oliveoilandlemon

recipes for healthy living

Tag: healthy

Blueberry Yoghurt Bread

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This is delicious, easy to make, a perfect Gluten Free recipe which will work just fine with regular plain flour.
125g butter
150g sugar
Zest of 2 lemons
2 eggs beaten with 30ml milk
300g gluten-free flour whisked with 2 tsp baking powder
4oz blueberry or natural Greek style yoghurt
6oz blueberries tossed in 1tsp Gluten Free flour
Oven at 180C

Beat butter and sugar together.
Beat the egg milk mixture and flour into the butter sugar mix by alternating a bit of each at a time until it is all fully incorporated.
Stir in the yoghurt and blueberries.
Tip into a greased loaf tin and bake for 40 mins at 180C until golden brown and cooked through.

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Waffles for Breakfast

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Pancakes don’t do it for me and I remain unimpressed by the pics of pancake piles which see to be everywhere. As an alternative I have been testing out new breakfast options especially for the weekend when you have more time to sit around and chat and enjoy a more leisurely breakfast. These are easy to prepare and will reheat happily in the toaster. They are gluten free and delicious !

Seed and Oat Waffles

Makes 6

60gr milled Flax Pumpkin and Sunflower seed mix

3tbsp oat flour or gf flour of choice

tsp baking powder

½ tsp salt

2 eggs and 2tbsp milk of choice

1tbsp melted butter or coconut oil

Oven at 170C

Whisk the dry ingredients together

Beat the eggs with the milk, add the melted oil. Pour into the dry and mix well until you have a smooth batter.

Pour into the waffle molds and bake for approximately 15 minutes until golden and cooked through.

Serve straight away or let cook and then toast when needed.

Serve with a poached or fried egg and some turkey rashers and sour cream.

Delicious and not a pancake in sight!

 

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.

Chipotle Sweet Potato and Butter Bean Casserole

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This dish of chipotle beans and sweet potato make a delicious substantial meal, perfect for a mid week supper as is, or with a couple of eggs tucked into the dish as it finishes cooking amps it up for a very hungry gang. I love the smoky sweetness coupled by the heat which Chipotle brings to a dish and I usually have a jar of it on hand in the fridge.

Serves 2-3 people
1 large sweet potato (about 450gr) peeled and cubed
1 shallot sliced
1 clove garlic peeled mashed
2 tbsp rapeseed or coconut oil
1 tbsp tomato passata
1 tbsp chipotles in adobo or more if you like it with more heat
1 400gr tin butter beans, drained and rinsed
1 can whole tomatoes or 5 cherry tomatoes washed and halved
2-3 eggs if using (Turn oven on 180C if so)

Heat the oil over a medium heat in an oven proof frying pan.
Add the shallot and garlic and cook for a few minutes until both are softened.
Tip in the diced sweet potato, season well and toss to ensure it is covered with oil.
Put a lid on the pan or a sheet of greaseproof paper and cook over a low heat to soften for about 10 minutes.
Stir ever now and then to ensure it is not sticking.
Stir in the tomato passata and chipotle and ensure they both are well distributed, add the butter beans, stir gently to
mix together, followed by the can of tomatoes or cherry tomatoes if using and add a splash of water if it seems a bit dry.
At this point you can finish cooking on the hob for about 10 minutes more – check the sweet potatoes are tender. If you are adding the eggs, make 3 holes in the mix, add a little oil into each and crack the egg in. Season with some salt and pepper and into the
oven to cook the eggs – about 7 minutes to firm the white and leave the yolk a bit soft.
Sprinkle over some chopped fresh herbs and serve. This is delicious, filling and with the eggs makes a great brunch dish too.

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Spinach and Ricotta Dumplettes

Spinach and Ricotta Dumplings

This is an older recipe which I have tweaked a bit. If you like to be meat free a day or 2 during the week then this is a delicious option. I call these dumplettes and they are made with spinach, ricotta and eggs so there is plenty of oomph in these to fill you up. Add the fact that you are getting a good source of protein from the eggs and cheese as well as a boost of vitamins and good fats from the dressing… Great all round and delicious too.

Spinach and Ricotta Dumplettes

200gr baby spinach -washed, wilted on a hot pan then squeeze out excess water and chop well; (PS it is really essential you squeeze out all the water!)
200gr ricotta cheese;
50gr fresh grated Parmesan
50gr plain gluten free flour and a little more for rolling the dumplettes when formed
2 eggs;
2 tbsp chopped flat leaf parsley;
1 clove of garlic chopped and mashed;

Combine all the ingredients and season well. Mix until a sticky dough forms – you could gently pulse in the food processor if you wished.
With damp hands, roll tablespoons of the mix small balls and roll to coat in the extra flour. Cook in batches in boiling salted water for about 3-4 minutes each. Flip them over half way and then tip them out onto parchment paper. At this point you can cool and store in the fridge until ready to serve. Then melt  some butter in a non stick pan and fry the dumplings over a medium heat for about 2 minutes each side until golden brown and crispy. Drizzle some of the  Tomato and Herb dressing onto the dumplettes and serve.

Tomato and Herb Salsa
300gr mixed cherry tomatoes  quartered
2 anchovy fillets chopped
Handful of mint chives and flat leaf parsley 25chopped
1 clove garlic chopped and mashed
1 tbsp white wine vinegar and olive oil
salt and pepper to taste
Place everything in a bowl, season and toss to combine.
 

 

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