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Archive for the ‘Snacks’ Category

Makes 2 medium sized or 4 small pancake like crispbreads

2 tablespoons porridge oats that have been processed in a food processor

1 tablespoon ground almonds
¼ teaspoon Swiss vegetable bouillon powder
4 TBS water

Oil to brush onto the surface of a non-stick fry pan

Mix oats, almonds, vegetable bouillon. Add water. It will seem quite liquid at first but will become thicker the longer it sits. You may need to add more water to thin it again.

Brush frying pan with oil and heat on medium high heat. When pan is hot add batter by the spoonful until each pancake is desired size. Cook until golden brown and crisp on one side and easy to turn over. Turn and finish cooking on the other side. Transfer to a plate. Can be eaten hot or cooled.

To serve

These can be eaten as an accompaniment to eggs, grilled tomatoes, sautéed mushrooms or topped with hummous, guacamole, paté (see recipe for broad bean and pea paté), turkey, chicken, tuna, smoked salmon, etc. – anything you would put in a sandwich or on a cracker.
 

With thanks to Sharyn Singer for this recipe: www.colouryourhealth.com

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Krispy Kale

Often a tricky vegetable to incorporate into a meal, especially if you have fussy or ‘discerning eaters’ in your family. Here are some great recipes which will tempt tastebuds and get the green back into your meals.

Krispy Kale

6-8 cups of kale

2 tbsp olive oil

1 tsp cider or white wine vinegar

1/2 tsp salt

Pre-heat oven to 180C.

Rinse and dry kale (a salad spinner works well). Break into 1 inch pieces.

Spread onto a baking tray and toss with olive oil, vinegar and salt.

Bake on the low rack of the oven for 10 minutes, remove, stir and bake for another 8-10 minutes if necessary, until crispy.

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Amber tickServes 2

 

360ml almond milk

120ml coconut water (fresh, if possible)

2 leaves cavolo nero or swiss chard, coarsely chopped

1/4 avocado

100g mango, cut into chunks

1/2 cup rice

Blend all of the ingredients together until smooth.   Serve in 2 glasses immediately.

Ice can be added if you would like your smoothie chilled (preferably from pure, filtered water).  All fruit may be fresh or frozen.  Coconut water is the clear liquid inside a fresh coconut, not to be confused with coconut milk.  If you cannot get hold of a fresh coconut, you can buy coconut water in packs from health food stores.  Try to get an almond milk that contains no soy, also available in health food stores.

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The sweet crab meat and mellow saffron are a delight.  Use as a dip for a snack or pile into the middle of a green salad for a main meal.

 

175ml creme fraiche

2 TBS Greek yogurt

3 spring onions, finely chopped

Zest and juice of 1 lemon

Handful flat-leafed parsley, freshly chopped

Large pinch saffron

Sea salt and freshly ground black pepper

300g fresh dark and white crab meat

Mix together the creme fraiche, Greek yogurt, spring onions, lemon zest and parsley.  Pound the saffron in 1 TBS warm water and pour into the creme fraiche mixture, along with the lemon juice.  Season, then stir well.  Gently fold in the crab and chill in the fridge for 30 minutes.  Serve chilled.

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Amber tick

A variation on the classic Greek tzatziki.

 

1 medium carrot

1/2 large cucumber

Salt and pepper

1 tsp red wine vinegar

250g Greek yogurt

1 clove garlic, crushed

2 TBS extra virgin olive oil, plus an extra splash

Small handful mint, torn, plus a few extra leaves

Coarsely grate the carrot and cucumber.  Sprinkle with 1 tsp salt and put in a colander for 15 minutes.  Squeeze out the moisture with your hands and put the vegetables in a mixing bowl.  Sprinkle with the vinegar, then mix into the yogurt with the garlic, olive oil and mint.  Season well and tip into a small bowl.  Add a splash of olive oil, plus a few whole mint leaves to finish.  Serve with oat cakes or gram pancakes.

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You may recognise this as a spicier version of the Greek dip tirokafteri.  Quite how spicy it ends up depends on your chillies.  You may want to add just one to start with, then take a view.

 

Extra virgin olive oil

2 mildish green chillies, each around 15cm long

1 TBS red wine vinegar

300g feta, crumbled into small pieces

2-3 TBS milk

Heat 1 TBS olive oil in a small frying pan and throw in the chillies.  Cook for 2-3 minutes, turning occasionally, until soft and charred on all sides.  Leave to cool, then remove the seeds and stalks, and peel off the skin.  Finely chop the chilli flesh and blitz in a small food processor (or pound in a mortar and pestle) with the vinegar and the oil they were cooked in.  Add half the feta and a couple of TBS milk, and whizz or mash until totally smooth.  Add the remaining feta, plus a splash more olive oil, and blend into the sauce so it is thoroughly mixed, but still has a bit of texture, adding more milk until it reaches the consistency you want.  Place the mixture in a bowl and add a few thin rounds of fresh green chilli for decoration.  Enjoy with oat cakes or crudites.

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Amber tickServes 6

 

5 TBS red wine vinegar

225ml olive oil

2 TBS Dijon mustard

1 small red cabbage, shredded

1 small white cabbage, shredded

4 carrots, grated

75g flat-leafed parsley, finely chopped

First, make the dressing:  put the red wine vinegar in a large jar, add the olive oil and mustard, and season well.  Screw on the lid and shake well.  Put both cabbages and the carrots in a large bowl and toss everything together, then add the parsley.  Shake the dressing again, pour it over the cabbage mixture, then toss well to coat.  Divide the coleslaw among two large bowls to serve.

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