Tag: 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: , , , , ,

Roasted Crushed Potatoes

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Delicious! Crispy on the outside and fluffy inside…

Ingredients

  • 500 gr baby Potatoes
  • 8 Garlic cloves
  • 1 Bay leaf
  • 1/4 cup of Extra Virgin Olive Oil
  • Rosemary sprigs
  • Himalaya Salt
  • Pepper

In a big pot with salted water, boil the potatoes for 10 minutes. Oil the bottom of a baking tray and place the potatoes on the oil. Crash each potato and add the garlic cloves with peel on. Drizzle the remaining oil over the potatoes. Sprinkle with salt and pepper. Spread the sprigs of rosemary over the top. Bake in hot oven (220°C) for about 40 min.

Category: Highlights, Potatoes Tags: , , , ,

Beetroot Moist Cake

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Gluten free delicious red cake… no food colourant required!

Ingredients

  • 200 gr Beetroot
  • 1/2 cup Almond butter
  • 1/3 cup Maple syrup
  • 2 Eggs
  • 1/2 cup Almond flour
  • 2 tbsp Rice flour
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 pinch of Salt

Blend the beetroot in the food processor. Add the eggs, almond butter and maple syrup and blend until smooth. In a bowl mix all the dry ingredients. Add the beetroot mix and whisk until it’s a smooth thick batter. Oil a cake tin ans sprinkle with flour. Pour in the cake mix. Bake in hot oven (180°C) for approximately 30 minutes.

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

Whelks Salad

Unriveled seafood, whelks are the jewels of the sea with a fresh flavour and distinct texture …

Ingredients

  • 200g cooked Whelk
  • 1 Onion
  • 1 Parsley bunch
  • 1/4 cup mixed Pickkes
  • 1/4 cup Olive oil
  • Pepper
  • Salt
  • 4 tbsp White Wine Vinager

Chop the onions, garlic, parsley and pickles. Prepare the whelks by removing the inner black tube and cutting into small pieces. Add to tge onion mix. Season with salt and pepper. Add the olive oil and vinager. Mix it all in a bowl cover with cling film and keep in the refrigerator.

Category: Salads, Seafood Tags: , , , , , ,

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: , , ,

Poached Pears in Madeira Wine

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Stewed Pears in Marsala Wine

Sweet, soft and smooth, this is a winning desert at any dinner party.

Ingredients

  • 4 Pears
  • 1 Cinnamon Stick
  • 2 tbsp of Demerara Sugar
  • Madeira Wine

Peel the pears. Place in a pot and cover with the wine. Add the cinnamon and sugar. Stir gently. Simmer on low heat until the pears are soft. Place in the plate and pour some of the liquid over the fruit. Serve with clotted cream or vanilla ice-cream.

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

Baked Potatoes with Cottage Cheese

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Ricotta Stuffed Baked Potatoes

Creamy but healthy, this potatoes are delicious and easy to prepare.

Ingredients

  • 2 large baked Potatoes
  • 250 gr cottage Cheese
  • 1 Spring Onions
  • Chives
  • 1 pinch of Salt
  • Pepper

Slice each potato in half lengthwise. With a teaspoon carefully remove the potato pulp and place in a bowl. Add the cottage cheese and mash until smooth and creamy. Season with salt and pepper and sprinkle with finely chopped chives. Mix well. Fill each half potato wild the mash. Sprinkle with pepper and serve.

Category: Gluten Free, Potatoes Tags: , , , , ,

Courgette Sauté

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Stir-fry Courgette

A lovely side dish that can also be added to rice or pasta for a complete meal.

Ingredients

  • 2 Courgettes
  • 1 Onions
  • 1 Bay leaf
  • 2 Garlic cloves
  • 100 ml of Extra Virgin Olive Oil
  • 20 gr of grated Parmesan Cheese
  • 1 pinch of Salt
  • Pepper

Cut the courgettes and onions into thin slices. Chop the garlic. Heat the olive oil. Add the onions, garlic and bay leaf. Let it turn golden. Add the courgettes and stir gently. Fry until the become soft and golden. Season with salt and pepper. Sprinkle the Parmesan and stir gently. Remove from the heat as soon as the cheese starts to melt.

Category: Side Dishes, Vegetarian Tags: , , , , , ,

Zingy Lemon Squares

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Zingy Lemon Squares

For lemon lovers! This cake is moist and lemony. It keeps for days if you can stop eating it…

Ingredients

  • 130 gr of Flour
  • 70 gr Coconut Sugar
  • 1/4 tsp of Baking Powder
  • 1/4 tsp of Salt
  • 1 Lemon (zest and juice)
  • 70 gr Butter
  • 2 Eggs
  • 1 cup of Powder Sugar
  • 1/2 Lemon juice
  • 2 tbsp of Lemon zest

Heat the oven to 170°C. Mix the flour with the sugar, baking powder and lemon zest. Add the butter and lemon juice. Whisk well. Add the egg and whisk until creamy. Cover a square tin with baking paper and spray oil over. Pour the cake mix into the tin. Place in the oven and bake for 20 minutes. In the meantime, prepare the glazing. Mix the powder sugar, lemon juice and lemons zest and stir until it is smooth. Remove the cake from the oven. Pour over the glaze and wait until it sets before removing the cake from the tin.

Category: Cakes, Vegetarian Tags: , , , ,
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