quinoa with fennel roasted veg

Those who know me know I am all about colour.  I can't get enough of it, be it in my wardrobe or on a plate.  I am also all about making things look pretty and nothing pleases me more than a well presented plate of food.

I have recently been inspired by the beautiful colours and photography on LaTartineGourmande. 

I'm very lucky to have a husband who's ultimate weakness is food, and will eat pretty much whatever I put in front of him (even if it contains only veggies and an earthy grain/seed).  This dish is one of our mid-week staples - a real favourite when detoxing, and with quinoa being the super food of all super foods, it's truly nutritious and need I say, delicious. 

It's high protein properties make this a meal on its own, but it would also be good served as a side to either a roast chicken or baked salmon.

I personally love quinoa or 'keenwa' as its pronounced and ever since our time in Peru can't get enough. 

Serves 4

 You'll need:

• 1 red onion, sliced into wedges
• 2-3 carrots, chopped with skin on
• 2-3 cloves garlic, with skin on
• 1 aubergine
• 1 courgette, sliced at an angle
• 1 punnet cherry tomatoes
• 1 fennel bulb, sliced
• 5 sweet bell peppers (or 2 regular peppers)
• 3 Tbs olive oil
• 1 cup quinoa
• 1 1/2 cup boiling water
• salt and pepper to taste

Method:
1) Put water in a pan and bring to boil.  Add quinoa and boil for approx 15 mins or until it loosens
2) Put all the veggies, chopped up on a baking tray with the olive oil and seasoning and bake in a pre-heated oven of 180 degrees for approx 25-30 minutes.  Keep checking them so they don't burn and shake to turn the veggies around to cook evenly throughout.
3) Serve the veggies on a bed of quinoa and enjoy.

banana loaf

This banana loaf is the ultimate cure for a wet, windy Monday morning.  Comforting, easy and a great friend of a well deserved cuppa.

This recipe is a real classic, deep from within the roots of a little village in Swaziland.
Using simply a bowl and wooden spoon, no electric mixer necessary (but feel free to use one if you prefer), it comes out light and fluffy either way.  Simple!

You'll need

• 150g margarine
• 160g sugar
• 3 eggs
• 3 bananas (peeled and mashed)
• 1/4 tsp vanilla essence
• 275g flour
• 2 tsp baking powder
• 1/4 tsp salt
• 100g walnuts (optional - I leave them out)
• 2 Tbs milk

Method:

1) Cream the margarine and sugar in a bowl till creamy.  I simply used a wooden spoon.

2) Add the eggs, one at a time.

3) Stir in banana puree with vanilla essence.

4) Mix in the flour, baking powder, salt and fold into the creamed mixture together with the milk.

5) Turn into a loaf tin and bake for 1 1/2 hours in pre-heated oven of 180 degrees

brekkie egg baskets (healthy)

There is nothing better than waking up on a lazy Saturday morning, listening to Rod Stewart classics and a good fry up.  

These brekkie eggs in toast baskets are my take on a quick, mess free, healthier option to a fry-up and a great way to start the weekend. 

They look more complex than they are.  They are surprisingly simple (like most things on this blog) and very impressive little things.

In fact this would make a great breakfast when cooking for the masses.  You know those weekends when the house is full of friends and Xmas beds.  Those weekends you've usually been out the night before and you wake up craving a good breakfast.  I'm always torn between frying or grilling and which method is going to make the least mess.  These toast baskets involve very little mess and everyone gets theirs at the same time, thus solveing the delayed toast scenario where there is always one person waiting for his toast to pop, or a single egg to be fried. 

You get to bake all the toast baskets at once, first in the oven and then simply add the eggs and poach in the oven till they are the desired consistency. 

After making these I thought they would be great served on a bed of spinach.  On this occassion I served them with a fresh tomato and chilli salsa.



Brekkie eggs in toast baskets

You'll need:

• sliced bread (any type, brown, white, rye etc)
• eggs
• fresh tomatoes, diced
• chilli (optional) diced
• oregano
• mushrooms

Method
1) Preheat oven to 200 degrees
2) Grease a muffin tray and lay a slice of bread in each mould, creating a cup
3) Bake the bread till crispy or golden brown, approx 20 - 30 minutes
4) Once baskets are crispy, add the eggs, one egg per cup.  You may add whatever other ingredients you like, creamed spinach, tomatoes, mushrooms etc.  And bake till eggs are soft, approx 10 minutes
5) Serve with chopped tomatoes and chilli salsa and mushrooms.

Top tip: 

I love giving the eggs extra flavour, add a sprinkle of chicken spice, paprika or oregano.

warm chicken salad with sweet potato chips

This salad together with the sweet potato chips has become my new favourite meal.  I love serving it as a quick and casual lunch with friends.  I highly recommend it for it's simplicity and gorgeous flavours.

I'm sure Theo Paphitis from Dragons Den would agree that the return of taste & enjoyment you get out of this meal, far out ways the time and effort put into it. 

In order to appreciate the full range of flavours this salad has to offer, one needs to taste it, so do yourself a favour, try it - its worth it.

 

Warm Chicken Salad

Serves 4

You'll need:

• 4 chicken breasts, cut into strips
• 2 tablespoons olive oil
• 1 clove garlic, grated
• 2 teaspoons soy sauce
• juice of 1 lemon
• 2 teaspoons ground cumin
• 1 large chili (optional)
• 1 packet mixed salad leaves
• few cherry tomatoes, sliced
• 1 spring onion

For the salad dressing;

• 1 small red onion (or shallot), very finely chopped
• 1 tablespoon ketchup
• 1 tablespoon cider vinegar
• 1 tablespoon olive oil
• 2cm fresh ginger, grated
• 1 teaspoon soy sauce

Method:

1) Marinate the chicken strips.  Put garlic, cumin, lemon juice, 1 Tbs olive oil, chili, 1 tsp soy sauce in a bowl with the chicken and leave to stand for a few minutes (the longer the better).

2) Gently fry the chicken in a pan.

3) Arrange the salad leaves in a bowl or platter, add the tomatoes, spring onions and place the cooked chicken on top.

4) For the salad dressing, add the ketchup, vinegar, 1 tsp soy sauce, 1 tsp olive oil, ginger, the finely chopped onion, mix well and pour over the salad.

 

Sweet potato chips

You'll need

• 6 sweet potatoes, sliced in strips with skin on
• 2 Tbs olive oil

Method:

1) Arrange potatoes on a baking tray and pour over the olive oil

2) Bake in preheated oven of 180 degrees for approx 30 minutes or until golden.

3) Season with salt and pepper and enjoy with the salad



marshmallow biscuits

This is my idea of a late trick or treat post.  I don't know why but for some reason when I think of Halloween I think of marshmallows.  I didn't get a chance to make these in time for the little trick or treaters so thought I would post them here for all you to enjoy.

These cheeky little biscuits are a popular choice when camping around the fire, but why not try them at home this weekend.

You'll need:

1 Packet Marie Biscuits (or Rich Tea biscuits for those in the UK)

1 Packet Marshmallows

Microwave

Method:

1) Place one marshmallow on top of one biscuit and microwave for 10 seconds

2) Place another biscuit on top and squish the sandwich closed



beetroot houmous

I'm always amazed at the selection of houmous in the shops, roasted pepper ones, caramelised onion ones, full fat ones, healthier lighter ones and so on.  But none taste as good as a simple homemade one...  With such a fabulous colour, this houmous makes a statement whatever the occasion.  I served it with homemade bread sticks as a simple afternoon snack.

The bread sticks are made by simply whacking any old bread you have in the oven, preheated at about 180 for a few minutes until crispy.  They keep really well in an air tight container, ready for you to pull at at any last minute wonder.  

My little girl loves snacking on them and I get a real kick out of making something from nothing.

Beetroot Houmous

You'll need:

• 1 tin chickpeas
• 1 clove of garlic, peeled
• 1-2 whole cooked beetroots, peeled and chopped
• 2 Tbs olive oil
• 2-3 lemons, juice
• salt and pepper

Method:
1) Place chickpeas, beetroot, garlic, olive oil and lemon juice in a blender and blend till smooth.
2) Season with salt and pepper.  Add more lemon or olive oil if you feel it needs more.
Note:  If you buy raw beetroots and need to cook them. The best way of doing this is to cut off the tips and leaves and wrap each one individually in foil.  Bake in a preheated oven at 180 degrees for at least 30 minutes or more, till soft.  Once cooked, the skin peels off easily.

Top Tip:
To get more juice out of your lemons, put them in the microwave for a few seconds and you'll have double the juice.

warm hearty bean stew

I not sure about those in the Southern hemisphere, but up here in the North we are in need of something warm and comforting.  It's time to bring out the good old faithful, the warm and hearty butter bean stew or Fasolatha as its know in Greece. 

This is a staple in our house and in Greece for that matter.  A very popular dish amongst villagers who practically live on it, and is no wonder they live as long as they do... This is pure food for the soul and great for lowering cholesterol.  Its as healthy as healthy gets.

Serves 4

You'll need:

• 3 carrots, peeled and chopped
• 3 celery sticks, cleaned and chopped
• 1 tin butter beans (you can use any type of bean, works just as well with cannellini beans or chickpeas)
• 1 tin chopped tomatoes
• 2/3 slices of bacon
• 1 onion, chopped
• olive oil
• Parmesan (option, for serving)
• salt and pepper
• 1 tsp cumin seeds
• 1 tsp sugar

Method:

1) Saute onion till transparent
2) Add the carrots, celery, tinned tomatoes, bacon and simmer gently for about 30 minutes till veggies are al dente.  Season with, sugar, cumin seeds and salt and pepper to taste.
3) Add the beans and cook further till the veggies are soft and tender
4) Serve with grated Parmesan and fresh bread.