Oh my! Bakewell tart for breakfast!

Ok so this was a chance discovery this morning, which I got rather excited about!

It turned into an very British version of peanut butter and jelly on toast…

imageHomemade almond butter and strawberry jam on wholegrain toast- the surprise was how incredible the almond butter tastes. I’d made it a few weeks ago and left it in a Kilner jar in the cupboard, I’m not sure if that’s why the flavour has improved so much but it tastes like so super ‘almondy’.

Usually I find almonds taste ‘nice’, but lack that full flavour that you then increase with almond essence (barring the time I bought them from a market in Cyprus and they were the most delicious, sweet, almondy almonds I’ve ever tasted!) Not necessary with this stuff!

To make it I added a bag of raw, skin on almonds to my blender with a pinch of Himalayan salt and whizzed for around 5-10 minutes until it all came together, and magically transformed itself into butter. It’s as simple as that. The shop bought stuff has oil added and although this will be thicker and ‘drier’, you need less of it.

Spread it on the toast, add the jam of your choice and there you have it. You’re welcome.

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Buckwheat pancakes

imageHappy sunny Sunday! It finally feels like Spring is, well, ‘springing’…

This morning we treated ourselves to some buckwheat pancakes…they are so easy to make and delicious!

In a large bowl put some buckwheat flour- I say some…I used about 250g.

Whisk in enough milk- I used hemp- until the mixture is about the thickness of double cream.

Heat a non-stick frying pan over a low-medium heat.

Ladel in small amounts of the pancake batter to the desired size- I made ours about the same size as Scotch pancakes, which makes them easier to turn over with the lack of oil.

When the top side looks as if bubbles have popped all over it, flip over for another minute or so.

Enjoy with whatever topping you fancy- we enjoyed lemon juice, Bo & Bel’s homemade blackberry jam and a sprinkle of Stevia, but these are great with savoury toppings too.

Have a lovely day 😊

Curries

imagePlease forgive me, this is the only picture I have of today’s curries- they didn’t hang around!

Here are the recipes for Mung bean korma, red lentil dhal and hot and spicy vegetable curry…

To start with I soaked mung beans and cashew nuts overnight in a bowl of water which completely covered them.

Just a quick warning that cashews contain 2.1g of saturated fat per 200g, so please remember to take this into account throughout your day…

Next I made a large batch of tomato and vegetable sauce- just like I did for the ‘Pasta day’ blog last week- but this time I had a few different veggies…

imageI picked up these beautiful baby peppers and bright aubergines from a local greengrocer, as well as the little green tindora- I’d never seen these before so had to buy a few to try, I LOVE finding new ingredients to experiment with!

The following recipe fed 3 adults and two children…

While the sauce was cooking, I blitzed (in my nutribullet): fresh ginger (a thumb sized piece, no need to peel), garlic (even quantity to ginger) fresh coriander, two small, whole hot chillies and a couple of smallish red onions with a little water to make a paste.

Once the tomato and vegetable sauce was cooked through, I set aside the amount I wanted for today’s hot and spicy vegetable curry, and blended the rest.

Next I started on the mung bean curry and red lentil dhal.

I drained the soaked mung beans (around 250g when dry), added about 1/2 of the paste to two pans (1/4 in each) on a low heat.

To the one for the mung bean korma, I added 1-2 tablespoons of korma curry powder- you could buy this ready made, or make your own.

To the other, for the dhal, I added two teaspoons of ground cumin and one teaspoon of ground coriander.

Once warmed through and I could smell the warm spices, I stirred the paste and curry powder together. If you find it hard to concentrate on both pans at the same time, start with the mung bean curry first as it takes longer to cook, then you can focus on the dhal once the mung bean curry is underway.

Next I added to the korma pan a few good spoonfuls of the tomato and vegetable sauce, the mung beans and a good glug of water, gave it a good stir and seasoned with pink Himalayan salt. I then put a lid on it and left it to simmer on the lowest heat.

For the dhal; to the warmed spices and paste, I added about 150g red split lentils, 2 teaspoons of vegan vegetable bouillon, about 300ml of water, the juice of half a lemon and also left to simmer on a low heat. The lentils will take on a lot of water and need stirring from time to time to make sure they don’t stick to the pan.

For the hot and spicy vegetable curry, I added the rest of the paste along with about two tablespoons of curry powder (I used a mild one as my paste was already very spicy) to another pan and warm through as before. Next I added the tomato and vegetable sauce I had reserved and a cheeky dessert spoonful of unrefined brown sugar- mango chutney would have been best but I didn’t have any.

While this was all gently simmering itself into curry heaven, I prepared the special ingredient…

With no coconut allowed on this diet, I opted to make an alternative- cashew nut cream. I used 200g cashews, soaked overnight as mentioned. I popped them in the nutribullet, with the water that covered them and hey presto, delicious, creamy joy!

The mung beans take about 40 minutes to cook, if any of the curries start to dry out before the lentils or mung beans are cooked, add a little more water.

Once the curries were cooked- mung beans soft, lentils soft and falling apart, I cooked the rice.

To finish the mung bean korma, I stirred through most of the cashew nut cream (I found I didn’t need it all) with the heat off (to ensure the oils in the cashews didn’t overheat).

Lastly I sprinkled fresh coriander over the curries and served…delicious and full of flavour!

Bo and Bel said they liked the dhal best and the mung bean korma second best…

 

Happy Mothering Sunday!

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I was spoilt rotten by Bo and Bel today, they’d been to my favourite jeweller and spent ALL of their money on a bespoke silver necklace, made me gorgeous cards and Bel had even made wrapping paper! I could have melted ❤️

My turn to treat my Mum… I made curries for lunch…

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…Spicy vegetable curry, mung bean korma and red lentil dhal and for dessert, chocolate orange cake…

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I’m teasing a little here as I want to tweak the recipe for this a little…if anyone would like it?

Curry recipes to follow, hope all you Mothers had a lovely day ❤️