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Ingredients (Serving Size: 10-12)

Toasted Spice Mixture

  • 1 tablespoon whole coriander seed or 1 teaspoon ground
  • 1 teaspoon black peppercorns or 1/4 teaspoon ground
  • 8 whole cloves or 1/4 teaspoon ground
  • 1/2 teaspoon ground cinnamon

Pumpkin Seeds

  • 1 lt water
  • 1 teaspoon salt
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1 teaspoon toasted spice mixture

Soup

  • 1 tablespoon canola oil for coating the vegetables
  • 1 pumpkin of 5 kg halved, seeded and cut into several wedges, seeds reserved
  • 2 carrots peeled and split lengthwise
  • 2 onions sliced
  • 1 rib celery
  • 1/2 teaspoon salt
  • 2 teaspoons toasted spice mixture
  • 2-3 cups water
  • 1/4 cup parsley chopped, for garnish (optional)

Directions

Toasted Spices

  1. Coarsely grind whole coriander, peppercorns, and cloves in a spice mill. Combine with the cinnamon in a dry skillet over medium heat and toast while stirring, about 2–3 minutes. Do not over toast.
  2. Set aside to cool for use in the soup and pumpkin seeds.

Pumpkin Seeds

  1. Preheat oven to 150 Celsius.
  2. Place a litre of water with 1 teaspoon of salt into a pan over high heat.
  3. Pick the seeds away from the pulp and stringy material. Add the seeds to the water and bring to a boil, simmer for 5 minutes and drain completely. Pat dry.
  4. Drizzle the seeds with the oil. Season with the salt and toasted spice mixture. Toss to coat and place on a parchment-lined tray.
  5. Bake and stir occasionally, about 30 minutes.
  6. Increase the heat to 190 degrees Celsius and cook for 10-12 minutes or until golden brown.

 

Soup

  1. Preheat oven to 190 degrees Celsius.
  2. Lightly oil the pumpkin wedges and place skin side up in a roasting pan along with the carrots, onions and celery.
  3. Bake for about 20–25 minutes and remove all but the pumpkin. Cook the pumpkin another 10–15 minutes or until the pumpkin is tender, cool slightly.
  4. Place all the roasted vegetables in a blender or food processor and liquefy.
  5. Heat a heavy bottom soup pot over medium flame and add the vegetable puree, salt and 2 teaspoons of the ground, toasted spice mixture.
  6. Add enough water to the puree to thin it to the consistency of thick, heavy cream (about 2–3 cups). Bring the soup to a boil and turn down to a simmer for 5 minutes. Serve garnished with a sprinkling of spiced, toasted pumpkin seeds and the optional parsley.

 

 

Ingredients (4 servings)

  • Zest and juice of 1 lemon, divided
  • ½ cup sliced almonds, coarsely chopped
  • 1 tablespoon finely chopped fresh dill or 1 teaspoon dried
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • Freshly ground pepper to taste
  • 600 grams cod or halibut, cut into 4 portions
  • 4 teaspoons Dijon mustard
  • 2 cloves garlic, slivered
  • 500 grams baby spinach
  • Lemon wedges for garnish

 

 

  1. Preheat oven to 200 Coat a rimmed baking sheet with cooking spray.
  2. Combine lemon zest, almonds, dill, 1 tablespoon oil, ½ teaspoon salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard. Divide the almond mixture between the portions, pressing it onto the mustard.
  3. Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
  4. Meanwhile, heat the remaining 2 teaspoons of oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds. Stir in the spinach, lemon juice and the remaining ½ teaspoon salt; season with pepper. Cook, stirring frequently, until the spinach is just wilted, 2 to 4 minutes. Cover to keep warm. Serve the fish with spinach and lemon wedges, if desired.

Ingredients

  • 1 Cup Walnuts
  • 2 Cups Flour
  • 2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1 Cup Sugar
  • 2 Tblsp. Lemon Zest
  • 3/4 Cup Buttermilk
  • 1 tsp. Vanilla Extract
  • 2 Tblsp. Melted Unsalted Butter
  • 2 Tblsp. Canola Oil
  • 2 Eggs
  • 1 Cup Blueberries
  • 3 Tblsp. Powdered Sugar For the GLAZE
  • 2 Tblsp. Lemon Juice For the GLAZE

Ingredients (for 4 people)

  • vegetable oil
  • 1 tsp black mustard seeds
  • 2 onions halved and chopped
  • 2 tbsp ginger finely grated
  • 2 garlic cloves, crushed
  • 1-2, sliced red chili  peppers
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp ground turmeric
  • 8 skinless chicken thigh fillets quartered
  • 400g coconut milk
  • 4 heaped tbsp cashew nuts soaked in boiling water for 10 minutes
  • a few leaves coriander (to serve)
  • cooked basmati rice (to serve)

 Preparation

1. Heat 1 tbsp oil in a frying pan. Add the mustard seeds and cook for a few minutes until they start to pop. Add the onion and a good pinch of salt and fry until softened. Add the ginger, garlic, chillies and the rest of the spices and cook for a couple of minutes. Stir in the chicken and turn over in the spices and onion for a few minutes until opaque.

2. Whizz the coconut milk and drained cashews in a blender or food processor. Pour into the pan with the chicken. Simmer for 30-40 minutes until thickened then stir in the coriander and serve with rice.

 

 

 

INGREDIENTS (for 24 bars)

  • 1 1/2 cups whole raw cashews
  • 1 1/2 cups whole raw almonds
  • 1 cup chopped raw pecans
  • 1 cup chopped raw walnuts
  • 1 cup raw pumpkin seeds
  • 1 cup Sugar
  • 1/3 cup Honey
  • 1 tablespoon vanilla extract
  • 2 teaspoons sea salt
  • 1 teaspoon cinnamon
  • 30 grams dark chocolate

PREPARATION

Preheat the oven to 160 degrees Celsius, and line a 23cm x 33cm baking pan with parchment paper. Set aside. In a large bowl, mix the cashews, almonds, pecans, walnuts, and pepitas.

Pour the sugar, honey, vanilla extract, sea salt, and cinnamon in a large sauce pot. Bring to a simmer and stir to dissolve the sugar. The moment the sugar is completely melted, and the edges are bubbling, turn off the heat and pour in the nuts. Quickly mix the nuts into the syrup with a wooden spoon, until they are completely coated. Pour the nut mixture out onto the prepared baking sheet. Use a piece of parchment paper to press the mixture firmly together.

Bake the nut bars on the middle rack for approximately 20 minutes until the tops are golden. Then (this is the hard part) allow the nut bars to cool for at least 45 minutes in the pan.

Lift the whole pan of nut bars out of the pan, by the edges of the parchment paper. Cut into 24 bars. Spread the bars apart. Break 30 grams of dark chocolate into pieces and place over a double-boiler to melt. Once melted take a spoon and pour the chocolate over the bars as decoration. Allow the chocolate to dry before wrapping. Store in an air-tight container at room temperature for 1 week, or in the fridge for up to a month.

 

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