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

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

ROASTED BUTTERNUT SQUASH WITH KALE & PISTACHIO PESTO

I had a very bad food day on Saturday, so to balance it out I tried to be very good on Sunday and make this super healthy lunch. I was a bit skeptical but after the first bite all my fears went away. It was so nice that I made some for lunch today. The pesto is the best pesto I ever had and it's a recipe from Sabrina Ghayour beautiful/ must have book Persiana.

Serves: 2                Prep Time:15 mins             Cooking Time: 12 mins for the Kale / 40 mins for the Squash

Ingredients:

  • 1 Butternut Squash
  • 200 Grs of Kale
  • 50 Grs of Parmesan 
  • 50 Grs of Pistachios
  • 10 Grs of Coriander
  • 10 Grs of Parsley 
  • 10 Grs of Dill
  • 4 Tablespoons of Olive Oil
  • 1/4 of a Red Onion
  1. Pre-heat the oven at 200 °C 
  2. Slice the Squash
  3. Roast the Squash for 30 to 40 mins 
  4. Slice the Onion
  5. Put the Pistachios, Olive Oil, Parmesan & herbs in a food processor
  6. Grind until you get a texture that you're happy with.
  7. Spread the pesto on the squash, 
  8. Lay everything on a plate & serve

Note*: The pesto has a grainy texture, you can add more oil if you want it to be more liquid, I tried to keep this recipe as healthy as possible.

 

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)

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 

 

CHOCOLATE & PEAR FONDANT

It's cloudy and rainy, I was in the mood for baking and felt like a pear/chocolate combination that's pretty much how I ended up making this. I am not the biggest baking fan as I am not that great at it and the finished result is rarely how I pictured it. But I have to say this cake is really easy to make and the result is exquisite. The cake itself is crispy at the top and gooey inside. The pears have been poached and added halfway through the baking to keep them nice and juicy. 

Serves: 4-6

For the Cake:

  • 200 Grs of Chocolate (I used 40% cocoa)
  • 200 Grs of Butter
  • 4 Eggs
  • 100 Grs Almond Flour 

To Poach the Pears:

  • 2 Pears 
  • 250 Grs of Sugar
  • 1 liter of water
  1. Preheat the oven at 200ºC
  2. Peel and cut the pears in half
  3. Start poaching the pears in 1 litre of boiling water and 250 grs of sugar for 15 mns
  4. Melt the chocolate and the butter in a saucepan togheter
  5. Add the sugar
  6. Add the eggs
  7. Add the almond flour
  8. Mix it well
  9. Put some butter and flour around the cake mold and pour the mixture
  10. Bake for 15 mns  
  11. Quickly add the pears 
  12. Bake for another 10 mns

NOTES

* Leave the cake to cool before unmolding otherwise it will break.