You can definitely feel that spring is here in Cape Town, gym memberships are being renewed and the the cravings for crisp salads and fresh juices are setting in. The recipe for these flatbreads are from Green Kitchen Stories. They are an inspiration for anyone looking for healthy vegetarian recipes, go check it out.
4 cups of “vegetable rice” either broccoli or carrot
1 cup almond flour
salt and pepper
pinch of dried herbs like basil or origanum
Heat the oven to 200 degrees Celsius and line a baking tray with baking paper and set aside.
Blend a whole head of broccoli until it is a rice-like consistency. Measure 4 cups of the broccoli rice and place it in a mixing bowl. Add 4 eggs and 1 cup of almond flour and add the herbs and the salt and pepper. Mix well with clean hands. Transfer the broccoli dough onto the baking paper and flatten the dough with your hands in a rectangular shape. Bake for 25-30 minutes or until you can see it is firm. Place flat bread on a cooling rack and only peal the baking paper off one it has completely cooled down. Cut into squares and store on the fridge. The toppings are endless but think hummus, pestos or even an aubergine spread, rocket, sprouts or pickles.
You can make carrot flatbreads too, just use 4 cups of carrots instead of broccoli.
Yes, I know its winter in Cape Town and we just had one of the biggest storms to hit the Mother City in years. You might be thinking; who in their right mind would want to eat crunchy, limey green papaya salad with Gin and Tonics, this while its 14 degrees outside and raining. This is not comfort winter food, not at all. But I can tell you it was darn delicious. Come summer time, I would eat this everyday. I just had to try this green papaya salad, as green papayas are not readily available in supermarkets here and it was only because of a tip from Sam Lindsels’ blog Drizzle and Dip that I was so lucky to get hold of a green papaya.
I must admit , I have never been a fan of Gin and Tonics but after tasting Wilderer Gin at Spice Route I am a changed woman. It seems like Cape Town has an array of amazing Gin distilleries and therefore we have our very own Gin and Tonic festival. I see Hope on Hopkins is right here in my backyard and that will be the next distillery to visit.
1/4 cup of lime juice
1 tbsp of fishsauce
2 tsp of honey
1 red birds eye chilli
1 clove of garlic
1/2 green Papaya
1 big carrot
2 spring onions
1/2 red pepper
hand full cherry tomato
100 grams peeled, cooked and deveined prawns
1/2 cup crushed salted peanuts
Basil micro greens or coriander
Make the dressing by adding all the dressing ingredients to a blender and give it a good whizz, keep it aside.
Peel and deseed 1/2 a papaya and shred finely with a Julienne Peeler, do the same with the carrot. Combine the 2 in a mixing bowl. Cut tomatoes in halves or quarters and thinly slice spring onions, add this to the mixing bowl. Thinly slice 1/2 a red pepper and add this to the mixing bowl too. The salted peanut can be crushed in a mortar and pestle before being added to the mixing bowl too. Pour the dressing over and give it a good mix before transferring it to a serving dish. Lastly scatter with prawns and micro basil greens.
Sometimes a simple sandwich just wouldn’t do and thats when you need some of these Korean Pancakes. Loaded with fresh crunchy veggies and made with chickpea flour, makes these a pretty healthy lunch.
I added mungbeans, yellow pepper and courgettes to mine but the possibilities are endless and a good way of using those last lost veggies before they go to waist. Enjoy with black Rooibos tea with a few slices of fresh ginger.
1 cup chickpea flour
1/2 cup water
1 tsp ginger garlic paste
1 tsp sesame oil
1/2 yellow pepper thinly sliced
hand full mungbeans
2 small or 1/2 a cup courgette grated
2 chopped spring onion
2 tbsp soy sauce
2 tbsp water
1 tbsp sweet chilli sauce
1 tsp sesame oil
a pinch of Korean chilli flakes (gochujang)
Grate the courgettes and sprinkle a teaspoon of salt over it and let it soak up the salt, this will draw out the water in the gourgettes. After about 10 minutes squeeze the water out with your hands.
Add the flour, water, ginger garlic paste, sesame oil and egg to a mixing bowl and whisk to combine. Add the courgettes, thinly sliced yellow pepper, chopped spring onion and mungbeans and mix with a spoon.
Make your dipping sauce by mixing all the dipping sauce ingredients and serve in a small dipping bowl.
Heat a nonstick pan on medium, add a bit of oil and spoon the mixture into the pan. You can make small individual pancakes or one big one like I did, that I cut with a pizza cutter into slices. Turn and cook on both sides until golden and crispy.
Serve hot with the dipping sauce and you could sprinkle over some spring onion and extra sesame seeds.
Happy Friday lunch and great weekend!!!
I have been posting my food photos for about 2 years to Instagram only. And I have decided to step it up a bit and give this blog-thing a chance. Even if its just a documentation of the food we make and the places we go, it would be worth it, as currently I have little pieces of paper with recipes written on it lying all over our apartment. I can never find the recipes I am looking for or I don’t write things down because I believe that I will remember it.
I love hiking and we are so privileged to live in Cape Town with Table mountain as our backyard. When we hike we usually take the normal things you would snack on during a hike like nuts and fruit and energy bars. Sometimes we take a slower pace and pack some proper food to enjoy with the view.
This recipe for Gazpacho was first made for us by very dear friends on our stay in Istanbul. Let me just say that the tomatoes in Turkey are the best tomatoes I have ever eaten in my life and you can buy it on every street corner there. So in short the tomatoes that you use for your gazpacho must be the reddest, ripest tomatoes you can get your hands on.
1kg ripe red tomatoes
1/2 english cucumber plus 1/4 cup finely chopped reserved
1/2 red pepper plus 1/4 cup finely chopped reserved
1/2 red onion plus 1/4 cup finely chopped reserved
1/2 a clove of garlic
hand full of basil
1/2 red chilli
1/4 cup olive oil
3 table spoons red wine vinegar
3 breadstick from the box salt and pepper.
Firstly a blender is key. The rest is easy. Chop your tomato, cucumber, red pepper and red onion in chunks, it makes it easier for your blender do its job. Also finely chop an additional 1/4 cup each of cucumber, red pepper and red onion, keep this aside to sprinkle over after. Once your bigger vegetables in the blender are semi blended you can add the garlic, basil, chilli, olive oil, red wine vinegar, breadsticks and some salt and pepper to taste. Blend well until silky smooth. If you find the Gazpacho to thick you may add a bit of water. Chill the Gazpacho for at least an hour or more, it is very important that it gets served cold. Serve it with a sprinkle of finely chopped onion, red pepper and cucumber and cucumber over and a drizzle with olive oil. When I made this recipe for our hike I put it in the freezer for a half an hour before we left. On the mountain we enjoyed simple Provitas with avo and a sprinkle of spring onion over it.