Excuse me while I have a minor fangirl moment, but today's blog post/recipe will be less of my irrelevant ramblings/complaints and more about the life goals duo that is Green Kitchen Stories. To celebrate the release of their new book, Green Kitchen Smoothies, I asked them a few questions re: all things GKS, and they've kindly given us a sneak peak into the book with a recipe for a Rosehip 'Affogato' with Crumbled 'Amaretti.' I could say more, but I did promise less irrelevant rambling, so I'll rein myself in on this special occasion.
Apart from your camera, what is your number one must have for food photography?
Good light. It’s really that simple. Just staying close to a window with indirect light or bringing the food outdoors is the best way to bring out the natural colour of all food. It also helps if whatever your shooting is colourful and pretty. Stews are always difficult.
What does an average day look like in the GKS household?
It depends on what projects we are working with. If we are working on a cookbook, we are usually either sucked into a recipe testing frenzy or have long days of photo shoots. We should probably set off more time to answer emails since we are so insanely far behind on that (currently 1766 unread emails), but it’s just so much more fun to be working with food than with the computer.
Do you have a favourite recipe in the new book?
It’s difficult to only choose one when you’ve put so much effort into all of them, so here are our three favourites.
First the Super Berry & Fennel Smoothie. It’s a simple smoothie recipe filled with berries, which is one of our favourite ingredients. It’s not too sweet either, with avocado instead of the usual banana. It has a touch of liquorice from the fennel that goes perfectly with the fresh berry flavour.
But I also love all our show-stopping smoothies in the book, so my other favourite is the Mango & Chia Parfait. It is a beautifully layered chia pudding with fresh passion fruit combined with a mango, ginger and buckwheat smoothie. It’s definitely more tropical than the berry smoothie and therefore they complement each other really well.
The third one is Nuts & Blues. It’s a simple and creamy smoothie that we often make after dinner as a weekday dessert. A blend of bananas, avocado, nut butter, cacao powder and plant milk is poured over mashed wild blueberries. The flavour is amazing when the nutty sweetness meets the blueberries and it also looks spectacular as the blueberries paint blue patterns in the smoothie.
Which GKS recipes are in high rotation at your place?
We are all big fans of this Cauliflower Pizza in our family. These Spinach & Quinoa Patties are also often on rotation. And the kids love crêpes so we do Spinach Crêpes with various fillings quite regularly.
Favourite lens for food photography?
I love my Canon 100mm f/2.8 macro lens. It captures the yummiest part of the food and blurs out everything else beautifully. The 50 mm lens is essential for all shots from above.
Will we be seeing any more big trips for GKS?
We are working on another ”big book” and we are also expecting our third child in October so at the moment we’re trying to focus on that. But when book and baby is ready, we are talking about going on new adventures. We want to see more of Australia and we’ll definitely try to include that in our plans.
Rosehip ‘Affogato’ with Crumbled ‘Amaretti’
Serves 2 or 1 large serving
This is a slight deviation from a smoothie as we don’t even use a blender, but it’s a drink we used to have growing up, so we just couldn’t leave it out. Rosehips are a true Scandinavian superfood with a unique flavour. They are packed with anti-inflammatory and antioxidant compounds and are known to reduce pain and improve movement for arthritis sufferers.
Luise’s 84-year-old grandpa has been adding a tablespoon to his porridge for decades and he swears by it.
In Sweden, rosehip powder is sold in supermarkets and health food stores; however, if you live in another country, you can always find it online. You can drink this cold; in fact, rosehip soup is an excellent base in smoothies. Here, however, we serve it exactly how I remember it from my childhood – hot, poured over a dollop of ice cream (or Greek yoghurt) and topped with crushed biscuits.
For the Date ‘Amaretti’
4–5 soft dates, pitted
90 g (3¼ oz/¾ cup) ground almonds (or almond flour)
60 ml (2 oz/¼ cup) almond milk
For the Rosehip Soup
40 g (1½ oz/¼ cup) rosehip powder
1 tablespoon arrowroot (or potato starch)
500 ml (17 fl oz/2 cups) water
3 tablespoons pure maple syrup
vanilla ice cream (ordinary or vegan)
Preheat the oven to 180°C/350°F/Gas mark 4 and line a baking tray with parchment paper. Place all of the ingredients for the date ‘amaretti’ in a food processor and pulse until mixed. Alternatively, put the dates in a bowl and mash them with a fork until they form a paste. Add the rest of the ingredients and mix until well combined. Taste and adjust the sweetness to your liking by adding more dates if necessary. Transfer to a piping bag and pipe into about 2 cm (¾ in) diameter rounds, like amaretti biscuits (Italian macaroons). Bake for about 10 minutes or until golden. Set aside to cool while you prepare the rosehip soup.
Put the rosehip powder in a saucepan along with the arrowroot and water. Bring to the boil, whisking continuously to prevent lumps from forming. Reduce the heat, whisk in the maple syrup and simmer for about 5 minutes, or until a smooth syrup forms, before removing from the heat. Strain it through a fine-mesh sieve to get it completely smooth.
To assemble, spoon a scoop of vanilla ice cream into the base of two medium-sized glass jars or bowls, or in a large jar (as featured in the photo), and pour over the rosehip soup. Finish with a sprinkling of crumbled ‘amaretti’ and some extra ice cream on top for the sweet-toothed. Serve straight away before it comes running down the
If you want to get your hands on some more of the Green Kitchen Smoothies recipes by David Frenkiel & Luise Vindahl, (published by Hardie Grant Books) they are available to snap up now where all good books are sold. This one above is the 'Nuts n Blues.' <3