Recipes
A selection of our favourite recipes from the S&B kitchen, whether they’re French classics by our co-founder Bernadette, Chef Marcelo de Campos’ fresh and seasonal dishes for School, or treats developed just for us by our talented friends.
Lean Green Smoothie
Serves 1
200ml coconut water
1 kiwi
1 handful of spinach
a small handful of parsley
3 small pieces of pineapple
Blend all the ingredients in a blender. (We’re big fans of the Vitamix and the NutriBullet).
Scrambled Eggs with Spinach, Served with Grilled Tomatoes
Serves 1
3 eggs
100g spinach
A few basil leaves
A pinch of dry chilli flakes
10 cherry tomatoes on the vine
Olive oil
Salt and pepper
Beat the eggs and add the chili flakes, salt and pepper. Wash the spinach and set aside to drip dry in a colander. In a hot pan add a drizzle of olive oil. Pour the eggs in the pan and lower the heat to medium, continually mixing the eggs so they don’t stick to the bottom of the pan for a minute or two.
While the eggs are still runny, add the spinach leaves at the last minute, give them a quick toss with the eggs and remove from the heat when the eggs are cooked to your liking. Add a couple of basil leaves.
In the meantime, grill the tomatoes until they soften and serve together with the scrambled eggs.
Summer Morning Bliss
Serves 4
Juice of 4 oranges
2 yellow peaches
1/2 cantaloupe
Mix all the ingredients thoroughly in the blender and serve chilled.
Toast with Banana, Ricotta, Tahini, Cinnamon & Raw Honey
Serves 4
6 slices of toasted bread of your choice
4 tbsp of tahini or any nut butter (peanut, cashew and almond butter are all good options)
200g of ricotta
3 bananas, sliced
2 tsp cinnamon
Raw honey
Toast the bread and spread a thin layer of nut butter on top, add a generous layer of ricotta and spread a few slices of banana on top.
Drizzle with raw honey and a sprinkle generously with cinnamon.
Beetroot Houmous
Serves 4 as a snack with crudité
1 pot of store-bought houmous
2 pre-cooked or oven roasted beetroots
2 tbsp olive oil
1 tsp cider vinegar
Mix all the ingredients together in a blender until it becomes a smooth paste. Store in the fridge until serving.
Courgette, Broccoli & Red Onion Frittata
Serves 4
2 courgettes, thinly sliced lengthwise
5 pre-cooked broccoli stems, chopped into pieces
1 red onion, thinly sliced
A handful of chopped dill
8 eggs, beaten
Salt & pepper
Vegetable or sunflower oil
Pre-heat the oven to 170ºC. In an oven-proof pan, add a drizzle of oil and sauté the courgettes, onions & broccoli until softened. Season with salt & pepper. Add the eggs and dill and bake in the oven for 10 minutes.
served with:
Garden Salad
1 bunch of raw asparagus, thinly sliced (very)
200g broad beans, pre cooked
100g sweet peas
A handful of parsley, roughly chopped
A handful of chopped mint
A handful of pumpkin seeds
2 tbsp olive oil
Juice of half a lemon
Salt & pepper
Mix all the ingredients together ( minus the seeds) and season with salt and pepper.
Dress with olive oil and lemon juice. Sprinkle with pumpkin seeds before serving.
Warm Heirloom Tomato Salad
Serves 4 as a side dish
1kg of heirloom tomatoes (the more varieties and colours, the better)
2 spring onions, chopped
2 tbsp capers or cornichons
3 tbsp balsamic vinegar
3 tbsp olive oil
A handful of purple basil and parsley
Salt and pepper
Cut the tomatoes as desired— chop, slice or halve. In a very hot pan with a drizzle of olive oil, fry the tomatoes for 3-4 minutes until they start to release their juices. Place in a bowl, add the balsamic vinegar, sprinkle with chopped onions, basil and parsley leaves and toss. Season with salt & pepper.
Mango, Watercress, Baby Kale and Citrus Salad
Serves 4 as a side dish
1 mango sliced
1 ruby grapefruit cut into segments
1 orange cut into segments
1/2 chilli chopped, seeds removed
1/2 red onion sliced
1 packet of baby kale
1 packet of watercress
1 small piece of ginger finely chopped (about a teaspoon)
A handful of fresh coriander
2 tbsp soya sauce
4 tbsp sesame oil
A handful of toasted sesame seeds
Salt & pepper
Cut the citrus fruit into segments and set aside, reserving the juice. In a large bowl, mix the mango, the leaves, chillies and onions. Top with the citrus segments. In a small bowl, mix the soya, sesame oil, citrus juice and ginger and pour over the salad. Sprinkle with sesame seeds, fresh coriander and season with salt and pepper.
Berry Treat in a Flash
Serves 2
200g of frozen berries (strawberries, raspberries and blueberries all work)
1 frozen banana
Blitz the ingredients in a blender and serve immediately.
Grilled Harissa & Tahini Steak with Baby Gem, Nori and Sprouts Salad
Serves 4
For the Steak:
500 grams of steak fillet
2 tbsp harissa
4 tbsp tahini
Salt & pepper
For the salad:
4 Baby Gem lettuce, cut into quarters
1 handful mustard cress
1 handful sprouts (any kind)
2 tbsp of white vinegar
juice of 1/2 lemon
2 tbsp olive oil
On a hot griddle pan, sear the steak for a maximum of 3-4 minutes per side, and set aside to rest, making sure to reserve the juices from the meat.
When ready to serve, slice the steak into pieces about 1cm thick, and place on a large platter. In a small bowl, whisk harissa and tahini together until combined and drizzle over the steak. Season with salt & pepper.
Top with Baby Gem lettuce quarters. In a small bowl, whisk the leftover juices from the meat, vinegar, olive oil, lemon juice, salt & pepper, and drizzle on top. Sprinkle with sprouts and shoots.
Lime & Avocado Ice Cream
Serves 4
2 Avocados
Juice of 1 lime
50ml raw honey
1 tsp vanilla paste
A handful of shelled pistachios, crushed
Cut the avocados in half and peel and deseed them. Put all the ingredients in a food processor and blend into a paste. Fold in the pistachios. Freeze overnight.
