22nd February 2015

BERRY QUINOA CRUMBLE RECIPE

My family love sweet things - well who doesn't - and crumble has to be one of our favourites. The topping for this recipe is a healthier version of the traditional crumble. I have used quinoa flakes and oats. Quinoa flakes are quinoa seeds that have been rolled/flattened and are still heavily packed with protein and essential amino acids.  I have worked with quinoa for many years and I have to say I am a number one fan. For my recipe use any berries easily available – shop bought or frozen are just fine. I would of course love to have a forest filled with blueberries on my door step, but let's be realistic here! My daughter enjoys eating it with warm custard.  

Serves 4
Ingredients:

Fruit base

1 eating apple (I used braeburn) thinly sliced 
200g berries (fresh*or frozen) 
1 tsp cinnamon 
1 tsp ginger 
2 tbsp water
75g butter
*If using fresh berries add a 1-2 tbsp of orange juice

For the topping:

100g plain flour

25g quinoa flakes

25g oats**

100g demerara sugar

**gluten free if required

Method:

If using frozen berries, defrost overnight.

Preheat the oven to 180 degrees.

Core and cut the apple into thin slices (more more flavour keep the peel on). Place into a pan with water and cinnamon and cook over a medium heat for around five minutes, until the apple starts to soften.

Place the flour and butter in a large bowl. Rub the butter into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. Then sprinkle in the sugar, oats and quinoa flakes. Combine well.

Transfer the fruit mix to an oven proof pie dish then sprinkle the crumble mixture on top.

Bake in the oven for 35-40 minutes until the crumble is browned and the fruit mixture bubbling.

Total time (Prep and cooking): 50 minutes.
Suitable for: Gluten free, egg free, vegetarian, & vegan
Other meal ideas:  Serve with thick cream or custard. Try for breakfast?

15th February 2015

SHEPHERD'S PIE TOPPED WITH CAULIFLOWER MASH 

My 1 1/2 year old daughter is such fuss pot when it comes to eating potato- of any kind! Remarkably she currently shows very little interest in chips! I am sure that will change very soon. It is quite frustrating as there are so many potato dishes that I am currently eliminating! Anyhow, I thought I would try a dish that would be suitable for all the family- Swapping the traditional potato topping in Shepherd’s Pie with mashed cauliflower instead. After all she likes cauliflower cheese! I have also added a grated carrot. I am hoping my daughter won’t notice it! Enjoy this hearty supper. 

Ingredients:

1 large head cauliflower florets chopped

1tsp ground cumin

1tsp rosemary (fresh or dried)

1 onion, chopped

2 garlic cloves chopped

1 carrot grated

500g lamb mince

2 tbsp tomato puree

30ml white wine (optional)

300ml reduced salt vegetable stock

1tbsp milk

Handful of cheese (I used a combination of both cheddar & parmesan)

Salt and pepper

Method:

Preheat oven 180 degrees.

Bring a large saucepan of water to the boil then add the cauliflower and cook for about 10 minutes until tender. Drain the cooked cauliflower in a colander and set it aside.

Heat two tablespoons of olive oil in a large cast iron pan or saucepan over a medium to high heat. Add the cumin, onions, garlic, celery and grated carrot and cook for five minutes, or until they soften and begin to brown.

Add the lamb mince and cook until browned. Add the tomato puree and thyme and cook for one minute, then pour in the wine and stock and simmer for 10 minutes, stirring occasionally. Season with sea salt and freshly cracked pepper.

Meanwhile, place the cooked cauliflower in the food processor and blend until smooth. Blend two tablespoons of oil and one tablespoon of milk through the puree and season to taste with salt and pepper.

To assemble, spread the meat mixture into the base of an ovenproof dish or flatten out in cast iron pan. Top with the cauliflower puree and smooth the top out evenly. Sprinkle cheese on the top.

Bake the pie in the oven for about for about 30 minutes then place under grill until golden brown.

My daughter started off eating well but then she was not so sure! At least you can say I tried!

Total time (Prep and cooking): 1 hour.
Suitable for: Dairy/gluten free, and egg free.

15th February 2015

GLUTEN FREE CHOCOLATE CAKE

I am gluten intolerant so this cake is right up my street! This cake is fairly quick and simple to make for afternoon tea or a dinner party. My daughter couldn't believe her eyes eating a slither as a special teatime treat!

Adapted from 'Kitchen' by Nigella Lawson

Ingredients:

150g dark chocolate chopped

100g ground almonds

150g soft unsalted butter

6 eggs 
200g caster sugar

1/2tsp cinnamon

4tbsp cocoa powder sifted

zest and juice of 1 lime

Method:
Preheat the oven to 180 degrees and line the base of your 1 x 23 springform cake tin with baking parchment. Make sure to butter the sides as well. 

Melt the chocolate and butter together over a pan of simmering water or in the microwave. Set aside to cool slightly.
Beat the eggs and sugar together (either by hand, a free-standing mixer or hand held electric model)
Mix the ground almonds and cocoa powder into the egg and sugar mixture followed by the slightly cooled chocolate and butter. Carefully fold in the zest and juice of a lime.
Pour this mixture into your prepared cake tin and cook for 40-45 minutes. The cake should be firm on top, but have a slight wobble underneath.
Once cooked remove from oven and sit the cake on a wire rack to cool. After 5 minutes or so drape a clean damp tea cloth over the cake to prevent a too crusty surface from forming.
Once completely cooled remove from tin and peel pack parchment.

Total time (prep & cooking): 1 hour.

Suitable for: Gluten free.
Other meal ideas: Dust with icing sugar/serve with cream and fruit of your choice (I used blueberries).