Beans with Caramelized Shallots, Rosemary and Garlic

Beans with Caramelized Shallots, Rosemary and Garlic


Servings 6 People


  • 1 tsp Sea Salt
  • 450 g Green Beans tails removed
  • 2 tbsp Olive Oil Extra Virgin
  • 2 tbsp Shallots Diced
  • 2 tbsp Garlic Minced
  • 1/4 tsp Fresh Rosemary Chopped
  • 1/4 tsp Lemon zest Grated
  • 1/2 squeeze Juice of one Lemon Juice only


  1. Bring a pot of water to boil, add 1 teaspoon salt.
  2. Add beans and blanch for 3 minutes, if they’re baby green beans, blanch for 1 minute only.
  3. Drain beans and place in a bath of ice water, this stops the cooking process and preserves the colour.
  4. Heat the olive oil in a sauté pan over medium heat.
  5. Add shallots and a pinch of salt.
  6. Sauté for 3 minutes until shallots are golden.
  7. Add garlic and sauté for 30 seconds more, just until aromatic.
  8. Deglaze the pan with 1/4 cup of water.
  9. Add beans, rosemary, lemon zest and lemon juice and serve immediately.
Amazing Dressed Beets

Amazing Dressed Beets


Total Time 27 minutes
Servings 4 People


  • 600 g Raw Baby Beets ideally with leaves *
  • 4 Clementines
  • 1/2 Bunch Fresh Tarragon +-15g
  • 100 g Goat’s Cheese Crumbed
  • 40 g Walnuts halves Shelled & unsalted


  1. Reserve any nice smaller beet leaves, halve any larger beets and cook, covered, in a pan of boiling salted water for 15 to 20 minutes or till tender.

  2. Meanwhile, squeeze the juice of 1 clementine into a large bowl with 1 tablespoon of extra virgin olive oil and a good splash of red wine vinegar.
  3. Peel the remaining 3 clementines, slice into fine rounds and arrange on your 4 plates.
  4. Drain the beets and briefly refresh in cold water until cool enough to quickly rub off the skins.
  5. Halve or slice a few, then toss them all in the dressing.
  6. Taste, season to perfection with sea salt and black pepper, then pick the tarragon and toss with the reserved beet leaves.
  7. Divide between your plates, crumble over the goat’s cheese and walnuts and drizzle lightly with extra virgin olive oil.

Peas, Broad Beans, Chilli and Mint Salad


Total Time 10 minutes
Servings 2 People


  • 1/2 Bunch Fresh Mint 1+-5g
  • 200 g Broad Beans Podded
  • 200 g Fresh or frozen Peas Podded
  • 1 Red chilli Deseeded & finely chopped
  • 1 Lemon


  1. Rip off and reserve the top leafy half of the mint. Put the stalks in a pan of boiling water, then add the beans and peas to cook for 4 minutes.
  2. Meanwhile, halve and de-seed the chilli and finely chop with the top leafy half of the mint. Place in a bowl, finely grate over a little lemon zest, then squeeze in all the juice. Add 2 tablespoons of extra virgin olive oil, mix, taste and season to perfection with sea salt and black pepper.

  3. Drain the beans and peas, reserving a mugful of the cooking water and discarding the mint stalks.
  4. Pinch the skins off any large beans, then pour the beans and peas on to a platter, toss with a few splashes of the reserved cooking water, then spoon over the dressing. Drizzle with 1 more tablespoon of extra virgin olive oil and toss together at the table before tucking in.

Cranberry Almond Lettuce Salad

Cranberry Almond Lettuce Salad


Course Salad
Cuisine French
Keyword Cranberry, Salad
Servings 4 People


  • 1 Bunch Mixed Lettuce Torn
  • 1 Bunch Fresh Spinach Torn
  • 1 Cup Dried Cranberries
  • 3 Green Onions Chopped
  • 1/2 Cup Glazed Almonds Ingredients Below
  • 3/4 Cup Parmesan Cheese Shaved


  • 1/2 Cups Balsamic Vinegar
  • 1/2 Cups Olive Oil Extra Virgin
  • 1/2 Cups Sugar/Honey
  • Salt and pepper To taste


  • 2 tbsp Sugar
  • 1/2 Cup Almonds Sliced



  1. Combine dressing ingredients in a jar with a lid and shake well.


  1. Combine salad ingredients in a large bowl.

Glazed Almonds

  1. In a saucepan or skillet combine sugar and almonds.
  2. Stir constantly until nuts are glazed.
  3. Be very careful not to burn.
  4. Pour nuts on waxed paper separating them to cool.


  1. Mix dressing with lettuce and top with almonds to serve.
Cabbage and Kohlrabi Salad

Cabbage and Kohlrabi Salad


While we were doing our cycling trip from Prague to Paris last year, I kept seeing kohlrabi in the supermarkets but did not know how to prepare it and what it tasted like. One day I asked a gentleman in Louny, in the Czech Republic, who had bought three bunches, how he prepares it. He replied that he peels and slices it and eats it raw with a light sprinkling of salt. When I was shopping in Checkers yesterday I found some beautiful looking Kohlrabi and bought a bunch to try. I was so excited to find this recipe, which is from Ottolenghi’s Recipe Book Plenty. It is completely different from the normal coleslaw with mayo, this recipe highlights it’s fresh clean taste which is complimented so well with the zingy lemon flavour. The baby cabbages, that are for sale at SWVG at the moment are ideal to use in the recipe – JENNY

Cuisine Mediterranean
Keyword Cabbage, Kohlrabi
Servings 4 people


  • 1 Medium Kohlrabi +-240gm
  • ½ White Cabbage or Whole Baby Cabbage
  • Bunch Dill Roughly Chopped (6 heaped T)
  • 1 Zest of 1 lemon Grated
  • 90 ml Lemon Juice
  • 60 ml Olive Oil Extra Virigin
  • 1 Clove Garlic Crushed
  • 40 g Alfalfa Sprouts
  • Salt and white pepper To taste


  1. Peel the kohlrabi and cut into thick matchsticks that are about 5 mm wide and 5 cm long. Cut the cabbage into 5 mm strips
  2. Put all the ingredients apart from the alfalfa sprouts in a large mixing bowl. Use your hands to massage everything together for about a minute, so the flavours mix and the lemon can soften the cabbage. Let the salad sit for 10 min
  3. Add most of the alfalfa sprouts and mix well again with your hands. Taste and adjust the seasoning, you need a fair amount of salt to counteract the lemon
  4. Use your hands again to lift the salad out of the mixing bowl, leaving most of the juices behind. Garnish with the remaining sprouts and serve at once.

Recipe Notes

This is where notes go

Spinach and Feta Triangles

Spinach and Feta Triangles



  • 1 kg Spinach
  • 60 ml Olive Oil Extra Virgin
  • 1 Onion Chopped
  • 10 Spring Onions Finely Sliced
  • 1/3 Cup Fresh Parsley Chopped
  • 1 tbsp Fresh Dill Finely Chopped
  • 1 pinch Ground Nutmeg
  • 1/3 Cup Parmesan Grated
  • 150 g Feta Crumbled
  • 90 g Ricotta I use cottage cheese
  • 2 Eggs Lightly beaten
  • 40 g Butter Melted
  • 12 Sheets Phyllo pastry


  1. Trim any coarse stems from the spinach. Wash the leaves thoroughly, roughly chop and place in a large pan with just a little water clinging to the leaves. Cover and cook gently over low heat for 5 min or until just wilted. Drain well and allow to cool slightly before squeezing tightly to remove the excess moisture

  2. Heat the oil in a heavy based pan. Add the onion and cook over low heat for 10 min or until tender and golden brown. Add the onion and cook for a further 3 min. Remove from the heat. 

  3. Stir in the drained spinach, parsley, dill, nutmeg, Parmesan, feta, ricotta and egg. Season well with salt and pepper.

  4. Preheat the oven to 180 deg C. 

  5. Grease two baking trays. Combine the melted butter with the extra oil. Work with three sheets of pastry at a time, keeping the rest covered with a damp cloth. Brush each sheet with the butter mixture and lay them on top of each other. Cut in half lengthwise.

  6. Put 4 tbls of the filling on an angle at the end of each strip. Fold the pastry over to enclose the filling and form a triangle. Continue folding the triangle over until you reach the end of the pastry. Put the triangles on the baking trays and brush with the remaining butter mixture.

  7.  Bake for 20-25 min, or until the pastry is golden brown.