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Sweetheart Cabbage Salad with Red Currants

Monday, August 26, 2013

Sweetheart, or pointed cabbage, have a softer texture and sweeter taste than those green or purple cabbages. This salad is quite simple to make and goes well with all meats, but it can be a meal in itself with some homemade bread. The red currants can be replaced with other fruits.

400 g Sweetheart cabbage, trimmed and finely sliced
1 tsp Cumin powder
Sea salt
Black pepper
4 tbsp White wine vinegar
4 tbsp Olive oil
1-2 tbsp Honey
150 g Red currants
2 tbsp Fresh chives

Wash the sweetheart cabbage and cut into thin slices. Place sliced cabbages in a large salad bowl. Add in salt, pepper and cumin. Roughly squeeze and massage the shredded cabbage until wilted.
Add in white wine vinegar, olive oil and honey. Mix thoroughly. Fold in red currants and chopped chives.

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Gluten Free Brown Rice Banana Bread

Wednesday, August 21, 2013

This deliciously moist, sugar-free, fat-free, gluten-free, protein-loaded banana bread is perfect for afternoon tea, picnics and packed lunches. Soft ripe bananas are best for the recipe. The batter can be baked in the individual muffin cups too.

150 g Organic brown rice, ground into flour
40 g Whey protein powder
15 g Psyllium powder
7 g Baking powder
5 g Baking soda
2 g Salt
160 g Applesauce
2 Egg whites
3 Ripe bananas, mashed
100 g 0.1% Buttermilk
50 g Hazelnuts

In a large mixing bowl, whisk together the brown rice flour, protein powder, psyllium powder, baking powder, baking soda and salt.
Make a well in the center and add in applesauce, egg whites, mashed bananas, and buttermilk. Stir until just incorporated. Now stir in the hazelnuts.
Spoon the batter into a parchment paper lined loaf pan. Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about 55 minutes or until a tester inserted in the center comes out clean. Remove the bread from the oven and cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

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Kumato Avocado Salad

Friday, August 16, 2013

A very juicy and tasty kumato tomato salad layered with traditional red tomatoes and avocado drizzled with argan oil, white wine vinegar and lemon juice.
Kumato, originally from the Galapagos Islands, also known as the black tomato, its colour actually ranges from dark green to a deep brownish-red when ripe. Besides its markedly darker colour, the Kumato is much sweeter and has a intenser aroma than the regular tomatoes.

2 tsp Black sesame seeds
2 Kumato tomatoes
2 Vine-ripened tomatoes
1 Ripe avocado
Basil leaves
Sea salt and pepper
2 tbsp Argan oil
1 tbsp White wine vinegar
1 tbsp Lemon juice

Dry roast the sesame seeds in a pan on medium-low heat, shaking the pan occasionally, until toasted. Remove from the heat and set it aside to cool.
Cut the tomatoes into even slices. Simply slice the avocado in half, remove the pit, cut into slices and remove the peel.
Arrange the slices of tomatoes and avocado and basil leaves on a plate. Season with salt and pepper. Drizzle with argan oil, white wine vinegar and lemon juice. Sprinkle with toasted black sesame seeds.

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Oven Roasted Balsamic Beetroot with Tapenade and Fenugreek Leaves

Monday, August 12, 2013

This delicious, easy-to-make beetroot recipe is oven roasted, which intensifies their natural sweetness, and then tossed with a Mediterranean olive-based sauce, served on a bed of homegrown fenugreek leaves. You can substitue them with celery leaves or other leafy greens of your choice.

Tapenade	Salad
80 g Pitted black olives 1 clove Garlic, minced 1 tbsp Capers 2 Anchovy fillets, chopped 1 Lime, juiced 2 tbsp Freshly chopped parsley 2 tbsp Olive oil salt and pepper to taste	750 g Beetroot, peeled and halved 3 tbsp Olive oil 2 tbsp Balsamic vinegar Sea salt Dill Extra black olives, cut into rings Fenugreek leaves Sesame seeds, optional

Place pitted olives, minced garlic, capers, anchovy fillets, lime juice, parsley and olive oil in the blender. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes. Season to taste with salt and pepper.
Preheat oven to 190C/375F. Peel and cut the beets in half. Place the beets in a baking pan. Toss the beets with olive oil, balsamic vinegar. Sprinkle with sea salt. Cover the beets with a sheet of aluminum foil. Roast for 1 hour until firm but tender. Remove from the oven.
Once the roasted beets are cooled enough to touch, slice them into bite-sized pieces. Place in a large bowl. Toss with tapenade, olive rings and dill. Arrange fenugreek leaves in a serving plate, spoon the well-tossed beet in the center, and sprinkle some sesame seeds over.

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Red Currant Quark Cheesecake

Wednesday, August 07, 2013

This redcurrant cheesecake is really easy to make and has a great balance between sweet and tart. It's perfect for a light yet creamy dessert on a hot day when you don't want to turn your oven on. You can easily replace the red currants with raspberries or blueberries.
Quark is a very common fresh cheese in Germany. It is a mild creamy cheese without the sour taste of yogurt. It usually has much lower fat content than cream cheeses and has no salt added.

1 disc / 10-inch Chocolate chiffon cake
12 Sheet gelatin
200 g Red currants
500 g 0.2% German Magerquark cheese
200 g Sour cream
50 g Caster sugar
300 g Whipping cream

Place the chocolate chiffon cake layer in a springform pan lined with a piece of parchment paper.
Place 150 grams of red currants in a saucepan over medium heat. Cook, stirring frequently, until berries are completely soft, about 10 minutes. Once cooked, strain through a fine sieve. Set aside to cool. Discard the pulp.
Soak sheets of gelatin in a bowl of cold water to soften, 5-10 minutes. Remove and gently squeeze to remove any excess water. Melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely.
In a mixing bowl, whisk together the Magerquark, sour cream, red currant puree and sugar. Slowly stir in the melted gelatin until well combined. Fold in the rest of red currants. Cover and chill for 15 minutes until it begins to thicken.
Whip the cream until soft peaks form and fold into the Quark cheese mixture. Pour the mixture into the prepared chiffon cake layer. Cover with a plastic film and chill for 3-4 hours. Garnish with red currants.

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Broad Bean Salad with Feta and Almonds

Friday, August 02, 2013

Broad beans, also known as fava beans, are sweet, tender and delicious pod beans with a smooth creamy texture. This is a lovely summer salad which can be eaten on its own or as an accompaniment to any meaty main dishes.

Broad Bean Salad with Feta and Almonds

adapted from BBC Good Food

100 g Broad beans, podded weight
1 handful Cilantro or parsley, roughly chopped
1 Shallot, finely chopped
50 g Feta cheese, cubed
1 tbsp Lemon-scented olive oil
50 g Almonds, skin on
1 tbsp Lemon juice

Briefly cook the broad beans in simmering water, drain and refresh in cold water. Squeeze them out of their grey outer pods, if you want.
Put the cilantro in a bowl, add the shallot and feta. Heat the olive oil in a small frying pan and toast the almonds, add a little salt to the pan, toss, then add the cilantro mix along with the beans. Dress with the lemon juice.

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Beetroot Salad with Pan Seared Prawns

Monday, July 29, 2013

This simple but elegant salad contains sweet, tender vacuum pack beetroot beets, which is a truly convenient and versatile ingredient and great for use in a wide range of dishes, cilantro, and pistachios, plus protein-rich pan-seared prawns. The sweet but tangy taste of white balsamic and a rich, buttery macadamia oil make a perfect compliment to those naturally sweet root vegetables.

2 Vacuum packed cooked beetroot
8 Giant prawns, deveined
1 handful Cilantro
1 tbsp Macadamia oil
1 tbsp Sunflower oil
White balsamic
Salt and freshly ground black pepper
1 tbsp Pistachios, chopped

Using a mandoline, slice the beetroot into a bowl. Add the white balsamic, a tablespoon of macadamia oil, and season with a little salt and pepper. Mix together.
In a pan, heat the sunflower oil over high heat until hot. Add in prawns and cook until they have turned pink and cooked through, about 3 minutes.
Arrange the thinly sliced beetroot onto two serving plates. Place the cilantro in the center and top with pan-seared prawns. Scatter the chopped pistachios over. Drizzle with a little bit more macadamia oil if desired.

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