and is very lean and flavourful. This usually means that you want to cook the meat low and slow, but in this recipe, you should start the roast at a high heat, then turn off the oven and leave it for 1 hour 30 minutes or longer if your roast is heavier. The eye of the round is best (for me) when it's cooked to medium-rare, which is a range between 54.4C/130F or 57.2C/135F. But someone in the house prefer it medium-well, so I had to comproise. So if you prefer medium-rare, take it out of the oven once it hits 54.4C/130F as the roast continues to cook from residual heat.

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Carrot Cake Bliss Balls #refined-sugar free#gluten free#dairy free

Monday, June 14, 2021

These bliss balls or energy bites take the flavours of a traditional carrot cake and turns it into a healthy pick-me-ups. They are natually sweetened with dates and pineapples and coated with desiccated coconut or anything you like. Chia, hemp or poppy seeds are all great for the coating. They really are the perfect little snack to keep stored in a container in the fridge for whenever you need something easy and healthy to eat.

90 g Carrot, peeled, grated
8 Dates, pitted, chopped
40 g Finely chopped dried pineapple
90 g Rolled oats
1 tbsp Almond butter
1 tbsp Rum, or pineapple juice
1/2 tsp Ground cinnamon
1/4 tsp Ground nutmeg
Desiccated coconut for coating

Process carrot, date, pineapple, oats, almond butter, rum or pineapple juice and spices in a food processor until almost smooth and well combined.
Roll the mixture into balls. Roll in coconut to coat. Place on a lined tray in fridge for 1 hour or until set. Store in an airtight container in fridge for up to 1 week.