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.
Affogato Coffee with Kahlua
Serves 1
INGREDIENTS
1 fluid ounce Kahlua
1 scoop vanilla ice cream
1 shot hot espresso
METHOD
Pour the espresso into a coffee cup, then add the Kahlua.
Top it off with the ice cream and serve.
Bon appétit! Served in my “Impromptu” coffee cup.
Protein Bars
Makes 8 pieces
INGREDIENTS
2 cups dates, pitted and chopped
1 ½ cups warm water
3 cups oatmeal
⅓ cup cocoa powder
1 medium banana
1 ½ cups walnuts
6 scoops of unflavoured pea protein powder
METHOD
Soak the dates in warm water for a minimum of 20 minutes.
Add the dates, and the water they soaked in, into a food processor and turn it on. Add the remaining ingredients to the food processor and blend until it develops a smooth consistency.
Line a 20 x 20 cm baking pan with parchment paper.
Spread the batter onto the pan and refrigerate until firm. Cut into 8 pieces.
Great as an on the go snack or a quick breakfast
Bon appétit! Served on my “La Bohème” canapé plates.
Protein Gazpacho Soup
Serves 4
INGREDIENTS
4-5 large tomatoes, skinned
1 clove of garlic, peeled
2 small shallots, peeled
1 cucumber
1 red bell pepper, deseeded and halved
1 green bell pepper, deseeded and halved
1 medium jalapeño, deseeded
1 can of butter beans, drained
2 tbsp chia seeds
3 tbsp olive oil
3 tbsp red wine vinegar
Sea salt to taste
METHOD
Blend all the ingredients together in a blender or food processor until the consistency is smooth.
Chill for at least 4 hours, then serve.
Top with parsley, garlic croutons, and finely chopped cucumber.
Bon appétit! Served on my “La Bohème” and “Piano” soup and pasta plates.
Oatmeal Pancakes
Serves 2-4
INGREDIENTS
275 ml milk or substitute milk
2 cups oatmeal
2 eggs, beaten
1 small banana, mashed
2 tbsp neutral oil
2 tsp flaxseed, ground
1 tsp baking powder
Salt
METHOD
Mix all the ingredients together in a food processor.
The batter should be smooth but not too wet. If it is too wet, add more oatmeal. If it is too dry, add more milk or milk substitute.
Lightly oil a heavy pan and heat over medium heat. Spoon on the batter and cook until the top is bubbly before flipping the pancake to cook the other side. Add more oil when necessary, in between pancakes.
Serve with your favourite fruits and a drizzle of honey or maple syrup as a delicious and hearty breakfast meal.
Bon appétit! Served on my “Piano” dinner plate.
Tofu Stir-Fry with Broccoli and Mushrooms
Serves 2
INGREDIENTS
1 small broccoli head (or broccolini), chopped
250 g tofu, patted dry and cubed (or chicken or shrimp)
1 fat shallot, thinly sliced
5 garlic cloves, rough chopped
230 g shiitake or mixed mushrooms, stems removed and sliced
1–2 tbsp neutral oil
Salt and pepper to taste
3-4 dried red chillies to taste
2 tbsp peanuts or cashews, chopped (optional)
2 tbsp sweetened black vinegar
2 tbsp soya sauce
2 tbsp water
METHOD
Steam the broccoli and set it aside uncovered when finished.
In a wok, heat the oil over medium high heat. Add the tofu (or chicken or shrimp) and a pinch of salt and pepper. Brown all the sides of the tofu until golden and crispy - about 5-6 minutes. Remove it from the wok and set it aside.
Add a little more oil to the wok and add shallot and garlic, stirring constantly for about 2 minutes until golden and fragrant.
Add the sliced mushrooms. Turn down the heat to medium and continue cooking, stirring often until tender. Add the dried chillies and nuts. Sauté for 1 minute.
Add the vinegar, soy sauce, and water, and continue to stir. Add the steamed broccoli and the tofu, and stir thoroughly to coat everything in the sauce.
Divide amongst two bowls.
Bon appétit! Served on my “Impromptu” pasta and soup plate.
Greek Style Shrimp Pasta
Serves 2
INGREDIENTS
2 tsp olive oil
2 garlic cloves, minced
500g medium shrimp, peeled and deveined
2 cups plum tomato, chopped
1/4 cup fresh basil, thinly sliced
1/3 cup kalamata olives, pitted and chopped
2 tbsp capers, drained
1/4 tsp freshly ground black pepper
240 g angel hair pasta
1/4 cup feta cheese, crumbled
METHOD
In a pot, prepare the pasta as instructed on the package.
Heat the olive oil in a large nonstick skillet over medium-high heat.
Add the garlic and sauté for 30 seconds.
Add the shrimp and sauté for 1 minute., then add the tomatoes and basil.
Turn the heat down to low, and let the mixture simmer for 3 minutes or until the tomatoes are tender.
Stir in kalamata olives, capers, and black pepper.
Add the drained pasta to the skillet with the shrimp mixture and toss well to coat the pasta in the sauce.
Divide equally onto two plates and top with crumbled feta cheese.
Bon appétit! Served in my “La Bohème” pasta and soup plate.
Fish from South of France
Serves 2
INGREDIENTS
750g fillet of cod or other white fish, skinned
1/4 cup white wine
Juice of 1 lemon
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 425g can of tomatoes, roughly chopped
Generous amount of mixed herb seasoning
1 tbsp parsley, chopped
METHOD
Preheat the oven to 200ºC.
Put the fish fillets into a shallow ovenproof casserole and pour the white wine and lemon juice over them. Set them aside to marinate for 10 minutes while making the sauce.
Heat the oil up on a pan and add the onion and garlic, sautéing until softened.
Separate the marinade from the fish and add the marinade to the onion and garlic in the pan. Let it bubble and reduce a little, then add the tomatoes and herbs and season to taste.
Lightly oil the casserole, making sure to get under the fish. Pour the sauce over the fish and bake at 200ºC for about 20 minutes. Sprinkle with chopped parsley to serve.
Serve with french bread, grilled eggplant wedges and a glass of white wine.
Bon appétit! Served on my "La Bohème" dinner plate.
Garlic Shrimp Pasta with Tarragon-Wine Sauce
Serves 2
INGREDIENTS
500 g fresh large shrimps in shells
200 g linguini
⅓ cup dry white wine
3 tbsp lemon juice
2 tbsp fresh tarragon, finely chopped
2 tsp cornstarch
1 tbsp olive oil
3 cloves garlic, minced
¼ tsp crushed red pepper
2 tbsp parmesan cheese, finely shredded
METHOD
Peel, clean and devein the shrimp, leaving the tails intact. Rinse and pat them dry, and put aside.
In a small bowl whisk together the wine, lemon juice, tarragon, and cornstarch.
In a large pot, cook the pasta according to the directions on the package. Reserve 1/2 cup of the pasta cooking water when draining the pasta and set both aside.
In a pan, heat the oil up over medium heat. Add the garlic and red pepper; cook and stir for 30 seconds. Add the shrimp; stir for 3 minutes or until shrimp is opaque. Remove the shrimp.
Add the wine mixture and reserved pasta water to the pan. Cook and stir until the consistency thickens, then continue to cook and stir for 2 more minutes. Stir in the pasta and shrimp, and heat through.
Divide into two servings and sprinkle with parmesan cheese. Delicious served with butter steamed baby asparagus.
Bon appétit! Served on my “Piano” and “Impromptu” pasta and soup plates.
Sultan’s Cream of Tomato Soup
Serves 2
INGREDIENTS
1 tbsp butter
1 tbsp shallots, chopped
1 tsp garlic, chopped
2 tbsp tomato concasse
1 small tin of tomato purée
1 oz Gin
4 tbsp chicken stock
4 tbsp fresh cream
Salt and pepper to taste
METHOD
Heat a large pan over medium heat and add the butter to the hot pan.
Add the shallots and garlic to the pan and sauté until the colour becomes light brown.
Add the tomato concasse and mix together with the garlic and shallots.
Stir in the tomato purée and flambé with the gin.
Add the chicken stock and fresh cream and make sure all the ingredients are mixed together well.
Season with salt and pepper, and serve immediately.
Bon appétit! Served on my “Impromptu” soup and pasta plate.
Mexican Style Baked Fried Rice
Serves 2-4
INGREDIENTS
1 cup brown or black rice
1 tbsp olive oil
1 brown onion, diced
1 red capsicum, diced
2 garlic cloves, crushed
2 tsp Mexican chilli powder
400g canned black beans
2 cups frozen corn kernels
2 tbsp fresh lime juice
Grated Monterey Jack or cheddar cheese
Garnish:
Tomatoes
Red onion
Avocado
Fresh coriander
Lime
METHOD
Preheat the over to 200ºC.
Cook the rice as instructed on the package.
Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add the onion and capsicum and cook for 5 minutes until soft, stirring so it doesn't stick.
Add the crushed garlic and Mexican chilli powder and continue stirring for 30 seconds, until aromatic.
Add the cooked rice to the pan and combine it with the onion mixture.
Rinse and drain the canned black beans and add them to the rice mixture together with the frozen corn kernels. Mix all the ingredients together well
Turn off the heat and add 2 tablespoons of fresh lime juice to the mixture.
Transfer the rice mixture onto an ovenproof dish and top it with the grated cheese as desired and bake at 200ºC for 5 minutes or until the cheese is melted but not browned.
Serve with fresh chopped tomatoes, finely chopped red onion, sliced avocado, fresh coriander, and lime wedges.
Bon appétit! Served on my white “Piano” show plate.
Mediterranean Chicken Salad
Serves 2
INGREDIENTS
1/2 cup red onion, minced
2 tbsp red wine vinegar
500g skinless chicken breasts
2 tbsp extra virgin olive oil
1 tbsp capers
3/4 cup mixed Greek olives, pitted and sliced
1 pinch of red chilli flakes
1 tbsp fresh oregano, chopped (or 1 tsp dried)
2 tbsp fresh parsley, chopped
2 cups baby spinach, rinsed
Salt to taste
Black pepper to taste
METHOD
In a bowl, marinate the minced onion in vinegar and set aside.
Bring 1 1/2 litres of water to a boil and add 2 tablespoons of salt.
Cut the chicken breasts in half crosswise and place them in the boiling water. Reduce the heat to low and let the chicken cook very gently at barely a simmer for 10-15 minutes until it is just cooked through.
Take the chicken out of the water and place it on a cutting board to cool down a bit before dicing or shredding it.
Mix the olive oil, capers, olives, chile flakes, oregano in a large bowl.
Add the onions, chicken, spinach, and parsley to the bowl and gently mix in with the olives. Add salt and black pepper to taste. Serve warm, at room temperature, or chilled. It is perfect served together with pasta.
Bon appétit! Served on my “Piano” soup and pasta plate.
Tricolori Salad
It all begins with an idea.
Serves 1
INGREDIENTS
1/2 cup papaya, cubed
1/3 cup celery, sliced
1/3 cup canned butter beans, drained
1 tbsp red onion, sliced
1 tsp fresh tarragon
1 tsp fresh parsley
1/4 cup goat feta, cubed
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp toasted pumpkin seeds
METHOD
Mix all the ingredients except the pumpkin seeds together in a bowl.
Pour the salad onto a plate and sprinkle with toasted pumpkin seeds and enjoy.
Bon appétit! Served on my “Piano” pasta and soup plate.
Lemon Garlic Pasta with Scallops
It all begins with an idea.
Serves 2
INGREDIENTS
250 g linguine or fettuccine
500 g scallops
Salt to taste
Freshly ground black pepper to taste
1 tbsp olive oil
3 tbsp butter
4 cloves garlic, finely chopped
1 large shallot, finely chopped
1/2 tsp red pepper flakes
1 cup white wine
1 cup fresh parsley, finely chopped
1 lemon, zested and juiced
METHOD
Cook the pasta as directed on the package in salted water.
Meanwhile, prepare the scallops by patting them dry with a paper towel and seasoning them with salt and pepper.
Preheat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter. When the butter melts into a liquid, add the scallops. Sear the scallops for 2-3 minutes on each side, until super golden brown. Remove scallops from the pan and cover them loosely with foil to keep them warm.
Add a drizzle of olive oil to the skillet and add the garlic, shallots, and crushed red pepper. Reduce the heat to medium-low and sauté the garlic, shallots, and red pepper for 1-2 minutes, stirring constantly.
Add the wine to the pan and scrape up any pan drippings. Reduce the wine for about 2 minutes.
Add the parsley, lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted.
Add the cooked and drained pasta to the sauce and stir, making sure the sauce coats all the pasta. Continue to cook for a minute so that the pasta absorbs the flavour of the sauce.
Distribute the pasta onto two plates and arrange the scallops on top. Serve immediately.
Bon appetite! Served on my “Impromptu” soup and pasta plate.
Kale and Boursin-Stuffed Grilled Portobellos
It all begins with an idea.
Serves 4
INGREDIENTS
4 medium portobello mushrooms
Olive oil
5 ounces fresh kale, finely chopped
1/2 a 5.3-ounce container goat cheese with garlic and herbs, or Boursin cheese
1/2 onion, finely chopped
1/8 tsp sea salt
Freshly ground black pepper to taste
1 tsp fresh thyme, minced
Extra cheese for topping
METHOD
Preheat the oven to 200ºC.
Gently clean the mushrooms and remove the stem and gills. Brush with olive oil and pre-broil the mushrooms briefly.
Steam and drain the kale.
For the filling, mix the kale, cheese, onion, salt and pepper, and thyme together in a blender or food processor until it becomes even and creamy.
Spoon the filling into the cap of the mushrooms, making sure to divide it evenly amongst the mushrooms.
Cover the mushrooms with foil and bake them for 10-15 minutes in the oven.
During the last couple of minutes, remove the foil and top with the extra cheese and broil until slightly browned.
Remove and serve immediately.
Bon appetite! Served on my “Impromptu” dinner plate.
Cauliflower and Leek Potage
It all begins with an idea.
Serves 4-6
INGREDIENTS
1 cauliflower head, cut in small florets
1-2 leeks, chopped
2 tbsp olive oil
1 L vegetable stock
Topping:
Extra virgin olive oil
1/2 cup pine nuts, roasted
Freshly ground black pepper
Parsley finely chopped for garnish
1/2 lemon, freshly squeezed (optional)
METHOD
Heat the oil in a large pot over medium heat.
Soften the chopped leeks for about 10 minutes, until tender. Do not brown the leeks.
Add the cauliflower florets and heat through for 5 minutes before adding the vegetable stock.
Boil the mixture on medium-low heat for 8-10 minutes until the cauliflower is cooked. Depending on the floret sizes, cooking time will vary.
Turn off the heat and use a hand blender to blend the mixture until creamy.
Pour in 4-6 soup bowls and drizzle with olive oil and lemon juice. Sprinkle with roasted pine nuts and freshly ground black pepper. Garnish with parsley and serve.
Bon appétit! Served on my “Piano” pasta and soup plate as a delicious lunch or starter.
Tuna and Bean Salad
Serves 2
INGREDIENTS
1 can cannellini beans
1 can tuna in oil or brine
1 medium onion, finely chopped
1/2 cup celery, chopped
3 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
1 tbsp fresh parsley chopped
METHOD
Mix all the ingredients except for the parsley together in a bowl.
Taste the seasoning. Add more lemon if desired.
Toss in the finely chopped parsley and serve.
Bon appétit! Served on my “La Bohème” dinner plate.