No Knead Bread

I'm very keen to be able to make my own bread. Only problem being, I'm useless at it. This is a bit strange since I love cooking so much. I find it both therapeutic and fulfilling and consider myself a fairly good cook. I also enjoy baking and have made a good range of successful cakes in the past.

But give me some flour, yeast, water, salt and oil and I sure know how to turn them into something that tastes like it came straight from hell.

I don't really know for sure where I am going so wrong.  My first attempt last year tasted like stale wholemeal cake.

After seeing Paul Hollywood baking his classic bloomer on television I decided to try again. He made it look so easy. Well darn him. I watched the youtube video a couple of times to be sure what to do and carefully measured out my ingredients. Some time between this point and the bread coming out of the oven, I had sucessfully managed to turn my poor ingredients into an evil tasting stale play-doh flavoured cake even worse then the first attempt.

I think my trouble begins at the kneading stage. Paul advised me to use olive oil instead of flour to coat the dough for easier kneading. This was in order to prevent it sticking to my hands, as it wouldn't make the bread tough which might happen if I used flour, he told me.

This worked for few seconds and I was thinking great this really is easy afterall! And then lo and behold the dough morphed into some kind of cement come super glue mess, sticking to my fingers so badly that I could barely scrape the revolting mixture off.

It was nigh on impossible to knead this satanic dough I had created but I persevered with it leeching to my fingers with every kneading action. It eventually started sticking together and finally became a firmer ball that I could toss in the air. I danced a happy dance and left it to rise not once like the first time(!!) but twice, as I now understand to be an essential part of the process.

Anyway to cut a long story short, I'm not sure it really rose quite enough but I left it for the required time and then cooked it. You know the rest.

So who know you could make no knead bread??? I am becoming more determined with every word of this post to crack this and so I am going to attempt this:

No Knead Bread

Surely it will come out good, right? I'll be sure to let you know if you can bear the excitement...

Amazing Wheat Free Lemon Almond Cake

225g unsalted butter
225g caster sugar
225g ground almonds
4 eggs
60g doves farm organic wheat free flour
Zest and juice from 2 large lemons, 3 if on the smaller side.
(try and use organic ingredients and then it's so much better for you)

Cream together the butter and sugar until turning pale, add the eggs and flour, ground almonds, then the juice and zest from the lemons (Nigella adds almond essence but I left it out as didn't want the almond flavour to be overpowering - more a lemon cake with the texture and nutrition from the almonds).

Pour the mixture into a lined cake tin, cook for 1 hour. Cover with foil after 30 mins once the top is lightly browned. The cake is ready when the top is firm and a skewer comes out clean-ish (you want dampness but not gooey batter). The cake saves will wrapped in foil. You can serve it with berries, creme fraiche and / or icing sugar, but I think it's so good on it's own these additions aren't necessary.

(Slightly adapted form a Nigella recipe)

Food Lately

This week I have been mostly eating:

From Top 

1. Salad with baked camembert on thinly sliced french bread.

2. Salad: tuna, feta, cucumber, tomato, mixed leaves, olive oil, balsamic vinegar.

3. Cottage pie made with organic beef mince, potato/sweet potato mash. We served it with organic buttered and seasoned thinly sliced carrots and peas.

4. Salmon, salad, potato and sweet potato handmade chips seasoned & cooked in organic coconut oil.

5. Chicken & lentil curry. Ingredients: ginger, garlic, onion, sweet red pepper, organic coconut oil, stock, coconut milk, fish sauce, red & green lentils, peas, chicken. Served on organic white basmati rice.

My Favourite Breakfast

Rachel's organic lemon and ginger bio-live yogurt, mixed seeds, organic cold pressed honey. So good for you. Yummy yum yum!

Links to Love - Roasted Veg with Parsnips

(from Shiva Rose)

http://www.thelocalrose.com/roasted-vegetables-with-parsnips/#.UUjgFRzvhBg

Coconut Oil

Reasons to use coconut oil 

Coconut oil can balance the hormones; help with thyroid health, keep skin supple, lower cholesterol, stimulate metabolism and more. The benefits of the oil are derived from the fact that it is made up of 50% lauric acid and that it is a saturated fat, which is better for you than trans fats. Coconut oil is one of the best sources of heart healthy medium-chain fatty acids. Lauric acid enhances the immune system through it's anti viral and anti bacterial effects. Lauric acid can also be found in breast milk, which is why it is such an amazing immune booster. Lauric acid is wonderful for preventing heart problems, high cholesterol and high blood pressure. Some people think that since Coconut oil is a saturated fat it is harmful, but that is the case in most vegetable oils not coconut oil. It's slower to oxidise and less damaged and chemically altered when heated than other cooking oils, so arguably the healthiest to fry with.

Coconut oil is also very beneficial for our bones. It improves our ability to absorb important minerals like calcium and magnesium. This is ideal for women reaching middle age who need to be mindful of osteoporosis. Coconut oil fat content is easily converted into energy and it doesn’t lead to accumulation of fat in the heart and arteries.

Coconut oil is incredible as a skin moisturizer and in treating eczema, psoriasis, and dermatitis. I simple rub it on my face or body. As a hair smoother I just rub a bit between my hands and smooth down over my hair. 

The oil can also have a calming effect on one's nervous system since it actually coats your nerve endings. 

Try to eat a spoonful a day in addition to cooking and baking with it. You can substitute coconut oil in recipes, try sauteing kale in coconut oil or spread it on your toast in the morning. 

Healthy Minestrone Soup

Minestrone Soup

Ingredients:
1 cup borlotti Cook these separately and reserve liquid.
1 large onion finely chopped
2 carrots peeled finely chopped
2 celery stalks finely chopped
4 garlic cloves
1 bay leaf
rosemary
sea salt
1 can tomatoes
Olive oil
1 bunch of kale chopped
2 cups of butternut squash

Heat a soup pot with 1/4 cup olive oil. Add the onion, celery, carrots and cook  for 15 minutes or until tender. Then add garlic, rosemary, bay leaf and salt and cook for 5 minutes.  Then add 3 cups of water and bring to boil. Add kale and tomatoes. Cook for 15 minutes then add squash. Cook for another 15 minutes or until tender then add the beans with one cup of the liquid.

Garnish the soup with parmesan, olive oil and fresh made pesto using almonds and basil. This is the perfect rainy afternoon meal with a hunk of crusty bread.

Turmeric (Daal, Korma, Golden Milk)

Turmeric from the ginger family has been used medicinally in China and India since the 7th century AD. 

Benefits include:

• prevent cancer (breast, prostate, skin and leukemia), 
• natural antiseptic antibacterial agent. 
• Potent natural anti inflammatory.
• natural painkiller.
• natural liver detoxifier. 
• elevates mood.
• speeds up skin healing. 
• It is a high antioxidant more potent than vitamin C and E.
• Clears up skin ailments like psoriasis. 

Turmeric Recipes

Daal

1 cup red lentils (you can also use mung beans or yellow split peas)
1 small onion
2 garlic cloves
1 jalapeno seeded chopped (optional)
3 tbs ghee/ organic butter
1-2 tsp turmeric
coconut milk (optional)
1 tsp mustard seeds
1 tbs chopped ginger
1/2 tsp cumin powder
1/2 tsp whole cumin
chopped cilantro
1/2 can of crushed tomatoes or 1 fresh tomato
sea salt
1/2 tsp coriander

Put the ghee or butter in a pot and as it gets warm add the mustard seeds and cumin seeds. When golden add chopped onion, garlic, pepper and ginger. Mix so it doesn't stick to the bottom. Add the spices cumin, coriander and turmeric. Then add the tomatoes and lentils and two cups of water. Let it come to a boil and then bring it to a simmer. As the liquid is being absorbed add the coconut milk and salt.

Korma

4 Chicken breasts

black pepper

25g natural yogurt

sunflower oil

2 onions

4 garlic cloves

20g root ginger

12 cardamon pods

1 tbsp ground cumin

1 tbsp ground corriander

1 tsp ground turmeric

chilli powder to taste

1 bay leaf

4 cloves

1 tbsp plain flour

1 tsp sugar

sea salt

2 tbsp fresh cream (optional)

I also add veggies, such as peas, peppers, spinach, sweet potato, cabbage, cauliflower).

fry the onion and garlic (and peppers if using) in the oil until soft, add the spices and fry for a few mins, then, add the water, sugar, salt, pepper, flour, simmer for 3 mins, add the chicken (and other veggies) and yogurt and simmer for ten mins or so until chicken is cooked. Add fresh cream at the end to taste, and adjust seasoning if required. 

Golden Milk

Unpasterised Almond Milk

Turmeric

Cinnamon

Cardamon

Wildflower honey

(All organic if  possible)

Lentil Soup Recipe from Shiva Rose

http://www.thelocalrose.com/hearty-easy-lentil-soup-with-crispy-kale-topping/#.UUcOlxzvhBg

Food Inc.

If you are interested in what goes into much of the food we eat I strongly recommend you watch Food Inc.

I think it's a crime that utter rubbish is cheaper to buy than real honest, organic, healthy, in season, local produce. We don't have a lot of money but I think if you educate yourself on the topic enough and are willing to invest time in cooking you can improve your diet drastically without it costing a fortune. I have no solution to the price of free range and organic meat other than to consider that we don't need to eat as much meat as we do. One thing I intend to start doing its to bulk meals out more with beans, pulses and cheaper vegetables, having less but better quality meat that hasn't been pumped with chemicals, kept in appalling conditions and been fed an unnatural GMO diet.  

• I try to buy organic as much as I can afford. 
• I am striving to avoid refined wheat and sugar products as much as possible. 
• I cook for my family at least five days a week, more often six. Once a week we get a takeout. I'm just a normal girl, I'll never be perfect and enjoy a break from cooking on a Friday night for a curry! But saying that i keep it as healthy as poss - Just my choice of curry & a veg rice. Sometimes potato and spinach as an extra. 
• I avoid ready meals in any form like the plague. I'd rather give Jess an omelette, boiled egg, even a sandwich on days where we have less time. I truly believe there are so many alternatives that can be cooked from scratch so quickly that there is no excuse to be eating evil ready meals ever. If we weren't buying ready meals the companies would stop making them. Like it says in the documentary every time you pick an item off the supermarket shelf you are casting a vote.I also recommend cooking some meals on a Sunday to freeze for the week, if you are really pushed for time in the week. 
• As one of my new years resolutions Jess and I are baking a cake every weekend. We couldn't live without some sugar and treats but at least this way I can know what is going in rather than a list of ingredients as long as my arm that I can barely understand. It doesn't have to cost a fortune to buy all the ingredients you need. We don't make anything too elaborate, just things like chocolate loaf cake or a lemon drizzle loaf cake. If you buy a large bag of organic flour and sugar and have these in the cupboard they will last you a long time.  

I truly believe that these food companies make it as hard as possible for us to really know what goes into our food because if we knew more we would not want to eat them anymore. When harm is being done inside our bodies it's easier to ignore as we cannot see the damage.

Watch Food Inc here:

http://documentaryaddict.com/Food+Inc-2174-documentary.html

Easy-Peasy Child Friendly Fish Pie

I've made this recipe which I've slightly adapted from a toddler cookbook twice in the past two weeks for Jessica and she seriously LOVED it. I was quite surprised at the way she devoured it but it wasn't at all bad even if I say so myself. So I thought I would share it because it's easy, nutritious and child friendly. I would also say it's pretty idiot proof because you'd have to try pretty hard to make it turn out bad. You can't ask for more than that. 

1 cod fillet

1 salmon fillet

100g Peas 

100g Sweetcorn

1/2 - 1 tsp Mustard Powder

Butter

1 tbsp snipped Chives

2 tbsp Flour

400ml Milk

1 Bayleaf  &1 parsley stalk

50g Grated Cheddar

Salt & Pepper

1 or 2 boiled hard boiled eggs (optional).

For The Topping:

400 - 500g Boiled Potatoes

3 tbsp Milk

1 Knob Butter

Salt & Pepper to taste

Method

Put the fish into a shallow pan with the milk & parsley & bayleaf. Bring to the boil & cook for five mins. 

Remove the fish, flake & set aside. Strain the milk and reserve.

Melt the butter in a small pan add the onion and saute for 5 mins. Stir in the flour to make a paste and then gradually add the milk stirring until the sauce thickens. Add the mustard, peas, sweetcorn, chives, cheddar and flaked fish. Season. 

Put the mixture in an oven  proof dish, or several if making individual pies.

Mash the potatoes with the butter & milk. Season. Spread the mashed potato topping over the top. Make peaks using a fork.

Cook in a pre-heated oven for 25 mins.  

Slow Cooker Sunday

For today's post I'm very excited to be joining in with Mediocre Mums Slow Cooker Sunday!

I've made the following recipe quite a few times in the past, but sort of forgot about it until I read Mediocre Mums slow cooker Sunday posts. The result is a very flavoursome & comforting dinner with minimal effort, it's incredibly easy even I can manage it.

Delia's Spanish Pork Stew with potatoes & Chorizo (from Delia's How to Cheat at Cooking)

(serves 4)

450g trimmed shoulder pork chopped into chunks
450g small salad potatoes
110g chorizo sausage diced
250g jar of roasted red/yellow peppers in oil (drained & halved)
1 large garlic clove chopped
1 large red onion peeled & sliced
6 sprigs fresh thyme
1 tablespoon olive oil
2 tablespoons white wine vinegar
150ml dry white wine
300g jar Heinz tomato frito (or pasatta if not available)

Add all of the ingredients to a casserole dish, bring to simmering point on the stove, transfer to the oven (or slow cooker if you have one) and cook for 2 hours, gas mark 1 / 140 centigrade.

Serve with green beans.

Photos to follow.

Lunchbox

Jessica's old lunch box died last week (the zip broke beyond repair) so we decided on this one from amazon. It arrived today and Jessica loved decorating it with the dishwasher safe stickers it came with. We both really love it... Jess because she got to decorate it with stickers and it looks cute, me because it means no more tin foil, clingfilm and plastic tubs that lose their lids. I love all the separate compartments and the fact that it's big enough to fit larger items in. It was expensive for a lunchbox but I've tried other compartment style lunchboxes and found that they didn't have room for larger items or even small baby size yoghurts. I don't know about you but when I was school the standard lunchbox seemed to be comprised of sandwich, crisps, apple/banana, chocolate bar. As far as I'm concerned those days are over as we are now more health aware and conscious. This lunchbox is perfect for a more healthy & varied lunch for your little one. I wasn't disappointed when It arrived as it seems to be sturdy and the lid keeps all the compartments separate. I'm hoping it will last well and prove to be a good investment. 

*not sponsored

Beefburger, organic apple rice cakes, banana, yoghurt, strawberries, fruit rolls (apple & blackcurrant equivalent of a fig roll).

I'd like to make these lunchbox posts a regular feature on my blog. Please feel free to join in (by leaving a link in the comments section etc) so we can inspire and encourage each other. It's always good to get new ideas from other mummy's.

Sweet Runner Bean Stew

I know I'm getting way ahead of myself as I haven't actually produced a single runner bean yet (the little baby plants are growing like mad though) and I'm already finding ways to use them. Anyway, I found this Jamie Oliver Recipe in my Jamie at Home Cook Book.

It sounds delightful, so I thought I'd share it with you; lucky readers!

Grilled Monkfish with a Sweet Runner Bean Stew. 

Source: jamieoliver.com via Charlotte on Pinterest

For a beautiful food inspiration blog visit Love & Lemons (thanks Sarah Dyer - Illustrator for the tip).

Chewy Molasses Cookies

Molasses is rich in iron - more iron for fewer calories than meat. It is also rich in vitamin c calcium, potassium, manganese, copper and magnesium. 

Chewy Molasses Cookies

150g wholemeal spelt flour (or half wholemeal flour and half plain flour works well)

¾ tsp ground ginger

½ tsp ground cinnamon

¼ tsp bicarbonate of soda

75g butter, melted

50g sugar

4 tablespoons molasses

1 large egg

Preheat oven to gas mark 4 180. Mix flour, spices & bicarbonate together in a bowl. Mix melted utter with sugar and molasses in a bowl. Lightly beat the egg and stir it into the butter mixture, then gently stir in the dry ingredients. Rest mixture for half an hour so it will be easier to work with. Lone 2 large baking sheets and place heaped dessertspoonfuls about 2 inches apart. Bake for 10-12 minutes. Cool and then transfer to a wire rack. 

Happy Easter

Just a quick post today to show you my Easter cake; A Nigella recipe which I've made a few times before and despite being no Nigella myself it's not let me down so far. 

We are going to an Easter Egg hunt at our friends this morning and then to my mums for lunch. 

Hope you had a visit from the Easter Bunny! Back tomorrow.

This week we have been mostly eating...

Child friendly Thai curry stir fry; Broccoli, red pepper, chicken, garlic, lemongrass, 1 chicken & 1 veg stock cube, organic coconut milk & a splash of fish sauce, served with basmati rice. Jessica devoured it. 

Stawberries, mango

Ham sandwich (wheatgerm bread) cucumber, strawberries

Cakes (decorated by Jessica)

Cakes (decorated by me)

Veg Soup (potato, sweet potato, red onion, garlic, leek, watercress, spinach, lemongrass, stock, salt, pepper, organic butter), in yer face five a day!

Homemade mini pizza's; Muffins halved, pizza sauce, mozzarella, ham, pineapple. Great for making with young children as they can manage to decorate a pizza by themselves with a little supervision. 

Birthday Fairy Cakes!

I made these cakes for my friend last weekend for her birthday. I thought I was being way too ambitious but was actually really quite pleased with how they turned out! I'd like to try a huge chocolate cake covered in this pink flower icing next!

Comely Cupcakes

I'm a girl on a mission to perfect the art of making cupcakes!

After a lot of trial and error I've discovered if you follow the recipe below you can't go too far wrong; 

Ingredients
Makes 12

120g softened butter
120g caster sugar
2 eggs, beaten
1 tsp vanilla extract
120g self-raising flour

Method
1 Preheat the oven to 180C/Gas 4 and line a tartlet tin with 12 fairy-cake cases.
2 Whisk together the butter, sugar and vanilla extract until light and fluffy.
3 Add the beaten egg, a little at a time and, once combined, fold in the sifted flour.
4 Pour the mixture carefully into the cases.
5 Bake for 12 minutes, or until risen and a skewer inserted into a cake emerges clean.

And then ice the cakes as you please. I used butter icing and strawberries. 

*Secret Tip!*
I add a tablespoon of corn or sunflower oil to the mixture as I find this keeps the cakes nice and moist, and be careful not to over-cook the cakes or they will go a bit dry.