Glowing summer skin starts from the inside…

It was a pleasure to be on Sunday Brunch on Channel 4 last weekend, not least because guests I was cooking for included Pixie Lott and will.i.am. Glowing Summer skin starts from the inside and I shared four super tasty, easy to make dishes with the guests on the show (in the photo below we are looking at my baby Isla who made a quick appearance!).

Sunday Brunch Glowing Skin July 2018.png

You can make my Summer Tomato Gazpacho, Walnut Crusted Salmon Cakes with Green Life Salad, Baked Sweet Potato Kibbeh Croquettes with Avo Dip and Green Tea Matcha Berry Cream Pops at home by following the recipes in this post.

 

Refreshing Summer Tomato Gazpacho (gf, df, nf)

Makes 3 bowls
canned chopped tomatoes, 2 cans, 800g (tomatoes are better for the skin when processed/ cooked)
red pepper, seeded, into chunks, 1 whole
cucumber, half, into chunks, 170g
cumin powder, 1 tsp
black pepper, 2 tsp
sea salt, 1 tsp
garlic clove, 1
anchovies, 10 filets
basil, 15g
pinch of chilli flakes, optional

  1. Pulse all ingredients in a blender/ food processor until it reaches desired consistency.
  2. Garnish with more basil and chilli flakes.

Walnut Crusted Salmon Cake and Green Life Salad (gf, df)

Walnut Crusted Salmon Cake

Makes 10 cakes, serves 5
salmon, boneless, skinless, flaked, 500g raw (250g cooked)
quinoa, 200g (400g cooked)
water, 500g
sea salt, 1/4 tsp

gluten free flour (or normal flour), 35g
sea Salt, 1/4 tsp
egg, 1g
olive oil, 1 tbsp
sriracha, 20g
parsley, chopped, 30g
lemon zest & juice, one
walnuts, 80g (50g for filling, 30 for crust)

  1. P/H oven 180C.
  2. Roughly chop 50g walnuts for filling and blitz remaining walnuts in processor until breadcrumb like consistency.
  3. Bring quinoa, water and salt to a boil then reduce to low heat and simmer for 15-20 minutes covered on until all water is absorbed and spirals are revealed. Let cool.
  4. Bake salmon on parchment lined tray for 15 mins and let cool. Once cool, flake salmon and toss in flour, salt and chopped walnuts.
  5. Whisk egg with oil, sriracha, parsley and lemon and add cooked quinoa and coated salmon.
  6. Form into 10 x 80g patties, coat in walnut crumb and bake on parchment lined tray for 15 mins.
  7. Serve 2 cakes per person with Green Life Salad

Green Life Salad

Green lentils, 200g raw (400g cooked)
Water, 2L
Salt, 1 tsp

Spring greens, sliced, 300g
Courgette, spiralised or ribbons, 350g
Frozen peas, defrosted, 400g
Radish, sliced, 150g
Pumpkin seeds, 30g (toasted, optional)

Dressing
Lemon juice 2 tbsp
Maple syrup, 2 tbsp
Pumpkin seed butter, 2 tbsp
Olive oil, 6 tbsp
Sea salt & black pepper to taste
Sumac, 2 tsp

  1. Rinse lentils and drain. Combine water, salt and lentils in large pot. Bring to a boil, then reduce to low heat and cook for 20-25 mins until cooked. Drain immediately.
  2. Cut spring greens into 5mm wide and spiralise courgette (or use a peeler to make ribbons).
  3. Slice radish and defrost peas in room temperature (or warm water if in a rush).
  4. Make dressing by combining all ingredients. Season with salt & pepper.
  5. Toss the lentils, spring greens, courgette, peas, radish and dressing together and combine evenly.
  6. Garnish with pumpkin seeds and sumac as desired.

Baked Sweet Potato Kibbeh Croquettes with Avo Dip

Makes 9, serves 3 as a starter

Spice Mix
allspice, 4 tsp
cinnamon, 2 tsp
coriander powder, 4 tsp
sea salt, 1/2 – 1 tsp
black pepper, 1/2 tsp

Shell
fine bulgur wheat, 200g
water, 200g
mince lamb, 200g (or 200g cooked, drained green lentils)
onion, finely chopped, 120g (60 for shell and 60 for filling)
spice mix (above), 4-5 tsp

Filling
sweet potato, cubed, boiled, 300g
water, 2L
salt, 1 tsp
onion, finely chopped, 60g (from above)
fresh tarragon, leaves, chopped, 15g
pine nuts, 25g (toasted optional)
spice mix (above), 4-5 tsp

Dip
avocado, ripe, 1
miso, 1 tsp
yuzu, ½ tsp
greens e.g. lettuce, rocket for plating

  1. Wash, peel and cut sweet potatoes into cubes. Cook in boiling salted water until cooked about 20-25 mins. Drain when cooked.
  2. Soak bulgur wheat in water for 15 mins until soft, then drain if needed.
  3. Chop onion and tarragon.
  4. Make spice mix by combining all the ingredients.
  5. Make filling by blending sweet potatoes, onion, tarragon and spice mix in food processor until evenly blended and desired consistency. Add pine nuts and set aside.
  6. Make shell by blending bulgur, raw mince (or cooked lentils), onion and spice mix in a food processor until forms a soft sticky dough.
  7. P/H oven to 190C.
  8. Divide shell mixture into 10 x 65g balls. Place one ball onto the palm of your left hand and use your right index finger to make a hole while turning and tightening the shell with your left hand. Spoon filling into the hole and close open end (if seal is not tight, croquettes will crack open during baking). Repeat with the remaining ingredients.
  9. Bake croquettes on parchment lined tray for 20-25 mins until brown and mince is cooked.
  10. Make dip by combining all ingredients using a fork to smash avocado and mixing in yuzu and miso.
  11. Serve kibbeh on bed of greens with dip.

Green Tea Matcha Berry Cream Pops (gf, df/ ve optional)

Makes 4 x 37ml
dark berries and/ or cherries pitted, 75g
natural yoghurt (or coconut), 150g
maple syrup, 20g
matcha powder, 1 tsp

  1. Mix all ingredients together using a food processor or mix by hand. If mixing by hand, crush berries before mixing (or to make ombre pops, separate berries from other ingredients)
  2. Pour into moulds using piping bag or spouted jar/ bowl.
  3. Set in freezer overnight.

(Tips: Use a piping bag or ziplock bag. Or pour them out using a jar that has a spout. Don’t fill all the way as frozen liquids expand. Finally, un-mold with a little bit of hot water).