It’s a pretty well-known fact that we are all expanding our culinary knowledge and trying recipes that we may not have had the time for before, so we got Brighton-based food photographer and total foodie Jenny Helin to show us some of her favourite recipes she has been cooking recently. Originally from Finland Jenni now resides in Brighton with her partner and is an extremely talented up and coming food photographer. Scroll on to see some of her favourite simple recipes to cook at home.
Nordic Style Salmon Soup
500g New Potatoes
1 Large Carrot
1 White Onion
800 ml water
1 tbsp of Black peppercorns
1 bay leaf
450 g of Salmon
200ml single soy cream
2 tsp of Salt
10g of fresh Dill
Wash and chop all the vegetables. Cooked them in the water with peppercorns and bay leaf until soft.
Remove the skin from the Salmon. Cut the salmon into large cubes.
Add cream, salt and salmon. Cook this with lower heat until the fish is cooked approximately 5 minutes. Add dill and serve the soup with Rye bread & salted butter.
Vegan Hazelnut & Spinach Pancakes
1 tbsp of Flaxseed
3 tbsp of Water
40g Fresh Spinach
150ml of Single Soy Cream
30g of Hazelnuts
200ml Oat Milk
2cm of Fresh Ginger
150ml of Self-raising Flour
50g Vegan butter
1 tsp of Sea Salt
2 tsp of Brown Sugar
Add 1tbsp of flaxseed to 3tbsp of water, mix and set aside for 10 minutes.
In a high speed blender mix the spinach, cream, hazelnuts and ginger until well combined.
Melt the butter.
Add all the dry ingredients together in a bowl, self-raising flour, sea salt and brown sugar. Last combine all the ingredients to this bowl and mix well together.
Cook like normal crepes in butter on a medium heat pan.
Served with Oatly Cream Fraiche and Swedish Lingoberry jam
Almond Butter Stir-Fry
1 Cup of brown Rice
Half a cup of Oat milk
1 tbsp of Almond butter
Red and yellow Peppers
200g of Tempeh
2 Pak Choi
1 red onion
2 cloves of garlic
3 tbsp of Soy Sauce
2 tbsp of sesame oil
Chop all the vegetables and cook them in sesame oil and soy sauce.
Cook your rice and mix in a separate bowl some oat milk and 1tbsp of almond butter. Once your rice is ready, mix these together.
Combine all the ingredients together and cook on a low heat for 1 minute.
Sweet potato & Roasted Walnut Salad
Handful of Spinach
2 Sweet potatoes / Roasted sweet potato slices
Salt & Pepper
Smoked Paprika powder
Liquid Smoke spray ( not necessary )
@castellouk Blue cheese
@franksredhotuk Hot sauce
Slice up two sweet potatoes. Sprinkle over some black pepper, salt, paprika, olive oil and liquid smoke. Bake potatoes in 200 degrees C for around 20-30 minutes until cooked.
Serve with fresh spinach, castello’s blue cheese, roasted walnuts and Frank’s hot sauce!
Creamy sun-dried tomato pasta with quinoa and Parmesan
2 garlic cloves
1 white onion
6 sundried tomatoes
1 tbsp of Oregano
1 tbsp of Wheat Gluten Flour
300 ml of unsweetened almond milk
1 tbsp of tomato purée
100g of Parmesan
Cook garlic, onion and sun-dried tomatoes first in olive oil or with the oil from tomatoes. Add oregano and flour, stir well. Add almond milk slowly into the mix, I added 100ml at the time. Add rest of the ingredients. Cook the sauce for 10-15min on low-medium heat.
Let the sauce to cool down and pour into a food processor, blend until smooth and add some salt and pepper if needed.
Cook pasta with Quinoa al Dente. Mix in the sauce with your cooked pasta and quinoa. Add few more chopped sun-dried tomatoes and grated parmesan on top.