Thursday, 14 August 2008
Tuesday, 29 July 2008
Monday, 28 July 2008
Sunday, 27 July 2008
Friday, 25 July 2008
Wednesday, 23 July 2008
Swiss Chard with Chickpeas and Feta
1 bunch Swiss Chard
1 cup chickpeas (soaked overnight and boiled for an hour)
2 cloves garlic
3 spring onions
chopped fresh dill
Rinse the chard, chop it roughly and transfer it still wet to a frying pan. Add a splash more water and sautee it in a mix of olive oil and water, along with the garlic cloves, until the leaves soften and reduce. I don't like to overcook mine so usually only take 5 mins or so. Thinly slice the spring onions and add them to the frying pan, along with the chickpeas and chopped dill. Combine the ingredients well and transfer to an oven proof dish. Season with salt and pepper before baking for 20 minutes. Add a scattering of chopped feta cheese to the dish and grill for a final 5 to 10 minutes or until the feta begins to brown.
Tuesday, 22 July 2008
This simple but effect recipe is from one of my new favourites, Diet Dessert and Dogs. I will admit that I am a bit of a puritan when it comes to the type of ingredients I will cook with and it was fantastic to discover someone with the same beliefs (flax instead of eggs, spelt instead of wheat, agave instead of sugar). Believe you me, there are now plenty of Ricki's recipes on my To Do List. Not only that, but I actually used a half a cup of cornmeal (a newly discovered ingredient) which gave the pancakes a really nice texture. I served them with slices of avocado covered in piri piri spice and freshly cooked corn on the cob, which is just coming into season here.
Mango Peanut Curry
The boy outright sneered at this when he walked through the door tonight. "Oh" he said. "Tofu. You know I don't really like it". "It's homemade!" I said, "it's completely different". He took a bite and grudgingly conceded that homemade tofu was indeed a world away from the slimy wobbly shop bought stuff. He took a second bite, slathered in peanut butter, paused only to say "Oh my god this is good" before actually licking the empty plate a mere nanosecond later. This recipe was from Unique Little Bits, another great inspiration for dinners and light bites. It's basically an easy massaman style curry - peanut butter, coconut milk and Thai curry paste but it's creamy flavours are unbelievably good. I never would have thought of using mango in a curry but this was actually Lisa Rene's entry for the Cinco de Mango and I can definitely testify to its success.
I made my own tofu for this dish following Fuss Free Flavours recipe and am starting to think I really need a tofu press now. Maybe I am just becoming more and more like Chocolate and Zucchini as I'm starting to think I'll soon need to seek professional help for my addiction to kitchen gadgets!
Monday, 21 July 2008
Sunday, 20 July 2008
Thursday, 17 July 2008
The Simply Beautiful Cocktail
One big glug of vodka
One big glug of cassis
One frozen banana
One handful of frozen blueberries
One handful of frozen raspberries
1/2 teaspoon of vanilla essence
Juice of one pomegranate (just cut in half and juice each half on a citrus juicer as you would an orange)
Half a cup of almond milk
1 tablespoon agave nectar
Simply blend all the ingredients in a good quality high speed blender or use a hand held blender.
Tuesday, 15 July 2008
Wednesday, 2 July 2008
This is possibly my favourite way to cook mackerel ever. Not only is smoked paprika another 'it' ingredient, but the recipe is simple, flavourful and healthy. See here for Nigel Slater's original recipe.
Smoked Paprika Backed Mackerel
2 mackerel fillets
1 red onion
2 cloves garlic
2 tablespoons organic wholewheat breadcrumbs
1 teaspoon smoked paprika
handful of flatleaf parsley
Thinly slice the red onion into rings and fry in the olive oil for around ten minutes or until translucent. Add the peeled crushed garlic, breadcrumbs, chopped parsley and smoked paprika and fry around 5 minutes more. You will also need to add more olive oil as the breadcrumbs really soak it up.
Spoon the mixture over the rinsed and patted dry mackerel fillets and bake in a preheated oven for around 20 minutes or until the fish is cooked through. Serve with lemon wedges and drizzle them over the fish before serving.
Tuesday, 24 June 2008
Sunday, 22 June 2008
Dried shredded coconut
Dried unsulphured apricots
Large muscatel raisins
Take two cupfuls of oats and mix with generous handfuls of the nuts and seeds. Mix in a quarter cup of rapeseed oil (any cooking oil will do except olive oil) and a half cup of honey. Mix the ingredients well in the bowl until all of the dry ingredients are covered with the honey and oil. Spread onto a baking sheet and bake until golden, usually around 20 minutes, turning occasionally with a spatula. Once cooked, leave to cool a little as this will help it to become crunchy before chopping and adding the apricots, dates and the whole raisins. Mix in well together with the oat mixture.
I served this with fresh raspeberries and blueberries from the market and with thick and creamy homemade goat's milk yoghurt (made courtesy of my new yoghurt maker). If anyone reading this happens to know where to get raw unpasteurised goat's milk in London (or Buckinghamshire) then please let me know!
Tuesday, 3 June 2008
The idea behind this recipe came from the second Moro cookbook, I made a big batch of the sauce and will keep the rest in the fridge for a great standby meal. I think it would also work well with chicken. Pomegranate molasses is another 'it' ingredient for me and I got a lovely bottle recently at Whole Foods from The Equitable Gourmet. The original recipe calls for 'acili biber', a sort of spicy red pepper equivalent of tomato paste. I couldn't find this in my local Lebanese shop and the only near thing I could find was full of preservatives, salt and other rubbish things so I decided to improvise.
Roast Cod with Muhummra Sauce
2 cod fillets
1 roasted red pepper
2 roasted red chili peppers
handful of walnuts
2 garlic cloves
1 tbsp red wine vinegar
1 tbsp pomegranate molasses
1 tsp paprika
1 tsp chili flakes
1/2 tsp allspice
3-4 tbsps water
salt and pepper to taste
Puree all of the sauce ingredients using a hand blender, adding more or less water until you have the right consistency. You are aiming for a feel similar to pesto. Spoon liberally over the fish fillets and marinate for 1-2 hours. Roast the fish in the oven for 20-25 minutes or until cooked through. Serve on a bed of baby salad leaves with handfuls of sliced cherry tomatoes, olives, walnuts and dressed with a splash of pomegranate molasses.
Monday, 2 June 2008
Quinoa Broccoli Salad with a Carrot Ginger Dressing
1 cup quinoa
1 head of broccoli
handful of cherry tomatoes
Handful of black sesame seeds
Sprinkle of nori flakes
2 tbsps cold-pressed sesame oil
3 tsps tamari
2 tbsps brown rice vinegar
1 inch cube of ginger
Cook the quinoa in boiling water, cut the broccoli into small florest and steam on top of the quinoa saucepan in bamboo steamers for 3-4 minutes. Chop the cherry tomatoes and add to the cooked quinoa. Mix in the broccoli florets, add a sprinkle of black sesame seeds and nori flakes.
To make the dressing, peel and chop the carrot. Peel the ginger and slice it before adding it to the brown rice vinegar, tamari and sesame oil. Blend together using a hand blender until smooth. Drizzle over the quinoa and serve.
Sunday, 1 June 2008
And so the obsession with vegan baking continues yet again. I whipped these up on Sunday morning and have to say they were my best batch yet. The recipe was adapted from my latest website discovery, The Daily Green but I wanted to keep it vegan and so substituted the egg for ground flax, a trick well learnt from the Post Punk Kitchen. Here is the original recipe.
Lemon and Blueberry Muffins
1 cup spelt flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
zest of one lemon
juice of 1/2 a lemon
1/2 cup applesauce
3 tbsps rapeseed oil
1/4 cup agave nectar
1 tsp vanilla essence
2 1/2 tbsps of ground flaxseeds mixed with 3 tablespoons water
handful of frozen blueberries
Mix the dry ingredients in a bowl and slowly mix in the rapeseed oil, followed by the applesauce then the lemon juice and agave. Finish by adding the lemon zest, vanilla essence and frozen blueberries.
Place in a muffing tray and bake for around 20-25 minutes or until the muffins have risen, started to brown and a knife comes out clean through the middle.
Thursday, 29 May 2008
Along with preserved lemons, I have had a bit of a fetish about cooking with daikon for a while now. Also referred to as Chinese radish or mooli, the long white and fairly scary vegetable has been on my wishlist at the market for a while. We do love to eat fish regularly and I particularly liked this spice rub as it features another "it" ingredient, cayenne pepper. The original recipe is here.
Spice Blackened Halibut
1 tsp thyme
1/2 tsp cayenne pepper
1 tsp paprika
1 tsp salt
1/4 tsp onion powder
1 tsp garlic powder
1 tsp cumin
2 halibut fillets
Mix the spices together on a plate and coat the fish on either side. Place on a very hot frying pan (it will make your entire house smoky so be prepared) and fry each side for 3 minutes until blackened but not totally burnt. Place the fish in an oven proof dish and finish off in the oven, being careful not to overcook.
Daikon and Pea Puree
1 cup of peas (fresh or frozen)
1 daikon radish julienned
1 handful of alfalfa sprouts
Boil the peas in water for 3-4 minutes. Drain, refresh and place in a mixing bowl. Puree with the hand blender and add olive oil. If the mixture is too thick, you can add a splash of water.
Fry the julienned daikon strips for 3-4 minutes in olive oil until starting to brown.
Place the pea puree in the centre of the plate, top with a pile of daikon and then the fish fillets themselves. Place a small handful of alfalfa sprouts on top for garnish. Season with a grind of black pepper.
Thursday, 22 May 2008
Wednesday, 21 May 2008
Tuesday, 20 May 2008
Monday, 19 May 2008
Sunday, 18 May 2008
Dim sum was a regular feature on the Saigon restaurant scene whilst I was living in the Far East (Yeebo is by far the best in town), whilst it wouldn't normally feature in my kitchen here, I'd been inspired to try and make my own wrappers after having seen a few blogs on the subject. It was fiddly of course, this was to be expected, but also quite doughy. I also really knew that I'd been eating wheat flour afterwards as I haven't cooked with all purpose flour in a very long time. It was fun but I think next time I'll buy wrappers from the shop!
Dim Sum Wrappers
1 cup all purpose flour
1/4 cup water
Mix the flour and water together in a bowl and form a dough. You may need more or less water than above but you want the dough to be soft but not sticky. Knead the dough twenty times. Cover and leave to stand for 30 mins. Roll out flat on a floured surface with a rolling pin. Rather than rolling it into neat circles, I just used a cutter to create accurate discs.
Spinach and Water Chestnut filling
1 bag spinach
3 spring onions
1 tin water chestnuts
Heat the oil in a frying pan and fry the chopped spring onions and garlic. Add the spinach and a little water and fry until wilted. Finely dice the water chestnuts and add to the pan, along with a splash of tamari. Once cooked, drain in a sieve to remove excess liquid.
Place a pinch of the mixture in the centre of the dim sum wrapper, fold in half and seal the edges using water. Make a series of folds along the edge of the dim sum and steam in bamboo steamers for 5 minutes.
Thursday, 15 May 2008
Tuesday, 13 May 2008
Monday, 12 May 2008
Sunday, 11 May 2008
Moroccan Stuffed Tomatoes
2 large beef tomatoes
2 white fish fillets
juice of one lemon
Place the fish fillets in an oven proof dish, spray with olive oil and baked for 10-15 mins or until cooked through. Flake the fish fillets, mix in a bowl with chopped preserved lemons, chopped pitted black olives, chopped fresh coriander and the lemon juice.
Cut the top off the tomato and scrape out the seeds carefully, taking care not to cut the skin. Once the tomatoes are hollow, stuff with the fish mixture. I served mine with kamut couscous on a bed of baby spinach leaves. This is a simple but tasty lunch.
Friday, 9 May 2008
1 teaspoon of turmeric
1 red onion
2 cloves of garlic
1 teaspoon of smoked paprika
1 tin of white beans
sun dried tomatoes
handful of pitted black olives
chopped flat leaf parsley
Put the rice on to boil in a large saucepan. Add the saffron strands and turmeric directly to the water. Halve the cherry tomatoes and place them cut side up in a pre-heated oven with a splash of olive oil for around 10 minutes or until they start to soften.
Chop the red onion and fry it in the olive oil along with the crushed garlic cloves. Drain and rinse the white beans and add to the pan. Add the chopped pitted black olives, the chopped sun dried tomatoes and chorizo (if using) before adding the smoked paprika. Fry for a little longer until heated through.
Once the rice is cooked, mix it with the other ingredients including the cherry tomatoes. Sprinkle with freshly chopped flat leaf parsley and season with salt and pepper.
Thursday, 8 May 2008
Wednesday, 7 May 2008
This is actually an amalgam of two recipes from Wholefoods. Not only do I absolutely adore the shop but I also happen to think that their recipe database is particularly thorough and full of healthy ideas.
I'd been toying with the idea of making a vegan quiche but didn't want to use the pastry of this recipe. I also liked the idea of making a pie using potato as the crust such as this recipe but didn't want to use normal potatoes or goat's cheese mixed with potato. So I stuck 'em both together and made a vegan, gluten-free version.
I was so pleased with how this turned out (even the boy liked it and he hates tofu) that I have decided to enter it in Abby's annual Vegetables, Beautiful Vegetables round-up organised via her excellent Eat The Right Stuff Blog.
Spinach and Mushroom Quiche with a Sweet Potato Crust
1 sweet potato
1 packet tofu
handful of mushrooms
handful of baby spinach leaves
2 tablespoons of tahini
1/2 a red pepper
Remove the tofu from the packet, wrap some kitchen roll around it and place a sideplate on top to press out most of the liquid. Peel the sweet potato and slice it using a mandolin slicer. Par-boil the slices for around 3-4 minutes or until soft enough to bend but not break. Layer the slices overlapping over the bottom and sides of a springform cake tin.
Fry the onion and sliced mushrooms in olive oil for around 8 minutes. Fry the garlic for an extra couple of minutes. Add a big handful of baby spinach leaves and a splash of water, continue to fry until wilted. Drain any excess water.
Put the pressed tofu block into a blender/food processor with the tahini and a generous splash of tamari. Add a small splash of rice milk but not too much - you don't want the mixture too soggy. Add a teaspoon of cayenne pepper and curry powder and blend. I used my hand blender. Mix the creamy mixture with the spinach, mushroom and onions and pour into the potato crust in the cake tin mould.
Chop the red pepper into thin strips and arrange them onto the top of the pie. Bake in the oven at around 180 degrees for an hour or until the top of the pie begins to brown.
Tuesday, 6 May 2008
Friday, 2 May 2008
Black Bean, Mango and Avocado Salsa
1 cup of cooked black beans
half a mango
3-4 large tomatoes
juice of one lime
Peel and chop the mango and avocado into cubes before dicing the tomatoes. Mix in a big bowl with the black beans and with some chopped fresh coriander. We hate raw onions but you could also add some in or alternatively some spring onions which can be slightly less offensive. Mix the lime juice, a tablespoon of olive oil and a crushed garlic clove into a glass to form the dressing. Pour over the salad and mix well. This is a tasty, nutritious and quick snack but would also work well as a side dish for chicken and/or with tortillas.
Thursday, 1 May 2008
We seem to be eating a lot of prawns at the moment, but I do absolutely adore their versatile goodness. Pomelos are often hard to come by (unless you are willing to pay the inflated prices of speciality Thai supermarkets) so when we saw them on offer in Portobello, we leapt at the chance to recreate one of our favourite salads. This is another Asian salad, popular in Thailand where it is known as yam som-o, whose alternately sweet and sharp flavours intermingle to create a light touch which is refreshing on the palate. The original recipe is here. Mark got white rice noodles with his to bulk it up a little.
Prawn and Pomelo Salad
1 packet of cooked prawns
1 head of chicory
1 handful spinach leaves
juice of one lime
1 red chili
fresh coriander and mint
Firstly, peel the pomelo. Removing the tough outer rind can be hard work as it is often a centimetre or two thick. Once done, you are then left with the fruit which still has a thinner pith on it like an orange. The easiest way in my mind to get to the actual juicy flesh is to take a sharp knife and literally cut the top and bottom off and then slice as thinly as possible the flesh from all around the sides of the pomelo. It should then be easy to separate each segment and peel the flesh away from the two sides of its casing. I then like to flake mine, rather than leaving it in segments.
Place the pomelo in a bowl with the chicory leaves and the spinach or rocket leaves. Mix the cooked prawns on top. Scatter freshly chopped mint and coriander leaves and garlic flakes (pre-fried garlic available from Asian supermarkets). De-seed the red chili and finely chop it. Mix it in and add the lime juice and a splash of oil such as cold pressed sesame oil.
Wednesday, 30 April 2008
A fresh, summery recipe great for lunches on the go. As usual, this recipe was inspired by the big spread on Ottolenghi in last week's Guardian Weekend supplement. The original recipe calls for manouri which is similar to haloumi but I decided to make it more substantial and add my favourite thee rice combo instead. Since I prefer not to mix carbohydrates with animal proteins, I left the cheese out for now. My copy of the Ottolenghi cookbook has been dispatched and is on its way. I am more excited than you rationally ought to be about a cookbook! We got some absolutely beautiful cherry tomatoes on the vine from the market last weekend and gently baked, they add a wonderfully creamy note to this dish.
Courgette, Asparagus and Wild Rice Salad with a Basil Dressing
1 bunch of asparagus
handful of cherry tomatoes
handful of pine nuts
fresh flatleaf parsley
handful of baby spinach leaves
handful of fresh basil leaves
rice (I use a mix of long grain brown rice, wild rice and camargue red rice)
Whilst the rice is cooking, steam the asparagus in bamboo steamers on top of the pan for around 5 minutes. Slice the cherry tomatoes in half and place them in a baking dish, cut side up. Spray with olive oil and bake for around 15 minutes or until just starting to get soft. Slice the courgette into long, thin strips using either a mandoline slicer or a vegetable peeler (I found the latter made them thinner and actually tasted nicer than when using the former). Heat a griddle pan and spray with olive oil. Griddle fry the aubergine slices for around 3-4 minutes each side or until the blackened lines appear.
Using the cooked rice as a base, arrange the courgette slices, asparagus and cherry tomatoes on top. Finely chop the flat leaf parsley and the baby spinach leaves and mix in well, along with a splash of olive oil and a sprinkle of pine nuts. Add a twist of black pepper.
Place the basil leaves, 1 peeled garlic clove, two tablespoons of olive oil and a splash of water (to make the consistency more pourable) into the hand blender and blitz until it becomes a bright green smooth and creamy dressing. Drizzle on top of the rice and vegetables to bring a fantastic colour and flavour to the dish.
Tuesday, 29 April 2008
Monday, 28 April 2008
Sunday, 27 April 2008
The first of the summer's fresh broad beans are now appearing in the market and with the current lovely weather, it really did feel as if summer was almost here on Saturday. We snapped up the broad beans and used them to make a salad once again taken directly from the fabulous Ottolenghi - I seriously can't wait for that cookbook to come out later this week.
I often obsess about a particular ingredient and search for recipes specifically to include different ways to use it. These past few months, I've had a thing about preserved lemons. They do say that once you start cooking with them, you never look back. I bought a jar of beautiful Carley's Preserved Lemons in Wholefoods just to see how we'd get on with them, but after that made my own.
Broad Bean and Radish Salad
1 bunch of radishes
1 cup quinoa
2 lbs of broad beans
1/2 preserved lemon
fresh chopped dill and flat leaf parsley
handful of alfalfa sprouts (optional)
Cook the quinoa in a saucepan in twice the amount of water. Whilst it is cooking, shell the broad beans out of their long casings. In a small pan of boiling water, blanch them for a minute or two. Run under cold water and then peel the soft light green shell casing from them. Top and tail the radishes before slicing them into rounds. Rinse and finely chop the preserved lemon, discarding the flesh. Mix all of the ingredients together and pour a little oil in to moisten - I used Udo's Oils but a good quality olive oil would do just as well. Finish with a twist of black pepper. This is summer on a plate.
Note to self: I'd probably put some sliced spring onions in this next time for added flavour.
Endive with melted Taleggio
1 large endive
Cut the endive in half and fry in olive oil, cut side down in a pan until browned. Place cut side up in a baking dish and cut out the tough heart of the endive. Place slices of taleggio over the top and sprinkle chopped fresh thyme over the top, along with a twist of freshly ground black pepper and a pinch of wholemeal breadcrumbs. Place in a pre-heated oven for around 8-10 minutes until the cheese is melting and the breadcrumbs are brown. If necessary, finish under the grill for a couple of minutes to brown the top nicely.
Wednesday, 23 April 2008
For me, the beauty of this site is having one place in which to store all the recipes I find online which I can access from any computer. I am always on the web looking up various recipes and I now use my online Foodari site to save the ones I want to keep and cook later. There are also some interesting recipes on the site and you can search by tag, by name etc.
Take a look at my cookbook for things I have already made or am planning to make in the future! I find it such a handy resource for keeping everything in one place.
Friday, 18 April 2008
This was a Jamie Oliver recipe that I found on a Sainsbury's recipe card. I'm not usually a massive Jamie fan but I do appreciate his commitment to causes such as eating free range poultry and of course, the famous school dinners. This recipe was great, thanks to the authentic use of curry leaves and the rich coconut cream.
South Indian Okra and Sweet Potato Curry
1 teapsoon mustard seeds
1 onion chopped
2 green chilis deseeded and finely chopped
1/2 teaspoon each of cumin, ground coriander, garam masala
1/4 teaspoon of turmeric, chili powder
1 sweet potato
handful of okra, topped and tailed
handful of sliced tomatoes
handful of frozen peas
1 tin coconut milk
Fry the mustard seeds in the oil until they start to pop and crackle. Add the onion, chilis, curry leaves and spices and fry until the onion is soft. Add the sweet potatoes and brown for a couple of minutes. Add the coconut milk and a little water if necessary and simmer until the sweet potato is cooked. About ten minutes after adding the sweet potato, add the tomato, peas and okra. Continue to simmer and season before serving. I don't think you need to eat rice with this as it is heavy enough as it is.
Thursday, 17 April 2008
Wednesday, 16 April 2008
When I first stumbled across this recipe on Epicurious, I wasn't sure how authentic it sounded and if the flavours would actually work that well. After having lived in Vietnam for almost two years, I am a huge fan of Vietnamese cuisine but dismiss most recipes as merely a bastardisation of the original or having nothing more than a passing nod to pan-Asian flavours. I was incredibly impressed with how this came out though, as was Mark. He got white rice noodles and cashew nuts in his to bulk it out a bit and we both thought the flavours were fantastic. I didn't add any bean sprouts but would definitely do that next time as I think it would work well.
Vietnamese Chicken and Pineapple Soup
2 red chilis
2 cloves of garlic
3 chopped tomatoes
Handful of dried shiitake mushrooms, re-soaked and finely sliced
1 chicken breast, cooked and shredded
2 tablespoons of fish sauce
1 stalk lemongrass
Handful chopped fresh mint
Handful chopped fresh coriander
Cut the top and shave the sides off the pineapple. The eyes should still be left on. Next, trim the eyes off in slices, leaving the main part of the pineapple without any eyes or skin left on. Place the shaved sides with the eyes on in a hand blender with plenty of water. Puree this mixture and set aside. Fry the chopped garlic and chili in a saucepan with a splash of olive oil. Add the fish sauce and boil for two minutes until the liquid is reduced by half. This will stink to high heaven but the flavour in the soup is more subtle. Add the chopped sliced mushrooms, tomatoes, beansprouts (if using) and a handful of cubes of the remaining pineapple flesh. Fry for a couple of minutes before placing a fine sieve over the saucepan and pushing the pineapple puree mixture through the sieve directly into the pan. Push hard on the rough bits and discard. Add a little more water if needed. Simmer for ten minutes or so with a stick of crushed lemongrass to add flavour. Just before serving, add the chopped fresh herbs and a grind of black pepper. I cooked my chicken separately and just sprinkled the shredded pieces directly on top. The rice noodles went into the pan just after the pineapple puree and I gave them a good 6 minutes to cook. A sprinkle of cashew nuts on top bring a nice extra flavour in.
I think the original recipe probably explains this better than I have but it is really worth an experiment, especially for us since we picked up a super cheap pineapple in the market and had chicken left over in the fridge.
Tuesday, 15 April 2008
On our usual tour of the market this weekend, we walked up to Golborne Fisheries on Golborne Road. This is a true gem of a fish shop with a fanatastic selection. Apparently they stock some of the big department store foodhalls as well, so the quality is excellent. We bought two beautiful thick slices of tuna and paired it with steamed fresh vegetables which were of course also bought from the market that day. Mark had his with King Soba 100% buckwheat noodles to complete the Japanese feel. Tuna is not a fish we eat regularly (for environmental as well as health eg mercury level reasons) but decided to treat ourselves and it was truly a delicious meal.
Sesame Crusted Tuna in a Tamari-Wasabi Marinade
Two tuna steaks
One tablespoon of sesame oil
One teaspoon of powdered wasabi
Two tablespoons of tamari
Handful of mixed black and unhulled cream sesame seeds
Mix the sesame oil, powdered wasabi and tamari together in a glass and pour over the tuna in a shallow dish, making sure that the tuna steaks are well covered in the marinade on both sides. Leave to marinate in the fridge for 1 to 2 hours. Heat a griddle pan on the hob with a spray of olive oil until hot, then sear the tuna for 2 minutes each side, leaving the middle pinkish.
Monday, 14 April 2008
This is our take on the fabulous Superfood Salad, unashamedly based on the Leon favourite. A great mid-week lunch, Mark gets feta cheese with his whereas mine is usually vegan. This week, we added asparagus as the season seems to be upon us and we got some beautiful asparagus going really cheap in the market.
Leon Superfood Salad
1 cup of quinoa
1 head of broccoli
5-10 asparagus spears
Handful of frozen peas
Handful of alfalfa sprouts
Handful of pumpkin seeds
Chopped fresh mint
Chopped fresh flat leaf parsley
Juice of one lemon
Cook the quinoa in double the amount of water until the water is absorbed and the grains have swelled and the little thread appears. I throw in the frozen peas towards the end just to thaw them a little. Whilst the quinoa is cooking, steam the broccoli and asparagus (if using) on the bamboo steamers on top of the quinoa pan. Peel and chop the avocado and mix all of the remaining ingredients together in a mixing bowl. Juice the lemon and mix a splash of olive oil. Pour over the salad, mix well and season with a little freshly squeezed pepper on top. Be generous with the mint - it is this flavour that really makes this salad.
Sunday, 13 April 2008
This is our new favourite light mid-week supper. I got the recipe directly from Whole Foods video blog but as always, altered it slightly from the original. I understand that this is originally an Italian dish but the way it is served here with avocado, the use of chipotle and the added black beans strike me as quite Mexican in style and I definitely love these type of flavours in my food. I have added chipotle into the main tomato sauce since it is difficult to get fire roasted tomatoes here and because I love the smoky chili flavour of chipotles.
Eggs in Purgatory
1 tin tomatoes
2 cloves garlic, crushed
1 soaked and dried chipotle
1 red chili
red chili powder
juice of 1 lime
splash of tabasco (optional)
Fry the chopped onions, garlic and chilis (including chipotle) for around 5 minutes in a deep frying pan. Add the tin of chopped tomatoes, a half teaspoon of red chili powder and some chopped fresh coriander. Simmer for around ten minutes. Stir in the lime juice and a tablespoon of balsamic vinegar and puree the sauce straight in the frying pan using a hand blender. Add a little water if you need to thin it (I just add the liquid from the tin of tomatoes and that's usually enough) and a splash of tabasco if using. Once the sauce is simmering, crack four eggs (leaving a good gap between them) onto the sauce. Cover the frying pan with a lid and let the eggs poach for around 5 minutes or until done. Serve on top of sliced avocados and some salad leaves.
I also like to serve this as a side dish:
Chipotle Orange Black Beans
1 tin black beans
2 cloves garlic
1 orange (juice and rind)
Fry the onion and garlic until soft. Add the tin of drained and rinsed black beans and heat through. Add the rind and juice of the orange and simmer a little until reduced. Stir through some chopped fresh coriander and serve.