Meeting people from all walks of life and preparing food not only for them but together with them, is one of the things I find is the most interesting, rewarding, and worthwhile experience in my work. I profoundly love conducting cooking classes. And I not only teach people my way of healthy food preparation and all things around healthy lifestyle, I always learn from my guests too.
Here I was with an admittedly massive poster of myself at a cooking event in Dubai.
When there is not much time for cooking and you still want dishes that have the potential to impress – try these two. I admit the Strudel dough is better taught live and requires a bit of secret practice before you can show off with this recipe at a dinner reception. But after you mastered it it will be one of your favorites, trust me. It results in a clean and organized kitchen (the mess is cleared far ahead of the event), a relaxed host (because everything can be prepared and kept), and a perfectly delicious meal your guests will wonder how you did it.
Kale Cauliflower Strudel
Whole spelt strudel dough, sunflower pesto
What to Buy for 10 portions
300g Whole spelt flour
50g Butter, melted
25g Sunflower seeds
40g Parmesan Cheese, grated
25ml Olive oil
60g Cherry tomatoes on the vine
20g Sour Cream
Salt, pepper to taste
½ bunch each Parsley and Basil
1 sprig Rosemary
How to Make It
Prepare the dough: combine egg, 25 g of the melted butter, flour and milk with a pinch of salt until smooth elastic dough is achieved. Wrap in cling film and rest at room temperature minimum 30 minutes.
In the meantime wash and clean the kale, rough-cut the cauliflower and steam both for a couple of minutes al dente. Kale takes 1 minute, cauliflower about 3-4.
Roll out the dough very thin, place on a flour dusted kitchen towel. Brush the dough with a little butter; place the vegetables on top, season with salt and pepper and place dollops of sour cream. Roll up tight to a sleek strudel, place on a greased baking tray and bake at 200 degrees in the oven for around 15 minutes. Place the cherry tomatoes with rosemary, salt, pepper and a little olive oil in an oven tray and bake as well for 10 minutes.
In the meantime prepare the pesto, using a blender: Garlic, toasted sunflower seeds, basil, parsley, the remaining olive oil, salt and pepper.
Serve slices of strudel with a side of cherry tomatoes and a bit of aromatic pesto.
Chilled Rose Hibiscus Consommé
Frozen yoghurt quenelle, pistachio chia crumble
What to Buy for 10 portions
550ml Apple juice or apple tea
5g Hibiscus flower dried
20g Chia seeds
400ml Greek yoghurt or labneh
½ Vanilla pod
1 Organic lemon
180g Agave syrup or acacia honey
15ml Rose water
Apple Tea (highly recommended to make it fresh):
1 l Water
4 Red or yellow apples
1 slice Ginger
1 slice Organic lemon
Acacia honey or agave syrup to taste
How to Make It
Prepare the apple tea: Wash and rough cut the apples, simmer on low heat with the lemon slice and ginger for around 1.5 hours. Allow to chill before straining.
For the Quenelles open the vanilla pod and scrape out the pulp. Mix the pulp with yoghurt, season with some honey and place portion sized dollops on a cling filmed tray fitting your freezer. Freeze for around 30 minutes.
Use the chilled apple tea or alternatively apple juice and water to prepare the consommé: Grind the tapioca (coffee grinder, mortar and pestle). Bring 1050 ml of the apple tea or juice with water to a boil, stir in tapioca, add the scraped vanilla pod and allow simmering for around 30 minutes, lid on. Once tapioca is dissolved, remove from heat, add hibiscus, season with honey and lemon juice. Chill, strain and finish with a dash of rose water.
Serve the chilled rose tea with a half frozen vanilla yoghurt quenelle, and top it with crushed pistachio and chia seeds.
If you would like to see how I make my Talise Nutrition Flavors of Health from scratch: I am offering cooking workshops in the Talise Wellness Pavilion at Jumeirah Beach Hotel in Dubai. Email me for more information. It would be a pleasure meeting you and cooking together!
Picture on the right shows me teaching a masterclass at the Jumeirah Emirates Academy of Hospitality and Hotel Management.