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Kitchen spring; Chef and food blogger Natasha Corrett loves to eat well - as does her army of social media fans. Jeanann.

Byline: Jeanann

IF YOU'RE giving your home a clear-out this spring, Natasha Corrett wants you to spare a thought for your kitchen.

"We spring clean our wardrobes and chuck out all the old clothes we don't want to wear any more," says the chef and food blogger. "I do a bit of a cull in my kitchen and find things I don't really need. The amount of times I've gone through my drawers and found measuring spoons broken in half, blunt knives..."

The author of the Honestly Healthy blog and cookbooks, offering tips and recipes for health-conscious foodies, Corrett knows a thing or two about kitchens. In fact, she's currently helping her mum, celebrity interior designer and former Dragon's Den investor Kelly Hoppen, to design the functionality of her new one.

Hoppen h mentor" to restaurateu "My paren businesses w both worked that in me," spent summ dad's restau Corrett - a diet, which alkaline foo balance - ha PC World to on some of kitchen app (with papay pomegrana and sharing She confe evening "sit watching Ea

INGREDIENTS 125g raw papaya 135g mango 20g coriander For the dressing: 2tbsp vinegar 1tbsp agave 2 cloves garlic 1 inch ginger 1/2 red chilli 2tbsp red shallot 1tbsp lemongrass 1/2 lime METHOD JULIENNE the raw papaya and mango and put into a bowl.

Make the dressing by thinly chopping the shallot, lemongrass, ginger, chilli and garlic and put into the bowl, then add the vinegar, agave and lime and mix together.

Pour the dressing over the top and mix in the coriander, and serve with a garnish of toasted cashews.

INGREDIENTS 220g aubergine 1tbsp sunflower oil 2tbsp sweet miso 2tbsp mirin 1tbsp brown rice vinegar 1 inch grated ginger 1 spring onion (10g) 1/4 cup water 1tbsp tamari 1tbsp water 5g fresh coriander Fresh chilli slices METHOD PRE.HEAT the oven to 180degC/ Gas 4. Slice the aubergine into circles approximately half a centimetre thick.

Line a baking tray with baking paper and smear with one tablespoon sunflower oil.

Make the sauce by mixing together the sweet miso, mirin, ginger and brown rice vinegar together. Slice the spring onion thinly on an angle, then mix into the sauce.

Dip each of the aubergines on both sides into the sauce and put onto the baking tray. Repeat with all the slices.

Pour the quarter cup of water onto the tray with the aubergine.

Put into the oven for 15 minutes then turn the aubergine over. Put back into the oven for another 15 minutes, until golden brown.

Mix the tamari and water together and pour over the aubergine.

To serve, sprinkle with fresh T coriander and chilli.

INGREDIENTS 150g oats 1/2 lemon, juiced 325g almond milk (or milk of your choice) 1/2 grated apple 1tsp cinnamon A handful of pomegranate seeds 1tbsp sesame seeds METHOD PUT the oats into a bowl and cover with the milk.

Add the lemon, apple and cinnamon and mix together. Put into the fridge overnight.

Garnish with the pomegranate and sesame seeds.

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Title Annotation:Features
Publication:The Birmingham Post (England)
Article Type:Recipe
Date:Apr 30, 2015
Words:509
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