oliveoilandlemon

recipes for healthy living

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Lentil Soup with Ras El Hanout
This makes a big delicious batch so I freeze half for another day.

½ tsp rapeseed oil
2 cloves garlic peeled and mashed
2 carrots diced
2 onions diced
1 tbsp tomato puree
2tsp ras el hanout
1tbsp harissa paste
300g chana dal or other lentils / split peas of choice, rinsed
1ltr vegetable stock

Heat ½ tbsp oil over a medium heat, add the garlic, carrot and onion and sweat until soft. Add a little water if it is going dry – keep the lid on.
Stir in the tomato puree, the ras el hanout and the harissa and cook for 1 minute, tip in the rinsed lentils, season, add the stock, stir well, bring to the boil then reduce until it is simmering and leave to cook, with the lid on. When the veg and lentils are cooked, blend with a stick blender and taste and adjust the seasoning as needed.
Serve with a swirl of harissa on the top .

Spiced Date and Wholemeal flour loaf

Autumn is here and this is the kind of thing I love with a cup of coffee, not massively sweet and with some more complex flavours thanks to the dates and mixed spice. I think the whole family will like this and it is really easy to make.

Date Oatmeal Loaf 2-3

Date & Oat Loaf

175g dates
150ml water
200g butter
150g honey
200g wholemeal flour
2tsp mixed spice
50ml buttermilk
2 eggs
1tsp bread soda

1 loaf tin

Oven at 160C

Add the dates and water to the pot and bring to the boil, then simmer very gently until the dates are soft. Blend with a stick blender until it forms a paste.
Beat the butter and honey together until light, add in the eggs and buttermilk and beat well.
Fold in the flour, spice and bread soda.
Pour into a greased lined loaf tin and bake for 50 minutes until a skewer comes out clear.
Leave for a few minutes then remove to cool fully.

Brain Food Spelt Biscotti

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Filled with delicious nuts and seeds they are a perfect homemade savory biscuit. They will keep for an age in an airtight tin, are delicious with anything from nut butters, cheese, hummus – you name it they are perfect for lunch boxes at work or back to school. Chock full of good fats and omegas these will help keep you full and the sugar balanced.

Makes about 24
200g wholemeal spelt flour
1 tsp baking powder
100g mixed nuts of choice Make sure to chop any very large ones.
100g mixed seeds from Flax, Chia, Pumpkin, Poppy or Sesame
2eggs
50ml Olive oil
50ml honey
1tbsp mixed herbs

Mix all the dry ingredients together.
Make a well in the center and add the eggs, oil and honey and bring together to a dough, knead gently and with damp hands, form a log about 4cm high and about 20cm long. Place onto a parchment lined tray and bake at 180C for 15 minutes then remove from the oven and let cool for about 5 minutes then with a good bread knife, cut into thin pieces. Turn the oven down to 150C
Lay back on the lined baking trays (You will need 2) and bake for a further 15 minutes – turning half way. They should be nice and crispy. These will keep for ages in an airtight tin.

Sweet Potato Cookies

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These have no butter, no egg and no added sugar. They are a real test of how overused to eating really sweet stuff we are. The reason I write this is that the only sweetness comes from the sweet potato and the small amount of honey brushed on the top and the cranberries. I like them and find them sweet enough but you might need to wean yourself onto them simple by adding a tablespoon or 2 of coconut sugar and each time you make then, add less and less.

These are simple to make and are lovely broken up with some yoghurt or simply with a cup of tea.

Makes 8 large 12 medium

250g cooked mashed cooled sweet potato

200g oat flour

1tsp of mixed spice

50g cranberries

Oven at 180C

Add the sweet potato to a mixing bowl and beat in the oat flour and mixed spice until you get a thick dough. Tip out onto a lightly floured counter top, knead gently to bring it all together and flatten to about 1.5cm. Cut out using a cookie cutter and place on a parchment lined tin.

Bake at 180C for 15 minutes. Brush the tops with the honey and bake for a further 5 mins approxinately until they are done.

Leave to cool then store in an airtight tin.

Southern Style Mushroom Sliders

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Apart from the fact that this is a delicious recipe on its own, mushrooms are a great substitute for meat if you are vegan and are really good for you. Couple them with the amazing southern style sauce I have included here and you will be in heaven.

Serves 4

500g Portobello mushrooms sliced

1 red onion diced

1 quantity of southern style sauce (below)

1 tbsp oil

1tsp fresh thyme leaves

4 Brioche buns or 8 mini buns

Slaw and pickles to serve

Heat the oil over a medium heat and cook the onion until soft. Season and tip in the mushrooms and thyme leaves and cook until the mushrooms soften. Season then add 2tbsp of the southern style sauce and continue to cook until the mushrooms are completely soft. Taste and season as needed. Toast the brioche buns, top with the mushrooms across the buns and add a tbsp of sauce to each. Serve with slaw and pickles.

Southern style sauce

80ml Apple juice

80g Coconut palm sugar

Juice of half a clementine and the peel

1tsp smoky paprika

1tsp Yellow mustard

75g Ketchup

1 tsp Chipotle in adobo

1tbsp Worcester sauce (Or tamari or coconut aminos if you are vegan)

1tbsp balsamic vinegar

30ml Bourbon (Optional but delicious)

Add everything to a pot and heat over a medium heat stirring everything until the sugar is dissolved. Bring to the boil briefly then turn town and keep over a low heat until the sauce thickens. Remove the peel before decanting. The sauce will keep for at least a week in the fridge and is delicious with loads of meats or as a dipping sauce .

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