Lover of Creative, Wholesome Food
Q: What can’t you live without in the kitchen?
A: A proper chef’s knife.
Q: Your favorite ingredients?
A: Lime juice, flaky sea salt, miso paste, fresh coriander, and avocado.
Q: Any food secrets you swear by?
A: Peel ginger with a teaspoon, season food from the beginning, and warm your citrus before squeezing!
Rainbow veggie bowls with a peanut satay sauce
300 g soba noodles, boiled for 4 minutes or 1 cup
brown rice, cooked
1 large sweet potato, cut into chunks
1 small head of broccoli, cut into florets
4-5 portobellini/brown mushrooms, cut into quarters
1-2 tbsp cooking oil (canola or sunflower), for baking
1 candy beetroot, thinly sliced
40 g red cabbage, thinly sliced
1 ripe mango cheek, thinly sliced
Handful of rocket
Handful of coriander
Drizzle of Sriracha
Black sesame seeds, for garnish
Salt, to taste
Pepper, to taste
For the sauce
100 ml smooth, unsweetened (natural) peanut butter
150 ml coconut milk
2 cm piece fresh ginger, finely grated
1 medium clove garlic, finely grated
1 tbsp ketjap (Indonesian sweet soy sauce)
1½ tbsp soy sauce/tamari
Juice from 1 lime
1 tsp Sriracha/hot sauce
Salt, to taste
Black pepper, to taste
¼ tsp ground coriander
¼ tsp ground cumin
½ tsp palm sugar, finely grated
Preheat oven to 190°C/375°F. Place the sweet potato, broccoli, and mushrooms in a bowl, add the oil, salt, and pepper, and arrange on a baking sheet. Place the
baking sheet in the oven. Remove the mushrooms and broccoli after 10-15 minutes, when slightly golden and soft. Turn the sweet potatoes and continue cooking for another 5-10 minutes.
Remove from oven and arrange in serving bowls. Top with the rocket, beetroot slices, mango, and coriander. Drizzle with Sriracha and sprinkle sesame seeds over.
To make the sauce, combine all the ingredients in the bowl of a blender and blend until smooth. Taste and adjust seasoning. Place a couple of spoonfuls in the serving bowls. Enjoy!
Dark Chocolate, Peanut Butter, and Raspberry Chia Jam Cups
200 g dark chocolate chips, finely chopped
3 tbsp smooth, unsweetened peanut butter
1 tsp + 2 tbsp icing sugar
3 tbsp coconut milk
Pinch of salt
50 g raspberries
1 tbsp chia seeds
Squeeze of lemon juice
Mash the raspberries with a fork in a medium-sized bowl. Add a teaspoon of icing sugar, a small squeeze of lemon juice, and the chia seeds to the bowl, mix thoroughly, and let stand for half an hour at room temperature. Add a bit of water if the mixture is too thick.
Melt half of the chocolate in a glass bowl over a water bath, making sure you don’t overheat. The bowl must sit tightly on top of the pot so that the steam doesn’t coagulate the chocolate. When the chocolate is melted, place a tablespoon into a muffin case and push it up the sides with a small teaspoon or a pastry brush. You can also swirl the chocolate around so that it goes up the sides. Try to get the sides even. Place the pastry cases in the freezer for 10 minutes.
To make the peanut butter filling, whisk together the peanut butter, coconut milk, icing sugar, and pinch of salt. The mixture should be slightly runny—add more coconut milk if necessary. Taste and adjust seasoning.
Take the chocolate shells out of the freezer and fill each of them with a tablespoon of peanut butter and about a tablespoon of raspberry chia jam on top, spreading it nicely out. Melt the rest of the chocolate and spoon over so that the insides are covered. Place into the freezer for 15 minutes until set. Best kept in the fridge. Enjoy!