Maple and Mustard Glazed Salmon with ‘Leftovers’

Posted on March 18, 2017 by TheRobbInn

Whilst my husband would eat salmon ‘any which way’ I do have to admit that I prefer it with a flavoursome rub or topping.

I had a day recently with nothing planned for dinner, but I knew I had some leftover salsa and coleslaw in the fridge, and some coconut rice in the freezer and decided this would go beautifully with some salmon which I also keep a good stock of frozen as we try to eat fish at least twice a week.

I took some salmon fillets out and chose to make a maple syrup and mustard ‘rub’.

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Simmer for a minute or two

Two teaspoons of Dijon mustard mixed with two tablespoons of maple syrup in a saucepan and simmered gently for a couple of minutes produces a nice thick sauce.

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Brush the syrup on to the salmon fillets

 

Brush the salmon fillets with the sauce before baking.

 

 

Bake the salmon uncovered at 350°F for fifteen to twenty minutes until just cooked.  All ovens vary, so watch the salmon carefully.

I served my salmon with some coconut rice, leftover Colourful Coleslaw and Fruit Salsa.  I couldn’t have asked for a more delicious combination of flavours or colours.

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Maple Syrup and Mustard Glazed Salmon with Colourful Coleslaw, Fruit Salsa 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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Three Bean Chilli

Posted on March 15, 2017 by TheRobbInn

I went out for a meal with a good friend whilst I was on the Isle of Wight and ordered a Three Bean Chilli.  Now, I love chilli, especially my Chocolate Chilli,  but the one served to me was SO hot that I ended up outside in the carpark coughing and spluttering with my nose and eyes running.  I like a good flavoured chilli but that was a bit hot for me.

It didn’t put me off but it has taken me a while to cook my own which I was delighted with.  I made a good sized chilli so I would have plenty to freeze for future meals.  I personally like Kashmiri chilli powder but almost any could be used and the quantity adjusted for personal taste.

INGREDIENTS:  to yield 8 to 10 servings

8oz dried red kidney beans
8oz dried black beans
8oz dried pinto beans
2 onions, chopped
2 garlic cloves, chopped
1 or 2 fresh red chilli, de-seeded and finely chopped
2 peppers, yellow, red or orange, de-seeded and chopped
2 tablespoons olive oil or coconut oil
2 teaspoons ground cumin
2 tablespoons Kashmiri chilli powder
2 litres chicken or vegetable stock
Sea salt, and freshly ground black pepper

METHOD:

Put the dried beans in a large bowl.  Cover with cold water and leave to soak overnight.

Drain and rinse well before putting them in a large saucepan. Cover with fresh cold water and bring to the boil. Keep on a fast boil for 10 minutes before draining and rinsing again.

Heat the oil in a large wok or saucepan.   Add the onion, garlic and chopped chilli and sauté over a low heat for about 5 minutes.  Stir in the chilli and cumin powders and cook for a further 1 to 2 minutes stirring continuously.

Add the drained beans and stock and bring to the boil.   Boil at a fast rate for 15 minutes before transferring to a large slow cooker.

Cook on low for 10 hours or on high for 7 hours until the beans are tender.   Season to taste.

Serve with rice, or fill a sweet potato,  with a side of avocado and natural yoghurt.

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Three Bean Chilli with Sweet Potato, Avocado and Yoghurt

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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Fruit Salsa

Posted on March 11, 2017 by TheRobbInn

I love a good salsa.  It can liven up the most boring of meals and bring new life to everyday salads.

I called this a ‘fruit’ salsa as officially tomato is a fruit so the only non-fruit  is the onion.   I didn’t have any fresh herbs available (unusual for me) but this was just as delicious without.  As a variation, I sometimes I add chopped garlic.

As a side with meats, this is delicious2017-02-21_16-56-05_507 but I particularly loved this salsa served with some salmon fillets I was cooking (Maple and Mustard Glazed Salmon with ‘Leftovers’).

INGREDIENTS:

1 avocado, peeled and diced
½ to 1 mango, peeled and diced
1 red onion, finely chopped
2 slices of fresh pineapple, peeled, cored and diced
6 to 8 baby plum tomatoes, chopped
Glug of extra-virgin olive oil
Juice of half a lemon
Chopped parsley or coriander if available

METHOD:

Mix everything together in a bowl and refrigerate until required.

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Delicious, delectable Fruit Salsa

This salsa will keep for two or three days in the fridge.

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, Salads, Vegetarian | Tagged , , , , , , , , , , , , , | 1 Comment

Socca Crepe/Pancake/Flatbread

Posted on March 9, 2017 by TheRobbInn

Socca is a very universal recipe using gram/chickpea flour with seasonings, a little oil and water to make a batter.   The addition of herbs and/or spices make a pleasant change.  Cumin seeds can be added, but I like using sesame seeds.

It is basically a chickpea crêpe, but baked more like a flatbread. Native to the Mediterranean, socca is street food perhaps best eaten in Nice, France, cooked in a wood-fired oven to blister the crust and served hot on a napkin. Because it’s made with chickpea flour, socca is naturally vegan and gluten-free, and has a higher protein content than wheat flours.  It is also known as  farinata (“made of flour”)  fainâ , cecina (“made of chickpeas”), torta di ceci (“chickpea pie”)  fainè –  (Wikipedia)

Socca is the perfect accompaniment to many meals.  I love serving it with a dip made of probiotic yoghurt mixed with a little chilli powder.   It is flexible enough to wrap around meat or vegetables;  can be made thicker to use as a flatbread, pizza base or used like a naan bread to go with your curries.  I tend to make my Socca about 5″ to 6″ across but they can be made smaller, or bigger and cut into pieces.

INGREDIENTS: to make about 8 x 5” pancakes

½ cup gram/chickpea flour
¼ teaspoon gluten-free baking powder
1 teaspoon extra-virgin olive oil
1 teaspoon sesame oil
1 tablespoon sesame seeds
Bunch of fresh parsley, chopped
Sea salt and freshly ground black pepper

METHOD:

Put all of the ingredients into a large bowl and add enough cold water to make a paste.

Slowly add more water to make a batter similar to pancake batter but a little thicker.   Add a little more flour if the mix goes too runny.

Leave to stand for an hour or so and whisk again.

Heat a drop of olive oil in a fry pan and pour in a scoop of batter, tilting the pan to spread the batter out.

Cook for a couple of minutes before flipping over to continue cooking on the other side.

When nicely browned, keep warm in a folded tea-towel.

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Socca pancakes served with a chilli yoghurt dip

These pancakes/crepes reheat beautifully in the oven wrapped in a clean tea-towel.

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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Spinach and Kimchi Frittata

Posted on March 7, 2017 by TheRobbInn

I always serve Kimchi when I make my absolute favourite dish Korean Beef and usually end up with half-a-jar left over in the fridge, not knowing what to do with it.   Not this last time though, as I had spotted a recipe for Spinach and Kimchi Frittata floating down my Facebook feed and pounced on it before it disappeared.

It’s a perfect recipe for using up Kimchi as well as being good for your gut health as Kimchi is fermented.  An ideal dish for breakfast, brunch, lunch or dinner and the added bonus is that it is quick and easy to prepare.

INGREDIENTS: to serve 4

6 large eggs
200ml full-fat coconut milk
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon unsalted, grass-fed butter (or oil of choice)
6 cups baby spinach leaves
½ cup kimchi, drained and roughly chopped

METHOD:

In a large bowl or jug, beat together the eggs, milk, salt and pepper.

Melt the butter in an oven-proof skillet over a medium heat.   Drop in the spinach leaves and stir until wilted.

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Chopped Kimchi

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Ready for the oven

 

Pour the egg mixture over the spinach,  add the kimchi and stir gently until mixed.

 

 

Transfer the skillet to a 350°F oven and bake for approximately 20 minutes until the centre of the frittata is firm.   A cocktail stick inserted into the middle should come out clean.

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Allow to cool for a minute or two

Allow the frittata to cool for a minute or two before sliding on to a plate.   Cut into wedges and serve with extra kimchi if wished.

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Delicious Spinach and Kimchi Frittata

Recipe adapted from Facebook but it is also available in the book by Doctor Mark Hyman Eat Fat, Get Thin

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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Roasted Chicken, Pear and Beetroot Salad with Honey Mustard Dressing

Posted on March 4, 2017 by TheRobbInn

Call me crazy but I don’t like pears to eat raw, or even in a fruit cocktail but I love them roasted and served with a salad.

This very simple salad is delicious and quick to make.  Roasted beetroot is one of my favourite vegetables and combined with the pear, chicken and honey/mustard dressing this salad is a winner in our household.

INGREDIENTS: to serve 2

2 chicken breast fillets (skinned)
Bunch of beetroot
2 or 3 pears, depending on size
Mixed lettuce leaves
Honey
Heaped teaspoon wholegrain mustard

METHOD:

Peel the beetroot, quarter and toss in a very little olive oil.   Place in a baking tray and bake at 375°F for approximately 45 minutes until cooked,  turning half-way through.

Meanwhile, peel the pears.  Halve them and remove the core.  Place them (cut side down) in a baking tin and brush with a little honey.  Pop them in the oven about ten/fifteen minutes after the beetroot.

Mix the mustard briskly with a few spoonfuls of honey – it will turn into a superb dressing.   Brush the chicken fillets with a little of this dressing and put them into a further baking tin, popping them into the oven for between 20 and 30 minutes, depending on thickness.   You want them cooked through but still lovely and moist.

Arrange the lettuce on a place. Slice the chicken fillet and arrange with the pears and beetroot.  Drizzle with the honey/mustard dressing.

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Roasted Chicken, Pear, Beetroot Salad with Honey/Mustard Dressing

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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Pyramid Pan Mat

Posted on March 1, 2017 by TheRobbInn
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Pyramid Pan Mat

Back in October/November I saw these pyramid pan mats advertised on Facebook.  I don’t usually take notice of the adverts but this caught my eye as only the night before I had cooked some chicken thighs which had well and truly stuck on a non-stick baking tray.  The pan was still soaking in the sink !

I ordered a couple (one for a Christmas gift) and when they arrived, trimmed mine to fit my large 15″ x 10″ baking tray.  I believe the original size of the mat was 16.5″ x 11.5″.

To say I was thrilled was an understatement!   These mats were brilliant.  Fat from the food just drops in-between the pyramids leaving the food to cook crisply on top.   They are perfect for chicken thighs, wings, breasts etc., amazing for sausages and burgers (healthy ones of course),  and I have even cooked meatballs on them and roasted vegetables.

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Meatballs ready for cooking

The sticky, gooey mess on the mat easily comes off when placed in a sink of hot soapy water (I’ve heard that some people even put them in the dishwasher but I haven’t needed to) and I just then rinse them and hang them over the tap to dry.  They can be stored rolled-up but I leave mine in the baking tray ready for next time.

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The fat drips into the ravines between the pyramids

A word of warning:   Don’t do what I did.  As I was so pleased with my mat I decided to buy another couple as I saw them being advertised quite cheaply on Ebay.   DO NOT BUY THE CHEAP ONES.  It is very true that you get what you pay for.  My cheap ones don’t fit my large baking trays (the ones I use most) as they are too small;  the silicon seems much thinner and overall they are not as good quality.   Lakeland Plastics sell these mats – they are not particularly cheap but very, very worthwhile and I am sure I will be finding plenty more items to cook on them in the future.

NB:  All photographs used in this blog have been taken by me.

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Two Cabbage Stir-Fry

Posted on February 28, 2017 by TheRobbInn

With a chicken roasting away in the oven ‘Jamie Oliver’ style sitting on potatoes, carrots and onions, I was left in a quandary as to what vegetables to serve with it.

Looking in my vegetable basket I found that I had two half cabbages left over from making coleslaw in the week and decided to turn them into an interesting stir-fry with lots of flavour.

As I also had some banana shallots I used these instead of onions, added a garlic clove and grated some fresh ginger.  A couple of handfuls of seeds completed the mix and a glug of Tamari at the end made for one of the tastiest side vegetable dishes we have eaten.  It really was delicious, tasty and complimented the meal perfectly.

This dish will soon be repeated as it really got our taste buds going.  It would be perfect with many meals, and so quick and easy to prepare.   Also, an easy recipe to increase the quantities to serve more.

INGREDIENTS: to serve 2

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Ready for the pan

½ small white cabbage, thinly sliced – core removed
½ small red cabbage, thinly sliced – core removed
3 banana shallots, peeled and sliced
1 garlic clove, peeled and thinly sliced
1” of fresh ginger root, peeled and grated
Handful of sunflower seeds
Handful of pumpkin seeds
Sea salt and freshly ground black pepper
Glug of Tamari
Glug of olive oil

METHOD:

Heat a glug of olive oil in a wok or large fry pan.

Mix all the ingredients together and season well (not the Tamari).

Tip into the wok and stir-fry for two to three minutes on a high heat until just starting to cook.  You don’t want the cabbage soggy.

Add a glug of Tamari and continue tossing in the wok until everything is coated with the sauce.

Serve and enjoy.

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Tasty Two Cabbage Stir-Fry

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

Posted in Vegetables, Vegetarian | Tagged , , , , , , , , , , , , , , , | 1 Comment

Almond Biscuits

Posted on February 26, 2017 by TheRobbInn

I’m not sure where this recipe came from – it was written on a scrap of paper in an old magazine and I was tempted to try it as I had all the ingredients to hand and it is always nice to have a few biscuits around when grandchildren visit.

Nothing could be quicker than beating up this batter and dropping spoonfuls on to a baking sheet.  Just 20 minutes in the oven and everyone was lining up to taste the biscuits and give their verdict.

These biscuits have a crisp outside but a delicious soft, slightly chewy centre.  They didn’t last long and everyone requested I bake more next time.

A resounding success.

INGREDIENTS: makes about 12 cookies

50g tapioca starch
50g almond flour
½ teaspoon gluten-free baking powder
50g coconut sugar
4 tablespoons olive oil
4 tablespoons cold water
Almond flakes

METHOD:

Mix the dry ingredients together in a bowl.

Whisk in the oil and water to make a thick batter.

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Leave plenty of room

Line a baking sheet with parchment and drop a teaspoonful of the batter on to it, leaving plenty of space as the biscuits will spread.

Sprinkle with flaked almonds.

 

 

Bake at 165°C/325°F/Gas 3 for about twenty minutes, depending on your oven, until slightly crispy and cooked underneath.

Watch they don’t ‘catch’ towards the end of cooking.

Allow to cool on a wire rack where they will crisp up.

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Crispy, chewy Almond Biscuits

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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Rhubarb with Probiotic Yoghurt

Posted on February 24, 2017 by TheRobbInn

I don’t often get cravings, but one Sunday afternoon found me longing for some rhubarb.  So much so that even though I had already been shopping once that day, I succumbed and drove to my nearest supermarket to pick up a pack of lovely pink rhubarb stalks.

2017-02-12_15-30-05_594I trimmed the ends, washed and dried it and cut the stalks into finger-length pieces before sprinkling over the zest and juice of an orange and drizzling a little honey over it.

Covered with foil, I then roasted the rhubarb for 15 minutes at 165°C/325°F until it was just tender, but not mushy.

 

Served slightly warm with a spoonful of probiotic yoghurt and sprinkling of bee pollen, this simplest of desserts was the most delicious tasting one and well-worth the extra visit to the supermarket.   The orange juice and zest really compliment the rhubarb and seem to bring the flavour out even more.

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Rhubarb with Probiotic Yoghurt and Bee Pollen

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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