HEALTHY-CHEF

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Archives for October 2015

Pancakes

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Pancakes
 
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My daughters' favourite start to the day are pancakes. that said I'm yet to find someone who doesn't like these lovely golden frisbees smothered in honey and a good squeeze of lemon.
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Recipe type: Breakfast
Serves: 15-20 pancakes
Ingredients
  • 220g/8oz plain unrefined flour (is use wholemeal or brown rice)
  • pinch sea salt
  • 4 large free range eggs
  • 400ml/14 fl oz almond/soya milk
  • 150ml/6 fl oz water
  • 100g/4oz organic butter, diced into small cubes (optional, for super healthy pancakes you can omit the butter from the recipe and use coconut oil for frying.)
Instructions
  1. Sift the flour into a large mixing bowl add the salt
  2. Make a well i the middle and add the eggs
  3. Whisk in the eggs, ideally with an electric hand whisk, scrape all the mixture from the sides and base of the bowl to ensure it is all incorporated.
  4. You will quickly get a thick paste at this stage continue to whisk and add the milk it small quantities followed by the water, until you have a smooth batter
  5. Melt 1 or 2 cubes of butter in a pancake pan (they really make a difference) on a high heat, once melted reduce the heat to medium and spoon ½ a ladle of the batter into the pan.
  6. The pancake should take only 30 seconds or so to cook then using a palette knife or fish slice flip the pancake over give the underside another 15 seconds then slide onto a warm waiting plate.
  7. Continue until all your pancake batter is used, stacking the pancakes one on top of the other
  8. Serve at once with plenty of lemon wedges, raw honey, organic maple syrup, xylitol/stevia and some fresh berries.

 

 

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Peppercorn Sauce

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Peppercorn Sauce
 
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A lovely sauce to accompany steak.
Serves: 6 people
Ingredients
  • 3 shallots, finely sliced (use small onions if shallots are unavailable)
  • ½ tsp coconut oil
  • 2 tbs peppercorns, bashed up in a pestle and mortar
  • 60ml brandy (optional)
  • 3 minced cloves garlic
  • 2 tsp dijon mustard
  • splash worcester sauce
  • 200ml double/single cream
  • 100ml beef stock (organic cube/homemade)
Instructions
  1. Heat a heavy bottomed frying pan on a medium heat
  2. Add the coconut oiled once melted add the sliced shallots and garlic.
  3. Add 4-6 tbs water and steam fry till the water has evaporated and the shallots have softened and turned lightly brown
  4. If using add the brandy keep the heat high till the brandy has reduced by half, lower the heat to a low flame.
  5. Add the peppercorns, worcester sauce and mustard, stir.
  6. Add the cream stirring constantly till fully combined then gently add the stock till fully incorporated
  7. Pour into a gravy boat and use immediately

 

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Gravy

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Gravy
 
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The secret to perfect gravy is to ensure non of the meat's fat, particularly lamb, gets into the gravy, it leaves a greasy tasting gravy so if possible use a gravy separator.
Recipe type: Sauces
Serves: 6-8 people
Ingredients
  • 300ml Organic/homemade vegetable stock
  • 50mls (splash) red wine (optional)
  • 2 tbs tapioca flour
  • sea salt and freshly ground black pepper
Instructions
  1. Using a gravy separator or a jug pour any liquid from the meats roasting tray into it
  2. Place the roasting tin on your hob and pour in the vegetable stock and the red wine,if using.
  3. Bring to the boil then simmer , scraping the base of the tray to loosen and residue on the tin.
  4. Pour this into the separator or jug.
  5. Using either 2 tbs of fat from the seperator/top of the jug or 1 tbs of coconut oil melt in the base of the tray, then stir in the flour till it begins to brown.
  6. Gradually pour in the juices from the seperator/jug (ensure only the juice not the fat)whisking as you pour till you have a smooth gravy of the desired consistency.
Notes
To sweeten and help thicken the gravy you can add pureed vegetables (i.e. carrot and onion) to your gravy before serving.

 

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Toffee, Pecan, Carrot Cake

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Toffee, Pecan, Carrot Cake
 
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This is a hybrid cake, half sticky toffee pudding half carrot cake. It came about on my Mum's very recent Birthday dinner. Her favourite cake is carrot cake and I wanted to combine that with an appropriate autumnal pudding and hey ho the Toffee Pecan Carrot Cake was born. For that occasion I served it warm, with lashings of toffee sauce and good quality vanilla ice cream.
Recipe type: Cakes & Bakes
Serves: 8 slices
Ingredients
  • 100g stoned dates, chopped
  • 75g figs, chopped
  • 1 tsp bicarb of soda
  • 175ml boiling water
  • 2 tsp strong coffee
  • 30g organic butter, softened
  • 150g xylitol
  • 2 free range eggs, beaten
  • 1 tsp vanilla extract
  • 225g unrefined self raising flour, I used wholemeal
  • 2 small carrots/1 large carrot grated
  • 75g chopped pecans
  • Toffee Sauce
  • 45g organic butter
  • 300mls organic double cream
  • 1 tbsp honey
  • ¾ tbsp mollasses
  • ½tbs maple syrup
  • 1oz pecan nuts, chopped
  • 1 vanilla pod
Instructions
  1. Preheat oven to 350F/180C
  2. Place the dates and figs in a bowl and pour over the bicarb of soda and boiling water, leave to one side.
  3. Cream together the butter and xylitol until pale add the beaten egg and vanilla extract gradually until you have a smooth mixture
  4. Sieve the flour into the mixture then fold, careful not to beat out the air and finally fold in the grated carrot and pecans
  5. Pour into a greased and joined 20cm round cake tin.
  6. Bake for 30 to 40 mins until a skewer comes out clean.
  7. for the toffee sauce
  8. Put all the ingredients into a small saucepan and warm gently till all the ingredients have melted and combined.

 

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Supersized Salad

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4.0 from 1 reviews
Supersized Salad
 
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The inspiration for this came from Sir Jamie Oliver's Superfood Salad, I have put my own twist on it. Try for large family gatherings ideal all year round you can serve the quinoa and roasted veg hot if you prefer.
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Recipe type: Salad
Serves: 8-10 people
Ingredients
  • 1 large packet of organic dark green/red salad leaves
  • 700g sweet potatoes, leave the skin on cut lengthways into 8-10 slives
  • 3 red onions, peeled and cut into 6 segments
  • 2 tsp dried chilli flakes
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 2 tbs coconut oil
  • Sea Salt
  • 200g quinoa
  • 400ml stock (use 1 organic vegetable stock cube/homemade stock)
  • ½ bag fresh beansprouts, wok cooked with a little coconut oil for 2-3 mins
  • 50g toasted pine nuts
  • large handful coriander diced
  • Dressing (combine the following in a small jug)
  • 4 tbsp Extra Virgin Olive Oil
  • 2 limes, juice and zest
  • 2 tbsp organic balsamic vinegar
  • 1 tbsp dried chilli flakes (or a fresh red chilli deseeded and finely sliced)
  • Garish
  • 1 punnet salad cress
  • few sprigs of coriander
  • reserved pine nuts
Instructions
  1. Preheat oven to 425F/200C
  2. Take two baking sheets warm 1 tbs of coconut oil in each (place in the reheated oven for 1 min)
  3. Put the sweet potato in one tray and the red onions in another.
  4. Sprinkle equal quantities of the spices over them and season with sea salt
  5. Roast the sweet potatoes for 25-30 mins and the red onions for 15-20 till the vegetables are sort in the centre and nicely browned. Remove form the oven and leave to cool
  6. Place the rinsed quinoa in a saucepan with the stock bring to the boil and simmer for 10-15mins, allow to cool
  7. Add the cooked beansprouts, pine nuts (NB reserve a small amount to garnish) and coriander to the quinoa and then pour in the dressing.
  8. On a large platter sprinkle over the lettuce leaves and then arrange the sweet potato and onion segments attractively around the edge.
  9. In the centre heap the quinoa and garnish generously with the salad cress, reserved pine nuts and coriander.

 

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Smoky Honey Chicken Wings

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Smoky Honey Chicken Wings
 
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This is a great dish to serve when you have lots of people coming over, children and adults alike. You can serve the max little entrees or alongside sautéed potatoes, quinoa salad etc as a main. Perfect for BBQ weather as well, simple BBQ for 5-6 minutes either side and finish in a 375F/180C oven for 10-15 minutes, until the chicken juices run clear.
Recipe type: Entrees/Canapes/Snacks/Mains
Serves: 30 pieces
Ingredients
  • 30 free range/local farm supplied chicken wings
  • 4tbsp coconut oil
  • Marinade
  • 5 spring onions, finely sliced
  • 5 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp dried chilli flakes
  • thumb sized piece of ginger, grated
  • 10 sprigs of thyme leaves
  • 5 tbsp of my BBQ sauce (of good quality shop bought)
  • Read more at http://www.jamieoliver.com/recipes/chicken-recipes/ginger-honey-chicken-wings/#wRCqKwMGg56uR1Ri.99
Instructions
  1. Place all the marinade ingredients in a bowl and stir to combine
  2. Add the chicken wings, cover with clingfilm and marinade in the fridge for up to 24hrs in advance
  3. Preheat your oven to 356F/180C
  4. Place 2 tbsp coconut oil in 2 baking trays and put in the preheated oven for 1min or until the oil has melted
  5. Carefully add the chicken wings ensuring they do not overlap, spoon over any remaining marinade
  6. Bake for 40-45mins, turning half way through until the juices run clear
  7. Serve at once or at room temperature

 

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Spicy Roasted Chantenay Carrots

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Spicy Roasted Chantenay Carrots
 
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These baby roasted carrots work well and a sort of credit to dip into hummus, guacamole etc or can be added as a side to any main meal.
Recipe type: Canapes
Serves: 1 bowl
Ingredients
  • 1 bag Chantenay carrots (or other small variety of carrots)
  • 2 tsp dried chilli flakes
  • 2 tsp paprika
  • 2 tsp sea salt
  • 2 tsp coconut oil
Instructions
  1. Preheat your oven to 375F
  2. Put the coconut oil in a baking tray and place in the oven for 1 minute till the oil has melted
  3. Carefully put in the carrots roll in the oil and shake over evenly the spices & salt
  4. Roast for 35-45 minutes
  5. Allow to cool

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Beetroot Hummus

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4.0 from 1 reviews
Beetroot Hummus
 
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This is a lovely earthy hummus great as a canapé alongside crudités, my spicy roasted Chantenay carrots (see recipe) or try it with baked goats cheese.
Recipe type: Canape
Serves: 6-8 people
Ingredients
  • Hummus
  • 4 large raw beetroots (alternative pre-cooked organic beetroot)
  • 400g tin chickpeas
  • grated zest of 1 orange
  • 1 tsp ground cumin
  • 1 tbs olive oil
  • 75g tahini paste
  • 4 tbsp freshly squeezed lemon juice
  • 6 large garlic cloves, crushed
  • 11/2 tsp sea salt
  • 100ml ice cold water
  • Garnish
  • scant teaspoon paprikaorange zest,lie zest or chopped fresh coriander (optional)
  • lime wedges, to serve
Instructions
  1. Roast the beetroots (see my recipe)
  2. Place the roasted beetroot in a food processor and blitz
  3. Add all the other hummus ingredients and blend till you have a smooth paste.
  4. Taste and if necessary add a little more sea salt.
  5. Spoon into a serving bowl garnish
  6. Serve with crudités or try my spicy roasted Chantenay carrots (see recipe).

 

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Frappe

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Frappe
 
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My daughter, Ella's favourite drink! So how to make an ice-cream, sugar laden drink a lot healthier without her complaining....after several attempts we settled for this recipe. Plus its so easy she can make it herself!
Recipe type: Drink
Cuisine: Italian
Serves: 1
Ingredients
  • ½cup ice
  • ½ cup/125ml cold coffee (best quality)
  • ½ cup/125ml organic smell/whole milk or a dairy fee alternative i.e. coconut/almond/soy
  • 1 or 2 tsp xylitol
Instructions
  1. Place all the ingredients in your blender and whizz till smooth
  2. Pour into a long glass and enjoy straight away

 

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Chocolate Beetroot Cake

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Chocolate Beetroot Cake
 
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it looks like a chocolate cake, it smells like a chocolate cake....it tastes like a chocolate cake. Dense, moist and very moorish the beetroot gives this chocolate cake a dense texture and lovely red velvet tinge.
Recipe type: cakes and bakes
Serves: 10slices
Ingredients
  • 1 large cooked beetroot (approx 175g)
  • 100g dark chocolate, minimum70% cocoa
  • 11/2 tbs strong coffee
  • 200ml maple syrup/raw honey/xylitol
  • 150g plain unrefined flour (I used ½ wholemeal & ½ spelt)
  • 50g ground almonds
  • 75g cocoa
  • 2 tsps baking powder
  • pinch sea salt
  • 3 free range eggs, beaten
  • 100ml organic sunflower oil
  • 100ml natural yoghurt
Instructions
  1. preheat the oven to 375f/190c
  2. place the maple syrup, dark chocolate and coffee in a saucepan, warm gently and stir to melt the chocolate, take off the heat and allow to cool slightly
  3. blend the beetroot coarsely in a food processor, alternatively grate
  4. sieve the flour, ground almond, baking powder and cocoa into a large mixing bowl
  5. stir the oil and yoghurt into the beaten egg and add to the maple syrup mixture along with the blended beetroot stir.
  6. finally fold in the dry mixture and pour into a 900g loaf tin
  7. Bake in the preheated oven for 45mins-1hr until a skewer inserted into the centre comes out clean
  8. Allow to cool slightly before transferring to a cooling tray.

 

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