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Toasted Buckwheat, Blistered Grape and Herb Salad

Friday, June 04, 2021

Fancy a salad for your next meal? Try this superfood buckwheat salad. It's nutritious, tasty and incredibly satisfying. Combined with different sorts of fresh herbs, blistered red grapes, pomegranate seeds and a lemony smoky cumin dressing, this salad really brings this pseudo grain to life!
Buckwheat, like quinoa, amaranth, teff, and Kañiwa, belongs to pseudocereals. Pseudocereals are plants that produce fruits or seeds which are used and consumed as grains, though botanically pseudocereals are neither grasses nor true cereal grains.
Buckwheat, despite its name, is not related to wheat and is thus gluten-free. It mainly composed of carbs and a decent amount of fiber. Buckwheat also contains small amount of protein.

Salad	Dressing
240 g Buckwheat 250 g Seedless red grapes 1 tbsp Avocado oil (or olive oil) 2 tsp Pomegranate molasses 1/2 Pomegranate seeds 80 g Brazil nuts, toasted and roughly chopped 80 g Fresh herbs (basil, flat parsley, dill, mint and lemon thyme) Salt and pepper	2 tbsp Cumin seeds, toasted, roughly crushed in a mortar and pestle Juice and zest of 1 lemon 1 tsp Smoked paprika 1 tbsp Date syrup (or honey) 6 tbsp Extra-virgin olive oil

Place the buckwheat in a frying pan and toast over medium heat until lightly browned and the buckwheat is taking on a nutty aroma. Remove and allow to cool.
Rinse buckwheat well under cold running water, drain and cook in boiling salted water until just tender, about 10 minutes. Drain, refresh under cold running water and transfer to a large tray to cool to room temperature.
Meanwhile, add the avocado oil to a pan over medium-high heat. Once sizzling, add the grapes and cook, shaking the pan regularly until you see the grapes start to blister. At this point add the pomegranate molasses and cook until they look coated and shiny, about 30-45 seconds. You don't want the sugar in the grapes or the pomegranate molasses to burn.
Once the buckwheat cooled, place them in a large bowl, and season generously with salt and pepper. Add the blistered grapes, pomegranate seeds, chopped Brazil nuts, and herbs. Toss gently to combine.
To make the dressing, combine all ingredients in a small bowl and whisk thoroughly.
Pour dressing over the salad and toss again. The buckwheat can really absorb the dressing, so let it rest for a minute or so and, if necessary, drizzle over a little extra olive oil. Season generously and serve.

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Greek Wings With Feta, Lemon and Dill

Wednesday, June 02, 2021

This flavour-packed Greek wing recipe is not only easy to make, also fingerlickingly delicious. A favourite of both adults and kids, you can't go wrong serving up this budget-friendly cut. Great as an appetizer for parties or with some noodle salad as a nutritious family meal. Either way, just watch them disappear like magic.

Wings	Dressing and Topping
1.1 kg Chicken wings without tips, cut into wingettes (flats) and drumettes Zest and juice of 1 lemon 4 Garlic cloves, minced 80 ml Extra-virgin olive oil 1 tbsp Freshly milled black pepper 1 tsp Sea salt 2 tsp Dried oregano	120 ml Extra-virgin olive oil 3 tbsp Fresh lemon juice 1 Small garlic clove, finely minced 1/2 tsp Cayenne pepper 1/2 ts Freshly milled black pepper Sea salt 3 tbsp Chopped dill 100 g Feta, crumbled

Pat dry the chicken wings with a paper towel. Use a pair of kitchen shears or a sharp knife to cut through the joint of the wings. You will have 20-24 wingettes (flats) and drumettes.
Whisk lemon zest and juice, garlic, olive oil, black pepper, salt, and oregano in a large bowl to combine. Add wings and toss to coat. Cover and chill at least 2 hours and overnight.
Preheat oven to 190C/375F. Line 1 large tray with foil and set a wire rack in it if you have one. Arrange the chicken wings on the wire rack in the baking tray. Bake wings at the top of hot oven, rotating baking tray halfway through, until deeply browned and crisp, about 1 hour.
Whisk olive oil, lemon juice, garlic, cayenne, and black pepper in a small bowl. Season the dressing with salt.
To serve, stir chopped dill into dressing. Arrange wings on a platter, drizzle dressing over, and scatter feta on top.

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Fleischsalat aus Rinderzunge Beef Tongue Salad

Monday, May 31, 2021

Fleischsalat is a classic German meat salad made with sausage, pickles and tossed with a mayonnaise dressing. They are often eaten with some German bread or Brötchen / buns. I am using the beef tongue instead as I enjoy organ meat and like to experiment with eating offal. Use mortadella or other ham instead if you don't eat organ meat. This special cut of beef is wonderfully flavourful and tender, and it's also surprisingly easy to make, esp. if you have a pressure cooker. You can't typically find many internal organs in supermarkets. I usually order the whole set of organs or 1/4 cow from the farmer or ask the butcher from the store to special order for me. I like organ meat because they are nutrient-dense and tasty. Plus, nose-to-tail eating is a responsible way for carnivores to consume meat. Eating just the steaks or other muscle meat of the animal is simply wasteful and irresponsible.

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Garam Masala Minced Beef and Pea Quiche

Saturday, May 29, 2021

This simple, hearty savoury tart is perfect for simple weeknight dinners or an easy meal that wows guests. The true Parmigiano-Reggiano cheese speaks for itself, and mixed with eggs and heavy cream makes the perfect base for the minced beef and green pea filling. You can stick to the basic quiche crust, or flavour it with a bit of turmeric and black pepper for the colour, health and fun. Serve the quiche with a simple salad and a glass of medium-body red wine, such as Cotes du Rhon. Adding garam masala to the ground beef has brought out the best flavour of the meat and add a little sweet hint to it. If you don't have the spice blend, use curry powder instead.

Turmeric Crust	Filling
225 g Refined spelt flour 1/2 tsp Turmeric powder A large pinch of black pepper powder Pinch of sea salt 130 g Butter, diced 2 Egg yolks 1 tbsp Ice cold water	200 g Ground beef 1 Garlic clove, minced 2 tsp Garam masala 120 g Green peas, fresh or frozen (thawed) 2 Medium eggs 180 g Heavy cream 1 tbsp Dijon mustard Salt and black pepper 50 g Parmigiano-Reggiano, grated 2 tbsp Fresh flat parsley, chopped

To make shortcrust pastry, place flour, turmeric powder, black pepper and butter in a food processor. Process until fine crumbs form. Add egg yolks and water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Wrap in plastic wrap. Place in fridge for an hour to rest.
Preheat oven to 200C/400F. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 23cm fluted tart tin with the pastry, trimming any excess. Prick the base all over with a fork, then chill for 15 minutes.
Line with baking paper, fill with pastry weights or beans or rice, then blind bake for 12 minutes. Remove the baking paper and weights (or beans/rice), then return to the oven for 5-6 minutes until golden.
Meanwhile brown the ground beef and minced garlic in a skillet over medium heat, stirring to break up the meat. This should take about 5-8 minutes. Remove from the heat. Drain off any excess fat. Stir in garam masala and green peas.
In a medium bowl, stir together the eggs, cream, and mustard. Season. Stir in grated Parmigiano-Reggiano, and chopped parsley.
Scatter the browned ground beef and peas over the base of the tart, then pour over the egg mixture. Bake for 25-30 minutes until just set.

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Chickpea Salad With Fresh Herbs

Thursday, May 27, 2021

A lighter, easier take on creamy potato salad, this recipe uses organic canned chickpeas in place of potatoes and a dressing made with Greek yoghurt and homemade olive oil mayonnaise. It's mega creamy, delicious and really easy to make. You can add lots of other ingredients to this salad, it's really versatile. Bell peppers, cherry radishes, cucmber, apples, and hard-boiled eggs are all great as the add-ins. You might not need all the dressing. The leftover can be stored in the fridge for up to 3 days.

150 g Plain full-fat Greek yoghurt
3 tbsp Homemade olive oil mayonnaise
2 tbsp Freshly squeezed lemon juice
1 tsp Dijon mustard
1 tsp Sea alt
1/2 tsp Freshly milled black pepper
2 tbsp Minced fresh dill, plus more for serving
1 tbsp Mince minced fresh parsley, plus more for serving
1 tbsp Chopped fresh chives
300 g Cooked chickpeas, rinsed
1-2 stalk Celery, diced
1 Banana shallot, diced

In a small bowl, combine the yoghurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then stir in the chopped herbs. Set aside.
Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the diced celery and shallot and toss to combine.
Pour half of the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve.

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Pineapple Coconut Muesli Bars with Puffed Teff and Date Syrup

Tuesday, May 25, 2021

If you need an energy boost to get you through the day, these simple, soft and chewy muesli bars are the one for you. They are packed with energy and nutrients, easy to make and cheaper than buying prepackaged. Amaranth or quinoa pops can be easily used in place of puffed teff. You can always add in some chocolate chips or drizzle with chocolate at the end too!

60 g Butter
80 g Date syrup
5 Cardamom pods
90 g Dried pineapples
60 g Cashew nuts
100 g Fine oat flakes
50 g Puffed teff
50 g Desiccated coconut
1 tbsp Lime juice
1 Egg, medium

Preheat the oven to 160C/320F. Line a baking form (20x26cm) with parchment paper. Place butter and date syrup in a saucepan over a low heat and cook until the butter melts and the mixture are well combined. Cool slightly.
Simply squeeze the cardamom pods and remove the seeds. Place them in the mortar and finely grind the seeds with the pestle.
Add dried pineapples and cashew nuts together in a blender and grind roughly. Add it to the butter-date syrup mixture together with the rest of the ingredients. Mix well.
Tip the mixture into the prepared baking pan, spread out evenly and press down firmly with the back of a spoon. Bake for 35 minutes. Set aside to cool completely in the tin before removing and cutting into bars. Store in a box in the fridge for up to a week.