Quick no bake healthy snacks for in-between meals!
6-7 Medjool dates
1 cup almond flour/ground almonds
1/3 cup cashew nuts
1/2 cup shredded coconut, plus 1/3 cup extra for rolling
1/3 cup coconut oil
1 scoop chocolate protein powder
1 tbsp Cocoa
Place dates in a medium bowl and cover with water. Stand for 1 hour. Drain and discard seeds.
Blend together the dates, cashew nuts, almond flour, shredded coconut, coconut oil, protein powder and cocoa until mixture comes together. Transfer to a bowl and knead mixture to ensure fully combined.
Place remaining coconut in a shallow dish.
Roll level tablespoons of mixture into balls. Then roll in coconut to coat.
To make the pastry, sift the flour and salt into a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water (about 2 tbsp) to form a firm dough. Wrap in cling film and leave to rest in the fridge for 30 minutes.
Roll out the pastry on a lightly floured surface and use to line a well-buttered, deep-sided 22cm flan dish. Don’t cut off the excess pastry yet. Chill again for 30 minutes.
Preheat the oven to 200°C/400°F/Gas Mark 6 (Drop temperature to 180°C for fan oven). Line the bottom of the pastry case with baking parchment or foil, then fill with baking beans. Place on a baking tray and bake blind for 10-15 minutes. Remove the baking beans and parchment or foil, and return to the oven to bake for a further 5 minutes. Using a sharp knife trim the excess pastry so that you have neat edges. Set aside.
Reduce the oven temperature to 180°C/350°F/Gas Mark 4 (160° Fan oven), and roast the sliced cherry tomatoes for 10mins.
Fry the bacon pieces until crisp, then drain on kitchen paper. Sprinkle the cheese over the pastry base. Arrange the roasted tomatoes on the cheese and scatter the bacon on top.
Combine the eggs, milk, and cream in a bowl and season well, add a tablespoon of dill. Pour over the bacon and cheese. Sprinkle any extra bacon or cheese on top. Bake for 40-45 minutes until the filling is just set. Remove from the oven and allow to cool before serving.
This recipe is so quick and easy with a little cheat on the pastry this time… quick summertime lunch sorted!
300g Mascarpone or Creme Fraiche
40g grated Parmesan Cheese
3 tbsp chopped Basil
Zest of 1 lemon
375g ready to roll puff pastry
400g Asparagus spears
1tbsp olive oil
Rocket leaves to dress
1. Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the Parmesan, basil and lemon zest, then season well with salt and pepper.
2. Roll out the pastry straight into a baking tray (leave on the grease proof paper to absorb excess moisture). Then score around the edges of the pastry to make a thin border. Spread the cheese mixture within the borders.
3. Toss the asparagus in the oil, then arrange neatly in bundles on top of the pastry (these can be stacked a bit for height).
4. Bake in the oven for 20-25 mins until golden, then serve warm topped with rocket leaves and a few shavings of Parmesan.
One of my favourite crumbles with a bit of a twist
6 rhubarb stalks cut into 3’ lengths
2tbsp mixed frozen summer fruits
8 tbsp caster sugar
3 tsp ginger powder
110g Demerara sugar
200g plain flour
Preheat the oven to 180C/160C Fan/Gas 4.
Cut the rhubarb into 3in long sticks and place on an oven tray with the mixed frozen summer fruits. Sprinkle with 4 tablespoons of water and the caster sugar. Roast for 10 -15 minutes. Sprinkle over the ginger and mix well.
Fill an ovenproof dish about 4cm/1½in deep with the rhubarb mix.
Rub the butter into the flour then mix in the demerara sugar to make the crumble topping. Sprinkle over the rhubarb and bake for 35–45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.
Amazing lamb chops… finger licking good but you must marinade for 24hrs!
Ingredients – marinade to tenderise the meat
1.5kgs lamb cutlets
20g garlic & ginger paste
2tsp malt vinegar
Mix ingredients into a bowl and massage into lamb chops in a shallow bowl. Leave covered in the fridge for 2hrs, whilst you assemble the main marinade.
Ingredients – main marinade
5 tsp cumin seeds
2 tsp coriander seeds
2 tbsp tamarind sauce or HP sauce
50g chopped coriander leaves
3 tsp garam masala
50g ginger & garlic paste
1 tsp crushed black peppercorns
1 tbsp soft brown sugar
70ml lime juice
10g green chillies chopped
Place the cumin seeds, coriander seeds and cloves in a heavy based frying pan and dry roast for 5mins until the scent of the spices is released. Take off the heat and blend/grind to a fine powder and set aside.
Blitz all the remaining ingredients into a paste and then mix in the ground spices and set aside.
After the 2 hrs of the first marinade are complete, cover the lamb chops well covering all with the marinade paste, cover and refrigerate for 24 hrs.
50g butter melted (to brush over the chops)
Mint or coriander leaves
3 tbsp Pomegranate seeds
To cook after the 24hrs, arrange the chops on a foil lined baking tray and brush with butter. Grill for 2-3mins and then turn and continue this process for a total of 15-20mins until cooked to your liking. Allow to rest before serving and garnish with pomegranate seeds, mint or toasted coriander seeds (or all of the above)!
Pre-heat the oven to 180C/160Fan/Gas 4. Grease and line a 24 x 24 x 4cm (9” x 9″ x 1 1⁄2″) traybake tin or roasting tin with greased parchment paper.
Using a zester remove the zest from one lemon and set aside for garnish. Finely grate the rind from the other lemon. Measure all the ingredients into a large bowl, add the grated lemon rind and beat well by hand or with an electric hand whisk for about 2 minutes until well blended. Turn the mixture into the prepared tin and level the top.
Bake in the pre-heated oven for about 35-40 minutes or until the cake is shrinking from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin. Once cool turn out and remove paper.
For the icing, mix together the lemon juice, sieved icing sugar and mint to give a coating consistency. Spread out evenly over the cake sprinkle with reserved lemon zest and leave to set.
Put the flour and 1⁄2 teaspoon of salt in a large bowl, stir in the sugar and yeast, then rub in the butter. Add enough luke warm water to form a soft, slightly sticky dough – you’ll need about 150ml. Knead the dough on a floured surface for about 10 minutes until smooth and springy.
Divide into 12 small pieces, roll them into balls, then place on an oiled baking tray with space around them. Cover with clingfilm and leave in a warm place to prove for 40-50 minutes, or until doubled in size. Preheat the oven to 220°C, fan 200°C, gas 8. Bake the dough balls for 10 minutes, then reduce the temperature to 180°C, fan 160°C, gas 6 and cook for a further 10 minutes, or until risen, golden brown and cooked through.
Cool for 10-15 minutes before serving. Mix the soft butter and olive oil together, and mash in the garlic and parsley/mint. Serve the warm dough balls with the garlic mixture brushed over them or as a dip.