We made this pesto with intermediate school kids recently, and none of them had ever seen a fennel bulb before… how do you cut it? What does it taste like? After roasting in a little olive oil and salt, everyone decided they liked its sweet mild anise flavour. Tasters of this recipe came back for seconds… and thirds and fourths… until the bowl was empty. Continue reading
Ever tasted something and though, ‘wow, I have to have that again!’? This soup was one of those items for us. A friend of ours made it, based on recipes she grew up with in Poland. It’s a thick, creamy soup, served with fried onions, roasted diced potatoes and celeriac on top, and a sprinkling of finely chopped chives. Continue reading
This delicious meal is an adaptation of a dish done by Thomas Keller. He used homemade gnocci, we are using brown rice pasta spirals. The dish is done in a frypan, limiting serves to one or two at a time – if you try to do more at once, the different elements lose their shape and texture. Once you have the preparation done though, the assembly part is quite fast, so for extra serves, do them one after the other in the frypan.
It’s amazing how delicious persimmons are, and how few people are familiar with them! A winter fruit which is a great source of vitamin C, they look stunning and taste delicious. But even fewer people are familiar with persimmon icecream.
This icecream is a must-try. Fast. Convenient. Apricot-coloured. No sugar. Tasty. Continue reading
This is a sparkly, tangy drink, great for autumn or winter. Fresh rosemary gives it a flavourful twist. People always ask for the recipe. Continue reading
We all enjoyed this delicious creamy chia dessert at our mid-year Youth Space dinner. Themed on a cheesecake but served in a glass, it looks good, tastes good and is loaded with nutritional goodness – including lots of minerals, omega 3s, fibre, good fats & protein. There’s no cooking (apart from lightly toasting some slivered almonds to go on top…) Simply chop, mix, and layer. (The trickiest bit is spooning it into the glass cleanly 🙂 ) Continue reading
We’ve had this for lunch several times recently, it’s packed with flavour and colourful. The nutty tahini flavour complements the chickpeas to make a hearty, satisfying salad. Tahini is one of the best sources of calcium, as well as being high in iron, potassium, and magnesium. Chickpeas give a great package deal of protein and fibre. Continue reading