Butternut Squash Soup
Butternut Squash Soup served with Greek Youghurt, shreds of beet leaf and kale.
This soup, like most takes a while to prepare, but it's worth it!
Made from:
- roasted butternut squash
- parsnips
- onions
- peppers
- smoked paprika
- turmeric
[Omit the youghurt or substitute it with a vegan alternative]
Gluten Free Apple and Pear Tarte
The gluten free crust is made from ground almonds, walnuts pecans and oats. Mixed apples and pears, garnished with dried cranberries.
Gluten free and vegan can taste great.
Citronnée chou frisé
Three varieties of baby kale with lemon juice and macadamia oil. Garnished with fleur de sel and roasted pine nuts.
Balsamic Baby Carrots
Blanched baby carrots in a sauce of balsamic vinegar, macadamia oil and fresh basil. Served with fresh beet leaves.
asperges et pommes de terre
From the grill: asparagus and mixed new potatoes, served over sesame brown rice.
Black Risotto
Although it's not a classic risotto (not made with Arborio rice) it's got an amazing flavour. The rice is full grain, so texture is a bit looser and chewy. Forbidden rice and black trumpet mushrooms, garnished with pan roasted parsnips.
Morel and Truffle Risotto
Such deep flavours!
Morels and truffles are both pricy, so I don't make this often. All the same, it's a worthwhile treat!
Porcini and kale risotto
For now, here's an amazingly flavoured dish with the earthy taste of mushroom and fresh kale.
Shiitake and sweet pepper Risotto: How-To
First: start a stock (or you could use prepared stock). Do not salt the stock, or it will make the final result unpleasantly salty.
Risotto needs a particular sort of rice: Abborio
Rinse the rice, otherwise it gets sticky.
Saute diced onions until transparent, then add the rice and continue the sauteing for a few moments more.
Then add the vege stock one ladle at a time and continue to saute.
The rice is ready when the rice is "toothsome" - al dente.
Baked Acorn Squash with Quinoa
First, wash, cut-in-half, place on oiled baking sheet.
Bake about 45 minutes or until the squash becomes softened.
While it's baking, prepare a filling mix of cooked quinoa, pine nuts, sauteed: parsnips, cranberries, peppers and onions.
Season the squash with salt and fill with the quinoa mix.
Muddy Grits
Warm, sweet and rich cinnamon flavour makes these grits the perfect addition to a breakfast.
Yellow Grits
A rich mince of grilled yellow bell pepper and onion make this roasty-flavoured dish a delight.
Green Grits
A smooth mellow puree of okra and spinach give this Southern dish a verdant hue.
Hot & Sour Soup
The broth is made from veg stock, lime juice and red curry paste. The vegetables consist of napa cabbage, carrots, shiitake mushrooms, tomotoes and garnish with Thai basil.
Avocado Bisque and Lemongrass Rice
If you love avocado, this zippy preparation will hit the spot. The bisque is prepared by pureeing:
- avocados
- parsley
- key lime juice
- salt
- spinach
The rice, white jasmine, is simply cooked with the addition of prepared lemongrass as well as coconut oil and salt.
The fragrant, sweet rice meets the mellow, mild zest of the bisque in an unexpected and delightful experience.
Fresh Fruit Skewers with Lavender-Vanilla Youghurt
The perfect summer treat!
Garden fresh cantaloupe with strawberries and blueberries. Served with a Vanilla Greek youghurt, flavoured with fresh lavender flowers.
Avocado Salsa
Avocados are amazing! To take it to a new dimension, I added corn, tomatoes and olives and salt. This builds on the mellow avocado flavour a complex and savoury dimension.
This recipe works best with avocados that are almost fully ripe. They shouldn't be plasticky or mushy.
