Posts filed under ‘in the kitchen’
I’m still trying to get more veggies into my life! Some days are more successful than others and I’m learning to over estimate the amount of fresh produce I need to eat to feel satisfied and double up quantities. I made this coleslaw by magimixing a red onion, a hunk of white cabbage, 3 carrots and a beetroot. I’d forgotten that I had run out of mayonaise so reached for some yoghurt instead. It was actually rather delicious with this Rachel’s Greek Style Ginger Yoghurt.
Luca rather liked it too (and getting so messy of course).
Second babies eh, not afraid to try anything!
Making biscuits for friends on Day 3 with the Kindness Elves was so simple thanks to our Oxo Good Grips Cookie Press.
Dozens of perfect-every-time mini cookies easily pressed into a range of 12 different shapes using a one-click handle that even a 3 year old can manage.
The secret to perfect biscuits is all in the dough, made by following the recipe in the booklet provided to the ounce. Substituting any of the ingredients (like thinking self raising flour will do in place of plain the first time you use it) will be courting disaster.
Trust me, I know!
Disclaimer: With thanks to Oxo Good Grips who sent us this cookie press to try.
I was not required to write a positive review and all opinions expressed are my own.
I have a bit of a love/hate relationship with bread. I love the taste and the texture of a nice fluffy sandwich but I hate the feeling of bloating and lethargy that follows it.
How ironic then that when I’m pregnant it’s just about all I can manage to eat along with bananas and wheetabix! Now that the worst of my sickness is settling down and I’ve discovered that raw tomatoes and onion have an alkalising effect in the body despite their acidity perhaps it’s time to make this again – quinoa tabouleh. Not only is it a less glycaemic form of carbohydrate but it’s rich in protein. What’s not to like!
How to make Quinoa Tabouleh (serves 4)
250g dry quinoa, rinsed and drained
1/2 veg bouillon cube
1 tsp turmeric
3 tbsp olive oil
2 tbsp lemon juice
pinch of freshly grated lemon zest
2 cloves of garlic, crushed
pinch each of turmeric, ground coriander, ginger, cumin and paprika
1/2 tsp cinnamon
250g finely cubed tomatoes
2 spring onions, finely chopped
2 heaped tbsp coarsely chopped mint
50g coarsely chopped parsley
salt and freshly ground pepper
♥ Bring the rinsed quinoa to the boil in a pan with the water, stock cube and turmeric.
♥ Cover and simmer on a low heat until the quinoa is al dente.
♥ Remove from the heat, tip into a wide bowl and leave to cool for 20 minutes
♥ In a large bowl combine oil, lemon juice and zest, crushed garlic and spices.
♥ Tip the cooled quinoa into the bowl and add the chopped tomatoes, onions and herbs and toss gently.
♥ Season to taste with lemon juice, salt and pepper. Chill until serving.
This recipe is from Connor Middelman-Whitney’s fabulous ‘Zest for life: the mediteranean anti-cancer diet’ cookbook. Check out the Zest for Life website for more details or Connor’s youtube channel for walk-you-through videos of some of her favourite recipes.
A generous dollop of lemon curd; my favourite addition for jazzing up a simple ‘weight of 2 eggs’ cake recipe (double dollops for this 4 egg version). It seems baking has become a bi-annual affair having not greased my tins since E’s birthday in January. This ring cake headed off to E’s playgroup fete and proved quite popular I hear.
What’s not to love about a ton of sprinkles on a cake?
Baking buddy E’s cup cake versions!
2014 was the first year in five that I’d not made any chutneys, jams or cordials. Small wonder really as my love of preserve making began when allotment grown vegetables and spare time were both in abundance!
So instead I’ve been working through my stores of tomato chutney as a starter for chunky salad dressings or as an alternative tomato sauce for quick pizza’s spread on a pitta or flat bread base. I particularly like Warburtons thins as a lower carb option for a simple, crisp, skinny base
Mission accomplished – another empty jar!
A walk in Cranham woods turned into a happy stumble* across patches of wild garlic when we went to explore this strange looking tree.
What fun we had collecting sticks (no surprises there), nibbling on wild garlic leaves and eating our snacks to free up our Tupperware box for foraging.
Turns out a small snack box doesn’t hold much and it’s pretty slow going when you’re a forager clutching a stick collection!
To make our pesto style sauce I whizzed up our garlic leaves (17g), with 10g walnuts, 10g hard cheese, seasoning and 25ml rapeseed oil (different choice of ingredients but quantities based on those in Hedgerow (River Cottage Handbook, No.7)
It tastes so fresh and vibrant and it’s surprising how such a small amount goes a long way. The equivalent of 5 teaspoons of pesto has stretched to jazzing up pasta, potato salad and adding some zing to soup.
No prizes for guessing where we’ll be returning to soon!
If you’ve still got whopping great marrows knocking around (they store for weeks afterall so it’s quite possible) then reach for your grater and make a simple, delicious chocolate courgette cake. Super easy, moist and tasty this is a great recipe for making do with what you have in the cupboard as it uses oil instead of butter and cocoa powder instead of chocolate (although on this baking day I found G’s dark chocolate in the cupboard and the cocoa powder pot empty). It works just as well for making cupcakes (made another day when cocoa powder supplies had been replenished).
I was so sure I’d already posted this recipe but it seems I imagined that. E’s hair, or rather the lack of it, is the measure of the passing of time since taking the photos with the intention to share it! Woops, well over a year ago I’d say.
To make Chocolate Courgette cake
350g self-raising flour
50g cocoa powder (I used 100g dark chocolate in this cake)
1tsp mixed spice
175ml olive oil
2 tsp vanilla extract
500ml grated courgette
140g toasted hazelnuts roughly chopped
- mix flour, spice, salt, cocoa powder
- mix oil, sugar, eggs, vanilla, grated courgette
- combine the dry and wet mixtures and fold in chopped hazelnuts
- line a 24cm cake tin and pour the mixture in (or spoon into cup cake cases)
- bake for 40-50 minutes (reduce to 25 mins for cup cakes) before turning out
- place 2 squares of dark chocolate on top of the warm cake and move around the cake with the back of the spoon to create a thin melted topping.
- Alternatively cool for 10 mins and see original BBC Good Food recipe for making a gooey chocolate frosting topping
I sandwiched my cake with butter cream and jam and decorated with blueberries. Who knew melting chocolate squares on top of a fresh-from-the-oven cake could be so satisfying? My topping was a bit meagre (I only saved 2 squares for it) but once it hardened properly a few hours later it created a lovely thin crispy topping (very satisfying to cut into!)
The inspiration for the melted chocolate topping came from Conner Middelmann-Whitney’s video post for Chocolate Beetroot cake (fast forward to 6 minutes if you just want to see the icing stage). It’s next on my list of recipes to try as unlike this recipe it’s packed with nutrients, gluten-free, dairy free and sweetened only with a smidgen of acacia honey. Conner is the author of Zest for Life: The Mediterranean Anti-Cancer Diet and her YouTube channel is well worth checking out for other video recipes.