LocaLeaves - Recipe of the Week

Cook delicious dishes with fresh and local herbs

Larb - Chicken Salad

Ingredients - ② Servings


  • 300 grams of minced chicken
  • 100 grams of rice
  • 1 stalk of lemongrass
  • 3 cloves of garlic
  • 1 red pepper
  • 3 stalks of spring onion
  • 3 cm fresh ginger
  • 1/2 cucumber
  • 4 big leaves of localeaves lettuce little gem
  • 1 localeaves Thai basil
  • 1 localeaves coriander
  • 1/2 tablespoon soy sauce
  • 2 limes
  • 1 tablespoon fish sauce
  • 3 teaspoons sugar
  • chili flakes
  • 1 localeaves radish pink cress

Directions:


  1. Prepare the rice according to the package directions. Heat a little olive oil in a frying pan and fry the rice for about 15 minutes until nicely browned. Set aside.
  2. Cut the spring onion into thin rings.
  3. Heat another dash of olive oil in another frying pan. Fry the minced chicken with the spring onion for about 15 minutes until done.
  4. Meanwhile, chop the red pepper, garlic, ginger and lemongrass in the food processor or by using a hand blender. Is the minced meat done? Then add the red pepper mixture to the meat and fry briefly more.
  5. Add the soy sauce, the juice of 1 lime, the fish sauce and the sugar and fry for a few minutes more.
  6. Chop the Thai basil and fresh coriander. Cut the cucumber into small cubes.
  7. Now make up the little boats. Fill each lettuce leaf with a scoop of fried rice and a generous scoop of minced chicken. Top with chopped fresh Thai basil, coriander and radish pink cress.
  8. Sprinkle the lettuce leaves with chili flakes to taste and serve with wedges of lime.


Special thanks to Ester (IG: @hutspot_en_hotspot) for creating this recipe using localeaves herbs!

Sorrel Soup

Ingredients - ② Servings


  • 1 localeaves Sorrel
  • 30 g unsalted butter
  • 2 medium sizes diced shallots
  • 1 clove garlic (minced)
  • 250 g potatoes (peeled and slice in cubes)
  • 0.5 L chicken stock
  • 60 ml heavy cream
  • Salt
  • Pepper
  • localeaves Chard stems for garnish (optional)


Directions:


  1. Melt the butter in a soup pot over medium heat. Add the shallots and turn the heat to medium low. Cook for about 5-10 minutes or until shallots are transparent.
  2. While the shallots are cooking, pour the stock in to another pot and bring to a simmer.
  3. Add the garlic with the shallots and cook for 2 more minutes.
  4. Add the potatoes to the pot and cook for additional 5 minutes over medium heat. Add salt to the potatoes.
  5. Whisk in the chicken stock. Let it simmer for 20 min or until the potatoes are soft.
  6. Remove from heat and add the sorrel in to the pot.
  7. Use a hand blender (or regular blender) to give a smooth texture to the soup.
  8. Season with salt and pepper according to your preferences.
  9. Serve the soup and stir in the heavy cream.
  10. Use chard stems for garnish.




Quick Bacon-Egg-Mizuna Sandwiches



Ingredients - ② Servings


  • 2 hard boiled eggs
  • 2 tablespoons of aioli
  • 1 localeaves Mizuna
  • 4 slices of bread of your choice
  • 4 slices of bacon
  • 1 localeaves cress of your choice



Directions:


  1. Boil the eggs for 8 minutes and once its cooked slice them into two halves.
  2. Lay out bacon slices on a pan and fry them until they’re crispy.
  3. Plate the bread slices and spread the sides generously with aioli.
  4. Stack the rest of the ingredients (mizuna leaves, egg, bacon slices) on top of the coated bread slice.


Fresh Bean Salad

Ingredients - ④ Servings


  • 2 big cans (400 g) red kidney beans, rinsed and drained, or 3 cups cooked kidney beans
  • 2 localeaves Parsley, chopped 
  • lemon juice from 2 lemons
  • 1 bunch of fresh onion, chopped 
  • 200 g cherry tomatoes, sliced in half
  • 2 localeaves cresses of your choice
  • olive oil
  • salt and pepper to taste
  • Small pinch red pepper flakes (optional)

Directions:


  1. In a serving bowl, combine the prepared kidney beans, fresh onion, tomatoes, parsley and cresses.
  2. Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, pepper and red pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly.
  3. Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. 

Eggplant towers with feta

Ingredients - ④ Servings


  • 2 eggplants
  • 1 localeaves Basil Thai
  • 0.5 localeaves Thyme
  • 200 g feta (grated)
  • 500 g canned tomato concasse
  • 1 clove of garlic
  • olive oil
  • salt and pepper to taste


Directions:


For the eggplants preparation:

  1. Preheat the oven to 180o C.
  2. Coin slice the eggplants about 0.5 cm each slice.
  3. Line a baking sheet in the baking tray and place the eggplant slices creating one layer.
  4. Slightly brush olive oil on the eggplant slice with a cooking brush. Add salt.
  5. Roast the eggplant slices for 10 minutes or until they soften.
  6. Repeat the process for the remaining slices.

For the tomato sauce:

  1. While your eggplants slice are in the oven, prepare the tomato sauce.
  2. Put a sauce pan on medium heat and add a few drops of olive oil. Sauté the garlic.
  3. Lower the heat and add the canned tomato concasse.
  4. Add the thyme leaves.
  5. Let the sauce simmer for 15 min or until it thickens.
  6. Chop and add the basil Thai leaves.
  7. Adjust salt and pepper to taste.

For the eggplant towers assembly:

  1. Preheat the oven to 180o C.
  2. Line a baking sheet in the baking tray and place the wider eggplant slices at the bottom.
  3. Add tomato sauce and grated feta in between each layer of the eggplant towers.
  4. Bake for 15-20 minutes.
  5. Decorate your towers with some fresh basil Thai and thyme leaves on top.

Kibbeling tacos with sour cream & salsa verde with kiwi and celery

Ingredients - ④ Servings


For the tacos:

  • 8 medium sized tortillas (preferably corn tortillas)
  • 2 Bell peppers
  • 400 g kibbeling (buy them ready from your local market)
  • 1 localeaves Lettuce
  • 1 localeaves Coriander Cress
  • Sour cream

For the salsa verde:

  • 1 localeaves Celery
  • 1 clove of garlic
  • 3 kiwis
  • Lemon juice from 2 lemons
  • A touch of Tabasco or chili flakes (optional)
  • Salt and Pepper to taste

Directions:


For the salsa verde:

  1. Peel and coin slice the kiwis. Caramelize the kiwi and garlic in a pan, without oil, for 5 minutes until slightly golden.
  2. Place the caramelized kiwi and garlic, the celery, the lemon juice and the chili flakes into a blender. Blend until liquid. Adjust the taste to your preference by adding salt and pepper.

For the tacos:

  1. Slice the bell peppers in long stripes and sauté in a frying pan until they become soft.
  2. Warm up the Kibbeling.
  3. Heat the tortillas in the frying pan according to package directions. Serve the tortillas with all the ingredients. Add kibbeling, bell peppers, lettuce and sour cream on the tortilla. Drizzle with the salsa verde and garnish with the coriander cress.


Tomato and Purple Basil Risotto

Ingredients - ④ Servings


  • 1 localeaves Basil 'Red', roughly torn
  • 350g arborio rice, or similar
  • 1 onion, finely chopped
  • 2 cloves of garlic, mashed
  • Olive oil
  • 1.2 litres chicken stock
  • 200ml white wine, preferably dry
  • 400g fresh cherry or small plum tomatoes, halved
  • 50g salted butter
  • A handful of parmesan cheese
  • 1 localeaves cress cup of your choice for garnish

Directions:


  1. Begin by sautéing the onion and garlic in a little olive oil over medium heat. Once translucent add the rice and cook for a minute or so over high heat, stirring frequently. Add the wine and cook out, reduce to medium heat and begin adding the stock one ladle at a time stirring all the while.
  2. Once one third of the stock has been used add the tomatoes, keep stirring and adding the stock until the rice is al dente.
  3. Throw in the basil, butter and cheese and set aside (off the heat) with the lid on for 3 minutes.
  4. Season and serve with a little extra basil and a localeaves cress of your choice.

Swiss Chard Patties


Ingredients - ④ Servings


  • 1 localeaves Chard
  • 1 localeaves Parsley
  • 0.5 localeaves Basil
  • 0.5 Kg parsnips (alternative use potatoes)
  • 1 small onion
  • 2 cloves garlic (minced)
  • 2 eggs
  • 55 grams all-purpose flour
  • 50 grams parmesan cheese (grated)
  • 30 grams cheddar cheese (grated)
  • Salt
  • Black pepper
  • Oil

Directions:


  1. Fine chop the chard, parsley, basil and onion.
  2. Peel and grate the parsnips or potatoes using the thick side of the grater.
  3. Add all ingredients to a bowl, starting with the finely chopped chard and grated parsnips or potatoes. Followed by the onion, garlic, herbs, and grated cheese. Next, add in the flour. Season with salt, and pepper. Then, add the eggs. Combine well.
  4. Add a tablespoon of oil to a large frying pan over medium heat. Use oil as needed to help prevent it from sticking.
  5. Shape the patties: Using your hands shape small golf size balls with the mixture. Make a ball then flatten it on the palm of your hands. Carefully place them in the hot oiled frying pan.
  6. Cook the patties: You want to cook them on medium heat for about 5 to 6 minutes on each side. Remove them on a clean paper hand towel to absorb any excess oil.
  7. Served with a sour-sweet yogurt sauce (greek yogurt, honey, lime, cumin, salt).

Lemon Dill Salmon in Foil



Ingredients - ④ Servings


  • 120 g unsalted butter
  • 2 lemons
  • 3 cloves of garlic (minced)
  • Salt
  • Black pepper
  • 1 Kg salmon
  • 1 localeaves Dill

Directions:


  1. Preheat oven to 180o C. Line a baking sheet with foil.
  2. In a small bowl, whisk together butter, lemon juice from 1 lemon, lemon zest, garlic, and 1/3 of the fresh dill salt and pepper, to taste.
  3. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the butter mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
  4. Place into oven and bake until cooked through, about 20 - 30 minutes.
  5. Garnished with the rest of the fresh dill.
  6. Served with rice or a localeaves salad.