Quinoa, Smoked Salmon and Dill Lunch Pot

I made this yummy lunch pot a couple of weeks ago. It was really simple to make and used up lots of the things in my fridge. 

Quinoa, Smoked Salmon and Dill Lunch Pot (from Good Food Magazine April 2015)
(Serves 2)

100g quinoa

2 tbsp half-fat soured cream
2 tbsp lemon juice
½ pack dill, finely chopped
½ cucumber, halved and sliced
4 radishes, finely sliced
100g smoked salmon, torn into strips

Bring a pan of water to the boil and cook the quinoa according to packet instructions. Drain and run under cold tap, drain again well.

Meanwhile, make the dressing. Mix the soured cream and lemon juice together in a bowl, then add most of the dill, reserving a quarter for serving.

In another bowl, combine the quinoa with the cucumber and radishes, and stir through half the dressing. Season and top with the salmon and the rest of the dill. Put the other half of the dressing in a small pot and drizzle over the quinoa just before serving.

Harissa Lamb and Hummus Flatbread

I had a whole load of hummus leftover from New Year and I am trying to incorporate it into meals so that I don't waste any of it. This is a really simple but really tasty flatbread sandwich recipe. I used this yoghurt flatbread recipe to make the flatbreads.

Harissa Lamb and Hummus Flatbread (adapted from Good Food Magazine February 2011)
(Serves 4)

2 lamb leg steaks
1 tbsp harissa
4 wholemeal flatbread
4 tbsp hummus
2 carrot, grated
4 radishes, grated
handful of parsley leaves, chopped

Preheat the grill to high.

Rub the lamb steaks with the harissa and season. Place onto a grill pan and grill for 6-8 mins, turning halfway through cooking. When the lamb is cooked to your liking, remove to a plate and allow to rest for a couple of mins.

Meanwhile, warm the flatbreads in the microwave, then spread each with 1 tbsp hummus. Mix the carrot, radish and parsley. Scatter the carrot and radish on top of the hummus and then top with the lamb drizzle over any resting juices, roll up and eat.

Sorrel Rice Bowl with a Poached Egg

This is such a simple but effective meal and absolutely delicious with the hit of lemony peppery sorrel, which I love and which I grow in the garden.

Sorrel Rice Bowl with a Poached Egg (from Epicurious)
(Serves 4)

250g brown rice
large handful sorrel
4 tbsp olive oil
salt and pepper
1 tbsp white vinegar
4 large eggs
4 radishes, very thinly sliced
2 tbsp fresh lemon juice, divided
1/2 preserved lemon, finely chopped
1 tbsp chopped dill, plus more for serving
60g feta, crumbled
Hot sauce

Bring a pan of water to the boil and cook the rice according to packet instructions.

Put the sorrel, oil, and 1 tbsp of water into a food processor and blitz until smooth; season with salt and pepper.

Meanwhile, bring another pan of water to the boil; reduce the heat so the water is at a gentle simmer and add the vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with the remaining eggs, waiting until whites are opaque before adding the next (about 30 seconds apart). Poach until whites are set and yolks are still runny, about 3 mins. Using a slotted spoon, transfer eggs to paper towels as they are done.

Toss the radish with 1 tbsp lemon juice in a small bowl; season with salt. Toss the rice, preserved lemon, 1 tbsp dill, remaining 1 tbsp lemon juice, and the sorrel purée in a medium bowl; season with salt and pepper.

 Serve the sorrel rice topped with poached eggs, radish, feta, hot sauce, and more dill.

Scandi Salmon Salad

I made this lovely salad for lunch a couple of weeks ago. The radish were from my garden, it's so exciting that I can now start using the produce from my garden to create meals.

Scandi Salmon Salad (from Good Food Magazine Spetember 2013)
(Serves 2)

300g baby new potatoes, halved
1 lemon
2 salmon fillets
150ml half-fat crème fraîche
bunch dill, finely chopped
bunch flat-leaf parsley, finely chopped
1 tbsp French mustard
½ red onion, finely chopped
100g radishes, quartered

Heat oven to 200C. Put the potatoes in a pan and add the potatoes, bring to the boil and cook for 15 mins, or until tender. Drain and set aside to cool.

Meanwhile, zest the lemon, set aside and thinly slice half the lemon. Put the salmon on a baking sheet, season and top with the lemon slices. Roast in the oven for 12-15 mins, until just cooked through. Leave to cool.

Mix together the crème fraîche, dill, parsley, mustard, lemon zest and one squeeze of the remaining lemon half. Toss together the cooled potatoes with the onion, radish and dressing. Flake over the salmon and season. Take the part-squeezed lemon half with you to squeeze over just before eating.

Fiery Chicken Pitta Pockets

So I tried to do a WeightWatchers week a few weeks ago and it wasn't all that successful, not least because I went out twice that week and people kept giving me cake! I did hold out on an apple doughnut though on the Friday!

 This was the first recipe I made that week, a chicken pitta pocket and it was really good. Just lightly spicy but the fresh raw veggies were a wonderful accompaniment.

Fiery Chicken Pitta Pockets (from WeightWatchers Book of Recipes)

(Serves 4)

(9 WW ProPoints per serving)

2 tsp oil

1 tbsp paprika

1 tsp chilli powder

2 tsp root ginger

3 tbsp lemon or lime juice

1 tbsp coriander or mint

4 chicken breasts

4 medium pitta bread

salt and pepper

To serve

salad leaves

chopped cucumber, tomato, radish

Mix together the oil, paprika, chilli powder, ginger, lime and herbs in a bowl. Season with salt and pepper.

Lay the chicken in the spice mixture. Cover and leave to marinate for about an hour.

Preheat the grill, then cook the chicken for about 12-15 mins, turning once and basting often, until tender.

Warm the pitta breads by toasting lightly.

Slice the chicken and serve in the pitta bread with shredded lettuce, cucumber, radish and tomato.

Sausage Quinoa Salad

Still sticking with the warm salads. I made one of those ready cooked sachets of quinoa feed me for three meals, this was the last meal and really tasty it was. I used spring onion and ginger sausages and they were absolutely gorgeous!

Sausage Quinoa Salad (from Thyme for Cooking)

(Serves 2)

4 sausages

100g quinoa

8 stalks asparagus

1 carrot

2 radishes

2 tomatoes, sliced

salad leaves

For the dressing

125ml Greek or plain yogurt

1 tbsp Dijon mustard

1 tbsp white Balsamic vinegar or tarragon vinegar

3 tbsp olive oil

1 tbsp fresh chives chives

1 tbsp fresh chopped oregano

Cook the sausages, either grill or bake, when cooked, cut into pieces.

Bring a pan of water to the boil and cook the quinoa according to packet instructions, adding the asparagus for the last 2-3 mins.

Meanwhile, shave the carrot and radish with a potato peeler and slice the tomato.

Make the dressing, mix together the yoghurt, mustard and vinegar, then whisk in the oil and add the herbs.

Tear the salad leaves into two bowls and toss with a third of the dressing. Top with the quinoa followed by the carrots, radishes and tomatoes then put the sausages on top. Drizzle with the rest of the dressing and serve.

Jamie's 15 Minute Meals: Chicken Salad

This was a really yummy chicken salad, I loved all the textures and the dish was just really tasty.

Chicken Salad

(from Jamie's 15 Minute Meals)

(Serves 4)

1 head broccoli

4 small skinless chicken breasts
1 heaped tsp ground coriander
oil
300g bulgur wheat
2 preserved lemons
1 bunch radishes
2 spring onions
1/2 bunch fresh mint
2 tbsp extra virgin olive oil
3 tbsp red wine vinegar
2 tbsp sunflower seeds
4  tbsp fat-free natural yoghurt
2 tsp harissa
1 lemon

Fill the medium pan with boiling salted water. Trim the end off the broccoli stalk, then cut up the broccoli head and add to the pan, cover and boil for 4 minutes. On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the ground coriander, then fold the paper over and bash and flatten to 1.5cm thick with a rolling pin. Put into the frying pan with 2 tbsp of olive oil, turning after 3 or 4 mins, until golden and cooked through.

With tongs, remove and drain the broccoli (leaving the pan of water on the heat), then place on the griddle until nicely charred. Add 1 mug of bulgur wheat and the preserved lemons to the broccoli water and cover, stirring occasionally. Halve or crush the radishes, trim and finely slice the spring onions and the top leafy half of the mint, then toss it all in a bowl with the extra virgin olive oil and vinegar, and season to taste.

Drain the bulgur wheat and tip into a large serving bowl, then mash and mix in the preserved lemons and arrange the broccoli on top. Toss the sunflower seeds in the chicken pan, then slice the chicken and add to the salad, scattering over the seeds and snipping over the cress. Serve dolloped with the yoghurt and drizzles of harissa, with lemon wedges on the side.

Summer Pizza

I made this pizza out of various things that were ready in the garden, I didn't want to bother making tomato sauce so I used salad dressing as the sauce and it was delicious. I really love the pizza stone I got for Christmas and love being able to make my own crispy pizza!

Summer Pizza

(Serves 2)

1 packet pizza mix

2 tbsp Caesar dressing mix

1 tomato, sliced

1 small green courgette, sliced

1 small yellow courgette, sliced

1 radish, sliced

50g grated cheddar and mozzarella mix

Make up the pizza dough according to the packet instructions.

 Roll out and then cover with the Caesar dressing. Lay the slices of tomato on top and then the courgette and radishes. Sprinkle over the cheese and bake in the oven for 15-20 mins until the cheese is golden and the base crisp. Cut into slices and serve.

Sizzling Beef Steak, Hoi Sin Prawn and Noodle Bowls

This is another of Jamie's 15 minute meals, it was really delicious. I'd never thought of putting steak and prawns together in an Asian meal but if it works in surf and turf, it works in this as well. I missed out the peanuts as I don't like them but I made all the rest.

Sizzling Beef Steak, Hoi Sin Prawn and Noodle Bowls (from Jamie's 15 Minute Meals)
(Serves 4)

2 tbsp shelled peanuts
2 tbsp sesame seeds
1/2 – 1 fresh red chilli
1 thumb-sized piece of ginger
2 spring onions
1 bunch of fresh coriander
4 nests of egg noodles
2 cloves of garlic
100g raw peeled tiger prawns
80g bean sprouts
4 tbsp hoi sin sauce
2 tbsp low-salt soy
2 limes
1 cos lettuce
4 radishes
1 punnet of cress

Beef
2 200g sirloin steaks, fat removed
1 tbsp Chinese five-spice
2 tbsp sesame oil
250g oyster mushrooms

Toast the peanuts and sesame seeds in the dry wok, tossing often until golden, then tip into a small
bowl and put aside, leaving the wok on the heat.

Rub the steaks all over with salt, pepper and the five-spice, then put into the frying pan with half the sesame oil.

Turn the steaks every minute until cooked to your liking, adding the mushrooms after a couple of minutes and removing the steaks to a board when done.

Finely chop the chilli, peeled ginger, trimmed spring onions and half the coriander in the processor.

Half-fill the pan with boiling salted water and add the noodles, then put the lid on.

Put the remaining sesame oil into the wok, add the chopped veg and squash in the unpeeled garlic through a garlic crusher.

Toss for a minute, add the prawns and beansprouts, toss for another minute, then add the hoi sin and soy sauces, the juice of 1 lime and the rest of the coriander leaves.

Use tongs to drain and transfer the noodles straight into the wok and toss in, loosening with a splash of cooking water if needed.

Season to taste and divide between 4 bowls.

Trim the lettuce, break the leaves apart and poke a couple of leaves into each bowl with a halved radish. Snip over the cress and sprinkle with the toasted nuts and seeds.

Cut the steaks into 1cm slices and serve with the crispy mushrooms and lime wedges.

Baked Sea Bass with Radishes and Tarragon

I found this a little disappointing. Partly I think because my radishes were a bit old and tough but also because it didn't really pack a punch with flavour. I definitely preferred the Asian version I did a few weeks ago.

Baked Sea Bass with Radishes and Tarragon (Nigel Slater in the Guardian)
(Serves 2)

2 sea bass fillets
75g butter
5g tarragon, finely chopped
6 radishes, halved
1 red onion, very thinly sliced

Preheat the oven at 180C. Melt the butter in a small pan then tip into the bowl of a food processor.

Remove the leaves from the tarragon stems and drop them into the butter with some salt and pepper. Blitz to a smooth, green dressing.

Cut two pieces of baking parchment large enough in which to loosely wrap the fillets of fish, one per parcel. Place a fillet on each and fold into a parcel, open at the top.

Place the radishes and the red onion on top of the fish and then divide the tarragon butter dressing between the two parcels. Seal the edges by folding and securing with wooden pegs or a skewer.

Bake the paper parcels for about 20-25 mins, then serve. Each parcel should be opened at the table, allowing the tarragon-scented steam to waft up.

Baked Sea Bass with Ginger, Garlic and Miso Rice

This was really simple but I think I have fallen in love with sea bass. This just worked perfectly, the fish was meltingly tender and the flavours were fantastic. I loved the addition of the radishes, not only did it use up my glut but they were lovely in this dish. I think I definitely prefer cooked to raw radishes.

Baked Sea Bass with Ginger, Garlic and Miso Rice
(from Bangers and Mash)
(Serves 4)

2 tsp sesame oil
4 sea bass fillets
thumb-size piece of fresh ginger, peeled and finely chopped
3 garlic cloves, peeled and crushed
4 radishes, trimmed and finely sliced
5 spring onions, trimmed and finely sliced
2 tbsp fish sauce
juice 2 limes
1 tbsp light soy sauce
large handful coriander, roughly chopped
miso soup paste
250g Basmati rice

Preheat oven to 200°C.

Tear off sheets of foil, large enough for the fillets.

Drizzle a little sesame oil onto the foil before placing the fish on it, skin side down. Pull up the sides of the foil around the fish and toss in the ginger, garlic, radish and spring onion. Pour in the fish sauce, lime juice, soy sauce and finally sprinkle with the fresh coriander.

Close up the foil parcel and scrunch so that there are no gaps. Place on a baking tray and bake in the oven for 20 mins.

Cook your rice in your usual way, but instead of using plain water, make up a cup of miso soup according to the packet instructions, and cook the rice in this. Serve the fish on top of the rice.

Radish Leaf and Root Tart

This was such a fantastic way to use up the radishes from my garden which had got a little bit big! It was really tasty and the flavour of the radishes really came through.

Radish Leaf and Root Tart (from Allotment2Kitchen)
(Serves 4-6)

225g plain flour
½ teaspoon salt
125g butter, cold, cut into small cubes
3 tablespoons water

For the filling
About 20 radishes with green tops intact
2 tablespoon olive oil
1 medium onion, sliced
2 – 3 cloves garlic, crushed
Salt and pepper to taste
150ml milk
1 egg

Start by making the pastry. Put the flour and salt in a large bowl. Add the butter then rub it into the flour with your fingertips, lifting the mixture out of the bowl to incorporate as much air as possible. Continue until the mixture looks like fine breadcrumbs, then add the water a little at a time and mix until it forms a soft dough. Wrap the pastry in clingfilm and leave in the fridge for about 30 mins.

Preheat the oven to 200C.

Put the dough on a lightly floured surface and roll out the dough to slightly large than your pie dish. Line the dish with the pastry and prick the base with a fork. Cover with greaseproof paper and baking beans and blind bake for 20 mins.

Remove the green tops from the radishes, wash thoroughly and chop. Slice the radishes in half and set aside, or if they're big, slice them.

Heat the oil and gently fry the onions and garlic until very soft, then add in the greens and sauté in pan with lid until soft, stir from time to time to prevent from sticking. Season to taste and turn off heat.

When cool evenly spread into the pastry case and carefully arrange the sliced radishes on top. Whisk together the milk and egg and a little seasoning. Pour over the radish filling.

Bake in oven at 190C for 30 – 35 mins. Serve.

Spring Greens Salad with Asparagus and Ham

I used my first radish from the garden for this salad. This year I've grown rainbow radishes, so I have some that are deep purple on the outside and some white as well as ordinary pink ones. It's all very exciting. This was a lovely salad really filling but packed full of lovely fresh flavours.

Spring Greens Salad with Asparagus and Ham (from Thyme for Cooking)
(Serves 2)

4 slices ham, cut into strips
8-10 asparagus spears, cut into 1in lengths
50g goat cheese, sliced into rounds
2 eggs, hard-boiled and quartered
200g lettuce, leaves torn into eatable size pieces
2-3 radishes, sliced

For the dressing
125ml Greek or plain yogurt
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp chives, chopped
1 tbsp tarragon, chopped
3 tbsp extra virgin olive oil

Bring a pan of water the the boil. Add the asparagus and boil for 2 mins. Drain and run under the cold tap.

To make the dressing: Whisk together the yogurt, mustard and lemon juice. Drizzle in the olive oil, whisking constantly. Stir in herbs.

Put the salad leaves into two bowls. Add half of the dressing and toss well to combine.

Arrange the ham, eggs, asparagus, radishes and cheese on top of the lettuce leaves. Drizzle a bit of dressing over all and serve the extra dressing on the side.

Smoked Trout Salad

All the salady bits came from either my garden or from a friend's allotment making this dish very cheap to make. I love smoked trout and always have some on hand. The combinations of flavours in this dish are just wonderful. It was a really lovely summer salad.

Smoked Trout Salad (from Good Food Magazine July 2004)
(Serves 2)

120g salad leaves

250g small new potatoes, boiled and halved

8-10 radishes, trimmed and quartered

175g cooked beetroot, drained and cut into wedges

2 smoked trout fillets

1 tsp hot horseradish sauce

2 tbsp half-fat crème fraîche

splash of milk

Pile the salad leaves on 2 plates and divide the potatoes, radishes and beetroot between them. Flake over the smoked trout.

Mix the horseradish and crème fraîche with enough milk to make a runny dressing. Season and drizzle over the salad.

Grilled Mackerel Salad with Miso Dressing

This is a yummy and very easy summery salad.

Grilled Mackerel Salad with Miso Dressing (adapted from Delicious Magazine)
(Serves 4)

8  fillets fresh mackerel with skin on

4 tbsp oil

1cm piece ginger, finely shredded

2 garlic cloves, finely sliced
2 red peppers, sliced

4 spring onions, sliced on the diagonal

4 small pak choi, leaves separated and stalks sliced

200g beansprouts

Bunch of red radishes, washed and trimmed but leaves reserved
16 cherry tomatoes, halved
salad leaves

 

For the dressing

3 tbsp mild miso paste (white miso is ideal)

1 tbsp rice or white wine vinegar

1 level tsp wasabi or horseradish

1 tsp sugar or honey

2 tbsp cold-pressed sesame oil

Preheat the oven to 240°C/fan220°C/gas 9. Run your finger along the middle of the mackerel fillets to check for any pin bones. Remove them with tweezers.

Rub the fillets with half the oil and lay, skin-side up, in a single layer on a roasting tray lined with baking paper. Bake the fish for 3-4 mins, or until just cooked through. Set aside to cool.

Heat the remaining oil in a large wok and fry the ginger and garlic briefly until just soft. Add the pepper, spring onions and pak choi stalks and stir-fry for 1 min.

Add the beansprouts and stir-fry for 1 more min. Fold in the pak choi and radish leaves, let them wilt, then remove from the heat.

For the dressing, mix the miso, vinegar, wasabi, sugar or honey and oil in a small bowl. Stir in 100ml water and set aside.

Place the salad leaves into a bowl, top with the stir fried veg, radishes and tomatoes. Remove the skin from the fish and flake into large pieces, place on top of the veg. Drizzle the dressing over the salad and serve.

Chickpea Flour and Mooli Stir Fry

This year for the first time I have grown both radishes and mooli in the garden. The radishes are easy and delicious in salads, the mooli required a little more searching for recipes, most of the recipes I turned up were Indian and I was especially intrigued by a mooli paratha, but with the first batch I picked I didn't have enough to make paratha but instead went for a dry mooli and greens curry with chickpea flour. Especially as I've had half a bag of chickpea flour sat in my cupboard since Christmas with no real idea of what to do with it! This was perfect, although I have halved the quantity of the flour involved as a lot of it did not cook and tasted a bit grim raw. So make sure that the flour changes colour and goes darker.

Chickpea Flour and Mooli Stir Fry (from Spusht)
(Serves 2-3)

½ cup radish whites, chopped small

3 cups finely chopped radish greens (which are radish leaves, or use spinach)
2 Tbsp oil
1 tsp mustard seeds
⅛ tsp asafoetida
½ tsp turmeric powder
½ tsp red chili powder
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 cup chickpea flour/gram flour
salt to taste

Heat the oil in a pan on medium heat.  When hot, add the mustard seeds and wait for them to pop.  Add the asafoetida and radish whites, sauté for 2 minutes, then cover for 2 mins. Add radish greens and sauté for a minute more.  Cover for 2 more mins, stirring once in to avoid scorching.

Add the turmeric powder, chilli powder, coriander, cumin, chickpea flour and salt.  Mix well so that chickpea flour roasts well in oil to get rid of its raw flavour.  Then cover the pan and cook on low heat for another 2-3 minutes.  Serve as a side dish or with an Indian bread.

Rice and Avocado Salad with Wasabi Dressing

This is a rather nifty little salad using radishes from my garden. I am a bit overwhelmed with radishes at the moment as you always get when growing things! You put in a row and they all appear at once! So I'm adding them to pretty much everything. I loved the spiciness of the wasabi in the dressing which went so well with all the veggies and pepped up the rice.

If you are packing this to take to work for lunch and making the night before, leave the avocado out and add it to the salad in the morning with the dressing so that it doesn't discolour.

Rice and Avocado Salad with Wasabi Dressing (adapted from a Waitrose Recipe Card)

(Serves 4)

200g basmati and wild rice 

100g green beans, cut into inch pieces

100g asparagus, cut into inch pieces

1 ripe avocado, peeled and cut into cubes

40g radishes, thinly sliced

2 tbsp pumpkin seeds

100g goat’s cheese, crumbled

For the dressing: 

1½ tsp wasabi powder

1 tbsp mirin

1 tbsp toasted sesame oil

Cook the rice according to packet instructions. Add the asparagus and beans and cook for the last 3 –5 minutes or until the rice is tender. Drain, run under cold water, drain again well and tip into a large bowl.

Add the diced avocado, radishes, pumpkin seeds and goat’s cheese and toss together.

In a small bowl, whisk together the wasabi powder with 2 tsp cold water and leave for 2 minutes for the flavours to intensify. Stir in the mirin, sesame oil and seasoning then pour over the salad and mix together. Serve straightaway.

Grilled Hot Dog Tortas

These were so good. Not exactly good for you but really tasty. I did lower the calorie content a little by using low fat creme fraiche and chicken hot dogs but still, it's nice to be naughty especially when it's fun food! You could add more toppings if you want to; pickled jalapenos or use onion instead of the radishes whatever you use this sandwich is really yummy.

Grilled Hot Dog Tortas (adapted from Epicurious)
(Serves 1)

1 tbsp butter

1 large ciabatta rolls, cut in half

1/2 small tin refried beans

2 cheese singles

1 tbsp creme fraiche or sour cream

1 tsp mustard

2 cooked hot dogs (I used chicken)

1/2 small avocado

1 radish

Heat a frying pan over medium-high heat. Spread the butter over the cut sides of the rolls. Cook the rolls, buttered sides down, in the skillet until they are light golden brown and crisp, but still soft in the middle, a minute or two.

          

Spread a layer of beans over the bottom half of each roll, then put the cheese on top. Spread the creme fraiche and mustard over the roll tops.

          

Cook the hot dogs, cut side down, in the same pan until they're golden brown, about 2 minutes per side. Set the bun bottoms, cheese side down, on top of the hot dogs. Cook for a minute more, so the cheese has a chance to melt.

 

Transfer the bun bottoms and the hot dogs together onto a cutting board. Top with the avocado and radish. Cover with the roll tops and press firmly but gently.