Brown Rice with Spiced Chickpeas & Sweet Potato
Serves 4
300g Brown rice
3 tsp ground cumin
1 medium sweet potato, peeled and cut into 2cm pieces
1 red onion, cut into small chunks
400g can chickpeas, drained
1 tsp ground coriander
1 tsp paprika
½ tsp turmeric
1 tbsp olive oil
50g toasted slivered almonds
2 tbsp freshly chopped coriander
1 ½ cups rocket leaves
1 ½ cups baby spinach leaves
1 tbsp lemon juice
4 tbsp […]
Meringue with Summer Fruits
Serves 8
8 meringue nests
450g mixed fruit, strawberries, blackberries, redcurrents, blueberries
300g raspberries
250g mascarpone
200g fromage frais
2tsp caster sugar
1 tsp vanilla extract
icing sugar
mint sprigs
Begin by placing the raspberries in a blender and blending until they form a puree, mix in a little icing sugar to sweeten then keep to one side.
In a bowl mix the mascapone, fromage frais, caster sugar and vanilla […]
Chestnut Risotto Cakes
Serves 4
15g porcini mushrooms
175g risotto rice
600ml vegetable stock
50g butter
1 onion, chopped
3 cloves garlic
200g chestnuts, cooked, peeled and chopped (see chestnut article for help)
75g parmesan chesse, grated
1 egg, lightly beaten
50g polenta
1tbsp olive oil
salt & pepper
mixed salad leaves & lemon wedges to serve
Cover the dried mushrooms with boiling water and set aside. Heat the olive oil in […]
Chestnuts and what to do with them!
Chestnuts are in season during autum (mid march to mid may), they have a sweet nutty taste and unlike other nuts have very little oil or fat in them. They are a great source of mineral salts and vitamin C, B1 and B2. You can use chestnuts in all kinds of dishes from sweet to savoury, […]
Introduction
We offer a range of courses & menus from fresh homemade pasta and pizza, seasonal dishes to foods of the world and succulent, sweet desserts. We specialize in vegetarian cuisine and tasty yet healthier ways of cooking. Simply look through the class menus, pick your favorites and book. It’s so easy.
