Linguine with mint fava bean sauce

Serves 4 | Cook time 40 minutes


  • 1 ½ cup (250 grams) fava beans, frozen
  • 2 gloves garlic, chopped
  • 2 spring onions + extra for garnish
  • 1 lemon
  • 1 bunch fresh mint + extra for garnish
  • 1 cup (100 grams) ricotta cheese
  • ¼ cup (50 grams) sour cream
  • 1/2 cup (50 grams) Parmesan cheese
  • 14 oz (400 grams) fresh linguine
  • 2 Tbsp (30 grams) pine nuts


  1. Bring a large pan of water to the boil, then cook fava beans with some salt according to pack instructions (8 minutes). Scoop out the beans and peel the outer skin from each of them.
  2. Place ¾ of the beans in a food processor. Add garlic, juice of 1 lemon, mint and chopped spring onions. pulse a few times. Add the ricotta cheese, sour cream and parmesan and pulse until smooth.
  3. Toast the pine nuts in a dry skillet over medium-high heat for about 3 minutes until golden brown.
  4. Meanwhile, cook the linguine in the pan with boiling water according to pack instructions. Drain and place the pasta back in the cooking pan.
  5. Stir in the fava bean sauce. Season with black pepper and garnish with fava beans and spring onions.
  6. Divide among 4 plates. Sprinkle parmesan cheese on top and add the toasted pine nuts.

Sweet Potato Pizza

2 small pizzas | Prep time 25 minutes | Oven time 35 minutes


For the crust

  • 14 oz (400 grams) sweet potato
  • ½ cup (70 grams) flour
  • 1 egg
  • Rosemary
  • Sea salt

For the topping

  • 7/8 cup (200 grams) ricotta cheese
  • 1/3 cup (30 grams) parmesan cheese, grated
  • ½ zucchini
  • 6 cherry tomatoes
  • 2 oz (+/-50 grams) coppa di parma
  • 2 handfuls of arugula
  • Basil


  1. Peel about 4 medium sweet potatoes. . Fill a pot with water and add a dash of salt. Bring to a boiling. Add the potatoes. Cover the pan and cook for 10 minutes. Drain and add the sweet potatoes to a large mixing bowl.
  2. Preheat oven to 375°F (180°C - 190°C).
  3. Mash the sweet potatoes. Add the egg, flour, rosemary and salt. Stir together until combined.
  4. Scoop the sweet potato mixture ono parchment paper and use a spatula to spread it into a large circle. You can make one large crust or two small ones.
  5. Place the pizza crust in the oven and bake for 30 minutes or until the edges are golden brown.
  6. Meanwhile, slice the zucchini lengthwise in strings using a mandolin. Cut the tomatoes.
  7. Heat a skillet, grease with oil and grill the zucchini until they are tender.
  8. Remove the crust from the oven. Add ricotta, parmesan, zucchini and tomatoes and bake for another 5-10 minutes.
  9. Top with coppa di parma, arugula and fresh basil. Slice and serve!

Berry Crumble

Serves 6 | prep. time 15 minutes | Cook time 45 minutes


Berry filling

  • 1 ½ cup (150 grams) fresh blueberries
  • ½ cup (50 grams) raspberries
  • ½ cup (50 grams) strawberries
  • 2 tabespoons agave syrup
  • 2 teaspoons corn starch


  • 1 cup (120 grams) spelt flour
  • 3/4 cup (60 grams) old fashioned oats
  • 1/3 cup (120 ml) agave syrup
  • 1 egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (75 grams) butter
  • 2 tablespoons chopped walnuts


  1. Preheat oven to 250°F (175°C or 180°C).
  2. In a medium bowl, toss the blueberries, chopped strawberries, raspberries, agave syrup and starch together until the berries are evenly coated in the mixture.
  3. In a separate bowl, mix together the flour, oats, egg, agave syrup, baking powder, and salt until combined. Add the butter and crumble it in with your hands until there no large clumps remain.
  4. Remove a 1/3 of the crust dough for the topping and set aside. Press the rest of the dough in a medium tart tin.
  5. Add the blueberry mixture onto the crust, leaving any extra liquid from the berries in the bowl.
  6. Add the chopped walnuts to the remaining crumble dough that you set aside earlier, and sprinkle on top of the berries.
  7. Bake for 40-45 minutes, until the crust is golden brown.
  8. Let cool before serving.

Lentil Orange Salad

Serves 4 | prep. time 40 minutes


  • 1 ¼ cup (300 grams) green lentils
  • 5 oz (150 grams) silver beet
  • 4 spring onions
  • 2 oranges
  • 1 cup (100 grams) goat cheese
  • 6 radish
  • ½ bunch parsley
  • 1 stock cube
  • 3 tablespoons maple syrup
  • 1 tablespoons lemon juice
  • 3 tablespoons extra vierge olive oil
  • ½ teaspoon hot chili powder
  • ½ teaspoon curcuma
  • Salt and pepper
  • 2 tablespoons (30 gr) sunflower seeds
  • 2 tablespoons (30 gr) pumpkin seeds



  1. Rinse the lentils under cold water. Cook them with an vegetable stock tablet according to package directions. Drain, rinse with cold water and set aside.
  2. Chop the spring onions and parsley and slice the radishes thinly.
  3. Cut off the top and bottom of the orange. Slice off the peel and remove all of the pith. Remove the segments from the fruit.
  4. Heat a skillet with one Tbsp oil. Fry the spring onions on medium-high heat for 3 minutes, lower the heat and add the orange segments. Stir in the maple syrup, lemon juice, olive oil and season with chili powder, curcuma, salt and pepper.
  5. In a medium bowl, combine the lentils and orange mixture. Add the silver beet, parsley, radish. Crumble the goat cheese on top and add the sunflower seeds and pumpkin seeds to the salad. Serve cold or lukewarm.

Bimi Tahini Noodles

This is take away food to the max.

Why go to your nearest Asian Take Away to get noodles if you can make your own dish with all the ingredients you like! In this recipe I use egg noodles, bimi, carrots and mushrooms. You probably can order that in every take-away restaurant, but it’s the sauce that makes this dish special, very special! I call it a spicy tahini soy sauce.


  • ½ pound (250 grams) egg noodles
  • 1 glove garlic
  • 2 carrots
  • 4 oz (100 grams) mushrooms
  • 4 oz (100 grams) bimi
  • 1/3 cup (50 grams) salted peanuts
  • 2 tablespoons coconut shedders
  • 2 tablespoons sesame seeds
  • 2 tablespoons tahini
  • 3 tablespoons sesame oil
  • ¼ cup (50 milliliters) soy sauce
  • ¼ cup (50 milliliters) chili sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon fresh ginger


  1. Bring a large pot of salted water to a boil. Boil the noodles according to package directions. Drain and rinse with cold water to stop the cooking.
  2. Heat a dry skillet and toast the sesame seeds and coconut until golden brown.
  3. Peel the carrots and slice in matchsticks. Slice the mushrooms. Chop the bimi. Chop the garlic finely and peel and grate the garlic.
  4. Heat a wok over medium high heat. Add 1 Tbsp sesame oil. Add the bimi and carrots and cook for 3 minutes. Toss in the garlic and mushrooms and cook for another 3 minutes. Add the noodles.
  5. In a medium bowl, combine 2 Tbsp sesame oil, the tahini, soy sauce, chili sauce, brown sugar and grated ginger. Stir well.
  6. Add the sauce to the noodles and toss until combined and warm through, about 2 minutes.
  7. Serve with toasted sesame seeds, coconut and salted peanuts.

Spicy Garam Masala rice with sweet peppers

Serves 4 | Cook time 1 hour


  • 4 sweet peppers
  • 1 1/3 cup (300 grams) basmati rice
  • 2/5 cup (100 grams) green lentils
  • 4 spring onions
  • 2/3 cup (100 grams) roasted cashew nuts, salted
  • 1 bunch chives
  • 1/3 cup (50 grams) raisins
  • 2 tablespoons sesame seed


For the garam masala sauce

  • 3/5 cup (150 grams) tomato sauce
  • 2 tablespoons sesame oil
  • 4 tablespoons coconut milk
  • 1 tablespoon sambal
  • ½ tablespoon garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon cumin
  • 1 tablespoon fennel powder
  • 1 tablespoon coriander seed
  • 1 tablespoon curcuma
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • Salt and pepper


  1. Preheat oven to 425°F (220°C).
  2. Wash the peppers and cut them in half lengthwise. Cut off the stem and scoop out the seeds and membranes. Place the peppers cut side down on a baking sheet. Roast the peppers in the pre-heated oven for about 10 minutes Take the baking sheet out of the oven en lower the temperature to 350°F (180°C).
  3. Meanwhile, cook the rice and lentils in separate pans according to package directions. Drain the lentils and rinse with cold running water. Add lentils to the cooked rice.
  4. Cut the spring onions and chives. Add to the rice.
  5. Stir in de raisins, cashews and sesame seeds.
  6. In a medium bowl, mix all the spices, tomato puree, oil, coconut milk, sambal and sugar.
  7. Add the sauce to the rice and stir to combine.
  8. Stuff the peppers with the rice and Pour the rice that’s left onto the baking sheet and spread evenly over the pan. Bake the peppers for another 5-10 minutes in the preheated 350°F (180°C) oven.
  9. This dish goes best with seared lamb chops or rib steaks.