< Previous1110WHAT IS HAPPY FOOD?great pantry with an eclectic collection of weird and wonderful ingredients, but one where many of the contents go to waste! Short cutsI do not expect any of you to be domestic goddesses and spend hours upon hours in the kitchen unnecessarily, so it’s ok to buy pre-cooked pulses and grains if that will save you time and fuss. Just make sure you choose good-quality ones. I have specified certain ingredients in the book, but there is a reason for it, I promise! For example, buying coconut milk in a Tetra Pak will be different to buying it in a tin. Medjool dates versus ‘normal dates’ also makes a huge difference in taste and texture.TIPS AND TRICKSBuy in bulkAs work has got busier, the time I set aside to go shopping for ingredients has become limited. Therefore I started buying certain products that have a long shelf-life in bulk, such as nuts, seeds, grains and pulses. Not only does it save me time but it is also easier on my wallet. This has been made even simpler with the option of ordering ingredients online and getting stuff delivered to your door. Get the best ingredients you can buyI always try to source organic and seasonal produce, no matter where in the world I am and regardless of whether it’s for my own consumption or for work. I do this for a number of reasons. First of all, I love to see where my produce has been grown and all the hard work that went into it. Secondly, I love supporting local and small producers that grow seasonal vegetables. Last but not least, you can taste the difference! Nonetheless, I do understand that not everyone is as passionate as I am, or perhaps doesn’t have the time to go out and source such suppliers. Eating organic in a city can be expensive, too, as unfortunately it comes with a certain price tag. So here are some quick tips to make sure you are buying the best you can afford:Find a local farm that delivers seasonal fruit and veggie boxes to your door.Don’t go 100 per cent organic, but buy what you can afford and make sure the rest is as fresh and good-quality as it can be.Find out what’s in season, often those foods will be well priced.Choose quality over quantity – it makes a difference!Do all of your shopping for the week in one go. Farmers’ markets have become pretty popular over the last few years. Find one and stock up for your week of cooking. (PS: If you are there at the end of the day, when the stallholders are packing up, most fresh food vendors want to get rid of their produce and will offer you a good deal!)One thing I have noticed is that organic produce lasts a lot longer in your fridge compared to the pre-packed stuff. That’s not a claim, just an observation from years of experience.PREPARATIONPreparation is key. Having some of the basic recipes in the book already prepped and stored will cut the time spent cooking on another day. Try to do one big fruit and veg shop that will last you all week, and make sure your pantry is well stocked with the good-quality basic ingredients all the time. (See opposite for my pantry basics.)EQUIPMENTYou won’t need fancy equipment to begin with, as these recipes simply don’t demand it. When I first started cooking as a freelance chef I had hand-held blender and that was it! It helps if you have a good blender, especially when making the cheeses, yoghurts and some of the dressings, but they can be also be made using regular blenders – it will just take an extra blitz or two. Otherwise, all you need is a kitchen, bowls, pots and pans and you’re good to go! PANTRY BASICS Here is a list of basics that I keep stocked in my cupboards at all times, as they are all good long-life ingredients. Don’t go buying them all in one go; I suggest you start off slowly with the ones you know that you love and will use, then add to these as you become more confident in the kitchen and adopt new tastes. SeedsChiaFlaxseed – golden/brownHemp heartsPumpkin Sesame – white or black SunflowerNutsAlmondsBrazilsCacao nibsCashewsHazelnuts Macadamias PeanutsPecansPistachiosWalnuts Grains & pulsesBlack beans (tinned or dried)Buckwheat Butter beans (lima beans) (tinned or dried) Chickpeas (garbanzo beans (tinned or dried)MilletOatsQuinoaRed lentils (tinned or dried)Rice – black, white and brownOilsCoconut oilGrapeseed oilOlive oil – the greener the betterFloursAlmond flour & mealBrown rice flourBuckwheat flourChickpea flour (gram flour)Oat flourPotato flour & starchTapioca flourWhite rice flourMilksThere are lots to choose from, sopick your favourite. My preferredmilks are:AlmondCoconut (buy this in Tetra Pak, it makes a difference)Spices & baking ingredients100% cacao powderBaking powder Bicarbonate of soda (baking soda)Black peppercornsCardamom (ground and seeds)Chilli flakes (red pepper flakes)Cinnamon (ground and sticks)Cloves (whole)Nutmeg (the whole nut rather than the powder)Rose water Sea salt (the real deal) and Himalayan sea saltSumacSweet paprika Turmeric Vanilla pod (bean)/paste/powder (not the sweet white powder but the proper dried vanilla pod powder) Sweeteners Dates (use medjool whenever possible – it makes a huge difference)Maple syrupStevia (for diabetics)Yacun syrup (an option for diabetics)Condiments Dijon mustardNutritional yeast (totally optional and known as vegan crack, this makes everything taste a bit better and cheesier)Tamari (gluten-free soy sauce) Other dry goods Good-quality gluten-free pasta (the yellower the better, I find)Rice noodlesFresh herbs Try to buy living pots of these for a windowsill, or in the garden:Basil DillMint Parsley Rocket (arugula) RosemaryThymePANTRY BASICSPANTRY BASICS1110WHAT IS HAPPY FOOD?great pantry with an eclectic collection of weird and wonderful ingredients, but one where many of the contents go to waste! Short cutsI do not expect any of you to be domestic goddesses and spend hours upon hours in the kitchen unnecessarily, so it’s ok to buy pre-cooked pulses and grains if that will save you time and fuss. Just make sure you choose good-quality ones. I have specified certain ingredients in the book, but there is a reason for it, I promise! For example, buying coconut milk in a Tetra Pak will be different to buying it in a tin. Medjool dates versus ‘normal dates’ also makes a huge difference in taste and texture.TIPS AND TRICKSBuy in bulkAs work has got busier, the time I set aside to go shopping for ingredients has become limited. Therefore I started buying certain products that have a long shelf-life in bulk, such as nuts, seeds, grains and pulses. Not only does it save me time but it is also easier on my wallet. This has been made even simpler with the option of ordering ingredients online and getting stuff delivered to your door. Get the best ingredients you can buyI always try to source organic and seasonal produce, no matter where in the world I am and regardless of whether it’s for my own consumption or for work. I do this for a number of reasons. First of all, I love to see where my produce has been grown and all the hard work that went into it. Secondly, I love supporting local and small producers that grow seasonal vegetables. Last but not least, you can taste the difference! Nonetheless, I do understand that not everyone is as passionate as I am, or perhaps doesn’t have the time to go out and source such suppliers. Eating organic in a city can be expensive, too, as unfortunately it comes with a certain price tag. So here are some quick tips to make sure you are buying the best you can afford:Find a local farm that delivers seasonal fruit and veggie boxes to your door.Don’t go 100 per cent organic, but buy what you can afford and make sure the rest is as fresh and good-quality as it can be.Find out what’s in season, often those foods will be well priced.Choose quality over quantity – it makes a difference!Do all of your shopping for the week in one go. Farmers’ markets have become pretty popular over the last few years. Find one and stock up for your week of cooking. (PS: If you are there at the end of the day, when the stallholders are packing up, most fresh food vendors want to get rid of their produce and will offer you a good deal!)One thing I have noticed is that organic produce lasts a lot longer in your fridge compared to the pre-packed stuff. That’s not a claim, just an observation from years of experience.PREPARATIONPreparation is key. Having some of the basic recipes in the book already prepped and stored will cut the time spent cooking on another day. Try to do one big fruit and veg shop that will last you all week, and make sure your pantry is well stocked with the good-quality basic ingredients all the time. (See opposite for my pantry basics.)EQUIPMENTYou won’t need fancy equipment to begin with, as these recipes simply don’t demand it. When I first started cooking as a freelance chef I had hand-held blender and that was it! It helps if you have a good blender, especially when making the cheeses, yoghurts and some of the dressings, but they can be also be made using regular blenders – it will just take an extra blitz or two. Otherwise, all you need is a kitchen, bowls, pots and pans and you’re good to go! PANTRY BASICS Here is a list of basics that I keep stocked in my cupboards at all times, as they are all good long-life ingredients. Don’t go buying them all in one go; I suggest you start off slowly with the ones you know that you love and will use, then add to these as you become more confident in the kitchen and adopt new tastes. SeedsChiaFlaxseed – golden/brownHemp heartsPumpkin Sesame – white or black SunflowerNutsAlmondsBrazilsCacao nibsCashewsHazelnuts Macadamias PeanutsPecansPistachiosWalnuts Grains & pulsesBlack beans (tinned or dried)Buckwheat Butter beans (lima beans) (tinned or dried) Chickpeas (garbanzo beans (tinned or dried)MilletOatsQuinoaRed lentils (tinned or dried)Rice – black, white and brownOilsCoconut oilGrapeseed oilOlive oil – the greener the betterFloursAlmond flour & mealBrown rice flourBuckwheat flourChickpea flour (gram flour)Oat flourPotato flour & starchTapioca flourWhite rice flourMilksThere are lots to choose from, sopick your favourite. My preferredmilks are:AlmondCoconut (buy this in Tetra Pak, it makes a difference)Spices & baking ingredients100% cacao powderBaking powder Bicarbonate of soda (baking soda)Black peppercornsCardamom (ground and seeds)Chilli flakes (red pepper flakes)Cinnamon (ground and sticks)Cloves (whole)Nutmeg (the whole nut rather than the powder)Rose water Sea salt (the real deal) and Himalayan sea saltSumacSweet paprika Turmeric Vanilla pod (bean)/paste/powder (not the sweet white powder but the proper dried vanilla pod powder) Sweeteners Dates (use medjool whenever possible – it makes a huge difference)Maple syrupStevia (for diabetics)Yacun syrup (an option for diabetics)Condiments Dijon mustardNutritional yeast (totally optional and known as vegan crack, this makes everything taste a bit better and cheesier)Tamari (gluten-free soy sauce) Other dry goods Good-quality gluten-free pasta (the yellower the better, I find)Rice noodlesFresh herbs Try to buy living pots of these for a windowsill, or in the garden:Basil DillMint Parsley Rocket (arugula) RosemaryThymePANTRY BASICSPANTRY BASICS32HAPPY STARTPreheat the oven to 180ºC (350ºF/Gas 4). Grease and line a 900 g (2 lb) loaf tin, or use a silicone mould. Start by boiling the carrots, then once soft, purée in a food processor and measure out 125 g (4 oz / 1/2 cup) and set aside.Add all the other bread ingredients to a food processor, including the puréed carrots and blitz together until you have a lovely smooth mixture. Pour the mixture into the loaf tin, and place the banana slices carefully on top. Sprinkle over the coconut sugar and ground vanilla. Bake for 40–45 minutes. When ready it should feel firm and a toothpick inserted into the centre of the cake should come out clean. Once out of the oven, let the cake cool a little, then turn it out of the tin and let it cool completely on a wire rack. Enjoy as it is or with any of the serving alternatives, such as nut butter, a dollop of coconut yoghurt or some fruit. Keep the cake in a covered airtight container in the fridge. Not that it will last you long!Cuts into 8 slices2 carrots, peeled and sliced200 g (7 oz / 2 cups) almond flour140 g (5 oz / 1 cup) Gluten-free Flour Mix (see page 146)250 ml (8 fl oz / 1 cup) Almond Milk or any plant milk, shop-bought or home-made (see pages 137–139)200 g (7 oz / 1 cup) coconut sugar125 ml (4 fl oz / 1/2 cup) melted coconut oil 1 teaspoon ground cinnamon1/2 teaspoon baking powder1/2 teaspoon bicarbonate of soda (baking soda)1/2 teaspoon ground cloves1 teaspoon ground cardamom1 teaspoon vanilla pod (bean), scraped, or ground vanilla pinch of saltFor the topping1 banana, thinly sliced horizontally into 3pinch of coconut sugar1 ground vanilla pod (bean)To serveAlmond Butter, shop-bought or home-made (see page 141)dollop of Coconut Yoghurt, shop-bought or home-made (see page 142)your favourite fruitsONE-CUP STICKY BANANA BREAD Guilty of being a banana bread lover? I wanted to create a lighter version of the classic. I think (if I may say so myself) that this version rocks. I hope you love it as much as I do.BATCH COOKABLEFREEZABLELASTS FOR +5 DAYS IN THE FRIDGE32HAPPY STARTPreheat the oven to 180ºC (350ºF/Gas 4). Grease and line a 900 g (2 lb) loaf tin, or use a silicone mould. Start by boiling the carrots, then once soft, purée in a food processor and measure out 125 g (4 oz / 1/2 cup) and set aside.Add all the other bread ingredients to a food processor, including the puréed carrots and blitz together until you have a lovely smooth mixture. Pour the mixture into the loaf tin, and place the banana slices carefully on top. Sprinkle over the coconut sugar and ground vanilla. Bake for 40–45 minutes. When ready it should feel firm and a toothpick inserted into the centre of the cake should come out clean. Once out of the oven, let the cake cool a little, then turn it out of the tin and let it cool completely on a wire rack. Enjoy as it is or with any of the serving alternatives, such as nut butter, a dollop of coconut yoghurt or some fruit. Keep the cake in a covered airtight container in the fridge. Not that it will last you long!Cuts into 8 slices2 carrots, peeled and sliced200 g (7 oz / 2 cups) almond flour140 g (5 oz / 1 cup) Gluten-free Flour Mix (see page 146)250 ml (8 fl oz / 1 cup) Almond Milk or any plant milk, shop-bought or home-made (see pages 137–139)200 g (7 oz / 1 cup) coconut sugar125 ml (4 fl oz / 1/2 cup) melted coconut oil 1 teaspoon ground cinnamon1/2 teaspoon baking powder1/2 teaspoon bicarbonate of soda (baking soda)1/2 teaspoon ground cloves1 teaspoon ground cardamom1 teaspoon vanilla pod (bean), scraped, or ground vanilla pinch of saltFor the topping1 banana, thinly sliced horizontally into 3pinch of coconut sugar1 ground vanilla pod (bean)To serveAlmond Butter, shop-bought or home-made (see page 141)dollop of Coconut Yoghurt, shop-bought or home-made (see page 142)your favourite fruitsONE-CUP STICKY BANANA BREAD Guilty of being a banana bread lover? I wanted to create a lighter version of the classic. I think (if I may say so myself) that this version rocks. I hope you love it as much as I do.BATCH COOKABLEFREEZABLELASTS FOR +5 DAYS IN THE FRIDGE76QUICK & SIMPLEPizza base Preheat the oven to 200ºC (400ºF/Gas 6). Add all the pizza base ingredients to a bowl and mix well. The mixture will be quite runny, almost like a cake batter. Don’t worry, it’s meant to be that way. Line a baking tray (baking sheet) with greaseproof paper (wax paper) and drizzle a very small amount of olive oil on the bottom. Pour the pizza batter into the tray and make sure you have a thin, even layer.Topping Cook in the oven for 15 minutes until the the dough has solidified. Once it has, take it out of the oven and it’s ready to be pimped up with toppings. I love this base with a layer of the pumpkin seed pesto and scatterings of red onion, sundried tomato, cherry tomatoes and peppers. Add your toppings and put the pizza back in the oven for another 15 minutes until it reaches the desired crispness.Just before serving, scatter a good helping of basil, rocket and extra drizzle of olive oil and salt and pepper. If you have some macadamia ricotta ready-made, add some nice dollops of it on top, too. Tip You can pre-make the pizza base. Get to the stage where you cooked the base in the oven, then wrap it up in greaseproof paper (wax paper) or cling film (plastic wrap) and freeze until you need it. All you need to do when you feel like pizza is top it off with your favourite toppings and pop it into the oven!Serves 2–4For the pizza base210 g (71/2 oz / 11/2 cups) Gluten-free Flour Mix (see page 146)30 g (1 oz / 1/4 cup) hazelnuts, ground in a coffee grinder or food processor375 ml (13 fl oz / 11/2 cups) water1/2 teaspoon bicarbonate of soda (baking soda)1/2 teaspoon salt2 tablespoons olive oil, plus extra for greasingFor the toppings4 tablespoons Pumpkin Seed Pesto (see page 151)1 red onion, sliced25 g (1 oz / 1/4 cup) chopped sundried tomatoesa handful of cherry tomatoes, halved1/2 red (bell) pepper, sliced1/2 yellow (bell) pepper, slicedpink Himalayan salt and black pepper, to tasteTo servebasilrocket (arugula)drizzle of olive oil micro herbs (optional)Macadamia Ricotta (see page 144), optional, but recommended for special occasionsHAZELNUT CRUST PIZZA & PEPPERY ROCKETI love a good pizza! But it’s one of the big no-nos when going gluten-free. I have made this at countless retreats and on many occasions at home. I hope you love it as much as I do. BATCH COOKABLEFREEZABLELASTS FOR +3 DAYS IN THE FRIDGE76QUICK & SIMPLEPizza base Preheat the oven to 200ºC (400ºF/Gas 6). Add all the pizza base ingredients to a bowl and mix well. The mixture will be quite runny, almost like a cake batter. Don’t worry, it’s meant to be that way. Line a baking tray (baking sheet) with greaseproof paper (wax paper) and drizzle a very small amount of olive oil on the bottom. Pour the pizza batter into the tray and make sure you have a thin, even layer.Topping Cook in the oven for 15 minutes until the the dough has solidified. Once it has, take it out of the oven and it’s ready to be pimped up with toppings. I love this base with a layer of the pumpkin seed pesto and scatterings of red onion, sundried tomato, cherry tomatoes and peppers. Add your toppings and put the pizza back in the oven for another 15 minutes until it reaches the desired crispness.Just before serving, scatter a good helping of basil, rocket and extra drizzle of olive oil and salt and pepper. If you have some macadamia ricotta ready-made, add some nice dollops of it on top, too. Tip You can pre-make the pizza base. Get to the stage where you cooked the base in the oven, then wrap it up in greaseproof paper (wax paper) or cling film (plastic wrap) and freeze until you need it. All you need to do when you feel like pizza is top it off with your favourite toppings and pop it into the oven!Serves 2–4For the pizza base210 g (71/2 oz / 11/2 cups) Gluten-free Flour Mix (see page 146)30 g (1 oz / 1/4 cup) hazelnuts, ground in a coffee grinder or food processor375 ml (13 fl oz / 11/2 cups) water1/2 teaspoon bicarbonate of soda (baking soda)1/2 teaspoon salt2 tablespoons olive oil, plus extra for greasingFor the toppings4 tablespoons Pumpkin Seed Pesto (see page 151)1 red onion, sliced25 g (1 oz / 1/4 cup) chopped sundried tomatoesa handful of cherry tomatoes, halved1/2 red (bell) pepper, sliced1/2 yellow (bell) pepper, slicedpink Himalayan salt and black pepper, to tasteTo servebasilrocket (arugula)drizzle of olive oil micro herbs (optional)Macadamia Ricotta (see page 144), optional, but recommended for special occasionsHAZELNUT CRUST PIZZA & PEPPERY ROCKETI love a good pizza! But it’s one of the big no-nos when going gluten-free. I have made this at countless retreats and on many occasions at home. I hope you love it as much as I do. BATCH COOKABLEFREEZABLELASTS FOR +3 DAYS IN THE FRIDGE78QUICK & SIMPLEPreheat the oven to 220ºC (430ºF/Gas 7) and line a baking tray (baking sheet) with greaseproof paper (wax paper). Put the cherry tomatoes on the tray, drizzle with olive oil and sprinkle with 1 teaspoon of salt and coconut sugar. Roast in the oven for 20 minutes.In a medium pan, heat some olive oil and fry the shallot and garlic for about 5 minutes. Flavour with salt and sweet paprika and give it a stir. When the shallots have softened, add the maple syrup and pine nuts and set aside.Polenta base Next, make the polenta base. Heat some olive oil in a pan and fry the shallots and red pepper until soft, about 5 minutes. Add the polenta and water to a medium pan and give it a stir on a medium heat. The mixture will start to bubble and thicken. Thin it out with your plant milk of choice. I like using coconut because it is thick, but any type will do.Once you have a lovely creamy consistency, take the pan off the heat. Spoon out the polenta onto plates and decorate with the roasted tomatoes, sweet sticky topping and a handful of rocket and basil. Serves 214 cherry tomatoes on the vineolive oil, for cookingpink Himalayan salt1 teaspoon coconut sugarFor the sweet sticky garlic1 shallot, sliced2 garlic cloves, peeled and sliced1 teaspoon sweet paprika1 teaspoon maple syrup2 tablespoons walnuts, choppedFor the polenta base1 shallot, sliced1/2 red (bell) pepper, sliced70 g (21/2 oz / 1/3 cup) polenta500 ml (17 fl oz / 2 cups) water250 ml (81/2 fl oz / 1 cup) plant milk (for extra creaminess, use coconut)To serverocket (arugula)basilPOLENTA WITH OVEN-ROASTED TOMATOES & SWEET, STICKY GARLIC I have eaten polenta in many versions and in different countries. There is something about the combination of garlic and roasted tomato that is very hard to beat. Another easy recipe that will warm your heart.BATCH COOKABLENUT-FREESweet sticky garlic78QUICK & SIMPLEPreheat the oven to 220ºC (430ºF/Gas 7) and line a baking tray (baking sheet) with greaseproof paper (wax paper). Put the cherry tomatoes on the tray, drizzle with olive oil and sprinkle with 1 teaspoon of salt and coconut sugar. Roast in the oven for 20 minutes.In a medium pan, heat some olive oil and fry the shallot and garlic for about 5 minutes. Flavour with salt and sweet paprika and give it a stir. When the shallots have softened, add the maple syrup and pine nuts and set aside.Polenta base Next, make the polenta base. Heat some olive oil in a pan and fry the shallots and red pepper until soft, about 5 minutes. Add the polenta and water to a medium pan and give it a stir on a medium heat. The mixture will start to bubble and thicken. Thin it out with your plant milk of choice. I like using coconut because it is thick, but any type will do.Once you have a lovely creamy consistency, take the pan off the heat. Spoon out the polenta onto plates and decorate with the roasted tomatoes, sweet sticky topping and a handful of rocket and basil. Serves 214 cherry tomatoes on the vineolive oil, for cookingpink Himalayan salt1 teaspoon coconut sugarFor the sweet sticky garlic1 shallot, sliced2 garlic cloves, peeled and sliced1 teaspoon sweet paprika1 teaspoon maple syrup2 tablespoons walnuts, choppedFor the polenta base1 shallot, sliced1/2 red (bell) pepper, sliced70 g (21/2 oz / 1/3 cup) polenta500 ml (17 fl oz / 2 cups) water250 ml (81/2 fl oz / 1 cup) plant milk (for extra creaminess, use coconut)To serverocket (arugula)basilPOLENTA WITH OVEN-ROASTED TOMATOES & SWEET, STICKY GARLIC I have eaten polenta in many versions and in different countries. There is something about the combination of garlic and roasted tomato that is very hard to beat. Another easy recipe that will warm your heart.BATCH COOKABLENUT-FREESweet sticky garlicPublished in 2018 by Hardie Grant Books, an imprint of Hardie Grant PublishingHardie Grant Books (London)5th & 6th Floors52–54 Southwark StreetLondon SE1 1UNHardie Grant Books (Melbourne)Building 1, 658 Church StreetRichmond, Victoria 3121hardiegrantbooks.comAll rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and copyright holders.The moral rights of the author have been asserted.Copyright text © Bettina Bordi CampolucciCopyright photography © Nassima RothackerBritish Library Cataloguing-in-Publication Data. A catalogue record for this book is available from the British Library.Happy Food by Bettina Bordi CampolucciISBN: 978-1-78488-157-3Publisher: Kate PollardPublishing Assistant: Eila PurvisArt Direction: Evi O. / Evi O. Studio Illustrations: Jo Wright / Evi O. StudioPhotographer: Nassima RothackerPhotography Assistant: Maria AversaFood Assistant: Jess DennisonEditor: Helena CaldonProofreader: Kay DelvesIndexer: Cathy HeathColour Reproduction by p2dPrinted and bound in China by 1010Next >