Recipes Archive

Fish recipes

Roast asparagus and hake

10 minutes

Chicory salad with labneh, dates and pine nuts

20 minutes

Risotto recipes

Whole pea risotto with drunken pecorino and oven-dried pancetta

20 minutes, for the pancetta: 3 hours

Avocado recipes

Pasta with avocado sauce

15 minutes

Cinnamon friands with sweet pear crisps

2 hours 15 minutes

Pepper recipes

Moroccan sweet pepper soup

Chilli recipes

Calamari and mango salad with chilli and lime dressing

2 - 3 minutes

Cheese recipes

Parsnip and gorgonzola soup

20 minutes

Thai beetroot soup

Serves 6

Difficulty Easy

Ingredients

6-8 medium beetroots, boiled and skinned
4 pieces of preserved ginger and syrup
1 cup crème fraîche
2 tablespoons Thai green curry
1 cup warm vegetable stock

For serving:

Parmesan crisps

Method

In a food processor blend the beetroot and ginger until smooth, stopping occasionally to scrape down the sides of the bowl. Add crème fraiche, Thai green curry and blend for a second.

Transfer beetroot to large deep saucepan. Heat gently, slowly add vegetable stock and stir until desired consistency. Do not boil.

Serve warm with Parmesan crisps on the side.

To make parmesan crisps: Preheat oven to 180°C.

Line a baking tray with foil. Using a cup of grated Parmesan cheese, spoon onto the foil, and flatten to make rounds.

Bake until cheese starts to melt. Do not burn.

Remove from oven, cool down, peel off and fold into four.

Serve on the side.

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Eggs en cocotte

Roast asparagus and hake

Chicory salad with labneh, dates and pine nuts

Whole pea risotto with drunken pecorino and oven-dried pancetta

Pasta with avocado sauce

Cinnamon friands with sweet pear crisps

Moroccan sweet pepper soup

Calamari and mango salad with chilli and lime dressing

Parsnip and gorgonzola soup

Thai beetroot soup

Thai beetroot soup

Ingredients

Method