Month: September 2015

Roast Caramelised Autumn Veg Salad aka A Beetroot Affair to Remember

This is a beautifully warm, earthy salad… rich in flavour and texture.  I’ve got an abundance of gem squash at the moment thanks Jude, my allotment neighbour and still plenty of beetroot… Oh beetroot… In the words of Tom Robbins; ‘The beet is the most intense of vegetables…the murderer returned to the scene of the crime…The beet is what happens when the cherry finishes with the carrot…Rasputin’s favourite vegetable, you could see it in his eyes”… Phew. Ok. So if we’re all back in the room I shall continue…!! Ingredients for 2: 2 purple carrots 4 small beetroots 2 slices gem squash (Chopped) Sprig of Thyme 2 tablespoons olive oil 2 tsp maple syrup pinch sea salt 2 large handfuls baby spinach 100g Shaved raw red cabbage 2 handfuls pine nuts Method: 1. Chop the carrot (length-ways and half), beetroot (into 4) and gem squash in to bite sized chunks. 2. spread the veg out in a baking tray and drizzle with the olive oil. Sprinkle with sea salt and throw in the thyme. Give …

Cheap as Chips with Bestival Sauce

This is a great side or snack… The kids love it and I love picking on it when they have it! Using olive oil, and cutting out any dehydrated potato or additional starch or flavour that can be found in commercial potato products, these take 25 minutes in the oven.  As quick as most frozen oven chips, and cheap too! Ingredients: 1 medium potato per person cut in to 6 1 tbsp olive oil pinch of sea salt sprinkling of paprika (added by my lovely neighbour Louise) Method: 1. Pre-heat the oven to 200C 2. Cut the potatoes in to eight and spread out on a baking tray. 3. drizzle the olive oil and pinch of sea salt over the potatoes and give them a shimmy. 4. bake for 25 mins (or until the flesh is browning and they’re cooked through) The sauce here comes from our Chilli Chicken Bestival Kebabs recipe… Which was inspired by Tim’s weekend jolly (sorry work trip) to Bestival a few weeks ago! If you fancy chicken with the chips …

Fast Slow-Food, Quick Vegan Chilli…

This one is about as fast as slow-food gets.  In the time it takes to boil the brown rice the chilli is ready! Ingredients for two: 1/2 cup brown basmati rice. 1 red onion 3 cloves garlic 300g vine cherry tomatos 1 hot red chilli 1 tbsp tomato puree 1/2 glass vegan primitivo (there are some good options until £10 at Waitrose) Handful chopped coriander 1 can red kidney beans pinch mixed herbs 1/2tsp sweet paprika Salt and pepper to taste Olive oil Method: 1. bring a pan of water to the boil and add the rice. simmer for around 20 minutes or until the rice is cooked. Meanwhile… 2. heat the olive oil in a pan on a medium heat. 3. chop the onions and add to the pan. Soften but don’t brown. 4. chop the garlic and add to the pan. Be careful not to brown. 5. cut the cherry tomatoes in half and add to the pan. 6. chop the chilli and add to the pan. 7. add the primitivo and tomato …

Sourdough, the World’s Slowest Bread aka ‘The Rise & Rise of Lupa the Immortal’ aka My Soapbox…

I’ve been inspired by the Real Bread campaign recently, and #sourdoughseptember… Those of you who know me, know I have a real ‘bee in my bonnet’ about bread.  It’s a staple, and it’s massively exploited for that reason.  Unfortunately the bread we buy from the supermarket shelf really can’t call itself bread.  Yes it’s derived mostly from wheat, but after that it’s packed with preservatives, stabilizers, sugar… anything to give it a longer shelf life.  It’s a convenience food. So what can call itself bread?  It’s four ingredients:  Flour, Water, Yeast, Salt.  That’s it… Now go and read the list of ingredients on your supermarket loaf and decide what you have?  Is it a chemical concoction?  Or a nutritionally valuable food?  And what is it for?  To nourish or to ‘fill a hole’? The whole point of this blog is to share a passion for whole food.  That’s three times a day nourishing the body, after air and water, its the most important thing we do for ourselves, and what we eat builds who we …

Sweet Potato, Cavalo Nero & Chickpea Curry…

Love on a plate… It’s been one of those days… torrential rain, followed by torrential tears (mine and the kids)… I ate at least two portions of this and I have no regrets… tomorrow is another day! Ingredients (for 2 portions, or 1 ‘I feel sorry for myself’ portion): 1 large onion 3 cloves garlic 1 hot red chilli 1 large sweet potato 100g cavalo nero 1 tin chickpeas 1 tin chopped tomatoes 1 sachet instant brown rice miso soup paste dissolved in 600mls warm water 1/2 cup brown basmati rice tamari about 8 grinds of black pepper Method: 1. add a couple of tablespoons of olive oil to a deep pan. 2. chop the onion, garlic & chilli and add to the pan. soften on a gentle heat for around 10 minutes. 3. chop the sweet potato in to bite sized chunks and add to the pan 4. add the drained chickpeas, canned tomatoes & miso and bring to the boil 5. add the rice to the pan 6. chop the cavalo nero and …

Chilli Chicken Bestival Kebabs

So Tim spent last weekend at Bestival on the Isle of Wight… And amongst yoga, live music, DJs, Henna Tattoos and Ping Pong, there was food… Festival fuel!  Sadly I wasn’t there to experience it… But I did get a little flavour of the festival on Thursday night when Tim put together these ‘a little bit delicious’ (to borrow a phrase from our little one) Chilli Chicken Kebabs… My mouth is watering writing this up… Let us know how you get on with these because really they are a taste sensation!   Ingredients for 2 kebabs: at at the end you’ll need a spread of Houmous… Ingrdients for the wrap: 250g Wholemeal spelt flour 100ml warm water 2 tbsp rapeseed oil salt pepper 1tsp ground coriander Method for the wrap: 1. mix together the ingredients adding the water slowly. You need a dough that will roll out easily so not too sticky. 2. Split the dough in two, and roll out as thin as possible. Lay a 9″ plate (or size to fit your frying …

A Sparkly, Crunchy Mixture of Glue, Glitter, Flour and Sugar…

This was written a while ago, but I just came across it in my recipe book… It made me smile so thought I’d share, I’ll post my version of the soup eventually, but the link below is to the Able & Cole recipe I took inspiration from… It’s pouring rain outside, it was pouring yesterday too, so much that the kitchen roof started leaking… Leo is 6 and Gwen is 4 and we’re in week one of the school summer holidays… To say we’re going stir crazy is an understatement! My utility room is full of cardboard for junk modelling and there’s a sparkly crunchy mixture of glue, glitter, sugar and flour all over the kitchen floor… We’ve just finished  a lunch of Broccoli, Cheddar and Walnut soup followed by chocolate ginger cookies. Made by Gwen and I mainly to soothe a row over cheating in snakes and ladders! Follow my blog with Bloglovin

Chocolate Ginger Biscuits

Not strictly speaking ‘whole food’… But homemade treats always feel virtuous next to shop bought ones, and labouring over them gives me a real sense that I’ve earned it. These biscuits are hard like ginger nuts, and slightly moreish!!! Ingredients to make approx 18 cookies: 100 grams salted butter 100 grams golden caster sugar 100 grams golden syrup 200 grams self raising flour 3 tsps ground ginger 150 grams 70% dark cooking chocolate (I like green and blacks) 150 grams chopped stem ginger Method: 1. Melt the butter, syrup and sugar in a pan 2. Roughly chop the chocolate and stem ginger 3. Mix the flour and ground ginger in a large bowl, and pour in the butter mixture. 4. Add the chocolate and stem ginger. The chocolate will melt because the butter mixture is still warm but if you have some larger chunks they should stay whole. 5. Once you’ve formed a soft dough, roll small balls (just smaller than a golf ball) in your hands and flatten down on to grease proof paper …

Caramelised Red Onion, Fig and Feta Salad

Sticky figs, sweet red onions, and creamy feta… This is an autumnal salad, or maybe it’s a rice bowl? Either way a side of rocket would be delicious, or just  as it is with the rice… Ingredients for 2: 1 large red onion 3 ripe figs 2 tsp maple syrup 1 tsp balsamic vinegar large handful of chopped coriander large handful of chopped green olives 1 cup whole-grain basmati rice 100g feta a sprinkling of pumpkin seeds dried rosemary salt & pepper 2 tablespoons olive oil Method: 1. Bring a pan of salted water to the boil and add 1 cup of whole grain basmati rice. Cook until soft (around 20 mins). Meanwhile… 2. Put the pumpkin seeds on a baking tray in a preheated oven (180degrees) for 5-7 mins, or until you hear them pop! 3. Heat the olive oil in a pan and add the chopped onions. Soften for a few minutes. 4. Quarter the figs and add to the pan with 2 teaspoons maple syrup, 1 teaspoon balsamic vinegar and a good …