Makes 1 jar • Preparation time 20 mins • Cooking time 15 mins • Difficulty * • Cost $
Equipment: Spiraliser, mason-style jar, food processor
Zucchini (courgette) 1
Quinoa 40 g (1½ oz)
Kale A few leaves
Feta cheese 30 g (1 oz)
For the sauce
Coconut or almond milk2 tablespoons
Salt and pepper
Spiralise the zucchini. Rinse the quinoa. Pour the quinoa into a saucepan with a pinch of salt and almost twice its volume of water. Bring to the boil, lower the heat and cook, covered, on a low heat until the water is absorbed, about 15 minutes. Turn off the heat and let the quinoa swell up, covered, for another 10 minutes; this will make the quinoa fluffier.
Make the sauce: juice the half lime. Blend the avocado with the coconut or almond milk and the lime juice in a food processor, then season.
Remove the tough ribs of the kale leaves.
Pour the sauce into the jar first. Gently lay the zucchini spaghetti on top, then the quinoa and kale leaves. Cut the feta into cubes and place it on top of the kale before closing the jar.
Note: It is important to pour the sauce into the bottom of the jar first, then carefully arrange the salad ingredients on top, so the ingredients keep their freshness.
Serves 8 • Preparation time 45 mins • Pastry resting time 1 hour • Cooking time 40 mins • Difficulty *** • Cost $
Equipment: Spiraliser (tagliatelle blade), food processor (optional), 28 cm (11¼ in ) flan (tart) tin, rolling pin, plastic wrap, baking paper
For the pastry
Softened butter 150 g (5½ oz)
Plain (all-purpose) flour 250 g (9 oz/1¹⁄³ cups)
Breadmaker seed mix 2 tablespoons
Grated parmesan cheese 25 g (1 oz)
Olive oil A drizzle
For the filling
Zucchini (courgettes, yellow and green) 6
Thin (pouring) cream 130 ml (4½ fl oz)
Salt and pepper
Make the pastry: cream the softened butter in a mixing bowl or the bowl of a food processor. Add the flour, egg, seed mix, parmesan and season with pepper. Add 6 tablespoons of water and work the ingredients together. Once the dough is smooth, shape it into a ball, wrap in plastic wrap and place in the refrigerator for 1 hour.
Preheat the oven to 210°C (410°F). Roll the pastry out to a thickness of about 5 mm (¼ inch) on a floured work surface. Butter and flour a flan (tart) tin and line with the pastry. Prick the pastry base with a fork. Place a circle of baking paper over the base and fill with baking beads to stop the pasta from puffing up. Bake for about 10 minutes.
Make the filling: slice the carrots and zucchini into ribbons with the tagliatelle blade (or a peeler). Place the ribbons on top of each other, then cut them into semi-circles of equal size. Pour 70 ml (2¼ fl oz) of the cream over the pre-cooked tart base, season with salt and pepper, then arrange the vegetables, starting from the edge and alternating carrots and green and yellow zucchini until you reach the middle of the tart. Mix the remaining cream with the egg and season with salt and pepper. Pour this mixture over the tart and bake for 30 minutes until the tart is golden brown.
Drizzle with a little olive oil and serve.
Serves 4 • Preparation time 20 mins • Cooking time 30 mins • Difficulty ** • Cost $
Beetroot (beets) 2
Red onion 1
Melted butter 4 tablespoons
Olive oil 4 tablespoons
Arborio or other risotto rice 350 g (12 oz)
Dry white wine 250 ml (9 fl oz/1 cup)
Stock 1.5 litres (52 fl oz/6 cups)
Grated parmesan cheese 80 g (2¾ oz)
Peel and spiralise the beetroot; finely chop the onion.
Heat the butter and olive oil in a deep frying pan over medium–high heat. Add the onion and lightly brown it for about 6 minutes. Add the rice and cook it, stirring, for 2 minutes, until translucent.
Add the beetroot spaghetti to the frying pan, mix again and cook for 1 minute. Next, add the wine and, once it has been absorbed by the rice, add a ladleful of stock. Stir again. Once the stock has been completely absorbed, repeat this process until all of the stock has been used up (about 20 minutes cooking time).
Sprinkle with parmesan, wait for 2 minutes, then mix vigorously and serve.
Serves 4 • Preparation time 10 mins • Cooking time 25 mins • Difficulty *** • Cost $
Equipment: Spiraliser, 4 small ramekins
Milk 1 litre (35 fl oz/4 cups)
Sugar 55 g (2 oz)
Vanilla bean 1
Lavender 1 teaspoon
Short-grain rice 130 g (4¾ oz)
Chopped roasted hazelnuts - A few
Heat the milk in a saucepan over medium heat with the sugar and the vanilla bean, split and scraped out. When the milk just comes to a bare simmer, add the lavender and pour in the rice. Cook for 25 minutes on a low heat, stirring regularly to prevent a skin forming on top.
Once the rice is cooked, remove the vanilla bean. Spiralise the pear.
Serve the rice pudding in ramekins. Top with the spiralised pear and sprinkle with hazelnuts.