All posts tagged: Autumn

Wild Chestnut & Thyme Risotto

By next week they’ll be gone.  But while you can, there’s a bounty of smooth, nutty, sweet Autumn Chestnuts ready in abundance and littering the floor of the woods…  Don’t mistake them for conkers (or worse vice versa)… You’ll know a sweet Chestnut by it’s green shell of fine spines, which is almost impossible to penetrate without impaling a finger.  Inside you’ll find 3 cosy chestnuts, slightly tear-dropped in shape (compared to their more spherical conker cousins).  You’ll have to be creative getting in to them…. my preferred method is a sort of stamp squeeze with a foot, so that the chestnut pops free and my fingers are saved…  It’s worth it though.  Take a bag, collect plenty, top and tail them and roast them in the oven for 30 minutes and enjoy warm.  Or, add them to this delicious autumnal risotto…   Ingredients: 1 tbsp olive oil 1 tbsp butter 1 large onion 2 cloves garlic 1 cup arborio rice 1 glass dry white wine 2 large chestnut mushrooms Roughly 24 Whole Sweet Chestnuts …

Autumnal Escape ~ Yoga & Relaxation

15th October 2016, 4pm – 6pm Join Zone In Yoga and Black Dog Living for a gentle 2 hour nurturing autumnal escape at the beautiful Harmony Centre at Ashley CofE School. Nourish your body with a 60 minute slow-flow Yoga led by Hannah, focused on rooting down and connecting with the earth. Indulge your senses with a 45 minute guided relaxation led by Lauren, using essential oils picked for the season.   We’ll finish the session with some spicy warming chai and wholesome sweet treats. Tickets are £25 in advance. To confirm your place please contact Lauren or Hannah: Hannah – zoneinyoga@hotmail.com / 07767 391324 Lauren – Lauren@blackdogliving.com / 07763 135146

Fridge Raider Green Curry and Rice aka c.1999 on a Thai Beach

This was a fridge raiding meal the day before the shopping arrived, so strictly speaking it’s not a ‘green curry’ proper… but for me it has enough of the elements to make it as good as!  And if you close your eyes and put on Moby’s ‘Play’ album then you’re in Thailand c.1999! (Scroll down for a quick blast of ‘porcelain’ from that album) Ahhh, the memories… (Take a moment) OK, back to business!  It’s very quick to make, hearty as it is, but could be beefed up for the weekend if you add chicken, prawns or a side of spring rolls… Ingredients: 1 onion 4 cloves garlic 1 thumb ginger (grated) 1 green birdseye chilli 1 stick fresh lemongrass 2 tsp ground turmeric 1 tsp ground coriander 1 tin chickpeas (drained) 1 small butternut squash 1 can coconut milk 1 bunch fresh coriander salt & pepper 1 cup wholegrain basmati rice 2 tbsp coconut oil Method: 1. Heat the coconut oil in a large pan on the hob 2. Finely chop the onion, crush …

Harissa Roast Chicken & Warming Winter Bone Broth

Sundays throughout Autumn and Winter are for roast dinners in our house… It’s a really great time to come together as a family and the kids love the array of food on offer.  It means they eat well because they have control over their portions and food choices, albeit vegetables are compulsory!  But then aside from the meat it mainly is vegetables, in one form or another… We usually buy a chicken, it’s down to me, I just don’t enjoy very rich red meat, and it’s always free-range & organic.  We are so detached from the process of food production on the whole, but I have an underlying sense of responsibility for the quality of life the animal has lived.  Plus, I just don’t fancy eating the antibiotics & hormones pumped in to the non-organic farmed birds.  It’s seems cruel and it’s certainly has no health benefits for me, in fact probably quite the opposite.  So, with our organic chicken ready for the roast, this week I fancied something a little different, and went with …

Celeriac Rostis… or Solero Frosties (if you’re 5)

These are a great alternative to potatoes, albeit a much uglier ‘what do i do with that monster’ veg, but especially good for the carb loving kids!  My daughter asked to if she could have a sticker on her sticker chart for finishing her ‘Solero Frosties’ it took me a minutes to get what she meant!  I think they’ll be Solero Frosties forever more in our house now!  They’re really quick, and simple to make and celeriac are really tasty, so need very little attention.  We had them yesterday with a Harissa Roast Chicken and Chickpea Salad… But on the 5pm dinner scene they’d go well with sausage and veg, or in place of the potato rosti for breakfast or brunch.  Celeriac also makes a great mash, so if you’re looking to hide veg, or increase variety add them to mashed potato! Ingredients (makes 8 rostis): 200g grated celeriac 1 tsp dried mixed herbs 1 egg Salt & Pepper Method: 1. Grate the celeriac in to a mixing bowl, you can use kitchen roll or …

Chocolate Coconut Granola

Oh my, this is the kind of breakfast I absolutely shudder at when I see it in the supermarket.  My contempt for chocolate breakfast cereal, and my resounding ‘absolutely not’ when the children ask for it!  But here am I making it.  The truth is this is beautiful, and this version is really nutritious too!  Actually this wasn’t supposed to be a granola at all, it was going to be snack bars for after school.  But for some reason I didn’t make enough wet to coat the dry and the result was snack bars that didn’t stick together, obviously!  But thankfully there is always granola… and this is going to be beautiful with some plain greek yoghurt in the morning! Ingredients: 200g Oats 100g ground almonds 100g desiccated coconut 6 tbsp maple syrup 6 tbsp coconut oil* 3 tbsp cacao powder Pinch of sea-salt 50g chia seeds 50g raisins 4 medjool dates,chopped 75g dark cooking chocolate min 70% cocoa solids Method: 1. Pre-heat the oven to 180C. 2. Mix the dry ingredients; oats, ground almonds, …

Salty & Sweet, Maple Roast Nuts aka “Mummy I’m huuuuungry”

“Mummy I’m hungry”, “Mummy I need a snaaaaack” My children love these as a snack, and I feel like they’re getting some nourishment in the process… These are fab after school, or at 5pm for me when I’m making the kids dinner… Or part of a picky lunch along with houmous, crudites, sourdough and olives… They’re really easy to do too… Ingredients: 1 handful Raw Cashew Nuts 1 handful Raw Almonds 1 handful pumpkin seeds 1 handful sunflower seeds 1 tbsp maple syrup 1 pinch sea salt Black Pepper Method: 1. Pre-heat the oven to 150C. 2. Scatter the nuts across a roasting tray, cover with 1 tbsp maple syrup, a generous pinch of sea-salt & a crack of black pepper. 3. Roast for 15 minutes, remove and stir, roast for a further 5-10 minutes or until the nuts are gently browning. 4. Remove to a serving bowl to cool.  The nuts will be sticky but as the maple syrup cools, it will become crunchy.  Break apart any large lumps and serve. Delicious! What are …

A Jerusalem Artichoke Tart and a Naked Autumn Slaw… Oh the scandal!

I know you must all be relieved… I could hear the panic building at the school gates today… “What shall we do with our Jerusalem artichoke glut” you were saying… “wherever shall we find a tasty recipe”… Well, worry no longer… (ahem).  So unless you’re an allotmenteer or, like me, accidentally ordered the ‘fancy’ box from the veg box people (along with two small loaves of bread and 2ltrs of milk you didn’t need) then you probably haven’t a) heard of Jerusalem artichoke or b) got  a glut in the fridge.  There was only a momentary knee-jerk panic reaction to seeing a whole bag of them in the same week as the #WasteNot campaign (speaking of which the milk and bread is being re-homed with a neighbour).  But after a brief consultation with instagram, and a little bit of research, this delicious union of flavours happened… And it’s worth buying Jerusalem Artichokes for, although I couldn’t tell you where to get them, unless you have a friend with an allotment or order the fancy veg …

10 Ways With Toast #6 Avocado, Pinenuts & Sundried Tomatoes on Sourdough

TOAST!  Hurrah!  Is it just coincidence that a toast is a toast?  I don’t know, but for all you toast masters out there, let’s make a toast, to toast… This will be a rolling post about toast.  Ten ways with toast in fact! So whether you’re cooking up a roast, or enjoying the coast, stop what you’re doing and celebrate Toast (henceforth with a capital T)!* #6 Avocado, Sundried Tomatoes & Toasted Pinenuts You see the very wonderful thing about toast, and topping toast, is that it really can be an anytime meal… and I very often go to avocado on toast for lunch because it takes all of about 3 seconds to make and it’s super nutrious. Ingredients: 1 Large slice of Sourdough cut in half 1 avocado 4 sundried tomatoes 1 handful pinenuts Method: 1. Toast your sourdough and spread 1/2 your avocado on each slice. 2. Finely chop the sundried tomatoes and evenly sprinkle on each slice. 3. Put a handful of pinenuts in a dry pan on the hob and heat …