Essence 2020

essence T H E E AT S BET W E E N SL E E P S

CHLOE ALBERTI

EDITORS LETTER

‘Essence’ is about capturing visual stories and displaying vibrant imagery that emphasises the natural beauty of food in an editorial format. Essence focuses on the honest details and intricate connections we have with food as well as the important role it plays in our lives. Each shoot will consist of a warm toned colour palette that has a Spring/Summer feel. The times of days are accompanied by specific foods to reflect on the concept, ‘Sunrise to Sunset.’

BREAKFAST.

ALMOND GRANOLA WITH SULTANAS, OATS AND SEEDS SERVES: 7 | COOK: 80-90 minutes

3 cups old-fashioned oats 1 cup sliced raw almonds ½ cup sunflower seed kernels ½ pumpkin seeds 6 tablespoons pure maple syrup 6 tablespoons honey ¼ cup coconut oil, melted 2 tablespoons warm water ½ teaspoon salt

Preheat oven to 250 degrees F (120 degrees C). Line a jelly roll pan with baking parchment.

Mix oats, almonds, sunflower seed kernels, and flax seeds together in a bowl.

Whisk syrup, honey, coconut oil, water, and salt together in a separate small bowl until smooth; pour over oats mixture and stir.

Spread the resulting mixture onto the prepared pan in an even layer.

Bake in preheated oven until golden brown, 60 to 90 minutes Remove from oven and set aside to cool completely.

Remove granola from pan by lifting parchment paper. Break granola into small pieces and put in a bowl; add raisins and toss by hand to mix. Store in an airtight container.

VANILLA BEAN YOGHURT SERVES: 4-5 | COOK: 12-24hrs

500 g UHT or fresh whole milk for a thicker yogurt (but you can also use semi-skimmed) 65 g Store-bought plain yogurt (with no sugar) – (after the first time, use the yogurt you produced as a starter) half a bean Vanilla (you can also use vanilla bean paste or vanilla extract).

If you use a yogurt maker: Combine milk, yogurt and vanilla (split and scrape the bean), gently stir using a whisk or spoon.

Pour into the jar/mini jars of your yogurt maker and let it thicken for 4/6 hours.

If you don’t use a yogurt maker: Heat the milk to 180°F (about 80°C), remove the pot from the heat and let it cool down to 115°F (approximately 45°C).

Pour the yogurt into a bowl of ceramic, add a bit of milk, stir and add the rest of the milk + vanilla and keep stirring to evenly distribute the yogurt.

Cover with plastic wrap and a cloth or a blanket, and put it into your oven with just the light on. Ideally, the oven should be at 85°F (30°C) – check with a thermometer.

Let it set for about 8-12 hours or until it thickens.

Let it cool down at room temperature and then put it into the fridge: it will thicken even more!

BRUNCH.

EGYPTIAN BEETROOT DIP SERVES: 6-7 | COOK: 60-80 minutes

2 large beetroots scrubbed and stalks trimmed 4 cloves garlic 1/3 cup yoghurt or dairy-free yogurt for vegan version 1 tsp heaped cumin seeds 1 tsp coriander seeds 1 tsp ground cinnamon juice of half a lemon salt and pepper olive oil toasted pistachios roughly

Preheat oven to 180 celsius (350 Fahrenheit) and wrap each beetroot in foil, along with a teaspoon of water. Place on a baking tray and roasted for 40 to 60 minutes, or until the beetroot (leave the garlic in its paper skins) in foil and add for the last 10 minutes of cooking, and cook until soft and golden. Leave the beetroot to cool before peeling.

Place a frying pan over a medium low heat and add the cumin and coriander seeds and cook until fragrant. Place the spices in a coffee grinder, or mortar and pestle and grind until a powder.

Roughly chop the beetroot and place in the bowl of a food processor. Squeeze the garlic from it’s skin and add to the food processor along with all the remaining ingredients, except the pistachios and olive oil. Process until smooth. Check the seasoning, and adjust as necessary.

Serve with a drizzle of olive oil and the chopped pistachios, if using. Or seaseme seeds.

When it comes to quick, flavourful dishes, this easy brunch meal is a no-brainer. A platter full of avocado on toast with cherry tomatoes. Fetta cheese, egg and beetroot dip with balsamic vinegar and oil.

SMASHED AVO AND FETTA SERVES: 4 | COOK: 5 minutes

2 small firm ripe avocados, stone removed, peeled 80g creamy feta, crumbled 2 tablespoons chopped fresh basil, plus extra to garnish Squeeze of fresh lemon juice large slices of ciabatta bread

Place the avocado in a medium size bowl and mash roughly with a fork.

Add basil and a large squeeze of lemon juice, mash until just combined. Season to taste with salt and freshly ground black pepper.

Toast or grill ciabatta bread until golden. To serve, spoon 1/4 of the avocado mixture onto each slice of bread.

Top with feta. Top with cherry tomatoes, or top with a poached egg.

LUNCH.

AVOCADO SALAD WITH RADISH, BEETROOT LEAVES AND KIWI FRUIT SERVES: 1-2 | COOK: 10 minutes

3-4 Radishes finely sliced ½ of an Avocado ½ of a Kiwi 1 lemon Beetroot leaves Spinach leaves

Finely slice the radishes and place on a plate.

Slice the avocado vertically to create long slices. Place on top of the radishes and fan out.

Once placed cut a kiwi in half and moosh the middle of it with a spoon and drizzle the kiwi over the radishes and avocado.

Then place spinach leaves and beetroot leaves and squeeze lemon or olive oil on top to taste.

ASPARAGUS SALAD WITH ROAST POTATOES SERVES: 6 | COOK: 30-40 minutes

450 g baby potatoes , halved 1 tablespoon olive oil 3/4 teaspoons salt , divided 1 bunch asparagus (about 450 g), trimmed and cut in 2-inch pieces 1 cup sugar snap peas , trimmed and halved 1/3 cup sour cream 1/3 cup buttermilk 2 tablespoons lemon juice 1 tablespoon grainy mustard 1/4 teaspoon pepper 5 cups baby spinach 5 cups baby kale 4 radishes , thinly sliced 1/2 cup chopped dill

Preheat oven to 180 degrees. Line baking sheet with parchment paper. On prepared pan, toss together potatoes, oil and 1/4 tsp of the salt to coat; arrange, cut side down, in single layer. Roast until golden and tender, about 20 minutes. Let cool slightly.

Meanwhile, in large pot of boiling salted water, cook asparagus and snap peas until tender-crisp, about 2 minutes. Drain; chill in bowl of ice water. Drain and pat dry.

Meanwhile, in small bowl, whisk together sour cream, buttermilk, lemon juice, mustard, pepper and remaining 1/2 tsp salt.

In large bowl, combine potatoes, asparagus mixture, spinach, kale, radishes and dill. Drizzle with 1/3 cup of the dressing; toss to coat. Reserve remaining dressing for another use.

This keeps in the fridge for about 1-2 days without dressing on due to it becoming soggy.

Note: If you don’t want mustard in the dressing just leave it out.

This salad could also be dressed with a vinegar and oil.

CHICKEN RICE PAPER ROLLS SERVES: 10 | COOK: 40 minutes

SWEET CHILLI MARINADE 1 lime, juiced 4 teaspoons sesame oil 3 teaspoons Asian red chili paste (sambal oelek or Sriracha) 2 teaspoons toasted sesame seeds 2 teaspoons sugar or honey 1 clove garlic, minced 1 teaspoon salt ¼ teaspoon black pepper FOR THE ROLLS 500g of chicken breast 10 sheets of spring rolls rice paper wrappers 5 large green lettuce leafs each torn in half 1 ounce cooked rice vermicelli (optional) ½ cup purple cabbage sliced thin 1 large carrot, peeled and sliced into thin strips 1 bunch fresh mint leaves 1 bunch fresh basil leaves

In a small bowl whisk together the sweet chili marinade and then pour over diced chicken and toss gently.

Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water and set aside Gather all topping ingredients together, including chopped veggies, herbs, and marinated salmon Add about 1-2 inches of warm water to a large, deep dish, or pie Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate - don’t use wood as wrapper will stick to it.

In the middle of the wrapper, place one lettuce leaf half. Top with a couple tablespoons rice vermicelli followed by some veggies.

Be careful not to overstuff the roll as it will make it harder to roll and more likely to tear. Line 3 portions of chicken in a row next to the filling. Place 2 basil or mint leaves in between it – this is purely decorative.

Roll up wrappers carefully and tightly like you would a burrito.

Starting with the side away from the chicken, gently pull the bottom of the roll over the first row of filling, then fold in the sides and continue to roll. Repeat process until all spring rolls are assembled.

Slice each spring roll in half if desired and garnish with sesame seeds. Serve with the Peanut Sauce page 25 for recipe.

PEANUT DIPPING SAUCE SERVES: 10 | COOK: 5 minutes

Ÿ cup creamy peanut butter 1 Tablespoon hoisin sauce 2 teaspoons soy sauce 1 clove garlic, minced 1 teaspoon Sriracha sauce or a chile garlic sauce, optional for spice 1–2 Tablespoons warm water, or more as needed

Process in a food processor or whisk together everything except water until smooth.

Add 1-2 tablespoons of warm water or until you reach desired thinness.

Pour into a serving bowl and garnish with crushed peanuts .

Set aside and serve with rice paper rolls once prepared.

Lets talk about texture! How good do these chicken rice paper rolls look. This lunch favourite is a must on the menu. Easy and healthy. A hand full of lettuce, carrot, red cabbage, vermicelli rice and chicken with a peanut sauce.

DINNER.

PENNE WITH PUMPKIN, PANCETTA, PINE NUTS AND SAGE SERVES: 4 | COOK: 40-50 minutes

600g pumpkin, peeled, deseeded and cut into chunks (450g after skin and seeds are removed) 2 tablespoons extra-virgin olive oil, plus a little extra, for frying 20g butter 60ml (3 tablespoons) cream 1 level teaspoon ground allspice 1 teaspoon cayenne pepper 1 teaspoon salt flakes lots of freshly ground black pepper 500g pasta, such as penne, rigatoni, fusilli 12 sage leaves 2 tablespoons raisins 2 tabelspoons pine nuts, toasted

Preheat oven to 200 degrees.

Spread the pumpkin on a baking tray, toss with the olive oil and bake for about 20-25 minutes, or until it’s soft.

Gently heat the butter, cream and spices together. Add the cooked pumpkin and blitz using a stick blender or food processor to form a smooth sauce. Season to taste but remember the pancetta is salty, so don’t overdo it.

Put your pasta on to cook in plenty of salted boiling water and cook as per the packet instructions (but use some good sense too, because you want it to be al dente, not soggy).

Heat a small frying pan with a splash of olive oil over a medium heat and fry the pancetta until crispy. Then add the sage leaves, raisins and pine nuts to the pan and toss for a few minutes until the raisins and pine nuts are glistening, and the leaves are just starting to crisp.

Check the pasta and, if the pasta is ready, drain it out. Now spoon the sauce over the serving plate, then pile the pasta on top. pour over the pancetta, raisins, pine nuts and sage leaves and serve.

As you serve it, the pumplin sauce with coat the penne and mingle with the crispy, salty sage, pine nuts, bacon and raisins.

Yum.

PUMPKIN GNOCCHI SERVES: 4 | COOK: 50-60 minutes

PUMPKIN GNOCCHI 1kg pumpkin 250g flour, plus more for dusting the board 150g grated parmesan salt flakes pinch of freshly grated nutmeg GORGONZOLA WITH LEMON pumpkin gnocchi (see left) 50g of butter juice of ½ lemon 150g of gorgonzola or other blue cheese

Preheat oven to 180 degrees Cut the pumpkin into large chunks. Place on baking tray lined with baking paper, cover with foil and bake for 40 minutes until the pumpkin is tender but not golden.

Scrape the pumpkin from the skin, tip it into a non-stick saucepan and mash. The pumpkin will be a bit too wet to make the dough so put your pan over a low heat and stir to reduce the liquid and dry it out. You should have about 2 cups of pureed pumpkin left.

Leave the pumpkin to cool completely, stirring it occasionally to release the steam and thus reducing the moisture content.

Now, you’re ready to make the dough. Tip the pumpkin into a large bowl and add the flour, parmesan, salt and nutmeg. Bring your dough quickly together using a fork or palette knife. Don’t overwork the dough - you want your gnocchi to be light fluffy pillows of pumpkin.

Lightly dust your working surface with flour and line a tray with baking paper. Tip the dough out and divide into 6 equal pieces.

Lightly roll each piece of dough into a cylinder about 1.5cm apart.

Make the gnocchi. While the gnocchi are cooking, melt the butter in a large non-stick frying pan. When the gnocchi are cooked and drained add to the hot butter in the pan. Leave the gnocchi to cook without stirring until they start to brown.

Flip each piece over to toast both sides.

Then add gorgonzola on top with lemon.

DESSERT.

HOMEMADE BELGIAN WAFFLES WITH COCNUT RUMBALLS SERVES: 4-5 | COOK: 50-60 minutes

WAFFLES 2 1/4 Cups All Purpose Flour 1 Tablespoon Baking Powder 3 Tablespoons Sugar 1/2 Teaspoon Salt 1 Teaspoon Cinnamon 2 Large Eggs Separated 1/2 Cup Vegetable Oil 2 Cups Milk 1 Teaspoon Vanilla Extract COCONUT RUMBALLS 2½ cups desiccated unsweetened coconut 2 cups white chocolate chips (your choice) 4 Tbsp unsalted butter , melted, or coconut oil 40-50 pcs Almonds toasted (in a 350F oven, for 10 minutes) TO COAT 1 cup white chocolate chips 3 Tbsp coconut oil or unsalted butter 1/2 cup Shredded unsweetened coconut

Preheat your waffle iron, spray with non stick cooking spray and set aside.

In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon.

In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.

In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract. Add the egg yolk mixture to the dry ingredients and mix well.Fold in the egg whites then pour the batter onto your hot waffle iron and cook according to manufacturer’s directions.

Serve immediately with butter, syrup, powdered sugar or any other favorite toppings.

For rumballs add melted butter or coconut oil to 2 cups of chocolate chips and microwave for about a little more than a minute stirring occasionally. As soon as the chocolate is mostly melted stop heating and stir until the chocolate is smooth.

Add the melted chocolate to 2 ½ cups of coconut. Stir coconut with the melted chocolate. Using a tablespoon or a small ice cream scoop take a little bit of the coconut mixture, add an almond to the middle of it. Using hands form a ball, then roll between the palms of your hands until it’s smooth. Then roll in the coconut.

For the covering In the microwave melt chocolate and coconut oil by heating in 10-15 seconds until the mixture is smooth and thin. Now roll the balls into the white chocolate, coat each one in chocolate, allow excess to drip off and now give each candy another coat of the white chocolate by dipping it into the chocolate again. Transfer to a tray and place in fridge.

TRIPLE CHOCOLATE CRACKLE CRUNCH CAKE SERVES: 12 | COOK: 50-60 minutes

CHOCOLATE CAKE ½ cup (50g) cocoa powder ½ cup (125ml) boiling water 185 grams butter, softened 1 tsp vanilla extract 1½ cups (330g) caster sugar 4 eggs 150 grams dark chocolate, melted, cooled 1½ cups (225g) self-raising flour ½ cup (75g) plain flour ¾ cup (180ml) buttermilk ¼ cup (25g) Milo SOUR CREAM GANACHE 600 grams dark chocolate, chopped finely 500 grams sour cream, at room temperature CRACKLE CRUNCH 200 grams dark chocolate, chopped coarsely 100 grams butter, chopped ¼ cup (40g) icing sugar 3 cups (100g) Rice Bubbles (puffed rice cereal)

For the sour cream add the chocolate to a large bowl set over a pan of barely simmering water. Stir until the chocolate is melted.

Remove from the heat and stir in the sour cream. Refrigerate for 1 hour or until the mixture has thickened and is of a spreadable consistency.

For the crackle crunch line a large oven tray with baking paper.

Melt the chocolate and butter in a small pan over low heat. Sift icing sugar into a large bowl; stir in Rice Bubbles, coconut and chocolate mixture until combined. Press the mixture onto tray until 1cm thick. Refrigerate for 1 hour or until firm.

Preheat the oven to 180°C. Grease two deep 20cm round cake pans; line the bases and sides with baking paper.

Whisk the cocoa and the water in a small heatproof jug until smooth. Cool for 10 minutes.

Beat the butter, vanilla and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then cocoa mixture and melted chocolate until combined. Beat in flours and buttermilk, in two batches, on low speed, until smooth.

Divide the mixture between the pans; smooth the surface.

Bake cakes for 40 minutes or until a skewer inserted into the centre comes out clean. Leave cakes in the pans for 5 minutes before turning, top-side up, onto wire racks to cool.

Split cakes in half. Place one base cake layer on a plate or stand.

Spread with one-fifth of the ganache, then a third of the crumbled crackle; sprinkle with a third of the Milo. Repeat the layering, finishing with a ganache layer. Spread the remaining ganache around the side.