featuring... Quinoa Fried “Rice” / Lamb Kofta / Quindão / gooseberry crumble
Delicious Rhubarb Cake Guest chef jose pizarro And his new book -
Basque
EDITORIAL & CONTRIBUTORS editor & Photography: Matthew Pearsall matthew@fabfoodmagazine.com @matty_pearsall Editor & head of marketing: Emily Dallara Emily@faboodmagazine.com @emi @emilydallara89 Head Chef: Scott Garthwaite scott@fabfoodmagazine.com @SGarthwaite editor & contributor: Gudrun Lauret Gudrun@fabfoodmagazine.com @Gudrunlauret Contributor: Roselene Periotto @Cacaupatisserie Contributor: Rekha Shivakumar @reshkitchen
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jose Pizarro / basque / page 16
Starters & sides Watercress & Pea Soup / Page 4 Chicory, Walnut & Apple & Roquefort Salad / Page 5 Gram Flour Pancakes / Page 6
meat & Fish mains Grilled Sardines with Rosemary / Page 13 Barnsley Chops / Page 14 Baked Crab / Page 20
lamb kofta kebabs / page 12
desserts & baking Chocolate pots with tejas de Tolosa / Page 22 Rhubarb Frangipane Tart / Page 26 Rhubarb Cake / Page 28 Quindão (Baked Coconut Custard) / Page 29 Pão de Queijo (cheese breads) / Page 30 Açai Bowl / Page 31 Gooseberry Crumble / Page 32 Gooseber
Vegetarian Mains Brown Lentil Dal (Lentil Soup) / Page 8 Quinoa Fried “Rice” / Page 9 Asparagus Risotto / Page 10
Pão de Queijo (cheese breads) / Page 30
Articles Fruit and Veg Kids: a Fresh Approach to Encouraging Children to Eat Better / Page 11 Juice Elixir - Juices or smoothies / Page 24
Asparagus risotto / page 10
Watercress & Pea Soup
ingredients
Method
rapeseed oil
1
onion , peeled and chopped
1
medium potato, peeled and cubed
Heat a heavy based saucepan and pour in some Rapeseed Oil over a medium heat. Add the chopped onion and cook very gently with the lid on for 10 minutes, or until the onion has softened, but not browned.
2
litres of vegetable stock
500g fresh or frozen peas 200g watercress , washed and spun dry
salt & pepper for seasoning.
Add the potato and stock and bring to the boil. Simmer for 10 to 15 minutes or until the potato is cooked. Add peas and simmer for 5 minutes until the peas are cooked. Remove the pan from the heat. Add the watercress and whiz using with a hand blender, or in a liquidizer, until smooth. Taste, then season with salt and pepper. Serve the soup with a drizzle of double cream or a toasted baguette with goat’s cheese.
Chicory, Walnut, Apple & Roquefort Salad
Gram Flour Pancakes Rekha Shivakumar @reshkitchen
Gram flour pancakes aka Besan ka Cheela is one of the most popular breakfast recipes in India. There is no fermentation required for the batter and can be made within 20 minutes. They are gluten free, loaded with veggies and accompanied with hot masala mhai, these pancakes are a perfect nutritious start for the day. The vegetables added to the batter can be changed according to your taste buds. To make it even healthier you could add a bunch of spinach/kale leaves too. The pancakes can be served with tangy coriander/mint/tamarind chutney or with any hot sauces like tomato chili sauce or sriracha sauce. The following measurement yields 8 medium sized pancakes.
Ingredients: 2 cups gram flour/garbanzo flour/ besan 1/2 cup yogurt 1 cup water 1/4 cup Oil 1/2 teaspoon salt 1/2 tablespoon turmeric powder 1/2 tablespoon red chilli powder 1/2 tablespoon coriander powder 1/2 tablespoon carom seeds 1 tablespoon finely chopped ginger,garlic 1 finely chopped onion,tomato,capsicum 1/4 cup shredded carrot 1/4 cup finely chopped coriander leaves In a wide bowl, sift the gram flour with a pinch of salt. Add carom seeds and all the dry powders one by one. Later add 1/2 cup of yogurt Use a wire whisk to mix the flour, yogurt and add water little by little, make sure there are no lumps in the batter.
At this stage combine the chopped veggies with the batter. Adjust salt and spice. Rest the batter for 10 minutes. Heat a non-stick tawa and pour a ladle full of batter. Drizzle some oil on sides of the pancake
Wait until one side is cooked and then flip over. Once both sides are cooked remove them from the tawa. Serve the warm gram flour pancakes with sauces or chutney along with a mug of tea.
Dal is an Indian dish prepared using various legumes or pulses. This protein rich, vegan dish can be served as an accompaniment to rice or any type of flat breads. I have used brown lentils (whole masoor dal). However you could substitute it with canned chick peas, kidney beans or any other legumes. While serving the dal, you could also add a tbsp. of butter to enhance the flavour. If you would like a more soupy consistency then add extra water accordingly. Since I was serving it with Rice I added less water to get creamy consistency. Ingredients
Brown Lentil Dal (Lentils Soup) Rekha Shivakumar @reshkitchen
1 cup brown lentils 1 onion 2 medium sized tomatoes 1 green chilli 1 tablespoon finely chopped ginger & garlic (or you could use ½ tsp ginger garlic paste) ½ teaspoon turmeric powder ½ teaspoon asafetida ½ teaspoon chilli powder ½ teaspoon coriander powder ½ teaspoon garam masala 2 cups water coriander leaves for garnish To Temper : ½ teaspoon mustard seeds ½ teaspoon cumin seeds ½ tablespoon Oil few curry leaves Preparation: Wash and soak the lentils in cold water for at least 2 hours. Pressure cook the lentils with 2 cups of water, a pinch of salt for approximately 10-12 minutes. In the mean time finely chop the onions and tomatoes. Heat oil in a saucepan and add mustard seeds, cumin seeds, green chilli and curry leaves Let them splutter. Add chopped ginger and garlic, onions and tomatoes. Sauté for a minute.
Add asafetida, turmeric and the spice powders one by one, sauté for 5 minutes on a low flame. Add around ¼ cup of water and wait until the tomatoes are cooked through. At this stage add the pressure cooked brown lentils. Keep on stirring until the lentils are mixed completely with onion and tomato masala, add water if necessary and adjust the seasoning.
½ teaspoon White pepper powder ½ tablespoon Sesame Oil 1 tablespoon finely chopped spring onion for garnish Preparation: Boil one cup of water or veg stock in a saucepan, add the quinoa and cover the pan with a lid. Let it get cook over a low flame for about 20 minutes. Turn off the flame and remove the saucepan from heat. Allow the quinoa to cool.
Turn off the flame. Garnish the brown lentil dal with coriander leaves.
In the meantime finely chop the veggies (onion, carrot, pepper and beans). Heat sesame oil in a wok and add in the veggies. Sprinkle salt and white pepper. Continue sautéing for 2-3 minutes.
Serve this tangy and tasty warm dal along with a bowl of rice.
Do not add water, this will change the texture of the fried quinoa.
Cover and allow to cook for 7 to 8 minutes.
Quinoa Fried “Rice” Rekha Shivakumar @reshkitchen The classic Chinese dish gets a makeover with quinoa. I substituted rice with white quinoa and it tasted amazing. There are so many variations you could do with this recipe. You can add eggs, mushrooms, sweet corn, frozen peas along with other veggies and they would go so well with quinoa as well. With very minimal ingredients this recipe took exactly 30 minutes to prepare. I cooked quinoa in normal water however if you would like to enhance the taste then you could very well cook them in veg stock. Ingredients : 1 cup Quinoa 1 cup Water 1 Onion 1 Carrot 1 pepper 4 French Beans ½ tablespoon finely chopped ginger, garlic 1 tablespoon Soy Sauce 1 tablespoon Tomato Chilli Sauce ½ teaspoon Salt
Within ten minutes the vegetables will be half cooked. Fluff the cooked quinoa with fork and then add it to the wok. Toss the quinoa and make sure that it is mixed with veggies and spices. At this stage add the soy sauce and tomato chilli sauce. Using a fork mix everything together and cover the wok with lid. Let the quinoa cook for 5 minutes. Turn off the flame and transfer quinoa to a serving bowl .
Asparagus Risotto Ingredients 6 asparagus spears, 1 tbsp Rapeseed oil 1 shallot, chopped 1 garlic clove, chopped 200g/7oz Arborio rice 250ml/9fl oz white wine 500ml/18fl oz hot vegetable stock 25g/1oz unsalted butter 2 tsp of parmesan cheese. Method Cook the asparagus in salted boiling water for two to three minutes until tender. Drain and allow them to cool. In a pan, heat the oil and gently fry the shallot and garlic until softened – do not allow to brown. Add the butter, and the rice and fry for one minute, stirring frequently, until coated in the oil and butter.
Add the wine and simmer until absorbed by the rice. Add the hot vegetable stock a ladleful at a time. Stir between each addition, allowing the rice to completely absorb the stock, until the rice is cooked. Add the asparagus, Parmesan and stir. Season to taste with salt and freshly ground black pepper and stir well.
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Colyer believes that a fun approach will be significant in the battle against childhood obesity and the associated risks such as diabetes, depression and lower life expectancy. The book is the first in a planned series, and after a positive reception on BBC radio, Colyer is planning a TV appearance and perhaps a series, which would enable him to reach a wider audience and really bring the characters to life. Until then, you can find out more via Twitter, following the characters’ handle @fruitandvegkids and their “champion” Nick The Tweet @nicklessismore, where you can find out more about each personality and watch a video of them in action.
Fruit and Veg Kids: a Fresh Approach to Encouraging Children to Eat Better. A new initiative to help persuade children to eat more fruit and vegetables has attracted celebrity endorsements and a huge following on Twitter since it was launched a few months ago by former band manager and promotions expert Stephen Colyer. After spending several decades working in music promotion for Decca Records and Magnet, as well as managing Hot Chocolate, Mud and The Tremeloes amongst others, Colyer decided to go back to his childhood by penning “The Fruit and Veg Kids”, an illustrated book for children to encourage them to have a healthy and active lifestyle. Colyer started his working life at a young age – assisting his greengrocer father at Covent Garden Market every Saturday from the age of seven. Although the appeal of the London music scene soon tempted him away, recovery from cancer in 2004 has led him to combine his two loves in an exciting new project. The Fruit and Veg Kids book is accompanied by 12 specially written songs to teach children about the importance of their diet in a fun and friendly way. On social media, the campaign is being promoted via the hashtag #EducationThroughEntertainment and the key message of #LaughterNotLecture. The colourful characters, drawn by Colyer, are designed to help children engage and be educated on why eating fruit and vegetables is so important.
The characters have attracted attention from chefs including Gordon Ramsay, Aldo Zilli and Nigel Slater, as well as Master Chef’s Gregg Wallace and John Torode. And the celebrity fans don’t stop there: sportspeople (Kelly Holmes, Phil Tufnell), TV (Noel Edmonds, Fern Britton) and film stars (Richard E. Grant, Michael Caine) have all come out to support the scheme. Fruit and Veg Kids are definitely worth a follow!
Ingredients. 400g lamb mince rapeseed oil 1 tbsp fresh thyme 1 lemon, zest of 1 tsp sea salt 1 tsp freshly ground black pepper 1 tsp ground coriander 1 tsp ground cumin Method. First of all, before starting this recipe soak some wooden kebab skewers in water for roughly 1 hour. This will stop the skewers from burning during the grilling process. Now, place all the ingredients into a big clean bowl and mix well. Divide the kebab mix up evenly into meat balls, roughly the size of a tennis ball. With wet hands, shape the meat balls around the wet skewer, to form a sausage like shape. Drizzle with olive oil and leave to one side. Preheat a griddle pan or grill (I used a griddle pan); you need it smoking hot. Carefully place the kebabs on the griddle pan, a couple at a time and grill for roughly 8-10 minutes turning frequently. Once cooked leave to rest for another 8 to 10 minutes before serving. To serve, place the kebabs on to some tortillas and top each kebab with a little lettuce, some fresh chilli, natural yogurt and a squeeze of lemon juice. Lamb Mince supplied by Roots Farm Shop. Home Farm, East Rounton, Northallerton DL6 2LE.
LAMB KOFTA KEBABS
www.rootsfarmshop.co.uk 01609 882480
Sardines are ideal for grilling and barbecuing and great for taking on bold flavours. Packed full of omega-3 fatty acids these small, oily baby pilchards are extremely healthy, and make a fantastic evening meal or afternoon lunch. Try to get sardines as fresh as possible. Ask your fishmonger to descale and gut the fish for you. This rustic dish is so simple to make, and easy to prepare in advance. Once cooked it can be served on toast or alongside a nice crunchy salad for a light evening supper. Ingredients. 6 fresh sardines rapeseed oil 2 to 3 Lemons A couple of sprigs of rosemary. sea salt black pepper.
grilled sardines
Method. Slice the lemons, and place inside the cavity of the Sardine, along with a sprig of rosemary. Drizzle with oil and lemon juice, season well with sea salt and freshly ground black pepper and leave to one side – preferably in the fridge. Preheat the grill to max, or prep the BBQ. Place the sardines under the grill, or on the BBQ and cook on one side for 3 to 5 minutes or until slightly charred. Turn over and repeat the process. Allow to cool slightly before serving on toast or alongside a nice fresh salad.
Barnsley CHops The barnsley chop (Sometimes reffered to as a saddle chop) is prepared from the saddle of lamb and is essentially a slice from the saddle roast. It is effectively a double chop. This beautiful cut of meat is rich and full of flavour and absolutly ideal as an endulgent Sunday roast. Ingredients. 4 Barnsley Chops. Rapeseed oil 1 tsp of Thyme 50g Unsalted butter Sea salt Black Pepper. Method. Preheat the oven to 180’c / Gas mark 4. Preheat a heavy based frying pan, suitable for transferring to the oven. In a bowl, Beat the butter and thyme together
Oil and season the chops and place in the frying pan, fat side down and cook for 3 to 4 minutes. Lay the chop flesh side down and add the butter, cook on one side for 2 to 3 minutes before turning over and placing in the oven for roughly 5 to 8 minutes. Remove from the oven and allow to rest for a further 10 to 15 minutes. Serve with vegetables of your choosing and some mint sauce.
Barnsley Chops supplied by Roots Farm Shop. Home Farm, East Rounton, Northallerton DL6 2LE. www.rootsfarmshop.co.uk 01609 882480
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book has been translated and printed for other markets too, such as the US and Holland. It has even been translated into Spanish for the people of Spain to enjoy. José’s last book, Spanish Flavours, came out in 2012. One of his highlights of 2014 was being asked to be a keynote speaker at the first Gastronomy Congress, hosted by Estrella Damm at the Hurlingham Club. José took part alongside host Ferran Adrià and 2 Michelin — starred chef, Tom Kerridge. In May 2014 José was also voted one of ‘100 españoles’ — a hugely prestigious award which showcases the top 100 Spaniards around the world, based on how they have brought their talents to the masses and how they have shown their Spanish pride and love of the country through their work. José has also recently been awarded a number of other fantastic accolades: • Ontrade personality of the year 2012 by Harpers Magazine José Pizarro has lived in the UK for 15 years and in that time has worked at some of London’s most prestigious Spanish restaurants including Eyre Brothers, Brindisa and Gaudi. In May 2011 he opened his first solo venture – José – his proudest moment yet. Later that year he opened Pizarro, a few yards away from José. José was planning to become a dental technician in Spain but realised his love of food was bigger than his love of dentistry and completed one year of catering school in Cáceres before working in a restaurant local to his home town. In 1997 Pizarro moved to Madrid to the award-winning Meson de Doña Filo where he cooked nueva cocina and began his love affair with fresh, brightly flavoured dishes. José has appeared on BBC1’s Saturday Kitchen many times with more appearances planned for this year. In 2014 he also took part in Ch4’s What’s Cooking?, Weekend Kitchen with Waitrose and he also filmed a Spanish special for the newly launched Food Network series, The Big Eat. José has also previously been part of UKTV Food’s Market Kitchen, Channel 4’s Sunday Brunch and Rick Stein’s Christmas on BBC1. His first book Seasonal Spanish Food was published in 2009 by Kyle Books, to great critical acclaim. The
• Newcomer of the Year 2012 Winner Food and Travel Magazine Awards • Restaurant of the Year 2012 Winner Food and Travel Magazine Awards • Restaurant of the Year 2012 World Food Awards • Pizarro voted in at #34 in the Restaurant Magazine Awards 2015 • 2014 Extremeño de Hoy (a great personal achievement) Pizarro is the face of Tapas Fantasticas and is also a very successful ambassador for brands such as Codorniu, Olive It!, Estrella Damm, Cinco Jotas & the Olive Oil Producers from Spain / The Good Life Embassy. Fab Food Magazine is very proud to be able to bring you three recipes from Jose Pizarro’s new book, Basque, available to purchase right now.
Spinach, blue cheese & pine nut empanadas I use urdiña cheese for this recipe. It’s a blue cheese made with raw sheep’s milk – big and strong flavours, my favourite. If it’s tricky to find, buy a strong Stilton. I love English cheese too, so this works really well as an alternative. Serves 6 olive oil 1.2 kg (2 lb 10 oz) spinach 200 g (7 oz) soft blue cheese, crumbled 100 g (3½ oz) toasted pine nuts sea salt and freshly ground black pepper good grating of fresh nutmeg 1 free-range egg, beaten to glaze for the pastry 500 g (1 lb 2 oz) plain (all-purpose) flour, plus extra to dust 1 teaspoon fine sea salt 200 g (7 oz) cold unsalted butter, cut into cubes 1 free-range egg 75 ml (2½ fl oz) cold water 2 teaspoons white wine vinegar 1 free-range egg yolk, beaten Make the pastry first. Tip the flour and salt into a bowl and rub the butter in with your fingertips until it looks like breadcrumbs. Mixthe egg with the cold water and vinegar, add to the bowl and mixin quickly with a flat knife. Bring together with your hands and knead briefly until smooth, then shape into a disc, wrap in cling film (plastic wrap) and chill for at least 30 minutes. Heat a little oil in a very large pan and sauté the spinach until it is really wilted (you may need to do this in batches). Place in a colander and squeeze out as much liquid as you can, then finely chop and tip into a bowl. Add the cheese and pine nuts to the warm spinach and season with salt, pepper and lots of fresh nutmeg. Allow to cool. Preheat the oven to 200°C (400°F/Gas 6). Divide the dough into 6 even pieces and place under a damp tea towel (dish towel) to stop them drying out. One at a time, roll them out on a lightly floured surface until they are 16–18 cm (6–7 in) in diameter. Place a sixth of the mixture into the centre of one half of the circle. Brush the edge with beaten egg yolk, then fold over and crimp with your fingers. Place on a lined baking sheet and repeat with the rest of the dough and filling. Brush the empanadas all over with the beaten egg and bake for 25–30 minutes until golden. Cool a little before serving.
Baked Crab I love crab, in any way, shape or form. For me, there’s nothing better than sitting with friends around a table with one of these beauties in front of you, picking all of the glorious meat out of the shell, from the claws and the legs. For something different, pick out all of the white meat and combine with plenty of chilli, garlic parsley and olive oil and add to some spaghetti – a great quick dinner for one, and just as good served in a big bowl for everyone to dig into. This recipe for baked crab is a little bit of work, but you can prepare it the day before, just mixing the filling the next day and adding the breadcrumbs before grilling. Serves 2 - 4 2 live brown crabs, (about 750 g– 1 kg each) 3 tablespoons olive oil 1 small onion, finely chopped 1 carrot, finely chopped 1 garlic clove, crushed 1/2 red chilli, finely chopped 40g plain flour 175ml full-fat milk 100ml fresh fish or vegetable stock small handful chopped parsley sea salt white pepper 3 tablespoons dry breadcrumbs Put the crabs to sleep in the freezer for 15 minutes. Bring a very large pan of water to the boil and drop in the crabs. Cover and boil for 15 minutes. Remove from the water and cool. Twist the claws and legs off the bodies and set aside for now. Put each crab on its back. Hold the edges of the shell with your fingers and then use your thumbs to push on where the leg section joins the body and lever the body out. Pull off the feathery dead man’s fingers that are sticking out from the body. Then push with your thumbs behind the eyes, to break the section off. Remove and discard. Scrape out all the brown meat from the sides of the shell and set aside. Use a heavy knife or hammer to crack open the claws so that you can remove all of the juicy meat. Make sure you break open the knuckles and legs to get every last bit. Cut the leg section of the body in half and use a skewer or lobster pick to pick out all the sweet white meat from the many compartments. Clean and tidy the shells. Heat the oil in a pan and gently fry the onion and carrot for 5 minutes to soften. Add the garlic and chilli and cook for 30 seconds, then stir in the flour. Cook for a minute, then gradually stir in the milk and stock until you have a thick, silky béchamel sauce. Remove from the heat. Stir all the brown and white meat and the parsley into the sauce. Season with salt and white pepper and spoon into the clean crab shells. Heat the grill to medium high. Scatter the crabs with breadcrumbs and grill for a couple of minutes until golden. Serve immediately.
Chocolate pots with tejas de Tolosa The tejas and cigarrilos de Tolosa have a long history and were created in Tolosa for the very famous pastry shop, Eceiza, which opened in 1924. They were originally intended as a dessert, but you’ll now find that they are typically served with coffee instead, both in restaurants and in the cider houses. This is my way of making them ... they are dangerous, as once you start eating them, you won’t be able to stop dipping them in the chocolate. Try adding some drops of really good extra-virgin olive oil and few flakes of salt to the chocolate pot too. You won’t regret it. Serves 6 200 g (7 oz) dark chocolate, broken into pieces 75 ml (2½ fl oz) full-fat (whole) milk, warmed to blood temperature 200 ml (7 fl oz) double (heavy) cream, out of the fridge for 20 minutes for the tejas de Tolosa biscuits 1 free-range egg white 50 g (2 oz) caster (superfine) sugar 1 tablespoon plain (all-purpose) flour few drops of vanilla extract 25 g (1 oz) unsalted butter, melted and cooled flaked almonds to sprinkle (optional) Preheat the oven to 190°C (375°F/Gas 5). Line two baking sheets with baking paper. To make the biscuits, beat the egg white and caster sugar with a fork until frothy. Sift over the flour and fold in. Add the vanilla extract, then lastly add the cooled melted butter. Spoon the mixture onto the baking sheets in dollops about 8 cm (3 in) wide. Sprinkle with the flaked almonds, if using, and bake for 6–8 minutes until lightly golden. Have a rolling pin ready and, as soon as the biscuits are out of the oven, lay them over the rolling pin so that they cool and harden in a curled shape. Set aside on a wire rack. Melt the chocolate in a bain-marie until smooth. Very slowly add the milk, then the cream. Pour into six small pots or glasses and leave to set in a cool place (or in the fridge if your kitchen is very hot) before serving with the biscuits.
BASQUE: Spanish Recipes from San Sebastián and beyond by José Pizarro (Hardie Grant, £25.00) Photography: Laura Edwards. Buy the Book Here
Juicing is a world wide known process used to get all those undernourished souls topped up with tasty fruits and vegetables aka nutrients. Juices or smoothies, in my experience are a great way to curb sugar cravings if you’re on a no sugar mission. If the ingredients are chosen carefully, they can help to replenish your glycogen levels needed for full post workout recovery. By providing you with an instant hit of natural sugars and electrolytes they give your tired body a helping hand at restoring exhausted energy reserves and they can help rehydrate your sweaty self. Juices can be combined with protein powders, for an all important protein kick that will work at repairing over worked muscles. In the UK i didn’t actually own a juicer (because i was a cheap skate) instead I made daily protein shakes with kale, natural protein and bananas. This combination was satisfying, delicious and most importantly played a role at keeping me healthy, strong and en route to improving my fitness. An all rounder. That’s why, when i moved to Vietnam, I was on a mission to find the best, organic juice and smoothie place that could provide my sweet tooth ( and undernourished body) with what it needed, in one dose of nutritional scrumptiousness. It took a while, but fate connected myself and JuiceElixirs owner, Caroline Chau Le, at a farmers market one hot afternoon in Saigon. Juice Elixir is a one woman startup run by Caroline, who holds a degree in Food Science and Nutrition and a Masters in the same field from Cornell University, New York. After a two year research study into dietary phytochemicals and cancer prevention, she had the knowledge and most importantly, drive to educate the Vietnamese population about how a nutrient dense
diet, can firstly improve their health, but also play a part in disease prevention. The name JuiceElixir is not only the company’s name, but also a nutritional model that uses the philosophy; that juice can provide the elixir to optimal health if utilised efficiently. After selling her yummy juices and smoothies through a local health food delivery service and at farmers markets, she (luckily for me! )secured a spot at Organik, a health food shop in Thao Dien, Saigon.
The menu is vast, and she uses the organic produce from the shop to concoct them all. With creative names like ‘Forever Young’ and ‘Smells Like Green Spirit’ she has a keen following in and around the expat dense area.
an easy to make, affordable recipe that will get you on track to being the healthiest version of you, in no time. If you are cursed (or blessed ?!) with a sweet tooth, and it just needs re channeling, then, I kid you not, I think I have found the solution.
Caroline’s passion and vast knowledge surrounding the world of food and nutrition is charismatic. She is fascinating to talk to and will sit and chat to customers all day about what their daily juice is doing for them. She genuinely wants them to be the healthiest they can be. If that involves drinking her delicious blends, full of organic produce and zero sugar, then i’m all for it. There’s worse things to be addicted to than a thick, sweet, nutrient dense, muscle replenishing smoothie. As a special treat for the Fab Foodie readers who don’t live in Saigon, Caroline has provided you all, with
Enjoy! Popeye green smoothie 1/2 banana 1 cup (40 g) fresh spinach ½ cup kale (20 g) ½ mango (60 g) 2 oz (56 g) pineapple 1 cup (250 mL) ice Written by Emily Dallara. @Emilydallara89.
Frangipane and Rhubarb Tart Matthew Pearsall @matty_pearsall
This tart uses the new seasons outdoor rhubarb instead of the forced rhubarb. Although not as fragerant as forced rhubarb, this simple dessert is packed with that nostalgic rhubarb flavor which takes you back to your child hood. To make life a lot easier this recipe uses ready a made short-crust pasty case, widely available in all supermarkets and is just as good as home made the home made stuff - especially if I’m make the pastry. The Rhubarb is softened using a microwave, it really is easy to make, perfect for a weekday dessert. Ingredients 2 – 3 large eggs 225g golden caster sugar, plus 4 tbsp 50ml water 250g unsalted butter, softened 300g ground almonds 1 tsp vanilla extract 900g rhubarb 25g toasted flaked almonds
Rhubarb Cake
Method Preheat the oven to 200°C, gas mark 6. Slice the rhuarb into 2” pieces, and place into a microwavable bowl, along with 25g for sugar and 50ml of water. Microwave for 3 to 5 minutes or until the rhubarb is cooked. Put to one side and leave to cool completely. Using an electric handwhisk, beat together 200g sugar with the butter, ground almonds and the vanilla extract to make a thick paste. Slowly add the eggs one at a time, once the consistency is loose, fold in the rhubarb mixture Spoon into the pastry case, spreading it to the edges. Bake for 30 minutes until the filling is golden and feels just firm. Sprinkle with the toasted almonds and allow to cool. Serve with single cream or lightly whipped double cream. Ingredients 125g butter 300g caster sugar 1 egg 1 teaspoon vanilla extract 250g plain flour, plus a bit extra for dusting. 1 teaspoon bicarbonate of soda 1/4 teaspoon salt 250ml milk 250g rhubarb, chopped Method In a large bowl, cream together butter and sugar. Beat in the egg ,vanilla extract and milk. In another bowl, sift together 250g flour, bicarbonate of soda and salt. Slowly fold in the dry ingredients with the wet ingredients. Toss rhubarb with 1 tablespoon flour and stir into cake mixture. Spoon cake mixture into buttered 23x33cm baking tin and smooth the surface. Bang the tin to release any air bubbles. Bake at 180 C / Gas 4 for 45 minutes. Allow to cool before serving.
Quindão
Roselene Periotto @Cacaupatisserie
Quindão is a baked coconut set custard. Its smaller version, the Quindim, is widely found in Brazilian bakeries and also made for birthday parties. It’s creamy and tasty with occasional textured bits of coconut.
Method
Ingredients
Meanwhile, mix the desiccated coconut with the water in a separate bowl.
400g Caster sugar 1 TBSP Salted margarine 150g Desiccated coconut 50ml Water 10 Egg yolks 2 Whole eggs 1 TSP Vanilla essence
Pre-heat oven to 180°C. Place the egg yolks and whole eggs in a sieve over a large bowl, pierce them and let them run down naturally.
Add the sugar, the margarine and vanilla to the sieved eggs and mix in the desiccated coconut. Grease-proof a ring tray with margarine and lots of sugar, pour the mix in and cover with foil. Bake in bain marie in 180° for about 35min or until cooked. Take the foil off and leave for a further 10min. Leave to cool, take it off the tray. Keep refrigerated.
Pão de Queijo (cheese breads) Roselene Periotto @Cacaupatisserie
If you have Brazilian friends, you’ve probably already been introduced to Pão de Queijo. It’s a must-have in the freezer of Brazilian households and very handy as it’s a very convenient breakfast, afternoon tea, supper or snack for unexpected visitors. We eat them on their own or stuffed with cream cheese and ham, or with chocolate spread, or guava jelly paste (goiabada). Be inventive! They’re gorgeous in bigger sizes and then toasted. Ingredients 1kg Sour starch 200ml Oil of choice 100ml Water 500ml Milk 5 Eggs 1TBSP Salt 500g Grated cheese (cheddar cheese or mussarella)
Method Bring the milk, water, oil and salt to the boil. Stir it in to the sour starch in a bowl and, when it’s cooled down to warm temperature, mix by hand. Add the eggs, one by one, mixing respectively, until you obtain a smooth dough. Add the grated cheese and mix well. Grease hands with oil and shape them as balls (approx. 20-30g for little ones). Place in a tray and bake for about 15-20mins in 180°C or until slightly golden. And it’s ready to serve! Please note that it’ll still be gooey inside when ready.
Açai berry is a superfood that grows in the Amazon rainforest. It has increasingly become popular worldwide due to its incredible antioxidant properties. The Açai Bowl is a sorbet blend of a fruit and the frozen pulp of Açai, topped with oats and dried fruits for extra goodness. It’s a modern favourite amongst Brazilians and you can even find Açai Bowl Bars in Brazil! Ingredients: 2 Medium bananas, sliced 3 TBSP Guarana syrup 2 Açai frozen pulps (100g each) Granola, raisins and honey to taste
Method Put the frozen pulps, still in their packaging, in a bowl of water and leave. Add 1 banana and the guarana syrup into the blender and blend until smooth. Break the pulps and add to the banana mixture and blend until combined (a frozen-yogurt consistency). Spoon the açai mixture into a pretty bowl and top with sliced bananas, granola, raisins and a drizzle of honey. Tip: You can create variations! For example, swap the bananas for strawberries, and the granola and honey for milk powder and condensed milk. Cacau Patisserie 117 High Street, Redcar, Cleveland, TS10 3DG 01642 471552
Açai Bowl
Roselene Periotto @Cacaupatisserie
Gooseberry Crumble
Ingredients 1kg gooseberries, topped and tailed 25ml water 1 teaspoon vanilla extract 50g caster sugar, or to taste Crumble topping 85g plain white flour 55g cold unsalted butter, diced 55g light soft brown sugar 30g oats 30g almonds, chopped Method Preheat the oven to 200°C, gas mark 6. Put the gooseberries in a saucepan with the water. Cover and cook over a very low heat for 8–10 minutes or until the gooseberries start to soften and release their juices. Stir in the caster sugar until it has dissolved, then transfer to a deep 1.7 litre (3 pint) baking dish. For the crumble sift the white flour into a large mixing bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar, oats, chopped almonds and give it a good mix. Spoon the topping evenly over the fruit. Bake for 20–25 minutes or until the topping is golden brown and the fruit filling bubbling. Serve hot or warm, preferably with custard or vanilla ice cream.
Look Ahead to June...
It’s the start of British BBQ Season
Featuring Tom Kerridge
Clickability Limited, 4 Canterbury Road, Redcar, Teesside, TS10 3QE