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.