Beef Bake – Family Meal

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Delicious ground beef casserole with sweet and spicy mango chutney. Can be made in advanced and just placed in the oven for 20-25 minutes before serving. Great dish to prepare for many. Kids usually love this too!

Serves 4

500 g ground beef
1 onion, chopped
Olive oil

1 tsp ground ginger
2 tsp curry
Salt and pepper
3 tbsp mango chutney (I like the Sharwood spicy version)

3 large eggs
1 tsp turmeric
300 ml single cream

50 ml grated cheese

Extra mango chutney and salad to serve.

1. Oven at 200 C.
2. In the olive oil, sauté the onions until translucent. Add the ground beef and fry until done.
3. Add the spices and the chutney.
4. Place in oven proof dish.
5. Combine the egg mixture, pour over the beef and sprinkle the cheese on top.
6. Bake in oven 20-25 minutes.
7. Serve with mango chutney and a salad.

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Tricolore Ice Cream with Frozen Choco Air

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This dessert is more on presentation than actually cooking. On the web, I found some beautiful photos of this ice cream which formed the inspiration to this dish.
The ice cream is wonderful on its own but the addition of the frozen chocolate air adds a lot to the presentation.
Normally, foams/airs should be strong in flavour as it has a lot of air in them (with no flavour). But for the frozen air, don’t use any stronger chocolate than 70%.

Ingredients:
2 kinds of ice-cream (or sorbets), slightly thawed. As per the original recipe, I used mango and vanilla flavours.

The berry sauce:
250 g blackberries (frozen berries work well too).
75 ml concentrated black current juice
3 tbsp gin

Frozen Choco Air:
100 g dark chocolate, chopped
250 ml water
½ tsp soy lecithin

1. Process the ingredients for the berry sauce in a blender until smooth. For a completely smooth sauce, pour the sauce through a strainer/cheese cloth. Reserve some of the sauce for decoration.
2. Line a shallow casserole dish with baking parchment. Alternate spoonfuls of the two ice creams at the bottom of the dish, add the berry sauce in the gaps between the spoonfuls. Make two layers. You want to avoid any air bubbles. Place in freezer for 2-3 hours.
3. Bring the water for the Frozen Choco Air to a boil. Add the chopped chocolate. Remove from heat and stir until melted. Cool.
4. In a shallow dish, add the soy lecithin to the chocolate mixture and using an immersion blender, incorporate as much air as possible into the foam. The best way of doing this is to tilt the dish slightly and keep half of the blender outside the mixture while blending. There will be splatter so keep the bowl partially covered with cling film.
5. After 4-5 minutes you should have some foam. Spoon the foam (no liquid, just foam) onto a tray covered with baking parchment. Form little piles. Continue blending to make some more foam and then spoon that foam as well onto the tray.
6. When done, place in freezer for 1-2 hours.
7. Serving: Cut the ice cream into squares. Using a spatula, take some spoon and place on top of ice cream. Do not touch the foam with your hands as it will instantly melt. Placing it on top of the frozen ice cream allows the foam to stay in shape for a longer time. Decorate with the reserved sauce.
8. Serve immediately. If you decide to omit the foam, please find below some alternative plating ideas.

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Chili Shrimp Pasta

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A spicy, tasty pasta dish. If the chili is not hot enough, you can always add some chili flakes towards the end of the cooking (or as a garnish). If you prefer, crayfish tails (or mussels) are excellent substitutes for the shrimp. Just choose the best alternative available from your store.

Serves 4

150 g chestnut mushrooms, sliced
½ leek, finely sliced
1 clove garlic, crushed
2 tsp tomato paste
Olive oil
1 red chili pepper, finely chopped, seeds removed

100 ml white wine
250 ml crème fraiche

2 tomatoes, cut into thin wedges
350 g cooked and peeled shrimp
Salt, pepper

Pasta of your choice

Parsley, chopped, to decorate

1. Gently fry the garlic, mushrooms, tomato paste and leek in a pan (low to medium heat).
2. After about 8-10 minutes, when the mushrooms have let go of the moisture, add the chili and fry another couple of minutes.
3. Add the wine and crème fraiche and simmer for 10 minutes.
4. Add the tomatoes and the shrimp and heat up – do not boil.
5. Season with salt and pepper.
6. Serve with parsley on top.
7. Cook the pasta. I prefer the soy bean pasta but there are many other gluten free alternatives available.

Parmesan Basket of Tomato Salad with Maple Vinaigrette

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Sometimes you just need a reminder of the good old classics. This is such a fun way to serve your salad (or risotto, or green beans, or…). These baskets are quite impressive but very easy to make. Sometimes I add sunflower seeds to the parmesan, make them much smaller and serve them as finger food with various fillings. You can make pretty much any shape to make them fit your dish – how about a rectangular basket for your asparagus?

Makes 6 medium sized baskets

150 g parmesan cheese, coarsely grated

750 g cherry tomatoes in many colours, quartered
1 red onion, finely chopped

6 tbsp balsamic vinegar
1,5 tbsp freshly squeezed lemon juice
1 tbsp maple syrup
6 tbsp olive oil
Salt and pepper

1. Oven on 180 C
2. Place 6 round patties of parmesan cheese on baking parchment (on an oven tray). Let the cheese melt until golden, about 10-15 minutes.
3. Take out of oven, cut out the baking parchment (the parmesan is easier to handle if you hold on to the paper) around each parmesan round. Hang the parmesan round over an up-side down glass or coffee cup, remove the paper and let cool. Your basket is now ready.
4. To make the dressing, simmer the balsamic vinegar until thickened and reduced to half the amount. Let cool. Add lemon juice, syrup and salt and pepper. Lastly, while whisking, slowly incorporate the olive oil.
5. Chop the salad, place in the basket and drizzle with dressing.

Crusted Haddock with Chorizo Foam

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Serves 4

Tomato Salad:
300 g cherry tomatoes, quartered
150 g snow pea pods, sliced
1 red onion, finely chopped

Dressing:
1 tbsp white wine vinegar
2 tbsp olive oil
Salt
(a few drops of Agave syrup to create a balanced dressing and bring out the flavours, optional)

Crust:
150 g blanched almonds, chopped
100 g sesame seeds
Salt and pepper

500 g haddock, fillets (or cod, if preferred)
2-3 tbsp olive oil

Foam:
200 g chorizo, cut into pieces
250 ml heavy cream
200 ml milk

1. Prepare the salad. Combine the dressing and pour on top. Set aside.
2. Toast the chopped almond in the oven for 5-6 minutes on 200C. Add the sesame seeds and toast another 2-3 minutes.
3. Cover the fish in olive oil, dip into crusted mixture. Fry in a pan for 1-2 minute on each side. Then place on baking sheet (if the crumbs fall off, add a few more). Bake in oven for 5 minutes, or until done.
4. Fry the chorizo in a pan until a lot of the flavoursome oil has seeped out. Add the cream and simmer for 6-7 minutes. Add the milk, bring to a boil and then remove from heat. Remove the chorizo pieces (and discard them) by straining the mixture into a deep pan. Let cool for a few minutes.
5. To create the foam, use a hand held immersion blender, tilt the pan a bit on its side so that half the blender is in the liquid and the other half is not. When you run the blender on maximum speed a foam will be created. You need to have a lot of air flowing in thus the tilting of the pan is important. Mix for a few minutes until a thick foam is created.
6. Place the tomato salad and the fish on individual plates, spoon over the foam and serve immediately.

Leftover salad and crust:
For a delicious leftover lunch, use the salad, add some protein (halloumi, tuna, chicken…) and drizzle the crust (sesame and almond mix) on top.

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Lemony Coriander Hummus

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This hummus is easy to make your own, bursting with fresh coriander/cilantro and lemon flavours. The hummus can be served as a dip or as a sauce. Here I’ve simply made individual servings as starters (with some crackers on the side). Enjoy! (This is a low fodmap recipe.)

The hummus:
400 g canned (or soaked and cooked) chickpeas, drained
2 lemons, juice
150 ml loosely packed fresh coriander
1 tsp toasted sesame oil
A pinch of salt
(a few drops of maple syrup to bring out the flavour, optional or, agave, if you are not low fodmap)
Some olive oil, if needed, so create a softer texture. (to be added last, if needed)

To serve:
½ of lemon per person
1 coriander leaf per person
(optional, some olive oil to drizzle over the dish)

1. Place all the ingredients for the hummus in a mixer and run until smooth.
2. Taste and add more coriander or lemon if needed.
3. Take half a lemon and cut off a small piece of the base so that it can steadily stand on a plate.
4. Cut of a thin, long strand along the top of the lemon (see photo) and keep it attached at one end. Make a knot on the lemon strand.
5. Using a small ice cream scoop, melon baller or similar, create little balls, flatten the base and place on top of the lemon.
6. Add a fresh leaf of coriander on top.

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Oat Groat Risotto

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This dish is like a normal risotto but with a fuller, nuttier flavour as I use oat groats instead of rice. If you don’t cook with oat groats already then it is time to try it out!

Groats are the hulled kernel of the grain which is rich in fibre and protein. It will keep you fuller for a longer time, has less carbs than rice and is also, supposedly, helpful against high cholesterol. But first and foremost, it has lots of wonderful flavour!

Serves 6

400 ml oat groats
800 ml chicken broth or water and vegetable stock cube
100 g Parmesan, grated (or some crumbled feta cheese)
600 g brown button mushrooms, sliced
100 ml sundried tomatoes
100 g fresh spinach leaves
1 red onion, finely chopped
Salt and pepper

Zucchini, thin slices, for decorations

• Sauté the mushrooms over medium heat until all liquid has evaporated. Add the onion and sauté until soft. Stir in the sundried tomatoes and the spinach during the last few minutes.
• Boil the oat groats in bullion over medium heat (this has a tendency to overflow while boiling so keep a close watch) until done (15-45 minutes, please see the manufacturers recommendation – some will tell you to soak the groats before cooking).
• Add the mushroom mix into the ready oats.
• Take off heat and stir the Parmesan cheese (or feta cheese) into the mix.
• Season.

Serve with a fresh salad or, as I’ve done here, on a braided Zucchini/Courgette mat.

Guacamole Ceviche with Bell Pepper Puree

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Serve as a fresh starter or a light main course. If you can’t find sushi grade salmon (or don’t like raw fish ceviche), then please use smoked salmon.

Avocado Puree:
2 avocados, mashed (I like to use a potato masher for this in order to leave the avocado a bit chunky)
Juice of 2 limes
1/2 tomato, finely chopped
1 small red onion, finely chopped
Salt and pepper
A few drops of tabasco

Ceviche:
Fresh salmon (Salma salmon is a great sushi grade salmon to use)
Marinade:
Juice of 2 limes
1 small red chili, chopped
1-2 tomatoes, seeds removed and finely chopped
1 small red onion, finely chopped
Cilantro/coriander leaves, chopped
Salt and pepper

Pepper Puree:
2 red bell peppers, steamed, skins removed
½ tsp sugar or a few drops of agave
2 yellow bell peppers, steamed, skins removed
½ tsp sugar or a few drops of agave

Decoration:
½ red bell pepper, very finely diced (fine brunoise)
½ yellow bell pepper, very finely diced (fine brunoise)
Coriander leaves

1. Make the marinade.
2. Slice the salmon thinly and add the marinade. Set aside for 30-60 minutes.
3. Combine all ingredients for the avocado puree. Cover with plastic and chill in the fridge.
4. Steam or grill (in the oven) the red peppers until softened. Remove the skins. Add the sweetener and mix into a puree.
5. Do the same for the yellow peppers.
6. Dice the peppers for decoration.
7. On a plate, spoon the red and the yellow purees next to each other, sprinkle the diced peppers on the opposite color.
8. Using a ring mold, first spoon the avocado puree on the bottom, then add a thick layer of salmon.

Crispy Veggie Balls

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These small veggie balls are really tasty and beautiful! Don’t try to make them into a whole meal though, they are far too cumbersome to make, but rather make them as a colorful, decorative garnish to go with any other dish.

You will need 1-2 round tea strainers (see photo), thongs and oven mitts.

Makes about 10 balls

1 red skin potato
1/3rd daikon
½ carrot
1/5th leek
¼ zucchini/courgette
1 tsp salt
Vegetable oil for frying

1. Cut fine julienne slices (thin batons) of the vegetables. (First slice thinly, then cut into batons)
2. Place in colander and add the salt. Let sit for 10 minutes (in order to remove some moisture before frying).
3. Rinse the vegetables and pat them dry with kitchen towels.
4. Heat the oil in a deep pan. Make sure the oil will cover the tea strainer but use a deep pan so that the oil does not reach higher than halfway up the side.
5. Take a small amount of veggies and place in a tea strainer, dip into the oil and let cook for a 30 seconds. Do not overstuff.
6. They should be served warm. I like to make them before hand and then, just before serving, reheat them in the oven.

160921-crispy-veggie-balls-9880160921-crispy-veggie-balls-9866Some tips for frying:
• Dip a small piece of vegetable in the hot oil, if it sizzles then the oil is hot enough.
• Don’t worry if some pieces stick out of the tea strainer, it will just make a more interesting looking ball.
• 30 seconds is usually a good amount of time but check to make sure that they are not still soft or too burnt and adjust you time accordingly.
• Don’t expect them all to come perfectly the first time. It takes some practicing to get the cooking just right and to remove them from the tea strainer without breaking. You will probably start by throwing out every 4th ball…
• If you have two tea strainers going, one can be dropped into the oil while you empty and re-stuff the next.
• Have a small spoon handy to empty out the vegetables if they stick a bit to the net.
• Use a thong and oven mitts so you don’t burn yourself.

Sweet Potato Crunch with Vegetables

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Sweet Potato Crunch with Noodles, Pickled Onion and Salsa

A beautiful vegan dish, served on its own or as a side dish.
This recipe is quite similar to another sweet potato dish I have previously posted. The accompanying vegetables makes it into a new dish though. The potato crunch can be used as a base in many different recipes, even for desserts! An absolute favorite of mine. This is also one of the recipes I have developed under the guidance of Matthew Kenney Culinary School.

If you do not have a dehydrator, you can use a normal oven and bake the Crunch at 175C for 30-40 minutes (depending on the thickness of your Crunch).

Serves 6

Sweet Potato Crunch:
1 large sweet potato
2 carrots
1 red apple
¼ cup lemon juice
2/3rd cup of cashews
1 tsp salt
½ tsp freshly ground black pepper

Zucchini Spaghetti:
3 medium sized zucchini
2 tbsp olive oil
1 tbsp apple cider vinegar
¼ tsp salt
¼ tsp agave
2 tsp fresh thyme

Pickled Red Onion:
2 red onions, thinly sliced
1 tbsp white wine vinegar
3 tbsp olive oil
½ tsp agave
¼ tsp salt

Tomato Corn Salsa:
1 cup diced tomato, seeds removed
1 cup sweetcorn
½ tsp salt
¼ tsp Cayenne pepper
3 tsp lemon juice
2 tbsp cilantro, chopped

Avocado Puree:
2 avocado
3 tbsp lime juice
¾ tsp salt
½ tsp ground black pepper
¼ tsp agave

Garnish:
1 cup rocket salad (drizzled with a little bit of olive oil for shine)
Pea sprouts
3 colors of cherry tomatoes
Chili flakes

1. Clean the vegetables to be used for the crunch mix and cut up in chunks.
2. Process the vegetables and nuts in a mixer.
3. Make 18 (3 per person) small rounds (use a mold to shape them) or rectangular sticks if you prefer (see photos).
4. Dehydrate over night (or longer, depending on the thickness of your rounds), or bake in a 175 C oven for 30-40 minutes depending on the thickness.
5. Spiralize the zucchini and marinate in the oil, vinegar, salt, agave and thyme mixture for about 30 minutes.
6. Slice the red onion thinly, using a mandolin. Marinate in the vinegar, oil, salt and agave for 30 minutes.
7. Combine the ingredients for the salsa. Set aside for the flavors to blend and mature, 30 minutes.
8. Serve the colorful dish on individual plates. Garnish.

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Mackerel Pate

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Making a pate can be quite cumbersome. This is a shot-cut version. A very nice and salty appetiser. Dairy free. Can be served on toast, on cucumber slices or on crips bread (I have included a link to a precious recipe for this).

Ingredients:
100 g smoked mackerel
75 ml mayonnaise
3 tsp Dijon mustard
50 ml finely chopped gherkins
Salt and pepper
Parsley

Recipe for Gluten free crips bread

1. Place mackerel, mayonnaise and mustard in mixer and blend until smooth.
2. Add the chopped gherkins. Season.
3. Using a piping bag (with a nozzle large enough to accommodate the gherkin pieces), pipe onto gluten free crisp bread. Decorate with parsley.

Artichoke and Zaatar Dips

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Delicious dips! Perfect as a filling afternoon snack or as a fun appetizer. If you like the citrus flavoured Zaatar, please have a look at the Zaatar spiced quinoa that I posted a few weeks ago. The Artichoke Dip is a true classic and the Zaatar Dip goes especially well with the apple sticks.

Ingredients:
Cut up carrot and apple sticks

Artichoke Dip:
400 g canned artichoke hearts
100 ml pine nuts
1 crushed garlic clove
1 large bunch of basil
100 ml grated parmesan cheese (can be substituted with ½ – 1 tbsp nutritional yeast and some more artichoke hearts)
100 ml olive oil
2 tbsp lemon juice
Salt and pepper

Spicy Zaatar Dip:
Juice from 1 lemon
400 g canned cannellini beans
2 tbsp zaatar
1 tbsp chili flakes
2 tbsp olive oil
Salt

1. Blend the dips in a food processor until smooth.
2. Drizzle some oil over the Spicy Zaatar Dip.
3. Serve with apple and carrot sticks.

Spicy Organic Chicken Casserole

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A wholesome casserole, full of flavor. Serve with gluten free pasta, rice, marinated zucchini noodles (see recipe below) and/or the Parmesan Muffins I posted a few weeks ago.

Serves 4

500 g free-range organic chicken, cut into pieces
Olive oil

3 carrots, thick slices
100 g root celery, cut into pieces about the same size as the carrots
5 shallots, chopped
Olive oil

1 clove of garlic, crushed

800 grams of peeled, canned cherry tomatoes in its juice
2 bay leaves
1 chicken bouillon/stock cube
50 ml lemon juice
1 tbsp balsamic vinegar
1 tsp dried oregano
1 tsp dried thyme
Salt and black pepper

6 slices Serrano ham, cut into smaller pieces
Fresh thyme for decoration

1. Fry the chicken in a bit of oil until colored, set aside
2. Sautee the carrots, shallots and celery. When done, add the garlic and sauté for another minute.
3. Add the tomatoes, bay leaves, lemon juice, balsamic vinegar, spices and let simmer for 15 minutes.
4. Add the chicken and simmer another 10 minutes, or, until the chicken is done.
5. Add the ham and simmer 2-3 minutes.
6. Sprinkle some oregano on top.

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Marinated Zucchini Noodles

These noodles are quick and easy to make and simply delicious. I like to marinate them a little more than 30 minutes – this way the zucchini has time to soften and the flavor of the marinade penetrate the dish.

3 medium size zucchinis
2 tbsp of white wine vinegar
4 tbsp olive oil
Salt and black pepper

1. Whisk the marinade.
2. Using a spiralizer, create the noodle like threads of the zucchini.
3. Pour the marinade over the zucchini and let stand for +30 minutes.

Cod Cake with Yuzu Veggies

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If you haven’t tried Yuzu yet you’re missing out on something! Yuzu is a wonderful citrus fruit from Japan. Can usually be found as a bottled juice in Asian food markets. Or, a possible substitute could be an equal mix of fresh orange-, lime- and lemon juice.

Serves 4

Cod Cake:
600 g cod fillets
2 tbsp lemon juice
1 large red chili, chopped
1 clove of garlic, crushed
1 tbsp dried coriander
1 egg
1 tsp salt
1 lime, zest

Japanese soy sauce

Veggies:
12 Sugar snaps
1 Orange bell pepper
1 Yellow bell pepper
6 Cherry tomatoes
1 Avocado
1 Red onion

Dressing:
6 tbsp Yuzu juice
3 tbsp Olive oil

1. Mix the fish, juice, chili, garlic, coriander, egg, salt and lime zest in a food processor.
2. Spoon into hot, oiled frying pan and fry 5-6 minutes on each side. Take care when turning so they don’t fall apart. Serve with soy sauce.
3. Cut all veggies in small pieces. Mix the dressing and drizzle over the vegetables.