Carrot, Quinoa, Cashew and Date Salad

Ingredients
1/4 c quinoa
1 carrot, washed – I tend not to peel
1 tbsp cashews
1 fresh date
3 tsp fish sauce
3 tsp coconut sugar
3 tsp lemon juice
2 tsp shallot, finely chopped
Italian parsley
Mint

Put quinoa in a pot of cold water and bring to the boil. Cook for 10-12 minutes or until tender. Strain and rinse under cold water.

You can choose to skip this next step however I love salty toasted nuts.
In a small frypan heat 1/2 tsp oil over a medium to low heat. Add the cashews and gently toast until lightly golden and fragrant. Sprinkle over sea salt. Set aside to cool. Once cool chop roughly.

Grate the carrot, finely chop the date, shallot and herbs. Mix together.

In a separate bowl combine the fish sauce, sugar and lemon juice. Adjust to suit your taste.

Mix everything together.

Serve. Enjoy!

Torta Gianduia – Flourless Chocolate Hazelnut Cake

Ingredients

200 g 50% dark chocolate
100 g 75% dark chocolate
115 g butter
7 large free range eggs, separated
1 tsp cornflour
80 g ground hazelnuts

Preheat oven to 180 degrees. Grease and line a baking tray or 22cm cake tin.

Melt chocolate and butter over a low heat. Set aside.

Whisk the egg whites and cornflour until firm peaks form.

Whisk the egg yolks into the chocolate.

Pour the chocolate and ground hazelnuts into the egg whites and gently fold to combine. Don’t over mix.
Carefully pour into baking dish and bake for 45-50 minutes.

Dust with cocoa or chocolate ganache.

Serve. Enjoy!

Crispy Pork, Garlic and Coriander Spring Rolls

Ingredients

100 g cellophane noodles (vermicelli)
1 large shallot
3 garlic cloves
1/2 c coriander
1 egg white
400 g pork mince
1/2 c baby spinach, finely chopped
3 carrots, grated
12 rice paper sheets (22cm)

DIPPING SAUCE
2 limes, juice of 2 zest of 1
1/2 c brown sugar
3 tbsp soy sauce
2 tbsp fish sauce
1 red chilli, finely sliced
1 tsp sesame seeds (optional)



Combine all the dipping sauce ingredients in a bowl. Check season to taste, add more sugar if you like it sweeter etc. Keep in the fridge.

Pour boiling water over the noodles and allow to stand for 10 minutes. Strain, rinse and strain again. Set aside.

In a blender blitz together the shallot, garlic and coriander.
Add this to the remaining ingredients and the noodles. Mix really well to combine. Use your hands its much easier.

Gently dampen each rice paper sheet with water before using. Place a decent amount of mixture at one end of the sheet and roll up. At the halfway point fold the edges in to secure the roll.

Heat 2 cups of oil in a frypan over a medium heat. Test with a piece of bread. It should bubble around the edges and go a lovely golden colour on either side. If it burns turn the heat down.

Cook in batches and transfer to a paper towel.

Serve. Enjoy!

Roquefort & Tomato Tarte Tatin






Ingredients 

120 g roquefort
40 g butter, softened
1 tbsp basil, thinly sliced
2 punnets cherry tomatos, slice a few in half
2 tbsp capers
1/4 red onion, thinly sliced
1 tbsp palm sugar
2 sheets frozen puff pastry

Preheat oven to 220 degrees.

Combine roquefort, butter and basil in a bowl. Season.
In a rectangular tart tin arrange the tomatoes, capers and red onion. Sprinkle over sugar.
Cut pastry to fit the top of the tin. Spread over roquefort mixture. Carefully place pastry, mixture side down, on top of the tomatoes. Gently press the pastry inside the tin to squish up all the tomatoes. 
Place in oven and cook for 20-30 minutes or until pastry is golden brown.
Allow to cool slightly before turning out of the pan. 


When you are ready to serve, drizzle over a little extra virgin olive oil and fresh basil.


Serve. Enjoy!

Almond & Passionfruit Custard Torte






Ingredients

115 g butter
130 g coconut sugar
3 large free range eggs + 1 egg white
100 g ground almonds
45 g rice flour
1 tsp baking powder
1/2 tsp baking soda
3 tbsp freeze dried passionfruit powder
1 tbsp milk
Whole almonds, roughly chopped



Preheat oven to 170 degrees. Grease and line a 22cm cake tin.


Cream butter and sugar. Add the 3 eggs one at a time. 
Fold in almonds, flour, baking powder, baking soda, passionfruit powder and milk. 
Whisk egg white until soft peaks form. 
Gently fold through mixture.
Pour into tin and smooth top. Sprinkle over almonds. 

Bake for 35-40 minutes or until skewer comes out clean.


Dust with icing sugar before serving. 


Serve. Enjoy!

Paté Cream Mushrooms


I used exotic mushrooms however any variety will work.


Ingredients

250g mushrooms
4 tbsp cream
1 generous tbsp pate
1 lemon
2 tbsp Italian parsley, roughly chopped
Sea salt and pepper
Sourdough



Heat a large fry pan over a medium heat. Add a tbsp of oil and gentle fry the mushrooms. Cook until tender and starting to brown. 
Whisk together cream and pate. Season.
Stir pate mixture through mushrooms. 

Serve on toasted sourdough with a wedge of lemon and parsley.

Leek and Potato Soup with Warm Winter Vegetable Salad


Ingredients

2 c leeks
2 c potatoes
2 garlic cloves
4 c water or vegetable or chicken stock

VEGETABLE SALAD
1 shallot
1 c teeny tiny baby potatoes
1 zucchini, chopped small
1 carrot, chopped small
6 baby radishes, quartered
1 c spinach, roughly chopped
1/2 c italian parsley, roughly chopped

For the soup heat a tablespoon of oil in a large pot. Gently fry the leeks until some start to turn a little golden. They all need to be soft and fragrant. Add the garlic and cook for a further few minutes.
Add the potatoes and water. Cover with a lid and cook over a low-medium heat for 40 minutes or until potatoes are cooked through.
Using a stick blender blitz until smooth. If you like a smoother consistency run the soup through a fine sieve. Season to taste.

Preheat oven to 200 degrees. Roast baby potatoes in a little oil until golden on the outside. Set aside.

In a large frypan heat a little oil. Gently cook the carrots until firm but cooked. Set aside.

In the same oil gently fry the shallot until golden. Add the zucchini and sauté until cooked but firm. Add the potatoes and carrots and toss through all the remaining ingredients. Season to taste.

Arrange soup into bowls and top with vegetables. Drizzle over a little oil.

Serve. Enjoy!