Hirsch's Homestore Kitchen Capers - Father's Day lunch ideas in the Bosch Home Kitchen with Izelle Hoffman - Lifestyle Chef!
I had such fun cooking with Izelle Hoffman today in the beautiful Bosch show Kitchen at Hirsch's centurion, you can watch the replay here.
Zesty Vegan Coriander Cream Pasta With Roasted Paprika Tomatoes
INGREDIENTS
Roasted Paprika Tomatoes
750ml Cherry tomatoes
15ml Extra-virgin olive oil
5ml Smoked paprika
Sea salt to taste
Pasta - About 350ml Fusilli pasta
500ml Baby rocket, chopped
Zesty Coriander (dhania) Cream Sauce - 625ml Small cauliflower florets
250ml Unsweetened almond milk
2 Garlic cloves, smashed and peeled, to taste
2 Scallions (green onions)
15ml Nutritional yeast flakes
15ml Extra-virgin olive oil
10ml Fresh lime juice
5ml Sea salt
2.5ml Chilli powder
2.5ml Ground cumin
Dash of cayenne pepper (optional, for a kick of heat)
30ml Coriander (dhania) dried powder
INSTRUCTIONS
For the Roasted Paprika Tomatoes • Preheat oven to 200°C Line a large rimmed baking tray with parchment paper. • Add the halved cherry tomatoes to the pan, drizzle with the olive oil, and sprinkle with the smoked paprika and sea salt. Toss to coat and spread out into an even layer across the pan. Roast the tomatoes for 18 to 22 minutes or until they’re tender, blistered, and just beginning to turn golden-brown on the edges. Remove from oven and let cool in pan.
For the Pasta • Meanwhile, bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Drain, reserving 250ml of the pasta water, and transfer the cooked pasta to a large bowl. Add the chopped rocket, toss, and set aside.
For the Zesty Coriander Cream Sauce • Meanwhile, bring a medium pot of water to a boil. Add the cauliflower florets to the pot and boil for 7 minutes or until fork-tender. Strain off the water. • Add the boiled cauliflower florets, almond milk, garlic, scallions, nutritional yeast, olive oil, lime juice, sea salt, chili powder, cumin, and cayenne pepper (if using) to a high-speed blender. Blend on high for 1 to 2 minutes or until completely smooth and creamy. • Pour the sauce into a large saute pan. Turn heat on medium and stir constantly for 3 to 5 minutes or until hot and bubbly. • Stir in the coriander. Then, add the pasta and rocket to the pan and toss to coat. Heat for 2 minutes or until the sauce thickens and clings to the pasta. If needed, add pasta water, 125ml at a time, to thin the sauce. Remove from heat.
To Assemble • Scoop the pasta into pasta bowls and top with the roasted cherry tomatoes. Serves: 4-6
Tomato Flat Bread/Pizza
You can put absolutely anything on the flat bread. You can turn it into a green flat bread with Kale and celery. You can make it into a red flat bread with tomatoes. You can actually put any vegetables onto this flat bread as its just amazing.
INGREDIENTS • 5ml Instant yeast
• 180ml Warm water
• 5ml Granulated sugar
• 500ml All-purpose flour, or white whole wheat flour
• 5ml Salt
• 3.7ml Baking powder • 45ml Coconut cream, *may omit if needed
For the topping: • 3 Cloves of garlic, minced
• 500g Tomatoes and cherry tomatoes, sliced
• 30ml Pine nuts
• Canned chopped tomatoes or tomato puree • 30ml Fresh, chopped herbs (I used parsley here)
• Salt, pepper
• Vegan cheese as desired
INSTRUCTIONS
Preheat oven to 250°C. Pat or roll pizza dough into desired shape, and transfer to a baking sheet.
Mix the chopped tomatoes/ puree with the garlic
Spread chopped tomatoes/ puree over pizza dough, sprinkle with salt and pepper. Arrange tomato slices in a single layer on pizza, and top with pine nuts and fresh parsley.
Bake for 15-20 minutes, or until pizza dough is golden brown. Serve warm with fresh herbs on top. Serves: 3-4
Vegan Strawberry Souffle
Ingredients
1 punnet of strawberries hulled and sliced
2 teaspoons of Orgran egg replacement
Chilled liquid from one can of chickpeas
250g Castor sugar
Instructions
Add the chickpea brine and egg replacement into a stand mixer and blend until combined. While the mixer is mixing gradually add the castor sugar until it starts to become fluffy and expands in size. Add the strawberries and mix until a soft fluffy strawberry soufflé consistency is achieved. Serve in martini glasses with extra strawberries as decoration.
Izelle's Lemon & Garlic Glazed Chicken Thighs with Peas
Ingredients
500g frozen peas
1 large red onion, diced
6 chicken thighs
6 lemon slices
2 Tbsp olive oil
1 tsp Oryx desert salt
1 tsp ground black pepper
1 tsp dried parsley
1 heaped tsp crushed garlic
2 Tbsp raw honey
Juice of 2 lemons
Handful of chopped fresh parsley
Thyme or baby pea shoots for garnishing
Instructions
Preheat the oven to 200 C and spray an ovenproof dish with non-stick cooking spray
Place the frozen peas in the bottom of the dish and add about half of the onion
Place the chicken thighs on top of the peas and onion and place a slice of lemon on every piece of chicken
Sprinkle the rest of the onion over the chicken
Mix the olive oil, salt, pepper, dried parsley, garlic, honey and lemon juice in a small bowl, and then pour over the chicken
Cover the dish with foil and bake for 15 minutes, then remove the foil and bake uncovered for another 30 minutes or until the chicken is cooked
Garnish with chopped fresh parsley, thyme or baby pea shoots before serving with basmati rice and vegetables of your choice
Serves 2 -3
Stay tuned to our blog for exciting recipes, networking sessions, product knowledge and much more.
Much Love,
Margaret Hirsch
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