oliveoilandlemon

recipes for healthy living

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.  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!

Fish Tacos with Mango Salsa

Any firm fish will work beautifully in this. Leave the fish marinade for up to an hour to let the flavors develop. If you don’t have tequila just leave it out, but it is worth it for the lovely smoky sweet flavor it imparts…. IMG_5508[13134]

Serves 4

4 fillets of fish of choice (Hake, Tuna, Swordfish, Cod, Salmon)

Juice of 1/2 lime

3 tbsp chopped coriander

30ml tequila

1 tbsp honey

1 tsp ground cumin

8 small corn taco shells

Mix all the marinade ingredients together, add the fish and leave to marinade in the fridge for 30 mins up to an hour. Remove from the marinade and cook under a hot grill until done, approx 8-10 minutes depending on thickness. Cut each fillet into 4 pieces. Heat your corntacos, fill with salad leaves, some sliced avocado, the fish, some of the yogurt topping and a squeeze of lime juice and enjoy.

Yoghurt Topping, mix 3 tbsp natural yogurt with zest and juice of half a lime

Mango Salsa; Chop 1 mango and mix with 1/2 red onion which has been finely chopped, and 2 tomatoes which have been de-seeded and chopped. Add a slug of coconut aminos over the mixture.

Salmon Poke Bowl with Miso Ginger Dressing

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While a Poke bowl is usually made with Sashimi grade fish, I’m not into raw style fish at all, I just can’t take the texture. This is a lovely take on it though with a rainbow of colors in the salad and the salmon just cooked enough to leave it lovely and tender and moist. This dressing makes loads and will keep in the fridge for a week or so. Its delicious on any salads or crunchy veg as well as making the perfect marinade for the salmon…. Good fats, loads of vitamins, minerals and antioxidants…. Health on a plate.

Serves 2
2-4 Salmon Darnes
1/3 of the dressing
1 tbsp sesame seeds

Marinade the salmon in the portion of dressing for a couple of hours if possible, in the fridge.

Marinade ingredients
3 tbsp miso paste
1 clove of garlic peeled chopped and mashed
3 tbsp of mirin
Grated zest of 1/2 lemon
1 tbsp sesame oil
1 tbsp soy
1 tbsp ginger chopped and mashed
100ml oil
30ml rice or white wine vinegar
1tsp sugar
salt & pepper to taste

Salad
1 mango peeled and thinly sliced
1 butterhead lettuce cleaned and sliced
3 baby cucumbers washed and sliced
1 carrot peeled and grated
3 radishes cleaned and sliced
2 spring onions, cleaned and sliced on the diagonal
100gr rice noodles cooked and cooled
2 tbsp fresh chopped coriander
handful of chopped peanuts and fried onions

Preheat a grill to 200 and place the salmon under it to cook for about 8 minutes depending on thickness.
After about 5 minutes, sprinkle over the sesame seeds and continue cooking until done.
Place all the salad ingredients ins serving bowl and drizzle over a good few glugs of the marinade and gently mix to incorporate.
Serve the salad with the salmon darnes.

Tandoori Style Salmon and Asian Slaw

tandoori salmon

We have a bit of lovely sunshine at the minute and everyone is going around enjoying it but there is a bit of breath holding wondering how long it will last. In the meantime this was delicious in the garden this evening. Great flavour, easy to prepare and pretty yum all round. The glass of Rose is just out of shot!:-)

Asian Cabbage Slaw
4 radishes julienned
½ sweetheart or savoy cabbage julienned
Handful of mangetout julienned
4 spring onions trimmed and julienned
2 carrots, peeled and julienned
2 handful of coriander leaves separated in half
2 handful of mint leaves separated
2tbsp toasted sesame seeds
1 tsp salt and pepper

Dressing
Zest of 1 lime and juice of 2
2 cloves of garlic peeled chopped and mashed
1 small chilli de-seeded and julienned
1 tbsp honey
2 tbsp sesame oil
1 tsp sugar
2 fl oz vegetable oil
1floz peanut oil

Combine all the vegetable ingredients, half the herbs
Combine all the dressing ingredients and whisk well
Pour the dressing over the salad, mix well and top with the sesame seeds
Chop the reserved mint and coriander and sprinkle over the top
Serve with the salmon.

Tandoori Salmon
Serves 4
4 salmon darnes
4tbsp (100gr) Greek style plain yogurt
Juice of a lemon separated
1 tsp each of paprika, curry powder, garam masala,
½ tsp each of cumin, nigella seeds, and turmeric
2 cloves garlic peeled chopped and mashed
1 tsp salt

Combine the yogurt, all the spices and half the lemon juice. Add the salmon darnes to the marinade, cover them with the marinade and leave for an hour or the day in the fridge if you have it.

Heat the grill, line your grill pan with foil and cook the salmon darnes under the grill until cooked through and lovely and golden which will be about 8 minutes.

Drizzle over some of the remaining lemon juice on the salmon and serve with the Asian slaw.

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