Banana, almond & cardamom pancakes

Posted in: DF, N, S, SF, Uncategorized, V, WF

These pancakes are seriously delicious and filling. Plus they’re easy. I’ve deliberately kept the prep (and dishes) to a minimum for a fuss free Shrove Tuesday pudding / supper, or Wednesday AM post Pancake Day breakfast. Almonds are packed with anti-oxidants, Vit E, fibre, magnesium and protein and are proven to reduce insulin and blood sugar levels after eating. As you’d expect, these little delights are also seductively, yet wholesomely, gluten, dairy and refined sugar-free, and a great option for all you paleo people out there.

Banana, coconut & cardamom pancakes

Makes 8 – 10 pancakes. Feeds 2

INGREDIENTS

1 egg, whisked
1 banana, mashed
4 tbsp ground almonds
2 tbsp desiccated coconut – or sub for 1 tbsp almond
1 tsp baking powder
16 cardamom pods, seeds removed and crushed – optional
1 tbsp almond milk, sparkling water or water
1/2 dsp coconut oil

To serve

1 lemon
Creme fraiche, Coyo coconut yoghurt (I love this!) or greek yoghurt
Maple syrup

METHOD

Whisk eggs in bowl, add in banana and mash with fork. Add in remaining ingredients, apart from coconut oil and toppings, and stir. Set aside for a couple of minutes for the baking powder to activate.

Melt coconut oil in a frying pan and maintain a steady medium to low heat. Dollop in 1 dsp scoops of your pancake mix. Fry until browned, around 1 – 1 1/2 mins on the first side and 1 minute on the reverse.

Serve in a stack, alternating between a squeeze of lemon and yoghurt between each layer. Drizzle with (mineral rich!) maple syrup and eat. So good.

Tip

Cardamom’s a bit like Marmite so drop this if not to your taste, I love cardamom but don’t always include it. I find the easiest way to remove the seeds is to bash the pods in a pestle and mortar until the husks separate themselves and can be easily removed, allowing me to crush the seeds to a fine powder.

Click here for more info on Storehouse Seducer almonds.

The mug and plate in the picture are by South African potter, Wonki Ware. I hauled mine back in hand luggage (worth it!) but The Conran Shop has recently introduced a decent, and growing, range.

 

Kale, ricotta & chorizo rosti

Posted in: Featured, S, SF, Uncategorized, V, WF

Kicking off the long promised Kale-fest (briefly interrupted by Valentine’s and Pancake Day) with a crowd pleasing brunch. Yes, healthy comfort food does exist. This recipe’s hearty and indulgent, yet packed with antioxidants, Vitamins C, A and K and cholesterol lowering goodness. Hail the Kale!

Crispy and robust, kale’s a natural bed fellow for rosti. Poached egg and avocado are a match made in heaven with the smokey chorizo, and the chickpea flour make these a gluten-free option packed with goodness. Veggies, you can drop the chorizo – the lemon ricotta and smokey paprika are already bursting with flavour. I also love these as a light supper with hung yoghurt and chimichurri. Note: you just use enough coconut oil to keep the rosti from sticking, no deep frying!

Kale,-ricotta-&-chorizo-rosti

Makes 14 fritters

INGREDIENTS

150g chickpea flour
½ tsp baking powder
½ tsp sea salt
½ tsp turmeric (for gut health)
1 good tsp smoked paprika
3 lemons, juice of all, zest of 1
150g curly kale
100g ricotta
80g chorizo – I like the thin ‘cooking chorizos’
150 ml water
1 tbsp coconut (or olive) oil, for frying

METHOD

Chop chorizo into mini pieces, approx. 1cm cubed. Pre-heat frying pan, drop in chorizo pieces and dry fry for a couple of minutes, or until crispy. Remove from the heat and set aside.

Mix ricotta with lemon zest and set aside. Sift flour, salt and spices into a large bowl. In stages, add juice of 2 lemons (retain the third for serving) and 150ml water. Beat into a thick batter, removing any lumps.

Add in the kale and mix with your hands – much quicker for breaking down the kale. You’ll also find the chunkier stalks pretty much pop out so you don’t need to painstakingly pick through removing them beforehand. I eat the smaller bits, Dolly (dog) eats the chunks. Really.

Heat a little coconut oil in a frying pan on a medium flame and dollop in 1 dsp of mix per fritter. You’ll need to press down lightly, ensuring there are no holes but don’t worry about a perfect edge; you’re going for rostis.

Fry for 2 mins on one side, or until reddish brown and 1 minute on the reverse. Don’t touch or move in between or they’ll mush as opposed to crisp.

Squeeze over the remaining lemon juice and eat right away. Ideal for instant suppers or snacks, you’re mix will keep in the fridge for up to a week.

 

Mushrooms with poached egg & spicy sesame

Posted in: DF, S, SF, Uncategorized, V, WF

Make the most of wild mushrooms while they’re in season with this uber recipe. OK, so the picture is of the less sophisticated (and less expensive) chestnut mushroom. A technicality. Just proof this dish works with any fungi you can get your hands on. In my quest for the meatiest, most comforting version of this mushroom classic, I’ve played around with the ingredients a lot. As such, you don’t need the seasoning, but I find it cranks everything up a notch, while adding protein and being more filling. Similarly, you can lose the egg; I have a bit of a thing for gooey yoke running into crunchy, chilli salt coated mushroom denseness.

Mushrooms & poached egg with spicy sesame
Feeds 2

INGREDIENTS

400g chestnut mushrooms
2 slices rye or sourdough. I love Village Bakery 100% rye
20g / knob of coconut oil (or butter) – this works incredibly well!
sea salt
black pepper
thyme, leaves picked
2 eggs
1 dsp extra virgin olive oil for drizzling
juice of 1/2 lemon
1 dsp cream cheese or creme fraiche – Vegan’s, you can drop this.
1 tsp wholegrain mustard
1 tbsp Sesame & rosemary spice – optional

METHOD

Brush mushrooms clean and slice into chunky strips. Set bread to toast and butter to heat in frying pan, adding mushrooms once bubbling.

Keep on a high heat and season with salt, pepper and thyme. Leave to cook for 3 – 4 minutes, tossing just once during cooking. Too much stirring causes the mushrooms to stew.

While your mushrooms are cooking, set eggs to poach for 4 mins. You don’t want these to overcook so I tend to leave this until the mushrooms are just about done so I can pop on top at the very end. Alternatively, you can do olive oil fried eggs.

Squeeze lemon onto mushrooms and fold through the cream cheese. Transfer toast to plates and drizzle with olive oil.

Top each with mushrooms, Sesame & rosemary spice and poached egg. Sprinkle with some thyme leaves and black pepper and serve.

Mushrooms-&-poached-egg

Also delicious without the seasoning or the cream cheese.