Rhubarb and orange smoothie

 

It is also a good make-ahead dish. Just prepare the rhubarb and keep it on the fridge  until you need it.

Rhubarb and orange smoothie (adapted from Hugh Fearnley-Whittingstall’s River Cottage Everyday)

Ingredients

  • 2–3 rhubarb stalks, about 175g, cut into 2cm lengths
  • Finely grated zest and juice of 2 oranges
  • 3–4 tsp honey
  • 3–4 tbsp plain yoghurt

Method

Put the rhubarb in a pan with the orange zest and juice, honey and 2 tbsp of water. Stir over a low heat until the honey dissolves.

Cover the pan and stew the rhubarb very gently for about 8 minutes, until it softens. Add a little water if it starts to look dry. Switch off the heat and leave to cool completely. (You can, of course, prepare the rhubarb a day ahead and keep it chilled overnight.)

Put the rhubarb mixture in a blender with the yoghurt and whiz until smooth. Taste and add a little more honey, if you like. Pour into 2 glasses and drink straight away.

Advertisements

Fennel, orange and grapefruit salad with mint

OLYMPUS DIGITAL CAMERA

The year was 2013 when I posted a dish by the Hairy Dieters to illustrate on strange food habits. Like, for example, eating over and over again the same dish or ingredient for a whole season.  Over and over again…  The dish in question was orange and fennel salad with harissa dressing (here). Almost 2 years after, another fennel and citrus salad shows up, this time to explain that grapefruit (and avocado) are my food crazes of 2015.  Well, citrus were exceptionally good this year and any excuse was good to have them. Not trying to convert this in a head to head citrus salad competition…. this one is a more sophisticated and chefy, ideal to impress  dinner parties mobile calorie intake units guests. Also, it calls for the best ingredients you can find. There is no harissa to hide in this one. In any case, totally worth the effort.

Fennel, orange and grapefruit salad with mint (adapted from a Matthew Accarrino’s recipe found in Food & Wine Magazine)

Ingredients 

  • 2 red grapefruits
  • 2 navel oranges
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • 2 fennel bulbs—halved, cored and thinly sliced
  • 2 tablespoons small mint leaves
  • 1/2 teaspoon ground coriander

Method 

Using a sharp knife, cut the skin and white pith from the grapefruits and oranges. Working over  bowl, cut between the membranes to release the sections into the bowl. Squeeze the membranes to extract the juice. In a small bowl, stir the olive oil with the honey and lemon juice. Add 3 tablespoons of the citrus juice and season with salt. [You most likely won’t need all the juice] In a shallow serving bowl, toss the fennel and citrus sections with the dressing. Garnish with the mint leaves and ground coriander and serve right away.


Strawberry, nectarine and walnuts bake

OLYMPUS DIGITAL CAMERA

A confession: I have been looking for gluten free recipes as of late. Apparently, i am gluten intolerant  according to my doctor. Considering I am also lactose intolerant, this is making my breakfast more and more difficult. Even muesli *may* be an issue –  especially if you live in the country who invented the thing and swears by it. But, one manages to find alternatives and eventually find happiness in dishes like this. For sure there is life beyond gluten…

Strawberry, nectarine and walnuts bake  (adapted from a recipe found in the Minimalist Baker blog)

Ingredients

  • 4 cups strawberries and nectarines, cut into bite-sized pieces
  • 1 cup (app 85g) oats
  • 1/2 cup (app 45g) almond meal
  • 1/2 cup roughly chopped pecans
  • 1/4 cup (app 50g) of light brown sugar
  • pinch sea salt
  • 60g of cold butter
  • Plain yoghurt to serve

Method

Preheat oven to 180oC  (350cF).

Butter and flower a baking dish.

Chop the fruit in big chunks. Reserve.

Put the dry ingredients in a bowl and mix them until the butter is well incorporate (probably best done by hand).

Put the fruit in the previously buttered dish, making sure it well spread. On top of it, add a layer of  the flour and butter mix

Bake for 40-45 minutes or until the fruit is bubbling and the top is crisp and golden.

Let it cool. Serve with a dollop of yughurt


Brunch pina colada

OLYMPUS DIGITAL CAMERA

A no brainer for brunches… very easy to do and always a smashing success. Add a little bit of rum for a more festive occasion.

Breakfast pina colada (adapted from a recipe by Allegra McEvedy found in the Guardian)

Ingredients 

  • 1 400g can of pineapple pieces (no skin or core)
  • 6-8 leaves Thai basil
  • 400 mL of coconut milk
  • 400 mL of coconut water
  • Shredded coconut to taste

Method

Put the pineapple and basil in the blender and top up with half coconut milk and half coconut water. Blend to form a liquid.

Taste and adjust the flavours if necessary. Add the shredded coconut.

Garnish  with basil and serve


Fennel with radishes and sumac

OLYMPUS DIGITAL CAMERA

 

A memory of the Summer that has never been…  Very easy to do, bold flavours and can be prepared in advance. What’s not to like..?

Fennel with radishes and sumac (Adapted from The Guardian’s The 10 best salad drawer recipes)

Ingredients

  • 3 tablespoon of lemon juice
  • 1 small fennel bulb, about 200g
  • 200g radishes
  • 3 tbsp olive oil
  • Seeds of ¼ pomegranate (optional)
  • 1 teaspoon of sumac
  • Salt

Method

1 Have ready a bowl of water with 1 tbsp of lemon juice in it. Finely slice the fennel using a mandoline and place in the acidulated water until just ready to serve, to prevent it discolouring.

2 Finely slice the radishes and place in a bowl. Whisk the oil and remaining lemon juice together. Drain the fennel and mix with the radishes. Drizzle over the dressing and toss gently. Strew the salad over a large serving platter and scatter with the pomegranate seeds, if using. Finish with a dusting of sumac and a little salt then serve straight away.


Raspberry and strawberry Eton Mess

OLYMPUS DIGITAL CAMERA

To keep up with the British traditional foods motif, a mess. Whatever fruits you were using, it us all in all, a very summery dessert, perfect to serve to a crowd. If you buy the meringue, you will have it done in no time, without the need to get close to the stove, even.

Raspberry and strawberry Eton Mess (adapted from Hugh Fearnley-Whittingstall’s River Cottage Everyday)

Ingredients

  • 250g strawberries
  • 35g caster sugar
  • 350mL double cream lightly whipped
  • 150g of meringue

Method

Halve the strawberries, thickly slicing any whoppers. Put in a large bowl with the raspberries and sugar. Roughly crush and squeeze some of the berries with your hands so the juices start to run. Cover and leave to macerate in the fridge for an hour or two.

To assemble the mess, break the meringues into rough pieces, then fold into the whipped cream. Now lightly fold in the chilled fruit, so everything is rippled together rather than thoroughly blended. Pile into glasses and serve. You can make it an hours or so in advance, but not more, or the meringue will go weepy in the cream.


Apple Cinnamon Quinoa Breakfast Bake

OLYMPUS DIGITAL CAMERA

A dish specially dedicated to B., who passionately loves quinoa. (not). Much for his despair, quinoa invaded the summer salad world and then slowly start to creep up into brunch domains and now makes an appearance in pudding-land. Actually, this is a sort of upside down deconstructed crumble (minus butter) also ideal for a brunch menu… It is very tasty, filling and it can even be considered  * gasp * super healthy.

Apple Cinnamon Quinoa Bake (adapted from a recipe found in fitsugar.com)

Ingredients

  • 1 cup uncooked quinoa
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 2 apples, peeled, diced
  • 1/4 cup (app 50g)raisins
  • 2 eggs
  • 2 cups (500mL) milk with the seeds of 1 vanilla pod
  • 1/4 (50mL) cup maple syrup
  • 1/3 (app 75g) cup almonds, chopped

Methods 

Preheat the oven to 200oC. Lightly grease a baking dish.

In a small bowl, mix the uncooked quinoa with the spices. Pour into the greased dish. Sprinkle the apple and raisins on top of the quinoa.

In that same small bowl, beat the eggs. Whisk in the milk and maple syrup. Pour the egg-and-milk mixture over the top of the fruit and quinoa. Lightly stir to partially submerge the fruit. Sprinkle the chopped almonds on top.

Bake for 1 hour or until the casserole is mostly set with only a small amount of liquid left.

Allow to cool, and then cover and refrigerate.