Triple Hazelnut Pudding

I've been experimenting with milk alternatives recently and my top two favourites are by far the hazelnut and almond versions. The recipe below can also be done with milk or other milk alternatives, but with the hazelnut chocolate combination which brings back nutella sweet memories (a coincidence that it's served in emptied-nutella glasses?!) and the non dairy lightness similar to mouse consistency, I strongly recommend this version.

Ingredients:

1 litre organic hazelnut milk
125 g 85% organic dark chocolate
4 tbsp corn flour (aka cornstarch)
4 tbsp organic agave syrup
chopped roasted hazelnuts (couple of handfuls)

Directions:
Step 1: Start with the 2 cups of hazelnut milk, the chocolate and two tbsp of agave syrup in a small saucepan over medium-low heat and whisking occasionally until the chocolate melts. Meanwhile stir 4 tbsp of corn flour with 1 cup of hazelnut milk in a bowl until the corn flour dissolves completely. When the chocolate-hazelnut milk is almost boiling add half of the diluted corn flour into saucepan slowly and constantly whisking. Bring the pudding to a simmer, constantly whisking until it thickens (should take a 3-5 minutes). Pour pudding into 6 small glasses.

Step 2: Repeat the above with the remaining cup of hazelnut milk, the other 2 tbsp of agave and the rest of the dissolved cornflour mixture. Pour carefully in the 6 glasses (on top of the already relatively cooler chocolate version) and let it cool.

Step 3: Cover with cling film and refrigerate for at least 2 hours. Sprinkle roasted chopped hazelnuts on top just before serving.

Rainbow Sweetcorn Salad

The previous weekend we decided a BBQ was in order come rain or come shine. Luckily for the 4 hour slot we spend outside we had one of the 2 sunny intervals predicted for the day! To accompany the tons of meat I tossed a corn simple sweetcorn salad together with as many colourful things I could find in the fridge/cupboard.

Make sure you drain the sweetcorn well before tossing everything together. This was enough -as a side- for a dozen guests.

Ingredients:
700-900 grams sweetcorn kernels (2 large cans)
250 grams pomodorino tomatoes
1 green pepper
200 grams slices black olives (tinned)
olive oil
lemon juice
dried parsley

Jostaberry (vegan) Surprise!

Ever heard of these before? Jostaberries? Apparently they are a cross between gooseberries and blackcurrants and have a slightly sweet taste with a tangy tartness. So what does one do when these pop in the veg box? Well, why not combine them with an another "never-used -before" ingredient and hope for the best? I've been meaning to try the Oatly Cuisine Cream for a while now and luckily this combination turned out to be exactly what I was craving for, a creamy, light, sweet and sour, fruity summer delight. The blanched almonds are not just for the decoration, their taste fits very well with the rest of the ensemble.

To make this, first cut off the stems of the jostaberries and wash thoroughly. Simmer in a pan with the muscovado sugar for about 10 minutes or till it gets to that "jam like" consistency. Then add the agave suryp and 200 ml of the oatly cream. Mix the other 50ml of the cream with the cornflour in a cup and stir well until it completely dissolves. Then add the diluted cornflour into the pan and stir well for a couple more minutes till the pudding thickness. Let it cool for a couple more minutes and then pour in the serving glasses. Decorate with halved blanched almonds (dead easy to make, have a look here for a quick and clearly explained method). When it reaches room temperature pop into the fridge for at least 2 hours.

Serves 2.


Ingredients:

200-250 g organic Jostaberries (stems removed)
2 tbsp muscovado sugar
2 tbsp organic agave syrup
1 tbsp cornflour
1 carton (250 ml) Oatly Cuisine organic cream
5-6 blanched almonds (halved)

Tuna Salad with Tahini Dressing

A quick and very filling salad which has been a popular stable in the household for a while now. Tahini (which is basically sesame paste) is a healthy and nutritionally packed substitute for the standard mayonnaise in tuna salads.

To make the tahini dressing, first put the tahini paste in a big bowl and add some hot water (2-3 tbsp) to loosen it. The consistency should be similar to that of a nut butter (like peanut butter for example) so keep adding water to loosen it if necessary. Then add the lemon juice, salt, pepper and cumin.

In a ban boil the beans (the once I used where from a can and needed only 5') and in the last two minutes of boiling add the chopped broccoli. When ready, add to the dressing bowl and top with the tuna flakes and the rest of the chopped ingredients (lettuce, pepper and tomatoes) Drizzle with some olive oil (not too much as the tahini is pretty oily already), sprinkle some dried dill, and stir everything together.

Serves 2-3.

Ingredients:

● 1 large romaine lettuce
● 1/2 yellow pepper
● 5-6 cherry tomatoes
● 1 tuna can (in brine)
● 4-5 tbsp tahini paste
● 1/2 broccoli head
● 1 cannelini beans can (in water)
● olive oil
● lemon juice
● salt
● pepper
● dried dill
● cumin

Millet with Chestnut Puree

This is a probably an unlikely combination but that's what happens when one mistakenly buys a can of puree chestnut instead of the identically packaged lentils. In any case the result was successfully tasty in all its nuttiness.

To start with the millet, heat up some olive oil in a non-stick pan, add the millet and dry roast the grains over medium-high heat (I prefer them very lightly roasted). Then very carefully add two parts boiling water and the vegetable stock cube. Continue adding water as necessary and let it simmer for about 20'.

In another larger pan heat up some olive oil and add the chopped leeks until they soften. Then add the chopped carrots and season with cinnamon, nutmeg and pepper. When the millet is ready add the millet in the pan with the veggies. Finally add the chestnut puree with a bit of warm water and stir everything well.

Serves 2.

Ingredients:
● 1 can unsweetened chestnut puree
● 1 cup unroasted millet
● 2 small leeks
● 2 carrots
● 1 vegetable stock cube (gluten & dairy free)
● cinnamon
● nutmeg
● pepper

Millet Prawn Pillaf

A quick meal to whip up after work. To start with the millet, heat up some olive oil in a non-stick pan, add the millet and dry roast the grains over medium-high heat (I prefer them very lightly roasted). Then very carefully add two parts boiling water and the vegetable stock cube. Continue adding water as necessary and let it simmer for about 20'.

In another larger pan heat up some olive oil and add the minced garlic and chopped onions. Season with ginger, turmeric, pepper and salt and add the chopped courgettes, stirring occasionally, until the courgettes soften. Then add the prawns and chopped broccoli. Poor evenly 1-2 tablespoons of cider vinegar for an extra kick. Finally, when the millet is ready (optimum fluffiness) add the millet in the pan with everything else with a bit of warm water and stir well.

Sprinkle with dried dill and enjoy!

Serves 4.

Ingredients:

● 200 grams unroasted millet
● 1 courgette
● 1 medium broccoli head
● 1 large onion
● 1 garlic clove
● 1 packet large king prawns (about 240 grams)
● 1 vegetable stock (gluten & dairy free)
● 1-2 tbsp cider vinegar
● ginger, turmeric, pepper, salt
● dried dill
● olive oil

Haddock Fillet with Greek Salad

This is a super quick and simple fish recipe. To prepare the haddock rinse the (preferably fresh) fillets and pat them dry. In a plate mix a bit of flour, polenta, salt and pepper. Press the fillets into the flour mix, ensuring a good coating. In a non-stick pan heat some olive oil and add the fillets, gently turning them 2-3 times until they become golden brown. For the fish sauce combine equal amounts of olive oil and lemon juice with some dried herbs (such as oregano and parsley).

When the fillets are ready, cover generously with the lemon sauce and serve with the Greek salad (with a lemon-olive oil vinaigrette).

Serves 2.

Ingredients:

Haddock
● 2 haddock fillets (about 100 grams each)
● white flour
● polenta
● salt
● pepper
● oregano
● parsley
● lemon juice
● olive oil

Greek Salad
● cucumber
● cherry tomatoes
● gem lettuce
● lemon juice
● olive oil

Fresh Whole Squid (Calamari) with Millet

This recipe requires a visit to the local fishmonger, the fresher the squid (also known as calamari) the better. Make sure you also ask them to clean it for you (get all that ink out).

To prepare the squid, first heat up a bit of olive oil and add the chopped onions. When the onions have a soft texture, add the mushrooms, tomato passata, wine and spices and stir well. Add the squid at the end. If using a pressure cooker (like I did) top with about a cup of warm water and let it cook on full heat for 10-12 minutes. If you choose to use a standard pot then top up with another cup of water and let it braise slowly for at least 1 hour over low heat.

For the millet, heat up some olive oil in a non-stick pan, add the millet and dry roast the grains over medium-high heat (I prefer them very lightly roasted). Then very carefully add two parts boiling water and the vegetable stock cube. Continue adding water as necessary and let it simmer for about 20'.

Place the squid with all the wonderful juices on top of the millet and enjoy!

Serves 2.

Ingredients:

Squid
● 1 fresh whole squid (large)
● 2 medium onions
● 4 medium mushrooms
● 100 ml. tomato passata
● 1 glass red wine
● pepper, cinnamon, nutmeg

Millet
● 1 cup unroasted millet
● 1 vegetable stock cube (gluten & dairy free)