150g blanched or ground almonds
60ml lemon juice
4 fl oz fl oz water
3 tbsp olive oil
1 clove garlic, chopped
1 tsp salt
Blend all of the ingredients until smooth.
Line a bowl with muslin and spoon mixture into the middle, bring the corners together and tie it with a rubber band or string.
Place in fridge for several hours to set.
Gently remove the cheese from the from muslin and places on a greased baking tray and bake at 180C/ 350F for 40 mins until golden.
200 g Black Olives
7 Sun dried tomatoes in oil
1 tbsp Capers (optional)
1 garlic clove crushed
6 tbsp Olive oil
Juice of half a lemon
1 tbsp fresh thyme
Sea salt and pepper
Place all of the ingredients into a blender. Combine until smooth but chunky.
Store in an airtight container in the fridge, and it will keep for at least a week.
450 g Carrots, peeled and chopped
1 clove garlic, peeled and chopped
½ tsp ground cumin
½ tsp paprika
½ tsp ground ginger
½ tsp ground cinnamon
½ tsp cayenne pepper
2 tbsp fresh lemon juice
2 tbsp virgin olive oil
Salt to taste
Cook the carrots in salted water for about 20 minutes or until soft.
Drain the carrots and place into into a blender or food processor, and whizz until smooth.
Add the garlic, cumin, paprika, ginger, cinnamon, cayenne, sea salt and lemon juice and blend again, at the same time add the olive oil gradually.
Spoon into a serving bowl, drizzle with a little extra olive oil and serve.
Serving suggestion: scatter with olives and cilantro leaves, and serve with toasted pitta bread strips for dipping, or top the pitta with the carrot dip and as seen in photo above, garnish with a slice of tomato, radish sprouts, a few pomegranate seeds and black olives.
Makes about a tea cup full
1/4 cup goji berries (soaked for 20 mins and drained)
1/2 cup cashew nuts (soaked for 20/30 mins and drained)
Handful of fresh Basil
1/4 cup of olive oil (add more if desired)
Juice of half lemon
1 tsp sea salt
Blend all ingredients and store in a sterilized jar in the fridge up to a week.
This pesto is unique, sweet and delicious. Use as a dip or spread on bread, crackers etc. It is great mixed with vegetables and pasta or as part of a sauce.
400g shelled broad beans
½-1 garlic clove, crushed
3 tbsp olive oil
Lemon juice (about ¼-1/2 fresh lemon juice or about 1-1 tbsp)
1 tbsp tahini
Place fresh broad beans in a pan, cover with water and bring to the boil. Lower the heat and simmer for 5-10 minutes then drain and set aside to cool a little before removing skin.
Blend the broad beans with the garlic, oil, lemon juice, tahini and seasoning. Blend until it is a thick coarse purée, adding more oil or water if it is a bit too dry.
Ajdust seasoning and lemon juice as needed, then place in a serving bowl and sprinkle a little olive oil and pepper (perhaps paprika) over the top to garnish. Serve with toasted pitta bread or vegetable crudités.
3 tbsp olive oil
2-3 tbsp tahini
1-2 garlic cloves, finely chopped
1 tsp ground cumin
Juice of one lemon (2.5 tbsp approx)
Salt and cayenne pepper to taste
Crudites such as, peppers, cucumber, pitta bread, celery, tomatoes…
Preheat oven to 400°F/ 200°C
Prod the eggplants in several places with a fork, then cut them in half lengthwise and brush the cut sides lightly with olive oil.
Place on a baking tray, facing downwards and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool a little.
Scoop the eggplant flesh into a large bowl and mash well with a fork. Add the minced garlic, olive oil, tahini, garlic, cumin, lemon juice, salt and a pinch of cayenne. Mash well until smooth but still retaining some of the eggplant’s texture. Allow the Baba Ganoush to cool to room temperature, then season to taste with additional lemon juice, salt, and cayenne.
Swirl a little olive oil on the top. Sprinkle with fresh chopped parsley or cayenne pepper and serve with crudites.