Hello, my lovely readers from around the world. How are you today? I visit small Asian market here in the south UK and I feel like a little boy in toy shop hahaha so many different vegetables and so many health benefits products. I have to say big thank you incredible and so pretty shop assistant from China she spends nearly one hour with me explained everything including which veg is good for our organs and much more so after this nice conversion I decided to make a nice and interested salad for you. It’s not hard for prep and cooks and it’s very delicious and yummy.
Hi, guys, how are you? How was your summer and how was your holiday? I have to apologize for another quiet time from me, I am still very busy, but I can’t wait to tell you how many surprises I have in store for you.
During July and August, I met so many interesting people and visited very quaint markets in both Kent and in London. I wrote so many recipes. Let me introduce the first one.
This is an easy dish for you to make, it’s raw, quick and so, so, so, yummy.
250g white radish
15g goji berries
20g spring onion
1/2 tsp nutmeg powder
3 tbsp vegan mayo
1 tbsp date syrup
1 tbsp smoked paprika powder
2 g fresh tarragon
salt & pepper
First, peel the kohlrabi and carrots, and clean the spring onions. Take a large salad bowl and grate the kohlrabi and carrots into it. Chop up or slice the spring onion finely and add it to your bowl with all of the other ingredients. Mix it all up together and enjoy.
I would like to introduce you to an easy bbq dish. This is the perfect meal for a hot and sunny day or evening. I have to say it’s not often here in the UK that we have 32C, but we did and I was so happy and I saw so many people on the beach making bbq. They were using meat though, and not into carnism, I created this very simple dish with a little touch of Greek cuisine. Perhaps it’s not the most beautifully presented on the plate, but you know I believe we want quick, and of course yummy food to eat straight away…
This recipe is for 6-8 people
1 smoked tofu (200g)
325g baby plum tomatoes
1 red onion (245g)
150g baby chestnut mushrooms
2 large peppers, mixed colours
1 tbsp of ras el hanout powder
2 tbsp of olive oil
salt & pepper
100g cucumber – use just the skin
10g fresh dill
400g plain coconut yogurt
salt & pepper
Firstly clean and chop the onion and peppers, it’s really up to you which size you prefer. Chop the tofu in small cubes. Get creative putting it all on skewers and place them in your tray with olive oil and ras el hanout powder. Grill until soft. If you’re making this dish at home and using an oven, I recommended 180C for 40min, or a little bit longer….
Use a salad bowl and grate the lime, as you will need its zest and also juice. Dice the cucumber skin, chop up the dill and add the yogurt, salt and pepper, then mix it all together.
Hello guys. I hope and believe you are well and good. I would like to show you a very easy and very yummy starter dish today, which is definitely interesting, light and delicious. It’s so easy to make it, even for more people or for family. By the way it’s also possible to double it and have it for mains, just add more bread or some fresh focaccia. So let’s focus on this one 🙂
2 (30g) spring onions
1 clove of garlic
25 g dry apricots
1 and 1/2 tbsp of capers
1 tbsp of sesame seeds
70ml of white vine
1 tbsp of dry or fresh dill
1/2 tbsp of dark agave syrup
salt & pepper
1 large spoon of olive pressed butter
I always use a nonstick ceramic pan, which is so very useful. Remove and clean the garlic and spring onions and dice them. Then cut the small fennel in half to remove its center and just slice it. Finally dice the apricots and get your pan ready to medium heat. Add olive or coconut oil for cooking and add first the garlic till nice and golden in color, then add the spring onion for 4 mins and the fennel with apricots and sesame seeds. Use a grater for lemon zest and also use its juice. Give it a nice mix and add capers, samphire and wine. After 3 min add butter, salt and pepper and cook everything till soft and the sauce has reduced.
Hey Hey would you like come and play? Hi Guys I‘m back in my kitchen, in a
good mood and ready to show you another trick for creating such a yummy
salad. This is definitely not a boring dish and I can guarantee that if you love
creativity too, it will put a smile on your face.
1 small sweet potato
3 small figs
1 large carrot
400ml milk of your choice
1 tbsp of smoked paprika
½ tbsp. of dry cardamom powder
salt and pepper
1 large spoon of coconut butter
1 grapefruit (approximately 200g)
10g of fresh mint leaves
2 spoons of dark treacle
First peel the sweet potato and make slices or cubes, again it’s up to you how
you prefer to plate it but I’m happy to show my way Then roast the potato
at 180C till soft for approximately 25min.
Peel the carrots and use the peeler to make long strips, then finally chop the
figs for wedges.
Cut the ends off the fennel, halve, remove the hard parts in the middle, chop
into chunky pieces and add to a small pot with the milk, paprika, cardamom,
salt and pepper. Bring on a low heat to the boil, cook till soft, then move to
your blender or mixer, add butter and blend it all together.
You will need a blender or mixer again. Put the walnuts in, squeeze the whole
grapefruit, add dark treacle and mint, and just blend it all together till it
reaches a very nice, smooth consistency.