oliveoilandlemon

recipes for healthy living

Tag: vegetarian

Huevos Rancheros Pancakes

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Pancake Huevos Rancheros – Something different for Pancake Tuesday

This is an amazing way to amp up pancakes so make load of your favourite pancakes then keep some cooked ones as leftovers to make this delicious alternative Huevos Rancheros, so much better for you than eaten with a load of nachos.

Black Eyed Bean Topping

1 tin black-eyed beans net weight 240g
5 cherry tomatoes deseeded and chopped finely
1 red onion finely chopped
2 spring onions finely chopped
3tbsp fresh chopped coriander
Zest and juice of a lime
Salt to season

Per person

1 pancake
1 egg
20gr grated sharp cheese of choice like a strong cheddar, Montery Jack, Montgomery or similar
¼ avocado chopped

Method
Oven at 200C
Place the pancake on a lightly oiled sheet. (I was able to do 2 at a time on a flat baking tray).
Very lightly oil or butter the edge of the pancake.
Place the cheese on the pancake and make a well in the centre you can break the egg into – the cheese will hold it in place.
Crack the egg into the well and season well
Bake in a hot oven -should take about 8minutes for soft centre or a little longer if you prefer.
Remove and spoon the bean salsa all round and add a squeeze of lime and some chopped avocado.

Potato Cakes with Corn Salsa and Tamarind Dipping Sauce

potato cakes corn tamarind

This is one of those recipes that works in so many ways. The corn salsa and tamarind can accompany most meat or vegetarian dishes. This came about because I came up with the Tamarind Gastrique and loved it some much, I needed something to go with it. This is the result and these little potato cakes make a great starter or serve with an egg for a more substantial supper.

Makes 8
400gr potatoes, cooked peeled and riced
1 garlic clove peeled and mashed
1 tbsp chopped chilis in oil
2 tbsp each of fresh coriander and flat leaf parsley
2 spring onions finely chopped
100g breadcrumbs to coat

Add everything to the potato except the breadcrumbs. Season well, mash together and shape into 8 patties. Dip in the crumbs and lay on a parchment coated tray and chill for at least 30 minutes.
Heat a tbsp of oil and fry the cakes for a minute on each side and remove back to a tary and keep warm in the oven while you make the sauces.
Serve with the corn salsa and dipping sauce.

Corn Salsa
50g corn kernels
1tbsp dijon
1tbsp capers
1tbsp white wine vinegar
100ml olive oil
2 spring onions finely chopped
1 clove garlic peeled and mashed
2tbsp chopped coriander

Combine everything, taste for seasoning and set aside until needed.

Tamarind Gastrique
25g tamarind paste softened in 50ml hot water
2 cloves of garlic
1 tbsp chipotle in adobo
1/2 tsp salt

Blend everything then pass through a sieve to get mixture really smooth.
Dilute with 100ml of sugar syrup made with 2tbsp sugar and 100ml water

Quinoa & Pecan Burgers with Hummus & Tzatiki

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We eat a lot of beans pulses and grains whether in currys or like this in a burger. Upping the amount of these in your diet and swapping out meat a few times a week is great for you and your food budget. Full of fibre as well as other macro and micro nutrients, these really make you feel satisfied and full and are easy and quick to prepare. You could also make these with cooked bulghar if you would prefer. They are a bit delicate though so the best thing to do is cook them gently on the pan without moving them round loads!.
A chill in the fridge before hand is a must!

Quinoa and Pecan Burgers with Hummus & Tzatiki

125g quinoa cooked according to instructions
1 tbsp rapeseed oil
1 small onion finely chopped
1 clove of garlic mashed and chopped
50gr chopped pecans
1tsp each of ground cumin and coriander
Zest of a lemon
1tso chopped red chili
2 spring onions chopped
2tbsp each of chopped chives and coriander
Tzatiki and Hummus to serve

Makes 4
Heat the oil and cooked the onion and garlic over a medium heat until translucent and cooked
Stir in the cumin coriander, chili and lemon zest then mix to combine.
Tip the quinoa, pecans, spring onions, fresh herbs and onion mix into a food processor, season well and pulse to combine but don’t turn it into mush.
Form into 4 patties and place on parchment paper in the fridge for at least an hour.
Heat some oil and fry the burgers two at a time for 2 minutes a side until golden. Do not move around when cooking.
Serve with the Hummus and Tzatiki on a burger bun with salad of choice.

Spicy Baked Eggs

I dont know where we would be without eggs, we eat so many each week. They are our dessert island food. This recipe is perfect for the weekend, and works so well with a slice of crusty toast to dip while you enjoy the flavors. Spices, herbs, a delicious kick from the feta and eggs baked to perfection.

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Spicy Baked eggs with Pistachio and Yoghurt Dipping Sauce

Oven at 180C

Serves 4
1 white onion
1 tsp fennel seeds (pounded)
2 cloves garlic chopped and mashed
1 tsp smoky paprika
1 tsp chopped chilis in oil or more to taste
1 tin chopped tomatoes
100ml water
8 eggs
2oz chopped feta
1 tbsp chopped chives
Pepper to season according to taste

Dipping sauce
4 tbsp natural thick yoghurt
4 tbsp chopped pistachios
1 tbsp each chopped chives and flatleaf parsley

Mix everything and set aside until needed.

For the Baked eggs

Heat the oil over a medium heat, add the onion, fennel, garlic, paprika and chilli , stir well and cook until the onion is soft

Add the tin of tomatoes and the water, stir well to combine and cook over a medium heat until the sauce has slightly thickened

Divide the sauce across 4 oven proof dishes or 1 large enough to hold everything, make wells in the sauce and break in the eggs. Sprinkle the feta and push slightly into the sauce, season with pepper if using and bake in the oven for about 12 minutes until the white is opaque and cooked through.

Sprinkle over the chives and serve with the dipping sauce and some sourdough toast.

Peanut Butter Fudge

This is my ode to a finger of fudge, one of my all time favourite sweet treats. So easy to make, just 4 ingredients, a lovely little treat, not quite as sweet as the said fudge but that’s no bad thing!.  These need to be stored in the fridge.

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Makes approx 36 pieces

1 cup of coconut butter

4 tbsp chunky peanut butter

2 tbsp chocolate nut butter

1 tbsp honey

Melt everything over a double boiler on a gentle heat until you can stir it to combine everything.

Pour into a cling film lined tin approximately 10cm by 9cm.

Smooth the top until level and put it into the fridge to set.

Remove from the tin and cut into 2cm squares.

If you wish you can cover in chocolate, I did half with 150gr chocolate drops.

Story in the fridge.

 

 

 

 

 

 

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