Apple Pie Oats with Maple Peanut Sauce

3 heaped tbsp oats

1 cup liquid (half water, half milk)

1/2 an apple, diced

1/2 tsp cinnamon

1/2 tsp mixed spice/nutmeg

splash of vanilla extract

1/2 tbsp maple syrup

1 tbsp peanut butter

for topping: walnuts and a pinch of coarse sea salt

Soak the oats overnight in the spices to achieve maximum creaminess and flavour, but if you don't have time it doesn't make too much difference. Start the pan on the lowest heat, and when it starts to get hot, add the diced apple and vanilla extract along with any other add-ins you may have e.g flaxseed, raisins etc. Let the porridge bubble away slowly for around 15 minutes, stirring to ensure it doesn't stick to the pan. At the last moment, heat the grill to a medium temperature and mix the peanut butter and maple syrup in a mug. If the peanut butter is quite stiff the sauce can be made runnier by a quick 10 seconds in the microwave. Grill the pan of porridge or empty into an oven-safe bowl to make the top crispy and stodgy, drizzling with the peanut sauce for the final 2 minutes. Remove, sprinkle with walnuts and salt and eat when cool enough to enjoy.

Alternatively, add all ingredients bar sauce to an oven-safe dish and bake for about 20 minutes on 200° for a more authentic apple pie texture.

Five Minute Chilli Peanut Hummus

1 can chickpeas, not drained
2-3 cloves garlic
1/2 cup peanut butter
1/4 tsp chilli powder
1/4 tsp cayenne pepper
1/2 tsp salt
2 tbsps olive oil

Empty the chickpeas plus their juices into a microwaveable bowl, along with the peeled cloves of garlic and set the timer to 5 minutes. While this is going, plug in your food processor and assemble the other ingredients. Add hot mixture to machine along with everything bar the olive oil. Whiz one tablespoon of oil into the processor until it reaches your preferred consistency. I like mine smooth but not liquid. 

Spoon into a sealable tupperware and drizzle with the remaining tablespoon of oil and a pinch of paprika. Experiment with other add-ins such as lemon, cumin, or tahini instead of peanut butter. This is a super-easy, super-quick recipe which is great to have on hand if you have a can of chickpeas in the cupboard. It's cheap and versatile and great smeared on a multi-grain sandwich with leftover roast sweet potato and kale, or as a twist on a classic snack served with carrot sticks.

Going Lentil

500g pack Heema Chana Dal: 89p

A range of spices: priceless

Well actually if you buy spices from the Worldwide supermarkets you can generally get a small bag for 69-89p. You could even stretch to £1 if you prefer to have them in a plastic shaker.

Investing in spices will save you money on buying jarred sauces, make your food taste a lot more interesting and generally transform your cooking skills. Equipped with a range of spices, you can feed yourself for at least 4 delicious meals for 89p.

I like the Heera brand as they have recipes on the back, so if you pick up a pack of lentils and have no idea what to do with them, you can confidently follow the directions on the back to ensure an authentic and delicious meal. Which is exactly what I did with my little pack of split peas:

Ingredients:

1 cup chana dal/yellow split peas, soaked overnight in 4 cups water

3 cups water

1 tsp salt

1/4tsp chilli powder

1/4 tsp cinnamon

1/4 tsp cumin

1/4 tsp coriander

1 tbsp tamarind (could sub honey or treacle)

1 tsp sugar

1 tbsp oil

1/4 tsp mustard seeds

1 tsp garlic

Method:

After soaking the lentils, drain and add to a saucepan with the 3 cups of water. Bring to the boil and simmer with the lid on for around 30 minutes, until the lentils are becoming soft. If you have a lot of time, you can leave the lentils simmering while you go about other tasks for up to around an hour - you can't really overcook them as long as there is enough liquid.

After the 30 mins, add the spices to the dal and stir, turn the heat down and put the lid on. In a separate frying pan, heat the oil with the garlic and mustard seeds until fragrant, then stir into the dal along with the tamarind. The dal should thicken after around 3 minutes, at which point it is ready.

Serve with rice and greens, or add more water and boil with sweet potato and carrots to make a flavoursome soup.

Lentils are a great option for vegetarians, as well as the health-conscious (who isn't these days?) They're cheap, easy to use and act as a perfect base for lots of spicy dishes: soups, curries, stews and as an alternative to rice.

Food Politics: The Underlying Struggles of Social Eating

Does anyone else have this problem?

As a 21 year old female, I know I don't need to ask that question.

I opened up honestly with a friend recently about this topic - expressing the struggle that is every day in the life of the food-obsessed. Constant calculations of when I'm next going to eat, how can I make sure that it's healthy, what is my backup healthy eating plan, would it be better to eat now at uni something averagely healthy or to wait until I get home, or would that be too late to digest? Should I just not eat?

In a world where every food on the planet is available to us in a nearby supermarket, the suggestion that we be health-conscious is not easy to dismiss. We have access to the ingredients, and thus no excuse not to subscribe to this lifestyle.

How about when we're in Uni 12-8, and there is no time to prepare a home cooked meal? Do we 'cheat' and buy a wrap or meal deal from Sainsbury's? And not really enjoy it because we feel too guilty as we check the scientific nutritional breakdown and wince at the numbers in red. I can't help feeling that  despite the numerous benefits of a healthy lifestyle, the national obsession may be going too far.

Things I have done in the name of 'health':

- got distracted in 70% of lectures while planning nutritious meals

- obsessively scoured menus in advance to avoid choosing  an unhealthy option in a rush/under pressure

- felt unable to enjoy 'bad' foods due to 'guilt' association

- felt disappointed in self for eating 'bad' foods, also associated with lack of restraint, willpower and weakness

- eaten 3 slices of cake to replace meals for fear of calorie overdose

- panicked at the thought of going to a restaurant socially - no one wants to be the girl with a salad, or get plate envy, or spend the entire evening thinking about food/weight when the real purpose of the event is the interaction (supposed to be enjoyable)

The last one is tricky. I'm sure people experience varying levels of food anxiety, and I have felt envious of those who seem to have got it down - nonchalantly ordering what they fancy and eating as much as they feel like. In public, I have previously felt obliged to choose something that doesn't say 'I'm on a diet' and even points more towards the 'I don't give a ---- about weight loss, look at me feast'. I would then eat more than my stomach was asking for, thus enlarging it and my lack of confidence.

So what is the solution? Maybe menus and quick conveniences need to universally cater for the health conscious. Maybe.

Maybe we all just need to chill out.

I think the real issue here comes back to the notorious size zero/photoshop perfection  that is forcefully present across advertising.

Does anyone feel good when they see these images? How many people look at clothing posters in shops, try on the model's outfit and think 'yes, I look like that' in the changing room mirror? Bodies come in so many shapes and sizes and the world needs to be more aware of that. Health is an important factor in life but it stops being healthy when the need for it becomes a mental obsession.

While I'm still personally trying to find the balance with this, I'd like to share some ideas for maintaining a healthy and nutritious mind as well as body:

- Enjoy every meal, whether it be healthy or not - you need food to survive and you shouldn't feel guilty about that

- You are your own harshest critic, no one is judging your 'imperfections' in the same way as you, positive people look for positive things

- Work on your personality over your image. it's easier to change a personality flaw than an appearance based one

- Not being a certain size or weight does not make you inadequate

- You are beautiful, and happiness comes from within

These are very important things to remember. Of course I believe in healthy eating most of the time, but I also think we need to be assured that it is okay to have something that does not necessarily satisfy the recommended quota of our daily amount.

As long as you are a healthy weight for your height and make sure you apply a reasonable amount of restraint at the urge to eat entire trays of brownies, tubs of ice cream and third helpings of chips, you should be happy. A basic knowledge of what's good for you and what isn't should be held on to, but the moment food starts affecting your confidence, social presence and ability to focus on other tasks, then it is time to rethink.

Why are so many of us aiming for this elusive 'perfection'? Confidence is the biggest form of attraction, and it can hide a world of complexes than can eventually lead to their eradication. So you have excess fat on your thighs, is anyone else going to change their opinion of you based on that? If they are, do you want to be associated with them? Same goes for stomach, arms, hips, chin, neck, ankles etcetera etcetera; the list of potential body-anxieties is virtually infinite.

This is a socially constructed anxiety which should not exist. The problem of obesity and binge eating cannot be ignored but the negative effects of the opposing side are not as openly discussed. Something non-existent can actually hold us back in life, make us sad and even loathsome of ourselves.

We should stop aiming for perfection and view that it's already there, right now. Look in the mirror and see a bump or a bulge? Embrace it, it's you, it's alive and natural and not stopping you from doing anything. It doesn't make you any less of a person than the photo-shopped model with a thigh gap and a flat stomach. Not to say that she isn't beautiful too.

That said, if we want to choose something less calorific at a restaurant, we should not feel embarrassed to make that choice. The friendly urges of 'go on, treat yourself' actually exacerbate anxieties with regard for the need to please others whilst caring for the self. We should all be more open about this topic and I would not be surprised to find that many of our consciences are alike. Having the perfect body is not a competition; there is no prize. Live for yourself, make your own choices and be comfortable with who you are and what you decide to do.

We're all beautiful for who we are, not what we look like. Let's be proud of that and get on with the more important things in life.

Curbing the no-carb: 5 healthy swaps for under £1.

The idea of cutting carbohydrates to promote weight-loss is no stranger to the diet scene, but it definitely gets a bad rep due to the inevitable heavy regain as the price for its betrayal.

Instead of going cold-turkey from the white stuff (bread, rice, pasta), why not wean yourself off it or simply cut down by making a few small changes to your existing diet. Incorporate these swaps into your meal plan at least three times a week and bask in the glory of your guiltless, bulkless satiety.

    1.    COURGHETTI

Sains: 1 x(3 for £1.50) = 50p
Aldi: 1 x(3 for 89p) = 30p

Photo: twopeasandtheirpod

Slice your courgette in half lengthways, then slide your knife across in half again - still lengthways. Cut the courgette into thin strands that somewhat/in no way resemble spaghetti. Bring a pan of water to the boil, add the courgette and cook or steam for 3-5 minutes, until tender. This is the healthiest way to cook as it involves no oil. Treat the courghetti as you would pasta - top with pesto, sprinkle with toasted seeds or simply drizzle with olive oil, crushed garlic and black pepper.


         2.    FLICE (CAULIFLOWER RICE)

Sains: 1/2x(1 for £1)=50p
Aldi: 1/2x( 1 for 75p)= 38p

Photo: thekitchn

Halve cauliflower. Grate or finely chop one half (refrigerate the other for later flice meals), put into microwave-safe bowl. Sprinkle with a tiny bit of water, cover with clingfilm or one of those plastic things  and microwave for 2 minutes. Serve as you would normal rice - with curry, grilled chicken and vegetables - or bring to life as an individual dish by adding spices and chickpeas.

     3.   MUSHABON (MUSHROOM BUNS)

Sains:2 caps at( £1/250g) = 70p
Aldi: ( 89p/250g) = 50p

These amalgamations are getting tedious, I know. Gently rinse 2 large (portobello) mushroom heads under cold water, heat a frying pan with olive oil and a tsp of crushed garlic and fry the shrooms til nicely browned. Use in place of burger buns or make a whole other tasty meal by crumbling feta on top and browning under the grill. Best served with hot and crispy fried halloumi, a tomato slice, gherkin, lettuce and carb swap no.4.

         4.       SWEDGES (SWEET POTATO WEDGES)

Sains: 2 small potatoes x(£1.20/kg)= 40p
Aldi: (92p/kg) = 30p

Hm, this might still be a carb but if we start cutting nutritious veg out of our life in the name of health then there is no hope for anyone. Preheat the oven to 200°, place a roasting tin with a drizzle of olive oil in there to heat whilst you slice around 2 small potatoes into wedges. Add the wedges to the hot pan along with spices - think rosemary, paprika, dash of cinnamon - and a restrained sprinkle of salt. Roast for 25-30mins until soft when prodded with a fork and looking irresistible. Skin on or off down to preference. I prefer on.

          5.      BOODLES  (BEANSPROUT NOODLES)

1/2 pack x(60p /400g) = 30p
Aldi don't seem to stock these, but 60p at sains? Can't argue.

Photo: acouplecooks

When you come to make a stir fry, just add more beansprouts instead of noodles. That's literally it. Be sure to add substantial amounts of protein (chicken, pumpkin seeds, peanut butter) and crunchy veg so that you're sufficiently full up. The best thing? Half a pack is 100cals, so you can have oodles of boodles if you're in the moodle.

This loaf is bananas.

B.A.N.A.N.A.S

Having recently seen a lot of recipes using yoghurt in place of fat in cake mixtures, I wanted to create my own version of banana bread which combines healthier cooking substitutes with the original ingredients. By subtly changing half of the ingredients, the difference in taste is unnoticeable unlike those fat free/low calorie recipes where your 'cake' tastes like a piece of dry sponge. As a general rule in attempting to make recipes healthier, think about the nutritional value of ingredients rather than the calorie content. Here's the recipe for my first attempt, next time I'm trying it with 100% wholemeal flour and oats so will keep you updated!

 Ingredients:

60g wholemeal flour

60 plain flour

40g oats

pinch salt

1 tsp baking powder

1 tsp cinnamon

50g twice-as-sweet sugar

50g melted butter

80g yogurt

capful vanilla extract

shot of freshly brewed coffee, cooled

3 ripe bananas, mashed

2 eggs, beaten

Optional: pumpkin seeds, for topping

Method:

Preheat the oven to 200°C.

If your bananas are not already ripe, put them into the oven now while you prepare your other ingredients. After around 20 mins, the skins will go black and they will be perfectly ripe. Unless your bananas are at the peak of ripeness I recommend doing this anyway for maximum flavour. When they are cooled, the flesh should scoop out effortlessly.

Combine all of the dry ingredients apart from the oats in a large mixing bowl.

In a blender/liquidizer/food processer, whiz the oats with the eggs until fine. Alternatively, use oat flour in place to save this step. Add the rest of the liquids to the mix and combine thoroughly. 

Fold in the mashed banana and scrape mixture into a greased and lined loaf tin. Sprinkle with pumpkin seeds if using and bake for around an hour and a half. This loaf takes a while. Test if it's ready by ensuring that the top is nicely browned and a knife comes out clean when plunged into the middle.

This bread is delicious warm or cooled then toasted and spread with nutella or any nut butter. Serve for breakfast with coffee or as a not-so-naughty dessert.

 

Hola Granola

Wouldn't that be a great name for a Spanish granola company?! You saw it here first. 

All of the best breakfast flavours

As you may have guessed from previous posts (PB Pad Thai, the many ways with porridge), I'm a big fan of all things peanut butter. Combine it with banana, cinnamon and some other healthy stuff and that has to be a winner. 

Ingredients:

   200g mixed unsalted nuts (I get the resealable bags from Lidl, I think £1.89)
   Large handful rolled oats
   Large handful seeds (sunflower, pumpkin, mixed, etc)
   Handful raisins/ chopped dried fruit
   Anything else granola-ey (I had toasted flaked almonds from a previous truffle-making session)
   1 heaped tsp cinnamon
   1/2 tsp ground ginger
   A ripe banana, mashed with a fork
   2 tbsp peanut butter
   3 tbsp honey - if you like sweet granola, use more (mine had more of a nutty roasted flavour than standard sugary taste, but less is obviously healthier)

Method:

Preheat oven to 180°C. Chop nuts on a board until broken but still nicely chunky. Mix all dry ingredients in large bowl.

Separately, mix mashed banana & PB, spoon the honey into a mug and warm on high in microwave for 10 secs, then add to banana mix.

Pour banana-ey goodness over nuts and combine until well coated. 

Spread evenly onto a lightly greased tray and bake for around 20 minutes, till smelling nutty and delicious. Halfway through roasting give the mix a scrape to ensure big clusters don't form. If you like big clusters in your granola, leave this part til the end of cooking. 

Remove from oven, restrain from eating entire tray of granola. Cool and store in a sealed container. Serve on top of yoghurt, porridge, smoothies etc.

I think this would make a lovely homemade gift if packaged in an old jam jar and sealed with a pretty piece of fabric, some string and a handwritten label. 

Photo: veggiegrettie

The best gifts are those that you'd be happy to receive!

Peanut Butter Pad Thai

I'm not going to pretend that this is even close to the traditional form of Pad Thai, because I've seen the youtube comments towards those professing to create the dish, and it seems to be a controversial subject.

For those who have no opinion, let alone awareness of the delicacy, wikipedia declares that Pad Thai is a combination of rice noodles, shrimp and tofu stir-fried in tamarind, egg, beansprouts and chopped peanuts.

My version contains the key ingredients of rice noodles (vermicelli) and egg, but I have swapped the seafood for chicken and added a few extra things I had in the fridge.

Authentic or not, it worked out well and the recipe was worth remembering. As usual the ingredients are interchangeable and open to interpretation, I'd love to hear about your attempts!

Serves 2:

1.Noodles
150g Rice Noodles

Add nest to bowl of boiling water, set aside

2.Sauce
60 ml fish sauce
60 ml toasted sesame oil
1 tbsp tamarind paste
3 splashes soy sauce
Cap full cider vinegar
1 tsp each minced garlic, ginger, chilli
Pinch hot chilli powder
1 tbsp sugar
1 tbsp peanut butter

Add all ingredients to mug, microwave for 20 secs to melt PB, stir and set aside.

3.Chicken
Splash toasted sesame oil
1/2 chicken breast, thinly sliced
1 tsp minced garlic
1 tsp minced chilli
1/2 tsp ground ginger
Few mills black pepper
2 eggs

Bring wok to high heat with oil and add chicken and seasonings. Fry until white and push to side of the wok. Crack eggs into center and let cook for around one minute. Scramble for another minute and add:

4.Veg
1/4 savoy cabbage, shredded
8 baby button mushrooms, halved
1 carrot, julienned or chopped thinly
1/2 chopped romaine lettuce
Small handful pumpkin seeds

Continue to fry in wok for around 5 mins until veg is softened but not mushy. Keep eggs to the side to prevent overcooking.

5.Garnish

Add sauce to wok and heat for around 2 mins. Serve into bowls with extra black pepper, a pinch of fresh coriander and a wedge of lime.


I've split the steps and ingredients up like this to make the dish look less intimidating, As a long list this looks a bit daunting but it really is simple and comes together in less than around half an hour, including chopping time. For an easy-to-refer-to infographic, here is the photo of my plan for this post:

How to make life worth getting up for.

Don't despair of the title, this is still a food blog. If you're like me, which I suppose most people are in this aspect of life, you hate the mornings. You really struggle to convince your brain that there is any reason worthwhile enough to remove yourself from the warmth and bliss of the duvet cave. A lecture? No. A meeting? Nope. An exam? Definitely not.

In the sleep-addled mind of the newly woken, it is near impossible to evaluate the importance of any oncoming activity.

Trying to comprehend a mobile version of yourself, outside of the house and fully involved in some kind of task seems absurd and ever-distant. But the thought of food, food that doesn't take long to prepare, food that is tasty and exciting - that promise of instant gratification is the best way to get out of bed. Thus why I value the importance of having a delicious breakfast.

Perfect porridge base:

Oats

Water

Milk

For one serving, I put 3 heaped tablespoons of porridge oats into a saucepan and cover with water about 2cm over where the porridge lies. I don't have a specific measurement for the liquid because I do it by eye every time and it depends on personal preference. I like mine creamy but I almost treat the porridge like a risotto - letting the oats absorb and adding more liquid as I go along.

It's normal to do everything slowly in the morning, which is why this porridge takes around 10-20 minutes to make. Obviously it is possible to make it faster simply by adding less liquid and keeping the heat on high with a watchful eye. But I like to take my time and ensure the texture is really soft and as one mouth perfectly requested: 'tasting as little like oats as possible'.

First, bring the mixture to the boil and add water or milk as necessary. I use skimmed and find that the texture is still perfectly creamy, despite what others may insist on. Once boiled, turn the heat right down and let the porridge cook, almost reducing it. It's ready to eat as soon as the liquid is absorbed, but if you have the time, it's preferable to heat the porridge on low for around 15 minutes - frequently adding more liquid to maintain the consistency. I tend to use about half and half water and milk.

The part worth getting up for - the add-ins:

Cocoa, dark chocolate and chopped walnuts

Banana, syrup and cinnamon

Mixed nuts and syrup

Seed, raisin and banana

These are just a few staples, but the combinations are endless. Another favourite of mine is to mash a whole banana, add after the boiling stage with a generous spoonful of peanut butter and melt. I love porridge because it's warming, filling, and a lot healthier than packaged breakfasts. Please share any unlikely combinations in the comments below!

Naan Bread

Bread always seems like one of those foods only to be tackled by those who know what they’re doing - ‘leave it to the professionals’ - you probably think. No matter how many times you've baked a cake, made cookies or cupcakes, there’s something daunting about using yeast. What if it goes wrong?!

Really, it’s just as likely to go wrong as a cake, and in turn, just as likely to go right.

Flatbreads are a lot easier than loaf-style breads as there is little work in the way of kneading and shaping. Proving means it takes that little bit extra longer than making a cake, but if you plan ahead you’ll have fresh naan quicker than you can walk to the shop and buy a packet. And nothing makes you feel more like a genius than when your own bread looks like REAL bread, (except maybe getting a 1^st in your degree, but never mind that when you can make naan).

Ingredients:

Makes 6-8

½ packet dry active yeast

1 tsp sugar

110ml room-temperature water

Around 400g wholemeal or white bread flour (I used wholemeal)

½ tsp salt

50ml oil (vegetable, olive, any)

75ml natural/greek yoghurt

1 egg

Directions:

In a large bowl, mix the yeast, sugar and water. If the water is cold from the tap, warm in the microwave for 10 seconds to help to activate the yeast. Let sit for a few minutes until the mix seems bubbly and slightly frothy. Then stir in the oil, yoghurt and egg. Add the salt, and work in the flour about a third at a time until well combined. Keep adding flour until the mix becomes doughy and you are unable to stir it. At this point, turn out the dough onto a floured worktop and begin kneading for around 3 minutes until the dough is smooth and soft but not sticky. Use your own discretion with the amount of flour, you may not need it all or you may need a little more. Cover the dough with a tea towel and leave in a warm or room temperature place (DON’T leave it in the oven on low – I did this and ended up with half cooked dough which went in the bin).

 Leave for around an hour or until doubled in size, then flatten the dough and cut into 6/8 equal portions. Roll each piece into a ball then flatten out to circle-resembling shapes. Heat a non-stick frying pan with a small amount of butter or cooking spray and fry each piece at a time, heating the bottom til bubbles have formed and the underside is brown, then flipping. Each naan should take about 4 minutes but it’s very easy to see done-ness by eye. Serve with curry, eat plain with butter or use as a wrap with salad and various fillings.

Bonuses:

-          Way healthier than shop-bought naan due to lack of preservatives

-          Amazingly cheap, no fresh ingredients required

-          Leftovers can be frozen and reheated in the microwave

-          Your friends will think you should go on masterchef

Next stop: paratha or peshwari naan. Anyone got a good recipe?

Review: Electrik Food

Meeting my Dad for lunch in Manchester, I happily seized the offer of taking the car to try somewhere a little different. We ventured to Chorlton, a small town just outside of Manchester between Fallowfield and Didsbury. Note for Fallowfield dwellers: it's very easy to get to with the 168 or 169 bus, especially great if you have a bus pass!

When it comes to restaurants, I am very guilty of judging a book by its cover, but I think a lot of the time the judgement bodes true. I see clean lettering, rich wooden surfaces and bold colours and assume a menu that consists of food quirks and on trend dishes. In this case, I was right, and even taken beyond my expectations.

Observe the wood

Drawn in by the striking black & orange sign and little outdoor front seating area, we were enticed further by the layout as we entered to bright pink walls and soft blue seating. The bar is well lit and adorned with homemade cakes, colourful teas and a wide selection of spirits. Some were sat on high chairs with pints of craft ale, showing Electrik's versatility as a place for drinking, dining, snacking or coffee-and-cake-ing.

As if we weren't already, the bonus of 50% off all food in October had us sold, and we made our way to a booth-style table. Impressed by the menu's variety yet simplicity, we chose Patatas Bravas (one of my favourite tapas dishes, when done properly) and the Teriyaki Salmon. Due to the offer on food, I went all-out and got a soft drink - elderflower & lime cordial with soda. Wild, I know.

Food arrived shortly and was beautifully presented. I dived into the fried potatoes first, tweaked with the addition of chorizo, small capers and a fried egg. The chorizo was delicious, and the egg was a lovely addition to an authentic Spanish classic. However, the whole dish was a little oily for my liking, as I prefer really crispy dry potatoes with a fluffy centre. I also had extra mayo as the dish didn't come with the traditional garlic aioli and tomato sauce. I think the red oiliness may actually have been their version of the tomato sauce, but I don't think it worked as well as it could have. Still, a great innovative dish with a lot of thoughtful touches.

Observe the oil

The teriyaki salmon was faultless. Sat on a bed of ripe green pak choi and red onion salad, the black sesame skin made the dish look stunning. It was sweet and tangy, the textures of the crunchy salad and soft fish contrasting perfectly. I also liked that this dish was an interesting healthy option. Flavours were used cleverly to make simple food taste delicious; the salmon was glazed with japanese teriyaki, and the salad tossed in chilli and fresh lime. 

Observe the beauty

More than contented with our mains, we stayed for coffee and cake/cappuccino and carrot. Carrot cake is always a winner and this one didn't change that sentiment, the experimental courgette and lime cake was also a pleasant surprise. Our waitress was highly apologetic about the delay of my cappuccino as they had to run and get milk from downstairs, I was happy to swap to a black americano but she insisted and I was glad as the coffee was worth the wait. The overall service was great, all of the staff were very friendly and receptive to engage with my ever-chatty Father.

There were plenty more things on this menu that I'd like to try, particularly including the beef bourguignon with mash, bacon and onions and the Spanish omelette with broad beans and pomegranate. Electrik have taken inspiration from a variety of cuisines to create an interesting, accessible and exciting menu. I'll probably be returning in the near future - before the month is out!

Electrik Bar
50% off food all October

559a Wilbraham Road
Chorlton
Manchester 
M21 0AE

http://www.electrikbar.co.uk/

I made something up and it was a success.

Down to my last 3 sweet potatoes and having the idea of a chilli in my head as influenced by this, I foraged through the fridge, freezer and cupboards to come up with a vegetarian variation on a Mexican classic. What I created was not Mexican, more an amalgamation of Middle Eastern, Greek and something you'd find at a vegetarian hippy food tent at Glastonbury. (For which I have tickets, YES!!!!)

The white speck on the left is annoying me, too.

 It might look like there are a lot of ingredients, but as per they are interchangeable/omit-able and all reasonably inexpensive.

Sweet potato and spinach chilli with bulgur wheat and various Greek toppings.

Makes 3 servings (I know 3 is weird but this is just what I used)

Main dish:

- 1 tablespoon coconut oil/normal oil/butter

- 1 onion, finely chopped

- 3 medium sweet potatoes, diced with skins on

- 1 stick celery, chopped

- 1 heaped teaspoon minced garlic

- 1/2 chopped green chilli, seeds included

- 1/2 teaspoon cinnamon

- 1/2 teaspoon cayenne pepper/chilli powder

- 1 tsp ground cumin

- 1/4 of grated nutmeg

- few drops balsamic vinegar

- few drops Worcestershire sauce

- 2 drops Tabasco

- 4 blocks frozen baby leaf spinach

- 1/2 can Foul Medames (some bean things I had in, probably best to use red kidney beans, borlotti beans or chickpeas)

- 1 tin chopped/peeled plum tomatoes

To serve:

- bulgur wheat

- olives

- feta

- pumpkin seeds

Heat the oil in saucepan and add sweet potatoes, celery, onion and garlic, cooking for around 5 minutes on a medium heat until the veg has started to soften. Add the chopped chilli and spices and let these infuse for another 5 minutes. Add all remaining ingredients and let simmer for around 45 minutes, until the sweet potato is soft. Stir occasionally and add frequent splashes of water to make sure it doesn't stick.

While this is cooking, you can make the bulgur wheat. I know this is not a staple household item but it's really delicious and very cheap, it's also a great healthier alternative to rice. However, if you want to just use rice that would also work well with this dish. Cook your wheat according to instructions - I put about 4 heaped tablespoonfuls per person in a saucepan, cover with hot water then boil for about 15 mins. Sieve to get rid of any excess water.

When both above components are done, arrange your bowl: bulgur wheat on the bottom, 3-4 big spoonfuls of chilli on top, and a bit of crumbled feta. I grilled mine in the bowl for about 10 mins, then sprinkled a small handful of pumpkin seeds and chopped olives over the top. These are perhaps not customary ingredient combinations, but in my opinion they work. Hopefully they will for you too!

Sweet Potato and Tangy Coriander Chickpea Salad

I came across this recipe in my housemate's Women's Health magazine, and I loved it! I had most of the ingredients in already,and things like the spring onion can easily be swapped for red onion. Experimenting with different roast veg is something I'll be doing in the future with this recipe, and perhaps adding rice to make this a full meal rather than a side dish/salad.

Ingredients:

-Sweet potatoes, 1 large per person. 

-4 spring onions per person

-1/2 tin of chickpeas, drained

-sprig of celery, finely chopped

-juice and zest of 1/2 lemon (fresh is better)

-2 tbsps balsamic vinegar

-1stp oil

-1/4 grated nutmeg (or 1/2 tsp ground)

-1/2 tsp chilli powder

-salt & black pepper

-handful of chopped coriander

Directions: 

Roast the veg for 25 mins on 200C, tossed in spices & oil. In the meantime, mix chickpeas with all of the other ingredients apart from  spring onions—char them with the potatoes 5 mins before they’re done. The end. That’s it. Really, so easy! This would be delicious served with a piece of white fish or bulked out with lettuce leaves and roasted peppers, experiment!

Creamy Thai Satay Soup

Inspired by Half Baked Harvest

Often in the shadow of their starchy distant relative the potato, sweet potatoes are just as cheap, versatile and delicious as the mighty jacketed staple food. I use them in cooking all the time because I love the flavour that erupts from them, especially when roasted. They're also incredibly healthy. As I've bought a bag this week I'll be posting updates on what I decide to make with them, here is the first creation:

Ingredients:

- 2 large sweet potatoes. I get mine from Lidl so they are huge and vary in size every time. On average two big ones cost me 79p.

-knob of butter/glug of oil

-3 tbsp Thai red curry paste

-1 1/2 tbsp peanut butter

-Can of coconut milk (can be bought cheaply in foreign shops, look for non-branded options)

-1 onion

-1 tsp minced garlic

-Nutmeg & paprika – use according to taste/about 1/2 tsp each

-1 vegetable stock cube dissolved in 500ml hot water

-handful of chopped coriander (worth buying a plant if you have space on a windowsill, they’re normally a pound or less)

Directions: 

Oven to 200C, chop and roast the sweet potatoes in oil/butter for about 25 mins, sprinkled with the spices. While waiting, finely chop the onion and fry in a saucepan on low, adding in the garlic and curry paste when the onions have softened. Add the roasted sweet potatoes to the pan and cover with the stock and can of coconut milk, bring to the boil then simmer as you plug in the liquidiser/blender, or chop the coriander. Add all ingredients (don’t forget the peanut butter) except fresh coriander to the blender until smooth. If you don’t have a blender this soup is still delicious with chunks, but if you want a smooth consistency you could roast the potato whole, mash the insides and then add it to the onion mix. Top with a spoonful of natural yoghurt and sprinkle with coriander.

 Warning: This is DELICIOUS, you will probably struggle to restrain yourself from drinking the entire thing from the saucepan. It tastes like a soup version of satay dipping sauce. And it’s healthy!