That’s right guys, we are back with a cheeky little autumnal recipe. Keeping it nice and simple with this first week back, plus, let’s be honest it’s not so cold out there for this time of the year so I think we can get away with a salad, albeit a ‘warmish’ salad. As a kid I had known persimmon as ‘Kaki’ fruit as that’s the word my parents had taught it to me as. In Italian it’s referred to as Kaki and it wasn’t until much later in life that I discovered that here in the UK it is called a persimmon and I’ve also heard it referred to as Sharon fruit? I don’t know where the Sharon comes from but hey?! Now I’m just going off on fruit names, let’s get back to the good stuff. Go on have a lil’ read of this recipe, you know you want to give this a go…
2 Persimmon/ Kaki fruit, cut into rings
1 Burrata, drained
1 tsp wholegrain mustard
1 tbsp golden syrup
1 tbsp olive oil
Ground black pepper
Preheat the oven to 180 fan. Evenly distribute the persimmon rings on the baking tray and place in the oven. Bake for 15-20 minutes, flip them over half way through.
In the meantime, take a small bowl and add the mustard, golden syrup, olive oil, season with salt and pepper to taste and mix well.
Dress your dish of choice by starting with the persimmon, then using your hands tear the burrata and delicately place on and around the fruit. Drizzle over the dressing and serve.
It’s been a few weeks and I’m sure you’re wondering where the recipes have gone. I’ve been taking some time out to have a little reflection and spend some quality time with loved ones.
Growing up, the importance of family time was so valuable as it brought all the members together; both immediate and extended family united and connected with each other. For me, the vast majority of the time this was (and is) centred at the table sharing delicious food; food from all avenues of my cultural background. Lucky for me there are a fair few cuisines in there so, basically, I’m spoilt for choice!
During this time of reflection, not only does the food bring you together but it allows you to connect with people. Highlighting those family and friends who want to be around and those who have always been a constant; believe me, I am truly grateful and appreciative.
Getting creative in the kitchen and writing recipes are my absolute passion and justthe thing I really adore doing; it keeps me positive, calm and motivated. I am this way mainly because of my upbringing and valuing the importance of good food. If you are having good food at home then you’re lucky to have those foundations and the understanding of the additional values that comes with that. Additionally, family recipes. l’ve always found that these, especially the ones passed from generation to generation, are made with nothing but genuine love, and in turn, feel that that’s why home food and cooking is always a winner and the best food that you can have. Treasure those recipes that have been given to you, or even ask for a few, especially your favourites, and cook and share them with others. Below, I have found some photographs of some homemade family food to share with you, this is a combination of Armenian, Iraqi, Sardinian and Italian food.
The recipes will be back soon, it may be next week or even the week after but just hold on a little longer and the food goodies will be arriving in your emails soon.
That’s right guys, I thought it is time for a mix up. Chicken and Chorizo… I mean, how many more of those are we going to see? Being in the kitchen is the place to get adventurous, try different flavour combinations and let your tastebuds run wild with deliciousness.
I can black beans, drained and rinsed
3 garlic cloves, roughly chopped
1 can of chopped tomatoes
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1 tsp Worcestershire sauce
1/2 tsp paprika
1 tbsp olive oil
1 tsp dried oregano
On medium heat fry the chorizo and garlic in the olive oil for 3-4 minutes.
Add the black beans and fry for two minutes.
Then, add all the seasonings and cook for a further couple of minutes
Put in the tomatoes, the Worcestershire sauce, mix well and cover. Leave to cook for 15 minutes and then serve. Optional: if too spicy serve with a dollop of natural yogurt.
Autumn is just beginning which means courgettes are at their best. They’re often overlooked but this recipe gives them a leading role. Perfect for a quick and easy lunch.
1 courgette, sliced into rings
115g halloumi, sliced into batons
Handful flat leaf parsley, finely chopped
1 tbsp tahini
50g fine bulgur wheat
1/2 tsp lemon juice
1/4 tsp dried mint
1 tbsp water
1 tbsp olive oil
Preheat the oven to 200°C (fan) or grill at medium-high heat. Either using the same or two baking trays place the courgettes and halloumi into the oven or grill and leave for 10 minutes. Check after this time and flip both the courgette and halloumi. Cook for a further 5 minutes or so or until the courgette and halloumi are lightly- golden brown.
Prepare the bulgur wheat according to the packet and set aside.
Take a small bowl and mix the tahini and the tablespoon of water together thoroughly. Initially, it may look like it has separated but keep stirring and until they combine and the liquid thickens a little. Then add the lemon and do the same until fully incorporated.
Pour in the olive oil, parsley, and mint into the bulgur wheat and mix.
Take your dish of choice and start assembling all the components. Start with the bulgur at the bottom and then the courgette and halloumi, distributing both evening around the plate. Finally, drizzle over the tahini dressing and serve.
Yes, that’s right guys cauliflower, you read that correctly. A unique combination of ingredients to get you started for the day. A slightly thicker consistency than most smoothies so it can also be used as the base for a breakfast bowl, just add a few more figs or some chopped banana or whatever you fancy really; mix it up as you like. A combination of both sweet, savoury and earthy flavours making this recipe like no other.
1 cup chopped cauliflower
200ml coconut milk
4 soft figs
1/4 tsp ground cinnamon
1 dsp peanut butter
1 dsp golden syrup
8-10 ice cubes
1. Using a blender or food processor blitz all ingredients until smooth. Serve in a glass or alternatively in a bowl if you prefer using the mixture as a breakfast bowl base.
I can never understand why Pearl Barley doesn’t get as much love as other grains. Sure, it takes a bit longer to cook but its flavour is insane! It can hold its own against the earthy combo of the Black Beans and Mushrooms and the little kick at the end completes it perfectly. If you’ve never tried out Pearl Barley (or even if you have) then this is definitely worth a go!
1 can (400g) black beans, drained and rinsed
5 closed cup mushrooms, roughly chopped
100g pearl barley, rinsed
1 tbsp golden syrup
4 garlic cloves, roughly chopped
1/4 tsp chilli flakes
500ml vegetable stock
2 tbsp olive oil
1/2 tsp ground cumin
1 tsp paprika
1/2 tsp onion granules
1 dsp Worcestershire sauce
Start by frying the mushrooms for 5-6 minutes, stirring occasionally on medium heat.
Then, pour in the olive oil and add the garlic and fry until the garlic starts to lightly brown.
Add the black beans and the seasonings, mix and cook for a further 2-3 minutes.
Pour in the syrup, Worcestershire sauce and stock, mix well, cover and drop the heat. Leave to cook for 40 minutes (stirring occasionally) or until the barley has softened but still has a bite to it.