Kick-Off: 6 Dishes To Watch The World Cup With
As the 2018 Fifa World Cup kicks off today, so begins a month-long celebration of world sport. Hosted in Russia for the first time in its history, 32 teams will take part in the competition including matches in 11 different cities. The ultimate way to bring people together, we round-up our favourite recipes and homeware to enjoy it with. Whether you’re a football-fanatic or just in it to soak up the atmosphere here’s how to enjoy the beautiful game mindfully.
ROASTED GARLIC AND WHITE BEAN DIP
Instead of the traditional houmous, why not make a light and healthy dip that makes the perfect accompaniment to crudites.
- 4 tablespoons extra-virgin olive oil, divided
- 2 whole garlic heads
- 2 (16-ounce) cans canellini beans or other white beans
- 1/4 cup fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup fresh flat-leaf parsley leaves for garnish
Preheat the oven to 375°.
CRUNCHY COURGETTE CANAPES
These are easy to prepare, high in protein and can be whipped up in bulk – just serve on a chic platter.
- 2 medium zucchini squash, sliced into thin rounds
- 2 eggs, lightly beaten
- 1 1/2 cups panko or whole wheat bread crumbs
- 1 tablespoon italian seasoning
- 1/2 cup parmesan, plus more for sprinkling
- 1/4 to 1/3 cup olive oil
- marinara sauce for serving
Remove and lay on a paper towel. Sprinkle with additional parmesan while still warm. Serve with marinara.
Popped in coconut oil, this is an effortless way to offer up a sweet snack for guests. Change up the toppings to your desired tastes – we love cinnamon, for a metabolism-boosting hint of sweetness.
- 1/2 cup organic popping corn
- 3 Tbsp virgin coconut oil (unrefined for a stronger coconut flavor, refined will have less flavor)
- Cinnamon (around 1/2 tsp)
- Salt (around 1/4 tsp)
Using an extra large stock pot or popcorn popping pot, add 3 Tbsp coconut oil over med-high heat..
WATERMELON AND FETA SALAD
Bursting with juice and contrasting flavours, this makes a delicious side dish to any grilled meats.
- 700 g watermelon
- 1 small red onion
- 180 g feta cheese
- 1 bunch of fresh mint
- extra virgin olive oil
Scoop out and chop the watermelon flesh into chunks, discarding the peel.
Recipe via Jamie Oliver
COCONUT BLISS BALLS
A healthier way to indulge your sweet tooth, serve these to keep up energy levels.
- 1/2 tsp Salt, flaky
- 1 tsp Vanilla extract
- 1/3 cup Cacao powder, raw
- 1 cup Medjool dates, pitted
- 3 tbsp Coconut oil
- 1 cup Almonds, unsalted
- 1 1/2 cups Coconut pulp
Throw the almonds into a Vitamix, blender, or food processor. Pulse on medium speed about five times to chop them roughly, and then add the rest of the ingredients.
To finish, dust with fun stuff like toasted coconut, bee pollen, cacao nibs, flower petals, crushed freeze dried raspberries, and flaky salt. You can even dip them in melted dark chocolate for an extra indulgent treat.
CHICKPEA-SPICED SCOTCH EGGS
A healthier update on a traditional pub snack, try these vegetarian scotch eggs for a home-made version.
- 5 eggs. You’ll need 4 to make scotch eggs plus 1 extra white for binding
- 1 400g can of chickpeas, drained and rinsed
- 2 spring onions
- 2 tbsp tahini
- ½ tsp cumin
- ½ tsp salt
- 2 tbsp flour
- 50g breadcrumbs
- 2 tbsp sesame seeds
- 1 tbsp olive oil
Heat the oven to 180ºC/350ºF/Gas 5. Soft boil 4 eggs in simmering water – 5 minutes should do it for a nice runny yolk – then plunge into ice cold water. Once cool, peel the shells off and leave the eggs to the side.
Finally brush with the olive oil, sprinkle with sea salt and bake in the oven for 10 minutes.
Recipe via Madeline Shaw