After a sunny day on the Heath in freezing cold weather it was nice to get home and do some cooking while Seb was playing with the boys. We had a tasty roast during the day I decided to cook up something light for dinner. I have been perfecting the recipe for my Rainbow Chard, Potato and Herb Frittata over the last week. The ratio of potato VS chard was not right on my first attempt and the potato I used for the second attempt was too ‘floury’ but this time I think I got it right! Lucky that as my family are getting tired, of having the same dish for lunch and dinner every other day.
I served up my frittata with some kale massaged with lemon juice, olive oil and a pinch of salt, a green salad will also do the trick, and sumac yoghurt. Use Greek/Turkish yoghurt with a generous spoon of sumac.
This dish is really easy to make and only take 30 minutes if you follow the recipe in the right order.
Cauliflower rice has become a big thing amongst healthy eaters in the last few years. I have heard about it, stumbled over it on social media but never tried it until this weekend.
We spent the afternoon at the local farmers market and I picked up a nice big cauliflower head. When we got home Seb took the boys out for a walk and I set to experiment in the kitchen with what would be my first attempt to making cauliflower rice. I had been giving the dish some thought in the previous week and decided I wanted to try it with mushrooms and dill. I will definitely make this dish again and also try different flavour combinations. There is one I’m working on so watch this space……
The first time I had a ‘massaged’ kale salad was at my cousins Christmas party in Sweden last year. One of her friends had made it, it was a healthy Ceasar salad and I remember thinking how can raw kale be so nice? The friend of my cousin told me that the secret to nice raw kale was to give it a quick massage as this would make the green leaves softer.
When I told Seb that I was making him ‘massaged’ kale salad for dinner he took the mick out of me. But he too, is now a convert and ……..love raw kale.
I have paired the salad with roasted sweet potato wedges topped with harissa yoghurt and crispy roasted chickpeas.
The first time I ever had a fennel gratin was during a work trip in Italy. The gratin I enjoyed there was rich in butter and bread crumbs. It was delicious!
I now wanted to recreate a similar dish but in a healthier way. I have made this Parmesan and almond crust a few times now and really enjoy the dish as a side to fish or meat or on it’s own with a green salad.
Growing up I always dreaded the day when pea soup was served in school. I used to stir it around to cover all edges of the bowl so it looked like I had eaten some. The highlight of the pea soup day was that we always got pancakes for desert.
Today I love pea soup but I make it with frozen green peas and not the Swedish traditional yellow split pea.
I have garnished this soup with sprouts, cress and toasted coconut. I like adding some crunch to a puréed soup or I have this feeling of eating baby food. I toasted the coconut flakes with 1/2 a table spoon of maple syrup and a sprinkle of salt.
Over the last few days, when I have been walking past the green grocer, I have seen a box of purple carrots and thought to myself that I must pick some up and cook with them. After seeing a friend this morning I happened to walk past again and finally bought some. This dish was created.
We ate this dish with some grilled goat cheese on the side. The combination worked very well but you could also serve with meat or other vegetable dishes.
This stir fry is packed with vitamins and a great boost for the immune system. If you love garlic and ginger you can always up the quantity. The key to a good stir fry is to have everything prepared before you start to cook. This meal took me 20 minutes from start to finish. That’s with a seven month old baby in a high chair that also needed attention. In other words, great if you are in a rush.
Today we went up to Highgate woods as Casper was invited to one of his friends birthday party. The party had a Star Wars theme so the wood was filled with little Stormtroopers, one Darth Vader (Casper) and an Owl. It started of with a nature trail, followed by lunch and cake in the woods. Once the sugar from the cake kicked in, the four year old’s turned in to little wilding’s, chasing after each other with light sabers.
All though it was a sunny day I got cold as the tree canopy doesn’t let through much light. When we got home I cooked this warming curry packed with vitamins and flavour.
The total time to make the curry is about 45 minutes. We had it just on it’s own but is goes really well together with rice or bread.
Granola is my go to breakfast. I make a jar every other week. Depending on what I have at home, the granola turns out differently each time. I have made this batch with a generous helping of cinnamon, as this adds a great flavour, and chopped almond. I pack my granola full of seeds and nuts but you could also add some dried fruit. Remember that if you are adding dried fruit, mix this in and bake in the oven for the last 5 or 10 minutes or you end up with burned crunchy bits in your breakfast bowl.
I normally eat the granola with some natural yoghurt and add some fresh berries or fruit depending on what’s in season. Raspberries, blueberries, grated apple…… the chose it yours.
I don’t particularly like chickpeas in their whole form. I find the consistency a bit weird. I have tried to like them but no…..
Now I can say I love them whole!! When roasted they turn nice and crunchy. Make sure to serve them when they are still warm as they loose their crunch when they cool. They are still really nice but have more of a chewy consistency.
I’m so glad over my recent revelation as this is a great healthy addition to any salad. The peas for this salad got an Indian spiced twist but you could play around with the flavouring. Next on my list is to mix them with crushed garlic and rosemary.