"Sit. Feast on your life."- Derek Walcott
When homemade goes fancy: Jasmine-style Gazpacho with Red Quinoa Salsa
So this was the second course I served following the Causa and Tomato Chalaquita for my mother - another easy dish that can be done in a dash but can also be made the night before to be chilled in the fridge, ready for a party (or just a late-night easy dinner!). I adapted this dish to include secret ingredients which add a fiery dash to a cool, refreshing thick soup, and served with the crunchy and equally flavourful quinoa salad, it is absolutely perfect.For the recipe, click the Read More.
For the Jasmine-style Tomato Gazpacho: 1 Ripe Tomato/1 Red Pepper/ 1/2 Onion/ 2 small peeled Cucumbers/ 1 Jalapeño (or 1/2, if you can’t take spicy food)/ 1 Clove of Garlic/ 1 tsp Olive Oil/ 1 tsp Orange Juice/ 4 tsp Water/ salt to taste
For the Red Quinoa Salsa: 30g red quinoa/ 30g finely diced shallot/45g finely diced cherry tomato/ 30g finely diced cucumber/ soy sauce/ salt/ pepper/ 2 tsp lemon juice/ 2 tsp olive oil
For the Gazpacho:
- Peel the tomato and red pepper, by searing the tomato over a flame and plunging it in cold water and peeling, and grilling the red pepper and then soaking it in cold water and peeling.
- Roughly chop the tomato, red pepper, onion, cucumber and garlic, and place the vegetables into the food processor. Add the rest of the ingredients but the water, and add the water 1 teespoon at a time until pureed. Chill in the fridge for at least an hour before serving.
For the Red Quinoa Salsa:
- Cook the quinoa, and combine all the ingredients and mix the olive oil in last.
Raw Berry Cream Brownies
1/2t Vanilla extract
1/4C Maple syrup OR Agave nectar (I used 2T of each)
1/3C Unsweetened apple purée
1/3C Raw cacao powder
1/3C Coconut flour
1/3C Almond flour/blanched ground almonds
Pinch of salt
1/2C Mixed frozen berries, defrosted (You can use fresh if in season)
1/4C Cashews, soaked, rinsed and drained
1T Maple syrup
1t Lemon juice
Pinch of salt
2T Coconut oil, melted
1) Line a small baking tin or container with parchment paper to help you remove the brownies later on (I used a 5 1/2” by 3” container)
2) In a food processor combine water through to apple purée.
3) In a separate bowl stir together the dry ingredients.
4) Add the dry ingredients to the food processor and process again until fully incorporated. You will have a very thick mixture.
5) Spread the mixture into the prepared container and smooth out the top. Refrigerate.
6) For the berry cream, blend the first five ingredients.
7) When smooth add the melted coconut oil and blend again.
8) Pour the berry cream on top of the brownie and refrigerate or freeze for a few hours. Use the parchment paper to remove from the container and cut into pieces.
Store in the fridge or freezer as the topping will melt if left at room temperature.