Author: bridgete

Categories
Soup Vegetarian

Tomato and watermelon gazpacho

  • 2kg ripe tomatoes (about 20), peeled and roughly chopped (1.9kg net)
  • 5 cloves garlic, peeled and roughly chopped 
  • 6 celery stalks, pale parts and leaves, all roughly chopped (450g net)
  • 1 small onion, roughly chopped (140g net)
  • 400g watermelon flesh, seeds removed
  • 100g crustless white bread, broken into small chunks
  • 150ml tomato passata (or tomato juice)2 tbsp red wine vinegar 
  • 200ml olive oil, plus extra for drizzling 
  • 15g basil leaves
  • Coarse salt and black pepper

Croutons

  • 150g crustless white bread, broken into 2-3cm chunks
  • 3 tbsp olive oil 
  • 1½ tbsp red wine vinegar 
  1. First make the croutons. Preheat the oven to 180C. Place the bread in a medium bowl along with the oil, vinegar and 1 teaspoon of salt. Place a griddle pan on a high heat, add the croutons and cook for 2 minutes, turning until all sides are slightly charred and starting to crispen. Transfer from the pan onto a baking tray and place in the oven for about 12 minutes, until golden brown and crispy. Set aside to cool. 
  2. Place the tomatoes, garlic, celery, onion, watermelon, bread, passata and 10 grams of basil in a blender or large bowl along with 1½ teaspoon of salt and a good grind of black pepper. Blend until smooth and then, with the blender still going, add the vinegar and olive oil. Refrigerate until needed. 
  3. To serve, pour the soup into individual bowls and top with the croutons. Tear the remaining basil and sprinkle it on top of each portion, along with a final drizzle of oil. Finish with a little sea salt and serve at once.
Categories
Soup Vegetarian

Carrot Ginger Soup

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped yellow onions
  • 3 garlic cloves, smashed
  • 2 heaping cups chopped carrots
  • 1½ teaspoons grated fresh ginger
  • 1 tablespoon apple cider vinegar
  • 3 to 4 cups vegetable broth
  • Sea salt and fresh black pepper
  • 1 teaspoon maple syrup, or to taste (optional)
  • coconut milk for garnish, optional
  • Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook about 8 minutes more, stirring occasionally.
  • Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.
  • Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.
  • Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.
Categories
-appetizers Fish

Sesame and Wasabi Crusted Tuna

  • 1 pound, sushi grade albacore or ahi tuna steaks, about once inch thick
  • 1 cup toasted white sesame seeds
  • 1 Tbsp. extra virgin olive oil
  • 2 tsp. wasabi paste, plus more for serving (don’t be scared, the spicy cooks off!)
  • juice from half a lime
  • 2 Tbsp. canola oil
  • 1 avocado, sliced
  • parsley for garnish
  1. Preheat the oven to 350°F. Spread sesame seeds on an unlined, un-greased cookie sheet and bake for 6-8 minutes until golden. Set aside.
  2. Pat the tuna steaks dry and remove the bloodline if it’s in your steak by cutting a triangle around it with your knife (it’s dark red, can’t miss it!). Season with salt and pepper.
  3. Whisk the wasabi and lime juice in a small bowl. Cover the tuna steaks generously with the wasabi-lime mixture. Take the steaks and transfer them to the cookie sheet with the sesame seeds. Coat the tuna all around with the sesame seeds.
  4. Add the sesame and wasabi crusted tuna steaks to the pan and cook undisturbed for 2 minutes. Flip over the seared tuna and cook for another minute. With tongs, turn the steaks to brown the thick sidewalls, 30 seconds each side. Once the sesame seeds are a deep golden color, set aside. Tuna should be served rare, so don’t overcook!
  5. After cutting it into thin, 1/3″ – 1/2″ strips garnish with avocado, cilantro, and extra wasabi as a dipping sauce if desired.
Categories
Vegetarian

Kung Pao Tofu

  • 2 (14-ounce) block extra-firm tofu, drained
  • 4 tablespoons cornstarch
  • 4 tablespoons sesame oil
  • 1 red bell pepper, 1-inch dice
  • 1 green bell pepper, 1-inch dice
  • 1 bunch green onions, cut into 3-inch pieces
  • 1 cup roasted, unsalted cashews (or peanuts)
  • 1 tablespoon minced or grated fresh ginger
  • 6 garlic cloves, minced
  • 10 whole dried red chili peppers (cut a few in half if you like spice)
  • Cooked rice, for serving
  • KUNG PAO SAUCE
  • ⅓ cup low sodium soy sauce or tamari
  • ¼ cup rice vinegar
  • 2 tablespoons sugar

  1. Place a clean kitchen towel or two paper towels on a plate. Discard the tofu liquid and place the block onto the towel. Fold the towel over the block or place two more paper towels on top of the tofu. Place a heavy item on top of it (not so heavy as to crush the tofu, just heavy enough to release the liquid). Drain the tofu for 30 minutes.
  2. Meanwhile, make the sauce. In a small bowl, mix together the soy sauce, rice vinegar and sugar.
  3. Slice the tofu into 1-inch cubes and place them in a large bowl. Toss the tofu with the cornstarch, until coated.
  4. In a large skillet, heat 2 tablespoons of the sesame oil over high heat. Add the tofu to the pan, working in batches if necessary, cook until lightly browned on all sides, about 15 minutes total. Transfer the tofu to a paper towel lined plate. Repeat with remaining tofu.
  5. Add one tablespoon of sesame oil to the same skillet over medium heat. When the oil is glistening, add the bell peppers and cook, stirring occasionally, until beginning to soften, about 4 minutes. Stir in the green onions, cashews, ginger, garlic, and chili peppers. Cook, stirring, until fragrant, about two minutes longer. Pour the sauce over the vegetables, stir to combine and bring to a simmer. Stir in the tofu and continue to simmer until the sauce has thickened, about 2 minutes.
  6. Serve over rice.
Categories
Pasta Vegetarian

Tortellini Pasta in Garlic Spinach Tomato Sauce

  • 220g ricotta cheese stuffed tortellini
  • 1 tablespoon olive oil 
  • 1 medium onion minced
  • 4 Roma tomatoes diced (or 1 can low-sodium diced tomatoes)
  • 2 cups fresh spinach roughly chopped
  • 3 garlic cloves minced
  • Salt and fresh cracked pepper
  • 60ml vegetable stock
  • crushed red pepper flakes
  • Grated parmesan cheese  for garnish

DIRECTIONS

1. To make this tortellini pasta in garlic spinach tomato sauce: Heat 1 tablespoon olive oil over medium heat and cook onion until fragrant and translucent. Add fresh tomato and season with salt, pepper, and red pepper flakes. Simmer for 3 or 4 minutes, stirring from time to time.

2. Add garlic, vegetable stock, and spinach to the skillet and cook on medium, about 2 – 3 minutes until spinach wilts just a little. Remove from heat, cover with a lid, and set aside off heat.

3. In the meantime, cook tortellini pasta according to package instructions. Drain and rinse.

4. Add cooked and drained tortellini pasta to the skillet with spinach and tomato sauce. Stir everything together to combine and warm on medium-low heat, adjust seasoning and serve the tortellini pasta in garlic spinach tomato sauce with a good sprinkle of parmesan and a drizzling of olive oil. Enjoy!

Categories
Pasta

Homemade tortellini

PREPARATION40 minutes

COOK TIME15 minutes

SERVINGS Serves 4 to 6

  • 2-3/4 cups of Flour
  • 3 Eggs
  • 1 Tbsp of Olive Oil
  • 1 tsp of Salt
  • 1/4 cup of Water
  • 2/3 cup of Ricotta
  • 3 Tbsp of Freshly Grated Parmigiano

To make the pasta, in the food processor add flour salt olive oil and eggs and pulse until mixture resembles coarse sand, with the motor running, stream in water and mix until the dough comes together.

wrap the dough in some plastic wrap and put in the fridge for at least one hour.

In a small bowl mix together the ricotta and parmesan and set aside.

Cut the dough into 8 equal pieces. Pass through the pasta machine up to 6 or 7.

Cut circles out of the sheets of dough and fill with a small amount of cheese mixture. Then fold in half then wrap the corners around to form the tortellini.

Cook in boiling salted water until they float.

Categories
Fish

Za’atar salmon and tahini

  • 4 salmon fillets (600g), skin on and pin bones removed
  • 2 tbsp Za’atar
  • 2 tsp Sumac
  • 60ml olive oil
  • 250g baby spinach
  • 90gr tahini
  • 3 garlic cloves, crushed
  • 3½ tbsp lemon juice
  • 1½ tbsp roughly chopped coriander leaves
  • salt and black pepper

METHOD

1. Preheat the oven to 220°C fan.

2. Pat dry the salmon and sprinkle with salt and pepper. In a small bowl, combine the Za’atar and Sumac. Place the salmon skin-side down, and sprinkle all over the top to create a crust.

3. Place a large ovenproof sauté pan on a medium-high heat and add a tablespoon of oil. Once hot, add the spinach and a pinch each of salt and pepper and cook for 2–3 minutes, until just wilted.

4. Top with the salmon, skin side down, and drizzle the top of the fish with 2 tablespoons of oil. Bake for 5 minutes.

5. Meanwhile, in a small bowl whisk together the tahini, garlic, 2½ tablespoons of lemon juice, a good pinch of salt and 100ml of water until smooth and quite runny.

6. When ready, remove the pan from the oven and pour the tahini all around the salmon (but not on the fish at all). Bake for another 5 minutes, or until the fish is cooked through and the tahini is bubbling. Spoon over the remaining tablespoon each of lemon juice and oil and top with the coriander and extra sumac.

Categories
Scallops

Scallops with Parsley Lime Butter

  • 1½ lb sea scallops, muscles removed (see tip)1 tsp sea salt, divided
  • ½ tsp ground black pepper, divided
  • 5 tbsp organic unsalted butter, softened, divided
  • 1 tbsp avocado oil
  • 2 tbsp finely chopped fresh parsley
  • ¼ tsp grated lime zest + 2 tsp fresh lime juice
  • 1 clove garlic, minced

Using a paper towel, pat scallops completely dry. Sprinkle with ¾ tsp salt and ¼ tsp pepper.

Heat a large skillet on medium-high; melt 1 tbsp butter with oil, swirling to coat.

Working in batches if necessary, add scallops to pan and cook, undisturbed, until bottoms are golden and crusty, 1½ to 2 minutes.

Flip and cook just until bottoms are golden and crusty, 1½ to 2 minutes more. Transfer to a plate; cover to keep warm.

Meanwhile, in a small bowl, mash together remaining 4 tbsp butter, parsley, lime zest and lime juice. Season with remaining ¼ tsp each salt and pepper.

Reduce heat to medium-low. Add garlic to pan; cook, stirring, for 30 seconds. Add cilantro-lime butter, stirring to melt butter and incorporate garlic. Divide scallops among 4 plates; spoon butter mixture over top.

Categories
Bakery Desserts

Stone Fruit & Quinoa Breakfast Cookies

  • 1 orange
  • ⅓ cup pure cane sugar
  • ¼ cup almond butter
  • 1 tablespoon cider vinegar
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1½ cups cooked quinoa
  • ¾ cup whole wheat flour
  • ½ cup fresh or thawed frozen stone fruit, cut into ½-inch pieces
  1. Preheat oven to 350°F. Line two cookie sheets with parchment paper. Remove 1 tablespoon of zest from the orange. Peel and cut the orange into pieces.
  2. In a food processor, combine orange zest and pieces and the next six ingredients (through salt). Cover and process until smooth. Transfer the mixture to a large bowl. Stir in the quinoa and flour until combined. Fold in the stone fruit.
  3. Drop dough 2 inches apart onto the prepared cookie sheets, using 2 tablespoons for each cookie. Bake 40 minutes or until edges are light brown. Remove and cool the cookies on wire racks.
Categories
Salad Vegetarian

Cleanse Bowl Salad

  • 1/4 butternut pumpkin
  • 1 tbs olive oil
  • 1/2 cup quinoa cooked
  • 1/2 avocado cubed
  • 1 carrot grated
  • 1 beetroot grated
  • 2 handfuls spinach
  • 1 pinch sea salt
  • 1 sprinkle sesame seeds *to decorate
  • 1 sprinkle chilli flakes *to decorate

DRESSING

  • 1 tbs tahini
  • 1 tbs olive oil
  • 1 tsp turmeric powder
  • 1 tbs lemon juice
  1. Preheat the oven to 180C.
  2. Slice the butternut pumpkin into long wedges and arrange on a tray lined with baking paper. Roast in the oven for 35 – 40 minutes, or until cooked through and slightly caramelised.
  3. Meanwhile, make the dressing by adding all the dressing ingredients in a small bowl and whisking until combined.
  4. Divide the quinoa, avocado, grated carrot and beetroot, spinach and roasted pumpkin between two bowls. Drizzle over the dressing.