oliveoilandlemon

recipes for healthy living

Tag: lunch

Brain Food Spelt Biscotti

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Filled with delicious nuts and seeds they are a perfect homemade savory biscuit. They will keep for an age in an airtight tin, are delicious with anything from nut butters, cheese, hummus – you name it they are perfect for lunch boxes at work or back to school. Chock full of good fats and omegas these will help keep you full and the sugar balanced.

Makes about 24
200g wholemeal spelt flour
1 tsp baking powder
100g mixed nuts of choice Make sure to chop any very large ones.
100g mixed seeds from Flax, Chia, Pumpkin, Poppy or Sesame
2eggs
50ml Olive oil
50ml honey
1tbsp mixed herbs

Mix all the dry ingredients together.
Make a well in the center and add the eggs, oil and honey and bring together to a dough, knead gently and with damp hands, form a log about 4cm high and about 20cm long. Place onto a parchment lined tray and bake at 180C for 15 minutes then remove from the oven and let cool for about 5 minutes then with a good bread knife, cut into thin pieces. Turn the oven down to 150C
Lay back on the lined baking trays (You will need 2) and bake for a further 15 minutes – turning half way. They should be nice and crispy. These will keep for ages in an airtight tin.

Mango and Avocado Salad

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This is fresh, delicious and easy. Would be great as a starter for when you are having friends over 🙂

Serves 2 for lunch

200g Raw prawns cleaned
4tbsp Extra Virgin Olive Oil
Juice of a lime
1 tsp chopped chillis in oil
1 ripe mango sliced
1 avocado sliced
4 handfuls of mixed salad leaves
1 Pitta Bread halved horizontally
1tsp ground cumin

Heat 1/2tbsp of oil over a high heat, add the chopped chillis and dump in the prawns and cook until they are opaque.

Squeeze in the juice of 1/2 a lime and take of the heat and set aside while you prep the rest.

Toast the pitta, brush with some olive oil and sprinkle over a few pinches of cumin.
Whisk the rest of the oil and lime juice together and season

Split the salad leaves across 2 plates, add the mango and avocado slices and top with the cooked prawns. Drizzle over the dressing. Slice the pitta into long pieces and arrange on top and serve.

Egg and Ham Galette

egg and ham galettes

 

If you are a pastry maker I really hope these will appeal to you as the are easy to make,  lovely and tasty – they make a great mid week meal or for lunch at work or school. My sisters recently reminded me that they aren’t all pastry makers so if that is the case for you I would say that there are lots of good quality short crust pastrys out there so go ahead and use that if you fancy making these… no one need know!

Egg and Ham Galettes with tomatoes

Serves 6

Pastry

200gr plain flour

100gr cold butter cubed

1 tsp salt

2 tbsp total of mixed chopped fresh herbs (Chives Oregano Thyme)

1 egg

3 tbsp water

Filling

60gr ham of choice – parma or serrano

60gr grated cheese – Manchego works great but simple cheddar will work too

6 small eggs

3 tbsp chopped chives

salt and pepper to taste

12 cherry tomatoes

Combine the flour, salt and herbs in a food processor. Add the cold butter and pulse until it resembles breadcrumbs.

Add the egg and 2 tbsp of the water and pulse. It it doesn/t come together add the rest of the water. Remove and gently knead to bring together into a ball, flatten and wrap in cling film and chill for at least 30 minutes. Roll out into a rectangle about 2mm thick and cut out into circles approx 6″ in diameter.

Place onto baking sheet lined with parchment paper. Spread the cheese, ham and cherry tomatoes onto the 6 circles. Bring the edges if the pastry up so it forms a basket, Make sure to bring it up by an inch as you want to ensure the egg doesn’t spill out of its basket. Crack the eggs one by one into a small ramekin (easier to pour into the pastry baskets).

Tip the egg into the pastry basket, season well, sprinkle over the chopped chives and bake in a preheated oven at 200C for about 15 minutes until the pastry is golden brown and the egg is done.  Serve as is with a lovely green salad.

 

 

 

 

 

 

 

 

 

 

 

Gluten Free Sesame Seed Bread

 

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This bread is really easy to make and tastes delicious, rises beautifully and best of all for those who have Coeliac disease is gluten free.  I have talked before about how difficult it can be to get a decent tasting bread which is gluten free – a lot of what I experimented with were hockey pucks destined for the bin, but this one made me jump up and down when I peeked in the oven and saw how beautifully it had risen. I have experimented for a while with various flours and like this combination a lot – The overall taste of this bread is a savory nutty one so this is especially good with roast meats in an open sandwich topped with loads of lovely salad leaves.

 
3 eggs
1 tbsp oil
1 tbsp cider vinegar
15fl oz Water
4 1/2 oz Chickpea flour
2oz buckwheat flour
4oz each of almond,soya and potato flour
1 tsp salt
1 tsp sugar
3 1/2 tsp xanthan gum
1 tbsp dried yeast
2 tbsp sesame seeds

Mix all the dried ingredients together taking care not to throw the yeast on top of the salt.
In a large mixing bowl, gently beat all the wet ingredients together then with the speed on low,add the dry ingredients in two or three lots. Scrape down the bowl and beat for about 2 minutes.
Pour into a well greased (I use parchment tin liners) loaf tin, Leave for 30 minutes in a warm place then sprinkle over the sesame seeds and bake for about 45 minutes until well risen, golden brown and a skewer comes out clean. (Internal temp = 90C if you have a gauge).

Halloumi Salad with Raspberry Vinaigrette

I love the flavour from the saltiness of this cheese and the great thing about it is that it has a very high heat tolerance so it works really well fried or baked. This makes a delicious lunch for these early days of autumn when there are still a few summer days hanging round. Chargrilled broccoli works well here in this salad but equally some courgette or aubergine would be great.

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Grilled Halloumi Salad
Serves 2
2 oz mixed nuts – I used pine nuts, walnuts pecans and hazlenuts would be great.
4 big handfuls prepared mixed salad mix
Small head of broccoli blanched and cooled
4oz Halloumi cut into about 1″ slices

Raspberry vinaigrette
2 tablespoons extra virgin olive oil
2 tablespoons raspberry vinegar
pinch salt
Mix these ingredients together until emulsified and dress the salad with the vinaigrette.

Toast the nuts in a non-stick pan over a low heat, stirring frequently, for about 1 minute until golden – beware they burn really easily.
Heat griddle pan over medium heat for about 5 minutes
Oil the Halloumi and broccoli and place onto the griddle until the halloumi is getting browned on all sides and vegetables are getting nicely charred.
In the meantime, place salad leaves and pine nuts onto salad plate
Once Halloumi is browned evenly on all sides, add to salad.
Drizzle with Raspberry Vinaigrette and enjoy!

Raspberry Vinaigrette

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