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Broccoli and soba noodle salad

Super quick and super easy recipe for an Asian-style lunch. Few ingredients, little work and a very satisfying meal. Tenderstem broccoli go great with soba noodles and spicy dressing with soy sauce, tamarind paste and lime juice. You have to try it!

Recipe: Broccoli and soba noodle salad

Serves: 2
Ingredients
  • 200 g soba noodles
  • 250 g tenderstem broccoli
  • a handful coriander leaves
  • 1/2 tsp finely chopped red chilli pepper
  • one tsp black sesame seeds
Method
  • Cook the noodles according to the package's instructions.
  • Blanch the broccoli in a boiling water for 3 minutes. Submerge in a bowl of ice water for one minute.
  • Place noodles and broccoli in a targe bowl.
  • Combine with coriander leaves, chopped chilli and soy-tamarind dressing.
  • Divide between two plates and top with black sesame before serving.

Recipe: Soy-tamarind dressing

Ingredients
  • 4 tbsp soy sauce
  • 2 tbsp tamarind paste
  • one tsp grated ginger
  • juice of 1/2 lime
  • one red chilli pepper, sliced
Method
  • Whisk all the ingredients together.
  • Set aside for at least 15 minutes, to let the flavours combine.

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.

Roasted Baby Eggplants

I have deep respect for eggplants. Can you think of any other edible item in such a deep shade of purple?

If there's anything better than eggplant, it's baby eggplant. But I'm a fan of miniature versions of pretty much everything. Baby eggplants make a perfect starter - all you have to do is roast them, maybe adding a bit of spicy green paste.

Recipe: Roasted Baby Eggplants

Serves: 2
Ingredients
  • 5 baby eggplants
  • one tbsp. of olive oil
Method
  • Score the bottoms of each eggplant with an “X”, about 2/3 through.
  • Stuff eggplants with green paste and place them on an oiled baking sheet.
  • Roast at 180C until the eggplants have softened (about 25 minutes).

Recipe: Green paste

Ingredients
  • one garlic clove
  • one tsp. of grated ginger
  • 1/2 green chili pepper
  • 2 tbsp. of chpped cilantro
  • juice of 1/2 lime
  • 1/2 tsp. of soy sauce
Method
  • Blend all the paste ingredients together.

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.

pumpkin pie with cranberry sauce

Recipe: Pumpkin pie with cranberry sauce

Recipe: Crust

Ingredients
  • 1 cup of flour
  • 125 g of butter
  • 1 egg, whisked
  • 1 tbsp. of white wine vinegar
  • a pinch of salt
Method
  • Combine flour and salt in a large ball. Cut in butter with pastry blender or two knives - the mixture should resemble coarse crumbs.
  • Add whisked egg and vinegar. Form dough, shape into ball, wrap in cling film. Refrigerate for at least an hour.

Recipe: Pumpkin filling

Ingredients
  • 1 cup of homemade pumpkin puree
  • 3/4 can of sweet condensed milk
  • 2 eggs, whisked
  • 1 tsp. of ground cardamom
  • 1 tsp. of ground nutmeg
  • 1 tsp. of ground ginger
  • 1/2 tsp. of ground cloves
  • 1/2 tsp. of ground cinnamon
Method
  • Mix spices in a large bowl. Add whisked eggs, stir in pumpkin puree and condensed milk.
  • Whisk all together until well incorporated.
  • Using a rolling pin, roll the dough into a circle. Place on to a pie plate.
  • Pour the filling into pie shell and bake at 180C for about 40 minutes (until the filling is set).

Recipe: Cranberry sauce

Ingredients
  • 1 cup of fresh cranberries
  • 1/3 cup of brown sugar
  • 1/3 cup of water
Method