My Italian background is coming out with this dish. Polenta is the meal that brings me flashbacks of family summers In northern Italy and it’s definitely considered a ‘peasant’ food because it’s just SO cheap. Corn was viewed as feed for the animals, but I definitely think the times have changed because polenta is everywhere in the mountains
Read moreOne Pan South Indian Prawn Curry
I seriously could write a cookbook on all the different ways I make curry! This technique is the best if I’m just not in the mood to wash the blender for a curry paste (which, let’s be honest, is most of the time!) and are not in the mood to do loads of dishes. This saucy dish is so creamy, zesty, absolutely bursting with flavour and spice. Bonus- it takes only 15-20 minutes to make too! Bonus #2 - You could make this vegan by omitting the prawn step here and roasting chickpeas with the aubergine/eggplant. Scrumptious!
Read more20 Min Pea Paneer & Cardamom Rice
I find so many people are intimidated by making their own curries from scratch/ don’t realize how easy and quick it can actually be or that you can make a paste and freeze it for later- super simple, super easy and perfect for a weekday meal. As for the rice- so flavourful and such an EASY way to level up any rice dish! Add rinsed white rice with crushed cardamom pods and salt!
Read moreSabih at Home
I never really had true Middle Eastern cuisine until coming to London- it was always maybe a kebab or shawarma when I lived in Toronto. But man! It’s one of my all time favourite cuisines and inspires so much of my cooking! Sabih is an Iraqi inspired dish with aubergine, egg, and some sort of bread -usually a stone baked pita and I am so grateful for Genius Gluten Free foods for these gorgeous boys! I normally shy away from what I call ‘pseudo’ breads because they upset my stomach but Genius products tend to be pretty good on the tum! Traditionally, Sabih has both a tahini sauce and a ‘Zhoug’ which is a herby olive oil. I used tzatziki here because um... YUM and it balances so well with the other spices in the dish. This Sabih is made up of za’atar roasted aubergine, dill cucumber, chickpea, tomato and red onion salad, pickled red cabbage, 1 hard boiled egg, tzatziki, tahini drizzle.
Read moreButterbean Shashuka
Traditionally made with red peppers, shashuka is what I consider a ‘Clean Out The Fridge’ meal where the base is always eggs poached in a tomato sauce- in fact, if a can of chopped tomatoes is all the veg you have its STILL luxuriously delicious and fulfilling. In this butterbean derivative of the classic middle eastern meal, I used spinach, zucchini and butterbeans making it a bit of a more eastern fusion of traditional shashuka and ranchos hueveros (a Mexican tomato and egg based brunch often served with black beans).
Read morePaneer Saag Aloo (with Vegan Option)
The secret to great paneer in curry is to broil it first! It adds a layer of depth to the dish, a bit of crispness and is also the best way to really infuse flavor into the otherwise bland cheese. You can swap the paneer for extra firm, pressed tofu because they both have the same ‘blank canvas’ flavor and firm texture that makes this dish- and it can be cooked in the exact same way.
Read moreEasy 'Pea'zy Vegan Pesto Risotto
I find risotto to be the ULTIMATE comfort food. Simply gorgeous to eat, easy to make (YES REALLY!) and fast! I always found risotto so intimidating but once you know the basics- its perfection, and so easy to play around with. I fiddle with risotto a lot during times like in finals, because I’m short on time and you can basically use whatever is in the fridge.
Read moreEasy Apple Crumble
Working in Catering, I some days was making a berry or apple crumble for over 400 people at a time.
Have you ever tried to make a controlled dish? Its hard right?? The topping of the crumble recipe I had to use was one that had to be checked every few minutes, and turned every 3. For up to 16 trays.
It was stressful, but it taught me so much about myself, how to elevate stress, and deal with unproductive emotions in a work setting. It was a time of personal growth and while it wasn't easy, no meaningful transformation is.
I had swore off baking for about a year after leaving my pastry chef career. It was a part of the growth I needed in order to heal, become grounded, and re-center. I had discovered an acute gluten sensitivity while working in pastry getting rashes on my hands after handling dough, and becoming instantly sick when tasting my dishes. This fear of being sick again was a large part of my swear-off of sweets, but I have rekindled my love and now work towards making healthy versions of the dishes that I made during my time in work.
This apple crumble is not at all based on those recipes, but largely inspired by the giant bag of baking apples in my mother in laws pantry!
So over a year after making crumble for hundreds of people, i’m back at it, in a relaxed setting and on my own terms with ingredients I trust.
Oh the excitement!
This crumble is best served warm, but can be easily reheated in the microwave.
I have served it with regular vanilla ice-cream, vegan caramel (recipe coming soon), vegan custard (recipe also coming soon) or -unashamed to say- for breakfast with kefir and goji berries.
The crumble can be left covered on the counter or fridge for up to 4 days (so you can treat yourself all week long).
Easy Apple Crumble
Gluten Free, Vegan, Vegetarian, Refined Sugar Free
Serves 8
45 Minutes
Ingredients
Apple Base
-6 Bramley Apples
-1 tsp Cinnamon
-1/8 tsp Nutmeg
-2 tbsp. Maple Syrup
Crumble
-2 1/2 Cups GF Oats
-1/2 Cup Pecans
-1/3 Cup Ground Almonds (or Almond Flour)
-1/3 Cup Maple Syrup
-1/4 Cup Melted Coconut Oil
-Pinch Salt
Method
Preheat Oven to 180 C.
Peel the apples. Make clean cuts around the core into four sides. then thinly into semi circle slices.
Place the apple slices in a bowl. Add the cinnamon, nutmeg and maple syrup. Ensure the fruit is evenly coated with the spices and syrup. Spread in a 8 x 8 tray, and set aside.
In a bowl add the oats, ground almonds, maple syrup, melted coconut oil, salt, and half of the pecans (1/4 cup). Roughly chop the other half of the pecans (1/4 cup), add to the mixture, and fully combine.
Spread the topping evenly over the apples in the pan.
Bake 30 minutes or until fragrant and golden brown on top.