Recipes

BEST –EVER MASH (USING CELERY ROOT, aka CELERIAC)

1-1/2 lbs (750g) Yukon Gold potatoes (or any other yellow potatoe), peeled and cut into chunks 1 celery root, 1lb (500g), peeled and cut into chunks Salt 4 unpeeled cloves garlic, loose outer papery skins removed ½ (125ml) whipping cream 2 tbsp (25ml) unsalted butter ¼ (50ml) snipped chives Freshly ground black pepper In a… Read More

ROASTED GOLDEN BEET SALAD WITH GOAT CHEESE

2 lbs (1kg) beets, preferably golden or mixed colour (4 large or 8 small) 2 tbsp (25ml) olive oil 2 tbsp (25 ml) water DRESSING 2 tbsp (25ml) sherry vinegar 1 tbsp (15ml) walnut oil 2 tbsp (25ml) extra virgin olive oil Salt and freshly ground pepper GARNISHES 1/3 (75ml) chopped shallots 3 tbsp (45ml)… Read More

PUMPKIN SWIRL BROWNIES

1 oz (30g) cream cheese, room temperature ¼ cup (50ml) sugar ½ cup (125ml) pumpkin puree 1 large egg 2 tbsp (25ml) pastry flour, sifted ½ tsp (2ml) vanilla extract ¼ tsp (1ml) cinnamon BROWNIE 6oz (175g) bittersweet chocolate, chopped 3tbsp (45ml) unsalted butter ½ cup (125ml) sugar 2 tsp (10ml) vanilla extract 2 large… Read More

PUMPKIN ICE CREAM

4 cups (1l) good quality vanilla ice cream 1 cup (250ml) pure pumpkin puree 5 tbsp (75ml) golden yellow sugar, packed ½ tsp(2ml) ground cinnamon ½ tsp (2ml) ground ginger Pinch ground cloves Scoop ice cream into a bowl and let sit for 10 to 15 minutes to soften. Add remaining ingredients to bowl and… Read More

POTATO & SQUASH CAKES

These can be fried and then reheated in a 350F (180C) oven. 1-1/2 lbs (750g) of potatoes, unpeeled 2 cups (500ml) peeled butternut or buttercup squash, cut into 2 inch pieces 1 cup (250ml) grated pecorino Romano cheese 1 tbsp (125ml) chopped fresh thyme Salt and freshly ground pepper 2 tbsp (25ml) vegetable oil for… Read More

MEDITERRANEAN EGGPLANT & TOMATO STRUDEL

1 small (12oz/375g) eggplant 4 tomatoes, cut into chunks 4 cloves garlic, minced 1 red onion ,chopped Salt and freshly ground pepper ¼ cup (50ml) olive oil 1 tbsp (15ml) balsamic vinegar 8 black olives, pitted and chopped 3 tbsp (45ml) chopped fresh purple or green basil 1 cup (250ml) shredded aged provolone or fontina… Read More

ISRAELI COUSCOUS WITH KALE, BUTTERNUT SQUASH & GOJI BERRY

2 cups Israeli couscous 1 small butternut squash (about 1lb/450g) peeled, cut into ¼ inch dice 1 bunch kale (about 12 stalks) 1 tsp olive oil 2 cloves garlic, finely chopped 1 small red onion, finely chopped ½ red bird’s eye chilli, finely chopped with seeds ¼ cup dried goji berries ½ tsp kosher salt… Read More

SESAME-SAUTEED CARROTS

1lb (500g) carrots, (about 5 medium, or 10 small) 2 tsp (10ml) canola oil 2tsp (10ml) toasted sesame oil 1 tbsp (15ml) sesame seeds 1 tbsp (15ml) freshly squeezed lemon juice 2 tsp (10ml) liquid honey Salt and freshly ground pepper Trim off ends of carrots. Gently scrub under running water to remove any sand… Read More

SEA SALT & VINEGAR-ROASTED POTATOES

2 lbs (1kg) of potatoes ¼ cup (50ml) malt vinegar 2 tbsp (25ml) vegetable or olive oil Coarse sea salt and freshly ground pepper 2 tsp (10ml) chopped fresh thyme, rosemary or dill Preheat oven to 400F (200C). Line a rimmed baking sheet with foil. Cut potatoes into quarters (or halves if very small). In… Read More

BEET & CHARD RAGOUT

4 lbs (2kg) beets, stems removed ¼ cup (50ml) balsamic vinegar Salt and freshly ground pepper ¼ cup of olive oil 2 tsp (10ml) chopped garlic 2 large bunches chard, stems and thick centre rib removed, sliced into ribbons 2 cups crumbled feta or goats cheese Preheat oven to 400F (200C) Place beets in a… Read More