Here is a recipe for an impressive but simple salad that would serve well as a nice lunch with some white wine or to take to a barbecue. It’s perfect on it’s own but would also go really well with some grilled chicken or salmon. Crusty bread would also go well on the side.
I used to talk about stuff on this blog about life and inspiration. But, at the moment, I have nothing interesting to say. And I’m sure no-one cares anyway. However, if you do, I’d love some feedback.
Hope you like the salad.
Lemon oil for grilling
1 bunch radishes, thinly sliced on a mandolin
5 baby cucumbers, finely sliced on a mandolin
1 can chickpeas, rinsed and drained
Handful of fresh dill sprigs
1/2 cup lemon juice
2 tablespoons olive oil
2 teaspoons dijon mustard
Salt and pepper
Crusty bread to serve (optional)
Heat a grill pan over high heat. Cut the avocados in half. Remove the seed and cut each half into thirds. Peel away the skin. Brush the avocado with the lemon oil and place, cut side down, on the hot grill pan. Grill each cut side for about 2 mins, or until blackened lines appear. Remove from the heat and set aside.
To make the dressing, combine the lemon juice, olive oil, dijon mustard and some salt and pepper in a tightly sealed jar and shake well to combine.
To serve, arrange the avocado, radishes, cucumbers and chickpeas on a platter. Drizzle with the dressing and sprinkle with the dill.
I love being able to make delicious treats from what I have at home, and during my recent housesitting stint, I’ve had the luxury of a passionfruit vine that has been producing enough fruit for me to be able to have one on my brekky every morning. They are such an awesome and interesting fruit!
I wanted to leave something yummy in the fridge for when the home owners arrived home from their long travels so I thought this would be perfect. Healthy for the adults but still yummy for the kids. I took inspiration from the old-school passionfruit slice I used to buy from our local bakery when I was a kid, sort of like a custard slice but with passionfruit on top. The layers look really pretty and it’s amazing how much the real strawberry flavour comes through, a nice sweetness next to the tartness of the passionfruit. If you want to make this completely raw just use raw hazelnuts in the base.
1 cup roasted hazelnuts
1 cup dates, pitted
1/3 cup desiccated coconut
1 tsp vanilla bean paste
2 tablespoons cocao powder
1 tablespoon coconut oil
1 tsp maple or coconut syrup
pinch sea salt
1 1/2 cups raw cashews, soaked in water for at least 2 hours, drained and rinsed
1/2 cup coconut oil
1/3 cup coconut cream
1/2 cup coconut sugar
1 tsp vanilla bean paste
200g fresh strawberries
1/2 cup passionfruit juice, from about 5 passionfruit (see note)
Passionfruit pulp from 2 passionfruit and toasted coconut flakes to serve.
Grease and line a rectangular slice tin.
To make the base, place all the ingredients in a food processor and process until well chopped and combined. Press into the bottom of the tin and place in the freezer.
To make the layers, place the cashews, coconut oil, coconut cream, coconut sugar, and vanilla in the food processor and process until very smooth. Alternatively you can use a high powered stick blender.
Split the cashew mixture evenly into two bowls. In one, add the sliced strawberries and blend until smooth. Spread over the base and place back in the freezer for half an hour or until firm.
Add the passionfruit juice to the other and blend. Spread over the strawberry mixture and place back in the freezer for about 4 hrs or until firm.
To serve, top with extra passionfruit pulp and toasted coconut flakes.
You can serve it straight from the freezer but I like to let it sit out for about an hour so it’s not so cold, this way you can appreciate the flavours more.
Note: To make passionfruit juice, use a blender or stick blender to process the pulp. then pass it through a sieve to take out the seeds.
Happy New Year everyone! I hope you all celebrated in style and are looking forward to the new year as much as I am! I’m looking forward to lots of travel and adventure and new opportunities. And of course lots of good food and new cooking experiences!
This cake is a new experience for me and it definitely won’t be the last time I make it! It’s unbelievable how delicious it is! The only downside is the cost of the ingredients, but it’s so rich that you only need a tiny amount, so you could get about 20 serves from one cake. I’ll definitely be doing some deliveries!
I think my favourite part would have to be the base, the tiny pinch of salt really makes a difference and helps to balance the rich creaminess of the filling. The mango gives a nice fresh element and the blueberries add some tartness. It would also be yummy with some fresh lime squeezed over just before serving. You will need a good food processor to ensure the filling is nice and creamy.
I think next time I make this I will try using a different combination of fruit and nuts, maybe raspberry and macadamia?
2 cups raw almonds
2 cups dates
3/4 cup dried coconut
1/2 tsp vanilla extract
pinch of salt
3 cups soaked raw cashews (soak in water for at least 1hr, drain and rinse)
1 cup coconut oil
3/4 cup coconut cream
2 ripe mangos chopped + 2 mango sliced for decoration
1 cup coconut sugar
1 tsp vanilla extract
1tsp lemon myrtle
1tsp ground cardamom
In a food processor, mix all the ingredients for the base until it comes together in a sort of dough. If it seems too dry and crumbly, add a few more dates.
Press the dough evenly into the base of a lined spring form pan. Place in the fridge to set.
Meanwhile combine all the filling ingredients in a food processor and blend until very smooth and creamy.
Pour the filling into the pan,over the base. Smooth the top and place in the fridge to set. Overnight is best.
Before serving, arrange mango slices on top of cake and top with fresh berries if you like. Enjoy!