Daring Kitchen May 2016: Sun-dried Tomato and Rosemary Twist Bread

This month we were challenged to make twist bread by Tandy of Lavender and Lime. I love making bread, it's something that I do every couple of weeks anyway, but this was a special bread and definitely required more effort than my normal brown loaf!! It is yummy though stuffed with all those sun-dried tomatoes and rosemary.

Sun-dried Tomato and Rosemary Twist Bread
(adapted from Jamie Geller's Joy of Kosher)

Ingredients

680g / 5 1/2 cups (spooned & scraped) bread flour
15g / 4 3/4 tsp instant yeast OR 20g / 7 tsp active dry yeast
118g / 1/2 cup + 1 Tbsp granulated sugar
375ml / 1 1/2 cups water
1 large egg yolk
60ml / 1/4 cup canola oil (if your sun dried tomatoes are in oil, then use that oil), plus extra for the dough
22g / 3 1/2 tsp flaked salt
150g / 1 1/3 cups sun dried tomatoes, drained and chopped
5g / 1 tsp finely chopped fresh rosemary leaves
1 large egg lightly beaten with 5ml / 1 tsp water, for egg wash
10g / 1 Tbsp sesame seeds

Directions:
1. Place the flour, yeast, sugar, water, egg yolk and oil into a stand mixer bowl
NOTE: If using active dry yeast, activate it in the water for 5 minutes first
2. Use a dough hook and knead for 1 minute
3. Add the salt and knead for a further 5 minutes
4. Turn the dough out onto a lightly oiled surface
5. Knead gently and shape into a ball
6. Rub the bowl with a little bit of oil
7. Place the dough back into the bowl, seam side down
8. Cover and leave to prove until doubled in size
9. Lightly oil your hands and punch back the dough
10. Cover and prove for 1 hour
11. Turn the dough out onto a lightly oiled surface
12. Knock back and roll out into a rectangle
13. Spread on the tomatoes and rosemary
14. Roll up tightly, lengthwise
15. Trim off the edges
16. Cut in half, down the middle, but not going all the way to the bottom

17. Slightly open the two halves
18. Twist the dough to resemble a length of rope

19. Shape into a circle

20. Place onto a lined or sprayed baking tray
21. Cover dough with a damp cloth and leave to prove for 30 minutes
22. Preheat the oven to 190°C / 375°F / Gas Mark 5
23. Brush with egg wash and sprinkle on the sesame seeds
24. Bake for 10 minutes
25. Reduce the temperature to 175°C / 350°F / Gas Mark 4
26. Bake for a further 45 minutes
27. Remove from the oven and leave on the tray for 15 minutes
28. Place onto a wire rack and leave to cool completely before cutting

Daring Kitchen February 2016: Katmer Pie

So Daring Cooks is no more. There were not enough people to keep it going, but Daring Bakers and The Daring Kitchen still exists and some of the recipes on there will be cooking rather than baking every so often. So I'll have a go whenever the feeling takes me!

This month we were challenged by Milkica from Mimi’s Kingdom to prepare a traditional Serbian Katmer pie. This one is still baking but I felt like I could cope with it. I'm not much of a cake maker, well complicated ones anyway, give me a traybake and I'm well away, but this Spinach and Ricotta Pie seemed doable. It felt a bit like a riff on a Spanakopita, which I have made before for Daring Cooks. I loved the pastry, which was fun to make and really lovely and crispy. The filling could have done with a bit of chilli or something to pep it up a bit but it was by no means inedible. I love being challenged to make new things and turn my hand to things I would never normally make and The Daring Kitchen really lets me do that.

  

Katmer Pie

DOUGH

One large pie baked in a dish approximately 16 x 16” / 40 x 40cm (enough for family of six)

Ingredients
4 cups spooned & scraped / 500g all-purpose (plain) flour 1 teaspoon salt
1 1/4 - 1 1/2 cups / 300 – 350ml warm water
More all-purpose (plain) flour for dusting
2 – 3 tablespoons / 30 – 45g soft lard

Directions: 

Measure all purpose flour, warm water and salt. Put lard in a small bowl and leave on a warm place.

Mix all ingredients except lard in glass or plastic bowl. You will have relatively soft dough. 

Transfer dough on a floured surface and knead it a little until you achieve elastic, but soft dough.

Divide dough in six equal pieces and shape every piece in round form. Leave them to rest 10 minutes. 

Using rolling pin roll every piece of dough into flat, round shape, approximately 1/8” / 3 - 4mm thick. Divide pieces in two groups of three. Brush first piece of dough with melted lard and cover with another piece of dough. Brush second piece of dough with lard and cover with third piece. Do not brush this third piece of dough with lard! Repeat the same with another three pieces of dough.

You will have two piles of dough pieces. Leave them again to rest for 10 minutes. 

Roll each pile using rolling pin into round shape, approximately 1/4 - 1/3” / 5 - 8mm thick. 

Using sharp knife make eight cuts around the formed circle (see picture). 

Brush surface with melted lard.

Fold brushed, cut petals into middle part of dough.

Continue until you fold all eight of them.

Turn the dough so the folded parts are underneath. Do the same with another pile of dough. Leave both pieces of dough to rest until you prepare the filling. 

CHEESE AND SWISS CHARD
Given recipe yields enough for one Katmer pie.

Ingredients
2 cups / 500g soft cottage cheese (or ricotta)
1 pound / 500g Swiss chard
4 large eggs
1/2 teaspoon salt (amount depends on cheese you use, you should try prepared filling and add more salt if necessary)

Directions: 

Cut Swiss chard into strips and place it in big glass, plastic or metal bowl. Add eggs, salt and cheese.

Mix all ingredients using spoon or your hands. Filling one is ready. 

Turn on your oven on 350°F / 180°C. Roll one of your pieces of dough on a lightly floured surface into large, square or rectangular shape to fit your baking tin. 

Transfer layer of dough on baking tin brushed with melted lard. 

Arrange your filling all over the first layer of dough. 

Roll out the other piece of dough and transfer it to baking tin, covering filling completely. Press edges with your fingers to stick together.

Brush surface of pie with melted lard.

Cut whole pie into small square pieces. Bake pie in preheated oven for around 30 minutes until deep golden in color. 

Daring Cooks November 2015: Cauliflower Pakora

Vimala was our host for the November daring cooks challenge and she invited us to try our hands at some Indian snacks and treats.

Although not very difficult to make, these were really good. I made them for my Mum and sister for lunch one day with a green salad and some mango chutney. The deep fat frying element is always scary for me so I made sure I had an adult present throughout!

Cauliflower Pakoras

Servings: makes 1 bowl

Preparation time: 10 mins
Cooking time: 3-4 mins

Ingredients
Note: you can use any vegetable or meat to make these pakoras.
1 cup / 11oz / 320g cauliflower florets, clean and cut into thin long strips
a pinch salt
a pinch turmeric powder
1/2 cup / 1 1/2oz / 43g gram (chickpea/garbanzo/besan) flour OR powdered yellow cornmeal
2 Tbsp / 1/2oz / 16g cornstarch (maizena, Aust/UK cornflour)
1/2 tsp paprika/ red chili powder
1/2 tsp ginger garlic paste
1/4 tsp garam masala
1/4 tsp ground cumin
1/4 tsp salt
1/4 cup water
oil for deep frying

Directions:
Soak the cauliflower florets in a bowl of water with a pinch of salt and turmeric powder for 10 mins. Remove and drain them and cut into thin long strips.

In a clean bowl, add gram flour/ powdered cornmeal, cornstarch, paprika/red chili powder, cumin powder, ginger-garlic paste, garam masala and salt, and mix well.

Add cauliflower and mix with your hands to coat it well.

Add a little water and mix it with your hands until the mixture is moistened and the powder combines well with the cauliflower. Note: The mixture should not be watery and the consistency should be sticky.

Set aside for 5 mins and add enough oil to a frying pan that it’s about a quarter full, and heat till it reaches 200°F / 93°C. Now reduce the heat and put the battered cauliflower into oil and fry them till golden brown.

Daring Cooks October 2015: Makloubeh

For the month of October, Sawsan from chef in disguise challenged us to prepare a rice based main meal that represents our own culture, or one from a cuisine that we would like to explore.

So surprise surprise mine didn't turn out quite as planned! I'm not sure the English have many rice based dishes, the only one that comes to mind is Kedgeree and that's an Anglo-Indian hybrid type thing. So I settled for one of the dishes suggested. I made Makloubeh, which I had never made before, that I think is the beauty of Daring Cooks, that it makes me try things I would never normally come across. This was a beautiful dish, really flavourful. I used goat meat instead of beef as I already had some in the freezer and it was meltingly tender. I did however manage to burn the rice in the bottom of the pan, I suspect because my heat was a little too high. So I then spent a while trying to clean the pan! nonetheless this was a delicious dish.

Makloubeh

Servings: 6 

Cooking time: 1 hour and 30 minutes 

Ingredients 

3 cups (600 g) short grain rice 

1 head cauliflower 400 grams beef cut into cubes 

1 medium onion chopped 

1 teaspoon (2.6 g) all spice 

1/2 teaspoon (1.3 g) cinnamon 

1/2 teaspoon (1.3 g) cardamom 

3 teaspoons (17 g) salt 

3 tablespoons (45 ml) olive oil 

To cook the beef 

10 whole all spice berries 

10 cardamom pods 

1 stick cinnamon 

2 liters (2000 ml ) water 

Toasted nuts and chopped parsley for decoration (optional) 

Directions: 

1.Wash the rice and soak it in some warm water for 15-20 minutes then drain it, discard the water. 

2.Cut the cauliflower into florets and then fry it until golden brown (You can brush it with oil and grill it if you want a healthier version) 

3.In a pot add the beef cubes, onion , whole all spice, cardamom pods and cinnamon stick and then add 2 liters of water to 

4.Cook until the meat is done (you can do this in a pressure cooker to save time, if you use a pressure cooker 3-5 minutes after it starts to whistle is more that enough) reserve the water, you will use it to cook the rice in it 

To assemble the makloubeh:

1.In the pot you will cook it in start by adding the olive oil followed by a thin layer of rice. 

2.Arrange the beef on top of it and fill the gaps with rice 

3.Add a layer of cauliflower,then top with half of the remaining rice then another layer of cauliflower, then the remaining rice 

4.Sprinkle the salt, all spice, cinnamon and cardamom on top 

5.Add enough of the chicken broth for it to submerge the rice and rise by 1-2 cm (around 6 cups) 

6.Cook on very low heat, covered for 30-40 minutes (we are cooking on low heat because we don’t want it to boil and bubble because if it does it will spoil the arrangement of the layers) Note: You can place a small plate on top of the last rice layer to help keep things in place 

7.Allow to cool in the pot for 20-40 minutes this will help the layers hold together a little 

8.Place your serving dish on top of the pot and flip the pot. You may tap the bottom of the pot gently to help the makloubeh slide off. 

9.Decorate with toasted almond and chopped parsley and serve it with yogurt or a simple salad

Daring Cooks September 2015: Modaks

For the month of September, Rutvika the talented lady behind sizzleanddrizzle.com challenged us to make modaks: a delicate preparation of coconut and jiggery filled in a tender rice flour covering that is later steamed to produce a delicacy that is usually served in the Ganesha festival in India.

So I don't like coconut so I went for a savoury filling for my Modaks. I really enjoyed the flavour of these dumplings but I was a bit rubbish with my shaping, but I loved having a go! My second lot turned out better than the first. I ended up with loads more dough than mixture so I made double filling and used up all the dough and froze the leftovers.

Recipe 2: Steamed vegetable modaks

Servings: Makes 12 steamed vegetable modaks
Preparation time: 1 hour
Cooking time: 25 minutes
Cooling time: to be served hot

Ingredients


For the filling

• 2 tablespoon oil
• ½ teaspoon green chilli paste (or cayenne pepper)
• ½ cup or 50 grams cabbage , finely chopped (I used the purple cabbage which has a milder flavor)
• ½ cup or 50 gms onion, finely chopped
• ½ cup or 35 grams green stalks of spring onions
• ½ cup or 50 grams French beans, finely chopped
• ½ teaspoon caster sugar
• 1 teaspoon salt
• 1 tablespoon soy sauce

For the covering / shell

• 1 heaped cup of Basmati rice flour, sifted (310 grams)
• 1 tablespoon all purpose flour
• ¾ cup water (180 m)
• 1 teaspoon salt
• 35 grams unsalted butter

Directions:

Heat 2 tablespoon oil in a wok. Add the chilli paste in the oil and let it sizzle for a minute.

Add all the vegetables and stir fry it for a couple of minutes over low heat. Add the salt and sugar. Cover it with a lid and steam the vegetables till just softened, but still crisp.

Add the soy sauce, mix well.

Take it off the heat and let it cool down completely.

To make the covering, sift the rice flour and 1 tablespoon all purpose flour with the smallest sieve twice so that it is very smooth. The all purpose flour is used to make the rice flour more sticky.

In a thick bottomed vessel, take the water and add butter and salt to it. Let it come to a boil.

Once water starts to boil, add the flour mixture all at once. Take it off heat and mix it together with a spoon.

Then put it back on heat and sprinkle 2 tablespoon water. Cover and let it steam for 1 minute over low heat.

Take it off heat and let it stay in a corner covered for 10 minutes, It will get softened.

Once it has considerably cooled down, pulse it in a food processor for a minute, take it out and knead with hands to bring it together to form a smooth dough.

Prepare the steamer. Fill a large vessel with water covering the bottom of the steamer. Place steamer on top and keep it ready. We place the modaks on a banana leaf for steaming, but you can use a plain tea towel instead.

Make 12 equal balls of the dough.

With a little water, flatten each ball into a thin disk with your hands or in a non-electric roti maker, about 4 inches in diameter. Then take it into the palm of your hand. Stuff it with some mixture leaving ½ inch on all sides. Start pinching the corners into petals with the use of your index finger and thumb and middle finger on each side. Make several such petals all around the edge of the disk

Then start getting all the petals together by pressing it closer with your fingers. Seal the top and keep it covered with a damp towel till a few are ready to be steamed.

Immerse each modak in water before placing it in the steamer filled with boiling water. Steam for 15-20 minutes.

Serve with some pickle or ketchup.

Daring Cooks August 2015: Raw Vanilla 'Cheesecake' with Date Caramel Sauce

For the August challenge Susan from The Kiwi Cook dared us to make healthy and wholesome raw ‘cheesecakes’ with no cream cheese in sight!

 

So with the idea of clean eating all over the internet I was really keen to try this recipe. To be honest I didn't think much to it, for me it was too nutty and not a patch on proper cheesecake. It was also a bit of a pain to make, I don't have anything anywhere near as powerful as a nutribullet so I had a real problem making things smooth enough. It reminded me of Indian sweets which are also really nutty. Anyway it's always good to try something once, even if it's only to find out that I wouldn't bother making it again!

 

Raw Vanilla 'Cheesecake' with Date Caramel Sauce

(Makes 6 small cheesecakes)

 

For the base:

1/2 cup (120ml) (85 gm) (3 oz) raw almonds, either with skins on or blanched (pecans or walnuts will also work)
Optional: 1/2 cup (120 ml) (38 gm) (1.3 oz) flaked or shredded coconut
1/2 cup (120 ml) (77 gm) (2.7 oz) soft pitted Medjool dates
1/4 tsp sea salt
1 tsp (5ml) pure vanilla extract
1 tbsp (15 ml) coconut oil, melted (or as needed)

For the filling:
1½ cups (375ml) (225gm) (8 oz) raw cashews, soaked in water for at least 5 hours or overnight
Juice of 1 lemon (two tablespoons worth) (30 ml)
1 teaspoon (5 ml) pure vanilla extract
Optional: 1 teaspoon Savoury Yeast Flakes (Nutritional Yeast) - this adds a ‘cheesy’ flavour
1/3 cup(80 ml) raw coconut oil, melted
1/3 cup(80 ml) to taste of pure maple syrup, raw honey (solid or liquid), or agave nectar
Water: up to 6 tablespoons (90 ml)

For the date-caramel sauce
1 cup (240 ml) (154 gm) (5.4 oz) loosely packed pitted Sayer or Medjool dates
1-1/4 cup (300 ml) water (warm or hot is best)
1/4 teaspoon sea salt
2½ to 3 teaspoon (12 to 15ml) pure vanilla extract
1 teaspoon (5 ml) (5 gm) baking soda
1 teaspoon (5 ml) (3.8 gm) baking powder
(Optional): 1 tablespoon (15 ml) (10 gm) (1/3 oz) chia seeds (don’t add if you want a very smooth sauce)

For the base:
Place all the ingredients (except the coconut oil) in a food processor and pulse to chop until they are to your desired texture (process longer for a finer texture).

Test the base by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your base is perfect. If it’s not quite there yet, add up to a tablespoon of coconut oil until the texture is right.

Divide base mixture into a lightly greased 6 or 12 hole muffin tin (I made six cheesecakes as my muffin pan holes are quite deep). Otherwise, if you have doubled or tripled the recipe, pour the mixture into an 8 or 9 inch (20 or 23 cm) spring-form cake pan.

Press the mixture firmly, making sure that the edges are well packed and that the surface is even. If making ahead, you can pop the bases into the freezer.

 

 

For the filling:

 

Warm the coconut oil in a small saucepan or fry-pan on low heat until melted (if you’re using solid honey, add it to the coconut oil at the same time and then whisk to combine).

 

In your most powerful food processor/blender place all filling ingredients, including the melted coconut oil (and melted honey, if using).

Pulse initially to break down the nuts, then blend on high until very smooth (this make take a couple minutes and you may need to stop occasionally and scrape down the sides of the blender). If the mixture is too thick and it’s not blending smoothly, add a little water (up to 6 tablespoons (90 ml) may be necessary) and continue to process until smooth – the end result should be thick and gloopy (not runny). Give it a taste to check on its flavour and adjust as needed.

 

Divide the vanilla filling onto the bases in the muffin tin.

Place the pan into the freezer for at least two hours until the cheesecakes are solid.

To make the date caramel sauce: Pulse then blend all ingredients together in a food processor until very smooth (a few minutes). Scrape down sides and blend again for 30 seconds.

 

To serve, remove cheesecake/s from freezer at least 30 minutes prior to eating and remove from the muffin or cake pan.

Serve the individual cheesecakes on separate serving plates. Or, if you have made a full-sized cake, run a smooth, sharp knife under hot water and cut into slices.

Daring Cooks June 2015: Lemongrass and Lime Herby Chicken Kebabs

With summer just around the corner, ML Spell from Dry Spell invited us to play with fire! She challenged us to make some mouthwatering eats on the grill for the June daring cooks challenge.

Ok, so, I haven't done a Daring Cooks in ages, in fact in over a year, for a lot of reasons, so this is my first one back and it fitted right in with WeightWatchers as grilling (in the English sense of the word) is a good way to cook without adding oil. I wasn't going to fire up a barbecue just for me so I cooked them under the grill/broiler. I made Lemongrass and Lime Herby Chicken Kebabs. They were fabulously tasty and reminded me that I should definitely make kebabs more often, the meat was lovely and tender and the peppers soft but crisp.

Lemongrass and Lime Herby Chicken Kebabs (from WW Seasonally Sensational)

(Serves 4)

(6 WW ProPoints per serving)

2 tbsp soy sauce

1 lemongrass stalk, very finely chopped

grated zest and juice 1 lime

1 garlic clove, crushed

2 tbsp coriander

600g chicken breast, cut into chunks

salt and pepper

2 peppers, cut into chunks

For the tzatziki

4 tbsp 0% yoghurt

juice 1/4 lemon 

handful chopped mint

1/2 cucumber, deseeded and chopped

In a bowl mix together the soy sauce, lemongrass, lime zest and juice, garlic and coriander. Add the chicken and season. Mix well, cover and marinate for at least 30 mins in the fridge.

Meanwhile, make the tzatziki. Mix together all the ingredients in a small bowl, then set aside.

Preheat the grill to high. Thread the chicken pieces onto kebab sticks alternating with the peppers.

Grill the kebabs for 8-10 mins turning often. Make sure that the chicken is cooked all the way through.

Serve with the tzatziki with either rice or in a pitta bread with some lettuce.

Daring Cooks April 2014: Palatschinken

The April Daring Cooks Challenge was brought to us by Joanna from What’s On The List. She taught us all about Pathiri and challenged us to create our own version of this inspirational Indian dish!

Ok, so, mine's not Indian. I decided that cooking for one and making what looked like a cake might be a bit difficult. What I really wanted to make is a blintz dish that I have eaten in an Israeli restaurant close to where I work but I couldn't find a recipe that even came close to that. So I rang my Mum and she had a look in her old Cordon Bleu cookery course and came up with this. The beginning of the recipe says of this dish "This recipe given to Cordon Bleu many years ago by a Czechoslovakian us a marvellous way of presenting small quantities of leftover meat and vegetables. It is a good lunch or supper dish." There are also other suggested fillings; lamb, carrot, cabbage and tomato. Recipes available on request!

I made a few adaptations to the recipe as this one also had layers of pancakes with filling in between and I wanted them rolled up! But the rest of the recipe is the same. I made 4 pancakes and 4 fillings. so far I've eaten the mushrooms and the ham and both were really really tasty, so I look forward to trying the chicken and spinach at a later date.

Palatschinken (from Cordon Bleu Cookery Course)
(Serves 4-6)

For the pancake batter
110g plain flour
pinch of salt
2 large eggs
200ml semi-skimmed milk mixed with 75ml water
50g butter

For the white sauce
45g butter
30g plain flour
315ml milk

2 eggs separated
60g cheddar cheese, grated
salt and pepper

For the fillings

Ham
100g cooked ham, diced
1 tsp Dijon mustard
1 tbsp chutney

Chicken
100g cooked chicken, shredded
1 hard-boiled egg
1 tbsp stock or cream

Mushroom
30g butter
1 shallot, finely chopped
120g mushrooms, chopped
1 tsp flour
2-3 tbsp stock or milk
1 tbsp mixed herbs, chopped

Spinach
50g spinach
1 tbsp butter or cream

Prepare the pancake batter by sifting the flour into a bowl and whisking in the eggs. Then slowly add milk and water until the batter is smooth and the consistency of single cream. Leave to stand in a cool place for 30 mins. Melt the butter a little at a time and fry the pancakes, you should have about 8. When done, set aside to cool whilst you prepare the fillings.

For the ham filling: Mix the ham with the mustard and chutney, stir well to combine.

For the chicken filling: Mix the chicken and egg together. Season well and bind with a little stock or cream.

For the mushroom filling: Melt the butter and cook the shallot until soft. Add the mushrooms and cook until all the water has evaporated. Mix together the flour and stock or water. Season and bring the mixture to the boil. Add the mixed herbs and stir well.

For the spinach filling: Either melt the butter and stir in the spinach, or put the spinach into a pan and add the cream and heat gently. Then add a little nutmeg.

Pre-heat the oven to 200C. Grease a large oven-proof dish.

Place half of each filling down the centre of one pancake, role up and place into the casserole dish. Repeat with the remaining filling and pancakes.

Make the white sauce. Melt the butter in a saucepan and mix in the flour. Stir continuously for a few mins to cook out the flour. Add the milk a little at a time stirring in between each addition until the mixture becomes thickened.

Take the pan off the heat and leave for a couple of mins. Beat in the egg yolks one at a time. Whisk the egg whites until stiff and fold into the white sauce with 1 tbsp of the cheese.

Spoon the sauce over the pancakes, making sure that the sauce runs down the sides of the pancakes. Sprinkle the top with the remaining cheese.

Bake in the oven for about 20-30 mins until golden and puffed up. Serve.

Daring Cooks March 2014: Protein Power Goddess Bowl with Avocado Green Goddess Dressing

For March’s Daring Cooks’ Challenge, Ruth, Shelley and Sawsan asked us to totally veg out! We made salads and dressings, letting the sky be the limit as we created new flavors and combinations that reflect our own unique tastes.

I made a standard dressing all the time, some combination of oil, vinegar and mustard. I've been doing this for what seems like forever! My Mum did and so now I do, I couldn't eat an undressed salad. So for this I thought I'd think creatively. I made a dressing I've never attempted before and I'm not sure it worked or not. I went for Green Goddess Dressing, but as you can see from the picture below it looks more like a dip and indeed the texture is more dip like than dressing!

But I didn't want to serve it over green salad so that's ok. Instead I served it over a Protein Power Goddess Bowl! What a name! So instead of using the dressing suggested, I thought I'd up the green goddess bit and serve it with this dressing. It was awesome! I self like I'd eaten a huge portion of veg and therefore was doing something good for my body!

Avocado Green Goddess Dressing (from The Lemon Bowl)
(Serves 8)

1 avocado

Juice 1 lemon
1 clove garlic, crushed
4 tbsp plain yogurt
1 tsp Worcestershire sauce
2 spring onions, finely chopped
2 tbsp fresh basil, torn roughly
salt and pepper

Place all ingredients in a food processor or blender and puree until smooth. Add water to thin if needed.

Serve over green salad or use as a dip for veggies.

Protein Power Goddess Bowl (from Oh She Glows)

(Serves 4)

200g green lentils

200g pearl barley

1/2 tbsp oil

1/2 red onion, chopped

3-4 garlic cloves, finely chopped

1 red pepper, chopped

1/2 head red cabbage, chopped

1 large tomato, chopped

200g kale, roughly chopped

1/2 recipe of Green Goddess Dressing

salt and pepper

Cook lentils and barley according to packet instructions. Drain and set aside.

Make the green goddess dressing (recipe above)

Heat the oil in a large frying pan over a medium heat, add the oil and sauté the onion and garlic for a few mins.  Add in the red pepper and tomato and sauté for another 7-8 mins.

Stir in the kale and sauté for another few mins, just until tender.

Remove from heat and stir in the green goddess dressing. Season with salt and pepper and serve.