OLIVE OIL FOCACCIA w /WHIPPED CANNALINI BEANS
500 g spelt or 00 flour
7 g (1 sachet, 2 teaspoons) dry yeast
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10 g (2 teaspoons) baking powder
1 teaspoon sea salt
400 ml room temperature water
3 tablespoons extra virgin olive oil
2 tablespoons raw honey
TOPPINGS
olive oil, oregano and sea salt or
pesto, ricotta, cherry tomato, olive oil
COMBINE spelt flour, yeast, baking powder and salt into a mixing bowl.
POUR IN the water, olive oil and honey and start mixing until combined and until you have a soft, sticky dough. Mix well for 10 minutes using a stand mixer, until the dough gets more elastic. You’ll see it come together at the end.
COVER the dough with cling film and leave overnight in the fridge to prove.
NEXT DAY, remove the dough from the fridge.
LIFT the dough from the bowl and straight into a deep baking tray lined with baking paper and drizzled with olive oil. The size of the pan I used was 30 cm x 23 cm.
USING YOUR HANDS, press down and stretch on the dough to fit it into the tray. At this stage you can top with pesto, ricotta and cherry tomatoes or simply scatter with oregano, flaked salt and olive oil.
PROVE for another 30 minutes until the dough has risen slightly.
PREHEAT your oven to 200°C (400°F) fan-forced.
BAKE for 20 minutes until golden and cooked through and remove from the oven.
COOL for at least 15 minutes before devouring.
WHIPPED CANNELLINI BEANS
1 onion, chopped, optional.
2 x 400g tins cannellini beans, drained
2 tablespoons extra virgin olive oil
2 tablespoons cashew butter or tahini
3 tablespoons lemon juice
sea salt and white pepper, to taste
COOK the onion with 1 tablespoon of olive oil over gentle heat until softened, but not coloured. Transfer to a blender along with the drained beans, 2 tablespoons of olive oil, cashew butter, lemon juice and a good pinch of salt and white pepper.
BLEND the beans until smooth, adding a little water if you need it for consistency.
STORE in the fridge until needed. SERVE with olive oil focaccia and anything else you desire.
DELICIOUS with Summer salads and roasted vegetables.
ZUCCHINI FRITTATA
600 g zucchini, coarsely grated
pinch of sea salt
4 – 5 large organic eggs
3 tablespoons parsley, chopped
3 tablespoons basil, chopped
3 tablespoons chives or spring onions, chopped 60g walnuts, chopped, optional
zest from 1 lemon
2 tablespoons extra virgin olive oil
EMBELLISHMENTS
Greek yoghurt, soft herbs, toasted walnuts
PREHEAT your oven to 180°C, fan-forced.
COMBINE the zucchini, salt, eggs, parsley, mint and chives in a bowl and mix well. Add the walnuts if using and the zest from 1 lemon.
HEAT the olive oil in a non-stick pan over medium heat. Pour in the zucchini mix.
COOK on the stove for 3 minutes before transferring to your oven to cook for another 15 – 20 minutes until set.
REMOVE from the oven and serve.
TOP with Greek yoghurt and fresh herbs or drizzle over parsley and mint Salsa Verde.
ROASTED SALMON W/ TOMATO + BASIL SAUCE
2 x 200 g portions salmon or ocean trout fillet, bones removed
pinch of sea salt
1 tablespoon extra-virgin olive oil
TOMATO + BASIL SAUCE
2 tablespoons extra virgin olive oil
1 onion, finely sliced
250 g cherry tomatoes, halved
1 clove garlic, sliced
pinch of sea salt
6 basil leaves, finely sliced
2 teaspoons balsamic or red wine vinegar
PREHEAT your oven to 200°C fan forced.
START by making your tomato and basil sauce so you have everything prepared to serve.
SAUTÉ the onion over a gentle to medium heat for 10 minutes until golden and softened. Add the tomatoes, garlic and season with salt. Cook over a gentle heat for another 10 minutes until the tomatoes have collapsed and are wonderfully creamy. Add the vinegar and basil then set aside.
TO COOK SALMON, heat an oven-proof pan over a medium heat with a little olive oil. Put the salmon in the hot, lightly oiled pan, skin side down, pressing down on the fish with a spatula. this prevents the skin from buckling, so you keep a nice flat surface.
COOK the salmon for 2–3 minutes without moving, season the top with a little salt.
TRANSFER the fish to your hot oven.
ROAST the salmon for another 6 minutes until it’s done to your liking then remove from the oven. The salmon should still be pink in the middle.
SERVE the salmon topped with the tomato and basil sauce spooned over the top.
ROASTED PUMPKIN SALAD W/ YOGHURT + TAHINI
1/2 small jap pumpkin, cut into wedges
extra virgin olive oil to drizzle
pinch sea salt
90 g baby spinach leaves
DRESSING
60 ml red wine or balsamic vinegar
60 ml extra virgin olive oil
YOGHURT + TAHINI
375 ml (1 1/2 cups) Greek yoghurt
2 tablespoons tahini, optional
juice from 1 lemon
60 ml (1/4 cup) water
EMBELLISHMENTS – optional
1 pomegranate, chopped parsley
PREHEAT the oven to 200°C (400°F) fan forced.
ARRANGE the pumpkin wedges on a baking tray and drizzle with olive oil. Scatter with a little sea salt.
ROAST for 40 minutes or until golden, soft and slightly charred around the edges then remove from the oven.
WHISK TOGETHER the olive oil dressing ingredients, then spoon half of it onto the spinach leaves. Toss well then pile the spinach onto a serving platter.
TOP the spinach with the roasted pumpkin wedges.
COMBINE the yoghurt, tahini, lemon juice and water then drizzle over the pumpkin just before serving.
DECORATE with pomegranate and chopped parsley before serving
Be generous with the yoghurt and tahini dressing, which marries everything together perfectly.
You can also add cooked chickpeas or roasted walnuts to boost protein and omega 3.
A REFRESHING ICEBERG LETTUCE SALAD
1 iceberg lettuce, washed and torn into a serving bowl SIMPLE FRENCH DRESSING
3 tablespoons white wine or apple cider vinegar
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil
EMBELLISHMENTS
Greek yoghurt, avocado
COMBINE ingredients into a bowl.
WHISK until smooth and emulsified.
ENJOY over salads, vegetables or anything you desire.
YOGHURT HONEY OLIVE OIL CAKE
125 ml (1/2 cup) natural yoghurt
3 large organic eggs
125 ml (1/2 cup) extra virgin olive oil
125 ml (1/2 cup) honey
2 teaspoons vanilla extract
2 oranges, zest + 125 ml orange juice
120 g (1 cup) rice flour
100 g (1 cup) almond meal
2 teaspoons baking powder
PREHEAT your oven to 160°C, fan forced.
COMBINE the yoghurt, eggs, olive oil, honey and vanilla into a large bowl.
ADD the orange juice, followed by the rice flour, almond meal and baking powder.
MIX into a smooth batter.
POUR the cake batter into a prepared 20 cm cake or loaf tin.
BAKE for 40 minutes or until the cake is cooked through.
REMOVE from the oven and cool in the tin for 30 minutes before flipping it out onto a cooling rack.
SERVE with generous dollops of Greek yoghurt and honey.
INSPIRATION:
Top with icing made from 2 tablespoons of orange or lemon juice and 120 g (1 cup) of icing sugar. Mix to form a smooth paste, adding a little more juice if required. Drizzle over the cake then allow to set for 1 hour before serving.
SUMMER PEACH BELLINI
2 ripe peaches, pureed in a blender, then chilled Chilled, sparkling mineral water or prosecco DIVIDE 3 tablespoons of peach puree into champaign glasses.
POUR OVER your choice of chilled sparkling water or prosecco.
STIR with a spoon to mix everything through and enjoy.