Avocado toast with cilantro-lime-cashew cream

A wonderful light meal. Avocado on toast is one of my favorite things and this Cilantro-Lime-Cashew cream is perfect to drizzle over it.

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Serves 4

4 pieces of bread
1 ripe avocado
1/4 cup Cilantro Lime Cashew Cream (see below for recipe)
freshly squeezed lime juice
sea salt & coarse ground pepper
crushed red pepper {optional}

Toast your bread.
Slice your avocado in half, lengthwise and remove the pit. Scoop out the avocado flesh and spread it or slice it onto the toast. Each piece of toast takes roughly 1/4 of the avocado. Squeeze some fresh lime juice on top of the avocado to prevent it from browning.
Drizzle the cilantro-lime-cashew cream generously over the avocado and top with a pinch of sea salt, pepper and crushed red pepper.

Cilantro Lime Cashew Cream

This creaminess literally takes 5 minutes to whiz up and you’re going to want to put it on everything. It makes about 1 cup, so make extra you’ll want it.

1 packed cup of fresh cilantro leaves
1/2 cup almond milk
1/2 cup raw cashews
1 teaspoon sea salt
1/4 teaspoon black pepper
1 lime, all the juice + zest

Blend everything together on high until smooth. Store it in an air-tight container, refrigerated, for up to a week.


Mixed Beans with Peanuts, Ginger, and Lime

This is a great summer throw-together to make when there are lots of beans at the market. Mix colors and types for the full effect. Another Yotam Ottolenghi gem

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Servings: 6

2 pounds mixed snap beans (such as green, wax, haricots verts, and/or Romano), trimmed
½ tsp kosher salt, plus more
5 tablespoons olive oil, divided
½ large shallot, finely chopped
1 1-inch piece ginger, peeled, finely grated
1  lemon grass stalk, tough outer layers removed, finely grated on a Microplane
2 garlic cloves, finely grated
½ tsp ground coriander
Freshly ground black pepper
⅓ cup salted, roasted peanuts
3 kaffir lime leaves, finely chopped
1 tsp finely grated lime zest
3 tbsp fresh lime juice
¼ tsp sugar
⅓ cup (packed) cilantro leaves with tender stems, plus more for serving

Working in batches by type, cook the beans in a large pot of boiling salted water until crisp-tender, 1–4 minutes. Transfer with a slotted spoon to a large bowl of ice water; let cool. Drain and pat dry.
Heat 1 tbsp oil in a small skillet over medium and cook shallot, stirring occasionally, until tender, about 3 minutes. Add the ginger, lemongrass, garlic, and coriander and cook, stirring, until very fragrant, about 1 minute. Transfer to a large bowl; season with salt and pepper.
Heat 1 tbsp oil in the same skillet over medium-high. Cook the peanuts, tossing often, until golden brown and fragrant, about 2 minutes. Transfer to paper towels; let cool, then coarsely chop. Set aside 1 tbsp peanuts for serving.
Whisk the kaffir lime leaves, lime zest, lime juice, sugar, ½ tsp. salt, and remaining 3 tbsp oil into the shallot mixture. Add the beans, remaining peanuts, and ⅓ cup cilantro and toss to coat; season with salt and pepper. Serve topped with more cilantro and reserved peanuts.


Thai meatball coconut curry

What could be better than the comfort of meat balls surrounded by Thai flavors and swimming in coconut broth? Very little, if you ask me. I am sharing this recipe from “Delicious” magazine as there is nothing I would do to tweak it.You can freeze half of this for another time, which is perfect!

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Serves 4
3 tbsp olive oil
2 red bell peppers, sliced
4 to 5 tbsp Penang curry paste (You can use Thai kitchen Penang curry paste, if available)
2 x 14 oz cans coconut milk
1 each large red and green chilli pepper, de-seeded and finely shredded
6 scallions, (spring onions) thinly sliced
2 lemongrass stalks, tough outer leaves removed and inner leaves finely diced
Juice of 2 limes, plus lime wedges to serve
5 to 6 oz ground almonds
Steamed rice, to serve

For the meatballs
2lbs ground pork
5 scallions, finely diced
1 large red chilli, deseeded and finely diced
2 lemongrass stalks, tough outer leaves removed, inner leaves finely diced
good bunch of cilantro, leaves finely chopped
1 1/2 to 2 inch piece of ginger, grated
grated zest and juice of 2 limes
1 medium free range, organic egg

In a large bowl mix the ingredients for the meat balls. Season and with wet hands, form into about 40 walnut-sized balls. Put on a large plate and chill for 15 minutes or until needed.

Heat 2 tbsp of the oil in a large, deep frying pan, add the meatballs in 2 batches and fry for 10 minutes until cooked through and browned. Remove and set aside.

In the same pan, heat the remaining olive oil, add the peppers and fry for 2 minutes until softened, then add the curry paste and cook for 1 minute.
Stir in the coconut milk, chillies,scallions, lemongrass and lime juice. Gently simmer for a few minutes then add the almonds and cook for a few minutes to warm through (add a little water or chicken broth if the curry sauce seems too thick)

Add the meatballs to the curry sauce and heat through. Divide half the curry among 4 serving bowls, sprinkle with cilantro leaves and serve with rice and lime wedges.

** Cool the remaining curry and spoon into a freezerproof container. Seal and freeze for up to 3 months.
Thaw overnight in the fridge, then transfer to a saucepan and heat until the sauce and meatballs are piping hot.

Baked curried rice with apples and coconut

I love anything curried and this baked brown rice dish is a no-fuss recipe that needs to be left alone for 45 minutes in the oven. Your reward for doing next to nothing is a pot of tender, fragrant, slightly spicy grains (if you want more heat, use up to a tablespoon more curry powder).

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Serves 4

2 tbsp vegetable oil
1 to 1 ½ tbsp curry powder
1 tablespoon minced ginger
1 cup brown Basmati rice
Salt and black pepper
One 14-ounce can coconut milk
1⁄4 cup shredded, unsweetened coconut
2 tart apples, (Granny Smith) cored and chopped
1⁄2 cup chopped fresh cilantro + extra for garnish
1⁄4 cup Greek-style yogurt, optional

Heat the oven to 350°F. Put the oil in a large ovenproof saucepan over medium heat. A minute later, add the curry powder and ginger and cook, stirring, for about a minute. Add the rice and some salt and pepper; cook, stirring, until the rice is glossy and translucent, just a minute or 2.

Measure 1 & 3/4 cups of the coconut milk; stir it into the rice mixture. Bring to a boil, then cover tightly and transfer to the oven. Bake, undisturbed, for 45 minutes.

Meanwhile, put the shredded coconut in a small skillet over medium heat and toast, shaking the pan and stirring often, until it begins to brown, 5 to 10 minutes. Remove the rice from the oven, uncover, and use a fork to stir in the shredded coconut, apples, and cilantro. Replace the lid and let it rest for 10 minutes.
Taste and adjust the seasoning and fluff again. Serve immediately or at room temperature, topped with yogurt and a sprinkling of cilantro if you like.

Asian fish parcels with coconut rice

This dish is so easy to make and a delight to the senses. The coconut rice really makes a difference and gives an exotic richness to the rice. It’s well worth growing your own Kaffir lime tree either in a pot or in the garden. They are very easy to grow and you have instant Indonesian/Thai flavors at your doorstep.

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Serves 4

4 white fish fillets, 5 to 6 oz each, (haddock, halibut, sea bass or cod)
4 tbsp chopped fresh cilantro (coriander)
1 red chili, chopped
1 good sized shallot, thinly sliced
1 lime, sliced, plus extra lime halves to serve
2 lemongrass stalks, 1 roughly chopped and 1 bashed
10 1/2oz basmati rice
2 fresh or dried Kaffir lime leaves
2 fl oz  coconut milk or even better, coconut cream
salt to taste
dry roasted peanuts, chopped for garnish

Preheat the oven to 350 F
Cut 4 pieces of nonstick baking parchment into a 12 inch square
Put a fish fillet in the center of each piece and arrange some of the cilantro, chili, shallot, lime and chopped lemongrass evenly over each.
Wrap them up into neat parcels, transfer them to a baking sheet and bake for 20 minutes, max.
Put the rice in a lidded pan, cover with water and bring to the boil. Simmer with the lid on for 10 minutes or until the rice is soft.
When the rice is cooked and the water is absorbed, stir in the coconut milk.
Serve with the rice alongside the fish parcels with some extra lime halves. If you serve with the parcels open, then sprinkle the fish with some finely chopped dry roasted peanuts.

Salmon on salsa with black beans, corn and cumin

Now that Spring is here, I am trying to find lighter meals with interesting spices. This is a really super light meal and the salsa is divine eaten with salmon or just scooped up in tortilla chips. Don’t refrigerate it as the tomato will turn pulpy.

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Serves 4

The Salsa
4 garlic cloves, minced
6 scallions, green parts chopped only
1 medium red onion, chopped medium fine
10 ripe plum tomatoes, diced, with juices and pips removed
1 x 14 oz can black beans, drained and rinsed
1 small tin of sweet corn niblets, drained
4 tbsp fresh lime juice
1 to 2 jalapeno peppers, seeded and chopped finely (I only use 1)
1/2 cup chopped fresh cilantro (coriander)
1 tbsp ground roasted cumin (I like to roast my own)
Salt and pepper to taste

For the salmon
4 salmon fillets, about 6 ounces each, skinned and boned
2 tbsp coarse grain mustard
3/4 to 1 tsp coarsely ground black pepper
2 to 3 tbsps olive oil

To serve
4 cilantro sprigs
4 lime wedges

In a large bowl, combine the garlic, scallions, red onion, tomato, corn, black beans, lime juice, jalapeno pepper, cilantro, cumin and salt and pepper to taste. Mix well, taste for seasoning, cover and set aside.

Pat the salmon fillets dry. Brush each side with the grainy mustard and sprinkle with the coarse pepper.
Heat a large skillet over medium high heat.Add the oil.
Saute the fish fillets for 4 to 5 minutes on each side- don’t overcook though, so keep an eye on it. The fish should be a little pink in the middle and very moist.

Spoon some salsa onto the plates, lay a salmon fillet on top and garnish with the cilantro sprigs and lime wedges.

Only 305 calories per serving!

Roasted butternut squash with pistachio pesto, feta and pomegranate seeds

There are limitless ways of having your roasted butternut squash, but this has to be one of the prettiest and tastiest out there. Wonderful Persian inspiration behind this dish!

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For the butternut squash

1 large butternut squash, quartered lengthways (skin-on) and seeds removed (You could try other squashes too)
4 tbsp olive oil
sea salt and freshly ground black pepper
6 oz feta
4 oz pomegranate seeds

For the pesto

4 oz shelled pistachio nuts
3 oz parmesan cheese, chopped into rough chunks
4 fl oz oz good olive oil
1 small bunch fresh cilantro (coriander)
1 small bunch fresh parsley
1 small bunch fresh dill
1 hot red chilli or 1 tbsp chilli oil (optional)
1 lemon, juice only
2 tsp sea salt

Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment.

For the butternut squash, rub each wedge of butternut squash with oil and season generously with sea salt and black pepper. Place on the lined baking tray.

Roast the squash for about 45-50 minutes, just until the edges have begun to brown slightly (you want to blacken the edges a little to give them a nice chewy texture). Check the squash is cooked by inserting a knife – if it slides in easily the squash is cooked.

For the pesto, add the pistachios and cheese to a food processor. Pulse to break them into small pieces and add enough olive oil to slacken the mixture to your desired consistency (you may not need all the oil). Add all the herbs, the chilli (if using) and lemon juice. Pulse again to combine the herbs and add a little more olive oil. Season generously with sea salt and give the mixture one last pulse. Taste the pesto, to make sure it has enough salt and acidity, and allow it to rest in the fridge until you need it.

To serve, serve the butternut squash on plates, drizzled generously with the pesto. Crumble your feta over the top and scatter some pomegranate seeds over to finish.