Tag Archives: eatclean

Avocado, smoked salmon with poached eggs on sourdough (Serves: 2 -Preparation time: 10 minutes)

My day always kicks off with a strong cup of coffee, it is my one vice that I simply can’t do without.  I love the ritual of making it, packing the coffee grounds into my percolator and then waiting the five minutes for it to brew whilst the blissful aroma fills my kitchen.   The only downside is that I have a tendency to gulp the coffee down in a matter of minutes before dashing out of the door to catch the train to work.

  At the weekend when time is not of the essence a lazy brunch with lots of coffee is how I like to start my day before heading out to walk Oscar up on Wimbledon Common.  The recipe below is a fantastic brunch option that is very simple to make and absolutely scrummy.  If you are efficient it can be prepped and on your plate in under 10 minutes.

 The key to this recipe is not over cooking your poached eggs so that the yolk is still runny when you cut into it and creates a beautifully rich sauce.  In essence poaching an egg is very straight forward, however sometimes it takes a couple of tries to work out the timings.  My tip for poaching an egg is to put a ¼ teaspoon of vinegar in the poaching water and make sure that the water is simmering whilst the egg is cooking not boiling.

This is a fantastic recipe full of vibrant colours that is a great way to start your weekend. Enjoy!

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Baked apples (Serves: 3 – Preparation time: 45 mins)

Happy New Year!

I have decided to share a recipe that helps to use up one ingredient that has a tendency to be leftover after Christmas – mincemeat. The recipe below is super easy and can be eaten either hot for pudding with a little cream, or is great served cold as a topping for porridge in the morning for breakfast.

The inspiration for this dish came after a visit to East Sussex to see some of my friends who swear by a bowl porridge for breakfast, topped with fresh apple, yogurt, seeds, nuts and honey before a days hunting, shooting or fishing.  Not being one for porridge normally, I am well and truly converted and the recipe below is my take on their porridge toppings.

The simplicity of this recipe makes it an absolute gem, it takes a matter of minutes to prepare, the key really to this recipe is about how well you core the apple as you want to create a cavity that is large enough to pack all of the mincemeat in.  As the apple cooks it becomes beautifully soft and infuses with the spices and flavours of the mincemeat.

This is definitely a recipe to try and is absolutely fantastic on these chilly winter days.  Enjoy!

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Smoky roasted butternut squash soup (Serves: 4/6 – Preparation time: +1hr)

Pumpkins and squashes come in all manner of shapes and sizes and in my opinion they are one of the most versatile vegetables that you can cook with.  The good news is right now they are in season and fairly cheap to buy!  For today’s recipe I have decided to keep things simple and turn butternut squash into a wonderfully velvety soup which is perfect served in a mug for bonfire night or as a starter for a dinner party with crusty French bread on the side.

The vibrant orange colour of this soup is hugely inviting and has the effect of making you warmer simply by looking at it. However, it is the paprika in this recipe transforms this soup – turning it from the sweet delicate taste of the squash into a rich smoky flavour that makes you want to keep going back for more.

This is definitely a recipe to try this autumn/winter whilst butternut squash is in season and at its best.  The soup freezes well so can be made up in large quantities and squirrelled away until you need it.  Enjoy!

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Banana and date cupcakes (sugar-free and dairy-free). Preparation time: 30/40 minutes

My sister-in-law set me a challenge to develop a cake that is suitable for my nephew, Leo.  Leo is 8 months old and a truly happy baby who I am pleased to say seems to love his food!  My brother and sister-in-law are in the process of weaning Leo at the moment and are following the ‘baby led weaning‘ method.  Baby led weaning is a fairly new concept to me, but strikes me as a sensible way of introducing a baby to food.  Put simply baby led weaning is the where you give food to a baby and they feed themselves.  So far as I can tell one of the major advantages is that they eat what you eat (within reason) and subject to a couple of basic principles to ensure that your baby’s diet has a very limited amount of salt and sugar.

Now then back to the challenge, to develop a cake suitable for baby led weaning.  My sister-in-law asked me to create a cake that did not contain refined sugar.  My first thought was what about using honey, however after a bit of research it became clear that this would not be a suitable substitute on this occasion as the general consensus is not to introduce honey to a baby’s diet until they are a year old.  Not being a fan of sweeteners I set my mind to what I could use as an alternative.  My solution – dates and banana pureed in a little boiling water.  Using that as a sugar substitute I tired a couple of different recipes.  The first attempt resulted in a dense but very moist sponge more like a muffin.  The second attempt is the one I am going to share here as it produced a much lighter fluffier sponge that rose beautifully.  What I should point out it that I made cupcakes instead of a cake as it was a better portion size for a baby.  The other benefit of cooking them this is it means that you can freeze them individually and use them gradually rather than worry about them going stale.

I suspect that you are wondering what it tasted like – unsurprisingly it is nowhere near as sweet as a typical cake but as mentioned it has a lovely light texture.  I asked my family for their thoughts on the cupcake and the comments were as follows “Where’s the jam?” and “Any chance of some cream with this?”  I think these responses boil down partly to the fact that instinctively they expected something much sweeter and secondly that it is unlike me to serve a cake without icing.  So if you are making this for both adults and babies perhaps treat it a little like a scone for the adults and serve with a little jam and cream on the side so those of your family with a sweeter tooth can satisfy their cravings.  Enjoy!

Tip:  if you have bananas that are going black and you are thinking about throwing them away don’t!  Peel and freeze them as they will be perfect for this recipe as it works best with ripe bananas.

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Stuffed Portobello mushrooms (Serves: 2/4 – Preparation time: 25 mins)

The recipe below is a little gem as it can be prepped and ready to eat in just over 20 minutes and works well both as a main meal or starter.  It is packed full of veggies meaning that you are well on your way to meeting your “5-A-Day”.  I am not really the type of person to talk about ‘clean eating’ as I am of the view that if you make something from scratch more often than not it falls into that category – that being said, for those of you that are looking for a healthy option for supper this recipe is right up there!

There is no denying that this is a ‘rustic’ recipe – in other words the presentation lacks finesse.  However, the variety of vegetables used in this dish means that your plate is filled with vibrant colours making it draw the eye and entice the eater.  The flavours complement one another giving a delicate balance between sweet, salty and creamy. Ladies and Gents, if you like mushrooms then this is one to try as it is tasty no nonsense cooking. Enjoy!

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Moroccan spiced shoulder of lamb with apricots (Serves: 4 – Preparation time: 1.5hrs)

One-pot cooking is incredibly convenient for washing up purposes but also in terms of ease.  The idea with this style of cooking is that you can throw everything into a casserole dish, cover and leave to bubble away in the oven without needing to think about it until it is time to serve.    The added bonus with this particular dish is longer you leave it the more succulent and tender the lamb becomes.

As this dish cooks, the juices from both the apricots and lamb seep into the sweet potato mixture turning it into a stuffing that is infused with all the flavours of the dish.  I would recommend serving this meal with simple accompaniments for example fluffy couscous and steamed green vegetables so that you can relish the taste of the lamb.  This recipe would be a good alternative to a traditional Sunday roast, or would make a great centrepiece for a dinner party. Enjoy!

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Sticky beef (Serves: 2/3 – Preparation time: 20 minutes)

Lately I have been finding that I am pushed for time in the evenings,  as a result I have been resorting to meals that can be prepped and on the table in 20 minutes without too much fuss.  The recipe below fits the bill perfectly as in the time that it takes to steam the rice the rest of the dish can be cooked.

This ‘sticky beef’ recipe uses dates to make sauce, giving it a wonderfully sweet caramelised flavour.  The spice and warmth from the chilli helps cut through the sweetness of the dish, however if you find it too sugary for your palette then add 1 tbsp of light soy sauce to the dish at the end.

By stir-frying the vegetables quickly they will retain a slight crunch which contrasts the smoothness of the sauce and tenderness steak.  Don’t feel that you have to use beef to make this recipe, it would work just as well with pork or chicken thighs cut into thin strips and cooked in a little oil before adding it to the sauce.  Enjoy!


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Mackerel salad (serves 1 – preparation time 10 mins)

Last Easter my brothers and I met up in Yorkshire for a weekend of walking, eating and sampling one or two of the local drinks…  Unbeknownst to my brothers I decided that we needed to balance out the gluttony of the weekend with a healthy meal.  Now, for those of you that know my brothers you will appreciate that a mackerel salad would not be their first choice, so much so that when I first told them that mackerel salad was on the menu for Sunday lunch they quickly suggested a walk to the pub for a pre-lunch beer, which then led to another and another … it is safe to say that the mackerel salad did not happen that day.

However the following day there was no escaping the Mackerel salad as I prepared it before the boys were up.  I suppose you are wondering why I persisted with the Mackerel salad, well first up despite the boys protests I was pretty sure they would like it.  Secondly, I wanted to see if it was enough of a meal to stop them feeling hungry.  The good news is that the boys were both pleasantly surprised and full, thanks to this protein rich salad.  Win!

The recipe below, serves one person, but can easily be multiplied to cater for more.  As with any salad you can chop and change the ingredients according to what you have available.  If you are entertaining / hosting a dinner party then I would suggest serving as a starter and reducing the quantities by half.  If however you are having friends over for lunch then adapt the recipe to cater of the right number of people and present on a large platter so that people may help themselves.

Alternatively if you are looking for a packed lunch ideas, this salad can be made up the night before and stored in a Tupperware. My only advice if you do this: (1) do not quarter the boiled egg until you are ready to eat; and (2) keep the vinaigrette separate in a little jar to prevent the salad going soggy overnight.

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Mackerel salad 
Serves: 1
Preparation time: 10 mins

Ingredients:

Salad:

  • 1 smoked mackerel fillet
  • 1 egg
  • 1 handful of mixed salad leavesDSC_0461.JPG
  • ¼ avocado (diced into cubes)
  • 5-6 cherry tomatoes (halved)
  • 1 small piece of carrot (peeled and cut into strips using a potato peeler)
  • 1 small piece of cucumber (peeled and cut into strips using a potato peeler)
  • 1 small piece of red pepper (thinly sliced)
  • 5 black olives (stoned and halved)
  • 2 slices of stale baguette
  • Olive oil

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  • Juice of 1/2 a lemon
  • Olive oil
  • 1tsp fresh dill (chopped)
  • salt and pepper

Note: the quantities for the vinaigrette will be enough for 4 people.

Steps:

  1. First prepare your croutons: slice the stale baguette into cubes, place in a baking tray and drizzle over a little olive oil (roughly 1 tablespoon) – make sure that each side of the bread has a little oil on it. Place in a preheated oven on at 190°C and bake for roughly 7- 10 minutes or until golden brown.
  2. Next prepare the soft boiled egg: place an egg in a saucepan with a little salt and cover the egg with boiling water. Boil the egg on a medium heat for 6 minutes, then pour away the boiling water and fill the saucepan with cold, set to one side and leave to cool for a couple of minutes.
  3. Whilst the egg and croutons are cooking prepare your salad: place the salad leaves on a plate to form a base, add the carrot, cucumber, red pepper, cherry tomatoes, avocado and olives.
  4. Remove the skin from the smoked mackerel and place on top of the salad and scatter over the croutons.
  5. Prepare your vinaigrette: pour the lemon juice into a jam-jar, add an equal amount of olive oil, the dill and salt and pepper. Shake well.
  6. Finally peel your egg and carefully cut into quarters (the yolk will be runny) add it to the salad, before pouring over a little of the dressing. Serve immediately. Enjoy!

Minestrone soup

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I should really call this recipe ‘Fridge Soup’ as it came about as a consequence there being a lot of fresh vegetables in my fridge that needed using.  In reality it is a take on Minestrone, a thick vegetable soup.

I don’t believe there is a right or wrong way to make a soup so long as you use a good stock, it is largely a case of seeing what you’ve got and working with it. Soups can be smooth or chunky, cold or hot and can be really versatile.

For a while I couldn’t bring myself to eat blended soup, this was largely as a result of my grandmother who religiously ate soup that contained lambs liver along with various vegetables that she would have lying around. Now, I am a fan of liver (pan fried with onions and bacon), however when cooked to oblivion in a soup which is then puréed is another thing. I am pleased to say I got over my aversion to blended soup a number of years ago and love a velvety pumpkin soup or roasted tomato soup that have been blitzed.

So why make this soup? Well, it uses scraps up, you can change the ingredients according to what you have in your fridge/pantry and it will provide you with a hearty bowl of soup at the end. I don’t normally added tinned tomatoes to a soup but I really feel it adds a great base flavour to this chunky soup.

My one tip for this soup, try and avoid cutting the veggies into big pieces as it will impact the cooking time. You want the vegetables to be diced so that they are roughly 1cm cubes. If they end up bigger then 1cm  it isn’t a problem just add the pasta to the pan about 5-10 mins after you’ve added the tomatoes and stock and cook the soup for a little longer. Enjoy!

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Minestrone soup (serves 4)

Ingredients:

1 carrot (diced)
1 courgette (core removed and diced)
5 mushrooms (diced)
1 red pepper (deseeded and diced)
1 onion (diced)
1 handful of smoked lardons
1 tin of tomatoes
1tsp teaspoon of sage
1tsp of thyme
1 chicken stock cube
600ml water
2 small handfuls macaroni pasta
seasoning

Steps:

1. Start by preparing all of your vegetables.
2. Heat some oil in a heavy bottomed pan on a low temperature, add the onions and cook slowly until they start to soften.
3. Next add the lardons, cook for a couple of minutes stirring occasionally before adding the rest of the fresh vegetables.
4. Allow the vegetables to sweat for around 5-10 minutes.
5. Finally add the herbs, stock cube, tinned tomatoes, and pasta.  Season well, turn the heat up to a medium temperature and leave to bubble away for 15-20 minutes stirring occasionally and adding more water as needed.

 

Chilli beef

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Is it wrong that I wish the weather at the moment was a little colder?  With the clocks having gone back almost a month ago I feel somewhat cheated that the weather hasn’t turned and started to get cooler.  London is decidedly grey at the moment giving the sense that winter is on its way but yet it is still warm outside which is mildly disconcerting.  I can’t wait until we start getting the frosty mornings with the brilliant clear blue skies that justify you making comfort food.

Perhaps it was wishful thinking when I got the stewing beef out of the freezer at the weekend with the view to making something both hearty and warming.  Well the balmy weather has certainly not deterred my plans for the stewing beef and last night I made Chilli Beef.  I suppose in reality Chilli Beef is really a play on Chilli Con Carne but in a stew format.  The combination of the spices and the tomatoes in this recipe create a wonderfully rich sauce.  For me though it is the smoked paprika in this recipe that makes this Chilli Beef something special as it adds a real depth of flavour that makes you want to go back for seconds.

This recipe can be made in advance and reheated when you need it which makes it a good option for when you have friends coming around for supper during the week.  I would recommend serving the Chilli Beef with something simple like boiled rice and a green vegetable of your choice.  Bon appétit!

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Chilli Beef

Ingredients:

400 g stewing beef
salt and pepper
2 onions sliced finely
3 garlic cloves roughly chopped
1 heaped tbsp plain flour
1 tbsp smoked paprika
1 tbsp paprika
1 tsp cayenne pepper
½ tsp cumin
¼ tsp ground coriander
½ tsp thyme
1 tsp hot chilli powder
1 beef stock cube
Water to deglaze the pan
½ a fresh chilli chopped finely
1 tin of tomatoes
2 tbsp tomato purée
1 to 2 tbsp of honey to sweeten
1 tin of kidney beans (400g)

Steps:

  1. Preheat your oven to 180°C (Fan)
  1. Mix all the dry ingredients together in a bowl, add the beef to the mixture and stir until the beef is well coated.
  1. Heat some oil in a heavy bottomed pan on a high heat. Add the beef and any remaining dry mix to the pan stirring from time to time until the beef has browned off.
  1. Turn the heat down and add the onions and garlic to the pan. Continue to cook until the onions have softened stirring as required.
  2. Whilst the onions are cooking, dissolve the beef stock cube in a little boiling water and use the liquid to deglaze the pan. It is best to use a wooden spoon to do this so that you do not scratch the bottom of your pan.
  1. Next add the tomatoes, fresh chilli, tomato purée and honey to the pan and stir well.
  1. Cover the pan with the lid and place in the oven and cook for 40 minutes before adding the kidney beans. Return the pan to the oven and cook for a further 1hr 20mins.

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