Rocket and Blue Cheese Soup
And easy, fresh and vibrant soup is given a zing with the addition of blue cheese.
English
Serves 2
Ingredients
1 clove garlic
1 shallot
350g rocket leaves
50g butter
1 organic vegetable stock cube
100g blue cheese
125g crème fraiche
2 floury potatoes
3 tablespoons olive oil
salt and pepper
Method
Finely chop the garlic clove and shallot. Peel the potatoes and cut into cubes. Dissolve the vegetable stock cube in 1,2 liters hot water. Crumble the blue cheese.
Heat a pan over medium heat with 3 tablespoons olive oil and the butter and sweat the shallot for 3 minutes. Add the garlic clove and fry for a further 1 minute.
Add the stock and potatoes and bring to the boil. Cook for 15 minutes until soft.
Add the rocket and three-quarters of the blue cheese and bring to the boil. Blend the soup with a stick blender or blender until smooth and season with salt and pepper.
Reheat the soup and spoon into a bowls. Dollop on some crème fraiche and sprinkle over the remaining blue cheese.
Delicious served with sourdough bread
Nederlands
voor 2 personen
Ingrediënten
1 teentje knoflook
1 sjalotje
350g rucola
50g boter
1 biologisch groentenbouillonblokje
100g blauwe kaas
125g creme fraiche
2 kruimige aardappels
3 eetlepels olijfolie
zout en peper
Bereiding
Snijd het sjalotje en knoflook fijn en los het groentenbouillonblokje op in 750 ml warm water. Schil de aardappels en snijd in stukjes. Kruimel de blauwe kaas.
Verwarm een pan op medium vuur met 3 eetlepels olijfolie en de boter en bak het sjalotje 3 minuten. Voeg de knoflook toe en bak nog een 1 minuut.
Voeg daarna de bouillon en aardappels toe en breng aan de kook. Kook 15 minuten totdat de aardappels zacht zijn.
Voeg de rucola en drie-kwart van de blauwe kaas toe en breng aan de kook. Pureer de soep glad met een staafmixer of in een blender en breng op smaak met zout en peper.
Warm de soep voorzichtig op en verdeel over kommen. Schep een lepeltje creme fraiche op de soep en kruimel de resterende blauwe kaas er overheen.
Heerlijk geserveerd met zuurdesembrood
White Asparagus with Parmesan Fondue, Poached Egg and Prosciutto
A twist on the classic white asparagus and poached egg. Instead of the classic Hollandaise, we've paired it with Italian flavours of Parmesan and Prosciutto.
English
Serves 2
Ingredients
10 white asparagus
1 clove garlic
50g grated Parmesan
125ml cream
2 eggs
6 slices prosciutto
50g baby spinach
4 tablespoons olive oil
100ml white wine
20g butter
1 teaspoon sugar
capful white wine vinegar
salt and pepper
Method
Bring a pan of water to the boil for the eggs. Peel the asparagus with a vegetable peeler and cut a piece of the base off. Reserve the asparagus peelings. Finely grate the garlic clove.
Heat a pan with 100 ml white wine and the grated garlic. Bring to the boil and reduce by half. Add the cream and cook to reduce slightly. Add half the Parmesan and whisk until smooth. Season with salt and pepper and set aside.
Place the asparagus in a pan with cold water; add salt to taste, 20 g butter and 1 teaspoon sugar. Lay the peelings over the asparagus so that they stay submerged. Bring to the boil and cook for 1 minute. Turn off the heat and leave the asparagus, covered with a lid, to cook through in the hot liquid, about 7-10 minutes depending on their size.
Add a capful of white wine vinegar to the pan of gently simmering water. Crack the eggs into a cup and add carefully to the simmering water. Poach for 2-3 minutes; the yolk should still remain soft. Remove from the water with a slotted spoon and drain on paper towel. Reheat the Parmesan fondue.
Remove the asparagus from the pan and drain on a tea towel. Divide the spinach between 2 plates and lay on the asparagus. Place the prosciutto slices around. Top the asparagus with a poached egg and spoon over the Parmesan fondue. Sprinkle over the remaining grated Parmesan and serve.
Nederlands
voor 2 personen
Ingrediënten
10 stukswitte asperges
1 teentje knoflook
50g geraspte Parmezaan
125ml slagroom
2 eieren
6 pakjes proscuitto
50g jonge spinazie
4 eetlepels olijfolie
100ml witte wijn
20g boter
1 theelepel suiker
dopje witte wijnazijn
zout en peper
Bereiding
Breng een pannetje met water aan de kook voor de eieren. Schil de asperges met een dunschiller en snijd een stukje van de onderkant af. Bewaar de schilletjes. Rasp het knoflookteentje fijn.
Verwarm een pannetje met 60 ml witte wijn en de gesneden knoflook, kook voor de helft in. Voeg de slagroom toe en kook licht in. Voeg de helft van de Parmezaan toe en klop glad met eemn garde. Breng op smaak met zout en peper en zet opzij.
Doe de asperges in een pan met koud water en voeg zout naar smaak, 20 gr boter en 1 theelepel suiker toe. Leg de schilletjes er bovenop zodat de asperges onder het water blijven. Breng aan de kook, laat 1 minuut koken, zet dan het vuur uit en laat de asperges afgedekt nagaren in het hete vocht ongeveer 7-10 minuten afhankelijk van de dikte van de asperges.
Voeg een dopje witte wijnazijn toe aan de pan met zachtjes kokend water. Breek de eieren in een kopje en leg ze voorzichtig in het water. Pocheer ze voor 2-3 minuten. De dooier moet nog zacht zijn. Haal ze er uit met een schuimspaan en laat uitlekken. Warm de Parmezaan fondue op.
Haal de asperges uit de pan en laat ze goed uitlekken op een theedoek. Verdeel de spinazie over 2 borden en leg hierop de asperges. Leg de plakjes proscuitto er omheen. Leg het gepocheerde ei op de asperges en lepel de Parmezaan fondue over het ei. Strooi de resterende geraspte Parmezaan eroverheen en leg de spinazieblaadjes ernaast.
Cauliflower and Fennel Salad with Preserved Lemon Dressing
This is a fantastic spring salad which is filling enough to be a complete meal. It's also completely vegan.
English
Serves 2
Ingredients
2 fennel bulbs
1 small cauliflower
60g smoked almonds
1/4 preserved lemon
2 cloves garlic
2 teaspoons agave syrup of coconut sugar
1 container mustard cress
1 bunch watercress
5 tablespoons olive oil
salt and epper
Method
Preheat an oven to 220°C. Cut the cauliflower into large florets and the fennel, lengthways into 6 wedges. Finely slice the garlic.
Place the cut vegetables on a roasting tray and drizzle over 3 tablespoons olive oil. Season with salt and pepper and place in the oven for 20-25 minutes (keep an eye on the vegetables that they don’t get too dark).
Remove the flesh from the preserved lemon and finely chop the skin. Place the garlic, agave or coconut sugar and 2 tablespoons olive oil in a container. Add a splash of water and blend to a dressing with a stick blender.
Coarsely chop the almonds and remove the tough stalks from the watercress.
Remove the vegetables from the oven and gently transfer to a serving platter. Scatter the watercress over the vegetables and spoon over the dressing. Snip the mustard cress and sprinkle over the warm salad together with the smoked almonds.
Nederlands
2 personen
Ingrediënten
2 venkel
1 klein bloemkooltje
60g gerookte amandelen
1/4 stuk ingemaakte citroen
2 teentjes knoflook
2 theelepels agave of kokossuiker
1 bakje tuinkers
1 bos waterkers
5 eetlepels olijfolie
zout en peper
Bereiding
Warm de oven voor op 220 C. Snijd de bloemkool in grove stukken en de venkel over de lengte in 6 parten. Snijd knoflookteentjes in plakjes.
Leg de gesneden groenten op een ovenplaat en sprenkel er 3 eetlepels olijfolie overheen. Bestrooi met zout en peper. Zet plaat in de oven voor 20-25 minuten (houd goed in de gaten of het niet te donker wordt).
Verwijder het vruchtvlees van de ingemaakte citroen en snijd ¼ van de citroen fijn. Doe de knoflook, citroen, agave of kokossuiker, 2 eetlepels olijfolie in een bakje. Verdun met wat water en maak er een dressing van met een staafmixer of in de blender.
Hak de amandelen grof. Haal de steeltjes van de waterkers.
Haal de groenten uit de oven en schep ze voorzichtig op een schaal. Verdeel wat waterkers over de groenten en lepel de dressing er overheen. Knip de tuinkers los en strooi deze samen met de amandelen over de warme salade en serveer.
Sweet Potato and Lentil Curry
Serves 2
Ingredients
2 sweet potatoes
2 teaspoons mild curry powder and 1 teaspoon ground ginger
1 tin lentils
1 small bunch coriander
1 small tub Greek yoghurt
1 onion
1 clove garlic
1 red chilli
1 tin tomatoes
1 tin coconut milk
300g bag young spinach
4 tablespoons olive oil
salt & pepper
Method
Finely chop the onion, garlic and red chilli. Peel the sweet potatoes and cut into chunks.
Heat a pan over medium heat with 2 tablespoons olive oil and fry the onion for 5 minutes. Add the garlic and chilli to taste and fry for a further 1 minute.
Add the sweet potato and spices to the pan and fry for 2 minutes. Add the tinned tomatoes and coconut milk. Season with salt and pepper, bring to the boil and simmer for 15-20 minutes or until the sweet potato is soft.
Finely chop the coriander. Drain the lentils and rinse off under cold water. Add the lentils and spinach to the sweet potato and cook until the spinach has wilted.
Add extra salt and pepper if necessary and divide between 2 bowls. Sprinkle over the coriander and serve with the Greek yoghurt.
Caribbean Cooking Workshop
Bring some tropical sunshine into your home with these Caribbean recipes from one of our popular cooking workshops.
Exotic Avocado Salad
Ingredients
2 tbsp pumpkin seeds
1 ripe papaya
1 ripe avocado
2 bunches trimmed and washed watercress
half small pack fresh mint
juice of half lime
1 tbsp olive oil
Method
Dry-fry the pumpkin seeds in a frying pan for a few minutes, tossing and turning them until they look toasted. Tip them out of the pan and let them go cold. Peel the papayas, halve them lengthways and scoop out the seeds. Cut the flesh into long, thin slices. Halve the avocados and remove the stones, then peel off the skin and slice the flesh lengthways into thin slices.
Put the papayas, avocados, pumpkin seeds and watercress into a large bowl. Chop about 1 tablespoon of the mint leaves and set aside. Pick the remaining leaves from the stalks and tear them into the bowl.
Mix the lime juice and olive oil with the rest of the chopped mint to make a dressing, and season with salt and pepper to taste.
Pour over the salad and gently mix all the ingredients together with your hands.
Taste and add more salt and pepper if you think it needs it, then transfer to a serving platter.
Jerk Chicken with Rice and Peas
Ingredients
12 chicken thighs, bone in
1 lime, halved
hot sauce, to serve (optional)
For the jerk marinade
1 big bunch spring onions, roughly chopped
thumb-sized piece ginger, roughly chopped
3 garlic cloves
½ a small onion
3 scotch bonnet chillies, deseeded if you want less heat (be careful!! Start with 1)
½ tsp dried thyme, or 1 Tbsp thyme leaves
juice of 1 lime
2 Tbsp soy sauce
2 Tbsp vegetable oil
3 Tbsp brown sugar
1 Tbsp ground allspice
For the rice & peas
200g basmati rice
400g can coconut milk
1 bunch spring onions, sliced
2 large thyme sprigs
2 garlic cloves, finely chopped
1 tsp ground allspice
2 x 410g cans kidney beans, drained
Method
To make the jerk marinade, combine 1 big bunch roughly chopped spring onions, a roughly chopped thumb-sized piece ginger, 3 garlic cloves, ½ small onion, 3 scotch bonnet chillies, deseeded if you like, ½ tsp dried thyme or 1 tbsp thyme leaves, juice of 1 lime, 2 tbsp soy sauce, 2 tbsp vegetable oil, 3 tbsp brown sugar, 1 tbsp ground allspice in a food processor along with 1 tsp salt, and blend to a purée.
If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste. Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge. If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.
To cook in the oven, heat to 180C. Put the chicken pieces in a roasting tin with 1 halved lime and cook for 45 mins until tender and cooked through.
While the chicken is cooking, prepare the rice & peas. Rinse 200g basmati rice in plenty of cold water, then tip it into a large saucepan. Add 400g can coconut milk, 1 bunch sliced spring onions, 2 large thyme sprigs, 2 finely chopped garlic cloves and 1 tsp ground allspice.
Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add two 410g cans drained kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.
Spicy Prawn Skewers
Ingredients
3 garlic cloves, crushed
1 red chilli, finely chopped
½ small bunch parsley, finely chopped
1 tsp sweet smoked paprika
½ tsp hot smoked paprika
4 tbsp olive oil
400g raw king prawns, in their shells if you like, or keep the tails on
1 jar Peppadew hot sweet piquanté peppers, drained
lemon wedges, to serve
Method
Whisk the garlic, chilli, parsley, both types of paprika and olive oil together. Stir through the prawns and season well. Cover, put in the fridge and leave to marinate for at least 30 mins before threading on to skewers, interspersing them with a few of the peppers, so that each skewer has about 4-5 prawns.
Heat a grill pan over high heat and grill the skewers for 3-4 mins until pink and opaque. Serve immediately with a squeeze of lemon and plenty of saffron aïoli.
Courgette Carbonara
Serves 2
Ingredients
150 g spaghetti (regular, wholewheat or spelt)
2 courgettes
1 onion
1 clove garlic
3 eggs
50g grated Parmesan
50g grated Pecorino
1 small bunch of basil
3 tablespoons olive oil
salt and pepper
Method
Bring a pan of salted water to the boil. Coarsely grate the courgettes and finely chop the onion and garlic. In a bowl, whisk together 1 whole egg and 2 egg yolks.
Heat a frying pan over medium heat with 2 tablespoons olive oil and sweat the onion for 5 minutes. Add the garlic and fry for a further 1 minute. Add the grated courgette and fry for 3 minutes. Season with salt and pepper.
Cook the spaghetti in the pan boiling water according to the instructions on the pack. Pick the basil leaves. Drain the spaghetti, reserving a cup of the cooking water.
Mix the spaghetti with the courgette mixture. Remove the pan from the heat, add the eggs and half of each cheese. Mix all the ingredients well and add some of the pasta cooking liquid to create a ‘creamy’ pasta. Add some extra salt and pepper if necessary.
Divide the pasta between 2 bowls. Scatter over the basil leaves and sprinkle with the remaining cheeses.
Beetroot and Buratta Salad
Serves 2
Ingredients
5 tablespoons olive oil
Salt and pepper
1 tablespoon Sherry or red wine vinegar
500g pack cooked organic beetroot
1 small baguette
1 ball burrata
1 teaspoon cumin seed
1 small bunch dill
1 stalk rosemary
1 small bunch chervil
125g bull’s blood leaves
Method
Preheat an oven to 180°C. Cut each beetroot into 6 wedges and place in a roasting dish with 2 tablespoons olive oil, salt and pepper. Place in the oven for 15 minutes.
Break the small baguette into crumbs and finely chop the rosemary. Add both ingredients to a bowl with 1 teaspoon cumin seeds and 1 tablespoon sherry or red wine vinegar.
Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the breadcrumbs until golden brown. Place in a bowl and set aside.
Fry ¾ of the bull’s blood in 1 tablespoon olive oil for 10 seconds, season with salt and pepper. Pick the chervil leaves and finely chop the dill. Mix the beetroot together with the herbs and season with salt and pepper.
Divide the bulls blood between 2 plates and spoon the beetroot on top. Tear the burrata between the 2 plates, laying it on top and finish with the uncooked bulls blood leaves.
Chana Masala
Ingredients
1 onion, sliced
5 cm piece ginger, peeled and roughly sliced
3 cloves garlic, roughly sliced
1 green chili pepper, roughly sliced
4 teaspoons creme fraiche
2 tablespoons coriander, finely chopped
2 teaspoons fenugreek seeds
1 teaspoon five-spice powder
1 bay leaf
1 cinnamon stick
1 teaspoon turmeric
2 teaspoons garam masala
2 teaspoons ground cumin
3 tablespoons oil
3-4 cans organic chickpeas
2 tablespoons passata
salt
Method
Heat 1 tablespoon olive oil in a pan and fry the onion, ginger, garlic and chili pepper for 6-7 minutes until they are soft and golden brown. Put the mixture in a blender with 2 tablespoons of the chickpeas and the passata. Add 180-200 ml of water and blend into a smooth paste.
Heat the rest of the oil in the same pan over medium heat and add the fenugreek, five spice powder, bay leaf and cinnamon stick. Cook for 30-40 seconds.
Add the chickpea paste and fry for 1 minute. Add the turmeric, garam masala and cumin, along with 1 tablespoon finely chopped coriander and salt to taste.
Stir in the rest of the chickpeas, add 100 ml of water, put the lid on the pan and let simmer for 5-6 minutes. Stir in the creme fraiche and the rest of the coriander and cook for 5 minutes until the sauce is thick and creamy.
Sprinkle with a little coriander and garam masala and serve swirled with a little extra creme fraiche.
Creamy polenta with radicchio and mushrooms
A warm and comforting wintery dish. Make it vegetarian by substituting the pancetta with raddichio
Ingredients
5 g dried porcini mushrooms (5 grams)
500 ml milk
500 ml vegetable stock
125 g polenta
6 slices pancetta or 1 radicchio
2 portobello mushrooms or 500 g mixed wild mushrooms
10 g fresh oregano
1 bunch winter purslane
50 g soft goat cheese
4 tablespoons olive oil
salt and pepper
50 g butter
50 g grated Parmesan
Method
1
Put the dried porcini in a small bowl and add enough warm water to cover the mushrooms. Soak the porcini until they are soft. Put 30 ml of the soaking liquid aside. Finely chop the porcini. Cut the portobello into thin slices or wash and tear the wild mushrooms.
2
Place the milk and stock in a pan. Bring to boil. Stir in the polenta and cook over a low heat for about 10 minutes until the polenta becomes thick and creamy.
3
Heat a frying pan over medium heat and fry the pancetta for 2 minutes on each side. Remove them from the pan and place them on a plate. Alternatively, cut the raddichio in half, drizzle with olive oil and season with salt and pepper. Grill in a grill pan for 2 minutes on each side. In the frying pan over high heat, add 2 tablespoons of olive oil to the pan. Fry the portobello or wild mushrooms together with the porcini and half of the oregano for 2-3 minutes. Add the porcini soaking liquid and let it reduce slightly. Season with salt and pepper.
4
Put the mushrooms in a bowl and carefully mix in the winter purslane.
5
Stir the butter and grated Parmesan through the polenta and season with salt and pepper. Divide the polenta between 2 plates. Spoon the mushroom mixture on top and place the fried pancetta or grilled raddichio on top. Sprinkle with the crumbled goat cheese and the remaining oregano leaves. Drizzle over some olive oil over it and serve immediately.
Hummus
Hummus is an amazing dish. It's cheap to make, full of protein, healthy, vegan and can be taken in all directions with the addition of different spices and herbs.
Here is the definitive basic recipe for hummus.
Serves 6
Ingredients
250g dried chickpeas
10g baking soda
2 cloves garlic, crushed
275g raw tahini
the juice of 1-1,5 lemons
1 teaspoon salt
1 sprig flat leaf parsley
selection of toasted seeds -we used equal quantities pine nuts, sunflower and pumpkin seeds
olive oil
Method
Soak the chickpeas for a minimum of 12 hours in water with 5g of the baking soda. Drain off the water and bring the chickpeas to a boil with fresh water and the remaining 5g baking soda. Ensure that the chickpeas are covered with at least a 3cm layer of water. Once boiling, cover with a lid and simmer over a low heat. The chickpeas are ready when they start to fall apart, about 45 minutes but don't be alarmed if it takes double the amount of time.
Drain the chickpeas but make sure you save all the cooking water. Allow to cool slightly and blend the chickpeas in a food processor. Add the garlic, raw tahini, and the juice of 1 lemon. Blend for at least 10 minutes in the food processor. Add small amounts of the reserved cooking liquid to thin the hummus. Make sure to leave it a little thicker than the creamy puree it will eventually become.
Season with about 1 teaspoon salt and a little extra lemon if necessary. Only when the hummus is perfectly seasoned, then you can thin it down for the last time with some of the reserved cooking liquid.
If you're not going to eat the hummus immediately, store covered in the refrigerator. Taste the hummus before your serve it. It will most likely need a little extra salt and lemon juice and a touch of the cooking liquid to get the right consistency.
Smear the hummus with the rounded part of a spoon neatly on to a plate. Make crator in the middle. The trick is to hold the spoon still while your turn the plate. Garnish the hummus with parsley leaves, the toasted seeds and olive oil.
You can also garnish with cooked chickpeas, parsley and paprika powder, slow cooked pulled beef or hard cooked eggs.