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Zucchini Buckwheat Muffins with Feta and Dijon Mustard

Saturday, August 07, 2021

Not only are these easy savoury zucchini and buckwheat muffins ideal for afternoon break, they're great at busting after-school hunger too. They are made with a mixture of spelt and buckwheat flour, so they are much healthier, not gluten free though. Use all purpose gluten free flour instead of white spelt flour if you are gluten intolerant or have a celiac disease. Crème fraîche and olive oil help keep yield muffins that are soft, tender and moist. Add in some walnuts if you want more texture, but these muffins have plenty even without them thanks to the Feta, Dijon mustard and spices.

400 g Zucchini, coarsely grated
1 tsp Salt
150 g White spelt flour
150 g Buckwheat flour
1 1/2 tsp Baking powder
1 tsp Baking soda
80 ml Olive oil (or butter, melted)
2 Large eggs
1 tbsp Coconut sugar
200 g Crème fraîche
2 tbsp Maille Dijon mustard
2 tsp Dried oregano
2 tsp Dried garlic powder
1 tsp Smoked paprika powder
150 g Feta, cubed

Coarsly grate the zucchini and place them in a bowl. Add in salt and set aside for 30 minutes. Squeeze as much of the liquid out as possible.
Preheat the oven 200C/400F. Grease and flour a giant 6-cup muffin pan. Set aside.
In a mixing bowl, add white spelt flour, buckwheat flour, baking powder and baking soda. Make a well in centre.
Whisk olive oil, eggs, coconut sugar, crème fraîche, mustard, oregano, garlic powder and paparika in a jug and pour into the well. Add zucchini and cubed feta. Stir until just combined. Divide the batter among prepared muffin cups.
Bake for 25-30 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pan for 5 minutes to cool slightly. Serve warm or at room temperature.

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Orangedew Melon and Pomegranate Salad with Caper Berries

Thursday, August 05, 2021

A sweet, bright, vibrant summer salad that is fresh, refreshing and delicious! If you are feeling fancy, add some prosciutto and mozzarella to make a light lunch.
Orange Dew melon is a hybrid cross between a cantaloupe and a honeydew. It has a smooth, thin yellow skin and a creamy orange interior that is both juicy and sweet, just like cantaloupe. You can use any kind of melon that you prefer for the recipe. Honeydew melon and pomegranate are known for their anti-inflammatory properties due to the presence of antioxidants. Enjoy this beautiful salad to relieve inflammation!

1 Orangedew melon, halved and pitted (or use your favourite melon)
1 Large pomegranate
1 tbsp Mint leaves, chopped
1 Lime, zest and juice
Salt and pepper
10 Caper berries
30 g Baby arugula leaves

Using a melon baller, scoop out rounds of melon. Cut the pomegranate into quarters and remove the seeds, leaving all the pith behind.
In a separate bowl, combine the melon balls with the pomegranate arils, mint and baby arugula. Toss with the lime juice. Season to taste. Top the melon halves with the fruit salad and garnish with the caper berries.

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Stirfried Cajun Prawns

Tuesday, August 03, 2021

Originating from Louisiana, Cajun seasoning can be used in so many ways. It's made of spices that are common in Cajun cuisine, like paprika, cayenne, and garlic powder. It's easy and simple to make this spice mix yourself with some pantry spices that you most likely already have. It's the perfect thing to liven up some seafood or meat. If you want a spicier mix, add more cayenne pepper or some red chilli pepper flakes.
Cook the prawns in their shells and with heads on often helps them retain moisture as they cook, plus they add extra flavour. However, if you are not accustomed to head- and shell-on prawns and want to enjoy them free of mess, then remove them before marinating.

Cajun Spice Mix
2 tbsp Smoked paprika 2 tsp Cayenne pepper (more if you want it spicier) 1 tbsp Freshly ground black pepper 1 tbsp White pepper 1 tbsp Garlic powder 1 tsp Sea salt 1 tsp Dried oregano leaves 1 tsp Dried thyme leaves	500 g Black tiger prawns, shell and head-on 80 g Herb garlic butter (storebought or homemade) Chilli, Parsley and scallion, chopped, to garnish Lime, cut into wedges, to serve

Place spices and dried herbs in a bowl and stir to combine. Place the prawns in a large bowl and sprinkle over 3 tablespoons of the spice mix. Toss to coat.
Melt the herb garlic butter in a large skillet over medium-high heat. Add prawns and cook, turning, for about 5 minutes or until changed in colour and just cooked through.
Place prawns on a serving platter. Sprinkle with chopped chilli, parsley and scallion. Serve with lime wedges.

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Gluten Free Carrot Fritters with Sunflower Seed Mayonnaise

Sunday, August 01, 2021

These naturally gluten-free crunchy carrot fritters can be served as an elegant starter with your favourite dipping sauce or enjoyed as a tasty lunch. If there are any leftovers, they reheat well for a snack the next day. I served them with a leafy green salad and a dairy free, eggless mayonnaise made with organic sunflower seeds, water, lemon juice and sunflower oil. Sunflower seed mayonnaise, adapted from here, makes a great plant-based alternative to traditional egg based mayonnaise, esp. if you have egg allergy but still want to enjoy the creaminess and richness of the sauce.

Sunflower Seed Mayonnaise	Fritters
60 g Organic sunflower seeds 80 ml Water 1 tbsp Freshly squeezed lemon juice 100 ml Sunflower oil Himalayan pink salt Freshly milled black pepper	250 g Carrots, grated (about 5 medium) 2 Scallions, chopped 4 tbsp Parsley (or cilantro), chopped 60 g Chickpea flour 2 Eggs, large 1 tsp Cumin powder Salt and pepper to taste Ghee or oil for frying

Place sunflower seeds in a food processor or blender and process until finely ground. Add water and lemon juice. Blend together until combined. Gradually add in sunflower oil until you have achieved a thick creamy mayonnaise like consistency. If you want a thinner pouring consistency, blend in a little more water and I would suggest going lightly and adding 1-2 tablespoons at a time. It will keep for a week in a sealed container kept in the fridge.
Peel and coarsely grate carrots. Place into a large bowl with the chopped scallions and parsley or cilantro. Add in chickpea flour, eggs and cumin powder. Season with salt and freshly ground black pepper.
Heat a large non-stick frying pan with ghee or oil over a medium heat. Add 2 tablespoons of batter per fritter to frying pan. Cook fritters in batches for 4-5 minutes each side, or until golden and cooked through.
Serve warm with prepared sunflower seed mayonnaise and scatter with the chopped herbs over.

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Feta and Watermelon Salad Stack

Friday, July 30, 2021

Salty and sweet, this refreshing stacked watermelon Feta salad with toasted pine nuts and raspberry balsamic syrup is almost too pretty to eat. It would make a great summer time appetizer, a fun snack, or a side dish in place of regular side salad that will please people of all ages. You can slice watermelon and Feta into rectangles, squares or hearts of any size you prefer.

1/2 Seedless watermelon
250 g Feta
1 tsp Extra-virgin olive oil
Sea salt and black pepper
2 tbsp Raspberry balsamic syrup
1 tbsp Pine nuts, toasted
Fresh parsley leaves, or arugula leaves
A handful of blueberries, optional
1 Lime, juiced

Cut the watermelon into four, and Feta into two 10x7x2cm rectangles (or rounds squares or even hearts). Drizzle watermelon with olive oil and season with a bit of salt and pepper.
Place a watermelon rectangle on a platter, then a slice of feta, followed by another piece of watermelon. Garnish with some parsley and blueberries if using.
Drizzle with the raspberry balsamic syrup. Sprinkle some chopped parsley and toasted pine nuts over. Squeeze some lime juice over the top and serve.

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Crispy Fried Onion Seed Bread

Wednesday, July 28, 2021

Onion bread not only makes an ideal accompaniment to soups, cheeses and salads, also makes great sandwiches plain or grilled with roast beef, or ham. This crisp onion bread is delightfully easy and simple to make and produce a fantastic golden crust and soft crumb. I used store-bought crisp fried onions in this recipe, but you can definitely make your own or use some leftover onion rings.

Starter	Dough
50 g Organic rye flour 60 ml Water	14 g Fresh yeast, crumbled (or 7 g Dried yeast) 1 tsp Coconut sugar (or raw brown sugar) 300 g Organic bread flour plus extra for dusting 210 ml Water, room-temperature 1/2 tsp Smoked salt (or herb salat or regular sea salt) 60 g A mixture of seeds (poppy, sesame, sunflower and linseeds) 5 tbsp Crispy fried onions

For the starter, whisk together the rye flour and water in a bowl. Cover with a clean kitchen towel and leave it on your kitchen counter overnight or up to 18 hours.
Mix crumbled fresh yeast with coconut sugar in a bowl and set aside for 10 minutes. In the mixing bowl of your stand mixer fitted with a dough hook, add in starter, flour, water, smoked salt, seeds, crisp onions and yeast mixture. Stir at slow speed until a dough roughly formed, about 5 minutes. Increase the speed and knead until smooth and elastic. Cover with a plastic wrap and set aside at a warm place for 50-60 minutes.
Dust a round 9-inch banneton basket thoroughly with flour. Alternatively, line a bowl with a non-terry kitchen towel dusted with flour. Turn out the dough and gently shape the dough into a round ball. Pinch seam togethe and transfer the dough to the prepared basket, seam-side up. Cover with a clean kitchen towel and let rise 50-60 minutes.
Preheat oven with a bowl of water at the bottom rack and baking stone in the middle rack to 220C/425F for an hour. Turn the dough out onto a bread peel dusted with flour. Score the top with a lame or very sharp knife in any pattern you like.
Slide the bread onto the baking stone and bake for 35 minutes. Open the oven door and spray the bread with water and bake for a further 10 minutes till golden brown and crispy. Cool on a wire rack completely before slicing.