I love a good steam shot.  Just piping hot food and winter light.  I got a little carried away here.  The stew is flavoured with Ras El Hanout spice mix which originates from North Africa and has got to be one of the prettiest spice mixes around with its dried rose petals.  Containing spices like paprika, coriander, cumin, turmeric, cardamom, chilli and ginger it can’t fail to warm you up on a cold day.  The lamb is melt in the mouth tender and the sweetness from the apricots compliments the warming spices perfectly.

Find the recipe here from BBC Good Food.

Notes: I add sliced carrot and fennel to my stew and I like to cook mine for at least an hour so that the meat is really tender.  You will need a bit more stock if you are going to cook it longer.  I threw in some chopped kale at the end and I served this over brown rice.

Roasted Butternut Squash Risotto

I wasn’t planning on such a long blog break but life has been busy with a 4 month old keeping me on my toes.  He has no interest in pretty napkins and taking photos, unless of course they are of him or perhaps a bottle of milk.  I didn’t manage to blog much last year and I’ve missed it so blogging more is a New Year resolution of sorts.  If anyone is still reading this blog then thanks for sticking around!

This roasted butternut squash risotto is a regular meal through winter.  I love the vibrant orange of the squash to warm up a grey day.  It’s easy to throw together and comforting to eat.  I’m sure I don’t need to tell you how to make risotto but I do mine a little differently by adding quinoa for a healthier and lighter meal.  If that isn’t your thing just make your favourite risotto recipe, roast the squash and add both the squash and kale to your risotto at the end.

Roasted Butternut Squash Risotto

Serves 2

½ butternut squash, peeled and diced

2-3 cavolo nero leaves finely chopped

1 clove of garlic, crushed

1 teaspoon dried thyme

1 tablespoon olive oil

Knob of butter

1oz quinoa rinsed

2-3oz Arborio rice

500ml stock (I use chicken stock)

Hard goats cheese or parmesan, grated

For the roasted squash: line a baking sheet with parchment.  Spread out the butternut squash, sprinkle with thyme and drizzle with olive oil.  Roast in the oven for approx 35 minutes at Gas mark 7.

For the risotto: Heat the oil in a sauté pan and add the shallot or onion.  Sauté over a low heat until translucent.  Add the garlic and continue to sauté for a further minute.  Add the butter followed by quinoa and Arborio rice.  Sauté for a two minutes until the rice becomes translucent and the quinoa is slightly toasty.  Deglaze the pan with a ladle full of stock or white wine if you prefer.  Once the stock is absorbed by the rice add another ladle full and continue with this method until the rice is cooked, about 25 minutes, stirring between each addition of stock.  Add the roasted butternut squash and chopped kale.  Cook for a further minute then turn off the heat, add the grated cheese and cover with a lid.  Leave the risotto to rest for two minutes then serve with more grated cheese on top if you like.

Randoms

We are awaiting a big event around here at the moment. Part of the reason for the silence on this here little blog.  Cooking and taking photos hasn't been much on my mind lately.  So all I can offer is a few random photos to share with you from this summer.

The only cake I've made this summer and I burnt it!  Blackberry and buckwheat adapted from this recipe. 

Eating a lot of ragù.

Preparations...

Eggs for breakfast.

Re-learning how to knit.  I don’t know what it is at the moment.

Smoothie: frozen banana, blueberries, peaches, chia seeds, almond milk, sheep yoghurt.

Afternoon jaunt to Watts Gallery.

Cooking millet on the stove for my lunch.

Eating millet with roasted veggies.

Shots of a derelict farm on a favourite walk.

Yotam Ottolenghi’s A to Z of summer recipes from the Guardian. Inspired by lunch at my brother’s house.  The flavours going on here are out of this world.

Summer toastie: goats cheese, peach and avocado on gluten free bread. Also favourite napkin.  About the only thing I could afford in the Anthropologie sale.

Obsessed with columns at Polesden Lacey.

Cherries, can’t get enough.

Breakfast: peaches, blueberries, sheep yoghurt, quinoa pops, toasted almonds.

Cumin Spiced Carrots and Chickpeas

So I’ve finally dragged myself back in the kitchen after a very quiet month of soups and stews and nothing much to share around here.  The last couple of days the sun has been shining, there has been a lull in the torrential rain and spring flowers are starting to peak through.  I dare to dream this might be the end of winter but then I remembered last March when it snowed...

I’ve been making this dish a lot over the last few weeks.  Sometimes for lunch or as an after work dinner.  Often we have it with smoked mackerel but it’s also really good on its own.  The recipe is from the wonderful blog Narturally Ella.  Erin’s recipes are always an inspiration when I’m looking for a healthy lunch alternative.  This one really appealed to me as I love the combination of carrots and cumin.  I also love her carrot ginger rice.  Clearly I have a carrot thing going on.  

I followed the recipe exactly adding some chopped kale in for the last few minutes in the oven as kale seems to accompany most meals in this house.

Find the recipe here.

Maybe next time I’ll manage to write up a recipe.  Oh what a lazy blogger I have been of late.  I can promise a passion fruit cake with some interesting ingredients will be making an appearance around here soon.

Man Flu Is Pretty Bad After All and Lemons in the form of Cake to the Rescue!

The last couple of weeks our house has been under the weather.  First my husband had it so I naturally dismissed it as a case of man flu...then I was felled too.  Runny noses, aches and shivers, coughs and a throat that felt like I swallowed a bag of razor blades.  I feel like all I’ve been eating is soup and the different flavours started to become indistinguishable.  Now I’m emerging the other side my taste buds and appetite are both making a small come back.  So even though I have many excellent soup recipes in my arsenal I don’t want to think about soup for a bit.  I’d much rather talk about this cake instead.

I mentioned this cake a while back and I’ve made it often this year.  For some reason I’ve never quite gotten round to posting the recipe which comes from the ever inspiring blog Sprouted Kitchen.  It’s moist, has a wonderful kick of lemon and lasts for several days if you can resist eating it all in one go.  Please don’t skip the lemon glaze.  It is a very easy extra step and really gives the cake a strong zap of lemon flavour and adds a nice crunch to the outside. 

I’m writing the recipe up here even though I didn’t change much so that you have the flours by weight should you choose to bake that way.  Enjoy.  It will brighten up the greyest of winter days!

Recipe adapted from The Smitten Kitchen Cookbook via Sprouted Kitchen

2 large eggs

120ml olive oil

60ml plain natural yoghurt

2 tablespoons lemon zest

2 tablespoons lemon juice

120g total demerara sugar

120g ground almonds

100g brown rice flour

1 tablespoon ground flaxseed

½ teaspoon salt

1 teaspoon baking powder

¼ teaspoon bicarbonate of soda

Lemon Glaze

1/3 cup lemon juice

2 tablespoons demerara sugar

Directions:

Preheat the oven to Gas Mark 4, 180°C, 350°F

Line a 9” loaf tin with parchment paper and set aside.

In a bowl mix together the eggs, oil, yoghurt, lemon zest and juice. 

In a large bowl combine the flour, almonds, sugar, ground flaxseed, salt, baking powder and bicarbonate of soda.

Combine the dry ingredients with the wet and mix well.  Pour the mixture in to your prepared loaf pan and bake for 40 – 50 minutes.

While the cake is baking make the glaze.  Combine the lemon juice and sugar in a saucepan and cook over a low heat until the sugar has dissolved.  When the cake is ready remove from the oven and allow to cool for ten minutes before inverting the cake on to a cooling rack.  Prick holes in the top of the cake and pour over the lemon glaze.  Allow the cake to continue to cool completely as it absorbs the lemon glaze.

Roasted Butternut Squash Rice Bowl

I’m making an early appearance this week due to a hectic weekend ahead.  I’ve a free evening, home alone with too loud Bon Jovi to keep me company (sorry neighbours).  Rather than stare at the walls I thought I’d talk to you lovely people instead.

I feel like I should almost apologise for posting yet another of my rice bowls but I can’t seem to stop making them.  Once I discovered the magic that some toasted nuts, dried fruits and a bit of goat cheese can bring to a bowl of brown rice and vegetables it seems to be an unstoppable express train headed for my mouth.  You can totally make it your own and just throw in whatever combination of roasted vegetables, nuts and dried fruit you want.  I’m having a thing for butternut squash at the moment so here I used it to add a vibrant touch of orange to my bowl of rice.  There is no end in sight to my love affair with pistachios and for a little festive seasonal colour I used cranberries as my dried fruit of choice.  Kale or some sort of green always makes an appearance.  I made a quick dressing out of olive oil and maple syrup.  Honey would be a good sub.  I think roasting the butternut with a little maple syrup would also be a good plan.  I don’t think I need to write this one up.  Here’s the bones of the recipe, mix it up to suit your own style and tastes.  I roasted the butternut for 35 minutes at Gas Mark 6, 200°C, 400°F on a parchment lined baking sheet.

Banana Bread Granola Bars

These granola bars have been giving my work day snacks a real lift over the last couple of weeks.  I’ve made two batches so far using a mix of different nuts, seeds and dried fruit and both were equally delicious.  By Thursday we’ve always run out.  I have a bad habit of getting home from work ravenous and these bars have been far too easy to reach in to the fridge for and start nibbling.  They are the perfect texture, slightly chewy but with bite.  It’s no surprise that nuts and dried fruit are made to work together, the chocolate takes them up a level.  For banana haters, you can’t really taste the banana but it works as a great binder along with the almond butter. 

The recipe comes from the beautifully photographed blog The First Mess which is packed full of tasty and healthy recipes.  Pop over there for the recipe and to see how chocolate drizzling can be accomplished neatly.  My first effort looked like the work of a small child not yet in control of their motor skills.  The second batch, photographed is only marginally better.

I used maple syrup instead of brown rice syrup because I didn’t have any.  You can choose your own combination of nuts, seeds and dried fruits/chocolate.  I used brazil nuts, pistachios, cashews, almonds, pumpkin seeds, sesame seeds, raisins, cranberries and cacao nibs.  Make them, your lunch box will thank you!

Find the recipe here.

Parsnip and Pea Risotto

Last weekend I thought I’d been having a busy time of it lately, then this week happened and I realised I’d had it easy.  Just to add to my already simmering stress levels my car decided to break down.  I’m looking ahead with hopeful anticipation to a less hectic week and a fully functioning car to get me from A to B.  Oh and I totally missed my blogs second birthday but since it’s a blog and not a person I think I can get away with it.  Meanwhile, Autumn has fully arrived with grey skies and rain pouring down.  I’ve started making lots of stews and risottos.  Anything I can eat out of a bowl makes me feel comforted and warmed.  As much as I dislike the cold I do adore winter root vegetables and parsnips are always at the top of my list.  As soon as they were available at the market I busted out one of my favourite winter risottos.  It’s a starch fest but it is oh so good.  I particularly love this after a long day at work.  I get home, relax in a hot bath and then make this in my pyjamas.  Music on in the background, I love the ritual of gently coaxing the risotto in to a lovely creamy texture.  Parsnips are sweet and starchy, making the texture even creamier.  The peas balance things out with a dash of vibrant green.  Much needed vitamin C as cold season is upon us.

A few notes on my method.  I use quinoa in my risottos.  I’ve spoken about this before.  I think it is a great idea as makes it an all round healthier and slightly lighter meal.  It’s also a great way to hide quinoa for those who aren’t so keen.  You get a slight nutty crunch but it really isn’t very noticeable.  If you hate the thought then simply use more risotto rice instead.  I also don’t use white wine to deglaze the pan as I never seem to have a bottle open at the right time!  We’re not really white wine drinkers in this house.

Parsnip and Pea Risotto

Serves 2

1 tablespoon extra virgin olive oil

1-2 shallots finely chopped

1 clove garlic crushed

Knob of butter

2 parsnips, peeled and cut in to fine matchsticks about an inch in length

½ cup frozen peas

1 tsp fresh thyme leaves

35g (1 ½ oz) quinoa rinsed (optional)

75g (3oz) Arborio risotto rice (more if you aren’t using the quinoa)

600ml gluten free stock

White wine to deglaze the pan (optional)

Hard goats cheese or parmesan, grated

Heat the oil in a large saucepan or sauté pan.  Add the shallot and gently sauté until translucent.  Add the parsnips and continue to sauté until they are just beginning to soften slightly.  About 5 minutes.  Add the garlic and sauté for a couple of minutes more.  Next add a knob of butter to the pan and when melted add the quinoa followed by the rice.  Now add your thyme leaves.  Cook for a couple of minutes before deglazing the pan with either a little stock or white wine.  Once the wine or stock has been absorbed by the rice begin to ladle in your stock stirring gently between each addition.  (I usually keep the stock heating in a pan on the back burner).  Continue this process for 20 to 25 minutes until the rice is cooked and the stock is used up.  If you run out of stock you can add more water from the kettle.  5 minutes before the risotto is ready add the frozen peas.  When the peas are cooked through and the risotto has reached your desired consistency add some grated parmesan, turn off the heat and allow to sit covered for 2 minutes.  Serve and grate more parmesan over the top.

Comfort Food: Almond Butter and Banana Toastie

Things have been so busy lately hence the silence in these quarters.  I don’t have anything decent to share with you as I haven’t had much time for cooking so here is my current comfort food obsession which can be thrown together in a few moments.  I’m sure you are no stranger to the whole concept of a peanut butter and banana sandwich.  You either love or hate the idea of this combination.  My husband wouldn’t go near one.  I however view this as the ultimate comfort food.  I graduated a few years ago from peanut butter to almond butter as my favourite sandwich filling, not just for the taste but the health benefits too.  Any kind of nut butter would work or chocolate spread would be amazing and totally indulgent.  Since it’s a grey October day I felt like a toastie was in order so I made an almond butter and banana toasted sandwich and it was scrumptious.  I probably could have gone a little more liberal with the almond butter, it should really be oozing out the sides of the sandwich but nevertheless, this was just what I wanted.  If I had more time and was a better food blogger, I would have made the almond butter myself, it’s good to have something to aspire to.  For now, shop bought will have to do.

I used a grill for this but I imagine you could also use a skillet.  Toast your gluten free bread on one side then remove from the grill and top the toasted side liberally with nut butter of your choice.  Place a layer of sliced banana on top then make a sandwich leaving the untoasted sides facing outwards.  Return the sandwich to the grill and finish off toasting each side of the bread.  Once golden brown remove from the grill and devour.

Trail Mix for Those Hangry Moments

I definitely suffer from the occasional bout of hangry.  The rough translation being for those occasions when you are so hungry you just want to scream and shout at everyone until you’ve pushed food in to your mouth.  So, I made trail mix to snack on in the hopes that such moments can be avoided.  I don’t like myself in those moments, I don’t like anyone in those moments.  Trail Mix to the rescue.

I’m always on the lookout for relatively healthy snacks I can munch on at work where my need for munching seems to be magnified by about a million.  I came across this useful information page from BBC Good Food about the nutritional benefits of different nuts.  I decided some sort of trail mix containing a good variety of my favourite nuts and seeds was just what I needed plus the extra protein boost would be another benefit.  I also added some coconut, oats and cherries to pad it out a bit.  You might be thinking isn’t this granola and yes, this would also make amazing granola, I can’t argue with that.  I just dialled down the amount of oats so that the nuts took centre stage.  Chuck it in a container and take it to work, eat it with natural yoghurt, use it as a dessert topping on ice cream.  Go nuts!  Sorry.

Makes about 1.5 pints.

The ingredient amounts here are approximate, use more or less to your liking.  There’s no set rules to follow.

25g (1oz) each for your choice of seeds, nuts and coconut flakes

75g (3oz) gluten free rolled oats (I used Bob’s Red Mill)

Handful of dried fruit of our choice

1 tablespoon of coconut oil (or extra virgin olive oil would work)

1 tablespoon of maple syrup or honey

1 teaspoon brown sugar

Preheat the oven to Gas Mark 4, 180°C, 350°F

Mix the coconut oil and maple syrup together and set aside.  In a large bowl combine all of the ingredients apart from the dried fruit and the sugar.  Pour in the oil and syrup mixture and combine until everything is coated.  Spread out on a rimmed baking sheet, sprinkle over the sugar and bake for 20-25 minutes checking at regular intervals to ensure nothing is burning and to turn the mixture over so that all sides are browned.  Coconut flakes can cook particularly fast so you might want to add these a bit later.  Once the trail mix is golden brown remove from the oven and add the dried fruit to the hot tray.  Allow the mixture to cool and the fruit to plump up a little from the heat given off by the baking tray.  Once completely cool store in an air tight container for up to two weeks.