All posts tagged “leftover dishes

Making milk without cows and cashew&coconut pulp macaroons

It was meat free last week, I hope you got on well with all those fabulous vegetarian recipes that were published everywhere. Still riding that wave I thought I would share with you how to make milk without cows. Now you wonder how is that… Read more


Cashew & Coconut nut milk- makes 500ml x2

Cashew Milk
1 cup of soaked cashew nuts ( soaking over night is best, but 4hours should be fine too)
3 cups of filtered water
2cm of vanilla pod or a few drops of extract if you like to flavour your milk ( optional)

Coconut milk
1 cup of fresh coconut meat
3 cups of filtered water
2cm of vanilla pod or a few drops of extract if you like to flavour your milk ( optional)

If you want to make almond milk, please soak the almonds over night and peel them as the skin would make the milk quite bitter. You can also get already peeled almonds if you want to save time peeling them but they will be more expensive and you would still need to soak them over night.

You will always need a cheese cloth or bag to strain the milk.

And here is how it works : just put the soaked nuts or fresh coconut, water and optional the content of 2 cm of vanilla pod into a blender and blend until you have a smoothie like liquid.

Leftover tip : keep the piece vanilla pod and use it to flavour salt or sugar. Just add it to the jar and after a couple of days you have lovely flavoured vanilla salt or sugar, leave it in to keep the flavour- it works a treat.

Next get a jug and a cheese cloth ready and start poring the liquid.


Once all is pored in, pick up the cloth and carefully squeeze it to get all the remaining liquid through, it does actually look quite authentic, doesn’t it ?


You can either use the milk straight away or fill into a bottle and keep in the fridge, consume within 4-5 days and always shake well before use as the milk will separate. Enjoy!

Coconut & cashew pulp macaroons– makes 12-16
Nut milk pulp of one cup of coconut and one cup of cashew nuts
1/2 cup of desiccated coconut
1 tbsp of chia seeds & 1 tbsp of ground almonds
2 egg whites
3-4 tbsp of honey
content of half a vanilla pod or some extract (add the empty pod to your salt or sugar jar)
A pinch of sea salt
3/4 of bar of dark chocolate for the coating- ideally organic and 85%  ( optional)

Pre-heat the oven at 160C. Next place all ingredients except the cocolate into a food processor and blend until you get a nice gloopy and sticky texture. A handheld mixer or whisk should work fine too.

Now line a baking tray with baking paper and start making egg shaped macaroons using two tea spoons. You can also make balls if that is easier, although the mix is quite sticky so using spoons is probably going to be easiest.


Bake for 15-20 minutes ( I always try one after 15 minutes to see if they are done). Leave to cool before coating the macaroons with chocolate.

For the coating, melt chocolate over a hot water bath, adding a small pinch of sea salt gives the chocolate coating an extra twist. For the water bath boil water in a pot, take off the hob and put a glass bowl on top, then break chocolate into smaller pieces into the bowl and keep stirring with a wooden spoon until completely melted. Now dunk the macaroons into the chocolate-coating the bottom part- best to use your hands and leave to set on a sheet of baking paper- done-delicious ! Happy Easter !!

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Fishcakes with chia & linseed crust

Another week has flown by, I have been working on an assignment and was ueber-happy to be spending some time in the kitchen rather than at my desk. This time was awarded with a real feeling of spring, the birds were singing, the light was… Read more

Fishcakes with linseed and chia crust -serves 2-3

250g of leftover roast vegetables ( e.g. potatoes, carrots, parsnip, onions etc)
150g of mackerel ( tinned or fresh) – other fish works too
4-6 tbsp of ground linseeds
2-3 tbsp of ground chia seeds ( chia & linseeds can be ground together)
1 medium sized egg
1 tsp of Dijon mustard ( English mustard works fine too, but use slightly less as it is hotter)
2 shallots (finely chopped- only add if there are no onions in your roast vegetables)
Himalayan Salt & pepper to taste
honey&mustard sauce ( just mix one tbsp of mustard, 1 tsp of honey- done)
Capers to garnish ( you can add a table spoon to the fish mix if you like , its quite delicious)

Mushy peas with mint
200-300 g of frozen peas
1-2 handful of fresh mint
1-2 tbsp of ghee or butter
Himalayan salt & pepper

Kale Salad
350 g of green and red kale ( washed and torn into smaller pieces)

Lemon dressing
Juice of half a lemon
2 tbsp of cold pressed olive oil
2 tsp of balsamic vinegar
1/2 tsp of Dijon or English mustard
1/2 tsp of honey
Himalayan salt&pepper to taste

Mash the left over roast vegetables, add shallots, salt, pepper, beaten egg and mix well. Then add the fish , this is best done in flaking it on top of the mashed ingredients and then carefully folding the fish into the mix, at this point fold in the capers if you are adding them .

Pre-heat the oven at 160c and lay out parchment paper on a roasting tray. Place the ground chia and linseed on a plate- season with salt and pepper. Use a large spoon to divide the mix and make equally sized balls , then one by one flatten with the palm of your hand and coat with the chia and linseed mix before placing them on the baking tray. Do this very carefully as the fishcakes are quite fragile at this point.  Bake for 30-45 minutes.

Prepare the kale salad by just adding the dressing to the washed and dried leaves, best to mix in a glass bowl. Massaging the dressing in well and leave until the fishcakes are ready to be served.

A few minutes before the cakes are done, put the frozen peas in boiling water, simmer for 2-3 minutes and drain well.  Add ghee or butter to the peas, salt & pepper and blend using a hand blender. You can also just mash them manually. Finely chop mint and fold under the mash and serve hot together with the fishcakes and kale salad. Garnish the fishcakes with honey & mustard sauce and capers –

Enjoy !!