It’s nearly Pancake Day and I’ve been avidly testing out my pancake recipes. Actually, who am I kidding? I love pancakes and we eat them nearly every weekend! While plain pancakes are great, I love adding different ingredients to them to give them a […]
Tag: healthy recipe
I’m still on a pumpkin kick, adding it into as many dishes as possible to fully capture that lovely autumn feeling. They’re such an amazing vegetable, full of energy producing B vitamins, immune boosting zinc and fibre for your digestive system. And the seeds are […]
I love making pancakes on the weekend. Something about the ritual of measuring out the ingredients and gently stirring, folding and mixing them all together is so calming to me.
My son loves his weekend pancakes and I now have the challenge of creating new recipes to keep things fresh and exciting and educating his palate with new flavours.
It’s fall and the shops are replete with pumpkins, which made me feel a bit homesick. Actually, I’m pretty sure the homesickness started around Canadian Thanksgiving when M made a butternut squash and pumpkin pie to celebrate. Nevertheless, I put together this pumpkin pancake recipe to celebrate this amazing ingredient.
What you need:
180g chestnut flour (you can also use wholemeal flour instead!)
1/4 tsp baking soda
2 large free-range eggs
250ml almond milk (or organic whole milk, if dairy works for you)
3 tbsp fresh pureéd pumpkin
1 tsp ground cinnamon
10-15g melted butter
How to make it:
- Sift the chestnut flour, baking soda and cinnamon into a medium sized bowl and stir until the ingredients are combined.
- Crack the eggs and separate the egg yolks and whites, setting the yolks aside.
- Whisk the egg whites until they are frothy. This is key for really fluffy pancakes!
- Slowly fold the milk into the dry mixture, then add the egg yolks and pumpkin.
- Add the butter and stir.
- Slowly fold the egg whites in the mixture until the egg whites can no longer be seen. Do not over fold!
- Leave the batter to stand for at least 10 minutes so the milk and baking soda have enough time to interact.
- After 7 minutes, warm up your cast-iron pan on medium heat. After a few minutes, add a tablespoon of your oil of choice and make sure the bottom of the pan is completely covered.
- Turn the stove down to medium-low heat. Cast-iron pans conduct heat really well, so a little heat goes a long way.
- Use an ice cream scoop to drop the batter in. I like to make pancakes on the smaller side so they are easier to flip.
- Once bubbles start to form on the edges of the pancakes (normally after a minute or so), flip them over. Chestnut flour tends to cook a bit faster than wheat flour so you’ll need to keep a close eye so they don’t burn. I learned this the hard way!
- Once you’ve made all your pancakes, top with the toppings of your choice. I like toppings such as fresh fruit, compote, dried coconut, chopped nuts and cacao nibs.
I’ve been a bit fluey the last couple of days. It’s almost like there’s been a dominoes of illness in my house and I was the last one standing. I dislike being ill (does anyone actually like it?) and do everything I can to get back to full health as quickly as possible.
My list of flu remedies always includes: lots of rest (or as much as I can get with a little 3 year old that loves to give Mama rough and tumble cuddles that will “make her feel better”), steaming hot showers, turmeric tonic with added oil of oregano (or this version for a kick!), Pukka lemon and ginger tea and many soups with homemade bone broth.
I tried out a warming cauliflower soup this afternoon, as I was craving soup and I had a massive head of cauliflower I wasn’t exactly sure what to do with. I love food with a little heat, a little kick, so this was exactly what I needed on this cold and rainy day in London.
What you need:
1 small onion, sliced thinly
3 cloves of garlic, sliced thinly
1/2 red pepper, diced
1 tbsp cooking fat (I used ghee)
1 medium / large cauliflower, leaves removed and roughly chopped
2 tbsp garam masala
1 tbsp dried coriander
1 tsp salt
500mL bone broth / stock (or vegetable stock for vegans / vegetarians) – you may need to add less broth, depending on the size of the pot you’re using
1 large cooking pot
Optional: 1 tbsp coconut cream or 1 sprig fresh coriander to garnish (per bowl)
How to make it:
1. Place the pot on medium-low heat and add your chosen cooking fat. Once the oil is heated (this should take 1 minute max), add the onions, garlic and red pepper. If the onions start to brown too quickly, turn the heat down slightly – you’re sweating the vegetables to bring out the flavours. Sweat for 5 minutes or until the onions and garlic are translucent.
2. Add 1/2 tsp salt, 1 tbsp dried coriander, 1 tbsp garam masala and stir until all the vegetables are coated in the spices. Cook for 1 more minute, stirring so nothing sticks to the bottom of the pot.
3. Add the cauliflower, stirring so it is incorporated with the rest of the mixture. Then add 100mL of the stock. This will help the cauliflower soften, rather than fry. Add the rest of the salt and garam masala. Stir and let it cook for 5 minutes.
4. Add the rest of the stock, stir and bring the soup to a boil. Let it boil for 5 minutes. Taste and if necessary, add additional salt to suit your palate.
5. Stir the soup, reduce the heat and let simmer for 30 minutes.
6. Take the soup off the heat and blend with an immersion blender until it is completely smooth.
Aside from their significance as a major plot point in the Harrison Ford – Rachel McAdams film, Morning Glory, frittatas are one of those recipes that everyone seems to have their own little twist on. And why not? Their versatility means that even the newest […]
This is an easy recipe for those mornings when you want something substantial and savoury, but aren’t in the mood for something with eggs or bread.
Latkes are so underrated. They should be on more menus because you can cram so much goodness into them and no one’s the wiser, especially my little three year old!
My version has a bit of apple, garlic and onion in it and you could even make it with grated sweet potato or squash too. The main component just needs to be a starchy vegetable, especially if you’re not using flour as a binding agent.
If you want to save time in the morning, you can make up the raw mixture the night before, put it into the fridge and pull it out 10 minutes before you need to start cooking to bring it to room temperature.Makes 10
What you need:
3 large white potatoes
2 cloves garlic, peeled
2 tsp salt
a sprig of fresh thyme
1 large egg
2 tbsp olive oil or duck fat
a non-stick pan
How to make it:
Grate the potatoes, onion, apple and garlic into a bowl. I don’t bother peeling the potatoes or apple beforehand, as there’s a lot of nutrients in the skin.
Put the grated ingredients into a kitchen towel or muslin.Squeeze out as much moisture as you can. The drier the mixture is, the better it will bind together when it cooks.Crack an egg into a bowl and beat until the egg yolk and white are combined.Put the mixture back into the bowl with the beaten egg and add the salt and thyme leaves. Then combine until the egg mixture has covered all of the grated ingredients.Put your chosen fat into the pan and turn the stove onto medium heat. If the heat is too high, the outside will cook too quickly.
In the meantime, turn your oven on to 50-70C.
Working in batches of 3 latkes, spoon 1 heaping tablespoon of the mixture per latke into the pan and then flatten then out with the back of the spoon so that each latke is even. Cook for 3 minutes per side.When each batch of latkes is cooked, transfer to a plate in the oven so they stay warm while you cook the others.Serve with a dollop of Greek yoghurt. I also like to eat my latkes with shredded pork or chicken, to make them even more filling. Enjoy!
I’ve been on a massive pancake kick recently. It’s probably because I associate pancakes with the comfort food of my childhood and right now, I seem to like the idea of getting a bit of comfort through food. Analyse that how you will. Other […]
We’re into the dog days of summer and the weather has gotten exceptionally warm here in London. No complaints here – I adore hot weather and any opportunity to spend some time getting some vitamin D. Happily, my enforced furlough at work has coincided with […]
It’s FINALLY summer here in London and I’ve been experimenting with some fun warm weather recipes. You know, the type of food that you want to eat when the temperature rises and you desperately need to cool down. I made this ice lollies at the weekend […]
I’m a huge fan of Middle Eastern food, especially the seasonings and spices. Dukkah, which is actually more of a spice blend than a spice, is on constant rotation in my kitchen and I’m starting to use za’atar a lot often more too.
What is za’atar? It’s a blend of sesame seeds, dried sumac, salt, dried oregano, cumin and dried marjoram. The combination of these herbs is quite powerful, so a little za’atar goes a long way!
A really easy way to try za’atar is to sprinkle it on broccoli or kale- you can then roast or eat as is.
Last night, I made a roast chicken for dinner and roasted broccoli with avocado oil and za’atar was a lovely side dish.
Here’s how I made it:
- Heat oven to 180c.
- Chop 2 medium sized heads of broccoli into florets and place on a baking tray.
- Drizzle 2 tablespoons of avocado oil over the broccoli so they are lightly covered.
- Shake 2-3 teaspoons of za’atar blend over the broccoli.
- Give the tray a little shake to ensure that all florets have some oil and za’atar on them.
- Roast in the oven for 15-20 on the bottom shelf to avoid burning.
- Remove and enjoy!
Do you cook with za’atar? What’s your favourite recipe?