Sparkling Thyme Lemonade
- 1/2 c. sugar
- 1/2 c. water
- 6 sprigs fresh thyme
- 3/4 c. fresh lemon juice
- 3 c. Club Soda
- bourbon (optional)
- In a small saucepan, combine sugar and water.
- Add thyme and bring to a boil. Reduce heat and simmer (do not stir) until sugar dissolves, 3 to 4 minutes.
- Let cool completely; remove thyme.
- In a large pitcher, combine lemon juice and cooled syrup. Add soda and serve over ice with a splash of bourbon (if using).
Brussels Sprouts Salad with Apples and Candied Walnuts
For the Salad
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pound brussels sprouts, quartered
- 1 big tart apple, sliced
- salt and fresh ground pepper, to taste
- 1 teaspoon fresh rosemary
For the Walnuts
- 1 tablespoon butter
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 1/4 cup chopped walnuts
- Heat butter and olive oil in a large skillet over medium-low heat.
- Add brussels sprouts and apples; season with salt and pepper.
- Add rosemary and cook over medium heat, stirring occasionally, for 8 minutes, or until tender.
- Prepare walnuts by melting butter in saucepan.
- Add sugars and stir until incorporated; add walnuts and continue to stir around for about 2 minutes.
- Remove from heat and set aside.
- Remove brussels sprouts and apples from heat and let cool for 2 minutes.
- Spoon salad onto plate and garnish with candied walnuts.
Carrot Falafels With Yoghurt and Tahini Dipping Sauce
- 180g grated carrots
- 400g can of chickpeas, rinsed and drained
- 1 red onion, very finely diced
- 1 garlic clove, crushed
- ¼ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp baking powder
- 3 tbs potato flour or rice flour
- 2 egg whites
- salt and pepper
- Panko breadcrumbs
- Vegetable oil (for deep frying)
- 1 tsp tahini
- 1 clove garlic, crushed
- 1 lemon, juiced
- 1 1/2 cups good thick greek yoghurt
- salt and pepper
- Peel and grate carrots coarsely. Chop onion and garlic finely.
- Place the carrots, rinsed chickpeas, onion, garlic, paprika, cumin, baking powder, potato flour, egg-whites and freshly ground salt and pepper into a food processor and process until it comes together.
- You want the mixture to have some texture, so don’t over process until it forms a puree.
- Scrape mixture into a bowl – if the mixture seems to be a little wet add a handful of bread-crumbs just to help the mixture hold together.
- Form mixture into golf size balls by rolling between your the palm of your hands – then roll balls into bread-crumbs so they are coated.
- Heat oil in a large pot or deep fryer until 180 degrees. Fry balls for approximately 1 – 2 minutes until golden brown.
- Drain on paper towel
- To make the dipping sauce, crush garlic finely and add to a bowl with yoghurt, tahini, salt, pepper and a pinch of sugar.
- Add lemon juice and adjust seasoning to balance if needed
- Serve warm falafels with dipping sauce on side.
Source: Justine schofield
BBQ Cauliflower & Chickpea Tacos with a Creamy Lime Slaw
- 1 head of cauliflower
- 1¼ cup of cooked chickpeas
- 1 teaspoon olive oil
- 10-12 corn tortillas
- sliced jalapenos, if desired
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon coconut sugar
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Creamy Lime Slaw:
- 1 14 ounce bag of cole slaw mix or 6 – 7 cups of thinly chopped cabbage and carrots
- A scant ½ cup mayonnaise
- ½ teaspoon dijon mustard
- ½ teaspoon maple syrup
- 1½ teaspoon apple cider vinegar
- ¼ teaspoon celery salt
- 1 pinch black pepper
- 1 teaspoon water
- Juice of one lime
- Pre-heat oven to 375 degrees F.
- Make the slaw: In a medium sized bowl add all of the slaw dressing ingredients. Mix ingredients together until a creamy sauce has formed.
- In a large bowl, add the cabbage mixture and pour dressing over. Mix until everything is combined. Place in the refrigerator until ready to use.
- In a small bowl or jar, add all of the BBQ rub ingredients and mix together.
- Separate all of the cauliflower florets and chop them into bite size pieces. Place florets and chickpeas onto a large sheetpan and drizzle with olive oil and sprinkle with BBQ rub. Depending on the size of your head of cauliflower you may not need to use all the rub.
- Toss everything together with your hands so that cauliflower and chickpeas are coated with the rub.
- Place the sheetpan in the oven and bake for about 25 minutes, flipping once.
- If desired, warm up corn tortillas on the stove or in the oven.
- Add about ¼ cup of cauliflower and chickpeas to each taco and top with a few tablespoons of slaw.
- Top with sliced jalapenos if desired.
Bitter Chocolate and Pomegranate Tarts
- 1 ½ cups of pecans
- 4 medjool dates
- 70g dark chocolate
- 350g crème fraiche or sour cream
- 100g plain yoghurt
- 45g brown sugar
- 1 pomegranate, seeds removed.
To make base:
- Blitz the chocolate and 1/2 cup of the pecans in the food processor until you have small chunks.
- Set aside in a bowl.
- Take the pits out of the dates and throw into the food processor along with 1 cup of pecans.
- Process until you have fine crumbs and the mixture presses together easily.
- Mix the chocolate and pecan pieces with the crumbs.
To make tartlet shells:
- Scoop about 2 tablespoons of the crust into each shell.
- Using your fingertips, firmly press the crust into the tartlet cup, leaving a cavity in the centre to hold the cream.
To make cream:
- Mix crème fraiche, plain yoghurt and brown sugar together in a bowl.
- Scoop 1 tablespoon of the cream into each tartlet shell and place in the fridge to set.
Now for the best part, serve tarts on plates. Top with the pomegranate. You can cover these and put into the fridge for later if you have the discipline.
Source: justice schofield