Spinach and grain loaf

Delicious as ‘bread’ or toasted.

Preheat oven to 180 C/ gas mark 5    Prepare a 1 lb loaf tin
Ingredients:

8 eggs                                    1/2 cup coconut oil – melted

1/4 cup chia seeds              1/4 cup linseed

1/4 cup sesame seeds        1/4 cup coconut flour

3 handfuls  spinach           1-2 tsp chilli flakes

Method:

Blend eggs and coconut oil for 1 minute. Add all other ingredients  and blend until thoroughly mixed. Pour in to the loaf tin. Cook for 30-40 minutes – skewer comes out clean. Once cold refrigerate.

Oat, chia and flaxseed breakfast muffin – gluten and dairy free

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I have combined ingredients that have a real benefit for the body – some of which I have listed:

Flaxseed – high in fibre aiding digestion and helping to maintain healthy cholesterol and blood sugar levels, omega 3, vitamin B1, manganese, magnesium, phosphorus and selenium

Chia seed – high in fibre, omega 3, potassium, omega 6, calcium, copper, phosphorus and  zinc

Coconut oil – healthy saturated fat

Oatmeal – rich in fibre, high protein, low fat

Spices – ginger and cinnamon – both anti inflammatory

Oat milk – lactose free, low in fat, vitamin E, vitamin B, iron, calcium, zinc and magnesium

The combination also chosen to keep me feeling fuller for longer 🙂  I have used coconut sugar as the sweetener — very little.

Preheat the oven to 180 C / Gas mark 4       Muffin tin – 12 bun

Ingredients:

1 cup of gluten free self raising flour                            2 eggs

1 cup of oatmeal                                                                1/2 cup of oat milk

1 tsp ginger                                                                          1/4 cup coconut oil – melted

1 tsp cinnamon                                                                   1/4 cup coconut sugar

2 tbsp chia seeds                                                                 1 1/2 tsp baking powder

3 tbsp flaxseed

Method:

Put all the dry ingredients into a bowl and mix thoroughly. Add the eggs, milk and coconut oil and stir until mixed. Divide between 12 the muffins.

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Place in the centre of the oven and cook for 15-20 minutes – until skewer comes out clean.

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Cheesy leeks / kale

I have two different methods to make this…both incredibly quick and equally tasty. Which method I use depends on what is in my fridge. I use leeks and / or kale.

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Cheesy leeks and kale served on gluten-free toast with sweet piquante peppers

The quantities given serve 2

Recipe 1:

Ingredients:

2 leeks – sliced / 1 leek – sliced and large handful of kale – torn away from the thick stalks / 2 large handfuls of kale

Knob of butter

3-4 tbsp of water

4 tbsp cream cheese

Method:

Melt the butter and toss the prepared vegetables in the hot butter. Cook for a couple of minutes. Add the water, cover and leave on a moderate heat. Cook for about 10 minutes or until the desired texture. Add the cream cheese and stir until thoroughly dispersed and heated through. Serve.

Recipe 2:

Ingredients:

2 leeks – sliced / 1 leek – sliced and large handful of kale – torn away from the thick stalk / 2 large handfuls of kale

Knob of butter

3-4 tbsp of water

4 tbsp creme fraiche

handful of grated cheese

Method:

Melt the butter and toss the prepared vegetables in the hot butter. Cook for a couple of minutes. Add the water, cover and leave on a moderate heat. Cook for about 10 minutes or until the desired texture. Add the creme fraiche and grated cheese and stir until thoroughly dispersed and heated through. Serve.

 

 

 

Chick pea and lentil stew

This is a really quick dish to make and is delicious on its own or with crusty bread and a salad or baked potato.

Ingredients:

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Can of chick peas – drained

Small butternut squash peeled and cubed

Onion – finely chopped                 Olive oil

2 cups of red lentils                        1 tsp ginger

Carton of passata                            1 tsp cinnamon

2 tsp turmeric                                  500 ml vegetable stock

Method:

Fry the onions until soft. Add the spices and heat for another minute. Add all the other ingredients and simmer until the lentils are soft.

 

Vegetarian /vegan pie – ‘cottage’ pie made with mushrooms

Don’t let the title deter you if you are a meat eater. My husband, who thoroughly enjoys eating meat, really likes this dish – always goes back for another helping – and frequently requests it.

Preheat oven to 190C / Gas mark 5

Ingredients:

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1 large onion – coarse chopped

1 large punnet of Chestnut mushrooms – chopped in half

2 cups of red lentils

1 large can of chick peas – drained

5 tbsp red wine vinegar

Small jar of sun-dried tomatoes

5-6 sweet potatoes

Coconut oil for frying

3/4 – 1 pint of vegetable stock

Grated dairy / vegan cheese – optional

Black pepper – optional

Method: 

Peel and chop the sweet potatoes – cover with water and boil until cooked. Drain and mash.

Fry the onions in the coconut oil until soft. Add the mushrooms, chickpeas, sun-dried tomatoes, lentils, vinegar and stock and simmer gently until the lentils are soft adding more stock if required. The mixture should be of a thick consistency.

Put the mixture in to an oven proof dish and top with mashed potato.Sprinkle with grated cheese and black pepper. Place in the oven for 25-30 mins until heated throughout.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Eggs – quick and hassle free dishes

People who know me know that my cooking style is minimum effort but hopefully maximum taste. I am lucky enough to have a small group of my own ladies pecking about in my garden. From them I get a plentiful and daily supply of wonderful power houses of goodness. I adore eggs – scrambled, poached, fried, omelettes, frittatas, Benedict, souffles, Huevos Rancheros, in cakes etc. but I do enjoy trying them in different ways.

Recently I have served all in one breakfast  / dinner dishes – the one pot cooking and washing up dream 🙂  I heartily recommend this approach.

  1. Sausages and fried onion – gf sausages cooked in the tin, add the chopped onion and when all cooked add the egg mixture.
  2. Sausages,Stornaway black pudding, asparagus and tomatoes  – gf sausages and black pudding cooked in the tin. Egg mixture added and then when nearly cooked tomatoes and coconut fried asparagus placed on the top and returned to the oven
  3. Sausage, mushroom and tomato – gf sausages cooked in the tin and mushrooms and tomatoes added. When all cooked add egg mixture.

I have also served up my eggy combinations as breakfast muffins – all ingredients mixed together and baked in muffin tins – bacon rashers cooked first and chopped in to pieces and added to egg mixture, spinach and black pepper.

Serving suggestion – grilled plum tomatoes, avocado and hot buttered toast.

Rocky road

Decadent treat to have with a cup of coffee or tea. Really quick and easy to make. I love a recipe that doesn’t need scales. I always use the same basic ingredients – plain and milk chocolate,  marshmallows  and digestive biscuits ( gluten-free or wheat). To these I vary what I add. For this post I used dried apricots and cranberries. Sometimes I use pistachios and other dried fruits.

Ingredients:

100 g plain chocolate 80+%          10-12 biscuits roughly broken

100 g milk chocolate                Packet of Marshmallows roughly chopped

Cup full of cranberries             Cup full of chopped apricots

Method:

Melt the chocolate and add the dry ingredients  and mix up till all coated with chocolate. If excess chocolate, add more biscuits.  Lightly press in to a tin lined with cling film and put into the fridge. Once chilled, cut in to pieces.

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Apricot, mixed seed and oat bars (gf) 

Quick and easy to make and perfect as an energy bar or snack .

Preheat oven to 160c /gas mark 3  Lightly  grease a 20cm square tin.

Ingredients:

125 g butter                          100 g dried apricots – chopped

100 g muscovado sugar    50 g linseed

125 g peanut butter           50 g pumpkin seeds

200 g porridge oats           50 g sesame seeds

25 g honey                            lemon / orange rind

Method:

Put butter, sugar and honey in a large pan and onto  a low heat. Stir until melted.  Remove from the heat and add all the other ingredients. Mix well. Put in to the tin and press down. Cook for about 30 mins. Leave to cool in the tin – when warm to touch cut in to slices in the tin.  Leave until cold before lifting the pieces  out.

Raw cranberry sauce

No cooking involved.

Ingredients:

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300 g fresh cranberries    1 large orange        grated nutmeg

80 g muscovado sugar     1 tsp mixed spice

Method:

Peel and coarsely  chop the orange. Put the orange pieces and cranberries in to a food processor and blitz.  Add all the remaining ingredients  and mix thoroughly .

This freezes well. Delicious with hot turkey, pork and also with cheeses.

Orange, cranberry and nutmeg gf bundt cake topped with an orange drizzle 

Am a little bit in love with my bundt tin…transforms any cake in to a pretty cake needing very little extra adding in the way of icing.

Preheat the oven to Gas mark 5 / 180 C    Prepare a Bundt tin (no need if you use a Prestige tin) or 18cm round cake tin,

Ingredients:

170 g gluten-free self-raising flour        1/2 cup dried cranberries

115 g muscovado sugar                              rind and juice of one orange

140 g butter – softened                             heaped tsp of nutmeg

4 eggs (3 if using non gf flour)

3 tbsp granulated sugar (combine with the orange juice to make the drizzle)

Method:

Put the flour, muscovado sugar, butter and eggs in a bowl and mix thoroughly. Add the nutmeg, cranberries and orange rind and stir until combined.

Put in to the bundt tin ( or cake tin) and bake for 20 – 25 mins.

If you have used a cake tin then spoon the drizzle over the top whilst the cake is in the tin. If you have used a bundt tin then tip the cake out on to a cooling rack and spoon the drizzle over the fluted top.