Butterbean Hummus
Serves 4
INGREDIENTS
1 can of butter beans
3/4 cup walnuts
1 garlic clove
1 1/2 fresh limes, juiced
A small bunch of fresh parsley
1 spring onion
1/3 cup extra virgin olive oil
METHOD
Put all the ingredients in a food processor and blend until smooth.
If the consistency is too thick, add more oil or a splash of water to adjust.
Pour the hummus into a bowl or storage container and store it in the fridge for a couple of hours before serving.
When ready, serve as a snack or light lunch with your choice of warm toast, crackers, or even chips.
Bon appetite! Served on my “La Boheme” canapé plate.
Green Papaya Salad
Serves 2-4
INGREDIENTS
Dressing
1/4 cup balsamic vinegar
2 tablespoons maple syrup or honey
1 tablespoon soy sauce
2 tablespoons lime juice
1 clove of garlic minced
2 tablespoons chopped shallots optional
Salt and pepper to taste
Salad
1 small green papaya
1 large carrot
1 cucumber
1/3 cup fresh mint or coriander leaves, chopped
4 tablespoons sesame seeds, lightly toasted
METHOD
Start by combining all the ingredients for the dressing in a small bowl and set it aside.
Using a peeler, peel the outer skin of the papaya.
Cut the papaya in half and grate it using a large grater. Put it in a large bowl.
Peel the carrot, and grate it and the cucumber. Add them to the bowl with the grated papaya.
Mix the grated green papaya, carrots, and cucumber together with the chopped mint or coriander.
Pour in the dressing and toss well to coat the whole salad.
Arrange on plates and serve with your choice of fried tofu or chicken.
Sprinkle with nuts and toasted sesame seeds to garnish before serving.
Bon appétit! Served on my “La Bohéme” soup and pasta plate on top of my “Piano” show plate in black.
Kidney Bean Pâté
Serves 4
INGREDIENTS
1 can of kidney beans
50g butter, softened
50g walnuts
3 garlic cloves
Juice of 1/2 a lime
1/2 tsp chilli flakes
1/2 tsp paprika
Salt and pepper to taste
METHOD
Add all the ingredients to a food processor or blender and blend them together until smooth.
Adjust seasoning to your taste.
If necessary, add more butter to make it more smooth and spreadable.
Serve on toast or your favourite crackers as a delicious snack or light lunch.
Bon appétit! Served on my “Piano” canapé plate.
Greek Yoghurt Chocolate Mousse
Serves 4
INGREDIENTS
3/4 cup milk of your choice
3 1/2 oz dark chocolate, finely chopped
2 cups greek yogurt
1 tbsp honey
1/2 tsp vanilla extract
Fresh berries for topping
METHOD
Pour the milk into a saucepan and add the chopped chocolate.
Heat the milk over a low to medium heat until the chocolate melts, stirring gently. Be careful not to let it boil.
Once the chocolate and milk have fully combined, remove from heat and add the honey and vanilla extract. Mix well.
Spoon the greek yogurt into a large bowl and pour the chocolate mixture on top. Mix the ingredients together well and then transfer to individual bowls for serving.
Chill in the fridge for 2 hours before serving. Garnish with a dollop of greek yogurt, some shaved chocolate, and fresh berries of your choice.
Bon appétit! Served in glass bowls on my “Impromptu” and “Piano” saucers from the coffee cup sets.
Beetroot Hummus
INGREDIENTS
1 can chickpeas
1 beetroot
1/3 cup fresh lemon juice
1/4 cup tahini
1-2 garlic cloves, minced
2 tbsp extra-virgin olive oil
1 tsp ground cumin
Salt to taste
3 tbsp water
METHOD
Cook the beetroot in a pot of boiling water for about minutes.
Remove the beetroot and set it aside to let it cool down before peeling it and chopping it into rough cubes.
In a food processor, blend the tahini and lemon juice together for 1 minute. Pause and scrape the sides of the bowl and continue to blend for a further half minute.
Add the olive oil, garlic, cumin and 1/2 a tablespoon of salt to the tahini lemon mixture and process for 30-second intervals, until the mixture is well blended. Make sure to scrape the sides of the bowl in between.
Drain and rinse the can of chickpeas. Add half of them and half of the chopped beetroot to the food processor and mix for one minute.
Scrape the sides and bottom of the bowl and add the remaining chickpeas and beetroot. Process until the mixture is thick and smooth.
If the hummus is too thick and chunky, add a few tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust to your taste. Serve on bread with a drizzle of olive oil.
Bon appétit! Served on my “Impromptu” dinner plate.
Portobello with Goat Cheese
Serves 4
INGREDIENTS
4 large portobellos
Fresh thyme
2 garlic cloves, finely chopped
4 slices of creamy goat cheese
Rocket leaves
Balsamic vinegar
Olive oil
Truffle balsamic glaze
Salt and pepper to taste
METHOD
Preheat the oven to 200°C.
Clean the portobellos and remove the stem.
Arrange the portobellos in an oven-proof dish and fill them with thyme and garlic. Drizzle them with a bit of olive oil and salt and pepper to taste.
Place the dish in the oven to bake for 10 minutes.
Top the portobellos with the goat cheese and continue to gratiné them until the cheese is warm and golden on top.
In a bowl, toss the rocket leaves with balsamic vinegar and olive oil to thoroughly coat.
Divide the salad onto 4 plates and top each one with a portobello mushroom. Squeeze a ring of truffle-infused balsamic glaze around the plate and serve while still hot.
Bon appétit! Served on my “La Bohème” dinner plate.
Lentil Moussaka
Serves 4
INGREDIENTS
1 large eggplant, thickly sliced
1 medium onion, finely diced
1 can chopped tomatoes
1 tbsp tomato paste
1 tbsp fresh parsley, chopped
2 tsp dried oregano
2 garlic cloves, crushed and minced
1 cup brown or green lentils, cooked
Salt and pepper to taste
2 tbsp olive oil
1/2 cup red wine
Hard cheese, grated
Béchamel:
1 cup milk or milk substitute
50 g butter
50 g plain flour
50 g hard cheese, grated
METHOD
Preheat the oven to 180ºC.
Spread out the sliced eggplant on a large tray and sprinkle them with salt. Set them aside for 10 minutes.
When the time is up, rinse the eggplant slices under cold water and pat them dry.
Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry the eggplant slices for a couple of minutes on each side. Remove the slices from the heat and set them aside on a paper towel.
Prepare the béchamel sauce in a pan by melting the butter and whisking in the flour. Gradually stir in the milk, and add the salt and pepper to taste. Then stir in the grated cheese. Heat the mixture until it starts boiling, then reduce the heat to a simmer and stir frequently until sufficiently thickened. If your béchamel is thin, try adding a little more flour.
In a separate pan, heat a little bit of oil and sauté the onions and the crushed garlic for 2-3 minutes until the onions start to soften. Add the 1/2 cup of wine and boil for a few minutes before adding the lentils, fresh parsley, and oregano. Stir before adding the canned tomatoes and tomato puree. Season with salt and pepper and let it simmer for an additional 5 minutes. This can be prepared in advance.
To assemble, spoon half the lentil and tomato mixture into a medium casserole dish. On top, spread out some grated cheese and half the grilled eggplant slices. Then layer the rest of the lentil and tomato mixture and top it off with the rest of the eggplant slices.
Pour the béchamel sauce over the casserole and bake it in the oven for about 8-10 minutes or until the mixture starts to bubble.
Broil for a few minutes until the top is nicely browned, then remove and enjoy immediately.
Bon appétit! Served on my “Impromptu” dinner plate.
Salad with Beetroot and Goat Cheese
Serves 4
INGREDIENTS
8 cups mixed baby salad leaves, rinsed and dried
1 beetroot, thinly sliced
A pinch of dried chilli (optional)
Fresh mint leaves
Soft goat cheese
Toasted pumpkin seeds
Walnuts, chopped
Balsamic glaze
Dressing:
2 tbsp lemon juice
5 tbsp olive oil
Salt and pepper
METHOD
Make the dressing by combining the ingredients together.
In a bowl, mix the salad leaves and mint leaves together and pour the dressing over it. Toss to thoroughly coat all the salad with the dressing.
Arrange the sliced beetroot around 4 plates.
Divide the salad equally and place in the centre of each of the plates.
Sprinkle a bit of dried chilli (optional) on top of the salad.
Top the salad with crumbled goat cheese.
Sprinkle with toasted pumpkin seeds, chopped walnuts, and a drizzle of balsamic glaze and serve.
Bon appétit! Served on my “La Bohème” dinner plates.
Pasta with Chickpea and Spinach
Serves 2
INGREDIENTS
1 onion, diced
1 zucchini, diced
A bunch of fresh spinach
1 can of chickpeas
1 small can of tomato paste
Salt and pepper to taste
A pinch of chilli flakes (optional)
Your favourite pasta
Greek yoghurt (optional)
METHOD
Prepare your choice of pasta as instructed on the package, and set it aside when done.
Meanwhile, gently fry the onion in olive oil on a large pan over medium heat. Add the zucchini and continue to fry for a few minutes.
Add the drained chickpeas to the pan and stir the ingredients together for a few minutes before adding the tomato paste and a little bit of water. Heat through, taste with salt, pepper, and chilli flakes (optional).
Roughly chop the fresh spinach and add to the mixture together with the pasta.
To serve, add a scoop of Greek yoghurt on top (optional).
Bon appétit! Served on my “La Bohème” soup and pasta plate.
Coconut Ice Cream Fruit Salad
Serves 6-8
INGREDIENTS
2 apples
2 kiwi fruits
1/2 papaya
2 bananas
1/2 a lemon
Coconut ice cream
Whiskey to taste
METHOD
Finely chop equal pieces of apple, kiwi, banana, and papaya into small cubes and place in a bowl.
Squeeze the juice of half a lemon over the fruits and gently mix so that all the fruit is covered in the juice.
Divide into servings, and top with two scoops of coconut ice cream and a drizzle of whiskey.
Bon appétit! Served on my “Piano” porcelain.
Kale Pesto
INGREDIENTS
2 cloves garlic
2 cups packed kale (about 1 small bunch)
1 cup basil
3/4 cups raw cashew
Salt and pepper to taste
1/4 cup or more of extra-virgin olive oil
1/3 cup parmesan cheese, grated
METHOD
Mix all the ingredients together in a blender until it becomes a smooth paste,
Serve with Fidanzati or any of your favourite pasta.
Bon appétit! Served on my “Piano” soup and pasta plate.
Summer Salad with Quinoa
Serves 4
INGREDIENTS
1 cup quinoa
2 cups water
1/2 cup extra-virgin olive oil
4 limes, juiced
1 1/2 -2 tsp ground cumin
Red pepper flakes to taste
1 cup cherry tomatoes, halved
1 red bell pepper, diced
2 cans black beans, drained and rinsed
10 green onions, finely chopped
1/2 cup fresh cilantro, chopped
Salt and ground black pepper to taste
3-4 avocados, sliced
METHOD
Cook the quinoa as instructed on the package. Set aside to cool down.
Whisk olive oil, lime juice, cumin, and red pepper flakes together in a bowl.
Combine quinoa, tomatoes, red bell pepper, black beans, and green onions together in a bowl. Pour the dressing over the quinoa mixture and toss to thoroughly coat everything. Stir in the cilantro; season with salt and black pepper.
Serve immediately or chill in the refrigerator. Perfect with grilled chicken or turkey breast.
Bon appétit! Served on my “Piano” show plate.
Stuffed Portobello Mushrooms and Sweet Potatoes Wedges
Stuffed Portobello
INGREDIENTS
2 Portobello mushroom caps
285 g frozen spinach, defrosted
2 tbsp olive oil
1 small onion, finely chopped
1 tbsp minced garlic
1/4 cup soft goat cheese divided into two
Salt and pepper to taste
METHOD
Briefly pre-broil the mushrooms.
Drain the water from the defrosted spinach.
Sauté the onions and garlic for a few minutes in a pan with olive oil before adding the defrosted and drained spinach. Continue to sauté for a few more minutes. Add salt and pepper to taste.
Evenly distribute the spinach mixture among the mushrooms. Don't press down on the filling - it looks better when it is piled high. Top it with goat cheese and drizzle with a bit of olive oil. Place back under the broiler for 2-3 minutes, or until filling is golden.
Sweet Potato Wedges
INGREDIENTS
1 large sweet potato
3 tbsp extra virgin olive oil
1 tsp dried garlic or garlic powder
1 tsp dried rosemary
1 tbsp dried oregano
1 tsp salt
1/8 tsp black pepper
METHOD
Preheat the oven to 200ºC.
Wash the sweet potato thoroughly.
Cut it into thick wedges and transfer it into a large mixing bowl. Add the rest of the ingredients and toss the wedges well, making sure every single one is covered with the seasoning.
Transfer the sweet potato wedges onto a baking tray lined with baking parchment.
Place the tray in the oven and bake at 200ºC for 20 minutes or until done.
Bon appétit! Served on my “Piano” dinner plate.
Chocolate Power Balls
Makes 8-12 balls
INGREDIENTS
2 cups rolled oats
1/4 cup almond butter
1/2 cup raw cashews
1/4 cup hemp seeds
2 tbsp protein powder
1 tbsp cocoa powder
8 medjool dates, pitted
1 ripe banana
2 tbsp maple syrup
1/2 tsp sea salt
Cocoa powder for rolling
METHOD
Using a food processor, blend the oats and cashews until they become a coarse meal.
Add the protein powder, hemp seeds, and salt and pulse a few times to mix.
Add the maple syrup, almond butter, and banana and pulse. Start adding the dates slowly.
Depending on how dry the dates are you may need to add a few more or less.
The mixture should be dry enough to form into balls but not too sticky. If your mixture is too dry, add some more dates, maple or almond butter. If it’s too wet, add a bit more oatmeal.
Roll the mixture into balls and roll each ball in cocoa powder to coat them.
Bon appétit! Served on my “Impromptu” canapé plates.
Oat and Lentil “Meatloaf“
Serves 2-4
INGREDIENTS
2 stalks celery, chopped
½ onion, chopped
2 cloves garlic, minced or pressed
285 g firm tofu, drained
¼ cup walnuts, finely ground
½ cup cooked brown lentils
1¼ cups quick-cooking oats
3 tbsp soy sauce
2 tbsp BBQ sauce or ketchup (plus additional for topping)
1 tbsp Dijon mustard
2 tsp dried parsley
½ tsp thyme
½ tsp sage
½ tsp rosemary
METHOD
Preheat the oven to 190ºC.
Sauté the celery, onion, and garlic on high heat in a skillet with a few drops of water for 5 minutes, until tender. Remove from heat and let it cool down.
Mash the tofu in a large bowl. Stir in the cooked mixture and remaining ingredients and combine well.
Spoon the mixture evenly into a parchment-lined loaf pan and top it with a layer of BBQ sauce.
Bake it in the oven for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Bon appétit! Served on my “La Bohème” dinner plate.
Easy Pasta Salad
Serves 2
INGREDIENTS
375 g fettuccini or your favourite pasta
3 tbsp red wine vinegar
5-6 tbsp olive oil
800 g tomatoes, peeled and chopped
2 spring onions, finely chopped
1/3 cup green olives, chopped
Salt and pepper to taste
Italian basil to top
METHOD
Prepare the tomato sauce by mixing the vinegar, olive oil, tomatoes, spring onions, olives, salt, and pepper in a large bowl. Set it aside and let it sit for 10-15 minutes.
Cook your favourite pasta in salted boiling water as instructed on the package. Drain the pasta and let it cool slightly before adding it to the tomato sauce mixture.
Serve with your favourite toppings, for example, oven-baked eggplant or feta cheese.
Bon appétit! Served on my “La Bohème” pasta and soup plate.
Raw Cauliflower Couscous Salad
Serves 2-4
INGREDIENTS
1 small cauliflower head
A handful of parsley, finely chopped
A handful of mint leaves, finely chopped
1 small shallot, finely chopped
70g roasted pumpkin seeds
Juice of 2 limes
1/4 cup extra virgin olive oil
100g peeled frozen edamame beans
100g frozen green peas
A pinch of cayenne pepper (optional)
Sea salt and freshly ground pepper to taste
METHOD
Blanch the frozen edamame beans and peas in a strainer and set aside.
Remove the hard centre stem of the cauliflower, and pulse blend it into couscous texture.
In a bowl, add the cauliflower “couscous”, edamame, and toss it together with the remaining ingredients.
To serve drizzle with lemon olive and top with your choice of toppings like crumbled feta, sliced apples, sliced avocados, or
chickpeas.
Bon appétit! Served on my “La Bohème” dinner plate.
Portobello Burgers
Serves 4
INGREDIENTS
4 portobello mushroom caps, stems removed
2 tbsp balsamic vinegar
1 tbsp low sodium soy sauce
1 tbsp olive oil
1 tbsp chopped rosemary
1-1/2 tsp steak seasoning or Worcester sauce
4 thick slices of red onion
4 slices Swiss cheese or vegan cheese alternative
4 thin slices of tomato
1/2 avocado, thinly sliced
Italian Ciabatta bread
METHOD
In a bowl, whisk together the vinegar, soy sauce, oil, rosemary, and steak seasoning.
Place the mushroom caps in the bowl, toss well and let it marinate at room temperature for 20-30 minutes, turning it a few times.
Heat a grill pan over medium heat. When the pan becomes hot, brush the grate with oil.
Place the mushrooms on the grill pan, reserving the extra marinade for basting. Grill for 5-7 minutes on each side, or until tender, brushing the mushrooms with marinade frequently.
Top the mushrooms with a slice of cheese each during the last minute of cooking.
While the mushrooms cook, grill the onions and asparagus for about 1 minute on each side, then grill the bread until toasted.
To serve, place the grilled portobello mushrooms with cheese on the bread and top with the grilled onions, sliced tomato, and avocado slices.
Bon appétit! Served on my “Piano” dinner plate.
Hearty Vegan Bolognese
Serves 2
INGREDIENTS
1 tbsp olive oil
½ onion, finely diced
1 carrot, finely diced
5 cremini mushrooms, finely diced
8 oz eggplant, finely sliced
8 oz tempeh or firm tofu, crumbled
3 cloves garlic, minced
1 cup sun-dried tomatoes, minced
¼ cup red wine vinegar
1 cup low-sodium vegetable broth
1 tsp dried oregano
1 tsp dried thyme
12 oz tomato sauce
METHOD
Spread out the sliced eggplant on a tray, sprinkle with salt, and let it sit for 10 minutes. Brush off the salt.
In a large sauté pan or skillet, add 1 tablespoon. of olive oil and heat over medium heat. Add the onion, carrot, mushrooms, and eggplant and sauté for a few minutes.
Add the tempeh, garlic, sun-dried tomatoes, red wine vinegar, vegetable broth, tomato sauce, and dried herbs. Stir the mixture well to combine, cover and let it simmer for 10-12 minutes until the eggplant is soft.
Serve with your favourite pasta, top with some freshly grated Parmesan cheese to taste, and a side of fresh salad leaves drizzled in olive oil and balsamic vinegar.
Bon appétit! Served on my “Piano” dinner plate.
Mango Dessert
Serves 6
INGREDIENTS
4 ripe mangoes (1 for decorating)
1 ½ cups coconut milk
1 cup plain yoghurt
Zest of 1 lime
2 tbsp honey
3 cups pineapple, chopped
1 dragon fruit
Mint leaves
Coconut ice cream
METHOD
Peel and pit three mangoes and blend them in a blender along with the pineapple.
Add the coconut milk, yoghurt, and honey.
Purée the mixture until you get a very smooth soup. Add half the lime zest.
Pour into a lidded container and place it in the fridge to chill for a couple of hours before serving.
Peel and pit the last mango, and cut it into cubes. Peel the dragon fruit and cut it into small cubes or use a spoon to scoop it into balls.
When it is time to serve, pour the soup into cold serving bowls and garnish with a small scoop of coconut ice cream, mango cubes, dragon fruit and lime zest. You can also sprinkle some shredded coconut, edible flowers and other fruit on top.
Bon appétit! Served on my “Impromptu” soup and pasta plate.