oliveoilandlemon

recipes for healthy living

Spiced Chicken & Sweet Potato Pancakes

Warming, Filling, Easy – whats not to love? If you are vegetarian then simply sub the chicken with some lovely beans into the sauce and use veg stock.
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Indian Spiced Chicken with Spinach and Sweet Potato Rotis
Serves 6
6 chicken breasts
2 white onions thinly sliced
4 cloves of garlic peeled and mashed
2” piece of ginger peeled chopped and mashed
2 tsp ground coriander, cumin, and turmeric
½ tsp curry powder of choice
500ml chicken stock
125g spinach leaves

Poach the chicken breasts in the stock and fork into pieces
Add some oil to a wide pan and add the onions and a drop of water and cook until translucent
Stir in the garlic, ginger and the spices, add another splash of water if needed
Cook for a few minutes
Add in the stock you cooked the chicken in plus the coconut milk and cook for about 10 minutes until the flavours are all developed
Just before you are ready to serve, add in the chicken and spinach leaves and cook for 5 minutes until the chicken is heated through. Serve with the Sweet Potato Rotis

Sweet Potato Rotis
1 large sweet potatoe peeled, cooked and cooled (about 400g)
2 red chilis de-seeded and finely chopped
1 tsp each of ground cumin coriander and ½ tsp turmeric
2 tbsp fresh coriander chopped
75g plain flour
15gr melted butter or coconut oil

Mash sweet potato and add the chilli. Spices, coriander and melted oil.
Gradually add the flour mixing until you have a soft dough
Divide into equal size pieces and roll out gently on a floured board
Heat a little oil and fry for a minute on both sides. Keep warm while you complete the rest.

Ginger Spiced Berry Crumble

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The simplest of desserts amped up with fresh ginger and some mixed spice. The perfect flavours for this time of year.

Serves 4
Oven at 180C

200g mixed berries – you can use frozen if you wish
1 thumb sized piece of fresh ginger grated
Zest of an orange or clementine and juice of half
150gr plain flour
100gr brown sugar
50gr oats
1tsp mixed spice
100g butter, cut into pieces cut into pieces
almonds

Add the ginger, orange zest and juice to the berries and divide across 4 ramekins
Tip the flour butter oats sugar and mixed spiceinto a food processor and blend until it resembles rough breadcrumbs
Divide across the 4 ramekins and top with the almonds
Bake at 180C for approximately 20 minutes until golden brown
Serve with a little whipped cream if you wish

Peanut Caramel Cups

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So I’m on a sweet theme this week but these are just 2 bites of deliciousness, easy to make, easy to carry into work to give away as this makes 21!

Peanut Caramel Cups

4oz peanut butter of choice
75gr Tagatose* or regular caster / icing sugar
40gr coconut oil
175gr dates
100ml water
½ tsp bicarbonate of soda
150gr good quality chocolate
15gr slivered almonds, toasted.

Beat the peanut butter sugar and coconut oil together until smooth.
Spoon into the base of little petit four parchment cases and put into the fridge to set.
Meanwhile add the dates and water to a pot, stir in the bicarb and cook over a medium heat until the dates are soft. Blend to a thick puree and let cool.
Spoon the date caramel over the peanut butter base, press it down and place back into the fridge to set.
Melt the chocolate over a bain-marie over a low heat.
Spoon the chocolate over each of the cups, ensuring it covers the complete top of the date caramel. Sprinkle over the chopped almonds if using.

I used Tagatose as a sugar replacement , It’s a great lower calorie low GI sugar replacement which also has a prebiotic in it to increase beneficial bacteria in your digestive system. Available in health goods, simply substitute with caster or icing sugar if you don’t have it.

Dark Chocolate Mendiants & Other Edible Christmas Presents

 

I love making edible Christmas Presents especially for somewhere like work if you have a big gang to think of. Here are a few lovely easy ideas for presents which you can tuck into cellophane  bags and give away.

Chocolate Mendiants – Easy to make and delicious for a sweet treat or edible Christmas Present, You can use any selection of toppings you like- I also love to use dried raspberries and crystallized ginger.

200g of 70% dark chocolate, chopped very finely
20g of pistachio nuts, chopped finely
25g dried cranberries
15g desiccated coconut
sea salt flakes, optional

I used a macaron silicone mat for making these but you can simple draw circles onto a sheet of parchment paper and flip it over so you don’t place the chocolate onto the pen or pencil marks!
A simple method to temper chocolate is to very gently melt 90% if your amount of chocolate (in this case 180g) over a very low heat on a bain marie. Take off the heat and stir in the remaining amount (20g in this case) and stir until it has melted.
Working quickly, spoon the chocolate onto your circle marks and spread evenly using the back of a teaspoon, sprinkle over your nuts cranberries and coconuts plus the sea salt if using.
Leave to set then gently peel off and store in an airtight tin in a cool place (Not the fridge) or into small cellophane bags to give away.

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Baci Di Dama – Ladies kisses

Makes 40 (20 pairs)
Zest of 1 orange
150g butter at room temperature
150g rice flour or plain flour
150g almonds or ground almonds
Pinch salt
1 tsp vanilla essence
100g caster sugar
Oven at 170C
Grind the Almonds with the sugar until light and floury

If you are using ground almonds then simply mix them mix together
Add to bowl with rice flour, salt, rub in the butter
Grate in the zest of an orange and add the vanilla essence
Work the pastry until it comes together, wrap in cling and chill for an hour or more. Roll into small balls (about 10gr ea).
Gently press them to flatten and bake for about 20 mins until light golden.
Sandwich together with chocolate ganache from here or melted chocolate.

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Chocolate Nut Biscotti
250gr plain Flour
250gr golden castor Sugar
5 Eggs beaten lightly
240g Chocolate drops
50g shelled pistachio or other nuts if you prefer
1tsp each espresso powder and vanilla essence
15 gr Confit orange zest (Optional but lovely!)

Oven at 180C
Line two baking trays with parchment paper;
Combine flour, espresso powder, baking powder and sugar.
Make a well in the center, add the eggs and vanilla essence and stir until combined.
Stir in the chocolate, the pistachios, and orange zest if using. Use your hands to knead the dough until it comes together. Turn the dough out onto a lightly floured surface. Using cold, wet hands, divide dough into four equal portions. Shape each portion into a log. Place logs a few inches apart on prepared baking sheets; flatten logs slightly then bake for 25 minutes or until firm and light brown. Remove from oven and cool for about 15 minutes.
Use a very sharp serrated knife to cut each log diagonally into 1/2-inch slices. Place slices, cut sides down, on to baking trays and bake for 15 minutes more or until crisp and golden brown. Cool and enjoy immediately or store in an airtight container or cellophane bags at room temperature for up to a month.

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Home made Sweet Potato Based Granola

 

sweet pot granola

You read that right, this is my Secret Ingredient Granola based on sweet potato which has been peeled, steamed or boiled and cooled – I just cook extra and keep some leftovers!

Stores for a week or 2 in a zip lock bag or kilner jar.

Serve with yoghurt and fruit compote for a delicious blood sugar balancing, fulling sustaining breakfast.

Sweet Potato Granola

9oz sweet potato, boiled blended smooth and cooled

10oz oats

2oz pecans chopped

1oz unsweetened desiccated coconut

1tbsp coconut oil

1 tsp mixed spice

½ tsp turmeric

1 tbsp each of chia, flax and poppy seeds

3oz sultanas or other dried fruit of choice

Add the oats, coconut and spices to a bowl, and pour in the sweet potato puree and the oil. Mix well to incorporate until the mixture resembles a dryish cookie dough

Spread out onto a baking sheet which is lined with parchment paper or lightly oiled.

Bake at 170c for 10 minutes then stir the granola to turn over and bake for a further 10-15 minutes until crispy and golden brown.

Let cool then stir in the rest of the ingredients.

Store as directed.

©Grainne Parker 2017

 

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