Spanakopitta

*does a little dance* the cable for the camera decided to work today! Which means.... I can finally post another recipe up! How about it?

For my birthday last month, one of my friends got me this recipe book that has aaaaall these fantastic vegetarian recipes, and I had heard about this infamous spanakopitta.

When I looked through all the recipes in the book, getting inspiration I found it - this bakes dish topped with puffed pastry and filled with the stuff for gods!

I had to half the amount of spinach as although it breaks down when it wilts, I still didn't have a big enough pot to fit ALL of the spinach. You can use a kilo of frozen spinach though, just make sure to squeeze out all the water before adding it to the pan with the onions!

Spanakopitta
(Serves 3)

500g fresh spinach (or use 1 kilo frozen for more generous portions)
2 tbsp olive oil
1 large onion (I used two red ones)
1/3 tsp cumin seeds
1/3 tsp fennel seeds
1/3 tsp thyme
Salt and pepper
A good squeeze of lemon or lime
2 eggs
50g pine nuts or roughly chopped cashews
100g feta, diced
200g ready made puff pastry (preferred the ready made stuff, I rolled it myself... using a wine bottle...)

- Pre-heat the oven to 200°C.

- Start by having the spinach in a casserole to wilt, using frozen or fresh spinach doesn't matter, it will still be ridiculously nutritious! Stir occasionally.

- As that is doing its thing, heat the olive oil in alarge frying pan. Chop the onions, but add the herbs to the pan first and sizzle for a minute before tossing in the onionsto soften - about 5-10 minutes.

- Take the spinach of the heat and squeeze the excess water off, set aside.

- Now, add the spinach to the onions, mix until it is well combined, then take it off the heat. Squeeze in lemon juice, salt and pepper, and the two eggs.

- If you make it with 1 kilo spinach, layer half the spinach combination first,top with nuts and feta followed by another layer of the spinach, top with the puff pastry. If you are only making it with 500g spinach have all of it in one layer at the bottom, top with feta and cashews and then top directly with the puff pastry.

- Brush the surface with water, and place in the middle of the oven, bakefor approximately 25-30 minutes until the bae is set and the puff pastrylid is cooked through and puffed up.

- Cool slightly beforeserving, and this little Julie might just have burnt her mouth with sheer impatience, oops! It was delicious though, and I love any dish that has spinach in it!

Since last time, I have been on a long weekend trip to Belfast and caught up with a few friends and met THE most awesome dog ever! Sober October is still going strong and I powered through my journey with Bundaberg's ginger beer when I was away.

Oh, and don't leave me alone in the flat too long, this might happen...

Original source:
River Cottage's VEG Everyday, p. 54

- Jules

Greek Rosemary Potatoes with Feta

Humble ingredients that lead to a dish packed-full of flavour, it is occasions like that which really put a smile on my face when I potter about in the kitchen. Double the recipe if you are wanting to serve this as a main for two people, because trust me - you're not going to keep your paws away from these... I was on the phone with my sister after I'd had my share, and couldn't help going over and having just a liiiittle bit more...

Greek Rosemary Potatoes with Feta
(Serves 4 as a side, 2 as part of a main)

400g salad potatoes, halved
1 1/2 tbsp olive oil
1/2 tsp salt
1 sprig rosemary, chopped
1 small onion, sliced
1 large courgette, diced
1 garlic clove, crushed
100g feta, diced

- Start by pre-heating the oven to 180-200°C. Power-boil the potatoes for five-ten minutes. Drain and pour in 1 tbsp olive oil, add the rosemary and sprinkle the salt over. Place on a baking tray and bake for 25-30 minutes.

- Then, have the onion, garlic, and courgette in a bowl with the remaining oil and stir to coat. Add to the tray with the potatoes, and roast for a further 15 minutes.

- Dice the feta and add to the tray, and bake for 5 minutes, so that the feta is heated through.

- Take out and enjoy on it's own or alongside whatever you feel will go well with it. You might want to double the recipe, as I had this for a late evening snack and had most of it... Definitely made up for a light dinner!

Just a tray of goodness really! I love when the potatoes are crisp on the outside and fluffy in the middle *smiles*

As part of my breakfast today, I also had one of Rose's recipes actually! Her Sweetheart Citrus Salad, and it was delicious and refreshing!

Before

After

I couldn't for the life of me cut out hearts with a cookie cutter like she did though, but it made for a bright and colourful start to the day, delicious!

Wishing you a lovely Wednesday, anything on the agenda? I have got the day off, so I am just going to improvise, and hopefully catch up with a friend later! Before that, I need to hunt me down some coffee....


Original source:
http://www.thecleandish.com/greek-roasted-potatoes-with-green-beans-and-organic-feta-cheese/

- Jules

Vegetarian Semolina Pizza

I based this on the white smoked salmon pizza I made recently! I wanted to try with a different flour and noticed that I had an unopened bag of semolina in the cupboard. Lightbulb! I topped it with whatever I had at hand and that needed to be used up, and it turned into a pretty delicious vegetarian feast!

Vegetarian Semolina Pizza
(Serves 1, about 510 calories)

For the base:
60g semolina flour
3 egg whites
Oregano
Garlic powder
Salt and pepper
1/2 tsp psyllium husk (optional)

Topping:
60g light Philadelphia
A few tbsp chopped tomatoes (or 1 1/2 tbsp tomato purée)
2 small Spring onions, chopped
30g camembert, chopped
Freshly torn basil leaves
Salt, pepper, oregano
Or anything else you want to add!

- Start by pre-heating the oven to about 200-220°C.

- Mix all the ingredients together in a small bowl and leave it to stand for a couple of minutes so the psyllium husk (if using) gets the chance to thicken up the dough a little.

- Grease (VERY important!) 10-15cm quiche or cake tin and spread the base-batter evenly. Pop it in the oven for 10-15 minutes until cooked. Take it out and top with the cream cheese, tomatoes, Spring onions, camembert, basil leaves and seasoning, return it to the oven for another five minutes until the camembert is melted and the basil leaves slightly wilted.

Dinner's ready!


Recipe by yours truly,

- Jules

Creamy Pea Risotto

When my flatmate tried this risotto, he said "This is perfect for a cold day like today", and you know what? He is right! Soups, risottos, stews - you name it, all perfect Wintery meals. But hey! I wouldn't mind some of this any time of the year, it's delicious! Easy to make, and so worth the 45 minutes it takes to whip it up:

Creamy Pea Risotto
(Serves 2, about 490 calories each)

1 tsp coconut- or olive oil
1 small onion, finely chopped
150g pearl barley
800ml-1L vegetable stock
Ground black pepper
100ml low-fat fromage frais, or crème fraîche (can also use quark)
130g garden peas
25g grated parmesan
Chives, fresh or dried, for garnish

- Start by boiling up your stock.

- Then in a pan, heat up the oil, and add your onion, fry for a few minutes until softened. Then, add your barley and stir so all the oil and juices have coated the barley. Now, keep the pan on medium heat and add a ladleful (about 200ml) of the stock, and stir well. Keep stirring every few minutes or so, and once it's absorbed most of the liquid, repeat until you have no stock left.

- If you've so far used 800ml stock and the texture is still a little grainy, add another ladleful of water and give it another five minutes. The feeding of the risotto should take between 30-40 minutes, but preferably closer to 40 to make sure it's lovely and creamy.

- Once you've added the last ladleful of stock or water, tip in the fromage frais or crème fraîche, sollowed by half of the parmesan and all of the peas. Stir well and leave for a couple of minutes to heat through properly before tending to it again. Season to taste and serve topped with the remaining parmesan and the chives, and enjoy!

Post snow-fall...I mean *cough* parmesan sprinkles! Might be the closest thing to snow I'll get though!

Today, I will be off to Norway for christmas and New Years, and so it might get a little quiet on my side. Who knows though, I might drop by!

I wish you a happy festive season, and a magnificent 2014!


Recipe by yours truly

- Jules

Spanish Omelette

Sometimes the simplest of ingredients can go a long way, eggs and potatoes? It can make a great meal if you whip up a Spanish omelette like the one below! It takes a bit of time, but it's tasty, filling, healthy and you most likely have all the ingredients already!

Spanish Omelette
(Serves 2 as a snack or 1 as a main meal, about 285-570 calories)

Look how beautifully layered it is!

250g potatoes, washed and thinly sliced
2 eggs
1 small onion, finely chopped
1 tbsp + 1 tsp olive oil
Salt to taste

- Heat the one tablespoon of oil in a small non-stick frying pan. Add your potatoes and cook on a fairly high heat for about ten minutes. Stirring every now and then to keep them from catching the pan, or char.

- Once the edges of some of the potato slices turn a light golden colour, add the onion and salt, not too much! Turn down the heat slightly and soften for another ten minutes until most of the potato slices are golden and have all gone a little soft.

- In a small baking bowl, beat the eggs lightly, before adding the potato mix and stir a little. Wash the pan quickly, before heating up the remaining teaspoon of oil and pour in the mix. It doesn't matter if the eggs have curdled a little, it will more easily cook through and set.

- Once it's more or less set, slide the omelette onto a plate or a flat lid, and turn the omelette, cooking it for another couple of minutes on the topside. And you're good to go!

It tasted lovely on it's own, but if you prefer your dish with a bit of a kick to it, you can use a bit of sweet chilli sauce, or maybe even barbecue sauce! I had the second half with a bit of sriracha sauce and some roast pepper, and it worked really well!

And also, a happy 8th December! I cannot believe how quickly the last week and a bit has flown by!

The other day, I found licorice powder in a Scandinavian shop called Tiger. I thought it was going to be slightly sweet in flavour, but I happened to be O so wrong! It was super salty!

So when I made my Marzipan Marbles and rolled 1/4 of them in the licorice.... I discovered that it wasn't very nice. I will have to find some other use for it, and use it IN something rather that rolling anything it in. BUT I did enjoy the rest of the marbles big time! I actually thought that since they had raw eggwhite in them, I could try and bake them! So I pre-heated the oven to 180ºC, and put them in for about 7-10 minutes, and it worked really well! So if you're a little weary of eating raw egg white, this might be an alternative for you :)

I made smaller marbles this time, and got 16 in total! I left four plain, rolled four in chopped up almonds, four with licorice (at the very back there) and mixed in a little cocoa powder for the remaining four - delicious!

I hope you have had a lovely weekend so far - still a bit to go! And only two weeks until I go back to Norway to visit my family, I cannot wait!



Original source:
Friste Vegetariske Oppskrifter, p. 62

- Jules

Italian Lentil Soup

Apologies for having posted so many soup recipes lately, it's just that I have been in that sort of soupy state of mind now with the leaves falling, seasons changing and ice covering the ground in the mornings.
This pot of goodness however, is definitely worth mentioning! It tastes very Italian (without being pizza or pasta!), and it is as comforting as can be. I thank the little magic bay leaf for that, it's incredible how one little ingredient like that can add so much! It is also the first time as far as I know, that I've used wine in a soup, it gives it a very rich undertone, which certainly isn't a bad thing!

Italian Lentil Soup
(Serves 2, about 345 calories each)

The basil leaves really complimented the soup!

1 tsp olive oil
1 medium white onion, chopped
120g red lentils (I only had brown - increased cooking time)
500ml stock (plus extra for later)
100ml red wine
1 bay leaf
1/2 tsp each of thyme, nutmeg and mixed herbs
1 tsp brown sugar
A good squeeze of lemon juice
Salt and pepper to taste

- In a medium pan, start by heating up the oil and soften the onions for about 5 minutes.

- Pour in the stock, wine, lentils and seasoning. Cover and simmer on medium-low heat for about 15-20 minutes until the lentils are tender.

- Now, remove the bay leaf and whizz smooth with a stick blender. You don't have to do this, but you will end up with a much richer texture this way. Season with salt and pepper to taste and add water if the soup is too thick. I think I added a good couple of hundred millilitres extra.

- Right before serving, squeeze in juice of 1/2 lemon, and garnish with basil leave, if you have some at hand. Serve with good crusty bread on the side, and tuck in!


Original source:
http://www.bbcgoodfood.com/recipes/1863641/easy-italian-lentil-soup

- Jules

Cheesy Chickpea & Barley Risotto

Happy Sunday!

I was supposed to make a pea and chive risotto the other day, then I discovered that I didn't have peas, only chickpeas, and some other things that needed leftover. And the result? Beautiful!
Forget about mac'n'cheese, this is a much better alternative! Healthier and still as deliciously cheesy, mmmm. I burnt my tongue in excitement when I tried it, couldn't wait for it to cool properly *hangs head in shame*, I blame this little number:

Cheesy Chickpea & Barley Risotto
(Serves 2, about 420 calories each)

1 tsp olive oil
50-100g leek, chopped
100g barley
8 cups of stock (two cubes, I used chicken)
120g drained and rinsed chickpeas
1 tbsp chopped chives (dried works too) plus a little extra for garnish
50g light cheese
Salt and black pepper to taste

- Start by heating 1 tsp of olive oil up in a medium sized pan. Add your leeks and soften for about 5 minutes. Boil up water.

- Now, crumble in one stock cube, or add 1 1/2tbsp of stock powder in with it, as well as the barley. Stir until the barley is coated, before adding a cup's worth of water to the mix. Keep on a low heat and stir frequently, with a few minutes in between.

- Once the mixture has soaked up the first bit of water, add another part of water and continue. On your 5th cup, add another stock cube, on your sixth, add your chickpeas, and after the eight round, when you have ended up with a nice "wavy" mixture and the barley has softened, stir through the cheese and season to taste. I didn't need any salt thanks to the stock and cheese.

- Serve up with a little chive on top, and enjoy! I hope you like it as much as I did!


Recipe by yours truly

- Jules

The Best Gingerbread Biscuits Revisited

Supersoft without being undercooked!

I noticed now with December fast approaching, the recipe I've posted up for gingerbread biscuits is becoming increasingly more popular. There was however a little confusion in the recipe because the original one stated the wrong about of flour/butter.
Pepperkaker/pepper biscuits or gingerbread biscuits as they are called (normally I would add a pinch of pepper to them, but I haven't tried that with this version before because they turned out sooo delicious the first time around) are normally associated with Winter, and christmas but the spices used are almost the same as in pumpkin spice! There is clearly a fine line, but when I was feeling a little under the weather the other day, and thought of baking gingerbread biscuits, I immediately felt a little better.

I have now improved the recipe, making it more easy to understand, aaaand for some reason they ended up only having 19 calories per biscuit this time! I round it up to 20 though, and don't worry, it includes the flour you need for dusting!

The Best Gingerbread Biscuits Revisited
(Makes close to 68 biscuits, 19 calories each - 1240 for the entire batch)

75g brown soft sugar
1 tsp ground ginger
1/2 tsp allspice
1 tsp cinnamon
50g crystalised ginger, chopped
125g flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
40g light butter (such as Flora)
1 egg yolk
1 tbsp agave syrup

- Start by mixing the first eight ingredients together in a bowl. Make sure it's well incorporated before you continue.

- Melt the butter, and make a well in the flour mix, pouring in the butter, followed by the egg yolk and syrup. Stir well until you have a dough. Knead it well before wrapping it up in clingfilm and leaving it in the fridge for at least half an hour. You can leave it overnight too should you not have time to make them that day - handy!

- Pre-heat the oven to 180-200ºC.

- Line a baking tray with baking paper and get ready to roll!

- Take half of the dough and a little flour and knead until it's a little less sticky. Roll out carefully, always dusting the sides lightly with flour as gingerbread dough is usually very sticky. It helps to also flour the rolling pin/glass/whatever you're using to roll it out with.

- Press out small biscuits with cookie cutters or glasses, and place on the baking sheet. Pop them in the middle of the oven and bake for 8-10 minutes until cooked through and puffed up. Leave to cool still on the paper but on a rack for a few minutes before gently peeling them off the baking sheet.

Enjoy instantly with a cup of tea or leave to cool completely before putting them in a biscuit tin. I doubt you can finish them all off in one day unless you have company, despite how dangerously addictive they are! I munched five, as I had to try at least one from each out oof three batches and then there were a couple of "uglies" that I didn't want to bring with me to work. I think I made a few of them on purpose though *blush*

Original source (Once again):
http://www.bbcgoodfood.com/recipes/1840651/gingerbread-gift-jars

- Jules

Tomato Barley Risotto with Crumbled Cheese

I am trying to work my way through some of the ingredients I've got hidden in the cupboard, and that is how I decided to make this really nifty little number! Originally, this was served topped with feta, but I still had some blue cheese that needed to be used, and so I thought I would try to add that - and it worked! Ham and tomatoes go hand in hand and so does blue cheese and tomatoes, at least in this case! If you have leftover mushrooms, that is the perfect ingredient to bulk out this dish and add a little bit of extra protein. Trying to stay on a budget, but still want tasty food without copromising? This is it! Or one of many delicious dishes that doesn't have to cost a lot. Go for vegan cheese instead of dairy cheese for a vegan treat!

Tomato Barley Risotto with Crumbled Cheese
(Serves 2, about 425 calories with blue cheese, 305 without, mushrooms excluded)

100g pearl barley
1/2 tbsp olive oil
1 medium small red onion, chopped
1 fat garlic clove, finely chopped
1/2 tsp red pepper flakes (or chilli powder)
2 bay leaves
1/2 tsp thyme
1 tsp oregano
Salt & black pepper to taste
200ml chicken/vegetable stock, made with 1 stock cube
400ml chopped tomatoes
60g crumbled blue cheese, or other cheese of choice - feta, mozzarella, or parmesan!

- Start by heating the oil up in a medium pan, throw in the onion and garlic and soften for about 5 minutes.

- Add the barley, and spices and stir until well combined. Use a ladle and pour a ladleful of stock in, the pan should be on medium high heat. Stir frequently to keep the barley from sticking to the pot. Once absorbed, pour 1/3 of the chopped tomatoes and chuck them in, stir until absorbed - then repeat with the rest of the stock and tomatoes.

- About 40 minutes later, you should have a lovely almost creamy-like textured risotto. Now, if you have any leftover mushrooms that need used, chuck them in now for the last couple of minutes, to juuust cook through.

- Remove bay leaves and serve the risotto with crumbled cheese on top. Stir the dish and watch the cheese melt into this hearty bowl of deliciousness - perfect supper for an Autumn evening! Aaaaand I just got to have the leftovers for breakfast today, I love leftover breakies!

Oh, and as I was making the risotto, I also wanted to repeat the simple oat cookies I made the other day, except I wanted to use a little bit of peanut butter and cocoa instead of the chocolate chips this time:

I had three of these cute mini oat cupcakes, and after my random little two-course Thursday menu, I was stuffed, but in that content sort of way, mmmm...


Original source:
http://www.simplylifeblog.com/2013/05/tomato-barley-risotto-with-feta-granola-chips-giveaway/

- Jules

Latkes

I have been meaning to make these for a while now, but for some reason they didn't seem dinnery enough to make, and so I made them for breakfast instead!
Latkes could also be used as an accompaniment to many dishes as well as the main piece. They taste delicious with sweet chilli sauce (everything seems to do these days!), and I added some nutritional yeast to them as well, but that is optional!

Latkes
(Makes 5-6, about 560 calories for the lot)

250g potatoes, grated (you don't even have to peel them, just give them a good wash!)
2 small eggs
2 Spring onions, chopped
10g nutritional yeast (optional)
1-2 tbsp low fat cottage cheese (you can also use ricotta)
1 tbsp olive oil

- Start by mixing everything except from the oil in a bowl. Then, heat a little oil at a time in a pan.

- Put a heaped tablespoon of the latkes mixture into the frying pan, and repeat. Fry them on medium heat for about 5 minutes on the first side and 2-3 on the other. Do NOT flip them until they have set, as you will end up just getting a pile of mush. I was actually quite worried they wouldn't set enough, but a few minutes later aaaall was good, and then I had a lovely breakfast!

Sweet chilli sauce anyone?


Original source:
http://witcheskitchen.com.au/latkes-with-cottage-cheese/

- Jules

Banana Soda Farls

Fancy something that isn't quiiite cake but that isn't quite the plain ol' piece of toast either? Well, here is a little banana bread & soda farl hybrid! Enjoy with jam, peanut butter and sliced banana, or whatever you might be in the mood for!

I was really happen when I peeked into the oven 20 minutes after I put them in to find these delicious little things, I will most certainly make them again, that's for sure *smiles*

Banana Soda Farls
(Makes 4, about 250 calories each)

100g wholemeal flour, plus extra for dusting
100g plain flour
1/2 tsp salt
1 tbsp light muscavado sugar
1/2 tsp bicarbonate of soda
1 medium ripe banana
125 ml low fat yogurt, fromage frais or buttermilk
50 ml skimmed milk

- Pre-heat the oven to 220ºC.

- In a small baking bowl, combine all the dry ingredients. Mix well to combine, before making a well in the middle.

- Mash the banana (I use a mug and fork) and tip into the well along with the yogurt/fromage frais/buttermilk and skimmed milk. Combine until you have a dough, it will be slightly sticky. Dust the worktop with a little flour and tip the dough onto it.

- Knead the dough lightly and add a little more flour if necessary, then shape the dough into a sausage and cut it into four equally sized squares. Place on a baking paper-clad tray and place in the oven. Bake for about 20 minutes until lovely and golden.

- Leave to cool on a wire rack, or enjoy them aaaalmost straight from the oven! I decided to top mine with some philadelphia and a chopped plum. The next one I have, I'll probably have with either jam, or peanut butter and chopped banana - can't wait!



Original source:
Delicious Low-Fat Recipes, p. 24

- Jules

Vegetable Risotto Soup with Barley & Oats

A soup with a twist! To make it extra filling, add some barley and oats. I think mushrooms would go really well in this too, but I'll leave that up to you!

I made it so it god a very rich, creamy texture, and got three medium sized portions out of it. Next time, I'll add a little water so it becomes more soupy! It was deeelicious!

Vegetable Risotto Soup with Barley & Oats
(Serves 3, about 230 calories each)

1 tsp olive oil
1 onion, finely chopped,
1 small leek, chopped
1 carrot, peeled and finely chopped
1 tomato, smashed og chopped
100g barley
40g porridge oats
Fresh basil, a few leaves (optional)
1 tsp dried basil
1 1/2 l vegetable stock
1 tsp onion powder (optiona)
Salt & black pepper to taste

- Heat oil in a pan and soften the leek and onion for about 5 minutes, before adding the carrot and tomato. Stir for another few minutes before stirring in the barley and oats.

- Now, add the rest of the ingredients. Mix it well to combine, cover and cook for about 20 minutes until the barley has softened. Once done, you can add more water if the barley has soaked up most of it, so you get the right soupy consistency - the way you like it!

Original source:
Friske Vegetariske Oppskrifter Basert på Salgssuksessen "Frisk av Mat", p. 218

- Jules

Vichyssoise

Now...for something a little different!

I was looking in the fridge, to see what I could do with all the vegetables I had leftover. Then, I came across what appeared to be a really easy soup called vichyssoise. It's like a very creamy, smooth leek and potato soup! Originally it's served it cold, but due to the impatient-cook-syndrome, I've had it both lukewarm and cold now, the first one definitely being my favourite!
I swapped fat free Greek yogurt for quark, and used light butter instead of oil for just a bit more of a homely flavour. It's delicious, and ready in about half an hour!

Vichyssoise
(Serves 2 as a main, about 265 calories each)

20g (1 tbsp) flora light (original recipe used oil)
1/2 celery stalk, finely chopped
200g leeks, chopped
1 small onion, finely chopped
200g potatoes, peeled and cut into chunks
400ml vegetable stock
250g Quark (fat free cream cheese)
Squeeze of lemon juice
Sea salt
Chives (optional)

- Start by heating the butter in a medium/large pan, add the celery, leeks and onion and stir for a few minutes. Then add the potatoes for a further few minutes, before pouring in the stock. Cover and simmer for about 20 minutes, until the vegetables are tender.

- Take the pan off the heat, mix the vegetables smooth with a stick blender or in a processor, and either:
A) Start mixing the quark in, if serving lukewarm or
B) Leave the mix to cool, before adding the quark.

- Before serving, stir in a little sea salt and a good squeeze of lemon juice. Top each bowl with a little bit of chive, and enjoy!


Original source:
Friske Vegetariske Oppskrifter basert p[ Salgsuksessen "Frisk av Mat", p. 192

- Jules

200 Berry Crumble

I have reached TWO HUNDRED posts in less than a year! It was on the 26th July last year that I decided to delete the few posts that I had on my blog and start over again, this time focusing on cooking.
Over the last 12 months, I've made so many dishes and used so many combinations of ingredients that I would never even have dreamt of! It is only the last couple of years that I have discovered cooking, but I am so happy that I did! Thank you so much for dropping by, I hope you have found some inspiration on this humble blog of mine.

And now, for another modest little number, a berry crumble! It was the first time I have ever made crumble before, but I know for certain it definitely wont be the last one. Next time, I just have to remember to make bigger portions! Instead of the "sukrin gold" you can use any sweetner (preferably natural for your own sake!) or sugar, just remember that that'll change the nutritional information slightly!

These little crumbles were delicious without being too sweet, just the way I like it! Next time I might use agave instead of the sukrin gold though, just to see how it turns out with an ingredient that is slightly easier to get hold of!

200 Berry Crumble
(Serves 2, about 280 calories each)

175g mixed berries, fresh or frozen
2 tbsp sukrin gold, divided
4 tsp plain flour, divided
Juice of 1/2 tangerine or 40ml orange juice
25g porridge oats
20g almonds, flaked, chopped, or ground
1 tsp cinnamon
1 tbsp flavourless oil (sunflower, rapeseed, canola etc)

- Start by pre-heating the oven to 200°C.

- In a bowl, mix the berries, 1 tbsp sukrin gold, 1 1/2 tsp plain flour and the tangerine/orange juice. Divide by two small bowls or four ramekins.

- In another bowl, mix the remaining flour, almonds, porridge oats, cinnamon and 1 tbsp sukrin gold. Stir well before tipping in the oil and a splash of water.

- Top each bowl or ramekin with a thin layer of the crumble mixture, and bake in the oven for about 20 minutes until nice, golden and crisp!

You can serve this as it is, or with a bit or icecream or yogurt on the side!

On another note, the weather in Glasgow has almost been impeccable for over a week now, finally Summer decided to arrive *smiles*
Earlier today, I enjoyed a lovely barbecue dinner. But it was so simple that I didn't think it would be any point in posting it. Usually barbecues are all about improvising anyhow, right?

Have you been celebrating the season in style so far this weekend?


Inspired by:
http://www.lifescript.com/food/healthy_recipes/o/old-fashioned_fruit_crumble.aspx

- Jules

Four Onion Quiche

It's quiche o'clock!

And what better than to make this deliciously creamy dish? I found it on a website where they follow a certain diet called Grete Roede, BUT I don't believe in such things, everything in moderation. I believe in quiche!
Originally there were five types of onion in here, a few of which I don't know the names of, so I stuck to the four classics!

Four Onion Quiche
(Serves 4-6, about 330-220 calories each)

For the base:
50g light butter
60g cottage cheese (about 1 heaped tablespoon and a bit)
75g wholemeal flour
75g plain flour
Pepper & a little onion powder (optional)

For the filling:
1 medium red onion, chopped
1 medium white onion, chopped
3-4 shallots, quartered
100g (about a bunch, trimmed) spring onions, chopped

3 egg whites
200 ml semi-skimmed milk
100g light cheese, grated
Salt and pepper

- Pre-heat the oven to 180-200°C

- Mix together all the ingredients for the dough in a medium bowl, and then roll out and place in a pie dish. Prick holes in the base several times, using a fork. Place it in the oven and bake for about 10 minutes until just cooked.

- In the meantime, heat up a large sprayed non-stick frying pan and soften the onions. Take out the base when it's done and let it cool slightly as you're working on the filling. After about ten minutes, turn the heat for the frying pan down to low, and add the eggs, milk and cheese. Stir for a few minutes until the cheese has just started to melt.

- Transfer the filling into the quiche base, and bake in the oven for about 30-45 minutes until cooked and slightly golden on top.

Serve it as it is, or with a small salad. I had some mixed baby leaves along with a bit of protein, delicious!

Original source:
http://www.greteroede.no/1681307.o2.html


- Jules

Low Fat Moussaka

So I might have made moussaka before, but here is one that is vegetarian!

Technically, you can make any version without meat, just go for delicious quorn mince instead. I discovered I am not a big aubergine fan, although I like it in stews, so next time, I will swap the aubergine for some thinly sliced potatoes instead. I hope that wont be frowned upon!

Low Fat Moussaka
(Serves 4, about 300 calories each)

2 peppers, chopped
3 garlic cloves, finely chopped
200g quorn mince
100g red or green lentils
2 tspdried oregano
500ml passata
1/2 aubergine, thinly sliced
3 tomatoes, thinly sliced
25g parmesan, finely grated
170g Greek low-fat yogurt
Freshly grated nutmeg

- Heat a large pot and gently soften the peppers for a few minutes. Then add garlic and cook for a further minute before tipping in mince, lentils, half the oregano, passata and a splash of water. Bring to a boil and simmer for about 30-40 minutes until the lentils are tender, stirring occasionally.

- In the meantime, turn the grill to medium, and have the aurbergine and tomato slices on a baking tray. Spray a few times with oil, season with the remaining oregano, some salt and pepper, then place under the grill for about 5 minutes, until lightly charred.

- Mix half the cheese with the Greek yogurt. Pour the mince mixture into one medium oven proof dish, or four separate ones. Top with aubergine and then spread over the yogurt evenly. Sprinkle with the remaining parmesan, some oregano and nutmeg and grill on medium for 5-10 minutes until the moussaka starts to bubble and goes slightly golden on top.

Serve with some good bread for mopping!

Original source:
http://www.bbcgoodfood.com/recipes/1658641/lowfat-moussaka

- Jules

Mushroom Rigatoni

Greetings!

Another day, another week and a fresh start! Here's a simple recipe for a vegetarian dinner. It is delicious as long as you add a good amount of spices, such as chilli powder (or perhaps fresh chillies, deseeded and chopped?), paprika, extra pepper and other such seasoning that take your fancy, experiment!

Mushroom Rigatoni
(Serves 3, about 395 calories each)



225 g uncooked rigatoni pasta
1 tbsp oil
1 red onion, or two small ones
25 g dried mushrooms
30 g fresh mushrooms, sliced
1 tbsp tomato puree
1 tsp thyme, or a few fresh sprigs, leaves only
Salt, pepper and other seasoning to taste (chilli powder, onion powder, smoked paprika etc.)
You can maaaybe even try and toss a clove of garlic in there too, as I think that was missing this time.

- Start off with soaking the dried mushrooms in a bowl with about 175 ml boiling water. Remember when the time comes, that you will need the water it's been sitting in.

- Cook pasta as instructed in a big pot, and remember to stir every once in a while so the rigatoni doesn't catch in the bottom.

- In a large frying pan, heat the oil and fry the onion for five minutes until softened. In the meantime you can slice the mushrooms, bfore adding them to the frying pan. Drain excess water into the frying pan, chop the soaked murhsooms and add them to the pan along with the tomato puree, thyme, salt, pepper and other seasoning that you feel like using.

- After about five minutes of stirring the mushroom mix, drain the pasta and add the sauce into the pot along with it. Put it back on the hob for a few minutes to that it all gets a chance to combine, before serving.

Serve with crusty bread for mopping, or simple on its own!

Original source:
101 Healthy Eats, p. 128

- Jules

Mushroom & Barley Soup

...As a christmas present from work last year, we got a recipe book that I hadn't touched since, well...we got it! (The book we had gotten the year prior to last, was not all that inspirational - I think that was the reason) The other week I had a quick browse through it, and it appears to have some really good recipes in it, charming and rustique!

Now, pictures never do GREAT soup any justice, unless it's pureed and has a little fancy piece of green leaves on top accompanied with nice artisan bread. The same goes for this! I have never liked cream of soup before, but this isn't that, so it's all good! This is more brothy, almost stew like. It tastes a lot better than I expected it to, and I even had my hopes up a little! I think I will pack the last portion with me for lunch today, mmmmmm!

Mushroom & Barley Soup
(Serves 3, about 320 calories each, or 4 people as a starter)


Sorry about the darkness of this picture!

1 small bag dried mushrooms (I used 30g mixed mushrooms)
2 tbsp olive oil
1 onion, diced
2 stalks of celery, sliced
1 carrot, peeled and diced
2 cloves of garlic, peeled and finely chopped
500 g mushrooms (I used 50/50 chestnut mushrooms and white mushrooms)
100 g barley (or spelt)
2 tbsp tomato paste
(Optionally a splash of dry sherry)
4 cups mushroom or vegetable stock
Salt and pepper to taste

- Firstly, soak the dried mushrooms in a bowl of hot water for about 20 minutes (don't throw the water away, keep the bowl with mushrooms and water until it needs used!).

- Heat the oil in a large pot on medium hear and saute the onion, celery and carrots for about 5 minutes. Now chop the garlic and have it in. Followed by the mushrooms. Saute whilst continue to stir occasionally for about 10minutes until the onions start to release juices. Cover with a lid when you're not stirring.

- Stir in the spelt and mix it so that it will absorb the goodness of the vegetable mix. Toss it around for a few minutes, before adding the tomato paste. Combine it all well for a few minutes until you can smell the sweet aroma, then add the sherry if using.

- Pour over the stock until it just covers the vegetables, add a little salt and pepper, stir well, and leave to simmer for about 45 minutes, stirring once about every 15 minutes until the barley (or spelt) is tender.

Serve this pot of goodness with some good, crusty bread.

Original source:
Home Made Winter by Yvette van Boven, p. 114

- Jules

061 Broccoli Soup

First of all, a jolly good weekend to you all!

This morning I decided to make something omelette tastic for breakfast and here's what I came up with

This is just a simple omelette consisting of an egg, an egg white, salt and pepper and a dash of milk, served with a few slices of oak-smoked salmon and two slices of toasted delicious German rye bread!

And then we have the two-egg omelette with a few slices of torn Edam cheese, smoked ham, salt, pepper and some onion powder, served on two slices of potato scones. Bow-tie-Butterfly-style!

Earlier this week, I failed at making "cake-in-a-cup", I think I used too much common sense and tried to make it a little healthier, next time - I will do NO such thing, so that might be a wee project that will continue.

Secondly, I had a lonely little broccoli in my fridge that wanted to be used. In the original recipe, you're meant to use a kilogram of broccoli, but seeing as I am the only one in this flat who likes broccoli, and it made 3 medium servings, I thouht I might aswell give the recipe a go. I didn't have the goats cheese or gruyere that you're meant to top the soup with (1 slice on top of each or either goats cheese or gruyere), but it still tasted really nice! Here's what I did

061 Broccoli Soup
(Serves about 3, 100 calories each without the cheese)

How pretty do those cut off broccoli stems look?!

1 broccoli, about 300 grams, trimmed
1 medium potato, about 250 g, peeled and cut into chunks
800 ml vegetable stock
Sea salt and freshly ground black pepper to taste (I used quite a lot!)
Optional: 1 slice per person of either goats cheese or gruyere, to top the soup with

- Boil up the vegetable stock along with salt and pepper, and add the potato chunks. Leave to simmer for about 10 minutes until the potatoes is slightly tender.

- In the meantime, cut the broccoli into little florets. Once the ten minutes have passed, add the broccoli and continue simmering for four minutes until the broccoli is soft, but still has that nice bright green colour.

- Take the pan of the heat, and drain the potatoes and broccoli, keeping the excess liquid. Use a blender or a stick blender and whizz the vegetables until it is smooth, with no chunks. Now, you can add a little water at a time and keep blending it until you have the thickness that you desire.

- Fill up bowls of soup and optionally top with a slice of the cheese.

Original source:
Ramsay's Best Menus, number 061

- Jules

Spiced Arancello

Aaaaaaand it's time for yet another update here directly from Glasgow, UK!

First of all, I would like to mention that the past Friday was Burns Night, in ode to the Scottish poet who wrote "Address to a Haggis" amongst other well known Scottish poems. What more befitting than to serve up a haggis supper? This is the third year in a row I've done it, and it's always a treat! I don't just have haggis on this day, but there's something a little special about doing something for the occasion itself!

Secondly, I am about to post up a recipe for a drink that is well overdue!
I made this in December as a sort of christmassy drink however, I was meant to give it as presents, or use it in a punch for a party I was meant to have but never got around to... It was only last night I got people to actually taste it, and it went down really well mixed with either some coke or fizzy lemondade! Personally, I don't drink vodka, BUT I did taste this one making sure it would be good to give away to friends - it's tasty! PS. You need to be patient with this one, it takes two weeks to "brew"....

Spiced Arancello (Makes about 2.5 litres)

5 large oranges
1 cinnamon stick
2-3 cardamom pods
1 vanilla pod
1 l bottle of vodka (I used Russian Standard)
600 g caster sugar
+ a few extra oranges, cinnamon sticks and vanilla pods for decorating purposes!

Before you start, make sure you have a bottle with a wide top to put this in, as you will have to transfer it to a bigger bottle later on in the process! I was fighting with getting the peel out of the actual vodka bottle whenever I made it - you live and you learn! If you have a bottle that can contain 2.5 - 3 litres, then that will definitely come in handy here!

- Pare the zest from five oranges using a peeler, make sure not to use any of the white bitter layer. Put zest, spices and vanilla pod in a large bottle along with the vodka. Seal the bottle and leave it in a dark place for a week, shake it once or twice a day.

SEVEN DAYS LATER

- Have the sugar in a heatproof bowl along with 500 ml boiling water. Stir until the sugar has dissolved. Cool slightly before adding to the vodka mix. Leave for another week, and shake once a day to make sure it is all mixed well.

- Strain into decorative bottles, throw away the peel and spices. Before giving it away, Put a vanilla pod and/or cinnamon stick along with some fresh spices.

These will make perfect christmas presents, or additional hamper gifts. It goes well with fizzy lemonade and can also be mixed with coke.

Original source:
http://www.bbcgoodfood.com/recipes/8025/spiced-arancello

- Jules