May 1, 2012

Baked Chicken and Lentils

I tried this recipe out the other night and it was better than I expected. With such simple ingredients – and so many lentils – I suspected this Bertoli recipe (thanks Foodepedia) would be a little bland. But I am pleased to announced that it was not in the slightest bit. The aroma of thyme and wine and garlic coming from the oven were heavenly and the taste was hearty and flavoursome without being at all challenging – perfect comfort food. I will be making this one again for sure, I love one pan wonders. And for those who care, it is very low GI with no starchy carbs just the good fibre and protein from the lentils and chicken. Very filling.

This recipe says to stir in the spinach and creme fraiche (or sour cream) at the end, but I think just the spinach is fine. I found the sour cream to be too creamy – if there is such a thing – and not really suited to the flavours. But that’s just me.

Baked Chicken and Lentils Recipe

Ingredients:

4 chicken legs

275g of Puy lentils

2 x 400g cans chopped tomatoes

1 red onion, diced

2 cloves garlic, roughly chopped

500ml chicken stock

250ml dry white wine

a handful of fresh thyme sprigs

100g baby spinach leaves

4 tbsp half fat crème fraiche

Method:

  1. Preheat the oven to 220C.
  2. Place the lentils, tomatoes, onion, garlic, stock, wine, and thyme into a medium roasting tin, just large enough to take the chicken in a single layer, and stir to combine.  Top with the seasoned chicken and cover with foil or a tight fitting lid.
  3. Place into the oven and immediately reduce the heat to 200°C and bake for 40-50 minutes.
  4. Remove the foil and cook for a further 10-15 minutes, until the chicken becomes a rich golden colour, is thoroughly cooked and its juices run clear.  Remove from the oven and place the chicken onto warmed plates to rest.
  5. Stir the spinach, crème fraiche and some seasoning into the lentils.  Serve immediately or at room temperature with the chicken.  Great with steamed green beans.

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April 26, 2012

Lemon Curd Cupcakes

This recipe came about for 2 reasons. The first was that I sampling Stork’s newest baking product, the ‘Easy to Mix Baking Liquid’. Strangely and intentionally vague name right? I didn’t actually know what it was for until it arrived in a package at my house. Apparently it’s a substitute for butter and made with vegetable and rape seed oils (amongst other things). It has a weird bright yellow colour and that weird fake-butter smell you get from microwave popcorn. I didn’t think it was very nice looking and I had strong doubts about the results.  So I made the recipe on the bottle for lemon cupcakes. Here’s where the second reason comes in. After work (I am doing a short stint working at the local paper) I am always hungry, because I don’t get a lunch break – not slave labour, just short shifts. I was picking up some things for dinner in M&S, which is a high end grocery store. As we all know, shopping when hungry is dangerous. So of course I came home with a bag full of all kinds of irrelevant and unnecessary items, including Sicilian Lemon Curd. Of course. Why shouldn’t I need lemon curd made with Sicilian lemons?

And so the lemon curd cupcake was born. I researched some recipes on line, and decided that I would simply swirl the lemon curd in at the end, like you would when you’re marbling a peanut butter and chocolate brownie. That way you’ll get swirls of dense, lemony goodness. Then I thought of making butterfly cakes, like the kind my mum used to make for special occasions (for example the red jellied coconut cakes) except instead of plain old whipped cream – I would blend lemon curd AND whipped cream. Genius.

Turns out I was pleased with the results of Stork’s baking liquid. I wouldn’t buy it though, because I think why would you use something that’s been over processed when you just use good old fashioned butter. But I guess it’s good for someone in a hurry or someone who doesn’t actually like baking.

Ingredients:

115g butter

115 caster sugar

2 medium eggs

140g self raising flour

1/2 tsp baking powder

zest & juice of a small lemon

Jar of lemon curd

Method:

Set the oven to 180C

Cream butter and sugar. Add eggs, zest and juice.

Mix flour and powder until just combined.

Put a large dollop of lemon curd into the mix and give it a gentle swirl, not mixing fully.

Pour into 12 paper cases and bake for about 15 minutes.

Cool and top with lemon cream (a large dollop of lemon curd and a carton of cream, whipped till light and fluffy).

Dust with icing sugar.

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April 24, 2012

Talking about tomatoes…

OK, so we’ve established that when I’m anxious I blog. Today is no exception. I have just found out that my troubles with schooling is not over. Earlier this year, when we moved, I had to fight to get my kids into my local school. Fortunately I won, but it was an extremely stressful time for us. Apparently I have to apply for KT to attend the school affiliated with his current one.

Dear England,

Your school system is rubbish and you stress me out.

Sincerely,

Anxious, E. Ter

So I’ve been thinking about tomatoes. They don’t always HAVE to go in a salad. I am one of those people who usually puts everything that’s not  rotten into my lunch time salads. But, I have realised that throwing everything into a salad is not always the best approach. For instance, I made a red salmon salad yesterday and on pondering I realised that tomatoes don’t really go. Instead I put in less juicy items including shredded carrot, beets, lettuce and cucumber and of course, creamy dressing (low fat of course). I didn’t miss the tomato at all, in fact it was better without it. (sorry tomatoes, I still love you).

This really goes for any ingredient. It’s all about judgement. Sometimes cucumber just doesn’t work, sometimes it might be carrot or beetroot or the variety of lettuce. My point is after years of just arbitrarily throwing tomatoes in every salad I made, I have now realised that it’s not best practice. In fact, sometimes the simplest salads are the best, I’m thinking now about a spinach, pecan, pear and goat’s cheese salad. That needs nothing more (except dressing). Or how about a rocket, walnut, roast tomato and Parmesan  salad. Perfection – even without cucumber.

I took this photo last year at the famous Borough Markets in London.

Memories…

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April 20, 2012

Italian Music to cook to

I’ve been meaning to do this for a while now…that is share the music I listen to while I’m in the kitchen. I often make mixes which are a little difficult to share, but I am seriously considering starting a blip or cloud account if anyone’s keen. I came across this idea when speaking to a French food blogger Anne, and she said her blogging community love to talk about what music they are listening to while they bake. I thought this was so great, considering I love to listen while I work.

Moving on, I was watching Carluccio’s new show last night and I really loved the Italian music of the soundtrack. So I looked up some today and downloaded an album called Le Canzoni Dei Ricordi – Non Dimenticar… and you can buy it on Amazon or download it on itunes. I spent a bit of time looking around for something with a bit of sass and sentimental charm and I think this album fits the bill. It makes for wonderful kitchen music for baking or even just washing the dishes. I couldn’t stop myself dancing to this one.

Another thing to look out for is iTune radio where you can find loads of themed radio stations. Or I stumbled across FoodBeats by Lurpak the other day. It’s a site where you can select a cuisine and it plays music to fit. It’s pretty basic but a very nifty idea.

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April 19, 2012

Creamy Lentils and Spinach

This recipe appears as the topping on puff pastry galettes in Ottolenghi‘s recipe book. But as you can guess, I’m always looking for ways to cut out the calories and keep in the flavour. I think I have succeeded here because this dish is spectacular without the galettes. The creaminess of the Greek Yoghurt (full fat is always best for taste and health!) makes this dish taste decadent and the delicate spices are great for those trying lentils for the first time.

When we cut potatoes, rice, pasta and grains in general out of our meals, I went on a long hunt for alternatives to fill out bellies that were used to being loaded with hi-carb staples. There’s only so many times a week one can eat cabbage and sweet potatoes and even though pulses aren’t allowed in the paleo regime, I decided that once a week or so wouldn’t hurt. I don’t agree with the idea that beans are toxic (as stated in the paleo literature) and I think pulses are a wonderful source of nutrition.

If you’re feeling lazy, just buy a bag/tin of pre-cooked lentils, but do try and get puy (AKA French) lentils – they are the best kind. They hold they’re shape well and they have a superior taste and texture. In the UK The Merchant Gourmet brand have both dry and cooked varieties. In Oz try McKenzie French Style Lentils and I’m not sure about any mainstream brands in the US – but if anyone can help, please let me know. You can usually get these lentils in a deli or specialty food shop, possibly even Asian grocers.

This is a great side dish for any meat, and could easily be turned into a substantial vegetarian main meal, by serving on galettes as per the original recipe. If you don’t have coriander or mint, don’t worry, you could pop in some parsley or even basil.

Creamy Lentils and Spinach Recipe

Ingredients:

200g puy lentils

2 bay leaves

1 tsp cumin

1 tsp ground coriander

1 onion, diced

2 garlic cloves, minced

250g Greek Yoghurt (Greek is best, but natural will do if you have no choice)

50 g baby spinach

handful of chopped coriander

handful of chopped mint

juice of 1 lemon

Method:

Cook the lentils in a litre of boiling water and the bay leaves. Drain and cool.

Saute the onion, garlic and spices. Let cool.

Combine lentils and onion mixture and the remaining ingredients. Season to taste.

Drizzle with olive oil and/or Pomegranate syrup.

 

 

 

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April 17, 2012

Salmon, asparagus and the fruits of laziness

Just showing off what we ate for dinner tonight really. It worked out better than I had planned, or rather didn’t plan. I have been salivating over the cover of the latest Sainsbury’s Magazine which shows a delicious looking meal of some salmon and asparagus. I’m so lazy that I haven’t been bothered to pick up the actual magazine to look a little closer or even glance at the recipe and so cheap that I won’t spend £1.60 on it. And so it came as no surprise to me that I had these grand plans of making ‘that recipe’ and yet no idea of what it actually contained. Of course I saw lemons, dill and asparagus and I bought those things with this meal in mind, but as the evening drew in, I didn’t know what to do.

I had bought a leek. I like roasted leeks. I knew that salmon and herbs alone would not be enough to sustain my hefty frame but I couldn’t think of what else to serve with it. I lingered in the kitchen, opening and closing the fridge and then Ottolenghi came to mind. Lentils. I love lentils. So the meal was coming together now, it might turn out alright after all.

I’ll post the lentil recipe tomorrow, but for tonight I’ll leave with you with a photo of my gourmet Tuesday night meal and a list of what I put in the tray.

Some salmon fillets (or cutlets) skin down in a tray. Sprinkle with asparagus, inch portions of leek, a quartered lemon (that you’ve squeezed over the whole thing) and a healthy drizzle of olive oil, salt and pepper and of course a shower of roughly cut dill. I put it in an oven at 200C for about 20-30 minutes. The leeks and asparagus tips were a little brown and crunchy but it tasted good and the salmon was perfectly cooked. I sound like a TV chef when they taste their food in front of you – without the possibility of verification – and tell you how great their meal is (subtext – how amazing THEY are). But seriously, this was pretty good and very easy to make AND if you choose your sides well – it can be a LOW GI Paleo approved meal.

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April 14, 2012

Oreo Cupcakes

I was visiting VC in her London pad earlier this week and her flatmate had a Japanese friend staying over. Somehow the conversation turned to food – as it inevitably does when I’m in the room – and they were talking about the cupcakes they ate on one of their trips to Japan. There was talk of Oreo cupcakes and I was intrigued. I like Oreos. I like cupcakes. My eyes glazed over and became vacant at the thought. What could be finer? VC’s flatmate was kind enough to dig out the recipe she spoke of and explained in hushed tones the deliciousness of the ganache frosting. I looked over the recipe, it seemed easy enough, but it contained rice flour – interesting. The ganache frosting was so simple, some melted chocolate mixed into whipped cream. I licked my lips at the thought.

OK, so here’s how it worked out for me. I couldn’t find any rice flour so I used cornflour – ‘Google’ said it was acceptable. :-) But I knew it wouldn’t be the same because rice flour has a granular texture that I quite like. I’ll keep looking. As much as I loved the sound of that ganache, I felt it might too rich for my boys, so I chose the white butter frosting instead. I had visions of crumbled Oreo sprinkled over the top of puffy white mounds of frosting and thanks to the box of 20 piping nozzles Mum gave me for Christmas, I was up to the task.

Oreo Cupcake Recipe

Ingredients:

1 cup plain flour

1 cup rice flour (alt. corn flour or 2 cups of SR flour)

4 tsp baking powder

2/3 caster sugar

2 eggs

125g butter

1 tsp vanilla

1 pkt Oreos smashed up (see note)

OVEN 180C

Method:

Cream butter till white and add sugar.

Beat again till fluffy and add eggs one at a time.

Alternate the flour mixture and milk in two additions.

Add Oreos

Spoon into cupcake liners and bake till golden and cooked.

Frosting:

To make the white frosting, beat about 50g of softened butter till it’s white. Add about 2 cups of icing sugar – slowly – so you don’t end up with a kitchen covered in a film of icing sugar as I always do.

Add some vanilla and a couple of spoonfuls of milk to make it the consistency you desire.

To make the ganache, break up 100g of chocolate and melt (slowly, on low heat) in the microwave with 2 tbls of cream. Whip up the rest of the cream, from a 250ml carton. Fold in the melted chocolate.

Notes on the Oreos.

After researching some recipes I got some interesting tips. Some people like the biscuit broken into large chunky pieces, some like them blasted to smithereens, some place a half an Oreo on the bottom of the cupcake liner. So play around and make it to your taste.

To make the Oreo dust, break the tops of about 6 biscuits and keep the pieces WITHOUT the cream, that way you have a nice dry texture.

To smash the Oreos, I used a zip lock back (a big one) with the air squashed out. I then got a meat hammer or you could use a rolling pin and I smashed the hell out of it. Use a chopping board underneath – especially if you have nice bench tops or you could end up with some nasty dents in it. Trust me. I have done this before.

Now go forth and make your own Oreo cupcakes. Thanks flatmate ‘A’ for the recipe!

 

 

 

 

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