SWEET POTATO, COCONUT MILK & CHILLI FISH PIE

Autumn is for comfort and as soon as the temperature drops we find ourselves craving soups, pies & stews. This fish pie is all I wanted today! I tend to find fish pies quite dry but in this recipe the fish pretty much cooks in the coconut milk which keeps it moist thanks to its high fat content. This recipe is a concentrate of flavour and quickly became a favorite and I am sure it will be one of yours too.

Serves: 4      Prep time: 15 mins                   Cooking time: 20-25 mins

Ingredients:

  • 250 grs of Cod or any other white fish
  • 1 kg of Sweet potato
  • 180 ml of Premium Coconut Milk
  • Juice of 1 lime
  • 2 Garlic Cloves
  • 1/2 Teaspoon of Curry Powder
  • 1 Teaspoon of Ginger Puree 
  • 1 Teaspoon of Lemongrass Puree
  • Red Chilli
  • Olive Oil
  1. Pre-heat the oven at 180°C
  2. Boil some water in a pan
  3. Peel and cut the Sweet potato in small cubes
  4. If you can put a knife through they are cooked
  5. Removed from heat and sieve
  6. Mash in a food processor and set
  7. Cut the fish in 2cms cubes 
  8. Pour the coconut milk on top of the fish
  9. In a small bowl or pestle & mortar add the ginger, garlic, salt, lemongrass, lime juice, curry and chilli.
  10. Mix all together until you obtain a paste
  11. Add a Tablespoon of Coconut Milk and a drizzle of Olive oil
  12. Pour on top of the fish and mix with the coconut milk until everything is combine
  13. Add the Sweet Potato mash on top of the fish and cook for 20 to 25 mns
  14. Serve

CHOCOLATE & PASSION FRUIT COULANT

If you've never tried passion fruit & milk chocolate together you are missing out on one of the best food match ever made. The acidity of the passion fruit is perfectly balanced by the sweetness of the milk chocolate. This combination was made famous by Pierre Herme who named it Mogador. If you're a macaron fan I recommend you to try his signature Mogador macaron, absolutely irresistible.This recipe is my go to treat when having people over it takes no time to make and my guests are always super impressed. You can serve it for dessert if you're having people over for dinner as its baked in individual ramekins. If you've always wanted to try coulant but were too scared to mess up, you must try this recipe! It's impossible to fail as long as you follow the cooking time 6/7 mins should be enough to get a crust on top and a jiggly melted heart. Bon apetit!

Serves: 4        Prep time: 10 mins                   Cooking time: 7 mins

Ingredients:

  • 95g of Butter 
  • 90g of Chocolate 
  • 50g of Flour
  • 100g of Sugar
  • 3 Eggs
  • 6 Passion Fruits
  1. Sieve out 70ml of Passion Fruit juice into a glass
  2. Pour the juice into 6 ice cube tray holes.
  3. Freeze for at least 2 hours
  4. Pre-heat the oven at 200°C
  5. Melt the butter
  6. Pour the butter on top of the chocolate and gently mix from the middle 
  7. Add the sugar, eggs & flour
  8. Butter & flour 4 ramekins 
  9. Pour the mixture halfway into the ramekins
  10. Add 1 passion fruit ice cube to each 
  11. Cover with the other half of the mixture
  12. Bake for 7 mins.
  13. Leave them to cool a little bit, they're at their best served at room temperature.

TOMATO & HALLOUMI ON TOAST

When I need a break from Avo on toast or eggs for breakfast this tomato & halloumi toast is my savior. There's more work than avocado on toast as there's different preparations but it's totally worth it. I have very boring breakfasts every day of the week due to the lack of time, so spending a tiny bit more time on making my breakfast during the weekend doesn't bother me at all. This will make you start the weekend on a very happy note!

Serves: 2                    Prep time: 10 mins                   Cooking time: 15 mins

Ingredients:

  • 2 slices of bread of your choice, I used sourdough
  • Tomatoes, I used 6 Amber & Rosso tomatoes
  • Halloumi , I used 4 Halloumi burgers  
  • Honey
  • Basil
  • Olive Oil
  • Toasted pine nuts (Optional)
  1. Toast your bread
  2. Chop some basil in a pot and add olive oil, leave to marinate 
  3. Slice your tomatoes 
  4. pour about 1 teaspoon of honey in a warm pan 
  5. add your Halloumi burger, coat both sides in the honey
  6. Leave it to cook until each side is golden  
  7. Repeat for each Halloumi burger 
  8. Layer your Halloumi on your bread, add the tomatoes
  9. Drizzle some of the basil & Olive oil dressing on top 
  10. Add your pinenuts (Optional) 
  11. Serve

MAURITIAN ROASTED PINEAPPLE WITH VANILLA ICE CREAM

After spending 4 amazing days in Copenhagen, I came back to London and felt like I needed something to remind me of happier times. I wanted something that would remind me of the sun and the beach and this beautiful dessert came back to my mind. I love Pineapple and have a stock of Mauritian Vanilla that I wanted to use. I had the chance to spend 6 months in Mauritius few years ago and I lived on Pineapple. This recipe is a traditional Mauritian recipe that I used to have for dessert in my favorite restaurant few meters away from the beach. I haven't eating this for few years now and was so excited to trigger my memory and after the first bite into the warm caramelised spicy pineapple I was there again. It was surprisingly easy and tasted exactly like I remembered, it has this smoky, spicy taste that you probably never experienced before. It's great served with Vanilla ice cream, I would recommend to get a good quality organic ice cream and serve the Pineapple warm. I hope you'll travel to Mauritius with me through this dessert. x 

Serves: 4                       Prep time: 30 mns                   Cooking time: 45 to 60 mins

Ingredients:

  • 1 pineapple of 1.5 kg
  • 7 Vanilla Pods
  • 125 grs of Caster Sugar
  • 30 grs of a ripe Banana 
  • 6 thin slices of fresh Ginger
  • 3 Chilli seeds 
  • 220 ml of Water
  • 1 Tablespoon of Spiced Rum
  1. Pre-heat the oven at 230°C
  2. Puree the banana in a bowl
  3. Peel the Pineapple without cutting it or removing the heart
  4. For the syrup: open 5 Vanilla pods and half them 
  5. Add the sugar to a pan and cook until it looks dark amber
  6. Add the Vanilla, Chilli seeds, Ginger and Water 
  7. Mix with a wooden spoon and bring to a boil
  8. Remove from heat once the syrup is boiling
  9. Add 3 teaspoon of syrup to the banana puree
  10. Mix well and pour into the syrup
  11. Add the Rum and reserve
  12. Put the Pineapple in a roasting tin 
  13. Pour the syrup over it 
  14. Put in the oven turning every 15 mns 
  15. Leave to cool and serve with Organic Vanilla Ice cream

*Note: I cooked my Pineapple for 45 mns as the syrup dried and some had burnt, if yours doesn't you can probably go for another 15 mns. Also note that this dessert is dairy free , gluten free & vegan, the vanilla ice cream can be substituted.  

SWEET POTATO, CHICKPEAS & HARISSA STEW

I sometimes crave things that I have never eaten, you probably wonder how that's possible but my brain makes up some recipes in my head and sends me an imaginary message of what it would taste like. The only way for me to eat these imaginary dishes is to make them and hope that it will turn out the way my brain imagined it and to be honest that's how I come up with 70% of my recipes. This recipe is what I craved last week and decided to try and make it, I wanted something like a Moroccan stew with Harissa and Sweet Potato. I am so happy with how this recipe turned out and I've already made it twice! The smell when you cook this is incredible, the colour is so rich and it's unbelievably tasty, all you need is some fresh herbs sprinkled on top for extra taste. This also happen to be vegan, gluten free and dairy free so everyone can join the party !

Serves: 4  Prep time: 10 mns                   Cooking time: 20 mins

Ingredients:

  • 1 Kg of Sweet Potatoes
  • 200 Grs of Chickpeas (dried chickpeas soaked overnight or organic chickpeas in water)
  • Half a teaspoon of Sumac
  • Half a teaspoon of Chilli powder
  • Half a teaspoon of Cinnamon
  • Half a teaspoon of Cumin
  • Half a teaspoon of Ras el Hanout 
  • 2 Big Garlic cloves or 4 Small ones
  • 100ml of Olive Oil
  • 300ml of Passata
  • 500ml of Hot water
  • 2 Teaspoons of Harissa
  • Fresh Coriander & Parsley (Optional)
  1. Peel the sweet potatoes and cut in chunks 
  2. Add all the spices to the olive oil in a cup and mix to obtain a dark red paste
  3. Crush the Garlic and put in the pot 
  4. Turn the heat to medium
  5. Poor immediately the Olive oil and spices mix 
  6. Cook the garlic for few seconds, don't let it burn as it will give a bitter taste to the stew
  7. Poor the Passata and mix well
  8. Add the Harissa 
  9. Time to add the Sweet Potatoes and Chickpeas 
  10. Cover with water and put a lid on 
  11. Turn the heat to high for 10 mins and lower it for another 10 mins
  12. Once the Sweet potatoes are tender and the stew has thickened, it's ready to be served
  13. Sprinkle some fresh Coriander and Parsley

Note*: You can find Sumac, Ras El Hanout and Harissa in any Ottolenghi deli, Tesco, Waitrose and Green Valley on Edgeware Road x

GRILLED HALLOUMI & MANGO WITH CHILLI AND HONEY DRESSING

Winter is dragging and the lack of Sun is really getting to me now, the only way for me to fight winter depression is to eat the brightest food I can find.                                This dish takes hardly anytime to make, it's perfect for a quick lunch or light diner or even served as part of a tapas style meal. I think it would be a good option for a packed office lunch as you don't really need to eat it warm, maybe add some quinoa and mint to make it more consistent.

Serves: 1 as a main & 4 as a starter                     Prep Time: 15 mins                    

Ingredients:

  • 250 Grs of Halloumi
  • 1 Giant Mango
  • 2 Bird eyes chillies
  • 1 Tablespoon of Honey
  • 1 Tablespoon of Extra Virgin Olive oil
  • 1 Tablespoon of Hot water
  1. Heat your grill
  2. Slice your Halloumi , Mango & Chillies into medium size slices 
  3. Grill your Mango first and reserve on a plate
  4. Grill your Halloumi and add to the same plate 
  5. Put the chillies in a small pot add some honey , the olive oil and the hot water.
  6. Mix and pour over the Halloumi and mango
  7. Serve