SUPER FOOD BOWL WITH PICKLED ONIONS, MASSAGED GREENS & MISO SALMON

WOW, OH WOW. This bowl of goodness proves that healthy food does not have to lack in flavour and I for sure will be adding this vitamin packed dinner to my regular recipe rotation. 

Why? Well, who knew massaging kale and shredded brussel sprouts, once they have been lathered in a cayenne pepper, mustard and honey dressing, would make them so damn tasty and silky! 

Add to the supergreens some blueberries, pomegranate seeds, pickled red onions and pine nuts and you've got quite spectacular base! Even better when topped with a fragrant and juicy piece of miso marinated salmon for some extra omega 3, fresh slices of avocado for those healthy fats and some beetroot chunks for colour. 

It's filled with things that are good for you and also taste bloody brilliant. 

The perfect dish to brighten up a winter day and make you feel good inside and out!

Serves 2

INGREDIENTS

• 1 cup thinly sliced red onion
• 2/3 cup cider vinegar
• 1 tsp. granulated sugar
• 1/2 tsp. kosher salt
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. reduced-sodium soy sauce
•  1 Tbsp. white miso paste
• 2 salmon fillets 
• 1 bunch kale, stemmed and roughly chopped
• 200g shredded Brussels sprouts
• 1 ripe avocado, sliced
• 1/2 cup fresh blueberries
• 1/2 cup pomegranate seeds
• 1/4 cup toasted pine nuts
• 150g cooked beetroot, cubed 

LEMON-CAYENNE DRESSING

• 2 Tbsp. lemon juice
• 1 Tbsp. honey or maple syrup
• 2 tsp. Dijon mustard
• 1/4-1/2 tsp. cayenne pepper (use more or less depending on desired spice level)
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1/3 cup extra-virgin olive oil

METHOD

• Combine onion, vinegar, sugar, salt, and 1/2 cup of water in a small saucepan over medium-high heat. Bring to a simmer and cook 1 minute. 
• Remove from heat and let stand until ready to use. 
• Combine olive oil, soy sauce, and miso in a wide-rimmed bowl. 
• Add salmon and gently toss to coat. 
• Let stand 15 minutes.
• Meanwhile, prepare Lemon-Cayenne Dressing by combining lemon juice, honey, Dijon, cayenne, salt, and black pepper in a small bowl. 
• Gradually stream in olive oil, whisking constantly, until emulsified. 
• Place kale and Brussels sprouts in a large bowl and add half of dressing. 
• Gently massage dressing into greens for 30 to 60 seconds until they start to soften. 
• Add blueberries, pomegranates and nuts; toss to combine. 
• Preheat your oven to 220 celsius. 
• Place the marinated salmon fillets on a foil-lined baking sheet, and bake for 6 to 8 minutes, or until just opaque in center. (If the salmon starts to burn, move it to lower rack.)
• Assemble salad by dividing kale mixture evenly between each of 2 bowls. 
• Drain pickled red onions and scatter evenly overtop. 
• Top each salad with one miso-glazed salmon fillet, plus some avocado slices and beetroot cubes. 
• Drizzle remaining dressing evenly overtop AND ENJOY!

CREAMY SMOKED SALMON PASTA WITH VODKA & SALMON CAVIAR

Another week, another speedy yet delicious pasta dish! I am still in a bit of a new job whirlwind situation so excuse the less regular recipes and posts in general for now, I promise I will be back to the regular schedule soon!

Anyways, after a very long, tiring yet greatly satisfying work week, all the while staying committing also to my dry-ish Jan (only drinking on Fridays + Saturdays), I was SOOO ready for a Friday night in with some wine and a big bowl of pasta! 

I also had some Vodka left over in the pantry from when I made pasta a la vodka a few months a go which happened to be a lucky coincidence when I stumbled across this wonderful sounding recipe for creamy smoked salmon pasta with vodka, chives and snazzy salmon caviar topping. 

Even better, it may look like a super fancy pasta supper but it's actually rustled up in less than half an hour, making it the perfect indulgent treat with minimal cooking.

The vodka gets cooked off with the cream but somehow elevates the whole sauce into something quite special while the addition of egg yolks make this almost like a smoked salmon carbonara! 

A real treat that is hard to mess up and a new pasta dish favourite.

SERVES 2 

INGREDIENTS
400g pasta of your choice
2 tablespoons unsalted butter
1 small shallot, minced
1/4 cup vodka
2 1/4 double cream
250g thinly sliced smoked salmon, cut into thin strips
Salt and freshly ground pepper
3 large egg yolks
2 tablespoons minced chives

A bunch dill, finely chopped

50g salmon caviar (found at Waitrose)

METHOD

In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente.
Meanwhile, in a large, deep frying pan melt the butter. 

Add the shallot and cook over moderate heat until golden, about 3 minutes. 

Add the vodka and cook until evaporated, about 1 minute. 

Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often, until reduced by half, about 4 minutes. 

Stir in half the smoked salmon, season with salt and pepper and remove from the heat. 

In a small bowl, beat the eggs yolks with the remaining 1/4 cup of heavy cream.
Drain the pasta. 

Add it to the frying pan and stir well. 

Add the egg-yolk mixture and stir over low heat until warmed through and the sauce is creamy, about 30 seconds. 

Season with salt and pepper. 

Transfer the pasta to bowls, scatter remaining smoked salmon, salmon caviar, dilll and chives on top and serve.

SUPER SPEEDY LEEK CACIO E PEPE

What better thing to do in my bid to be "healthier" this January than to add leeks to one of the most yummy, iconic and speedy to rustle up pasta dishes, cacio e Pepe! 

Sautéed leeks work a treat as addition to this magical cheese, pasta water and pepper sauce and though super simple in terms of ingredients this pasta wins in terms of creaminess and flavour! 

The perfect weekday supper after a cold and long working day.

SERVES 2

INGREDIENTS

• 60g butter
• 1 x 500g pack leeks, trimmed and sliced
• 400g linguine or spaghetti
• 2 garlic cloves, crushed
• 2 tsp black peppercorns, finely crushed using a pestle and mortar, plus extra to serve
• 90g pecorino or Parmesan, finely grated - use vegetarian cheese if required

METHOD

• Heat the butter in a large, deep frying pan and cook the leeks over a low heat, covered, for 6-8 minutes until softened.
• While the leeks are cooking, boil the pasta according to pack instructions. 
• Drain over a large bowl to reserve the cooking water.
• Return to the leeks; stir in the garlic and black pepper and cook for 2 minutes until fragrant, then add 150ml of the pasta cooking water. 
• Toss together briefly, then evenly scatter over the grated cheese. 
• Don’t stir but wait for the cheese to melt; about 1 minute. 
• Once melted, add the drained pasta and stir well to coat. Add a little more pasta water if needed to loosen the sauce.
• Divide between bowls and serve immediately with extra black pepper ground over the top.

MOROCCAN VEGGIE TAGINE WITH HARISSA & PAN FRIED ALMONDS

This vegan tagine is the perfect healthy January dinner that still packs a punch! 

It's both comforting and full of nutritious veg, finished off with a wonderful mix of spices which elevated this one pot wonder into quite the bowl of comfort food with minimal kitchen mess to clean up after!

Even better the tagine comes to topped with briefly fried luscious almonds and a good helping of spicy harissa paste! 

Indeed, this recipe proves once and for all that healthy cooking doesn't have to mean boring flavours! 

Serves 2 

INGREDIENTS

• 2 tbsp olive oil
• 2 large onions, peeled and thinly sliced
• 4 garlic cloves , peeled and thinly sliced
• 1½ tsp ground ginger
• 1 tsp turmeric powder
• 1 cinnamon stick
• ¼ tsp saffron threads 
• 600g winter squash or sweet potato, peeled and cut into bite-sized pieces
• 1 head of cauliflower, chopped into florets
• 400g baby turnips, quartered or halved if on the large side
• 500ml vegetable stock
• 300g soft prunes
• 1 preserved lemon, skin only, finely chopped
• 1 tbsp butter or oil (if you want to keep it Vegan)
• 50g blanched almonds
• 2 tbsp honey
• 50g green olives, pitted
• 1 x 400g tin chickpeas, drained 
• 1 small bunch fresh coriander
• Harissa, to serve
• Greek yogurt (optional)

METHOD

• Heat the oil in a large, heavy-based sauce pan for which you have a lid over a medium heat, then fry the onions until soft and translucent. 
• Stir in the garlic and spices, and cook for another couple of minutes, until you can smell the spices.
• Add the squash, cauliflower and turnips, then stir in the vegetable stock, scraping the bottom of the pan to clean it.
• Add the prunes and preserved lemon skin, bring to a simmer, then cover. 
• Turn the heat right down and leave to simmer for 30-40 minutes, until the vegetables are soft.
• Meanwhile, fry the almonds in the butter or oil until golden, then set aside. 
• Stir the honey, olives and chickpeas into the pan, taste and season if necessary, then roughly chop the coriander and scatter over the top along with the almonds.
• Top with the optional yogurt and spicy harissa

GOATS CHEESE & BARLEY RISOTTO WITH WINTER GREENS

 

This goats cheese and barley risotto with winter greens is THE perfect January dinner if you ask me! 

Why? Well it's packed with the seasonal veg all our bodies have been craving post Christmas indulgence, yet still manages to be proper comfort food.

It is also super filling thanks to the barley AND a tiny bit naughty because we all know melted cheese is a quite literally a life essential to make it through the cold winter months.

A real joy to eat, especially after a long, cold and dark January day!

SERVES 2-3

INGREDIENTS

• Light olive oil or vegetable oil for frying
• 1 savoy cabbage, cut into quarters
• 300g brussels sprouts, halved if large
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• 100g pearl barley
• 3 tbsp plain flour
• 200ml white wine
• 400ml whole milk
• 100g sun-dried tomatoes, drained
• 100g taleggio cheese (or vegetarian alternative)
• 100g goat’s cheese
• Bunch fresh basil, roughly chopped
• 50g vegetarian parmesan-style cheese

METHOD

• In a large flameproof casserole or ovenproof saucepan, heat a glug of oil over a high heat, then sear the cabbage and sprouts until browned all over (about 3 minutes). 
• Set aside.
• Reduce the heat, add the onion, then fry gently for 5 minutes, stirring occasionally, until softening. 
• Add the garlic and pearl barley, then stir for 2-3 minutes.
• Stir in the flour and cook for a minute, then pour in the wine. 
• Turn up the heat and bubble for a minute, stirring with a wooden spoon. 
• Reduce the heat and add the milk, then simmer for 15-20 minutes, stirring every so often, until the sauce thickens and the barley softens.
• Heat the oven to 220°C. 
• Add the sun-dried tomatoes, taleggio and goat’s cheese. 
• Stir for 5 minutes until the cheese has melted, then stir in the basil. 
• Arrange the cabbage pieces and sprouts on top. 
• Grate over the hard cheese and bake for 20-25 minutes until golden.
• ENJOY!

MY FAVOURITE CHRISTMAS DINNER RECIPES (WHICH ALSO MAKE A MEAN ROAST)

I did a LOT of cooking over the Christmas period (thankfully I also had a mother at my flat that may despise cooking but is excellent in doing the cleaning up after) and also managed to rustle up a whole vegetarian friendly Christmas dinner with all the trimmings!

Ok, ok hear me out before you say "OMG I CAN'T SEE ANY MORE CHRISTMAS FOODS FOR ANOTHER 360 DAYS AT LEAST!.

Let's be real: it's going to be cold and dark and miserable outside for quite some time and what is there better to do on a Winter Sunday than stay in, make a proper roast dinner and wrap up in front of the telly with or without a glass of wine if you are on the Dry Jan vibes, especially if the roast comes with a Stella and veg heavy twist! Trust me on this one!

MUSHROOM & CHESTNUT WELLINGTON

INGREDIENTS

• 1 medium red onion (150g) peeled, cut in half lengthways and sliced
• 1 ½ tbsp olive oil divided
• 1 tsp sea salt divided
• ½ tsp freshly cracked black pepper
• 1 tbsp balsamic vinegar
• 1 tbsp butter
• 300 g chestnut/brown mushrooms, sliced
• 4 cloves of garlic minced
• 1 tbsp fresh chopped tarragon
• 100 g cooked chestnuts (approx ¾ cup)
• 100 g baby spinach ( approx 3 ⅓ cups)
• 3 tbsp fine breadcrumbs
• 1 x 320g sheet of puff pastry
• 1 medium egg beaten

METHOD

• Preheat the oven to 190C.
• Line a baking tray with parchment paper.
• Heat 1 tablespoon of olive oil in a frying pan. 
• Add the onions with ¼ teaspoon of sea salt and cook over medium heat until soft. 
• At least 15 minutes. 20 - 25 minutes if you have more time.
• Once soft add 1 tablespoon of balsamic vinegar and stir well until the liquid evaporates.
• Remove to a large mixing bowl and leave to cool.
• Heat 1 tablespoon of butter in a large sauté pan. 
• Add the mushrooms and cook until they are soft and they have released their juices. 
• Add 4 minced cloves of garlic and 1 tablespoon of chopped tarragon. 
• Stir well and cook for a minute or two.
• Crumble the chestnuts into the pan and mix well. 
• Remove this mixture to the mixing bowl with the red onions and leave to cool.
• Heat ½ a tablespoon of olive oil in a pan, add the spinach and cook until wilted.
• Drain and squeeze as much liquid out of the spinach as you can. Transfer to a chopping board then roughly chop.
• Add the chopped spinach to the mixing bowl with the mushrooms.
• Add 3 tablespoons of fine breadcrumbs along with ¼ teaspoon of salt and ¼ teaspoon of freshly cracked black pepper to the mixing bowl. Mix everything together well.
• Roll out the puff pastry.
• Add the mushroom filling along the centre of the pastry and using clean hands shape into a sausage shape.
• Turn one side of the pastry over the mushroom mixture, brush the egg wash then turn the other side over. Use a fork to seal the pastry. 
• Fold up the ends of the wellington and again use a fork to see them.
• Carefully turn the welling over so the seal is on the bottom. 
• Using a very sharp knife score diamonds in your pastry. 
• Start by scoring diagonal line in one direction along the whole wellington then repeat in the opposite direction.
• Brush the whole wellington in egg wash, remembering to do the sides too.
• Bake in the oven for 30 minutes or until the pastry is golden brown and the pastry is completely cooked.
• Remove from the oven and leave to cool slightly before transferring to a serving dish or board.

THE BEST EVER CAULI CHEESE 

INGREDIENTS

• 1 large (about 1kg) Cauliflower , broken into large florets
• 1 tbsp olive oil 
• 75g butter 
• 4 tbsp plain flour 
• 400ml whole milk 
• 400ml double cream 
• 150g mature cheddar, grated
• A good grating nutmeg 

METHOD

• Heat the oven to 220c.
• Put the cauliflower florets into a bowl and toss with the olive oil and plenty of seasoning. 
• Tip out onto a large baking tray, ensuring each floret has space around it. 
• Roast for 20-25 minutes until lightly charred and tender to the point of a knife. 
• Cool slightly. Turn down the oven to 200c.
• Put the butter into a pan over a medium heat and, once melted and foaming, add the plain flour. 
• Cook, while stirring, for 5 minutes until the butter turns a deep golden brown. 
• Put the milk and cream into a measuring jug.
• Turn the heat to low and splash in a few tbsp of the milk mixture and whisk vigorously. 
• It will form a thick paste that might look a little split but will come back together eventually. 
• Keep adding the milk, 2-3 tbsp at a time, whisking vigorously all the time, only adding more milk once fully absorbed and the sauce is thick. 
• Once all of the milk and cream are in, you will have a smooth sauce. 
• Simmer gently, while regularly whisking, for 15 minutes to cook out the flour and thicken the sauce some Remove from the heat and stir through the cheddar, grate in the nutmeg and season well.
• Put the cauliflower florets into a deep baking dish then pour over the sauce. 
• Bake in the oven for 25-30 minutes or until the top is charred, bubbling and golden

GARLIC & HERBS ROAST POTATOES A LA RENÉE (INSPIRED BY A TRUE BRIT AND GREAT FRIEND)

INGREDIENTS

• Maris piper potatoes (a few per person+ a couple extra)
• Extra virgin olive oil
• Small bunch fresh sage leaves and fresh rosemary, chopped
• Salt and pepper
• Plenty of garlic cloves, left whole

METHOD

• Preheat the oven to 180°c.
• Peel the potatoes, cut in half and par boil for 12-15 minutes in salted boiling water.
• Meanwhile, add good glug of olive oil to an oven proof dish and place in to the oven.
• Once the potatoes have par boiled, drain and leave to steam in the colander for a few minutes. 
• Give the potatoes a good shake in the colander so that the outer edges break up a little and become beautifully fluffy.
• Take the dish of hot oil out of the oven.
• Carefully pour the potatoes into dish and turn until they are coated with the oil. 
• Season with good quality salt (pink Himalayan or Malden sea salt work a treat), cracked black pepper and add the garlic and herbs.
• Roast in the oven for 1 hour to 1 hour 15 minutes.
• Remove from the oven, by this point they should be turning beautifully golden brown but they can still be improved to be extra delicious.
• Turn each potato over. 
• Put them back into the oven for another 20-30 minutes or until perfectly golden brown and crispy on the outside and fluffy on the inside.

ROAST CARROTS & BRUSSEL SPROUTS WITH POMEGRANATE SEEDS

INGREDIENTS

• 200g brussel sprouts, trimmed
• 400g chanteay carrots
• Pomegranate seeds to top

METHOD

• Preheat oven to 200c.
• Add carrots and Brussel sprouts to a baking tray and toss in olive oil.
• Roast in the oven for 25 minutes, tossing the veg half way through
• Take out of the oven, add to serving dish and top with pomegranate seeds

AND SERVE WITH PLENTY OFGRAVY!