Category: Vegetarian

Spicy Boiled Fried Eggs

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Amazing colour and texture, this double cooked eggs are certainly worth a try…

Ingredients

  • 4 hard boiled Eggs
  • 4 Garlic cloves
  • Ginger
  • 1 Bay leaf
  • 4 tbsp of Extra Virgin Olive Oil
  • 2 red Chillies
  • 2 tsp Chilli oil
  • 1 bunch of Spring Onions
  • 2 tbsp dark Soy sauce
  • 1 tbsp Oyster sauce
  • 1/2 cup of Beer
  • Sunflower Oil

In a pot with salted water, boil the eggs for 15 minutes. Remove the eggs and place in a bowl with ice cold water for a couple of minutes. Peel the eggs carefully. Make a few very thin cuts on each side of egg. Heat the sunflower oil in a frying pan and fry the eggs until they are golden on all sides. Reserve. Peel and crush the garlic, peel the ginger and trim into a cube, open the chillies and remove the seeds, then cut into chunky pieces. Mix the beer with the soy an oyster sauce. Reserve. Heat the olive oil and chilli oil, add the garlic, ginger, bayleaf and chillies. Fry for 1 minute. add the eggs, stir for another minute. Add the beer mix and stir to mix well. Cover with a lid and cook for 5 minutes. Remove the lid and keep stiring until the sauce has thickened, about 5 minutes. Turn off the heat and sprinkle with the spring onions. Mix well and serve.

Category: Eggs, Highlights, Vegetarian

Battered Pineapple

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A fried fruit desert or treat with a delightful juicy sweetness…

Ingredients

  • 1/2 cup Flour
  • 1 tsp Baking Powder
  • 2 tbsp demerara Sugar
  • 2 eggs
  • 2 tbsp Creme Fraiche
  • 1 tbsp Lemon juice
  • 1 tbsp melted Butter
  • 1 Pineapple
  • Sunflower Oil

Peel the pineapple and cut it into cubes. In a bowl, whisk the eggs and sugar. Add the remaining ingredients and whisk until it is all blended into a smooth batter. Add the pineapple to the batter and gently mix it. Heat the oil. Spoon the pineapple chunk in small batches. Fry until golden brown.

Category: Fruit, Vegetarian Tags: , , , , ,

Lemon and Basil Rice

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Fresh and tangy rice that goes with everything…

Ingredients

  • 1 cup of Rice
  • 2 tbsp Olive Oil
  • 1 tbsp chopped Parsley
  • 1 bunch chopped Basil
  • 1 Lemon zest
  • 300 ml vegetable Stock
  • 25 gr grated Parmesan
  • Salt
  • Pepper

Heat the olive oil. Add the rice and stir until it becomes translucid. Add the parsley, basil and lemon zest.Stir to combine. Pour in the stock and season with salt and pepper. Cover with a lid and lower the heat. Cook for approximately 15 minutes. Remove from the heat and add the grated parmesan. Stir and serve straight away.

Category: Rice, Vegetarian Tags: , , ,

Courgette Soup

Green goodness that delivers an amazing spicy kick…

Ingredients

  • 1 Courgette
  • 1 stalk of Celery
  • 1 potato
  • 1 Oniom
  • 2 Garlic cloves
  • 1 tsp Cayenne Pepper
  • 1 tsp Marjoram
  • 1 tsp Salt
  • 11 tsp Pepper
  • 1 tbsp Soy sauce
  • 2 tbsp Olive oil
  • 500 ml Vegetable Stock

Chop the onions and garlic. Heat the olive oil. Lightly fry the onion and garlic. Add the remaining vegetables, chopped in cubes. Fry for a few minutes. Add the stock and season it with the remaining ingredients. Let it simmer for 10 minutes. Ble d in the food processor and serve hot.

Category: Gluten Free, Soups, Vegetarian

Waldorf Salad

This world famous salad is a delicious mix of lettuce, fruit and walnuts, with an amazing sauce.

Ingredients for the Salad

  • 1 Iceberg Lettuce
  • 3 Celery stalk
  • 1 Apple
  • 1/2 cup Wallnuts

Ingredients for the Sauce

  • 1/2 cup Mayonnaise
  • 1 tsp Dijon Mustard
  • 1 Lemon (juice)
  • Salt
  • Pepper

Peel the celery stalks and cut in chunky pieces. Roughly break up the lettuce leafs. Peel the apple and cut into small cubes. Break the walnuts into halves. Place all the salad ingredients in a bowl and gently mix. For the sauce, whish all the ingredients until blendedijto a smooth cream. Pour the sauce over the salad and decorate with a few more walnuts.

Category: Salads, Vegetarian Tags: , , , , , , ,

Caprese Salad with a twist

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Caprese Salad

With a different take on the traditional recipe, using cooked cherry tomatoes and pesto sauce…

Ingredients

  • 125 gr Mozzarella
  • 200 gr Cherry Tomatoes
  • 1 bunch Basil leafs
  • 4 tbsp Olive Oil
  • Pinch of Salt
  • 4 tbsp Pesto sauce

Heat 2 tbsp of olive oil and stir fry the cherry tomatoes for a few minutes. Slice the cheese and place in a serving dish. Spread the tomatoes on top and drizzle the remaining olive oil. Sprinkle with salt and drizzle with the pesto sauce. Place the basil on top and serve.

Category: Gluten Free, Salads, Vegetarian

Almond and Ricotta Cake

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For almond fans, a fluffy combination of creamy mascarpone and almond flavour…

Ingredients

  • 130 gr of Sugar
  • 300 gr of Almond Flour
  • 250 gr Ricotta
  • 4 Eggs
  • 130 gr of Butter
  • 1 Lemon Zest
  • 4 tbsp Almond Flakes
  • Pinch of Salt

Whisk the egg yolks and sugar until it’s fluffy. Add the melted butter, ricotta cheese and lemon zest and Add the almond flour. Mix well. On another bowl, whisk the egg whites to stiff peaks. Gently incorporate in the cake mix.

Cover a cake tin with baking paper and brush over with melted butter. Pour in the cake mix. Wet the almond flakes and sprinkle over the cake. Bake in pre heated oven at 160°C for about 40 minutes.

Category: Cakes, Gluten Free, Vegetarian Tags: , , ,

Peas with Poached Eggs

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Peas Stew with Poached Eggs

A very tasty, yet simple to prepare, pea stew. The eggs add some extra protein but can be left out if you want a fully vegan stew.

Ingredients

  • 500 gr of peas
  • 1 onion
  • 1 tin of chopped tomatoes
  • 1 garlic clove
  • 1 tbsp tomato paste
  • 4 tbsp olive oil
  • 1/2 fennel bulb
  • 1 Bay leaf
  • salt
  • black Pepper
  • 4 eggs

Chop the onion and the fennel and fry with the olive oil until golden. Add the peas and cook for 2 minutes. Add the tomato and season with salt and pepper. Bring it to a boil and let it cook until peas haven soften up.

Gently make space by removing the peas to one side of the pot and pour in the egg. Repeat until all eggs are in and cover with a lid. Lower the heat and cook until the eggs are cooked to your taste.

Category: Eggs, Gluten Free, Vegetarian Tags:

Grape Jam

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Grape Jam

If you like grapes, this is the perfect jam! Can be eaten on its own or use in cakes and desserts.

Ingredients

  • 1 kg mixed seedless Grapes
  • 1300 gr demerara Sugar
  • 1 tbsp of Lemon juice
  • 1 Cinnamon stick

Place the grapes on a large saucepan and cover with the sugar. Let it rest for about 15 minutes. Turn on the heat on a low setting. Pour in the lemon juice and stir. Add the cinnamon stick.

Stir frequently and let it simmer on low heat. Scoop out the foam from the top and keep stirring until the fruit becomes soft and you can create clear path in the middle of the pan using a woden spoon. Turn off the heat. Depending on the size of the grapes this process can take between 30 minutes and 1 hour. Let the jam cool down in the pan. Pour into containers and it’s ready to serve. Can be kept in the fridge in a closed container for several days.

Category: Desserts, Fruit, Gluten Free, Vegetarian
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