oliveoilandlemon

recipes for healthy living

Tag: almonds

Apple and Almond Tray Bake with Glazed Blurberries

So I’m not working yet it seems like I have no time to post new recipes !! who knew there was so much out there to occupy my free time… The last 2 months have flown by and I couldn’t honestly tell you what I do every day, apart from lots of cooking (note to self, you have to actually publish the recipes), working out, meeting friends and you know all those little house projects that have been waiting so long for you to to get to, if you only had the time…. Well I still haven’t got to them :-), And to answer again, No I don’t regret my decision, Yes I’m having a great time, and NO, I HAVE NO PLANS FOR WORK, CURRENTLY…. đŸ™‚

Now that’s off my chest, here is a list of everything I have been cooking, testing and tweaking…just to prove that I’m not actually watching lots of day time TV … and a recipe for you to try based on delicious Irish Autumn Apples. So lately we have been eating
Spiced Baked Ham
Chicken Parmigiana
Baked Courgette Fries with Red Pepper and Paprika Aioli
Slow cooked Brisket
Oat and Protein Pancakes
Crystalised chocolate nuts
Orange Financier cakes – All my cakes and cookies are GF lately
Chunky Chocolate Oat cookies (GF)
Roast Orange Ice Cream with Plum Tarts (GF)
Apple and Almond Meringue Cake with glazed blueberries (GF)
GF Crusty Bread
Raspberry Souffles
Flapjacks Recipe #3 and Cranberry and Chocolate Chip Muffins.

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Apple and Almond Meringue Tray Bake with Glazed Blueberries- Gluten Free

This is equally at home baked as a cake in a round cake tin and serves 8 or so

300gr whole almonds
200gr pureed apples
4 eggs separated
100gr castor or coconut palm sugar
70gr almond flour
zest of 1 lemon
Pinch of salt

Oven at 160C
Line a 24cm round tin or a 30 by 20 by 5cm tray bake with parchment paper;
Chop the almonds finely (but not to flour) in a food processor
Mix the egg yolks with 50gr sugar until light and creamy
Add the lemon zest, salt, almond flour and pureed apples
Whisk the egg whites and 50gr sugar into stiff peaks
Loose the apple mixture with a tablespoon of the meringue then carefully fold in the rest trying not to loose to much of the air
Pour into your prepared tin and smooth the surface
Into the oven for about 50 minutes until golden brown and cooked through
Cool in the tin for about 15 minutes then remove to fully cool
Serve with some blueberries glazed on the pan with water and a spoon of sugar
Delicious and I hope you think so too!.

Lamb Harissa and Quinoa Rolls

This sausage roll is a great mixture of flavours and textures. Inspired by Bourke Street Bakery, a baking reference bible from one of Sydney’s landmark bakeries. I amended the recipe by basing it on my glutenfree shortcrust pastry and putting Quinoa into the lamb meat to add an extra bit of texture and flavour. Just beautiful, hot from the oven or cold for lunch in work with a little dipping sauce on the side – some chermoula would work great.

Ingredients to make 12 rolls
500gr lamb mince
2oz slivered almonds
2oz raisins or currants
2oz cooked quinoa
4 tbsp harissa paste
Salt and Pepper
1 Quantity of glutenfree shortcrust pastry (See below)
Egg wash for brushing
Poppy seeds (Optional) for sprinking

Preheat the oven to 200
Toast the almonds in the oven until lightly golden (5 mins )
Roughly chop and add to mixing bowl with lamb mince, quinoa, harissa paste, raisins.
Season and mix the meat to thoroughly combine for about 2 or 3 minutes. This starts to work the protein of the meat and the currants and quinoa will soak up any meat and harissa juice and bind the filling together.

Cut pastry into 4 equal pieces and roll out each piece into a rectangle about 10″ by 3″
Divide meat mixture into 4 equal pieces and form into a log the same length of each pastry piece
Place on the log just below half way and brush one long edge with egg wash
Fold the pastry over, firmly pressing to enclose the log tightly leaving the ends open.
Cut each piece into 3 equal size pieces and place on a baking tray lined with parchment seam side down
Brush with egg wash and sprinkle with poppy seeds if you have them
Reduce oven to 190 and cook for about 30 – 35 minutes until golden brown
Just delicious – sweet savoury hot and flavourful!

Shortcrust Pastry
8oz gluten free plain flour
4oz unsalted butter
1/2 tsp salt
1 egg yolk
water to bind say 2-3 tbsp

Tip the flour and salt into food processor
Chop butter into cubes and tip in to processor
Process on pulse until it resembles breadcrumbs
With the motor running add the egg yolk and 1 tbsp of the water.
Process until the pastry comes together – add 1-2 more tbsp of water if needed
If you need to add more water then do so as dry pastry will be impossible to work with. With pastry the water amount in the recipe is always an estimate as so much depends on the flour type, the heat of your kitchen etc. Your pastry should come together into a ball.
Tip the pastry out onto the counter and gently knead into a ball. Flatten slightly and wrap in cling and into the fridge for at least 30 minutes before using. The trick with pastry is keep it cool. If it gets to warm and the butter starts to melt, get it back into the fridge to chill again.

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