Roasted cauliflower & chickpeas with tomato, peanut butter sauce


Roasted cauliflower & chickpeas with tomato, peanut butter sauce

1 cauliflower, cut into florets

1 can chickpeas, drained and patted dry

4tbsp rape seed oil

4 tsp garam masala

3 tsp nigella seeds

1 small onion, finely chopped

2 garlic gloves, finely chopped

4 cm ginger, grated

500g passata 

4-5 heaped tbsp peanut butter

chopped chive 

Preheat  the oven to 180C fan.

Take a large baking sheet and toss the cauliflower and chickpeas with the garam masala, nigella seeds and 3 tbsp rape seed oil. Spread evenly over the tray and cook for 35-40 minutes until the cauliflower starts to soften and begins to char. You might need to toss it halfway through. 

For the sauce, heat the rest of the oil in a pan. Add the onion, garlic and ginger, fry for 3-4 minutes. Stir in the passata and remaining garam masala. Simmer uncovered 10-15 minutes. Add the peanut butter and stir. Season to taste, you might want to add a little pinch of sugar to create a deeper flavour.

Serve the sauce over the cauliflower and chickpeas and garnish with some fresh chive.


Creamy lamb’s lettuce soup with carrot and ginger vinaigrette


Last time when Mr. T and I went away on a short trip, I came across a recipe with lamb’s lettuce. Of course I didn’t have all ingredients at the apartment when I wanted to cook it. But I managed to cook a very tasty soup changing the recipe to this one below. I also didn’t have any backdrops, probs or photo equipment with me so excuse the IPhone picture in this post!

Creamy lamb’s lettuce soup with carrot and ginger vinaigrette 

For the vinaigrette

1 carrot, sliced with a peeler and cut into short strips 

1 red onion, finely chopped

3 cm ginger, finely chopped

2 tbsp white wine vinegar

3 tbsp olive oil

salt, pepper 

For the white beans

1 can white beans, drained

2 sprigs rosemary, finely chopped

1 clove garlic, crushed

1-2 tbsp olive oil

For the soup

3 tbsp rape seed oil

1 white onion, chopped

300g sweet potatoes, peeled and diced

100ml Noilly Prat (or white wine)

500ml vegetable stock

150g lamb’s lettuce, washed and drained

200ml double cream

salt, pepper

Mix all the ingredients for the vinaigrette in a bowl and set aside to marinate.

In a small pan fry the beans with the garlic and rosemary over medium heat. Season with salt and pepper.

Sauté the onions with the oil in a big pan for 3 minutes. Add the sweet potatoes and sauté for another 5 minutes. Pour in the Noilly Prat, cook until half has evaporated. Add the vegetable stock and cook 20 minutes, or until the sweet potatoes are tender. Add the double cream, bring to boil and fold in the lamb’s lettuce. Take off the heat and blend with a hand blender or in a food processor. Season the soup with salt and pepper. To serve fill the soup in either bowls or deep plates, add some beans in the middle and drizzle the vinaigrette over.

Bon Appetit 

Homemade granola


Homemade granola

250g spelt oats

200g almonds, chopped

100g sunflower seeds

100g pumpkin seeds

50g line seeds

50g hemp seeds

1-2 tbsp ground cinnamon

1 pinch sea salt

30g cacao nibs ( optional )

5 tbsp grape seed oil

Preheat the oven 175 degree fan

Take a big mixing bowl and add all the ingredients. Mix well until all is coated with the oil. Spread the mixture in a thin layer on a baking sheet lined with parchment paper and bake for 20 minutes. You might want to bake it a bit longer, but be aware if you over do it, the granola will taste burnt.

Once the granola is completely cool store it in a airtight container. You can add fresh fruit to your morning bowl. I love mine with blueberries.