Tuesday, 23 September 2014

Rainbow bright

We were sposed to have morrocan chicken soup for tea tonight, but I just didn't fancy a bowl of heavy, chickpea laden, brown plop.  I stared into the fridge trying to conjure up some sort of alternative and spotted a nice bunch of asparagus that I suddenly did fancy.

I grabbed a couple of other brightly coloured bits from the veg and salad drawer, unearthed some feta and some chicken slices for a bit of protein, lightly steamed the asparagus and after a quick drizzle with some left over mustard dressing, we had ourselves a meal.

A veg packed, multicoloured, full of nutrients and flavour meal in a jiffy. So much lighter than the soup option which can wait for another night. 

Happiness on a plate!

Monday, 22 September 2014

Chinese fake-away

Some nights are just chicken fried rice nights and there's no getting away from it. 

So whilst what I'm about to share may not be the 'best' nutrition wise, it is certainly a million times 'better' than the Noodle Nation equivalent I could have fallen victim to. 

And it was much quicker and cheaper. 

It helps to have a cupboard full of 2 minute microwave brown rice and a ready roasted chicken - 2 things always to be found in our house for such occasions. 

So, all I did was very quickly stir fry up some broc, kale and spring onion in coconut oil and cook the rice in aforementioned microwave. Chuck one into the other, sprinkle in some chilli flakes and a flash of garlic oil ( because I'm too lazy to chop up fresh garlic tonight and so hungry - the longer it takes for dinner to be ready the more I'll have nibbled on while I wait!), drizzle some low salt soy/tamari and some sesame oil, rip up some chicken and throw that in too. At this point I realise I have no eggs - mega fail. Normally these would get scrambled up and added at this point, as would some frozen peas. Couldn't be bothered with the peas in the aftermath of the egg revelation so hey presto, dinner was served. 

Yum, cheap, quick, healthier than the alternative but still satisfying that chicken fried rice itch. 

Sunday, 21 September 2014

Blackberry cake of extreme yumminess

We've gone all a bit hedgerow happy recently. Alex has been busy making sloe gin and today we added a modest but plump and juicy blackberry harvest to our supplies.

I decided, in part inspired by the great British bake off no doubt, I'd like to make these blackberries into a cake of some description. A sugarless, eggless, flourless cake to be precise. A sugarless, eggless, flourless cake that tasted of coconut and almonds to be even more precise.

No pressure then! Piece of cake - well, hopefully. 

So I searched on the interweb for AGES and found nothing I liked. So, I gave up and decided to make it up myself. 

Anybody who knows baking knows this is not a wise plan. Baking is a very precise, scientific thing requiring just the right ratios of this that and the other. 

Anybody who knows gluten free, vegan, sugar free baking knows the above applies, and some. 

Anybody who knows me and my style of cooking will be expecting the worst here - I don't like measuring and fiddling about. I like chucking things in and seeing what happens. 

So I had found a recipe after all - a recipe for disaster!

HOWEVER what I managed to create was one of the most delishscrumpdyplumptious things ever EVER.

I'd love to tell you the recipe or how I did it, but I didn't write it down!

It went a bit like this:

Combine 1 cup spelt flour, 2tbs flaxseed, 1tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, cinnamon. Then I chucked 'some' ground almonds, coconut flour and dessicated coconut at it too. 

In another bowl mush up a banana, add 1 cup coconut milk, 1 cup ( ish ) apple purée and some pure maple syrup. Melt some coconut oil and add that in along with some vanilla extract and almond essence. Bung in the blackberries. 

Stir the whole lot together and chuck more wet stuff at it if it looks like it needs it. 

Told you my version was very scientific!

I baked it in a loaf tin at 180 for 35mins but it was still a bit wobblesome so I ended up cooking it for another 15 mins odd. Then left it to cool for 10mins before taking it out and stuffing it in mouth as it was SO nice. 

 Gooey, moist, sweet and fruity. Delicious on its own or with Greek yogurt. Yum yum yum and no sugar or lardy nasties in sight. 

I am really rather proud of this but expect I shall never be able to recreate it again! If anyone else manages it do let me know. :).