INGREDIENTS
1½ cups flour
¼ tsp salt
9 tbsp chilled butter, cut into cubes
4 tbsp ice water
METHOD
Make the dough:
Combine the flour, salt, and butter in a food processor.
Process with short pulses until the mixture resembles oatmeal.
Add the ice water and pulse quickly until the mixture begins to come together, but don’t let it form a ball.
Transfer the dough to a bowl and gather it into a ball with your hands.
Flatten the ball gently into a smooth disk about 1½-inches thick.
Wrap the dough in plastic and refrigerate for 1 hour.
Blind bake:
Preheat the oven to 425°F.
Remove the dough from the refrigerator.
Roll the dough into a round about ⅛-inch thick on a lightly floured surface.
Transfer the dough to a 10-inch tart pan and gently press it into the pan without stretching it.
Fold a bit of the excess dough inward to form a lip and trim remaining dough away.
Prick the bottom of the shell all over with a fork.
Line the tart shell with parchment or aluminum foil.
Fill it with dried beans or pie weights.
Put it on a baking sheet.
Bake until the sides are set, about 12 minutes.
Bake and cool:
Remove the parchment and weights.
Continue to bake until the dough is just beginning to brown lightly, another 6 to 8 minutes.
Cool on a wire rack.
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INGREDIENTS
1lb fresh spinach, rinsed
juice from half lemon
1 onion, chopped
2 ½ tbsp olive oil, plus more for drizzling
1 tsp mint
dill, to taste
2/3 cups water
1/3 cup medium grain rice
salt and freshly ground pepper, to taste
1 tbsp tomato paste, optional
METHOD
Wilt the spinach with the lemon juice and set aside to drain.
Sauté the onion with olive oil until soft, 2-3 minutes.
Add the spinach, dry mint, dill and 2/3 cup warm water and bring to a boil.
Add the rice, salt and pepper and simmer, covered, for about 20 minutes until rice is soft.
Add additional warm water as needed.
Serve warm or at room temperature with a squeeze of lemon juice and a bit of olive oil and feta.
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INGREDIENTS
Stew
2 tbsp olive oil, plus more to serve
3 garlic cloves, minced
1¼ tsp ras el hanout
3 tbsp tomato paste
1 cup vegetable stock, plus more if needed
1 tbsp soy sauce
fine sea salt to taste
1lbs chickpeas, cooked and rinsed
5cups packed spinach leaves, stemmed and roughly torn if large
½ cup Greek yogurt or lemon wedges (optional), for serving
crusty bread, couscous, bulgur or rice, for serving
Harissa Oil
3 tbsp olive oil
1 tbsp harissa paste
METHOD
Heat the olive oil in a large pot over medium.
Add the garlic and ras el hanout and stir until fragrant, about a minute.
Add the tomato paste and cook, stirring constantly until the tomato paste darkens slightly in color, about 2 minutes.
Add the stock, soy sauce and ½ teaspoon salt and bring to a boil.
Reduce the heat to medium-low, cover and cook for 10 minutes until the sauce slightly darkens and flavors have melded.
Add the chickpeas and simmer until they are warm and soft, about 10 minutes.
Add the spinach and stir until wilted and fully incorporated into the stew, about 3 minutes.
Taste and adjust seasoning with more salt if needed.
If the stew starts getting too thick, feel free to add a few more spoonfuls of stock or water.
Make the harissa oil: mix together the olive oil and harissa until well incorporated.
Serve the stew warm, with a dollop of Greek yogurt or lemon wedges on the side, and a drizzle of harissa olive oil.
Serve with crusty bread or over grains like couscous, bulgur or rice.
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INGREDIENTS
½ steel-cut oats
1 ½ cups water
1 ½ cups almond flour
2 tbsp Pistachio butter
½ cup shelled pistachios
2 tbsp maple syrup
½ tsp vanilla extract
METHOD
Cook the oatmeal in a pan with water over medium to low heat for about 20 minutes, stirring occasionally.
Remove from heat and allow to cool.
Place all the ingredients in a food processor and blend until smooth.
Roll the mixture into balls and coat them with crushed pistachios.
Refrigerate for an hour, and enjoy!
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INGREDIENTS
1l whole milk
½ cup cornstarch or rice flour
½ – ¾ cup sugar, to taste
½ – 1 cup whipping cream or heavy cream
1-2 tsp rose or orange blossom water
¼ tsp ground cardamom
chopped pistachios, sliced almonds, or dried edible rose petals
METHOD
Mix:
Dissolve the cornstarch in a small bowl by mixing with a splash of cold milk until smooth and free of lumps.
Cook:
Heat the remaining milk in a medium saucepan, combining with sugar, and cream (if using).
Heat over medium heat until warm, stirring to dissolve the sugar.
Pour the cornstarch mixture slowly into the warm milk, whisking to combine.
Simmer over medium-low heat for 5 to 10 minutes, stirring continuously until the mixture thickens to a smooth, custard-like consistency.
Flavor:
Remove the saucepan from the heat.
Stir in the rose water, orange blossom water, and cardamom.
Portion and chill:
Pour the warm pudding into individual serving bowls or glasses.
Let them cool to room temperature.
Cover and refrigerate for at least 2 to 3 hours until set.
Garnish and serve:
Top with crushed pistachios, almonds, or rose petals just before serving.
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INGREDIENTS
1 red cabbage, cleaned and chopped up
2% salt of the total weight of the cabbage
METHOD
Chop your cabbage and sprinkle on the salt.
Give it a good massage with your hands and let it sit for 30 minutes or so until it starts to sweat.
Put the cabbage and liquid into a jar using a wooden spoon to pack it tight.
Burp the jars by opening them every so often for the next days.
Move it to the fridge when it reaches the desired flavor.
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INGREDIENTS
3-4 onions , thinly sliced
4 garlic cloves, thinly sliced
2 medium globe eggplants
8 small red tomatoes
2 tablespoons olive oil plus more for drizzling
a handful of freshly picked basil leaves
salt and pepper to taste
METHOD
Sauté the onions and garlic in a pan over medium heat for about 5 minutes or until soft, without browning them.
Season to taste with salt and pepper
Cover the bottom of a shallow gratin or baking dish with the onions and garlic.
Preheat oven to 400°F
Cut the eggplant into quarters, lengthwise, from the stem to the blossom end.
Slice the eggplant quarters lengthwise, leaving the slices attached at the stem end to make the fans.
Slip tomato slices and basil leaves into the slits of the eggplant.
Arrange the tomato–eggplant fans tightly together on top of the stewed onions and garlic.
Drizzle with olive oil and sprinkle with salt.
Cover with foil or a tight fitting lid and bake for about 40 minutes or until the eggplants are soft.
Uncover and bake for another 15 minutes or until juices are concentrated and the eggplant has some brown edges.
Serve warm or room temperature.
Bon Appétit!
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INGREDIENTS
1 lb carrots , peeled and coarse-grated
1 large egg, beaten
3 tbsp all-purpose flour or chickpea flour
salt and pepper to taste
1 clove garlic, minced
2 tbsp neutral oil or butter for frying
METHOD
Grate and squeeze:
Grate the carrots using a coarse box grater.
Place the grated carrots in a clean kitchen towel and squeeze firmly to remove excess moisture.
Mix the batter:
Transfer the dried carrots to a mixing bowl.
Stir in the beaten egg, flour, salt, pepper, and garlic until well combined.
Heat the pan:
Heat oil or butter in a large skillet over medium heat.
Form patties:
Drop spoonfuls of the carrot mixture into the hot pan.
Press them down into thin, flat patties.
Fry until golden:
Cook for 5 to 7 minutes until the bottom is deep golden brown and crisp.
Flip carefully and cook for another 4 to 5 minutes on the other side.
Serve:
Drain on paper towels and serve warm.
Top with a poached egg or yogurt garlic sauce.
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INGREDIENTS
limes
water
1.5 tbsp of salt per liter of water
METHOD
Blanch:
Wash the limes.
Bring a pot of water to a boil with 1.5 tbsp of salt per liter.
Drop the limes into the boiling water for 60 to 90 seconds.
Shock in an Ice Bath:
Remove the limes with a slotted spoon.
Plunge them into a bowl of ice water for 4 to 5 minutes to stop the cooking process.
Pat and rub the limes dry with a clean towel.
Poke a small hole in each lime with a knife tip to help release internal moisture, optional.
Dry:
Oven method:
Place the limes on a wire rack or baking sheet.
Dry them at a low temperature of 150°F-175°F for 2 to 3 days, turning them occasionally.
Prop the oven door open slightly if needed to let moisture escape.
Sun method:
Place the limes outdoors in a hot, sunny, and well-ventilated spot for several days to a few weeks until they feel completely light, hollow, and dark black.
Store and Use:
Store the fully dried black limes in a sealed, airtight container in a dark cupboard.
Use them whole in stews and soups (pierce the skin first) or crush them into a powder for rubs, marinades, or tea.
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INGREDIENTS
2 tbsp olive or rapeseed oil
4-5 banana shallots or 2 medium onions, chopped
1 celery stalk, chopped
1 large or 2 small-medium carrots, scrubbed or peeled and chopped
1 leek, trimmed and sliced
2 cloves garlic, chopped
a small bunch of chard, stems and leaves separated, stems chopped, leaves shredded
2-3 medium beetroot, peeled and chopped fairly small
a wedge of squash, peeled, deseeded and chopped fairly small, about 200g once prepped
1 x 400g tin plum tomatoes, chopped, or about 400g fresh tomatoes, skinned and chopped
A fistful of runner beans, de-stringed and roughly chopped, or French/green beans, de-stalked and
chopped
about 750ml veg stock
a handful of cavolo nero and/or Russian kale leaves, removed from the stalks and shredded
a couple of handfuls of peas, fresh or frozen
1 tin borlotti or cannellini beans, drained
leaves from a couple of sprigs of thyme
extra virgin rapeseed or olive oil
salt and freshly ground black pepper to taste
METHOD
Heat the oil in a large saucepan over a medium heat.
Add the shallots or onions and a pinch of salt, and get them sizzling.
Turn down the heat and let them sweat for about 5 minutes.
Add the celery, carrot, leek and garlic and sweat for about 10 minutes until the carrots are starting to become tender.
Add the chopped chard stalks, the beetroot, and squash and cook for about 10 minutes,
Add the chopped runner or green beans, stir and cook for another few minutes.
Add enough stock to just cover the veg.
Increase the heat to bring to the boil, then reduce the heat and simmer for 10 minutes.
Add the kale, chard leaves, peas and tomatoes, and cook for a couple of minutes, until the leaves have wilted down.
Stir in the tinned beans and the thyme leaves and simmer for a couple of minutes more.
Taste and add salt and pepper to taste.
Serve straight away, ladled into bowls, with a trickle of extra virgin oil over each, or a good dollop of the Pestomega.
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