Split Pea Soup

2 cups split peas

4 cups vegetable stock

Salt and black pepper

In a medium pot add the vegetable stock and split peas. Season with salt and black pepper. Cover and bring to boil on medium-high heat. Reduce heat and simmer a further 1 to 1 1/2 hours, or until peas are soft. Let soup cool and blend in a blender for a smooth consistency (about  10 seconds). Heat thoroughly just before serving. Season with salt and black pepper to taste.

   

Roasted Pork Tenderloin with Caramel-Lime Sauce

Rub:

2 tablespoons salt

1 tablespoon black pepper

3 tablespoons extra virgin olive oil

1 small clove of garlic, finely chopped

Juice and rind (grated) of 1 small lime

4 lbs (approx) boneless pork tenderloin

Preheat oven to 400 F

Combine all the above ingredients (except for the tenderloin) and mix well. Rub the tenderloin generously with the rub, ensuring to use it all up. Let the pork sit in room temperature for about 10 minutes. Place tenderloin on a roasting pan. Bake for 40-50 minutes or until the juices run clear and golden brown on top. Start basting with the lime-caramel sauce, at least twice during the last 20 minutes of cooking. Let rest for 10 minutes.

Lime Caramel Sauce:

2 small lime (juice)

3 tablespoons butter

1 cup of raw brown sugar

1 small garlic clove, finely chopped

Salt and black pepper

Bring butter and brown sugar to melt over medium heat in a medium saucepan until it starts to bubble. Add lime juice and stir continuously a further 3 minutes or until sauce thickens. Remove from heat. Season with salt and black pepper. Use 4 tablespoons of the sauce to glaze tenderloin.

Serve warm with the lime-caramel sauce and roasted vegetables of choice.

    

Fish In Filo Pastry With Creamy Herb Sauce

6 fillets of fresh white fish (1 fillet per serving)

2 tablespoons grated lemon rind

6 tablespoons butter, melted

1/2 cup chopped mixed fresh herbs of choice (dill, parsley, thyme, fennel)

12 filo sheets

4 ounces cream cheese, room temperature

Salt and black pepper

Preheat oven to 400 F.

Mix cream cheese with fresh herbs and lemon rind. Season generously with salt and black pepper. Brush 1 sheet of filo with melted butter and lay the second sheet on top. Season fish with salt and pepper. Place one fillet in the center. Spread a generous amount of the cream cheese spread on top of the fish, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then gently roll the filo to secure fish. Place on a greased baking sheet and repeat to use up all the ingredients.

Brush with melted butter and bake for 20 minutes or until fish is cooked and filo is a golden brown color. Serve hot with fresh hollandaise sauce (refer to Asparagus and Hollandaise post for recipe) and a crispy salad.

   

Mashed Potatoes

4 large potatoes, diced into bite sizes

4 tablespoons butter, room temperature

3 tablespoons full cream ricotta cheese

3 tablespoons parmesan cheese, grated

1/2 cup aged cheddar cheese, grated

1/2 cup full cream milk or cream

1 tablespoon fresh horseradish (optional)

Salt and black pepper

Place the potatoes in a large pot with enough water to cover on medium high heat. Season with salt. Bring to a boil. Reduce heat to a simmer until potatoes are cooked, about 15 minutes. Drain and return to the pot and cover with a lid. 

Heat milk on medium high heat, add butter until it melts.

Beat the potatoes until smooth with an electric mixer. Add milk mixture (you may not need the whole amount). Mashed potatoes should be fluffy not runny or gooey. Add the rest of the ingredients and mix with a wooden spoon to combine. Season with salt and black pepper. Drizzle oil of choice (I used wasabi oil) all over the top. Garnish with fresh herbs. Serve warm.

   

Roasted Zucchini Spears Basted with Wasabi Oil

Zucchini:

4 large zucchini, cut into spears

3 tablespoons wasabi oil 

1 small garlic clove, minced

salt and black pepper

Preheat oven to 450 F or Preheat barbeque to medium high.

Coat zucchini spears generously with wasabi oil and garlic. Season with salt and black pepper. Arrange in a single layer on a greased baking sheet or on the barbeque. Roast or grill for 8 minutes or until soft. Drizzle extra wasabi oil on top. Garnish with fresh herbs of choice. 

Serve warm.

Wasabi Oil:

1 cup extra virgin olive oil

1 teaspoon of wasabi paste (more if you prefer a spicier oil)

salt and pepper

Combine all the ingredients and whisk well to combine. Season with salt and black pepper. Store in a airtight container.

Wasabi oil is available at most Supermarkets. If you can't find it, it is easy to make your own and store in an airtight container for future use on salads and grilled vegetables. It is also a great marinade for meat, poultry and seafood.

   

Butternut Squash Gnocchi with Basil-Garlic Butter Sauce

Gnocchi:

2 cups butternut squash, peeled and cut into bite sizes

2 cups all purpose white flour

1/2 cup parmesan cheese, grated

8 ounces full cream ricotta cheese

1 egg

Salt and black pepper

Preheat oven to 400 F. Put butternut on a greased sheet pan. Season with salt and black pepper. Roast for 25 minutes or until butternut is soft. Transfer to a large mixing bowl. Mash until smooth. Add egg, parmesan, and ricotta cheese. Mix well to combine. Season with salt and black pepper. Sift flour in. Add more flour if needed to form a soft dough (dough should not be sticky) Turn dough onto a floured surface. Divide dough into 4 pieces and roll into 1/2-inch thick sticks. Cut each stick into 1-inch pieces and place on a lightly floured baking sheet. Refrigerate for 1 hour or until ready to use.

Butter Sauce:

2 tablespoons lemon zest

2 garlic cloves, minced

1 tablespoon good quality maple syrup

1/3 cup butter

1/3 cup extra virgin olive oil

Handful fresh basil, finely chopped

Salt and Pepper

Heat oil and butter in a large pan over medium heat. Stir in garlic, and cook until softened. Add lemon zest, maple syrup and basil (leave some basil aside for garnish) a further two minutes to combine. Season with salt and black pepper. Set aside and keep warm.

Bring a large pot of lightly salted water to a boil over high heat. Boil gnocchi until they float to the top (about 2 minutes). Drain.

Return sauce to a medium heat. Add drained gnocchi and toss well to coat and brown (about 5 minutes). Place into a large serving bowl.  Garnish with extra grated parmesan cheese and basil on top.

Serve as a meal for 4 people with salad greens and fresh bread of choice or as a side dish for 6 people with grilled meat and vegetables. 

   

Egg Salad

4 hard boiled eggs

1 tablespoon mayonnaise

1 teaspoon brown mustard

1 tablespoon fresh dill, chopped
1/2 small red onion, finely chopped

1 tablespoon capers

1 stick celery, finely diced

salt and black pepper to taste

Mash eggs with mayonnaise and mustard. Add dill, celery, onions, and capers. Mix well to combine. Season with salt and black pepper. 

Serve chilled. 

   

Baked Potato Pancakes

5 large potatoes, peeled

2 tablespoons all purpose flour

2 eggs

1/2 cup parmesan cheese, grated

1 teaspoon salt

1 teaspoon black pepper

Preheat oven 400 F

Line a baking sheet with parchment paper. Grate potatoes. Combine all the ingredients. Drop tablespoonfuls into baking sheet. Bake for 5 minutes. Turn them over and baking a further 5 minutes or until crispy and golden brown.

   

Linguine with Broccoli, Cherry Tomatoes and Pine Nuts

1 lb whole wheat linguine

2 cups fresh broccoli florets

2 cups cherry tomatoes

1/4 cup pine nuts (toasted)

4 tablespoons pesto

2 cloves garlic, finely chopped

6 tablespoons extra virgin oil

1/4 cup shaved parmesan cheese

1 tablespoon grated lemon zest (rind)

1/4 cup Italian parsley

1 teaspoon salt

1/2 teaspoon black pepper

Bring a large pot of salted water (1 tablespoon salt) to a boil.

Add pasta to the pot of boiling water and boil for 6 - 8 minutes. Pasta should be slightly firm when bitten (al dente). Drain and put back in the pot.

Drizzle linguine with two tablespoons of olive oil, add 2 tablespoons of pesto, lemon rind, and parsley. Toss to combine. Season with salt and pepper to taste and set aside.

In a large sauté pan set to medium heat, toss pine nuts until golden brown. Remove from heat. In the same pan, heat 2 tablespoons of  extra virgin olive oil on medium - high heat. Add garlic, broccoli florets, the remaining pesto, and sauté for 5 minutes (stirring occasionally). Add cherry tomatoes and wait for 1 minute. Remove from heat and add to the linguine.

Toss all ingredients together and transfer to a warm serving platter. Drizzle with the remaining  extra virgin olive oil. Garnish with shavings of parmesan cheese and toasted pine nuts.

Serves 6 - 8