Food Toons - 50 Awesome Recipes

contents

Breakfast & Brunch • caramelized banana • Piña colada, 27
hotcakes, 16
• Spinach & blueberry • martini, 27
smoothies, 10 • mexican breakfast
burritos, 18 • sweet potato
• green smoothies, 10 hummus, 28
• souffle omelets with
• melon & kiwi smoked salmon, 20 • guacamole, 29
smoothies, 11
• corn fritters with • bruschetta with
• chocolate cappuccino avocado, feta & egg, 22 tomatoes, 30
smoothies, 11
Appetizers • crostini with pear
• dried berry & nut & Snacks & brie, 31
granola, 12
• Mojito, 26 • grilled halloumi salad
• breakfast bars, 13 with basil dressing, 32
• Bloody Mary, 26
• raspberry & granola • blue cheese &
muffins, 14 straWberry salad, 34

• cheese, walnut
& berry salad, 35

• lemony rice & egg
soup with chicken
meatballs, 36

• Twice-cooked french
fries with roasted
garlic aioli, 38

• spicy Pork,
fennel & apple
sausage rolls, 40

-4-

• Neapolitan pizza, 42 • Jamaican jerk chicken grilled corn
with rice & beans, 64 & beans, 74
• Tomato tarte tatin
with salsa verde, 44 • Chicken & olive • Baked eggplant
tajine with almond with spiced lamb
• Mushroom, spinach & couscous, 66 & pomegranate
blue cheese quiche, 46 tabouli, h76
• Sticky, sweet & smokey
Main Courses BBQ pork ribs, 68 Desserts

• Spaghetti with baked • Steak Salad with • chocolate cupcakes
tomatoes & pesto, 50 blue cheese & candied with buttercream
walnuts, 70 swirl, 80
• Linguine with smoked
salmon & dill, 51 • Steak & mushroom • Pistachio Baklava, 82
pies, 2
• spiced veggie burgers • Brown sugar
with pickled carrot • Char-grilled steak meringues with
& cucumber raita, 52 with chimichurri, roasted strawberry
cream, 84
• Thai green curry with
vegetables & rice • Lemon Tart, 86
noodles, 54
• Plum cobbler, 88
• Seafood Paella, 56
• creme brulee, 90
• Grilled fish taco with
jicama slaw & chipotle • cinnamon churros with
mayo, 58 chocolate dunking
sauce, 92
• Chicken burgers, 60
• Jam filled donuts, 94
• Buttermilk fried
chicken with mashed • Glossary, 96
potato, 62

-5-



breakfast & brunch

smoothies Spinach & Blueberry Smoothies Green Smoothies

well, i’d rather 2 cups (300 g) fresh or 1 banana
have a cocktail. frozen blueberries
but if that’s all 1 organic Granny Smith
1 cup (50 g) fresh spinach apple, cored and chopped
there is. leaves
1 cup (150 g) seedless
1 cup (250 ml) plain yogurt white grapes
1/2 cup (120 ml) milk
1 cup (250 ml) low-fat plain
1 tbsp honey yogurt

allSerrevceipe2s 3 cups (150 g) fresh baby
spinach leaves

Green smoothies

Spinach & blueberry smoothies

1. before
you start,
Set aside a
handful of
blueberries
to garnish.

2. Combine the remaining 1. Reserve a few pieces of fruit to garnish.
blueberries with the Combine the remaining banana, apple, grapes,
spinach, yogurt, milk, and yogurt, and spinach in a blender and pulse
honey in a blender and until smooth.
pulse until smooth.

2. Pour the
smoothies into
two tall glasses.

3. Pour into two 3. Thread the reserved fruit
glasses, sprinkle onto toothpicks. garnish the
with the reserved smoothies, and Serve.
blueberries, and
serve.

- 10 -

Melon & Kiwi Smoothies Chocolate Cappuccino Chocolate cappuccino smoothies
Smoothies
2 cups (300 g) cubed 1. put two ice
cantaloupe (rock) melon 4 ice cubes cubes into each
glass. Pour the
1 small Granny Smith 3/4 cup (180 ml) strong black coffee in on top.
apple, peeled, cored, and coffee, cooled
chopped
1/2 cup (120 ml) heavy
1 kiwi fruit, peeled and (double) cream
chopped
1/2 cup (120 ml) vanilla
2 tbsp honey frozen yogurt

1 tbsp freshly squeezed 2 tbsp chocolate syrup
lemon juice
Chocolate-coated coffee
1/2 cup (120 ml) crushed ice beans, to garnish

Melon & kiwi smoothies 2. Combine the cream, frozen
yogurt, and chocolate syrup
1. Reserve a few in a blender.
cubes of melon
to garnish. Pulse
until
smooth. if
you don’t have
a blender, whip
in a bowl with an
egg-beater or whisk.

2. Combine 3. Pour into the glasses
the remaining over the coffee. Top with
melon with the coffee beans,
the apple, kiwi and serve.
fruit, honey,
lemon juice, if you
and ice in a don’t like
blender and
pulse until salads,
smooth. drink
green
3. Pour
into two smoothies
glasses. instead.

4. Press the reserved really? no
melon cubes onto more salads,
toothpicks. garnish the
smoothies, and Serve. ever?

- 11 -

dried berry & nut granola

Serves: 10-12 1/2 cup (60 g) sunflower granola
Prep: 15 min seeds people are
cooking: 20-25 min open-minded,
Level: Easy 1/2 cup (120 ml) sunflower oil
socially
3/4 cup (90 g) pecan halves 1/2 cup (120 ml) liquid honey aware, anti-
3/4 cup (90 g) peanuts oppressive,
41/2 cups (450 g) rolled oats 1/2 cup (60 g) dried
1/2 cup (60 g) sesame seeds cranberries and they
don’t eat
1/2 cup (60 g) dried cherries animals.

Chilled cow's milk, or soy,
rice, or almond milk, to
serve

1. Preheat the oven to 350°F 2. Line a large
(180°C/gas 4). shallow
baking pan with
3. Mix the pecans, peanuts, parchment
oats, sesame seeds, and paper.
sunflower seeds in a large
bowl. Drizzle with the
oil and honey. Stir with a
wooden spoon, breaking up
any large clumps of oats.

4. Spread
the mixture
out in the
prepared
pan.

5. Bake 6. Stir in the dried
for 20–25 cranberries and
minutes, cherries. Serve with
stirring plenty of chilled milk.
occasionally, Store the granola in an
until the airtight container.
granola is
crisp and - 12 -
golden.
Remove from
the oven
and let cool
completely.

1/3 cup (90 g) butter, softened breakfast bars
1/3 cup (90 ml) liquid honey
1/2 cup (100 g) raw sugar 2. Melt the butter
1/2 cup (50 g) rice bran with the honey
and raw sugar in
1 cup (100 g) quinoa flakes a medium saucepan
1/2 cup (60 g) coarsely chopped over low heat,
stirring constantly.
walnuts Bring to a boil then
1/2 cup (60 g) raisins simmer on low heat
1/2 cup (50 g) unsweetened shredded until the sugar has
dissolved.
(desiccated) coconut

2 tbsp pumpkin seeds

2 tbsp sunflower seeds

2 tbsp sesame seeds

1 tsp ground cinnamon
1/4 tsp sea salt flakes

makes: 12-16 1. Preheat the oven to 375°F
Prep: 15 min (190°C/gas 5). lightly Grease
cooking: 25-30 min a 7 x 11-inch (18 x 28-cm)
Level: Easy baking pan.

5. Bake for 25–30 minutes, until
firm and golden brown.

3. Remove from the heat and 4. Spoon the mixture into the
stir in the rice bran, quinoa prepared pan, smoothing into
flakes, walnuts, raisins, an even layer with the back
coconut, pumpkin seeds, of the spoon.
sunflower seeds, sesame
seeds, cinnamon, and salt. well, I guess
you could use
No! You oil, but butter
made it with
is OK too.
butter?
Why didn’t
you use the
same amount

of light
olive oil or
sunflower

oil?

6. Let cool completely in the
pan. Cut into bars, and serve.

- 13 -

raspberry & granola muffins

Muffins 1/2 cup (60 g) unsweetened shredded
2/3 cup (150 g) unsalted butter, softened (desiccated) coconut
3/4 cup (150 g) firmly packed light brown
11/2 cups (375 g) coconut milk or natural
sugar yogurt
2 large free-range eggs
11/2 cups (225 g) all-purpose (plain) flour 2 tsp fresh lemon juice
2 tsp baking soda (bicarbonate of
2 cups (300 g) fresh or frozen
soda) raspberries
1 tsp baking powder
1 cup (75 g) wheat bran flakes Granola Topping
2/3 cup (100 g) fresh or frozen
Raspberries are
packed with vitamins raspberries
and minerals and they 3/4 cup (90 g) rolled oats
1/2 cup (100 g) flaked almonds
have antioxidants 1/2 cup (60 g) flaked coconut
that stop you growing
2 tbsp pumpkin seeds
old, wrinkly, and mad
before your time. 1 tbsp sunflower seeds
1/2 tsp ground cinnamon

2 tbsp liquid honey, warmed

muffins

1. Preheat
the oven to
350°F (180°C/
gas 4).

Serves: 12 2. Lightly grease a standard 12-cup 3. beat the butter and
Prep: 20 min muffin pan. line the cups with a sugar in a medium bowl with
Cooking: 25-30 min square of parchment paper. a wooden spoon or mixer
Level: easy until pale and creamy. Add
5. Add the bran, coconut, coconut the eggs one at a time,
milk, and lemon juice and mix to beating until just combined
combine. stir in the raspberries. after each addition.
Do not over mix. the batter should
still be lumpy. 6. Spoon the batter into
the prepared muffin
cups, distributing
the raspberries
evenly.

4. Sift in the flour, baking
soda, and baking powder,
stirring with a wooden
spoon until combined.

- 14 -

granola topping

7. combine all
of the topping
ingredients in
a medium bowl,
mixing well.

8. Spoon the granola onto the 9. Bake for 25-30 minutes,
muffins, pressing it into the until the muffins are golden
tops with the back of a spoon. brown and spring back when
lightly pressed. Leave in the
pan for 10 minutes to cool
slightly.

10. Remove 11. Serve warm
from the pan, or at room
discard the temperature.
parchment
paper, and
place on a wire
rack to cool.

the muffin top.
It looks so
familiar!

What are
you staring

at?

- 15 -

caramelized banana hotcakes

hotcakes

2. Cover with plastic
wrap (cling film) and
refrigerate for 20
minutes.

These hotcakes 1. Combine the
are perfect if you have flour, sugar,
someone special staying baking powder
and salt in a
for breakfast. medium bowl. Make
a well in the center.
Add the buttermilk
and eggs and whisk
to make a smooth
batter.

candied pecans

Serves: 6 3. Line a baking sheet 6. Preheat
Prep: 30 min with parchment paper. the oven to
+ 20 min to chill Place the sugar in a 325°F (150°C/
Cooking: 30 min small saucepan over gas 2).
Level: medium low heat. Gently heat
for 3–4 minutes, until
Hotcakes the sugar starts to
11/2 cups (225 g) all-purpose (plain) flour turn golden. Swirl the
2 tbsp superfine (caster) sugar caramelized sugar to
11/2 tsp baking powder blend with the melted
Pinch of sea salt flakes sugar in the pan until a
11/4 cups (310 ml) buttermilk golden caramel forms.
2 large free-range eggs, lightly beaten Remove from the heat.
4 medium bananas Add the pecans and
11/2 tbsp butter + extra, melted, for greasing swirl to coat.
11/2 tbsp light brown sugar
Maple syrup, to serve 4. Remove the pecans
using two forks and
Candied Pecans place on the prepared
1/4 cup (50 g) superfine (caster) sugar baking sheet. Set aside
1 tbsp water to harden.
1 cup (120 g) pecan halves
maple & cinnamon yogurt
Maple & Cinnamon Yogurt
11/2 cups (375 g) plain yogurt 5. Combine
11/2 tbsp maple syrup the
11/2 tsp ground cinnamon yogurt,
1 tsp vanilla bean paste maple
syrup,
cinnamon,
and vanilla
in a small
bowl.
Chill until
required.

- 16 -

7. Peel the bananas and Cut 8. then cut into thirds 9. Melt the butter in a frying
in half lengthwise. crosswise to make twenty- pan over medium-high heat.
four slices. Add the sugar and stir to
dissolve. Cook the bananas
a few pieces at a time until
golden brown, 2-3 minutes
each batch. Set aside.

10. heat a small frying 11. Pour 1⁄2 cup of the 12. Cook until bubbles 13. Transfer to a
pan on medium-low. batter over the top. appear on the top large plate, cover
Brush with melted and the base is with aluminum foil, and
butter. put two banana golden brown, 1-2 keep warm in the oven
pieces cut side down in minutes. Turn and while you cook the
the pan. cook until the other remaining hotcakes.
side is golden, about
1 minute.

14. arrange two hotcakes I’m happy you
on each plate, top with liked them.
cinnamon yogurt and And thanks
sprinkle with caramelized for leaving me
pecans. Serve hot.
one.

Thanks for the
pancakes, Anna!
You’re the best

aunt ever!

- 17 -

mexican breakfast burritos

Refried beans Burritos

2 tbsp olive oil 4 large soft corn tortillas

1 small onion, finely chopped 1 cup (120 g) freshly grated tasty cheese

2 cloves garlic, finely chopped 1 avocado, peeled, pitted, and sliced

1 tsp ground cumin 1/2 cup (120 ml) sour cream

1 tsp ground paprika Chili sauce, to serve (optional)

2 slices bacon, rinds removed, chopped 2 firm ripe tomatoes, diced

2 (14-oz/400-g) cans kidney beans, 2 scallions (spring onions), thinly sliced
drained and rinsed 1 cup fresh cilantro (coriander)

2 chilies in adobo sauce, finely chopped

2/3 cup (150 ml) water Sharing a cabin in
the woods or a ski chalet
Scrambled Eggs with friends? Get up early
6 large free-range eggs

4 tbsp light (single) cream and surprise them with this

Freshly ground sea salt & black pepper hearty breakfast.

2 tbsp butter

refried beans

3. Add the beans
and chilli with
adobo. Pour in the
water and bring
to a boil. Decrease
the heat to low.

1. Preheat 2. heat the oil in a heavy-based 4. Using a potato
the oven frying pan over medium heat. Add masher, coarsely
to 300°F the onion and garlic and sauté mash the beans. Cook,
(150°C/ until softened, 3–4 minutes. Add stirring occasionally,
gas 2). the cumin and paprika and cook until the liquid has
until fragrant, about 20 seconds. gone. Gently fry,
Add the bacon and cook until stirring constantly,
golden brown, 3–4 minutes. until a thick, soft
paste forms, about
scrambled eggs 3 minutes.

6. whisk the eggs and 7. Heat the butter in a medium frying pan
cream in a medium bowl. over medium-low heat. Cook the eggs
Season with salt and until beginning to set, about 1 minute.
pepper. Gently stir to break into chunks and
cook until almost completely
set, about 1 minute. Remove from
the heat.

5. wrap the tortillas
in aluminim foil and
place them in the
oven for 10 minutes,
until warm.

- 18 -

burritos 9. Spread the refried beans 10. Sprinkle with the tomatoes,
down the center of the scallions, and cilantro.
tortillas and sprinkle with
cheese. Arrange avocado
slices on top and spoon on
the scrambled egg. Add a
Dollop of sour cream and
a little chili sauce, if
liked.

8. To assemble, remove the
tortillas from the oven and
unwrap.

11. Fold in one of
the ends and
wrap the sides in
to enclose the

filling.

Serves: 4
Prep: 20 min
Cooking: 20-25 min
Level: easy

12. Serve immediately.

You’re welcome.
I’m so glad you
liked them.

That was Yeah, great jason.
brilliant! You have to give me
Thanks Jason.
the recipe.

- 19 -

soufflE omelets with smoked salmon

Dill Creme Fraiche Omelets 3 tbsp light (single) cream
3/4 cup (180 g) creme fraiche 1 small bunch asparagus
2 tbsp dill fronds, coarsely chopped 3 tbsp butter Freshly ground sea salt & black
1 tsp capers, finely chopped 4 large handfuls baby spinach leaves pepper
1/2 lemon, juiced 4 large eggs, separated
Freshly ground black pepper 4 slices smoked salmon

Dill creme fraiche Omelets

1. mix the creme make this elegant brunch in 2. Trim the
fraiche, dill, capers the spring when locally grown tough ends
and lemon juice in a
small bowl. Season asparagus is at its best. off the
with pepper. Set asparagus.
aside. Slice each spear
in half lengthwise.

3. Melt 1 tablespoon of 4. Add the
butter in a medium frying spinach and
pan over low heat. Cook stir until
the asparagus until just wilted, about 1
tender, 1-2 minutes. minute. Transfer
to a bowl and set
aside.

5. Whisk 6. whisk 7. Stir one
the egg the egg large
yolks and whites in a separate spoonful of
cream in bowl until soft peaks the whites
a medium form. into the
bowl. yolk mixture.
Season Gently fold in
with the remaining
salt and whites, taking
pepper. care to keep
the mixture
as airy as
possible.

- 20 -

8. Preheat the overhead 9. Preheat an ovenproof 10. Pour half of the egg
broiler (grill) in the oven 8-inch (20-cm) frying pan mixture into the pan and cook
on medium-high. over medium heat. Add 1 for 2 minutes. The omelet
tablespoon of the remaining should be golden brown
butter and swirl to coat. underneath.

Serves: 2
Prep: 15 min
Cooking: 10-15 min
Level: easy

yeah. thought you
might like it.

Susie, you wonder if
made omelet? i’ll ever get
that’s Great! anything from

him.

13. Fold the omelet in half.
cook the second omelet in
the same way. serve hot.

11. Spread half of the dill 12. Arrange half of the
crème fraiche over the omelet salmon on top of the spinach
and arrange half of the filling. Set under the broiler
spinach and asparagus mixture and cook for 1–2 minutes,
on one side of the omelet. until puffed and golden.

- 21 -

corn fritters Serves: 4
Prep: 30 min
with avocado, feta & egg Cooking: 30 min
Level: easy

Corn fritters 1 bunch fresh cilantro (coriander),
coarsely chopped
4 ears (cobs) fresh corn (sweet corn)
1 small bunch fresh mint, chopped
2 tbsp extra-virgin olive oil 1 jalapeño, seeded and finely chopped
2 tbsp freshly squeezed lime juice
2 scallions (spring onions), thinly sliced Freshly ground sea salt & black

4 tbsp all-purpose (plain) flour pepper
1/2 tsp baking powder
1/2 tsp sea salt flakes Poached Eggs
If cooking fo r 1/2 tsp ground cumin 4 large free-range eggs
two, just hal ve 1/2 tsp ground sweet paprika Splash of vinegar
the ingredien ts . 4 free-range eggs, beaten

Vegetable oil, for shallow frying

corn fritters Smashed Avocado & Feta To Serve
2 ripe avocados 2 tbsp pumpkin seeds
1. Peel 7 oz (200 g) feta cheese, crumbled 2 tsp sesame seeds
the ears 1/2 tsp cumin seeds
of corn,
discarding
the husks
and silk.

2. Taking the ears of
corn one at a time,
hold them over a
chopping board and
cut off the kernels
using a large knife.
Turn the ears after
each cut, until all
of the kernels are
removed.

3. Heat the oil in a large 4. transfer 5. Sift in the flour, baking
frying pan over medium to a medium powder, salt, cumin, and
heat. Cook the kernels, bowl. Add the paprika and stir to combine.
stirring often, until scallions Add the egg and mix well.
glossy and tender, and stir to Set aside.
combine. Set
about 2 minutes. aside to cool
slightly.

- 22 -

smashed avocado & feta 7. Using a fork, roughly mash
the avocado. Add the feta,
6. cut the cilantro, mint, jalapeno, and
avocado lime juice and stir to combine.
in half There should still
lengthwise be chunks of
and remove avocado and
the pit. Using a feta. Season
large spoon, with salt
scoop out and pepper.
the flesh
and place in a 9. Stir the water
medium bowl. with a large spoon
to create a whirlpool.
poached eggs drop an egg into the center.
Cook for 30 seconds, until lightly
8. fill a large frying set. Repeat with the remaining
pan or skillet three- eggs. Cook until the whites are
quarters full with just set, 2-3 minutes. Remove with
water. Add a splash a slotted spoon and drain on
of vinegar and bring paper towels.
to a simmer. Lower
the heat so the to serve
water is only just
moving. 12. toast the pumpkin, sesame,
and cumin seeds in a large
10. Line a baking sheet frying pan over medium-
with parchment paper. low heat until golden and
beginning to pop.
11. Heat 2–3 tablespoons of oil in Place in a
a large frying pan over medium- bowl.
high. drop 1⁄3 cup (90 ml) of batter
into the pan for each fritter.
Cook until golden, 1–2 minutes
each side. Transfer to the baking
sheet. keep warm while you cook
the remaining fritters.

13. stack two fritters on each
plate and top with the avocado
mixture. Make a hollow in the
avocado and rest an egg inside.
Sprinkle with seed mixture, and
serve hot.

Best brunch ever.
Thanks rob! Is it a
family recipe?

Corn fritters?
yeah, I guess so.
my mom used to

make it on the
weekends.

- 23 -



appetizers & snacks

cocktails Mojito Bloody Mary
2 tsp sugar 11/2 oz (45 ml) tequila
yay! Cocktail 1 oz (30 ml) freshly
o’clock! Hmmm, that 4 oz (120 ml) tomato juice
could get difficult squeezed lime juice
6-8 mint leaves Freshly squeezed juice of
to say. Crushed ice 1-2 limes
2 oz (60 ml) white rum
all recipes Soda water 4 dashes Tabasco
Serve 1 Prep: 5 min Slice of lime, to garnish
2 dashes Worcestershire
Level: Easy sauce

Pinch of sea salt flakes

Freshly ground black
pepper

Celery stalks, to serve

mojit0 bloody mary

1. Put the 1. Fill a cocktail shaker
sugar, lime two-thirds full with ice.
juice, and Add the tequila, tomato
mint leaves juice, lime juice, Tabasco,
in a collins and Worcestershire
glass and use sauce. Season with salt
a cocktail and pepper
muddler
to squish
together.

2. Shake well then strain
into a large chilled
collins glass over ice.

2. Add the crushed ice
and pour the rum in
over the top.

3. Top up with 3. Serve with a
soda water celery stalk or
and garnish two to munch on,
with the slice and a grinding of
of lime. Serve extra pepper.
with a straw.

- 26 -

Piña Colada Martini martini

1 oz (30 ml) white rum 2 oz (60 ml) gin 1. Fill a
1/2 oz (15 ml) dry vermouth cocktail
3 oz (90 ml) pineapple juice shaker two-
Stuffed or plain green thirds full
1 oz (30 ml) coconut milk cocktail olive or two with ice. Add
1/2 cup (120 ml) crushed ice the gin and
vermouth.
Wedge of pineapple and a
cocktail cherry, to garnish

pin˜A colada 2. Shake well
and strain
1. Blend the rum, into a chilled
pineapple juice, and martini glass.
coconut milk with
the crushed ice in an
electric blender.

2. Pour into 3. Garnish with
a large wine 1-2 olives on a
goblet or toothpick, and
hurricane serve.
glass.

3. Garnish Hey julia.
with the bottoms up!

pineapple and Cin cin!
cherry, and
serve with a - 27 -
straw.

sweet potato hummus

Did you know that just 1/4 cup (60 ml) freshly squeezed lemon
one cup of cooked juice

sweet potato has 800 1/4 cup (60 ml) tahini
percent of the vitamin A
you need every day. Wow! 2 tbsp extra-virgin olive oil

1 lb (500 g) sweet potatoes, peeled 2 tsp ground cumin
and cut into 1-inch (2.5-cm) cubes
1 clove garlic, chopped
1 (14-oz/400-g) can garbanzo beans
(chickpeas), drained and rinsed Freshly ground sea salt & black
pepper

Paprika, to dust

Whole-wheat (wholemeal) pita bread,
to serve

Red and yellow bell peppers
(capsicum), sliced, to serve

Scallions (spring onions), to serve

1. Put a steamer basket over 2. Transfer the
a large pot filled with about sweet potatoes to
2 inches (5 cm) of water and a food processor.
bring to a boil. Add the sweet
potatoes and steam until
tender, 10–12 minutes.

3. Add the
garbanzo beans,
lemon juice, tahini,
oil, cumin, and
garlic and chop
until smooth,
adding a little
water if the
mixture becomes
too thick.

5. Spoon the hummus into a Serves: 6-8
serving bowl. Prep: 15 min
Cooking: 10-12 min
Level: easy

4. Season with salt and 6. Dust with the
pepper and let cool to paprika, and serve
room temperature. with the pita bread,
bell peppers, and
scallions.

- 28 -

guacamole avocados are packed with
monunsaturated fats, anti-
3 ripe avocados oxidants, and vitamins that
1 large ripe tomato, finely chopped
Freshly squeezed juice of 1 protect the heart.

large lime enough
1/2 cup finely chopped fresh cilantro already!
Just enjoy
(coriander) the food.
1 small sweet red onion, finely

chopped
1 fresh red chili, seeded and

finely chopped
Freshly ground sea salt & black

pepper
Tortilla or corn chips and

carrot sticks, to serve

1. Use a sharp knife to cut the
avocados in half lengthwise
around the pit. Twist to pull
apart. remove the pit.

2. Cut into quarters lengthwise and
peel off the skin with the knife. Chop
the avocados into small cubes.

3. Combine the Serves: 6-8
avocados in Prep: 15 min
a bowl with + 30 min to chill
the tomato. Level: easy
Add the
lime juice, 4. Use a fork to coarsely mash
cilantro, everything together.
onion, and
chili. Season 6. Serve
with salt and with the
pepper. tortilla
or corn
5. Cover the chips and
bowl with carrot
plastic wrap sticks.
(cling film)
and chill for
30 minutes, or
until ready
to serve (not
longer than
a few hours).

- 29 -

bruschetta with tomatoes

8 slices firm-textured bread Don’t forget to
2-3 large cloves garlic pronounce it right.
2-3 vine tomatoes
1/3 cup (90 ml) extra-virgin olive oil It’s “brusketta”.
Freshly ground sea salt and black
3. Rub each
pepper slice of
Fresh basil leaves, to garnish toast on one
side with the
1. Preheat the garlic. The
oven to 400°F dry toast
(200°C/gas 6). will act like
a grater,
2. Toast the leaving a
bread in the coating of
oven for 5–7 garlic.
minutes, until
crisp and pale
golden brown.
the bread needs
to dry out while
toasting, which it
won’t if browned
in a toaster.

4. Chop the tomatoes into small cubes. 5. Place the
tomatoes in a
Serves: 4 bowl with the
Prep: 10 min oil and season
Cooking: 5-7 min well with salt
Level: easy and pepper.

6. Arrange the toasted bread 7. Spoon the tomato mixture
on a serving platter. over the top and garnish
with the basil. Serve warm.

- 30 -

crostini with pear & brie

3 tbsp butter These are
4 shallots, finely chopped seriously
2 large ripe pears, peeled, cored, and sliced good, Ben.
1/4 cup (60 ml) sweet white wine
1/2 tsp ground cinnamon Yum!
1 baguette (French loaf), sliced
8 oz (250 g) brie, sliced 3. Add the
Freshly ground black pepper pears to
1 tbsp coarsely chopped fresh flat-leaf parsley the frying
2/3 cup (75 g) chopped hazelnuts pan and
sauté for 2
1. Preheat 2. Melt the minutes. Add
the over- butter in a the wine and
head frying pan simmer until
broiler over medium it evaporates,
(grill) in heat. Add the about 1
the oven shallots and minute.
on high. sauté until
softened,
3–4 minutes.
Set aside.

4. Remove from 5. Toast the
the heat and bread under
drain the pears the broiler
on paper towels. until pale
Dust with the golden brown
cinnamon and let on both sides.
cool slightly. Lay the brie on
the toasted
bread. Spread
with a layer of
shallots and a
layer of pear.

6. Broil 7. Arrange on a plate,
(grill) until and serve hot.
the cheese
is melted, Serves: 6-8
2–3 minutes. Prep: 15 min
Season Cooking: 10-12 min
with pepper. Level: easy
Sprinkle with
the parsley
and hazelnuts.

- 31 -

grilled halloumi salad

with basil dressing

If you live somewhere 1/2 cup (80 g) hazelnuts
cool like NYC or London Olive oil, for brushing
2 cups (100 g) arugula (rocket)
you can buy halloumi 2 cups (100 g) baby spinach leaves
anywhere. If you don’t, use

white grilling cheese.

Salad Basil Dressing
2 medium zucchini (courgettes)
2 red bell peppers (capsicums) 1 clove garlic, finely chopped
2 red onions 1/2 tsp Dijon mustard
2 ripe peaches 11/2 tbsp red wine vinegar
2 tomatoes
7 oz (200 g) Halloumi cheese 2 large handfuls basil leaves
1/4 cup (60 ml) extra-virgin olive oil

Freshly ground sea salt & black
pepper

salad 4. Peel the onions. Leaving
the base intact, cut into thin
1. Preheat the oven wedges. Cut the peaches in
to 350°F (180°C/gas 4). half, discard the pit and cut
into thick slices. Cut the
2. slice the tomatoes into wedges.
zucchini

lengthwise
into 1⁄2-inch
(1-cm) thick

slices.

3. Cut the bell peppers in half
and discard the stem and
seeds. Slice into 3⁄4-inch (2-cm)
wide strips.

5. Cut the halloumi into eight 7. Transfer the nuts to a
even slices. double layer of kitchen paper
and rub with your hands to
remove the skins. Coarsely
chop the nuts and set aside.

6. Spread the hazelnuts out
on a small baking sheet.
Roast in the oven for 10
minutes, until golden brown.
Set aside to cool slightly.

- 32 -

basil dressing 9. Preheat 10. Brush the
a large zucchini, bell
8. combine the grill pan peppers, onions,
garlic, mustard, over high peaches, and
and vinegar in heat. tomatoes with oil.
a small food Grill in batches
processor. Pulse until just tender
to combine. Add and golden brown,
the basil and pulse and marked with
until finely chopped. lines, 2–3 minutes
Gradually pour in on each side.
the oil and pulse to Transfer to a
combine. Season with large plate and
salt and pepper. set aside.
If you don’t have
a blender, whisk 12. arrange the grilled vegetables, halloumi,
the ingredients arugula, and spinach on serving plates, layering
in a bowl until the ingredients evenly. Drizzle with the
emulsified. dressing, sprinkle with hazelnuts, and serve.

11. Brush the halloumi Do you really
with oil and grill think that’s
until golden brown enough for
and lightly charred, four?
1–2 minutes on each
side. Set aside with Yeah!
the vegetables. It’s just a
snack. Plus, we
Serves: 4 have the creme
Prep: 15 min brulee for
Cooking: 10-12 min dessert.
Level: easy
- 33 -

blue cheese & straWberry salad

Hmmm..... smelly Salad
cheese and garlic. 4 large slices firm-textured bread
save this salad for 1-2 cloves garlic
your best friends. 3 cups (150 g) arugula (rocket)
2 cups (300 g) strawberries, halved
Dressing 4 large thin slices prosciutto, torn
1/2 cup (120 ml) extra-virgin olive oil 6 oz (180 g) blue cheese, crumbled
1/4 cup (60 ml) balsamic vinegar
1 tsp Dijon mustard Serves: 4
Freshly ground sea salt & black Prep: 15 min
Cooking: 5 min
pepper Level: easy

dressing salad 4. Let the toasted bread
cool a little, then rub all
1. Whisk the oil, balsamic 2. Preheat the oven over with the garlic. Tear
vinegar, and mustard in a to 400°F (200°C/gas 6). the toast into
small bowl. Season with pieces.
salt and pepper, whisking to 3. Toast the bread in the oven
combine. Set aside until crisp and golden brown,
until ready about 5 minutes.
to serve.

6. Drizzle with the
dressing, and toss
gently to coat.

5. Combine the arugula and 7. Divide evenly
strawberries in a large bowl. among four
Add the prosciutto, toasted serving
bread, and blue cheese. Toss plates or
gently to combine. bowls, and
serve.

- 34 -

cheese, walnut Serves: 4
& berry salad Prep: 15 min
Level: easy

Salad 5 oz (150 g) blue cheese, such as Vinaigrette
1 cup (120 g) walnut halves Gorgonzola, Danish, Stilton, or 1/3 cup (90 ml) extra-virgin olive oil
8 cups (400 g) mixed salad greens Roquefort, crumbled
2 cups (300 g) fresh blueberries 2 tbsp apple cider vinegar
1/2 cup coarsely chopped fresh parsley
1 clove garlic, minced

Freshly ground sea salt & black
pepper

salad 2. Toss
the salad
1. Dry-fry the greens,
walnuts in a small blueberries,
frying pan over cheese, and
medium heat until parsley in a
crisp and toasted, large salad
3-4 minutes. Set bowl.
aside to cool.

vinaigrette 4. Pour over the salad and 5. Sprinkle with the walnuts.
toss gently to coat.

3. Whisk the oil, vinegar, garlic,
salt, and pepper in a small
bowl until emulsified.

is this a skinny
vinaigrette?

no way! enjoy the 6. Divide evenly among four serving
oil. It’s good for plates or bowls, and serve.

your skin.

- 35 -

lemony rice & egg soup

with chicken meatballs

Chicken Meatballs Soup
1 tbsp extra-virgin olive oil
1 small onion, finely chopped 5 cups (1.25 liters) chicken stock
1 clove garlic, finely chopped 1/3 cup (70 g) white medium-grain rice
1 lb (500 g) ground (minced) chicken
1 small handful fresh dill, chopped 2 large free-range eggs
Finely grated zest 1/2 unwaxed lemon
1 tsp sea salt flakes 1 lemon, juiced
11/2 tsp ground white pepper
Sea salt & freshly ground black
pepper

1 large handful fresh flat leaf parsley,
coarsely chopped

This is an old
Greek recipe.

chicken meatballs 3. Add the chicken, dill, lemon 4. Shape the chicken mixture
zest, salt, and pepper. Using into sixteen even size balls.
1. Heat the oil in a small frying clean hands, knead the mixture
pan over medium heat. Sauté the until well combined, smooth,
onion and garlic until softened, and sticky. This will help
3–4 minutes. prevent the meatballs falling

apart when they
cook.

2. Transfer to a medium bowl
and set aside to cool slightly.

soup

5. Place the meatballs on a Serves: 4 6. Heat the stock in a large
large plate or baking sheet Prep: 15 min saucepan over medium-high heat.
and cover with plastic wrap + 1 hr to chill Add the rice and meatballs and
(cling film). Refrigerate for Cooking: 10-12 min gently simmer until the rice is
1 hour. Level: medium tender and the meatballs are
cooked through, 10–15 minutes.
- 36 -

7. Whisk the eggs and lemon 8. Pour the egg mixture into the 9. Ladle the soup into
juice together in a medium stock, stirring to combine. The serving bowls, dividing
bowl. gradually pour 1 cup soup will turn white. Do not boil the meatballs and rice
(250 ml) of the hot stock into or the soup will curdle. Season evenly.
the egg mixture, whisking with salt and pepper.
constantly.

11. serve hot.

10. Sprinkle
each serving
bowl with
parsley to
garnish.

You’re from
Greece?

Sure. Can’t you
tell? This was my
grandma’s recipe.

- 37 -

Twice-cooked I read that french
fries kill more
french fries people than
sharks. so how
with roasted garlic aioli come no one is
afraid of fries?

Fries Roasted Garlic Aioli
2 lb (1 kg) large potatoes that are
1 whole bulb garlic
suitable for frying, peeled
Vegetable oil, for deep-frying 2 large free-range egg yolks
Sea salt flakes
1 tbsp white wine vinegar
fries
1 tsp Dijon mustard

1 tsp sea salt flakes
1/4 tsp freshly ground white pepper
3/4 cup (180 ml) extra-virgin olive oil

+ extra, for drizzling

1. Preheat the 2. cut the potatoes into long 3. Place in a large bowl, cover
oven to 400°F fries about 2⁄3-inch (1.5-cm) thick. with cold water, and leave to
(200°C/gas 6). soak for 30 minutes.

Serves: 6-8
Prep: 45 min
+ 30 min to soak
cooking: 30 min
Level: medium

roasted garlic aioli 5. Drizzle with 2 teaspoons
of oil and wrap in aluminum
4. slice the top off the bulb of foil. Place on a baking sheet
garlic to expose and roast in the oven for 30
the cloves. minutes, until soft. Set aside
until cool enough to handle.

6. Squeeze the garlic from the
cloves. Let cool completely.

- 38 -

7. Combine the egg yolks, 8. Drain the fries, spread 9. Pour enough oil into
garlic, vinegar, mustard, out on clean paper towels a deep-fryer or heavy-
salt, and pepper in a and pat dry. based pan to fill two-
food processor and thirds full. heat to 300°F
blend to combine. (150°C), or until a piece
pour in the oil in of bread browns in 30
a thin, steady seconds.
stream, beating
until fully
incorporated,
thick, and
creamy.
Transfer to a
small serving
bowl and set
aside.

11. Heat the oil to 375°F (190°C), or
until a piece of bread browns
in 10 seconds. cook the fries
a second time until crisp and
golden, 4-5 minutes each batch.
Remove with a slotted spoon
and drain on paper towels.

10. Par-cook the 12. Season with salt and serve
fries in batches hot with the aioli.
in the hot oil for
5 minutes. Remove
using a slotted
spoon and drain on
paper towels.

no, Wait for
me! I haven’t
had any yet!

- 39 -

spicy Pork, fennel & apple
sausage rolls

perfect 1 tbsp fennel seeds + 1 tsp 1 lb (500 g) ground (minced)
party food extra, for sprinkling pork

for the 1/2 tsp chili flakes + 1/2 tsp 1 tsp sea salt flakes
guys. extra, for sprinkling
1/2 tsp freshly ground black
1 tbsp olive oil pepper

1 medium onion, finely chopped 2 sheets ready-rolled puff
pastry, about 1 pound (500 g)
2 cloves garlic, finely chopped
1 large free-range egg, lightly
1 green apple, such as Granny beaten, for glazing
Smith, peeled & coarsely
grated 3 tsp sesame seeds

1 tbsp golden raisins (sultanas),
finely chopped

1. Preheat the oven 4. Using a mortar and pestle,
to 400°F (200°C/ coarsely crush the fennel
gas 6). seed mixture.

2. Lightly grease a large 3. Dry fry 1 tablespoon
baking sheet. Line with of fennel and half the
parchment paper. chili in a small pan over
low heat until fragrant,
about 20 seconds.

6. Transfer to a medium bowl.
Add the apple, raisins, and
fennel mixture and stir to
combine. Add the ground pork,
salt, and pepper, mixing well.

5. Return the frying 7. Lay the pastry sheets out
pan to medium heat and on a clean work surface.
add the oil. Sauté the Cut into quarters.
onion and garlic until
softened, 3-4 minutes.

- 40 -

8. Divide the pork mixture into 9. Place a sausage down
eight even portions. Dampen the center of each
your hands and shape into piece of pastry.
sausages the same length

as the pieces of pastry.

11. Brush
the top
with egg
wash.

13. Arrange the sausage 10. Fold one side of the pastry 12. cover with the remaining
rolls seam side down on the over the filling. pastry to enclose the filling.
prepared baking sheet. Press along the seam with
15. Make two small slits the tines of a fork to seal.
across each sausage roll.
Brush the pastry with egg 16. Bake for 20–25 minutes,
wash. Sprinkle with the until cooked through and
sesame mixture. golden brown.­

14. Combine the sesame seeds 17. serve warm.
and remaining fennel seeds
and chili flakes in a bowl. so, marcy, the
recipe for these rolls
Serves: 8 comes from Australia.
Prep: 30 min
Cooking: 20-25 min they are made with a
Level: medium mix of roo and
emu meat.

really?
ew!

- 41 -

neapolitan PIZZA

killer crust, Serves: 2-4
babe! Prep: 30 min
+ 1 hr to prove
Cooking: 20–25 min
Level: easy

call me babe one
more time and I’ll
show you more of
my killer skills!

Base Sauce Topping

3 cups (450 g) strong white bread 1 tbsp extra-virgin 7 oz (200 g) mozzarella cheese, thinly
flour olive oil sliced or grated

1 tsp sea salt flakes 2 cloves garlic, finely Fresh basil leaves, to garnish
chopped
1 tsp superfine (caster) sugar
1 (1/4-oz/7-g) sachet instant dried yeast 2 cups (500 ml) tomato passata
11/3 cups (330 ml) lukewarm water
1/4 cup (60 ml) extra-virgin olive oil 2 tsp tomato paste

Fine semolina, for dusting 1 tsp dried oregano

Salt and freshly ground black pepper

dough 3. Lightly oil a large bowl.
Flour your hands and shape
1. Combine the flour, salt, the dough into a ball. Place in
sugar, yeast, water, and oil in the bowl, cover with a clean
a large bowl, mixing well with a cloth, and set aside in a warm,
wooden spoon. Turn out onto a draft-free place to prove
lightly floured work surface. until doubled in size, about
1 hour.

2. Knead for 5-10 minutes until
the dough begins to come away
from the work surface. Let
rest for 15 minutes. Knead for
5-10 minutes more, until smooth
and elastic.

- 42 -

sauce 5. Add the tomato passata,
tomato paste, and
4. Heat the oil in a small
saucepan over medium-low oregano and stir to
heat. Add the garlic and sauté combine.
until softened, 2–3 minutes. Increase the
heat to medium
and simmer until 6. Dust a large board or
thickened and baking sheet with flour. Divide
reduced a bit, 5-10 the dough into two even pieces
and shape into balls. Place
minutes. Season with on the board or sheet. Cover
salt and pepper. with a cloth and set aside in
Transfer to a bowl a warm, draft-free place to
prove until doubled in size,
and set aside until about 30 minutes.
ready to use.

7. Preheat 10. Spread
the oven to with the
500°F (250°C/ tomato
gas 10), or to sauce.
its highest Sprinkle with
setting. the cheese.

8. Place a large pizza stone 9. Stretch and press the
or baking sheet in the oven dough out into 12 inch (30 cm)
to preheat. rounds with slightly thicker
rims. Place on the heated pizza
11. Bake for 10-12 stone or baking sheet.
minutes, until the
crusts are crisp “see naples and die”
and golden and goethe said. i’m like: “eat
the cheese has this pizza and die.”
melted. REMOVE
FROM THE OVEN. 12. Sprinkle
with the basil,
slice, and
serve hot.

- 43 -

Tomato tarte tatin

with salsa verde

a new twist on an Salsa Verde
old theme. 1 small gherkin
4 anchovies
Tarte Tatin 2 tsp capers
1 (10 x 10-inch/25 x 25-cm) ready- 1/4 cup (60 ml) extra-virgin olive oil
2 tsp white-wine vinegar
rolled sheet puff pastry 1/2 tsp Dijon mustard
8 large Roma tomatoes, halved 1 unwaxed lemon, zest finely grated
1 small handful fresh flat-leaf
lengthwise
1 tbsp olive oil parsley leaves
2 tsp light brown sugar 1 small handful fresh mint
2 tsp balsamic vinegar 1 small handful fresh basil
Freshly ground sea salt & black
tarte tatin
pepper
2 cups (100 g) salad greens

1. Preheat the oven to 3. Combine the tomatoes, oil,
400°F (200°C/gas 6). sugar, and vinegar in a medium
bowl. Season with salt and
pepper and toss to coat.

2. Cut a 9-inch (23-cm) 4. Arrange the tomatoes,
disk from the pastry. cut side down, in a 9-inch
Lay on a baking sheet (23-cm) heavy-based oven-
and refrigerate. proof frying pan. Pour in any
remaining liquid. Cook over
salsa verde low heat until tender and
caramelized, 10-15 minutes.

6. Add the oil, vinegar, 7. Alternatively,
mustard, and lemon if you have
zest and stir to a food
combine.
processor,
pulse all the

ingredients
until finely

chopped.
Set aside.

5. finely chop the gherkin, Very finely chop the herbs.
anchovies, and capers with a Add to the bowl and mix well
large knife on a cutting board. to make a thick green sauce.
place in a medium bowl.
- 44 -

8. Place the pastry round 9. Bake for 15 minutes, until 10. Wearing oven mitts or using
over the tomatoes and using the pastry is puffed and a kitchen cloth, carefully
the back of a teaspoon, tuck golden brown. Leave to invert onto a serving plate.
the edges in between the stand for 5 minutes.
tomatoes and edge of the pan.

12. Slice and serve warm with the salad
greens to garnish.

11. Drizzle with a few 13. store any
tablespoons of the remaining salsa
salsa verde. in an airtight
container in the
refrigerator for
up to 3 days. It is
very good served
with meat, chicken,
fish, or eggs,
As well as with
salads and bean
dishes.

Serves: 6-8 Did you
Prep: 30 min hear what
Cooking: 25-30 min dave said
Level: medium about the

tart?

No.

it’s upside-
down,

apparently

- 45 -

Mushroom, spinach
& blue cheese quiche

They say that real men Serves: 6-8 Filling
don’t eat quiche. Prep: 45 min + 1 hr to chill
2 tbsp extra-virgin olive oil
shortcrust pastry Cooking: 70-75 min
Level: medium 1 small onion, finely chopped

Shortcrust Pastry 1 clove garlic, finely chopped
11/2 cups (225 g) all-purpose (plain) flour
1/2 cup (120 g) chilled butter, cubed 1 lb (500 g) Swiss brown or button
mushrooms, thickly sliced
+ melted butter, for greasing
3 tbsp chilled water 4 cups (200 g) spinach

6 large free-range eggs

1 cup (250 ml) light (single) cream

Freshly ground sea salt and black
pepper

5 oz (150 g) blue cheese, crumbled

1. Combine the flour 2. If you prefer
and butter in a to make the
food processor dough by
and pulse until the hand, use your
mixture resembles fingertips
coarse bread crumbs. to rub the
Gradually add the butter into
chilled water, pulsing the flour in a
to incorporate. The medium bowl
mixture will look dry then mix in the
and crumbly. water.

3. Turn out onto a clean 4. Lightly grease and flour a
work surface. Gently shape 9-inch (23-cm) tart pan with a
into a disk. Do not overwork removable base. Refrigerate.
the dough, you don’t want
to melt the butter with the
warmth of your hands. Wrap
in plastic wrap (cling film) and
refrigerate for 30 minutes.

5. Roll the
pastry out
between two sheets of
parchment paper to about
1⁄4 inch (5 mm) thick.

- 46 -

6. Line the base 7. Preheat the oven 8. Place the tart pan
and sides of to 350°F (180°C/gas 4). on a baking sheet.
the prepared Line the pastry case
pan with the with parchment paper
pastry and fill with baking
weights, uncooked
trim off the excess. Prick the rice, or dried beans.
base with a fork. Refrigerate Bake for 20 minutes,
for 30 minutes. until the edges are
golden. Remove the
filling paper and baking
weights and bake for
10. spoon the 5 more minutes, until
mushroom and the pastry is cooked
spinach mixture and golden. Set aside.
into the cooked
pastry shell. 11. Sprinkle with
the cheese.

9. Heat the oil in a medium 12. Whisk the eggs and cream in a medium
frying pan over medium heat. bowl. Season with salt and pepper.
Add the onion and garlic and Pour the egg mixture into the pastry
sauté until softened, 3-4 minutes. Add the case to cover the filling.
mushrooms and cook, stirring often, until
golden, about 5 minutes. Add the spinach but that’s
and cook until wilted, 1-2 minutes. ok because
my book club
ladies love it.

13. Bake for 35-40 minutes,
until set and golden brown.
Let stand for 5 minutes.
Slice and serve hot or at
room temperature.

- 47 -