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Slow Cooker Chicken Coconut Chilli Soup Recipe – Paleo

Add to the slow cooker:

  • Chicken thighs or legs, skin, bones and all.
  • Roughly chopped onions, marrow or courgette and red pepper. (any veg would do)
  • Half a finely chopped long green chilli.
  • Half a pint of chicken stock or water
  • A tin of coconut milk

Cook on slow all day while you go out and do more interesting things that watch it.

About ten minutes before you want to eat add:

  • spinach
  • frozen or fresh veg (carrots, peas, cauliflower etc.)
  • the other half of the chilli.

Add salt and pepper to taste.

The chilli you use in the long cook will have a less aggressive spike to it than the fresh chilli you add at the end.

Would be nice with basil or coriander if you have any.

soup

Kefir – making yoghurt video

Kefir grains are clumpy little brain like cauliflower things that turn milk into yoghurt overnight. Kefir is supposed to be rammed full of probiotics and other things of goodness but if you are just interested in the taste, think slightly zingy yoghurt. It makes great dressings with olive oil and garlic and is nice mixed with honey too. There is a nice big list here that says you can use Kefir anywhere you might use buttermilk. If, like me you are paleoish most of those recipes will need heavy adapting but you get the idea. I’m currently working on trying to make ricotta out of it.

You can’t make Kefir grains, you need to find someone who has enough to share. I got mine from Ebay and I’m happy to share mine if you want to pay for postage and hassle.

The video shows how I get the yoghurt off the grains every morning, well most mornings. Sometimes I leave it for a few days because I forget, then I just ditch the yoghurt. I use a jam jar, a ramekin bowl as a loose lid, a sieve, running water and organic cows milk. I’ve tried it with soya milk and it works but not so well. I think you can also use coconut milk and any other nut milk but the grains seem to thrive best on cow.  If you want a holiday you can leave them in the fridge in milk for a few days but they might take a day to recover from this.

 

 

 

Very Easy Oatcake Recipe

Thank you Diana who gave me this very easy recipe for fantasticly morish Oatcakes. It’s from Hugh Fearnley-Whittingstalls section in the Guardian.

I particuarly like the instructions to open a bottle of wine but am sad that the instructions to drink it are missing. As my sister said, it must be a typo.

Bill’s Rona oatcakes

This recipe is Bill Cowie’s, island manager of Rona in the Inner Hebrides. He made a batch when we were filming and fishing with him in July. We devoured every last one, with cheese and homemade chutney. Makes about 20.

140g medium oatmeal
140g porridge oats
10 twists of black pepper
½ tsp salt
A small handful of sunflower or other seeds (optional)
75ml extra-virgin olive oil

Preheat the oven to 180C/350F/gas mark 4 and dust two baking trays with flour. Mix all the dry ingredients in a bowl. Pour the oil into a well in the centre, then pour in enough boiling water to bind it into a firm, not sticky, dough. Work quickly. Don’t worry if you over-water a bit – you can remedy the situation by adding more oatmeal.

Form the dough mixture into a ball and leave it to rest for the time it takes to open a bottle and pour a glass of wine. Roll out the dough on a floured surface (dust with flour, too, if it’s sticky) to about 5mm thick.

Cut out discs with a cookie cutter (I use a 6cm one). Place on the baking trays and bake for 20 minutes, then turn and bake for a further five to 10 minutes. Cool on a rack. Store in an airtight container.

Living Below the Line Paleo Style Day 2

Weight 10st 7.4lb

Breakfast – an egg with steamed nettles and a teaspoon of celery, leek, tomato, wild garlic fried up in coconut cream (the starter for todays meatballs). I also poured my kefir over it making it non paleo.

Lunch – 2 meatballs to snack on while I was cooking, mince and coconut stew – celery, a dessertspoon of mince, a lump of creamed coconut, some leek boiled up with some chard.  It’s a huge bowl and I’m not sure I’ll get through all of it.

MInced meat, coconut and greens stew

MInced meat, coconut and greens stew

I am much cheered by more foraged greens, including chard, and chicken bones for free from the butcher that are in the slow cooker making stock right now.

Dinner –  mashed sweet potato and meatballs. I’m going to mash some chard cooked in coconut cream into the potato.

I found an apple with a small bite out of it so I took it home, cut out the bit section, peeled it and grated it into todays meatballs. Yesterdays are now in the freezer for Friday.

Meatballs with foraged veg and apple, mashed sweet potato, chard in coconut cream

Meatballs with foraged veg and apple, mashed sweet potato, chard in coconut cream

 

Living Below the Line – No Grains/Paleo Day 1

Day 1;

Weight – 10 stone 8.8lbs

Mood – slightly anxious

Breakfast – one boiled egg

Lunch – meatballs and foraged greens, carrot and dandylion leaf salad

Dinner – pepper stuffed with mincemeat and foraged veg,  tiny portion of butternut squash oven chips.

Lots of lemon balm tea

I’m a bit worried about portioning out my rations. I have to get it right or I’ll have no food by Wednesday. I’m mostly worried about the mince, which I have never cooked with before and I am worried it will go off. The plan is to make patties from it, as many as possible, mixed with different foraged food. I can freeze some of them for the end of the week.

I’ve got lemon balm tea brewing and I’ve just drank my soya kefir. It’s easy to make, you just pour some milk over it, cover and put up high to keep the cats off and in the morning you have a yoghurty drink.  The kefir grains are not going to be very happy long term with soya milk though.

Breakfast is normally a couple of eggs with spinach or some other green stuff. Today it was just one egg since I discovered that the nettles I was going to have with it boil down to nothing.

While the egg was boiling I started the mix that is going to go with half the mince.

Paleo Foraged Greens and Mince Meatballs

  • Tablespoon of finely chopped celery
  • A whole small red capsicum and seeds
  • A few leaves of wild garlic, finely chopped
  • Boiled nettles with the water squeezed out and finely chopped.
  • Half a boiled and mashed sweet potato
  • Boiled and chopped garlic mustard (it’ stringy, I wished I chopped it before I  boiled it.)

Dry fry then add a 2cm x 2cm cube of creamed coconut to the pan.

When veg has softened a little take out, and put in a bowl with double the amount of creamed coconut and add a little water.

Add the sweet potato and garlic mustard and 250g mince meat.

Roll into balls and bake in a low to medium oven until done.

This is half my mince allowance and I have 14 meals left. Five of those can be egg so I need to make 9 portions out of the mince  in total – 4 or 5 out of this recipe.

This made 15 little meatballs with some leftover to stuff a pepper with tomorrow. I had them with dandylion leaves and carrot and leek cooked in coconut cream.

Foraged greens and mince paleo patties

Foraged greens and mince meat balls with carrots and leeks cooked in coconut cream on dandylion leaves.

 

At 4pm I’m hungry but not painfully so. I’m looking forward to dinner though.

Pepper stuffed with mince meat and foraged herbs. With Butternut squash oven cooked in coconut cream.

Pepper stuffed with mince meat and foraged herbs. With Butternut squash oven cooked in coconut cream.

 

Living Below the Line – Paleo Style – Shopping List and Menu Plan

For my £5 I bought:

living below the line shopping

  • Sweet potatos x 3 – 50p
  • Squash 1/2 50p
  • Soya milk -(not pictured) 59p
  • Coconut cream 59p
  • Eggs 89p – I decided to save 11p and go for sad battery eggs instead of freerange.
  • Mince £1.48
  • Random veg bought from my fridge 45p

The ‘random veg’ is what I have leftover in the fridge, which is a leek, a manky bit of celery, a small carrot, some samphire, a small cooked beetroot and a bag of reduced capsicums. And I found a tomato in the street, it’s mine now.

Greens will be foraged wild garlic, nettles, dandylion leaves and garlic mustard, which is doing really well in the garden right now.

I also have some mint and lemon balm growing, none of which I planted so it won’t cost anything.  I also have horseradish which was here when I moved in 13 years ago.

Here are some meal ideas – I need 15 meals:

  1. egg baked in capsicum
  2. egg poached on boiled greens
  3. egg mixed into fried up capsicum and leek
  4. egg boiled with capsicum
  5. egg scrambled with leek and garlic mustard
  6. egg mixed into mashed squash to make a souffle
  7. mince patties with garlic mustard
  8. mince patties with garlic mustard
  9. mince patties with wild garlic
  10. mince patties with horseradish
  11. capsicum stuffed with mince
  12. mince patties with beetroot
  13. mince patties with herbs
  14. sweet potato oven fries in coconut cream
  15. sweet potato mashed
  16. sweet potato boiled
  17. squash mashed as a side
  18. squash oven fries with coconut cream

Cauliflower Base Wheat Free Pizza Recipe.

This is doctored from the second recipe in the Guardians 10 best Cauliflower recipes.

This one is gluten free (as was the original recipe) but mine has no cheese. It does have eggs and yoghurt though so not vegan friendly. It’s kind of like a flat loaded omelet but it has a crunch to it. You could probably get away with just one egg and make up the protein by adding ham or prawns or tofu to the top.

cauliflower base pizza

To make one pizza

Ingredients:

  • Half a cauliflower
  • Half a courgette
  • A handful of shredded spinach
  • 2 eggs
  • Half an onion
  • Half a red pepper
  • Garlic (I used wild garlic because I had some but a clove would be fine)
  • Tomatos – a chopped tomato or some small cherry tomatos
  • Mushrooms
  • Olive oil
  • Basil
  • Yoghurt
  1. Oven onto 180 (this is a fan assisted oven)
  2. Grate the cauliflower and courgette and boil for 5 minutes with the shredded spinach.
  3. Strain into a colander lined with a clean tea towel and run cold water over it.
  4. Squeeze out as much water as possible
  5. In a bowl mix the eggs and caulflower/courgette/spinach, season and spread thinly onto a lined baking tray.
  6. Bake for 20 mins or until firm and golden.

To make the topping chop all the veg  and cook in a pan with some olive oil until it’s all soft and lovely looking.

Take the pizza base out of the oven and turn it over

Add the veg, dollops of thick greek yoghurt, splashes of olive oil and season.

Put back in the oven for 10 minutes.

 

 

 

Vegan Squash and Tofu Bake Recipe – Savoury or Sweet

This is an egg free variation of My Vegetarian Whole 30’s Pumpkin Pie recipe which is at the bottom of this page.

My version is incredibly versatile and foolproof.  I originally made it with sugar and spices to fill a pastry case but it sets on it’s own enough without pastry and is as nice like that. Bake it for longer and slower and it will be firmer.

squash_bake

Ingredients for the basic recipe:

vegan pumpkin pie recipe1

600g of any pumpkin or squash
200g firm tofu
25g creamed coconut

Turn the oven onto 180/160 fan, gas 4

Aga owners I have too much bitterness, venom and jealousy to work out where you would cook this, but basically all you are doing is drying it out and setting it, so not to hot.

  1. Peel and chop the squash and boil until soft.
  2. Add the tofu and coconut and whizz up until creamy.
  3. Add anything you want to the mix – loads of ideas below and decorate the top if you want.
  4. Oil a shallow cake tin and push the mixture in, flatten the top and drizzle with oil.
  5. Bake for an hour or until set.

squash_slice_2_5

Variations:

squash_slice_3Use other root vegetables with the squash, celeriac works well with coconut, carrot, swede or sweet potato would be good too.

Add herbs or spices, oregano and rosemary or chilli and tumeric.

Handfuls of raw shredded kale or spinach or grated carrot and courgette added after the mix has been whizzed up will soften as it cooks. The picture shows red kale, spinach, courgette and carrots with salt and pepper waiting to be mixed in.

Try adding tahini and sprinking the top with sesame seeds.

I like to decorate the top of my slices with beetroot.

For a sweet variation add sugar, maple syrup or honey if you eat it and be generous with the pumpkin pie spice. It would also be nice with pecans on top.

 

 

squash_slice

 

My Vegetarian Whole 30’s Pumpkin Pie/Souffle (Whole30-style)

  • 1 15oz, can pure pumpkin
  • ½ cup coconut milk
  • 4 -12 eggs (depending on your preference.  I’ve been making with 12 to increase my protein)
  • 1 Tbsp. pumpkin pie spice

Mix all together & pour in large pie pan or casserole dish. Bake at 350F for about an hour.
Whole dish (using 4 eggs) has 595calories, 27.5g protein, 21g saturated fat.  Each additional egg adds 70 calories, 6g protein & 2g saturated fat.
Whole dish (using 12 eggs) has 1155 calories, 75.5g protein, 37g saturated fat. – ¼ of this has 289 calories, 19g protein, 9.25g saturated fat. [I like to eat warm & top with unsweetened coconut flakes].

Beetroot and Kale Pizza Recipe

kale and beetroot pizzaThe Dough

500g Strong White Bread Flour
1tsp dried quick acting yeast
1tsp salt
1tsp sugar if it is cold
1tbsp olive oil
300ml of lukewarm water

Put all the ingredients in a large bowl, mix up then put out on the table to knead. Resist the temptation to add more flour, it will all come together if you give it time. Knead for as long as you can stand, I aim for 5 minutes. Bring the dough together into a ball.


Oil the bowl lightly then put the dough back in, cover with cling film or a plastic shower cap (they really are great for this!, steal one the next time you are in a hotel)

Leave in a warmish place until the dough has risen, or do all this the day before and put it in the fridge where it will still rise but more slowly.

This basic recipe is from Bread: River Cottage Handbook No. 3 which also has wonderful instructions on kneading dough to make it rise beautifully.

An hour before you want to eat take out enough dough for each pizza, I like mine thin so a large duck egg size of dough works well for me. Knead again on a lightly floured surface then roll out as thin as you like.

Warm the oven up to as hot as hell.

Place the rolled out pizza base on a baking sheet that has been dusted with cornmeal or polenta. This is worth doing as it stops it sticking and it gives you a fantastic texture.

On top of the pizza base you can use anything at all you want. I smear about a dessertspoon of passata, or spread some tomato puree on if I have any, no problem if I don’t. This particular pizza has chopped up kale, sliced cooked beetroot, asparagus and a sprinkling of cheddar cheese. My son favours smoked salmon and mushrooms. I quite like egg, spinach and anchovies.

Drizzle a little olive oil over the top and around the crust to give a nice golden colour and stick in the oven for 10 minutes or so.

A week on WW2 rations – day 7

Breakfast  toast and dippy egg, juice

some cheating here with an extra egg but this used the last of the butter ration

Lunch – out, T had chips, I had a sandwich

Dinner – vegi sausages (in ration, I was intending vegi burgers but these were easier)

mashed potato with some out of ration butter, sprouts and broccoli

 

The week is done

T had some black market pretzls, we used one extra egg and about a teaspoon of butter extra, but we did it!