GREEN JUICE
Ingredients (~4 large juices)
-1/2 pineapple
-handful of kale leaves (optional)
-2 handful of spinach
-3 sprigs of fresh mint leaves
-1/2 cucumber – no need to peel
-piece of ginger (~1 cm ~depending on how spicy you want it) – no need to peel it if you are using a slow juicer
Directions
Mix all ingredients in a blender or slow juicer.
GRAVLAX/SALMON WITH VEGETABLE RELISH
Ingredients (~10 portions)
-10 slices of gravlax or smoked salmon
-Vegetable relish
-handful of diced peeled cucumber
-handful of diced celery
-handful of finely diced red onion
-handful of finely diced red bell pepper
-1 tablespoon capers, drained and rinsed
-1/2 teaspoon crushed red pepper flakes (optional)
-juice of 2 lemons
-3 tablespoons red wine vinegar
-5 tablespoons extra virgin olive oil
-dash of fresh pepper and sea salt
-handful chopped fresh herbs (chives, mint, cilantro, basil leaves, flat-leave parsley) *
*not all ingredients are required to make relish
Directions
- Prepare relish: mix all the ingredients for relish, cover and refrigerate at least for 2 hours before using.
- Assemble plate
: place 1 tablespoon of vegetable relish on a plate and place a piece of rolled up slice of salmon on top of the relish.
Tips & Tricks :
-You will have plenty of vegetable relish to add to other dishes : bread, salad, fish, chicken, etc.
-You can keep the relish for up to a week in the refrigerator
SPRING VERRINE WITH TZAZIKI, QUINOA, PEAS AND BACON
Ingredients (~8-10 verrines )
-1 cup uncooked quinoa
-dressing for quinoa
-3 tablespoons olive oil
-2 tablespoons lemon juice
-1 tablespoon honey
-1 teaspoon ras el hanout
-pinch salt and pepper
-2-3 cups peas
-1 shallot, chopped
-150 g cubes of panchetta or bacon, cooked and crumbled
-1/2 cup of chopped fresh mint
-1 garlic clove, grated or finely minced
-1 teaspoon of ras -el-hanout (Moroccan spice mix)
For the tzatziki
-1 cup Greek yoghurt
-1 cucumber, seeded, finely grated and drained
-1/2 teaspoon lemon zest
-1 tablespoon chopped fresh dill
-sea salt and freshly cracked black pepper
Recipe
- Cook the quinoa: Follow the directions on the package and let it cool down (usually a 2 to 1 ratio – I usually start with a 1,5 to 1 ratio to avoid it being mushy). Once cooked, mix the quinoa with vinaigrette
- Prepare the peas: Bring a pot of water to a boil and turn off the heat. Add the peas and cover until bright green (this avoids that the peas ‘wrinkle') ~2-3 minutes.
- Heat the oil in a pan and sauté the onion for a few minutes at medium heat, add the garlic and cook for another minute. Add peas, fresh mint and pancetta/bacon and bring to taste with pepper and salt.
- Prepare the
tzaziki : Whisk together the yoghurt, cucumber, lemon zest and dill. Season with salt and pepper. - Assemble the
verri ne : Add one layertzatz iki , one layer quinoa and one layer pea/pancetta mixture.
Tips & Tricks
-You can make these in advance. The verrines stay good for several days in the refrigerator.
GREEN ASPARAGUS SOUP WITH PEAS AND BREADCRUMBS
Ingredients (4-6 portions)
-1 tablespoon olive oil
-1 large onion, diced
-1 garlic clove, sliced
-1 leek, chopped
-1 sprig of fresh thyme
-1 large (1-pound) bunch asparagus, tips reserved for garnish, the remainder sliced
-1 cup (~200 g) of green peas, fresh or frozen
-4 cups (~1 liter) of vegetable stock
-salt /pepper to taste
-1 tablespoon of cream (optional)
Directions
- Heat olive oil in large saucepan over medium heat and add onion, leek, garlic and thyme sprig. Cook, stirring frequently, until onions are soft (~3 minutes).
- Stir in 4 cups of vegetable stock, sliced asparagus (not the tips). Bring to a boil and lower heat and simmer until asparagus are very tender, about 15 minutes. Add peas and simmer for another 3-5 minutes.
- Remove the thyme sprig and mix the soup with a (hand
) blender. Pour mixed soup back into the pot, add asparagus tips and cook for a few minutes. - Ladle the soup into bowls and top with a few asparagus tips and some cream (optional).
- Serve with
breadcrumbs ,crostinis with goat cheese or Parmesan crackers.
EXOTIC FRUIT SALAD WITH PASSIONFRUIT COULIS
Ingredients (~4-6 portions)
-3 kiwis, peeled and cut into chunks
-1 mango, peeled, stone removed and cut into chunks
-2 oranges, juiced
-8 passionfruits , cut passionfruit in 2 and scoop out the pulp
-1 vanilla bean, split the pod lengthwise into two halves and scrape out the oily seeds from the inside
-1/4 teaspoon cinnamon
-1 tablespoon fresh mint, chopped
Directions
Assemble all the ingredients in a pot and stir well to combine all the flavors. Let marinate for at least 1 hour in the refrigerator before serving.
