creamy mustard salad dressing (yields about 10 servings)
2 cups raw, unsalted cashews
1 cup white wine vinegar
2 tablespoons raisins
1 1/2 teaspoons Dijon mustard
1 clove garlic
1 tablespoon nutritional yeast
1 cup almond milk or any other plant based milk
1 teaspoon tamari sauce
It is not necessary to soak the cashews, if you use a high speed blender. Blend until creamy. Keep in the fridge for at least 1 week. If the dressing thickens (it does!) whisk in some water to each serving..
I stumbled upon the method of caramelizing butternut squash in Donna Hay’s cookbook Fresh and Light. Perfect to turn any autumnal salad into a more substantial meal.What are your favourite pumpkin recipes? Mine are these
1 butternut squash, sliced or diced
2 tablespoons agave syrup or honey
1 tablespoon white balsamic vinegar
sea salt and cracked black pepper
250g green beans, trimmed and blanched
for the dressing 2 tablespoons native olive oil 3 tablespoons white balsamic vinegar
1 tablespoon freshly grated lemon peel
a pinch of salt
Preheat oven to 200°.
Place the pumpkin on a baking tray lined with non-sticking paper. Mix together the agave syrup, vinegar, salt and pepper and brush the mixture over the pumpkin. Roast the pumpkin for 25-30 minutes or until golden.
While the pumpkin is roasting, blanch the beans , slice the tomatoes and prepare the dressing. To make the dressing, mix to combine the oil, vinegar, lemon peel and a pinch of salt.
Divide the ingredients between serving plates and spoon over the dressing to serve.
about 75g fresh goat cheese (feta)
2 spring onions (the green parts) or chives, thinly sliced
for the vinaigrette:
3 tablespoons sherry vinegar
60 ml olive oil
a few dashes of Tabasco sauce
salt and black pepper
Bring a pot of water to the boil and add the beetroot. Cook for about 20 minutes. Refresh under cold water, peel and slice 2-3mm thick. Spread on a platter in a fan shape. Drizzle generously with the vinaigrette and top with crumbled goat cheese and sliced spring onions.
Late summer days. Abundance of plums, apples and mirabelles in every garden…. Before the season slips away don’t miss to bake this Tarte aux Mirabelles et aux Amandes. It’s worth it!
Tarte aux Mirabelles et aux Amandes
250g tart dough with almonds
700g mirabelles (golden cherry plums)
150g icing sugar
80g finely ground almonds
a pinch of cinnamon
100ml liquid cream
1 tablespoon melted butter
30g sliced almonds
Preheat the oven to 160°.
Wash and pit the mirabelles. In a bowl beat the butter and the sugar until creamy. Add the ground almonds, the cinnamon and the liquid cream. Beat until all ingredients are well blended. Finally mix in the melted butter.
Roll out the dough (26cm circle or 20 x 30 rectangle) and and fit it into the base and up the sides of your tart pan.
Distribute the mirabelles evenly on the dough. Spread the filling and the sliced almonds onto them. Bake for 35 minutes. Serve cold.
That’s how we started (picture below). With a slightly completely adjusted Ottolenghi recipe in order to veganize it…
We knew that probably the little cakes wouldn’t come out like in the photo of the cookbook, but having in mind the delicious Tuscanian chocolate cake with a similar ratio of ingredients we began the experiment.
The result after 20 minutes in the oven? Very crisp, very oily, utterly flat (let’s say concave) uhm.. tarts?!? Hard to name a thing that had never been seen before. We ate 2 of them with coffee; the flavour was great, but not great enough to ignore the ugliness and oiliness. After much consideration we only saw one solution, to combine the whole mess and make a new dough. Final outcome, hopefully: cookies. So we decided to go ahead by adding more hemp flour, by re-kneading, re-forming and re-baking.
Hemp and red currant cookies (improved recipe)
100g coconut oil
100g brown sugar
grated zest of 1 lemon
2 tablespoons of a mashed banana
120 g hemp flour
a handful of red currants
Preheat the oven to 180°C.
Put the nuts, flour and sugar into a food processor bowl. Work to a coarse, bread crumb like texture. Fill it into a mixing bowl and mix it with the coconut oil, lemon zest and mashed banana. Work it with your hands to combine. Finally fold in the red currants.
Let it rest in the fridge for 1/2 hour. Form little gnocchi or Matterhorns.
Bake for 20 minutes.
Final taste: delicious. Final texture: pleasantly rough.
Here’s how to make the gazpacho. For the salad take a pointed cabbage (much softer than its big round brother), slice it finely and knead it a few times with your hands to crush the structure. Finally toss in the following dressing:
dressing for the cabbage salad
salt and freshly ground black pepper
a generous amount of heated olive oil
Start seasoning the raw sliced cabbage with salt and pepper, add the vinegar and finally pour over the hot olive oil. Toss it well and let it rest for a while.
Tiger nuts -also known as earth almonds- aren’t really nuts. They are tubers growing under the soil’s surface. Tiger nuts are loaded with vitamins and minerals, especially with vitamin C and E. Besides this, they are rich in magnesium, potassium, calcium and phosphorus.
Tiger nut milk is already creamy and sweet without any supplements. I usually add vanilla, sometimes cardamom or cinnamon, when I want to give it a special flavour. For more sweetness you may add a spoonful of honey or maple syrup.
The original Spanish horchata de chufa is sweetened with sugar and contains a pinch of salt.
tiger nut milk (horchata de chufa)
200g tiger nuts, soaked in water overnight (at least 8 hours)
1l cold water
vanilla, cinnamon or cardamom to your liking
Drain the tiger nuts from the soaking water and rinse thoroughly. Put the tiger nuts into a high speed blender with 1l of water and add your sweetener and condiments of choice. After blending pour the milk through a nut milk bag and squeeze it into a jug or bowl.
Pour the milk into a bottle. You can keep it in the fridge up to 4-5 days.
The simplest things, like a tin of sardines, can be the most delicious when paired with a crispy baguette, quick pickled shallots and a bottle of champagne. Add a lemon to squeeze over the sardines and some fresh herbs to spread on top. Enjoy!
quick pickled shallots
3-5 shallots, sliced
2 tablespoons vinegar
1 teaspoon sugar
pinch of salt
Slice the shallots and put them into a jam jar. Douse with the vinegar, add sugar and salt. Cover with the lid and give it a shake.