Colourful Coleslaw

Posted on February 22, 2017 by TheRobbInn

I love having a bowl of coleslaw in the fridge as it goes with so many different dishes.   This recipe is simple to make and will last in the fridge for a few days.

In addition to the cabbage, onions and carrots, I often add one or two grated apples.

INGREDIENTS: makes a large bowlful

½ white cabbage
½ red cabbage
1 or 2 red onions
2 carrots
Handful of toasted pumpkin seeds
Handful of toasted linseed or sesame seed

Dressing:
2 teaspoons Dijon mustard
2 teaspoons Apple Cider vinegar
2 teaspoons fresh lemon juice
150g natural probiotic yoghurt

METHOD:

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Ready for the dressing

Slice the vegetables very finely, or put them through a food processor using the large grate blade.  If you prefer chunkier coleslaw, slice accordingly.

Add the toasted seeds and mix well.

Whisk the dressing ingredients together and pour over the vegetables.

Toss well until all vegetables are coated with the dressing.

If you want a tangier coleslaw, increase the mustard, vinegar and lemon juice to taste.

Top with additional pumpkin seeds.

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A bowl of Colourful Coleslaw

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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Warm Sweet Potato (Chicken), Goats’ Cheese and Griddled Spring Onion Salad with Pumpkin Seed Crunch

Posted on February 20, 2017 by TheRobbInn

The hardest part about this recipe was to stop nibbling the pumpkin seed crunch once it had been toasted.  It’s a bit like peanut brittle but with a delicious tang from the cumin and pumpkin seeds instead of peanuts.  Very hard to resist.

Although this salad is really nice cold, it is at its best whilst still warm.  The combination of warm sweet potato and griddled spring onions with the soft melting goats’ cheese and the crunch of the sweet/savoury pumpkin seeds added to the peppery rocket with the lemon juice just coming through is absolute heaven.  I added a sliced chicken breast to the original recipe to add more protein for my husband.

INGREDIENTS: to serve 2

1 chicken breast (optional)
600g sweet potato, peeled and diced
3 tablespoons olive oil (or oil of choice)
1 ½ teaspoons cumin seeds
Pinch of crushed chilli flakes (a good pinch!)
1 garlic clove, crushed
Sea salt and freshly ground black pepper
12 spring onions
70g wild rocket
Juice of ½ lemon
125g soft goats’ cheese

Pumpkin Seed Crunch:
50g pumpkin seeds
½ teaspoon cumin seeds
1 teaspoon tamari
1 tablespoon maple syrup

METHOD:

In a large bowl, toss the sweet potato with half of the oil, cumin seeds, chilli flakes, garlic and seasoning.   Spread on to a baking tray and bake for about 40 minutes at 200°C, turning over half-way through baking.

If using chicken, half-way through cooking the sweet potato,  place the chicken breast fillet on a baking tray and pop into the oven.  Bake until cooked through but still moist – about 20 minutes.   Alternatively,  use a ready-cooked fillet or cold chicken from a joint, slice it and quickly sauté it after griddling the onions.

e1796cb7-6eb2-4e6f-9a23-97ddc45df559To make the crunch – mix the pumpkin seeds with the cumin seeds, tamari and maple syrup.

Spread on a parchment-lined baking sheet and bake for about 8 minutes until lightly toasted.   Set aside to cool and then break up into pieces.

2017-02-16_17-04-13_839A few minutes before the potato and chicken are cooked, heat a fry pan on the hob, toss the spring onions with ½ tablespoon oil and griddle them for about 4 minutes.

Turn them over and cook for a further 4 minutes.

Toss the rocket leaves with the remaining oil and lemon juice. Arrange on plates, or in a large bowl, and pile on the sweet potato, sliced chicken and spring onions.   Sprinkle with the crumbled goats’ cheese and the pumpkin seed crunch.    Best served whilst still warm.

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Warm Sweet Potato, Chicken, Goats’s Cheese and Griddled Spring Onion Salad with a Pumpkin Seed Crunch

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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Mini Cheese Scones (gluten-free)

Posted on February 18, 2017 by TheRobbInn

I still find cooking with gluten-free flour very different but I’m slowly finding recipes which I like.

Having made cheese scones for years with ordinary flour, I was determined to create a similar one using flour with no gluten.   I sometimes make up my own GF flour but for this recipe I used a bag of Doves Gluten-Free Self-Raising flour which is wheat-free and made from a mix of gluten-free flours.

The dough is very light and soft when it comes together but I found by working quickly and patting it into shape on a floured surface, the mini scones came out very well.

INGREDIENTS:  approximately 20 x 4cm scones

300g gluten-free self-raising flour
½ teaspoon sea salt
Good grind of black pepper
Good pinch of cayenne pepper
Heaped teaspoon gluten-free baking powder
Heaped teaspoon mustard powder
50g butter
150g finely grated cheddar cheese
2 large eggs
Almond milk

METHOD:

In a large bowl, combine the flour, salt, peppers, baking powder, and mustard together.

Rub in the butter with your fingertips to resemble fine breadcrumbs.

Beat the eggs in a measuring jug and add enough almond milk to make 280ml.

Pour the liquid into the flour and mix to form a soft dough.

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Ready for the oven

Turn out on to a floured surface and bring together and press out to about 2cm in depth.

Using a 4cm cutter, press out the scones and place on a parchment lined baking sheet.

Lightly brush the tops with a little extra milk and sprinkle with the cheese.

 

 

Bake at 220°C (200°C fan) for about 15 minutes until the cheese has melted and the scones are cooked through.

Leave to cool on a wire rack before splitting open and serving with a spread of butter.

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Delicious Mini Cheese Scones

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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Quick Green Salad with Chicken, Fruit and a Mustard Dressing

Posted on February 16, 2017 by TheRobbInn

This is a simple salad I love making when I have just a few items left in my fridge.  A simple bag of mixed lettuce leaves (any sort) with just 4 or 5 large strawberries, a few baby plum tomatoes, an avocado and just one chicken breast topped with some delicious toasted pine nuts and a tangy mustard dressing makes an exciting salad which could be eaten on its own or accompanied by some sweet potato fritters, rosti or even a jacket potato.

Blackberries, when in season, make a superb alternative to strawberries in this salad.  For extra hungry people, or to make the salad go further, add another chicken breast.

INGREDIENTS: to serve two

Bag of mixed baby lettuce leaves
A handful of baby plum tomatoes, halved
A few strawberries, quartered
1 avocado, peeled and diced
Handful of pine nuts, toasted
1 chicken breast fillet
Drop of olive oil or coconut oil for cooking

Dressing:
1 heaped teaspoon Dijon mustard
Juice from 1 lemon, approximately 2 tablespoons
2 tablespoons extra-virgin olive oil

METHOD:

Put the dressing ingredients in to a jam jar with a lid and shake vigorously.  Set aside.

Cut the chicken breast into thin strips and quickly sauté in the oil until just cooked through but still moist and tender.   Set aside.

Put the lettuce leaves in a large bowl.  Add the plum tomato halves, strawberries and avocado.   Top with the chicken strips and pine nuts and drizzle over the dressing.
Serve and enjoy.

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Delicious green salad with chicken and fruit

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

Posted in Dinner, Lunch, Salads | Tagged , , , , , , , , , , , , , | 2 Comments

Cumin Flatbreads

Posted on February 14, 2017 by TheRobbInn

Nothing could be simpler than these flatbreads and they taste delicious too.  The toasted cumin adds a wealth of flavour but this could be changed for any herb or seed such as onion or nigella seeds, for example.

Once cooked, the flatbreads can be carefully cut like a pitta bread and filled with a selection of food, or used as they are with a curry, or with a dip.

INGREDIENTS (to make 8 flatbreads)

400g gluten-free self-raising flour (extra for dusting)
1 tablespoon cumin seeds
300ml natural yoghurt
Sea salt and freshly ground black pepper
100ml water

METHOD:

Tip the cumin seeds into a dry fry pan and toast over a medium/high heat until they become fragrant and start popping.

Mix the flour with the seeds in a bowl and season with salt and black pepper.

Stir in the yoghurt with the water and mix well to form a soft dough.

Turn out on to a floured surface and very lightly knead with your hands to combine, then divide the dough into 8 equal pieces.   Dust a baking sheet with flour.

Shape the dough into circles or ovals about 2017-01-26_12-25-06_0011/2cm thick and place on the floured baking sheet.   I fitted four to a sheet.

Grill for about 3 to 5 minutes on each side until golden and puffed.

Serve warm.

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Cumin Flatbreads

I have frozen a few of these flatbreads and refreshed them by sprinkling with water and popping in a hot oven for a few minutes.

Recipe adapted from BBC Good Food

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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Strawberry Buckwheat Pancakes

Posted on February 12, 2017 by TheRobbInn

I tend to wake up quite early and my idea of luxury is to make a hot drink, return to bed and read the newspapers, emails and Facebook on my iPad.   The times I have spotted a recipe whilst lying in bed and have decided to cook it as soon as I got up, and this was no exception.    Another Jamie Oliver Sunday breakfast and I had all the ingredients in the kitchen.

I love pancakes and make a few different types, my favourite being Banana Buckwheat pancakes but these strawberry ones are really delicious and very filling.   They have a more ‘meaty’ texture than the fluffy egg ones and certainly fill a gap on a cold Sunday morning.

The idea of brushing them with a ‘rosemary’ branch is fantastic.   The maple syrup has a wonderful light taste of this delicious herb.   Mind you, I had to shake the frost off my rosemary branch as we had a -8° overnight in Camberley which is unusual for us.

INGREDIENTS: to make 4 good-sized pancakes

300ml almond milk
75g blanched almonds
100g buckwheat flour
100g rice flour
1 teaspoon vanilla extract
2 level teaspoons baking powder
Strawberries
Maple syrup
Sprig of rosemary
Oil of choice for cooking

METHOD:

Put milk, almonds, flours, baking powder, extract and banana into a blender and blitz until smooth.  This makes quite a thick batter.

Heat a small amount of oil in a non-stick pan and pour in some batter to make an approximate 7” round pancake.  Spread out with the back of a spoon.

Immediately top with strawberry slices.2017-01-22_10-57-45_048

Cook for a couple of minutes until the base has browned and then flip over and carry on cooking for another minute or two until the second side is cooked.

Turn back over and brush the strawberry side with maple syrup using a ‘rosemary’ brush.

Serve with natural yoghurt and extra strawberry slices.

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P Delicious Strawberry Buckwheat Pancakes

Another delicious Sunday breakfast recipe adapted from Jamie Oliver (on Facebook) but also from his book Super Food Family Classics

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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Sun-dried Tomato Bread (Gluten-Free)

Posted on February 10, 2017 by TheRobbInn

This is a delicious, slightly savoury bread which goes well with soup.  Alternatively it is just as nice on its own or with a spread of butter (dairy or almond/cashew).

If you don’t have buttermilk, use the same amount of whole milk with a squeeze of lemon juice).

INGREDIENTS:

200g gluten-free white flour
1 teaspoon sea-salt
3 teaspoons gluten-free baking powder
284ml buttermilk
3 eggs
1 teaspoon tomato puree
2 tablespoons olive oil
50g sun-dried tomatoes in oil
25g Parmesan, finely grated

METHOD:

Blend the flour, salt and baking powder in a large bowl.

Whisk together the buttermilk, eggs, tomato puree and oil in another bowl and then fold them into the dry ingredients.   Add the chopped tomatoes and half of the Parmesan.

Pour into a greased 9” x 5” (900g) loaf tin and sprinkle with the remaining Parmesan.

Bake at 160°C (fan) for 50 to 60 minutes or until a cocktail stick inserted into the middle comes out clean.

Turn out onto a wire rack to cool.

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Tasty Sun-dried Tomato Bread

Recipe adapted from BBC Good Food.

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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Spicy Moroccan Salmon Fillets

Posted on February 8, 2017 by TheRobbInn

Ras el hanout is one of my favourite spice mixes.  The name is Arabic for “head of the shop” (similar to the English expression “top shelf”) and implies a mixture of the best spices the seller has to offer.  The mix is generally associated with Morocco, although neighboring North African countries use it as well – Wikipedia

As well as using this spice in various meat dishes, I love the flavour it imparts when rubbed on to salmon before cooking.  Served with my favourite coconut rice, this dish is extremely tasty and very simple to serve up.

INGREDIENTS: to serve 2

2 salmon fillets
2 teaspoons olive oil
Zest of half a lemon
Squeeze of lemon juice
1 heaped teaspoon Ras el Hanout spice mix
Teaspoon of honey

METHOD:

Mix all the ‘rub’ ingredients together in a small bowl then massage into the top of the salmon fillets.

Place the fillets on a baking tray and bake at 180°C for 12 to 15 minutes (depending on size) until just cooked.

Serve on a bed of coconut rice.

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Spicy Moroccan Salmon Fillets

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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Coconut Rice

Posted on February 7, 2017 by TheRobbInn

There are some dishes which really are a match made in heaven with coconut rice.

I like this recipe as it can be made in advance and it also freezes beautifully.  Always make sure it is piping hot when re-heating either from the fridge, or the freezer.  Also cool quickly before putting in the fridge.

I often add toasted flaked almonds and perhaps some chopped dried apricots but the rice is just as delicious without.

INGREDIENTS: to serve 4 – 5

500g basmati rice
1 onion, peeled and chopped
Glug of olive oil or coconut oil
Knob of butter
1 tin of coconut milk (400ml)
400ml water
Handful of chopped dried apricots (optional)
Handful of toasted almond flakes (optional)

METHOD:

Heat the oil and butter in a large pan (preferably non-stick).   Add the onion and cook gently until soft.

Add the rice and cook,  stirring continuously for two minutes.

Add the coconut milk plus the water and bring to the boil, stirring.   Lower the heat, cover and simmer for 10 to 15 minutes until the rice is almost cooked and nice and sticky.   To serve straight-away, continue cooking until the rice is tender.

Add the apricots and almonds if using, stir well then pop into a microwave bowl and either cling-film or cover with a lid and put in the fridge as soon as possible.

When ready to serve, microwave for 5 minutes+ on high until the rice is fully cooked and piping hot, stirring to break up the grains.

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Coconut Rice with Toasted Flaked Almonds and a few Apricot Pieces

It’s advised not to re-heat rice twice, so if wanting to freeze leftovers, it is best to cook the rice in one go on the hob and not freeze the re-heated rice.

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, Vegetarian | Tagged , , , , , , , , , , | 2 Comments

Roasted Romano Pepper and Chorizo Soup

Posted on February 6, 2017 by TheRobbInn

 

This delicious looking soup is from Donna at Eighty 20 Nutrition and is ideal for a cold and wet UK winters day as it is loaded with vitamin C and antioxidants.

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Roasted Romano Pepper and Chorizo Soup

Guest post from a fellow blogger and member of UK Health Bloggers.

 

 

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