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

Friday, January 15, 2021

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

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.
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.
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.
Meanwhile, cook the spelt spirals in plenty of boiling salted water until al dente, about 7-8 minutes or according to the packet instructions.
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

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

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.
Cut the halloumi into 12 strips or chunks or a mix of two. Wrap halloumi strip with a slice of prosciutto if using.
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

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

Preheat the oven to 200C/400F fan forced. Mix the baharat, salt with the olive oil in a small bowl.
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.
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.
Blend together the garlic cloves and yoghurt until well combined.
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

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

Dissolve the yeast in the warm water. Set aside for 5-10 minutes until bubbly.
Place 50 grams of butter and buttermilk in a small saucepan. Heat slowly until butter has melted. Cool to lukewarm.
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.
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.
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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4-Ingredient Keto Bread with Cashew Butter and Chocolate Chips

Tuesday, January 05, 2021

Gluten-Free, grain-free, dairy-free, sugar-free and keto-friendly, this quick bread uses just 4 ingredients and has the perfect crumb, flavour and moisture. It is very easy to make and will be a hit with your family! You don't have to use cashew butter, any other natural nut or seed butter (tahini or almond butter) will work just super. Regular chocolate chips are perfect for this recipe too if you are not on a low-carb or keto diet.

4 Large eggs, room-temperature
1 tsp Baking soda
175 g Cashew butter (creamy or crunchy or a mix of two)
100 g Sugar-free chocolate chips (milk, dark or white)

Line a small loaf pan with parchment paper. Set aside. Preheat your oven to 180C/350F.
Beat together eggs and baking soda until soft peaks form. Add in cashew butter and continue mixing until just combined. Fold in 75 grams of milk chocolate chips.
Pour the bread batter into the prepared loaf pan. Sprinkle the rest of milk chocolate chips on top.
Bake for 25-28 minutes until an inserted toothpick comes out clean. Remove and cool briefly. Turn out the bread and cool completely on a wire rack before slicing. Enjoy!

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Cabbage, Blueberry and Maple glazed Walnut Salad

Sunday, January 03, 2021

Light, fruity, crisp and delicious, this cabbage salad with maple glazed walnuts and buttermilk dressing is insanely easy and quick to throw together. It's great alongside any meat (roasted duck or pork shoulder) or you can keep it simple and just add in some crispy bacon. Pointed cabbage is sweeter and more tender than ordinary cabbage. You can use savoy or Chinese cabbage instead.

100 g Walnuts
2 tbsp Maple syrup
Large pinch of salt
1/4 tsp Cayenne pepper powder
125 ml Buttermilk
100 g Homemade mayonnaise
1 tbsp Apple cider vinegar
1 tsp Dijon Wholegrain mustard
1/2 Small pointed cabbage, shredded
1/2 Small red cabbage, shredded
60 g Blueberries
1 Mandarin, peeled and cut into wedges
2 tbsp Fresh parsley, chopped
2 tsp Poppy seeds

Preheat oven to 180C/350F. Line a baking tray with baking paper. Place the walnuts in a medium bowl and drizzle with maple syrup. Season with salt and cayenne pepper. Toss to coat. Spread evenly over the lined tray. Bake, turning occasionally, for 10 minutes or until walnuts are caramelised. Set aside to cool.
Whisk the buttermilk, mayonnaise, vinegar and mustard in a small bowl until well combined. Season.
Arrange shredded cabbages, caramelised walnuts, blueberries and mandarin on a large serving platter. Drizzle with the buttermilk drressing. Sprinkle with poppy seeds and serve immediately.

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Smoked Rainbow Trout Salad

Thursday, December 31, 2020

A healthy, convenient and super quick dinner with just a few of fresh and good-for-you ingredients. You may add some boiled potatoes if you're looking for a salad that's a little bit more filling. Give it a twist and use smoked mackerel instead of trout. Throw in some fruits and nuts if you wish.

Salad	Dressing
75 g Lamb's lettuce (or your favourite salad greens) 1/2 English cucumber, deseeded and sliced 10 Cherry tomatoes, halved 1 Red onion, cut into rings 400 g Smoked rainbow trout Lemon wedges and slices Pink peppercorns, optional	3 tbsp Olive oil 2 tbsp Freshly squeezed lemon juice 1 tsp Dijon mustard 1 tbsp Flat parsley, chopped Salt and black pepper

Place all the ingredients for the dressing in a jar, cover tightly, and shake. Taste and adjust seasoning.
Pile the lamb lettuce on two plates and divide the cucumber, cherry tomatoes and red onion rings between them. Flake over the smoked trout.
Shake the dressing again and drizzle over the salad. Sprinkle some pink peppercorn over. Serve with lemon wedges or slices aside.