This weekend, we had a very special gluten-free guest, so it was a good opportunity to try Amy Chaplin’s gluten-free bread from Whole Food Cooking Every Day. This bread has a lovely, moist crumb and nourishes and satisfies. It is easy to make and is delicious drizzled with olive oil and spread with homemade hummus.
This bread’s moist texture is due to the combination of soaked seeds and grains, rolled oats, and psyllium husks.
Psyllium comes from the seeds of an herb called Plantago ovata, mostly grown in India. When water is added to psyllium husks, they form a thick gel that helps bind the dough in this recipe.
note
- Be sure to buy psyllium husks; they form a thick gel that helps bind the dough in these recipes.
- Remember to soak the seeds and/or grain overnight before making this bread.
- This recipe is extremely versatile; if you don’t have one of the nuts or seeds, substitute whatever you have. You can also omit the carrot and turmeric for a more neutral-tasting bread.
- Sliced bread freezes well. Store in an airtight container at room temperature for up to 3 days or in the fridge for a week.
carrot-turmeric seeded rice bread
makes One – 11.5 x 21 cm loaf
recipe from ‘Cooking Whole Foods Every Day’ by Amy Chaplin.
pre-preparation 8 hrs
preparation 20 mins
baking 1hr 20 mins
ingredients
1½ cups/280g short-grain brown rice, soaked overnight
½ cup unhulled sesame, pumpkin, or sunflower seeds, soaked overnight with the rice (above)
1 cup/250ml water
1 cup/100g rolled oats
2 Tbsp/8g psyllium husks
1 Tbsp aluminium-free baking powder
3 Tbsp coconut or olive oil
1 tsp fine rock salt
2 tsp turmeric powder
2 medium/115g carrots, grated
black sesame, sunflower or pumpkin seed for sprinkling over loaf
preparation
- Preheat the oven to 180C/350F. Line a 11.5 x 21 cm loaf pan with parchment paper, and leave at least a 1-inch overhang. Set aside.
- Pour the soaked rice and seeds into a large strainer and rinse. Place the strainer over a bowl and set aside to drain.
- In a food processor, place the soaked rice and seeds, water, oats, psyllium husks, baking powder, oil, salt, and turmeric powder. Process until well combined and the grains are broken down, but the mixture still has texture.
- Add half the carrots and pulse until just combined, then add the remaining carrots and pulse to incorporate.
- Transfer the batter to the prepared pan, making sure to spread it into the corners, sprinkle with sesame seeds or seeds of choice.
- Bake for 40 minutes, then rotate the pan and bake for another 40 minutes, or until the edges of the bread are golden and have pulled away from the sides of the pan. Lift and cool on a wire rack. Be sure to cool the bread completely before slicing.
- Categories: bread, breads & crackers, spring
Experience the moist, tender delight of this cake, bursting with zesty lemon flavour and crunchy poppy seeds. Topped with a tangy passion fruit glaze, it’s simply divine!
I created this for my birthday to display on the table alongside flowers and the lovely gifts the boys prepared. The next day, I made it again for a friend’s birthday.
It was enjoyed by all!
lemon poppyseed cake
preparation – 10 minutes
baking – 40 minutes
serves 10 -12
Based on the beloved spice cake.
ingredients
1 cup + 2 tsp/130g whole spelt flour
1 cup/120g white spelt flour
¾ cup/150g light brown sugar
¼ cup/35g poppy seeds
2 tsp baking powder
1 tsp baking soda
½ tsp rock salt
½ cup/100g melted coconut oil
1¼ cup/280g almond milk
1 tsp apple cider vinegar
zest from 3 lemons
4 Tbsp/55g lemon juice
2 Tbsp vanilla essence
for the glaze
1 cup/120g powdered sugar
20g passion fruit pulp (1 small passion fruit)
½ tsp lemon juice
preparation
- Preheat the oven to 350F/180C. Grease a ring pan or bundt pan well with oil, making sure to get every nook and cranny.
- In a medium bowl, add the flour, sugar, poppy seeds, baking powder, baking soda, and salt—whisk to combine.
- In another bowl, combine the coconut oil, nut milk, vinegar, lemon zest, lemon juice, and vanilla. Whisk until the ingredients are emulsified, then pour into the dry ingredients, whisking until all the liquid ingredients are absorbed. Don’t worry; the batter will be quite wet.
- Pour the batter evenly into the greased cake tin. Place on a middle rack in the oven and bake for 40 – 45 minutes until golden and a toothpick inserted comes out clean. Allow to cool completely before removing it.
prepare the glaze
- Sift the powdered sugar into a bowl and mix in the passionfruit and lemon juice until you get a thick but pourable consistency. Test the consistency by taking a spoonful from the bowl and drizzle back into the glaze; the drizzled glaze should leave a trail. If not, you may need to add 2 Tablespoons of more powder.
- Use a spoon or whisk to drizzle the glaze over the top, and allow it to run over and down the sides. Before it sets, decorate with lemon zest and edible flowers. If desired and recommended, drizzle with more passionfruit pulp just before serving.
Enjoy with love, light and blessings!
variation
If you’re making them into cupcakes, fill them almost full and bake for 35 minutes. This makes 14-16 cupcakes.
note to self
1½ recipe = 24 cupcakes/20 bakers cups; with vegan cream-cheese icing (1½ frosting recipe), drizzle with fresh passionfruit pulp. (image below)
Goodness shared from Stacey
lemon poppyseed cakes with passionfruit curd & creamy frosting
yield: 28 Baker’s size cupcakes (double batch)
prep time: 30 minutes (for curd)
cupcakes & frosting
Cupcakes: Prepare a double batch of the lemon poppyseed cupcake recipe (makes 28 Baker’s-size cupcakes).
Frosting: Prepare a double batch of vegan cream cheese icing.
passionfruit curd
preparation 30 minutes
serves approx. 2 cups
ingredients
1 cup/240g passion fruit pulp (approx. 14 small passion fruit)
½ cup/100g granulated sugar
½ cup/110g non-dairy milk
4 Tbsp/40g cornstarch
½ cup/60g vegan butter, block style, cold, and cut into cubes
preparation
- Slice the tops off the passionfruit and scoop the pulp and seeds into a food processor. Blitz for 30 seconds to separate juice from seeds.
- Pour through a fine mesh sieve to strain out the seeds. (Optional: reserve 1 Tbsp of seeds to stir back into the curd later for texture.)
- Place pulp and sugar in a medium saucepan. Bring to a simmer, whisking often.
- In a small bowl, whisk cornstarch and non-dairy milk into a smooth slurry.
- Whisk the slurry into the simmering passionfruit mixture. Continue whisking over medium heat for 3–5 minutes until the mixture thickens and coats the back of a spatula.
- Remove from heat. Whisk in cold vegan butter until fully incorporated.
- Allow to cool slightly, then cover the surface with plastic wrap to prevent a skin from forming. Chill until ready to use.
to assemble
- Fill a piping bag with the cream cheese frosting. Pipe a generous swirl onto each cupcake.
- Dip a spoon into boiling water, then use it to make a round, deep indentation in the centre of the frosting.
- Fill the indentation with a scoop of curd.
- Decorate with edible flowers. (I used chamomile and jasmine—note: jasmine is not edible but makes a lovely visual accent.)
I love a creamy dressing, and using Greek-style yogurt achieves that creaminess. If using a plant-based yogurt, find one that is thick and especially rich. The sauce lasts for a week in the fridge and can be used as a dip for crunchy cucumbers or vegetable fries, spread over bread, drizzled over salads, or roasted vegetables.
It’s in the quietness, the calm, the release, and only then did I realise how much I was holding.
caesar dressing
makes approximately 1 cup.
preparation 5 minutes
recipes adapted from here.
ingredients
½ cup/85g full-fat Greek yoghurt or plant-based yoghurt
¼ cup/50g olive oil
3 Tbsp/38g lemon juice
1 Tbsp nutritional yeast (can use grated parmesan)
¼ tsp tamari
½ – 1 tsp dijon mustard
1 Tbsp/15g liquid sweetener – honey, agave, maple syrup (optional)
¼ tsp fine rock salt
preparation
- In a food processor or immersion blender, combine the yogurt, olive oil, lemon juice, nutritional yeast, tamari, dijon mustard, sweetener, and salt. Blend until everything is combined and the dressing is smooth and creamy.
- Allow to sit for 5 minutes, taste and adjust the seasonings. Store the dressing in a lidded jar in the refrigerator.
quick & easy Caesar wedge salad
serves 3
preparation 5 minutes
ingredients
6 small heads romaine lettuce, washed, dried, and cut in half, then half again lengthwise
1 serving caesar dressing (above)
extra virgin olive oil for drizzling
1 cup croutons*
2 Tbsp pinenuts, toasted and roughly chopped
preparation
- Arrange the lettuce wedges on a medium plate, sprinkle with pinenuts and croutons, and drizzle with Caesar dressing and olive oil.
- Season with a few rounds of salt and pepper.
*stove-top croutons
Heat 2 Tbsp oil or ghee in a skillet over medium heat until it shimmers. Add the bread cubes, sprinkle with salt, toss to coat, and arrange in a single layer. Toss every minute or so until golden on all sides – approx 5 minutes. Remove and allow to cool.
variation
- add ¼ cup shaved parmesan flakes
- optional addition: avocado, grilled zucchini slivers
- Categories: dips, spreads & salad dressings, salad dressings, salad dressings, salads, summer
I love this crumble tart. It’s so easy to pull together—no pre-chilling the dough, no rolling, and whatever filling you choose—and it tastes amazing. The original gluten-free recipe can be found here; however, I prefer this version using whole spelt. The crust is crispy and crunchy, with the perfect balance of sweetness.
THE NATURAL CALL FOR QUIETNESS
If we systematically and intentionally allow our mind to abide in stillness every day, morning and evening, then our mind will naturally become relaxed. Soon we will discover the presence of a kind of spontaneous JOY emerging.
The Sacred Tradition of Yoga by Dr Shankaranarayana Jois
apricot blueberry crumble tart
Recipe from Cannelle et Vanille.
preparation 20 mins
baking 50 mins
serves 8 – 10
tools
14 x 4.75-inch or 9-inch tart pan with removable bottom
base ingredients
1 cup/120g whole spelt flour
1 cup/100g almond flour
½ cup/100g light brown sugar
1 tsp fine rock salt
10 Tbsp/140g virgin coconut oil, not melted
2 Tbsp ice water
⅓ cup/25g flaked or slivered almonds
filling ingredients
¾ cup/100g blueberry, fresh or frozen
6 medium apricots/340g – halved and seed removed
zest from 1 orange
1 Tbsp fresh orange juice
2 Tbsp/25g light brown sugar
1 – 2 Tbsp tapioca or cornstarch
1 tsp pure vanilla extract
preparation
- Preheat the oven to 180C/375F. Grease your tart mould.
prepare the base
- In a bowl, toss together the spelt flour, almond flour, sugar and salt. Add the coconut oil (solid) and work it into the flour using your fingertips until you have a dough that resembles coarse sand. The dough should clump up but feel slightly dry. Add 2 Tbsp ice water and mix it with your hands; it will feel more like a crumble than a dough.
- Take approximately two-thirds of the dough (approx 320g) and press it into your tart mould, bringing it up around the edge. Try not to make the middle too thick. Any leftovers can be returned to the bowl.
- Mix the flaked almonds into the remaining dough to make the crumble topping. Refrigerate both the tart crust and the crumble topping while preparing the filling.
prepare the filling
- In a large bowl, toss together the blueberries, halved apricots, orange juice and zest, sugar, tapioca starch, and vanilla. If the filling is very wet, add one more tablespoon of tapioca starch.
- Add the fruit filling to the tart mould and sprinkle with the crumble topping, paying particular attention to filling the spaces close to the rim and around the apricots, leaving some of the fruit pieces showing.
- Bake until the crust is golden and the filling is bubbly, 45 – 50 minutes. Allow the tart to cool slightly before slicing.
variation
- Replace apricots and berries with seasonal fruits.
- gluten-free option: replace the spelt flour with 1 cup/140g superfine brown rice flour
helpful tip
- Place a tray under the tart when baking to prevent leakage.
Goodness shared from Stacey
- Categories: pies, tarts & crumbles, summer, sweets
I like to prepare this combination when my digestion (agni) is out of balance and needs something soothing, light and clean. Our agni allows us to digest our food, assimilate the nutrients and let go of waste. When our digestive fire is working properly, our overall health is at its optimal, leaving our mind clear and calm and our body energized.
This combination has balancing vegetables and cleansing qualities, supporting the calmness and quietness of the body and mind. Carrots are naturally sweet, suitable for yoga practice, and brighten up any dish you add them to. Split moong is therapeutic due to its soothing and balancing qualities.
Prepare this as a first meal mid-morning or as a light dinner.
the menu
green gram tovve (yellow split moong dal)
Add finely chopped cabbage or chuchu towards the end of cooking.
carrot palya
Instead of grating, cut the carrot into small uniform cubes. Add ¼ cup of water and simmer uncovered until the water evaporates.
white basmati rice
Serve with white rice rather than brown to keep it light and suitable for weaker digestion. White rice is considered sattvic, which grounds and satisfies the mind.
Don’t forget to drizzle with 1 – 2 spoons of ghee to enhance the taste and aid digestion.
DIGESTIVE FIRE
“Our digestive fire is a combination of many secretions, including pepsin, hydrochloric acid, bile, and other enzymes. Because there are variations of those secretions throughout the day, our digestion may be weak, or even not work at all, if we eat at wrong times.”
~ The Sacred Tradition of Yoga – Dr Shankaranarayana Jois ~
- Categories: dal, rasam & sambar, favourite combinations, Indian & Ayurveda
I have a little brown book the size of the palm of my hand in which I write down combinations that have worked well and have become a weekly favourite. Whenever I lack inspiration in the kitchen, I refer to this little book.
I appreciate aestheticism, so my cooking is very much inspired by this and the colours I use. If I use a lot of greens in one dish, like the dal used here, I add bright colours that contrast nicely, like beetroot and carrot. This approach extends to the flavours. If the dal is spicy and strong, the accompanying dishes will be soft and light so that there isn’t competition between the dishes.
In the menu below, the dal is softly flavoured, so the spiciness of the ginger in the salad balances and enables the other dishes to shine.
the menu
whole moong dal with garden greens – two variations
Prepare the soupy version of this recipe, adding whatever greens are in the garden or fridge. Usually, it is fennel or celery, followed by leafy greens towards the end: fenugreek leaves, coriander, kale, or spinach. In the image above, I used fennel, then added fenugreek leaves towards the end of cooking.
grated beetroot & carrot salad
Prepare a simple version of this salad, using only grated beetroot and carrot, toasted sesame seeds and lots of ginger in the dressing. If you have sunflower sprouts or small bitter leaves, add a handful to sprinkle over the top.
round brown rice
You could use basmati, but something is pleasing about the plump texture of this small round rice with the dal. Keep it slightly undercooked so it doesn’t turn to mush.
raita
yoghurt, salt, fresh dill
Remember to drizzle with 1 – 2 spoons of ghee to enhance the taste and aid digestion. Having a strong digestion enhances every aspect of your life.
if you want to add more colour and texture
Instead of serving the raita, crumble feta over the salad or slice an avocado decoratively. Ninety-five per cent of the time, I keep it simple without adding cheese or nuts, as the meal becomes heavy on the system.
The magic in this combination is that not only does it taste good, but it is also easy to digest, which helps you access the full nutrients and minerals of each ingredient, leaving you feeling content, satisfied, brighter, and lighter.
I hope this combination inspires, nurtures and nourishes you!
ENJOYMENT OF FOOD
“Eating food that tastes good to us is very important. Otherwise, we will not feel satisfied with our meal. The feeling of satisfaction brings balance to many emotions that are essential to a healthy human being. If we consume food that does not have the proper taste, there will be something lacking in our emotional state. Balanced emotions support us to enjoy both bhoga and yoga.”
~ The Sacred Tradition of Yoga – Dr Shankaranarayana Jois ~
Goodness shared from Stacey
- Categories: favourite combinations
This dough can be made on the day or refrigerated for up to 3 days (the latter allows the dough to develop, creating more flavour and texture). If short on time, I allow at least a day in the fridge.
choose quality flour
Flour is the main ingredient in pizza dough, so use high-quality, high-protein flour. All-purpose flour works fine, but for better texture (in terms of hole structure), use tipo “00.”
lean towards a wetter dough
When mixing the dough, if in doubt, keep it on the wetter/stickier side. You will be adding more flour during the roll-out phase.
*cold ferment
As mentioned above, a cold ferment improves flavour and structure. After making the dough (step 2), keep it in the fridge for 1 (minimum) to 3 days (ideal). Then, on the day of pizza making, take the dough out 3 – 4 hours prior to cooking and follow below (step 4).
keep toppings simple
Use quality ingredients, and keep the toppings to 2-3 vegetables.
crispy crust
Invest in a baking stone. It holds a lot of heat, releasing it into the pizza as it bakes, giving it a crispier crust.
hot oven
A very hot oven plays an important part in the finished result. Preheat the oven to the highest setting, generally 290C/550F, for at least 45 minutes—1 hour.
pizza dough
recipe adapted from Shir, with guidance here and here.
makes 3 small-medium pizzas (enough for 3 people).
active time – 90 minutes
total time – 4½ hours
ingredients
1 tsp yeast
1 cup/220g water
2 Tbsp olive oil
2½ cups/340g organic soft wheat flour/Tipo “00”
1 tsp salt
cornmeal or semolina, for cooking
preparation
- In the bowl of a stand mixer, combine the yeast and water. Let it sit for a few minutes for the yeast to activate. Add the olive oil.
- Add the flour and salt, and with the dough hook attached, turn the mixer on a low, and mix for 4 minutes. The dough should look sticky but still resemble a loose ball. If not, add a tablespoon of flour or water accordingly, it is safer to lean towards a wetter dough, you can always add more flour later on. When you touch it, the dough should be sticky on your hands. I leave it to sit in the bowl, however, if kneading by hand, transfer to an oiled bowl.
IF YOU WANT TO PREPARE THE DOUGH IN ADVANCE – at this step, refrigerate the dough for up to 3 days (*see cold ferment above).
- Cover and allow the dough to rise for 2 – 3 hours.
- Cover a working surface with a generous amount of flour, gently shape it into a roughly rectangular shape, and divide it into three equal portions. Working with one portion at a time, gather the four corners to the centre. Turn seam side down and mould gently into a ball. Dust with flour; set aside on work surface. Repeat with the remaining portions.
- Cover and let rise for 30 minutes—1 hour (preferable). Preheat your oven to the highest setting, 290C/550F, with your pizza stone or baking tray. Prepare your toppings (click here for our favourite ‘no cheese please pizza’).
- When ready to bake, cover a baking sheet with semolina/cornmeal and press down the dough, working from the centre outwards with your fingers to form a crown. Then, pick up the dough and stretch it between your knuckles, slowly enlarging the circle, keeping a raised edge. This is a helpful video to watch from 1 min onwards. Avoid using a rolling pin because the pressure pops the bubbles. Leave the outer ½-inch untouched to keep the bubbles intact. Repeat with the remaining dough.
assemble your toppings
- Drizzle a little olive oil on top and assemble your toppings. I try to keep the topping to 2 – 3 vegetables. When finished, brush the outer edge with olive oil.
cook your pizza
- In the preheated HOT oven, scoot the pizza (still with the baking sheet) onto the pizza stone or preheated baking tray. Bake for 8 – 10 minutes. After 2 minutes of baking, lift the dough and slide the baking paper off – but if you forget – no problem, the baking paper gets brittle where there is no pizza.
note to self
4 pizzas – increase flour 480g
I am not gluten-free; however, due to the COVID-19 pandemic, I am running very low on regular flour. This presents a good opportunity to try recipes using alternative flours.
This cake surprised me. It has a perfect balance between sweetness, banana flavour, and consistency, and it melts in your mouth!
Scroll to the bottom for a Banana-Tahini-Date and Cupcake variation.
~clivia-miniata~
banana bread with sunflower seeds
Slightly altered recipe from `Cannelle et Vanille´ by Aran Goyoaga.
makes 1 x 28cm loaf /8-inch square pan or 10 cupcakes (bake – 35 mins)
preparation – 20 minutes
baking time – 50 – 55 minutes
ingredients
3 Tbsp/22g ground flaxseeds
½ cup/110g water
4 ripe medium bananas – divided
½ cup/100g granulated sugar
½ cup/115g extra-virgin olive oil or melted coconut oil
1 Tbsp finely grated ginger
2 tsp vanilla extract
1 cup/100g almond flour
¾ cup/105g superfine brown rice flour
½ tsp fine rock salt
¾ tsp baking soda
1 tsp baking powder
¼ cup/25g sunflower seeds, plus more for topping
preparation
- Preheat the oven to 180C/350F. Line a 28 x 7 cm loaf pan with baking paper and set it aside.
- In a medium bowl, combine the flaxseed and water, whisk to combine and set aside for 10 – 15 minutes for the flax to thicken.
- Add 3 bananas and mash with a fork to the flax mixture until there are some chunks left but it is fairly pureed. Add the sugar, oil, ginger, and vanilla – mix until smooth.
- Whisk together the almond flour, rice flour, salt, baking soda and powder. Pour into the banana mixture and stir until the batter comes together. Fold in the sunflower seeds.
- Pour into the loaf pan. Cut the remaining banana in half lengthwise, place gently on top of the batter and brush the banana pieces lightly with coconut oil. Sprinkle a few sunflower seeds on top of the cake and bake for 55 – 60 minutes, or until a toothpick inserted comes out clean. Set the pan on a cooling rack to cool. For best results, allow the cake to completely cool before cutting, otherwise, it will crumble.
note
- If using frozen bananas, drain some of the extra liquid that may have accumulated during the freezing process, which can make the bread a bit too wet.
- The crumb on this bread is delicate. Let it cool completely in the pan before lifting it out.
- Bake in a long loaf pan for the best results.
variation
- The rice flour can be replaced with regular all-purpose flour.
- Replace the sunflower seeds with walnuts.
Banana-Tahini-Date Variation
Use 3 medium bananas (omitting the one on top) and reduce the sugar to ¼ cup/50g. Add 6 large/120g Medjool chopped dates and roughly mash with the bananas.
Add ¼ cup/55g runny tahini (optional).
Replace sunflower seeds with 3 Tbsp mix of black and white sesame seeds. Using half in the cake batter and the other half to sprinkle in the pan and over the top of the cake.
Bake for 60 minutes.
note to self
Makes 10 Cupcakes (Double recipe for 20; use 1½ vegan icing recipe found here . Sprinkle with maple-toasted sunflower seeds).
This is a modified rice dish that Donna posted years ago, and because I make it often, I thought I would revisit and repost it. It is soothing on the digestive system and soft on the eyes with its pale yellow saffron hue. Serve it with roasted vegetables and an avocado-yoghurt sauce. It also goes nicely with a simple tovve and vegetable palya.
Saffron is considered sattvic, balancing all three doshas. One flower bears three stigmas, which are plucked and dried. It contains a carotenoid called crocin, which imparts a golden-yellow hue to dishes.
“Generosity is a noble quality. It opens the mind and heart to appreciate the universe and all that it encompasses.” ~ The Sacred Tradition of Yoga by Dr Shankaranaranaya Jois.
saffron celery rice
preparation 25 minutes
serves 3 – 4
ingredients
1 cup white basmati rice
2 cups hot water/vegetable stock
two pinches saffron threads (15 threads)
2 Tbsp ghee
1 stalk celery, finely chopped
1 bay leaf
½ tsp fine rock salt
handful coriander, finely chopped
zest and juice of ½ lemon
to serve
roasted vegetables
preparation
- Rinse the rice until the water runs clear, and pour into a sieve to drain.
- Place the saffron threads in the hot water to steep for 5 minutes.
- In a heavy-based pan, heat ghee, then fry the celery, bay leaf and salt; when soft, add rice and stir to coat grains in ghee.
- Pour in ¼ cup saffron water and stir. When almost evaporated, add remaining saffron water and bring to a boil, reduce heat to maintain a rapid simmer, uncovered for 8 – 10 minutes or until the water has evaporated.
- Turn off heat, and cover with a tea towel between the lid – set aside undisturbed for further 10 – 15 minutes.
- Add coriander, lemon zest, juice and season with salt and pepper to taste.
variation
For a simple variation, omit the celery, add 1 heaped tsp cumin seeds and 8 curry leaves, and fry in ghee. It is not necessary to add the lemon and fresh coriander.
Don’t be deceived by its unassuming appearance—it is delicious! I have replaced our weekly pesto sauce with this one. It is quick and easy, and any leftovers make a delicious salad dressing. Serve with homemade pasta, skillet-roasted tomatoes, and steamed greens.
~ sunlight and water drops~
easy pine nut sauce
Recipe from ‘Whole Food Cooking Every Day’ by Amy Chaplin.
makes 1 cup.
serves 3 – 4
ingredients
1 cup/120g raw pine nuts
6 Tbsp/65g olive oil
2 Tbsp/25g freshly squeezed lemon juice
1 tsp fine rock salt
to serve
½-portion homemade pasta
skillet charred tomato (see below)
steamed or sauteed greens
grated parmesan or pine nut parmesan
preparation
- Warm a skillet over medium heat for 2 minutes. Toss in the pine nuts, reduce heat to low, and toast, stirring frequently, for 5 minutes or until fragrant and golden.
- Transfer to a mortar and pestle or mini food processor and add olive oil, lemon juice, and salt.
- Use a pestle to crush the nuts and grind until a paste forms. Or, if you’re using a mini food processor, blend until smooth, scrape down the sides, and blend again. Use immediately, or store the sauce in a glass jar in the fridge for up to a week. Optional to garnish with lemon zest.
note
Any leftovers can be used as a salad dressing the next day. When using it as a dressing, add a little honey and dilute with more olive oil and lemon.
serve with
skillet charred cherry tomatoes
serves 2
preparation 7 minutes
ingredients
2 Tbsp olive or peanut oil
350g small cherry tomatoes
1 red bell pepper/135g, roughly chopped (optional)
One 5-cm sprig rosemary – leaves removed
½ tsp red chilli pepper flakes
preparation
- Place a medium skillet or wok over high heat. Add oil, whole cherry tomatoes, bell pepper, and rosemary leaves, tossing to coat in the oil. It is important to use a larger skillet to allow space for the tomatoes to cook without losing their shape. Don’t overcrowd the pan.
- Sautee for 5 minutes, stirring every 30 seconds, until charred in parts – don’t cook for too long; otherwise, the tomatoes will turn mushy.
- Remove from heat, stir in salt and chilli flakes. Serve warm or at room temperature.
Serve with your favourite pasta!
- Categories: dips, spreads & salad dressings, pesto, salad dressings, salad dressings
