diet

Roasted Mushroom and Chèvre Tart

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Roasted Mushroom and Chèvre Tart Recipe:

1 sheet of Puff pastry (you can use store bought, thawed)
1 1/2 cups white mushrooms, rinsed and bottoms trimmed, (thinly sliced)
1 cup cremini mushrooms, rinsed and bottoms trimmed, (thinly sliced)
2 garlic cloves, crushed
350g goats cheese (Chèvre)
2 tblsp Olive oil
Fresh cracked pepper
Maldon sea salt or fleur de sel
Sprigs of fresh thyme
Flat leaf parsley, chopped

Preheat oven to 425°F

Line a rimmed baking sheet with parchment paper

1. Roll out the puff pastry into a rectangle and place on parchment lined sheet.

2. In a small bowl combine half of the goats cheese and the crushed garlic and then spread a thin layer on top of the puff pastry.

3. Arrange the sliced mushrooms lengthwise (in approx 5 columns, as shown in the picture) on top of the goat cheese and sprinkle with salt, pepper, 1 tblsp olive oil and thyme.

4. Spirnkle the remaining goat’s cheese on top (in small dallops) and lightly drizzle the entire tart with olive oil.

5. Top with a few sprigs of fresh thyme.

Bake approx 30 min until puff pastry has risen and the tart is golden brown.

Just before serving, top with fresh, chopped parsley. Enjoy!

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Chicken & Kale Meatballs

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1 small bunch of kale
4 shallots
5 garlic cloves
454 grams of ground chicken
Salt
Pepper
1 tsp sugar
1/2 tsp ground cumin
1/2 tsp red chili powder
1/2 tsp herbs de Provence
1 tblsp olive oil
1 small bunch of parsley, chopped
1 piece of toast,  crumbled

2 tblsp olive oil

In a small food processor,  pulse the kale, shallots,  and the garlic.

In a large bowl add the ground chicken,  salt, pepper,  sugar, ground cumin, red chili powder, and herbs de Provence.  Mix well with gloved hands.   Add the kale mixture, 1 tblsp olive oil, chopped parsley and the breadcrumbs.  Combine well and shape into desired meatball size. Place onto a large plate.

In a deep, heavy skillet, heat up 2 tblsp olive oil and add the meatballs.  Fry until bottoms are golden and then turn until evenly browned.
Add your favourite pasta sauce (I use my homemade Arrabiata sauce) and cook meatballs another 15-20 minutes.  Serve with pasta or with some crusty bread, enjoy! 🙂

Spicy Saké Shrimp

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When I was younger, I refused to eat seafood.  I couldn’t stand the smell or the taste. I was a very picky eater and as children, we were pampered by our mother as she always made a huge selection for dinner. There was always a meat, vegetables, and a rice/carb.  There was always an abundance of food choices available that I never missed out on the seafood.
Much of that changed as I got older and took an interest in cooking and learning from my mom.
When I met my husband,  he would take me out to fancy restaurants on our dates and one day; we ordered garlic shrimp.  It was swimming in butter with a delicious baguette on the side and it was absolutely delicious!   Boy was I missing out on all those years of amazing spicy Pakistani seafood dishes my mom would make!
I savour seafood and I rather enjoy creating new recipes and trying different flavours.
This recipe is very easy to make and it’s absolutely delicious,  I hope you’ll try it and enjoy it as much as we do.  Bon Appétit! 🙂

Recipe:

Spicy Saké Shrimp

35 large shrimp,  deveined, tails removed
2 Tblsp Clarified butter (ghee)
2 garlic cloves,  crushed
1 tsp dried chipotle pepper flakes
1 green chili pepper, thinly sliced
1 tsp raw sugar
Salt
Pepper
3/4 cup saké

Fresh parsley, chopped (handful)
1/2 Fresh lime, juiced

In a large heavy saucepan,  melt the ghee on very high heat.  Add the shrimp and cook until pink (approx 5 minutes).
Transfer the shrimp to a large serving bowl and set aside.

With the remaining ghee in the saucepan, add the chipotle flakes,  crushed garlic, raw sugar, green chili, salt, and pepper. Cook over high heat for approximately 3 minutes.

Add the saké and reduce by half, about 3 minutes more.  Add the chopped parsley and pour over the shrimp. Sprinkle the line juice over top.
Serve hot with a fresh sliced baguette or as a main with rice.   Enjoy! 🙂

Chocolate Avocado Tarts with a Cashew and Date Crust (RAW)

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Chocolate Avocado Tarts with a Cashew and Date Crust (RAW)

4-6 small tart shells (with removable bottoms) or 1 – 8″ springform pan
(Line the bottoms with parchment for easy removal)

tart base:

1 cup raw cashews
5-6 medjool dates, pitted OR 8-10 small dates
2 tsp coconut oil
1/2 tsp pure vanilla extract
Pinch of fleur de sel or Maldon sea salt

Combine all the ingredients in a food processor and pulse.
Spoon nut mixture into tart bases evenly and level with back of a spoon.
Put the tart shells in the freezer to set whilst preparing the filling.

Filling:

1 ripe avocado
1/3 cup dark cocoa
1/2 cup raw sugar
1/4 tsp fleur de sel or Maldon sea salt
5 tblsp coconut oil
1/2 tsp pure vanilla extract or the seeds of 1/2 vanilla bean

Combine all the ingredients in a food processor and pulse until smooth.
Transfer to a piping bag with a decorative tip and fill the tarts or spoon into the tart shells and level off the tops. Put them back in th
e freezer until ready to serve.

*remove the tarts from the freezer 5-10 min before serving