Better beans on toast…

900g broad beans in their pods, shelled, boiled for 5 minutes and skinned

1 tbsp olive oil

1 clove garlic, finely chopped

1 tbsp lemon juice

2 tbsp chopped fresh mint

1 tbsp light tahini

2 slices sourdough rye bread, toasted 

Tofu "cream cheese" or your preferred alternative

Once you have boiled the beans and taken the thick outer skins off you should have around 5 to 6 tablespoons of beautiful vivid beans.

Pour the olive oil into a small frying pan and place on a medium heat until the garlic begins to sizzle but  not colour. 

Add the beans to the pan and stir to incorporate the garlic.  Keep stirring for a could of minutes, the beans only need warming through rather than frying.

While the beans are heating through toast the rye bread and spread with a layer of cream cheese.

Add the lemon juice and mint to the pan and remove from the heat.  Stir in the tahini and carefully spoon the beans onto the toast.

Perfect as a light lunch or to accompany a beer or a glass of white wine on a sunny summer evening.

A better breakfast

2lbs ripe black cherries

3 tbsp caster sugar

1 tsp vanilla extract

Stone and halve the cherries, place in a heavy bottomed pan and stir in the sugar.

Leave for half an hour to let the sugar draw the juices.

Add the vanilla extract and place the pan on a medium heat, stir from time to time.  When the fruit has softened take off the heat and leave to cool before storing in the fridge.

1/3 cup rolled oats

1/3 cup Alpro chocolate soya milk

1 tsp ground flaxseed

1 tbsp maple syrup

Before you go to bed mix all the ingredients together in a nice big jar (I use a Kilner jar as these have plenty of space for fruit and seal well). 

Pop the jar into the fridge and leave it to do its thing while you get your beauty sleep.

In the morning layer up your beautiful dark cherry compote and your favourite yogurt (I used cherry Alpro) on top of the oats.  If you are short of time pop the lid back on your jar and run for the bus or take your time and enjoy with a cup of good coffee.

Winter Salad - Beetroot and Kale Panzanela

We have been getting an organic veg bag from Goodness Growing for the last few months which has inspired me to be much more creative when it comes to dinner.

I have been meaning to share this recipe for some time, a nice wintery variation of my favourite summer salad Panzanella.  I used a mix of candy stripe and normal beetroots to make a pretty plateful.  Anything to brighten a gloomy winter day!  And as always use the best real bread you can get your hands on, this time I used a Malthouse Sourdough from The Haxby Bakehouse.

Beetroot Panzanella

Feeds One

2 large ripie tomatoes

1 thick slice of sourdough bread

1 clove garlic 

A sprig of fresh rosemary

1tbsp salt and pepper

2 beetroots, boiled, peeled and diced

A handful of curly kale or cavelo nero, shredded and blanched for 3 minutes in boiling water

8 cherry tomates, halved

1/4 red onion, finely sliced

1 tbsp hazelnuts, roughly chopped

Dressing

2 tsp olive oil

1 tsp red wine vinegar

1/2 tsp maple syrup

Salt and pepper

Preheat the grill on high.

Roughly chop the tomatoes and tip into a large bowl.  Squash them with your hands until all the flesh is reduced to juice.

Rub the slice of bread with the clove of garlic and crushed rosemary.  Drizzle with olive oil and place on a baking sheet under the preheated grill.  Toast on both sides until golden then carefully cut into rough cubes and add to the tomatoes in the mixing bowl.  Mix together and set aside for ten minutes while you prepare the remaining vegetables.

In a separate small bowl whisk together the dressing ingredients.  Add all the other ingredients to the tomatoes and bread and mix well.  Drizzle over the dressing, plate and enjoy.

Summer flavours to end September.

Lemon and thyme is one of my favourite flavour pairings.  The two together in these perfectly cute mini bundt cakes is a winning combination.  The fragrant thyme and citrus hit brings a brief reminder of Summer into the kitchen.  Perfect to banish the blues on a rainy day.

Olive Oil Bundt with Lemon and Thyme

Makes 2 Mini Bundt Cakes

Cake

2 eggs

1/2 cup caster sugar

Zest and juice of 2 lemons

1tsp thyme leaves, finely chopped

1/2 cup Extra Virgin Olive Oil

2/3 plain flour

1/2tsp sea salt

1/2tsp baking powder

Frosting

1/4 cup icing sugar

1 lemon, zest and juice

Method

Preheat the oven to 180C

In a large bowl whisk together the eggs and sugar until pale and fluffy.

Add the chopped thyme and lemon zest to the bowl.  Slowly pour in the lemon juice and olive oil in a continuous stream, whisking as you pour. 

Sieve the flour, salt and baking powder into the bowl and fold in until you have a smooth lump free batter.

Divide the mixture between two mini bundt rings and then place on a tray and into the preheated oven. Bake for around 20 minutes until golden.  Remove from the oven and place upside down on a cooling rack, after 3 - 4 minutes tip the cakes out of the rings and allow to cool completely.

When the cake is cooled place the icing sugar into a small bowl, add the lemon zest and then a tablespoon at a time addd the lemon juice.  Mix each tablespoon in completely before adding more juice until you have a smooth icing which just drops off the spoon.  Pour over the top of each cake and allow to set a little before serving.

Serve with a cup of Earl Grey Tea and enjoy!