Eat, Fast and Live Longer. A 5-2 Fast Diet Recipe Idea Under 100 Calories. Soft Cauliflower Tortillas.

Posted on March 2, 2015 by thepaddingtonfoodie

https://thepaddingtonfoodie.com/2015/03/02/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-100-calories-soft-cauliflower-tortillas/

These appeared on my instagram account a few weeks ago topped with grilled halloumi and a kale tabbouleh. A fast day experiment in the kitchen using the contents of my fridge – a head of cauliflower and remnants of a mountain of kale. I always meant to post the recipe but somewhere along the line I became side tracked. So… finally, by popular request, here it is- the recipe for the soft cauliflower tortillas. As for the kale tabbouleh… I’m saving it for another day. There’s been quite an enthusiastic embrace of kale recipes in my kitchen and on this blog of late. To be perfectly frank I think I might have tipped the scales and am more than just a little over it. My taste buds are ready to move on to rediscover the flavours and textures of a whole range of other glorious Autumn produce.

Cruciferous vegetables; cauliflower, broccoli, cabbages and even the much maligned Brussels sprouts are making a welcome reappearance in our fresh produce markets. I love caulis at their crisp and crunchy best. Those white, tightly packed heads lend  themselves to any number of deliciously healthy 5-2 fast day preparations. This idea takes cauliflower “rice” and with the addition of eggs and a pinch of turmeric transforms it into beautifully soft and pliable tortillas.  Each tortilla is surprisingly filling and at just 45 calories per serve, they’re perfect for wrapping, stuffing, topping or dipping in any number of interesting and imaginative ways.

Soft Cauliflower Tortillas

Soft Cauliflower Tortillas
Makes 6 12cm tortillas (45 calories per serve)

1 medium head cauliflower, woody stem and core discarded, head broken into florets (120 calories)
1/4 teaspoon turmeric (2 calories)
2 eggs (150 calories)
sea salt and freshly ground pepper

PREHEAT oven to 170 C. Line two oven trays with non stick baking paper, and using a small saucer as a guide, trace three 12 cm circles onto each tray.
WORKING in batches, pulse the florets in the bowl of a large food processor until they form rice-sized pieces, then pulse a little longer until they achieve a fine couscous texture.
PLACE cauliflower rice into a large heat proof bowl and steam by microwaving on high for 2 minutes. Stir, then microwave for a further two minutes.
ALLOW cauliflower rice to cool a little before transferring to the centre of a clean, dry tea towel to dry. Gather up the edges, twist and firmly squeeze out excess water.
IN A BOWL, stir together the cauliflower rice, eggs, turmeric, sea salt and pepper to combine.
USING a spatula, thinly and evenly spread the batter onto the prepared oven trays to fill the 6 saucer sized circles.
BAKE in preheated oven for an initial 10 minutes, remove trays from oven then carefully peel each tortilla from the baking paper, flip and return to the oven for a further 5-7 minutes. Gently remove to a wire rack to cool slightly.
WHEN READY TO SERVE, heat a heavy based pan over a medium flame. Add baked tortillas one at a time, for a minute or so each side, pressing down slightly to char to your liking.

Posted in Baked, Small Bites, Vegetarian, What I Love to Cook | Tagged , , , , , , , , , , | 9 Comments

Happy Hiking. Little Carrot Muffin Loaves With A Streusel Topping.

Posted on February 27, 2015 by thepaddingtonfoodie

Little Carrot Muffin Loaves With Streusel Topping

It’s been way too hot and humid to contemplate turning on the oven and baking for quite some time now. Today I’ve only relented as my girls have an upcoming hike for their Duke Of Edinburgh award scheme. I feel more than a little sorry for them. This weekend is going to be hot and they will be trekking with heavy packs laden with all their camping gear and three days’ supply of food and water.

I must say long-life, non perishable food can be very uninspiring. To supplement their “rations” I’ve made little carrot muffin loaves,and  in lieu of a more traditional lemon cream cheese frosting (definitely not easily transportable), I’ve dressed them with  a crunchy streusel topping. If they sound vaguely familiar it’s because they’ve been adapted from one of my earlier posts Super Moist. Super Delicious. Carrot Cupcakes With Lemon Cream Cheese Frosting.

They’re light and moist and very, very moreish. I think maybe half the batch survived the kitchen counter and made it into the packs. Howls of dismay. To make amends  I fired up the oven yet again and mixed up a batch of Sweet and Salty Five Seed Crackers.  Crisp and crunchy, sweet yet salty, they pack a powerful energy punch through the inclusion of five different seeds: chia, sunflower, pumpkin, sesame and linseed. Happy hiking girls.

Little Carrot Muffin Loaves With A Streusel Topping
Makes 8 small loaves

3 medium carrots
125g packet of pecans (this includes 4 tablespoons required for streusel topping)
1 cup (150g) self-raising flour
1/2 cup (75g) plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon mixed spice
1/2 cup (80g) brown sugar
3/4 cup (185ml) olive oil
1/2 cup (125ml) golden syrup
3 eggs
1 teaspoon vanilla essence

For the Streusel Topping

2 tablespoons butter, chilled and cut into small cubes
2 tablespoons brown sugar
2 tablespoons demerara sugar
2 tablespoons self raising flour
4 tablespoons pecans, toasted and coarsely chopped (set aside from cake batter ingredient list)

PREHEAT oven to 170C. Grease an eight hole mini loaf tin generously with butter, then base line each hole with squares of baking paper.
PEEL the carrots and grate them coarsely using a box grater. Set aside.
LIGHTLY toast pecans in a dry pan. Allow to cool a little before coarsely chopping with a large kitchen knife. Set aside 4 tablespoons of the pecans for the streusel topping and use the remainder for the carrot cake batter.

For the Streusel Topping
Combine sugars, flour and pecans in a small bowl. Rub the butter into the flour mixture with your fingertips  until it resembles coarse breadcrumbs. Set aside.

For the Carrot Cake Batter
SIFT the flours, bicarbonate of soda and mixed spice into a large bowl.
LIGHTLY whisk brown sugar, oil, golden syrup, eggs and vanilla together in a separate bowl.
ADD to sifted dry ingredients, stirring lightly until just combined.
LASTLY fold through grated carrot and remaining coarsely chopped pecans.
SPOON batter evenly into the prepared tin. Scatter streusel mixture evenly over the batter. Bake for 20 minutes or until a skewer inserted into the centres comes out clean. If streusel mixture looks like it is browning too quickly, cover with a sheet of  baking foil.
LEAVE to cool in tin for five minutes before turning out onto a wire rack.

 

Posted in Baked, Sweet Treats, What I Love to Cook | Tagged , , , , , , , , , , , | 4 Comments

Eat, Fast and Live Longer. A 5-2 Fast Diet Recipe Idea Under 100 Calories. Strawberry Chia Agua Fresca.

Posted on February 23, 2015 by thepaddingtonfoodie

Strawberry Chia Agua Fresca

This past week has been almost unbearably hot and humid, and the next seems to promise little relief. To beat the heat,  I’m turning to Mexico for inspiration, quenching my thirst with aguas frescas. These ingenious “fresh water” infusions combine still or sparkling spring water with a seemingly  endless array of peak season fruits, vegetables, herbs, nuts and even grains. The result? A deliciously refreshing and exotic sounding cooler that tastes every bit as wonderful as it looks.

For my strawberry chia seed version I’m making the most of  fragrant, impossibly sweet, in season strawberries. At this time of year our berries might be at their peak, but courtesy of the hot, humid weather, do tend to spoil rather quickly. I love my strawberries ripe, luscious and unbruised, and am always disappointed by that pale fuzzy bloom of mould that can so quickly and insidiously take over a whole punnet at a moment’s notice in the heat. This summer, thanks to aguas frescas, our strawberries haven’t had an opportunity to make acquaintance with mould. We’ve been eating our daily fill of perfectly sweet, succulent strawberries and blending  any overripe or squishy specimens with mint and lime to infuse our aguas fresca.

For extra oomph, I add a teaspoon of chia seeds to my tumbler.  Apart from a long and  trendy list of attributable health benefits, these tiny little seeds have long been a staple of Latin American diets and are a popular addition to traditional aguas frescas. Here’s a little bit of interesting trivia; historically chia seeds were so revered by ancient Mayan civilisations for their strength and endurance, they were dubbed “Indian Running Food” and used by tribes and their warriors to fuel long treks and expeditions.

From a 5-2 fast day perspective chia seeds are brilliantly satiating. One teaspoon added to water imparts just 20 calories and definitely helps keep me feeling fuller longer, holding those pesky hunger pangs at bay. Be warned. Chia seeds swell to absorb up to 10 times their weight in water, so a little goes a long, long way. Essentially they’re rather tasteless, adding texture and a host of nutrients to the cooler.  Higher concentrations of seeds to water can produce an almost gloopy gel like texture and impart a mild grassy flavour, palatable to some but not so much to others.

I’ve given quantities for one generous tumbler of Strawberry Chia Agua Fresca at just 52 calories per serve below. There are no hard and fast rules as to the ratio of seeds to liquid, it’s a matter of experimentation and personal preference. Just remember each teaspoon adds 20 calories. Vary the flavours with different  seasonal fruits; I’ve used with watermelon, pineapple and mango on several different occasions with delicious results.

Strawberry Chia Fresca

Strawberry Chia Agua Fresca
Makes One Large Tumbler (52 calories per serve)

5 medium strawberries (20 calories)
2 fresh mint leaves (0 calories)
freshly squeezed juice of 1/2 lime (5 calories)
1/4 teaspoon honey (5 calories)
1/2 cup still or sparkling spring water, plus a little extra to top up the tumbler
1 teaspoon chia seeds (20 calories)

ADD strawberries, mint leaves, honey, lime juice and half a cup  spring water to a blender. Pulse until smooth.
WHISK through chia seeds and refrigerate for 15 minutes to allow the seeds to bloom and become gelatinous. Stir before serving.
TO SERVE pout the cooler into a large tumbler and add a little more chilled water or ice to fill to the brim. Garnish with a slice of lime and sprig of mint.

Posted in Breakfast, Fruit, What I Love to Drink | Tagged , , , , , , , , , , , , | 2 Comments

Peak Summer Deliciousness. Roasted Cherry Tomato And Garlic Focaccia.

Posted on February 19, 2015 by thepaddingtonfoodie

Roasted Cherry Tomato And Garlic Focaccia

High summer and we’re inundated with an abundance of impossibly sweet, gloriously fragrant , deeply hued vine ripened tomatoes. At the moment I can’t seem to  get enough of the mini cherry and roma varieties. Little peak season flavour bombs bursting with deliciousness. I can eat them by the punnet, each pop transporting me back in time to my father’s garden and the simple pleasure of plump tomatoes plucked directly from the vine. I’d inhale their sun kissed sweetness before taking them into the kitchen.

As with all perfectly ripe “in season” produce, the simplest preparations are always the best. A classic caprese salad, a fresh tomato salsa or perhaps this; a roasted cherry tomato and garlic focaccia. Served as part of a simple antipasto platter, with cured meats, baby bocconcini and pesto, it’s quickly becoming our go to meal for a lazy Friday night. Each bite filled with peak summer deliciousness, washed down with an aperol spritz or two for good measure.

Last Friday night, in a nod to Valentine’s Day weekend, I even baked half my dough in little heart shaped tins, reducing baking time to just 20 minutes. It’s an incredibly forgiving recipe, the trick is to activate the yeast first and make sure it’s nice and frothy before adding it to the flour. Yeast loves tepid, lukewarm water and like a recalcitrant child can be rather fickle. Too hot or cold and  it stubbornly won’t comply. Once mixed and kneaded to a smooth, silky elasticity, prove the dough until it doubles in size, punch down, divide amongst your baking tins and top with tomatoes, slivered garlic and plenty of extra virgin olive oil (or whatever else takes your fancy). It really is one of the easiest and most delicious breads you’ll ever bake. I promise. A worthy rival to our other tried and true family favourite Annabel Langbein’s crusty mashed potato flatbread.

Roasted Cherry Tomato And Garlic Focaccia
Makes one large rectangular focaccia or two 20cm rounds.

2 sachets (5 teaspoons) active dried yeast
1 tablespoon sugar
2 1/4 cups luke warm water divided
5 cups strong white bread flour
1/2 cup finely ground semolina
1 tablespoon salt
6 tablespoons extra virgin olive oil, divided, plus a little extra for oiling your bowl and baking tin
1 large punnet cherry tomatoes
2 cloves garlic
sea-salt flakes and freshly ground pepper, to season
fresh basil leaves, to garnish

COMBINE yeast and sugar with 1/4 cup luke warm water. Set aside to stand for 10 minutes to activate the yeast. When activated the mixture will bubble and froth. A useful rule of thumb for lukewarm water is to use one part freshly boiled water to two parts cold.
PLACE flour, semolina and salt into a large bowl. Make a well in the centre and add activated yeast, three tablespoons olive oil and one and a half cups of the remaining water. Bring together with a wooden spoon to form a soft (but not too sticky) dough. Add more water if needed.
DUST a work bench with flour. Turn the dough out onto the bench and knead for 10 minutes by hand until the dough is smooth, springy and elastic. Use the heel of your hand to push and stretch the dough. Lift and fold it towards you, making a quarter turn. Continue kneading, turning the dough a quarter turn each time, for 10 minutes or until the dough is smooth.
PLACE the ball of dough into a clean oiled bowl and cover with a tea towel. Leave in a warm place to rest and relax for about an hour or until it has nearly doubled in size.
WHEN the dough has risen, punch the dough with your hands to knock the air out of the dough.
GENEROUSLY brush a large baking tin (about 30cm x 20cm) or two 20cm round tart tins with olive oil.
PLACE deflated dough into prepared tin(s). Gently flatten and stretch to fit your tin, press fingertips over the surface of the dough to create dimples.
HALVE cherry tomatoes and slice garlic into thin slivers. Press tomato halves and garlic into the dimples and drizzle over the remaining 2 tablespoons olive oil. Scatter with sea salt and freshly ground pepper
LEAVE focaccia to rise, uncovered, for 20 minutes. Preheat oven to 200 C and just before baking, gently dimple the dough again with your fingertips.
BAKE in hot oven for 30 – 35 minutes until focaccia is golden and tomatoes blistered. Remove from tin, turn over and tap the base; if it sounds hollow it’s ready.
TRANSFER focaccia to a wire rack, drizzle over another tablespoon of olive oil. Allow to cool for at least 15 minutes before scattering over fresh basil leaves and slicing. Serve warm or at room temperature.

Posted in Baked, Pizza, To Serve with Drinks, Vegetarian, What I Love to Cook | Tagged , , , , , , , , | 8 Comments

Eat, Fast and Live Longer. A 5-2 Fast Diet Recipe Idea Under 100 Calories. Lean And Mean Green Vegetable Soup.

Posted on February 16, 2015 by thepaddingtonfoodie

Lean And Mean Green Vegetable Soup

This 5-2 fast day Monday I’m beginning the week with a lean and mean green vegetable soup. Figuratively speaking I’m killing two birds with one stone. An effective de-tox to rid my system of the excesses of a Valentine Day’s weekend, and a cleaning out of my vegetable crisper drawer.

Lately I’ve been mad about kale, buying bunches by the armload to convert into silky olive oil and lemon massaged salads or crispy oven baked chips. Last week purple kale made an appearance at the markets, and of course I couldn’t resist snapping it up to try as well. Rich in minerals, vitamins and anti oxidants, this Queen of Greens, renowned for its cancer busting and cholesterol lowering capabilities, has quickly assumed superfood status. Perhaps I went a little overboard at the markets last week.  A veritable mountain of kale languishing washed and shredded in the refrigerator, providing the perfect inspiration, along with leeks, celery, zucchini, beans and peas,  for a deliciously healthy green de-tox soup.

Lean And Mean Green Vegetable Soup
10 Cups (95 calories per cup )

1 tablespoon olive oil (120 calories)
1 onion, diced (46 calories)
2 leeks, white part only, finely chopped (108 calories)
2 medium stalks celery (12 calories)
1 fennel bulb, trimmed and finely chopped (73 calories)
2 cloves garlic, finely (16 calories)
2 zucchini, finely chopped (60 calories)
3 cups shredded kale (99 calories)
1 cup green beans, topped and tailed, sliced on the diagonal into 2cm lengths (34 calories)
1 cup baby peas, fresh or frozen (118 calories)
4 stalks parsley, finely chopped (2 calories)
2 litres (8 cups) stock, chicken or vegetable (100 calories)
the rind of  a piece of parmesan cheese (50 calories)
25 g parmesan cheese, shaved, to serve (108 calories)
sea salt and freshly ground pepper

PLACE oil in a large, heavy based saucepan over medium heat.
ADD onion, leeks and fennel. Cook, stirring occasionally, for about 10 minutes until soft and translucent.
ADD garlic. Cook until fragrant then add zucchini, kale, green beans  and peas. Saute  for 5 minutes until tender.
STIR in parsley,then add chicken or vegetable stock and parmesan rind.
BRING to the boil. Reduce heat and simmer gently, uncovered, for twenty minutes.
REMOVE parmesan rind from the soup, ladle into bowls and garnish with shaved parmesan to serve.

Posted in Soup, Vegetables, Vegetarian, What I Love to Cook | Tagged , , , , , , , , | 17 Comments

My Sweet Valentine. Mini Chocolate Bundt Bombes Alaska

Posted on February 12, 2015 by thepaddingtonfoodie

Just in time for Valentine’s Day this weekend. A sweet treat. Mini chocolate Bundt Bombes Alaska. Inspired by a sticking bundt tin baking disaster. I well remember being taught as a child to always grease and flour a baking tin. As cakes were mixed it was often my job to rub scraps of butter paper over the tins. Those tins were carefully inspected to make sure every centimetre of the surface was well greased before I was allowed to dust them with a shower of flour, any excess dutifully tapped out. No doubt saved for reuse, as was the norm in any frugal kitchen.

That was a long, long time ago. Since then technology has brought all manner of non stick, teflon coated and even silicon baking moulds to the kitchen. I’ve become rather lazy, sometimes I grease, sometimes not. Wherever I can I rely on the baking paper alternative. It’s only when my tins become old and well worn that I revert back to greasing and flouring my tins. I’ve been the proud owner of my much loved mini bundt tins for over two years now, up until now they’ve never stuck. Not once. All my little teacakes have ever needed was a little twist to coax them out of hiding. Until this week. Oh the bitter disappointment! A perfect release for perhaps half my tray, the rest remaining obstinately and resolutely stuck. All it takes is one little caught edge to ruin a pretty little bundt completely.

My solution? Reconstuction and disguise. Carefully prising the cakes and their crumbs from the tin, I patched them together as best I could, filling the holes with softened icecream before popping them into the freezer for a good two hours. Smothered in a generous blanket of Italian meringue and caramelised under a hot grill for the merest minute or so they re-emerged, as a butterfly from its chrysalis, transformed into the sweetest, daintiest mini chocolate bundt bombes Alaska. Happy Valentine’s Day. May it be filled with sweetness and love.

Mini Chocolate Bundt Bombes Alaska Under Construction

Mini Chocolate Bundt Bombes Alaska
Makes 12

This makes a large batch. Store extra ice cream filled bundt cakes in an airtight container in the freezer for a quick and impromptu dessert. Smother with Italian meringue and place under hot grill just before serving.

For The Mini Chocolate Bundt Cakes

2 1/2 tablespoons cocoa
3/4 cup castor sugar
1/4 teaspoon bicarbonate of soda
75g butter
1/2 cup water
1 egg
1/2 teaspoon vanilla extract
3/4 self-raising flour
2 cups (500 ml) good quality vanilla (or any favourite flavour) icecream

PREHEAT oven to 170 C fan-forced. Grease and flour a 12 hole mini bundt tin, tapping out any excess flour.
COMBINE water, sugar, butter, cocoa and bicarbonate soda in a medium saucepan and bring to a strong simmer but do not boil, stirring until the sugar has dissolved and the butter has melted. You will need to watch the pan like a hawk at this point as the bicarbonate of soda will cause the mixture to fizz, keep stirring to stop it  from overflowing.
TRANSFER mixture to a bowl and leave to cool for 30 minutes. Beat in egg and vanilla. Then stir in flour, beating well to combine.
SPOON batter evenly into the prepared tin, until each hole is about three quarters full. A word of warning, the mixture will be a little runnier than a regular cake batter. When filled tap the tin gently on the kitchen bench to evenly distribute the batter.
BAKE  for 15 minutes, middle oven rack position, or until a skewer inserted into the cakes comes out clean.
REMOVE from the oven and invert onto a wire rack to cool completely.You may need to give each bundt cake a little twist to help release it from  tin.
LINE a small oven tray (which will comfortably fit into your freezer) with non stick baking  paper. When completely cold, generously fill the centre of each bundt cake with softened ice cream. Place on lined tray and freeze until solid, for at least  2 hours or overnight is better

For The Swiss Meringue

4 large egg whites
1 cup sugar
pinch of salt
1/2 teaspoon pure vanilla extract

WHISK egg whites, sugar, and salt in a heatproof bowl until foamy.
PLACE bowl over a saucepan of gently simmering water (making sure the bottom of the bowl does not touch the water) whisking constantly until sugar is dissolved and whites are just warm to the touch, about 3 to 3 1/2 minutes.
REMOVE  from heat and beat with with an electric mixer until stiff, glossy peaks form, about 10 minutes. Fold through vanilla extract. Use immediately.

To Assemble

1 cup raspberries, fresh or frozen, to garnish

PREHEAT oven grill to high. Position oven rack to upper rung (I like to use second rung from top). Line a large oven tray with non stick baking paper.
WORKING IN BATCHES of 3 or 4 (depending on size of your oven tray), remove ice cream filled bundt cakes from freezer. Place spaced well apart on prepared tray, then using a palate knife, quickly pile a generous amount of swiss meringue over each, taking care to ensure each bundt cake is sealed to the edges and completely covered. Swirl decoratively to finish.
PLACE under hot grill for a minute or so until the tips of the meringue swirls are lightly golden and toasted.
CAREFULLY remove bombes from baking tray with a spatula and place on serving plates. Scatter over fresh or frozen raspberries. Serve.

Posted in Baked, Chocolate, Frozen, Sweet Treats, What I Love to Cook | Tagged , , , , , , | 3 Comments

Eat, Fast and Live Longer. A 5-2 Fast Diet Recipe Idea Under 400 Calories. Sweet Potato And Green Bean Frittata With Smoked Salmon.

Posted on February 9, 2015 by thepaddingtonfoodie

Sweet Potato And Green Bean Frittata With Smoked Salmon

Happily I can report that Week One back on the 5-2 bandwagon was an overwhelming success, even after a long ten week hiatus. In the scheme of things, I’ve always found Mondays to be particularly easy; a welcome respite and something to look forward to after an inevitable weekend of unrestrained feasting. It’s the second fast day of the week, usually a Thursday, that’s hardest. Perhaps because it’s one more thing to fit into an already crowded week, with just one day’s leeway for any last minute rescheduling as I hurtle towards my always sacred fast free weekends.

Here’s how that first week back panned out. As expected I sailed through Day One Monday. My meals were planned and prepared in advance, my resolve firm and unwavering. Yes, I turned in for the evening feeling a little hungry, safe in the knowledge the next day would be an unencumbered “feast” day allowing for any number of imagined indulgences. Tuesday dawned bright and completely devoid of any cravings. So much so that it wasn’t until mid morning I broke my fast with a light breakfast.

And here is where it gets really interesting. Tuesday also happened to be our wedding anniversary with an eagerly anticipated dinner booked at one of our favourite restaurants. Feast we did, but not with my usual gay abandon. I was feeling uncharacteristically restrained. A wonderful degustation option was eschewed in favour of  a la carte, and after just two courses I could only manage a shared dessert. Sated and replete, the following day, not Thursday as originally planned, became my second accidental fast day for the week. It wasn’t until 4pm late on Wednesday afternoon that I realised, apart from a morning cappuccino, not a bite had passed my lips.

Incongruous but true, my Week One, Day Two fast day was well and truly aided and abetted by our celebratory dinner.  With just 100 calories expended all day by my small 200ml whole milk cappuccino, and a whopping 400 calories to play with, this quickly became a fast day opportunity not to be passed up lightly. Dinner?  A family sized sweet potato and green bean frittata with smoked salmon curls. Substantial and satisfying for just 309 calories per serve. With the remaining 91 calories I was able to treat myself to a small slice of the sourdough bread,  served as an accompaniment to the meal for the non fasting members of my family. Best of all, nothing could beat the sense of exhilaration and relief on Wednesday night that my fasting was done and dusted for the week.

Sweet Potato And Green Bean Frittata With Smoked Salmon
Serves 4 (309 calories per serve)

For anyone not feeding a family or looking for a smaller portion size, included at the bottom of the recipe is an option for individual frittatas baked in the oven in Texas muffin tins at just 155 calories per serve. These are suitable to freeze, drape over the salmon just before serving after frittatas have been thawed and reheated.

2 tablespoons olive oil (240 calories)
1 small brown onion, finely diced (29 calories)
1/2 clove garlic, finely sliced (2 calories)
2 cups sweet potato (about 250g), peeled and diced into 2cm cubes (215 calories)
2 1/2 cups green beans (about 250g) sliced on the diagonal into 3cm lengths (76 calories)
5 eggs (375 calories)
2 tablespoons grated cheddar cheese (58 calories)
200g smoked salmon, thinly sliced (234 calories)
1 tablespoon freshly chopped dill (1 calorie)
finely grated zest and juice of half a small lemon (6 calories)
sea salt and freshly  ground black pepper

PREHEAT oven grill to high.
HEAT oil in a heavy based 18cm non-stick ovenproof frypan over medium heat.
ADD onion and garlic and sauté until the onion has softened but not browned. Then
add  diced sweet potato. Sauté for about 7 minutes, until just tender.
ADD green beans and continue to cook for a further 3 minutes.
MEANWHILE whisk eggs until combined. Season with salt and freshly ground black pepper, and stir in grated cheese.
ADD egg mixture to the pan, tilting the pan as you pour to ensure an even spread over the sweet potatoes and beans.
REDUCE heat to low and continue to cook the frittata on the stovetop for 10-15 minutes until almost firm.
REMOVE from stove and place under a hot grill for a few minutes until the frittata is golden-brown and puffed.
REMOVE from grill, drape over smoked salmon slices, scatter over chopped dill and finely grated zest. Finish with a fresh squeeze of lemon. Serve.

Alternatively bake individual frittatas (155 calories per serve) as follows

PREHEAT oven to 180°C. Grease 8 holes of two large texas muffin trays ( 3/4 cup capacity per hole), and line the bases of each hole with a circle of baking paper to ensure the frittata doesn’t stick.
DIVIDE sautéed sweet potato and green bean mixture evenly into prepared muffin cups. Pour over egg mixture and bake for 20 minutes or so until golden brown and puffed.
ALLOW to cool a little before removing from the tin. Drape each frittata with a little smoked salmon. Scatter over chopped dill and finely grated zest. Finish with a fresh squeeze of lemon. Serve.

Posted in Eggs, Seafood | Tagged , , , , , , , , , | 2 Comments

Baci Di Fichi. Chocolate Dipped Figs With Roasted Hazelnut Crumbs Or Sea Salt Flakes.

Posted on February 4, 2015 by thepaddingtonfoodie

Baci Di Fichi. Chocolate Dipped Fresh Figs With Roasted Hazelnuts Or Sea Salt

Each year February  spells the beginning of an eagerly anticipated fig season. I literally can never get my fill of these lusciously addictive round  bottomed  beauties. Sweet, savoury or plucked directly from the tree, I try to enjoy them any way I can from now until Easter.

I love the way the changing seasons are often marked with particular food rituals. Some habits die hard and each year we celebrate our wedding anniversary with a visit to one of our favourite restaurants, Buon Ricordo. On the menu?  Baked Figs Wrapped in Prosciutto With a Gorgonzola Cream Sauce. A gorgeous dish I have been known, on occasion, to order  as a main.

Today I’m introducing my latest addiction. My version of the Italian classic Baci Di Fichi. Fresh figs dipped in chocolate sprinkled with roasted hazelnut crumbs or good quality sea salt flakes. Biting into them is a dream. There’s a sharp crack of dark chocolate followed by a soft, sweet mouthfuls of succulent fig. These would be a perfect addition to a dessert platter or cheeseboard this looming Valentine’s Day. Elegantly delicious yet unbelievably easy to prepare. I dare you to stop at just one.

Chocolate Dipped Figs With Roasted Hazelnut Crumbs Or Sea Salt Flakes

a dozen small fresh ripe figs
100g good quality dark chocolate, coarsely chopped
1 teaspoon olive oil
1 tablespoon honey
1/2 cup (75g) shelled whole hazelnuts
sea salt flakes

PREHEAT oven to 180 C. Spread whole hazelnuts, in a single layer, evenly over a baking tray. Roast in oven for 10 minutes or until the hazelnuts are aromatic and lightly toasted and the skins are just starting to crack. Transfer nuts to a clean tea towel and gently rub together to remove their bitter skins. Coarsely chop skinned hazelnuts using a large kitchen knife or alternatively pulse for a few seconds in a food processor.
SPRINKLE nuts over a large plate. Set aside.
MELT dark chocolate and olive oil in a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Remove from heat, add honey. Stir until mixture is smooth and well combined.
DIP each fig half way into the dark chocolate mixture and then gently roll in chopped nuts or sprinkle with sea salt flakes.
PLACE on a baking paper lined tray and chill for 15 minutes to set before serving.

Posted in Chocolate, Fruit, Sweet Treats, What I Love to Cook | Tagged , , , , , , , , | 10 Comments

Eat, Fast and Live Longer. A 5-2 Fast Diet Recipe Idea Under 300 Calories. Shredded Kale Salad With Roasted Butternut Pumpkin And Savoury Granola.

Posted on February 2, 2015 by thepaddingtonfoodie

 

Shredded Kale Salad With Roast Pumpkin And Savoury Granola

It’s fair to say over the last eighteen months I’ve jumped on and off the 5-2 fasting wagon more times than I would care to admit. I’ve fallen into a rather predictable pattern of faithfully adhering to the rules for two or three months at a time, then being rail roaded by  weeks of unfettered feasting. Holidays, birthdays, celebrations. Any excuse will do. There’s no question that this eating plan works for me. Perhaps it is this knowledge safely stored in the deep dark recesses of my subconscious mind that allows me to pursue 5-2 with such cavalier  abandon.

Today is ground zero. My first day of serious fasting for 2015. No cheating allowed. I put it out there that I was going to do this when school went back after a long, lazy summer, so now I  have to own it. On the menu this gorgeous salad. Super healthy shredded kale paired with sweet but spicy oven roasted pumpkin,  all finished with a shower of a crisp and crunchy savoury granola. All the components have been prepared in advance. Ready to be assembled at a moment’s notice. There’s loads of delicious flavour and texture on a very substantial looking plate of salad for just 205 calories a serve.  Perfect to sustain me through what hopefully wont be too arduous a day of seriously  jumping back onto the fasting wagon.

Shredded Kale Salad With Roasted Butternut Pumpkin And Savoury Granola
Serves 4 (205 calories per serve)

5 cups butternut pumpkin, deseeded, peeled, sliced into chunks (150 calories)
1 large bunch kale, rinsed and dried, ribs removed, leaves thinly sliced crosswise (about 500g shredded weight) (250 calories)
2 tablespoons olive oil, divided (240 calories)
finely grated zest and freshly squeezed juice (4 tablespoons, divided) of one large lemon (12 calories)
1 garlic clove, grated (4 calories)
1/2 teaspoon red chilli flakes (3 calories)
3 tablespoons savoury granola (recipe here) (138 calories)
2 tablespoons Greek yoghurt (24 calories)
sea salt flakes and freshly ground black pepper

PREHEAT oven to 200 C. Line a baking tray with non-stick baking paper.
PLACE pumpkin in a shallow bowl. Drizzle with half a tablespoon olive oil and scatter over chilli flakes, a generous pinch of sea salt and a good grinding of black pepper.
TOSS gently to coat, then arrange in a single layer on the lined tray.
BAKE, turning once, for about 30 minutes or until golden brown. Remove Set aside to cool a little.
MEANWHILE place thinly sliced kale in a very large bowl and toss with remaining one and a half tablespoons olive oil, garlic, two tablespoons freshly squeezed lemon juice, finely grated zest of one lemon, and a generous pinch of sea salt. Massage with your fingertips for two or three minutes until kale is shiny and well-coated. The leaves should be a little darker in colour and volume decreased by a third. Set aside for fifteen minutes.
THIN yoghurt with the remaining two tablespoons of lemon juice. Season to taste
TO ASSEMBLE SALAD arrange dressed kale in an even layer over the base of a large serving platter.
TOP with cooled roasted pumpkin chunks. Drizzle over lemon yoghurt dressing and scatter over savoury granola for crunch.  Finish with a good grinding of black pepper. Serve.

Posted in Salad, Vegetables, Vegetarian | Tagged , , , , , , , , | 5 Comments

Eat, Fast and Live Longer. A 5-2 Fast Diet Recipe Idea Under 100 Calories. Savoury Granola.

Posted on January 30, 2015 by thepaddingtonfoodie

Savoury Granola

With the long summer holidays over and everyone back at school today, serious 5-2 fasting is back on the agenda. Starting next week. Two days – Mondays and Thursdays. Fortunately we’re drifting into late summer, so with the markets full of gorgeous seasonal produce I’ll be focusing on salads. Made that little bit special with some interesting add ins. Savoury Granola has been on my radar for quite some time, occasionally making guest appearances  along side recipes in Cuisine, Gourmet Traveller, Saveur and Bon Appetit over the last eighteen months or so, and just this week hitting the Sydney Morning Herald’s Good Food guide. A memory jolt that spurred me into action.

I often make sweet breakfast granola loaded with all manner of dried fruit and nuts in the winter months. It’s easy to put together, a no brainer really, the hardest part deciding which add ins and flavourings to use. This savoury version is  loaded with healthy, nutrient packed seeds and nuts. Coated in a little honey and olive oil to help the spices adhere and provide all important crunch, one tablespoon adds just 46 calories of deliciousness to fast day meal.

For my version I used nuts, seeds and spices readily available in my pantry. The pumpkin, sunflower and linseeds now a staple pantry item thanks to the Crisp And Crunchy. Sweet and Salty Five Seed Crackers I fell in love with late last year. Use whatever combination that takes your fancy, just remember to add some old fashioned rolled oats – it is a granola after all. We road tested our savoury granola on a roast pumpkin and kale salad. Absolutely delicious and coming to the  blog soon, most likely next week when my fasting days begin in earnest and it makes an encore performance.

Thinking laterally I’m sure savoury granola will become be a constant companion in my winter kitchen. Sprinkled over pureed soups or roasted winter root vegetables. Perhaps a lightly fried egg sunny side with crispy bacon bits added to the mix. The possibilities are endless. Of course, at the moment my family is enjoying it solo. On its own. By the handful. A very easy, healthy after school snack.

Savoury Granola
Makes 3 1/2 cups (56 tablespoons) (46 calories per tablespoon)

1/2 cup dry old fashioned rolled oats (153 calories)
3/4 cup raw pumpkin seeds (pepitas) (480 calories)
1/2 cup sunflower seeds (409 calories)
1/2 cup raw linseed (flaxseed) (450 calories)
1/2 cup raw pistachios, roughly chopped (345 calories)
1/2 cup raw almonds, roughly chopped (312 calories)
1/4 cup raw sesame seeds (206 calories)
1 tablespoon fennel seeds (21 calories)
1 teaspoon ground cumin (8 calories)
1 teaspoon ground coriander (6 calories)
1 teaspoon sweet paprika (6 calories)
1 teaspoon red chilli flakes (6 calories)
1 teaspoon sea salt
½ teaspoon white pepper (3 calories)
1tablespoon honey (64 calories)
1 tablespoon olive oil (120 calories)

PREHEAT a fan forced oven to 170C. Line an oven tray with baking paper.
PLACE all dry ingredients in a large bowl, mixing well to combine.
WHISK together olive oil and honey in a small jug, warm through on low power for 20 seconds in microwave. Drizzle over dry ingredients, mixing well to ensure everything is well coated.
SPREAD mixture in an even layer over the prepared  tray and bake for 15-20 minutes until golden and toasty, stirring every 3 minutes or so to ensure the nuts do not burn.
COOL completely and store in a glass jar or air tight container.

Posted in Baked, Small Bites | Tagged , , , , , , , , | 5 Comments