All posts filed under: Winter

Thyme & Orange Roast Chicken with Potato Gratin, A Short-Cut Sunday Roast

It’s been a freezing cold, snowy day and we’ve been decorating, building Lego ice stations and watching movies… Sunday is a roast day, but given that we were elbow-deep in decorating, it was a short-cut roast.  But a delicious short-cut…  The potato gratin was the most time consuming (cooking time), otherwise we roasted chicken breasts to save time and fuss… Those lovely folk at the veg box place had sent us a bunch of Thyme this week and suggested using it with orange, which is what I did… and it was absolutely lovely… So here’s our short-cut Sunday roast!   Ingredients (Serves 4): 4 chicken breasts 1 Ruby Orange 1 small bunch thyme 5 medium potatoes 100g butter 2 cloves garlic 600 mls Single Cream Salt & pepper Parmesan or other hard cheese to top We had broccoli & green beans, but I’m sure any other veg would go just as well! Method: 1. Pre-heat the oven to 200C.  Place the chicken breasts in a roasting tray, grate the orange zest and squeeze the juice …

Raw Winter Slaw

This is a lovely accompaniment to a hot buttery jacket potato.  Is there ever a time when a jacket potato isn’t a good meal option?  OK, so I recently found out that it’s not one of your five a day (sad face), but they’re full of fibre, vitamins and are a healthy source of carbohydrates (happy face)!  So what to have with them?  If you’re a cheese and coleslaw fan then this one is for you… Ingredients: 1/2 celeriac, peeled and grated 1/4 red cabbage finely chopped 1 tsp paprika 6 tbsp natural yoghurt 2 tbsp dijon mustard 1 handful pinenuts, toasted Juice 1/2 lemon Method: 1. Grate the celeriac & finely chop the red cabbage.  Place in a mixing bowl. 2. Add the yoghurt, mustard, paprika & lemon to a separate bowl and mix thoroughly. 3. Add the yoghurt mixture to the celeriac mixture and stir through so all the veg is coated. 4. Heat a pan on the hob and throw in a large handful of pinenuts, toast until lightly brown all over …

Spinach & Red Lentil Chilli, Guac & Coriander Cashew Cream with Baked Sweet Potato

This is a feel good supper.  It’s filling and hearty without being bloaty and guilty!  I’ve been reading a brilliant book recently called ‘Gut’ by Giulia Enders, its really accessible for unsciency types like me, and really insightful when it comes to understanding how we digest food, how long it takes and what a powerful, totally underrated organ the gut is.  It turns out that if we feed our gut bacteria well and give it enough time and space to give itself a good clean, we can powerfully influence our state of mind, health and well-being.  Food is more than fuel, it’s the very building blocks of our being.  I can’t recommend the book highly enough, and if you’re not convinced here’s a video of Giulia talking about the book.   So back to the gut friendly recipe!  Putting these ingredients together was originally inspired by Deliciously Ella’s Mexican Quinoa Bowl which is a recipe worth checking out.  Although, chilli’s been part of our repertoire since I can remember, the addition of the cashew cream …

Chicken Pasanda With Cauliflower, Coconut & Almond ‘Rice’

This isn’t a fad.  Don’t mistake this one for a carb-avoiding gluten-free fashion supper… Although it happens to be those things!  For me it’s an alternative, I just didn’t fancy rice, and I do love cauliflower, and it does happen to be delicious!  Have you tried my vegetarian Mushroom Pasanda recipe by the way?  This is the same recipe (almost) with chicken!  So here it is!     Ingredients (serves 2):  1/2 large onion 4 cloves garlic 1/2 thumb ginger 1 red chilli (de-seeded) 1/2 tsp coriander seeds 1 tsp each of ground cinnamon, turmeric & mild curry powder 2 Organic Chicken Breasts 1 can plum tomatoes 1 can coconut milk 100mls white wine 1 small bunch chopped coriander 1 small head of cauliflower 1 handful whole almonds 3 tbsp desiccated coconut 2 tbsp coconut oil Salt & pepper Method: 1. Heat a tbsp coconut oil in a pan on the hob & pre-head the oven to 200C. 2. Finely slice the onion, crush and chop the garlic and soften in the pan for a …

It’s Clean, Lean & Green with Turmeric Cashew Cream

So this is it!  The New Year officially starts here… Tim was back to work today and the kids are back to school tomorrow… The Christmas decorations are all down and I’ve had a major blitz of toys, books, DVDs, clothes and unidentifiable objects (which at one time, were probably either dough, ‘toxic slime’, hair gel or raisins) that find their way to the corners of toy boxes, down the back of the sofa and behind cupboards.  It feels good (not the sticky stuff though)…! What also feels good (maybe even slightly better) is that I’ve had an equally clean day of fresh, crunchy seasonal food… No more pie, no more turkey and no more mid morning chocolate made by master chocolatiers! So here’s my Happy New Lunch, full of clean green goodness… Ingredients (Serves 1): Baby Gem Lettuce Leaves to line a bowl Large handful of spinach 1/3 head broccoli chopped really small 1 carrot (spiralized here, but grated would be fine) 3-4 shaves of red cabbage 1 handful raisins 1-2 handfuls raw cashews …

Simple Pasta Napoletana, Shopping & Vote Organic!

We’re counting down the sleeps to school now, and going to bed early again after two weeks (really feels like two years) of late nights, parties and plenty of excitement. So today was a day of rest until my little one reminded me that she needed new shoes.  So we braved the shops this afternoon and managed to accessorise the new shoes with a hat, gloves, coat, sweater and t-shirt… So several hours later, we headed home a bit to close to tea time… I hadn’t planned tea, nor considered what we might have in the fridge!  But with a trusty stock pile of pasta in the cupboard, I ended up doing a simple tomato pasta. In the time it takes to boil some water in the pan and cook the pasta, this one is ready!  And it’s generally a crowd-pleaser, especially topped with plenty of grated cheese… Ingredients (serves 2 hungry children): 4 Handfuls of organic* pasta 1 onion 2 cloves garlic 1 tin plum tomatoes (or chopped, but I believe you get more …

HapPie New Year!

Happy New Year everyone!  May it be filled with delicious, wonderful loveliness (your pie and your year!) We saw the year out with friends & family and welcomed the new year with a wintry walk in the beautiful surrey countryside.  If like us you’ve over indulged this holiday you’ll be delighted at a pie recipe right now (ahem)!!  If you’re looking at a fridge full of leftover meat though, it’s exactly the recipe you need! And if you have enough space, make it and freeze it for a few weeks until the guilt of the over indulgence has past?!  Here it is though, the last festive recipe of the season before we all get back on the treadmill next week, metaphorically and literally I suspect! Ingredients for the filling (Serves 6): Around 500g leftover meat, for us it was turkey and ham 1 onion 2 cloves crushed garlic 1 carrot 2 leeks 1 tsp black mustard seeds 1 tsp dijon mustard 2 tbsp plain flour 300ml single cream 200ml stock (made from the boiled down …

Cranberry, Orange and Cinnamon Compote

It’s beginning to look (and smell) a lot like Christmas!  Tim’s at the supermarket now, doing the ‘big shop’ and I’ve been busy in the kitchen… There’s Sauerkraut fermenting, fresh bread baked and I’m enjoying a cup of chamomile and honey tea as I write this.  It’s blowing a gale outside but it’s warm in here… and cosy and smells like cranberry, orange & cinnamon compote!  I’m going to dollop this on my yoghurt in the morning, but there will also be plenty for the turkey on Friday! Ingredients: 200g Cranberries (fresh or frozen) Juice of 2 Satsumas 1 stick cinnamon 5 cardamom pods 3 tbsp Maple Syrup Method: 1. Put the cranberries in a pan on the hob and heat.  Add the Satsuma juice, cinnamon, cardamom pods and Maple syrup.  Bring to the boil and lower the heat to a simmer. 2. Allow the liquid to reduce and add a little extra water. 3.  Allow the water to reduce and add a little more. 4. Simmer for around 15 minutes before removing from the …

Rich Chocolate, Cardamom Tarts

“Three, more sleeps”… said my children on the way to bed tonight.  They’re so excited, I’m so excited, we’re all so excited!  We’re officially on holiday!  Fairy lights are blinking everywhere we look, food and drink is stacking up in every conceivable corner along with paper napkins, socks and sneaky chocolate wrappers…  The dog has only pulled the tree down once and luckily hasn’t eaten enough chocolate to make herself really sick.  So far so good…  Any moments of real stress are countered by a quick visit to the fridge for another chocolate tart or perhaps a glass of 4pm wine.  Welcome to Christmas… Ingredients for the tart case (makes 12): 250g plain flour 125g diced butter (or coconut oil for a vegan alternative) 2 tbsp cocoa powder 2 tbsp icing sugar 6 tbsp cold (or iced cold) water Ingredients for the Chocolate Cardamom Filling: 170g dark 70% chocolate 160g coconut cream 10 cardamom pods (seeds crushed) Stardust, or edible glitter to serve… Method: 1. Pre-heat the oven to 180C. In a mixing bowl or …

Cloudy With a Chance of Meatballs…

Kids love Meatballs!  It’s another food that could contain literally anything as far as they are concerned (and depending where they come from its possible they do)… but home-made it’s possible that they’re full of good nourishment, love and a few hidden extras if you like?  This recipe is very simple, it makes 18 meatballs which can be frozen.  If you’re feeling adventurous you could split the meat 50/50 beef & pork (or anything else you fancy), add baked sweet potato, beetroot, onions…Jello (no not really) Ingredients: 450g Organic Beef Mince 100g Homemade Breadcrumbs 1 egg yolk 1 tsp salt 2 tsp mixed herbs Method: 1. Use a food processor to blend the mince, breadcrumbs, egg yolk, salt & mixed herbs. 2. Use a desert spoon to scoop up the mixture and form balls between the palms. 3. If freezing, place them straight in to a plastic storage pot. 4. To cook immediately, heat a couple of tsps olive oil in a pan on the hob.  Add the meatballs, gently turning every couple of minutes …