Saturday, 28 September 2013

Savoury oat bran biscuits

Serving suggestion


6 ingredients needed
To make the savoury biscuits, you will need:

  • 1 glass of rice milk
  • 1 glass of oat bran
  • 2 table spoons of sunflour oil
  • 1 tea spoon of grated ginger
  • ½ tea spoon of rosemary
  • 1/ 2 tea spoon of salt
1 - in a mixing bowl, pour your oatbran and the milk. Mix well and leave it for 20 minutes for the bran to absorb the milk. After, add in the ginger, rosemary, salt & 1 table spoon of oil. Mix all well.

2 - Preheat the oven at 175 degrees for 10 minutes. In a ceramic baking dish, spray the rest of vegetable oil. Then, use a tea spoon to form your biscuits as you wish. With the
proportions above, you should obtain 18 to 22 small biscuits.
Read to bake savoury oats biscuits
3 - Put in the oven to cook for 40 minutes at 175 degrees.
Once the time is up, get the biscuits out and lay them on a separate plate to cool.
It is ready. You can eat it alone or served with a dip. In the picture above, it is served with a home made tomato dip. Watch out for the recipe of the dip soon on the blog.
Note: unlike normal flour, oat doesn’t rise when cooking. it is slightly compact and gummy. It therefore needs longer to cook and allow the centre of the biscuit to dry completely. Feel free to replace the ginger or rosemary with your preferred spices. 

This treat is not only great in the mouth but it is made of all natural stuff with no E numbers... get the kids involved. They will love it.
Hope you enjoyed the cookies last week. Enjoy!
Fresh from the oven... Yummy!


Saturday, 21 September 2013

Oat bran and currants cookies

Serving suggestion - Breakfast
To make the vegan currants cookies you will need:
  • 1 glass of oatbran
  • ¼ glass of rice milk
  • 2 table spoons of sunflour oil
  • 1 apple (your choice)
  • handful of grapes
  • A tea spoon full of grape fruit zest (didn’t have lemon to hand)
  • A hand full of dry currants. & 1 pinch of salt
In a mixer, blend together the peeled apple, grapes, half of the dry currants, 1 spoon of oil, and half the milk.  Once blitzed, pour the melange in a mixing bowl and add in your oatbran (flour).

Mix it all well; add in the pinch of salt and whole dry currents. Leave the paste aside for about 25 minutes. For the bran to absorb the liquidised fruits and soften.

Preheat the oven at 175c.

Once the paste is ready, use a tea spoon to measure the size of dough per cookie. Shape your cookies and place them on a baking dish or tray.
Don’t forget to spray the rest of oil on your baking tray before placing the cookies on it.
Place the tray in the oven and leave to cook for 40 minutes. Mine got slightly burned because I forgot how easily the sugar (from the fruits) can burn, so, keep an eye on yer cookies.
When time is up, get the tray out. Put the cookies on a plate upside down to cool. Upside down because cookies are slightly thicker, this will allow the bottom of the cookies to finish drying. Remember that oatbran is much stickier that plain flour.
They actually taste really nice. You wouldn’t know that no butter, eggs nor sugar were used to make them.
I will definitely make them again with coconut milk. Keep your eyes peeled and let me know how yours tastes.
C ya!


Saturday, 14 September 2013

Roasted butternut squash, spinach & a tahini sauce plus potato rosti

Make it crispy!

Ingredients for 2:
All the ingredients for the dish
·         1 onion
·         1 potato
·         ½ of a small butternut squash
·         1 red sweet pepper
·         50ml of rapeseed oil
·         2 tablespoons of tahini paste (sesame seeds paste)
·         2 tablespoons of mild sugar free mustard
·         8 cubes of frozen spinach leaves defrosted.
·         Salt & pepper
·         3 Brazil nuts
·         3 garlic cloves

Roast the butternut squash:
Cut the butternut squash into quarters (with or without the skin) and place in an oven proof dish. Season the butternut with salt, black pepper and a splash of oil. Roast in the oven for 40 minutes at 200C. Once cooked and browned, switch off the oven and leave the dish inside to keep warm.

Frying the rostis
For the potato rostis:  While the squash is in the oven, peel and grate the potato then squeeze the water out of it.  Season with salt and coarse black pepper (there is no need to shape the rostis’).  Heat a non-stick pan and add a dash of rapeseed oil. Deposit a hand full of the grated potato mixture in the pan then flatten with a spatula. Cook each side of the rosti for 2 minutes until golden brown. Then remove and place on a kitchen towel. Repeat until all the rostis’ are done.

For the Spinach: If using frozen spinach cubes, defrost them and squeeze out the water. Chop 1 half of the onion and the 3 garlic cloves, fry them with the 3 finely chopped Brazil nuts until they are brown. Once this is done, add the spinach. Stir with a sponged spatula whilst separating the leaves. Add a bit of salt and pepper then stir again, and add 4 tablespoons of water. Cover and simmer for 2 minutes. That is done

For the sauce: Chop the other half of onion into really fine pieces. Heat 2 tablespoons of rapeseed oil in a pan, brown the onions, don’t let them burn. Now add the tahini paste and the mustard. Stir for 2 minutes then add a glass of water and leave to simmer gently for 5 minutes uncovered. Stir from time to time so it doesn’t stick. The sauce is ready.
Serving suggestion
Now all you need to do is serve before it gets cold. The dish is best served with the sauce on the side.


Saturday, 7 September 2013

Soysauce free chinese soup

Ingredients for 2:
·         1 green and 1 red sweet pepper  - deseeded and cut length ways
·         1 medium sized onion  - half to be finely chopped and the other half cut as other vegetables
·         10 baby corn – cut into halves
·         Half a leek  - cut length ways
·         2 sticks of celery -  cut length ways
·         A handful of French green beans
·         A handful of mange tout -
·         1 chilli pepper
·         1 vegetable stock cube - crushed
·         5  garlic cloves – each cut length ways

1.       Since we are not using soy sauce due to its sugar content, to create the dark colour for the soup, start by frying the chopped onion with the crushed vegetable stock cube in 3 tablespoons of olive oil. Stir until we obtain a dark mixture.
2.       Add 500ml of water to this and mix well until the mass is dissolved in the pot.
3.       Add all the baby corns as they are the hardest to cook amongst the vegetables. Leave it the pot to simmer for 5 minutes.
4.       Add the rest of the vegetables, chilli, salt and pepper. Cover and leave to boil for another 5 minutes. Taste and adjust seasoning.
5.       If the vegetable are still too crunchy for you, cook for a few minutes longer.
6.       The dish should be ready to serve. This dish is best served immediately after cooking or the vegetables will become limp in the heat…

The preparation takes longer than the actual cooking. However it can all be done under 30 minutes.