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Chicken satay skewers

Chicken satay is a Malay-Indonesian dish of skewered and grilled meat, served with a dipping sauce. It's a simple idea for a dinner or a party snack. You can use shrimp, beef, lamb or fish instead of chicken.

Recipe: Chicken satay skewers

Serves: 2
Ingredients
  • 2 chicken breast fillets
  • one tbsp. of vegetable oil
  • one garlic clove, minced
  • 1/2 red chili pepper, chopped
  • one tbsp. of grated ginger
  • one tsp. of soy sauce
  • juice of 1/2 lime
Method
  • Wash, clean and slice the chicken fillets.
  • Place chicken and marinade in a bowl and toss to coat. Refrigerate for about an hour.
  • Heat the oil in a saucepan, add garlic, chili and ginger, cook for about a minute.
  • Add peanut sauce, soy sauce and lime, cook for another minute.
  • Remove from heat and transfer to a bowl.
  • Thread the chicken onto the skewers.
  • Heat a grill or a large non-stick frying pan over medium heat. Add the oil and cook or grill the skewers for 3-4 minutes each side, until cooked through
  • Before serving, drizzle satays with lime juice. Serve with peanut sauce.

Recipe: Marinade

Ingredients
  • one stalk of lemongrass, chopped
  • one red chili pepper, sliced
  • one garlic clove, minced
  • one tbsp. of grated ginger
  • juice and peel of one lime
  • one tsp. of soy sauce
  • one tsp. of brown sugar
  • 3 tbsp. of coconut milk
Method
  • Combine all the ingredients

Recipe: Peanut sauce

Ingredients
  • 1/4 cup of unsalted peanuts
  • one tbsp. of vegetable oil
  • a pinch of salt
Method
  • In a food processor, combine peanuts with salt and oil. Puree to combine.
  • The sauce doesn't have to be perfectly smooth, you can leave larger chunks of peanuts for a crunchy texture.

Sweet potato and butternut squash soup

A perfectly orange soup is a perfect way to celebrate fall.

It's slightly sweet, slightly spicy and wonderfully warming.

Recipe: Sweet potato and butternut squash soup

Serves: 4
Ingredients
  • 350 g of sweet potatoes
  • 350 g of butternut squash
  • 500 ml of vegetable stock
  • one onion
  • 2 gralic cloves
  • one tbsp. of rapeseed oil
  • a pinch of salt
  • one tsp. of chili flakes
  • 3 tbsp. of coconut milk
Method
  • Peel and dice potatoes and squash.
  • Heat the oil in a large pot, add diced onion and sliced garlic. Cook them for about 5 minutes, until the onion is softened.
  • Add diced pumpkin, squash and chili flakes, cook for about 2 minutes.
  • Add vegetables stock and a pinch of salt, simmer over low heat until the vegetables are soft (about 20 minutes).
  • Blend the soup with 3 tbsp. of coconut milk. Reheat if needs be.

Coconut chia pudding

Chia seeds seem to be the new in the foodie world. Listed as , they are praised as an amazing source of omega-3 fatty acids, fibre, vitamins, minerals and antioxidants. You can read more about their superpowers at many professional nutrition websites.

Personally, I became a fan of chia seeds for far more prosaic reason. Namely: the coconut chia pudding. All you have to do is to combine some chia seeds with coconut milk and place the mixture in the fridge before you go to sleep. When you wake up, your delicious breakfast is waiting for you and it's filling, vegan and gluten-free.

Recipe: Coconut chia pudding

Serves: 2
Ingredients
  • one cup of coconut milk
  • 1/3 cup of chia seeds
  • one tsp. of honey
Method
  • Stir together the coconut milk, chia seeds and honey.
  • Refrigerate for at least four hours (you can leave it in the fridge overnight).
  • Place into two bowls and top with fruit of your choosing.

green curry mussels

Recipe: Green curry paste

Ingredients
  • 5 medium green chilis, roughly chopped
  • 2 garlic cloves, minced
  • 2 shallots, roughly chopped
  • 2 tbsp. of freshly grated ginger
  • a bunch of fresh cilantro
  • 2 lemongrass stalks, chopped
  • juice and zest of 2 limes
  • 1 tbsp. of coriander seeds
  • 1 tsp. of ground cumin
  • 1 tsp. of black peppercorns
  • 2 tsp. of soy sauce
Method
  • Place all of the ingredients in a food processor and blitz to a paste.

Recipe: Green curry mussels

Ingredients
  • 1 kg of fresh mussels, washed and cleaned
  • 1 1/2 cup of coconut milk
  • 3 tbsp. of brown sugar
  • one lime
  • 1/2 bunch of fresh cilantro
  • 2 tbsp. of vegetable oil
  • one green chili
Method
  • Heat oil in a large sauce pan. Add green curry paste and cook, stirring, until fragrant (3-4 minutes).
  • Add coconut milk and sugar and bring to boil.
  • Add mussels, cover the saucepan with a lid and cook until mussels open.
  • Top with lime juice, fresh cilantro and slices of green chili. Serve immediately.