Orzo and Roasted Tomatoes with Pesto Dressing

There really is something about roasted cherry tomatoes, they are just so sweet and delicious. This salad is fab and completely reminded me of those lovely summer days that now seem so long ago!

Orzo and Roasted Tomatoes with Pesto Dressing (from The Times)
(Serves 4)

400g vine-ripened cherry tomatoes
extra virgin olive oil, for drizzling
salt and pepper
250g dried orzo
100g rocket leaves
2 handfuls of basil leaves
6 tbsp pine nuts, toasted
50g parmesan shavings

For the pesto dressing
6 heaped tbsp basil pesto
2 tbsp extra virgin olive oil

Preheat the oven to 200C. Put the tomatoes in a roasting pan and drizzle over a little olive oil. Turn to coat, then season and roast for 20 mins until softened and starting to colour.

Meanwhile, bring a pan of water to the boil and cook the orzo according to packet instructions. Drain, reserving 2 tbsp of the cooking water, and transfer to a serving bowl.

Mix together the ingredients for the pesto dressing, stir in the reserved cooking water and season with salt and pepper.

Spoon the dressing over the orzo and stir until combined. Add the roasted tomatoes and rocket and toss again gently. Garnish with the basil, pine nuts and parmesan shavings before serving.

Pasta and Greens with Goat's Cheese

This was a yummy and very easy and pasta dish. 

Pasta and Greens with Goat's Cheese (from The Times)
(Serves 4)

300g pasta shapes, such as penne, fusilli or farfalle
salt and pepper
1 tbsp oil, or a knob of butter
2 shallots, finely diced
2 garlic cloves, halved and finely sliced
100-200ml chicken or vegetable stock, or water
200-250g shredded cooked spring greens, savoy cabbage, kale or brussels sprouts, or a few handfuls of uncooked leaves, such as spinach or rocket, tough stems removed, trimmed and shredded
3 tbsp crème fraîche
100g soft goat’s cheese
½ tsp dried chilli flakes
small handful basil leaves, roughly chopped
2 tbsp roughly chopped walnuts or pine nuts, lightly toasted

Bring a large pan of water to the boil. Add the pasta and cook according to the packet instructions.

Meanwhile, heat the oil or butter in a frying pan over a low heat. Add the shallots and sauté gently for a few mins until softened, then add the garlic and fry for 1 min. Pour in the stock or water: if the greens are already cooked, add 100ml liquid; if they’re not, add 200ml.

Toss in the shredded greens and stir. If using uncooked greens, cover with a lid and simmer for a few mins until just tender; for cooked greens, just heat through with the lid off.

Take the pan off the heat, stir in the crème fraîche and season well with salt and pepper.

When the pasta is cooked, drain and add to the creamy greens. Crumble in the goat’s cheese and add the chilli flakes, basil and/or toasted nuts. Toss to combine.

Divide between warmed bowls and serve.

Chicken Tikka Masala

This takes a bit of effort and wasn't very spicy but it was flavourful. I think the chillies I used just weren't very hot!

Chicken Tikka Masala (from The Times)

(Serves 6-8)

1 level tsp ground cloves
1 level tsp ground cumin
1 heaped tsp sweet smoked paprika
1 heaped tsp garam masala
3 lemons
6 garlic cloves
1 thumb-sized piece ginger
6 heaped tbsp natural yoghurt
800g skinless boneless chicken breasts
3 fresh green or yellow chillies

For the sauce
2 onions, finely sliced
4 cloves of garlic, finely sliced
1-2 fresh red chillies, finely sliced
1 bunch coriander, slice the stalks and chop the leaves
oil
1 level tbsp ground coriander
2 level tsp turmeric
1 heaped tsp sweet smoked paprika
1 heaped tsp garam masala
6 tbsp ground almonds
2 x 400g tins of plum tomatoes
1 chicken stock cube
 2 x 400g tins of light coconut milk

Put the cloves, cumin and 1 heaped tsp each of paprika and garam masala into a small pan and toast for 1 min, then tip into a large bowl. Finely grate in the zest of 1 lemon, squeeze in all its juice, crush in the garlic, peel and finely grate in the ginger, and add the yoghurt and 1 tsp sea salt. Cut the chicken breasts into 5cm chunks, then massage all that flavour into the meat. Skewer up the chicken chunks, interspersing them with lemon wedges and chunks of green or yellow chilli, but don’t squash them together too much. Place on a tray, cover with clingfilm and marinate in the fridge for at least 2 hours, but preferably overnight.

Make the sauce. Put the onions, garlic, chilli and coriander stalks into a large saucepan on a medium-high heat with a tbsp of oil and cook for 20 mins, or until golden, stirring regularly. Add the ground coriander, turmeric, paprika and garam masala. Cook for 2 mins, then add and toast the almonds. Pour in the tomatoes, crumble in the stock cube and add 300ml boiling water. Simmer for 5 mins, then stir in the coconut milk. Simmer for a final 20 mins, stirring occasionally, then season.

When you’re ready to cook the chicken, drizzle it with a little oil, then grill on a hot barbecue, in a hot griddle pan or under a hot grill, turning until it’s very golden and gnarly on all sides. Slice the chicken off the skewers straight into the sauce, reserving the lemons. Simmer for 2 mins while you use tongs to squeeze some jammy lemons over the curry, to taste. Swirl through some more yoghurt, sprinkle with the coriander leaves, and serve with parathas or rice.

Roasted Red Pepper Dip/Sauce

I made a Mediterranean Quinoa Bowl, which was basically a bowl of quinoa with whatever was left in my fridge on top. I used olives, cucumber, artichokes, sun-dried tomatoes and feta, but you could basically use whatever you want. The sauce however is the real winner, it's yummy. I ended up eating it as a dip for the rest of the week.

Roasted Red Pepper Dip/Sauce (from Pinch of Yum)

1 450g jar roasted red peppers, drained
1 clove garlic
½ tsp salt
juice 1 lemon
125ml olive oil
70g almonds

Put all the ingredients for the sauce into a blender and blitz until mostly smooth. It should be quite thick.

Chicken, Squash and Pesto Lasagne

I've been making lots of stuff with squash, I had one huge one and I've made several things with it. This lasagne was delicious. The top layer went lovely and crunchy and then teh soft pasta underneath.

Chicken, Squash and Pesto Lasagne (from Good Food Magazine July 2013)
(Serves 6)

2 tbsp olive oil
2 onion, chopped
2 garlic clove, crushed
4 skinless chicken breast
1 tbsp plain flour
600ml chicken stock
500g tub mascarpone
190g jar pesto
bunch basil leaves, chopped
1 butternut squash, peeled, deseeded and cut into chunks
good grating of nutmeg
12 lasagne sheets
85g Parmesan, grated
splash of milk
50g pine nut

Heat the oil in a large casserole dish. Add the onions and cook until softened, then add the garlic and cook for a few mins more. Push the onions and garlic to the edge of the pan, add the chicken breasts and cook for a few mins each side to brown. Sprinkle over the flour and stir it into the onion mixture. Pour in the stock and season. Cover and simmer for 10 mins or until the chicken is cooked through.
Using 2 forks, shred the chicken into bite-sized chunks. Add half the mascarpone and the pesto to the chicken, stirring until the mascarpone has melted into the sauce, bubble for a few mins to thicken a little, then remove from the heat and stir in the basil.

Meanwhile, put the squash in a large bowl with 2 tbsp of water, cover with cling film and microwave on high for 12-15 mins, until really soft. Season the squash with a little nutmeg and some salt and pepper, and mash lightly with a fork.

Heat oven to 180C. Spoon half the chicken mixture into the bottom of a 20 x 30 cm ovenproof dish. Cover with 4 lasagne sheets, then the butternut squash and half the Parmesan. Top with another 4 lasagne sheets, the remaining chicken mixture, then a final layer of lasagne. Mix enough milk into the remaining mascarpone to make a smooth sauce. Season with more nutmeg, salt and pepper, then pour over the lasagne. Scatter over the remaining Parmesan and the pine nuts.

Put into the oven and bake for 40 mins until crunchy and golden on top. Scatter with a few extra basil leaves before serving.

Peach Melba Slice

I made this to take to friends house and ended up giving the rest to some different friends as I didn't want the temptation of it at home! I really liked this cake, I changed the original recipe a little by using tinned peaches instead of fresh and using more than the original recipe stated. I also used more raspberries. I think if I was going to make it again I would use less sugar as I think, maybe 50g less.

Peach Melba Slice (adapted from Good Food Magazine July 2009)
(Serves 12)

250g butter
300g golden caster sugar
1 tsp vanilla extract
3 large egg
200g self-raising flour
50g ground almonds
2 tins peach slices
150g raspberries

Pre-heat the oven to 180C. Butter and line a 20 x 30cm roasting tin.

Gently melt the butter in a large saucepan, then leave to cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, almonds and ¼ tsp salt.

Tip the mix into the tin, then lay the peach slices evenly on top. Scatter the raspberries over the top. Bake in the oven for 1 hr-1 hr 10 mins, covering with foil after 40 mins. Cool in the tin for 20 mins, then lift out onto a cooling rack, then cut into squares.

Energy Bars

One of my friends gave me this recipe, she makes a batch a week for her and her husband. So I thought I'd try them and they are delicious. I actually used a 3 nut butter rather than peanut and I added chopped walnuts and pecans for my nuts and figs and raisins for the dried fruit and they are delicious. Definitely a keeper.

Energy Bars (adapted from Sally's Baking Addiction)
(Makes 12-16)

100g honey
250g nut butter
2 tsp vanilla extract
127g whole wheat flour
80g oats
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
120ml milk
90g chopped mixed nuts
70g dried fruit, chopped if big
1 tbsp stem ginger, chopped

Preheat the oven to 180C. Line a 20cm x 20cm baking dish with greaseproof paper.

Using an electric mixer, beat the honey and peanut butter together until light and fluffy. Mix in the vanilla. Turn the mixer down to medium and add in the flour, oats, baking powder, bicarb and salt. The dough will be very thick and clumpy, but it will come together.

Slowly add the milk, mixing until a dough forms. Fold in the nuts, dried fruit and ginger until evenly distributed.

Press the dough lightly into the prepared baking dish. Bake for about 25-30 mins until the bars are lightly golden and set. Allow to cool completely and cut into squares. They will keep for about 2 weeks.

Tuna Steaks with Green Chilli Pesto

This is a lovely tuna steak recipe. I remember watching it as a demonstration back when I did my Leith's course about 10 years ago! It is a very tasty dish but really simple. I served it with pasta and spinach

Grilled Tuna Steaks with Green Chilli Pesto (from Leiths Fish Bible)
(Serves 4)

4 tuna steaks
6 tbsp oil
2 tbsp balsamic vinegar
pepper

For the chilli pesto
2 green chillies, deseeded and roughly chopped
1 bunch coriander
55g pinenuts
2 cloves garlic, crushed
55g parmesan cheese, grated
6 tbsp olive oil
salt and pepper

Put the tuna steaks into a bowl or bag and pour over the oil, balsamic vinegar and pepper. Leave to marinate for 30 mins.

Preheat the grill on high.

Make the chilli pesto: Put the chillies, coriander, pinenuts and garlic into a food processor. Blend well and add the cheese. With the motor running pour the oil in a thin stream until well emulsified. Season with salt and pepper

Grill the tuna for 2-3 mins each side until cooked. Serve.

Mediterranean Artichoke Couscous Salad

It's back to work and back to lunchboxes! This is a quick salad using store cupboard ingredients. Really simple but really flavourful.

Mediterranean Artichoke Couscous Salad
(Serves 1)

50g Israeli couscous
1 large tsp pesto
4 marinated artichoke hearts, halved
8 olives, halved
1/4 red onion, chopped
4 sun dried tomatoes, sliced
8 cherry tomatoes, halved
1 tbsp toasted pinenuts
squeeze lemon juice
salt and pepper

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

Put the artichoke, olives, onion and tomatoes into a bowl and add the couscous. Add the pesto and toss to combine. Season with salt, pepper and lemon juice and pack into a lunchbox and serve.

Pear and Chocolate Cobbler

This was my post Chirstmas treat. I'd had a can of pears hanging around in the cupboard for a while and this is the perfect recipe for them. Of course Hugh says use fresh but tinned are just as good. Yum!

Pear and Chocolate Cobbler (adapted from River Cottage Light and Easy)
(Serves 6)

2 tins pears, drained
100ml apple or pear juice
1 tbsp runny honey
50g dark chocolate (at least 70% cocoa solids)

For the topping
100g ground almonds
50g brown rice flour
2 tsp baking powder
50g light soft brown sugar
2 large eggs
1 tbsp rapeseed oil

Preheat the oven to 180°C. Grease a 1.5 litre ovenproof dish.

Slice the pears and then spread them into a roughly equal layer in the ovenproof dish. Pour the apple or pear juice all over the pears, and then drizzle over the honey. Break the chocolate into small pieces and distribute evenly over the fruit.

Sift the ground almonds, rice flour, baking powder and sugar into a bowl. Add the eggs and rapeseed oil and beat together until it forms a thick batter.

Drop the batter in 6 large dollops around the edge of the dish, partially covering the pears. Bake for 35-40 mins or until the cobbler topping is firm and golden brown.

Leave the cobbler to settle for 10 mins or so, then serve.

Paleo Chicken and Broccoli Divan

I bought some cashew nuts a while ago to make Hugh's Beef and Cashew Curry and as I don't rally like eating cashew nuts as a snack I was waiting for an opportunity to use the rest of the packet up. The internet came up with this.

I can now with all certainty say that I am unlikely to follow a paleo diet in the near future. I'm not all that fond of the gritty texture that comes with ground up nuts however creamy they are meant to become. Really, it was fine, perfectly edible if not all that exciting. I served it with pasta and carrots.

Paleo Chicken and Broccoli Divan
(Serves 4)

150g raw cashew nuts
1 tbsp oil

8 chicken thighs or 4 chicken breasts, cut into chunks
1 heat broccoli cut into florets, stem chopped
1 onion, chopped
2 cloves garlic, chopped
salt and pepper
2 tsp curry powder
½ tsp ground coriander
250ml chicken stock
40g ground flaxseed

Put the cashew nuts into a bowl and cover with water. Leave to soak overnight.

Heat the oil in a large frying pan over a medium high heat. Add the chicken and season with salt and pepper. Cook for about 5-6 mins until starting to turn golden. Then add the broccoli and a splash of water but don't stir. Cover the pan and reduce the heat to medium low. Leave for 3-4 mins.

Meanwhile make the sauce. Add the soaked cashews, onion, garlic, curry and coriander powders, salt and pepper to the food processor. Pulse several times to break down the nuts. Leave the food processor running and add the chicken stock leaving it to blitz until the sauce is as creamy as you can get it, this may take a few minutes.

Pour the curry cashew sauce over the broccoli and chicken and toss gently to combine. Continue simmering about 5 mins or until the sauce has thickened slightly.

Just before serving, sprinkle over the ground flaxseed.

Marzipan Stuffed Dates

I made these as a present for my sister at Christmas. The recipe below is for marzipan and makes a lot of marzipan, enough to cover a Christmas cake. To make these treats you basically cut a slit in the dates, remove the stone and then stuff with a little sausage of marzipan. They are delicious.

Marzipan (from Cordon Bleu Cookery Course)

225g ground almonds
170g caster sugar
113g icing sugar
1 egg
2 tbsp lemon juice
1 tbsp brandy
1/2 tsp vanilla extract
2 drops almond essence

Put the almonds, caster sugar and icing sugar into a bowl and mix them together.

Whisk the egg with the lemon juice, brandy, vanilla and almond essence. Add to the almond and sugar mixture and mix until a soft dough is formed. Knead with your hands until it is smooth.

Lebkuchen

Merry Christmas 2015!

Lebkuchen (from Good Food Magazine January 2006)
(Makes 30)

250g plain flour
85g ground almond
2 tsp ground ginger
1 tsp ground cinnamon
pinch each ground cloves, grated nutmeg and black pepper
½ tsp bicarbonate of soda
1 tsp baking powder
200ml clear honey
85g butter
1 lemon, finely grated zest

For the icing
100g icing sugar
1 egg white, beaten

Tip the dry ingredients into a large bowl. Heat the honey and butter in a pan over a low heat until the butter melts, then pour into the flour mixture along with the lemon zest. Mix well until the dough is combined and fairly solid. Cover and leave to cool.

Heat oven to 180C. Using your hands, roll dough into about 30 balls, each about 3cm wide, then flatten each one slightly into a disk. put the biscuits onto baking trays lined with greaseproof paper Bake for 15 mins, then transfer to a wire rack to cool.

To ice the biscuits, mix together the icing sugar, egg white and 1-2 tbsp water to form a smooth, runny icing. Dip the top of each biscuit in the icing and spread with a knife. Put back into cooling oven turned off for 5 mins with the door open. Remove from the oven and leave to cool and the icing to set.

Warm Pigeon Breast with Cracked Wheat Salad

This is a warm salad I remember from way back when I did my Leith's course 10 years ago. It was one of the demonstrations during the course and actually it's a very simple and yet very tasty dish to make. I made a double batch of the bulgar wheat salad and had the second half without the pigeon later in the week and it is a fab salad on it's own.

Warm Pigeon Breast with Cracked Wheat Salad (from Leiths Cookery Bible)
(Serves 4)

2 tbsp Chinese five spice powder
1 tbsp light soy sauce
8 pigeon breasts, skinned
310g bulgar wheat
2 tbsp oil
1/2 red chilli, deseeded and finely chopped
2.5cm piece ginger, peeled and grated
110g shiitake mushrooms, sliced
100g parma ham, sliced
140g plum jam
5 spring onions, sliced
55g sun-dried tomatoes, sliced
salt and pepper
lemon juice
30g pinenuts, toasted
1/2 cucumber, deseeded and finely chopped
2 tbsp oil
2 tbsp snipped chives

Mix together the five spice and soy sauce and coat the pigeon breasts on both sides. Put into a shallow dish, cover and leave to marinate for at least 30 mins or overnight in the fridge.

Bring a pan of water to the boil and cook the bulgar wheat according to the packet instructions. Drain thoroughly.

Heat the oil in a wok or large frying pan, add the chilli, ginger, mushrooms and parma ham and stir-fry over a high heat for 2-3 mins. Add the jam, spring onions and sun-dried tomatoes and bring to the boil. Add the bulgar wheat and season to taste with salt, pepper and lemon juice. Heat thoroughly and stir in the pine nuts and cucumber. Keep warm.

Heat the oil in a frying pan, add the pigeon breasts and fry for 3 mins. Turn and cook for a further 2 mins until browned but pink inside.

Divide the bulgar wheat between 4 plates and top with the pigeon breasts. Sprinle with chives.

Goat and Cashew Curry

I made this lovely curry with the last of the goat meat that I got from The Oundle Food Festival in the summer. It was absolutely delicious and I loved the nuttiness of the cashews.

Goat and Cashew Curry (adapted from River Cottage Light and Easy)
(Serves 6)

1kg goat meat, cubed
2 tbsp oil
2-3 tbsp curry paste
1 onion, thinly sliced
10 cardamom pods, lightly bashed
400g tin chopped tomatoes
125g cashew nuts
40ml water
salt and pepper

Put the pieces of goat into a large roasting tin, trickle with the oil and season with a little salt and pepper. Roast the goat uncovered for 20 mins. When the goat is nicely browned, take it out of the oven and lower the temperature to 170C.

Stir the curry paste into the browned goat, then add the sliced onion and cardamom pods. Add the tomatoes to the roasting tin, along with their juice. Combine well, then cover tightly with foil and return to the oven for 1 1/4 hours.

Meanwhile, blitz the cashew nuts in a food processor and add the water until you form a cream.

Remove the goat from the oven. Stir in the cashew cream, along with 3-4 tbsp water if it needs loosening. Return to the oven, uncovered, for a further 10 mins or until heated through, then taste and add a little more salt if you need to. Serve with rice.

Raw Brownies

Ok, so, there has been a lot of stuff on the interwebs recently about "clean eating", eating a mostly plant based diet and avoiding processed food and sugar, which to some extent I buy into. We all know it's good for us to eat more veg and eat less processed food. As this blog shows I make pretty much all my food from scratch but I still have my weaknesses, I love cake and chocolate, but I also know that I cannot eat those things everyday and still be healthy.

What I balk at, especially with this recipe, is the high price of ingredients to make something that, although the article in The Telegraph says it does, doesn't taste anything like a brownie. I quote "they still taste identical to normal brownies with the same perfectly squishy, melt-in-your-mouth texture." Either Ella Woodward hasn't eaten a brownie in so long that she has no idea what a brownie tastes like or she's well, lying. They taste like what they are, ground up dried fruit and nuts. If you go in with that starting point, not expecting miracles, they are fine. But dried fruit still has a lot of sugar in it, as does maple syrup, so healthier? I'm not so sure. Yes you're eating nuts and fruits which has, to some extent, got to be better for you that a mars bar, but it's still sugar.

They are also not cheap to make. The cacao powder comes in at £7.20 for 200g, the dates were actually on offer at £2.99 for 500g at my local Turkish supermarket but in Sainsburys they are about the same price for 200g. The pecans were £3.30 for 200g and maple syrup ain't cheap either! I suspect that this is a middle class fad. I can now afford to splurge occasionally, 2 years ago this would have been completely beyond me, and now I've spent so much money on the cacao powder I'll have a go at making a couple more fake brownie recipes. I am reliably informed that Ella's Sweet Potato Brownies are better!

I think I'll stick with my Mum's philosophy - Everything in moderation - rather than trying to keep up with the latest fad.

Raw Brownies (from The Telegraph)
(Makes 10)

2 cups medjool dates
1 cup pecans
2-3 tbsp raw cacao powder
2 tbsp maple syrup

Put the pecans into a food processor until they form a crumbly mixture, then add the dates and blend again before adding the cacao and maple syrup.

Place the mixture into a baking tray and either refrigerate for three to four hours or freeze for one hour to allow them to set.

Shellfish Laksa

My second laksa in a month and this one was super too. It felt a bit more like a yellow Thai curry but was really very tasty and full of fish.

Shellfish Laksa (from Fish by Joanna Farrow)
(Serves 4)

1 red chilli, deseeded and sliced
1 stalk lemongrass, thinly sliced
1 onion, roughly chopped
50g root ginger, roughly chopped
50g unsalted roasted peanuts
4 tsp fish sauce
3 tbsp oil
8 shelled scallops, halved if large
1/2 tsp tumeric
600ml fish stock
1 400ml can coconut milk
150g dried egg noodles
200g raw peeled prawns
150g white crabmeat
150g bean sprouts
bunch coriander, chopped

Put the chilli, lemongrass, onion, ginger, peanuts and fish sauce in a blender and blend to a thick paste.

Heat the oil in a large saucepan and gently fry the scallops until they are seared on all sides. Drain with a slotted spoon. Add the paste to the pan and fry gently, stirring for 5 mins. Add the tumeric, stock and coconut milk and bring slowly to simmer.

Cook the noodles in a separate saucepan until they are tender, following the packet instructions.

Meanwhile, stir the prawns and scallops into the broth and cook gently for 3 mins or until the prawns have turned pink. Stir in the crabmeat, bean sprouts and coriander and cook for 1 min. Drain the noodles, pile them into serving bowls, top with the laksa and serve.

Lebanese Chicken Wrap

I am loving these Yoghurt Flatbreads, so much so that I had a go at making wholemeal ones on a griddle as it's now a bit too chilly for the barbecue. They didn't work so well, the white ones are definitely softer. The filling for this wrap is delicious and very simple to make. Just a different sandwich idea really!

Lebanese Chicken Wraps (from Good Food Magazine January 2015)
(Serves 4)

4 chicken breasts
200g Greek yogurt
juice and zest 1 lemon
1 tsp allspice
2 tsp olive oil
2 garlic cloves, crushed
25g pine nuts, toasted
small bunch parsley, finely chopped
2 tomatoes, diced
½ cucumber, diced
4 large tortilla wraps or large flatbreads
mixed salad, to serve


Lay the chicken breasts on a sheet of baking parchment, cover with another sheet of parchment, then flatten by bashing them with a rolling pin. Mix half the yogurt in a large bowl with half the lemon juice, the lemon zest, allspice, olive oil, garlic and a pinch of salt. Mix thoroughly, then stir in the chicken, making sure it is well coated in the mixture. Cover and chill for 30 mins to marinate.

Heat a griddle pan over a high heat and cook the chicken for 5-6 mins each side or until cooked through. Transfer to a board and slice. Spread the rest of the yogurt over the wraps and fill with the pine nuts, cooked chicken, parsley, tomatoes and cucumber. Drizzle over the rest of the lemon juice and roll up. Put the wraps back on the griddle pan for 30 secs each side to lightly toast, then serve with a mixed salad.

Fesenjan

I saw this made on an episode of Nigel Slaters - Eating Together, where he met people from all over the world and got them to make a traditional recipe. This one really caught my attention and I knew I wanted to make it. That and I have almost a whole bottle of pomegranate molasses sitting in my cupboard, (any ideas of things to do with it greatly welcomed!). I really loved this dish, nutty but delicious. I served it with brown rice.

Fesenjan (from Minimalist Baker)
(Serves 3-4)

1 large yellow onion, diced
3-4 tbsp olive oil
70ml pomegranate molasses
170g walnut halves
2 chicken breasts, cut into cubes
500ml chicken stock
2 tbsp honey
1/2 tsp turmeric
1/4 tsp sea salt
pinch each cinnamon, nutmeg and black pepper

Toast the walnuts in a shallow pan over medium heat for 8-10 mins or until golden brown and fragrant. Once cooled, transfer to a food processor or blender and blend into a fine meal. Set aside.

Heat a large pan over a medium heat. Once hot add 1 tbsp olive oil and the onions. Cook until soft, stirring occasionally.

In a separate pan over medium heat, cook the chicken in two batches in a bit of olive oil. Once browned, add it directly to the pot with the onions. Once all the chicken is in the pan, add the chicken stock and bring to a boil. Reduce the heat and add the pomegranate molasses, honey, turmeric, cinnamon, nutmeg, pepper and walnuts. Simmer for 15-25 mins, until desired thickness is reached.

Taste and adjust seasonings as needed. Serve over rice or with a naan.

Daring Cooks August 2015: Raw Vanilla 'Cheesecake' with Date Caramel Sauce

For the August challenge Susan from The Kiwi Cook dared us to make healthy and wholesome raw ‘cheesecakes’ with no cream cheese in sight!

 

So with the idea of clean eating all over the internet I was really keen to try this recipe. To be honest I didn't think much to it, for me it was too nutty and not a patch on proper cheesecake. It was also a bit of a pain to make, I don't have anything anywhere near as powerful as a nutribullet so I had a real problem making things smooth enough. It reminded me of Indian sweets which are also really nutty. Anyway it's always good to try something once, even if it's only to find out that I wouldn't bother making it again!

 

Raw Vanilla 'Cheesecake' with Date Caramel Sauce

(Makes 6 small cheesecakes)

 

For the base:

1/2 cup (120ml) (85 gm) (3 oz) raw almonds, either with skins on or blanched (pecans or walnuts will also work)
Optional: 1/2 cup (120 ml) (38 gm) (1.3 oz) flaked or shredded coconut
1/2 cup (120 ml) (77 gm) (2.7 oz) soft pitted Medjool dates
1/4 tsp sea salt
1 tsp (5ml) pure vanilla extract
1 tbsp (15 ml) coconut oil, melted (or as needed)

For the filling:
1½ cups (375ml) (225gm) (8 oz) raw cashews, soaked in water for at least 5 hours or overnight
Juice of 1 lemon (two tablespoons worth) (30 ml)
1 teaspoon (5 ml) pure vanilla extract
Optional: 1 teaspoon Savoury Yeast Flakes (Nutritional Yeast) - this adds a ‘cheesy’ flavour
1/3 cup(80 ml) raw coconut oil, melted
1/3 cup(80 ml) to taste of pure maple syrup, raw honey (solid or liquid), or agave nectar
Water: up to 6 tablespoons (90 ml)

For the date-caramel sauce
1 cup (240 ml) (154 gm) (5.4 oz) loosely packed pitted Sayer or Medjool dates
1-1/4 cup (300 ml) water (warm or hot is best)
1/4 teaspoon sea salt
2½ to 3 teaspoon (12 to 15ml) pure vanilla extract
1 teaspoon (5 ml) (5 gm) baking soda
1 teaspoon (5 ml) (3.8 gm) baking powder
(Optional): 1 tablespoon (15 ml) (10 gm) (1/3 oz) chia seeds (don’t add if you want a very smooth sauce)

For the base:
Place all the ingredients (except the coconut oil) in a food processor and pulse to chop until they are to your desired texture (process longer for a finer texture).

Test the base by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your base is perfect. If it’s not quite there yet, add up to a tablespoon of coconut oil until the texture is right.

Divide base mixture into a lightly greased 6 or 12 hole muffin tin (I made six cheesecakes as my muffin pan holes are quite deep). Otherwise, if you have doubled or tripled the recipe, pour the mixture into an 8 or 9 inch (20 or 23 cm) spring-form cake pan.

Press the mixture firmly, making sure that the edges are well packed and that the surface is even. If making ahead, you can pop the bases into the freezer.

 

 

For the filling:

 

Warm the coconut oil in a small saucepan or fry-pan on low heat until melted (if you’re using solid honey, add it to the coconut oil at the same time and then whisk to combine).

 

In your most powerful food processor/blender place all filling ingredients, including the melted coconut oil (and melted honey, if using).

Pulse initially to break down the nuts, then blend on high until very smooth (this make take a couple minutes and you may need to stop occasionally and scrape down the sides of the blender). If the mixture is too thick and it’s not blending smoothly, add a little water (up to 6 tablespoons (90 ml) may be necessary) and continue to process until smooth – the end result should be thick and gloopy (not runny). Give it a taste to check on its flavour and adjust as needed.

 

Divide the vanilla filling onto the bases in the muffin tin.

Place the pan into the freezer for at least two hours until the cheesecakes are solid.

To make the date caramel sauce: Pulse then blend all ingredients together in a food processor until very smooth (a few minutes). Scrape down sides and blend again for 30 seconds.

 

To serve, remove cheesecake/s from freezer at least 30 minutes prior to eating and remove from the muffin or cake pan.

Serve the individual cheesecakes on separate serving plates. Or, if you have made a full-sized cake, run a smooth, sharp knife under hot water and cut into slices.