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
- Bring a large pan of salted water to the boil.
- Add the linguine and cook until al dente, about 7 mins.
- Finely chop the asparagus leaving the top 3 cm spear.
- 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.
- 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.
- Add the olive oil, yoghurt, garlic, half the parmesan and salt. Process until smooth. Taste and season with more salt if needed.
- 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.
- Sprinkle the leftover parmesan, garnish with basil leaves and serve
- 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
- Heat a frying pan to medium heat and add olive oil.
- 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.
- 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.
- 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.
- Transfer massaged kale to a serving bowl. Top with chickpeas and cranberries and drizzle the rest of the salad dressing.
- Finish off with toasted almond flakes or parmesan shavings,
- 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
- 120g butter
- 120g flour
- 120g demerara sugar
- ¼ cup oats
How To Make Miso Strawberry Apple Crumble
- Preheat the oven to 180C/350F.
- Mix all the filling ingredients in a bowl and set aside.
- 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.
- Then using your hands, clump the crumbs together to make bigger bits.
- Spread the apple and strawberry filling in an appropriately sized ovenproof dish and sprinkle the crumble topping evenly over the top, covering the filling.
- Bake for 35 – 40 minutes until the pie is bubbling and the top is golden brown. Ensure the grill setting is off.
- * If you notice the top is over-browning during baking, cover with foil until the bottom half starts bubbling.
- Serve with a dollop of whipped cream or ice cream.