Hope you are all enjoying a well-deserved break for Bank Holiday. Sorry it’s not a very seasonal post, but I’m sure you’re sick of all that chocolate and sweet Easterness (yeah right). Well for those that are, here is something a bit different and interesting to keep in the fridge when you’re in a pickle!
Here are my Pickled Watermelon Rinds…
Watermelons are one of my favourite foods. They are soft, hydrating and packed full of goodness. We all know the flesh can be eaten, but what do you do with the rind? Throw it away right? Stop; do not throw that rind away!!
There are wealth of delicious dishes you can make with this often dis guarded part.
Firstly make sure you wash the watermelon thoroughly if you are going to use the rind. I am going to show you an easy way of using them, which is to pickle them. But you can also add them to stews, stir-fry’s and sauté them with spices such as paprika and chilli as a side dish which would be great with a fried chicken dish.
Cauliflower : The New Kale, really? Really! – Bake Love
Yep, move over kale. Cauliflower is the ‘it’ vegetable for 2015 and with good reason. Its a bit of a superstar!
Not only does it taste good. It does good too. Naturally full of nutrients, minerals, antioxidants and phytochemicals.
Phytochemical are a broad range of beneficial compounds found in foods. They are key in helping fight illnesses and keeping you healthy. These phytochemicals are links with fighting cancer and boosting heart health. Cauliflower is also the original brain food. Choline and vitamin B are known for brain development. So its great to eat when pregnant as it can boost your child’s cognitive function.
The list of essential vitamins in cauliflower is extensive. It includes vitamin K, B, B6, folate, dietary fibre, magnesium and choline to name a few. Cauliflower is also seasonal all year round but is best in April.
A great way to use cauliflower and make it a show stopper and a centrepiece rather than a side dish us to roast it whole.
This can then be sliced and served with a roast or as the main event. I also love this with a curry sauce served with fluffy rice for a great vegetarian curry dish. This a wonderfully simple dish.
Hello hope everyone has been enjoying some Springlike sunshine.
Lets talk Loaves. I love bread… I mean totally love bread.
This recipe is for a sourdough starter and bread using ‘wild yeast’.
Wild yeast is yeast that is naturally floating all around us. When you mix your start and leave to ferment the natural yeast will make its way into your starter and react with the flour and water. As the yeast population grows froth is created. This froth is the carbon dioxide being released form the yeast. This makes a lovely bubbly, active starter.
Recently I have been trying to cut down or change what bread I eat. I have always chosen granary or wholemeal and generally have been very tolerable of such foods. Theres not many foods I can’t/don’t eat in fact.
During my time in Australia I discovered sourdough. This slightly acidic, malty, nutty delicious taste sensation.
From then on I have loved sourdough but had not tried to make it myself.
From researching I have discovered sourdough is actually a very interesting little creature.
Sourdough is more easily digestible and even people when wheat intolerances can generally enjoy sourdough. It is also more nutritious than regular bread, are heres why…
Sourdough starts off with a starter- this start is made by using naturally occurring yeasts (wild yeast) and lactobacillus. The mild sour taste is from the lactobacillus or lactic acid.
It is this lactic acid that helps the vitamins and nutrients on flour be more easily absorbs into the body.
It has a low GI, which means you stay fuller for longer- great it you’re a greedy mare like me!
The longer fermentation process means the gluten in the flour is broken down more before you eat it. This in turn means the gluten doesn’t need to be broken down so much in the body, which is why gluten intolerant people and not find it easier to digest.
It is full of ‘live’ bacteria which your gut loves. Happy gut, happy body!
When life gives you lemons, you can make way more than just lemonade.
I love lemons. They are so useful in every area of my life. Whether it be for flavour in food and drinks, the numerous health benefits, cleaning around the house and even in beauty treatments.
Lemons really are one of my most frequently used ingredient around my home and kitchen.
Here are my top 10 uses :
Which came first the chicken or the egg……. well………really…… who cares…..
Eggs are awesome. I love them! So do the other 30 million plus people who consume them daily. No wonder they feature in my trend predictions for 2015.
Animal, Vegetable, Mineral?
All feature in my 2015 food and drink trends.
Here are my top 10.
Should you Viva La Raw Milk Revolution? Raw milk products Yes or No?
I will be looking into the debate of raw verses pasteurised milk and cheese: Should you risk it?
Also I will be showing you my favourite cheese board and how to present it.
We are now fully emerged in a raw revolution. Which side will you choose?
You will have no doubt been hearing the buzzword ‘raw’ as a lifestyle and diet choice for a while now. Raw food is basically food which has not been heated above 118 degrees. This retains the majority of nutrients and enzymes that cooking destroys or depletes.
There is no doubt strong evidence that raw fruit and vegetables are exceptionally good for you, but what about other foods? In this article I will be looking at raw milk and cheese.
Actually no it is not another old chestnut, this a very lovely new one…
Hazelnut, Chocolate Meringue Cake with Chestnut Cream.
This delicious cake is a great alternative to Christmas pudding and other stodgy desserts you find at this time of year.
The meringues are soft and sweet, the hazelnuts add a delightful crunchy texture, the cream is seasonal and delicious and for me chocolate is just a must!
Definitely a show stopper for the Christmas table. The great thing is this could be made ahead of time, frozen and then brought out for the day. A great time and stress saver!
Cheeky Cow! Salt Baked Ox Cheeks with a delicious Sage, Butter and Port sauce, plus a Slimming World version…
Ox cheek are lean, filling, richly flavoured and often overlooked.
Thankfully they have gained favour recently and have been used by top chefs and restaurants.
I am so pleased as they really are a great piece of meat.
Ox cheeks are generously grained, but low fat and a great option for slimmings and non alike.
They are best cooked low and slow, so are fantastic in stews and casseroles or braised in wine.
Salt baking is a method of covering food in the ‘dough’ which insulates, cooks gently and evenly, flavours and is a little bit different.