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Tomato Carpaccio with Eggplants

Tuesday, September 06, 2022

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This simple and seasonally tomato carpaccio with eggplants is refreshing and deliciously healthy. Make use of different shapes, colours and sizes of those peak summer tomatoes from your local farmers market or your own garden. It's quick and shockingly easy to make, and will become a favorite if you enjoy tomatoes and eggplants. Despite taking only 20 minutes to prepare and cook, it looks super impressive when served.

EggplantsTomato Carpaccio
  • 2-3 tbsp Olive oil
  • 500 g Eggplants, diced
  • 80 g Hazelnuts, roughly chopped
  • 1 Onion, finely chopped
  • 1 clove Garlic, minced
  • 2/3 tsp Cumin powder
  • 2/3 tsp Spicy paprika flakes
  • Salt & freshly milled black pepper, to taste
  • 1/2 bunch Flat-leaf parsley, finely chopped
  • 1/2 bunch Mint leaves, finely chopped
  • 1 Organic lemon, a little grated zest and all the juice
  • 5 tbsp Extra-virgin olive oil
  • 1 tbsp Maple syrup
  • 3 Vine-ripened tomatoes, thinly sliced
  • Sea salt
  • Freshly milled black pepper to taste
  • 1/2 tbsp Freshly squeezed lemon juice
  • 1/2 tbsp Extra-virgin olive oil
  1. Heat the olive oil in a skillet. Stir-fry the diced aubergines for about 10 minutes. Add hazelnuts, onion and garlic. Season with cumin, paprika, salt and black pepper. Stir-fry for about 5 minutes until tender.
  2. Transfer the eggplants into a mixing bowl. Add in chopped flat leaf parsley and mint leaves. Mix together the lemon juice, zest, olive oil and honey. Toss the dressing with the eggplants and herbs. Taste and season with salt and pepper.
  3. Arrange the tomatoes on two plates, season with salt and pepper. Mix the lemon juice and oil and drizzle over the tomatoes. Arrange the aubergines on top.

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Tomato and Red Pepper Soup

Sunday, September 04, 2022

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Soup isn't just for winter. For me, every season is soup season. This creamy, vitamins-loaded, simple tomato red pepper soup, adapted from olive magazine, makes a great light lunch with some homemade bread on a warm day or anyday and will use up the glut of tomatoes from your garden or farmer markets too. If you don't have roasted bell pepper, then use the fresh one or roast some yourself.

  • 2 tbsp Olive oil
  • 1 Onion, finely chopped
  • 3 Garlic cloves, sliced
  • 750 g Tomatoes, chopped
  • 2 Roasted red peppers from a jar, drained and chopped
  • 500 ml Chicken broth
  • Fresh herbs (dill, basil, or parsley), to serve
  • Crusty bread, to serve
  1. Heat the oil in a large saucepan over a low-medium heat, then cook the onion and garlic with a large pinch of salt for 10 minutes until the onion is really soft.
  2. Tip in the tomatoes, peppers and broth. Simmer for 15 minutes, season, then use a stick blender to whizz until completely smooth. Spoon into bowls, drizzle with a bit of olive oil and scatter some fresh herbs over each. Serve with crusty bread.

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Sweet Potato Toast with Avocado and Cherry Tomato

Friday, September 02, 2022

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This savoury sweet potato toast with avocado, cherry tomatoes, olives and fresh herbs tastes equally good for breakfast, as a midday snack and for dinner. They make a surprisingly delicious and satisfying gluten-free substitute for toast. Sweet potato slices are toasted in your toaster or oven until tender, then top them with your favorite toppings and flavours (scrambled eggs and bacon bits, ricotta and honey or tahini and blueberries) to make each meal fun and interesting. Be creative and enjoy your food responsibly!

  • 500 g Sweet potatoes, peeled and cut into 1/2cm thick slices
  • 100 g Cherry tomatoes, halved
  • 1 tbsp Olive oil
  • 1 Avocado
  • 2-3 tbsp Freshly squeezed lemon juice
  • Black olives, pitted (optional)
  • Fresh herbs of your choice
  • 1-2 tsp Sesame seeds, toasted
  • Sea salt and black pepper
  1. Wash the sweet potatoes and cut lengthwise into approx. 1/4-1/3 inch / 0.6-0.8 cm thick slices. Toast for 2-3 rounds, each round 2-3 minutes on the highest setting until the sweet potatoes are soft and lightly browned. Or place them onto a parchment lined baking sheet and bake at 200C/400F for 25-30 minutes.
  2. Heat the olive oil in a pan. Add in cherry tomatoes and fry for 3-4 minutes. In the meantime, cut the avocado in half lengthwise and remove the seeds. Remove the flesh from the skin with a tablespoon and cut into thin slices. Sprinkle the avocado slices with lemon juice.
  3. Divide the sweet potato toasts between two plates and top with avocado, tomatoes and olives if using. Garnish the toasts with fresh herbs. Sprinkle on the sesame seeds and season with salt and pepper.

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Coconut Panna Cotta and Blueberry Jelly Terrine

Wednesday, August 31, 2022

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Wow your guests with this fun and festive dessert, which features a layer of blueberry white wine jelly sitting atop the layer of creamy, rich coconut panna cotta with blueberries and fresh mint leaves. This decadent, dairy-free, grown-up dessert is perfectly delicious and elegant for special occasions, or an after dinner treat to end a summer menu. You can make this in individual glasses and don’t need to unmould and slice for serving.

Blueberry JellyCoconut Panna Cotta
  • 10 g Ginger, sliced
  • 1 Organic lime
  • 30 g Sugar
  • 100 ml White wine
  • 200 ml Water
  • 250 g Blueberries
  • 4 Dr. Oetker leaf gelatin
  • 6 Dr. Oetker leaf gelatin
  • 250 ml Coconut milk
  • 250 ml Coconut cream
  • 50 g White sugar
  1. For the jelly, finely slice the ginger. Wash the lime in hot water, pat dry, finely grate the zest and squeeze out the juice.
  2. Place the sugar in a saucepan over medium heat. When the sugar begins to melt, deglaze it with white wine. Add water, lime juice, lime zest, 100 g blueberries and sliced ginger. Cook gently, uncovered, over a medium heat for 10 minutes.
  3. Line a 20-22cm loaf tin with cling film and spread the remaining blueberries on the bottom of the tin. Soak gelatin leaves in a bowl of cold water for 5 minutes or until soft. Remove from bowl and squeeze out excess water.
  4. Press the blueberry mixture through a fine sieve into a bowl. Dissolve the squeezed gelatine in the hot mixture. Pour the juice over the blueberries in the mould. Chill for at least 3 hours until the jelly is firm.
  5. For the panna cotta, soak gelatin leaves in a bowl of cold water for 5 minutes or until soft.
  6. Place coconut milk, cream and sugar in a medium saucepan. Set over medium heat and bring to a simmer. Continue to heat until sugar has dissovled. Remove from heat and allow to cool 10 minutes.
  7. Remove softened gelatin from the bowl and squeeze out excess water. Add the gelatine to the coconut mixture. Stir until gelatin has completely dissolved. Set aside to cool to room-temperature.
  8. Pour the coconut cream onto the firm jelly in the mould. Chill for at least 6 hours, preferably overnight, until the panna cotta has set.
  9. Carefully remove the terrine from the mould with the foil and turn out onto a serving plate. Remove the foil and garnish with blueberries and mint leaves. Cut the terrine with a sharp knife dipped in lukewarm water.



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Mirabelle Cake with Caramelised Almond Topping

Sunday, August 28, 2022

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A rich, buttery, moist mirabelle (or any fruit) cake, adapted from here and here, topped with a crisp caramel-almond Florentine-like topping, which was inspired by a popular German Bienenstich, is simply too good to miss in life - great for afternoon tea or morning coffee. I used mirabelles, but any other seasonal fruit would be fantastic too.

Mirabelle Cake with Caramelised Almond Topping


inspired and adapted from essen und trinken and living at home
CakeCaramelised Honey Almond Topping
  • 400 g Mirabelles, halved and pitted
  • 250 g White spelt flour (German #630)
  • 50 g Rolled oats
  • 12 g Baking powder
  • 50 g Raw cane sugar (or up to 150 g if you have a sweet tooth)
  • A pinch of salt
  • 125 g Butter, softened
  • 250 ml Buttermilk
  • 2 Eggs, medium
  • 60 g Butter
  • 80 g Honey
  • 3 tbsp Cream
  • 120 g Almond slices or sticks
  1. Wash and stone the mirabelles. Preheat the oven to 180C/350F. Line a 24-26 cm / 10-11 inch baking pan with parchment paper or grease with a little butter.
  2. Put the spelt flour, oats, baking powder, sugar, and salt in a mixing bowl. Roughly mix in the softened butter with a fork. Whisk the buttermilk with the eggs and mix in 3 portions with a hand mixer for about 10 seconds each. Don't over mix the batter or the cake won't be tender.
  3. Scrape the batter into the prepared pan. Arrange the mirabelle halves on top.
  4. For the topping, place butter, honey and cream to the boil. Mix in the almond flakes or sticks and remove from the heat.
  5. Spread the glaze evenly over the mirabelles. Bake the cake in the lower third of the oven for 45-55 minutes until the cake is cooked through and the top is golden brown. Remove the cake from the oven and place on a wire rack to cool for 10 minutes. Run a knife around the outside of the cake to release the topping from the pan. Carefully remove the sides of the pan and set the cake aside for 1 hour or until cooled completely. Serve with whipped cream if desired.

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Spiced Plum Ketchup

Thursday, August 25, 2022

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A sweet, sour, and aromatic condiment made from foraged mriabelles and cherry plums. You can also use damsons or any other varieties. This is delicious served with cold meats, sausages, pork and cheese and will keep for up to 9 months outside of fridge in a cool, dry, dark place since it's water bath processed. You can skip the process, but the ketchup has to be stored in the fridge for up to 6 weeks.

Spiced Plum Ketchup

adapted from Waitrose and Delia Online
Spice SachetKetchup
  • 2-3 Dried chillies
  • 2 Garlic cloves, crushed
  • 5 cm piece Fresh root ginger, peeled and grated
  • 3-5 Allspice berries
  • 1-2 Star anise
  • 1 tsp Black peppercorns
  • 1 tsp Mustard seeds
  • 1 tsp Sichuan peppercorns (optional)
  • 1.2 kg Mirabelles or plums of your choice, pitted and cut into chunks
  • 150 g Red onion, peeled and finely chopped
  • 225 ml Chive blossom infused vinegar (or ACV or white wine vinegar)
  • 100 g Coconut sugar (or golden caster sugar)
  • 12-15 g Sea salt
  1. Slit the plums with a sharp knife and remove the stones. Place all the spices in a tea filter bag or a piece of gauze. Seal it with a piece of kitchen twine.
  2. Place the prepared fruit into a large heavy-based saucepan and add the chopped onion and spice sachet. Place the saucepan over a medium heat and bring to the boil, stirring frequently to dissolve the sugar, and simmer gently, uncovered, for about 20 minutes until the mixture is soft.
  3. Now remove the bag of spices, and blend the mixture with a stick blender until perfectly smooth – if necessary sieve as well.
  4. Return the spice sachet to the puree and season with the salt. Bring it to a simmer and cook gently, uncovered, for 40 minutes or until thickened to the consistency of tomato ketchup. Stir now and then to prevent sticking.
  5. Meanwhile preheat the oven to 140C/280F. Wash a couple of bottles or jars and their lids in hot, soapy water and well rinse. Put the bottles or jars on a baking tray and heat in the oven for 15 minutes to sterilise. You want them to be warm when filling, so don’t do this too far ahead. If your jars or lids have rubber seals, remove these and simmer them in a pan of water for 10 minutes instead. Turn off the heat, cover and leave until ready to use.
  6. When the ketchup is ready pour it into the bottles while they're still hot, filling them to within an inch / 2.5 cm of the top.
  7. Place a heat-proof plate upside down in a large deep pan. Put the bottles or jars on the plate and add some hot water to within 1½ inches / 4 cm from the tops. Bring the water to the boil and after 10 minutes transfer the bottles onto a piece of kitchen towel and leave until cold before storing for up to 9 month in pantry.




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Blackberry Spelt Muffins with Sourdough Discard

Tuesday, August 23, 2022

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These blackberry loaded sourdough discard muffins with a combination of white and whole spelt flour are a great way to put excess starter to work. They are excellent for a mid-morning treat or a snack on the go or even as a dessert served with vanilla ice cream. Use fresh or frozen blackberries, or go foraging to find some in the summer months. The use of rye sourdough discard adds a very pleasant tangy flavour and moisture that helps these wholesome muffins stay moist and fresh for longer. I baked these muffins in a jumbo 6-cup muffin pan. If you want to use a standard-sized 12-cup muffin pan, adjust the baking time accordingly.

  • 150 g White spelt flour #630
  • 100 g Wholegrain spelt flour
  • A pinch of salt
  • 1 tsp Baking soda
  • 1 tsp Cinnamon powder
  • 220 g Rye sourdough discard
  • 60 ml Whole milk
  • 1 Large egg
  • 60 g Melted butter
  • 160 g Date syrup or maple syrup
  • 350 g Blackberries
  • Coarse sugar, for sprinkling tops
  1. Preheat the oven to 210C / 410F. Grease the wells of a jumbo 6-cup muffin pan, or line with papers and grease the inside of the papers.
  2. Combine two spelt flours, a pinch of salt, baking soda, and cinnamon powder in a mixing bowl.
  3. In another bowl, beat together the rye sourdough starter, milk, egg, melted butter, and date syrup. Blend the wet ingredients with the dry, taking about 20 seconds. Fold in 250 g of the blackberries just until blended.
  4. Fill the cups of the prepared muffin pan 3/4 full and poke a few small blackberries (halved if large) into the top of each muffin, so that they are sticking out slightly. Sprinkle the tops of the muffins with coarse sugar.
  5. Bake for 10 minutes, then reduce the oven temperature to 190C/375F and bake for 20-25 minutes more until risen and golden, and a toothpick inserted into the centre comes out clean.
  6. Remove the pan from the oven and allow the muffins to cool for 5 minutes before removing them from the pan and cool on a wire rack.

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