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

Posted on April 26, 2017 by TheRobbInn

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

METHOD:

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’

Posted on April 23, 2017 by TheRobbInn

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.

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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.

 

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Sweet Potato, Beetroot and Goat’s Cheese Galette

Posted on April 17, 2017 by TheRobbInn

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.

INGREDIENTS:

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

METHOD:

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.

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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.

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Ready for the oven

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

 

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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

Posted on April 11, 2017 by TheRobbInn

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.

INGREDIENTS:

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

METHOD:

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.

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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)

Posted on April 7, 2017 by TheRobbInn

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

METHOD:

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

Posted on April 2, 2017 by TheRobbInn

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

METHOD:

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.

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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.

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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.

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Goat’s Cheese and Parsley Stuffed Chicken Breasts

Posted on March 30, 2017 by TheRobbInn

Sunday evening and nothing planned for dinner, I spotted some goat’s cheese in the fridge and half a pot of parsley growing on my kitchen windowsill.

I always have chicken breasts in the freezer (they are so versatile) so I decided to make my own version of Chicken Kiev.   I’ve a large tub of gluten-free breadcrumbs in my cupboard and always have garlic in my vegetable basket.

I was really pleased with these stuffed chicken breasts – the crumb was lovely and crisp and the chicken moist and tender;  the filling really tasty especially as it was using up left-overs from the fridge.

INGREDIENTS:

2 skinless chicken breasts
Goat’s cheese – probably about 50 to 60g
Handful of chopped fresh parsley
Garlic clove, finely chopped (use 2 if you like )
Dried gluten-free breadcrumbs
Beaten egg
Drizzle of olive oil

METHOD:

With a sharp knife, cut a pocket into the chicken breast, from the thin side to the thick – making sure you do not cut right through.

Using a fork, mix the goat’s cheese, garlic and parsley until combined.

Stuff each chicken breast with the mixture, securing the pocket with wooden cocktail sticks.

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Ready for the oven

Dip in beaten egg and then coat in breadcrumbs.

Place in a baking tin and pour just a tiny drizzle of olive oil over the crumbs.

BAKE at 350°F for 30 to 40 minutes or until cooked through.   The cocktail sticks can be pulled out easily once the breast is cooked.

 

Serve hot with some sweetcorn mash, vegetables or a salad of choice.

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Goat’s Cheese and Parsley stuffed Chicken Breast

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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Cauliflower Tortillas

Posted on March 26, 2017 by TheRobbInn

When I first saw this recipe, I didn’t realize it had originally been ‘blogged’ back in 2014 by Lori Lange at Recipegirl.com.    Lori had made these tortillas look so appetizing and I didn’t need any prompting to try out this new recipe as we had the remains of a roast chicken sitting in the fridge, and one of our favourite ways of using up chicken meat is mixing it with fajita spice, a quick sauté and popping it in a wrap or tortilla with homemade coleslaw.

I make my own fajita spice and always have a jar in the kitchen.  The recipe can be found here.

These amazing tortillas are the perfect accompaniment.   Although they take a little bit of preparation, they are very versatile and tasty and could be eaten as a side, used with a dip or wrapped around a filling as they remain flexible without breaking.

I made my tortillas earlier in the day;  kept them wrapped in a clean tea towel and just reheated them by putting them (in the tea towel) in a hot oven for a few minutes.  They were delicious and more filling than an ordinary wrap.

INGREDIENTS:

1 cauliflower, cut into florets
2 large eggs
¼ cup fresh coriander, chopped
Juice from ½ lemon
Sea salt and freshly ground black pepper

METHOD:

Using a food processor, blitz the cauliflower in batches until it resembles couscous or fine rice.    You need 2 packed cupfuls.

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Squeeze dry

Put the ‘riced’ cauliflower into a glass bowl and microwave for 2 minutes.   Stir and then cook for a further 2 minutes.

Carefully pour the cauliflower into the centre of a fine muslin (or clean tea towel) and squeeze as much water out as possible, taking care as it is very hot.

Whisk the eggs in a bowl and add in the cauliflower, coriander, juice, salt and pepper, giving it a thorough mix.

2017-02-20_11-31-27_471Line two baking sheets with parchment and drop scoopfuls on to the parchment, well apart.

Use your fingers (or a spoon) to spread the mixture out into roughly 5” circles. I found this mixture made six tortillas.

 

Bake at 375°F for ten minutes.   Carefully turn the tortillas over and bake for a further five to seven minutes.   Leave on a wire rack to cool.

Heat a dry fry pan on medium heat and add a tortilla, pressing down slightly. After a minute, flip over and repeat.

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Flexible Tortilla

Either serve straight away or leave in a folded tea towel. They can be reheated in the folded tea towel for a few minutes in a hot oven without drying out.

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Cauliflower Tortillas served with Spicy Chicken and Colourful Coleslaw

Recipe slightly adapted from Recipegirl.com.   Original recipe from The Slim Palate Cookbook by Joshua Weissman

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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Jambalaya

Posted on March 22, 2017 by TheRobbInn

I hadn’t made Jambalaya for years and years – too many to remember!  Not sure what but something jogged my memory and I decided to make it as I knew my husband would love it with its mix of ingredients and warm, spicy taste.

I have never written recipes in a book, but have kept scraps of paper, cut-outs from magazines, notes written on serviettes, recipes from my grandmother and mother-in-law,  all in a folder; some of which by now must be fifty years old!   Deep down, there was a recipe for Jambalaya written in my handwriting from a very long time ago.   The only update I did was to buy some Cajun seasoning rather than blend my own spice mix.

INGREDIENTS:

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Some of the ingredients for Jambalaya

4 rashers streaky bacon, chopped
2 sticks celery, chopped
1 green pepper, de-seeded and chopped
1 onion, chopped
125g cooked ham, chopped (about 1 thick slice)
1 cooked chicken breast, chopped (about 125g +/-)
70g smoked sausage, chopped
1 carton chopped tomatoes (400g)
500ml+ chicken stock
1 teaspoon dried mixed herbs
1 heaped teaspoon+ Cajun seasoning (to taste)
200g uncooked white rice
150g small prawns, cooked and peeled

METHOD:

Heat a large pan over a medium heat and add bacon.  Cook until crispy then remove it and put to one side, leaving any bacon grease in the pan.

To the same pan, add the celery, pepper and onions and cook until tender.

Add the ham, chicken, sausage, tomatoes, stock, herbs and Cajun seasoning.  Bring to the boil and add the rice.  Cover and simmer for at least 30 minutes until the rice is tender.  You may need to add a little more stock here if it looks too dry.

Once the rice has cooked, stir in the bacon and prawns and heat through thoroughly before serving.

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Jambalaya

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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Lemon Sauce for Roast Chicken

Posted on March 20, 2017 by TheRobbInn

The most odd thoughts pop into my mind sometimes when I go to bed and this was no exception, but I am so pleased it did as the result was superb.

I had a fresh chicken in the fridge ready for roasting the next day and I had a huge yearning to serve it with a lemon sauce.

The following morning I defrosted a bag of chicken stock (I’ll use the remainder as a base for a soup) and reduced it down to concentrate the flavour, added what I thought would work and hey presto…….a delicious sauce which went so well with our herby-covered roast chicken, roast sweet potato and roasted beetroot.    The lemon sauce ‘lifted’ the chicken to a delicious new level.   Really, really tasty.

This is not a sickly sweet lemon sauce, but a rather pleasant high-flavour lemon tasting one which complimented the sweet potato and beetroot as well as the chicken.

Tip:  Don’t throw away the squeezed lemon, pop it inside the cavity of your chicken for extra flavour and moistness.

INGREDIENTS:
1 large lemon, or 2 small
About ½ pint good quality chicken stock
Sea salt and freshly ground black pepper
Half a teaspoon coconut sugar
1 – 2 teaspoons arrowroot or cornflour

METHOD:  to serve 4
Finely grate the zest from the lemon and squeeze out the juice.

Simmer the stock until it reduces, adding the lemon zest half-way through – 15 to 20 minutes.

Add the lemon juice, sugar and seasonings and thicken with either arrowroot or cornflour mixed with a little water.   It’s a matter of choice, but the sauce can be sieved now to remove the zest and make it really smooth.

Reheat before serving with sliced roast chicken.

Herby Roast Chicken with Lemon Sauce, Sweet Potato and Roasted Beetroot

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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