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)
Tuesday, August 7, 2012
Monday, July 16, 2012
Galettes de Sarrasin (Buckwheat pancakes)
3/4 cup flour (sometimes, for a change, I do 1/2 buckwheat and 1/4 chickpea)
roughly the same in water
chia seeds optional (acts as a binder or egg replacer... If you do use these, add another 1/4 cup water - the seeds can absorb up to 12 times their volume in water)
1/2 to 1 teaspoon sea salt
REAL buckwheat pancakes do not contain egg or any other flour than buckwheat. If you get the consistency right, and you have a good pan, they're great! Sometimes however, I add chick pea flour or I add chia seeds which acts as a binder - this is generally if I am cooking for someone else too as it generally ensures I won't have made the liquid too runny and therefore brittle pancakes! (I don't mind my pancakes being a disaster but I give myself a little more guarantee of success when cooking for others!!)
Just mix the salt into the flour then add the water, whisking.
Leave to stand for at least half an hour. You can keep this mixture for a long time in the fridge. (It keeps for less time with chia seeds in though so watch out!)
Heat a heavy based frying pan...when hot, add oil. Add any veg if desired (i.e garlic/ ginger/ onions/ leeks)
Pour the pancake batter over, on high heat, and tip the pan around and around to ensure an even spread and thickness of the pancake. Cook as long as desired. I flip mine and cook well both sides.
I generally eat these accompanied by mackerel paste or with broccoli and curry sauce or salad. If I could eat eggs, I'd serve it with a runny fried egg! Mmmmmmmm.....
roughly the same in water
chia seeds optional (acts as a binder or egg replacer... If you do use these, add another 1/4 cup water - the seeds can absorb up to 12 times their volume in water)
1/2 to 1 teaspoon sea salt
REAL buckwheat pancakes do not contain egg or any other flour than buckwheat. If you get the consistency right, and you have a good pan, they're great! Sometimes however, I add chick pea flour or I add chia seeds which acts as a binder - this is generally if I am cooking for someone else too as it generally ensures I won't have made the liquid too runny and therefore brittle pancakes! (I don't mind my pancakes being a disaster but I give myself a little more guarantee of success when cooking for others!!)
Just mix the salt into the flour then add the water, whisking.
Leave to stand for at least half an hour. You can keep this mixture for a long time in the fridge. (It keeps for less time with chia seeds in though so watch out!)
Heat a heavy based frying pan...when hot, add oil. Add any veg if desired (i.e garlic/ ginger/ onions/ leeks)
Pour the pancake batter over, on high heat, and tip the pan around and around to ensure an even spread and thickness of the pancake. Cook as long as desired. I flip mine and cook well both sides.
I generally eat these accompanied by mackerel paste or with broccoli and curry sauce or salad. If I could eat eggs, I'd serve it with a runny fried egg! Mmmmmmmm.....
Tuesday, July 3, 2012
"Socca" Pancake (Batter)
Socca are chickpea pancakes or flatbread.
I cook it as oily pancakes but it can also be oven cooked or grilled for a drier, flatbread type pancake.
to make the batter:
1 cup (140g) Chickpea flour
1 cup (maybe bit more) water
Big pinch of salt
Olive oil
Seive flour, add salt, pour in water whilst wisking with a hand wisk.
Leave to stand for at least half hour but longer if possible to let flour soak up water.
Here's a link to other cooking methods:
http://www.thekitchn.com/how-to-make-socca-a-naturally-gluten-free-chickpea-flatbread-169513
I then tend to fry garlic and ginger for 30 seconds or some shallots (something with bags of flavour), add chopped fresh herbs or spice (curcuma or curry) then pour the batter over, cook on a high heat for a few mins then reduce heat, flip over and let cook through - prob 15mins in all. I like to really overcook (i.e Burn this... lol!)
Bon apetit! (photos to come, c'est promis!)
I cook it as oily pancakes but it can also be oven cooked or grilled for a drier, flatbread type pancake.
to make the batter:
1 cup (140g) Chickpea flour
1 cup (maybe bit more) water
Big pinch of salt
Olive oil
Seive flour, add salt, pour in water whilst wisking with a hand wisk.
Leave to stand for at least half hour but longer if possible to let flour soak up water.
Here's a link to other cooking methods:
http://www.thekitchn.com/how-to-make-socca-a-naturally-gluten-free-chickpea-flatbread-169513
I then tend to fry garlic and ginger for 30 seconds or some shallots (something with bags of flavour), add chopped fresh herbs or spice (curcuma or curry) then pour the batter over, cook on a high heat for a few mins then reduce heat, flip over and let cook through - prob 15mins in all. I like to really overcook (i.e Burn this... lol!)
Bon apetit! (photos to come, c'est promis!)
Wednesday, June 27, 2012
Lentil and Azuki Galettes (savoury)
 |
| Raw mixture in the pan and already browned in olive oil (sorry for bad pic!) |
1 cup (dry) coral lentils (red lentils)
1/2 cup (80g) Azuki flakes (rolled whatever - oats if you eat them/ rolled quinoa is an option)
Palmful chia seeds
1 ladel Pancake Batter
2 cloves garlic, chopped finely or crushed
1 inch fresh ginger
1/2 courgette, grated
1 large shallot, chopped very finely
lots of mint (fresh or dry)
Olive oil / grapeseed oil
sea salt and pepper
Cook lentils for 15 mins (until soft). Drain.
Mix with lentils and Azuki (or other) flakes and season well with sea salt and black pepper.
Add all other ingredients, including some oil, maybe a splash of water.
Leave to stand... I do this so it sticks together better (the flakes will absorb some juices and mulch up with the rest better) and so the flavours can develop.
Cook as burgers (or patties). I fried mine in hot oil to start, to make them brown and crisp, then put them into the oven to finish the cooking gently- I like them drier and Azuki is nicer when cooked through gently.
These are so so satisfying, texture is everything in this diet of fruit and veg! They are also very tasty!
You can make a big batch of this and keeep the mixture a day or two in the fridge for quick meals. (My baby boy loves these too - just one patty with veg or quinoa usually fills him up nicely!)
ENJOY!
What I CAN eat!
I CAN eat:
Quinoa
Buckwheat
All other vegetables as far as I know! (Except sweetcorn and aforementioned nightshade veg)
Fruit (but not citrus or pineapple)
Lentils and beans, chick peas, split peas etc
Olive oil, grapeseed oil
Oily fish
Seeds like sesame, pumpkin, lin(flax), chia etc (Not Sunflower)
Pistaches
cocoa without added sugar
agave syrop
Some poor people are also fructose intolerant - I can't even imagine... I limit fruit and fructose intake because it's effectively like having too much sugar but I tolerate fruit well. THANK GOODNESS! ;D
Some poor people are also fructose intolerant - I can't even imagine... I limit fruit and fructose intake because it's effectively like having too much sugar but I tolerate fruit well. THANK GOODNESS! ;D
Pasties!
1 lot of pastry
Carrots (2 small/ 1 large)
Onion/ spring onions
1/2 parsnip
tbspn mustard
splash of water
tspn tahini (optional)
herbs/ spices (optional) I like to use curry spices/curcuma or oregano or any fresh herbs)
Chop veggies up small.
Roll out pastry, thinly (I do this directly onto greaseproof paper). Cut into oval shapes. Mix all above ingredients together in a little bowl.
Spoon filling onto one half of pastry and moisten front edge with juices/ water. Fold over, stick together by pressing down with fingertips (some people use a fork for this).
Lift greaseproof paper and pasties onto oven tray...
Cut cross shaped hole in top to let steam escape when cooking.
Cook in preheated oven, hot for 15 or 20 mins.
Let cool before eating!
These are so simple and SO delicious and satisfying!
You can obviously put what you want in it! Above is my most usual filling but depends on the season....Add seeds, do it with leeks, kale, different herbs or spices, make a sweet pastry and fill it with fruit, compote or jam for a type of apple turnover style thing.....EXPERIMENT! Don't get bored and stuck in a rut!
Carrots (2 small/ 1 large)
Onion/ spring onions
1/2 parsnip
tbspn mustard
splash of water
tspn tahini (optional)
herbs/ spices (optional) I like to use curry spices/curcuma or oregano or any fresh herbs)
Chop veggies up small.
Roll out pastry, thinly (I do this directly onto greaseproof paper). Cut into oval shapes. Mix all above ingredients together in a little bowl.
Spoon filling onto one half of pastry and moisten front edge with juices/ water. Fold over, stick together by pressing down with fingertips (some people use a fork for this).
Lift greaseproof paper and pasties onto oven tray...
Cut cross shaped hole in top to let steam escape when cooking.
Cook in preheated oven, hot for 15 or 20 mins.
Let cool before eating!
These are so simple and SO delicious and satisfying!
You can obviously put what you want in it! Above is my most usual filling but depends on the season....Add seeds, do it with leeks, kale, different herbs or spices, make a sweet pastry and fill it with fruit, compote or jam for a type of apple turnover style thing.....EXPERIMENT! Don't get bored and stuck in a rut!
Pastry!
So here is how I make pastry - this has tranformed my life because it is actually very nice and gives me the feeling that I have eaten something other than water-based food!
1 ½ cups Buckwheat flour (or a combo of B/wheat -½ cup- and Chickpea 1/4 cup)
1 tspn salt
1/4 cup olive oil / grapeseed oil
Water
Seive flour (actually, I never bother! But if you use chickpea flour- seive it!)
Add enough oil to make breadcrumbs (must be moist enough to stick together, as no gluten)
Add water to bring together into a ball.
Wrap in clingfilm, put into the fridge and use when ready....
or, roll out onto greaseproof paper and use straight away.
I use this to make tarts (like courgette and celeriac, mmmm!), pasties (carrot, parsnip and onion, deeeeelish!) and crumbles....
For sweet pastry, add a tablespoon of agave syrop. You can make mini jam tarts with sugar free jam, yay!
Sometimes this pastry is a dream to work with - and sometimes I can't roll it out (must depend on the moon!) in which case I use it to make a crumble instead!
1 ½ cups Buckwheat flour (or a combo of B/wheat -½ cup- and Chickpea 1/4 cup)
1 tspn salt
1/4 cup olive oil / grapeseed oil
Water
Seive flour (actually, I never bother! But if you use chickpea flour- seive it!)
Add enough oil to make breadcrumbs (must be moist enough to stick together, as no gluten)
Add water to bring together into a ball.
Wrap in clingfilm, put into the fridge and use when ready....
or, roll out onto greaseproof paper and use straight away.
I use this to make tarts (like courgette and celeriac, mmmm!), pasties (carrot, parsnip and onion, deeeeelish!) and crumbles....
For sweet pastry, add a tablespoon of agave syrop. You can make mini jam tarts with sugar free jam, yay!
Sometimes this pastry is a dream to work with - and sometimes I can't roll it out (must depend on the moon!) in which case I use it to make a crumble instead!
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