Monthly Archives: November 2015

Barley Risotto

This recipe was spotted in Yotam Ottolenghi’s cookbook called NOPI, visit his website www.ottolenghi.co.uk and have a look around.  I did not have the watercress so made as per the instructions below and found this a great alternative to your standard rice risotto.  Delicious, mushroomy, creamy risotto from barley, spinach and organic vegetable stock powder. As with any risotto, have extra stock on hand, keep adding until you reach the al dente texture you like in the barley.

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Roast Capsicum and Tomato Soup

Delicious, slightly curried roast capsicum & tomato soup. Hearty flavours and great colour.

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Made by kids for kids @ Youth Space, Palmerston North

Roast Capsicum & Tomato Soup with Oat Crackers and Sprouted Chickpea Hummus

Roast Capsicum & Tomato Soup with Oat Crackers and Sprouted Chickpea Hummus

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Raspberry Coconut Mousse

Hello friends, a sweet (but not too sweet) treat that looks stunning for your special occasion, but is very simple to make 🙂

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To get maximum impact you will need some nice looking glasses (not too big is good), some baby mint leaves (raid a garden) and a piping bag with a large star nozzle – this is the kind of no-fail piping, you can’t really get it wrong 🙂 Just swirl it into the glass without smearing it all over the top of the glass, and if you do just clean it off 😀

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Great fun for kids to make, and everyone to eat. Continue reading

Roasted Cauliflower and Parsnip Soup

Greetings 🙂 The last couple of weeks we have been very busy kicking off our Wednesday afternoon cooking workshops at Youth Space in Palmerston North. What great fun, with around 10 – 12 teens cooking with us each Wednesday.

Today’s recipe is a thick and tasty roasted cauliflower and parsnip soup garnished with fresh thyme. Continue reading

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