All posts tagged: sugarfree

Homemade Burgers & BBQ Salads

So in the spirit of Summer (apparently it’s here in Britain although you wouldn’t know)… here’s my home-made BBQ.  Albeit to be consumed under a brolly in a shivering 16C whilst pretending it’s not raining and it’s actually hot… I’m not complaining, I’m not I’m not…   In a bid to cut out the sulphites, the nasty preservatives found in a lot of processed meat I’ve made my own burgers.. The recipe is simple and the flavour is delicate and that’s mainly because the kids complain if they are any other way… But the salad are a little more hearty, and the potatoes are home grown…whoopee (pat on the back for keeping a plant alive)…   Burger Ingredients (Makes 6):   400g Organic lean beef mince 1 red onion 1 tsp maple syrup 1 egg 50g breadcrumbs Pinch salt & pepper Knob of butter Sprinkling of plain flour to shape the burgers Potato Salad (serves 4): Around 24 new potatoes (either whole or halved) 2 handfuls fresh broad beans Knob of Butter Handful of Fresh …

Retro Rhubarb and Ginger Compote

When I think of rhubarb I think of ‘Roobarb and Custard’ the 1970’s kids TV show, or Rhubarb and Custard penny sweets, or endless Rhubarb crumbles every Sunday through the summer…  I’m never very sure whether Rhubarb is a vegetable or a fruit and I’m always slightly panicked as to what to do with it.  However, when in doubt, compote.  The main reasons I love a compote are that it reduces the volume, it stores well in the fridge and it can be added to just about any pudding or breakfast.  Mixed with yoghurt, added to smoothies, dolloped on top of granola or porridge or mixed with ice-cream. Ingredients: 5 sticks of Rhubarb 1 Thumb of ginger 2 Tbsp Maple Syrup A little water Method: 1) Top and tail the rhubarb to remove any scraggly bits.  Cut in to approximate 1cm chunks. 2) Add the rhubarb to a saucepan on the hob with a splash of water and the maple syrup.  Heat and simmer, add a tbsp of water at a time if the compote …

Salted Caramel Pistachio Oat Pudding (or porridge if you like?)

I knew it’d take a cracking dish to get me back to the blog… and this is most definitely it.  Life has been multi-dimentional and so full lately, in the best possible way… But here’s some blog love.  If you’re a pudding for breakfast lover then this should satiate you’re sweet yearnings.  It’s sweet, salty, spicy and creamy.  And as it happens it’s also nutritious, sugar-free and vegan.  So. On. Trend!!  Ahem.  Anyway.  Most importantly it’s a healthy, nutritious breakfast bowl and one I’m really proud to share… I hope you enjoy it, and definitely let me know what you think?!   Ingredients (for 1 bowl): 1 handful whole oats 2 large dessert spoons of coconut cream and milk (about 1/3 400ml can) 100mls of Almond Milk (Or more depending on how wet you like your oats) 1 handful pistachio kernels 4 dried apricots 1 tsp ground nutmeg 1 tsp maple syrup 1 pinch sea salt Method: 1) Add the oats, coconut cream & milk, almond milk and nutmeg to a saucepan.  Stir and bring …

Spring means Seabass & Samphire

Eating seasonally means really savouring the first taste of the season, never taking food for granted and being really glad the season is over.  Without fail, however much I overdo a food, when the season comes around again I’m so glad to taste it! Seabass comes in to season in spring in the UK.  I nearly always have it salted and pan-fried with samphire and a potato of some kind… It’s a salty sea-side dish.  Packed with phytochemicals and rich in vitamins it’s a food combo to feel really good about… ‘All Hail Samphire, The Salty Veg of The Sea’ Ingredients (serves 2): 2 seabass fillets 2 large potatoes 250g punnet cherry tomatoes 90g samphire 1 large shallot 2 cloves garlic 1 handful fresh mint olive oil salt & pepper 1 tsp maple syrup Method: 1) Peel and quarter the potatoes, place in a pan of lightly salted water on the hob.  Bring to the boil for around 10 minutes, or until the potatoes are soft and can be mashed. 2) Heat a tbsp olive …

Pink Potato, Fennel & Leek Soup

The temperature has dropped again and it seems like everyone is poorly… Mine included.  So we’re bundled up with sniffs and snivels and only hot soup and toast will do.  That along with chamomile tea and ginger biscuits!  No problem though, snuggling on the sofa and reading back to back Roald Dahl is a treat… We’re on ‘Danny the Champion of the World’… so gripping…The link to the site here is great too, lots of lovely interactive Roald Dahl quizzes, recipes and ideals for entertaining kids… So back to the soup.  Leek and Potato is always a favourite, but I had a bag of ‘Red Emmelie’ heritage potatoes delivered this week  from our good friends at Abel & Cole and they’re delicious.  They’ve also given this soup its lovely pink colour… It’s sweet and hearty and full of vegetable goodness!  I hope you enjoy it as much as us! Ingredients: 1/2 head large fennel 1 large onion 2 cloves garlic 2 large leeks 6 red emmelie potatoes 1 sachet red miso paste 2 tsp vegetable …

Spaghetti Puttanesca for One…

There’s something quite wonderful about being home alone, just myself to please and my own whims and fancies to indulge… It means strong salty flavours, preserved fish, anchovies, smoked mackerel, salmon and carbs.  There’s a whole lot of love wrapped up in a dish for one, and this spaghetti puttanesca sums it up for me… accompanied by a glass of red wine and ‘Eat, Pray, Love’ for company… Heaven!   Ingredients: 1 onion 2 cloves garlic 1 tsp chilli flakes 1 tsp mixed herbs 2 tbsp chopped anchovy fillets 1 Large handful kalamata olives 1 can plum tomatoes 1 large handful chopped parsley 1 tsp maple syrup Black pepper to taste 75g dried spaghetti Olive oil Method: 1) Bring a large pan of water to the boil, add a pinch of salt once its boiling and add the spaghetti.  Stir as the spaghetti cooks to avoid sticking. 2) Warm 2 tbsp olive oil in a pan on the hob. 3) Finely slice the onion, crush the garlic and add to the pan along with the …

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 …

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 …

Superfood makes Superheroes, Quick Fix Pasta & Home made Pesto

Pesto pasta is a regular 5pm meal fix in our house.  Especially when we get home at 4.30, after football, ballet or an afternoon at the park.  I usually grate a bowlful of cheese on the side and add a bowl of pitted green olives.   This week I found a bumper stock of reduced fresh coriander in the supermarket.  Needless to say, I nabbed it all… decided to make a coriander pesto and put the rest in the freezer for later… So here’s my coriander pesto recipe!  Of course if Basil is on offer ’round your way, nab that up instead!  And remember… all that green goodness is what we like to call superfood, and superfood makes superheroes don’t you know! Ingredients (fills a 14oz / 324ml Jam Jar): 80g Fresh Coriander 60g hard cheese, such as parmesan 60g olive oil 60g pine nuts pinch of pepper (taste before adding salt as the cheese is already salty) 2 cloves garlic Method: 1. Chop the coriander and add to a food processor (a small blade …

Thai Green Salad & Prawns

I love prawns, and I think prawns love chillies, garlic and ginger… This is a bit of a salad inspired by a Thai green curry (with prawns).  Really it’s me wanting another curry but thinking I ought to have a salad instead… You see I’d eat a curry in one form or another every day very happily!  So this is as far as as I can push a salad in the direction of a Thai curry!  Of course you could go so far as to serve a side of spring rolls with it… By the way, did you know avocado jokes were a thing?  The avocado link will take you to a few pictures which made me giggle! Ingredients (serves 2): 2 large handfuls baby leaf spinach 1 avocado 1/2 Red Pepper 150 King Prawns 60g Samphire 1 handful raw cashews 2 cloves garlic 1 red chilli 1/2 thumb grated ginger 2 tbsp coconut oil juice 1/2 lime salt & pepper Method: 1. Heat the coconut oil in a pan on the hob. Crush the …