Monday, 30 March 2015

Poached Figs With Almond Muesli



This has to be one of my favourite breakfast recipes and it is just perfect for spring.

What you'll need:

-3 or 4 Fresh figs
-1/3 can of coconut milk
-Vanilla (flavouring/bean pod)
-Gluten free oats
-Whole almonds
-Flax seed
-1tsp Honey
-2tsp Sunflower oil

How to make:
Pre-heat your oven to 180 fan.

For the muesli - Cover a small baking tray with the gluten free oats, add about hand-full of the flax seed and mix the 2 together. Then, get a hand-full of almonds, place them into a sandwhich bag making sure it is completely sealed, then simply crush the almonds with a rolling pin...Don't be shy - give it a good whack! Once you have little shards of almonds, add them to the baking tray with the oats and flax seed, then add the honey and mix it again making sure the honey has covered everything. Bake for about 10-15 minutes.

For the figs - Place about 1/3 of the canned coconut milk into a saucepan and add some vanilla bean for flavouring. Allow to simmer on a low heat for about 5 minutes before adding 3 figs cut into quarters, then leave to simmer for a further 10 minutes. You don't want to boil the coconut milk or the figs so keep it on a really low heat. Once the fruit (especially the skins) have softened, remove from the heat and allow to cool for a few minutes.
Then, mix the thick and creamy coconut milk used to poach your figs in with the muesli then finally place the fruit on top with some more crushed almonds and some cut up fresh figs (optional - purely for decoration).

I hope you love this recipe as much as I do!

L
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Sunday, 29 March 2015

Spinach & Walnut Stuffed Mushrooms

Struggling to find something to cook for dinner tonight? These stuffed mushrooms are so simple to make, they're super healthy and taste great. The walnuts go so well with the mushrooms and the spinach compliments both flavours and textures perfectly.

What you'll need:

-Portobello mushrooms
-Fresh spinach leaves
-Walnuts
-Olive oil


How to make:
Pre-Heat your oven to 180 fan

Start by giving your mushrooms some love and attention; wipe them with a damp piece of kitchen paper and trim off any scraggy edges round the top of the mushroom. Rub a little olive oil onto the mushrooms, place them on a baking tray and pop them into the oven for about 15 minutes or until they have softened.
Whilst your mushrooms soften nicely in the oven you will need to make the filling. Put about half a bag (100g) of fresh spinach into a blender or if you are using a sharp knife, chop up finely. Do the same for the walnuts. Then mix the 2 ingredients together with some salt & pepper for seasoning. Get your mushrooms out of the oven, place a heaped amount of the mixture onto the mushrooms, then give them about 5-8 minutes back in the oven.

Serve with some salad or some roasted veggies and tuck in!

L
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Saturday, 28 March 2015

Pink Porridge


Wake up, it's the weekend...

Not only does this porridge look pretty in pink but it is so scrummy and will fill you up until lunch and give you the energy you need to conquer a busy day.

Simply cover some gluten free oats in some almond milk, press some raspberries using the back of a spoon and add a dollop of the raspberry compote to your oats and mix in. Microwave for about 1 minute 45 secs, make sure you don't over cook it or else you will end up with dry porridge.
Once out of the microwave, stir it up and top it off with some fresh raspberries, flaked almonds and chia seeds.
Such an easy recipe that takes no time at all, hope you enjoy it and have a lovely day whatever you're doing.

L
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Friday, 27 March 2015

Apricot, Pecan & Oat Cookies

Fancy a spot of weekend baking?
Well, I have created just the thing you will want to try. Super sweet apricots, chunky pecan crunches and soft oats all combined to create a delicious cookie that is perfect for an afternoon snack for those of you with a sweet tooth, but would also be great crumbled up into some dairy free yoghurt with a dollop of apricot compote for breakfast.

What you'll need:

-100g soft large apricots
-100g gluten free oats
-150g pecans
-70g dairy free butter
-1tbsp maple syrup

I used a blender to create this mixture but it can be done using a sharp knife to cut the pecans and apricots, you may just end up with a chunkier mixture but that's okay. If the mixture doesn't stick together to create your cookie shapes, you can either add some more butter or more maple syrup to help bind it together.

How to make:
Pre-heat your oven to 180 fan

Place the pecans into the blender and blitz until they are roughly chopped up, but not too much or it'll turn into a flour consistency - once you have done that, remove the pecans from the blender and pop them into a bowl for the time being.
Then blitz the apricots, making sure you have relatively large chunks of apricot to use. Then add the pecans into the blender with the chunks of apricot, add 2 handfuls of oats and the maple syrup as well as the butter - pulse the mixture so all the ingredients combine. Empty the mixture into a mixing bowl with the remaining oats (I added these later so they didn't all get blitzed earlier), then mix thoroughly.
Finally, take about table-spoon sized portions of the mixture and shape into a cookie shape.
Place onto a non-stick baking tray and bake for about 15 mins or until the edges have turned golden brown - keep an eye on them as they cook, you don't want any burnt oats.
Leave to cool for about 10 mins, then tuck in and enjoy.

L
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Wednesday, 25 March 2015

Courgette Curls



Times when I just feel like a big bowl of fresh greens; courgettes are my instant go to. I try to avoid simply reaching for a bag of salad as it just isn't very exciting and usually leaves me feeling hungry still afterwards. This crisp and crunchy bowl of greens may seem very basic (which essentially it is) but it tastes great!

What you'll need:

-Courgettes
-Wild Rocket
-Peas (Petite-pois are best as they are sweeter)
-Black Olives
-Pine nuts
-Olive Oil
-Prawns (Optional)

How to make:

I used a little gizmo to create the curls which can be bought on this website: http://eu.mnkbusiness.com/ or can be found in Harvey Nichols stores. Alternatively, using a peeler would work just as well to create ribbons of courgette - simply press firmly onto the courgette with the peeler and peel from top to bottom. Once you have your courgette prepared, add some rocket, cooked peas, sliced olives, a sprinkling of pine nuts and a drizzle of olive oil. This dish is also seriously tasty with some prawns thrown on top. I chose to have the courgette raw but slightly sauteed is just as nice too.

Enjoy!

L
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Tuesday, 24 March 2015

Nectarine & Apple Granola Square


Rise & Shine it's breakfast time!
It's an early one on the blog today for all you breakfast lovers or for those of you with a sweet tooth.
I am always looking for something new to make for breakfast to satisfy my morning hunger and this little dish of sweetness certainly ticks all the boxes. The sweet, soft and crisp granola base with chewy nuggets of dried fruits dotted throughout is the perfect accompaniment for the nectarine compote, nectarine slices and the apple matchsticks. The different textures just work so well together.

What you will need:

-1 Pink Lady Apple
-Nectarines
-Honey / Agave Nectar
- 1Tsp Vanilla Flavouring
-Gluten Free Oats
-Flaxseed
-Dried Fruits (Any - I used 2 pitted medjool dates & some golden berries in this case but any dried fruit would work and taste just as good)
-1Tbsp Sunflower Oil

How to make:
Pre-Heat your oven to 180 fan.
Fill a small mixing bowl with some oats, flaxseed, the vanilla flavouring, the sunflower oil and a big squeeze of honey and give it a good mix making sure all the ingredients have combined. Pop the mixture onto a baking tray and place in the oven for about 10-12 minutes, keep an eye on it - you don't want any burnt bits. Whilst your granola is baking, chop the dried fruit into small chunks so it is ready to mix with the granola once it is out the oven. Whilst the granola is baking, place some chopped up nectarine in a saucepan with about 1cm of water and simmer on a low heat until the fruit has completely softened. Then, with a hand-held blender (or other) blitz up the fruit until you have a smooth compote. Chop up some nectarine and some apple and you're good to go. Place in a bowl or serve as shown in the picture - all tastes the same!

Hope you enjoy this recipe of mine and I hope you have a lovely day.

L
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Saturday, 21 March 2015

Hummus & Olive Pasta


Dinner Time!

I'm not sure about you, but I love a big bowl of pasta - there is just something so comforting about it (and not to mention how quick and easy it is to cook). This is such a simple dish of mine but it is absolutely filled with some great flavours that compliment each other so perfectly.

What you'll need:

-Gluten Free Pasta
-1 Tbsp of Hummus
-Green Olives
-Sliced Fresh Tomato
-Finely chopped Basil Leaves & extra to decorate
-Sundried Tomatoes
-Handful of Pine Nuts (Optional)

How to make:


Simply boil some pasta, once it is cooked to your liking, drain the water then add the hummus and all the other elements - serve up a healthy sized portion and enjoy! So easy. This dish is ideal for dinner but any left overs are great to pop into an air-tight container and take on the go/into work for lunches and will fill you up nicely.

I hope you've enjoyed all the dishes posted throughout today: Breakfast, Lunch, An afternoon treat and Dinner. I will posting regular food dishes like the ones you've seen so far, I hope it's given you a real taste (excuse the pun) for my style of cooking and the sort of thing you can expect to see more of on my blog. There's still plenty more to come. 

L
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Light Lunch



Lunch time already? That came around fast.

Today's lunch is quick and easy and of course very tasty. I love a salad that's full of hearty ingredients with different textures and plenty of colour.
For the base of this dish I used the pre-prepared 'Nutty Rice Salad' (gluten free) from Waitrose which includes wild rice, cashew nuts, flaked almonds, sweet cranberries and a delicious vinaigrette dressing. To which I added wild rocket, some soft avocado and roasted sweet potato chunks. Although the base of this dish is pre-made it's perfect to add to as I have here with some of my favourite ingredients. It's great to mix up all the ingredients in a big bowl, serve some up for your lunch and there's always plenty leftover for tomorrow's lunch or as a side salad with some meat or fish.

Can't wait to sit outside with a big plate of this in the sunshine...Hurry up Summer!

L
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Pear & Raspberry Crunch


Breakfast time and it's a healthy one to kick off a Saturday morning.

I love waking up and creating something that is fresh and healthy but also something that will fill me up until lunch time. My Pear & Raspberry Crunch is a new creation inspired by the Pear & Raspberry Crumble I made for Mother's Day last Sunday - I enjoyed the combination of the two fruits together so much I thought it would be great as a breakfast dish.
So here it is:

-1/2 a chopped up Pear
-A handful of fresh Raspberries
-Gluten Free wildflower honey Granola (By the brand 'Udis')
-Pear Puree (Easy to blitz some pear into a blender or can be shop bought ready-made)
-Flaked Almonds (Optional, for the topping)

So simple to make and it only takes a couple of minutes to chop up some fruit and add some crunchy sweet granola. This is also really yummy if you leave the granola to soak up the pear puree for soft oats.

L

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Introduction Post


Good Morning!

Last night saw the launch of my new blog and how exciting that was. So, I thought what better way to start things off than by posting throughout today some of my 'typical' every day meals... I will also being throwing in a naughty tasty treat, just because it's the weekend and who doesn't love an afternoon treat.

Before I get started I think it would only be right to tell you a little bit about some of my eating 'rules & regulations' as such. As stated in my 'About Me' section I mentioned my love for Ella Woodward, otherwise known as 'Deliciously Ella', and the fact she drastically altered her diet to cure her from the condition I was previously suffering with. Although I have taken on her way of eating and cooking, I have adapted it to suit myself and therefore I have cut out the following from my diet: Gluten, Wheat & Dairy. I did originally try cutting meat & fish out but have since decided I miss it too much and it makes a meal, both are a great source of protein too.

I hope you enjoy the food posts throughout today!

L
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