Facebook Instagram Pinterest

Blackberry smoothie bowl

It's pretty obvious why I love breakfast-from-a-blender. Smoothie bowls are quick, easy, healthy and delicious. And look great on Instagram.

Blackberries, like all the berries, are superfoods. They're low in calories, high in antioxidants and fiber and a great source of vitamins: C, B, A, E and K. And let's not ignore the fact that they make your smoothie look fabulous!

Recipe: Blackberry smoothie bowl

Serves: 2
Ingredients
  • 150 g blackberries + a few for serving
  • one avocado
  • 150 ml almond milk
  • 2 łyżki ground flaxseed
  • one tsp agave syrup
  • a pinch of cinnamon
Method
  • Blend all the ingredients together.
  • Serve in bowls, topped with fresh blackberries.

Ombre tomato tart

This recipe doesn’t even deserve to be called a recipe - it’s more of an idea on how to make a quick and effective snack with summer heirloom tomatoes. The ombre tart is bound to get you some attention and compliments, so, in case you had no idea what to bring for the next potluck picnic/barbecue/garden party, I just solved this challenging problem. No need to thank me.

The to success is to get the right tomatoes. The more different shades you’ve got, the more spectacular the ombre effect. You could also use the ombre idea to prepare something else, like a salad patter.

Recipe: Ombre tomato tart

Ingredients
  • one sheet puff pastry
  • a handful heirloom tomatoes of various colours and shapes, thickly sliced
  • 50 g Greek feta cheese
  • 1-2 branches rosemary, chopped
  • one tsp olive oil
  • one tsp brown sugar
  • 1/3 tsp salt
Method
  • Preheat the oven to 180C.
  • Roll out the pastry on a parchment paper, forming a rectangle.
  • Place tomato slices on the pastry - group the colours together and try to achieve a fluent transition from one shade to another.
  • Drizzle the tomatoes with olive oil and evenly sprinkle with sugar, salt and rosemary.
  • Top with crumble feta.
  • Place in the hot oven and bake for about 20 minutes.

Chinese tofu pancakes

Traditionally served with crispy duck, this pancakes make a great vegan dish as well. Thick hoisin sauce and fresh cucumber and spring onions go great with fried tofu. Perfect snack for a small gathering.

Recipe: Chinese tofu pancakes

Ingredients
  • 200 g firm tofu
  • 2 tsp sesame oil
  • 1/2 cucumber, cut into matchsticks
  • 1/2 bunch green onions, cut into matchsticks
  • a few branches fresh coriander
  • 1/4 red chilli pepper, chopped
  • 1/3 cup hoisin sauce
  • 10 thin pancakes
Method
  • Slice tofu and combine with 3 tbsp of hoisin sauce.
  • Fry tofu slices on heated sesame oil, about one minute each side.
  • Steam the pancakes and keep them warm in a bamboo steamer or covered with foil.
  • Arrange fried tofu, cucumber and spring onion stick, coriander leaves, chilli and hoisin sauce on the table and allow everyone to help themselves.
  • Spread some sauce on each pancake and top with tofu, cucumber and spring onions. Sprinkle with coriander and chilli and roll up.

Recipe: Homemade hoisin sauce

Ingredients
  • 7-8 tbsp soy sauce
  • 2 tbsp peanut butter
  • 2 tbsp honey
  • 2 tsp rice vinegar
  • 3 tsp sesame oil
  • one tsp finely chopped chilli
  • one garlic clove, minced
  • 1/4 tsp black pepper
Method
  • Combine all the ingredients in a small pot.
  • Simmer over low heat, stirring, until well combined.
  • Set aside to cool.

Seared tuna chunks with sesame seeds

I love tuna! Especially when it's lightly seared outside and almost raw inside. You have to try out this recipe: seared tuna chunks with sesame seeds with amazing dipping sauce with tamarind paste, soy sauce and honey. Perfect for ligh lunch or with a bottle of wine and fine conversation. It's a kind of dish that I appreciate the most: minimal effort, maximum results. The preparation takes 20 minutes tops, looks lovely and is really delicious. Give it a try!

Recipe: Seared tuna chunks with sesame seeds

Serves: 2
Ingredients
  • 200 g thick tuna steak
  • 3-4 tbsp black and white sesame seeds
  • one tsp sesame oil
  • 1/2 red chilli pepper
  • one spring onion
  • a few leaves of fresh mint
  • a few leaves of fresh coriander
Method
  • Slice tuna into smaller chunks and coat them in sesame seeds.
  • Heat sesame oil on a pan and sear four sides of each chunk for about 15 seconds per side.
  • Finely chop chilli and herbs.
  • Cut the tuna chunks into 3-4 cm slices.
  • Place tuna on the plate. Top with chilli, spring onion, mint and coriander.
  • Serve with a dipping sauce.

Recipe: Dipping sauce

Ingredients
  • 3 tbso tamarind paste
  • 4 tbsp soy sauce
  • one tsp honey
  • one tsp sesame oil
Method
  • Whisk all the ingredients together.
  • Refrigerate for at least 15 minutes.

Ceviche

I love ceviche: it's delicious and full of flavour, beautiful and super easy to make. It probably derives from Peru, but is popular in many coastal regions of South America. The dish is made from fresh fish, cured in leche de tigre - a marinade made of citrus juices with coriander, chilli and onions.

Citric acid from limes or lemons cooks the fish. I like my ceviche semi-cooked and raw inside, so I usually leave the fish in the marinade for 15-20 minutes. If you're not a fan of raw fish, you can leave it to marinate for a few hours. Some chefs think the best marinating time for ceviche is as short as 2-3 minutes.

I have prepared two recipes - a very basic tuna ceviche and a sea bass ceviche with coconut milk and roasted sweet potato. There's plenty of room for experiments: modify the marinade adding juice from different citrus fruits, use various kinds of fish and seafood or play with the toppings, trying avocado, corn, grapefruit or pomegranate seeds. Make sure to use very fresh, good quality fish.

Recipe: Tuna ceviche

Serves: 2
Ingredients
  • 300 g fresh tuna steak, diced
  • 1/4 cup lime juice
  • 2 tsp grated ginger
  • 2 tbsp fresh coriander, chopped
  • one garlic clove, finely chopped
  • 1/2 red chilli pepper, finely chopped
  • 1/4 red onion, finely sliced
  • a few coriander leaves
  • a pinch of salt
Method
  • Place the tuna in a bowl, add salt, combine and set aside for 2 minutes.
  • Combine lime juice with ginger, coriander, garlic and chilli.
  • Pour the marinade over tuna, delicately toss together and set aside for 15 minutes.
  • Before serving, combine with red onion and coriander leaves.
  • Serve with roasted sweet potatoes or tortilla chips.

Recipe: Sea bass ceviche

Serves: 2
Ingredients
  • 300 g fresh sea bass, diced
  • 1/4 cup lime juice
  • 3-4 tsp coconut milk
  • 2 tsp grated ginger
  • 2 tbsp fresh coriander, chopped
  • 1/2 green chilli pepper, finely chopped
  • 1/4 red onion, finely sliced
  • one small sweet potato, roasted and diced
  • a few coriander leaves
  • a pinch of salt
Method
  • Place the sea bass in a bowl, add salt, combine and set aside for 2 minutes.
  • Combine lime juice with coconut milk, ginger, coriander and chilli.
  • Pour the marinade over the fish, delicately toss together and set aside for 20 minutes.
  • Before serving, combine with red onion, roasted sweet potato and coriander leaves.
  • Serve with roasted sweet potatoes or tortilla chips.
Previous page