Monthly Archives: January 2015

A chocolatey coffee warming smoothie for the morning

Something you may not know about me, I eat really healthily a lot of the time. I drink green smoothies with my children when they come home from school. I regularly fast. This is to mitigate when I do eat sugar, butter and flour made into cake and cookie form. But since I got into nutrition in a major way in 2002 even the crap I eat is pretty good. I think what you put into your body is really important.

That doesn’t mean you can’t have fun and I’m not here to sound super worthy cos I don’t want anyone to visit my blog and feel bad about themselves. I know all about that, too.

Anyway. However much I may like green smoothies, there is no way on God’s earth I am eating one first thing in the morning, in winter. It just all feels too cold and unfriendly. I never feel hungry first thing in the morning, and yet sometimes I must leave the house for a full day of knitting words together into meaningful sentences. And I can’t do that on an empty head. Sometimes I need something nutritious, quick, easy to go down and that, even if it doesn’t fill me up til lunch (few things do), I will know that I’ve had some nutrition that morning.

I got this recipe from Dale Pinnnock’s Healthy Everyday book. I haven’t really made much else from it, but my interest in the book piqued when I read this recipe and it involved both chocolate and coffee. I thought, here is a my kinda book, a man who understands that to be healthy you don’t need to be eating cardboard.

I have adapted it slightly to suit my selfish needs and despite the milk making it ‘cold’, it somehow manages to be warming at the same time.

(no picture yet but there will be soon)

225ml almond milk (this is what I use but oat milk should work well too)

1 banana

1 heaped tablespoon of raw cacao – this is my favourite bit and I really do put a heaped tablespoon in. It’s worth buying raw cacao in bulk as it works out cheaper than really high quality cocoa from the supermarket and it’s much better for you.

2 heaped tablespoons of oats

4 almonds

1 teaspoon of raw honey or maple syrup

1 shot of espresso

a quarter of teaspoon of cayenne pepper (essential!)

You just put the whole lot into a blender (I use a Nutribullet) and whizz up until really smooth and drink it. YUM.

 

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Making a tasty biscuit as good as it can be

Since I’ve had children, I do try my best to change cake/biscuit recipes so I take down the amount of sugar and I try to ramp up the amount of wholemeal flour etc. I’ve made my own choccy lollies with high cocoa content chocolate and pumpkin/sunflower seeds. I’ve cut down the sugar, and sneaked wholemeal flour into a famous Nigella Lawson chocolate loaf. But I know how far to push it. My children start to refuse biscuits and cakes if they go the Gwynnie side of worthy.

Hugh F-W’s Ten Minute Cookies have been our standard biscuit recipe for years now. But over these years, I’ve experimented with taking down the sugar and today, I made them with a third of the flour made up of ground up oats (I whizzed them in a very powerful blender with a mill attachment, I’m sure something similar would work, too). Nobody noticed any difference. They were still delicious. A tiny bit chewy. More substantial. I really liked them. If you’ve never made these biscuits before you may want to start with the original, and work your own way down the sugar scale. Or you may want to jump right in. The original recipe plus amendments, is here.

I think these biscuits are as good as they can be, whilst still being a bit bad. And I think that’s a good thing.

Roast sea bass, with lovely potatoes and vegetables, all done in one tray

This is a deceptive recipe, taken from the BBC Good Food magazine last year. Deceptive because, despite the relatively simplicity of ingredients, everything mixes together to produce something rather good, rather, as my friend Linda would hate me to say, lovely.

(She is not keen on the word lovely, and now, every time I use it, I think of her and the disdain she must hold me in for not thinking of something better, but, to me, when you need to say something is lovely there is no better word.)

Anyway. The price of seabass doesn’t make this a cheap dish*; nevertheless, what you get is something very tasty and that needs very little further accompaniment, save for some green vegtables. So it’s not the world’s most expensive dish, either, and, I would suggest, you can make this for an alternative to a ‘big roast’ for someone who doesn’t eat meat, or is gluten free, and they wouldn’t feel in any way cheated.

You can, and I have, substituted sea bass for cod – as you can see in my picture where there is a mix of the two – but the bass has the edge here in delicate flavour.

This recipe is for two, but you can double or treble it at will.

300g of red skinned potatoes. Important, the flavour of the potatoes is a valuable scaffold to this dish. Wash and dry the potatoes, you don’t peel them, and then slice them very thinly (don’t be a wuss, you don’t need a mandoline) into rounds.

1 red pepper cut into slices

2 tablespoons of olive oil

1 rosemary sprig, you’re meant to remove the leaves and chop finely. I go into the garden, pick two or three sprigs and shove them in. This does, however, mean that when I made this recently, my youngest asked why I’d put the Christmas tree in the dinner.

2 sea bass fillets

25g pitted black olives, sliced or halved

half a lemon, thinly sliced

basil leaves to scatter (don’t fret if you don’t have them, the dish can survive without)

You need a large baking dish. Note that if you are making this for lots of people, you need lots of oven capacity, and more than one baking tray, as it’s important you space out the potatoes so they crisp up. This doesn’t mean each and every slice needs its own zone, but they shouldn’t be crammed together – gently overlapping is what you’re aiming for. The more crammed together they are, the less the moisture can evaporate and the soggier the potatoes will be. You want something that’s crisp on the outside, soft on the inside and for this to happen the potatoes need space, man.

Oven to 180C.

Lay the sliced potatoes onto the baking tray with the pepper slices. Drizzle over one tablespoon of the oil and scatter over the rosemary, add a pinch of salt and a good grinding (snigger) of pepper. Toss everything together, rearrange so that they take up the maximum amount of tray space and aren’t all bunched together and roast in the oven for 25 minutes. Turn over half way through. If the edges aren’t brown, give it a bit longer than 25 mins.

Then, arrange the fish fillets on top of the potatoes, scatter over the olives, and place lemon slices on each fillet. Drizzle the fish with the remaining oil.

Roast for a further 7-8 minutes and you’re done.

*Waitrose sells frozen farmed seabass fillets for £4.39 for two (at time of going to press).