Culinary Hotline - Spring Edition

Spring has sprung in our kitchen and we’re making vibrant, fresh food with Ru Furusa aka @for.foodies.sake  Private Chef & Culinary Creative!

All recipes by Ru Furusa


  • 350g linguine or spaghetti
  • 250g asparagus, (stalks removed and chopped into thin slices)
  • ½ cup fresh peas
  • 2 tbsp butter
    For The Green Goddess Pasta Sauce:
  • 2 cups fresh basil leaves stems removed
  • ½ cup fresh parsley
  • ½ cup green salad onions/ scallions
  • 1 medium avocado
  • Juice of 1 lemon
  • 1 cup extra-virgin olive oil
  • 1/2 cup plain double cream yoghurt
  • 2 cloves garlic
  • 1/2 teaspoon salt, plus more as needed
  • Freshly ground black pepper
  • 50g parmesan, finely grated

How To Make Green Goddess Pesto Pasta

  1. Bring a large pan of salted water to the boil.
  2. Add the linguine and cook until al dente, about 7 mins.
  3. Finely chop the asparagus leaving the top 3 cm spear.
  4. Add butter to the frying pan over a medium heat and cook the asparagus, and peas with a pinch of salt and freshly ground black pepper for 2-3 mins.
  5. Meanwhile, make the pesto sauce. In a blender or food processor, combine the basil, parsley, green onions, avocado, and lemon juice. Process until broken down.
  6. Add the olive oil, yoghurt, garlic, half the parmesan and salt. Process until smooth. Taste and season with more salt if needed.
  7. Drain the pasta, reserving about half a cup of cooking water, put the pasta straight into the pan with the cooked veg and scrape in the pesto, give everything a good mix, adding a splash of reserved cooking water to loosen, if needed.
  8. Sprinkle the leftover parmesan, garnish with basil leaves and serve


  • Salad:
  • 1 bunch mixed kale, washed, destalked and roughly chopped (curly kale also fine)
  • 1 cup chickpeas, cooked and drained
  • 1 tablespoon olive oil
  • 1 tsp paprika
  • ½ tsp cumin
  • Juice of ½ lemon
  • Salt and pepper
  • ½ cup dried cranberries
  • ½ cup sliced toasted almonds for topping (optional)
  • ¼ cup lemon juice
  • ½ cup olive oil
  • ¼ cup tahini
  • 3 tablespoons maple syrup
  • 1cm knob ginger
  • 2 cloves garlic mashed
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

How To Make Kale Salad with Chickpeas and Tahini Maple Dressing

  1. Heat a frying pan to medium heat and add olive oil.
  2. Add the drained chickpeas and give them a stir. Add paprika, cumin, and salt and pepper. Reduce to low heat. Shake the pan from to time and add lemon juice.
  3. Next, it’s time to prepare the salad dressing. Add all of the ingredients to a blender or food processor, and blend/process everything together until creamy.
  4. Add the chopped kale to a large bowl, pour in half the dressing to the kale and thoroughly massage it into the kale using your hands.
  5. Transfer massaged kale to a serving bowl. Top with chickpeas and cranberries and drizzle the rest of the salad dressing.
  6. Finish off with toasted almond flakes or parmesan shavings,


  • Filling:
  • 350g fresh or frozen strawberries, (washed and destemmed if fresh)
  • 6 Granny Smith apples, peeled, cored and cut into medium & even-sized chunks
  • 2 tsp cinnamon
  • 2 full teaspoons miso paste
  • 80ml caster sugar
    Crumble topping:
  • 120g butter
  • 120g flour
  • 120g demerara sugar
  • ¼ cup oats

How To Make Miso Strawberry Apple Crumble

  1. Preheat the oven to 180C/350F.
  2. Mix all the filling ingredients in a bowl and set aside.
  3. To make the crumble topping, combine using the tips of your fingers or in a food processor until the mixture looks like a fine crumb.
  4. Then using your hands, clump the crumbs together to make bigger bits.
  5. Spread the apple and strawberry filling in an appropriately sized ovenproof dish and sprinkle the crumble topping evenly over the top, covering the filling.
  6. Bake for 35 – 40 minutes until the pie is bubbling and the top is golden brown. Ensure the grill setting is off.
  7. * If you notice the top is over-browning during baking, cover with foil until the bottom half starts bubbling.
  8. Serve with a dollop of whipped cream or ice cream.

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