This easy and delicious soup is from Masterchef finalist, Emma Spitzer, whose Middle-Eastern inspired food left a lasting impression. I’ve enjoyed cooking my way through her first cookbook, Fress: Bold, Fresh Flavours from a Jewish Kitchen. Red Lentil Soup (slightly adapted from Fress) 2 tablespoons olive oil 2 medium onions, peeled and diced 4 carrots,Continue reading “Red Lentil Soup”
Tag Archives: starter
Kimchi – Cauliflower “Fried Rice”
Last week I had a great time co-hosting a fermentation workshop with Katharine Locke. After a busy morning of chopping vegetables and filling jars, we all sat down to a lunch featuring a fermented food tasting along with my new favorite lunch dish, this kimchi-cauliflower “fried rice” adapted from a recipe in Gwyneth Paltrow’s new book,Continue reading “Kimchi – Cauliflower “Fried Rice””
Quinoa salad with broad beans, avocado and cucumber
This quinoa salad pairs well with grilled lamb or poached salmon. Quinoa salad with broad beans, avocado and cucumber 175 g uncooked quinoa 400 ml water 750 g broad beans in the pod 1 ripe avocado 1/2 cucumber a small handful of chives 1 tbsp white wine vinegar 2 tbsp olive oil salt and pepperContinue reading “Quinoa salad with broad beans, avocado and cucumber”
Mushroom chips
These mushrooms require just a few minutes of prep using a mandoline, before going into the oven to cook until crispy. The finished chips deliver a very intense umami flavor. Mushroom chips (adapted from a Nom Nom Paleo recipe) 2 king oyster mushrooms (about 200g) – or any other large mushroom such as portobelloContinue reading “Mushroom chips”
Brain Food - London Children's Nutrition 