Zucchini and Mint Gazpacho

Ingredients
(Serves 4 - 6)

• 2 tbsp olive oil

• 1 small yellow onion, chopped

• 2 garlic cloves, minced

• 4 medium zucchini (about 2 lbs), chopped

• 3 cups vegetable broth (or chicken broth, if preferred)

• ¼ cup fresh mint leaves, loosely packed (plus extra for garnish)

• 1 tbsp lemon juice (more to taste)

• Salt and freshly ground black pepper, to taste

• Crème fraîche or Greek yogurt, for garnish

• Optional: drizzle of good olive oil or a few chili flakes for heat

Instructions

1. Sauté Aromatics

   1. Heat olive oil in a large saucepan over medium heat.

   2. Add onion and a pinch of salt. Cook until soft and translucent, about 5–7 minutes.

   3. Add garlic and cook for an additional minute.

2. Cook Zucchini

   1. Add chopped zucchini and a pinch of salt.

   2. Cook for about 5 minutes, stirring occasionally, until the zucchini begins to soften.

3. Add Broth & Simmer

   1. Pour in the broth.

   2. Bring to a boil, then reduce heat and simmer uncovered for 10–15 minutes, until zucchini is tender but still bright green.

4. Blend Soup

   1. Remove from heat.

   2. Stir in mint leaves and lemon juice.

   3. Blend the soup in batches until silky smooth.

5. Chill

   1. Let the soup cool slightly, then transfer to the fridge to chill for at least 2 hours (up to 2 days).

   2. Taste and adjust seasoning with salt, pepper, or additional lemon juice if needed.

6. Serve

   1. Ladle soup into bowls.

   2. Garnish with a spoonful of crème fraîche, a few mint leaves, and a drizzle of olive oil or chili flakes if desired.

Goat Stew

Ingredients
(Serves 4 - 6)

For the Stew Base:

• 4 large plum tomatoes (or 1 can whole tomatoes, drained)

• 2 red bell peppers (tatashe), halved and seeded

• 2 scotch bonnet peppers, whole or halved

• 1 large red onion, quartered

• 3 cloves garlic (optional)

• 1–2 tbsp oil

• Salt, to taste

For the Goat Meat:

• 2 lbs goat meat, cut into pieces

• 1 large onion, chopped

• 3 cloves garlic, minced

• 1-inch piece ginger, grated

• 1 tsp thyme

• 1 tsp curry powder

• 1 seasoning cube

• Salt, to taste

• Water, enough to cover the meat

For Cooking the Stew:

• ¼ cup oil

• Additional thyme, curry powder, seasoning cubes, and salt to taste

• Reserved goat broth

Instructions

1. Boil the Goat Meat

   1. Season goat meat with onion, garlic, ginger, thyme, curry powder, seasoning cube, and salt.

   2. Add enough water to cover the meat.

   3. Cover and simmer on medium heat for 45–60 minutes, until meat is tender and the broth is rich.

   4. Reserve the broth for later use.

2. Prepare the Roasted Stew Base

   1. Preheat oven to 425°F (220°C).

   2. Arrange tomatoes, bell peppers, scotch bonnets, onion, and garlic on a baking tray.

   3. Drizzle with oil and lightly sprinkle with salt.

   4. Roast for 25–30 minutes, turning once, until vegetables are blistered, soft, and slightly charred.

   5. Let cool slightly, then blend until smooth. Add a splash of reserved goat broth if needed for easier blending.

3. Cook the Stew

   1. Heat ¼ cup oil in a pot over medium heat.

   2. Add the blended roasted pepper mixture and fry for 10–15 minutes until thickened and oil begins to float, stirring often to prevent burning.

   3. Add thyme, curry powder, seasoning cubes, and salt to taste.

   4. Stir in the boiled goat meat and some reserved broth.

   5. Simmer uncovered for 10–15 minutes, allowing flavors to meld.

4. Serve

   • Enjoy with rice, fufu, or your preferred side.

Tomato & Nectarine Salad with Herb Vinaigrette

Ingredients (4 servings)

For the salad:

• 3 ripe medium tomatoes (heirloom or beefsteak, sliced into wedges)

• 2 ripe nectarines (sliced into wedges)

• ½ small red onion (very thinly sliced, optional)

• 4 oz fresh mozzarella or burrata (optional,)

• ¼ cup toasted nuts or seeds (pistachios, almonds, or pumpkin seeds)

For the herb vinaigrette;

• ¼ cup extra virgin olive oil

• 2 Tbsp white wine vinegar or champagne vinegar

• 1 tsp Dijon mustard

• 1 tsp honey 

• 2 Tbsp finely chopped fresh herbs (basil, mint, or parsley—mix what you like)

• Salt and freshly ground black pepper, to taste

Instructions

Make the vinaigrette:

1. In a small bowl or jar, whisk together vinegar, mustard, honey, salt, and pepper.

2. Slowly drizzle in olive oil while whisking until emulsified.

3. Stir in the chopped herbs.

Assemble the salad:

1. Arrange tomato and nectarine wedges on a platter.

2. Scatter thinly sliced red onion, nuts/seeds, and mozzarella or burrata (if using).

3. Spoon the herb vinaigrette over the salad just before serving.

4. Finish with a sprinkle of flaky sea salt and cracked pepper.

Roasted Carrot and Ricotta Tart

Ingredients

• 1 cup roasted multicolor carrots, sliced into thin ribbons (I like to use purple and yellow, for contrast)

• 1 cup ricotta

• 1 handful fresh basil, chopped

• 1 lemon (juice and zest)

• Salt

• Pepper

• 1 sheet puff pastry

• 2 cloves garlic, thinly sliced

• 1 egg (for egg wash)

• 1 tablespoon olive oil

Directions

1. Preheat the oven to 420°F (215°C).

2. Toss the roasted carrot ribbons in a bowl with 1 tablespoon of olive oil and a pinch of salt. Set aside.

3. Roll out the puff pastry on a baking sheet lined with parchment paper. Score a 1-inch border around the edges to form a crust.

4. In a bowl, mix the ricotta, chopped basil, lemon juice, and lemon zest. Season with salt and pepper to taste. Spread the ricotta mixture evenly inside the scored border on the puff pastry.

5. Arrange the roasted carrot ribbons on top of the ricotta mixture in a visually appealing pattern, swirling them into little nests. Tuck the garlic slices between the carrots.

6. Brush the edges of the puff pastry with the beaten egg for a golden crust.

7. Bake in the preheated oven for about 20 minutes or until the pastry is golden brown and crispy.

Passion Fruit and Coconut Pudding

Ingredients 

• 5 ½ tbsp butter (plus extra for greasing)

• 1 ½ cups caster sugar

• 3.4 fl oz passion fruit juice (about 6–8 passion fruit)

• 2 ½ tbsp lime juice

• 4 jumbo eggs, separated

• ½ cup self-raising flour

• 1 ¼ cup light coconut milk

• 1 cup milk

• Icing sugar (for dusting)

• Cream or ice cream (for serving)

Directions 

1. Preheat the oven to 350°F. Grease a 1.5-quart baking dish and place it in a larger roasting tray. Boil water and set aside.

2. Beat butter and sugar in a stand mixer until light and fluffy. Add egg yolks one at a time, mixing well.

3. Mix in the flour, then slowly add the coconut milk and milk on low speed. Stir in passion fruit and lime juice.

4. Whisk egg whites in a clean bowl until firm peaks form. Gently fold them into the batter.

5. Pour the batter into the greased baking dish. Pour boiling water into the roasting tray until it reaches halfway up the sides of the baking dish.

6. Bake for 40–45 minutes until puffed and golden.

7. Cool for 5 minutes, dust with icing sugar, and serve with cream or ice cream.

Plantain Brûlée

Ingredients

• 1 ripe plantain (yellow with black spots for sweetness)

• 2–3 tbsp brown sugar

• Ice cream of your choice (vanilla works best)

Directions

1. Peel the plantain and slice it diagonally into ½-inch thick slices for a larger surface area. Lay the slices flat on a heatproof surface, such as a baking sheet or cutting board. 

2. Sprinkle an even layer of brown sugar over the top of each slice. 

3. Use a blow torch to melt and caramelize the sugar until it forms a crispy golden crust, holding the torch a few inches away and moving it in a circular motion to avoid burning.

4. Place the caramelized plantain slices on a plate alongside a scoop (or two) of your favorite ice cream. Serve immediately to enjoy the warm, crispy plantains paired with creamy, cold ice cream.