Splendid Brownies

Everyone is our household is a big fan of brownies (in fact it is very hard to find people out there who dislike those magical squares right?). 
A vegan, gluten free, refined sugar free version of the most desired sweet thing, seemed like a very bad idea at the time I found this recipe. Replacing flour with black beans? All the 'what the hell' bells started ringing. 
Also in theory I can't bake, mostly because I find it very hard to follow any recipe without adding something or leaving something out. Well in this case, I was able to tick this box too!
So I made a few changes to the initial recipe. Instead of pumpkin puree I used avocados and we had no vegan chocolate at home so I used some very bitter choc chips. It gave the brownies  a twisted erm... twist. 

Ingredients

1 can of black beans rinsed and drained. 

1 tablespoon of white vinegar ( I used apple cider vinegar instead)

2 small ripe avocados  

• 3 tablespoons of melted and cooled coconut oil 
• 1 teaspoon vanilla extract ( I didn't have this so left it out) 
• 80ml date syrup 
• 150g gluten free oats 
• 1 teaspoon of baking soda  
• 100g of cocoa powder 
• 1/4 teaspoon salt 
• a handful of vegan dark chocolate chips and a handful more for the top. 

Instructions 

Preheat the oven to gas mark 5 and grease a square brownie pan. Put all ingredients in the food processor apart from the choc chips. Process until in becomes really smooth. Fold in the choc. 

Pour the mix in to the baking pan and top it with the rest of the choc chips. Bake for 30-40 minutes. Remove from the oven and let it cool for 20 minutes. The last thing is very important and the hardest instruction to follow as by this time the smell has brought everyone in the kitchen. 

Cut and eat!!! 

Slow Cooker Moroccan chicken Stew

I got some wonderful presents this Christmas. One of them was a slow cooker. I wish I had this three years ago when my son was a newborn and cooking was a luxury but I am glad I finally have one. It is great to use overnight when a busy day comes or when lots of people are coming over and time for other preparations is needed. This recipe serves four to six people. 

• 2 tbsp olive oil
• 1 onion, chopped
• 3 tsp cumin
• 2 tsp paprika
• 2 tsp turmeric
• 1 1/2 tsp ginger
• 1/2 tsp cinnamon
• 1/2 tsp black pepper
• 1/2 tsp salt
• 5 boneless, skinless chicken breasts, diced
• 1 medium sweet potato, cubed
• 2 medium carrots, sliced
• 5 cloves garlic, crushed
• 1 1/4 cup crushed tomatoes
• 1 cup water

yogurt (optional) 

In a large pan, preheat olive oil over medium high heat.

Add onion, sauté until beginning to soften about 2-3 minutes.

Meanwhile, coat diced chicken bit by bit in spice mixture.

Add chicken to pan and brown - about 4-5 minutes.

Add garlic, sweet potato, carrots and remaining spice mixture. 

Cook for 2 minutes.

Place chicken and vegetables into slow cooker.

Add crushed tomato and water to the pan you cooked the vegetables and chicken in. 

Stir to loosen up brown bits on bottom of the pan.

Dump liquid into slow cooker.

Cook on low heat for five hours. 

Obviously this can be cooked in a normal pot for just an hour. 

Serve with rice and some greek yogurt on the side. 

AMAZEBALLS!

Or else Italian Rice Balls.

Tried them for the first time years ago in Italy and again last week at the new Arancini Brothers restaurant in Dalston, which made me experiment with a couple of recipes at home. The conclusion was that -as almost always- keeping it simple, is the key to a satisfying result.  

For 24 balls: 

2 eggs 

30g grated Parmesan cheese

1 tablespoon dried parsley

freshly ground black pepper

salt

water

150g uncooked white rice

100g dried bread crumbs (for gluten free version use gluten free bread)

olive oil 

  

In a medium bowl, whisk together eggs, cheese, parsley, pepper, and salt. Cover and refrigerate while proceeding to the next step.

Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour. 

Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into one inch balls, then coat each one with bread crumbs. 

In a small, deep skillet, heat olive oil to 175 degrees C. Remember that it should have enough oil to completely cover rice balls. Fry six rice balls at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm. Perfect with spicy tomato sauce, putanesca, garlic mayonnaise.

Prawn and Samphire Risotto

Samphire is only available from May to August and is naturally very salty as it grows by the sea. Combined with prawns or other sea food, it brings a soft sea flavour to your table. Crack open a bottle of fine white wine and enjoy this simple, easy, special risotto.

600gm large cooked prawns
80gm washed and trimmed Samphire 
50gm butter 
3 shallots finely chopped 
l litre fish stock 
50ml white wine 
2 garlic cloves crushed 
250gm of Arborio rice 
30gm freshly grated parmesan cheese  
50ml single cream or plain yoghurt

Add a bit of the butter to a pan and heat gently then add the shallots, garlic and cook very gently for about ten minutes. 
Add the rice and stir until all the grains are coated then add half the stock and close the lid. Stir gently and cook for about 15 minutes, then pour in the wine and stir again until it has all been absorbed. Add a rest of the stock and prawns and continue stirring until all the liquids have been absorbed, usually another 10-15 minutes. Add the samphire in the end and cook it in the mix for about 2 minutes. At the very end and when the heat is very low or even completely switched off add the cream/ yoghurt. Serve immediately with parmesan on top.

Salmon Teriyaki With Honey, Lime and Corriander

My best friend cooked this the other day and it was so good I cooked it twice in the same week. Now we will try to quit salmon for a while. I even dreamt of the fish the other night.
It sounds like a complicated recipe but it is not. Takes only 20 minutes to cook and serves 4.

4 pieces of salmon fillet (one per person)
2 limes
fresh coriander
500g pasta (I used gluten free fusilli but noodles or plain rice are perfect too)
200g green beans or 150g asparagus

for the sauce
4 tablespoons soya sauce
1 tablespoon runny honey

In a wide frying pan heat a little bit of olive oil and put the salmon fillets in. Close the lid and let it cook in it's own juices for 5 minutes. If the olive oil starts going mad, lower the heat. Cook the pasta or noodles in a different pot at the same time according to package instructions.
Make the sause while the pot and the pan do their job. Keep stirring the sauce till you finally pour it over the salmon, which should be starting to turn white by now. At the same time put the green beans /asparagus on the sides to cook by the salmon. Cook for another 5 minutes or until the fish looks ready.
Put equal amount of pasta on every plate, one piece of salmon on top of each and pour the sauce on with some of the greens on the side. The juice of half a lime per person is ideal. Let everyone mix their own plate and enjoy with some fresh coriander on top.

Murder Salads : Roasted Cauliflower With Grapes

Winter salad that can be served with quinoa or brown basmati rice. You will need: 

1 large head cauliflower, broken into florets
90ml olive oil

Salt and black pepper
2 tbsp red grape vinegar1 tsp Dijon mustard
½ tsp honey         
100g seedless red grapes, halved
80g grated cheddar
30g sesame seeds 
40g toasted pumpkin seeds

Heat the oven to 200C/gas mark 6. Toss the cauliflower with half the oil, salt and some black pepper. Spread on an oven tray and roast for 25 minutes, stirring once or twice, until nicely browned. Remove from the oven, pour in serving bowl and mix with the grated cheddar, so the cheese will melt with the warm cauliflower. 

In a small bowl or glass whisk the remaining oil with the vinegar, mustard, honey and a pinch of salt. Add the pumpkin, sesame seeds and the grapes into the bowl with the cauliflower and the cheese. Pour over the dressing, toss gently, adjust the seasoning to taste and serve. 

If it is snowing outside like it is here today, it will taste somehow a bit better. I can't explain why, but trust me on this. It will. 

Cinnamon Orange Muffins

Easy to make, Christmas treat. Perfect with mulled wine.

Ingredients

• 1-1/2 cups (gluten free) flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/3 cup butter
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1 teaspoon orange zest
• 1/2 cup milk
• 1/4 cup butter, melted
• 1/2 cup sugar
• 1 teaspoon cinnamon

Directions

1. Combine flour, baking powder, salt and nutmeg.
2. In a separate bowl, cream 1/3 cup butter, 1/2 cup sugar, egg, vanilla and orange zest.
3. Blend flour combination and milk into egg mixture.
4. Pour batter into prepared muffin tin.
5. In a small bowl, mix together remaining butter, sugar and cinnamon until mixture becomes crumbly; sprinkle over top of muffins.
6. Bake at gas mark 5 for 20-25 minutes.

Halloween Special Pumpkin Risotto

First time I made this, it was great, second time I got cocky and didn't follow the recipe, was a mess that was. Lesson learned. 


    •    1 medium sized pumpkin

    •    1 onion, finely chopped
    •    2 garlic cloves, sliced
    •    big knob of butter
    •    pinch thyme
    •    125ml sweet sherry
    •    risotto rice (about 250g)
    •    veg stock
    •    handful of grated grana padano cheese


    1.    Slice the top off the pumpkin, scoop out the seeds to create a bowl and most importantly scoop out the flesh. If you are not planning to use the pumpkin as a serving bowl then mission is much easier, just slice and dice the pumpkin.
    2.    Put pumpkin, onion and garlic in a large pan with a big knob of butter and cook really gently until the pumpkin is soft, this takes about 20 minutes.
    3.    Heat up a saucepan of stock and keep on a simmer.
    4.    Add the rice to the pumpkin and stir, let it cook for about 2 minutes then add the sherry.
    5.    Start to gradually add your stock one ladle at a time making sure the liquid is absorbed before adding the next one.
    6.    Continue to cook and add stock until the rice is done. Once the rice is cooked remove from the heat, add the grana padano, stir and cover, let sit for 5 minutes.
    7.    Serve in pumpkin or in a bowl with more grated cheese.

Vegan Paella

It is always a pleasant challenge to cook for vegan friends and Paul is the latest to join the vegan club. So we had him and his girlfriend over for dinner last night. I found three different recipes for vegan paella online and made this by combining all. Yes, one of them was an apparently well known Gwyneth Paltrow recipe. Do not let that little fact put you off - she cooks better than she acts - this is so nutritious and tasty, carnivores will love it too.
Ready in 35 minutes.


1 red, and 1 yellow pepper, deseeded and cut into strips

olive oil

½ Spanish onion, finely chopped

2 garlic cloves, peeled and crushed

½ tsp smoked paprika

1 tsp turmeric

½ tsp cayenne

250g easy cook rice

100ml sherry (optional)

1 tsp saffron strands

500ml boiling vegan stock

Sea salt200g tender stem broccoli

200g organic nice mushrooms

200g sweet peas

1 can red kidney beans, rinsed and drained

a jar  of artichokes

200g broad beans

roughly chopped parsley

4 lemon wedges, to serve

Heat the oil in a paella or other shallow frying pan and fry the onion. When golden add the peppers and mushrooms and fry for about 8 minutes over medium heat until soft.  Add the garlic, cook for a minute, then add all the spices, stir, add the rice and the green beans and cook, stirring, for two minutes. Add the sherry and saffron, boil down for a minute, then add the stock and a third of a teaspoon of salt. 

Bring to boil, reduce heat to low and cook covered for 7 minutes or until most of the liquid has been absorbed. 

Taste and add salt if needed then scatter the artichokes, kidney beans and broccoli over the rice and cook for another 7 minutes. Sprinkle with parsley and serve with lemon wedges. 

You can also replace rice with quinoa and get even more big vegan smiles. 

Peas In Tomato Sauce (Arakas Latheros)

This is indeed a lovely, hearty dish from home land.
It is also by far, my son's favorite food at the moment.
Here is how it goes. It is divine.

500g frozen peas
3 carrots sliced
2 small potatoes diced
1 onion finely chopped
1/4 bunch of dill finely chopped
1/2 cup of olive oil
1 can of peeled or chopped tomatoes
water

Heat some olive oil in a saucepan and sauté onion until translucent and soft. Add frozen peas and stir for a couple of minutes.
Add carrots and season with salt and freshly ground black pepper. Add tomato and water, reduce heat and simmer until cooked, for about 30 minutes, stirring occasionally. Add more water if necessary.
In the last ten minutes of cooking add the dill and an extra bit of olive oil.
Remember to mop the sauce in the end with bread, a fine activity known between Greeks as 'papara'.

Viva Pancake Day

It's Shrove Tuesday. This recipe is gluten free and makes 8 pancakes.

• 100 g gluten free plain white flour
  
• 2 eggs
• 300 ml milk

Mix together the flour, eggs and milk.

Heat a little oil in a heavy frying pan and as it starts to smoke, pour in just enough batter to thinly coat the base of the pan. Cook until golden, then turn the pancake over and cook other side until golden.
Stack the cooked pancakes on a plate and, if you’re not eating them straightaway, cover with foil to stop them from drying out. Serve with sugar and lemon.

Homemade Gluten Free Gnocchi

I wanted to surprise my gluten intolerant man and make the food he enjoyed the most back in the days when he didn't have a bad reaction to wheat. Found this recipe for homemade gnocchi. Regardless of the fact that afterwards the kitchen looked like Randy Marsh had cooked in it, it was so totally worth it. I cleaned the mess and enjoyed looking at the glow on his face.
1 kilo waxy potatoes, scrubbed
1 tbs sea salt
240g gluten-free flour
2 tbs butter
Place the un-peeled potatoes in a large pot of salted water, Bring to a boil and cook until potatoes are tender, but not falling apart. Drain, and peel the potatoes as soon as possible, while they are still hot.
On a work surface spread out a layer of flour. Mash the potatoes with a hand masher directly onto the flour. You can also use a food mill or ricer if you have those. Sprinkle the top of the potatoes with about half of the remaining flour and mix lightly. Begin to knead the dough, drawing in more flour as you knead. Keep doing this until the dough is light to the touch, no longer sticky or moist, and can be rolled easily. Do not overwork the dough, or the gnocchi will become too heavy.
Divide the dough into 4 parts. On a lightly floured surface, roll the dough into a snake about ¾ inch thick, and cut the dough into ¾ inch long pieces. Hold an ordinary table fork, with long tines sideways. Once by one press and roll the gnocchi onto your thumb, making ridges on one side and a depression from your thumb on the other side.
Bring large pan of salted water to boil. Then drop about ½ the gnocchi in. When the gnocchi rise to the top, after about 3-4 minutes they are done. Scoop them out, allow them to drain and place in a serving bowl. Dot them with butter. Keep warm while remaining gnocchi are cooking. As soon as they are done, stir in with other gnocchi and more butter. Then serve with extra butter and Parmesan cheese, tomato sauce or any other sauce you wish.

Gluten Free Vanilla Cupcakes

for the cupcakes

• 150g room temperature unsalted butter
• 150g vanilla sugar (that is a homemade version and can be made with a vanilla pod planted in a jar of caster sugar)
• 3 eggs (take out of fridge ahead of time so it's room temperature)
• 1 tsp baking powder
• 1 tsb xanthan gum
• 150g gluten-free white flour
• dash of organic full fat milk

Preheat oven gas mark 5
Cream the butter and sugar together until light and fluffy then beat in the eggs one at a time.
Add in the baking powder, xanthan gum, flour and milk.
Pour into cupcake liners in a cupcake tin and bake for about 20-30 minutes or until golden brown on top and a cake tester comes out clean.
Let cool and then frost.

For the cream cheese frosting

• 150g cream cheese
• 150g softened butter
• 110g icing sugar
• 3 tbsp good quality berry or fig marmalade. I used my friend's Serafim 's mother's excellent fig marmalade.

With a hand mixer, mix together cream cheese and butter until combined.
Add marmalade to the cream cheese-butter mixture.
Sift in the icing sugar and mix well with a spatula. Chill in fridge for at least an hour before use.
Spread on top of cupcakes with the spatula. Decorate with a couple of raspberries on top or other.

Carrots Are My Friends

Full of moist and goodness, carrot cake is easy to make and yum. This is a gluten free version for one big cake or 36 cupcakes.

Ingredients:

200g sugar
4 eggs
1 1/2 cups light olive oil or avocado oil
200g all-purpose gluten-free flour mix
2 teaspoons baking soda
2 teaspoons gluten-free baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon xanthan or guar gum
1 cup chopped nuts
3 cups freshly grated carrots
50 g unsalted butter
80 g cream cheese
1 teaspoon vanilla extract
250g gluten-free powdered sugar


Preheat oven to 200 c or gas mark 6.

Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.

In a separate bowl combine gluten-free flour mix, xanthan gum, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.

Stir in grated carrots and nuts. Pour the batter into prepared pans.

Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes. Cool on a wire rack.

While cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.

When cake is cool add the frosting. Same for cupcakes.