1 bunch baby carrots, peeled and tops trimmed
¼ C flaked almonds
1 tsp fennel seeds
1 Tb olive oil
1 clove garlic, chopped finely
3 Tb parsley, chopped
Steam or par-boil carrots for 3min.
Dry toast almonds in fry pan on medium heat until lightly golden, set aside.
Toast fennel seeds in fry pan for 1min, add oil and heat.
Add carrots, pinch of salt and garlic, toss to coat.
Fry for 5 min on medium heat.
Stir through parsley and top with almonds to serve.
Carrots have the highest content of Vitamin A out of all the vegetables. Vitamin A boosts the immune system. They were originally grown for medicinal purposes.
1 cauliflower, leaves and stem removed, cut into florets
1 onion, chopped into quarters
3 garlic cloves
2tsp ground allspice
Sea salt & pepper
1 litre vegetable broth
3 beetroot, washed & sliced thinly with mandolin
Parsley to garnish
Pre heat oven to 200°
Place cauliflower, onion and garlic cloves in a large roasting dish.
Sprinkle with allspice, salt, pepper and drizzle of oil, toss to coat.
Bake for 30min or until lightly golden, turn occasionally.
Lay beetroot slices on a tray lined with baking paper in a single layer. Brush with oil and scatter a pinch of salt.
Bake in oven at 200° for 20min (this will vary on thickness), turning halfway. Chips will become lighter in colour and crisp up once removed from oven.
Pour broth into a large pot, add roasted cauliflower, onion and squeeze garlic from cloves. Bring to boil and simmer for 15min. Blend soup until smooth, add some water if consistency is too thick.
Ladle into bowls, topping with beetroot chips and pepper.
Parsley and drizzle of oil is optional.
Allspice is from the dried berry of the Myrtle plant, Pimenta Diocica.
The flavour and aroma has hints of cinnamon, clove, nutmeg and pepper.
300g firm tofu, cut into triangles
300g pumpkin cut into triangles
2inch fresh ginger, grated
1Tb coconut or olive oil
Sea salt & white pepper
2Tb tamarind pulp
6 dates, chopped
¼ C boiling water
200gm snow peas, ends trimmed & sliced thinly
Handful coriander, washed & roughly chopped
1 red chilli, deseeded & sliced
2Tb sesame seeds, toasted
In a medium bowl mix ginger, pinch of salt, white pepper, and oil.
Add tofu pieces and coat. Allow to marinate while pumpkin cooks.
Boil pumpkin triangles for 15 min, until soft, drain.
Thread Tofu and pumpkin onto skewers.
Fry on griddle or BBQ.
To make the dressing, blitz together tamarind pulp, dates, boiling water and a good pinch of salt in a food processor (hold lid firmly because hot water can spurt). Taste for balance of salt, sweet and sour.
For the salad, mix snow peas, coriander and chilli. Dress with tamarind dressing and serve immediately.
Garnish tofu skewers with sesame seeds.
Tamarind is a spice that comes from the pod of a tamarind tree. It’s a sticky pulp with a sweet and sour taste, being rather tart.
Yes it is cold down South but this refreshing dessert is also a fabulous palate cleanser between courses all year round.
2 cucumbers, peeled, deseeded and chopped into chunks
½C mint leaves, reserve some for garnish
1 lime, zest & juice
1 tsp salt
½ tsp stevia, a natural sweetener beware it’s very sweet
Puree cucumber with mint in a blender or food processor.
Add lime zest & juice, water, salt, stevia and mix through.
Pour into tray and place in freezer.
Rake with fork every 15min for first hour to break up ice crystals.
It will take about 2 hours to freeze.
Remove from freezer 10min before serving and rake again.
To serve spoon into dishes and garnish with mint.
Granita is grainier with larger ice particles than sorbet. Sorbet is stirred more often while being frozen. This adds air and creates a smoother texture.