Tag Archives: pear

Apple, Pear and Cinnamon Oatmeal Muffins

18 Feb

Apple Pear & 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.

Apple Pear & Cinnamon Oatmeal Muffins

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.

Apple & Pear Oatmeal Muffins

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 Muffin

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.

Apple, Pear & Cinnamon Oatmeal Muffins

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

Hasta Pronto!

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Ruby Beetroot and Pear Chutney with Squash and Chickpea Curry and Flatbreads

18 Feb

It’s all about the Beetroot Chutney for me. I don’t even like beetroot. Well I don’t like the beetroot you get in jars, all pickled and vinegary. Leaching it’s dark pink juice everywhere and contaminating whatever else is on the plate. 

I am always willing to be proven wrong and to make a complete about-face and this is one of those occasions. I love this beetroot chutney. I love the colour, it’s ruby-red shining jewels flecked with intriguing dark spices is a beautiful thing. I love the flavour, it’s a sweet, spicy, dark and mysterious blend that enhances any curry (or cheese sandwich for that matter)!

The other thing I love about it is that it is really easy to make. I just bought some cooked beetroot (it comes vacuum packed). You can roast or boil it and peel it yourself  if you like.

Ruby Beetroot & Pear Chutney Recipe

makes about 1 jar, vegan

  • 2 cooked beetroot, diced
  • 1 pear, peeled, cored & diced
  • 1 red onion, chopped
  • 1 tbsp minced ginger
  • 1 red chilli, finely chopped
  • 4 cloves
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1 star anise
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp punch pooran*
  • 4 tbsp white or white wine vinegar
  • 4 tbsp white sugar

* Punch Pooran is a whole spice mix available from Indian supermarkets that gives a balanced flavour to any Indian dishes. Mine is from East End Foods.

Heat some oil in a pan over a medium heat and add in the whole spices. When they start to splutter add in the onion and ginger and cook for about 2 minutes. Add in the rest of the ingredients, bring to the boil then reduce the heat and simmer, covered for 15 – 20 minutes, stirring occasionally until it has thickened and looks like chutney. Pour into a hot sterilised jar (just put it through the dishwasher), seal immediately, leave to cool then refrigerate.

Serve with mini poppadoms as an informal starter  to an Indian meal alongside a coriander & lemon yoghurt raita. Or pile it on a sharp cheese like a Lancashire Crumbly( thanks Joan & Terry) in a sandwich, as part of a cheese board or as a new jacket potato filling: Lancashire Crumbly & Beetroot & Pear Chutney. It’s the way forward. You could also serve it with your favourite curry dish which is what I did on Tuesday night when we had friends for dinner.

Now Rhian, who doesn’t cook, has promised to make this, because she enjoyed it so much and has been inspired. Okay Rhian, here’s the recipe, no excuses now………..

Butternut Squash & Chickpea Curry Recipe

serves 6 – 8, vegan

  • 1 large butternut squash, cut into 1 inch chunks
  •  1 onion, chopped
  • 2 large cloves garlic, finely chopped
  • 1 tbsp minced ginger
  •  1 tsp cumin seeds
  • 1 tsp onion seeds
  • 1/2 tsp fennel seeds
  • 1 or 2 tsp punch pooran*
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 large red chilli, chopped
  • 1 tin chopped tomatoes 400 gr
  • 3 or 4 tbsp tomato puree (tomate frito)
  • 1 400 gr jar/tin cooked chickpeas, drained and rinsed
  • 500 ml – 1 litre veg stock
  • salt & black pepper
  • 1/2 lemon juice
  • a big handful of fresh coriander, chopped. Plus leaves for garnish
  • * Punch Pooran is a whole spice mix available from Indian supermarkets that gives a balanced flavour to any Indian dishes. Mine is from East End Foods.

    In a big deep pot, heat some oil over a medium heat. Throw in the whole spices, when they start popping, add in the onion with a big pinch of salt and cook for about 4 minutes until softened. Add in the garlic, ginger, chilli and the  rest of the powdered spices and cook for another minute. Tumble in the squash chunks and stir well to coat with the spices. 

    Pour in the tinned tomatoes, rinsed chickpeas and the tomato puree. Stir again so everything is well-distributed. Season well with salt & black pepper then add in 5ooml veg stock. Stir and bring to the boil. When boiling reduce the heat and simmer, covered for 20 – 30 minutes depending on your squash.
    When the squash is cooked/tender take the lid off and cook for another 5 minutes to reduce/thicken the sauce if necessary. If it is dry add some more veg stock until you get the consistency you are looking for. If it is too liquidy you can take out a ladleful of the curry, blend it to a puree and add it back into the pot.
    Just before serving squeeze over the lemon juice and stir in the chopped coriander. Taste for seasoning and add more salt or lemon juice to taste.

I served this with my Leek & Fennel Seed Flatbreads, some mixed wild rice and the beetroot & pear chutney. I used strong bread flour to make the flatbreads this time and had a much better result…..

Good luck & enjoy!!!

Local Goat’s Cheese and Pear Salad with toasted almonds and rosemary honey dressing

31 Jan

 

Today while walking the dog I walked past lettuces, Romaine, Lollo Rosso and Cos …

Almond trees with their beautiful barely pink blossom….

A bee on wild rosemary flowers…..

Some unexpected pears amongst the ever present mandarins……..

And some goats which reminded of my visit to the local Goat’s Cheese producer “El Pastor del Valle”….

 This just shows how my mind works and proves that I am thinking about food all the time. While I am walking the inspiration and ideas come from all around me and somehow work themselves out into a finished dish….

This salad can be served for lunch or as a starter. It would also work as a dessert/cheese course after a meal or with drinks. Just arrange the pears, cheese, almonds and honey on a board with some biscuits and let everyone help themselves. The flavour combination of sour sharp goat’s cheese, sweet honey, juicy pears and crunchy almonds is a lovely alternative to the Stilton, Pear & Walnut classic….

Goat’s Cheese & Pear Salad with Toasted Almonds and Rosemary Honey Dressing

serves 2 vegetarian

  • 2 pears, peeled, cored, sliced
  • about 150gr goat’s cheese (I used a hard goat’ cheese but you can use a soft rind) sliced
  • a handful of toasted almonds, plus extra for garnish
  • some mixed lettuce leaves (a big handful each)
  •  about 4 tbsp extra virgin olive oil
  •  1 tbsp sherry (Jerez) vinegar (or balsamic)
  • 2 tbsp rosemary honey (just use normal honey and add about 1/4 tsp finely chopped fresh rosemary if you don’t have any)
  • salt & pepper
  • rosemary flowers to garnish (if you can find some) but not too many they are very strong

Wash & pick your salad leaves and put them in a large bowl with the sliced pears, cheese and toasted almonds. Pour the olive oil, vinegar and rosemary honey into a small bowl and whisk together well. Season with salt & pepper and taste, you can add more oil/vinegar/honey to your taste. Pour the dressing over the ingredients in the bowl and toss together with your hands. Pile onto your serving plate(s), add a few rosemary flowers onto the cheese & pears and top with some more toasted almonds…

 It really is that simple, enjoy!!

    
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