Ginger Beet Salad

Made this delicious little bugger the other night. Serves 4+ as a side.

• 5 beets
• 3 leaves of black kale
• 2 tsp olive oil
• 2 Tbsp fresh basil
• 4 dried figs
• 3 Tbsp pecans
• 2 tsp grated fresh ginger
• 3 Tbsp feta cheese
• 1 Tbsp balsamic reduction
• 1 Tbsp balsamic vinegar

Peel and cube the beets. Steam for 15-20 minutes until you can easily poke them with a fork. Meanwhile, remove the stems from the kale and chop it up nice and fine. Add it to your salad bowl along with the lemon juice and olive oil. Massage the kale in the oil and lemon for 3-5 minutes. Next, chop up your basil, figs and pecans and mix in with the kale. Once the beets are cooked rinse them under cold water to stop them cooking more. Add them to the salad bowl along with the ginger,  and feta. Stir well. Add the balsamic vinegar and reduction and stir again. For an extra delicious salad, cover and refrigerate over night to let the flavours mingle... but it's pretty good straight away as well. 

Celery, Apple, Roasted Garlic and Blue Cheese Soup

This blended soup turned out really nice so I thought I'd share!

• 1 Tbsp olive oil
• 1 white onion chopped
• 1 bulb roasted garlic chopped
• 4 stalks celery chopped
• 1 gala apple chopped
• 2 Tbsp fresh (or frozen) basil
• the zest and juice of 1 lemon

Combine all of the above and simmer over medium-high heat for 8 minutes. 

• 6 cups of chicken stock
• 30 grams / 2oz of danish blue cheese

Add the stock and blue cheese and bring to a boil for 3-4 minutes. Remove from heat and let stand for 10 minutes. Blend the soup using a hand held blender, food processor, or regular blender. 

• garnish with a fresh basil leaf