TOMATO, RED ONION AND PECORINO QUICHE

This eye candy is an all-season darling - a perfect rustic treat in colder months as well as a delicious companion for picnic and lake trips on days of sunnier weather. It can be enjoyed fresh from the oven or cold, on its own or paired with a crunchy green salad.

Pre-heat the oven to 200 °C.

For the dough, mix the ground almonds, corn flour, ground walnuts, garlic, rosemary and salt with your hands and kneed them with the Pecorino, almond milk and coconut oil until you reach a crumbly homogenic mixture. Either line the quiche form with parchment paper or grease it with a little bit of olive oil. Press the crumbles evenly into the form and blind bake for 10 minutes.

Once the dough is ready, spread the tomato slices and red onion rings over the dough.

Heat a drizzle of olive oil in a pan and fry the yellow onion and rosemary until golden brown. Stir in the corn starch. Add the almond milk as well as the grated Pecorino, mix well and season to your liking. Pour the mixture over the tomatoes and onions and bake the quiche at 200 °C for 30 - 40 minutes until golden.

Bon appétit!

For the dough:

100g ground almonds

50g corn flour

50g ground walnuts

1 tsp garlic, finely chopped

1 tsp rosemary, chopped

1 tsp salt

50g Pecorino Romano, grated

2 tbsp almond milk

20g coconut oil

For the filling:

300g cherry tomatoes, sliced

1 big red onion, finely sliced into rings

1 yellow onion, finely chopped

200g Pecorino Romano, grated

200ml almond milk

1 tsp corn starch

2 tbsp rosemary, chopped

Salt & pepper, to taste

Olive oil

MIDDLE EASTERN FENNEL AND ROOT STEW WITH DATES AND HERBS

MIDDLE EASTERN FENNEL AND ROOT STEW WITH DATES AND HERBS

This delicious stew is an all-year highlight as its ingredients can be found easily throughout every season.
It’s very easy to make and the enchanting smells will not only imbue your kitchen with Middle Eastern aromas,
but also the homes around you, to your neighbours’ envious distress.
Feel free to serve it alongside a grain of your liking for a more substantial meal.

 

Heat olive oil in a big pan with a lid.  Add the onions and sauté until transparent (6-8 minutes). Add the garlic and sauté for another minute. Add the spices, agave syrup, orange juice and water. Cook for 1 minute.

Add the fennel, sweet potatoes, parsnip, carrots and dates. Mix well, then cover with the lid and cook for 40-50 minutes until all the vegetables are cooked and the mixture achieves a stew-like consistency. Check and stir from time to time in order to prevent burning. Season to taste.


To serve, place the stew into bowls. Add a dollop of Greek yoghurt, then top with coriander, flat leaf parsley, dill, as well as the fennel greens. Sprinkle with flaked almonds and enjoy!

 

 

 

 

 

 

 

 

 

 

Serves 4

2 onions, halved and finely sliced
4 garlic cloves, finely sliced

Small pinch of saffron
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground coriander
2 tsp ground cumin
1 tsp red chilli flakes
2 tsp agave syrup
Juice of 1 orange
400ml water

2 bulbs fennel, trimmed and coarsely chopped, leaves kept for topping
2 sweet potatoes, peeled and cubed
4 parsnips, peeled and cubed
5 carrots, peeled and sliced
1 handful dried pitted dates, chopped
Salt and pepper, to taste


Handful coriander leaves, finely chopped
Handful flat leaf parsley, finely chopped
Handful dill, finely chopped
1 pot of Greek yoghurt
Almonds flakes, chopped

RICE FLOUR PANCAKES WITH RED CABBAGE AND BLUE CHEESE ASPARAGUS

When we pondered about ways to celebrate the arrival of asparagus, this vibrant combination came to mind and we’re extremely chuffed to share it with you. You might have to wait for an hour to allow the pancake batter to set, but you will be rewarded by a delicious dinner of the colourful kind.

RICE FLOUR PANCAKE WITH RED CABBAGE AND BLUE CHEESE ASPARAGUS

 

 

For the batter, mix the rice flour, curcuma, salt and water with a whisk until smooth. Cover and allow to rest at room temperature for an hour.

25 minutes before the end of the resting time:

Heat oven to 200 degrees. Place the asparagus in an oven proof dish. Drizzle with olive oil, sprinkle with salt and pepper. Mix well and roast for 20 minutes. Add the crumbled gorgonzola and roast for another 3 minutes.

 

 

 

 

150g rice flour
1/2 tsp ground curcuma
1/2 tsp salt
375ml water
1 handful chives, finely chopped
1 handful dill, finely chopped


500g white asparagus, peeled and ends removed
Olive oil
200g gorgonzola


2 shallots, finely sliced
1 head of red cabbage, cut in fine trips (or mandolined)
4 tbsp aceto balsamico
1 tsp red chilli flakes
1 bunch flat leaves parsley, finely chopped

1 handful of radish sprouts, for topping

SPICY KOREAN SHIITAKE, OYSTER MUSHROOM AND SICHUAN PEPPER STEW

We love all things Korean and hot, and only very few things beat the unique and citrusy taste of our beloved Sichuan peppercorns.
This dish unites all these features in a warming stew to give you the temporary sensation of being slightly further from home, but in a good and tasty way.

SPICY KOREAN SHIITAKE AND SICHUAN PEPPER STEW

Cook the rice according to instructions.

Heat up the peanut oil in a big skillet. Add the onions and sauté, whilst stirring regularly, until completely soft (7-10 minutes).  Sprinkle with some salt. Mix well and remove from the skillet.

Clean the skillet with a kitchen paper towel. Heat the peanut oil and add the shiitake and oyster mushrooms. Sauté for 3 minutes. Add the zucchini and carrots. Sauté until soft (about 10 minutes). Add the garlic and ginger and cook for another minute. Add the gochujang paste, ground Sichuan peppercorns, red chilli flakes, tamari, maple syrup as well as the fried onions. Mix well and season to taste.

To serve, place the stew on top of the rice and adorn with sliced spring onions and sesame seeds.

Rice (or any other favourite grain), to serve

2 tbsp peanut oil
2 large yellow onions, halved and finely sliced
300g shiitake mushrooms, cleaned with kitchen paper and cut into strips
200g oyster mushrooms, cleaned with kitchen paper and cut into strips
2 courgettes, grated
2 carrots, peeled and grated
6 cloves garlic, minced
1 tbsp minced ginger
2 tbsp Korean gochujang paste (or less if you like it mild)
1,5 tbsp Sichuan peppercorns, ground in a blender or mortar
1 tsp red chilli flakes
1,5 tbsp tamari
1,5 tbsp maple syrup
Salt and pepper, to taste
Spring onions and black and white sesame seeds, for topping

SPICY KOREAN SHIITAKE AND SICHUAN PEPPER STEW

 

PARSLEY ROOT SOUP WITH COCONUT MILK AND CRISPY SAGE

PARSLEY ROOT SOUP WITH COCONUT MILK AND CRISPY SAGE

This soup is simple to make, yet is light, aromatic and elegant in taste.
When purchasing parsley roots, make sure not to confuse them with parsnips, which might be their siblings from the root family,
yet are not as nutty in flavour.

 

Directions:

Melt the ghee in a saucepan and sweat the shallots for 3 minutes. Add the parsley root cubes and sweat for another 5 minutes, stirring occasionally. Pour the white wine, turn the heat up and cook for 1 minute. Add the coconut milk and the vegetable stock, bring to boil and cook for 20 minutes, until the parsley root cubes are soft.  

While the soup is cooking, heat the olive oil in a skillet. Add the chopped sage leaves, sprinkle with some salt and fry until they reach the consistency of crisps without burning them. Place them on a couple of sheets of kitchen paper to remove any excess oil.

When ready, remove the soup from the heat and mix with a blender. If the soup is too thick, add more water until you reach the desired consistency. Season to taste. You can pass the soup through a sieve if you like, which will make the soup rich in taste, but light in texture.

Pour the soup into four bowls. Drizzle each soup with drops of olive oil. Decorate with the sage crisps and sprinkled grated nutmeg.

Serves: 4

Ingredients:

1 tbsp ghee
4 shallots, finely chopped
4 parsley roots, peeled and cubed
100 ml white wine
200 ml coconut milk
750 ml vegetable stock
2 tbsp olive oil
1 bunch sage leaves, roughly chopped
Salt and pepper, to taste
Nutmeg, for topping

 

QUINOA AND CELERIAC RISOTTO WITH TOASTED HAZELNUTS AND TRUFFLE OIL

QUINOA AND CELERIAC RISOTTO WITH TOASTED HAZELNUTS AND TRUFFLE OIL

This recipe is reunion of a super grain and a super vegetable, yet is elegant enough to make a supper feel special.
It’s an ideal dish for those evenings when you want to eat well yet also have better things to do,
like booking the ticket to that wonderful gig that is on next Thursday.

Serves 4

Heat up the vegetable stock in a pan and bring to boil. Add the quinoa and the bay leaves and cook for 15 minutes. Remove the bay leaves when done.

Heat the coconut oil in a skillet and sauté the onion until transparent, about 7-10 minutes. Add the garlic and sweat for 3 minutes. Pour the wine and the stock. Stir and simmer for 3 minutes. Add the grated celeriac and the chilli flakes. Mix well and cook for 20 minutes, stirring occasionally.

Add the quinoa as well as the Pecorino Romano. Mix well and season to taste.

To serve, place the quinoa risotto into bowls. Drizzle with truffle oil and sprinkle with Pecorino Romano, parsley and hazelnuts.


1l  + 200 ml vegetable stock
250 g red and white quinoa
2 bay leaves
1 tbsp coconut oil
2 onions, finely chopped
3 garlic cloves, finely chopped
200 ml white wine
1 medium celeriac, peeled and grated
1 tsp chilli flakes
Drizzle of truffle oil
1 handful of Pecorino Romano + some for topping
1 handful of flat parsley leaves, finely chopped
1 handful of hazelnuts, toasted, de-skinned and coarsely chopped
Salt and pepper, to taste

SPICY BEETROOT SOUP WITH COCONUT MILK AND SESAME

SPICY BEETROOT SOUP WITH COCONUT MILK AND SESAME

This beaming soup draws its aromatic flavours from a luscious marriage of spices that grace it with a taste equivalent to a hug from the inside.
Thanks to the all year round presence of beetroot,  this delightful soup is one that we enjoy slurping whenever we crave delicious comfort of the spicier kind.

SPICY BEETROOT SOUP WITH COCONUT MILK AND SESAME

Serves 4

Heat coconut oil in a pan. Add mustard seeds and wait until they begin to pop (1-2 minutes).

Add the onion and sweat until translucent (7-10 minutes). Stir regularly.
Add the spices, mix well and cook for 2 minutes.
Add the garlic and continue cooking for another minute.
Add the grated beetroot and sweat for 2 minutes

Pour the vegetable stock and the coconut milk and cook for 40 minutes.
Add more water in case the consistency should become too thick for your taste.
Season to your liking and serve topped with a drizzle of roasted sesame oil, white and black sesame seeds and coriander leaves.

2 tbsp coconut oil
1 tsp brown mustard seeds
2 medium onions, finely chopped

1 tbsp cumin seeds
1/2 tsp ground coriander
1/2 tsp fennel seeds
1/2 tsp black pepper corns
1/2 tsp chipotle chilli flakes (regular red chilli flakes are fine)
1/4 tsp ground cloves
1/4 tsp ground curcuma
1/4 tsp ground white pepper
4 bay leaves

4 garlic cloves, finely chopped
600 g beetroot, peeled and coarsely grated
800 ml vegetable stock
400 ml coconut milk


For the topping:
Roasted sesame oil
White and black sesame seeds
Coriander leaves, coarsely chopped

red_beet_soup1_s.jpg

FENNEL RISOTTO WITH CHERRY TOMATOES AND THYME

FENNEL RISOTTO WITH CHERRY TOMATOES AND THYME

Risottos have become our weeknight dinner favourite whose leftover batches we turn into next day’s lunches that nurture us and ours.
This one is a beautiful marriage between fennel and roasted cherry tomatoes, and is crowned by the delicious thyme oil it is roasted in.

Heat the oven to 200 C°. Add the cherry tomatoes with vine in an oven proof dish. Cover with thyme, olive oil and some salt and pepper. Use a generous amount of olive oil, as it will be used to top the dish. Place in the oven and roast for 20 minutes, until the cherry tomatoes are browned and the juices have mixed with the oil. Remove from the oven and allow to cool down.

Meanwhile crush the fennel seeds in a mortar or blender.
Heat the olive oil in a skillet. Add the fennel seeds and the fennel. Cover with a lid and sauté for 20 minutes. Stir regularly and season to taste.

In the meantime, heat the olive oil in a pan. Add the onion and celery sticks and sauté until translucent, about 8 minutes. Add the garlic and sweat for another minute.
Add the rice, turn the heat up and toast for 2 minutes whilst stirring. Add the sherry and mix well. Once the liquid has evaporated slightly, turn the heat back to medium and begin to add the vegetable stock, ladle by ladle, until it has been completely absorbed (15-20 minutes). Remove from heat. Stir in the ghee, the creamy goat cheese, the majority of the Pecorino cheese and the fennel mixture.

To serve, place the risotto in bowls and top with the cherry tomatoes, the thyme oil and a sprinkle of Pecorino Romano.

Serves 4

Olive oil
500g cherry tomatoes on the vine
8 sprigs thyme, stems removed

1 tbsp fennel seeds, crushed
2 bulbs fennel, trimmed, cubed and green leaves reserved to serve

1 onion, finely chopped
2 green celery sticks, finely chopped
2 garlic cloves, finely chopped
250 g risotto rice
1/2 cup medium sweet sherry
1l vegetable stock

1 tbsp mild soft goat cheese (of the Chavroux type)
1 tbsp ghee
Handful of Pecorino Romano cheese, grated

Salt and pepper, to taste

 

PUMPKIN SOUP WITH CORIANDER CRISPS

PUMPKIN SOUP WITH CORIANDER CRISPS

We love winter for many reasons, one of them being pumpkins.
This substantial soup is full of flavour and has a spicy kick, while the coriander crisps add that little crunch it oh-so deserves.
It pairs extremely well with woollen socks and warm embraces.

Pumpkin soup with coriaNder crisps

 

Heat coconut oil in a pan. Add the mustard seeds. When they begin to quiver, add the onions and sweat for 5 minutes. Add the ginger and the chilli and sweat for 3 minutes.
Add the squash and continue sweating for 3 minutes.
Add the harissa and the red curry paste. Add the stock, bring to boil and cook for 10 minutes.
Add the coconut milk and cook for another 15 minutes.
Blend the soup. Add more water if the soup is too thick for your liking. Season according to taste.

In a separate skillet, heat up the olive oil. Add the coriander leaves and fry until crispy, but not burnt.
Remove the coriander leaves, place them on kitchen paper and pat them dry.
Add the flaked almonds in the pan and toast them.

Serve the soup topped with the flaked almonds, coriander crisps, a drizzle of lime juice and a sprinkle of chilli flakes.

Serves 4


2 tbsp coconut oil
1 tsp black mustard seeds
2 medium onions, finely chopped
4 cm piece of ginger, peeled and finely chopped
1 red chilli, de-seeded and finely chopped
1 medium butternut squash, peeled, de-seeded and cubed
1 tsp harissa paste
1 tsp red Thai curry paste
600 ml vegetable stock
400 ml coconut milk
Olive oil
Handful of coriander leaves, roughly chopped
Handful of flaked almonds
Salt and pepper, to taste
2 tbsp lime juice
Chilli flakes