oliveoilandlemon

recipes for healthy living

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.

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.

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