Nepalise buffalo momo’s in spicy soup
SocialJoy
Hello and Happy New Year, let's leap into 2020 with good health, clean eating and linger on the memories of the Christmas festivities! December was a fun month for everyone and I was still in Nepal for a few days at the beginning of the month. The above photo is the signatory dish of Nepal, buffalo momo's in hot spicy soup. Very delicious little dumplings and ideal as a snack or for lunch. It was a case of back to London and into the city for more Corporate demo's and cookery classes at KitchenJoy.
I shall be embracing "dry January" with lots of detoxing and fresh vegetarian dishes to rebalance my body after Christmas and New Years Eve celebrations. I hosted a new year’s eve dinner party and made a starter winter salad of pomegranate, figs, leaves, grilled haloumi, giant sourdough croutons and a delicious anchovy and lemon dressing to start off the 4 courses!
I shall be experimenting with new dishes for the up and coming cookery classes to mix up new and exciting recipes for 2020! Watch this space…
WorkJoy
After returning from Nepal, I went to the Christmas ISE party in Regent St, where we drank gin cocktails and hot sloe gin, with lots of delicious desserts and networking. opportunities. https://www.isepartners.com/
In the same week, I attended Mackrell Garrett law firm where I made a Brain Power Smoothie for the Christmas Afternoon Tea and gave a talk on healthy eating around the festive table ! https://www.mackrell.com/
The following week, I did another live demo at WeWork space in Victoria. This was fun and demonstrated a smoothie and some veggie fritters, with lots of tasters for the staff too.
I have sold numerous Not on the High St (NOTHS) https://www.notonthehighstreet.com/ Gift Vouchers and some direct from my website, with about 90% being vegan classes, hence I have loaded extra vegan classes on my website for the new year to accommodate the impending influx of clients booking on.
KitchenJoy
December was the month for the Festive Christmas cookery classes at KitchenJoy. We started with some fizz with fresh rosemary sprigs to celebrate this time of year. Followed by a “veg nog” which is a festive smoothie I have made up with plant-based milk, brazil nuts, dates, cinnamon and almond butter. A twist on a christmas bird of roasted duck stuffed with spices of cinnamon, star anise, and honey, served with celeriac mash. We also made vegan mince pies with a pastry made of coconut oil and almond milk for people to take home!
Below is a recipe for the roasted duck with honey and spices.
1 whole, oven ready duck
1 orange, sliced
2 star anise
1 cinnamon stick
Preheat the oven to 200C/180C fan/Gas 6.
Pat dry the skin of the duck with kitchen paper and prick it all over with a fork. Push the orange slices, star anise and cinnamon stick into the cavity.
Place the duck on a rack set over a roasting tray to allow fat to drip on to the tray. Roast for 10 minutes, until the skin starts to turn crisp and crinkly, then turn down the oven temperature to 160C/140C fan/Gas 3 and roast for 45 minutes (for pink duck – or if you prefer it well done, cook for a further 15 minutes).
Allow to rest for at least 15 minutes before carving. Reserve any duck fat from the tray for roasting potatoes.
