oliveoilandlemon

recipes for healthy living

Quinoa with Salmon and a Sesame Soy Vinaigrette

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Quinoa bowl with Mixed Veg Baked Salmon and a Sesame & Soy vinaigrette

I think that Quinoa is a but ho-hum until you load it up with veg and a great dressing. It is a perfect receptacle for flavour though so load it up with lots of your favourites along with loads of chopped fresh herbs for a delicious full of goodness lunch or dinner

Serves 4
100gr quinoa, rinsed and cooked according to instructions (this means 100g before cooking)
100gr chopped mixed peppers
100gr mixed beans & peas, cooked al dente
3 spring onions finely chopped
2 large tbsp each of fresh mint and coriander
4 cooked salmon darns

Combine the quinoa with all the veg and stir well to combine.
Just before serving stir the fresh herbs into it.
Divide across 4 bowls, top with salmon and drizzle the dressing over to serve

Sesame & Soy Vinaigrette Dressing
This is a great dressing to thrown on any salad lentils or the like. If you like a good but of heat you can up the chili content.
20ml soy sauce or tamari
20ml sesame oil
20ml rice wine vinegar
1 clove of garlic roughly chopped
1cm piece of ginger roughly chopped
2cm piece of red chili deseeded if you wish – roughly chopped
1 tbsp fresh chopped mint
1 large tbsp honey
75ml extra virgin olive oil or your favourite good quality oil of choice
Pepper to taste
Blend everything taste and season with pepper as needed

Peach Spelt and Almond Breakfast Muffins

Must lower sugar than the usual fair and no melted butter or oil this time, just some delicious butter milk. I love these paired with a bowl of my favourite Greek Style yoghurt.

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Peach Spelt and Almond Muffins

3 peaches stoned and sliced
3 tbsp water (optional see below)
1tbsp brown sugar (Optional see below)
If the peaches are not ripe, then toss with the water and sugar and roast at 180C for 10-15 minutes until tender.
If the peaches are ripe omit the water and sugar and set aside until needed

1 cup self raising flour
1 cup wholemeal spelt flour
½ cup almond flour / ground almonds/ almond meal
80g coconut palm sugar or light brown sugar
3tbsp poppy seeds
1 tsp ground ginger
1tsp mixed spice
1tsp baking powder
25g sliced almonds
2 eggs topped up to 320ml with buttermilk

Put all the dry ingredients except for the sliced almonds into a mixing bowl and whisk to combine.
Make a well in the centre and pour in the egg milk mixture.
Mix well until you have a smooth batter.
Add in 2/3’s of the peaches and mix well.
Pour into a well greased bun tin or paper muffin liners (makes about 10)
Cover with the rest of the sliced peaches
Bake for about 15 minutes if in the bun tin or about 20 mins if in muffin liners until a skewer comes out clean
Serve as is or with a delicious pot of yogurt of choice.

Quinoa & Pecan Burgers with Hummus & Tzatiki

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We eat a lot of beans pulses and grains whether in currys or like this in a burger. Upping the amount of these in your diet and swapping out meat a few times a week is great for you and your food budget. Full of fibre as well as other macro and micro nutrients, these really make you feel satisfied and full and are easy and quick to prepare. You could also make these with cooked bulghar if you would prefer. They are a bit delicate though so the best thing to do is cook them gently on the pan without moving them round loads!.
A chill in the fridge before hand is a must!

Quinoa and Pecan Burgers with Hummus & Tzatiki

125g quinoa cooked according to instructions
1 tbsp rapeseed oil
1 small onion finely chopped
1 clove of garlic mashed and chopped
50gr chopped pecans
1tsp each of ground cumin and coriander
Zest of a lemon
1tso chopped red chili
2 spring onions chopped
2tbsp each of chopped chives and coriander
Tzatiki and Hummus to serve

Makes 4
Heat the oil and cooked the onion and garlic over a medium heat until translucent and cooked
Stir in the cumin coriander, chili and lemon zest then mix to combine.
Tip the quinoa, pecans, spring onions, fresh herbs and onion mix into a food processor, season well and pulse to combine but don’t turn it into mush.
Form into 4 patties and place on parchment paper in the fridge for at least an hour.
Heat some oil and fry the burgers two at a time for 2 minutes a side until golden. Do not move around when cooking.
Serve with the Hummus and Tzatiki on a burger bun with salad of choice.

Spicy Baked Eggs

I dont know where we would be without eggs, we eat so many each week. They are our dessert island food. This recipe is perfect for the weekend, and works so well with a slice of crusty toast to dip while you enjoy the flavors. Spices, herbs, a delicious kick from the feta and eggs baked to perfection.

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Spicy Baked eggs with Pistachio and Yoghurt Dipping Sauce

Oven at 180C

Serves 4
1 white onion
1 tsp fennel seeds (pounded)
2 cloves garlic chopped and mashed
1 tsp smoky paprika
1 tsp chopped chilis in oil or more to taste
1 tin chopped tomatoes
100ml water
8 eggs
2oz chopped feta
1 tbsp chopped chives
Pepper to season according to taste

Dipping sauce
4 tbsp natural thick yoghurt
4 tbsp chopped pistachios
1 tbsp each chopped chives and flatleaf parsley

Mix everything and set aside until needed.

For the Baked eggs

Heat the oil over a medium heat, add the onion, fennel, garlic, paprika and chilli , stir well and cook until the onion is soft

Add the tin of tomatoes and the water, stir well to combine and cook over a medium heat until the sauce has slightly thickened

Divide the sauce across 4 oven proof dishes or 1 large enough to hold everything, make wells in the sauce and break in the eggs. Sprinkle the feta and push slightly into the sauce, season with pepper if using and bake in the oven for about 12 minutes until the white is opaque and cooked through.

Sprinkle over the chives and serve with the dipping sauce and some sourdough toast.

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.

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