Maple glazed candied Walnuts

Saturday, January 23, 2021

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Candied walnuts are a great addition to salads, soups, breakfast oatmeal, or yoghurt and make a perfect party snack. The use of these sweet nuts is just endless. You can use almonds, pecans, Brazil nuts or any other kind of whole nuts.

  • 250 g Walnuts
  • 50 g Butter
  • 5 tbsp Maple syrup
  • 1 tbsp Molasses
  • A large pinch of salt of your choice (I used black salt)
  1. Preheat oven to 180C/350F. Spread out the walnuts on a baking sheet and bake for 5-8 minutes, or until lightly toasted.
  2. Heat a large skillet over medium heat. Once the skillet is hot, add the butter and stir until melted. Add the maple syrup, molasses, black salt, and stir quickly to combine with the melted butter.
  3. Add the toasted walnuts and toss well in the maple syrup mixture. Cook for 5 minutes, stirring frequently to prevent burning, until the walnuts are evenly coated with the mixture.
  4. Line a baking sheet with parchment paper. Spread out the walnuts onto the prepared baking sheet, breaking up any clumps. Allow the nuts to cool completely before using or storing. They stay fresh for 2 weeks in an airtight container at room temperature.

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Pecan Pie Muffins

Wednesday, January 20, 2021

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Sweet and nutty, these 6-ingredient pecan pie muffins are perfect for breakfast, afternoon tea or kids' lunch box. They are super easy to throw together with just 6 ingredients and freeze well too. They have a muffin texture with a soft gooey center like a mini pecan pie and crisp chewy edges like cookies. When the muffins are completely cooled, place them in a freezer bag and freeze up to 1 month.

  • 60 g Refined spelt flour
  • 200 g Pecans, chopped plus 18 pecan halves for the topping
  • 160 g Unsalted Kerrygold butter, softened plus extra for the pans
  • 200 g Light brown sugar
  • 2 Eggs, medium
  • 1 tsp Vanilla extract
  1. Preheat oven to 180C/350F. Grease a mini tray with 12 cups and a regular muffin tray with 6 cups generously with butter. You can of course use paper muffin liners instead.
  2. In a medium bowl, stir together the spelt flour and chopped pecans. In a separate bowl, beat the softened butter, brown sugar, eggs and vanilla extract until smooth and creamy. Stir in dry ingredients just until combined.
  3. Divide the batter among the muffin cups. Top each with a pecan half. Bake for about 10-12 minutes for mini muffins and 18-20 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.

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Malt Beer Molasses Bread with Pumpkin Seeds

Sunday, January 17, 2021

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Malt beer bread, inspired by this recipe, is always a good idea in mega lock-down. Original recipe calls for root beer, but there was some leftover malt beer that needs to be used up. Hence the tweak of the recipe. Dark stout would be great for the recipe too. Malt beer and dark rye enhance the nutrition, flavour, texture and colour to this simple loaf while the molasses adds some mild pleasant sweetness. I have also topped the bread with some sweetened pepita for the extra crunchiness, but this is completely optional. You can also use sunflower seeds instead.

DoughTopping
  • 1 package / 7 g Active dry yeast
  • 270 ml Malt beer (38C/110F)
  • 100 g Dark rye flour
  • 50 g Molasses
  • 1 tsp Salt
  • 300 - 320 g Bread flour, divided
  • 30 g Unsalted butter, softened
  • 1/2 Egg white
  • 2 tbsp Pumpkin seeds
  • 1 tbsp Sugar
  1. In bowl of your stand mixer fitted with a dough hook, dissolve yeast in malt beer. Wait 5 - 10 minutes for mixture to foam.
  2. Stir in rye flour, molasses, salt, and half of the bread flour. Stir until everything is combined and smooth.
  3. Add in butter and enough remaining flour to form a soft, pliable dough. Knead 8 - 10 minutes.
  4. Place in a greased bowl, turn to grease top. Cover; let rise until doubled, about 1 hour. Press two fingers into dough. It will leave indentation when dough is doubled.
  5. Deflate dough and divide into 3 even portions. Cover with a clean kitchen towel. Let rest 10 minutes. Roll one portion of dough into an oval. Fold one side of dough over to halfway across the remaining dough then fold the other side on top so you have three layers. Roll it out to about 30cm long and roll into a cylinder. Repeat with another two portions of dough. Place them, seam up down, into a greased 9” x 5” loaf pan.
  6. Cover and let rise until sides of dough almost reach the top of pan. Brush the top with egg white. Sprinkle the pumpkin seeds over, top with sugar.
  7. Preheat the oven to 190C/375F. Bake the bread in the middle of the hot oven for 35-40 minutes until nicely brown and crunchy. Immediately remove bread from pan and cool on rack.

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Spelt Spirals with Hazelnut Pesto, Roasted Sweet Potato and Nutritional Yeast

Friday, January 15, 2021

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In this easy 30-minute dinner recipe, wholegrain spelt pasta spirals are tossed in a rich pesto made with toasted hazelnuts, nutritional yeast and a mix of fresh herbs together with roasted sweet potatoes. Enjoy it on its own or with a green salad or serve alongside grilled chicken or fish for a more substantial meal.

Hazelnut Pesto
  • 600 g Sweet potatoes
  • 3 tbsp Extra virgin olive oil
  • Salt and freshly ground black pepper
  • 120-150 g Organic wholegrain spelt spirals
  • Nutrional yeast, to serve
  • Crushed toasted hazelnuts, to serve
  • 50 g Hazelnuts, lightly toasted and skinned
  • 2 Garlic cloves
  • Zest and juice of 1 lemon
  • 120 ml Extra virgin olive oil
  • 30 ml Hazelnut oil
  • 30 g Fresh herbs (I used a mix of arugula, parsley and basil)
  • 2 tbsp Nutritional yeast, unfortified (or 50 g Parmesan)
  • Salt and freshly ground black pepper
  1. Preheat the oven to 180C/350F. Spread the hazelnuts on a baking sheet and toast until golden, 10 to 12 minutes. Transfer the hazelnuts to a kitchen towel and rub together to remove the skins.
  2. In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. This recipe makes more pesto than you’ll need. Keep the excess covered in a layer of olive oil in a jar for up to 2 weeks in the fridge.
  3. Increase the oven temperature to 200C/400F. Use a vegetable peeler to peel sweet potatoes. Dice the flesh into 1-inch pieces and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, and roast, stirring sweet potato pieces once or twice, until golden brown and tender, about 30 minutes.
  4. Meanwhile, cook the spelt spirals in plenty of boiling salted water until al dente, about 7-8 minutes or according to the packet instructions.
  5. Drain pasta, return to pan and toss with a few tablespoons of the pesto and the roasted sweet potatoes. Serve with extra nutrional yeast and crushed roasted hazelnuts over.

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Halloumi Wraps

Tuesday, January 12, 2021

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If you’re looking for a quick-fix, filling, deliciously comforting recipe, look no further than these halloumi wraps. With wholegrain tortillas, homemade hummus, mixed sweet bell peppers, beetroot, arugula and seeds to garnish, this wrap is a treat for your taste buds and makes a satiating protein-rich midweek meal. Substitute tofu for halloumi if you want to go vegan, but the wrap won't be quite the same without halloumi.

  • 25 g Paprika flavoured pumpkin seeds (or regular)
  • 1 tbsp Cumin seeds
  • 2 tbsp Extra virgin olive oil
  • 1 x 250 g Halloumi, each cut into strips or cubed
  • Prosciutto, optional
  • 4 Wholegrain wraps
  • 100 g Hummus
  • 100 g Vacuum packed ready-to-eat red beetroots, sliced
  • 200 g Mixed bell peppers, cut into strips
  • 50 g Arugula
  1. Toast the pumpkin seeds (if using regular) with the cumin seeds in a large frying pan until they begin to pop and smell fragrant, then transfer to a large bowl.
  2. Cut the halloumi into 12 strips or chunks or a mix of two. Wrap halloumi strip with a slice of prosciutto if using.
  3. Heat the olive oil in a pan and fry the halloumi strips or cubes until golden brown and crisp. Spread a layer of hummus on each flatbread and top with bell peppers, beetroots, halloumi, arugula and toasted seeds to serve.

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Baharat Chicken with Chickpeas and Garlic Yoghurt

Saturday, January 09, 2021

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A quick and easy chicken supper using the Middle Eastern spice blend, baharat and a sprinkling of sesame seeds on bone-in, skin-on chicken thighs.
Baharat is a common spice blend widely used in Middle Eastern, Turkish, and Greek cuisines. Baharat is the Arabic word for "spices". The mixture of finely ground spices is often used to season meat, seafood, rice and soups or sprinkled over finished dishes as a condiment. It's warm, earthy, smokey and aromatic. If baharat is not readily available, use equal parts of paprika, cumin, black pepper and cinnamon instead. You can also make your own.

  • 1 1/2 tbsp Baharat
  • 1/2 tsp Salt
  • 3 tbsp Olive oil
  • 4 Chicken thighs, skin-on, bone-in
  • 1 tbsp White sesame seeds
  • 1 tin x400 g Chickpeas, drained and rinsed
  • 6 Garlic cloves, peeled
  • 250 g 10% Plain Greek yoghurt
  • Mint leaves
  • Salad greens
  • Pomegranate seeds
  1. Preheat the oven to 200C/400F fan forced. Mix the baharat, salt with the olive oil in a small bowl.
  2. Put the chicken in a deep roasting tray, brush with the spice-glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30–40 minutes.
  3. Remove the tray from the oven, take the garlic out and set aside. Brush the chicken with the oil that has gathered at the bottom of the tray. Return the chicken to the oven for a further 15–20 minutes.
  4. Blend together the garlic cloves and yoghurt until well combined.
  5. Serve the chicken on a bed of salad greens, chickpeas, pomegranate seeds with the garlic yoghurt drizzled over and the mint leaves scattered on top.

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Buttermilk Honey Sandwich Bread

Thursday, January 07, 2021

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The bread, inspired by this recipe on All Recipes, rises beautifully thanks to the quality organic bread flour and buttermilk helps tenderize gluten, giving bread a softer, tenderer texture and more flavour too while the honey adds a mild sweetness. The bread tastes heavenly and makes a perfect slice for sandwiches and toast.

  • 12 g Fresh yeast (or 7 g Active dry yeast)
  • 60 ml Warm water (45C/110F)
  • 60 g Butter
  • 180 ml Buttermilk
  • 40 g Honey
  • 1/4 tsp Baking soda
  • 1 tsp Salt
  • 350 g Organic bread flour
  1. Dissolve the yeast in the warm water. Set aside for 5-10 minutes until bubbly.
  2. Place 50 grams of butter and buttermilk in a small saucepan. Heat slowly until butter has melted. Cool to lukewarm.
  3. Place honey, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl. Add half of the bread flour, and mix with the dough hook attachment of an electric mixer. Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.
  4. Punch down the dough and shape into a loaf. Place in a well greased 8 x 4 inch bread pan. Allow to rise until dough has risen one inch above pan.
  5. Bake in a preheated 190C/375F oven for 30 to 35 minutes. Bread is done when nicely brown and hollow sounding when thumped. Remove and brush the bread while still warm with the remaining butter.

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