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Heart-shaped Purple Cabbage Salad with Chickpea Tofu

Thursday, May 03, 2018

Add a burst of colour to your plate with this crunchy, healthful, and delicious Heart-shaped Purple Cabbage Salad with Chickpea Tofu.
Heart-shaped cabbage, also called conehead cabbage, or Filderkraut, is an ancient cabbage variety native to Filder, Germany. It offers a mild, sweet flavour and tender texture. It can be used to make coleslaw, added to fish tacos and lend texture to mixed green salads.

Balsamic Dressing	Salad
100 ml Olive oil 3 tbsp Balsamic vinegar 1 clove Garlic, minced Salt and pepper to taste	1/2 head Heart-shaped purple cabbage, thinly sliced 1 Red onion, peeled and sliced 3 Scallions, chopped 2 Pickled chilli peppers, thinly sliced A handful of salad greens Turmeric chickpea tofu, diced 50 g Honey roasted almonds, chopped

Combine together olive oil, balsamic vinegar and minced garlic. Taste and season with salt and pepper.
Place thinly sliced heart-shaped cabbage, red onion, scallions and sliced pickled chilli peppers in a salad bowl. Add in balsamic dressing and toss.
Arrange some salad greens on a serving platter and top with cabbage well tossed cabbage salad. Garnish with the turmeric chickpea tofu and honey roasted almonds.

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Caraway Meatballs with Honey Chilli Glaze

Thursday, April 26, 2018

These crowd-pleasers are sweet, spicy and with a hint of caraway and garlic! Caraway meatballs coated with honey chilli glaze are great on any appetizer tray, used as the pitta sandwich filling as the main, or served over rice for a weeknight meal.

500 g Ground beef
25 g Dried breadcrumbs
1 Egg
2 tsp Caraway seeds
Salt & freshly ground black pepper
1 tbsp Coconut oil
1-2 clove Garlic, minced
2 tbsp Honey
1 tsp Chilli flakes
Thyme leaves

Combine ground beef, breadcrumbs, egg and caraway seeds in a large bowl. Season with salt and pepper. Divide the mixture into 10-12 equal portions and roll each portion into a ball.
Heat coconut oil in a non-stick skillet over medium-high heat. Add the meatballs and cook, turning occasionally, for about 10 minutes or until cooked through.
Stir in minced garlic and cook briefly. Add the honey, chilli flakes and cook, stirring, until the meatballs are evenly coated. Taste and season. Garnish with thyme leaves.

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Spelt Flower Bread

Thursday, April 19, 2018

Three layers of almond chocolate spread sandwiched between soft sweet spelt bread and twisted into a flower shape, this spelt bread is amazing both for its appearance and its taste. It's not at all difficult to make and perfect to bring to a garden tea party or an afternoon snack.


365 g Refined spelt flour (or 330 g Whole spelt flour+1 tbsp Kaniwa seeds) 30 g Raw sugar 18 g Fresh yeast, crumbled Pinch of salt 30 g Butter, melted and cooled slightly 175 ml Full fat milk, lukewarm 2 Egg yolks 150 g Almond chocolate spread 30 g Butter, room-temperature and cut into small pieces 1 tbsp Almonds, chopped Egg white for glaze

Whisk the lukewarm milk, raw sugar and fresh yeast in a jug. Place the refined spelt flours (or whole spelt flour and kaniwa seeds) and salt in a large bowl. Make a well in the centre. Add the yeast mixture and egg yolks. Stir until a soft dough forms.
Turn onto a lightly floured surface and knead for 5 minutes or until smooth. Knead in butter pieces until dough is smooth and elastic. Place in a clean bowl. Cover with plastic wrap. Set aside in a warm draught-free place to prove for 1 hour or until dough doubles in size.
Punch down the dough and knead shortly on a lightly floured surface. Divide the dough into 4 even portions. Roll out each portion of dough into a round, about 25-cm/10-inch.
Place the almond chocolate spread into a small bowl and warm it in the microwave for about 30 seconds to make it easier to spread onto the dough.
Place a disc of dough on a piece of baking paper and spread 1/3 of almond chocolate spread over. Top with another disc of dough and spread another third of almond chocolate spread and repeat one more time. Now cover with the last disc of dough. Transfer it to a baking sheet or a springform pan.
Take a small drinking glass and place that in the centre of the dough as a guide. Use a sharp knife and cut the dough into 12 or 16 wedges. Take each section of dough and twist. You can leave them as they are or pinch two sections of twisted dough together.
Now cover the dough with a kitchen towel and leave for 30-40 minutes to allow the dough to rise. Preheat oven to 180C/350F. Once the bread had risen, brush the surface with egg white and sprinkle the center of the dough with the chopped almonds. Bake the bread for 20-25 minutes until nicely golden brown.