Sunday, 26 February 2012

Lady Mac Beth's Cookies

When I posted the pictures of my Cranberry Pecan Cookies on facebook to check the photography was up to scratch I had a great response. My cousin Meave even asked me to bake her a batch. Of course I saw this as a perfect opportunity to try out some shnazzay variations ;)


Maeve is acting as Lady Mac Beth in the Helix. I saw her on Thursday night and she was absolutely great. You could feel her anxiety in the air.


So anyway... after setting my grey matter brainstorming I came out with these babies.


Coconut, hazelnut cookies dipped in dark chocolate...

Makes you want to reach into the screen and grab one, right?


Without further ado, heres the recipe:

Ingredients:





  • 8 tbsp extra virgin coconut oil
  • 1/2 cup raw cane sugar (brown)
  • 1tbsp ground flaxseed mixed with 3 tbsp water
  • 1 tsp vanilla essence
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup of oats
  • 1 cup of almonds
  • 1/2 tbsp cinnamon
  • 1/2 cup toasted hazelnuts
  • 50g 70% dark chocolate
  • Dessicated coconut to sprinkle
1. Preheat oven to 180c and line a baking sheet with parchment paper. In a small bowl, mix together the flaxseed and water. Set aside.
2. Beat the coconut oil and sugar until creamy. Beat in the flax egg and vanilla extract.
3. Blend the almonds and oats until they reach the consistency of flour.
4. Beat in the dry ingredients and fold in the hazelnuts
5. Spoon the dough into 9 balls on the tray and flatten then down. Bake for about 10-11 minutes until slightly golden along edges. Allow to cool for 5-10 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.
6. Melt the chocolate in a glass bowl above a pan of hot water. Dip the cooled cookies in on one side. Sprinkle with coconut and leave to cool.

Make sure to enjoy the leftover chocolate as a sneaky fondue... :)

Wednesday, 22 February 2012

''Mock''scapone tomato sauce with lentil, aubergine
 and thyme ''meatballs''.

  I love sauce. Tomato sauce, curry sauce, chutney, cheesy sauce.... even ketchup sauce!! My dad always gives out to me for eating all the pasta sauce and none of the pasta! In fact cold, leftover sauce on top of some raw veg is one of my favourite lunches...



  So when I was in my brothers friend's house the other day and they were eating meatballs, tomato mascapone sauce and spaghetti it got the old grey matter working.



  The meatball recipe was inspired by Michelle over at Peachy Palate but I adapted it to feed the family instead of just a single serving and I changed the seasoning to my taste too. I swapped her gluten free breadcrumbs for amazing sourdough rye bread that I buy at the dublin food co-op. I added some lentils into the mix for an extra bit of protein too.


  The sauce is my own, and I am ridiculously proud of it. It is simply... divine. Rich, creamy and thick. Slightly reminicent of... Heinz tomato soup?? In a sophisticated way of course. I used cashews and soya milk to make a cream. This adds a nice dose of protein to the already impressively nutritious meal but skips the nasty saturated fat in dairy cream. It'll have you licking your lips and scraping the pot (shh... I did...).

  I used Biona organic spelt spaghetti because it is signifigantly higher in fibre and protein than boring old white spaghetti. It has a yummy nutty taste too.

 The spinach is crunchy and fresh in contast with the rich creamy sauce.

So here's the recipe.. after one more picture of course!

Ingredients:


For meatballs:

  • 1 aubergine
  • 150g dried puy lentils
  • Handful fresh thyme
  • 1 1/2 onions
  • 4 flax-eggs (1tbsp flax+3 tbsp water per egg)
  • 4 cloves of garlic crushed
  • Tamari soya sauce to taste
  • 2 slices of sourdough rye bread processed to breadcrumbs

For sauce:

  • 500g passata
  • 5 cloves of garlic, diced
  • 1 onion, diced
  • 1 carrot, grated
  • 75g cashew nuts
  • 1 cup soya milk
  • Tamari or sea salt to taste
Pasta and spinach:
  • 200g spelt spaghetti
  • 100g spinach
1. Dice the aubergine and roast in the oven for 15 minutes at 180C.

2. Boil the lentils for 20 minutes.

3. Add onions, garlic, thyme, tamari and aubergine to the lentils and cook on low heat for a few minutes to allow the flavours to mingle. Mash then a bit with a fork to hold them together. Add the flax egg and breadcrumbs and allow to cool a bit.

4. Cook the passata, onions, garlic, carrot and tamari in a pan until all the vegetables are cooked.

5. Blend the cashew nuts and soya milk in a food processor.

6. Add the cream mixture to the tomato mixture.

7. Blend the sauce until it is a smooth consistency.

8. Shape the meatballs into rounds the size of a golf ball. Bake them in the oven at 180CA for 20 minutes until slightly crisp on the outside.

9. When the meatballs are ready cook the spaghetti according to instructions on the packet.

10. Arrange the food on the plate with the spinach on the edges of the plate like a garnish.

11. Dig in!









Cranberry Pecan Cookies

First blog post ever... Wow. Super exciting :) I have been meaning to make a blog for months now having been inspired by all the amazing healthy living blogs such as Peachy Palate and Chocolate Covered Katie. It just took a little kick up the ass from my friend George to find the initiative to actually make one. But anyway, down to business.

 These cookies are adapted from Oh She Glows. They are without a doubt the most amazing cookies I have ever baked... They're the kind of thing you can't turn your back on because they'll be gone if you look away for a second!

They're crunchy and crumbly, buttery and just the right amount of sweet. The pecans, cinammon and cranberries make you feel warm and christmassy (yeah I know its a bit out of season). Oh and did I mention they're vegan and wheat free??

I have big plans for variations!



  So without further ado I present to you my very first blog recipe:

Ingredients:

  • 8 tbsp extra virgin coconut oil
  • 1/2 cup raw cane sugar (brown)
  • 1tbsp ground flaxseed mixed with 3 tbsp water
  • 1 tsp vanilla essence
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup of oats
  • 1 cup of cashew nuts
  • 1 tbsp cinnamon
  • 1/2 cup pecans
  • 1/2 cup dried cranberries

1. Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flaxseed and water. Set aside.
2. Beat the coconut oil and sugar until creamy. Beat in the flax egg and vanilla extract.
3. Blend the cashews and oats until they reach the consistency of flour.
4. Beat in the dry ingredients and fold in the pecans and cranberries.
5. Spoon the dough into 12 balls on the tray.The dough will be very sticky but don’t worry! No need to flatten the balls down! Bake for about 10-11 minutes until slightly golden along edges. Allow to cool for 5-10 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.


Happy Munching Folks. =]