tag:blogger.com,1999:blog-52258439756610819102024-03-22T01:10:29.449+00:00The Hackney PantryAnonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-5225843975661081910.post-68812186102013912032016-11-14T10:32:00.001+00:002016-11-14T10:32:09.070+00:00The Acton Pantry Pop Up<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjEdFqx-eIR857v8PxR-e7quP7uWKVZlwP1PiZ2yjeMiyTO7QYCfXD-U938FM9qvM2yGT00Khf2sLem1ujY0ut6Qa_81UNqZ3zXD8FS70yDeoGRQd4kpzf4xOQn49GGCYtMojMck_8CGlJ/s1600/IMG_7793ms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjEdFqx-eIR857v8PxR-e7quP7uWKVZlwP1PiZ2yjeMiyTO7QYCfXD-U938FM9qvM2yGT00Khf2sLem1ujY0ut6Qa_81UNqZ3zXD8FS70yDeoGRQd4kpzf4xOQn49GGCYtMojMck_8CGlJ/s640/IMG_7793ms.jpg" width="640" /></a></div>
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This Autumn we've launched our sister brand The Acton Pantry. Bringing the Hackney Pantry ethos to west London we are will host a brunch residency at Acton neighbourhood wine bar Vindinista on Saturdays November 19th and 26th and December 10th and 17th.</div>
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Menus follow our ethos of creating colourful, healthy food that tastes sensational and feels great to eat, leaving you nourished, energised and ready to jumpstart the weekend. </div>
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Each weekly menu will be based on the best seasonal produce available. Expect innovative combinations alongside spruced up classics, think five-grain waffles with avocado, bacon and chilli; toasts with whipped tahini and pickled carrots; seasonal veggie grain bowls or folded eggs with sorrel pesto and wilted greens.</div>
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Allpress Espresso coffee, loose-leaf teas, and a selection of alcoholic and non-alcoholic brunch cocktails and drinks will also be available from Vindinista to complement your brunch feast.</div>
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<a href="https://www.eventbrite.co.uk/e/acton-pantry-brunch-residency-tickets-29187392276" target="_blank">Tickets available here.</a></div>
Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com0tag:blogger.com,1999:blog-5225843975661081910.post-48853729225154026942016-09-13T11:00:00.000+01:002016-09-13T11:00:21.922+01:00Spiced black bean, avocado and feta toasts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIIcGFA4r89t4Cygu-UuxyPaaULhSry1MqFT0sNEo3Pyz7baSCpBTDGYQaT_nnGXL3y0Bt9BSZduPdZH3FCgAv-YA5T2YPz4IV66JtgdwmoBu5r1ytnNSW2XwlSAOzMtdvkaf4ikrzNLdl/s1600/black+beans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIIcGFA4r89t4Cygu-UuxyPaaULhSry1MqFT0sNEo3Pyz7baSCpBTDGYQaT_nnGXL3y0Bt9BSZduPdZH3FCgAv-YA5T2YPz4IV66JtgdwmoBu5r1ytnNSW2XwlSAOzMtdvkaf4ikrzNLdl/s640/black+beans.JPG" width="480" /></a></div>
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Recipes for avo on toast are ten a penny and quite rightly - its bloody delicious. Sometimes simple is best but if (like us!) you've eaten avo on toast for breakfast on toast (and lunch?!) 3 times in one week already maybe you want to try something different?<br />
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Mexican black beans is totally where its add to shake up your avocado addiction. We've made these at a few of our yoga brunches recently and they've gone down like a dream.<br />
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It might take a bit of meal prep (make the beans on a Sunday night?) but believe us its worth it. The creamy black beans are insanely tasty, give you the perfect protein hit, and break you out of that AOT groundhog day rut.<br />
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Feta cheese, lime and maybe some coriander if you have it is all that's needed to finish things off.<br />
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The quantities for the black beans makes quite a bit extra, but you won't want to waste a single scrap of these beans, they taste so damn delicious and you have gone to the trouble to make them from scratch - which is most definitely worth it! We've eaten leftovers with jerk style chicken and coconut rice, or added them to tacos with shredded chicken and all the fixin's. Go forth and make, and let us know how else you like to pep up your AOT addiction.<br />
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<h3>
Mexican Black Beans, Avocado and Feta on Toast</h3>
Makes lots of black beans and toasts for 2<br />
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<h4>
Ingredients</h4>
<div>
500g dried black beans</div>
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4 cloves garlic</div>
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2 dried red chilies</div>
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bunch of coriander stalks - tied together with natural string</div>
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Siracha</div>
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4 small slices rye bread</div>
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1/2 an avocado</div>
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1 lime </div>
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fresh coriander</div>
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feta cheese</div>
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Method</h4>
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Soak the black beans in plenty of cold water over night, or at least for 2 hours before you want to cook them.</div>
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Drain the beans and rinse them well, add them to a large pot, cover with fresh cold water by about an inch. Add the garlic cloves, whole but crushed slightly, the chilies and coriander stalks. Don't add any salt at this stage.</div>
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Cover and bring to the boil then turn down and simmer for about 30-45 minutes. Taste after about 30 minutes and keep cooking until the beans are very soft but not mushy. Drain the beans reserving some of the cooking liquid.</div>
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Remove the garlic, chillies and coriander stalks. Put the beans back in the pot you cooked them in and mash with a potato masher, adding some liquid as you need to get a smooth but spreadable consistency. Add salt and Siracha to taste until the beans and super tasty and spicy.</div>
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Toast your rye bread, spread with the black beans. Add chopped avocado, crumbled feta, coriander and squeeze over plenty of lime juice. Stuff your face and feel full until lunch time! Enjoy x</div>
Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com0tag:blogger.com,1999:blog-5225843975661081910.post-13466015487368785672016-05-16T20:58:00.003+01:002016-05-16T20:58:52.750+01:00Raw Cauliflower Tabbouleh<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8FphP6K5oSDHRHQtmTi8ptAdmzTl3MHvmnaZ8Vujx9wtUla0ECGIe6d9oB3uj8al-h5ijjbVFI5H7qikUXTsamgjp8Tkwza3COmOCv3tEjsbwLu1vGWuNtsSXZP0gxpBZSUF9RI1CAY9/s1600/IMG_6954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Raw Cauliflower Tabbouleh Recipe" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8FphP6K5oSDHRHQtmTi8ptAdmzTl3MHvmnaZ8Vujx9wtUla0ECGIe6d9oB3uj8al-h5ijjbVFI5H7qikUXTsamgjp8Tkwza3COmOCv3tEjsbwLu1vGWuNtsSXZP0gxpBZSUF9RI1CAY9/s640/IMG_6954.JPG" title="Raw Cauliflower Tabbouleh" width="480" /></a></div>
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Summer has well and truly arrived here in London so I'm trying to think of all the summery classics I love and try out plenty of new recipes too - in particular anything that is raw and doesn't require any cooking get's my vote, especially in this sweat box of a flat! I've been experimenting with lots of different ways with cauliflower over the past year or so, as I'm sure many of you have and I have to say some of the newer ways I've tried are sooooo much better than the original microwaved cauliflower "rice" - what was I thinking!<br />
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I wasn't sold on raw cauliflower originally - I imagined it might have a really bitter sulphurous taste and be way too hard to digest - but as it turns out it is absolutely delicious! You certainly need to counter it with lots of aromatics and something sweet doesn't go amiss to balance out the flavours, but I would argue that this cauliflower tabbouleh might actually be better than the original!<br />
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So this has been a revelation, it is so amazingly fresh tasting and takes absolutely no time at all to prep and almost no washing up - dreamy! We've had it a few times recently with grilled lime and coriander chicken, but you could also try it with grilled tofu or prawns if you don't eat chicken. I'm also planning on making this for this weekend's yoga brunch and serving it with avocado slices, grilled halloumi and a greek yoghurt sauce - can't wait! xx<br />
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Raw Cauliflower Tabbouleh</h3>
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Serves 4 as a side dish or two as a main</div>
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Ingredients</h4>
1 medium cauliflower<br />
zest of half a lemon and juice of one lemon<br />
1 very small clove garlic, grated (or less to taste)<br />
1 tbsp extra virgin olive oil<br />
2 tsp sumac<br />
1 tsp chilli flakes<br />
1/2 tsp salt<br />
1 tbsp hemp seeds<br />
70g bunch of parsley (or more!)<br />
1 small bunch (30g) coriander<br />
1 red pepper, diced<br />
1 handful cranberries or raisins<br />
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Method</h4>
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Chop the cauliflower florets off the main stalk and add to the bowl of a food processor - pulse until you get fine grains like cous cous. You might need to do this in two batches depending on how big your food processor is. If you don't have one you can do this on a box grater but it does get messy!</div>
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Add the cauliflower cous cous to a large bowl and add the lemon juice, zest, garlic, olive oil, sumac, chilli flakes, salt and hemp seeds and mix well.</div>
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Wash the parsley and coriander, drain and pat dry. Pull the leaves off the stalks and chop finely (I don't like my tabouleh too "leafy"!). Add the herbs to the bowl and mix well. Finely dice the red pepper and add along with the cranberries or raisins.</div>
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Give everything a good mix and taste for seasoning - add more salt, chilli, or lemon juice to taste. Enjoy! <div class="separator" style="clear: both; text-align: center;">
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Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com0tag:blogger.com,1999:blog-5225843975661081910.post-170109858037701032016-05-13T15:27:00.001+01:002016-05-13T15:27:26.544+01:00Raw Veggie Pad Thai Noodles - THE best no cook mid-week supper<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5uuSBCw1_hGG1nr1u8Csuu1nNEyMJJEWxSGk59DudM9vKuOIcypeJ_CGFB22MY7hsSFz_GvqMVidF-scUpNDBviwjeB1Lh_3MQTqL48oepo07O2EJQ__IOUIdwXeetjIQjnWt92WeErB/s1600/IMG_6917.jpg" imageanchor="1"><img alt="Raw Veggie Pad Thai Noodles recipe" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5uuSBCw1_hGG1nr1u8Csuu1nNEyMJJEWxSGk59DudM9vKuOIcypeJ_CGFB22MY7hsSFz_GvqMVidF-scUpNDBviwjeB1Lh_3MQTqL48oepo07O2EJQ__IOUIdwXeetjIQjnWt92WeErB/s640/IMG_6917.jpg" title="Raw Veggie Pad Thai Noodles" width="640" /></a></div>
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You guys absolutely LOVED this post on Instagram :) It's a lonely old world out there in blogging so its amazing to see when you really love the things I'm creating in my kitchen! So I actually got my skates on with this one and wrote up the recipe straight away so I didn't forget. Go forth and try this out this weekend whilst the sun is shining - it is so incredibly easy, you can use whatever veggies you prefer if you haven't got the suggested ingredients in, and the leftovers will be incredible for lunch on Monday!<br />
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Gochujang is a Korean fermented chili bean paste - it has an incredible flavour and is like the spicy Korean version of miso (fermented soy bean paste) you can read more about it over on <a href="http://www.thekitchn.com/gochujang-the-miso-of-korean-cooking-ingredient-intelligence-165083" rel="nofollow" target="_blank">the Kitchn here.</a> You probably won't find it in the supermarket but you can get it in your local oriental supermarket, or on amazon, but don't worry if you don't have it you can just substitute some sriracha or other hot sauce to taste and some miso if you have it - don't add the same amount though as it will be way too hot!<br />
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The sweet potato noodles are another asian supermarket find they are a great low calorie alternative to regular noodles but if you can't find these just substitute for your favourite rice or other noodles.<br />
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<h3>
Raw Veggie Pad Thai Noodles</h3>
Serves 4<br />
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Ingredients</h4>
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150g sweet potato noodles</div>
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1 small bag (approx 200g) green beans</div>
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2 small courgettes</div>
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4 medium carrots</div>
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2 handfuls podded edamame beans, defrosted in warm water</div>
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1 red pepper</div>
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1 small bunch corriander</div>
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For the sauce</div>
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1 tbsp Gochujang</div>
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2 tbsp soy sauce</div>
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2 tbsp rice wine vinegar</div>
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2 tbsp peanut butter</div>
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Juice of 1 lime</div>
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1 tsp toasted sesame oil</div>
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1 tbsp fish sauce</div>
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1 tsp palm or brown sugar</div>
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Toppings</div>
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1 handful peanuts</div>
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Crispy onions (from asian store, optional)</div>
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Cooked prawns, optional</div>
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<h4>
Method</h4>
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Put the sweet potato noodles in boiling water and leave for around 10 minutes until they are soft (or follow package instructions). Drain - Leave for at least 5-10 minutes whilst you prepare the rest of the ingredients so that as much water comes off as possible. If they are super long I cut mine up with some scissors otherwise they are a nightmare to eat!</div>
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Boil the green beans for around 2 minutes then drain and plunge into cold water - or you can leave them raw if you prefer.</div>
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Spiralise the courgettes and carrots, or grate or julienne if you don't have a spiraliser, add these to a large bowl. Finely chop the pepper into strips, roughly chop the coriander and add to the bowl along with the edamame. Once cool and drained add the noodles and the green beans to the bowl.</div>
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To make the sauce add all the ingredients to a bowl and mix well until incorporated and the sugar has disolved. Taste and add a bit more fish/soy sauce, sugar or vinegar depending on if it needs to be more salty, sweet or sharp. </div>
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Toast the peanuts in a small frying pan for a couple of minutes if they aren't already roasted and roughly chop.</div>
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Divide the pad thai into bowls, pour over some of the dressing and top with peanuts, crispy onions and prawns if using. Enjoy! x</div>
Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com0tag:blogger.com,1999:blog-5225843975661081910.post-87570549050358500982016-03-08T20:05:00.000+00:002016-03-08T20:05:36.558+00:00Our latest yoga brunch event, Hub67, 5th March<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5Jyq0CsVUYaCZPOpmmp7-PC7q3TXnoNWPX41dcJglrKxF76R5s6YmtR0KHjKzJ_Lv-a4JdvGor171ELoxZ9D_ChXtFHZNsRtAxg6Rlu06s2_jq8DsJLtIuyDkFaeIi5dlA6hWTC_y7zX/s1600/FotorCreated4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5Jyq0CsVUYaCZPOpmmp7-PC7q3TXnoNWPX41dcJglrKxF76R5s6YmtR0KHjKzJ_Lv-a4JdvGor171ELoxZ9D_ChXtFHZNsRtAxg6Rlu06s2_jq8DsJLtIuyDkFaeIi5dlA6hWTC_y7zX/s640/FotorCreated4.jpg" width="640" /></a><br />
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Our latest yoga brunch was another beautiful morning filled with wonderful people, reviving yoga and delicious food. We moved to a new venue for this event, Hub67 in Hackney Wick is an amazing space made entirely from recycled materials from the Olympic Park, the venue was perfect for an intimate morning brining together a group of like-minded people. </div>
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The beautiful <a href="http://www.eastlondon-yoga.com/" rel="nofollow" target="_blank">Holly</a> led another reviving vinyassa flow yoga practice getting everyone's blood flowing and appetites ready for brunch.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrusLjTZolPEqx4uAo3AsYSUxBT6Y4rPkhC6F25fQfdBUIahIAHip9l4Eibryp5ewiamdoVQWmGBARRc7Wc3bpsOOCW5h1uh1WbLU_V2ZfXQ-YJqfear8Ia7HCdBgG_mFFyoNRWrRu3lZY/s1600/FotorCreated3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Hackney Pantry Yoga Brunch" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrusLjTZolPEqx4uAo3AsYSUxBT6Y4rPkhC6F25fQfdBUIahIAHip9l4Eibryp5ewiamdoVQWmGBARRc7Wc3bpsOOCW5h1uh1WbLU_V2ZfXQ-YJqfear8Ia7HCdBgG_mFFyoNRWrRu3lZY/s640/FotorCreated3.jpg" title="Hackney Pantry Yoga Brunch" width="640" /></a></div>
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We mixed up the menu again this time, adding lots of new recipes but making sure our signature whipped parsley tahini spread and pickled carrots was on there - both our regulars and new guests love it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6GngETiVSycJWU4NkyVgumfidkW69L3dA8EzCcGQA8XSSBQ0odr2AjG5wr1jdHh_VECUhAy1UJZEXqaGUdUpbaZqy5fQbXywb_GU1VCZP7BLjBwJSWTq-3pJI-bRU1PQR2RMTdVU8K0DM/s1600/FotorCreated1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6GngETiVSycJWU4NkyVgumfidkW69L3dA8EzCcGQA8XSSBQ0odr2AjG5wr1jdHh_VECUhAy1UJZEXqaGUdUpbaZqy5fQbXywb_GU1VCZP7BLjBwJSWTq-3pJI-bRU1PQR2RMTdVU8K0DM/s640/FotorCreated1.jpg" width="640" /></a></div>
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<span style="font-family: "uglyqua"; font-size: 14.0pt;">Menu</span></div>
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<span style="font-family: "uglyqua"; font-size: 14.0pt;">Brown rice coconut milk porridge<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="font-family: "uglyqua"; font-size: 14.0pt;">Mango, lime, coconut chips, honey,
black sesame seeds</span></div>
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<span style="font-family: "uglyqua"; font-size: 14.0pt;">***</span></div>
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<span style="font-family: "uglyqua"; font-size: 14.0pt;">Toasts<o:p></o:p></span></div>
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<span style="font-family: "uglyqua";"><span style="font-size: 14pt;">Labneh, grapes, </span><span style="font-size: 18.6667px;">hazelnuts</span><span style="font-size: 14pt;">, honey<o:p></o:p></span></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="font-family: "uglyqua"; font-size: 14.0pt;">E5 Rugbrot Bread</span></div>
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<span style="font-family: "uglyqua"; font-size: 14.0pt;">***<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="font-family: "uglyqua"; font-size: 14.0pt;">Whipped parsley tahini spread<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="font-family: "uglyqua"; font-size: 14.0pt;">Spicy pickled carrots<o:p></o:p></span></div>
<div align="center" class="MsoNormalCxSpMiddle" style="text-align: center;">
<span style="font-family: "uglyqua"; font-size: 14.0pt;">E5 Rye Bread</span></div>
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<span style="font-family: "uglyqua"; font-size: 14.0pt;">***<o:p></o:p></span></div>
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<span style="font-family: "uglyqua"; font-size: 14.0pt;">Sunflower seed butter, kale,
apple, sesame seeds<o:p></o:p></span></div>
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<span style="font-family: "uglyqua"; font-size: 14.0pt;">E5 Spelt Bread</span></div>
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<span style="font-family: "uglyqua"; font-size: 14.0pt;">***<o:p></o:p></span></div>
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<span style="font-family: "uglyqua"; font-size: 14.0pt;">Easy green juice<o:p></o:p></span></div>
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<span style="font-family: "uglyqua"; font-size: 14.0pt;">Cucumber, lettuce, lemon and apple</span><span style="font-family: "uglyqua"; font-size: 14pt;"> </span></div>
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<span style="font-family: "uglyqua"; font-size: 14.0pt;">***<o:p></o:p></span></div>
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<span style="font-family: "uglyqua"; font-size: 14.0pt;">To take home<o:p></o:p></span></div>
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<span style="font-family: "uglyqua"; font-size: 14.0pt;">Raw chocolate energy bites<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaYoF6AJ9Yee7h8dOe6qwthNqUySwQTN82W57cDukexJ6oj8G1fH0KooYkTb0pk1x3Oabpw2i1FMS27HlHr8sAvK1NbsiD1LfDFQu5cxTNUig_iN77jCUIizqmcSpULn1uU8JOtjKbd9Qu/s1600/FotorCreated2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaYoF6AJ9Yee7h8dOe6qwthNqUySwQTN82W57cDukexJ6oj8G1fH0KooYkTb0pk1x3Oabpw2i1FMS27HlHr8sAvK1NbsiD1LfDFQu5cxTNUig_iN77jCUIizqmcSpULn1uU8JOtjKbd9Qu/s640/FotorCreated2.jpg" width="640" /></a></div>
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Once again we had some amazing feedback from our lovely guests - love you guys! We couldn't do any of this without our supporters! Watch this space for our next event - date, location and tickets launching soon!</div>
<blockquote class="twitter-tweet" data-lang="en">
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Thanks again 4 a beautiful <a href="https://twitter.com/hashtag/yoga?src=hash">#yoga</a> <a href="https://twitter.com/hashtag/brunch?src=hash">#brunch</a> on Sat <a href="https://twitter.com/HackneyPantry">@HackneyPantry</a>. Delicious food, nice crowd, gr8 class! Keep doing what u do! C u next time!</div>
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— Sally Ann Walker (@Sallyannwalker) <a href="https://twitter.com/Sallyannwalker/status/706880301109264384">March 7, 2016</a></div>
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<div style="background: #F8F8F8; line-height: 0; margin-top: 40px; padding: 37.4537037037% 0; text-align: center; width: 100%;">
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<a href="https://www.instagram.com/p/BCkd7xsnrvf/" style="color: black; font-family: "arial" , sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_blank">Amazing group of yogis this morning at @hackneypantry yoga brunch - people came from far and wide today. Feeling very honoured to teach everyone xxxx #vinyasa #hackneypantryyogabrunch #hackneypantry #hollyyoga #yoga #london #humblewarrior #hackneywick</a></div>
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A photo posted by Holly (@holly.berry85) on <time datetime="2016-03-05T11:33:15+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Mar 5, 2016 at 3:33am PST</time></div>
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<a href="https://www.instagram.com/p/BCkiuSqvqyA/" style="color: black; font-family: "arial" , sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_blank">THANK YOU to everyone at @hackneypantry for a wonderful morning of #yoga and delicious food! #yogaeverydamnday #sofull</a></div>
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A photo posted by Mostly dog, some downdog (@alexsophied) on <time datetime="2016-03-05T12:15:07+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Mar 5, 2016 at 4:15am PST</time></div>
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<script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script>Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com0tag:blogger.com,1999:blog-5225843975661081910.post-9199996955836011382016-02-26T14:12:00.000+00:002016-02-26T14:12:01.919+00:00Blackberry, Bay and Orange Chia Seed Jam (and our next event!)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpGeB4Je03XZPSQtMDfFqoYHEcEPqIJjLgAjW7mdyq0aRj-k2PvNxSrqoKyBOEqZH6igF6F6qMUb7hGbn9HPECVvyoWGGbM-PY0oldRKGVjAwVY59ayA-reD0QXAS7x2G4x8s9wJUWOceo/s1600/Photo+02-01-2016%252C+11+12+07.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Blackberry, Bay and Orange Chia Seed Jam" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpGeB4Je03XZPSQtMDfFqoYHEcEPqIJjLgAjW7mdyq0aRj-k2PvNxSrqoKyBOEqZH6igF6F6qMUb7hGbn9HPECVvyoWGGbM-PY0oldRKGVjAwVY59ayA-reD0QXAS7x2G4x8s9wJUWOceo/s640/Photo+02-01-2016%252C+11+12+07.jpg" title="Blackberry, Bay and Orange Chia Seed Jam" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All photos courtesy of Silija Birks</td></tr>
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We made this at our first yoga brunch event in January and it went down a storm. This is the perfect way to get those chia seeds into your diet without always having to rely on chia seed pudding (as delicious as it can be!). Chia seeds are a power house of nutrition packed with fibre (37%), omega-3 fats, protein (20%), vitamins, minerals (calcium, potassium, magnesium) and antioxidants (vitamin E)! Not only that but their texture make them ideal as a replacement for pectin and sugar in making jam jammy! Basically adding chia seeds instead of sugar means that you can turn what would be a runny compote into a lovely sticky jam with all the added benefits of the chia seed nutrients. Amazing!<br />
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Here I wanted to spike the delicious blackberries with some more unusual flavours so added fragrant bay leaves and orange juice and peel. We added just a bit of sweetness with agave syrup - how much you add is up to you. This "jam" was perfect on a traditional PBJ, and if you make a batch at the weekend it will keep in the fridge all week, perfect for speedy, delicious breakfasts during the week.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUqRFeMyZ8oWh9wRhHiGsU0SVQ2Rh7Q8AGG51qZkM4KzBGc1il3VDvv8r2wNv_r_76FYWPIzFysvn1pltpHW-1bM81fjZkQYL959gnzDQ7gc5KeYyxrEx0AOvUF8E2HaEGTFhD__gr8bba/s1600/Photo+02-01-2016%252C+11+06+45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Blackberry, Bay and Orange Chia Seed Jam" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUqRFeMyZ8oWh9wRhHiGsU0SVQ2Rh7Q8AGG51qZkM4KzBGc1il3VDvv8r2wNv_r_76FYWPIzFysvn1pltpHW-1bM81fjZkQYL959gnzDQ7gc5KeYyxrEx0AOvUF8E2HaEGTFhD__gr8bba/s640/Photo+02-01-2016%252C+11+06+45.jpg" title="Blackberry, Bay and Orange Chia Seed Jam" width="428" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EzCKMU1chrDiW3za7gWkWR1owGZcJzwi9pR65FEHH4FaP0aHILZILdrAp1awK-a9_L7d12l5UXc2KLTDcb3uUL5D8IGTI9Nc6YXfBygV4g05ezfpKRRBrQNDsI0eelBzzu4vw5gepouH/s1600/Photo+02-01-2016%252C+11+07+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Blackberry, Bay and Orange Chia Seed Jam" border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EzCKMU1chrDiW3za7gWkWR1owGZcJzwi9pR65FEHH4FaP0aHILZILdrAp1awK-a9_L7d12l5UXc2KLTDcb3uUL5D8IGTI9Nc6YXfBygV4g05ezfpKRRBrQNDsI0eelBzzu4vw5gepouH/s640/Photo+02-01-2016%252C+11+07+13.jpg" title="Blackberry, Bay and Orange Chia Seed Jam" width="640" /></a></div>
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<h3>
Blackberry, Bay and Orange Chia Seed Jam</h3>
<h4>
Ingredients</h4>
<div>
500g blackberries (fresh or frozen)</div>
<div>
1 bay leaf</div>
<div>
Peel and juice from 1 medium orange</div>
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3tbsp agave syrup</div>
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3-5tbsp chia seeds</div>
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<h4>
Method</h4>
<div>
Wash your blackberries if needed and pop them into a medium saucepan over a medium heat (no need to defrost if frozen they will just take a little longer to cook down). Add the bay leaf, orange peel and juice and cook for around 15 minutes until the blackberries have softened and given off a fair amount of liquid, you can always mash them down a little if you want to break them up further.</div>
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Add the agave syrup and taste - you can always add more depending on how sweet you like it. Add 3tbsp of the chia seeds and mix in, after around 5 minutes the chia seeds will already have swelled up a lot and you will see if you need to add any more seeds depending on how much liquid your blackberries gave off. Leave to cool and store in the fridge for up to a week.<br />
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***</div>
If you like the look of this toast join us at our next Yoga Brunch event on the 5th March. After an hour of reviving vinyassa flow yoga with Holly you can try more of our delicious and nutritious combinations from the brunch buffet table. <a href="http://bit.ly/hackneypantry" rel="nofollow" target="_blank">Get your tickets here.</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Mut9NyzR9oxwOQL7v_PPKEND-63OOmxOFb-hkjHMMlXwxzSQyCYI_CaVV6xDgLGybhGgyTC-4hp2GUN8RIcmEwSG7n0EnEYq0QmjwW75oqbfml_Th4Ya5jYBSzBkDfpkN4i7QGvFzF8W/s1600/5th+March+Revised.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Mut9NyzR9oxwOQL7v_PPKEND-63OOmxOFb-hkjHMMlXwxzSQyCYI_CaVV6xDgLGybhGgyTC-4hp2GUN8RIcmEwSG7n0EnEYq0QmjwW75oqbfml_Th4Ya5jYBSzBkDfpkN4i7QGvFzF8W/s640/5th+March+Revised.png" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com0tag:blogger.com,1999:blog-5225843975661081910.post-29388126621361382782016-01-04T21:04:00.000+00:002016-01-04T21:04:14.328+00:00Our first event was a sell out success!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1VXzhfkE3uTP2ddsuSNlS5466BWApWjUfXUIUdPioDI28vtUTINkfbEH6WCJdntGNY3sO2Jvb_HA5PCAS35JAcGtbrGHihvmM9pzg0vFSS8UIXrwE7_UEfKNGEcqd1sw6opeGhuVixW7L/s1600/Hackney+Pantry+B%2526W+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1VXzhfkE3uTP2ddsuSNlS5466BWApWjUfXUIUdPioDI28vtUTINkfbEH6WCJdntGNY3sO2Jvb_HA5PCAS35JAcGtbrGHihvmM9pzg0vFSS8UIXrwE7_UEfKNGEcqd1sw6opeGhuVixW7L/s640/Hackney+Pantry+B%2526W+4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: My Yoga London <a href="http://myyogalondon.com/" rel="nofollow" target="_blank">myyogalondon.com</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVODg4u99HjLuwS9Mf52dGo72gqW3fiuZfzR9Ba54WEnJE2OZ4Q2EEUKc9F9wV9vUr350iRnuUPKkbKHwuI6B8tzhx2wFgWwJcrur5HHFNOBelH3Ngi4ubABi_Dth-DkvlWoRhbYUwA3-s/s1600/Hackney+Pantry+B%2526W+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVODg4u99HjLuwS9Mf52dGo72gqW3fiuZfzR9Ba54WEnJE2OZ4Q2EEUKc9F9wV9vUr350iRnuUPKkbKHwuI6B8tzhx2wFgWwJcrur5HHFNOBelH3Ngi4ubABi_Dth-DkvlWoRhbYUwA3-s/s640/Hackney+Pantry+B%2526W+2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: My Yoga London, <a href="http://myyogalondon.com/" rel="nofollow" target="_blank">myyogalondon.com</a></td></tr>
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When I was still awake as my alarm went off at 6am on Saturday morning I've gotta say I was more than a tad nervous about our first event! I didn't worry for long though as the adrenaline kicked in and an army of amazing friends and family arrived to help out - including the wonderful T who popped out to pick up the bread at 7am :) and then proceeded to slice it all with military precision! At the time I was otherwise engaged (read; embattled) with the juicer.... you learn a lot doing your first event, not least don't try and juice 25 pears, 12 cucumbers, 12 lemons and 10 bags of spinach in a tiny at home juicer at 6.30am in the morning! ;) A few other things I learnt - you most definitely should not forget wet wipes and kitchen roll (napkin-gate) and toast tongs when toasting 75 pieces of toast in half an hour (poor husbands fingers) and never ever trust that an egg slicer will actually work (egg-gate).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcnqLjgTruNGNS0fa2hTqfATjeOajeKz1x17IfmBGKb9HZ0YtkndlTSeTbMFiAf4y0Wp0bslQVk0b8Z09ZhUTMIa2m_Fb9_8_8ERnimK1cUG7rfuZQYH0_5TLhuh9FhL2DzEQldZbZYh8/s1600/Photo+02-01-2016%252C+11+07+13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcnqLjgTruNGNS0fa2hTqfATjeOajeKz1x17IfmBGKb9HZ0YtkndlTSeTbMFiAf4y0Wp0bslQVk0b8Z09ZhUTMIa2m_Fb9_8_8ERnimK1cUG7rfuZQYH0_5TLhuh9FhL2DzEQldZbZYh8/s640/Photo+02-01-2016%252C+11+07+13.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Silaja Birks</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9yOQCAE0xmk8fQodhzoA8QoJGbftezl3ArLwTflgxJqYVbx8fcsJyVT_2glxvtn4xFWwA8g83ox8vQL6PZ6UStrbYz4jcewr-d65ttuQfeQMRbzkhw_fhGVO3f7qEMG7JVGxzg4lfNJW/s1600/Photo+02-01-2016%252C+11+31+17.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9yOQCAE0xmk8fQodhzoA8QoJGbftezl3ArLwTflgxJqYVbx8fcsJyVT_2glxvtn4xFWwA8g83ox8vQL6PZ6UStrbYz4jcewr-d65ttuQfeQMRbzkhw_fhGVO3f7qEMG7JVGxzg4lfNJW/s640/Photo+02-01-2016%252C+11+31+17.jpg" width="428" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Silaja Birks</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuog3T8oDp7dth-9eMaafdOdB0E0i59KijzVa4zVitBVRuVf6z7H8XUkk5GJhoWr_b80wt0Hq7mwvWh45zR5gCfQVHVCSFe62XjWTo9oK5hHr80GEM1I_4rw-XSzGrehYxfOoUjFk9rOWe/s1600/Photo+02-01-2016%252C+11+38+16.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuog3T8oDp7dth-9eMaafdOdB0E0i59KijzVa4zVitBVRuVf6z7H8XUkk5GJhoWr_b80wt0Hq7mwvWh45zR5gCfQVHVCSFe62XjWTo9oK5hHr80GEM1I_4rw-XSzGrehYxfOoUjFk9rOWe/s640/Photo+02-01-2016%252C+11+38+16.jpg" width="428" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Silaja Birks</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhABrGMBPRAzK-XOwRzMmwCdW-k3sj_xZstOLjpCG-sAOmBS70RJgV_7g5fU22-6cAm4mM9tlUPvPvrpsF3vkdu1BIB3-yHtwkEv3bmX8lQG-Nw3kekNQzDAOkPYFKw4lQyueMJmY32rDRL/s1600/Photo+02-01-2016%252C+11+24+29.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhABrGMBPRAzK-XOwRzMmwCdW-k3sj_xZstOLjpCG-sAOmBS70RJgV_7g5fU22-6cAm4mM9tlUPvPvrpsF3vkdu1BIB3-yHtwkEv3bmX8lQG-Nw3kekNQzDAOkPYFKw4lQyueMJmY32rDRL/s640/Photo+02-01-2016%252C+11+24+29.jpg" width="428" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Silaja Birks</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRc2dH1_pegagDM59yvkGzgmlIxmJjiW6pUgu4weZX9ZYeuryTQnOLnCnx4eJtXHSiDONNcOXN3R2NV5r3_JZGNh73vwomseBFkDISJccsGF9IYQdz4DYXV0HmycTKl2_Vp_Zld6HZraG/s1600/Photo+02-01-2016%252C+11+14+06.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRc2dH1_pegagDM59yvkGzgmlIxmJjiW6pUgu4weZX9ZYeuryTQnOLnCnx4eJtXHSiDONNcOXN3R2NV5r3_JZGNh73vwomseBFkDISJccsGF9IYQdz4DYXV0HmycTKl2_Vp_Zld6HZraG/s640/Photo+02-01-2016%252C+11+14+06.jpg" width="428" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Silaja Birks</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DMbodGOLuUmH83OO3n8J4lSi6KH9T7h4Wa_RtobBR_ps56yt3s93GppCCxrbz0OM1l53kkpuamPVcjK8YHDs0SlxATCfboLQOGBlJ9odDPYiV0a8plndxqHHYtfYHyPFO1HC_K0K3qbp/s1600/Photo+02-01-2016%252C+11+25+47.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DMbodGOLuUmH83OO3n8J4lSi6KH9T7h4Wa_RtobBR_ps56yt3s93GppCCxrbz0OM1l53kkpuamPVcjK8YHDs0SlxATCfboLQOGBlJ9odDPYiV0a8plndxqHHYtfYHyPFO1HC_K0K3qbp/s640/Photo+02-01-2016%252C+11+25+47.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Silaja Birks</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqe5h1KYEcCVI3z78ToWaKhw-Sh8by_NJ7c1Z0NI7eNhAngW8o-cT4xQPQHo6UbFevm0AImiQik6jiDf47_Q2k0q-md_4egUbYfWIG0DxqOl1HfGTOUxcrIr-ZPsiVQpSidP-lpFjM49Q7/s1600/Photo+02-01-2016%252C+11+40+31.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqe5h1KYEcCVI3z78ToWaKhw-Sh8by_NJ7c1Z0NI7eNhAngW8o-cT4xQPQHo6UbFevm0AImiQik6jiDf47_Q2k0q-md_4egUbYfWIG0DxqOl1HfGTOUxcrIr-ZPsiVQpSidP-lpFjM49Q7/s640/Photo+02-01-2016%252C+11+40+31.jpg" width="428" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">Photo: Silaja Birks</span></td></tr>
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We juiced, we toasted, we smashed a million avocado's, used a few too many hash tags, and by the time the group had finished their super reviving yoga class with the lovely Holly (god how I wished I was in there with them!) we had literally by the skin of our teeth got everything done - and I've gotta say in that moment I was so happy and proud! I couldn't believe what we managed to pull off - and if I do say so myself it was delicious and looked gorgeous! Just in case you are a menu geek like me, here's what we served to those hungry yoga bunnies;<br />
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<span style="font-family: UglyQua; font-size: 20pt;">Hackney Pantry Yoga Brunch<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 20pt;">Menu<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 20pt;">2nd January 2016<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">Buckwheat Breakfast Bowl<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">Apple, Cinnamon, Blackberries, Pomegranate<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">***</span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">Toasts<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">Mixed Berries, Bay and Orange Chia Seed Jam<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">Peanut Butter<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">E5 Rugbrot Bread<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">***<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">Whipped Parsley Tahini Spread<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">Spicy Pickled Carrots<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">E5 Rye Bread<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">***<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">Avocado<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">Egg<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">E5 Spelt Bread<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">***<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">Easy Green Juice<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">Cucumber, Pear, Lemon and Spinach<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">***<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">To Take Home<o:p></o:p></span></div>
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<span style="font-family: UglyQua; font-size: 14pt;">Raw Chocolate Energy Bites</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8MhLWKJn2C_pjmiHV9aMRzNyhK7L5K8yazuEi0OXs0ai8nIjE17endBbJvQewXNR1H1wHXtYzfqKmDtw29nTJh-gIM6CPd5HhMfphC7I3ZwddFMSA_yYQxIUD9eLMH5sfTCY6HJXSjlJB/s1600/01c78fb7164c11597fb0519a1b6809bd764959f733.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8MhLWKJn2C_pjmiHV9aMRzNyhK7L5K8yazuEi0OXs0ai8nIjE17endBbJvQewXNR1H1wHXtYzfqKmDtw29nTJh-gIM6CPd5HhMfphC7I3ZwddFMSA_yYQxIUD9eLMH5sfTCY6HJXSjlJB/s640/01c78fb7164c11597fb0519a1b6809bd764959f733.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: David Longshaw</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0_2gMmmWGbzh1aFi2lhe_G0Qqns0V2RUAWk5xM2jwWJthYETRTC1I4yVveRcK14MOagOPOCJtmGW2p59C3HlhVdAyoLb5gXVFIKH3BT3XbHrkQMCDpEIKoeO4LzPn7YehJfDHYPC27ZJ/s1600/Hackney+Pantry+B%2526W+9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0_2gMmmWGbzh1aFi2lhe_G0Qqns0V2RUAWk5xM2jwWJthYETRTC1I4yVveRcK14MOagOPOCJtmGW2p59C3HlhVdAyoLb5gXVFIKH3BT3XbHrkQMCDpEIKoeO4LzPn7YehJfDHYPC27ZJ/s640/Hackney+Pantry+B%2526W+9.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: My Yoga London</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmK6ldZrhw9TE-sNmW-sKQD62F-sby1zMcflXSGVA0Mz9Z6lk9vPIDePWzGVSQ1V8hhS1zaK-W3jz-xHQL_3oUaXLgZTaCHqY-GqFrl2PW5ePzNYW_EGN6OqxtCtQ1CyVTH4mjfNL1G8aW/s1600/Photo+02-01-2016%252C+11+47+25.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmK6ldZrhw9TE-sNmW-sKQD62F-sby1zMcflXSGVA0Mz9Z6lk9vPIDePWzGVSQ1V8hhS1zaK-W3jz-xHQL_3oUaXLgZTaCHqY-GqFrl2PW5ePzNYW_EGN6OqxtCtQ1CyVTH4mjfNL1G8aW/s640/Photo+02-01-2016%252C+11+47+25.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Silaja Birks</td></tr>
</tbody></table>
So here's to the next one peeps - the tickets are already live, <a href="https://billetto.co.uk/en/events/yoga-brunch-7c8ffa" rel="nofollow" target="_blank">get yours here</a> and join us on the 6th February. We are going to be away for a few weeks in Mexico so I'm going to do my best to bring back some sunshine in the menu to brighten up those February blues - watch this space! E xxx<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXljRft3lwQD1sowYehntZ8-Z3T5uK_vLmmXDMy7o2W-2AKf9PMITRnrK4u1mrCVrMV5IG5-_wGVoBSI0utoBeve9H9OXsMRGpkRpwcItuxUbW5hc-nbDOCtdJTmsvyRgLLif1_R5kVcCK/s1600/6the+February.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXljRft3lwQD1sowYehntZ8-Z3T5uK_vLmmXDMy7o2W-2AKf9PMITRnrK4u1mrCVrMV5IG5-_wGVoBSI0utoBeve9H9OXsMRGpkRpwcItuxUbW5hc-nbDOCtdJTmsvyRgLLif1_R5kVcCK/s640/6the+February.png" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com1tag:blogger.com,1999:blog-5225843975661081910.post-32704552056179482832015-12-01T10:30:00.000+00:002015-12-01T10:30:00.932+00:00Our first Yoga Brunch event!<div class="separator" style="clear: both; text-align: center;">
<img alt="Hackney Pantry Yoga Brunch London 2nd January 2016" border="0" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBM0IITNUgshSh3GgWlr6epZwri4kcmnknphUOYlBKPTSGHOCuQrb6GOdMh7i9Pwj3Vrgv25wD7M-qAmCDtd-KDbJFDD776v4ZmsnXnxfPomwnJXEgiVXVnAUSGEplgamkP2g6GStdyCCD/s640/FacebookFlyer.jpg" title="Hackney Pantry Yoga Brunch London 2nd January 2016" width="640" /></div>
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We are so excited to announce our first Yoga Brunch event on the 2nd January 2016. Over the past few months we've been busy beavering away getting plans together to launch a Hackney Pantry business. My dream one day is to bring our simple, quick and wholesome menu to as many locations as possible, but in the world of food business that is no mean feat. As anyone who's launched/in the process of launching their own business knows there are many rocky moments along the way (mostly waking up in the middle of the night in cold sweats thinking what the hell am I doing!) and quite often a lot of feelings of sheer uselessness (at least I'm hoping that isn't just me). After a fair chunk of time feeling that there was a mountain between me and my dream business I decided to stop worrying about the business plan and financials so much and just do what I know best - take my food out there and feed people. Taking action, even the smallest step, has been the best feeling I've had in the business journey this year. </div>
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So anyway, enough of my ramblings, I'm sure you want to know about the event itself! I've teamed up with the lovely Holly Wilkinson to bring you a Yoga Brunch extrodinaire! Our food at the Hackney Pantry is about simple and delicious dishes that fill you up and keep you nourished - plant centric and crafted with care, its the perfect counterpoint to a reviving yoga session, and made for sharing with friends at brunch time. </div>
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We're hosting the first session (of many) on the 2nd January at the Proud Archivist in Hoxton and we think its the perfect thing to kick start your new year and dust of the indulgences of Christmas. Holly will be taking an hour of restorative vinyassa flow yoga which will be followed by a nourishing Hackney Pantry brunch including breakfast bowls, scrumptious savoury toasts and home-made juices - watch this space for a full menu soon!</div>
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Tickets are £30 including yoga, a 2 course brunch and drinks. Find out all the details of the event and <a href="https://billetto.co.uk/en/events/yoga-brunch" target="_blank">book tickets at Billetto here</a>.</div>
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See you on the 2nd!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0XWBxh8IhF74qb6EXmvDikJ6G9TFIR-CvopBcKIuAc5x0J8wyy5NXuhGgrqcR6Q3qtNO71WkvKjiKXsTfzb3e4pHZerYHFA1LA1oN0hyphenhyphenHMMshWiMpjbJOWNYfatXJ-eW7vvrmZRDrg7a-/s1600/Poster2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Hackney Pantry Yoga Brunch London 2nd January 2016" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0XWBxh8IhF74qb6EXmvDikJ6G9TFIR-CvopBcKIuAc5x0J8wyy5NXuhGgrqcR6Q3qtNO71WkvKjiKXsTfzb3e4pHZerYHFA1LA1oN0hyphenhyphenHMMshWiMpjbJOWNYfatXJ-eW7vvrmZRDrg7a-/s640/Poster2.jpg" title="Hackney Pantry Yoga Brunch London 2nd January 2016" width="452" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com0tag:blogger.com,1999:blog-5225843975661081910.post-41278819239434337882015-06-08T11:30:00.000+01:002015-06-08T11:30:00.284+01:00Satisfying our grain bowl cravings <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6scID3CSdsrSEL2R4cRzVZYC6KasBKEDYAckc19qTbcN5grbkqX2aBLWdE2qKSLrqdRZ821nscRf1b-MxWMxLvGGwh1RKQ4czPi3oYBM7SlA0CGZw7RFUKqL6IeWOcN21VuNRP-gmKj9/s1600/grain_collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="buckwheat and barley grain bowls" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6scID3CSdsrSEL2R4cRzVZYC6KasBKEDYAckc19qTbcN5grbkqX2aBLWdE2qKSLrqdRZ821nscRf1b-MxWMxLvGGwh1RKQ4czPi3oYBM7SlA0CGZw7RFUKqL6IeWOcN21VuNRP-gmKj9/s640/grain_collage.jpg" title="Satisfying our grain bowl cravings" width="640" /></a></div>
<br />
I'm back!<br />
<br />
Well actually I've been back for a little while.... very sadly my grandma passed away on the day we got back from the US and so blogging hasn't quite managed to get to the top of my list until now. Its been a very sad time, she has left such a big hole, but time heals, and developing delicious recipes to share with you guys and tend to the soul certainly helps...<br />
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Our trip, on the other hand, was absolutely fantastic - what an adventure! In 3 weeks it felt like we had been on 10 holidays, not surprising as we packed in 6 different cities, four long flights, the most beautiful wedding, about a zillion miles in the car, and a whole lot of fun in-between! I've taken so many photographs I'm still trawling through them, but will most certainly have some snaps from our travels to share with you very soon, as well as our recommendations for the best places we ate at and visited whilst we were there...<br />
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In the meantime we've been making lots of healthy and healing California inspired dishes at home to remind us of our travels... these two grain bowls are most definitely up there as our favourites since we got back. It's like his'n'hers really... Toby made his from a base of buckwheat and his favourite roasted broccoli, mine was with barley (my favourite grain of the moment) and had lots of tangy preserved lemon (another current obsession if you can't tell)... both had asparagus as its just coming to the end of asparagus here in the UK and we've been lucky enough to have lots of home grown coming from friends and family as well as in our veg box.<br />
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So why not try one of these out this week, or maybe both... and let me know which one you prefer... not that I'm competitive or anything ;)<br />
<br />
xxx<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99rfURDAP3GG9LMiBcSXOswSu3SHVhGw-Mm-xouRv-7IErBMUQ33s7LGTCbUPitSrcQXkH8P50_HA5cAkV7Celo12Dy_iCmXjFFRiiWf78XkPX5YlBnbvBfhvPCqFN2XALdkfH4RWLXfx/s1600/grain+bowl+1.JPG" imageanchor="1"><img alt="Barley bowl with coriader oil and asparagus two ways" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99rfURDAP3GG9LMiBcSXOswSu3SHVhGw-Mm-xouRv-7IErBMUQ33s7LGTCbUPitSrcQXkH8P50_HA5cAkV7Celo12Dy_iCmXjFFRiiWf78XkPX5YlBnbvBfhvPCqFN2XALdkfH4RWLXfx/s640/grain+bowl+1.JPG" title="Grain bowl recipe" width="640" /></a></div>
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<h3>
Barley bowl, with coriander and pistachio oil and asparagus two ways</h3>
<h4>
Serves 4</h4>
<div>
<br /></div>
<div>
You could always use extra virgin olive oil instead of pistachio oil if you don't have it, and maybe throw a few pistachio nuts in instead.</div>
<h4>
Ingredients</h4>
<div>
250g pearled barley</div>
<div>
50g coriander - leaves and soft stalks (cilantro)</div>
<div>
25g parsley leaves</div>
<div>
Pistachio oil</div>
<div>
Juice of half a lemon</div>
<div>
2 bunches of asparagus</div>
<div>
4 eggs</div>
<div>
1 preserved lemon quarter - flesh removed and rind chopped finely</div>
<div>
sprouts to garnish (I used radish sprouts)</div>
<div>
<br /></div>
<h4>
Method</h4>
<div>
Rinse the pearl barley in cold water, then cover with about an inch of fresh cold water, and bring to the boil, turn down and simmer for around 15-20 minutes until cooked through but still has a bit of bite/texture.</div>
<div>
<br /></div>
<div>
While the barley is cooking make the sauce. In a small blended add the coriander and parsley leaves with about a tbsp of pistachio oil and the lemon juice. Blitz until all the leaves are processed and you have a fine sauce, you might need to add more oil so it isn't too dry. Season with salt and pepper and add more lemon juice if needed to get a bit of tang. Set aside.</div>
<div>
<br /></div>
<div>
Break the ends of the asparagus and keep half of to one side. In a bowl the remaining asparagus with some olive oil, salt and pepper. Heat a griddle pan until very hot and griddle the aspargus for a couple of minutes each side - set aside. Cut the rest of the asparagus length wise on a mandolin so you have thin shavings of raw asparagus - keep to one side.</div>
<div>
<br /></div>
<div>
When the barley is cooked, drain and rinse, and leave to cool slightly. Whilst the barley is still warm mix in the coriander pistachio sauce through well and portion out into four bowls.</div>
<div>
<br /></div>
<div>
Top the barley with the two kinds of asparagus.</div>
<div>
<br /></div>
<div>
Bring a pan of water to the boil and add a splash of white wine vinegar. Drop each of the eggs into the water carefully and poach for 2 minutes. Drain the eggs on some kitchen paper, then pop one on top of each bowl. </div>
<div>
<br /></div>
<div>
Sprinkle over the preserved lemon and sprouts and enjoy!</div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw4dWCDqWfLfp9Egwz74B1IQZE0wKHkHwjxj1c4Evo01_N8cvIbrTgfY56oE5DK_sW-NeMMWENSMLAFkjN-qf4RjtiupYOUcOiSLyeqh86bsb1mB40uFiL_48yWO5nemU12zcqBUxyhkgl/s1600/grain+bowl+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Buckwheat bowl with roasted brocoli recipe" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw4dWCDqWfLfp9Egwz74B1IQZE0wKHkHwjxj1c4Evo01_N8cvIbrTgfY56oE5DK_sW-NeMMWENSMLAFkjN-qf4RjtiupYOUcOiSLyeqh86bsb1mB40uFiL_48yWO5nemU12zcqBUxyhkgl/s640/grain+bowl+2.JPG" title="Grain bowl recipes" width="640" /></a></div>
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<h3>
Buckwheat bowl with roasted broccoli and tomato, poached egg and asparagus</h3>
<h4>
Serves 4</h4>
<h4>
Ingredients</h4>
<div>
250g buckwheat</div>
<div>
1 head broccoli</div>
<div>
punnet of cherry tomatoes</div>
<div>
25g basil</div>
<div>
50g parsley</div>
<div>
Rapeseed oil</div>
<div>
Juice of half a lemon</div>
<div>
1/2 cup whole almonds</div>
<div>
1 bunch asparagus</div>
<div>
4 eggs</div>
<div>
fresh mint leaves</div>
<div>
sprouts (again we used radish here)</div>
<div>
<br /></div>
<h4>
Method</h4>
<div>
Heat the oven to 180˚C.</div>
<div>
<br /></div>
<div>
Rinse the buckwheat, then cover with fresh cold water and bring to the boil, reduce to a simmer and cook for 15 minutes. Drain and rinse the buckwheat and leave to cool a little.</div>
<div>
<br /></div>
<div>
Once the buckwheat is on the boil, chop the broccoli into florets and then mix with olive oil and salt and pepper. Spread onto a baking tray and pop into the pre-heated oven to roast for about 15-20 minutes until charred and just turning soft - turn a couple of times throughout to cook evenly. Mix the tomatoes with olive oil and salt and pepper and spread out onto another baking tray. Once the broccoli has been in for 5 minutes add the tomatoes and roast for 15 minutes until blistered and just going soft.</div>
<div>
<br /></div>
<div>
Whilst the veggies are roasting make the sauce by processing the basil and parsley with a tablespoon or two of rapeseed oil, the lemon juice and some seasoning until you have a smooth sauce. Taste and add more lemon or seasoning if needed. Once the buckwheat has cooled a little mix the sauce through the grains and divide between 4 bowls.</div>
<div>
<br /></div>
<div>
Once the veggies are cooked remove from the oven. Spread the almonds on a baking tray and roast for 5 minutes. When the are toasted nicely chop them roughly and cheap to one side.</div>
<div>
<br /></div>
<div>
Blanch the asparagus in boiling water for 2 minutes and drain. </div>
<div>
<br /></div>
<div>
Bring a pan of water to the boil and add a splash of white wine vinegar. Slide the eggs in one by one and poach for 2 minutes. Drain the eggs on kitchen paper.</div>
<div>
<br /></div>
<div>
Top the bowls with the roasted brocolu and tomatoes, the blanched asparagus with a poached egg on each. Sprinkle over the chopped almonds, sprouts and some torn mint leaves - enjoy!</div>
<div>
<br /></div>
<div>
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Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com0tag:blogger.com,1999:blog-5225843975661081910.post-9061815368328979252015-04-22T12:00:00.000+01:002015-04-22T12:00:02.957+01:00Top 5 different ways to use Preserved Lemon'sA couple of weeks ago when I published my recipe for Preserved Lemon, chilli and pomegranate salsa I promised you I'd select a run down of the "best of the rest" recipes to use your preserved lemons, and I don't want to let you guys down when I've promised something do I!<br />
<br />
I have to say that there are surprisingly few creative ways to use these lemons, so this quest is by far, not over yet. I can find oodles of recipes telling you how to actually make preserve the lemons, and of course plenty of Moroccan tagines etc. but I'm looking for things that are a little bit different - like this recipe for preserved lemon ailoli - I mean as if ailoli wasn't good enough already? Preserved lemon, and roasted garlic pasta - yes please! Read on for my top 5 recipe ideas, and be sure to let me know how you get on in the comments below.<br />
<br />
xx<br />
<br />
<h3>
My top 5 <i>different </i>ways to use Preserved Lemon's...</h3>
<h3>
1. On a pizza</h3>
<a href="http://www.alexandracooks.com/2014/02/27/what-to-do-with-those-preserved-lemons-pizza-orzo/" rel="nofollow" target="_blank">Alexandra over at Alexandra's Kitchen</a> mixes her preserved lemons up with some really delicious pizza recipes - smoked mozzarella, preserved lemon and basil anyone, or throw them on-top of home made pizza dough with za'atar and ricotta? Dreamy! I'm reckon mixing the two up would be pretty spectacular too - preserved lemons, ricotta, basil with some kale pesto thrown in for good measure too.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4MJ-YFQw-EfsYkeyMMBWsxIX7Od4vFxmXleaWktMAwyIkTDoIJpij5ylY_xdzyAF1-6yI793wTwHXMdnGJvwbSFH4adl7uhXf8HStt2wTAbgyLqhe1hqjPxCa3XW81oDoVZvHzTu1oFP/s1600/preserved+lemon+pizza.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Preserved lemon pizza - top 5 ways to use preserved lemons" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4MJ-YFQw-EfsYkeyMMBWsxIX7Od4vFxmXleaWktMAwyIkTDoIJpij5ylY_xdzyAF1-6yI793wTwHXMdnGJvwbSFH4adl7uhXf8HStt2wTAbgyLqhe1hqjPxCa3XW81oDoVZvHzTu1oFP/s1600/preserved+lemon+pizza.jpg" title="Preserved lemon pizza" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.alexandracooks.com/2014/02/27/what-to-do-with-those-preserved-lemons-pizza-orzo/" rel="nofollow" target="_blank">Pizza with Za'atar, Preserved Lemon's and Ricotta - Alexandra's Kitchen</a></td></tr>
</tbody></table>
<h3>
2. With pasta</h3>
Now this is one pasta dish I will always be happy to eat. I mean, anything with roasted garlic, butter and parmesan is good in my book, in fact to be perfectly honest, anything with <i>pasta </i>is good in my book, but here the preserved lemons make the most simple ingredients taste phenomenal. Its not hard to see that this is a popular option, <a href="http://cocktailsforbreakfast.photographyblogsites.com/2012/07/fettucine-with-preserved-lemon-roasted-garlic/" rel="nofollow" target="_blank">there are millions of blog posts about it</a>, but <a href="http://www.nytimes.com/1999/03/07/magazine/food-curious-yellow.html?pagewanted=1" rel="nofollow" target="_blank">the original recipe comes from The New York Times.</a> I'm going to make mine extra creamy, and naughty with a splash of cream and plenty of butter, parmesan and pasta water to make that sauce super glossy and unctuous.<br />
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_X7H7-U70j4SEbRqWMRL4qtFhqrn_rHgGuPM5giUXqTLM0hTwMZRP1fD3Bu9Kntwi_u7cAHRwde1TdP9fVnatBBulgiJ_7SyPUBR5POyxisteCaKWbpUZtjsCDhr1BRLkcAzkSdJibLxW/s1600/preserved+lemon+pasta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Preserved lemon pasta - top 5 ways to use preserved lemons" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_X7H7-U70j4SEbRqWMRL4qtFhqrn_rHgGuPM5giUXqTLM0hTwMZRP1fD3Bu9Kntwi_u7cAHRwde1TdP9fVnatBBulgiJ_7SyPUBR5POyxisteCaKWbpUZtjsCDhr1BRLkcAzkSdJibLxW/s1600/preserved+lemon+pasta.jpg" height="479" title="Preserved lemon pasta" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://cocktailsforbreakfast.photographyblogsites.com/2012/07/fettucine-with-preserved-lemon-roasted-garlic/" rel="nofollow" target="_blank">Fettucine with Preserved Lemons and Roasted Garlic - Cocktails for Breakfast</a></td></tr>
</tbody></table>
<h3>
3. In a sauce or dressing</h3>
<div>
You can probably already tell I'm already pretty excited by <a href="http://food52.com/recipes/11999-preserved-lemon-aioli" rel="nofollow" target="_blank">this aioli recipe from Food 52</a>. This is most definitely an aioli loving household, and it really is one of those things worth making from scratch - amazing with home made fries, roast chicken, on any grilled meats from the BBQ, with veggie burgers, there aren't many things that wouldn't taste better with some aioli. Now add some preserved lemon's and you're taking it to a whole other level! Whilst we are on the subject of sauces and dressings, <a href="http://www.eatingfromthegroundup.com/2012/02/what-to-do-with-preserved-lemons/" rel="nofollow" target="_blank">this Preserved Lemon Caesar dressing </a>sounds pretty fabulous too.<br />
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAIi-n_fQl2rUlX3aPKDC7SBgUu3a0ktHm44y6nFmN9l4jwpI1UnucIecAXhTRjC44KvIW29qKPsxs6q40O462M0c2UPnkSSpAnuqEwdIjNXNwDJLxIx5mGL1oK-Sg7X2bLh2P4Sja6Kkr/s1600/preserved+lemon+ailoli.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAIi-n_fQl2rUlX3aPKDC7SBgUu3a0ktHm44y6nFmN9l4jwpI1UnucIecAXhTRjC44KvIW29qKPsxs6q40O462M0c2UPnkSSpAnuqEwdIjNXNwDJLxIx5mGL1oK-Sg7X2bLh2P4Sja6Kkr/s1600/preserved+lemon+ailoli.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://food52.com/recipes/11999-preserved-lemon-aioli" rel="nofollow" target="_blank">Preserved Lemon Aioli - Food 52</a></td></tr>
</tbody></table>
<h3>
4. Pop them in a kale salad</h3>
<div>
Lemon and kale is the perfect match any-ways - mix it up with preserved lemon and you've made it even better. <a href="http://ahouseinthehills.com/2014/1/15/toasted-kale-and-pan-fried-chickpea-salad/" rel="nofollow" target="_blank">This recipe from A House in the Hills</a> uses them as a garnish to up the lemony tang. Or chop them finely and add them to a lemon vinaigrette, with olive oil, fresh lemon juice and dijon mustard and massage into your kale salad.<br />
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPuJtEb7zVuBya24aDmFLFrrv7lkBv2latPCz49_sNSYpkaVO1OZ6vptQVIVe6DwRLnq9p1fCpjFtahkQir-y_xj4qqLtgoFkn-C12zXdJA8yQpITB-yqhnk5hhsrQxjhzMbgJS-qkkGtP/s1600/toasted_kale_chickpeas_sarah_yates_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPuJtEb7zVuBya24aDmFLFrrv7lkBv2latPCz49_sNSYpkaVO1OZ6vptQVIVe6DwRLnq9p1fCpjFtahkQir-y_xj4qqLtgoFkn-C12zXdJA8yQpITB-yqhnk5hhsrQxjhzMbgJS-qkkGtP/s1600/toasted_kale_chickpeas_sarah_yates_2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://ahouseinthehills.com/2014/1/15/toasted-kale-and-pan-fried-chickpea-salad/" rel="nofollow" target="_blank">Toasted kale and pan-fried chickpea salad - A House in the Hills</a></td></tr>
</tbody></table>
<h3>
</h3>
<h3>
<span style="font-size: x-large;">5. Add them to bruschetta</span></h3>
Ok so maybe this really should be under point 3. And points 3 and 4 could probably be combined. But do you know what, I think they deserve special mention - not least because I <i>love </i>toasts. I love anything on top of bread, for any occasion, but particularly to keep hungry guests at bay whilst I finish dinner, and I will most definitely be rolling these out soon. I'm not a massive fan of the thyme in the pesto, I think I might switch it up and use some of my home made kale pesto instead, but either ways, <a href="http://food52.com/recipes/5014-grilled-bread-with-thyme-pesto-and-preserved-lemon-cream" rel="nofollow" target="_blank">these look pretty darn delicious</a>.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUNuMrzlbia5k-aCl_Sfd40kfx_FeiLFoM0hoyVTpzjSbwWD0ERirbChF_laNHofWQVOtO-aA02xfvFmJLG1JXn0Ss_1Av7A_xiG97Cbfd0CO5LoSzt-uVVR-XLDHy8j971IBYfU0439-/s1600/preserved+lemon+pesto.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUNuMrzlbia5k-aCl_Sfd40kfx_FeiLFoM0hoyVTpzjSbwWD0ERirbChF_laNHofWQVOtO-aA02xfvFmJLG1JXn0Ss_1Av7A_xiG97Cbfd0CO5LoSzt-uVVR-XLDHy8j971IBYfU0439-/s1600/preserved+lemon+pesto.jpeg" height="426" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://food52.com/recipes/5014-grilled-bread-with-thyme-pesto-and-preserved-lemon-cream" rel="nofollow" target="_blank"><span style="font-family: inherit;">Grilled Bread with Thyme Pesto and Preserved Lemon Cream - Food 52</span></a></td></tr>
</tbody></table>
<div>
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Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com0tag:blogger.com,1999:blog-5225843975661081910.post-23728099234255386062015-04-17T17:05:00.003+01:002015-04-17T17:05:39.097+01:00California Dreamin'<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9lBIWOe0ksLM6Cb9uXH8c8Khk9cRZ3xe1aTbvlkWrQa0hOjc8Kh-BiM4OtQdxbzYeI6F0cn32VEELYE1EWm5gh7cplknBq7m3dGTjvvr1aMlTwInk7xYJ4lkzDXrB8qjR6YlIrAqkhDx/s1600/california.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="California dreamin - our holiday of a lifetime" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9lBIWOe0ksLM6Cb9uXH8c8Khk9cRZ3xe1aTbvlkWrQa0hOjc8Kh-BiM4OtQdxbzYeI6F0cn32VEELYE1EWm5gh7cplknBq7m3dGTjvvr1aMlTwInk7xYJ4lkzDXrB8qjR6YlIrAqkhDx/s1600/california.jpg" height="480" title="California Palm Trees" width="640" /></a></div>
<br />
So things have been a little bit quiet around here lately - sorry! We've been kinda busy, preparing for our much delayed honeymoon. to California! Woop woop! We decided last year when planning the wedding that we would just grab a few days away straight after the wedding in Ibiza and Formentera and then delay our "proper" honeymoon until a bit later on so we could have plenty of time to give the planning our full care and attention - a trip of this proportion takes some careful preparation!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJZEIDg-zhklGXNfWQJ_bFY_wGrw97DMpMKFOZx4gDjNTToA7KYZPWNcCR3QLKgApfT6-zPjPFtHOZzaN_aQPp_dewoTInSrhU2pERUb0CCfR6yKRE6jQ70FkjsZAWp_BszhALKCem2gp/s1600/pacific+coast+highway.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="California dreamin - our holiday of a lifetime" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJZEIDg-zhklGXNfWQJ_bFY_wGrw97DMpMKFOZx4gDjNTToA7KYZPWNcCR3QLKgApfT6-zPjPFtHOZzaN_aQPp_dewoTInSrhU2pERUb0CCfR6yKRE6jQ70FkjsZAWp_BszhALKCem2gp/s1600/pacific+coast+highway.jpg" title="California pacific coast highway" /></a></div>
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We were so glad we did, as then my beautiful friend Greta announced she'd be getting married in Atlanta this year, so it seemed like the perfect reason to combine the two trips, and tag on a couple of days in New York whilst we were at it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT-WRakiwvvJlXvdM6JPqAOETMto8o8COnDPbM2Ovtu-ujtZP0cKodLIwrauLN3UO6G9kS9SjZnU4cWgsgy6ga5-W0leLpI61LwmwtAqGbEQyCYO_1QOOHQLGBRfhCQ8f_TK0PLx3BT7QG/s1600/venice+beach.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="California dreamin - our holiday of a lifetime" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT-WRakiwvvJlXvdM6JPqAOETMto8o8COnDPbM2Ovtu-ujtZP0cKodLIwrauLN3UO6G9kS9SjZnU4cWgsgy6ga5-W0leLpI61LwmwtAqGbEQyCYO_1QOOHQLGBRfhCQ8f_TK0PLx3BT7QG/s1600/venice+beach.png" title="California Venice Beach" /></a></div>
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Things have been a little bit sad around here lately because my grandma is really poorly, but after spending some time with her and my family this week we are saving all our wishes and prayers that she gets better really soon...<br />
<br />
Providing all is well we are almost all ready to jet off for this uber trip - 3 nights in NYC, 2 nights in Atlanta for the wedding, and then 2 whole weeks in Cali... We are stopping in Sonoma, Napa, San Fran, Carmel, Big Sur, Santa Barbara, Palm Springs and L.A. (If anyone has any top tips to share let me know, I'm dying to hear them!) I'm exhausted and excited just thinking about it!<br />
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I'm going to try and get a post or two scheduled for whilst I'm away, but make sure to <a href="https://instagram.com/hackneypantry/" target="_blank">check out my instagram whilst we are away</a>, I am going to be somewhat disappointed if I don't have daily food porn to share with you! And I'll have plenty of pictures and top recommendation to share with you as soon as I'm back!<br />
<br />
xxx<br />
<br />
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<span style="font-size: x-small;">{picture credits - unknown tumbler/pinterest sources}</span></div>
Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com0tag:blogger.com,1999:blog-5225843975661081910.post-89033097319360464932015-04-01T12:00:00.000+01:002015-04-01T12:00:07.906+01:00Preserved lemon, chill and pomegranate salsa for Pulled pork<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaT1i7zagC4M-d50if_yWwSqyjsF77qaN_pcdBgRCPkztCpvU39uOCtyhppZFQPzO_prJ2RmbzFUx0ToU-yq0MplduKzZl0Us5CtPjJdND5QiQxZamQrPnKEAT4DPX6nw8N0TrmxWjbgB5/s1600/_MG_0968_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Preserved lemon, chill and pomegranate salsa for Pulled pork" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaT1i7zagC4M-d50if_yWwSqyjsF77qaN_pcdBgRCPkztCpvU39uOCtyhppZFQPzO_prJ2RmbzFUx0ToU-yq0MplduKzZl0Us5CtPjJdND5QiQxZamQrPnKEAT4DPX6nw8N0TrmxWjbgB5/s1600/_MG_0968_Fotor.jpg" height="426" title="Preserved lemon, chill and pomegranate salsa for Pulled pork" width="640" /></a></div>
<br />
On Friday night we had some friends over for a really lovely catch up dinner. I wanted to make something that would be super delicious and also comforting and after a hard week at work, not too strenuous! (I'm sensing a theme running here..! Ha!)<br />
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I'm kinda obsessed with tacos, but since moving offices don't manage to get my weekly mexican fix as we don't really have any good places nearby (they are few and far between in London, but if anyone has good recommendations near EC1 let me know!). So making them at home is the next best thing, and who can resist a good taco? With plenty of oozy pulled pork when having friends over for dinner... Not I! In fact these were so delicious I completely forgot to photograph them on the evening, and so had to make them again the day after just so you guys could see photos - its a hard life! ;)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Pi5pC3BDpAdxIhwG3ZQkMZtbGiDqa1jD0JOiOdKwPaxD3N55LWbOBlAwxmgrng6L_w4p3FErsyZxGRQ6EsxKX5q3Ztn2nrF_gXWdNYCt98oWZQ6kHlu3JPXXw4E15ZaI937xgSwTYU0l/s1600/_MG_0931_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Preserved lemon, chill and pomegranate salsa" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Pi5pC3BDpAdxIhwG3ZQkMZtbGiDqa1jD0JOiOdKwPaxD3N55LWbOBlAwxmgrng6L_w4p3FErsyZxGRQ6EsxKX5q3Ztn2nrF_gXWdNYCt98oWZQ6kHlu3JPXXw4E15ZaI937xgSwTYU0l/s1600/_MG_0931_Fotor.jpg" height="640" title="Preserved lemon, chill and pomegranate salsa for Pulled pork" width="426" /></a></div>
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I'm usually a pretty classic girl when making taco's - you've just gotta have sour cream, pico de galo (basically, tomato salsa, but sounds better, <a href="http://www.thekitchn.com/how-to-make-pico-de-gallo-salsa-fresca-cooking-lessons-from-the-kitchn-25757" rel="nofollow" target="_blank">try this recipe</a>), and guacamole. Sometimes I want cheese too - usually feta, sometimes grated mozzarella or cheddar if I'm feeling really cheesy. With pulled pork I want BBQ sauce, just to make it really tex mex (I'll keep perfecting my BBQ sauce recipe and when I do I'll post it here). Maybe some radishes, or shredded white cabbage if I want a few veggies thrown in. Oh and green hot sauce too. This time I wanted all of those things, and something a bit different too - that's where this salsa recipe comes in.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNi9-1GRIXQENSIUvFdtAAfc0amZ_cwcS0LVimkV0Bhj-hKwXvSEwCSgQBw-7UIVCRau89qvYJcLJq_s4a0CSK6rOWwoBQm-VbR37N8hGp03icL3igCBpApjjezEqfWQ-DBGvk69YreWyT/s1600/_MG_0966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Preserved lemon, chill and pomegranate salsa for Pulled pork" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNi9-1GRIXQENSIUvFdtAAfc0amZ_cwcS0LVimkV0Bhj-hKwXvSEwCSgQBw-7UIVCRau89qvYJcLJq_s4a0CSK6rOWwoBQm-VbR37N8hGp03icL3igCBpApjjezEqfWQ-DBGvk69YreWyT/s1600/_MG_0966.JPG" height="640" title="Preserved lemon, chill and pomegranate salsa for Pulled pork" width="426" /></a></div>
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I must admit that I've had a large jar of preserved lemon's sitting on my pantry shelf for a really long time. I made them last year, dutifully left them to cure and then promptly forgot about them. It was only when my auntie gave us a jar of her own home made preserved lemons as a gift that I realised we really needed to get into preserved lemons. So that's what I've done! My mission has been to try out as many different recipes as possible as I'm guessing there might be quite a few of you out there who have a stash languishing at the back of the cupboard? Maybe you bought them for that massively complicated Ottolenghi you swore you'd never make again or your lovely domestic goddess auntie also gave you some as a gift?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8gE-g7rYTkFzfe1jahyjVVao7NXdSE3XQd_tC5iEgnZQ80RxlY_fFXooX9A30NYLiYzk3y1kHT6deQ8RG7d5HF6OtNCImfZucCccbtlV0Kxd_LLPJ9FlnmVfcCIFr6McLeuw1NVbt80D/s1600/_MG_0976_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Preserved lemon, chill and pomegranate salsa for Pulled pork" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8gE-g7rYTkFzfe1jahyjVVao7NXdSE3XQd_tC5iEgnZQ80RxlY_fFXooX9A30NYLiYzk3y1kHT6deQ8RG7d5HF6OtNCImfZucCccbtlV0Kxd_LLPJ9FlnmVfcCIFr6McLeuw1NVbt80D/s1600/_MG_0976_Fotor.jpg" height="426" title="Preserved lemon, chill and pomegranate salsa for Pulled pork" width="640" /></a></div>
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Anyway, however they got there, now you at least have one recipe to make with them! This salsa is seriously amazing - spicy, salty and fresh at the same time it is the perfect thing to top off these rich pulled pork tacos. I'm pretty sure you could use it in all sorts of other ways too - on top of some hummus, stirred into some brown rice and chopped veggies for your lunch, on the side of a spicy curry, on top of a grilled cheese sandwich or cheese on toast?! Anything you do try let me know! Oh and as for all those other ideas, watch out for the best ways ever to use preserved lemon's - coming soon!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfIkYoWXDeYhe8WahOFylvc7yha9QjbBZX2YozeeQ0I71NmIHRrQkbDgd9ul3Ov93emioPSbkT2l2wrt57nTio6QYLdMqmvAIc_n-83B6-NR2VSYNxp8QXoPe4FPrn1HP6AQqZgzhF0zxM/s1600/PicMonkey+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Preserved lemon, chill and pomegranate salsa for Pulled pork" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfIkYoWXDeYhe8WahOFylvc7yha9QjbBZX2YozeeQ0I71NmIHRrQkbDgd9ul3Ov93emioPSbkT2l2wrt57nTio6QYLdMqmvAIc_n-83B6-NR2VSYNxp8QXoPe4FPrn1HP6AQqZgzhF0zxM/s1600/PicMonkey+Collage.jpg" title="Preserved lemon, chill and pomegranate salsa for Pulled pork" /></a></div>
<h3>
Preserved lemon, chill and pomegranate salsa</h3>
<div>
2 preserved lemon quarters</div>
<div>
1 small bunch of parsley</div>
<div>
1 or 2 small green chillies, to your liking</div>
<div>
1/2 pomegranate - seeds only</div>
<div>
Olive oil</div>
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<div>
Wipe all the salt/juice from the preserved lemons and remove the flesh so you are only left with the rind. Chop the rind into very fine cubes. Finely chop the parsley and add to a bowl with the preserved lemons. Finely chop the chillies, removing the seeds if you don't like too much heat. Add the pomegranate seeds and a big glug of olive oil and mix everything together. You won't need any salt as the lemons will still be very salty.</div>
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<h3>
Pulled Pork Taco's</h3>
<div>
1 batch pulled pork -<a href="http://preserved%20lemon%2C%20chill%20and%20pomegranate%20salsa/" rel="nofollow" target="_blank"> I used Jamie Oliver's recipe</a> and then mixed with my current favourite BBQ sauce, <a href="http://www.nigella.com/recipes/view/bbq-pulled-pork-1504" rel="nofollow" target="_blank">try this recipe</a></div>
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Corn taco's - <a href="http://www.coolchile.co.uk/" rel="nofollow" target="_blank">you can buy on-line here</a></div>
<div>
Sour cream</div>
<div>
Pico de galo - <a href="http://www.thekitchn.com/how-to-make-pico-de-gallo-salsa-fresca-cooking-lessons-from-the-kitchn-25757" rel="nofollow" target="_blank">see here for recipe</a></div>
<div>
Guacamole (I just mix chopped avocado with plenty of coriander, lime juice and salt)</div>
<div>
Sliced radishes</div>
<div>
Preserved lemon salsa</div>
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<div>
Reheat the pulled pork in the BBQ sauce, keep warm. Heat the corn tacos in a dry frying pan. Pile all the fillings on as you please and enjoy!</div>
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Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com0tag:blogger.com,1999:blog-5225843975661081910.post-24301299157913670442015-03-28T10:00:00.000+00:002015-03-28T10:00:01.780+00:00Gluten Free savoury ras el hanout and roasted squash muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3YLCsC-Ayn0OJlia_VsPORri6J9Jy9Slqe9ogNP5ZUqFoD08vXFDunoY3517mGFDnTocLpwiQPUa6Dn5HmxfjrexajiFQCNAhdlvJfaG0pRFqpMxfyUVFunqLm6-5piOdr3pfkTnN_czN/s1600/_MG_0961_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Savoury muffin recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3YLCsC-Ayn0OJlia_VsPORri6J9Jy9Slqe9ogNP5ZUqFoD08vXFDunoY3517mGFDnTocLpwiQPUa6Dn5HmxfjrexajiFQCNAhdlvJfaG0pRFqpMxfyUVFunqLm6-5piOdr3pfkTnN_czN/s1600/_MG_0961_Fotor.jpg" height="426" title="Gluten Free savoury ras el hanout and roasted squash muffins" width="640" /></a></div>
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I had a beautiful crown squash in the veg box last week which I roasted as usual at the weekend. I used most of it in a salad for lunch at work but had a little bit left over and was pondering what to make with it when I was inspired by my dream procrastination activity - Instagram.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjceYfY-IyrfvjU8uOeTDg7MqBNZUV0PBU-_ZsKzKbhOJ_QjqNNhL6awETGNJLJagyCjR3G4F5Mrpp3n8nOeKl5Bc6lnQL3lyp8IUNdgNpQu6V_-Mgc45TrCjKUyxSiq-0_rytCGfUQKZcl/s1600/PicMonkey+Collage1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Savoury muffin recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjceYfY-IyrfvjU8uOeTDg7MqBNZUV0PBU-_ZsKzKbhOJ_QjqNNhL6awETGNJLJagyCjR3G4F5Mrpp3n8nOeKl5Bc6lnQL3lyp8IUNdgNpQu6V_-Mgc45TrCjKUyxSiq-0_rytCGfUQKZcl/s1600/PicMonkey+Collage1.jpg" height="474" title="Gluten Free savoury ras el hanout and roasted squash muffins" width="640" /></a></div>
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I don't make savoury muffins any where near as much as I would like (they are particularly good for on the run breakfasts) but when I do they tend to bit a little bit on the unhealthy side with lots of cheese and butter involved (or I make sweet ones instead <a href="http://thehackneypantry.blogspot.co.uk/2013/11/spiced-pumpkin-crumble-muffins.html" rel="nofollow" target="_blank">like these, also with pumpkin</a>). So I wanted to mix things up a bit with these, make them gluten free and omit the oil/butter/cheese entirely.<br />
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I plumped for a slightly spicy, Moroccan inspired recipe, using ras el hanout spice blend and cranberries and I have to say I am pretty darn happy with the result! These are really different - the sweetness of the squash and raisins is perfectly balanced by the nutty savoury muffin mix. Whip up a batch this weekend and you'll have breakfast sorted all week long!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmL0OSda3kMTkaEV04ECRtpexy8NBZ0OzI2D9WPLMDgMCBIuQu2f6FMCsTlg8njELjIzfMVLrs9KHrw6SkGcxon-dITThInIJ6i3gSiofcL-g5chWxmD-KN8fprfAqOtaqrYTotJ-ciOjZ/s1600/PicMonkey+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Savoury muffin recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmL0OSda3kMTkaEV04ECRtpexy8NBZ0OzI2D9WPLMDgMCBIuQu2f6FMCsTlg8njELjIzfMVLrs9KHrw6SkGcxon-dITThInIJ6i3gSiofcL-g5chWxmD-KN8fprfAqOtaqrYTotJ-ciOjZ/s1600/PicMonkey+Collage.jpg" title="Gluten Free savoury ras el hanout and roasted squash muffins" /></a></div>
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<h3>
Gluten Free savoury ras el hanout and roasted squash muffins</h3>
<div>
Makes 10 medium sized muffins</div>
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<h4>
Ingredients</h4>
<div>
1 cup buckwheat flour</div>
<div>
1/3 cup cornflour</div>
<div>
1 1/2 tsp baking powder</div>
<div>
1 tsp ras el hanout</div>
<div>
1/4 tsp cayenne pepper</div>
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1/2 tsp salt</div>
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1/4 tsp pepper</div>
<div>
1 tbsp ground flax seeds</div>
<div>
1 cup yoghurt</div>
<div>
3 eggs</div>
<div>
Juice of half a lemon</div>
<div>
200g roasted squash</div>
<div>
1/3 raisins</div>
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<h4>
Method</h4>
<div>
Preheat the oven to 180˚C. Line a muffin tin with muffin cases or greaseproof paper.</div>
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<div>
Sift together the buckwheat flour, corn flour, baking powder and all the spices and salt, mix in the ground flax seeds. In a separate bowl mix together the yoghurt, eggs and lemon juice. Add the wet ingredients to the dry and start to mix in a few quick clean figure of 8 actions, stopping when half mixed. Chop the roasted squash up into small chunks and add to the mixture along with the raisins. Finish mixing until the mixture just comes together.</div>
<div>
<br /></div>
<div>
Spoon 2 tbsp into the muffin cases, this mixture should make approx 10 small muffins. Pop into the oven and bake for 20-25 minutes until a skewer comes out clean. Leave to cool on a cooling rack before storing in an airtight container.</div>
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Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com0tag:blogger.com,1999:blog-5225843975661081910.post-65288313494725832712015-03-20T11:50:00.000+00:002015-03-20T11:50:51.666+00:00Cabbage and Fennel Salad with Lime, Basil and Chilli and Mothers Day update<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7rNJdVL9-rxxz-W-UD24JbbuCSs5F3uzkGc3HO7bCp9MGJnzD65QqGNLBK86HXsh99bZs7z0Kl3cL7JjAjKrdswo1YS2w3svjyQW9Ma4R2lG7KeNC9Br2fgoYkJrS2Di_eSLJFtN2A6jR/s1600/_MG_0909_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cabbage Salad and Mothers Day Lunch" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7rNJdVL9-rxxz-W-UD24JbbuCSs5F3uzkGc3HO7bCp9MGJnzD65QqGNLBK86HXsh99bZs7z0Kl3cL7JjAjKrdswo1YS2w3svjyQW9Ma4R2lG7KeNC9Br2fgoYkJrS2Di_eSLJFtN2A6jR/s1600/_MG_0909_Fotor.jpg" height="426" title="Antipasti" width="640" /></a></div>
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So we survived cooking our first meal for 10 people! Very good practice for Christmases to come I think! <a href="http://thehackneypantry.blogspot.co.uk/2015/03/mothers-day-lunch-for-10-eeek.html" rel="nofollow" target="_blank">The menu we created was super simple</a>, because we didn't have too much in the oven, and it could all be taken out and kept warm once done and then we served everything as a little buffet in the kitchen for people to help themselves. We even all managed to fit round the table fairly comfortably!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNzZbqBMcqU0wHpPSyrpiAUESYN4wV7qMVHOSJUY1Z6TRv0eYArYOuoF879eV0xST1GmIGBJtOMQcgthMKzlqNdJNCjbvwibuqDFptyJm1VMQjLjOeSwq-j6qRyVQUUBhFziej0d1gi_fH/s1600/_MG_0923_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cabbage and Fennel Salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNzZbqBMcqU0wHpPSyrpiAUESYN4wV7qMVHOSJUY1Z6TRv0eYArYOuoF879eV0xST1GmIGBJtOMQcgthMKzlqNdJNCjbvwibuqDFptyJm1VMQjLjOeSwq-j6qRyVQUUBhFziej0d1gi_fH/s1600/_MG_0923_Fotor.jpg" height="640" title="Cabbage and Fennel Salad" width="426" /></a></div>
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The chicken roasted on bread was absolutely incredible! I highly recommend you try this, the bread becomes the most amazing giant chicken-y croutons... which are a bit chewy, a bit crunchy and entirely delicious. I decided to do chicken legs in the end as we were doing it for so many people which worked out really well. As all the chicken juices are absorbed into the bread you can't make a gravy with this recipe. To go with our spring like menu I made a really quick yoghurt sauce for the chicken - greek yoghurt, lots of lemon juice, good olive oil, flaky sea salt and basil and parsley all whizzed together in a mini blender.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQU-3doWnSh3GxoiFrseu6afEQkVCbvj7eHB2uazssAaENJ3axYEELXVFdnqi_e_0IaTIWiRHHny9w2568BjLabzKYzmOIIlPxQI05QQ57kOsY5V1hvCGVQ5078WAIytadpzo4APx-PaDT/s1600/_MG_0926_Fotor_Food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cabbage Salad and Mothers Day Lunch" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQU-3doWnSh3GxoiFrseu6afEQkVCbvj7eHB2uazssAaENJ3axYEELXVFdnqi_e_0IaTIWiRHHny9w2568BjLabzKYzmOIIlPxQI05QQ57kOsY5V1hvCGVQ5078WAIytadpzo4APx-PaDT/s1600/_MG_0926_Fotor_Food.jpg" height="640" title="Chicken Roasted on Bread" width="426" /></a></div>
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As promised here is the recipe for the salad I made - Cabbage and Fennel with Lime Basil and Chilli. It was really refreshing and the perfect foil to the rich juicy chicken.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZopWq1SfBDfepA3CQgj3fi-9FAwLXuXOAQrYut3RPCTPkU0qgB3GnoLs5xEY-lx4sO03RRs89JPlDOX9UEBp1ZhkA6t8oKISCR7go6b2EtqgjhAfK-12UZC0yiKZl37geReiJSgrGxCI7/s1600/_MG_0920_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cabbage and Fennel Salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZopWq1SfBDfepA3CQgj3fi-9FAwLXuXOAQrYut3RPCTPkU0qgB3GnoLs5xEY-lx4sO03RRs89JPlDOX9UEBp1ZhkA6t8oKISCR7go6b2EtqgjhAfK-12UZC0yiKZl37geReiJSgrGxCI7/s1600/_MG_0920_Fotor.jpg" height="640" title="Cabbage and Fennel Salad" width="426" /></a></div>
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<h3>
Cabbage and Fennel Salad with Lime Basil and Chilli</h3>
<div>
Serves around 6-8 people as a side salad (I doubled the recipe)</div>
<div>
<br /></div>
<h4>
Ingredients</h4>
<div>
1/2 head of white cabbage</div>
<div>
1 head of fennel</div>
<div>
Zest and juice of 2 limes</div>
<div>
Olive oil</div>
<div>
small bunch of basil</div>
<div>
2 fresh red chillies, sliced</div>
<div>
<br /></div>
<h4>
Method</h4>
<div>
Slice the cabbage and fennel finely either with a mandolin or in the food processor.</div>
<div>
<br /></div>
<div>
Mix together the lime juice and zest, with the same quantity of olive oil and salt and pepper to taste. Pour all over the salad and mix well - leave for half an hour or so at room temperature for the flavours to mix and the veggies to soften a little bit.</div>
<div>
<br /></div>
<div>
Just before serving slice the basil and mix into the salad with the chill and sprinkle some reserved basil leaves on top. </div>
Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com2tag:blogger.com,1999:blog-5225843975661081910.post-52861546892553526822015-03-14T09:00:00.000+00:002015-03-14T09:00:02.300+00:00Mothers Day Lunch for 10 - Eeek!So we are having 10 people over for lunch on Sunday - now I am of course very happy to host all these lovely family members, and the dog, especially as we don't all have the opportunity to get together very often, but oh my goodness this a bit of an eek moment! I don't think I've ever cooked for 10 people, 6 to 8 yes, multiple courses, tapas style, big Christmas/holiday parties, tick, tick, tick, but 10 people for a sit down lunch - that makes my heart race a little bit! Thank goodness we have a dishwasher now!<br />
<br />
The dining area in our new flat is quite a lot smaller than in our old place (something had to give in order to get a slightly bigger kitchen!) so I'm planning on serving everything as a buffet, with lots of easy, light and delicious things to keep everyone happy. A couple of things at room temperature (a la Barefoot Contessa) will keep the pressure off. I'm going to keep the menu pretty simple, but just throwing another little challenge - I've only made one of these recipes before! Ha!<br />
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I thought you guys might be interested to see the menu I'm planning, in case you need any inspo for your own mega gathering....<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzpPAd3L1MddamYlobfdLO3SmfX2uN3wEOPQM9LpG-YU8qcPB7rAnDBDx266xNlP8BccaCB1vRUw-j4QGZUBiAYmW-oe6ZtiA43_Q1sIUJMI50bX_jX7FQbCZS3Czu5EXIwMcSFZyW1Noq/s1600/crudites-red-pepper-buttermilk-dip.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Crudites with red pepper dip" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzpPAd3L1MddamYlobfdLO3SmfX2uN3wEOPQM9LpG-YU8qcPB7rAnDBDx266xNlP8BccaCB1vRUw-j4QGZUBiAYmW-oe6ZtiA43_Q1sIUJMI50bX_jX7FQbCZS3Czu5EXIwMcSFZyW1Noq/s1600/crudites-red-pepper-buttermilk-dip.jpg" height="640" title="Mothers Day Lunch menu" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picture credit - <a href="http://addapinch.com/cooking/crudites-with-roasted-red-pepper-buttermilk-dip/#.UfEYkY0p_59" rel="nofollow" target="_blank">Add a Pinch</a></td></tr>
</tbody></table>
<h3>
Starter</h3>
I'm in two mind's whether or not to even do a starter... I'll have to see how the morning goes (fingers crossed no guests read this in case they are disappointed!) If I do get round to it, I've been wanting to experiment with some beautiful crudite and dips for a while now, and I think <a href="http://addapinch.com/cooking/crudites-with-roasted-red-pepper-buttermilk-dip/#.UfEYkY0p_59" rel="nofollow" target="_blank">Add a Pinch's recipe looks delicious</a>.<br />
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<h3>
Main Course</h3>
<div>
Another perfect opportunity to try out a recipe I've had my eye on for a while - roast chicken on bread. <a href="http://www.marthastewart.com/1033640/spatchcocked-chicken-bread-herbs-and-lemon" rel="nofollow" target="_blank">I'm turning to Martha for guidance, </a>with a few tweaks - double the recipe and getting the butcher to joint the chicken so everything cooks a bit quicker. I can't wait to try those super tasty mega chicken "croutons".</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvc38prVUxjXqPft4xjDcnjulLfrmEJRDZL-cyi44YDgEKuuiBTpDP5MoJNwJqjiOp7hMiCJX7C9v-GIoGodv2h2dklj_3B4SOUNYiUzVItaDwdqMSXpANhyyXsWtt3Ol-_S_9P6VAyTs-/s1600/spatchcock-chicken-martha.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvc38prVUxjXqPft4xjDcnjulLfrmEJRDZL-cyi44YDgEKuuiBTpDP5MoJNwJqjiOp7hMiCJX7C9v-GIoGodv2h2dklj_3B4SOUNYiUzVItaDwdqMSXpANhyyXsWtt3Ol-_S_9P6VAyTs-/s1600/spatchcock-chicken-martha.jpg" height="640" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit - <a href="http://www.marthastewart.com/1033640/spatchcocked-chicken-bread-herbs-and-lemon" rel="nofollow" target="_blank">MarthaStewart.com</a></td></tr>
</tbody></table>
<div>
For sides I'm gonna stick to a perennial favourite - rosemary and garlic roast potatoes. <a href="http://www.jamieoliver.com/recipes/vegetables-recipes/perfect-roast-potatoes/#Z9Vw7cWbS7yp7MUf.97" rel="nofollow" target="_blank">Jamie Oliver always comes up trumps with his recipe</a>. Added bonus - I can make these the day before, chef's style, and then reheat them on the day.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ku3llXP2UFEFSzq4bLSfF1myc6pQys5AXa9X5400x5HgYlOSMWRyy2p0FyyFUW8Ps3Wh-Cpt87BFxIwiz4y4ZKb8pM6EDAM4DbNxNLirA1tXbNt-9UxBBZS5HiAInzdBXvnD9gKWR0hyphenhyphen/s1600/jamie_oliver_roast_potatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ku3llXP2UFEFSzq4bLSfF1myc6pQys5AXa9X5400x5HgYlOSMWRyy2p0FyyFUW8Ps3Wh-Cpt87BFxIwiz4y4ZKb8pM6EDAM4DbNxNLirA1tXbNt-9UxBBZS5HiAInzdBXvnD9gKWR0hyphenhyphen/s1600/jamie_oliver_roast_potatoes.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit - <a href="http://www.jamieoliver.com/recipes/vegetables-recipes/amazing-roast-veg/#axvzdWluoMJe13zR.97" rel="nofollow" target="_blank">JamieOliver.com</a></td></tr>
</tbody></table>
<div>
A simple, spring salad is where I'm hoping to get inventive... I'm thinking along the lines of white cabbage, basil and lime, possibly with a creamy dressing, I'm not sure. Inspo from The Rochelle Canteen via Clerkenwell Boy today got me thinking.... Will share the final recipe with you guys next week!</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXnsjAQjDSeakDXIOTZ54dd7ZLv6tyjEQsIiF_KeYhBEozEnrKY4R1VZjeurQB8j5qsX8maWK7kLAE5a_IS7_y010s-Vn8bZYu64piHr8zdRtqZFnNksDkPBidHeHKntExFqL8AHgGTXP/s1600/clerkenwell_boy_cabbage_salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXnsjAQjDSeakDXIOTZ54dd7ZLv6tyjEQsIiF_KeYhBEozEnrKY4R1VZjeurQB8j5qsX8maWK7kLAE5a_IS7_y010s-Vn8bZYu64piHr8zdRtqZFnNksDkPBidHeHKntExFqL8AHgGTXP/s1600/clerkenwell_boy_cabbage_salad.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Credit - <a href="https://instagram.com/clerkenwellboyec1/" rel="nofollow" target="_blank">Clerkenwell Boy</a></td></tr>
</tbody></table>
<div>
<br /></div>
So there you have it, hopefully my simple menu to deliver the goods for 10 people... no pressure at all! I'll be sure to follow up next week to let you know how I got on, some photo's and that salad recipe! Have a great weekend everyone and happy mother's day!<br />
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ps. Dessert is being delivered by a wonderful mother in law - but don't tell anyone!<br />
<br />Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com2tag:blogger.com,1999:blog-5225843975661081910.post-84385313286033935142015-03-07T10:30:00.000+00:002015-03-07T10:30:00.871+00:00Raw Salted Triple Chocolate Truffles <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj20j8u9ax7WVqWVfXDYQJ5XocQp9wvXrhFNYiylCahwPNA1pCyFApkG70ncPPz_QS4WH1E27lml7nH2RQgcRDYRiTlAKflTF4syJUCiAddohOr8SEOqTXWx-SE43I6SpEzyCREsmhlQSaj/s1600/_MG_0845_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj20j8u9ax7WVqWVfXDYQJ5XocQp9wvXrhFNYiylCahwPNA1pCyFApkG70ncPPz_QS4WH1E27lml7nH2RQgcRDYRiTlAKflTF4syJUCiAddohOr8SEOqTXWx-SE43I6SpEzyCREsmhlQSaj/s1600/_MG_0845_Fotor.jpg" height="426" width="640" /></a></div>
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I've been making various different kinds of delicious healthy snacks at home lately but these really take things up a notch. I wanted to make something that tasted super indulgent and delivered that major chocolate hit without making you feel like a total hefferlump for scoffing the whole box! The triple chocolate and little bit of salt in these make them a proper grown up treat and really hit the spot for that chocolate fix.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UIF6r2CA9-rdlQx4nkI_ojQtKxxmUVnu03vabNehpE6xySRfckn8XChOM8Kk1O4a0P3j3MTkr02lXhOJcVCxfp79MPVmAAekBOJ_uQRcph3HvfWt-7HUzf0Sq82qBc5F1JdZooxCw1Dy/s1600/_MG_0850_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UIF6r2CA9-rdlQx4nkI_ojQtKxxmUVnu03vabNehpE6xySRfckn8XChOM8Kk1O4a0P3j3MTkr02lXhOJcVCxfp79MPVmAAekBOJ_uQRcph3HvfWt-7HUzf0Sq82qBc5F1JdZooxCw1Dy/s1600/_MG_0850_Fotor.jpg" height="640" width="448" /></a></div>
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They are pretty easy to make and keep in the fridge for a good while. I've tried to keep hard to find ingredients to a minimum with these, but you might need to make a trip to the health food shop for the cacoa powder and nibs. Unlike many raw chocolate recipes I haven't used raw coco butter as its not the easiest to get hold of and is pretty expensive, the coconut oil works as a perfect replacement, just be sure to keep them in the fridge as they can get a little bit melty in warm temperatures!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zakSuXm1dU_l_MSX6Q5rRomaeMW_nip1RH4H3j4xe9vHqbjJUi6IY9u-6SdBRFySU_tNflBuEikzfHcRGtVG0aeldy8SFZ105FKDtXI6mCQPuoPC_dwdZin0wfUwnJWcyBzUo3hCn_ur/s1600/_MG_0852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zakSuXm1dU_l_MSX6Q5rRomaeMW_nip1RH4H3j4xe9vHqbjJUi6IY9u-6SdBRFySU_tNflBuEikzfHcRGtVG0aeldy8SFZ105FKDtXI6mCQPuoPC_dwdZin0wfUwnJWcyBzUo3hCn_ur/s1600/_MG_0852.JPG" height="640" width="426" /></a></div>
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They'd be a perfect present for mothers day, package them up in some pretty tissue paper/cellophane bags and you are good to go!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwxsuzsPLqS6gLLDdsdhFenoGH1x4nLKColh5sO3-s9s-oBy1W4ytRI1FtPUwqfjvz9wEkajisb89hAFDD3lH2gqonk6unEOuhiX1O2G1mtqMLBhxeV1-93TQBASJtwwDPOOrVCntMobx/s1600/_MG_0822_Fotor_Fotor_Collage1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwxsuzsPLqS6gLLDdsdhFenoGH1x4nLKColh5sO3-s9s-oBy1W4ytRI1FtPUwqfjvz9wEkajisb89hAFDD3lH2gqonk6unEOuhiX1O2G1mtqMLBhxeV1-93TQBASJtwwDPOOrVCntMobx/s1600/_MG_0822_Fotor_Fotor_Collage1.jpg" height="480" width="640" /></a></div>
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<h3>
Raw Salted Triple Chocolate Truffles</h3>
<div>
Makes approx 18 truffles</div>
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<h4>
Ingredients</h4>
<div>
The Truffles</div>
<div>
1 cup dates</div>
<div>
1 cup dessicated coconut</div>
<div>
1/4 cup raw cacao powder</div>
<div>
2 tbsp coconut oil</div>
<div>
large pinch of your favourite sea salt - I used Himalayan pink salt</div>
<div>
1 tbsp water</div>
<div>
1 tbsp agave syrup</div>
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1 tbsp raw cacao nibs</div>
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<br /></div>
<div>
Raw Chocolate Coating</div>
<div>
1/4 cup raw cacao powder</div>
<div>
1/4 coconut oil*</div>
<div>
1 tbsp agave syrup</div>
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<h4>
Method</h4>
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Add all of the ingredients for the truffles to the bowl of a food processor, apart from the cacao nibs, and pulse until it comes together to form a rough paste, you may need to add a little bit more water, a couple of drops at a time depending on how moist your dates are. Once you have a soft paste mix in the cacao nibs. Take teaspoons of the paste and roll between your hands into small balls, leave to rest in the fridge whilst you make the coating.</div>
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<div>
Soften the coconut oil in the microwave for a couple of seconds until just melted. Mix in the cacao powder and agave syrup and leave to rest a little while (you can pop in the fridge for a minute or two) until it has thickened slightly but it is still liquid. Dip each truffle into the chocolate and lay on a plate lined with cling film. Pop into the fridge for 5 minutes or so until set, then dip the truffles in a second time until you get a nice thick coating of chocolate. These are best kept in the fridge and will keep for up to one week if they last that long!</div>
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* I've used coconut oil here as it is easier to get hold of and a bit cheaper than raw cacao butter, however, if you have cacao butter use that instead as will make a more stable chocolate that doesn't need to be kept in the fridge!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16unF1oyWVJCkbWus_JRp_-w25IRTymro7iBdnC9OD_XX_d3kODUAELFGTqQwJF2zh12dpxm2JYzt8cgI3DaiLJxslBbBUJj18Rpt7OzqrtdrVduKAhv4JOSbzQWdriRorgiI6vXFSIkV/s1600/_MG_0893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16unF1oyWVJCkbWus_JRp_-w25IRTymro7iBdnC9OD_XX_d3kODUAELFGTqQwJF2zh12dpxm2JYzt8cgI3DaiLJxslBbBUJj18Rpt7OzqrtdrVduKAhv4JOSbzQWdriRorgiI6vXFSIkV/s1600/_MG_0893.JPG" height="640" width="426" /></a></div>
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Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com0tag:blogger.com,1999:blog-5225843975661081910.post-15028795569180148432015-02-27T13:30:00.001+00:002015-03-06T17:03:59.429+00:00Cauliflower Crust Pizza with Avocado, Crème Fraîche and Herb Oil<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvqwV6Ly2j9oldgggREWNDO4EsWwiqGGvK58prwVcPV_emYUim2CqK62GTdwY5hY25X4HlPagD6XFTJ_Oc1bzv98acr5BY2ZBGeT0Ybg82W7K_nrhB-jODQzhn_1eYBSSPx3bjUN1_Yb7/s1600/cauliflower+pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cauliflower crust pizza with avocado, creme fraiche and herb oil" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvqwV6Ly2j9oldgggREWNDO4EsWwiqGGvK58prwVcPV_emYUim2CqK62GTdwY5hY25X4HlPagD6XFTJ_Oc1bzv98acr5BY2ZBGeT0Ybg82W7K_nrhB-jODQzhn_1eYBSSPx3bjUN1_Yb7/s1600/cauliflower+pizza.jpg" height="640" title="Cauliflower crust pizza with avocado, creme fraiche and herb oil" width="640" /></a></div>
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Friday lunch times are my probably my favourite day of the week. Since January I've been lucky enough to get one day off a week to work on the blog, which I am absolutely loving. At lunch times I'm either tucking into something yummy I cooked up and photographed for the blog that morning, or cooking up a speedy tried and tested favourite.<br />
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<div>
Today I had some left over cauliflower rice in the fridge so decided to make a mini cauliflower pizza but without the usual tomato and cheese toppings. I'm experimenting with lots of cauliflower pizza recipes at the moment so I can bring you a run down of the best, this one is so damn delicious it is definitely going to make the final cut!</div>
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<h3>
Cauliflower Crust Pizza with Avocado, Creme Fraiche and Herb Oil</h3>
<div>
Makes 1 small pizza</div>
<div>
<br /></div>
<div>
Crust recipe adapted from <a href="http://www.theluckypennyblog.com/2013/02/the-best-cauliflower-crust-pizza.html" rel="nofollow" target="_blank">The Lucy Penny.</a> I've adapted her recipe to make a small one person pizza. Take note to wring the cauliflower out <i>really really </i>well. Use ready grated mozarella for this one, not the best quality but fresh mozzarella adds too much moisture. Oh and don't forget to spray/brush the parchment with oil!!</div>
<div>
<br /></div>
<h4>
Ingredients</h4>
<div>
1/2 small cauliflower - about 1 - 1/2 cups when processed</div>
<div>
1/4 cup grated mozarella cheese</div>
<div>
1 small egg</div>
<div>
1tbsp rice flour</div>
<div>
small pinch dried oregano</div>
<div>
<br /></div>
<div>
<span style="background-color: white; line-height: 22.3999996185303px;"><span style="font-family: inherit;">Crème fraîche</span></span></div>
<div>
<span style="background-color: white; line-height: 22.3999996185303px;"><span style="font-family: inherit;">1 small avocado</span></span></div>
<div>
<span style="background-color: white; line-height: 22.3999996185303px;"><span style="font-family: inherit;">Lemon juice</span></span></div>
<div>
<span style="background-color: white; line-height: 22.3999996185303px;">small handful of cherry tomatoes</span></div>
<div>
<span style="background-color: white; line-height: 22.3999996185303px;">herb oil, or chopped fresh herbs and olive oil</span></div>
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<span style="background-color: white; line-height: 22.3999996185303px;"><br /></span></div>
<h4>
<span style="background-color: white; line-height: 22.3999996185303px;">Method</span></h4>
<div>
<span style="background-color: white; line-height: 22.3999996185303px;">Preheat the oven to 240</span>˚C and pop a pizza stone or baking tray in to heat up.</div>
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<br /></div>
<div>
Chop the florets off the cauliflower and throw into a food processor. Blitz up until you have fine cauliflower "rice". Pop in a microwave container and microwave for 4 minutes on high until soft. Leave the cauliflower to cool and then pop in a tea towel and wring out as much water as you possibly can. Pop the cauliflower into a bowl, add the mozarella, egg, rice flour and oregano and some salt and pepper. Mix together, if it is still quite wet add a bit more rice flour until the mixture holds together.</div>
<div>
<br /></div>
<div>
Place a piece of parchment on the worktop, spray with oil. Dump the cauliflower mixture out and shape into a small circle about 1/3cm thick. Pop into the oven and cook for 10-15 minutes until firm and golden brown. Remove and leave to cool a little bit.</div>
<div>
<br /></div>
<div>
Slice the avocado and squeeze over some lemon juice. Make herb oil using <a href="http://thehackneypantry.blogspot.co.uk/2015/01/morning-toast-for-january.html" rel="nofollow" target="_blank">the method here</a>, (I used a mixture of parsley and coriander in this one) or if you don't have time just use chopped fresh herbs and olive oil. Spread some c<span style="background-color: white; line-height: 22.3999996185303px;">rème fraîche onto the pizza, top with the avocado slices and cherry tomatoes. Drizzle over the herb oil, or sprinkle with chopped herbs and good quality olive oil. Season with flaky sea salt and black pepper. YUM!</span></div>
<div>
<br /></div>
<div>
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Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com0tag:blogger.com,1999:blog-5225843975661081910.post-47765024455730674172015-02-24T12:22:00.003+00:002015-02-24T12:22:22.842+00:005 steps to a Pinterest worthy veggie bowl<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0g6vwFfVDaEj0jcu1XrIb1WJJ_us9QkWNBjHYG8JZ_ATrIu2z3QbsQQk0FWIHBTNDmyWux5zNQYq2QQjhLcudqzxb7Bz7UY2qYStDKAHsvYlkuZ_1ogefUeOo7WX_sbeGRjnAWsUfN6cu/s1600/VeggieBowlsText.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="5 steps to Pinterest worthy Veggie Bowls" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0g6vwFfVDaEj0jcu1XrIb1WJJ_us9QkWNBjHYG8JZ_ATrIu2z3QbsQQk0FWIHBTNDmyWux5zNQYq2QQjhLcudqzxb7Bz7UY2qYStDKAHsvYlkuZ_1ogefUeOo7WX_sbeGRjnAWsUfN6cu/s1600/VeggieBowlsText.jpg" height="640" title="5 steps to Pinterest worthy Veggie Bowls" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8000001907349px;">Photo Credits; </span><a href="http://onetwosimplecooking.com/blog/2013/8/1/crispy-tofu-with-roasted-carrots-and-snow-peas" rel="nofollow" style="font-size: 12.8000001907349px;" target="_blank">OneTwoSimpleCooking.com</a><span style="font-size: 12.8000001907349px;">, </span><a href="http://veganmiam.com/recipes/gochujang-tofu-pickled-cucumber-bowl" rel="nofollow" style="font-size: 12.8000001907349px;" target="_blank">VeganMiam.com</a><span style="font-size: 12.8000001907349px;">, </span><a href="http://ahouseinthehills.com/2013/6/27/my-get-healthy-macro-bowl/" rel="nofollow" style="font-size: 12.8000001907349px;" target="_blank">AHouseInTheHills.com</a><span style="font-size: 12.8000001907349px;">, </span><a href="http://cherryonmysundae.com/2014/04/butternut-squash-barley-salad-poached-egg.html" rel="nofollow" style="font-size: 12.8000001907349px;" target="_blank">CherryOnMySundae.com</a></td></tr>
</tbody></table>
The new day job has been totally zapping me these past couple of weeks so by the time I get home in an evening I'm a total zombie and "cooking" isn't really anything I can handle... I'm so zonked that if the fridge is bare or T doesn't step into the rescue, my tummy and brain are screaming for carbs and I'm reaching for the takeaway menu's - eugh!<br />
<br />
So I've been trying to ramp up my ideas for veggie bowls, being a total geek on a Sunday and cooking up a batch of different recipes that can be mixed up and see us through the week without too many Mr Chow's chow mein's thrown in. Seeking out the best grain, protein and veggies combo's has been an easy chore to bear. Having a batch of quinoa or red rice, some roasted veggies and delicious hummus or dressing in the fridge, on top of which I can throw a poached egg, some roasted tofu or crispy kale (or poached chicken for T) means we are never too far away from something delicious and nourishing when we are both totally pooped.<br />
<br />
So after a rather crazy week I thought rather than just show you one veggie bowl combo I'd share with you some of my favourite recipes and ideas out there, in 5 easy steps to making your own. For even more ideas or those of you who are looking for a full recipe, check out <a href="https://uk.pinterest.com/HackneyPantry/veggie-bowls/" rel="nofollow" target="_blank">my pinterest board here.</a> Go forth and create - and let me know how you get on!<br />
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<h3>
1. The Grain</h3>
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Choose your favourite grain as your base, add some extra flavourings with a quick dressing whilst they are still warm if you fancy it. My current favourites on rotation are;<br />
<br />
<ul>
<li>Red Rice - dress with soy sauce and a little lemon juice whilst warm</li>
<li>Brown sushi rice dressed with sushi seasoning</li>
<li>Quinoa - added bonus protein if you go with this one. This recipe from the Kitchn for <a href="http://www.thekitchn.com/how-to-cook-quinoa-cooking-lessons-from-the-kitchn-63344" rel="nofollow" target="_blank">how to cook quinoa </a>works out perfectly every time</li>
<li>Wheat berries - not always that easy to get hold of but have an amazing nutty taste and great texture</li>
<li>Pearled Barley or Spelt - also have fantastic bite and texture</li>
</ul>
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<h3 style="clear: both; text-align: left;">
2. The Veggies</h3>
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</div>
This is where you can really start to get creative (as well as clear out the fridge, possibly a favourite pastime of mine?!). Try and get as much colour in as you can. A mix of roasted, steamed and raw is good in my book;<br />
<br />
<ul>
<li>Finely shredded red cabbage</li>
<li>Spiralized carrots, courgettes or beetroot</li>
<li>Steamed cabbage or kale</li>
<li>Spicy slaw made with white cabbage and carrots with a vinegar and chipotle dressing</li>
<li>Pickled cucumbers - check out this amazing recipe <a href="http://veganmiam.com/recipes/taiwanese-style-pickled-cucumbers" rel="nofollow" target="_blank">from Vegan Miam</a></li>
<li>Kimchi</li>
<li>Sauerkraut</li>
<li>Any roasted vegetable including cherry tomatoes, broccoli, carrots, sweet potato or squash</li>
<li>Edamame beans</li>
<li>Finely sliced radishes</li>
</ul>
<br />
<h3>
3. The Protein</h3>
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</div>
Top your veggies off with a protein hit;<br />
<br />
<ul>
<li>A poached egg - the easiest by far and adds to the sauciness</li>
<li>Hummus - a favourite of mine as you can make a massive batch and snack on for the rest of the week. See my current fave recipe for <a href="http://thehackneypantry.blogspot.co.uk/2015/02/roasted-squash-hummus.html" rel="nofollow" target="_blank">roasted squash hummus here.</a></li>
<li>Roasted tofu - this takes a bit of prep as you need to weigh it down with a tin and paper towels in the fridge the night before roasting to get rid of all the liquid, but so worth it. Favourite recipes of the moment <a href="http://veganmiam.com/recipes/gochujang-tofu-pickled-cucumber-bowl" rel="nofollow" target="_blank">Gochujang Tofu</a> and <a href="http://www.thefirstmess.com/2014/12/04/garlic-pepper-soba-with-chili-roasted-tofu-recipe/" rel="nofollow" target="_blank">Chilli Roasted Tofu</a></li>
</ul>
<br />
<h3>
4. The Sauce</h3>
<div>
A bit of saucy-ness is most definitely needed to keep things interesting and shall we say moist? Plus there is no harm in adding yet more flavour to the mix. Just a few ideas here, some super easier, some for when you have a bit more time;</div>
<br />
<ul>
<li>Salted yoghurt (have I mentioned enough times how I'm obsessed with this?!)</li>
<li>Sriarcha (see above)</li>
<li>Tahini sauce - thin the tahini out with lemon juice, olive oil and water</li>
<li>Herb oil</li>
<li>Tahini peanut sauce <a href="http://thehackneypantry.blogspot.co.uk/2013/08/tahini-peanut-kale-salad.html" rel="nofollow" target="_blank">from this blog post</a></li>
<li><a href="http://www.popsugar.com/food/Mason-Jar-Quinoa-Salad-Sweet-Potatoes-Pomegranate-36803194" rel="nofollow" target="_blank">This green thai-style sauce</a> from Top With Cinnamon</li>
<li><a href="http://www.loveandlemons.com/2014/02/22/roasted-broccoli-bowls/" rel="nofollow" target="_blank">This roasted red-pepper sauce</a> from Love and Lemons</li>
</ul>
<br />
<h3>
5. The Garnishes</h3>
Finish off with whatever makes you happy. Some are almost obligatory - avocado slices?! There are so many ideas in my head for these I could write another entire blog post, so in brief;<br />
<br />
<ul>
<li>Roasted chickpeas</li>
<li>Shichimi Togarashi - a Japanese spice blend with dried chilli, orange peel, sesame seeds and nori - brilliant sprinkled on anything</li>
<li>Salted nori seaweed chips, crumbled and sprinkled over - either stock up at the Asian market or <a href="http://www.thekitchn.com/afternoon-snack-wasabitoasted-126073" rel="nofollow" target="_blank">make your own</a></li>
<li>Kale chips</li>
<li>Crispy shallots</li>
<li>Avocado slices</li>
<li>Feta cheese crumbles</li>
<li>Toasted nuts or seeds (with soy sauce? yes!)</li>
<li>Ground flax seeds</li>
<li>Dried cranberries </li>
</ul>
<div>
<br /></div>
<div>
Don't forget to check out <a href="https://uk.pinterest.com/HackneyPantry/veggie-bowls/" rel="nofollow" target="_blank">Pinterest for more recipes and ideas</a>. Let me know how you get on - I'd love to see some of your creations! xxx</div>
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Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com0tag:blogger.com,1999:blog-5225843975661081910.post-37074071153401071502015-02-20T12:56:00.001+00:002015-02-20T12:56:26.827+00:00Roasted Squash Hummus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUDfsxB0NQJgcy8exorUVtcA7nFG_jtYr2Z5KI7zhZZBLEFH8kboeDj_O02efPpKYe2LTFTmlJte-LMZZqngbed_sKsfTQ0wPj-XQNz42BQV_ky3k-QzHq8LpiwnKrGYC_ZqaHQtJTZU9/s1600/Squash+Hummus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUDfsxB0NQJgcy8exorUVtcA7nFG_jtYr2Z5KI7zhZZBLEFH8kboeDj_O02efPpKYe2LTFTmlJte-LMZZqngbed_sKsfTQ0wPj-XQNz42BQV_ky3k-QzHq8LpiwnKrGYC_ZqaHQtJTZU9/s1600/Squash+Hummus.jpg" height="640" width="640" /></a></div>
<br />
A super simple recipe today for you guys to make over the weekend. I love hummus of any kind, but adding extra flavours is always a good thing in my book. Roasted squash makes it super creamy, a little bit sweet and a little bit savoury, not to mention bumping up the nutrition content a notch. Perfect for a quick snack with crackers, celery sticks, (this has kept me going through some serious blog prep this morning) or topping for a veggie grain bowl... more on that next week! Have a fab weekend everyone<br />
xx<br />
<br />
<h3>
Roasted Squash Hummus</h3>
<h4>
Ingredients</h4>
<div>
1 small squash, cored and roughly chopped into 1 inch cubes (no need to peel)</div>
<div>
1 tsp red pepper flakes</div>
<div>
Olive oil</div>
<div>
<br /></div>
<div>
1 tin of chickpeas, drained, liquid reserved</div>
<div>
juice of 1/2 lemon</div>
<div>
2 tbsp tahini</div>
<div>
Sriracha to taste</div>
<div>
Extra virgin olive oil</div>
<div>
<br /></div>
<h4>
Method</h4>
<div>
Toss the squash pieces with the red pepper flakes, olive oil and salt and pepper. Roast in a preheated oven at 180˚C for around 20-30 minutes until cooked through and golden around the edges. Leave to cool.</div>
<div>
<br /></div>
<div>
Once the squash is cool peel off the skin (much easier once cooked) and dump in a blender. Add the lemon juice and tahini. Blitz to a rough paste and then add some of the reserved liquid, about 2 tbsp, and olive oil, a drizzle, until you have a smooth purée. Taste then add the Sriracha, salt and pepper, and more lemon juice if needed, until it tastes both earthy and bright.</div>
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Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com0tag:blogger.com,1999:blog-5225843975661081910.post-45831518012174935222015-02-12T11:00:00.000+00:002015-02-13T13:39:18.313+00:00Lets make something other than crêpes for pancake day this year! <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjTKnw5mC9mobsRmY1qpcbqWIQftsntO_-Vcb0CpHh-U-QVjv3qU7giz6xCZ0xpraeKqf53nPgWIY0MM1mMOqxqHQqxFyrR_k5jZYs_tyzT6i4EFwtpKv6NzEXH8eGzsrH7z2bGpvBEEF/s1600/_MG_0875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chickpea Leek Pancakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjTKnw5mC9mobsRmY1qpcbqWIQftsntO_-Vcb0CpHh-U-QVjv3qU7giz6xCZ0xpraeKqf53nPgWIY0MM1mMOqxqHQqxFyrR_k5jZYs_tyzT6i4EFwtpKv6NzEXH8eGzsrH7z2bGpvBEEF/s1600/_MG_0875.JPG" height="426" title="Chickpea Leek Pancakes" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aIHlP44L1Wxc9o2vopw6yzyXwaOhLHuBDFSedTsOUrzNmlWSSWDPVhmEa_h5pRWjvnUfBdnm6ej4TDZttW9OF3bcJqjeYb65KW7LSGuB4sxI8D7lOvoae_osZ7v3HSEjfSJAEcBQgHh0/s1600/_MG_0831.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chickpea Leek Pancakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aIHlP44L1Wxc9o2vopw6yzyXwaOhLHuBDFSedTsOUrzNmlWSSWDPVhmEa_h5pRWjvnUfBdnm6ej4TDZttW9OF3bcJqjeYb65KW7LSGuB4sxI8D7lOvoae_osZ7v3HSEjfSJAEcBQgHh0/s1600/_MG_0831.JPG" height="426" title="Chickpea Leek Pancakes" width="640" /></a></div>
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<br />
I'm not sure I've ever met anyone who doesn't like pancake day/ fat Tuesday/ madis gras, it is literally the best holiday, ever (well for food at least!). BUT (and I do wonder if I'm going crazy here) maybe I'm a bit bored of the classic lemon and sugar<span style="font-family: inherit;"> <span style="background-color: white; line-height: 18.2000007629395px;">crêpe</span> </span>combo? Maybe....?<br />
<br />
Anyway, even if I do have some delicious lemon and sugar crepes next Tuesday, I will for sure be having these for my first course. And probably for lunch several times in between.<br />
<br />
They are easy to make, light, fluffy, full of savoury goodness, and taste absolutely amazing to boot. Using chickpea flour gives them another flavour dimension, makes them gluten free and add lots of extra protein to the mix. I am literally obsessed with putting savoury yoghurt sauces on everything at the moment, and sumac gave just the right lemony twist to this version. Add some greens, kale was my choice here, and everything balances out nicely.<br />
<br />
I was a very happy lady when making these several times to test the recipe, and shoot them for the blog! Make them for brunch or supper and make sure you have some left over for lunch the next day. Go forth and make pancakes!<br />
<br />
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<h3>
Chickpea leek pancakes with kale, salted yoghurt and sumac</h3>
<div>
Serves 4 for brunch/lunch/starter or 2 as a main</div>
<div>
<br /></div>
<h4>
Ingredients</h4>
<div>
1 large leek, finely sliced and washed</div>
<div>
<br /></div>
<div>
100g kale, de-ribbed, washed and chopped</div>
<div>
<br /></div>
<div>
1/2 cup whole greek yoghurt</div>
<div>
1 tsp sumac</div>
<div>
1/4 tsp salt</div>
<div>
<br /></div>
<div>
1 cup chickpea (gram) flour</div>
<div>
1 cup water</div>
<div>
1/2 tsp baking powder</div>
<div>
1/2 tsp salt - flavoured if you have it</div>
<h4>
Method</h4>
<div>
Sauté the leek in a large skillet with some olive oil and salt until well softened, remove to a bowl leave to cool. </div>
<div>
<br /></div>
<div>
In the same sauté pan cook the kale with a splash of water and some salt and pepper. Transfer to a bowl and keep warm.</div>
<div>
<br />
Mix together the yoghurt, sumac and salt.</div>
<div>
<br /></div>
<div>
Whisk together the chickpea flour, water, baking powder and salt until you have a smooth batter. Add the leeks. Heat a small amount of olive oil in the skillet on a medium heat. Add 3-4 tbsp batter to make medium sized pancakes, you should get 8 out of this batter, be careful not to overcrowd the pan. Cook for 3-4 minutes until you see bubbles on the top and the bottom is set and golden brown, flip and cook for another 3-4 minutes on the other side. Keep the pancakes warm whilst you cook the rest.</div>
<div>
<br /></div>
<div>
Serve the pancakes topped with some of the yoghurt, some kale, another sprinkling of sumac and a drizzle of good olive oil. YUM!</div>
<h4>
</h4>
Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com0tag:blogger.com,1999:blog-5225843975661081910.post-30248402712836768302015-02-09T13:37:00.003+00:002015-02-13T13:09:39.513+00:00Matcha Green Tea Morning Smoothie<div class="separator" style="clear: both; text-align: center;">
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This smoothie was exactly what I needed this morning. After a weekend of partying and indulgences (who knew that 30th birthday parties were going to be my drunkest for a decade?!) I need a week of re-setting and re-balancing!</div>
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Matcha Green Tea is the highest quality powdered green tea available. An ancient Japanese traditional tea it is packed with antioxidants, can act to increase your metabolism, boost memory, concentration <i>and </i>performance! The super high chlorphyl levels in matcha (which give it it's green colour) can also help detoxify the body - as if we needed more reasons to drink this natural super food? It's expensive but you only need a small amount to reap the benefits. I love to use it in my morning green smoothie - the perfect wake up drink which I whiz together when I'm running late and need my morning coffee and breakfast rolled into one. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIeUJJKwCkgLQ4e5VV4QRU_TNWtJW6UlwZmre-G0Zi3d3V6VoWS3-wXyoqH5NtQ8lElwNfLws87s7OxYAeusQDxwoEv30we8GE0_JL5SrmsPx2bMDz6PWMimdOfWTS3wYfr3-_ZahTbqy/s1600/_MG_0744_Fotor_Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIeUJJKwCkgLQ4e5VV4QRU_TNWtJW6UlwZmre-G0Zi3d3V6VoWS3-wXyoqH5NtQ8lElwNfLws87s7OxYAeusQDxwoEv30we8GE0_JL5SrmsPx2bMDz6PWMimdOfWTS3wYfr3-_ZahTbqy/s1600/_MG_0744_Fotor_Collage.jpg" height="480" width="640" /></a> </div>
I don't often make the same morning smoothie twice as I tend to mix and match with greens, fruit, nut milks, powders etc. depending on my mood and what is in my fridge. But this recipe is so delicious its been making the rounds a lot recently. I particularly love using romaine or iceberg lettuce in my smoothies like this one. Kale is great, but sometimes in a morning I want something a little softer? Trust me when I say although adding lettuce to your smoothie might sound weird, it is actually really delicious!<br />
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Lettuce also massively up's the nutrients in your smoothie - with romaine lettuce being an amazing source of protein (believe it or not, 17%!), calcium, omega 3's, vitamin A, B vitamins and minerals! Not to mention also being low in calories and full of water! Give this one a try next time you fancy something green and nourishing for breakfast.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpnhiQVBnBcAuQ7EpOTyHAXP781KkbNxJZp_YP01bGZ4mFikSwWa-tWrzZAreGKHMsYeJPsbOvkF7c2GbhVzO3O_nhBzZ1SX67pjHPtsIlxYEyyZ-UkZe5trJxyvF6QfJgCK_E5Ui8prif/s1600/_MG_0752_Fotor_Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpnhiQVBnBcAuQ7EpOTyHAXP781KkbNxJZp_YP01bGZ4mFikSwWa-tWrzZAreGKHMsYeJPsbOvkF7c2GbhVzO3O_nhBzZ1SX67pjHPtsIlxYEyyZ-UkZe5trJxyvF6QfJgCK_E5Ui8prif/s1600/_MG_0752_Fotor_Collage.jpg" height="480" width="640" /></a></div>
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Matcha Green Tea Morning Smoothie</h3>
<h4>
Serves 1</h4>
To your blender add - 1/4 iceberg or romaine lettuce, 1 frozen banana, 1/4 chopped mango, 1/4 chopped cucumber, squeeze of lime juice, 1/2 cup of you favourite nut milk, 1 tsp matcha green tea powder and a squeeze of lime. Blend until smooth.Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com1tag:blogger.com,1999:blog-5225843975661081910.post-28576353343353825132015-01-30T11:56:00.000+00:002015-02-13T13:19:24.295+00:00Morning Toast for January<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGarTrJFlwrOhQVSK-TixhxfVsm5VGlKShv1nPeg5c9ySr-BoIMn6x4_05LhogULxtf-DG2t8-7dfJFJsknrAhx4KkJogas0GBqVFTH3dN3yPCC-aulqJ2i_gAzbJvggBenf9NqLRrDhK4/s1600/_MG_0812_Fotor.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGarTrJFlwrOhQVSK-TixhxfVsm5VGlKShv1nPeg5c9ySr-BoIMn6x4_05LhogULxtf-DG2t8-7dfJFJsknrAhx4KkJogas0GBqVFTH3dN3yPCC-aulqJ2i_gAzbJvggBenf9NqLRrDhK4/s1600/_MG_0812_Fotor.jpg" height="418" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Savoury breakfast toasts</td></tr>
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I'm really not a morning person. However much I try and get up early, thinking it will make me a better person, get more done, not feel like a rushed mess every morning when I leave for work, my best intentions just never work out! So often all my best laid plans go down the drain with a few too many snoozes of the alarm... Trying to change the habit of a lifetime in January is probably not the best idea!</div>
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Anyhow, despite having far less time in the morning than I'd like to I do always try and squeeze in some breakfast every day, otherwise I'm even more of a grumpy tired mess than I am usually! Breakfast is one of my favourite meals so finding recipes that can make it more exciting than a bowl of porridge/museli/granola during the week is my perpetual quest. Not to mention the fact that I am always a savoury rather than sweet girl. And my oh my do savoury toasts really hit the spot. I can not get enough of these! So god damn delicious, easy, filling and not to mention super healthy - I cant think of many other quick brekkie options which pack in so much goodness. To be honest, I could eat these for breakfast, lunch and dinner.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSI4Ac1wdqGmon1BtzqHa_SLX4BNWnhCTVvbwRgVzXDHVBoDtVvKG7vhLLhci45eEhs02Z-x3vXjXnvZe2fTbFD68TkbRqx4BRIbyvaY6BxAabRnaR_Ni-IPKaVHc8wbQz53VvLXTtQU-k/s1600/_MG_0817.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSI4Ac1wdqGmon1BtzqHa_SLX4BNWnhCTVvbwRgVzXDHVBoDtVvKG7vhLLhci45eEhs02Z-x3vXjXnvZe2fTbFD68TkbRqx4BRIbyvaY6BxAabRnaR_Ni-IPKaVHc8wbQz53VvLXTtQU-k/s1600/_MG_0817.JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Savoury breakfast toasts</td></tr>
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These toasts might look complicated, or long winded to make, but they are actually perfect for both that quick morning fix and a lazy weekend breakfast. Most of the toppings can be made in advance and are similar to things I would make for midweek lunches to make life that little bit easier. A big batch of roasted tomatoes can be kept in the fridge for jazzing up all sorts of dishes, a teaspoon of herb oil is amazing on almost anything (especially on cold roast chicken for lunch boxes as we found out this week) and roasted squash is a staple in our weekly fridge fill.<br />
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You've only got to have some whole milk greek yoghurt, avocado and some feta cheese in the fridge and the possibilities are already endless as any of these toppings can be mixed and matched. Some more savoury toast combinations to inspire you in the morning fugg <a href="http://ohsheglows.com/2014/07/10/an-ode-to-toast-4-easy-but-drool-worthy-vegan-combos/" rel="nofollow" target="_blank">here</a>, <a href="http://www.bonappetit.com/test-kitchen/how-to/article/toast-is-happening" rel="nofollow" target="_blank">here</a>, and <a href="http://www.buzzfeed.com/tashweenali/energy-boosting-breakfast-toasts#.hnA6G4b5RD" rel="nofollow" target="_blank">here</a>. T and I are defo gonna try Oh She Glows Cheaters Maple Baked Beans one weekend soon! If you have your own favourite combo's for savoury toasts I'd love to hear them! Enjoy xx<br />
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<tr><td class="tr-caption" style="text-align: center;">Smashed squash toast with feta and herb oil</td></tr>
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<h3>
Smashed squash toast with feta and herb oil</h3>
<div>
Roast a batch of squash of your choice (I used crown prince and acorn) with salt, pepper and olive oil. Once cooled mash with the back of a fork to a rough consistency and check the seasoning. Blitz a large handful of fresh green herbs (here I used a mixture of parsley and basil) with 2 tbsp good quality olive oil, a small pinch of salt and a squeeze of lemon. Spread a piece of toasted sourdough with the squash puree, crumble over the feta cheese and drizzle with the herb oil. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgho7QN5UCZ56KbdmCRoaLOrMNM4Ao3dlhOyGf3jzpXbeJ0yc1O_DE2SjxaDDSoyZe3mIKDPsckyvAjntmfOGXzj2vwuUVnO7jhrF5Bt2opHInnMd_yjfAvK-9ao1y1wrUCY9L9GrVNdcde/s1600/_MG_0790_Fotor.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgho7QN5UCZ56KbdmCRoaLOrMNM4Ao3dlhOyGf3jzpXbeJ0yc1O_DE2SjxaDDSoyZe3mIKDPsckyvAjntmfOGXzj2vwuUVnO7jhrF5Bt2opHInnMd_yjfAvK-9ao1y1wrUCY9L9GrVNdcde/s1600/_MG_0790_Fotor.jpg" height="416" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salted yoghurt, cucumber, sultana and walnut toast</td></tr>
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<h3>
Salted yoghurt, cucumber, sultana and walnut toast</h3>
<div>
Mix approx 4 tbsp full fat greek yoghurt with salt and pepper to taste and a splash of good quality olive oil. Spread the yoghurt on a piece of toasted sourdough, top with ribbons or slices of cucumber, sultana's, chopped walnuts, a splash of olive oil and a sprinkle of maldon sea salt.</div>
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<tr><td class="tr-caption" style="text-align: center;">Salted yoghurt with roasted tomatoes and spiced butter</td></tr>
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<h3>
Salted yoghurt with roasted tomatoes and spiced butter</h3>
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Roast a tray of halved cherry tomatoes with olive oil and salt and pepper. Mix approx 4 tbsp full fat greek yoghurt with salt and pepper to taste and a splash of good quality olive oil. Heat a small pan with a large knob of butter, add half a tsp of cayenne pepper and 2tsp paprika until melted and foaming. Spread the yoghurt on a piece of tasted sourdough, top with the tomatoes and drizzle with the melted butter.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrrV07OFLRDDSSQOQ4nRIvPrnYkSQZJlPsaH_Rr0d0zAbYNTbIpTIq5q5HZPnE-YHW9m0KkDebZR0DTa4rT8D-W8-PT5Od8FDFgqQg0eV7fCK_WPvlUoyMujnMFik2RE28nHvgU0Lr3Xxe/s1600/_MG_0802_Fotor2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrrV07OFLRDDSSQOQ4nRIvPrnYkSQZJlPsaH_Rr0d0zAbYNTbIpTIq5q5HZPnE-YHW9m0KkDebZR0DTa4rT8D-W8-PT5Od8FDFgqQg0eV7fCK_WPvlUoyMujnMFik2RE28nHvgU0Lr3Xxe/s1600/_MG_0802_Fotor2.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Avo on toast with line, feta and spiced butter</td></tr>
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<h3>
Avo on toast with lime, feta and spiced butter</h3>
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Heat a small pan with a large knob of butter, add half a tsp of cayenne pepper and 2tsp paprika until melted and foaming. Smash half an avocado on top of a piece of toasted sourdough, squeeze over some lime juice and season to taste with salt and pepper. Crumble over some feta cheese and drizzle with spiced butter, or if you don't have time to make the spiced butter, just add a squidge of Sriracha.</div>
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Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com0tag:blogger.com,1999:blog-5225843975661081910.post-91223306515170661912014-11-14T13:59:00.001+00:002015-02-13T13:13:46.838+00:00Turkey Halloumi Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_6b6S7qkfCy4yXI9iZw9Kbn4EY02xClKXyGAOwHYVu89ledFcS7yiFR4pn-5XZu57sU6eGNpryvsE94few6xgnHeJ1kENTtVDHSphEMLLUl8xequB8n4H4ENhiowjww9-UJfFjurpNob/s1600/turkey+burgers.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_6b6S7qkfCy4yXI9iZw9Kbn4EY02xClKXyGAOwHYVu89ledFcS7yiFR4pn-5XZu57sU6eGNpryvsE94few6xgnHeJ1kENTtVDHSphEMLLUl8xequB8n4H4ENhiowjww9-UJfFjurpNob/s1600/turkey+burgers.png" height="640" width="639" /></a></div>
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Wow these are so delicious - delicious enough that I'm hoping you'll excuse the terrible photo! We made these last night for dinner, and had the leftovers for cold lunch, I couldn't let them slip by without sharing them with you so just snapped a very quick photo at my desk before gobbling them up!<br />
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I've been wanting to make turkey burgers for a while because turkey mince is so low in fat, but its not that easy to get hold of! I finally found some when we went to the big supermarket, and was really excited to try a version of <a href="http://www.ottolenghi.co.uk/turkey-courgette-burgers-with-spring-onion-cumin-shop" target="_blank">this Ottolenghi recipe</a>. Instead of courgettes which aren't really in season now I used a combination of grated carrots and halloumi, and some sauteed leeks instead of the spring onions. The halloumi in particular was the genius addition, it goes so well with the herbs and spices in the mix, and adds the perfect salty tang. I served them in lettuce cups with some yogurt Sriracha sauce and Toby's famous honeyed sweet potato fries and oh my did they make the most delicious dinner! Burger and chips but totally guilt free!<br />
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<h3>
Turkey Halloumi Burgers</h3>
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Makes 8 medium burgers</div>
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<h4>
Ingredients</h4>
<div>
2 large leeks, finely chopped and well washed</div>
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450g lean turkey mince</div>
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125g halloumi coarsely grated on a box grater</div>
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1 large carrot coarsely grated</div>
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1 medium egg</div>
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2 tbsp chopped fresh mint</div>
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2 tbsp chopped fresh coriander</div>
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2 garlic cloves crushed</div>
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1 tsp ground cumin</div>
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1/2 tsp cayenne pepper</div>
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1/2 tsp salt</div>
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freshly ground black pepper to taste</div>
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<div>
Lettuce cups, yoghurt Sriracha sauce and sweet potato fries</div>
<h4>
Method</h4>
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Preheat the oven to 180°C.</div>
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Gently fry the leeks in a large frying pan in some olive oil over a medium heat for 5-10 minutes until they are soft and cooked through. Leave the leeks to cool slightly.</div>
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Mix together all the other ingredients for the turkey burgers, add the leeks once cool and season to taste. If you'd like to check the seasoning take a very small piece of the mixture, cook and then try before shaping and cooking the rest.</div>
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Shape the mixture into 8 medium sized burgers. Heat a small amount of olive oil in a large frying pan and once hot, add the burgers and sear on each side for around 2-3 minutes until golden brown. Place the burgers in the oven for 10 minutes until cooked through. Serve with the yoghurt sauce, lettuce cups and sweet potato fries.</div>
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<h3>
Yoghurt Sriracha Sauce</h3>
<div>
4 tbsp whole plain greek yoghurt</div>
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Sriracha hot sauce to taste</div>
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juice of half a lemon</div>
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<div>
Mix all the ingredients together and season to taste.</div>
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<h3>
Honeyed Sweet Potato Fries</h3>
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Serves 4</div>
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<div>
4 medium sweet potatoes</div>
<div>
1 tbsp honey</div>
<div>
1 tbsp olive oil</div>
<div>
salt and pepper to taste</div>
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Preheat the oven to 180°C. Put a baking tray in the oven to heat up.</div>
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<div>
Wash and scrub the sweet potatoes and cut into 1 inch wedges. Bring a pan of salted water to the boil, add the potatoes and boil for around 4-5 minutes until just tender. Drain and leave in the colander to steam dry for a few minutes.</div>
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<div>
In a large bowl mix the potatoes with the honey, olive oil and salt and pepper until they are all well coated. Add the potatoes to the heated baking tray, and cook for around 30 minutes turning regularly until they are golden all over.</div>
Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com0tag:blogger.com,1999:blog-5225843975661081910.post-3640755278950083512014-11-03T21:11:00.000+00:002015-02-13T13:09:39.522+00:00Spaghetti squash saute with chickpeas, spinach and pangrattato<div class="separator" style="clear: both; text-align: center;">
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We've had a spaghetti squash from our veg box sitting on our counter top for a little while longer than it should have been. I've been looking at it every couple of days, and each time its just seemed like a little bit too much effort to work out what to do with it! But today I decided I would finally tackle the beast.<br />
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I really fancied some comforting pasta for dinner, literally my favourite food, but after Toby has just got back from the gym he wanted something a little healthier. I've read so many times that spaghetti squash is the perfect healthier carb-free replacement for pasta, so tonight was the night to give it a go.<br />
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After a bit of extensive google searching I realised that there are certainly the spaghetti squash lovers out there, but also a few haters. What the lovers don't tell you is that it can get slimy very quickly... and it certainly does not go well with sloppy sauces. Thank god I found that out, I was about to try and make a healthy(-ish?) carbonara sauce to go with (... I know what you are thinking, poor guy he's just got back from the gym and you want to feed him carbonara... ;)<br />
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Well anyway, Toby was saved from the carbonara as I decided what the squash really needed was a light mix with some really tasty veggies, and a liberal sprinkling of some super pungent pangrattato (crispy flavoured bread crumbs often used as a poor man's parmesan). It turned out this was the best u-turn I could ever make - the pangrattato was the perfect foil to the soft spaghetti squash and we were saved from what would have been a big sloppy congealed mess!<br />
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Lessons learnt - when you want something healthy, comforting and tasty, turn to spaghetti squash. When you want carbonara, stick to the classics!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2BJVfi08cCYL-E7jT_0h-EpZoA-RMHX6eNIU1gNxmyq5Yn-nVf-0a3sKVsQYzQsA0ZuvGvdo9S097JeLr3u5o49UDqAhEo2a8fKZhVUPE_6Co23FwfLF6k5xrUU0_ffLKNOPKMhuWai4y/s1600/Fotor1103210629.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2BJVfi08cCYL-E7jT_0h-EpZoA-RMHX6eNIU1gNxmyq5Yn-nVf-0a3sKVsQYzQsA0ZuvGvdo9S097JeLr3u5o49UDqAhEo2a8fKZhVUPE_6Co23FwfLF6k5xrUU0_ffLKNOPKMhuWai4y/s1600/Fotor1103210629.png" height="480" width="640" /></a></div>
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<h3>
Spaghetti squash saute with chickpeas, spinach and pangrattato</h3>
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Serves 4</div>
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If you want to try and make this gluten free I'd suggest using gluten free breadcrumbs rather than missing this part out as the crispy breadcrumbs really make the dish!</div>
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Ingredients</h4>
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1 large spaghetti squash</div>
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olive oil</div>
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1 large onion, finely chopped</div>
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3 garlic cloves, crushed</div>
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1 large bunch of spinach, washed and shredded</div>
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1 can of chickpeas, drained</div>
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parmesan</div>
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Pangrattato</div>
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olive oil</div>
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2 cloves garlic, crushed</div>
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1-2 anchovy fillets</div>
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1/2 tsp chilli flakes</div>
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50g dried bread crumbs</div>
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1 tbsp capers, finely chopped</div>
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Parsley, finely chopped</div>
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Method</h4>
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Preheat the oven to 180˚C˚. Cut the spaghetti sqaush in half, scrape out the seeds and middle and discard. Rub the cut side with olive oil, salt and pepper, then place cut side down in a baking dish. Place in the oven and bake for around 45 minutes until the squash is easily pierced with a sharp knife, take out of the oven until you are ready to eat.</div>
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Meanwhile make the veggies and pangrattato. Heat up a large glug of olive oil in a heavy frying pan, then add the onion and saute for around 5 minutes until nicely soft. Add the crushed garlic cloves and saute for another 30 seconds. Add the washed and chopped spinach and a good grinding of salt and pepper, saute until the spinach has wilted down. Then add the drained chick peas and saute on a high heat until you have a few crispy bits on the chickpeas.</div>
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For the pangrattato heat another large glug of olive oil in a small frying pan, and add the crushed garlic, anchovy fillets, and chilli flakes and cook on a medium/high heat stirring often until the anchovy has melted into the oil. Add the breadcrumbs and mix together really well and cook until the breadcrumbs are golden. Add the chopped capers and parsley, give a good stir and take off the heat.</div>
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When everything is ready scrape out the flesh of the spaghetti squash into the pan with the chickpeas and spinach, add a good grating of parmesan, give a quick mix together and check the seasoning. To serve, pile the spaghetti squash into bowls, top with plenty of the pangrattato and more parmesan - delicious!</div>
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<br />Anonymoushttp://www.blogger.com/profile/14261650450296184586noreply@blogger.com0tag:blogger.com,1999:blog-5225843975661081910.post-27909962388955964212014-09-30T16:02:00.001+01:002015-02-13T13:20:08.615+00:00Spiced Plum Coconut Chia Seed Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6Y_agiuuAyvG0GzRJdIYu_raI2_XGROeOWqn1FNI5iOTWMWQ3QaWQiVwDd6_Lpw2XQ_lRBZNRo4XzYw0T2t9qTs0dW63Nw7MKF0H3EKJ0EPTz9ULfNjb61D_8gdoIyudOlwRl1V56BAp/s1600/chia+seed+pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6Y_agiuuAyvG0GzRJdIYu_raI2_XGROeOWqn1FNI5iOTWMWQ3QaWQiVwDd6_Lpw2XQ_lRBZNRo4XzYw0T2t9qTs0dW63Nw7MKF0H3EKJ0EPTz9ULfNjb61D_8gdoIyudOlwRl1V56BAp/s1600/chia+seed+pudding.jpg" height="640" width="480" /></a></div>
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<span style="font-family: inherit;">We've been fuelling up in the mornings on variations of avocado, eggs, rye bread and smoked salmon for quite some time now in our house. Although I (thought) I could eat this all day long; the combinations are (nearly) endless, it's super healthy, it actually keeps me full until lunchtime etc. etc. it's beginning to look (and taste) a bit like Groundhog Day! </span></div>
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<span style="font-family: inherit;">I'm always meaning to make more chia seed pudding, I'm kinda still getting into it's texture, but love it's creamy flavour and the fact that you can prepare it the night before, making a pretty much instantaneous breakfast. I had a bowl of plums which needed using up too so quickly made a batch of this delicious (so tangy!) plum compote, and voila, Groundhog Day no more!! </span></div>
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<span style="font-family: inherit;">p.s. bonus brownie points - it actually kept me so full to even beyond lunch time!</span></div>
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<h3>
Spiced Plum Coconut Chia Seed Pudding</h3>
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Serves 2</div>
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You are likely to have more plum compote than you'll need for this recipe, but that's not a problem at all as it tastes so delicious, keep in the fridge and have with yoghurt or on toast.</div>
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Ingredients</h4>
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1/4 cup chia seeds</div>
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1 cup coconut milk </div>
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1/2 cup almond milk, other nut milk or water</div>
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1/2 tsp vanilla</div>
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400g plums</div>
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1tbsp honey</div>
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juice of 1/2 a lemon</div>
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2 star anise</div>
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flaked toasted coconut</div>
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mixed seeds</div>
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any other toppings you like!</div>
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Method</h4>
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Mix the chia seeds, coconut milk, almond milk/water and vanilla in a bowl until combined and leave in the fridge overnight.</div>
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Stone and chop the plums into small chunks, add to a saucepan with the honey, lemon juice and star anise, bring to a simmer over a medium heat and cook, stirring until the plums have broken down and you are left with a nice compote (you might need to add a splash of water depending on how juicy the plums are to stop catching on the bottom). Leave the plum compote to cool then put in the fridge until morning.</div>
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When ready to eat, layer up the plum compote and chia seed pudding, top with flaked coconut, seeds and anything else you might like (honey etc. if you need some extra sweetness) and enjoy!</div>
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