Garlic Peeler

Posted on December 28, 2016 by TheRobbInn

I am not one for gimmicky kitchen gadgets – give me a lovely sharp knife and I am very happy but when Santa left me a garlic peeler I was a little wary until I used it on Boxing Day.   To be honest, I thought it was yet another bit of rubbish to languish at the back of my kitchen drawer gathering dust.

How wrong I was!   Used it for the first time on Boxing Day and I am hooked…….it was just amazingly easy to use and peel the garlic cloves without getting sticky, smelly fingers.  Just drop one, two, three, four cloves in the curled silicone peeler, a quick roll with the palm of your hand on the work surface – and they are beautifully peeled in the blink of an eye.  It’s magic.

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Garlic Peeler

Probably many of you already have one of these …… but if not, an extremely useful little kitchen helper to get.  I know Santa found them in a garden centre, but they are also available on Amazon (and no, I don’t get commission!)

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

 

 

 

 

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Follow-up on Gluten-Free Christmas Pudding

Posted on December 26, 2016 by TheRobbInn

Following on from my post of 10th December about making my gluten-free Christmas Pudding, I just had to write to let everyone know just how good it was.  It is very easy to just try out a recipe on yourself or your husband and thinking it’s lovely, but getting a Christmas Pudding past my son takes some doing;  he is a connoisseur of them.  He absolutely loves a good pudding and I knew I had won when he had ‘seconds’.

I have been making ‘ordinary’ puddings since 1970, and this was my first attempt at a gluten-free one with minimal refined sugar (in the marmalade).    With the recipe quantity, I made a 1L pudding plus a very small one to try which was really tasty.  Letting the pudding mature for about three weeks, simmering again for two hours and then letting it stand for at least half-an-hour in the bowl, the larger pudding turned out perfectly and the flavour had improved immensely.  I almost had to call the fire brigade in as I used a little too much brandy to flame it (sorry about the out-of-focus picture but it is difficult to take one in the dark – thank you to my d-in-law for this one) and when we ate it, we were all so impressed with the texture and flavour that it was unanimously voted the best pudding ever.  That’s impressive in anyone’s book.

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My flaming pudding !!

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A little too much brandy used here

 

 

 

 

 

There wasn’t many crumbs left at the end of the meal – it really was so rich and tasty.

 

 

I will most definitely be making this pudding again next year.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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Wishing you all a happy, healthy Christmas

Posted on December 24, 2016 by TheRobbInn

A huge thank you to all my lovely followers wherever you may be.  It always amazes me when I look at the world map and see that my little blog is being viewed in so many different countries, and by so many people of all nationalities.

Thank you also to those in the ‘cooking/healthy’ community who I follow and who give me such inspiration, guidance and delicious recipes.  Long may this continue in 2017.

Have a wonderful, Christmas wherever you are.  Happy holidays.

 

Posted in Miscellany | Tagged | 2 Comments

How do you like your eggs?

Posted on December 24, 2016 by TheRobbInn

I’m not an ‘eggy’ person unless it is a frittata, but my husband drools at the thought of them – he loves them so much and often has them for breakfast after his bircher.   If he makes his own breakfast, then it is either boiled eggs with gluten-free ‘soldiers’ or poached egg on toast.

I like to try something a little more interesting if I make his breakfast or brunch.

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Iranian Lentils, Peppers and Egg

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Left-over Sprout Salad and Egg

If I am feeling creative, I will often make a dish such as Iranian Lentils, Peppers and Egg, or the one I created using up the left-over Sprout Salad.  He loves both of these and they are a very satisfying brunch or breakfast dish.

 

Another of his favourites is scrambled egg on a mixture of onion, chilli and wilted spinach – just think of all the goodness in that.  So simple to sweat down a sliced onion and red chilli then wilt the spinach, topping with your egg and plenty of black pepper.

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Scrambled Eggs on Wilted Spinach, Onion and Chilli

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Sweet Potato Hash and Fried Eggs

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Left-Over Vegetables and Eggs

Sweet Potato Hash and Fried Eggs are high on his list, and he loves it when I use up left-over peppers, tomatoes, spinach and even leeks from the fridge.

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Line a muffin tin with half-cooked bacon

 

 

I recently spotted a different way to cook bacon and eggs for him.   Very lightly fry a rasher of streaky bacon (or two) until half-cooked.   Line a muffin tin with it and place a circle of gluten-free bread at the bottom.  Break an egg into each circle of bacon and bake in the oven for about 15 minutes, or until the eggs are cooked to your liking.

 

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Bacon and Eggs with a difference

 

 

The egg on the left of the picture was a double-yolk which I managed to break when lifting out but it still tasted good – or so he said.

 

 

So many exciting ways to cook eggs which are a useful source of protein and essential vitamins.  The ultimate ‘convenience’ food as some would say.

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My egg centipede which didn’t last long when the grandkids arrived

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

 

 

 

 

 

 

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Cheese Baubles

Posted on December 23, 2016 by TheRobbInn

These little balls look so impressive and festive.  Perfect to serve alongside my favourite Seed Crackers as a cheese course, or alternatively, to hand around with drinks.  They are perfect bite-sized balls of cheese.

They are simple to make and they keep well in the fridge.  Another coating could be finely chopped fresh parsley, or any herb available.

INGREDIENTS:

180g full-fat cream cheese
60g grated Parmesan cheese
200g feta cheese
To coat:
Poppy seeds
Toasted sesame seeds
Finely chopped pecans
Harissa spice mix

METHOD:

Crumble the feta into a bowl and mix together with the cream cheese and parmesan until well combined.

Scoop about a teaspoon of cheese into your hands and roll into a ball.  Have ready bowls of coatings and drop the ball in to them and shake until well covered.

Chill and pack in airtight containers until ready to serve.

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Chilling on a tray

Another tasty little idea from Sainsburys Magazine

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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Chocolate Orange Segments

Posted on December 22, 2016 by TheRobbInn

Want to hand around something tasty and healthy this Christmas?

Nothing could be simpler than peeling a few clementines and dipping the segments in melted dark chocolate (85%).  Leave on baking parchment to set and voila…..

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Chocolate dipped clementine segments

You could ring the changes by sprinkling with chopped nuts but we like them plain.

These segments will keep overnight in the fridge, well covered.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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Chocolate Minty Cups or After-Dinner Mints

Posted on December 21, 2016 by TheRobbInn

Dark chocolate is loaded with nutrients that can positively affect your health.
Made from the seed of the cocoa tree, it is one of the best sources of antioxidants on the planet.
Studies show that dark chocolate (not the sugary crap) can improve health and lower the risk of heart disease (Authority Nutrition).   However, it should still be consumed within moderation.

At this time of year I usually make some chocolate treats bearing in mind the darker the chocolate, the better it is for you. I like to use one which is 85% and is readily available from local supermarkets.

These delicious minty cups are the perfect little after-dinner mint for Christmas.

INGREDIENTS:

½ cup coconut butter buttons
¼ teaspoon vanilla extract
Few drops peppermint extract (to taste)
1 or 2 100g bars of extra good quality dark chocolate (85%+)
Petit Four cases
Unsweetened shredded coconut

METHOD:

Place a glass bowl over a pan of simmering water, making sure the bowl doesn’t touch the water.   Add the coconut butter buttons and gently melt.   Add the vanilla essence and peppermint essence to taste.   Leave to one side to cool. Keep stirring as it cools – you want it just thickened, not firm.

In another bowl over hot water, melt the dark chocolate.   Put a teaspoon of the melted chocolate in to a petit four case and tilt so that the base and half-way up the sides are covered.

Leave to set in the fridge (this will only take a few minutes).

Scoop a little of the peppermint coconut cream on to a spoon and drop in the chocolate ‘cup’.

Pour a teaspoonful of dark chocolate to cover and leave in the fridge to harden. Just before the chocolate has set, sprinkle with unsweetened shredded coconut.

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Store in an airtight container.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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Charred Cauliflower and Coconut Curry

Posted on December 20, 2016 by TheRobbInn

Sainsburys magazine called this a new Friday-night favourite and strangely enough I cooked this for the first time on a Friday but any day of the week would do as it is so quick, easy and really tasty.

I added toasted flaked almonds for an extra bit of crunch (also because we love them).  I had plenty of Cauliflower Turmeric Flatbread in the freezer so this was the perfect accompaniment.

This recipe could serve 4 people, but it re-heats beautifully the next day for lunch.

INGREDIENTS:

1 tablespoon shredded coconut (unsweetened)
Handful flaked almonds (toasted)
25g unsalted butter
1 small cauliflower (about 400g) broken into small florets
1 tablespoon olive oil or coconut oil
1 onion, diced
2 small sweet potatoes, peeled and cut into cubes
4 tablespoons tikka curry paste
1 x 400g tin coconut milk
1 x 200g pack baby leaf spinach
Gluten-free naan or flatbread to serve

METHOD:

Heat a large deep fry pan, add the coconut and cook for about 1 minute until toasted. Empty on to a plate and put to one side.

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Charred cauliflower

 

Return the pan to a high heat and add the butter. When melted, add the cauliflower and stir-fry for about 5 minutes or until charred in places. Tip the cauliflower on to a plate and put to one side.

 

 

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Onion and sweet potato

Add the oil to the pan and add the onion and sweet potatoes. Fry for 2 to 3 minutes then add the curry paste and cook for a further minute stirring, before adding the coconut milk. Stir well and bring to boil. Simmer for 20 minutes or so until the sweet potatoes are tender.

Return the cauliflower to the pan and cook for a further 2 to 3 minutes. Stir in the spinach, a handful at a time, until wilted.

Spoon the curry into bowls and sprinkle over the coconut and almonds (if using).

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Charred Cauliflower and Coconut Curry

Serve with gluten-free naan or Cauliflower Turmeric flatbread.

Recipe adapted from Sainsburys Magazine

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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The best Seed Crackers ever !

Posted on December 18, 2016 by TheRobbInn

We all have our various hobbies or ways and means of relaxing – mine is cooking!  My husband was off out to his choral practice after dinner one evening and when he asked what I was going to do, he wasn’t surprised when I told him that I had this exciting new recipe I wanted to try.

I have made many different cookies, crackers and seed crackers but these definitely ‘take the biscuit’.  They are superb.  They are quick to make using store cupboard ingredients and taste wonderful;  toasty and crunchy with a hint of salty sweetness.  I can’t wait to make another batch for Christmas.

I didn’t have poppy seeds so substituted linseed, and whilst I only had a few sesame seeds (I had used up most of my supply only the day before) I made them with some mixed seeds I keep prepared for breakfasts.  As long as the overall quantity stays the same,  I think the crackers will work with most combination of seeds.  The oats and chia ‘glue’ the biscuit together so don’t try to change these.

My baking sheets are 32cm x 33cm and half of the mix rolled out covered one of these sheets.  Depending on the size you break the crackers into, this recipe makes about 20 to 25 crackers of good size.

INGREDIENTS:

1 cup gluten-free oats
¾ cup raw pumpkin seeds
1/3 cup raw sunflower seeds
1/3 cup sesame seeds
3 tablespoons chia seeds
3 tablespoons linseed (or poppy seeds)
1 teaspoon sea salt
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon pure maple syrup
¾ cup room-temperature water

METHOD:

Mix all the dry ingredients in a large bowl.

Stir together all the wet ingredients in a bowl/jug and pour over the oat mixture and mix until completely soaked. Let the mixture stand for at least ten minutes so that it absorbs the water and thickens.

2016-12-12_19-00-07_160Form half of the mixture into a ball with your hands and press on to a parchment lined baking sheet.  Cover with a second sheet of parchment and using a rolling pin, flatten to 1/8” thick.  Don’t worry too much about the shape around the edges as these crackers have a rustic look.

Repeat with the second ball of oat mixture.

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Ready for the oven

Remove the top layer of parchment and bake in the oven at 375°F for about 15 to 20 minutes or until the cracker turns golden brown around the edges.

Remove from the oven and carefully turn over on to another baking sheet, remove the backing parchment and return to the oven for a further 15 to 20 minutes.

Leave to cool, then break into pieces with your hands.  I scored the bake with a sharp knife whilst hot which made it easier to break into pieces as it hardened.

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Break into pieces

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Delicious Seedy Oat Cracker

 

 

 

 

 

 

 

These crackers can be stored in an airtight container for up to 1 week.

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Delicious with cheese

Recipe adapted from Bon Appetit

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

Posted in Miscellany, Sweets and Treats | Tagged , , , , , , , , , , , , | 2 Comments

Spinach and Sweet Potato Frittata

Posted on December 16, 2016 by TheRobbInn

Although the word Frittata is Italian, this dish is often called a Spanish Omelette but whatever it is called, it is so versatile and delicious and can be made with almost any ingredients, vegetables, meat, cheese etc.

One of my favourite recipes though is quite simply a spinach and sweet potato frittata.  I love it as left-overs can be used cold for lunch the next day, and sometimes I freeze slices to use when I am really busy or they are ideal for lunch boxes or picnics.

INGREDIENTS:

2 large or 3 medium-sized sweet potatoes, peeled and thinly sliced
2 large onions, peeled and chopped
2 or 3 garlic cloves, finely chopped
8 large eggs
200g bag baby spinach leaves
Sea salt and freshly ground black pepper
Light olive oil

METHOD:

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Onions, garlic and sweet potato

Heat a good lug of olive oil in a large non-stick pan (about 25cm) with a lid. Gently sauté the onions and garlic for 15 minutes until really soft but not browned.

Add another good lug of oil and the potato slices and carefully mix well together. Put the lid on and sauté gently for 15 minutes, or until the potatoes are cooked.   Stir occasionally to make sure they cook evenly.

 

Put the spinach in a large colander and pour over a kettle of boiling water to wilt.   Squeeze dry.

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Carefully pour back into pan

In a very large bowl, whisk the eggs until foamy.  Season well with salt and pepper. Tip the potato mix into the bowl together with the squeezed spinach leaves and carefully mix together, taking care not to break up the potato slices.
Add another lug of oil to the pan and pour in the egg/potato mix.   Cover and cook over a low to medium heat for about 20 minutes until the centre has almost set.

 

Very carefully turn the frittata over – the easiest way is to put a large plate on top and quickly flip the fry pan over, then slide the frittata back into the pan. Cover and cook for another ten minutes.

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Resting..

Let the frittata stand for a few minutes before sliding it out on to a board and cutting into delicious slices.

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Looks good and tastes even better !

This recipe will serve six to eight people but it is so delicious cold so leave plenty for the next day. It also freezes well.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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