oliveoilandlemon

recipes for a healthy life

Greek Style Lemon Roasties & a Delicious Chopped Salad

The only upside of an horrific holiday in Crete many years ago, was a walk down a dark beach towards a light at the end at the end of the beach, which we had been told was a great local restaurant. The simple Taverna with a huge brick oven in which they roasted whole chickens and potatoes with Greek lemons and herbs. The memory of that meal has stayed with me, long after the nightmare of the alco-fueled teenagers celebrating their leaving certificate has dimmed.

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Greek Style Lemon Roasted Potatoes
100ml rapeseed oil
4oz butter, melted
Juice and zest of a lemon
2 cloves garlic, minced
1 large tablespoon dried oregano (make sure it isnt really old!)
1 teaspoon salt
1 teaspoon ground black pepper
5 large potatoes peeled and halved

Oven at 200C
Combine the oil, melted butter, lemon juice & zest, garlic, oregano and salt and pepper.
Add the potatoes and toss to coat.
Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes to an hour.
Serve with a roast chicken and the chopped salad – below.

Chopped salad with yoghurt dressing

For the Dressing
2 tbsp lemon juice
1 tbsp white wine vinegar
1 tsp sugar
1 ts minced garlic
4floz Greek yoghurt

Mix everything except the yoghurt and set aside for a few minutes
Add the yoghurt and whisk to combine

For the Salad
1 cucumber deseeded and grated, squeezing out as much water as you can
1 head of lettuce of choice – I like romaine
4 handfuls of rocket
3oz walnuts toasted and chopped
2tbsp each of fresh dill mint and flt leaf parsley chopped
Salt and Pepper

Wash and dry the salad leaves then roll up like a cigar and chop
Toss into a bowl, add the cucumber, herbs, rocket and half the walnuts
Toss the dressing over the salad and season generously
Top with the remaining walnuts and serve

Chocolate Sable Biscuits …. Not your average biscuit

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Its Lent and my daughter has given up jellies and her will power is admirable. Even when others are eating jellies around her, she remembers her promise. She asked her Dad to give up chocolate with her but I’m not sure how that is going as there was a box of these in the press last week and now the’re all gone…..

I’m not that surprised really, they are delicious and as a bonus really easy to make, can be cut and cooked from frozen in 13 minutes so are really handy to keep in the freezer and works equally well with gluten free flour. Throw in some chopped nuts instead of chocolate drops and they will also be lovely. I adapted this from a published recipe, reducing the sugar and using gluten free flour. Really easy to make, really delicious – just don’t eat them all!


Chocolate biscuits – recipe adapted from Pierre Herme’s Chocolate Sable Biscuits

Makes about 25
175gr all-purpose gluten free flour
30gr good quality unsweetened cocoa powder
1/2 teaspoon baking soda
150gr unsalted butter, room temperature
80gr light brown sugar
20gr granulated sugar
1/2 teaspoon fleur del sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
150gr good quality bittersweet chocolate, chopped into chips

Oven at 170C
Sieve the flour, cocoa and baking soda together.
Beat the butter until soft and creamy.
Add sugars, the salt and vanilla extract and beat for 2 minutes more until light and creamy
Pour in the dry ingredients and gently pulse the mixer at low speed about 5 times, a second or two each time.
Mix just until the flour disappears into the dough – work the dough as little as possible once the flour is added, and don’t worry if the dough looks a little crumbly.
Add the chocolate and mix gently incorporate.
Turn the dough out, gather it together and divide it in half.
Shape each piece into a log that is 1 1/2 inches in diameter.
Wrap the logs in plastic wrap and refrigerate them for a few hours.
(The dough will keep in the fridge for about 3 days or just pop into the freezer. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

Using a sharp knife, slice the logs into rounds that are 1/2 inch thick
Place on a lined baking sheets, leaving about 1 inch between them.
Bake for 12 minutes or an extra minute if frozen.
Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

Salad with Avocado Green Goddess Dressing

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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

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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

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