Wednesday, November 30, 2016

Smokey sweetcorn and tofu fritters

By Yotam Otolenghy
These fritters are so positively free-from – no dairy, no gluten – that it would be churlish not to serve them with a fried egg to make up for it. Avocado, for those sticking with the vegan theme, is another winning combination. Serve these as close as you can to making them as they really benefit from being eaten nice and crisp, straight from the pan. If you can’t get fresh kaffir lime leaves then use 1 teaspoon of finely grated lime zest instead. If you can’t get the chipotle chilli flakes then either blitz up a whole dried chipotle or ancho chilli or else just increase the smoked paprika to ¾ teaspoon.

Serves four, 3 fritters each

Saturday, November 26, 2016

Fresh Beans with Hazelnut and Oranges.

Orange and hazelnut go wonderfully well together. They offer a good balance of freshness and earthiness and the flavours are subtle enough to complement the beans without overpowering them. The beans can be cooked and chilled a day in advance and then dressed before serving. Sugarsnaps, green peas and broad beans can substitute any of the other two beans or be added to the salad.

Serves 6
Ingredients

400g French beans
400g mangetout

Friday, November 25, 2016

Pear and fennel salad with caraway and pecorino

This autumnal salad makes a real statement at the start of a meal. It is wonderfully fresh yet substantial and very distinctive in flavour. Make sure your pears are nice and sweet. Serves four to six.

Urad dal with coconut and cilantro

This is all about the texture of the urad dal. Also known as black gram or black lentil, the texture – which retains a bite even after its long cooking – is more like that of a mung bean than that of your usual lentil. The difference between black and white urad dal is that the white version has had its skin removed. I prefer to use the black – the skin helps the dal keeps it shape and gives the dish a pleasing bite – but the white, which you won’t need to soak overnight, works just as well. The inspiration for this I owe to Aasmah Mir, whose website, crackingcurries.com, is a treasure trove of Pakistani family cooking.

Thursday, November 24, 2016

Fig and goat’s cheese tart with lemon icing

Serve this delicious fig and goat's cheese tart by chef Yotam Ottolenghi for afternoon tea, or with ice-cream for dessert. Elegant complement to any light meal.

Thursday, November 17, 2016

Beetroot and horseradish salad with apple, dill and almonds

This is another Yotam creation. I had add to the dressing cinnamon and nutmeg to warm and sweeten the salad. I love the amount of horseradish in this – it gives the salad a real kick – but use less if you prefer. Serve four. Pitta increasing.

Ingredients
75g peeled fresh horseradish
4 medium beetroot, peeled and halved
15g dill leaves, roughly chopped

Roasted squash with chilli yoghurt and coriander sauce

Inspired by the Yotam Ottolenghi a contemporary chef with international twist, this recipe in one of my favorites when it comes to prepare squash. The fresh herb paste brings in another layer of freshness, along with the visual "WOW". This recipe can be prepared in advance. Serves four. Excellent for vatta dosha.

Tuesday, November 15, 2016

DINACHARYA: AYURVEDA AND YOUR DAILY ROUTINE

By Dr. Shamna
Routine is the most comforting thing you can give your body. You may struggle to put a daily routine in motion that is loving, consistent and integral; but, I can reassure you that Dinacharya or Daily Routine is a big part of good health.

Ayurveda has proposed an integral self care system for thousands of years. A regular and consistent routine helps to bring rhythm and harmony into the body and mind making them more stabilized.