04/2018

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Caraway Meatballs with Honey Chilli Glaze

Thursday, April 26, 2018

These crowd-pleasers are sweet, spicy and with a hint of caraway and garlic! Caraway meatballs coated with honey chilli glaze are great on any appetizer tray, used as the pitta sandwich filling as the main, or served over rice for a weeknight meal.

500 g Ground beef
25 g Dried breadcrumbs
1 Egg
2 tsp Caraway seeds
Salt & freshly ground black pepper
1 tbsp Coconut oil
1-2 clove Garlic, minced
2 tbsp Honey
1 tsp Chilli flakes
Thyme leaves

Combine ground beef, breadcrumbs, egg and caraway seeds in a large bowl. Season with salt and pepper. Divide the mixture into 10-12 equal portions and roll each portion into a ball.
Heat coconut oil in a non-stick skillet over medium-high heat. Add the meatballs and cook, turning occasionally, for about 10 minutes or until cooked through.
Stir in minced garlic and cook briefly. Add the honey, chilli flakes and cook, stirring, until the meatballs are evenly coated. Taste and season. Garnish with thyme leaves.

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Spelt Flower Bread

Thursday, April 19, 2018

Three layers of almond chocolate spread sandwiched between soft sweet spelt bread and twisted into a flower shape, this spelt bread is amazing both for its appearance and its taste. It's not at all difficult to make and perfect to bring to a garden tea party or an afternoon snack.


365 g Refined spelt flour (or 330 g Whole spelt flour+1 tbsp Kaniwa seeds) 30 g Raw sugar 18 g Fresh yeast, crumbled Pinch of salt 30 g Butter, melted and cooled slightly 175 ml Full fat milk, lukewarm 2 Egg yolks 150 g Almond chocolate spread 30 g Butter, room-temperature and cut into small pieces 1 tbsp Almonds, chopped Egg white for glaze

Whisk the lukewarm milk, raw sugar and fresh yeast in a jug. Place the refined spelt flours (or whole spelt flour and kaniwa seeds) and salt in a large bowl. Make a well in the centre. Add the yeast mixture and egg yolks. Stir until a soft dough forms.
Turn onto a lightly floured surface and knead for 5 minutes or until smooth. Knead in butter pieces until dough is smooth and elastic. Place in a clean bowl. Cover with plastic wrap. Set aside in a warm draught-free place to prove for 1 hour or until dough doubles in size.
Punch down the dough and knead shortly on a lightly floured surface. Divide the dough into 4 even portions. Roll out each portion of dough into a round, about 25-cm/10-inch.
Place the almond chocolate spread into a small bowl and warm it in the microwave for about 30 seconds to make it easier to spread onto the dough.
Place a disc of dough on a piece of baking paper and spread 1/3 of almond chocolate spread over. Top with another disc of dough and spread another third of almond chocolate spread and repeat one more time. Now cover with the last disc of dough. Transfer it to a baking sheet or a springform pan.
Take a small drinking glass and place that in the centre of the dough as a guide. Use a sharp knife and cut the dough into 12 or 16 wedges. Take each section of dough and twist. You can leave them as they are or pinch two sections of twisted dough together.
Now cover the dough with a kitchen towel and leave for 30-40 minutes to allow the dough to rise. Preheat oven to 180C/350F. Once the bread had risen, brush the surface with egg white and sprinkle the center of the dough with the chopped almonds. Bake the bread for 20-25 minutes until nicely golden brown.

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Blood Orange Einkorn Muffins with Poppy Streusel

Thursday, April 12, 2018

Blood orange and poppy seed muffins with nutty einkorn and Greek yoghurt topped with a generous streusel, easy and quick, make a wonderful addition to your morning coffee/tea or a lovely dessert. Feel free to bake these in regular sized muffin tin or in a loaf pan. If blood oranges aren't available you can use regular oranges.

Muffin Batter	Poppy Streusel
1 Organic blood orange 100 g Einkorn, ground into flour 50 g Ground poppy seeds 50 g Ground almond 20 g Chia seeds 10 g Baking powder 2 Eggs, medium 110 ml Coconut oil, melted and cooled slightly 50 g Coconut sugar 1 tsp Vanilla extract 150 g Greek yoghurt, full fat	50 g Einkorn, ground into flour 30 g Ground poppy seeds 20 g Coconut sugar 40 g Butter

Preheat oven to 190C/375F and lightly grease a 6-hole jumbo muffin tin.
Wash the blood orange under hot water and rub dry. Finely grate the peel and squeeze 3 tablespoons of juice from the blood orange.
Mix together the flour, blood orange zest, ground almonds, ground poppy seeds, chia seeds, and baking powder in a large mixing bowl.
In another bowl, whisk together the eggs, coconut oil, coconut sugar, vanilla extract, Greek yoghurt and blood orange juice. Working very quickly, pour the wet ingredients into the dry and barely mix together with a fork. Don't overmix it.
Spoon the mixture into the prepared tin. Combine all the ingredients for the streusel and divide it among the muffins. Bake in the center of hot oven for 25-30 minutes until risen and browned.

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Ruby Chard Salad with Walnuts and Cranberries

Thursday, April 05, 2018

This salad is a healthful, easy, and fast way to prepare different types of chard. Keep it vegan or add crumbled Feta, blue or goat cheese, which pair really well with earthy sweetness of bright, vibrant ruby or rhubarb chard.

Salad	Dressing
1 bunch Young tender ruby chard, washed, drained and chopped 5 Scallions, chopped 1/4 head Heart-shaped purple cabbage, sliced 50 g Dried cranberries 50 g Walnuts, toasted	2 tbsp Extra virgin olive oil 2 tbsp Balsamic vinegar 1 tbsp Maple syrup 1/2 tsp Sea salt 1/2 tsp Black pepper, ground

Wash and dry the ruby chard thoroughly. Remove the stems. Cut leaves into 1 inch pieces. Slice stems in half then into 1/2 inch pieces. Thinly slice the heart-shaped red cabbage.
Place the olive oil, balsamic vinegar, maple syrup, salt, and pepper in a glass jar. Shake until well combined.
In a large bowl, combine the chard, scallions, and cabbage. Pour dressing over the salad and toss until evenly coated. Toss in the cranberries and toasted walnuts. Serve immediately.