I love my big salads, especially the ones busting with colour and flavour! This salad is so easy to make. I like making a huge amount to last me for lunch and dinner the next day.
Recipe type: Salads
1 Cup Quinoa
1 Cup Faro
½ Cup Pecans – broken into smaller pieces
½ cup Currants
Small bunch of Mint leaves – roughly chopped
Bunch of flat leaf Parsley – roughly chopped
Bunch of Basil – roughly chopped
1 very light – Mozzarella ball – chopped into small bite size pieces
Extra virgin Olive Oil
½ large Butternut Squash – peeled and cut into 1.5 cm square pieces
2 med Sweet Potatoes – peeled and cut into 1.5 cm square pieces
2 large Courgettes – angle sliced to ½ cm thickness
2 Peppers – (red/yellow) – cut into 2cm square pieces
3 large carrots – peeled and cut into long 5cm strips of ½ cm thickness
20 small plum tomatoes
2 med Red Onion – very thinly sliced
Juice of 1 juicy Lemon
2 Tbs Apple Cider Vinegar
2 Tbs Agave
1 Tbs Tahini
1 tsp White Mirin
1 tsp Dijon Mustard
1 Tbs Bragg Aminos
Place 2 cups of water and some salt in one saucepan and fill another saucepan ½ way with water and salt.
Bring them both to boil, add the Quinoa to the saucepan with 2 cups of water and the faro to the other.
Bring them both to boil then simmer both for approx. 12minutes.
The Faro is ready when it is chewy; the quinoa will be ready when it has absorbed all the water, take care not to burn the quinoa. The heat should be quite low.
When the quinoa and faro are cooked, strain and spread over a large surface to cool quickly. I used 2 very large salad bowls.
Pre-heat your fan forced oven to 180 degrees Celsius
Toast the pecans in the oven for approx. 8 minutes. Remove and leave to cool
Toss all the vegetables with Olive Oil, salt, pepper and Oregano. The tomatoes should be in a separate bowl to the rest of the vegetables.
Spread your vegetables (except the tomatoes) over 1 or 2 nonstick baking trays – vegetables should be all on one layer only
The tomatoes need to be placed in a separate baking bowl. (Do not place tomatoes on a flat tray; they should be placed in a ceramic baking bowl so the juices are retained)
Bake the vegetables (not the tomatoes) for 20minutes then add the tomatoes to the oven and bake all for a further 20 minutes.
Make the dressing by combining all the ingredients and whisk to combine well.
Once all the ingredients are ready, I spread them over 2 very large salad bowls. This is the order of layering them over the 2 bowls:- Faro/Quinoa, nuts, currants, mozzarella, fresh herbs. Then season toss, season toss. Add the rocket and dressing and toss well.
Add the roast vegetables and gently fold/toss all the ingredients.
This has to be one of the most amazing breads I’ve ever made! Who would have thought to use raw millet and quinoa then blend it whilst wet?!!
I’ve been looking and experimenting at making different types of Gluten Free Breads. Not only for myself but for my little boy. So the bread I make has to be as close to real bread as possible so he can have sandwiches for lunch.
A few experimentations were complete flops, but I’ve made one that’s actually turned out really nice. So I’ll be posting that soon. But I’m just not happy with one bread recipe. So my next challenge will be to make bread, bread, bread!!! and hopefully post a nice selection to choose from.
In the meantime I stumbled on this amazing bread recipe and thought I’ve got to try making this bread. And I loved it! Probably too heavy to compare it to the light and fluffy bread that the norm. But if you like more robust bread, then this is it. I can’t take all the credit of course as I found this bread on www.wholeheartedeats.com. She called the recipe ‘The Unbelievable Bread’. And I must agree with her.
Mixture of seeds for garnish (Sunflower, Pumpkin, Sesame etc)
Soak the raw millet and quinoa in filtered water – enough water to cover the grains completely and a bit more on top.
Cover with cling film and soak overnight or for approx. 8 hours.
Pre-heat the oven to 160degrees Celsius (fan forced oven)
Line a bread tin with baking paper
Once the grains have been soaked, rinse thoroughly many times until water runs clear.
Place the Psyllium Husk in a bowl with 1 cup of warm water, stir and allow to sit for approx. 5min or until thick and gel like.
Then combine all the ingredients except for the ½ cup of water into a food processor and process for 2-3 minutes or until batter is thick and sticky. Add the water only if batter is too thick.
You want to make sure you don’t over blend as dough will be sticky and you still want some grains visible.
Pour the mixture into the bread tin. Make sure you evenly spread mixture using a spatula.
Sprinkle with seeds and pat down using your hand.
Bake for approx. 90min or until the top of the loaf bounces back when lightly touched.
IMPORTANT:- 45minutes into the baking process poke the bread ½ way down with a knife in order to allow steam to escape. This is an important step. Your bread will fall after the steam is released but this is normal.
Cook bread on a wire rack.
Once completely cooled I sliced it in pieces, then covered each piece with cling film and froze it. This way I can remove one every night for my little boy to have the following day.
I love my frittatas. They are so easy to make. You can pretty much throw any vegetable combination together, add some eggs and yummy feta cheese and let it cook on the lowest setting and low and behold its ready in no time! Serve with a side order of salad and you get an extremely healthy and nutritious meal. Fast and easy to make. Will little cleaning up afterwards. Great for when you just don’t have enough time to cook after a hard day’s work.
2 Leeks – thoroughly cleaned and finely sliced
2 Garlic gloves – finely chopped
15 small thin Asparagus spears – ends chopped off
Small Broccoli – chopped into bit size pieces
20-30 Mint leaves – roughly chopped
20-30 Basil leaves – roughly chopped
Bunch of Spinach – roughly chopped
Bunch of Rocket – roughly chopped
200g Feta Cheese – crumbled
8 med Organic Eggs – beaten and seasoned well with Sea Salt and Cracked Black Pepper
In a deep frying pan add the leeks and garlic with some filtered water and on med/low heat cook until soft and translucent.
Approx. 10min – make sure you do not burn the leeks and garlic.
Meanwhile, steam the broccoli and asparagus until al Dante.
Add the broccoli to the Leeks and stir to combine then spread out evenly in the pan.
Add the Asparagus spears in a clock – hand pattern.
Then add the peas, olives, feta.
Then add the herbs and leaves spreading out evenly.
Pour over the beaten eggs then cover and on the lowest setting allow to cook for approx. 20-30min or until the egg has risen and is cooked.
Make sure you don’t overcook the egg. Once the egg raises and there is very little liquid. Remove from the heat and allow to sit for approx. 5 minutes as the egg will still cook.
This is pretty much exactly like a paella, except its a soup! Chicken and Chorizo go really well together.
Recipe type: Soups
2 Chicken breasts – Organic
2 Lrge Spanish Onions – sliced and diced
4 Garlic Cloves – sliced and diced
250g Arborio Rice – washed
2 Bay Leaves
⅛ tsp ground Smoked Paprika
⅛tsp ground Turmeric
100ml Cooking White Wine
80g Chorizo – sliced
1 Red Pepper – sliced
1 Green Pepper – sliced
1.5 Liters Vegetable or Chicken Stock
Flat Leave Parley – chopped – garnish
Slice the chicken breasts in half lengthwise (butterfly). So you four thin pieces.
Sprinkle chicken breasts with smoked paprika.
In a nonstick frying pan, place the chicken and allow them to cook on the lowest setting. You can lightly spray with extra virgin olive oil. But there really is no need as the chicken will produce its own juices if cooked on a very low setting.
Once you see the chicken whiten all around the edges, it’s time to turn over and cook the other side.
Cut into bite size pieces once cooked and put aside.
Meanwhile in a large saucepan, cook the onion and garlic in some filtered water.
Cook on med heat until soft and translucent. Stirring occasionally.
Add the rice, bay leaves, saffron, paprika, turmeric and wine
Cook for a further few minutes until wine has been absorbed by the rice
Add the peppers and chorizo
Slowly add a ladle of stock to the rice and allow rice to absorb most of the stock before adding an additional ladleful
Do this for approx. 15min then add the remaining stock.
You may need to add more stock if the constituency is too thick.
Bring to boil then simmer for 15-20min
Add the chopped chicken, peas and parsley.
Allow soup to sit for approx. 5 minutes before serving with lid on.
This recipe was slightly adapted from one found in Annabel Karmel’s cookbook. She made this into a lasagne and i made it into a pasta bake. I tweaked a few of the ingredients to make it Gluten free. My baby boy loves this dish, infact so do I!! Pefect for the whole family to enjoy.
Recipe type: Pasta and Grains
Cuisine: Baby Friendly
Baby size dried pasta shells
2 Tbs Extra Virgin Olive Oil OR Coconut Oil
1 lrge Spanish Onion – sliced and diced
2 Garlic Cloves – sliced and diced
1 Tbs Balsamic Vinegar
2 x 400g cans Chopped Tomatoes
10 Sun blushed tomatoes – finely chopped
4 Tbs Tomato Paste
SPINACH & RICOTTA FILLING:
1 Tbs Extra Virgin Olive Oil or Coconut Oil
1 sm Spanish Onion – sliced and diced
500g Spinach – washed thoroughly and finely chopped
250g Ricotta Cheese
Ground White Pepper
50g non diary Butter
50g Brown Rice Flour
750-800g non diary and non-sweetened milk
70g Gruyere Cheese – crumbled
Ground White Pepper
Pre heat the oven to 180 degrees Celsius.
Boil the pasta until al Dante – drain and put aside.
TO MAKE THE TOMOTO SAUCE:-
Add the oil, onion and garlic to a saucepan and cook on med to low heat until soft and translucent. 5 minutes. Stirring occasionally. Make sure you don’t burn the onion and garlic.
Add the balsamic vinegar and cook for a further 2 minutes.
Add the tomato paste and cook for a further 2 minutes
Add the 2 cans of chopped tomatoes as well as the sun blushed tomatoes and bring to boil, then simmer for 10min on the lowest heat.
TO MAKE SPINACH & RICOTTA FILLING:
In a large saucepan, add the oil and onions and cook on med heat for approx. 5 mins. Stirring occasionally. Do not let the onion burn.
Add the spinach, but the heat on the lowest setting, place the lid on the saucepan and allow to wilt. Approx. 10-15min.
When the spinach has wilted, pour out any excess water and pour spinach into a food processor along with the ricotta and salt/pepper.
Blend until smooth.
TO MAKE THE WHITE SAUCE:
On med heat, melt the butter. Once all melted add the flour and whisk well – approx. 3min of constant whisking.
Then gradually add in the milk, very slowly to begin with then slightly quicker until it’s all poured.
Turn up the heat to the highest setting and continue to stir nonstop, slowly and constantly until the milk thickens.
Take the white sauce off the heat, stir in the gruyere cheese and season.
TO ASSEMBLE THE PASTA BAKE:
I used a rectangular baking dish.
Pour half of the tomato sauce first in the baking dish and using a spatula spread evenly
Pour half of the spinach/ricotta mixture over the top and spread evenly
Pour all the pasta and even out
Then pour the remaining tomato sauce over the pasta, spreading it evenly
Then pour the remaining spinach/ricotta mixture over the tomato sauce, spreading it evenly.