Hemsley & Hemsley motto ‘Eat well to feel better’ illustrates not only their care when choosing the freshets and most nutritional ingredients for their dishes but also the craftsmanship of designing the best looking food plates. Take a look at some of Hemsley & Hemsley’s prettiest dishes selected by some of the most faithful H&H lovers.
Squash, Red Lentil & Coconut Curry
This recipe is as eye-catchy as it is delicious and simple to cook.
Ingredients:
2 medium butternut squash
7 cloves garlic chopped
fresh ginger chopped
6 medium onions
9 cups homemade chicken broth
2 ½ red split lentils
1 teaspoon pepper
1 bar of cream coconut
2 teaspoon turmeric
½ teaspoon of cayenne
baby spinach of cabbage
2 teaspoon sea salt
juice from 2 limes
150 g coriander
Recipe:
Peel the squash and cut it into 1 inch chunks
Into a pan place the garlic, ginger, squash and 8 cups of water or bone broth
Put the lid on and bring to simmer
After 10 minutes add the lentils, black pepper, turmeric and chilli and let simmer for about 15-20 minutes until the lentils are soft
After that add the sliced cabbage and stir through
Turn the heat off and add the sea salt, the pepper and the juice from the lime.
After 5 minutes add the chopped coriander and ladle into shallow bowls to serving.
French Apple Tart
Simple to make and delicious this French apple tart will be a delight for friends and family as well.
Ingredients:
3 tablespoons of coconut flour
175g ground almonds
Sea salt
55g butter
1 tablespoon of maple syrup or honey
2 egg whites, beaten
4-5 apples, cored and thinly sliced
melted butter, honey and cinnamon as topping
Recipe:
Add the coconut flour, ground almonds and salt into a bowl and mix them together
After that add the butter cut into small cubes
Mix the ingredients until there are no lumps
Add the maple syrup or honey to the beaten egg and mix them with a wooden spoon
Knead the mixture to form dough and put it to the fridge to cool down.
Take the tart dish and cut out baking parchment larger than the size of the dish
Next, you should place the pastry in the centre of the baking paper and roll out gently. It should be around 4-5 mm thick
Arrange the apple slices in a concentric circle
Add a topic formed by melted butter and cinnamon
Place it into the oven at 355°F for around 35-50 minutes
After that add with a brush a mixture of honey and lemon juice.
Spicy Buckwheat Noodles With Tamarind Sauce
Another beauty of the Hemsley & Hemsley team is this beautiful and delicious recipe.
Ingredients:
Stir Fry
2 teaspoon coconut oil
4 large shiitake mushrooms sliced
2 teaspoons sea salt
2 portions of buckwheat noodles
3 spring onions sliced
2 tablespoons of extra virgin olive oil
250g of broccoli chopped
250g green beans chopped
1 small handful of coriander chopped
1 lime
Optional: 2 tablespoon of whole cashew soaked for 8 hour then drained or pumpkin/sunflower seeds.
Spicy Tamarind Sauce
2-2.5 tablespoons tamarind paste
2 teaspoons maple syrup
2 large garlic cloves diced
Fresh red chilli sliced
6 tablespoons hot water
Recipe:
Toast the cashews in a frying pan for a few minutes until they get golden brown
Remove the cashews from the pan and add the coconut oil and heat to medium. Fry the mushrooms for a few minutes and remove them from the pan
In the same pan mix the tamarind sauce ingredients and let them simmer for around 4-5 minutes
Cook the noodles in boiling water according to the pack instructions, drain and rinse afterwards
Put the noodles into a large bowl with the onions and mushrooms and toss with the olive oil.
Add the broccoli and the green beans to the tamarind sauce and let them cook for 5 minutes
Add the tamarind vegetables to the noodles and mix everything together
It can be served both hot or cold with toasted cashew and lime juice.
Cottage Pie with Cauliflower mash
With a mouth watering aroma, this cottage pie delights all of your senses.
Ingredients:
Cottage Pie Filling
500g minced beef
1 tablespoon butter
1 large onion choped
2 medium carrots diced
1 stick of celery diced
1 medium courgette diced
1 teaspoon of thyme
1 teaspoon of rosemary
2 bay leaves
1 garlic clove choped
1 tablespoon of tomato puree
250ml red wine
fresh parsley chopped
350 – 400ml beef bone broth
1 large pinch sea salt
1 large pinch black pepper
Cauliflower mash
2 small garlic cloves peeled
2 large cauliflowers
1 teaspoon of English mustard
Optional: 60g of mature cheddar cheese
1 tablespoon of butter to + 2 teaspoons of chopped up butter for topping
1 large pinch sea salt
1 large pinch black pepper
Recipe:
Brown the mince in a tablespoon of ghee and set aside
Sauté the onions, celery, carrots, bay leaves, rosemary and thyme for around 5 minutes
Add the garlic and fry for another minute
Return the mince mix and stir the tomato puree and red wine until the liquid has reduced
Add the stock and simmer for at least 30 minutes
Stir through and taste for seasoning
Preheat the oven to 390°F and chop the cauliflower
In a saucepan steam the cauliflower and the garlic cloves with some water for 5 minutes
Remove the pan from the heat, drain the excess and add the butter, the cheese and mustard. Blend until you get a creamy mix
Season to taste and add the onions
Fill a large oven dish with 2/3 of the beef mixture, then top with the cauliflower mash. Add some butter and bake for 25-30 minutes until it gets a golden crust. Finish it by adding chives and some thyme leaves.
Blackforest Gateau inspired Cherry Trifle
Dessert makes everyone happy so we could not have ended on a more positive note.
Ingredients:
200g fresh cherries stoned and halved
125-150g of probiotic full fat plain yoghurt
Optional: Dark chocolate shavings or cacao powder to finish
Chocolate Fudge
2.5-3 tablespoons of honey
4 tablespoons of cacao powder
3 tablespoons of almond butter
A tiny pinch of sea salt
2 tablespoons of water
Recipe:
Wash the cherries and set them aside to dry well
Mix the ingredients of the chocolate fudge sauce with the hot water
Taste and add more honey if needed
Halve and de-stone the cherries
Take 2 -3 glasses of pudding and drop in some of the chocolate fudge add cherries halves and drop a spoon of cold yoghurt
Add another 2 layers and top the final yoghurt layer
Garnish with a whole cherry and dark chocolate or cacao
It can be served immediately or after a while in the fridge.
Bon appétit!
Tags
easy recipe
gluten free recipe
hemsley & hemsley
hemsley & hemsley pretty recipe
hemsley & hemsley recipes