Carrot & Ginger soup

700g carrots
30g grated ginger
200g slices onions
1 L chicken stock
100 ml white wine
50g butter

• Heat the butter in a large pot. add the onions and sweat gently.
• Peel carrots and cut to chunks. add to the onions and keep cooking.
• Add the wine and cook until liquid reduced ,
• Add the stock and cook gently until carrots are soft.
• With a hand blander blitz the soup . You may need to add more stock if the soup is too thick.
• Pass through a fine sieve and serve with nigella seeds on top .

Love to eat!

Cheese Terrine with Confit Beet root

150g ricotta cheese
150g cream cheese
150g goat cheese
40g toasted pinenuts
1 lemon
1 beet root
300 ml water
150 ml sugar
1 vanilla pod
1 bag of salad leaves
8 Basil leaves
10 ml olive oil
few slices of rye bread

• In a small pan place the water and sugar. Bring to the boil and whisk until clear syrup.
• Cut the beet root to 1/2 cm cubes and add the to the syrup.
• Cut the vanilla pod into half and add the the beet root.
• Cook gently until soften, about 30-60 min.
• Place all the cheese in a bowl.
• Add the lemon juice and toasted pinenuts.
• Mix well and seasoning if necessary. Put in the fridge for an hour before serving.
• Mix the salad leaves,4 basil leaves with olive oil and season.
• Deep fried the 4 basil leaves for 3 seconds take out to dry.
• Serve the cheese mix on top of toasted rye bread finish with deep fried basil on top,
• salad leaves, and few cubes of the confit beet root.

Love to eat !

Leek and cauliflower soup

3 leeks
1 cauliflower
250 ml chicken stock
100 ml of milk
100 ml double cream
pinch of nutmeg
20 ml olive oil
chervil leaves for garnish

• Cut the leeks roughly and the cauliflower to flowerets.
• Sweat them gently with olive oil for 5 min or so.
• Add the chicken stock,cover and cook until soften.
• Hand bland the soup.
• Add the milk and double cream slowly while whisking. Until the right consistency.
• Season and add a pinch of nutmeg.
• Bring to the boil and pass through a fine sieve.
• Finish with the chervil leaf on top.

Love to eat !

Duck & fig terrine with port sauce

4 duck legs
4 springs of thyme
20g rock salt
2 cloves of garlic crushed
2 bay leaves
1 roll of foil
200 ml double cream
120g dried figs
200 ml port

• Place the figs in the port to soak up for 3 hours, in the fridge.
• Preheat the oven to 200 degrees.
• Wrap duck legs, thyme,rock salt,garlic and bay leaves in three layers of foil .
• Make sure its tight enough and with no holes.
• Place the duck legs package on a baking tray and bake in the oven for 2 and a half hours.If meat falls off the bone its ready.
• Once cooled down remove herbs and garlic. Remove all the meat out using a fork.
• Place the meat in a bowl and add the cream.
• Slice the figs to quarters and add to the duck.
• Add 3 tbs of the port to the mixer. Keep the rest of the port.Mix well.
• Adjust seasoning.
• Put a layer of cling film inside a terrine mould cover with the cling film and make sure its being pressed over night by another heavy mould.
• Release from mould slice the terrine.
• In a small sauce pan reduced the rest of the port to a sauce consistency.
• Serve terrine on a piece of toast,salad leaves finished by the reduced port.

Love to eat!

Lemon Sole Ceviche

300g sole fillets skinned
Juice of 2 lemons 1 lime
1 onion diced
1 glove of garlic finely chopped
1/2 tsp sumac powder
1/2 tsp dried chillies
4 g chopped herbs (mint,parsley,coriander)

• Cut the sole fillets to small cubes and place in a bowl.
• Add the lemon & lime juice.
• Sweat gently the onions and the garlic and add to the mix.
• Add the sumac and the dried chillies.
• Make sure the mix is covered with juice, cover with clingfilm and leave in the fridge for 3 hours.
• Once ready add chopped herbs and mix gently, adjust seasoning.
• Drain juice and serve with thin slice of Focaccia bread.

Love to eat!

Falafel Stuffed with Feta Cheese on a Bed of Summer Salad

250g chickpeas (soaked over previous night)
2 cloves of garlic
100g feta cheese
10g mixed herbs
1/2 tsp cumin powder
1/2 tsp baking powder
1 pear
1 cooked beetroot
Salad leaves
Vegetable oil for deep frying

The Falafel:

• In a food processor: mix chickpeas, garlic,chopped herbs, cumin,baking powder, salt & pepper to make falafel mix.
• Whisk until a smooth paste. Taste .
• Cut feta cheese to 1 cm square cubes.
• Take a handful of falafel mix. Flatten it on the palm of your hand. Put the feta cheese in middle and cover with more falafel mix.
• Roll into ball and place in hot oil. (around 160 degrees).
• Deep fry until golden brown on the outside. Place on paper towel to rid of excess fat.

For the salad :

• Peel the pear. Cut lengthwise, remove seeds.
• Cut the beetroot lengthwise.
• Plate salad leaves, pears and beetroot.
• Drizzle over olive oil, season.

Love to eat!

Beetroot & Sweet Potato Brochette with Tiziki

300g uncooked beetroot

300g sweet potato
6 springs of thyme
4 cloves of garlic
olive oil
500 ml of greek yogurt
1/4 diced cucumber
10g chopped mint

• Pre-heat the oven to 180,

The Beetroot and Sweet Potato:

• Slice the sweet potato and beetroot to 1.5 cm thickness. Place on olive oil greased tray.
• Crush 3 cloves of garlic and toss with thyme. Drizzle over olive oil.
• Place in oven for 30 minutes until golden brown.

The Tiziki :

• Pour the yogurt in to a large bowl. Add the chopped mint and diced cucumber.
• Crush 1 clove garlic and chop finely. Add to the mix.
• Mix gently and season.
• Keep in fridge.

To Finish:

• Season sweet potato & beet root slices.
• Cut with a ring cutter.
• Spoon on one tsp of tiziki and finish with a small spring of thyme.
• Serve warm.

Love to eat!

Deep Fried Cauliflower

1 cauliflower
Vegetable oil for deep frying
5 lemons
1 clove of garlic
300g tahini paste
400 ml mineral water
Mint leaves for garnish

The Cauliflower:

* Heat the oil in a big pan.
* Cut the cauliflower in to florets and remove the stalks.
* Deep fry the cauliflower (make sure they are fully covered) until they are golden brown (approx 10mins).

The Tahini Sauce:

* Mix the tahini paste and the water in a bowl.
* Whisk until smooth- ensure there are no lumps.
* Crush garlic and add.
* Add juice of 3 lemons.
* Season and taste. The sauce should be light and pale.

The finish

* Drain the cauliflower from the excess fat. Squeeze 2 lemons over the florets.
* Serve with the sauce on the side or over the top.
* Finish with leaves of mint

Love to eat!