3 easy gourmet recipes to wow your family

March 02, 2018
  • Watermelon Gazpacho with Greek Yogurt Dressing (Serves 4)
    1 / 3 Watermelon Gazpacho with Greek Yogurt Dressing (Serves 4)


    • 300g watermelon
    • 200g bread
    • 15g garlic
    • 800g tomatoes
    • 80g red capsicum
    • 200ml olive oil
    • 5ml sherry vinegar (from supermarkets) or freshly squeezed lemon/lime juice


    • 2 boiled eggs, grated
    • 100g Greek yogurt, blended with 20ml olive oil to create an emulsion
    • chives, chopped (optional)


    1. Clean and chop watermelon, bread and vegetables.

    2. Put them into a blender together with olive oil and sherry vinegar. Mix for 6 minutes and strain.

    3. Season with salt and pepper, then set aside in the fridge.

    4. When ready to serve, pour the gazpacho into a bowl till 3/4 full. Top with eggs on top and drizzle over Greek yogurt emulsion. Sprinkle chives on top to serve.

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  • Grilled Salmon with Green Apple, with Cold Garlic and Almond Soup (Serves 1)
    2 / 3 Grilled Salmon with Green Apple, with Cold Garlic and Almond Soup (Serves 1)


    • 200g green apples
    • 90g almonds, roasted
    • 15g garlic
    • 150ml water
    • 150ml olive oil
    • 30ml sherry vinegar
    • 100g salmon, grilled


    • green apple, diced
    • 4 grapes, halved
    • chives, chopped (optional)


    1. To make garlic and almond soup, clean (but do not peel) green apples.

    2. Blend with the rest of the ingredients (except salmon) for 6 minutes, season with salt and pepper, then strain. Set aside in the fridge.

    3. Grill salmon till fully cooked. In a shallow bowl, place salmon skin side facing up and ladle the amount of soup you prefer around the salmon.

    4. To serve, sprinkle apples and chives on top of salmon with grapes.

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  • Pumpkin, Quinoa and Sundried Tomato Salad with Crispy Kale (Serves 1)
    3 / 3 Pumpkin, Quinoa and Sundried Tomato Salad with Crispy Kale (Serves 1)


    • 250g pumpkin
    • 40g quinoa
    • 25g sundried tomatoes
    • 30g garlic sprouts (from wet markets), sauteed, or garlic or spring onions, chopped
    • 30g kale
    • 1 lime, zest


    1. Preheat oven at 180 deg C. Wrap pumpkin with aluminium foil and roast for 30 minutes. Unwrap, peel and portion at your preference, preferably cubes of 3cm to 4cm.

    2. Boil quinoa with a water ratio of 1:3 till water has been soaked up and quinoa is cooked.

    3. Cut sundried tomatoes and garlic sprouts into smaller pieces. Sautee the garlic sprouts.

    4. Clean kale and toss with olive oil until well coated. Spread on a baking sheet and bake at 160 deg C for 15 minutes, then turn over to bake for another 10 minutes.

    5. Place pumpkin cubes at the bottom of a plate. Mix quinoa with sundried tomatoes and garlic sprouts, and place on top of pumpkin cubes.

    6. Top with crispy kale and finish with grated zest.

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