oliveoilandlemon

recipes for a healthy life

Salad with Avocado Green Goddess Dressing

1-IMG_8780

1-IMG_8777

Green Goddess dressing – delicious zingy punchy flavours taken up a notch with the addition of an Avocado for good fats and a lovely creamy flavour. Perfect with any crudites or like I used here to bump up nutritional content of a salad and help my hungry other half feel full.

Avocado Green Goddess Dressing

3 Handfuls each of basil mint and flat leaf parsley roughly chopped
3 spring onions peeled and roughly chopped
1 avocado peeled and stoned
2 cloves garlic finely mashed
2 tsp anchovy paste
Juice of one lemon
2 tsp salt
1 tsp pepper

Blend everything in a processor.
This will keep for about 4 days in the fridge.

Spicy Baked Beans

I’m back training – before work at 630am in the gym you will find me working hard (thanks Nigel my PT!)…. excuse me while I just polish my halo :-)

As a result I have been trying to up my protein content and have been adding this dish as a side dish in the evening . Whether you are training or not, You will want to make these beans, – a bit like mexican refried beans but nicer in my opinion, full of flavour, spicy, bubbling, and you can make them as hot as you like. Delicious straight from the oven with some tortilla chips as a party starter, with chicken or the next day reheated with eggs.

spicy beans with poached eggs

Spicy baked beans – serves 3-4 as a side
2 cans of beans of choice (please, don’t use Baked Tomato beans)…
1/2 medium Onion finely chopped
1/4 cup Sour Cream or Creme fraiche
2 tbsp chopped Jalapenos or 1 small chilli chopped finely
4 oz Grated Sharp Cheddar Cheese
3 Tablespoons tomato salsa or finely chopped tomato which has been deseeded
Some Tabasco sauce and salt and pepper to taste

Oven at 180C
Drain beans and lightly mash
Add all other ingredients, stirring to combine.
Spread into an ovenproof baking dish and bake for 20 to 30 minutes until hot and bubbly.
Serve as a dip or on the side with some mexican style chicken.
Any leftovers are delicious reheated and served with poached eggs the next day.

spicy beans

Lemon & Raspberry cakes – a gluten free treat

1-IMG_7725

I have mentioned before how I love to bake and it is hotly debated topic in our house as to whether it is more important to have good flavour or whether the item in question is gluten free. Even when we are out and about, I see items touted as gluten free when to be quite honest you might as well be chewing a piece of cardboard. It is getting better out there but it is still my holy grail to try and bake the perfect gluten free bread.
So I’m delighted with this recipe – a perfect light cake, a delicious lemon flavour balanced by raspberries and gluten free treat! No hockey pucks with this one and any berries will work, even small pieces of chopped apple with some cinnamon would be a great alternative.

Lemon & Raspberry Loaves
Makes 12
Oven at 180C

9oz butter
4 1/2 oz caster sugar
6 1/2 oz Gluten free flour (you can use half gf flour and half polenta too)
3 oz ground almonds
Zest and juice of 1 lemon
3 large eggs
250 gr Raspberries
Lemon syrup made from juice of 1 lemon and 1 oz sugar

Beat the sugar and butter together until light and fluffy
Beat in the eggs and flour alternating 1 egg with 1/3 of the flour
Beat in the ground almonds and the zest and juice of the lemon

Transfer to muffin or mini cake pan tins which have been greased and lightly floured
Press in 2 raspberries into each cake and bake for about 20 minutes until lightly golden and cooked through
While they are in the oven, dissolve the juice with the sugar
When the loaves are cooked, cool for about 5 minutes then remove from their tins and place on wire tray over a flat baking sheet.
Spoon the syrup over and leave them to full cooly

Meatballs with Peppers Capers & Green Olive Sauce

IMG_8424

The first thing I ask you to do is forgive the awful photo – I took it at night under glaring light but what is a girl to do when she has to work to earn a crust. The second thing I’m asking is go ahead and make this recipe, you will not be sorry. It is amazing especially the sauce – even for the little ones in the house – I blended it and they gobbled in down, olives capers and all. Now that is success :-)

For the sauce
2 tbsp Rapeseed oil
2 cloves Garlic minced
1 small onion, diced
2 red Peppers deseeðed and diced
1 can plum tomatoes chopped
2 tbsp capers
1/2 glass white wine
2 tbsp Olives pitted
1 spring of rosemary
salt and pepper
1 tsp sugar

Heat the oil and add the onion garlic and pepper and cook on a medium heat until soft. Add the tomatoes, white wine and the sprig of Rosemary.
Simmer for a few minutes, take out the Rosemary, add the capers, olives. Simmer for a few minutes, season including sugar if required. Add the meatballs and cook on low until they are cooked, about 15 minutes.

Meatballs
1 lb Pork or beef mince
2oz breadcrumbs
1 egg beaten
1 small onion finely diced
2oz grated Parmesan or pecorino
1 tbsp flat leaf parsley chopped
1/2 tsp dried oregano
Salt and pepper to season

Tip all the ingredients into a bowl. Season as required.
Lightly oil your hands and form into meatballs – dont make them too large as you want to cook them in the sauce.
Brown the meatballs and then add to the sauce to complete the cooking.

Butternut squash soup with Cumin, Chives and Crispy Onions

1-IMG_8407

Even I get tired of cooking sometimes, especially January when the excess of December is still fresh in mind. That is why soup is a perfect excuse – Healthy eating disguising a bit of laziness!

I like to add some interest and the ground cuimin adds a lovely flavour and topped with chives and crispy onions brings this recipe to delicious heights. Fully of the goodness of the squash and spices and perfect to bring to work.

Makes enough for 4
1 butter nut squash peeled and chopped
1 medium onion chopped
2 tbsp oil
1 oz butter
1 tbsp cuimin seed ground
1/2 block of coconut dissolved with 1 pint of stock or 200ml coconut milk from tin
1 stock cube made up to one pint.
Chopped chives and crispy onions to serve

Heat 2 tbsp oil in a medium pan
Add the onion and sweat with the lid on for about 3 minutes
Add the ground cuimin seed, butter nut squash and the butter
Stir to mix and coat the veg with the butter as it melts.
Put lid on and cook for about 7 minutes on a medium heat to sweat the veg
Add the stock mixed with the coconut and cook until the veg is tender
Puree, taste for seasoning and serve with chopped chives and onions on top.

Follow

Get every new post delivered to your Inbox.

Join 359 other followers

%d bloggers like this: