oliveoilandlemon

recipes for healthy living

Tag: paleo

Indian Spiced Cauliflower Fritters

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These are a great alternative to pancakes and make a delicious party platter food or light dinner if you don’t fancy eating meat.  Full of fresh vegetables and herbs, they are easy to prepare and are probably the only way I can get our daughter to eat Cauliflower….mind you I wasn’t much different when I was her age.

1 medium cauliflower trimmed into florets
100ml milk or water
4oz grated parmesan
1 red chilli deseeded and finely chopped
1 tbsp garam masala
4oz gf plain flower
3 tbsp fresh chopped herbs – flat leaf parsley, chives, coriander
Salt and Pepper to season
2 eggs – separated
4 tbsp coconut oil

Makes about 12
Add cauliflower to saucepan and add just enough milk (or water if you don’t do dairy) to cover the bottom of the pan. Bring to the boil, turn down and simmer gently covered until the cauliflower is tender.

Drain. Transfer to a board and roughly chop or pulse not to mush in a food processor. Place in a bowl. Set aside to cool.

Sift the flour and spice over cooled cauliflower. Add chopped herbs and Parmesan. Stir to combine. Beat the egg yolks and stir into the mixture until well combined.Season well.

Whisk the egg whites until soft and glossy. Gently fold into the cauliflower mixture until a thick batter forms.

Add just enough coconut oil to a large, non-stick frying pan to cover base. Heat over medium heat until oil is hot. Using a ladle, ladle out fritter mixture about 4 to a pan, and cook for about 3 minutes per side. Turn over gently when you see that the centre is holding and not still runny. I tip them into the oven to keep them warm while making the rest. Serve warm with chutney of choice.

 

Warm Honey Glazed Parsnip Salad with Poached Eggs

Winter Salads can make wonderful main meals, filling and satisfying and this is a perfect one for this time of year. No ‘Sure I’d still be hungry after that’ – I promise you won’t be. Nutritious , delicious and great for anyone who is fond of healthy eating without sacrificing flavour.

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Warm Honey Glazed Parsnip Salad
Serves 4-6
Oven at 180C

800gr Parsnips Peeled
3 tbsp olive oil
2 tbsp honey
250gr chorizo
50gr walnuts
100gr rocket or watercress
2 eggs poached per person

Dressing
3 tbsp red wine vinegar
3 tbsp Olive oil
Salt and Pepper
1 tbsp walnut oil
Pinch of sugar

Peel and slice the parsnips into long wedges
Drizzle with the oil, season and roast for 30 mins
Meanwhile roast the walnuts for about 7 mins, chop in half then set aside to cool.
After 30 minutes drizzle the honey over the parsnips, give them a good stir to coat and cost for a further 15 mins or so to caramelise nicely.
Heat a pan and add the chorize and cook until crisp.
Make the dressing by combining all the dressing ingredients and shaking well.
To serve, prepare 2 poached eggs per person.
To serve, add the parsnips to a bowl, add the chorizo, walnuts and toss through with the dressing, Add the leaves and gently toss. Divide across serving plates and add the poached eggs, season and serve.

Dress the leaves in the dressing and

Spice Roasted Butternut Squash

Autumn walk

spice onion butternut squsash

It’s the time of year for long walks and food which warms the body and soul. I have switched from salads to roasted vegetables and love adding spices as seasonings. Root veggies are probably my favourite and stand up so well to some gentle spicing. I have taken a leaf from Rick Stein’s book and have been adding red onion to my vegetable tray just before bunging in the oven – they caramelise beautifully and add a delicious kick.

Spice Roasted Squash
Serves 4-6
Oven at 180C
2 Red onions sliced finely
2 tbsp Tomato puree
1 tbsp spice mix from here or your favourite bought spice mix
1 butternut squash peeled, deseeded and sliced

Add the onions to a bowl with the puree and mix well to rub it into the onion
Sprinkle over the spice mix and set aside while you peel and deseed the squash
Lay the squash slices on a flat baking tray and pour over 3 tbsp olive or rapeseed oil
Cover with the onion mix and roast in a hot oven for about 20 minutes until the squash is cooked through
Serve immediately.

Marinated Beef with Chimichurri dipping sauce

I’m not a huge red meat eater but do I make an exception for this cut of beef, cooked rare or at most medium rare and slathered with this dipping sauce from Argentina (another home of great beef) it is the perfect casual platter food when you don’t feel like doing too much. Pile a load of steamed broccoli on the side and you have a meal which will be demolished in no time. We had a weekend of beautiful sunshine so spent it outdoors on long family walks and this was really popular with everyone in the family.

Bavette with Chimichurri

Chimichurri Dipping Sauce

2 cups flat leaf parsley leaves chopped
4 garlic cloves, peeled and mashed
2 teaspoons dried oregano
1/4 cup red wine vinegar
1 tbsp capers
1/2 teaspoon red pepper flakes or cayenne pepper
1/2 teaspoon each of salt and pepper
1 cup extra-virgin olive oil
Add everything except the oil to a blender and pulse until chopped uniformly
With the blender running , add the oil slowly until fully incorporated and well mixed
Transfer to a bowl, cover and leave aside for the flavours to develop
This sauce is delicious with any meat or chicken as well as drizzled on top of salads.

Marinated Bavette
1 piece of Bavette
2 cloves of garlic peeled chopped and mashed
salt and pepper
rapeseed oil
1 handful of fresh rosemary and thyme picked and chopped
Combine the herbs, garlic, add salt and pepper with few glugs of rapeseed oil
Cover the beef with the marinade and leave for a few hours for the flavour to develop
Wipe off the excess
Heat a griddle pan to high heat and turn your oven on to 180C
Sear the beef of all sides until golden brown about 2 minutes each side
Into the oven to finish the cooking for about 5 minutes for rare beef
Leave it to rest covered, for a few minutes
Slice on the grain and serve with the sauce and veg of choice.
Amazing!

Bistro Style Marinated Goats Cheese Salad with Green Beans

Having just come back from a weekend in Paris and eaten so well, I was inspired by the simplicity of the food we ate, great ingredients, simply presented and well dressed. I could have spent the day (if I had the budget) in Astier de Villatte, home of the most out of this world pottery and painted plates. Also home to typical Parisian Hauteur…..

So inspired by our trip, this is a take on a goats cheese salad with more substance with the addition of croutons made from toasted home made gluten free bread. I spotted loads of beautiful looking salads when we had lunch at Relais Sant-Germaine on our last day which was great food and the dessert was one of the most beautiful plates of food I have ever seen.

Marinated Goats Cheese Salad
Serves 4
2 100gr goat’s cheese logs
100ml extra virgin olive oil
1 tbsp walnut oil
1 shallot chopped very finely
1 garlic clove chopped and mashed
1 tsp fresh thyme picked and chopped
1 tsp sweet paprika

4 large handfuls of mixed leaves
250 gr green beans washed, topped & tailed
2 slices rustic bread preferably gluten free
Olive oil and raspberry vinaigrette

Combine the olive oil, walnut oil,shallot, garlic and thyme, season well.
Cut the goats cheese into slices and lay on a flat plate and pour over the marinade.
Cover and place in the fridge – preferably overnight but at least for a few hours.
when ready to assemble, blanch the beans in boiling water for 3 minutes and drain.
Toast the bread and cut into croutons.
Dress the salad leaves with some olive oil and a splash of raspberry vinaigrette.
Drain some of the marinade onto the beans.
Arrange the leaves and beans across 4 plates.
Place the goats cheese onto a foil lined baking tray and place under the grill for about 2 minutes until
just melting. Arrange on top of the salad, top with the croutons and spoon over any remaining marinade.

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