Crispy fried egg with greens and spicy yoghurt
1½ tbsp plain yoghurt of your choice
1 tsp harissa paste or blended chipotle chillies in adobo sauce (see note)
½ tbsp coconut, olive or macadamia oil
1 small zucchini, sliced into 1cm thick rounds
2-3 brussels sprouts, leaves separated
1 tbsp lemon juice
sea salt flakes and freshly ground black pepper, to taste
6 peeled hazelnuts, chopped in half (optional)
1 tbsp extra virgin olive oil
Spread the yoghurt and spice paste on a serving plate.
Heat oil in a small non-stick frying pan set over medium heat for one minute. Add zucchini and brussels sprouts leaves and sauté for two minutes, turning the zucchini rounds over and stirring the brussels sprouts. Transfer the cooked greens onto the serving plate and season with olive oil, lemon juice, salt and pepper. Top with hazelnuts, if using.
Return the pan to the heat, add olive oil and crack the egg into the middle of the pan. Turn the heat up a little and cook for 5-6 minutes, or until the bottom is browned and crunchy and the white on top is set. Transfer the egg to the plate and serve.
Chipotle chillies in adobo sauce: An essential ingredient in Mexican and southern Californian cuisine, chipotle chillies in adobo sauce are available from most delis, some grocers and the Mexican food section of supermarkets. While the sauce is not completely additive-free, a little goes a long way and it keeps for a long time. To store, I blend the chillies with the sauce until smooth, then transfer to a clean jar and store in the fridge for up to 2 months.
Curried cauliflower tuna mornay
¼ small cauliflower (about 250g), cut into florets
2 cups water
3 tbsp raw macadamia nuts (optional)
½ tsp sea salt
½ tsp freshly ground black pepper
pinch of ground nutmeg
½ tsp garam masala
200g pasta shells or gluten-free pasta of your choice
1½ cups mixed frozen peas and corn
1 x 425g can tuna chunks in olive oil or spring water, flaked with a fork
1 small red onion, sliced into rings
¼ cup grated cheese, lactose-free cheese or 2 tbsp nutritional yeast flakes
¼ cup breadcrumbs of your choice, quinoa flakes or almond meal
2 cups salad greens
4 tbsp Herbed Apple Cider Vinaigrette (see below)
Preheat oven to 200C (180C fan-forced). Place cauliflower florets and water in a large saucepan, bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes.
Add macadamias, salt, pepper, nutmeg and garam masala. Using a hand-held blender, process until the sauce is smooth. Add pasta and frozen veggies and mix well. Add tuna and fold gently through sauce and pasta.
Transfer tuna mixture to a large baking dish. Scatter onion rings on top, sprinkle with cheese or yeast flakes and breadcrumbs, quinoa flakes or almond meal. Bake for 20 minutes, or until the top is golden and pasta cooked through.
Serve with salad greens tossed with the dressing.
Herbed apple cider vinaigrette
Makes ½-¾ cup
1½ tbsp apple cider vinegar
3 tbsp macadamia, extra virgin olive, sweet almond or avocado oil
pinch of sea salt flakes
½ tsp freshly ground black pepper
3 tbsp freshly chopped herbs
Place all ingredients of the dressing in a clean jar and shake well. Store in the fridge and use within 4-5 days.
Cream puff pavs
3 tbsp water
1 tbsp butter, ghee or coconut oil
3 tbsp unbleached plain flour or rice flour
Cream and Fruit Topping:
½ cup pure cream or 1 x 400g can coconut cream, chilled overnight ¼ tsp vanilla powder or natural vanilla extract, ½ cup finely chopped fresh fruit and berries
Preheat oven to 220C (200C fan-forced). Line a baking tray with baking paper.
For the choux pastry, in a small saucepan set over medium heat, bring water and butter, ghee or coconut oil to a simmer. Add flour and mix vigorously with a wooden spoon until the mixture comes away from the side of the pan and forms a ball. This takes only a few seconds. Transfer dough to a bowl and flatten to cool slightly. Add egg and beat with an electric mixer or whisk until glossy and smooth.
Using a spring-loaded ice-cream scoop or soup spoon, form eight evenly sized balls of dough and place on prepared baking tray, about 5 centimetres apart. Bake for eight minutes, reduce temperature to 180C (160C fan- forced) and bake for a further 10 minutes. Turn off oven and leave with door slightly ajar for five minutes. Transfer puffs to a wire rack to cool completely before cutting in half horizontally.
Whip cream or the strained thick part of the chilled coconut cream (reserve the water for smoothies or porridge) with vanilla until firm peaks form. Top each puff with a good tablespoon of whipped cream and fruit and serve.
Store unfilled puffs in an airtight container in the fridge for up to three days. Store cream-filled puffs, covered, in the fridge for up to a day and top with fruit just before serving.
I use a mix of fruit in season. Melons, kiwifruit, mango, pineapple, strawberries, blueberries and passionfruit pulp work really well in summer, as can citrus fruits or pomegranate and mint in winter.
The Wholesome Cook: Refined sugar-free wholefood recipes for how we eat now, by Martyna Angell. (Harlequin MIRA, $49.99.)