Maple roasted roots with Stilton & walnuts

Published on December 22, 2015 | Posted by Clare Garcia

Posted in: N, S, SF, Uncategorized, V, WF

Loaded with winter goodness, this is a crowd pleaser for carnivore and vegetarian guests alike. Served at room temperature, it has a particularly special place in my heart for allowing me to prep in advance so I can focus my efforts on the perfect mulled wine. I’ve done a mix of veggies here, but you can equally double up on sweet potatoes and drop all other roots. I’ve opted for an orange dressing with stilton and walnuts for a nod to the festive season, but feel free to sub for your favourites.

Feeds 6 as side

INGREDIENTS

3 sweet potatoes
4 medium sized carrots
4 beetroot
1 tbsp coconut oil
1 tsp smoked paprika
1/2 tsp turmeric (for anti-bacterial gut health)
Pinch sea or Himalayan pink salt
70g stilton or blue cheese
Fistful / 50g walnuts, lightly dry toasted in a pan or oven – a couple of mins
1 tbsp dried cranberries

Dressing

Juice of 1/2 orange
Juice of 1/2 lemon
1 tbsp olive oil
1 tbsp maple syrup
Himalayan pink or sea salt and black pepper
1 tsp crushed, dried chillies – optional

METHOD

Pre-heat oven to 200C. Slice carrots and sweet potatoes lengthways into wedges and beetroot into quarters. Line, skin side down onto a baking tray and roast for approx. 35 mins, gently turning the veg a couple of times throughout. You’re aiming for crispy wedges; soft in the centre with slightly charred edges.

Set aside the veg to cool slightly – you don’t want them to turn to mush by adding the citrus and olive oil too quickly. Mix the dressing ingredients.

In a large bowl gently combine the dressing with the veg (I use my hands). At this stage, you can set aside in the fridge for the flavours to develop.

When ready to eat / prep, transfer veg to a large platter, layering with the cheese, cranberries and nuts. Topping with parsley also adds colour and freshness.

Serve as a main for vegetarians and / or alongside your turkey or meat of choice.

Almond, orange & cranberry granola

Published on December 12, 2014 | Posted by Clare Garcia

Posted in: DF, N, S, SF, Uncategorized, V, WF

You can’t go wrong with granola, loved by all and packed with nutty goodness, this is wholesome seduction at it’s best. The ideal start to your day, oats famously provide slow release energy and fibre, while the nuts and seeds are packed with protein, vitamin E, Omega-3 and minerals, magnesium and phosphorus. Even the coconut oil not only adds creamy deliciousness, but does wonders for your skin, hair and digestion (more info on why I fell in love here). As if that’s not enough, this recipe contains no refined sugar and, I think, tastes even better for it. Crunchy nut, creamy coconut and juicy cranberries; the perfect boxing day breakfast?

INGREDIENTS

3 cups oats – I like 2 of rolled oats and 1 of rye or buckwheat flakes
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup linseed
1/2 cup almonds
1/2 cup pecans
1 tbsp almond or sunflower oil
1 tbsp coconut oil – you can also sub for sunflower oil
2 tbsp agave, honey or maple syrup
3 tsp ground cinnamon
1 orange, juice and zest
1 cup flaked or desiccated coconut
1 cup dried cranberries (or raisins)

METHOD

Pre-heat oven to 180C. Warm coconut oil in a small pan until it becomes runny, then add in all wet ingredients: honey, agave, oils, cinnamon and orange juice plus zest.

In a bowl, mix remaining ingredients except for the coconut and cranberries. Stir in the syrupy oil and transfer to two baking trays, flattening out your mix to a 1 inch flapjack approx.

Cook for 25 – 30 mins, stirring a couple of times so the top doesn’t burn. Add in the coconut flakes around 10 mins before the end.

Remove from the oven and leave to cool for 5 mins before breaking up. You should have chunks of crispy, flapjack granola. Store in an airtight jar or container.

In winter I love this with Coyo yoghurt or Rude Health almond milk and a green shake. You can’t beat the tangy berry, crunchy granola and creamy yoghurt combo in summer, when fruit’s at it’s best.

Follow with my Mushrooms with poached egg & spicy sesame for a long, lazy brunch.

Orange, almond & chocolate cake

Published on July 12, 2013 | Posted by Clare Garcia

Posted in: DF, Featured, S, SF, V, WF

This is one of my all time favourite recipes: uber moist; sophisticatedly sweet and tangy; distinctively almondy. A cake for grown ups. Commonly used in Spanish and Moorish cakes, almonds bring so much more to the party than Bulk Out Flour, and they taste better. They’re filling, good for us, moist in baking and gluten free. The swapping of sugar for Agave is a trick I’m a tiny bit pleased with. Options are also given for sugar and Stevia (saccharine barf) FYI, though my preference on both taste and waistline would be Agave.

You can lose the choc drops for a more traditional recipe which is also sugar and dairy free. This cake is so devoid of bad stuff, in fact, you can even use it as an energy and protein pick me up for fitness training. I’ve baked in tartan cups as a nod to Edinburgh’s Brew Lab inspiration from last week.

Ingredients

3 medium oranges
4 tbsp Agave / 3 tbsp Stevia / 300g tbsp caster sugar
400g ground almonds
4 eggs
2 tsp baking powder
3 tbsp dark choc chips

For the syrup

2 oranges, juice of
2 tbsp Agave / 1 tbsp Stevia / 100g sugar

Method

Preheat oven to 180C / 350F / Gas 4. Grease and line a 25cm springform cake tin with greaseproof paper. Alternatively, you can make 8 – 10 individual cakes with muffin moulds or ANTA ovenproof cups.

Clean oranges, cover with water in a saucepan, bring to the boil, cover and simmer for 15 minutes. Remove from the heat and allow to cool for 10 mins. Cut into quarters, removing the seeds.

Transfer to a food processor (retaining the peel!) and blitz with 4 tbsp of the Agave or 300g sugar for about 30 secs. Add almonds, eggs and baking powder and puree for a few seconds before scraping down the sides and blitzing again until smooth – approx. 10 secs.

Fold through the choc chips and transfer into your greased tin. Bake for 50 or so mins. If opting for the muffin-sized cakes, cook for 20 mins. A knife should come out moist. Set your cake aside in the tin or cups for 10 mins.

Bring the syrup ingredients to the boil and simmer until the sauce starts to thicken. Prick the cake/s all over with a skewer and pour over the syrup. Leave to soak up all the juices.

Once cooled, remove and serve on a plate, or directly from your ANTA cups. Dollop with double cream.

The almonds will keep this cake moist for several days. In fact, it will go moldy before it goes stale. As an added bonus, almonds are also a Seducer, check out their charms here.

From the streets: Village Bakery 100% rye bread

Published on April 9, 2013 | Posted by Clare Garcia

Posted in: DF, Featured, Reviews, S, SF, V, WF

Or more specifically, from Waitrose. In light of my recent The best thing since sliced bread article and Spelt & tahini soda bread recipe, here’s a good value, off the shelf option which is hard to beat.

I’ve sampled innumerable rye breads over the past 15 plus years, finding all but a few either too chewy, dense or Pumpernickelesque. This one on the other hand, is a clear winner in terms of flavour, health and value. Lighter in texture, colour and taste, it’s perfect toasted with scrambled eggs, butter and Mum’s Seville orange marmalade, or smoked salmon. And it’s yeast free! All for under two quid. Thank you Village Bakery.

Gails Artisan Bakery also do an excellent 100% rye that many of my wheat loving friends ask for when they come to stay.

Cranberry sauce with port & orange

Published on December 14, 2012 | Posted by Clare Garcia

Posted in: DF, LF, S, SF, Uncategorized, V, WF

‘Tis the season to be jolly… In honour of the impending festivities, I’ve brought you a seasonaly seductive, spiced sauce to dollop on your bird.

Makes: 300g (10 dessert spoons)

Ingredients

300g cranberries
½ orange, juice and zest
2 cinnamon sticks
2 star anise
2 tbsp maple syrup
½ tbsp agave / 1 tbsp brown sugar, or to taste
3 tbsp port

Method

Put all ingredients, bar the booze, into a heavy based pan and cook, uncovered on a low to medium heat, stirring occasionally.
After 15 – 20 mins, or when the cranberries begin to burst, add the port and simmer for a further 5 mins.
Taste – you may want to add more sugar to compensate for the tart cranberries. Or more alcohol…
You should have a mix of crushed and whole cranberries. Don’t worry if there seems to be a lot of juice, this will thicken as it cools.
Transfer to a jar and store in the fridge for up to a week.

Tra la la la la… la la la laaaah….

If you don’t have a zester for the orange, you can also peel thin slices with a sharp knife (taking care to avoid the bitter pith) and finely chop into slivers, or use a grater.

PP: Kcals 19 Pr 2g Carbs 4.1g Ows 3.9g Fat 0.1g Sat Fat 0g Salt trace

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