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		</div><p>It feels like spring, which means we should lay emphasis on fresh, organic, and local produce for a healthy lifestyle. Time to get into shape before summer sets in, and introduce some healthy vegetables with a dash of herbs, sauces and spices in place. We bring you a few lovely plant-based dishes in red, green and yellow variations to keep you busy cooking this Easter break!</p>
<p>Soneva Fush, Shades of Green gives us a few delectable recipes.</p>
<blockquote><p>Yellow Menu – Grains</p></blockquote>
<p><a href="https://londonglossy.com/wp-content/uploads/2019/04/thumbnail_Shades-of-Green-Yellow-Menu-Grains.jpg"><img class="aligncenter size-full wp-image-130919" src="https://londonglossy.com/wp-content/uploads/2019/04/thumbnail_Shades-of-Green-Yellow-Menu-Grains.jpg" alt="Spring, Cooking, Shades of Green," width="1280" height="853" /></a></p>
<h4>Ingredients:</h4>
<p>[quote_box_center]Light Salted Onions, Sweet Corn, Tarragon, Spelt, Leek Ash, Watercress, Yellow Pepper Hummus, Wild Garlic[/quote_box_center]</p>
<p><strong>2 Corn on the Cob</strong><br />
• 50g Pickled Garlic in Vinegar<br />
• Watercress</p>
<p>1) Cook the corn. Cut the corn into 3 pieces and then slice again.<br />
2) Arrange with yellow pepper hummus in the centre, onions, corn, spelt, watercress and leek ash</p>
<p><strong>Grilled Yellow Pepper Hummus</strong></p>
<p>• 1 Yellow Bell Pepper, Grilled<br />
• 100g Chickpeas, Cooked<br />
• 2 Tablespoons Olive Oil<br />
• Salt<br />
• Lemon Juice</p>
<p>1) Grill the pepper until it is medium charred all over. Remove the skin and seeds.<br />
2) Blend with chickpeas and olive oil.<br />
3) Season with salt and lemon juice.</p>
<p><strong>Leek Black Ash</strong></p>
<p>• 1 Leek</p>
<p>1) Wash the leeks well.<br />
2) Split in the middle and spread out on a paper lined baking tray. Bake in the oven on 240C until the leeks are black and dry.<br />
3) Keep in an airtight container for up to 1 month.</p>
<p><strong>Onions</strong></p>
<p>• 200g Onions</p>
<p>Cook the onions with the peel in lightly salted water until tender.<br />
Remove from water and let cool.<br />
Store the onions in the cooking water, until ready to use.</p>
<p><strong>Spelt</strong></p>
<p>• 100g spelt<br />
• 1 Carrot<br />
• 1 Leek<br />
• 1 Small Onion<br />
• 1 Celery Stick<br />
• 5g Tarragon, Chopped<br />
• 1 Tablespoon Olive Oil<br />
• Salt and Black Pepper</p>
<p>1) Peel, clean, and dice the vegetables. Keep the trimmings for cooking the spelt.<br />
2) Sauté the vegetables in olive oil for 5 minutes.<br />
3) Cook the spelt in water with vegetables trimmings and salt until al dente.<br />
4) Drain and cool.<br />
5) Mix with cooked vegetables, tarragon and season with salt and pepper</p>
<p>*Serves 4</p>
<blockquote><p>Green Menu – Raw</p></blockquote>
<p><a href="https://londonglossy.com/wp-content/uploads/2019/04/thumbnail_Shades-of-Green-Green-Menu-Raw.jpg"><img class="aligncenter size-full wp-image-130920" src="https://londonglossy.com/wp-content/uploads/2019/04/thumbnail_Shades-of-Green-Green-Menu-Raw.jpg" alt="Seasonal Cooking, Food, Spring" width="1280" height="853" /></a></p>
<h4>Ingredients:</h4>
<p>[quote_box_center]Asparagus, Morning Glory Flower, Green Mango, Wing Bean, Bok Choy, Garden Leaf, Green Tomatoes, Salted Lemon, Kombu Oil, Avocado Dip[/quote_box_center]</p>
<p>• 4 Asparagus, Peeled<br />
• 4 Morning Glory with Flower<br />
• 4 Wing Beans<br />
• 1 Green Mango, Sliced<br />
• 1 Bok choy, Cut into 4 Pieces<br />
• 4 Servings Rucola<br />
• 1 Green Tomato, Cut into Quarters<br />
• 1 Banana Leaf</p>
<p>1) Clean and cut all vegetables.<br />
2) Arrange all the raw vegetables on a banana leaf.<br />
3) Serve it with avocado dip and kombu oil and kombu crackers.</p>
<p><strong>Avocado Dip</strong></p>
<p>• 2 Avocados<br />
• ¼ Salted Lemon<br />
• 100g Cashew, Soaked in Water for 6 Hours,<br />
• 2 Tablespoon Black Kombu Oil</p>
<p>1) Peel the avocado.<br />
2) Chop lemon peel into small pieces.<br />
3) Blend the avocado with cashew nut, lemon juice and season with salt and pepper.</p>
<p><strong>Kombu Oil</strong></p>
<p>• 200g Kombu Seaweed + Extra 100g for Crackers<br />
• 400ml Vegetable Oil</p>
<p>1) Wash the kombu with water.<br />
2) Bake the kombu in the oven for 60 minutes on 160C.<br />
3) Cool and blend with the oil.<br />
4) Leave to infuse for 1 day at room temperature.<br />
5) Refrigerate up to 1 month.</p>
<p>*Serves 4</p>
<blockquote><p>Red Menu – Fire</p></blockquote>
<p><a href="https://londonglossy.com/wp-content/uploads/2019/04/thumbnail_Shades-of-Green-Red-Menu-Fire.jpg"><img class="aligncenter size-full wp-image-130921" src="https://londonglossy.com/wp-content/uploads/2019/04/thumbnail_Shades-of-Green-Red-Menu-Fire.jpg" alt="Seasonal Cooking, Food, Spring" width="1280" height="853" /></a></p>
<p>[quote_box_center]Grilled Rice Cake, Lemongrass, Kaffir Lime, Beetroot Pickle, Yuzu Watermelon, Roasted Cashew Nut[/quote_box_center]</p>
<p>• 4 Rice Cakes<br />
• 4 Pieces Watermelon, Marinated<br />
• 4 Teaspoons Pickled Beetroots<br />
• 16 Roasted Cashew Nuts, Chopped<br />
• 5g Thai Basil</p>
<p>1) Arrange the grilled rice cake on a plate with pickled beetroots, and marinated watermelon.<br />
2) Sprinkle with cashew nuts and Thai basil.</p>
<p><strong>Sticky Rice Cake</strong></p>
<p>• 100g Glutinous Rice<br />
• 2 Sticks Lemongrass<br />
• 4 Leaves Kaffir Lime<br />
• Salt<br />
• White Pepper</p>
<p>1) Soak the rice in water overnight or at least 6 hours. Drain.<br />
2) Steam in a bamboo basket for 15-20 minutes.<br />
3) Remove the central vein from the kaffir lime leaves, then roll like a cigar and julienne.<br />
4) Remove the 2 outside leaves of the lemongrass, cut 1cm from the bottom and then 3 cm from the top and then chop super fine in rings.<br />
5) Spread the rice out on a tray and cover with a cloth.<br />
6) Mix kaffir lime and lemongrass in the steamed rice and season with salt and white pepper.<br />
7) Roll it up in a sushi mat, to long rice stick, add a grill skewer<br />
8) Grill the rice stick until it is crispy.</p>
<p><strong>Beetroots Pickle</strong></p>
<p>• 500g Beetroots<br />
• 10 Coriander Seeds, Toasted<br />
• 50ml Coconut Vinegar<br />
• 2 &#8211; 3 Tablespoon Soya Sauce<br />
• Sugar</p>
<p>1) Bake the beetroots for 2 hours on 185C until very tender. Remove the peel when still hot.<br />
2) Toast coriander seeds and grind.<br />
3) Grat the beetroots, add the coriander and vinegar, mix together.<br />
4) Season with soya and a little sugar.</p>
<p><strong>Watermelon with Yuzu</strong></p>
<p>• 2 Slices Watermelon<br />
• 1 Tablespoon Yuzu<br />
• 1 Tablespoon Tamari Soya Sauce</p>
<p>1) Cut the rind of the watermelon.<br />
2) Place in a bag and add yuzu and soya sauce. Marinate for up to 2 hours.</p>
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