Roasted Veggie Tart

There is a common misconception when it comes to vegan/vegetarian food, that it isn't filling. This recipe is the perfect proof that it isn't true, you just need to make sure that you are eating the right portion. For this recipe I recommend half a tart per person, it sounds like a lot but this is mostly fresh vegetable and puff pastry no need to worry about the calories :). 

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

Ingredients:

  • 1 Rolled Puff Pastry ( the all Butter is my favorite but the oil ones are good if you're vegan)
  • 125 Grs of Asparagus 
  • 200 Grs of mixed Tomatoes (Preferably small ones to avoid too much water)
  • 4 to 5 Chestnut Mushrooms
  • 1 Courgette
  • 1 Red Onions
  • Basil
  • Dried Italian herbs
  • Olive Oil
  • Honey

 

  1. Pre-heat the oven at 200°C
  2. Cut all your vegetables into chunky pieces apart from the Asparagus
  3. Once the oven is warm, take out your puff pastry from the fridge, roll it out & draw a 1 cm border with your knife
  4. Spread all your cut vegetables on the rolled out puff pastry as quick as you can but avoid the border (See picture)
  5. Add the Asparagus on top
  6. Add your salt & your dried herbs
  7. Drizzle Olive Oil & Honey all over the tart
  8. Cook for 15 - to 20 mins,once the edge are golden and puffed it's ready
  9. Sprinkle some fresh Basil
  10. Serve

Note*: This recipe is vegan but if you feel like it you can add some goat cheese after you take it out of the oven or some halloumi before the vegetables.

 

 

APRICOT & PISTACHIO RICE WITH HARISSA CHICKEN

It's been a long time since I had the time to post something on here. The past few months have been extremely busy and went so fast! A lot has happened too, I started a new job and got engaged! (YAY!) I am trying my best to find the time to continue to post recipes without compromising on the quality. This recipe has been tested and approved as usual and I couldn't wait to share it with you all. It's so flavourful and so easy, by now you know that I am a fan of recipes that are easy and quick but still delicious. It's a great dish to make for dinner and pack the leftovers for your lunch the next day. I hope you will give it a go and I hope you'll enjoy it. x 

 

Serves: 4    Prep time: 15 mins                   Cooking time: 45 mins

Ingredients:

  • Organic Chicken
  • 1 Mug of Basmati rice
  • 2 Teaspoon of Harissa
  • Extra Virgin Olive Oil
  • 5 Grs ( about 3 to 4 branches) of Dill
  • 1 Mug of Peas
  • 10 Grs Dried Apricots
  • 50 Grs Pistachios
  • Salt 
  • Cumin (opt)

 

  1. Pre-heat the oven at 200°C
  2. Pour your rice in the rice cooker and add some cold water without turning it on.
  3. Let the rice sit in the water for 20mns, it will make it extra fluffly
  4. Mix the Harissa, some salt & Olive Oil in a small bowl mix well 
  5. Brush the mixture on the chicken 
  6. Once the oven is hot, cook the chicken for 40-45mns 
  7. After the 20mns pour the cold water and add 1 mug and half of new water on top of the rice in a rice cooker.
  8. Cook the rice and add the peas to the steaming basket on top and cover with lid ( The rice cooker should stop once the rice is cooked, if not it takes approx. 20 mns)
  9. While the rice is cooking cut the dill, apricots and pistachios
  10. Mix together and add some salt, a drizzle of olive oil and a pinch of cumin
  11. If the rice and peas are cooked, mixed them together adding all the toppings 
  12. Wait until the chicken is cooked and serve together

Note*: I only recommend to use Cap Bon Harissa as it's the most authentic.

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

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

POTATOES & PEAS CURRY

POTATOES & PEAS CURRY 5.jpg

Like any One-pot recipe, this is very easy to make. Throw everything in a pot, cover, let it cook and voila! I kind of made up this recipe, I'm sure something similar exists but I never looked it up. I just thought potatoes, peas & curry sounded like something that could taste nice, so tried to make a dish out of those ingredients and this is what came out. I really like this recipe, it's tasty and spicy without being over powering, the peas add sweetness and the potatoes are so comforting. I usually don't get filled up when I have veggie meals but this is definitely filling and very satisfying.

Serves: 2                Prep Time:10 mns             Cooking Time: 30 to 40 mns

Ingredients:

  • 1 Kg of baby Potatoes
  • 300 Grs of Peas
  • 3 Medium sized onions
  • 100 ml of Olive Oil
  • 350 ml of Water
  • 3 Teaspoons of Curry Powder
  • 2 Teaspoons of Pink Himalayan Salt
  • Coriander to sprinkle on top (Optional)
  1. Thinly chop the onions, you can use a food processor just make sure not to turn the onions to a watery puree, few pulses should be enough.
  2. Cut the baby potatoes in halves
  3. Pour the oil in a big cooking pot 
  4. Add the onions, curry & salt & mix everything together 
  5. Cook until the onions become translucent 
  6. Once the onions are cooked, add the water,the potatoes & the peas
  7. Let it cook on medium heat for 30 to 40 mins with a lid on
  8. Once the sauce has thickened and the potatoes are cooked, the dish is ready.
  9. Sprinkle some Coriander on top 
  10. Serve

MIXED GREENS WITH TOASTED COCONUT, CHILI, LIME ZEST & ASIAN MEATBALLS

I am always trying to find healthy, tasty meals to change up our weekly menus, I've tried to recreate this super fresh stir-fry that I had in Ottolenghi and I am quite pleased with the result. The taste is very similar to the original, minus the broad beans which I don't like but feel free to add some if you'd like to. The greens are quite filling on their own so if you're vegan or vegetarian you can still have the greens as a main.

Serves: 2 to 4                 Prep Time:10 mns             Cooking: 20 mns

Ingredients:

For the Greens:

  • 500 Grs Mange- tout 
  • 200 Grs of  Peas
  • 30 Grs of Desiccated coconut
  • 1 Teaspoon of Garlic Flakes (You can also use 1 clove of fresh garlic) 
  • Zest of 1 Lime
  • Half a red chili
  • 2 Tablespoons of Coconut Oil
  • Half a Teaspoon of Salt
  1. Toast the coconut in a pan until golden
  2. Peel all the zest off the lime and chop it very thinly
  3. Chop the chili as thin as possible
  4. Put the oil, chili & garlic in a hot wok
  5. Add the mange-tout, stir fry for 5 minutes 
  6. Add the peas and coconut and lime
  7. Cook for 5 extra minutes
  8. Once cooked,leave in the Wok until ready to serve

 

For the Meatballs:

  • 500 Grs of Chicken Minced ( Makes about 12 meatballs)
  • 2 Cloves of Garlic
  • Half a red chili chopped thinly
  • 1 Teaspoon of Salt
  • Half a teaspoon of Rainbow Pepper (Pink, White & Black Peppercorns)
  • Juice of 1 Lime
  1. In a bowl, mix all the ingredients together
  2. Let it sit while prepping the stir fry 
  3. Once the stir fry is done, shape 12 meatballs  
  4. Cook in a hot pan without oil until the outside is golden and crispy and the inside is cooked  (it takes about 2 mins on each side)

CHILLI & GARLIC PRAWNS WITH PASTA

I wish I had the option to share the smell of this dish with you. Every time It reminds me of sunny Sunday lunches spent in a restaurant on the sea side in Algiers ordering freshly caught Prawns that came in a delicious red garlicky sauce with a piece of bread to dip in. This is my attempt to recreate those flavors (minus the sea side), you can't really see the sauce on the pictures as it sank to the bottom of the plates, it's very light almost like a broth but packed with flavors. Literally anyone can do this, it takes hardly anytime and it couldn't be easier to make. 

Serves: 2                               Cooking: 10-12 mns

Ingredients:

  • 500 Grs of Prawns
  • 200 Grs of Spaghetti /Tagliatelle/ Linguine
  • 4 Medium Cloves of Garlic
  • 1 Teaspoon of Paprika powder
  • Half a Teaspoon of Red Chilli powder
  • Half a Teaspoon of Tomato concentrate
  • about 100 ml of Olive Oil
  • Few leaves of fresh Basil
  • Half a Teaspoon of Salt
  1. Boil water in a pan for the spaghetti add some salt and a drop of oil
  2. Pour the Olive Oil in another pan with the garlic and spices 
  3. Add the pasta to the boiling water 
  4. Once the garlic is slightly cooked add the prawns and let it cook for 2 mins
  5. Add some of the pasta water to the prawns to make a sauce , I usually add a small water glass and add more if necessary
  6. Add the tomato concentrate and stir until dissolved
  7. Once it's ready, drain the pasta 
  8. The sauce should be ready after few minutes of simmering
  9. Add the pasta and the basil to the sauce pan and mix together
  10. Serve

PINEAPPLE COCO & LIME SMOOTHIE

SMOOTHIE PINEAPPLE COCO LIME 4.2.jpg

A couple of days ago I made this Tropical  Smoothie that I’m sharing with you today. It's perfect for the days where I don't want to spend hours cooking breakfast and just want something fresh & quick to make. 

   Serves: 2              Prep: 10 mins

Ingredients:

  • 1 Pineapple
  • 30 ml of Coconut milk
  • Juices & zests of 2 Limes 
  1. Prepare the Pineapple
  2. Cut into medium size bits
  3. Add the coconut milk
  4. Add the Lime juices & zests
  5. Blend until smooth