Tag Archives: Vegetarian

Mexican Breakfast Eggs

I won’t lie. I generally feel that breakfast without some form of grain is nigh impossible. Cereal? Nope. Bagels, toast or porridge? All a big no. Growing up, our breakfast was a rotation of all of these, so it’s not like I have a deep love of all things wheat free. It’s just that I’m trying to discover a wheat free breakfast that’s still the ‘big fella’ meal of day, but doesn’t feel like I’m only consuming a glass of pulverised fruit.

This recipe is nothing new, but in my breakfast arsenal this is dish I’ve made the most that doesn’t deliver a furrowed brow. Freshly scrambled eggs with a spicy tomato salsa and crumble of feta cheese. These taco free huevos rancheros are  awesome on their own, but even more magic with a couple of rashers of bacon.

Paleo Breakfast

Mexican Breakfast Eggs
3 large free-range eggs
1 medium ripe tomato
3 slices of pickled jalapeños (normally in a jar)
tsp of butter (optional)
tsp of feta

Make a quick salsa by roughly chopping the tomato, coriander leaves and pickled jalapeños. Season and set aside.  Heat up a large frying pan with a couple of glugs of olive oil. While the pan is warming up whisk up three eggs in a bowl and pour into the pan with a teaspoon of butter. You want the eggs to be light and fluffy, so avoid scrambling and instead gently fold the eggs in from the sides. Rotate the pan as you go until you get a folded pile of fluffy eggs in the middle of the pan. Spoon the eggs onto a warm plate and sprinkle the salsa and feta over the top. Season and eat it right away.

Gingerella Poached Pears

I’ve come to think that discovering the moment for a perfectly ripe pear is something of a dark art. Miss the magic few minutes they’re just right and you’ll be wondering if it’s okay to spit or enjoy the apple like crunch. That was until the lovely people at Karma Cola got me onto a recipe that poaches them in ‘Gingerella’ ginger ale until they’re just perfect. It’s an Allegra recipe for Fairtrade week and ensures you’ll never have a crunchy pear again

Poached PearsPoached Pears Recipe
3 pears – I prefer the shorter fatter ones for this, but just make sure they’re not too ripe as they’ll fall apart in the cooking
1 vanilla pod or a couple of drops of vanilla essence
1 piece star anise
A couple of nuggets stem ginger, sliced
1 bottle Faitrade Gingerella ginger ale
1 lime
60g chocolate – milk or dark…your call

Peel the pears, then quarter and core. Choose a pan that can hold all the pear quarters in a single layer, then pour in the Gingerella. As it comes up to a simmer chuck in the vanilla, star anise, stem ginger and ginger wine if you’re heading that way.

Lay in the pear pieces and simmer then gently, uncovered for 12-20 mins (it’s a wide window as pears can be anything from rock hard so juicilicious) until a knife meets just a little resistance when you stick it in. Once ready, lift them out with a slotted spoon onto kitchen roll and leave to cool.

Sliced Ginger Gingerella

By this point the poaching liquor should be pretty reduced – you want to end up with about 4 tablespoons, so simmer it down or add a bit of hot water accordingly. Meanwhile melt the chocolate in whatever way you fancy (microwave or in a bowl over steaming water).

Use a fork to spear one of the cooled pear pieces at a time and dip the fat end of it into the chocolate, taking care not to make a big old mess, and leave to set a little then do the same with the rest.

Cut the lime into 6 wedges – squeeze two into the pan to finish off the sauce (have a quick taste as you warm it through) and have one for each of the plates.

Poached Pears and Chocolate

Paleo BlueBerry, Coconut & Banana Cookies

As I roll into my annual “must lose the spare tyre” post festive detox, I’m on the hunt for an eating plan I can, erm…get my teeth into. Forget that 5:1 diet, that’s just starvation, but ‘hello’ to Paleo.  Eat as much as you like. Avoid the carbs, dairy and basically anything that comes in a box with microwave instructions. This seems achievable right? Now I won’t lie. I’ve had a crack at this before and the results, well in my mind anyway, seemed pretty good. So I’m back on it and ready to smash out 4-weeks of nothing by grass fed meat and vegetables. What could go wrong.

Prep seems to be the key to avoiding temptation here. So armed with enough lunch boxes to host my own Tupperware party and I’m ready to go. Chicken salad lunch. Check. Almonds to graze on. Check. 11am bit of cake for my cup of tea……erm, nope.

Cookie Mix

So here’s my challenge. Create a cake that tastes like a cake, but it’s actually gluten and wheat free. So here it is.

Guilt Gluten Free Blueberry, Banana and Coconut Cakes
170g coconut flour
3 organic eggs
1tsp baking soda
1tsp ground cinnamon
2 mashed ripe bananas
125g fresh blueberries
1tbsp olive oil
60g maple syrup
Pinch of salt

Blueberries

I’ve learnt two things about coconut flour. It’s expensive and absorbs any amount of moisture like a sponge. So I needed a way to make it go a little further, plus add enough moisture to prevent it tasting like I’d just eaten some sand. To get around this I used mashed banana and packed it full of healthy blueberries. It worked a treat and it’s pretty simple.

Heat your oven up to 200°C and combine all the dry ingredients. In a separate bowl combine the banana, eggs, olive oil and maple syrup with a food mixer. Bit-by-bit add all your dry ingredients until combined. Gently fold in your blueberries.

IMG_1733

Baked Cakes

Don’t worry if the batter appears fairly sticky. That’s just the coconut flour, but if your want more moisture in the batter supplement some coconut flour for ground almonds. Pour the batter into a lined baking tray and smooth flat.

Bake for about 25 minutes, or until golden brown. Leave to cool before cutting into cake slices. Either cut into bars, or for this post I used a cookie cutter and made them into handy little handheld cakes.

Paleo Cakes

Brussel Sprout Slaw

I have to apologise in advance: This is a recipe with brussel sprouts. Yes I know! “BRUSSEL SPROUTS!?” Don’t worry, I’m totally with you. There’s nothing more terrifying than being handed a bowl of these on Christmas day. Sure, you can cook them with bacon or cover them in goose fat, but that’s just the point. They’re so bitter they need all manner of tastier items to disguise them.

Needless to say, working out how to get them into our Christmas menu is keeping me busy. Well, that and trying to work out what Anna wants for Christmas……but that’s a different story altogether. Technically, they’re just little underachieving cabbages, so why not treat them like a cabbage and make a slaw. So that’s what I did, but with with a bit of Christmas spirit.

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Dressing

Brussel Sprout Slaw with Red Onion, Preserved Lemon and Parmigiano-Reggaino.

320g Brussel sprouts
1 small onion
1 preserved lemon (juice and zest)
pinch of salt
Teaspoon honey
Tablespoon olive oil
Pinch of salt
Tablespoon finely grated Parmigiano-Reggaino

Finely slice the red onion and soak in a bowl of cold water for about 15 minutes. In an old jam jar add the olive oil, preserved lemon zest, lemon juice, honey and salt. Shake up until combined. Set aside.

Trim off the hard outer layers off the sprouts. With a sharp knife slice the sprouts and discard the hard root edge. Then with your fingers gently break apart, but throw away the hard middle root. It’s the bitter bit and you just want the soft leaves.

Drain the sliced red onion and add to a large bowl with the shaved brussel sprouts. Pour in the the dressing and cheese. Gently mix together and serve.

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