oliveoilandlemon

recipes for healthy living

Category: Recipes

Berry Crumble Bars

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These are rather lovely and are a perfect gluten free recipe as they dont need to rise but still have a lovely texture to them and not at all dry which can often be the case. I make my own GF flour mix using rice flours, corn flour, and almond flour in a 2:1:1 ratio then adding 1 tbsp xantham gum and 2 tsp salt. You can of course just use your own preferred brand.


Berry Crumble Bars

85g Polenta
225g Gluten free flour
1tsp Xanthan gum
1tsp Baking Powder
150gr Frozen mixed berries
1 egg
150g Butter
100ml Maple syrup
Grated zest of 1 lemon

Melt butter and maple syrup gently together
Beat the egg until light and frothy
Stir together all the dry ingredients
Add the frozen fruit, lemon zest and mix well
Make a well in the middle and add the liquids and mix well, the mixture will be a bit crumbly and not totally wet which is just fine
Press into a 10 by 6” baking tray and bake for 20 minutes at 170C
Let cool slightly then cut into squares – I use a pizza cutter for this.

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Tender Juicy Fauxtisserie Chicken

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You know that lovely rotisserie chicken which you can buy over the counter at some delis – well this is like this only it’s not brushed with load of fat every few minutes BUT you still get that lovely falling off the bone tender juice chicken that is so delicious. You could of course simply up the temperature to cook it a bit quicker but if you have the time, try it this way. Throw it in the oven and get out to the garden for some air!

Serves 4
2 tsp fennel seeds
1 tsp oregano
Zest of half a lemon
2tbsp fresh chopped thyme plus a few thyme sprigs (if you had lemon thyme, even better)
2 cloves garlic peeled chopped and mashed
1tbsp ground sea salt
50 ml oil
1 lemon cut in half
1 large chicken 2kg approx.
1lb baby potatoes

Oven at 150C for slow cooking
Oven at 200 for Regular Cook
Pound the fennel seeds, add the oregano garlic thyme together with the salt
Mix in half of the oil.
Dry the chicken with paper towels if it is a bit wet from the fridge
Rub the mixture all over the chicken.
Stuff one 1/2 of the lemon into the chicken.
Toss the remaining half, the thyme sprigs into your roasting dish
Place the chicken on top.
Clean the baby potatoes and cut the large ones in half, toss in the rest of the oil and season well then add to the roasting dish around the chicken.
Roast, basting the chicken and turning the potatoes every hour, until the chicken is dark golden brown, cooked through and potatoes are very tender about 3 hours. Alternatively you can up the temp and cook in about 1 and1/4 hour.

Check the chicken is done with a meat thermometer or by checking the juices run clear from thickest part of the chicken.
AMAZING!

Halloumi with Strawberries and a Caper Vinaigrette

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This is a delicious summer salad and the caper vinaigrette is a wonderful addition with the sweet strawberries and the salty halloumi. This cheese is very high in fat so keep the portions small but this is a gorgeous starter for 2 on a summer day.

4 pieces of halloumi about 1cm thick
tsp flour
salt and pepper

Handful of strawberries hulled and sliced

Dressing
1 garlic clove peeled and chopped
1 tbsp flat leaf parsley chopped
1tbsp wholegrain mustard
2tsp capers drained
juice of an 1/2 an orange
2tbsp balsamic vinegar
3tbsp olive oil

Whisk the vinaigrette ingredients together and set aside
dust the halloumi in flour, season and fry in oil over a high heat until golden on both sides
Serve the halloumi with the strawberries and the vinaigrette drizzled on top.
Delicious!

Espresso Brownie

Does Espresso in a brownie make them breakfast?
They are nice enough to have anytime of the day but maybe that’s stretching it. What ever about that, they really are delicious…..
Please be brave and take them out when they are still gooey in the middle as that is the hallmark of a really delicious brownie!

Cuts into 16
Oven at 180C

50ml good quality espresso
200gr dark chocolate
150gr butter

150gr sugar
3 eggs

50gr plain flour (You can substitute almond flour or an other gluten free flour of your choice)
100gr hazlenuts, toast gently, skin and chop

Melt the chocolate, butter and espresso gently over a bain marie
Whisk the sugar and eggs together
Fold in the flour followed by the melted chocolate mixture
Add the hazlenuts and pour into a greased lined tin approx 10″ by 10″
Bake for between 15-20 minutes. This is because all ovens are different, so check the middle is still gooey but not totally runny,
Leave to cool before removing and cutting.
Totally delicious!

Sumac and Lemon Spiced Lamb Chops with Chickpea Puree

sumac lamp chops

This spice mix works so well on the lamp chops and is perfect with the chickpea puree. It is a quick and easy meal for family and friends.

Serves 4

8 lamb chops
1/2 tsp sumac
1 tsp nigella seeds
Zest and juice of 1 lemon
1 tbsp cumin and coriander seeds
1 tbsp plain flour
3 tbsp oil separated
2 tbsp fresh mint chopped
2 tins chickpeas (reserve half tin liquid)
1 clove garlic peeled chopped and mashed
1 shallot finely chopped
2 tbsp of madeira (Optional)
1 small knob of butter

Dry toast the coriander and cumin seeds until fragrant. Tip into a mortar and pestle and grind.Β  Tip out into a flat dish, add the sumac, nigella, zest and plain flour and mix well.
Season your lamp chops and press each side into the spice mix and set aside for 30 minutes to develop the flavors.
Meanwhile , heat 1 tbsp oil in a pan and add the shallot and garlic and cook over a gentle heat until softened. Tip in the chickpeas and the reserved liquid and simmer for about 5 minutes over a gentle heat. Tip into a blender and blend well, adding the other tbsp of oil. Taste and season with salt and pepper as required. Tip into a pot and keep warm while you cook the chops.
Heat the oil and in batches, brown the chops well on both sides. IF you wish you can complete the cooking on the pan (medium is about 4-6 minutes depending on thickness) but I like to transfer to a hot oven to complete the cooking .
Deglaze the pan with 1 tbsp madeira, add lemon juice and 30ml water and a small knob of butter. Season and add the chopped mint.
Serve the chickpea mash with 2 chops and some of the pan sauce.

Easy and delicious!

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