Saturday, August 25, 2012

Balsamic Beetroot Side

This is one of those recipe suggestions that looks insanely easy and totally unremarkable... but I'm telling you, it's Deeeeeeeeeeeeeeeeelicious! What can I say? A lucky combo that created itself through things that needed to be eaten in my fridge! I ate this with Baked courgette - also very very simple but flavour-tastic!  :)


Diced beetroot
Sliced radish


Olive oil
Balsamic vinegar * and red wine vinegar, half of each
Dijon mustard and grainy mustard
Garlic, chopped
Fresh mint, chopped

Mix together chopped veg, chick peas and vinaigrette. Let it stand for a while for the flavours to mix and develop.
Delicious as a salad but could also be a perfect relish (chop ingredents finer) for tortillas, burgers, fish or whatever you fancy! I imagine it would be delicious with cucumber too...Mmmmmm.

* watch out for ingredients! Often contains colouring (caramel) or flavouring... it need only contain wine vinegar and grape must.

Baked Courgette

So so tasty but also extreeemly easy to make :D

Cut courgettes in half, then in half lengthways, then cut again into quarter sticks.
Chop as much garlic as desired (I did 2 cloves) and 2 or 3 shallotts to taste.
Put it all into an earthenware dish.
Cover with a few big lugs of olive oil and toss.

Cook in oven at medium heat, covered with foil for first 15 to 20 mins. Then take off foil and toss. Continue cooking for a further 15 mins until coloured.

Great eaten with Balsamic Beetroot Side!

Sunday, August 19, 2012

Mackerel Spread

One of my staple foods, I make this a couple of times a month (not more so as not to get sick of it!!)
Extreeeemly simple and oh so good:

Tinned mackerel (in olive oil or just plain/grilled/smoked- just check the ingredients!)
OR fresh smoked mackerel
1 or 2 tspns Tahini (optional - I am now allergic so don't use!)
3 tspns Mustard (grainy mustard!)
Olive oil (until desired consistency and taste)
salt and pepper
Whatever else you want depending on allergies etc. (ex. paprika,celery salt, lemon juice)
Fresh herbs as desired

Just mush it all up together with a fork, add olive oil and season to taste! If you are allergic to sesame paste, use another such as almond paste (delicious!...those were the days..!) - or just leave it out!
Alternatively, mix it in a food processor - mix most of it but keep back some lovely flakes of fish to mix into/ sprinkle over the super fine paste after - makes it all pretty with a sprig of fresh herbs or fresh chopped herbs sprinkled over. Mmmmmm :p
Enjoy on 100 % Buckwheat crackers, on a baked sweet potato, with cucumber, on buckwheat pancakes, savoury scones etc. or with salad! Y.U.M.

Tuesday, August 7, 2012

Dahl - very simple easy version!

A small cupful of red lentils (or yellow if you can get them without veg oil added!) -cooked to absorption, 15mins or less, so not TOO mushy...
Spices: curcuma, curry, cumin, ginger/ garam masala - or whatever you fancy*, to taste
Onion, chopped finely
Sea salt and black pepper
Mustard*, about a tablespoon
Olive oil

optional: Kale (shredded), broccoli

Dry fry spices, stirring, then add onions, coat in spices then add oil. Stir in the kale and cook for about 4 mins. Stir in mustard, add cooked lentils, a little water and some sea salt. Cook to absorption again, stirring all the time as you would with risotto.
Season with black pepper and serve with cooked broccoli florets!

*(watch out for ingredients! You'd be surprised what they can contain! And avoid Paprika and chili if you have inflammatory or gut problems)