Greenfeast ~ Spring, Summer

Although we are settling into fall and winter, Greenfeast - Spring, Summer by Nigel Slater is a comforting cookbook reminding us of the fresh lightness we may so dream of during this time of year. Most of these recipes seem to have come from his daily food diary. Where he saw, amongst his own accounts, how his food... his eating had changed; morphing into more plant based. One could assume that he would like these recipes to be an inspiration rather than be a guided recipe. Flexible... open for interruption, with no set rules or boundaries. 

What I like and really enjoy about this cookbook, besides the simplicity and feature calligrapher, Tom Kemp, how much is conveyed with fewer ingredients and a relaxed approach to these recipes. The format is fitting too, short and compact, bright and bold. It is a wonderful cookbook and is hard to imagine that it truly is plant based driven, which was probably unconsciously done, if I may assume. I feel as though this cookbook was more to do with what he ate then a way of eating. Something perhaps one can relate too; as we age, presumably, we eat less or food becomes more of what sustains us for longer periods of time. How do we keep the internal engine, our bodies, nourished... going. Therefore appealing to anyone struggling or coming to that culinary conclusion within themselves.

It was hard deciding which recipe to share however I did pick one that I thought even though we are in a different season, it still may be enjoyed; plus right now I am gobbling up sweet potatoes... or yams like crazy! 

Sweet Potatoes, Tomatoes
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Serves 2

sweet potatoes 1kg
butter 50g
dried, fine breadcrumbs 120g
lemon zest, finely grated 1 teaspoon
tarragon leaves, chopped 1 tablespoon
an egg
a little flour
groundnut or vegetable oil, for shallow frying

For the quick tomato sauce:

tomatoes 500g
garlic 2 cloves
olive oil 3 tablespoons
basil leaves 10


Peel the sweet potatoes and cut into large chunks, then steam for about twenty minutes till tender enough to crush. Mash with the butter and set aside to cool.

Put the breadcrumbs on a plate, then add the zest and tarragon and combine. Crack the egg into a shallow bowl and briefly beat with a fork to mix the white and yolk.

When the mash is cool, shape into four large balls and pat them, with floury hands, into patties. Dip the patties first into the beaten egg, then into the crumbs. Put them on a baking sheet and refrigerate for thirty minutes.

Make the tomato sauce: chop the tomatoes. Crush the garlic. Warm the olive oil in a saucepan, add the tomatoes and garlic and a little salt and simmer for fifteen to twenty minutes, stirring regularly. Tear and stir in the basil. season with black pepper.

Warm a little groundnut or vegetable oil in a non-stick frying pan, then lower the cakes into the hot oil and leave to cook, without moving them, for four or five minutes until the underside is crisp and golden. Carefully, using a palette knife or fish slice, turn the cakes over and lightly crisp the other side. Serve with the tomato and basil sauce.

NIGEL SLATER'S RECIPE NOTES: Drain the potatoes very thoroughly before mashing. Let the mash cool before shopping and allow the cakes to rest fully before cooking. If your mixture seems too soft to shape, stir in a tablespoon or two pf flour. Once you have put the cakes into the hot oil, don't move them until the base has crisped, turn them carefully over and let the other side become completely crisp before removing from the pan. 

Hope everyone had a lovely weekend and is having a good week. It snowed for most of it.  - JD 

Superfoods

Superfoods are super abundant in the culinary world. More healthy and nutritional eating seems to prevail as we all look for more ways to increase our vitamin and mineral intake while living longer lives. Fuelling the body right rather than filling it with saturated empty calories. Conscious living and healing the body with our culinary or dietary needs. A healthy body equals a healthy mind. Healthy cooking can be simple and delicious and by incorporating more superfoods we are maximizing nutritional value that offer plenty of health benefits.

The recipes in this cookbook are based around veggies, fruit, whole grains, legumes, lean protein, low fat diary, nuts and seeds. The darker, brighter and greener the fruit or veg the better. Essentially it is inspired by a Mediterranean style diet; more plant based and rich in antioxidants. This cookbook is superabundant with varied ingredients and recipes to prove that healthy cooking... and eating not only tastes great but is not complicated at all. 

Most of the recipes offer a short ingredient list which make them even more easy  to replicate at home. There are healthier versions of those infamous comfort foods we love so much. The photos definitely help in making this book a very appetizing and inspiring one. If you are looking for tastier ways to increase your veg, I recommend this book. If you want to maximize the nutritional value of your meals, I recommend this book. If you want to put forward a healthier more balance you, I recommend this book. 

For that past few weeks I have been craving cauliflower, don't know why, I just have. I bought a nice crown not sure exactly what would become of it until I was flipping through the Superfoods cookbook and stopped at this dish. The recipe I am sharing uses cauliflower. This is a very simple and easy dish and a great way to enjoy this veg. Roasted cauliflower smells and tastes so good and paired with the few simple ingredients it was a pleasant superfood that will be enjoyed many times. Oven roasted goodness!  

Cauliflower with Orange Zest & Green Onion

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Makes 4 servings 

1 head cauliflower (about 1 3/4 lb/875 g) cored and cut into uniform-sized florets

1 tablespoon olive oil

sea salt and freshly ground pepper 

2 tablespoons coarsely chopped green onion

2 tablespoons chopped fresh flat leaf parsley

4 lemon wedges

Put the cauliflower florets in a large bowl and add cold water to cover. Let stand for 20 - 30 minutes, then drain and pat dry.

Preheat the oven to 400ºF (200ºC)

Spread the cauliflower in a single layer in a 9-by-13-inch (23-by-33-cm) baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast, turning every 10 minutes and sprinkling with 1-2 tablespoons cold water each time, until the florets are tender and lightly browned, about 30 minutes.

Pile the green onion, parsley and orange zest on a cutting board and finely chop them together. Using your fingers, toss the finished mixture on the board to distribute all the ingredients evenly. When the cauliflower is done, remove it from the oven and sprinkle evenly with the green-onion mixture. Spoon the cauliflower into a warmed serving dish and garnish with the lemon wedges. Server right away. 

Have a good long weekend everyone! - JD