Recipes and styling Sasha Zambetti, Photography Christoph Hoffmann
The healthy alternative – know what is the better option when it comes to food choices.
Watercress soup
Fresh and flavoursome, delicious hot or cold.
Serves: 8
Time: 25 minutes
Ingredients:
1 onion
30ml oil
2 potatoes, peeled and cut into 1cm dice
1, 5 litres vegetable stock
2 x 100g packets watercress
75ml sour cream, to serve
Method:
1 In a pot on medium heat, saute the onion in the oil. Add the potatoes and stock and bring to the boil. Simmer for 15 to 20 minutes.
2 Add the watercress, season well and puree until smooth. Serve drizzled with sour cream.
Asparagus salad
A nutritious, filling salad for spring and summer enjoyment.
Serves: 4 – 6
Time: 15 minutes
Ingredients:
100g green asparagus
75g butter lettuce
2 boiled eggs, sliced
75g pecan nuts
50g croutons
150g baby rosa tomatoes, halved
For the dressing:
1 egg yolk
15ml lemon juice
50ml white balsamic vinegar
100ml extra virgin olive oil
Method:
1 Blanch the asparagus in boiling salted water – 3 minutes cooking, then plunge them into ice cold water.
2 Combine dressing ingredients and emulsify in a blender or food processor.
3 Arrange salad ingredients on a serving platter and then drizzle with the dressing.
Dairy-free rhubarb pie
A tart but sweet seasonal crunch, delicious with soya custard.
Serves: 6
Time: 40 minutes
Ingredients:
350g rhubarb
100g treacle brown sugar
5ml cinnamon
500g muesli
100ml cornflakes
50ml cake flour
100ml syrup
Method:
1 Preheat the oven grill. Lightly grease a large tart dish.
2 Cut up the rhubarb into chunks and put it in the tart dish. Sprinkle with the brown sugar and cinnamon and then grill for 10 minutes.
3 Reduce the oven temperature to 180°C. Mix together the muesli, cornflakes, flour and syrup, then top the grilled rhubarb with this mixture. Bake for 20 minutes.
Wheat-free fruit tower
Use your favourite berries to garnish this dessert.
Serves: 6
Time: 20 minutes + cooling
Ingredients:
250ml coconut
100ml rice flour
50g butter, softened
2 eggs, separated
250ml mascarpone
100g strawberries, sliced
Blueberries and gooseberries to garnish
Black cherry juice, reduced to syrup consistency
Method:
1 Preheat the oven to 180°C. Line a baking tray with baking paper and lightly grease it.
2 Cream the butter until light and fluffy. Add the egg yolks and flour and mix well. Add the coconut and fold it in. Beat the egg whites to stiff peak and then fold them in as well. Drop blobs of this mixture onto the baking tray, smooth them into palm-sized circles. Bake for 10 to 15 minutes. Cool on a wire rack.
3 Once cool, spread each cookie with mascarpone and top with sliced strawberries and berries. Decorate with the cherry syrup.
Leave a Comment