Preheat oven to 200oC degrees, have your cooking tray pre-heating as well Slice avocado in half, take out pit Take pan out, put avocado half on, crack egg into the avocado Put whatever you want on top – herbs/ spices/ buckwheat/ nut meal etc Place in oven and cook till your eggs are as you desire Continue reading Peter’s Baked Egg in Avocado
Via the amazing Vanessa 250gms each of the following: Sunflower seedsPumpkin seedsWalnutsLinseed Blend – I didn’t blitz the sunflower seeds, and then add 5 beaten eggs mix together FLAVOUR as you wish dried herbs etc and place on baking tray. My mixture did two trays and bake in gas mark 5/6 (170cC) for about an hour. Keep an eye on it. These are crispy and delicious and my batch kept for a week. Continue reading Eva’s crackers – she isn’t, but this is her recipe 😉
An adaptation of a recipe we found on the BBC Good Food website. Really tasty and super quick and easy! Tilapia in a Thai-Style Sauce 2 tilapia fillets (pretty popular these days, but any white fish will work) Gram/chick pea flour Oil for frying 1 tbs gluten free tamari (about) 1 tbs water 1 large clove garlic 4 spring onions 1 fresh chili de-seeded (or about 1/2 tsp dried or to taste – go wild) juice of 1 lime Chop the spring onions, crush the garlic and chop the chili Coat the fish in gram flour Heat the oil in … Continue reading Naren’s Feisty Fish
Making great hummus I’m sure lots of you make your own hummus but I felt to share two tips that have made all the difference to my hummus making adventures. 1. I don’t know why this works but it does: Mix the lemon, tahini and garlic FIRST. Whip it up with a spoon or fork until it gets stiff (there’s definitely some chemistry going on here because this mixture actually starts to get warm). It you are finding it is getting too stiff you can add just a little cold water to loosen it a bit, but don’t add too … Continue reading Naren’s Hummus
1 tin/jar pitted black olives (in olive oil) 2 garlic cloves, peeled and quartered Juice from half a lime Some fresh parsley Olive oil I added half a medium chilli which did no harm at all! Blend well to a paste Continue reading Doug’s Olive Tapanade
hi peeps ♥ I cooked cauliflower and red lentil dahl this afternoon with my chicken stock … dried lentils and cauliflower with a finely chopped brown onion in a saucepan Cover with stock, cover and simmer for 20 mins … voila! Serve with chopped parsley, a splash of lemon juice and chilli … truly scrumptious! Continue reading Sarah’s Cauliflower Dahl
http://www.lighthouse-uk.com/love-in-a-cup The Tea House at the Lighthouse in Somerset, UK shared their nut loaf recipe, and this is my version: 200g ground nuts (I used almonds, you could use other nuts too), Packet of silken tofu, Half a large grated courgette (you could use carrot or another vegetable grated) 1 egg Herbs (I used fresh thyme, turmeric, pepper and chilli – but you could use any combination of herbs you want). I mixed it all together, and put into a greased (with olive oil) baking tin/loaf tin (or lined with baking paper), and baked for 45 mins on around 175oC. … Continue reading Jane’s adaptation of the ‘Love in a Cup’ Nut Loaf
Patara, Mayfair, London, is a fantastic Thai restaurant everyone needs to try! Red curry paste (gluten, dairy, ginger free) Sugar/salt-free peanut butter Coconut milk, or coconut cream Prawns (or diced lamb or chicken) Onions, garlic, red capsicum, and either peas, cauliflower, carrot, or cabbage (or a combination) Chop the veg, lightly fry the onion, garlic, then add the rest of the chopped veg, and prawns, gently fry momentarily, then add a spoonful (or however much you want to use) of red curry paste, a teaspoon (or two) of peanut butter Add half a cup of hot water, stir, and then … Continue reading Jane’s version of the Patara London Curry
(Adapted from the Red Magazine website – taken out the sugar and ginger and am going to give it a try …) Cooking time: 20 minutes 2 tbsp olive oil 2 red onions, finely chopped 4 garlic cloves, finely chopped ¼- ½ tsp chilli powder ½ tsp turmeric ½ tsp ground cumin 1 tsp ground coriander 4 large tomatoes, skinned and finely chopped 400ml coconut milk 10 fresh or dried curry leaves 150g spinach, rinsed, stalks removed, and leaves finely shredded 400g raw king prawns, shelled weight Heat olive oil and add onions, garlic, cook until softened Add spices and … Continue reading Jane’s Prawn and Spinach Curry
I put the cod in a roasting pan, with some whole French shallots (brown skin off), some large pieces of red pepper, some cubes of beetroot, some large thick slices of garlic, and then chopped some fresh thyme, parsley, chilli with some turmeric and sprinkled all over, and sprinkled all with olive oil and gently roasted for around 30 – 40 minutes Continue reading Jane’s Roast Cod with Fresh Parsley, Thyme and Chilli
Healthy Cooking for Beginners - Heal Yourself With Food 