Apple, Pear and Cinnamon Oatmeal Muffins

This is the next recipe from my Sweet & Healthy series that I didn’t realise I was doing until I just looked at all the recipes and photos I had waiting to publish and noticed that they were all sweet treats that are good for you. The previous recipe in the (now) series was for this Vegan Banana Bread with Dates & Almonds.

This is because The Washer Up likes something sweet to take to work with his lunch and I always end up snacking on whatever it is too, so it has to be healthy. These are brilliant for breakfast if you don’t have time to make anything and terrific for that afternoon tea break when you need a sweet fix.

They are like sweet apple and cinnamon porridge in a handy portable muffin disguise. And the oats really do keep you full for longer, it’s true. There is no butter and no sugar in these just olive oil and honey for sweetness. I made them using ground almonds to keep them gluten-free but you could use wholemeal spelt (or normal) flour instead.

I adapted the recipe from an amazing website called The Healthy Chef. I have the feeling it won’t be the last time I use one of her recipes if these muffins are anything to go by.

Apple, Pear & Cinnamon Oatmeal Muffins

Makes about 12 muffins. Gluten-free. Adapted from The Healthy Chef

• 200 g (2 cups) rolled oats (GF)
• 125 g (1 cup) ground almonds (or wholemeal/spelt flour)
• 25 g (1/4 cup) flax meal (ground flax seeds)
• 80 g (1/2 cup) raisins (I used moscatel, so juicy)
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 250 ml/1 cup (2 small pots) goat’s (or Greek) yoghurt
• 4 eggs, lightly beaten
• 4 Tbsp olive oil
• 2 Tbsp honey
• 1 tsp vanilla extract
• 1 large apple, grated
• 1 pear
  

Preheat oven to 160 C and line your muffin tin with paper cases.

Add the oats, flax meal, raisins, yoghurt, oil, vanilla, baking powder, cinnamon, honey and beaten eggs to a bowl and mix together. Leave to soak for 10 minutes to soften the oats.

Then grate in the apple with the skin and any juice up to the pips and mix through. Then add the ground almonds (or flour) and fold in gently.

Use an ice cream scoop (or large spoon) to fill the muffin cases then sprinkle over a few oats. Bake for 15 minutes then slice the pear into thin circles and place one on top of each muffin. Return to the oven for another 20 minutes or until a skewer inserted comes out clean.

Brush the tops with a little honey while still warm. Serve warm or at room temperature. Store in an airtight container.

Coming up soon in my Sweet & Healthy series: Chewy Fruit & Nut Muesli Bars and Wholemeal Chocolate Chunk & Hazelnut Cookies.

Hasta Pronto!

Apple, Vanilla and Cinnamon Spelt Flour Galette

Apples, vanilla and cinnamon, enough said really. Heavenly combination whether in a tart or a scented candle. And if you bake the tart you can save the candle for when guests come round because this fills the house with its sweet perfume.

Or make the tart when guests come round and selfishly save the candle for when you are cosied up on the sofa with a glass of (mulled) wine, perhaps. Either way it’s a winner and cheaper than a scented candle.

I have perfected my sweet spelt flour olive oil pastry recipe using honey instead of sugar so not only is it delicious and beautiful it is also good for you.  This recipe has no sugar, no butter, no dairy and no eggs.  The base is spread with a layer of Kellie’s vanilla apple sauce that I also used in this recipe before overlapping the thinly sliced apples in concentric circles and folding up the edges of the pastry.

Apple, Vanilla & Cinnamon Galette Recipe

Makes 1 large galette, Vegan.

For the Vanilla Apple Sauce

• 500 g apples, peeled, cored, chopped
• 4 tbsp honey
• 100 ml water
• 1 tsp vanilla extract

Put all ingredients in small pan,  bring to boil, lower the heat and simmer for 15 mins until soft. Puree, taste adjust honey and vanilla to your liking. Leave to cool.

For the Pastry

• 250 g wholemeal spelt flour
• a pinch of salt
• 4 tbsp olive oil
• 1 tbsp honey/agave syrup
• up to 100 ml cold water

Mix the flour and salt in a large bowl then slowly drizzle in the oil and honey, mixing & mashing it into the flour with a fork until evenly combined and crumbly.

Slowly pour in the water a bit at a time mixing it with the fork until it comes together (you may not need all the water) then bring it together with your hand, kneading just a little until it forms a cohesive ball. Do not overwork it or it will be tough. You can refrigerate it at this time if you have time.

Roll the pastry out on a lightly floured surface, turning it quarter turns as you go to stop it sticking, to the correct size about 2-3 mm thick. Flour the edges of your largest dinner plate and turn it onto the pastry then cut around it so you have  large circle. Carefully remove the circle (roll it onto a floured rolling-pin) and transfer it to the lined baking tray. Put it in the fridge while you prepare the apples. You can make mini ones with any leftover pastry using a saucer or side plate.

• 2 small apples, peeled, cut into 1/8th wedges, cored then thinly sliced
• juice of 1/2 a lemon
• zest of 1/2 orange
• 1/4 tsp cinnamon
• 1 tsp vanilla extract
• 3 or 4 tbsp vanilla apple sauce (see above)
• honey/agave syrup
• water
• olive oil

Preheat the oven to 190C.  Leaving a border around the edge of about 1 – 1 1/2 inches clear, spread about 4 tbsp of the apple sauce evenly over the base of the pastry circle.

Overlap the apple slices in a circle all around the outside edge just inside the border. Then make another overlapping circle of apples going the other direction just inside the first one. Finish off with a mini circle going the same direction as the first in the middle of the circle.

Carefully roll up the edges of the pastry towards the fruit turning the tart or paper as you go until it is all done. Brush the edges of the pastry with a little olive oil and drizzle and brush the apples with a little honey/agave syrup.

Bake for 20-25 minutes until the pastry is golden brown and the fruit is cooked. Leave to cool for 10 minutes then melt a few tablespoons of honey in a small saucepan with a tablespoon of water until it forms a smooth syrup. Paint this all over the fruit to create a shiny glaze and serve the galette warm.

This is one of the recipes from my Healthy Baking Workshop held a few weeks ago. My next workshop is on Saturday 15th December from 5pm – 9pm at Pepe Kitchen cookery school in Benalmadena, Malaga. I will be cooking and sharing  recipes from my Festive Christmas Party Menu with Middle Eastern flavour,  the perfect antidote to all that turkey. Great for a crowd, buffet or more intimate dinner party. Here is what we will be cooking….

………………

Spiced Cauliflower Soup with Chestnut Dukkah

Roasted Beetroot & Cumin Hummus with Toasted Flatbread Croutons

Lebanese Lentil Salad with Pomegranate, Fresh Herbs & Toasted Almonds

Sweet Potato, Feta & Coriander Filo Cigars with Tahini Yoghurt Sauce

Jewelled Pumpkin & Saffron Rice Pilaf with Cranberries, Pistachio & Chargrilled  Halloumi

and for dessert

Tarta de Santiago

a traditional light cake (gluten-free & dairy free) made with ground almonds flavoured with orange zest

served with an orange & mandarin sauce

……………………….

For more information and to reserve your place contact Pepe Kitchen directly.

Fesenjan – A Persian Pomegranate and Walnut Stew

I have been wanting to make a vegetarian version of the savoury and sweet Persian celebration dish, Fesanjan for a long time. It is normally made with chicken or lamb but I have used aubergine and sweet potato as the meat replacements. Pumpkin or squash would also be lovely in this or maybe even some meaty mushrooms.

The reason that I have been desperate to make this is because I love pomegranates. There are hundreds of pomegranate trees were we walk with the dog and The Washer Up is always screaming at me to stop taking photos of them, but I can’t.

“Not another bloody picture of a pomegranate” he says “How many do you need?” he asks impatiently  “You must have thousands already, along with all the pictures of blooming oranges”.

“It’s what I do!” I reply.

This is the perfect dish to showcase the beautiful pomegranates that are plentiful and cheap here at the moment. I use their ruby jewels a lot as a final garnish, like on this Lebanese Lentil Salad where their sweet and sourness pops in your mouth, livens up the whole dish and, of course, they look lovely. I have also topped this Savoury Feta Cheesecake with a generous glistening pile of them for an impressively dramatic but surprisingly easy to prepare dinner party dish.

In this dish though it’s the juice that gets to take a leading role. Traditionally pomegranate molasses (a reduced thickened pomegranate syrup) would be used but I can’t seem to find any here. I used the juice of four pomegranates and some veg stock as the liquid in which the vegetables are cooked. Along with the ground walnuts that thicken the stew while it cooks, these are the two most important ingredients in the recipe. They give it colour, texture and flavour.

You can obviously buy pomegranate juice in a carton if you like, but I wanted to try it with my beloved pomegranates. Juicing a pomegranate is quite a mission but you get used to it. I did most of it on my normal hand orange juicer, bursting any jewels left in the top of the juicer and squishing the juice out with my fingers. I then squeezed what was left in the fruit directly into the pot by hand. I got about 500 ml of juice from four big pomegranates.

Fesanjan – Persian Pomegranate & Walnut Stew Recipe

Serves 4. Vegan, Gluten-free.

• 2 tbsp olive oil
• 1 large red onion, finely chopped
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp ground cardamom
• 1 large aubergine 300 g, cut in 1-2 cm cubes
• 1 large sweet potato 400 g, scrubbed, cut into 1-2 cm chunks
• salt & black pepper
• 200 g walnuts, finely ground in a processor plus some chopped for garnish
• the juice of four pomegranates (about 500 ml) reserve some jewels for garnish
• 500 ml stock
• juice of 1 lemon
• 1 tbsp honey or sugar
• fresh parsley leaves to serve

Heat the oil, in a large pot, over a medium heat and cook the onion with a pinch of salt for about 4 mins until softened, then add the spices, cook for a minute or so (add a splash of stock if it’s dry), then add the ground walnuts, aubergine & sweet potato. Stir to coat in the spices then add the pomegranate juice and stock.

Bring to the boil then lower the heat, partially cover and simmer for 15 mins. Remove the lid then simmer again for 25-30 mins until the sauce is thickened, it shouldn’t be liquidy.

Taste for seasoning, it should be quite sweet and a little sour. Add more salt, lemon or honey/sugar until you are happy. Serve garnished with pomegranate jewels, chopped walnuts and a few parsley leaves. This isn’t authentic but it isn’t the prettiest of dishes otherwise, it’s very brown so the pomegranate seeds brighten it up a bit.

Serve with some plain rice and a herby green salad like the ones we served the lovely Iranian family that we cooked for over the summer. They use herb leaves whole as a salad leaf rather than as a garnish. I topped it with pomegranate seeds obviously, but then I am obsessed. Apparently.

I hope they approve of my vegetarian version of Fesenjan!

Moroccan 7 Vegetable Couscous with Saffron and Moscatel Raisins

Apologies for the extended absence but the computer was being mended so I couldn’t blog or access any of my photos, so frustrating. On a positive note all this spare time afforded me a window of opportunity to join Pinterest.

Oh dear, it’s very addictive, I mean really, if you haven’t already got an account, give it a go. It’s a great way to organise all your favourite things from the internet onto different boards so you never lose or forget about that fantastic recipe, that amazing paint colour or that must-have pair of shoes. The Washer Up is threatening to leave me but said he would have to put it on my Pinterest feed or I wouldn’t even notice. No, really?

So if you want to see what I would like our lounge to look like when he has eventually finished re-rendering all the walls, what food I will be cooking, what food styling and photography inspires me and what shoes and bags I own in my dreams, then why not follow Cook Eat Live on Pinterest here. He just said “or you could try getting a life instead”, so rude!

I said in my previous post for  the Grape & Fennel Seed Focaccia that I have been watching Moscatel grapes turn to raisins on the vine at one of the small farms that I run past with the dog in the mornings. This got me thinking about recipes including raisins.

At the same time one of our friends brought us some beautiful saffron all the way back from Afghanistan. He is another one of those men (like this pink watermelon martini loving guy) who would have to kill me if I told you his name. No, seriously he would. Apparently.

So, raisins and saffron take you in a certain direction gastronomically, and I had been wanting to try out a Moroccan restaurant in Malaga called Al- Yamal for a while. So, with my friend Caroline and my camera, I jumped on the bus and made a day of it. It being eating and drinking of course.

The restaurant is tiny, only about six tables, but comfortable and beautifully decorated so you are immediately transported to a Moroccan souk by the fabrics, lanterns, arches and delicious smells coming from the equally tiny kitchen. We were the only people in there when we arrived apart from the owner reading in the corner, his wife in the kitchen, his father with his grandson on another table and his son taking our order. A proper family business.

The food was lovely as was the service. We had the hummus with homemade pita bread, a roasted red pepper salad and the seven vegetable couscous to share. Caroline also ordered a lamb kebab which she said was delicious. The vegetable couscous comes to the table in a painted terracotta tagine. As the lid is removed you are drawn in by the warm scent of cinnamon, you see the different vegetables and chickpeas piled up the sides of the golden mound of couscous and the plump raisins and toasted almonds on top. You are also given a separate jug full of the spiced stock used to cook the vegetables to pour over as you wish. That was the best bit for me, I really enjoyed the whole dish and decided to try to recreate it when I got home.

Malaga continues to surprise every time I go. There is always something new to discover  food-wise, bar-wise or culture-wise which makes it my favourite city and one of Spain’s best kept secrets.

The seven vegetables you use can be whatever you have and whatever is in season but I would definitely use some root vegetables as they keep their shape with the cooking process. I used carrots, butternut squash, green beans, courgette, leek, green beans and red onion. Parsnips, turnips, potatoes or sweet potatoes would also be lovely.

Moroccan Seven Vegetable Couscous with saffron & raisins

Serves 6, vegan. Adapted from The Vegetarian Times

• 2 tbsp olive oil
• 1 red onion, quartered & cut into 1/2 inch slices
• 1 leek, halved washed and cut into 1/2 inch slices
• 2 cloves garlic, finely chopped
• 1 tbsp minced ginger
• a big pinch saffron
• 1/4 tsp crushed chilli flakes
• 1/2 tsp turmeric
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• salt & black pepper
• about 3 tomatoes, cored cut into 8 wedges (or 400ml tin chopped)
• 1 litre veg stock
• 500 -750 ml water
• a small bunch parsley & coriander stalks
• 1 courgette, quartered & cut into 2 inch batons
• 250 gr carrots, peeled, halved (or quartered) and cut into 2 inch batons
• 200 gr green beans, cut into 2 inch pieces
• 350 gr butternut squash, peeled cut into 1 – 2 inch chunks
• 1 tin 400 g cooked chickpeas, drained & rinsed
• 100 g raisins (I used Moscatel raisins they are bigger and juicier)
• 50 gr flaked almonds, toasted in a dry pan until golden
• 1 squidge of honey
• 300 ml couscous
• 300ml veg stock or water
• 1/2 tsp cinnamon
• a  big pinch of saffron
• olive oil
• fresh coriander and parsley, chopped

Cook the onions in the olive oil over a medium heat for about 15 minutes until softened and caramelising. Add the leeks, garlic,and ginger and cook for another 3 minutes. Add a splash of stock if it gets dry. Then add the saffron and the rest of the spices and cook for a few minutes until fragrant, adding a splash of stock if it gets too dry.

Add in the tomatoes, stock, 500 ml water and herb stalks. Bring to the boil then reduce the heat and simmer for 10 minutes.

Add the hard vegetables (carrots and  squash) and cook for 10 minutes. Then add the courgettes, beans, chickpeas, raisins and honey, season well with salt & black pepper and cook for 10 minutes more or until all vegetables are tender, you can some more water if you think it is too dry. Taste and add more honey, salt or even some lemon juice if required

Meanwhile make the couscous. Measure 300ml couscous into a measuring jug and then tip it into a large bowl. Measure the same amount of stock or water and heat it in a saucepan with the pinch of saffron and the ground cinnamon. When boiling, pour this over the couscous, season with salt & pepper, drizzle with some olive oil and quickly mix it in with a fork, not a spoon. Cover with clingfilm and leave to absorb for 10 minutes.

When ready to serve, fluff the couscous up to separate the grains again, with a fork and taste for seasoning. Pile a mound of couscous onto each plate (or a large serving dish/tagine) and make a well in the middle. Use a slotted spoon to transfer the vegetables to the well and arrange some around the edge of the couscous too. Ladle some of the cooking stock left in the pan over the dish and transfer the rest into a jug to serve alongside for everyone to help themselves to.

Top with some toasted almonds, chopped fresh herbs and serve immediately.

Buen Provecho!!

Sweet, Spicy Watermelon Pickle

This is what I made with the watermelon rinds I had leftover from making the Watermelon Agua Fresca in my last post.

It’s a sweet spicy pickle perfect to serve as a relish on burgers, at barbeques or as part of a picnic lunch. It’s great with mature sharp cheeses like goat’s cheese, Manchego, Cheddar or Feta or with salty cured hams like Serrano and Parma, you could even serve it with a whole roast ham or gammon steak. It would also be a very welcome addition to any Indian meal.

It’s really simple to make but you do it over three days. Don’t let that put you off, you’re not working on it for three whole days or anything silly. You leave it covered in its syrup overnight in the fridge then take it out in the morning, drain it into a saucepan, bring the syrup to a boil and then pour it back over the watermelon. Then put it back in the fridge until the next morning and repeat the process once more.

The original recipe didn’t have any chilli in it but my chilli pepper plant has just started to produce some little green babies so I added a few whole ones to the pot with the whole spices. You’ve got to have a little heat in a pickle or what’s the point?

Watermelon Pickle Recipe

Makes 1 big jar, vegan, gluten-free. Adapted from Epicurious

• 2kg (4 pound) watermelon, quartered & sliced into 1 inch thick wedges/triangles
• 1.75 litres (8 cups) water
• 2 tbsp sea salt plus 2 tsp
• 450 g (2 cups) sugar
• 275 ml (1+1/4 cups) apple cider vinegar
• 8 cloves
• 8 black peppercorns
• 2 cinnamon sticks, broken in half
• 1 tsp grated/minced ginger
• 1/4 tsp ground ginger
• 8 allspice berries
• 3 whole green (or red) chillies

Cut the watermelon flesh from the rind leaving a thin layer of pink on the rind. Use the flesh to make agua fresca or watermelon feta & mint salad.  Cut off the dark green part of the rind and discard it. Then cut the rind into 1 inch pieces.

Bring the water and 2 tbsp salt to a boil in a large saucepan then add the rind pieces and boil until tender, about 5 minutes. Drain and transfer them to a metal bowl with the whole chillies.

Add the 2 tsp salt, sugar and the rest of the ingredients to a large saucepan, bring to the boil, stirring continuously until the sugar dissolves. Pour this over the watermelon rinds and chillies in the bowl then place a plate on top to keep the rinds under the syrup. Cover the bowl with cling film and leave in the fridge for 8 hours or overnight.

The next day strain the syrup from the rinds into a saucepan, bring the syrup to the boil and pour it back over the rinds in the bowl. Cover with the plate again and the cling film and leave again overnight.

Repeat straining, boiling and pouring over rinds one more time and leave again, covered in fridge overnight. Then spoon the rinds and spices into a sterilised jar, pour over the syrup so it covers the top of the rinds and seal. Store in the fridge.

I really enjoyed making something so delicious out of something that would normally just get thrown away. Means more money to spend on shoes…..!

Restaurant Review and Recipe: Muhammara – Roasted Pepper and Walnut Dip

This is my version of the Muhammara (or hammara) roasted red pepper & walnut dip I had at the fantastic Lebanese restaurant in Malaga, Samarkanda.

Everything that we ordered was amazing. The hummos was the creamiest I have ever tasted and the baba ghanoush (or mutabak) had that deliciously intense smokiness that I can never replicate at home because I don’t have a gas hob to burn the aubergines over an open flame. The tabouli salad was heavy on the herbs, just how I like it and the cheese briwat (like a samosa) heavenly. The falafels were really good but a step to far I think. We ordered too much as usual, I got a bit excited and wanted everything.

This was the first time I had tried Muhammara in a restaurant. I have made it myself before and used it to stuff these Muhammara & Feta Cigars (gorgeous). Samarkanda’s muhammara was much sweeter than mine and it was lovely because of it. They had used cinnamon and I was desperate to get home and try it, none of the recipes I had seen used cinnamon but it made such a difference t o the flavour.

Orange, Ginger and Cinnamon Vegan French Toast

It’s all about the oranges here at the moment. Christmas in Andalucia is punctuated with piles of them, in my house anyway. The smell of a freshly peeled mandarin is the scent of Christmas in my opinion, along with cinnamon it is better than any plug-in air freshener.

So, for me, any excuse for zesting an orange or mandarin and I’m there. Epecially since I have a new microplane zester which is my new favourite kitchen thing.

This is the perfect Christmas breakfast/brunch. Served with a glass of freshly squeezed orange juice (topped off with some champagne) and you’re ready for anything. This version is vegan but you can just as easily use eggs, I won’t be offended. It is Christmas after all. I used walnut bread for this, it’s a lovely combination with the orange and cinnamon.

Sri Lankan Green Bean, Potato and Cashew Nut Curry

I saw Rick Stein making this curry on his Far Eastern Odyssey series. I watched every episode because he visited all the places I’d love to go; India, Thailand, Cambodia, Vietnam. Him eating his way around Asia just reinforced my desire. Even though he doesn’t cook much vegetarian food it still transports you there.

You know when you are watching a food programme and someone makes a dish that you just have to cook straight away. That’s what happened when I saw this dish. It’s like the planets align and you simultaneously have all the ingredients in the house and the perfect recipe. I love it when that happens……

The original recipe doesn’t have potatoes in it but calls for 300 gr cashew nuts. I didn’t have 300 gr of cashew nuts (who does?) so I padded it out with some baby new potatoes. The potatoes are great  because it means that you don’t have to make rice to go with it. It’s a one pot dish, which is always a bonus, less washing up.

It may seem like a lot of fuss to make you own Sri Lankan curry powder but it makes such a difference. You just toast the whole spices and then grind them in a spice grinder, coffee grinder or mortar & pestle. I did mine in a battery operated pepper mill, it took a while and it wasn’t really a powder but hey, afterwards you have a little jar of your own  Sri Lankan curry powder that you can bust out whenever you need a quick and delicious dinner.

Cinnamon has been cultivated in Sri Lanka for a very long time. About 90% of the world’s cinnamon comes from Sri Lanka making it a very important part of the history of the island.  It is made from fine curls of the inner bark of the cinnamon tree. Not surprisingly cinnamon plays an important part in the cuisine of Sri Lanka and, along with coconut, is found in nearly every dish.

Sri Lankan Green Bean, Potato & Cashew Nut Curry

Serves 2, vegan, gluten-free. Adapted from Rick Stein’s Far Eastern Odyssey

For the curry powder

I halved the original recipe feel free to double it again.

• 1 tbsp coriander seeds
• 1/2 tbsp cumin seeds
• 1/2 tbsp fennel seeds
• 1/2 tsp fenugreek seeds
• 1/2 tbsp black peppercorns
• 1/2 tbsp black mustard seeds
• 3 green cardamoms
• 1/2 cinnamon stick
•  1 tsp dried chilli flakes
• 1/2 tsp rice

Toast all the spices in a dry pan for a few minutes until they release their aromas and start to pop. Cool them slightly and then grind in a spice grinder, coffee grinder or mortar & pestle. Tip into an airtight jar and store in a cool dry place.

For the Curry

• 2 tbsp vegetable oil (or coconut oil)
• 1 tsp ground cinnamon
• 6 cloves garlic, crushed
• 1 tbsp minced ginger
• 1 green chilli, finely chopped
• 1 stick lemongrass, bruised & finely chopped
• 2 tbsp Sri Lankan curry powder (see above)
• 1 tsp turmeric
• 1 tin 400 ml coconut milk (I used low-fat)
• about 400 ml veg stock
• a handful of curry leaves (if you can find them)
• 2oo gr green beans, trimmed & cut into thirds
• 350 gr baby new potatoes, quartered
• 150 gr cashew nuts, plus extra for garnish
• 1 tbsp palm sugar (or brown sugar)
• 1 lime, 1/2 juiced 1/2 cut into wedges
• salt
• 1 tsp cornflour, to thicken if necessary

Heat the oil in a large pan or wok over a medium heat. Add in the cinnamon, garlic, ginger, chilli, lemongrass, turmeric and the Sri Lankan curry powder. Fry until the aromas develop but don’t let it burn. Add the coconut milk then fill up the coconut milk tin with veg stock and add that too, mix well.

Stir in the potatoes, green beans, curry leaves and cashew nuts (save some for garnish).  Bring to the boil, season well with salt then add the sugar & lime juice. Lower the heat and simmer for 25 – 30 minutes until the potatoes are tender.

If it seems a bit too liquidy. Stir a teaspoon of cornflour into a few tablespoons of water until dissolved, add this to the pan and stir. Cook for a few more minutes until thickened.

Serve in warm bowls topped with more toasted cashew nuts and the lime wedges.

Enjoy!!

Things That Made Me Smile Today

Dandelions……..

Daisies…….

Rufus in a daisy chain….

Make a daisy chain if you see some. It’s like being a kid again…..

Wild Fig and Mandarin Muffins

Tomorrow morning we are going to help pick olives at a friends finca and Margarita, the hostess, is making lunch for everyone, so I thought I would make something sweet to keep the sugar levels up mid morning. We picked some figs yesterday on our walk and the restaurant has orange and mandarin trees in the garden so that was the inspiration. I’ve made orange & cranberry muffins before so it was just a matter of replacing the cranberries with figs…

Wild Fig & Mandarin. Sounds like a Jo Malone fragrance doesn’t it, and if it isn’t it should be. They smell really good..

Wild Fig & Mandarin Muffins Recipe

Makes about 10 vegetarian

• 200 gr self raising flour (I used wholemeal)
• 125 gr caster sugar
• 100 gr brown sugar
• a pinch of salt
• 1 tsp cinnamon
• 2 large mandarins
• 200 gr fresh figs roughly chopped
• 250 ml greek yoghurt
• 50 gr butter, softened
• 1 egg, lightly beaten

Preheat oven to 180 degrees. Sieve the flour and salt into a bowl then stir in the sugars and cinnamon. Grate the zest of the mandarins into another bowl then beat in the greek yoghurt, butter and egg until smooth. Add to the dry ingredients and fold in gently. Peel the mandarins, remove as much of the white pith as you have the patience for, then cut the segments in half longways. Add the figs and mandarin segments to the mixture and fold in gently using as few strokes as possible. Do not over beat, the mix should be slightly streaky. Line a 12 hole muffin tin with 10 paper muffin cases and spoon the mixture into the cases to about 3/4 full. Bake for 35 minutes until golden and firm.

Eat warm, straight from the oven, or if you can wait for them to cool, make a mandarin icing glaze to drizzle over them. This increases the mandarin flavour and makes them even more moist and scrumptious….

Orange Icing Glaze Recipe

• 1/2 cup icing sugar
• about 3 or 4 tsp freshly squeezed mandarin juice

Put the icing sugar in a bowl and slowly whisk in the mandarin juice a teaspoon at a time until you have a thick drizzling consistency. When the muffins have cooled completely take a teaspoon of the icing, hold it over the muffin and drizzle it artistically over the top. Leave it to soak in a bit if you can wait, if not just enjoy straight away with the icing all over your fingers..

Perfect for afternoon tea or a mid morning snack, to keep you going until lunch, maybe!………

Greek Stuffed Cabbage Leaves

 I know I’m kind of overloading you with cabbage recipes but I’ve still got half left -they really do go a long way! This recipe is adapted from a Delia Smith recipe (We love Delia!). I have changed it & added a few more flavours to the stuffing including Feta, cumin, oregano, hazelnuts, cinnamon & dried cranberries (because Ididn’t have any raisins). The result is a slightly sweet but savoury delicious filling. This recipe is supposed to be for two people but I ended up with a huge amount of the rice mixture left so I have added on another of my favourite leftover recipes underneath…

Stuffed Cabbage Leaves in Tomato Sauce

Greek Stuffed Cabbage Leaves with Fresh Tomato Sauce Recipe

serves 2 plus extra vegetarian, adapted from a Delia Smith recipe

•  about 6 to 8 whole cabbage leaves (Discard any yellow outer leaves)
• 1/4 cabbage finely sliced
• 350gr ripe tomatoes chopped (I chopped 1 large tomato & added a handful of cherry tomatoes)
• 2 small cloves garlic chopped
• 1/2 tsp dried oregano
• 1/2 tsp dried mint
• salt & black pepper
• a drizzle of chilli oil (or olive oil)

For the Stuffing

• 15o ml brown rice 
• 1 red onion chopped
• 1 tsp  ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1/2 tsp dried oregano
• 30 gr pine nuts
• 30 gr hazelnuts  (or pistachios)
• 50 gr dried cranberries ( or raisins)
• 100 gr greek feta
• a handful of fresh mint chopped
• salt & pepper

1. Heat 2 tbsp oil in a frying pan, add the onions and cook over a medium heat until lightly browned then add the cumin, coriander, cinnamon & oregano, stir to combine.Then add the rice and coat in the spice oil.
2. Pour 300 ml of boiling water into the rice, add salt, stir, put the lid on and turn the heat down to low. Allow the rice to cook for about 30 mins until all the liquid is absorbed and the rice is cooked. You may have to add more boiling water if the rice is not cooked and all the water has been absorbed.
3. Meanwhile toast the nuts in dry pan until slightly browned. Don’t take your eyes off them or they will burn! Leave to cool.
4. With each of the whole cabbage leaves, make a v shaped cut to get rid of the hard stalky bits, and cook in boiling water for 4 mins. Take the leaves out with a slotted spoon, drain in a colander and rine under cold water. Then add the sliced cabbage to the boiling water for 3 mins. Dry the whole cabbage leaves on a clean tea towel. Drain the sliced cabbage, rinse in cold water and set aside.
5. When the rice is cooked leave to cool slightly before adding the sliced cabbage, nuts, cranberries, crumbled feta & chopped mint. Season well with salt & pepper.

Stuffing Mixture

 6. Lay your first cabbage leaf out on a board and place a heaped tablespoon of the stuffing mixture in the middle. Roll it up like a cigar and tuck the ends under. Repeat with the rest of the cabbage leaves and arrange the cabbage rolls(with the tucked under bits on the base) in a baking dish. Don’t worry if there are a few holes in your leaves it still works look at mine !! 

 

Stuffed, Rolled Cabbage Leaves

 

7. Season with salt & pepper and cover with the chopped tomatoes, chopped garlic, oregano & mint.  Season again and cover with foil or a lid. 

 

Ready To Bake

 

8. Bake in a preheated oven 190 degrees fro 25 to 30 mins, then take of the foil and put back for another 10 mins. 

The Finished Dish

As I said above I had loads of the rice mixture left over so I made some stuffed peppers for lunch today. Just slice the tops off of the peppers and romve all the seeds and membrane.

Stuff the peppers with the rice mixture top with some more crumbled feta and a little dried mint, drizzle with olive oil and bake in a 2oo degree oven for 30 – 35 mins. I served mine with a rocket salad. 

 

 

Enjoy!