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Roasted Carrot Buckwheat Salad with Belgian Endive and Orange Honey Dressing

Thursday, November 11, 2021

This hearty buckwheat salad is packed with flavour as well as nutrients. Belgian endive and roasted walnuts add crunchiness and earthiness while aromatic mint leaves adds just the right amount of zing, freshness, colour and texture. The pleasant bitterness in Belgian endive pairs perfectly with the sweetness of roasted carrots and orange honey dressing. If you don't have buckwheat, simply use your favourite grains or even quinoa instead.

Salad	Dressing
150 g Buckwheat, rinsed 600 g Carrots, tops trimmed 2 tbsp Olive oil 1 tsp Coriander powder 150 g Belgian endive, leaves separated Mint leaves 50 g Walnuts, toasted & coarsely chopped	100 ml Extra-virgin olive oil 100 ml Fresh squeezed orange juice 2 tbsp White wine vinegar 1 tbsp Honey 2 tsp Dijon mustard Sea salt and freshly milled black pepper

Preheat oven to 200C/400F. Arrange the carrots in a baking tray, drizzle with olive oil and season with ground coriander, salt and pepper. Roast for 25 minutes, or until just tender and beginning to caramelise. Set aside to cool.
Heat a non-stick frying pan over medium heat. Add buckwheat and cook, stirring, for 2 minutes or until toasted. Allow to cool for 5 minutes. Bring a saucepan of water to the boil over high heat. Add in buckwheat. Reduce heat to medium-low and simmer for 5 minutes or until al dente. Drain and refresh under cold running water. Spread over a tray lined with paper towel to dry.
To make the dressing, blend all ingredients in a blender or food processor. Season with salt and pepper.
Combine the buckwheat, carrots (cut them into smaller pieces if too large), Belgian endive leaves, mint and roasted walnuts in a large bowl. Drizzle with dressing and toss to combine.

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Giant Chocolate Cookie with Cacao Nibs and Flaky Salt

Monday, November 08, 2021

This incredibly delicious and dangerously addictive oversized chocolate cookie is soft, chewy and loaded with milk chocolate and cacao nibs with crisp edges that’s designed to feed a crowd and perfect for sharing. The combination of sea salt, sweet milk chocolate and bitter cacao nibs create an amazing sweet and salty contrast. To make it even more festive and decadent, serve with a large scoop of your favourite ice cream or chantilly cream.

180 g White spelt flour
30 g Unsweetened cocoa powder
1/2 tsp Baking powder
A large pinch of sea salt
100 g Unsalted butter, softened
100 g Coconut sugar
30 g Vanilla sugar
1 Large egg, at room-temperature
1 tsp Vanilla extract
100 g Chopped milk chocolate (or bittersweet)
30 g Cacao nibs
1/2 tsp Flaky sea salt

Preheat oven to 180C/350F. Stir together spelt flour, cocoa, baking powder, and salt in a large bowl. Set aside.
With an electric beater, beat the butter, coconut sugar and vanilla sugar until light and fluffy. Add egg and vanilla, and beat on medium speed until well combined, about 1 minute. Gradually beat in flour mixture, beating until just combined, about 1 minute. Fold in chopped chocolate and 2/3 of the cacao nibs.
Transfer cookie dough to a large sheet of parchment paper. Cover top with another sheet of parchment and roll out dough into a 9-inch round, trimming edge as needed. Remove and discard top layer of parchment and transfer the cookie dough round on parchment paper to a large baking sheet. Sprinkle with sea salt and remaining cacao nibs, pressing lightly into dough to adhere.
Bake for 15-18 minutes until just set around edges. Remove the cookie from the oven and allow to cool completely before cutting into wedges.

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Pumpkin Bulgur Spelt Cake with Vanilla Icing

Thursday, November 04, 2021

Light and nutty bulgur adds a pleasant chewiness to this simple coconut syrup butter cake, that is loaded with coarsely grated pumpkin and walnuts. If you want to go nut-free, just leave out the walnuts and replace it with chopped dried dates or figs. The vanilla glaze is optional of course, but I think it adds a fancy festive touch with lemon thyme and pink peppercorns. You can use whatever seasonal touch you prefer.

Cake Batter	Vanilla Icing & Decoration
50 g Bulgur wheat 100 ml Boiling water 80 g Unsalted butter, melted 80 g Coconut syrup (maple syrup or honey) 80 g Castor sugar 2 Eggs, large Finely grated zest of 1 organic lemon 20 g Freshly squeezed lemon juice 100 g Hokkaido pumpkin, coarsely grated 125 g Walnuts, rougly chopped 200 g White spelt flour 3/4 tsp Baking soda 3/4 tsp Ground cardamom	30 ml Whole milk 200 g Icing sugar, sifted 1 tsp Vanilla paste (I use Dr. Oetker) 1/2 tsp Pink peppercorns Lemon thyme leaves

Place the bulgur in a saucepan. Pour in boiling water, then put the lid on. Set aside for 10 minutes. It should absorb all the water and have a slightly chewy texture.
Line the base of a round, 18cm springform cake tin with parchment paper and preheat the oven to 160C (fan-forced) / 320F.
Transfer the cooked burghul wheat to a mixing bowl with the melted butter, coconut syrup, sugar and eggs, then whisk everything together well. Stir in the lemon zest and juice, grated pumpkin and chopped walnuts.
Whisk togehter the spelt flour, baking soda and ground cardamom. Sift the mixture into the wet mixture and and mix until everything is combined.
Spoon the thick batter into the prepared baking tin and bake for about 50 minutes until a skewer comes out clean. Leave to cool in the tin before removing and icing.
For the icing, combine milk, sifted icing sugar and vanilla paste until smooth and spread over the cake. Garnish the cake with lemon thyme and pink peppercorns.

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Persimmon Carpaccio with Parmesan and Pomegranate

Monday, November 01, 2021

Persimmon Carpaccio is easy and simple to make, yet it makes a special and beautiful appetizer for any dinner party. I have paired it with juicy, sweet and tangy pomegranate seeds and golden brown earthy pine nuts for the extra aroma and flavour, but feel free to use walnuts or hazelnuts. Parmesan can be substituted with Feta, or Burrata. You can also drizzle some fig-infused balsamic vinegar over for a richer, more complex sweetness. I didn't peel tomato-shaped fuyu persimmons as the skin is edible, but you might want to peel them if using heart-shaped hachiya persimmons.
Persimmons are high in beta carotine and minerals such as sodium, magnesium, calcium and iron, and studies have found that they also contain high amount of vitamin C and dietary fiber, making them a weight-loss friendly food. Besides that, persimmons also contain flavonoid antioxidants which are thought to boost heart health.

1/2 Pomegranate seeds
30 g Pine nuts, toasted
2 Ripe yet firm persimmon (I used fuyu)
1/2 tbsp Lemon juice
1/2 tbsp Freshly squeezed orange juice
30-50 g Parmigiano-Reggiano
Fresh lemon-thyme or mint leaves
Sea salt
Freshly milled black pepper

Cut and deseed a pomegranate. You need about 70 grams of pomegranate seeds. Store the rest in the fridge for other recipes (for example this one, this one or this one). Place the pine nuts in a dry skillet over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the pine nuts are fragrant and golden brown, about 3 minutes.
Wash and dry the persimmons. Cut them into even thin slices and arrange them in two plates. Combine lemon and orange juice and drizzle over the persimmons. Sprinkle the pomegranate seeds and toasted pine nuts over. Top with lemon thyme and season with salt and pepper.

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Simple Kibbeh

Friday, October 29, 2021

Kibbeh, or "ball," is a staple in Middle Eastern cuisine. Made with lamb or beef, these crunchy croquettes are a flavorful blend of fragrant herbs and spices, filling meat, and hearty bulgur. These spiced bulgur balls are first stuffed with meatballs, then fried, or baked. It's delicious as an appetizer or side dish served with hummus, yoghurt dip or tahini dip.
If you want to make them in airfryer, just spray the prepared kibbeh with olive oil and place in your air fryer basket. Set to 190C/ 375F and cook for 12 to 14 minutes, turning halfway through.

Bulgur Dough	Filling	Tahini Dip
300 g Bulgur, fine 1 tsp Salt 500 ml Boiling water 1 Onion, finely diced 10 Mint, finely chopped 10 Parsley, finely chopped 3 tbsp Sultanas/golden raisins 200 g Ground beef Salt and pepper 1 tsp Ground cumin 1 tsp Paprika powder 1/3 tsp Allspice powder 2 Ice cubes Sesame seeds for coating, optional Oil, for frying	30 g Pine nuts, roasted 1 Shallot, finely chopped 250 g Ground beef 1/2 tsp Chilli flakes Salt and pepper	80 g Full fat Greek yoghurt 1 tsp Lemon juice 2 tbsp Tahini Black pepper

Place bulgur and salt in a large bowl. Add in boiling water and set aside for 15 minutes. Finely chop the onion and herbs. Soften the golden raisins in a bowl of hot water. Drain.
Mix together the ground beef, bulgur, onions, herbs, salt, pepper, spices, golden raisins and ice cubes. Process the mixture in batches in a food processor to a sticky, smooth, dough-like consistency. Divide the mixture into 18 portions and shape each into a ball. Cover with a plastic film and set aside while you prepare the filling.
Place all the ingredients for the filling in a bowl. Mix until well combined. Divide the filling into 18 portions.
Poke a hole in the dough ball, making a pocket for the filling. Add ground meat filling and pinch the top to seal the ball. Coat with sesame seeds if using.
Combine all tahini dip ingredients in a bowl and stir until combined. Chill until ready for use. In a deep frying pan or deep-fryer, add enough oil and heat to 180C/350F. Fry the kibbeh in batches until golden brown and crunchy, or about 8 minutes. Drain on paper towels and serve hot or warm with tahini dip.