oliveoilandlemon

recipes for healthy living

Tag: autumn

Moroccan style chicken with chickpeas

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Moroccan Paprika Chicken with Chickpeas & Chorizo

This is perfect family food. Make a big batch and freeze half, Make it go further with rice or potatoes if you need to.

Serves 6
3 Tins chickpeas net weight 240g each
6 chicken breasts
2tbsp flour
2tsp paprika
1 large white onion
1tsp chopped garlic
30g chorizo thinly sliced
1tsp cumin seed
1tsp ras el hanout
1tsp paprika
500ml chicken or veg stock
(You will need an oven proof casserole or pot)
Mix the flour with 2tsp paprika on a large plate
Dust each of the chicken breasts in the flour mix and brown on both sides in a frying pan for about 4 minutes each side to brown.
Remove and set aside.
Over a medium heat add the onion and garlic to the pan over a medium heat until the onion is softening. Add a splash of water if needed.
Add the spices and cook for about 2 minutes then add in the drained chickpeas and the stock. Bring to the boil then turn down and add the chicken pieces, tucking into the mixture. Transfer to the oven (make sure your pot is oven proof) and cook for about 20 minutes until the chicken is cooked. Check the seasoning and adjust if needed then stir in some finely chopped parsley to serve.

Blackberry Bakewell Tart

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The lanes and fields are lined with blackberries and this is a perfect tart to showcase their beauty. I have picked loads and open froze them before popping into bags in the freezer to keep over the next few months. I love them in smoothies and they are great for enhancing  the taste of the more robust tasting green vegetables which are good to include but can be a challenge to get down. Best though to save the nice big ones for dessert like this delicious tart. It’s a a real winner, looks gorgeous, tastes great and is easy to make and if you are really not into making pastry, there are plenty of options in the supermarket – just buy the shortcrust type. So how is this conducive to a fit and healthy lifestyle…. to be honest, I love to bake but we really don’t eat dessert in our house any more than once a week and when we do, it is home made so we know the quality of the ingredients and where they came from. Baking gives me joy and I always think when you have put the effort into baking something and the family is sitting down together to enjoy it then it is a time for joy and happiness and not for guilt about eating something sweet.

Shortcrust pastry

6oz plain flour
pinch of salt
3ozoz chilled butter, cubed
60-70ml approx cold water

Tip flour butter and salt into a food processor and pulse gently until it resembles breadcrumbs.
Add the water and gently pulse again until it comes together
Wrap the dough in clingfilm and chill for at least 30 minutes.
Once rested, roll it out on a lighlty flour dusted surface to a 3mm thickness.
Line a 200mm tart ring or tart tin with removable bottom.
Trim any excess, line with parchment and baking beans and bake at 170C for approximately 10 minutes.
Remove the beans and cool.

Almond Filling
140gr butter
zest of a lemon
140gr icing sugar
140gr eggs (approx 3 but beat them together gently and weigh)
140gr almond flour (almond meal)
50gr plain flour – you can use gluten free if you wish

Beat the butter lemon zest and sugar together.
Add the eggs then the almond meal and flour and beat together until smooth and incorporated fully.
This keeps if you want to make a few days in advance – store in the fridge.

To complete the tart
300gr blackberries
3 tbsp blackberry jam
2 handfuls of almonds

Spoon 3 tbsp blackberry jam into the base of the partially cooked tart.
Spoon or pipe over the almond cream and arrange the blackberries on top of the cream pushing them in slightly. Sprinkle over the almonds then, bake at 170C for 20 minutes then reduce heat to 160C and bake for about 10 more minutes.
The tart is cooked when the tart is a light golden brown.
Enjoy warm with some cream and savour the taste of autumn.

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!.

Autumn Plum Frangipane Tart

plum collage

plum bakewell

This tart makes use of delicious plums in abundance right now though you could use nectarines or apples equally. For me though, there is something about this time of year with cold mornings, a touch of frost but warming up in the day that seems right for plums, and this tart is perfect after a weekend walk looking for conkers or blackberries – which would also be equally delicious too!.

Plum Frangipane Tart

Oven at 180C
70gr almond flour
7gr plain GF flour
70gr butter
70gr icing sugar
1 egg

1 Quantity Pastry (Below)
5 ripe plums

Sift almond flour
Add the plain flour and whisk together
Whisk the butter until soft and white
Sift in the icing sugar then add the almond flour mix, beating on low speed until incorporated then increase the speed
and beat until soft and creamy
Beat in the egg until smooth and beaten in. Transfer to a bowl until needed, cover the surface with cling.
This can be kept in the fridge for up to 4 days.

To make the pastry, combine 200gr plain flour with 22gr icing sugar with 20gr almond flour
Place 100gr unsalted butter into a mixing bowl with a paddle attachment and cream on medium.
Beat in the flour mix in 2 additions scraping down the bowl from time to time until all fully incorporated.
Add 1 egg and beat well. Empty the dough out onto the counter and knead gently to bring the pastry together.
Wrap the pastry in cling and place in the fridge to chill.

Roll out the dough and line an 8″ tart tin
Fill the pastry shell with the almond cream
Cut the plums into 1/8inch slices
(Poach the plums if they are not very ripe)
Arrange a ring of overlapping plums around the tart
Continue with a second ring which slightly overlaps the first
Arrange the remaining plum slices in the centre

Bake for about 45 minutes until the crust is well browned
Cool to room temp before serving to prevent the juices from running out
Serve with cream or ice cream – delicious

Autumn Tarts – Plum and Pear & Apple Galettes

Autumn is here, all the delicious autumnal fruit is in the shops. Beautiful purple, blue black – any of the dark coloured plums are super-foods because of their high content of antioxidants, the most effective protectors of the heart and conveyors of amazing anticancer chemicals. A great source of Vitamins C A and K, the plums and pears together make a beautiful contrast against the pastry and (optional) vanilla ice-cream. Apples are in abundance too – we managed a crop from our little tree – about the only thing in the garden the snails left alone.

These tarts are a cinch – use puff pastry from a pack (life is too short for any other approach), poach the fruit to soften it if needed. I keep the fruits separate to retain the different colours so that they don’t all bleed into one. I love the jewel colours of the plums and if anyone has been keeping an eye on fashion week then you will know its a big trend for ’13….

Apples Pears and Plums on market stall

Pear and Plum Galette
1 small pack of puff pastry (A 450gr pack will make 1 of each tarts)

6 plums washed and quartered with seed removed
4 pears peeled and cored and quartered
2 tbsp coconut palm or dark browh sugar

Place fruit into separate pots, add 1 tsb of sugar into each pot and barely cover the bottom of the pot with some water in which to poach the fruit to soften.
Poach gently until soft and leave to cool
Roll out the puff pastry into a rectangle to cover a standard baking sheet.
With a knife make a border all around the rectangle, about .5″ inch in from the edge, don’t cut right through the pastry
Spread the plums over the pastry followed by the pears
Bake at 180 for about 20 minutes until golden brown, serve warm with your choice of ice cream or cream.

Apple galette
6 apples peeled cored and thinly sliced
2 tbsp coconut palm or dark brown sugar mixed with 1 tsp of mixed spice

Roll out the puff pastry into a rectangle to cover a standard baking sheet.
With a knife make a border all around the rectangle, about .5″ inch in, don’t cut right through the pastry.
Spread the apples out across the pastry and sprinkle over the sugar and spice mix
Bake for about 20 minutes until golden brown .

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