Portable energy booster right at home
8 Bars
Ingredients:
• 13 ounces peanut butter, no added sugar, divided
• 21 / 2 ounces pure maple syrup
• 3 ounces almond flour
• 3 ounces coconut oil
• 6 ounces chopped dark chocolate, at least 70 percent cocoa, divided
• 3 ounces hemp seeds
• 1 pinch salt
Directions:
1. Grease and line the base and sides of an 8-inch baking dish with parchment paper.
2. In a large mixing bowl, thoroughly stir together 1 cup with the maple syrup and almond flour until well combined. Transfer to the baking dish, evenly pressing it across the base. Cover and chill until needed.
3. Meanwhile, combine the remaining 1 / 2 cup peanut butter, coconut oil, half the chocolate, hemp seeds, and salt in a heatproof bowl. Set the bowl over a half-filled saucepan of simmering water, stirring until smooth.
4. Remove from the heat and pour the mixture over the chilled base.( Keep the water simmering.)
5. Place the remaining chocolate in a clean bowl. Set it over the simmering water, stirring until melted.
6. Drizzle the melted chocolate over the topping in the tin. Cover and chill until set, about 4 hours.
7. When ready to serve, cut into slices and turn out.
Breakfast for weekend mornings
Serves 1
Ingredients:
• 1 tablespoon olive oil
• 1 small potato, peeled and chopped into small pieces
• 1 clove minced garlic, peeled and minced
• 2 slices cooked ham, cut into bitesize pieces
• 2 teaspoons fresh parsley, finely chopped, plus extra for garnish
• 1 tablespoon butter
• 2 tablespoons milk
• 3 fresh eggs
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 pickle, sliced lengthwise( optional) Directions:
1. Heat the oil in a skillet set over medium-high heat. Add the chopped potatoes and saute until almost fork tender. Add garlic and continue cooking until the potatoes are tender. Add ham and fresh parsley, stirring until heated through. Remove from heat and keep warm.
2. Melt butter in an omelet pan or saute pan. Beat milk and eggs together. Pour egg mixture into the omelet pan. Cook over medium heat, gently move the eggs by sliding a spatula under the eggs, to promote even cooking. Cook until eggs are set.
3. Slide cooked omelet onto plate. Season with freshly ground black pepper and top with potato and ham mixture. Garnish with fresh parsley and sliced pickle. Serve immediately.
Flavor packed pasta primavera
Serves 6
Ingredients:
• 16 ounces fusilli pasta
• 3 tablespoons olive oil
• 1 small leek, thinly sliced, washed and drained
• 9 ounces asparagus, trimmed and halved
• 11 ounces frozen peas, thawed
• 8 ounces cherry tomatoes, quartered
• Salt
• Freshly ground black peppercorns
• 5 tablespoons grated parmesan, for sprinkling
• 1 sprig thyme Directions:
1. For the pasta: Cook the fusilli in a large saucepan of salted, boiling water until al dente, about 8 to 10 minutes.
2. Meanwhile, heat the oil in a large saute pan set over medium heat until hot. Add the leek and a pinch of salt, and sweat for 5 to 6 minutes until softened.
3. Add the asparagus and peas, and cover the pan with a lid. Cook for a further 3 to 4 minutes until the green vegetables are tender to the point of a knife. Drain the fusilli, reserving 1 cup of the cooking liquid.
4. Add the fusilli to the vegetables along with the cherry tomatoes, some salt and pepper, and a splash of the reserved cooking water.
5. Cook for a further 2 minutes until the pasta looks glossy.
6. To serve: Divide between bowls, sprinkle with the parmesan and garnish with some thyme.
“ Life is a combination of magic and pasta.”
- Frederico Fellini
SOUTH � SPRING’ 26 � 11