Tomato, Mozzarella and Avocado on Toast

The other day I was given a box of delicious looking gluten-free Melba toasts with dates, walnuts and sunflower seeds.  A day or two later what should arrive in my inbox but a recipe from Jamie’s Super Food Family Classics which I realised I could adapt quite easily to use these toasts and as it was a gloriously warm spring day, we sat outside in the sunshine and devoured these delicious snacks.

Easy to make, delicious to eat and healthy into the bargain.

I haven’t stated quantities as you can make as few or as many as you need.


Gluten-free Melba Toast or similar
Baby plum tomatoes
Fresh basil
Extra virgin olive oil


Finely slice the mozzarella and layer on the toast.

Layer with sliced tomatoes and avocado.

Add a leaf or two of fresh basil and a drizzle of olive oil.

Serve and enjoy.

Tasty mozzarella, tomato and avocado on toasts

Recipe adapted from The Ultimate Avocado on Toast from Jamie’s Super Food Family Classics.

NB:  All photographs used on 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

African Spiced Salmon on a bed of Ginger, Garlic and Sunflower Seed Spinach

Salmon is such a versatile fish and one of my husband’s favourites.  It can be served with so many different sides but the latest one I tried really tasted great.

A huge bag of spinach can always be found in my fridge and garlic and ginger root are a staple in my kitchen.  I added the sunflower seeds for an extra ‘crunch’ and we thoroughly enjoyed them although sesame seeds or pine nuts would both work well.

INGREDIENTS: for 2 servings

2 or 4 salmon fillets (depending on size)
Olive oil
1 lemon
1 teaspoon+ Berbere Spice
2 or 3 garlic cloves, finely sliced
1” piece of root ginger, peeled and cut into matchsticks
Good handful of sunflower seeds
500g baby spinach leaves
Sea salt and freshly ground black pepper to taste


Place the salmon fillets on a sheet of baking foil and rub them with a little drop of olive oil. Squeeze over the juice of half a lemon and sprinkle over the Berbere spice.

Fold the foil so that it encloses and seals the salmon and place in a 160°C oven for 20 minutes.  All ovens vary so you may want to adjust time/temperature.


Five minutes before the salmon has finished cooking, add the garlic and ginger to a large fry pan with a small glug of olive oil and sauté for a minute or two until slightly browned and fragrant.

Add the sunflower seeds and stir well until heated and just starting to ‘pop’.


Slowly add the spinach and toss well until just wilted. Squeeze over the juice from the remaining half of lemon; season with sea salt and freshly ground black pepper.

Divide the spinach between two plates and top with the salmon fillets.

Serve and enjoy.

Spicy Salmon on a bed of Garlic, Ginger and Sunflower Seed Spinach.

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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Sweet Potato ‘Crisps’

In need of a snack one evening and a lonely sweet potato sitting in my vegetable basket made up my mind to quickly make some ‘crisps’.

Nothing could be easier than thinly slicing a peeled sweet potato using either a mandolin or slicer, tossing in a little olive oil or coconut oil and sea salt and putting in a single layer on a non-stick baking sheet or two.

Bake for about 10 minutes at 375°F before turning over and baking for another ten to fifteen minutes until the ‘crisps’ start to turn brown, removing the ones that brown quicker than the others.  They crisp up as they cool on a wire rack and are melt-in-the-mouth delicious.  The hard part is leaving them alone until the rest have cooked !

All ovens cook differently, so keep an eye on the crisps so that they don’t burn on the edges.

Serve and enjoy.


A bowlful of delicious Sweet Potato Crisps

For a change, add herbs, pepper or spices to the slices before baking.

There is a very good article here on why the sweet potato is so healthy for you, by Laura Matthews.  It can even be counted as one of your 5, 7 or even 8-a-day vegetables whereas the ordinary potato can’t.

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


Posted in Sweets and Treats, Vegetables, Vegetarian | Tagged , , , , , , , , | 1 Comment

Sweet Potato, Beetroot and Goat’s Cheese Galette

I’ve always ‘roughly’ known what a galette was but when I decided to make this recipe I looked up the meaning just to satisfy myself.

The term galette is used primarily to refer to rather rustic, free-form tarts-made with a single crust of pastry or bread dough, like a pizza. If the filling is very moist, the sides of a galette may be folded up and over to contain the juices. Alternatively, the edges may be simply crimped and left rather flat. – Fine Cooking

The mix of onion, beetroot, sweet potato and goat’s cheese in herby pastry got my taste buds going and I substituted mixed herbs for basil when I realized I had used the last of my basil the day before.   The pastry smelled delicious when kneading it together.

I’m glad it was supposed to look ‘rustic’ as although the pastry rolled out quite well, it crumbled a little when folding the edges over, but that didn’t deter from the taste at all.   The pastry is so delicious that I have made a note to use it in other recipes.


1 cup gluten-free flour
¼ cup coconut flour
½ teaspoon sea salt
1 teaspoon dried mixed herbs
¼ teaspoon garlic powder
¼ teaspoon onion powder
4oz butter
¼ cup very cold water
1/3 cup sliced onions (I used shallots)
1 or 2 small beetroot, peeled and thinly sliced
2 small sweet potatoes, peeled and thinly sliced
1 garlic clove, minced
2oz+ goats cheese


Add the flours, salt, herbs, garlic and onion powder to a food processor and pulse a few times to mix.

Add the butter – best very cold and cut into small chunks – and pulse until the mixture becomes like large breadcrumbs.   Gradually add the ice-cold water and mix until it just comes together.  Do not over-blend.


Wrap in cling film and chill

Using your hands, form a flattish ball of pastry on a lightly floured surface. Wrap in cling film and pop into the fridge for at least half-an-hour to chill.

Meanwhile, peel and thinly slice the onion, beetroot and sweet potato and mince the garlic.  Crumble the cheese.

Once the dough has thoroughly chilled, roll out on a floured surface (either gluten-free flour or coconut flour) into a large circle approximately 1/8” thick. The pastry should measure at least 10” across.

Spread the onions over the centre of the pastry leaving a border of 1 ½” to 2” all around.

Pile on the beetroot and sweet potato making a neat design on the top layer.

Sprinkle with the crushed garlic and crumbled goat’s cheese before folding over the edge of the pastry on to the filling.   Carefully slide a flat baking sheet underneath the galette.


Ready for the oven

Bake in a 400°F oven for about 40 minutes or until the vegetables are soft and cooked.




Allow to cool for a few minutes before slicing and serving.




Serve with a crisp green salad and a 2017-01-22_12-18-43_902sprinkle of balsamic vinegar.

Recipe adapted from the one by Kaylee Pauley at Lemons and Basil

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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Banana Bread #2

I often make Banana and Raisin Bread, and you will usually find some in my freezer as it freezes beautifully, but I wanted to try a different recipe and this Paleo one seemed to fit the bill.

The bread was very quick to make and was deliciously moist and flavoursome.


4 eggs
4 bananas, the riper the better
140g nut butter, ie almond or cashew
4 tablespoons grass-fed butter or coconut oil
75g coconut flour
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
Pinch of sea salt


Using a Nutribullet or blender, combine the eggs, bananas and two butters until well mixed.

Mix together the remaining ingredients in a bowl and pour over the egg mix.  Stir well until fully combined.

Pour into a parchment lined loaf tin (the base of my tin measured 18cm x 8cm) and bake for 55 – 60 minutes at 350°F or until a cocktail stick comes out clean.

Turn out and remove parchment paper and allow to cool.

Recipe adapted from Civilized Caveman Cooking.

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

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Spicy Beef with Broccoli (Slow Cooker)

My husband and I love the Korean Beef I make in the slow cooker,  but when I spotted my local butcher had an offer on rump steak, I decided to make a very similar dish with this but adding some vegetables for a change.

I serve my Korean Beef with rice noodles but decided coconut rice would be the perfect accompaniment for this dish.

The rump steak worked well and tasted absolutely delicious.  Not quite so fall-apart tender as sirloin but still very tender and succulent.  The sauce tasted quite rich, spicy and full of flavour but not too ‘hot’.

INGREDIENTS: To serve 2, possibly 3 (depending on how hungry)

1lb rump steak (or steak of choice)
1 cup of homemade beef stock
½ cup Tamari
½ cup coconut sugar
3 tablespoons Sesame Oil
1 tablespoon+ Sriracha
3 or 4 cloves of garlic finely chopped
1 teaspoon grated ginger root
6 spring onions, finely sliced
2 tablespoons of arrowroot or cornflour
Large head of broccoli cut into small florets
Sesame seeds and extra spring onions for garnish
Coconut rice to serve


Ready for cooking in the slow-cooker

Slice the steak into thin pieces and place in a slow cooker.

Mix together the stock, Tamari, sugar, oil, sriracha, garlic, ginger and onions and pour over the beef, making sure the beef is well coated in the mix.

Cook on LOW for about 3 hours or until the beef is tender.

Meanwhile, toast the sesame seeds in a dry fry pan until golden.

Mix the arrowroot or cornflour with a little of the liquid from the slow cooker and return it to the beef together with the broccoli florets. Mix well together.

Cook for a further 20 minutes until the broccoli is just tender.

Serve with coconut rice and sprinkle with sesame seeds and sliced spring onions.

Spicy Beef with Broccoli and Coconut Rice

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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Sweet Potato and Carrot Fritters

Adding a little chilli and cumin powder to these fritters gives a really nice ‘bite’ and flavour to them and the spices can be adjusted according to taste.

The finished mix needs to be wet but not overly-so, so depending on the size of your sweet potato and carrot, two eggs may be sufficient.  I usually find that if I prepare the vegetables earlier in the day with two eggs, an extra egg is needed just before cooking.

INGREDIENTS: makes 10 – 12 fritters
1 large sweet potato
1 large carrot
1 teaspoon chilli powder
1 teaspoon cumin
1 teaspoon cayenne pepper
Sea salt and freshly ground black pepper
2 eggs (possibly 3 depending on size of vegetables)
Olive oil or coconut oil for cooking


Grate the sweet potato and carrot using a food processor or by hand.

Add the rest of the ingredients (except the oil) and mix well together.   Depending on how large the sweet potato and carrot are, two eggs or possibly three to make a nice sticky mix.


Cook a few at a time


Heat the oil in a large fry pan and add spoonfuls of the potato mix pressing down lightly with spatula.

Fry for three to four minutes before turning over and cooking for the same on the second side.



Keep warm whilst you cook the remainder of the fritters.

Serve with a delicious green salad or to accompany a fish or meat dish.


Sweet Potato and Carrot Fritters (one slightly overcooked!)

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

Posted in Brunch, Dinner, Supper, Vegetables | Tagged , , , , , , , , , , , , | 1 Comment