2019-08-01 Eat Well

Japanese-Style Bok Choy Salad

Serves: 4 as a side

½ cup mirin (rice wine)

1 heaped tbsp white miso paste

1 tbsp rice vinegar

Juice ½ lime

2 tbsp peanut oil, divided in half

1 garlic clove, sliced on mandoline

1 tsp grate d fresh ginger

2½ tbsp sesame oil

4 bok choy bulbs, sliced in half

lengthways

⅓ cup roasted cashews, finely chopped

1 tsp black sesame seeds

Chilli flakes, to taste

In small bowl, mix together mirin,

miso paste, rice vinegar and lime juice

until miso has completely dispersed.

In medium saucepan, heat 1 tbsp of

peanut oil over high heat. Add garlic

and ginger and stir for 30 secs, then

add miso mixture and cook for about

1 min; mixture should thicken up

slightly. Remove saucepan from heat

and stir in sesame oil.

In large frying pan, heat 1 tbsp of

peanut oil over high heat. Add bok

choy and cook for about 5 mins or until

outer edges of stalks start to brown

and crisp up.

Remove frying pan from heat.

Place bok choy on serving plates and

drizzle miso mixture over. Sprinkle

with cashews, sesame seeds and chilli

flakes. Serve immediately.

Fennel & Pear Slaw

Japanese-Style Bok

Choy Salad

Fig & Rosemary Tart

Fig & Rosemary Tart

Serves: 10

Base

1½ cups chickpea flour

(besan)

¾ cup almond meal

¾ cup coconut sugar (or raw

demerara sugar)

Pinch salt

1 heaped tbsp finely chopped

rosemary

2½ tbsp melted coconut oil

or butter

Baked Figs

8–10 figs

Honey, to drizzle

Filling

250g cream cheese

500g ricotta cheese

½ cup honey

Juice & zest ½ lemon

Preheat oven to 180°C. Lightly

grease 22cm round cake tin

with coconut oil or butter.

Combine chickpea flour,

almond meal, sugar, salt and

rosemary in bowl. Add oil and

rub it in until mixture begins

to stick together.

Spread mixture evenly over

base of cake tin. Bake for 12–

15 mins or until base begins

to change colour slightly.

Remove cake tin from oven

and allow to cool completely.

For baked figs, slice figs in

half and place on baking tray.

Drizzle with honey and bake

for 15–20 mins. You want the

figs to start caramelising but

still hold their shape. Remove

figs from oven and set aside.

Meanwhile, make filling.

Place cream cheese,

ricotta cheese, honey and

lemon (juice and zest) in

food processor and blend

until mixture is creamy and

smooth. Spoon mixture onto

cold base and spread evenly.

Return tart to oven for

25–30 mins or until centre

is custard-like. Remove tart

from oven.

Top tart with baked

figs. Place tart in fridge

for at least 2 hours before

serving. Slice and serve.

Tip: Feel free to replace figs

with roasted pears in the

cooler months.

EatWell | 113

EWL026_112-113 Cookbook Recipes-PR.indd 113EWL026_112-113 Cookbook Recipes-PR.indd 113 8/1/2019 11:17:25 AM8/1/2019 11:17:25 AM

Japanese-StyleBokChoy Salad

Serves:4 asa side

½ cup mirin (rice wine)
1 heaped tbsp white miso paste
1 tbsp rice vinegar
Juice ½ lime
2 tbsp peanut oil, divided in half
1 garlic clove, sliced on mandoline
1 tsp grate d fresh ginger

2½ tbsp sesame oil

4 bok choy bulbs, sliced in half

lengthways

⅓ cup roasted cashews, finely chopped

1 tsp black sesame seeds

Chilli flakes, to taste

In small bowl, mix together mirin,
miso paste, rice vinegar and lime juice
until miso has completely dispersed.
In medium saucepan, heat 1 tbsp of
peanut oil over high heat. Add garlic
and ginger and stir for 30 secs, then
add miso mixture and cook for about
1 min; mixture should thicken up
slightly. Remove saucepan from heat
and stir in sesame oil.

In large frying pan, heat 1 tbsp of

peanut oil over high heat. Add bok

choy and cook for about 5 mins or until

outer edges of stalks start to brown

and crisp up.

Remove frying pan from heat.

Place bok choy on serving plates and

drizzle miso mixture over. Sprinkle

with cashews, sesame seeds and chilli

flakes. Serve immediately.

Fennel & Pear Slaw

Japanese-Style Bok

Choy Salad

Fig & Rosemary Tart

Fig & Rosemary Tart

Serves: 10

Base

1½ cups chickpea flour

(besan)

¾ cup almond meal

¾ cup coconut sugar (or raw

demerara sugar)

Pinch salt

1 heaped tbsp finely chopped

rosemary

2½ tbsp melted coconut oil

or butter

Baked Figs

8–10 figs

Honey, to drizzle

Filling

250g cream cheese

500g ricotta cheese

½ cup honey

Juice & zest ½ lemon

Preheat oven to 180°C. Lightly

grease 22cm round cake tin

with coconut oil or butter.

Combine chickpea flour,

almond meal, sugar, salt and

rosemary in bowl. Add oil and

rub it in until mixture begins

to stick together.

Spread mixture evenly over

base of cake tin. Bake for 12–

15 mins or until base begins

to change colour slightly.

Remove cake tin from oven

and allow to cool completely.

For baked figs, slice figs in

half and place on baking tray.

Drizzle with honey and bake

for 15–20 mins. You want the

figs to start caramelising but

still hold their shape. Remove

figs from oven and set aside.

Meanwhile, make filling.

Place cream cheese,

ricotta cheese, honey and

lemon (juice and zest) in

food processor and blend

until mixture is creamy and

smooth. Spoon mixture onto

cold base and spread evenly.

Return tart to oven for

25–30 mins or until centre

is custard-like. Remove tart

from oven.

Top tart with baked

figs. Place tart in fridge

for at least 2 hours before

serving. Slice and serve.

Tip: Feel free to replace figs

with roasted pears in the

cooler months.

EatWell | 113