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

Ingredients

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

Method

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

(Pictured above)

Ingredients

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.

Method

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

Ingredients

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

Salt

Pepper

Paprika powder

Method

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

Ingredients

Handful of Spinach
2 Sweet potatoes / Roasted sweet potato slices

Salt & Pepper

Smoked Paprika powder

Olive oil
Liquid Smoke spray ( not necessary )
@castellouk Blue cheese

Roasted walnuts
@franksredhotuk Hot sauce

Method

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

Pasta Sauce

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

Method

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.

For more recipe inspiration see our latest recipe post here >>>>