Category: lunch

Categories
lunch Sides Soups&Salads 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
Dinners lunch Vegetarian

Cleanse Bowl

  • 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.
Categories
Appetizers lunch Vegetarian

Sun Dried Tomato Egg cups

  • 10 large eggs
  • 1 teaspoons sea salt
  • 1/4 teaspoon black pepper
  • 1/3 cup sun dried tomatoes chopped
  • 3/4 cup spinach chopped
  • 1/4 cup fresh basil chopped
  • 1 cup Parmesan cheese grated

Instructions

Preheat oven to 200c (400 F).

Get a 12 count muffin tin, and grease generously. Set aside.

In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.

Add in all other ingredients

Divide evenly into muffin tins filling 2/3 full. Top with additional parmesan cheese.

Bake in preheated oven for 12-15 minutes, or until set.

Categories
lunch

Zucchini & Goat Cheese Frittatas with Smoked Trout

  • 5 eggs
  • 1/2 cup milk
  • 4 ounces of goat cheese (can be pre-seasoned: roasted garlic & herbs) at room temperature
  • 1/2 cup grated parmesan (plus more to top)
  • 1/2 cup chopped parsley
  • 1 tablespoon olive oil
  • 1 large glove of garlic, minced
  • 2 zucchinis, finely diced
  • 1 small white onion, chopped
  • Fresh ground salt & pepper
  • 4 ounces of wild smoked trout
  1. In a large skillet set to medium high, heat the olive oil. When the pan is hot add the garlic and cook for 1 minute then add the onion, stirring gently until slightly translucent, about 3 minutes. Add the chopped zucchini and cook until slightly browned, stirring occasionally about 5 minutes. Set aside.
  2. Preheat the oven to 350F. In a large mixing bowl beat the eggs vigorously, add the milk and keep mixing. Incorporate the goat cheese & the parmesan cheese. Season generously with salt and pepper. Add the parsley and mix to combine then add the zucchini & onion mixture.
  3. Pour the frittata mixture into a nonstick or greased muffin tray (make sure the muffin tray is a 1/2 cup capacity) Sprinkle with extra parmesan cheese. Cook for 30 to 35 minutes or until the frittata is set and golden.
  4. Place mini frittatas on a serving platter and top with smoked trout & a dollop of goat cheese.
Categories
Dinners lunch

Cheese souffle

  • 6 tablespoon butter
  • 6 tablespoon flour
  • salt and pepper
  • 2 cups milk
  • 5 eggs 2 cups cheese
  • 3 tablespoons chives

can make it ahead of time and cook later.

Make a blonde roux by melting butter and then whisking in the flour. Add the milk all at the same time and whisk and once its thick, let it cool in a bowl.

Break 6 eggs in a bowl and whisk. Add salt and pepper. Add the eggs to the roux and whisk. Then add the cheese and chives.

Use a terracotta gratin dish buttered. Pour in the batter. Decorate the top with thin slices of cheese and lay over. (not completely covered) Making stripes.

400c for one hour. Feeds 6

Categories
lunch Vegetarian

Lentil Burrito

  • 2 red onions
  • 2 cans lentils
  • 150 grams sundried tomatoes
  • 200 grams green olives (in lemon)
  • 750 grams cabbage
  • 100 grams cream cheese with garlic and herbs flavoring
  • 8 tortilla wraps
  • 175 grams grated Gouda jong cheese

Shred the onion. Rinse the lentils and drain in a colander. Drain the sun dried tomatoes. Save 2 tablespoons of the oil. Cut them into strips.

Heat 1 tablespoon of the tomato oil and fry the onions. Add the lentils and olives and cook stirring for 5 minutes. Add pepper and salt.

Cut the cabbage into strips. Heat the remaining tomato oil and fry the cabbage for 3 minutes. Then stir in the cream cheese, then add the lentils, olive and sun dried tomato mixture.

Warm the tortillas and rool them up

Categories
lunch

Cheesy Rice Pie

Ingredients

  • 2⅓ cups cooked long-grain rice
  • 2¼ cups (8 oz.) coarsely grated mild cheddar cheese
  • 10 oz. thin asparagus spears, cut on the bias in ¼-inch pieces (1⅔ cups)
  • 2 small zucchini (13 oz.), coarsely grated
  • 1 small red bell pepper (5 oz.), finely diced
  • ½ cup thinly sliced scallions
  • Kosher salt and freshly ground black pepper
  • 3 large eggs, lightly beaten
  • 1 cup (8¾ oz.) natural, whole milk yogurt
  • Butter or olive oil for greasing the pan

Instructions

  1. Preheat the oven (with one of its racks positioned in the center) to 375°F.
  2. To a large bowl, add the rice, cheese, asparagus, zucchini, bell pepper, and scallions and toss well to mix. Season to taste with kosher salt and freshly ground black pepper, then add the eggs and yogurt and stir until thoroughly combined.
  3. Lightly grease a 9-inch springform tin or cake pan, then transfer the rice mixture into it, smoothing the top with the back of a spoon. Transfer to the oven and bake until the pie is firm and set in the center and lightly browned, 35–40 minutes. Cool slightly before unmolding, then cut into slices and serve warm or at room temperature.
Categories
Dinners favorite lunch Vegetarian

Braised Eggs with Leek and Za’atar

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil, divided
  • 2 extra-large leeks (or 4 small), trimmed and thinly sliced (about 6 cups)
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/4 cups low-sodium vegetable broth
  • 1/2 small preserved lemon, seeds discarded, skin and flesh finely chopped
  • 1 teaspoon cumin seeds, lightly toasted and crushed
  • 7 ounces baby spinach leaves (about 7 packed cups)
  • 6 large eggs
  • 3 1/4 ounces feta cheese, crumbled into 3/4-inch pieces (about 1 generous cup)
  • 1 tablespoon za’atar
  1. Heat the butter and 1 tablespoon of the oil into a large sauté pan with a lid and place over medium-high heat. Once the butter starts to foam, add the leeks, 1/2 teaspoon of salt, and plenty of pepper. Fry, stirring frequently, until the leeks are soft, about 3 minutes. Add the vegetable broth, lemon, and cumin. Bring to a boil and cook until most of the broth has evaporated, 4 to 5 minutes. Add the spinach and fold in until wilted, about 1 minute.
  2. Reduce the heat to medium. Use a large spoon to make 6 indentations in the mixture. Break 1 egg into each space. Sprinkle the eggs with a pinch of salt, dot the feta around the eggs, then cover the pan. Simmer until the egg whites are set but the yolks are still runny, 4 to 5 minutes. Meanwhile, mix the za’atar with the remaining 1 tablespoon of oil.
  3. Brush the za’atar over the eggs. Serve at once, straight from the pan.
Categories
Dinners lunch Vegetarian

Spinach, Mushroom and Gouda Soufflé

INGREDIENTS

  • 1Vegetable oil cooking spray
  • 1/2cup chopped shallots
  • 1cup shiitakes, sliced
  • 1cup chopped spinach, blanched and squeezed
  • 4large cloves garlic, chopped
  • 1cup skim milk
  • 3tablespoons flour
  • 2whole eggs, separated
  • 1/3cup grated smoked Gouda
  • 1/4cup grated Pecorino Romano
  • 1teaspoon Dijon mustard
  • 2egg whites
  • 2pints cherry tomatoes, halved
  • 1/2cup chopped fresh basil (or parsley)
  • 1tablespoon chopped fresh thyme
  • 1tablespoon red wine vinegar

DIRECTIONS

  1. Heat oven to 375°.
  2. In a large skillet coated with cooking spray, cook shallots over medium-low heat, stirring, 3 minutes. Add shiitakes; stir until soft, 5 minutes. Add spinach and 1/2 chopped garlic; stir about 3 minutes. Season with salt and pepper. Remove from heat.
  3. Whisk milk and flour in a small saucepan over medium-low heat. Bring to a boil, then reduce heat to a simmer, whisking, 5 minutes. Whisk egg yolks, one at a time, into milk-flour mixture; whisk in cheeses and mustard. Season with salt and pepper. Fold spinach mixture into egg mixture.
  4. Beat egg whites in a bowl until firm peaks form. Stir 1/4 whites into spinach-egg mixture; fold in remaining whites.
  5. Coat a 1 1/2-quart soufflé dish with cooking spray. Spoon mixture into dish. Bake until puffed and golden, 30 minutes.
  6. In a medium skillet coated with cooking spray, cook remaining chopped garlic, stirring, until lightly golden. Stir in tomatoes; cook 3 to 4 minutes. Stir in basil, thyme and vinegar; season with salt and pepper. Spoon soufflé onto plates; top with tomatoes.
Categories
Dinners lunch Soups&Salads

Pumpkin Ginger Soup

  •  kg pumpkin
  • 2 shallots
  • 75 g ginger
  • a few sprigs of fresh herbs , such as chives, mint
  • extra virgin olive oil
  • 1 litre organic vegetable stock
  • 125 ml coconut milk , plus extra to serve
  • ½ tablespoon chilli powder
  • 1 lime
  1. Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
  2. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
  3. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
  4. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.