Gluten-Free Gnocchi with Roasted Butternut Squash, Brown Butter and Sage

Recipe courtesy of Psychologies Magazine (Spring 2019) and taken from Skinny Pasta by Julia Azzarello.

The addition of pomegranate seeds rounds off the sweetness of the squash and nuttiness of the butter with just the right amount of acid and tang. Plus, it’s a lovely colourful garnish to lift the dish.

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Serves : 4

Ingredients:
300g butternut squash flesh, cut into small chunks
2 tblsp olive oil
2 tblsp butter
5 sage leaves, chopped
40g Parmesan cheese, grated
40g pomegranate seeds, to garnish

For the Gnocchi:
2 medium baking potatoes, scrubbed
1 egg, beaten
60-80g gluten-free plain flour, plus extra for dusting

 

 

Step One : First, make the gnocchi. Preheat the oven to 200oC / Gas Mark 6. Prick the potatoes with a fork and wrap them in foil. Bake for 1 – 1 hr 20 minutes, or until tender. Leave to cool slightly, for about 15 minutes, then scoop out the potato and pass through a ricer. You need about 400g. Mix in the egg and flour.

Step Two : Dust a clean worktop with flour. Divide the dough into four equal sized pieces. Roll each one out to a cylinder 20cm long, and cut into 2cm chunks. Make grooves on each piece using the back of a fork, then place on a baking tray dusted with flour.

Step Three : Bring a large saucepan of salted water to the boil and cook in two batches or 1 minute, or until they float to the top. Remove with a slotted spoon and set aside, reserving some cooking water. Leftovers can be kept in a sealed container in the fridge, or freezer for two to three months.

Step Four : Preheat the oven to 200oC, Gas mark 6. Toss the squash with half of the olive oil and spread out evenly on a baking tray. Roast for 30-35 minutes.

Step Five : Put the remaining oil and the butter in a deep frying pan and cook for 1-2 minutes until browned and it smells nutty. Add the gnocchi and saute for 2 minutes more, then add the roasted squash, sage and a splash of pasta cooking water and toss together. Serve on plates topped with grated Parmesan cheese and pomegranate seeds.

TNT-OFFER-2019

Courgette Ribbon, White Bean Smash and Pesto Bruschetta

Recipe courtesy of Psychologies Magazine (Spring 2019) and taken from The Yoga Kitchen Plan by Kimberly Parsons.

Elevating toast to a nourishing light meal, this easy-to-prepare flavour hit is rich in protein and bursting with goodness. The vegan pesto is magic!

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Serves : 2

Ingredients:
1 large courgette, thinly sliced into ribbons
1 x 400g can cannellini beans, rinsed and drained
4 slices sourdough bread, toasted
Sea salt flakes, to serve
2 lime wedges, to serve

For the Vegan Pesto:-
1 large bunch basil leaves, plus extra to serve
1 small bunch coriander
30g pine nuts or kernels, toasted
35g raw pistachio nuts
120ml extra virgin olive oil, plus extra to drizzle
3/4 teaspoon sea salt

Step One : To make the vegan pesto, place all the ingredients into a food processor and blitz until smooth. Set aside.

Step Two : Place the courgette ribbons and beans in a large bowl, add a quarter of the pesto and toss to coat.

Step Three : Spread the remaining pesto onto the slices of toast and top with the courgette ribbons and beans.

Step Four : Drizzle with olive oil, scatter over some extra basil leaves and sea salt flakes and serve with lime wedges.

TNT-OFFER-2019

Aubergine and Lentil Vindaloo

Recipe courtesy of Psychologies Magazine (April 2019) and taken from Cooking on a Bootstrap by Jack Monroe.

If you don’t like aubergine, use mushrooms.  Lentils could also be kidney beans, baked beans, black beans, brown or green lentils, or yellow split peas – for protein.  The flavour speaks for itself, or rather shouts, sings and dances!IMG_1859

Serves: 2-4

Ingredients:
1 large aubergine or 2 small aubergines, diced
50g dried red lentils
3 onions, finely sliced
Oil, for frying
4 fat garlic cloves
1/2 tsp ground cinnamon
1 tsp cumin, seeds or ground
1/4 star anise, or 1/8 tsp fennel seeds
A good grind of black pepper
1-2 tsp chilli flakes
2 tblsp tomato puree
2 tblsp vinegar or lemon juice, fresh or bottled
A fistful of spinach

Step One : In a bowl, sprinkle the aubergine with a good pinch of salt, then set aside.

Step Two : Thoroughly rinse the lentils and place them in a pan.  Cover with water – no salt or they will take an age to cook – and bring to the boil.  When the water is boiling, reduce to a simmer for 12 minutes, until the lentils are soft.  Drain, rinse and set aside.

Step Three : Meanwhile, toss the onions into a large pan with a little oil and, over medium heat, soften for 10 minutes.  Add the garlic cloves, peeled but whole, and the aubergine, stirring to stop it sticking.  Cook for 15 minutes, adding more oil if needed.

Step Four : Add the cinnamon, cumin, star anise, or fennel, and pepper, but only half of your chosen quantity of chilli.  (It is easy to add, but difficult to temper down if you misjudge it, so I put in half the chilli to cook, and leave half to garnish.)  Stir well to combine, then add 200ml water to the pan, and crank up the heat to medium-high.

Step Five : Add the lentils, tomato puree and vinegar or lemon juice and stir.  Bring to the boil, then reduce to a simmer and cover, stirring slowly now and again.  It should take around 30 minutes to meld into glossy, orange goodness, and the liquid should thicken to an unctuous sauce.  If it is too watery, bring it back to the boil, reduce the heat and cook a little more.  Stir through the spinach a few minutes before serving.  This vindaloo is delicious with boiled rice, which makes it go further.

Other great cookbooks that help you keep an eye on the pennies:-

Beetballs

Recipe courtesy of Psychologies Magazine (April 2019) and taken from Cooking on a Bootstrap by Jack Monroe.

These are based on a beetroot burger recipe from Lee Watson’s vegan recipe book, Peace and Parsnips.  For a gluten-free version, replace the bread with a tablespoon or two of your preferred gluten-free flour.

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Makes : 20

Ingredients:
200g dried red lentils
1 small onion, finely sliced
2 fat garlic cloves, finely sliced
150g cooked beetroot (not the kind in vinegar; go for cheaper, vacuum-packed beets), finely diced
2 tblsp oil, plus extra for drizzling
1/2 tsp cumin or coriander, seeds or ground
1 slice of bread or a pitta
A pinch of salt
1 tblsp lemon juice, fresh or bottled

Step One : Thoroughly rinse the lentils under a cold tap, then pop into a pan. Cover with water and bring to the boil; do not add any salt at this stage or the lentils may ‘seize’ and never soften. Sad, but true. Reduce to a simmer and cook for around 15 minutes, until very soft, swollen and translucent.

Step Two : Meanwhile, put the oil, onion and garlic into a pan. Add the finely diced beetroot and the spice of your choice, and soften over a medium heat, stirring regularly to stop the ingredients from sticking and burning.

Step Three : Skim any scum from the top of the lentils using a spoon, then drain and rinse them thoroughly. Tip into a mixing bowl along with the onion, garlic and beetroot, and mash to a pulp. An ordinary jug blender, or any kind of food processor, will make this job easier, but it’s not essential; a fork or masher and a good dollop of elbow grease will yield a pretty satisfying result, too.

Step Four : When it’s rough pulp, grate the bread into crumbs and mix through, with a pinch of salt and a good squeeze of lemon juice. Cover the mixture and chill it in the fridge for half an hour to firm up.

Step Five : When firm to the touch, preheat the oven to 180oC / 350oF / Gas mark 4. Shape the mixture into small balls and place them on a lightly greased baking tray. Drizzle the top of the balls with a little extra oil, or brush each one if you can be bothered, and bake in the centre of the oven for 25 minutes, turning over halfway through. Serve immediately.

Other great cookbooks that help you keep an eye on the pennies:-

Self-love Stew

Recipe courtesy of Psychologies Magazine (April 2019) and taken from Cooking on a Bootstrap by Jack Monroe.

Spoon it into a bowl. Sit in your favourite spot. Hug that bowl. Enjoy every mouthful. You made this for yourself out of love. You are nourishing yourself. You are smart. You are kind to yourself. You can wash up tomorrow.

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Serves : 1

Ingredients:
Oil, for frying
2 garlic cloves, roughly chopped
1 onion, roughly chopped
A few handfuls of finely chopped or grated root veg (such as carrot, parsnip, spud or sweet potato – any root will do)
1 tsp paprika
150g tofu or 2 white fish fillets
1 x 400g tin of beans (baked, kidney, butter, cannellini, chickpeas – any beans) drained
1 x 400g tin of chopped tomatoes
A fistful of kale or spinach
Squeeze of lemon juice
A pinch of salt and a sprinkle of cracked black pepper

Step One : Warm a little oil in a pan over low heat and cook the garlic and onion, to soften. Stir, stir; slow and cathartic.

Step Two : Add the finely chopped or grated root veg and stir some more, then add the paprika and mix in. Stirring is key; it is soothing.

Step Three : Chuck in the chunks of tofu if you’re veggie or vegan, or white fish if you aren’t. Tip in the beans; whatever beans – add them for goodness. For laziness. For filling comfort. For making the dish stretch into an extra meal that you won’t have to cook. Pour over the tomatoes. The cheaper ones are sloppy and excellent for soups and stews.

Step Four : Shred some kale with your hands. Rip it the heck up with all the stress-busting physicality you can muster. Go on! Tear it to shreds. Drop it in. Stir it through, breathe and stir, and breathe.

Step Five : Bring to the boil – like your fury, heat it up and watch it roar … then, reduce to a simmer. Douse in lemon juice to brighten, and add some salt and pepper to amplify the flavours. Serve that stew, just for you.

Other great cookbooks that help you keep an eye on the pennies:-
 

Portobello Mushrooms with Roasted Garlic Mayo on Potato Sourdough

Recipe courtesy of Psychologies Magazine (April 2014) and taken from The Ginger & White Cookbook by Tonia George, Emma Scott & Nicholas Scott.

Roasting mushrooms brings out their earthy flavour, providing a satisfying alternative to meat. If you haven’t time to make garlic mayo, crush a quarter of a garlic clove and stir it into some mayo, or even easier, rub the toast with a cut garlic clove instead.

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Serves: 2

Ingredients:
4 Portobello mushrooms
1 tblsp extra virgin olive oil, plus extra for dressing
Salt and pepper
4 thick slices of potato sourdough
4 tblsp roasted garlic mayonnaise (see below for recipe)
A handful of rocket leaves

Step One : Preheat the oven to 200oC / fan 180oC / gas mark 6. Clean the mushrooms, discarding the stalks. Place them in a roasting tin, drizzle with the olive oil and season with salt and pepper.

Step Two : Roast the mushrooms for 15 minutes, until softened. Turn them over and roast for a further 10 minutes.

Step Three : Toast the sourdough on both sides, then spread the garlic mayo on the toast and divide it between two plates. Top each slice with a mushroom.

Step Four : Dress the rocket in olive oil with a little salt and pepper. Pile on top of the mushrooms and serve.

How to make your own roasted garlic mayonnaise
Preheat your oven to 200oC / fan 180oC / gas mark 6. Wrap one garlic bulb in foil and bake for 40-50 minutes, until it is really soft when squeezed. Allow to cool. When it is cool enough to handle, separate all the cloves and squeeze all the soft flesh into a bowl. Mash with a pinch of salt, then stir in 400ml good-quality mayonnaise.

Herby Chickpea Tabbouleh with Oven-dried Tomatoes

Recipe courtesy of Psychologies Magazine (September 2015) taken from In the Mood for Healthy Food by Jo Pratt

Tabbouleh, a Middle-Eastern parsley salad, contains very little bulgar wheat and is served as part of a mezze platter. However, the increased amount of bulgur wheat and added chickpeas and feta, make this a more filling salad. This can be made a day or so ahead of time and stored in the fridge.

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Serves : 4

Ingredients:
12 smallish (golf ball size) ripe tomatoes, halved
25g bulgur wheat
400g tin chickpeas, drained
1 bunch of fresh flat-leaf parsley, roughly chopped
1 bunch of fresh mint, roughly chopped
1 bunch of spring onions, finely sliced
Seeds from 1 pomegranate, or 100g ready-prepared pomegranate seeds
3 tblsp extra virgin olive oil
Finely grated zest and juice of 1 lemon
200g feta cheese, broken into small pieces
Sea salt and freshly ground black pepper

Step One : Preheat the oven to 120oC. Cut the tomatoes in half lengthways, sit on a baking sheet cut side up, and bake for 1-2 hours. This is just enough time for the tomatoes to start to dry out and begin to shrivel around the edges, which will intensify their flavour, making them wonderfully sweet and juicy. Remove from the oven and leave to cool.

Step Two : Cook the bulgur wheat according to the packet instructions, then rinse under the cold tap to cool it down. Drain really well, shaking the sieve to separate all the grains, then tip into a large mixing bowl.

Step Three : Add the chickpeas, herbs, spring onions, pomegranate seeds, olive oil, lemon zest and juice to the bulguar wheat and season with salt and pepper. Gently stir in the feta, spoon onto plates, and serve with the tomatoes.

Carrots !

Some interesting facts about carrots …

  • IMG_1817The British eat their way through around 700,000 tonnes of carrots every year – that’s roughly 100 carrots per person.
  • The world’s longest carrot was grown by Joe Atherton from Nottinghamshire in 2007.  It measured in at 5.84 metres – over 19 foot long.
  • An 80g serving of carrots
    • that’s around half a medium-sized carrot
    • counts as one of your five a day.
  • Today purple carrots seem quite exotic, but when carrots first arrived in Britain from Afghanistan sometime around the seventh century AD, they were actually purple.

Recipe ideas with Carrots:-

Carrot and Spring Onion Latke
Latkes are normally made with potatoes.  Carrots give them a delicious hint of sweetness.
Whisk 2 eggs in a large bowl.  Add 500g grated carrots and 3 chopped spring onions; mix, then stir in 5 tblsp matzo meal and season with salt and pepper.
Scoop a large tblsp of the batter into a hot pan and fry at a medium heat until crisp and brown.  When ready, leave to drain on a paper towel and repeat until all of the batter has been used.  Serve with sour cream or crème fraiche.

Carrot Martini

It might not be as cool as 007, but this cocktail is very refreshing.  Blend 500g carrots with 200ml pineapple juice to a puree, then strain.  Add equal part of the carrot puree and orange-flavoured vodka or marmalade vodka to a cocktail shaker half filled with ice, give it a good shake and pour into martini glasses.  Garnish with a twist of orange.

Balsamic Glazed Baby Carrots

This sweet and sticky dish goes brilliantly with roast lamb.  Saute 300g baby carrots on a medium heat in 1 tblsp olive oil for about 10 mins, or until tender.  Stir in 1 tblsp balsamic vinegar and 1 tblsp brown sugar, stir to coat and serve.

(Article from Ocado Life)

Squash and Spinach Curry

This recipe courtesy of Psychologies Magazine (August 2017) and taken from The Good Gut Guide by Liz Earle.

This veg curry contains metabolism-boosting herbs and spices.

IMG_1812Ingredients:
1 butternut squash, halved, peeled, deseeded and cubed
2 tbsp extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 red chilli, deseeded and finely chopped (optional)
5 cm piece of fresh ginger, peeled and finely chopped
1 tblsp garam masala
2 tsp turmeric
1 tsp coriander seeds, ground
1 tsp ground fenugreek
1 tblsp tomato puree
125g ground almonds
500ml hot vegetable stock
400ml can coconut milk (unsweetened)
200g spinach
1-2 tblsp home-made kimchi, cabbage or green beans, finely chopped

For the Raita:
4-5 tblsp Greek yogurt
1/2 cucumber, peeled, halved lengthways, deseeded and finely chopped
Handful of fresh mint leaves finely chopped

Serves : 4

Step One : Preheat the oven to 200oC / 400oF / Gas Mark 6. Put the squash into a roasting tin, add half the oil and season with sea salt and freshly ground black pepper. Toss together, then roast for about 20-30 minutes until golden and tender. Remove from the oven and set aside.

Step Two : While the squash is cooking, heat the remaining oil in a large, lidded pan. Add the onion and cook for 2-3 minutes and season well, then add the garlic and cook for a few seconds more. Stir in the spices and cook for a few more minutes, then stir through the tomato puree. Tip in the ground almonds and stir well, to coat.

Step Three : Pour in the stock and coconut milk and stir on a low heat until smooth. Simmer, lid on, for about 20-30 minutes, topping up with a little hot water as it thickens. Adjust the seasoning as needed, then add the squash and spinach and stir till the spinach has wilted. Stir in the kimchi and heat through, then remove from the heat.

Step Four : To prepare the raita, mix the yogurt, cucumber and mint and season to taste. Serve alongside the curry.

Beetroot Juice Pancakes

Recipe courtesy of Psychologies Magazine, taken from Dirty Vegan by Matt Pritchard.

Beetroot has been proven to boost stamina. These delicious pancakes can provide a much-needed burst of energy. Try them topped with fresh fruit.

beetroot juice pancakes

Makes: 16

Ingredients:-
350g porridge oats
250ml plant-based milk (oat milk)
250ml beetroot juice
2 bananas
1 tsp baking powder
Coconut oil, for frying

To serve:
Blueberries, strawberries or any fruit of your choice
Oat cream
Maple syrup

Step One : Make the batter for these pancakes in a blender. Put the oats into your blender and blitz to a flour-like consistency. Now add the milk and the beetroot juice and blend, then add the bananas and baking powder and blitz again until the mixture resembles pancake batter.

Step Two : Put a frying pan over medium heat and melt 1 tsp of coconut oil in it. Scoop 1 tblsp batter into the pan for each pancake and cook for 2 1/2 minutes on the first side, until slightly golden. Flip and cook for a further 2 minutes on the second side.

Step Three : Once cooked, transfer to a plate and keep warm in a low oven while you make the remaining pancakes in the same way. Keep adding to the plate, piling them high. Add your favourite fruit, drizzle with the oat cream and maple syrup and serve immediately.

Other recipes using beetroot …