oliveoilandlemon

recipes for healthy living

Tag: fibre

Bean Hotpot with a Spice Butter Topping

A delicious way to eat less meat the whole family will enjoy plus a versatile spice butter which will work with lots of dishes.

Lentil Hotpot

3 Bean Hot Pot with Spice Butter Topping
Serves 4
For the Hotpot
1 tbsp oil
1 medium white onion, diced
2 garlic cloves peeled, mashed and chopped
1 tin each of red kidney beans, lentils and black beans (or your favourite of choice)
1tsp each of smoked and hot paprika
400ml tomato passata
3 medium potatoes peeled and very thinly sliced
Salt and freshly ground black pepper
4 tbsp chopped flat leaf parsley
3tsp spice butter – below

Heat the olive oil in a pan, then add the onion and garlic. Cook for about 3 minutes until the onion is soft and golden. Increase the heat, and then add the lentils and beans, cook for about 1 minute then add the passata, season well and bring to the boil then tip into an oven proof dish.
Cover with a layer of thinly sliced potatoes, season and add another layer until all your potatoes are used. Pat some of the spice butter on top and cook for 30 minutes in the oven until the potatoes are tender and golden brown. Serve with a sprinkle of chopped flatleaf parsley on top.

Spice Butter – This is delicious on any chili dish or stirred into the pan when you are cooking some vegetables or even a slice on the top of some meat or fish before you put it in the oven.
1 tbsp olive oil
2tsp ground cumin
1tsp chilli powder
2 tsp smoked paprika
1tsp balsamic vinegar
1 tsp tomato ketchup
1tsp Worcestershire sauce
100g butter or coconut oil, softened to room temperature

Heat the olive oil in a frying pan and lightly fry the cumin, chilli powder and paprika for about a minute. Add a splash of water if needed, add to a bowl and add the rest of the ingredients; mix well and chill until needed. Store in the fridge covered when you aren’t using it.

Peach Spelt and Almond Breakfast Muffins

Must lower sugar than the usual fair and no melted butter or oil this time, just some delicious butter milk. I love these paired with a bowl of my favourite Greek Style yoghurt.

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Peach Spelt and Almond Muffins

3 peaches stoned and sliced
3 tbsp water (optional see below)
1tbsp brown sugar (Optional see below)
If the peaches are not ripe, then toss with the water and sugar and roast at 180C for 10-15 minutes until tender.
If the peaches are ripe omit the water and sugar and set aside until needed

1 cup self raising flour
1 cup wholemeal spelt flour
½ cup almond flour / ground almonds/ almond meal
80g coconut palm sugar or light brown sugar
3tbsp poppy seeds
1 tsp ground ginger
1tsp mixed spice
1tsp baking powder
25g sliced almonds
2 eggs topped up to 320ml with buttermilk

Put all the dry ingredients except for the sliced almonds into a mixing bowl and whisk to combine.
Make a well in the centre and pour in the egg milk mixture.
Mix well until you have a smooth batter.
Add in 2/3’s of the peaches and mix well.
Pour into a well greased bun tin or paper muffin liners (makes about 10)
Cover with the rest of the sliced peaches
Bake for about 15 minutes if in the bun tin or about 20 mins if in muffin liners until a skewer comes out clean
Serve as is or with a delicious pot of yogurt of choice.

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