My mum is against eating anything not-food-coloured, which seems sensible until you find out it means she won’t eat Oreos. Fortunately, after some suspicious looks, she agreed to try my latest kitchen experiment. I don’t know that I’ve turned her around, but this at least has her seal of approval.
Grey hummus might not be the most photogenic or appetising creation, but it tastes damn good. Black sesame seems to be found more commonly, though not exclusively, in sweet foods but after discovering an extortionately priced pot of black tahini online, I knew I wanted to try is. The recipe is unlike ordinary hummus. It’s rich, sweet and salty. Adjust the ingredients to your liking, try new things (maybe add something to make the colour a little less-sludge-like).
3 tbsp black sesame seeds
1 tbsp olive oil/vegetable oil
1 tsp lemon juice
2 tsp icing sugar
1/4 tsp salt
200g chickpeas cooked until very soft
Grind the sesame into a fine powder (a coffee grinder is perfect!)
Tip the seeds into a bowl and add the oil, lemon juice, sugar, and salt. Mix into a thick paste.
Finally blend the chickpeas and water. Add the tahini and continue to blend until fully mixed.
We are well into the months of gloom. It is warmer here than is usual for this time of year, but that is not all good news. The deep grey clouds hang over us. The skips have disappeared from the streets but many shops are still empty; still in silent shock after the floods. Winds race the cars up the main streets while the hardiest of off-season tourists still trudge the streets. Nonetheless, there is some beauty in the gloom.
Celery is totally underrated. I’ve learned this on a diet which precludes me from eating onion or garlic. Celery is too rarely sidelined – eaten raw, or included only in stock. So here is a gorgeous, healthy broth to make the most of that celery…
In a large saucepan, heat the olive oil. Mix together the tumeric, coridaner, sumac and salt and add to the oil to begin to infuse. Add the celery and lightly sauté for 2-3 minutes. Stir until covered in the oil and beginning to soften.
Add the lentils and stir to cover with the oil and spices.
Pour over the stock and pour in the vegetable stock.
Top with the kale.
Bring to the boil and then turn down to a low simmer. Cook for 20-25 minutes until the lentils are al dente.
Take off the heat and stir in the dill.
For a little more spice, serve with a pinch of cayenne pepper and a dollop of greek yogurt to top!
New Year’s resolutions anyone? Or is that all old hat by now? Well, call me cliché but I’m on the typical health kick and I thought I’d share a salad with you lovely folks.
Ingredients – serves 2
200g carrots (about 3 medium)
1 tsp melted coconut oil
pinch of salt (I use chili salt)
3 large celery sticks
2 medium beetroots
1 pot salad cress
Half an orange
1 tsp olive oil
1 tsp sumac
Ground black pepper
Chop the carrots into thumb sized pieces and toss in the oil and salt. Roast for 20 minutes at 250°. Set aside the carrots until cool.
Chop the celery, beetroot and apple into dice-size chunks and place in a large bowl. Add the remaining ingredients and toss. Voila! Enjoy xx
I’ve wanted to try Halva for so long and baking it in to brownies seemed like it could only be a good idea. I’ve been trying all sorts of ways to develop a good, crispy-on-the-outside low FODMAP brownie recipes but I haven’t got there yet, so if anyone can help me, please…advice!
Until then, I have what I am calling a tray bake instead. This is chocolate cake at it’s best – soft, rich and slightly crumbly without being in the least dry. You wouldn’t even know it was gluten and dairy free (honest).
150g dark chocolate (vegan if you want it dairy free)
25g dark brown sugar
25g ground almonds
1/2 tbsp instant coffee
1/2 tsp salt
1/2 bicarbonate of soda
60g chopped walnuts
60g crumbled Halva (make sure to avoid any with honey in if low FODMAP)
Preheat the oven to 180°C
Roughly break the banana into a microwave-safe bowl and heat on high for 50 seconds. Take a knife and thoroughly mash the banana. Break the chocolate into the bowl with the banana and heat again for 50 seconds.
Mix the chocolate and banana until you have a smooth, chocolate paste.
Add sugar, cocoa, almonds, coffee, salt and bicarb and mix well.
Stir in the walnuts and halva.
Separate the eggs, placing the whites into a clean bowl. Add the yolk to the other ingredients and combine.
Whisk the egg whites to stiff peaks (about 1 minute with an electric beater). Spoon about 2 tablespoons of the egg white mixture into the batter to loosen it. Then slowly add the batter to the egg white, mixing together with a metal spoon so as to beat out as little air as possible.
Pour into a tray lined with grease-proof paper and bake for 15 minutes.
If you want to do something a bit different with your wrapping this year, why not make your presents just a wee bit more delicious? This year I decided to make edible gift tags.
Loads of templates for boxes can be found online. I used silver spray paint to decorate mine. They’re just about an inch across – just ideal for a single truffle or chocolate, or – if you’re feeling a little more creative – I made tiny versions of these beautiful Swedish chocolate biscuits. Happy gifting!
This is another lovely low FODMAP recipe, though you may want to replace the fate if lactose is a problem for you.
I’m home for the holidays and this means I’ve returned to my comfort zone: Ottolenghi recipes. This is an adaptation of a parsley and barley salad.
20g Thai black rice
100g basmati rice
1 tsp za’atar
1/2 tsp coriander seeds, lightly crushed
1/4 tsp cumin
1 1/2 tbsp olive oil
1 small salmon fillet
3 tbsp lemon juice
150g flat leaf parsley
1 large green bell pepper
1 tsp ground allspice
Salt and pepper
Bring a large pan of water to the boil and add the Thai rice. Bring back to the boil and allow to simmer for 10 minutes before adding the basmati rice. Allow this to cook for a further 15 minutes. Strain and set aside.
Mix the za’atar, coriander seeds, and cumin in a bowl. Add the olive oil then break the feta into roughly 1cm cubes. Mix this all together and set aside to marinate.
Form a parcel of tin foil and place the salmon fillet inside. Sprinkle over 1 tbsp of the lemon juice and bake in the oven for about 15 minutes or until cooked through (depending on the size of the fillet).
Use two forks to break the cooked salmon into flakes.
Finely chop the parsley and pepper.
In a large bowl, toss together the rice, feta, salmon flakes, parsley, and pepper. Mix in the allspice, remaining 2 tbsp lemon juice and salt and pepper.