Super healthy, gluten-free and protein packed. Also very tasty… The perfect thing to have on stand by for a weekday meal or a snack.
Chickpeas and feta cheese patties (adapted from Mafalda Pinto Leite’s blog)
- 100g feta cheese
- ½ grated onion (optional)
- 1 small courgette grated
- 2 small carrots peeled and grated
- ½ teaspoon cumins, roasted
- 1 teaspoon lemon (or lume) zest
- 2 400g chickpeas tin, drained and washed
- 2 tablespoons olive oil
- leafy salad
- plain yoghurt
Put the cheese, cumin, lemon zest, chickpeas, and the grated onion, carrots and courgette in a mixer. Mix until you have a coarse consistent puree, still with some chunks.
Make small patties with your hands. Put in the fridge and let them cool until cooking time.
To fry, heat the olive oil until pipping hot and drop in a couple of patties. Be careful not to add too many, otherwise they will boil. Sauté about 2 minutes on each side, until golden brow.
Serve with a leafy salad and plain yoghurt.
A very simplified version of Thomas Keller’s brined pork tenderloin with lemon and rosemary. Not as a good as, for obvious reasons, but good enough for a lunch box. Or to add to a salad. Or to make a sandwich. One of the best dishes of this year – easy, delicious and versatile.
Roast Pork Loin with Garlic and Rosemary (adapted from a recipe found in epicurious.com)
- 4 large garlic cloves, pressed
- 4 teaspoons chopped fresh rosemary (or 2 teaspoons dried)
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 2 1/2-pound boneless pork loin roast
1. Preheat oven to 200°c .
2. Line the roasting tray with parchment paper.
3. Mix the garlic, the rosemary, the salt and the freshly ground black pepper.
4. Rub the garlic mixture all over pork.
5. Place the pork, fat side down, in the baking tray.
6. Roast the pork for about 45min until thermometer inserted into center of pork registers 70°C., a
7. Remove from the oven; let it rest for about 10 minutes. Serve.
The last thing I was expecting was seeing bacon muffins offered as a “healthy option packed with protein”. Specially, when I classified them as totally unhealthy, but worthwhile the risk about 3 years ago. Well, it is gluten free, after all… In any case, an excellent make ahead dish for brunch, lunch or keep the
beasts lovely colleagues happy, motivated or blissfully unaware of the sky falling down their heads challenges.
Bacon eggs and cheese muffins (adapted from Our Nourishing Groots)
- 12 eggs
- 350g of bacon, chopped and cooked
- 180g of Gruyere (or other sharp) cheese, shredded
- A pinch of dried basil and oregano
- salt and pepper to taste
- 80g 0f Parmesan cheese
1. Preheat the oven to 175oC
2. Heat a large flat frying pan until is piping hot. Lay out the chopped bacon strips so that they are not overlapping but generally fill the pan. Cook the bacon on its own grease. When they are translucent, remove them from the heat and reserve.
3. In the meanwhile, stir together the 12 eggs whole eggs. Add the cooked bacon and the grated Gruyere cheese. Season with salt and pepper. Add the oregano and shredded basil.
4. Line the muffin tray with paper liners. Ladle the muffin mixture and sprinkle with Parmesan cheese.
5. Bake for 25 minutes, or until puffy and slightly browned on top. Remove from oven and let cool for about 15 minutes on a wire cooling rack. Loosen the paper cups with a butter knife and lift out of the muffin pan.
6.Serve immediately while still warm, or let cool completely and store in an airtight container in the refrigerator.
A memory of the Summer that has never been… Very easy to do, bold flavours and can be prepared in advance. What’s not to like..?
Fennel with radishes and sumac (Adapted from The Guardian’s The 10 best salad drawer recipes)
- 3 tablespoon of lemon juice
- 1 small fennel bulb, about 200g
- 200g radishes
- 3 tbsp olive oil
- Seeds of ¼ pomegranate (optional)
- 1 teaspoon of sumac
1 Have ready a bowl of water with 1 tbsp of lemon juice in it. Finely slice the fennel using a mandoline and place in the acidulated water until just ready to serve, to prevent it discolouring.
2 Finely slice the radishes and place in a bowl. Whisk the oil and remaining lemon juice together. Drain the fennel and mix with the radishes. Drizzle over the dressing and toss gently. Strew the salad over a large serving platter and scatter with the pomegranate seeds, if using. Finish with a dusting of sumac and a little salt then serve straight away.
A couple of years latter, with a different camera and the right almond meal… St James cake, take 2. Also, it doubles up as my birthday cake. A far cry from the formidable cakes years of the past few years, but still a sophisticated, luscious and almondy affair to put on the table with a glass of prosseco.
Almond cake (adapted from Ferran Adrià’s The Family Meal)
- Baking spray or butter and flour as required
- 3 large eggs
- 150g of sugar
- 150g of almond meal (make sure you are using the off white mixture, made with pealed almonds)
- 1 pinch ground cinnamon
- Icing sugar as required
1. Preheat the oven to 180C. Coat a baking tray with baking spray (or butter and flour). It has to be a large one, like a 40 cm round one)
2. In a large bowl, beat the whole eggs and the sugar until you have a pale yellow foamy mixture
3. Add the the ground almond and the cinnamon to the egg mixture. Fold it slowly in the same direction with a wooden spoon, until you obtain a fluffy and airy mixture.
4. Pour the mixture in the tray (it should be must be about 1.5cm deep)
5. Put in the oven for about 20min, or until golden brown. Make sure it doesn’t stick to the sides of tray when you take it out of the tray.
6. Sprinkle icing sugar on top of it before serving.
To keep up with the British traditional foods motif, a mess. Whatever fruits you were using, it us all in all, a very summery dessert, perfect to serve to a crowd. If you buy the meringue, you will have it done in no time, without the need to get close to the stove, even.
Raspberry and strawberry Eton Mess (adapted from Hugh Fearnley-Whittingstall’s River Cottage Everyday)
- 250g strawberries
- 35g caster sugar
- 350mL double cream lightly whipped
- 150g of meringue
Halve the strawberries, thickly slicing any whoppers. Put in a large bowl with the raspberries and sugar. Roughly crush and squeeze some of the berries with your hands so the juices start to run. Cover and leave to macerate in the fridge for an hour or two.
To assemble the mess, break the meringues into rough pieces, then fold into the whipped cream. Now lightly fold in the chilled fruit, so everything is rippled together rather than thoroughly blended. Pile into glasses and serve. You can make it an hours or so in advance, but not more, or the meringue will go weepy in the cream.
A bit overcooked (mea culpa)… Otherwise, a spot on take on shortbread, probably the best British biscuit of all time. Very buttery and crumbly, ideal to eat with coffee or tea or in a moment of high sugary need. They can also be used to impress
the beasts lovely co-workers on the occasion of yet-another-project-update-meeting. And, maybe, the mother in law, in the case that there was indeed one…
Lavender shortbread (adapted from Gordon Ramsay’s Ultimate Cookery Course)
- 340g plain flour, plus extra for rolling
- 1/2 teaspoon fine sea salt
- 225g unsalted butter, softened plus extra for greasing
- 140g caster sugar, plus extra to sprinkle
- 2 tablespoons of finely chopped lavender
Sift the flour into a bowl with the salt and set aside. Put the butter and sugar in a mixing bowl and beat with an electrical mixer until smooth and creamy.
Turn the mixer to its lowest setting and, with the motor running, add the lavender and then the flour a little at a time.
Stop mixing as soon as the dough comes together. Shape into a flattened ball, wrap in cling film and chill for at least 20min.
Meanwhile pre-heat the oven to 180oC.
To make the shortbread fingers, gently pack the dough into a lightly buttered into a shallow baking tray ( roughly 30cm*20cm). Score the surface to mark out the fingers and prick all over with a fork. If you want to make circular biscuits, roll out the dough on a lightly floured board to 5-7cm thick, then stamp out the rounds using a 6cm cutter. Transfer to 2 lightly buttered baking sheets, leaving each space between each biscuit, then them with a fork.
Bake for 15-20min until pale golden, checking ofter as the ovens vary and the shortbread can easily burn. Cool in the tin or on the sheet until firm, then transfer to a wire rack to cool completely.