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Tigerlily loves... Autumn produce

We share the same immense passion for food as we do for our swimwear... Autumn is a great time to experiment with earthy root vegetables and warming textures... Here are a few of our office faves Xx

Turmeric Persimmon Porridge

Recipe by Nutrition Stripped

INGREDIENTS

  • 1 cup rolled oats
  • 4 tablespoons ground flax seed
  • 1 cup coconut milk
  • 2 medium persimmons (top leaves removed)
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cinnamon
  • 1 inch fresh ginger root
  • Pinch of sea salt
  • Honey to drizzle

INSTRUCTIONS

  1. To enjoy SOAKED/RAW: Using a high speed blender, blend coconut or almond milk, persimmon, ginger root, cinnamon, turmeric, and sea salt.
  2. In 2 small bowls, pour ½ cup oats and 2 tablespoons flax seed in each bowl. Pour equal amounts of the blended persimmon into the bowls and stir until combined. Let sit for at least 30 minutes or overnight in the refrigerator.
  3. To enjoy WARM: Pour the persimmon mixture into a small sauce pan on medium to heat, add the rolled oats and flax seed and continually stir to make sure the flax seed and oats are absorbing all the liquid.
  4. Cook on medium-low for 10-20 minutes (depending on your desired texture of oats, cook longer for softer oats, cook less for more chewy oats).
  5. To SERVE: top with fresh sliced persimmon, sliced kumquats, pinch of sea salt, drizzle of olive oil, pinch of ground cinnamon

SERVES 2

Roast Aubergine

Recipe by Heinstirred

INGREDIENTS

  • 2 large eggplants
  • 4 tbsp olive oil
  • 3 tbsp olive oil
  • 2 heaped tbsp Dukkah
  • micro herbs or chopped parsley
  • 2 pieces of feta cheese
  • seeds from 1 pomegranate

INSTRUCTIONS

  1. Preheat the oven to 230C
  2. Cut both the aubergines in half lengthways and score the flesh in a criss-cross pattern.
  3. Drizzle the aubergine liberally with the 4 tablespoons of olive oil, opening the scores of the flesh for the oil to drizzle into.
  4. Sprinkle with the salt and freshly ground black pepper.
  5. Place on a baking tray, flesh-side up, and roast in the oven for about 40 minutes until the flesh is cooked through a deep golden-brown.
  6. 5 minutes before the aubergine is finished roasting, make the dressing by mixing the 3 tablespoons olive oil, dukkah and lemon juice.
  7. Spoon the dukkah oil over the aubergines as soon as they come out of the oven, making sure it gets in the flesh where you scored the aubergine.

SERVES 4

Butternut Squash and Sweet Potato Soup

Recipe from The Free Spirited Blog

INGREDIENTS

  • 8 cups of chicken broth - for a vegan option use vegetable broth
  • 2 large sweet potatoes - skinned and chopped
  • 1 butternut squash - chopped - I cheated and got two packages of the pre-chopped kinds from the mind readers at the grocery store.
  • 1 granny smith apple - peeled, cored, and chopped
  • 1 larger white onion - finely chopped
  • 2 tablespoons of butter or olive oil
  • salt, cracked pepper, and rosemary to garnish

INSTRUCTIONS

  1. In a large pot bring chicken broth to a soft boil, add in sweet potatoes and butternut squash, reduce heat to medium and place a lid on. You'll want to cook them for about 25-30 minutes. This is a little longer than they normally take, but for blending purposes, you basically want your veggies to be falling apart so they'll blend up super smooth.
  2. While those are cooking take your butter or olive oil and chopped onion and cook onions until they start to look a bit clear.
  3. Set your onions aside to cool.
  4. Once your sweet potatoes and butternut squash are done cooking, add in onions and remove from heat.
  5. With a handheld blender or a high speed upright blended, pulse the apple pieces to break them apart.
  6. Add in the first batch of soup with the apple and blend until completely smooth. Replace soup into a large, clean stovetop pot.
  7. Continue blending in batches until your soup has been completely emulsified.
  8. Once all ingredients are blended and added into a clean pot, place it back on the stove and bring to a soft boil for approximately 2 minutes, stirring continuously. If you're making this ahead of time, you can save this step until you're ready to serve your soup so all the flavors are blended perfectly ahead of time.
  9. Garnish with cracked pepper, sea salt, and a fresh spring of rosemary. It shouldn't need too much additional salt because of the broth. So a light sprinkle of salt should do it.

SERVES 4

Mushroom Miso Soup

Recipe by Sprinkles and Sprouts

INGREDIENTS

  • 5 dried shiitake mushrooms
  • 250ml boiling water
  • 500ml vegetable stock
  • white pepper
  • 250g mushrooms (a mixture of your favourite)
  • 1 garlic clove
  • 2 tbsp white miso paste
  • 1 spring onion
  • coriander for garnish

INSTRUCTIONS

  1. Put the dried shiitake mushrooms into a small bowl, pour over the boiling water, cover the bowl with cling film and set aside.
  2. Pour the vegetable stock into a pan, give it a good shake of white pepper and bring to a simmer.
  3. Roughly chop/slice your mushrooms and add them to the stock.
  4. Thinly slice the garlic and add to the stock.
  5. Poach the mushrooms for 5 minutes until cooked through.
  6. Drain the shiitake mushrooms through a sieve, reserving the soaking liquid.
  7. Finely slice the shiitake mushrooms and add them to the soup along with the soaking liquid.
  8. Place the miso paste in a small bowl and add two ladles of the soup. Stir well to combine.
  9. Remove the soup from the heat and stir through the dissolved miso.
  10. Check for seasoning and add white pepper and salt to taste.
  11. Serve with sliced spring onions and a sprig of coriander.

SERVES 2