Chickpea and Sweet Potato Stew

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First rule of cooking things from a recipe book is to remember not to leave the cookery book on your desk at work! Oh well. Hemsley Hemsley will have to wait until tomorrow.

Another impromptu dish then is this Chickpea and Sweet Potato stew which I’ve grabbed from the ladies at Honestly Healthy. This is from their first book and I chose it because I already had all the ingredients in the cupboard (apart from the aubergine which I popped out and bought).

This is a pretty basic stew. And it kind of looks after itself once you’ve done all the prep.

Quite simply this is sliced red onion and garlic softened, with some diced sweet potato, quartered vine tomatoes and a little water which you cook for a while until it starts to break down and the sauce starts to thicken. Oh – during this stage you also add some cumin, cayenne, a red chilli and some bay leaves.

You then add a couple of tins of chick peas, some diced aubergine, some more water and let it cook for around 30 minutes.

At the recipe’s suggestion – and because I quite fancied having enough leftovers for tomorrow’s lunch, I cooked some brown rice to accompany the stew.

Once your stew is ready, stir in some chopped coriander and serve with the rice.

We quite liked this although it did feel like it was missing something. That something was something unhealthy (obviously) because when you look at the ingredients this couldn’t be any lower in fat. I tasted like a low fat meal.

Also, don’t eat low fat food when you are watching 22 contestants making desserts on Australian Masterchef. You’re just going to feel like you’re missing out on something!.

Thai Corn and Mango Salad with Pomegranate Relish

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Tuesday nights are Rock’n’Roll dancing nights. Our usual pack drill is we just go dancing straight from work and skip dinner – and this was the plan yesterday. Instead we left work earlier than usual and went home. We didn’t have time to make any dinner so going home was essentially a waste of time.

That said – I did have to pay Freya’s mum for my new knife (well ‘cleaver’) that she picked up for me from Grand Designs at the weekend. The new ‘cleaver’ is a Hammer Stahl 7 inch Asian Cleaver. It’s beautifully weighted and looks stunning. I’ve been a hardcore advocate of Global knives for years. My friend Brad got me on to them some time ago and I didn’t think I’d ever stray – but the Hammer Stahl is very well balanced. And it was a bargain too at £85. Amazing how cheap you can pick up stuff at these shows. Hopefully I can pick up some more if Flint and Flame are at the Stonor Food Fayre this year.

I used the Asian Cleaver to julienne the mango and the spring onions in the final dish I’m making from Honestly Healthy for Life. It is very sharp – and a pleasure to use.

Anyway! enough of the knife idolising.

We got home from dancing at 11pm and Freya was hungry so I decided to make this last dish. It can be done in less than 30 minutes and we needed to wind down so I put it together and we ate it before going to bed. It’s pretty much carb free so I don’t think it’ll affect the waistline.

You simply boil some corn on the cob, then slice it into 2cm slices and sear it in oil on a hot plate. While you’re waiting you mix together some rocket, pomegranate seeds, mango, spring onions, bamboo shoots (which I omitted because mine weren’t fresh enough) and toss in a dressing of sunflower oil, lime juice, garlic, ginger and pomegranate molasses.

Very simple, very quick, very yummy.

I adapted this dish a little for work the next day and added julienned cucumber and some leftover spinach – and a few shavings of parmesan. It wasn’t quite as colourful – lacking the pomegranate seeds – but it was still an eye turner.

I’m still not the master of stripping down a mango. There has to be a better way than my clumsy way. Any suggestions?

 

Citrus Seaweed Salad

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My penultimate dish from the shortlisted selection from Honestly Healthy for Life is this interestingly different dish.

Another incredibly basic dish that just requires a bit of preparation.

Segment a grapefruit and an orange, dice some cucumber, and toss together with Wakame seaweed, sesame seeds and an Asian dressing.

I bought my Wakame seaweed from souschef.co.uk but  I think you can get it in most Chinese Supermarkets and I’ve since found it on Amazon.

Wakame supposedly has a fat burning protein, although I’m not sure how much of it you’d have to eat – and how regularly – before it made any difference to your waistline!

Wakame is usually bought dry and you rehydrate it by soaking it in water for 20 minutes or so. It’s very tasty and it smells lovely too.

I kept picking at this dish all day while I was working away on the boat yesterday. Freya wasn’t as keen as I think the Asian dressing was a bit too spicy.

It’s always tricky when someone says ‘one teaspoon of red chilli’. What do they mean. Dried chilli? Chilli flakes? Fresh Chilli? And then which chilli? Mild, hot, extra hot? It’s tricky to get chilli right in a dish other than to suck it and see – modify and try again. For me it was perfect but I’m a chilli head and will eat insanely hot chilli. Freya isn’t really one for anything other than a mild one.

If we make this again I’ll tone down the chilli. It was tasty enough without it.

 

Spinach Pearl Barley Risotto

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Seems like Monday was a day for all things green.

  • Green Love Green Smoothie
  • We painted the hull of our boat Green (we thought it was blue but seems it’s green)
  • We had Spinach Pearl Barley Risotto for dinner

That was a lot of spinach to have in one day – but at least we’ve not done our usual ‘throw a bag of spinach away because we bought too much’.

This is one of the best risottos I’ve ever eaten. And it isn’t even made with rice.

Don’t let the green put you off. Green stuff (as I mentioned for the smoothie) always looks bit weird – especially when it is as vibrant as this green!

The recipe is pretty basic – as are all the recipes in Honestly Healthy for Life. Saute some red onions and garlic, add the pearl barley, add some bouillon, cook like a risotto – and at the end add the pureed spinach, some lemon juice and zest. Dead easy.

I found it pretty hard to puree spinach leave in a Vitamix so I added some of the bouillon to get it going – after that it was all plain sailing.

The flavours in this dish are so simple and all come together beautifully. Spinach, garlic and lemon are always amazing in a salad – and they flavours transfer beautifully into this risotto.

This took less that 40 minutes to make and was awesome. This is a definite keeper and probably now means I’ll never throw a bag of spinach away ever again. I usually have all the other ingredients knocking about anyway – so this will probably end up being one of my emergency dinners.

The book suggests that you can substitute the spinach for beetroot. I imagine you could substitute any pureeable (I know that’s not a word) vegetable that has lots of flavour. Maybe I’ll try that later in the week ( I have a few raw beetroot in the fridge).

I seem to have been cooking from this books forever; but it’s only been 10 days. I’ve only one recipe left to try from my shortlist – which contains pomegranate and sweetcorn. After that I’ll move on to something else.

The coming week I think I’ll be cooking from Ottolenghi’s books!

 

Green Smoothie – Green Love

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According to Honestly Healthy for Life ‘there is no better way to start the day than with an alkalising green smoothie’. I beg to differ – I can name several things; who doesn’t like a brew in the morning!

There’s something weird about drinking green stuff. Especially when that green stuff is spinach and parsley. In fairness it is also blended with mango, an apple, chia seeds and coconut water.

It’s very thick. I think it weirded Freya out – especially when I took a big gulp and it all got stuck in my beard and moustache! I guess you could add more coconut water to make it thinner!

You can certainly taste the parsley, and smell it.

I’ve already drunk mine and am on a second glass. It’s supposed to keep your blood sugar levels up – which is good to know!

There are four variations of smoothie in the book, five if you include swapping out the spinach in our one for kale. This one was called ‘Green Love’. They are all quite different. If I ever make them I’ll be sure to review them.

We think that a blob of creme fraiche, some parsley on top, ladled into a bowl, would make a lovely cold soup starter for a nice summer’s day dinner. Or to keep it vegan you could put a garlic and tahini dressing on top. Who knows!

We’re off to the boat today to get some finishing touches applied to a ‘fast approaching finished’ boat.

The sun is out, there’s no wind. There’s no chance of rain. The day is looking good. What’s more, my dizziness has gone so I can get back to normal and stop worrying about having a terminal illness. With all that spinach drink – third glass now – I’m sure to adopt some Popeye super powers in the next few hours.

Olive!

 

Celeriac and Orange Soup

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When you’re poorly, like I was, there’s nothing better to have to eat than soup. Chances are you’ll keep it down!

This soup is delicious. Not sure why its called Celeriac and Orange soup. I’d have called it Celeriac and Fennel Soup. The orange it really only zested over the top!

After roasting some fennel, you add it to chopped celeriac and cook until tender. Then you add some coconut milk and umeboshi plum puree. Then you puree the whole mixture in a blender until smooth.

The zesting of an orange over the top really makes this special. It really adds another layer of flavour to the soup.

If I’m honest I couldn’t really pick out the celeriac or the fennel in the soup. I could really taste the umeboshi plum puree – which is tart and tangy. Maybe we were a little heavy handed with it.

I’ve been eating this for two days now and really like it. It’s good hot or cold. It’s lovely and thick and I’ll definitely be making it again.

I’m looking forward to doing some cooking tomorrow and some proper blogging. I’ve missed it the last couple of days!

Roasted Tomato and Spinach Tart

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This is one tasty tart, again taken from Honestly Healthy for Life.

We didn’t have a very nice pie dish so Freya improvised.

The crust of this tart is no more than some ground almonds, pumpkin and caraway seeds, herbs, seasoning and sunflower oil. It didn’t really maintain it’s integrity when you cut the tart. It looked pretty though. I think you could just as easily use the base as a ‘crumble’ topping and turn this into a pie – but I think it looks best this way.

The tart filling is tomatoes, spinach leaves and goats cheese. You’re supposed to quarter the tomatoes but we left them whole. The tomatoes could probably have done with some slow roasting the sweeten them up – but it was certainly yummy anyway.

It’s a delicious tart. I think I just have to work on making the crust more solid.

I didn’t get to eat it on the day it was made as I was poorly, but it tasted wonderful when I got to eat it the next day.

 

 

Chia Seed Porridge with Kuzu and Berry Compote

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This is an odd one for breakfast, taken from Honestly Healthy for Life.

Chia seeds are tasteless seeds – and all you do is soak then in milk – we used Almond Milk and Hazelnut Milk  – and a half teaspoon of cinnamon.

This has a completely different texture to an oat based porridge, but you do have to soak the seeds for some time. It says 30 minutes in the recipe – but I’d say a couple of hours might be better. That’s what we did.

The texture is a bit frog-spawny. Freya didn’t like it. I thought it wasn’t too bad.

The compote went really well with the porridge. There was also a sprinkling of almonds.

The compote is made up of raspberries, blackberries, agave syrup, vanilla extract and kuzu. The ingredients are boiled up and simmered and that’s pretty much all you have to do.

Kuzu is one of my ‘special’ ingredients. It’s a gluten free starch made from the kuzu root, which is used for thickening.

Unless we can’t find another use for the Chia Seeds we have I imagine we won’t be making this again. Although it is supposed to be really good for you, it’s relatively tasteless.

Raw Green Curry with Courgette Noodles

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Been wanting to make this one all week!

You really need a high speed blender to make this one. Otherwise you’re not going to be able to make the sauce smooth enough. I already tried with my Magimix and it was way too lumpy (something I also found with the Hot Chocolate). Magimix’s aren’t made for pureeing nuts! Fortunately Freya’s mum had a Vitamix I could borrow – so I went and did that.

To my delight she also had a birthday present for me. A voucher to eat at ‘Terre a Terre‘ in Brighton. Allegedly the best vegetarian restaurant in the UK. Freya has been wanting to eat there for quite some time – so I wonder where that idea came from !

You’ll also need a Spiraliser. Essentially a spiraliser makes spirals out of vegetables. I’ve got a cheap one that I bought from Amazon – which was apparently essential for making anything from the cookery book ‘Raw’ – which I have yet to make anything from.

I supposed you could julienne the courgettes but then they wouldn’t look like noodles. Obviously it would still taste the same!

Anyway – back to the recipe. You blitz cashews, coriander, fresh curry leaves, garlic, red chilli, lime juice, ginger and coconut milk (and some other herbs and spices) until you get a smooth paste. It goes a lovely avocado green colour.

You add this paste to your spiralised courgettes, beansprouts, mange tout, sugar snap peas, baby sweetcorn and sliced red peppers, mix it all together and serve it with a few cashews on top for decoration.

This dish is incredibly tasty. And crunchy. And fresh. And very very mild. Barely a curry at all.

You’d be convinced there were avocados in there too – but I think that’s just the mind tricking you because of the colour of the sauce.

I think if I were making this again I’d want to make it more spicy. This is certainly the mildest curry I’ve every eaten. Maybe more ginger or more red chilli would have done the trick.

It did feel like something was lacking. I just don’t know what it was. I loved it though. I’ve just been spoiled by the Honestly Healthy for Life book this week – from which this recipe is taken.

Raw Hemp Granola Bars

Raw Hemp and Granola BarsOne thing Freya and I are very bad at is snacking. If we are going to the boat for a few hours we’ll always pop into a shop and come out with cookies, crisps and other bad things that we really shouldn’t be eating. More often than not we buy cheese and bread – even worse. I blame the supermarkets – they never have anything wholesome and healthy for you to grab. In fairness if we were to plan a bit better we’d always have something to take with us – but we never do.

Anyway – in light of me struggling to keep any food down at the moment – I thought I’d knock up some healthy bite sized snacks.

Honestly Healthy for Life has a number of snacks, the first one I’ve chosen is the Raw Hemp Granola Bars.

These are really easy to make. There’s no cooking (obviously – it says raw) – but you will need a blender to blitz everything together.

These bars contain coconut oil, rolled oats, pumpkin seeds, sunflower seeds, hemp seeds and dates. Mine contained some figs too because I’d run out of dates and made the volume up with something similar. Annoyingly I needed the figs for another dish but that will now have to wait !

These taste amazing – a squidgier version of the Granola that I made earlier in the week. I’ll certainly be knocking up batches of these each week instead of being naughty with the Waitrose Chocolate Chip Cookies. That said – the recipe says it makes 12 – I’ve probably made 30. And they only keep for a week – so just bear in mind you’ll be eating a lot of them – or generously giving them away.

They might even do for our weekly team meetings at work – cake isn’t good for you guys !