Tuesday, 10 January 2017

Red Cabbage and Blueberry Smoothie

I had some red cabbage left over and thought, why not throw it into a smoothie. Such a beautiful colour and (luckily) tastes great. Red cabbage is a great source of vitamin A, C and K and loaded with iron and manganese.

Ingredients
Serves 2
  • 2 cups red cabbage, roughly chopped
  • 1 cup blueberries, fresh or frozen
  • 1 banana, peeled
  • 2 teaspoons chia seeds
  • 2 cups coconut water or filtered water

Method
Blend on high until smooth and enjoy!

Thursday, 29 December 2016

Mussel Fritters

Love, love, love mussels, unfortunately the cyclist isn't a fan so I chop them up and disguise in a fluffy batter ;)


Ingredients
  • 24 fresh mussels, scrubbed and de-bearded
  • 2 large free range eggs
  • 2 tbsp organic unbleached flour (or whatever you have on hand)
  • 1/4 tsp baking soda
  • pinch of sea salt and lots of freshly cracked pepper
  • big handful of fresh herbs i.e parsley, coriander, thyme
  • fresh red chilli, finely chopped (optional)
Method
  1. Scrub mussels under cold water, discard any that don’t close
    then steam open in a little water in a pan with a tight-fitting lid. Give the mussels plenty of heat and remove them from the pan in batches as they open (don't over cook). Remove any remaining beards and chop up finely or if you don't have a mussel 'hater' I love to leave them in big chunks
  2. In a bowl, whisk together rest of the ingredients, then add mussels
  3. Heat a pan on a high heat and throw in a good chunk of butter and once it starts bubbling (but don't et it turn brown) cook tablespoon size fritters until brown, normally 2-3 minutes each side. 
  4. Serve with lemon slices and enjoy!

Sunday, 2 October 2016

Kumara + Pea Fritters

Inspired by Donna Hay's version, I swapped the self rising flour for wholemeal and coconut and served these tasty little things with a yoghurt and chilli jam dressing with pesto on the side. This is a flexible recipe so play around with it including your side dressings and enjoy :0


Ingredients
serves 4
takes 30 minutes
  • 1/2 cup wholemeal flour
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 3 eggs
  • 1 1/2 cups milk with 1 tbsp vinegar added, set aside 5 mins (poor man's version of buttermilk)
  • sea salt
  • freshly cracked pepper
  • 2 cups frozen peas, thawed
  • 1 cup kumara, grated
  • 1/2 cup fresh herbs ie basil, parsley, mint (I used lemon basil)
  • to serve: yoghurt with 1 tbsp chilli jam added and/or pesto
Method
  1. Mix flours, baking powder, eggs, milk, salt & pepper in a large
    bowl
  2. Add peas, grated kumara and herbs and mix
  3. Heat a non stick frying pan over a medium heat, add a dash of olive oil
  4. Cook 1/4 cup of the mixture in batches for 2-3 minutes each side or until lightly golden
  5. Serve with dressing of choice and enjoy :)

Wednesday, 21 September 2016

Red Cabbage,Onion and Walnut Tart

This is a lovely sweet/savoury tart for a quick weekday meal.

Ingredients

serves 4
  • 30g butter or olive oil
  • 2 red onions, sliced
  • Red cabbage, shredded
  • 1 tbsp fresh thyme
  • Salt and pepper to taste
  • 2 tbsp balsamic vinegar
  • Handful of walnuts, pine nuts or hazelnuts
  • Large sheet puff pastry, ready rolled
  • Crème fraîche to serve
  • Handful of chopped fresh parsley
Method
  1. Preheat oven 180°C/350F
  2. In a large frying pan, melt the butter on a medium heat, fry the red onions for 4 minutes. Add the shredded red cabbage and continue frying for 5 more minutes, adding salt, thyme and pepper. Finish with the balsamic vinegar, reduce for 2 minutes. Set aside to cool slightly.
  3. Line a tart dish with the ready rolled pastry. Add the cabbage mixture, place the nuts all over the tart and bake in a preheated oven for 25-30 minutes, or until pastry is golden brown
  4. Serve warm with a spoon of crème fraîche and chopped parsley. Enjoy ;)

Tuesday, 24 May 2016

Creamy Apple & Celeriac Soup

Such a comforting soup on a wet & windy Tuesday. This is from Anna Jones, A Modern Way to Eat. Apples add sweetness while butter beans add creaminess. Just try it :)

Ingredients
serves 2-4
  • 2 tbsp olive oil
  • 1 leek, washed, trimmed and finely sliced
  • 1 celeriac, washed, peeled and roughly chopped
  • 4 apples, cored and roughly chopped
  • a few sprigs of fresh thyme, leaves picked
  • 1.5 litres vegetable stock or 2 tsp miso paste
  • 1 × 400g tin of butter beans, drained
  • sea salt and freshly ground black pepper
to serve
  • a handful of hazelnuts
  • 50g butter
  • a few sprigs of fresh sage, leaves picked

Method
  1. Heat a splash of oil in a large pan, then add the leek and cook over a medium heat for 10 minutes, until soft and sweet. Add the celeriac, apples and thyme and cook for 2–3 minutes, then add the stock (or miso paste and 1.5 litres of water) and butter beans and season well. 
  2. Simmer over a low heat for 20–30 minutes, until the celeriac is tender, then remove from the heat and blitz with a hand blender until smooth.
  3. Toast the hazelnuts in a frying pan until golden brown then remove from the pan and put to one side. 
  4. Lower heat, add the butter to the pan and once it is hot add the sage and fry until it is crispy and the butter is light brown. Keep the heat low for this last bit and take the pan off as soon as you see the butter turn brown, as it can burn really quickly.
  5. Ladle into bowls and top with the sage and hazelnut brown butter. Enjoy :)

Friday, 13 May 2016

Loadsa of Greens Pie

This pie is loosely based on the Greek spanakopita but is much quicker and easier to put together. Recipe is adapted from "A Modern Way To Eat" by Anna Jones.

Ingredients

  • olive oil
  • 1 bunch spring onions, trimmed and roughly chopped
  • sea salt and freshly ground black pepper
  • 250 g spring greens or kale, stalks removed and leaves shredded
  • 250 g chard or spinach, leaves shredded and chard stalks chopped
  • grated zest of 1 unwaxed lemon
  • 3-4 free-range eggs
  • 200 g feta cheese
  • small bunch fresh parsley, picked and roughly chopped
  • small bunch fresh dill, picked and roughly chopped or fresh thyme
  • 4 large sheets filo pastry, or 8 smaller ones
  • 1 Tbsp poppy seeds or black mustard seeds

Method

  1. Preheat your oven to 220°C/fan 200°C
  2. Put a 26cm non-stick oven-proof or cast iron frying pan on medium heat and add a little olive oil. Add the spring onions
    with a pinch of salt and fry for a few minutes, until soft.
  3. Next, add a couple of handfuls of spring greens or kale and cook until they have shrunk down a little. Keep adding like this until all the greens are in the pan, then cook until just wilted. Add the chard or spinach and let that wilt too. Sprinkle over the lemon zest and season with more salt if needed and a bit of pepper. Transfer to a bowl and leave to cool a little.
  4. Crack the eggs into a mixing bowl, crumble in the feta and add the chopped herbs. Once the greens are cool, add these too. Wipe out the frying pan with some kitchen paper.
  5. Get yourself a large sheet of baking paper, about 50cm long, and lay it on your work surface. Drizzle it with a little olive oil, then scrunch it up into a ball so it’s all coated (this will stop it burning in the oven). Now lay it flat again or just spray both sides of the baking paper with olive oil spray, then lay over the oven-proof frying pan.
  6. Lay the filo over the baking paper in two layers – it will overlap here and there but that’s okay. Spray with olive oil in between layering up the pie.
  7. Pour the egg and greens mixture into the middle and level out with a spoon. Fold the excess layers of pastry over the top to cover the top of the greens mixture. No need to be too neat here, as some movement and texture looks beautiful. Sprinkle over the poppy seeds and pop the pan into the oven to bake for 20 minutes. Serve this with some green leaves and enjoy!

Saturday, 16 April 2016

Blueberry & Coconut Pancakes with Berry Sauce

Think these might be my best pancake attempt yet. Forget they are gluten, dairy and sugar free (processed sugar free) and the mixture does not look pretty, as they are light and decadent with a load of blueberries giving you a big dose of antioxidants. 

Pancake mix
Makes 6 medium sized pancakes
  • 4 large free range eggs
  • 1 cup coconut milk or coconut cream
  • 1 tsp vanilla extract (you seriously need to buy this one from Mexican Specialities, it changes your life!)
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1 cup frozen blueberries

Blueberry Sauce

  • 1 cup frozen blueberries
  • 2 tablespoons brown rice syrup (or maple syrup)
  • 1 tsp vanilla extract
Place all ingredients in a small pan and bring to boil then simmer until the blueberries are soft and the sauce has slightly thickened. Keep warm.

Pancakes
  1. Crack eggs into a bowl and beat until light and fluffy
  2. Add coconut milk or cream, vanilla and beat again
  3. Fold through coconut flour, baking powder and blueberries
  4. Heat a large frypan to medium - high and melt coconut oil
  5. Ladle 4 tablespoons into the pan and cook until golden, about 3-4mins on each side. You can keep cooked pancakes warm in a low oven.
  6. Serve pancakes in a stack with the sauce over the top. Yum :)