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Recipe Blog

LET FOOD BE THY MEDICINE AND MEDICINE BE THY FOOD

My wish for you is to Live Better, Strive Harder, Be Bolder, Dream Bigger, Climb Higher and Seek Greater.
My vision is to help people create food that is delicious, easy to make and high in nutrition,
so that food once more becomes a vehicle to fuel your body, mind and soul.

Quinoa with Roasted Butternut Squash

By , November 8, 2015

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This is a great gluten free, meat free, diary free meal; densely packed with protein and super foods

It is lovely and warming as autumn changes to winter

It works well as a dinner or leftovers for lunch

This recipe is adapted from a food network recipe

Ingredients

  • One (2lb) butternut squash, peeled, seeded and cut into ¾ inch chunks
  • 5 tbsp. extra-virgin olive oil
  • 2 tsp. fresh thyme leaves, roughly chopped
  • Himalayan sea salt and ground black pepper
  • 15 shelled pistachios
  • 5 cups/250g Quinoa
  • 4 cups/800ml water/vegetable broth
  • ¼ cut dried cranberries, c. 15-20
  • 1 tbsp. white wine vinegar
  • 3 ounces baby spinach
  • zest of half a lemon (optional)

(Optional extras: You can substitute the squash for pumpkin or even sweet potato. You can use roasted hazelnuts instead of pistachios or slivers of almonds. I also added some micro basil and a swirl of glazed balsamic for presentation.)

Method

  • Preheat the oven to 400f/200c
  • Line a rimmed baking sheet with foil
  • Place the squash or equivalent in a bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the baking sheer and spread the squash into a single layer. Roast until a toothpick slides through with no resistance, c. 30 minutes, turning once.
  • Put the pistachios or hazelnuts on a baking sheet and roast for 5 minutes or until fragrant
  • Whilst the squash is in the oven, rinse the Quinoa in cold water
  • Bring the broth or water to the boil, stir in the Quinoa and simmer until a white spiral becomes visible in each grain, c. 10 minutes.
  • Drain the Quinoa and transfer to a medium bowl
  • Add the remaining 2 tablespoons of olive oil, the roasted pistachios, cranberries and vinegar, salt and pepper to taste and zest of one lemon (optional)
  • Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted
  • Add the Quinoa and toss again, serve warm

Carrot Hummus

By , October 30, 2015

Carrot Hummus

I tried this in a restaurant in Boston and it was so good, I just had to make it at home

This is gluten, nut, dairy and soy free

It is a little sweeter than pure chickpea hummus due to the carrots and a little mellower due to the roasted garlic

With these types of vegetarian dishes, you start to wonder why you ever bothered eating meat!

This particular recipe was taken from the weekday vegetarian series, by the Washington Post

Ingredients

  • 1 tsp. cumin seed
  • 1 tsp. coriander seed
  • 1 tsp. honey
  • 1 LB, carrots, washed, trimmed and peeled
  • 3 large unpeeled garlic cloves, smashed
  • 6 tbsp. olive oil
  • Juice of ½ lemon
  • Juice of 1 orange
  • 3 tbsp. tahini
  • Himalayan sea salt and ground black pepper

(Optional extras: I made double the amount and roasted some extra vegetables in the cumin coriander honey oil-delish! I also made a normal chickpea hummus and thinned the carrot hummus by adding a little chickpea hummus. Both pure and mixed works well.)

Method

  • Preheat the oven to 400f/200c
  • Toast the cumin and coriander seeds in a small dry pan for about a minute until fragrant, once cooled crush in a pestle and mortar
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  • Transfer to a large bowl; whisk in 4 tbsp. of the oil and all the honey
  • Cut the carrots into ¼ inch chunks, and then add to the spiced oil along with the garlic. Toss to coat and season with salt and pepper to taste
  • Scrape the dressed carrots into a roasting pan and spread in an even layer; roast, turning once, until the carrots are tender and just starting to char slightly around the edges, 25-35 minutes
  • Cool slightly, then transfer the roasting pans contents into a food processor, slipping the garlic cloves out of their skins as you do and scraping as much of the crusty brown bits, spices and oil as possible into the food processor
  • Add the lemon and orange juices, tahini and the remaining 2 tbsp. of oil. Puree until smooth. Adjust for seasoning as needed
  • Transfer to a serving dish and lightly drizzle with extra virgin olive oil

Socca

By , October 26, 2015

Socca

Socca

Socca is a speciality of Nice, made with chickpea flour, water and olive oil

This is taken from Ottolenghi’s Plenty

It has two parts; the pancake and the tomato and onion topping

The chickpea flour pancake is a great gluten free invention as it can be used as a blini, pizza or savoury pancake base

Ingredients

  • 300g cherry tomatoes, halved
  • Olive oil
  • 800g white onions, cut into thin rings
  • 2 tbsp. thyme leaves
  • ½ tsp. white wine vinegar
  • 230g chickpea flour
  • 450ml water
  • 2 egg whites
  • Himalayan sea salt and ground black pepper

(Optional extras: Before serving add a dollop of tomato chilli jam (see previous recipe) for that extra zing!)

Method

  • Start with the tomatoes. Preheat the oven to 130c
  • Spread the tomatoes cut-side up in a small baking tin and sprinkle them with salt and pepper and a drizzle of oil
  • Roast for 25 minutes or until semi-cooked
  • Meanwhile, heat up 4 tbsp. olive oil in a large frying pan
  • Add the onions, thyme and some salt and pepper and cook on high heat, stirring for about a minute
  • Reduce the heat to low and continue cooking for 20 minutes, stirring occasionally
  • You want the onions completely soft, sweet and golden brown, but not very dark
  • At the end, stir in the vinegar, then taste and adjust for the seasoning
  • When you take the tomatoes out of the oven, increase the temperature to 170c
  • To make the pancake batter, put the chickpea flour, water, 1.5 tbsp. olive oil, ¾ tsp. salt and some pepper in a bowl
  • Mix well with a hand whisk until the batter is totally homogenous
  • In a separate bowl whisk the egg whites to soft peaks and gently fold into the batter
  • To prepare the pancakes, first line two baking sheet with greaseproof paper and brush the paper with a little bit of oil; set on the side
  • The take a small non-stick frying pan, roughly 14cm if you have one and brush it with a small amount of oil
  • Put it on a high heat for a couple of minutes, then reduce to medium high and pour in one quarter of the socca batter, it should be c. 5mm thick
  • After about 2 minutes air bubbles will appear on the surface and the pancake will have set on its base
  • Carefully use a palette knife to release the edges and turn over
  • Cook for another minute
  • Transfer to the lined baking sheet
  • Repeat with the rest of the batter
  • When all the pancakes are made, place in the oven for 5 minutes
  • To serve, spread the onion over the pancakes; they should be totally covered. Arrange the tomato halves on top
  • Place in the oven for 4 minutes to serve warm, or eat them cold

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Tomato chilli Jam

By , October 17, 2015

chilli jam

This tomato jam is like a grown up version of ketchup but so much better

It is sweet and warming and tastes great on pretty much anything

Great for using up a tomato glut and a lovely homemade present too, with some cheese and biscuits

This is taken from BBC food

Ingredients

  • 2 red onions, finely chopped
  • 400g cherry tomatoes, halved
  • 400g plum tomatoes, diced
  • 3 large mild chillies, deseeded and finely chopped
  • 5cm fresh root ginger, grated
  • 1 star anise
  • 250ml white wine vinegar
  • 300g light brown sugar
  • 2 tsp. fish sauce (substitute gluten free soy sauce for a vegetarian version)

Method

  • Heat the red onion and chopped tomatoes in a large heavy-based saucepan over a low heat
  • Add the chillies, ginger, star anise, vinegar and sugar. Bring the mixture to the boil, then simmer for c. 30 minutes, or until very thick and you draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid
  • Add the fish sauce and cook for 2-3 more minutes, then spoon into jars

Parmesan crusted squash

By , October 7, 2015

Squash

Squash and it’s family, have lot’s of anti-inflammatory and antioxidant compounds, so not only is it good for the winter as it is comforting, but it actually helps protect your joints!

It can be served as a side or a snack

This one is taken from my favourite vegetarian recipe books, Ottolenghi’s plenty

Ingredients

  • 700g squash
  • 50g Parmesan, grated
  • 20g gluten free breadcrumbs
  • 6 tbsp. finely chopped parsley
  • 5 tbsp. finely chopped thyme
  • Grated zest of 2 large lemons
  • 2 garlic cloves, crushed
  • 60ml coconut oil
  • Salt and pepper

(Optional extras: The original recipe uses pumpkin, either works)

Method

  • Preheat the oven to 190c
  • Cut the squash into 1cm thick slices and lay them flat, cut-side down, on a baking-sheet that has been lined with greaseproof paper
  • To make the crust, mix together in a small bowl the Parmesan, breadcrumbs, parsley, thyme, half the lemon zest, the garlic, a tiny amount of salt and some pepper
  • Brush the squash generously with the coconut oil and sprinkle with the crust mix, making sure the slices are covered with a few millimetres of coating. Gently pat the mix down a little
  • Place the tin in the oven and roast for about 30 minutes, or until the squash is tender
  • If the topping starts to darken too much during cooking, cover loosely with foil
  • Sprinkle the rest of the lemon zest before serving, to give a lovely fragrance as you plate

Winter mushroom medley

By , October 3, 2015

Mushroom medley

It is gluten, nut and soy free

It can be made as breakfast, a canapé or a side dish

This recipe can be made dairy free and whole30 compliant by substituting the butter for a tbsp. coconut oil

Ingredients

  • mixed mushrooms (e.g. shitake, oyster, king trumpet)
  • 4 tbsp. unsalted butter
  • 2 thyme sprigs
  • 2 garlic cloves, crushed
  • 2 tbsp. olive oil
  • Himalayan sea salt and ground black pepper

Method

  • Heat the olive oil in a frying pan over a medium high heat
  • Arrange the mushrooms in the pan and let them cook undisturbed, until golden brown on the bottom, c. 3 minutes
  • Season with salt and pepper, toss and continue to cook, tossing often and reducing the heat as needed until golden brown all over, c. 5 minutes
  • Reduce the heat to medium
  • Add the 4 tbsp. unsalted butter, 2 thyme sprigs and 2 crushed garlic cloves
  • Tip the pan towards you so the melted butter pools. Spoon the foaming butter over the mushrooms until the butter smells nutty, c. 4 minutes
  • Remove mushrooms with a slotted spoon and place on the plate

Monday madness

By , September 28, 2015

Sorry for the delay in posting, I am back in Boston and have just moved into a new flat/kitchen.

In the mean time, some Monday madness to brighten your day..

Q: Why did the colander retire?
A: It couldn’t take the strain!

Hehe 🙂

Watermelon salad

By , September 18, 2015

Refreshing umami

This is a refreshing salad, nicely balanced to give a subtle umami taste

I have tried versions of this, at restaurants through the summer and served it myself at a number of BBQ’s

Its gluten, soy and nut free and takes less then 5 minutes to put together

Ingredients

  • Half a watermelon, balled or chopped into 2cmx2cm cubes
  • 200g goats cheese feta, cubed
  • 2 jalapenos, chopped, minus the seeds
  • A handful of mint leaves, c. 20, torn

(Additional options: add some red onion, salt, pepper and olive oil-Jamie Oliver or black olives Nigella Lawson style)

Method

  • Prepare the above and mix together
  • Enjoy!

Herb Salt

By , September 14, 2015

Herb salt

Herb salt

I love adding fresh herbs to dishes; it gives them a beautiful smell and vibrancy, and always brightens up the dish. It is the smell of herbs for me that often brings back a memory of a meal, evoking a happy feeling and remembrance of that day with friends and family.

I usually end up with some left over herbs and so was excited to find this recipe for herb salt. Of course you can just dry the herbs and use them directly, but adding them to salt extends the shelf life and gives you something to cook or grill with. You can use them as a dry rub for chicken, beef or lamb or as a finisher for grilled vegetables.

I found this in Bon Appetite; foodie heaven.

Ingredients

  • Salt
  • Fresh herb(s); e.g. thyme, sage, rosemary, oregano

Method

  • Gather herbs by the stems
  • Tie together about halfway up the stem, making sure the herbs aren’t squished too tightly together (I used a rubber band to gather the herbs and a piece of string to tie the herbs to a window)
  • Once dried (I left my apartment and came back a week later and they were dry, but in the sun they may take just a few days) take them off the string and remove the thick stems and place in a food processor until finally chopped
  • Add two cups of sea salt (or more or less depending on the strength you want) and pulse again to blend
  • Transfer to an airtight container and cover
  • Generally the herb salt lasts for 6 months
  • Store at room temperature and never use store bought Italian herb mixes again!

Raw chocolate pudding

By , September 10, 2015

Gluten free, dairy free, wheat free and healthier than a bowl of porridge

Ingredients (multiply as needed)
– 2 avocados
– 20ml coconut oil
– 2 tbsp. raw cocoa
– 1 tsp. vanilla essence/powder
– 2 tbsp. honey

Optional extra’s for texture;
– Dates
– Almonds
Method
– Peal, de-stone and chop up the avocado’s and blend (this turns into a creamy consistency for the base of the pudding)
– Add the coconut oil and then the rest of the ingredients to taste
I have asked my friends to blind taste this and no one knew there was avocado in it! If you have a sweet tooth, this is a must for you, guilt free eating!