Ginger and soy mung bean salad

Serves 2-3 100g mung beans 500g amaranth ½ tbsp. rice wine vinegar 2 medium carrots, grated 2 tbsp. coriander leaves, chopped 1 tbsp. mint leaves, chopped Dressing 1 tbsp. rice wine vinegar 2 tsp soy sauce 2 tsp sesame oil 2cm piece of ginger, grated 2 tsp olive oil 1 tsp honey 2 tsp lime … Continue reading Ginger and soy mung bean salad →

Creamy Leek and Cashew Sauce Golden Door

Make 1.2 litres 500g leek, white part only, finely chopped 6 cloves garlic, roasted 100g raw cashew nuts. 750 ml stock 1 tbsp horseradish sauce Salt and pepper to taste. Place leeks, garlic, cashews and stock in a large saucepan and cook for 20 minutes. Remove some of the liquid and blend the remaining mixture … Continue reading Creamy Leek and Cashew Sauce Golden Door →

Broccolini and green olive penne in creamy sauce

2 tbsp. of olive oil 2 garlic cloves, crushed 2 French shallots 100g fennel Sun dried tomatoes, cut into strips 4 spring onions ½ cup white wine 1 bunch broccolini 50g green olives 300ml leek cashew cream Salt and pepper to taste 300g penne pasta Dice shallots and fennel and sauté in 1 tbsp. olive … Continue reading Broccolini and green olive penne in creamy sauce →

Strawberry bliss balls

Spring is here and that means strawberry season! These bliss balls don’t hang around in our house for very long. If it’s the same at your place then substitute the dried strawberries for 3 big fresh strawberries and take the bliss ball to another level (just make sure they are all eaten in a couple … Continue reading Strawberry bliss balls →