BAKED // FLOURLESS ALMOND + ORANGE CAKE

Happy Monday! Apparently, today is Blue Monday, the most depressing day of the year, so lets try and flip that on it's head with CAKE!

Yep, I baked. Usually, I hate to bake but every now and then I spot a recipe that I think might be worth all the swearing and washing-up, and this was one of them. It's the first recipe I've tried from one of the books I got for Christmas - Eat Beautiful which is like my Bible at the moment! 

*I adapted the recipe ever so slightly, in that I subbed the caster sugar for coconut palm sugar as that's what i had lying about but it was still delicious, yet a little darker in colour.

Flourless Orange & Almond Cake

Ingredients:

  • 2 oranges
  • 3 eggs
  • 215g caster sugar*
  • 300g ground almonds
  • 1 tsp baking powder
  • 1 tbsp chopped pistachios for topping (optional)

Method:

  1. Place your oranges in a medium sized saucepan and cover with cold water. Bring to the boil, then reduce the heat and cook for about an hr until tender. Transfer to a blender and blitz until smooth, set aside.
  2. Preheat the oven to 200c / 400f / gm6 and grease a 22cm cake tin with a little coconut oil / butter and line the bottom with greaseproof paper.
  3. Put the eggs and sugar in a mixing bowl, and using an electric whisk, mix until thick and creamy coloured. Add the almonds, baking powder and orange mixture and fold to combine fully.
  4. Pour the cake batter into the tin and bake for 1hr until springy to the touch. Allow to cool for 5-10 mins in the cake tin, before transferring to a wire rack to cool fully.

 

KALE & QUINOA SALAD W/ POMEGRANATE AND APPLE

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Because, JANUARY.

A diet consisting of Prosecco, Salt & Vinegar crisps, Twiglets and Quality Street, is no longer acceptable. And if it's January and you can't eat chocolate, you eat kale. Lots and lots of kale. This is one of my favourite salads because it has it all - it's crunchy, sweet, salty and with the quinoa added, packs a full protein punch!

Kale & Quinoa salad with Pomegranate, Apple & Feta (serves 4)

Ingredients:

For the salad:

  • 1/3 cup quinoa
  • 1/2 cup water
  • 6 cups kale, finely shredded
  • 1 large apple, sliced into matchsticks
  • 1/2 cup pomegranate seeds
  • 1/4 cup walnuts, chopped
  • 1/4 feta, crumbled

For the dressing:

  • 1 tbsp minced garlic,
  • 1 tsp dijon mustard
  • 1 tsp agave
  • 3/4 tsp coarse salt
  • 1/4 tsp black pepper
  • 1/4 tsp Worcestershire sauce
  • 2 1/2 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • 3/4 cup of extra virgin olive oil

Method:

1. Cook the quinoa by bringing the water and the quiona to the boil, then turn the heat down to a simmer and cover. Simmer for approx 15 minutes, until all the water has been absorbed. Remove from the heat and let it sit uncovered for about 5 minutes, to cool.

2. Once cooled, toss together the quinoa, kale, apple, pomegranate and walnuts. Let sit whilst you make your dressing:

3. In a clean jam jar mash together the garlic, mustard, agave, salt, pepper and Worcestershire sauce. Pour over the red wine vinegar, lemon juice and olive oil. Put the lid on tight, and shake well to combine. (The remaining dressing will keep in the fridge in a  tight fitting lid for about a month)

4. Dress the salad with the dressing according to taste before sprinkling over the crumbled feta.

5. Serve & enjoy!

WEEKEND BRUNCH // KALE + KIMCHI SCRAMBLED EGGS

Kale and Kimchi Scrambled Eggs

When I found this Kimchi in my local health food shop, I was giddy! I've made batches myself, but getting hold of the exact ingredients is sometimes tricky, so for ease this is perfect. Straight away, I had a hearty mouthful (obviously) then I got to thinking about the first dish I could share with you guys. As the next meal coming up was breakfast, it had to be this. I think this is best served on a lovely slice of toasted sourdough like most things in life, but if bread isn't your thing, a big bowl of this on it's own will set you up right for the day.

All together now... GO PROBIOTICS!! *insert strong-man arm emjoi here*

Kale & Kimchi Scrambled Eggs (serves 2)

Ingredients

  • Coconut Oil
  • 4 eggs
  • 2 tbsp Kimchi
  • Large handful of Kale, stems removed and chopped (Spinach is good too)
  • Sourdough to toast, optional

Method

  1. Heat your coconut oil over a medium heat in a non-stick pan. Whilst this is heating, whisk your eggs together, really well until they are totally combined.
  2. Add your egg mixture to the pan, and once the eggs start to cook, immediately add your kimchi and stir to combine.
  3. Keep moving your eggs around the pan, and when almost done, add your kale, stirring until it's wilted by which time your eggs should be done. I like my eggs only just cooked through, but if you like them done a bit more then cook a little longer.
  4. Serve with your toast and a big crunch of black pepper. YUM!

HAPPY 2017 Y'ALL (all 6 of you)

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Nothing says Happy New Year like a random picture of someones bed with some fairy lights strung up haphazardly above it.

My 2017 will hopefully just cruise along nicely, keeping some of these things in mind -

stress less, slow down, breathe deep, consume less, communicate more, listen better, read more, eat better, drink less, drink more, unplug regularly

And also, put some fairy lights above my bed, haphazardly.

WHITE BEAN CROSTINI w/ SALSA VERDE

Well, Hello there! Happy New Year and all that. How was your Christmas? I'll be back tomorrow to talk about ours, alongside the obligatory NY resolutions post, but first I wanted to share this. This is what my 9 year old has requested for dinner tonight and because it vanished into the ether when I tried to get all "technical" with my blog (i.e trying to move stuff), I thought i'd post it again.

Excuse the grainy, 4 year old 'taken-at-night-in-my-kitchen' photo (which i'll replace) but I just wanted to share ASAP, as i think it's a really healthy, light, yet comforting dinner for this time of year. Switch to an anchovy-free salsa verde and it's suddenly perfect for Veganuary 2017!

White Bean Crostini w/ Salsa Verde

Ingredients 

Crostinis

  • 1 loaf of ciabatta, thinly sliced
  • 2 tbsps olive oil
  • 2 large garlic cloves, thinly sliced
  • 1 lemon, zest finely grated
  • 2 x 400g tins cannellini beans, drained & well rinsed
  • 80ml of chicken or vegetable stock
  • sea salt & freshly ground black pepper

Salsa Verde

  • 2 large handfuls of flat leaf parsley, finely chopped
  • 1 small handful of mint leaves, finely chopped
  • 1 shallot finely diced
  • 90ml extra virgin olive oil
  • 60ml lemon juice
  • 6 anchovy fillets in oil, finely chopped
  • 2 heaped tsbs capers, rinsed, dried & chopped

Method

  1. Pre-heat your oven to 200c/gm 6.
  2. Place your sliced ciabatta on a baking tray (you may need two) and drizzle or brush lightly with the olive oil. Sprinkle with sea salt & freshly ground black pepper and bake for 10-12 minutes, until golden brown. 
  3. Once browned, transfer to a serving platter and leave to cool.
  4. Next, make the bean mash by put the 2 tablespoons of olive oil, garlic & lemon zest and cook over a low heat for 2-3 minutes, until the garlic in softened but not coloured.

  5. Add the beans, stock a pinch of sea salt & plenty of black pepper. Warm through for 3-4 minutes, tossing occasionally until hot.

  6. Remove from the heat & lightly mash to roughly crush the beans. Pour into a serving bowl and allow to cool (the mixture will thicken as it does). Once cooled, drizzle with olive oil & sprinkle generously with black pepper.

  7. For the salsa verde, Stir all the ingredients together in a bowl & mix well. Season with black pepper only and transfer to a serving bowl.

     

FESTIVE FOOD // ROASTED OLIVE + GRAPE CROSTINI

Hoorah, another recipe found and in time for Christmas! My tummy is actually rumbling whilst i'm typing up this one because i know how good it tastes, and soon you will too! If you're entertaining at all over the festive period, then this is a really interesting one to include. The flavours work so well together as they've got that salty-sweet thing going on, and the texture is perfect too - crunchy and smooth all rolled into one. It's certainly a crowd pleaser!

Roasted Grape + Olive Crostini

Ingredients:

  • 2 ciabatta loaves, sliced into 12 slices
  • 1 cup seedless red grapes
  • 1 cup of pitted kalamata olives
  • 2 tsps finely chopped rosemary, divided
  • 2 tsp olive oil
  • sea salt 
  • 1 cup ricotta

Method:

  1. Toast your ciabatta slices and allow to cool. Arrange on your serving plate / platter.
  2. Pre-heat your oven to 200c / 400f / gm6
  3. Combine the grapes, olives and 1 tsp of rosemary in a bowl and pour over the olive oil. Stir well to combine before laying on a roasting tin.
  4. Roast for about 35-45 minutes, stirring a couple of times, until the until the grapes are wilted. 
  5. Once cooked, spread each toast with ricotta, then top with the grapes and olives and a drizzle of the pan juices. Sprinkle over some chopped rosemary and serve.