based on "Indian superspices" by Gurpareet Bains
15 cm cinamon stick
5 green cardamon pods, lightly crushed
5 cm fresh ginger root, peeled and sliced
4 mugs of water
Place the ingredients in a saucepan, add the water and bring to the boil. Reduce to a low heat, then cover and simmer gently for 10 minutes.
Can be used to brew your favourite tea (black tea, green tea ,rooibos...) and sweeten with honey.
cinamon: antibacterial, anti-inflammatory, antiviral, cough suppressant
green cardamon: antibacterial, anti-inflammatory, reduces high temperature during fever, cough suppressant
ginger: analgesic, antibacterial, anti-inflammatory
cloves: analgesic, antibacterial, antiviral, anti-inflammatory
Marinated sweet and sour fish.
Based on "Jerusalem" by Yotam Ottolenghi and Sami Tamimi
2 medium onions, peeled and sliced
1 tbsp coriander seeds
2 peppers (1 red, 1 yellow) deseeded and sliced
2 garlic cloves, peeled and sliced
3 bay leaves
1 tbsp curry powder
3 tomatoes, chopped or 5 tbsp tomatoe passata
2 tbsp honey (neutral taste) or agave syrup
5 tbsp cider vinegar
500g white fish fillet (pollack, haddock, halibut) red mullet, sardines and mackerel are also good, divided into small pieces
flour for dusting
Heat 3 tablespoons of the olive oil in a large frying pan. Add the onions and coriander seeds and cook on a medium heat for 5 minutes, stirring often. Add the peppers and the garlic and cook for a further 10 minutes. Add the bay leaves curry powder and tomatoes or passata. Cook for another 8 minutes, stirring occasionally. Add the honey or agave syrup, vinegar, 1 - 1 1/2 teaspoon of salt and some black pepper and continue to cook for another 5 minutes. Add 200ml of water and bring to boil.
Meanwhile, heat the oil in a separate frying pan. Sprinkle the fish with some salt, dip in flour and fry both sides (about 3 minutes) . Dry on a paper towel and add to the pan with the peppers and onion. Taste and adjust the seasoning. Stir very gently and cook on a medium heat for 5 minutes.
Remove from the heat and leave to come to room temperature. Store in a fridge, in a jar.
Serve at a room temperature, after marinating it for a day.
Based on "Soups" by Annie Bell
4 tbsp olive oil or ghee
1 big onion, chopped
2 garlic cloves, finely chopped
6 medium beetroots, peeled and diced
2 sour apples, peeled and diced
800 ml vegetable stock or water
freshly-squeezed lemon juice (optionally)
feta or manouri cheese
1-2 tbsp extra virgin olive oil
Heat up the oil or ghee in a large saucepan. Add the onion and sauté on medium heat until the onion is soft and translucent. Add the garlic and sauté for a minute. Add the beetroots and sauté for a further 5 minutes.
Pour in the stock or water (the liquid should cover the vegetables) season with salt, black pepper or soy sauce, increase the heat and simmer for 15 minutes. Add the apples and simmer for a further 15 minutes or until the beetroots are soft.
Remove from the heat and cool slightly, then purée until very smooth in a blender. Return the soup to the pan. If the soup is too thick add more stock or water. Taste and adjust the seasoning , add the lemon juice if necessary.
Serve sprinkled with feta or manouri cheese and chopped dill. Finish with a drizzle of olive oil.
In the summer you can serve the soup cold!