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BrazilArte Academy Favourite Recipes #1

Every week we love to eat delicious food at the BrazilArte Academy, Southend. We like to make food which not only tastes amazing, which also nourishes our bodies to each and every corner and helps us recover from our fun day of training. It also has to be SIMPLE!

The food we make changes with the seasons, not only is better quality food available its also more sustainable for our fragile little world. We also don’t like waste so most of these recipes can be frozen or stored in some way so you get to enjoy them a second time round!

Come back for more recipes next week.

Four Corners Lentil Soup

Ingredients

  • 1 cup red lentils, picked over and rinsed very well
  • 1 large onion, or a couple leeks, chopped
  • 5 cloves garlic, minced
  • 1 Tbsp. minced ginger root
  • 1 Tbsp. Ground cumin
  • ¼ tsp. cayenne pepper
  • 1 15 oz. can of tomatoes; or 4 large, fresh tomatoes, chopped
  • 4 cups stock
  • salt to taste
  • 1 un-waxed, organic lemon

Directions

1. Rinse the lentils very well until the water runs clear.
2. Heat oil in a medium pot and sauté onions, garlic and ginger for 5 minutes until soft. Add a pinch of salt.
3. Add spices and stir for another minute or so, until fragrant.
4. Add tomatoes, 3 slices of lemon and rinsed lentils, then add vegetable stock. Stir well.
5. Cover and bring to a boil. Reduce heat to simmer for about 30 minutes, or until the lentils are soft. Squeeze in the rest of the lemon juice.
6. Serve hot with some cilantro, green onions or parsley on top with a slice of lemon. Delicious!

Serves 4

Source: My New Roots

Tomato and coconut cassoulet

Ingredients

  • 1 leek, washed, trimmed and roughly sliced
  • 1 clove of garlic, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • a 1cm thick piece of fresh ginger, the size of a 50p piece, peeled and roughly chopped
  • sea salt and freshly ground black pepper
  • 1 × 400g tin of chopped tomatoes 4 tablespoons coconut milk
  • 1 × 400g jar haricot beans, drained, or 1 × 400g tin, drained
  • 500g vine or cherry tomatoes, halved
  • a bunch of fresh basil
  • 4 slices of sourdough bread

Directions

Preheat the oven to 200°C/fan 180°C/gas 6.

First heat an ovenproof pan on a medium heat and add a slosh of olive oil. Throw in the leeks, garlic, chilli and ginger and a pinch of salt and some pepper, then turn the heat down and cook for 10 minutes, until the leeks are soft and sweet. Next, add the tinned tomatoes, coconut milk and beans and simmer for a couple of minutes, then take off the heat. Check the seasoning, and add a little more salt and pepper if needed.

Scatter over the fresh tomatoes, followed by the basil, then tear the slices of bread into chunks and push them into the gaps between the tomatoes. You are looking for a covering of tomatoes and chunks of bread.

Drizzle the lot with olive oil and pop it into the oven for 30 minutes, until the tomatoes have shrunk and sweetened and the bread is crisp and golden. Allow to sit for a few minutes before piling on to plates with lemony green salad.

SERVES 4–6

Source: Anna Jones