oliveoilandlemon

recipes for healthy living

Category: Recipes

Coq Au Vin with Barley

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Coq Au Vin with barley

This almost classic coq au vin is delicious and with the addition of the barley is a perfect one pot meal. I can’t tell you how delicious this is and easy for a busy evening.You can even make ahead and reheat for the next day.

Serves 3
3 chicken breasts
½ tbsp oil
1 medium white onion
2 cloves garlic
2 cloves
1tsp celeriac salt
1 rasher of bacon chopped
1 tbsp tomato passata
100ml red wine
150ml chicken stock
100g barley
1 bouquet garni
200g button mushrooms cleaned and sliced
1 tbsp butter

Heat the oil, add the garlic onion and bacon and cook over a medium heat, get the onions a bit soft but not allowing it to get too brown.
Stir in the tomato passata, cloves, celeriac salt and mix well to combine
Add the wine and the stock, stir, bring to the boil and bubble for a few minutes then reduce the heat and add the chicken breasts, barley and the bouquet garni.
Cook over a medium heat, lid slightly off to allow for a little reduction, about 30 minutes until the chicken breasts and barley are cooked.
5 minutes before serving, melt some butter on a hot pan and cook the mushrooms until golden brown and fragrant. Tip into the casserole, stir through 2 tbsp chopped parsley and serve.

Spiced Lentil Soup

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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.

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