January's Green and Bright Recipes from Sofie
Here we are in January 2019, hope you had a happy new year. I thought for this rather tough month that the recipes should offer something fresh and unexpected. So here are 3 small things that you can make to stave off the winter blues - they are bright, green and kinda zingy.
First up, a simple kale salad. Hear me out, I used to think kale was the worst, especially in its raw form. And then my friend, Liz, made a salad that opened my eyes to how delicious kale could be.
The key is acid and a good massage. I am serious. The two help to break down the cell structure of the kale, thus making it easier to chew and digest, and so much more delicious.
Serve as a side to mostly anything that needs some vegetables and freshness.
Half a bag of curly kale (roughly 100-150g)
Lemon juice (1 or 2 lemons, depending how sour you like it)
2 tbsp olive oil (balance is key, so add more if you like)
75 g toasted and chopped nuts (I used almonds here. Pecans, hazelnuts, pine nuts all work great too)
How to -
1. Wash the kale and remove any really tough stem bits, transfer to a big bowl.
2. Toast nuts of choice up in the oven at 190°C for roughly 15 mins, then chop and cool
3. Add lemon juice to the kale, then massage it till you no longer feel the toughness in the fibers of the curly kale.
4. Add salt, pepper, nuts and olive oil to the kale and toss.
Next up, something I cannot take credit for, I am merely sharing it. Green zhug, which I found out about through Ottolenghi and it’s the best thing for using leftover fresh coriander. I keep it jarred in the fridge for a week or so, use it on anything that needs it! Flatbreads, salads, stews, fish, meat, stir it into yogurt for a great dip. It is so versatile.
1 tsp black peppercorns
1 tsp caraway seeds
1 tsp cumin seeds
Seeds of 4-5 cardamom pods
2 tsp red chilli flakes
4 garlic cloves
A large bunch of coriander
100 ml olive oil
Fresh lemon or lime juice, to taste
How to -
1. Toast the spices in a pan until they smell fragrant and then bash them with a pestle&mortar
2. Roughly chop the coriander and add it to a blender along with the spices, garlic and half of the olive oil. Blitz.
3. Check consistency, add more olive oil if you like it thinner.
4. Add lemon or lime juice along with salt to taste.
5. Store in a sterilized jar in the fridge for upto a week.
Coconut & Lime Drink
This is a recipe adapted from Priya Krishna from Bon Appetit, who taught me how to make ‘Indian Gatorade’ which is something her dad makes when he is feeling too hot during summer in the state of Texas. I added some coconut milk to it, one to mellow it out a bit but also to add fat. Because I like fat and we need it in winter. Also this is just delicious, a good antidote to rich foods and alcoholic drinks from the festive period.
This makes enough for 2 people, double it etc. for more.
Juice of 3 limes
100 ml coconut milk
200 ml cold water
2 tbsp of icing sugar
Ice (roughly 1 cup)
Pinch of salt
Freshly ground pepper (around 2-3 pinches)
How to -
1. Add all ingredients to a blender and blitz it! That’s all.
NB: To make Priya’s OG ‘Indian Gatorade’ take away to the coconut milk and replace with water.
I’d love to know if you make any of these, so let me know your thoughts in the comments.
See you in February
Sofie is a member at Studio 70 and writes a monthly food blog here. She loves making and sharing food with the people she loves - for her, it is the ultimate expression of kindness and care.