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Summary: Fruit salad with cheese is one of my personal favourite combinations. It might sound unusual, but give it a try, and you will be surprised at how well it works. I love my fruit salads with cheese at any time of the day, from breakfast to a light lunch to a refreshing Summer starter to a post-workout snack to even dessert. A sure winner with children too. Again, putting pepper on fruits might sound odd, but the pepper really brings out the sweetness of the fruits and wonderfully rounds off the different flavours.
This one is a summer incarnation, when stone fruits are plentiful. Use any combination of plums, apricots, nectarines, peaches and cherries. I used the juice of half a blood orange to marinate the fruits in because I had one (the last of the season), but regular orange is great too. Thyme just goes really well with goats cheese, but basil works great too.
The key is to use perfectly ripe fruits, as they will be deliciously sweet ; halving and pitting the cherries takes a bit of time, but it is well worth the effort, believe me ! Leave a few cherries whole for decoration.
For a Vegan and Paleo version, replace the goat cheese with soaked almonds.
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Summary: Who knew that a mixture of onion, mushrooms, green lentils, nuts, beetroot, fresh herbs and lemon juice could produce such an incredibly delicious and realistic alternative to one of the most controversial yet popular French delicacies, Foie Gras ?
Enter Faux Gras. This Mushroom and Lentil pâté tastes very much like real Foie Gras, but is brimming with plant-based nutrition, and more importantly, comes without the unkind treatment to ducks and geese.
But this Faux Gras is not just a vegan alternative to Foie Gras, it is also an exceptionally tasty vegan spread in its own right : it is hands down the best pâté, vegan or otherwise, that I have ever tasted.
Don't be put off by the fairly long list of ingredients, the recipe is actually really easy and straightforward.
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Summary: Harira is a very popular soup in Morocco and in all of the Maghreb, where it is often eaten to break the fast every night during the Ramadan, the Muslim month of fasting. Harira is hearty and satisfying thanks to the chickpeas, lentils and pasta. It is usually made with very thin, angel hair pasta, but I used orzo, a tiny rice grain - like pasta. Harira is unbelievably fresh and flavoursome thanks to the fresh herbs and the fresh ginger, the cinnamon makes it somewhat sweet, and finally, the saffron just makes it out-of-this-world.
Yet, Harira is childishly easy to make.
The soup can be eaten on its own or with couscous.
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