Monthly Archives: October 2012

Oct29

* Banana, Date and Coconut Baked Porridge *

Posted on by
Standard

Yes, I know what you’re thinking – that’s no’ how ye make porriiidge!

Well, you may be right there, but this is not your average porridge. I’ve been making banana and date porridge in the traditional fashion for years now and loving the satisfyingly sweet warmth first thing in the morning. Porridge season always begins every year on the morning of Anzac Day (which falls on April the 25th) after the 6am Dawn Parade Service, which commemorates the soldiers who fought and died in the world wars. Providing we weren’t spending the New Zealand winter in the Northern Hemisphere, we would generally eat porridge until well into the spring.

Then I discovered baked oatmeal, or baked porridge as it’s called in these parts. Being an avid online foodie follower, I came across a few recipes for baked oatmeal and it’s only recently that I’ve actually started making it. This recipe is a fusion of a few of the recipes I’d seen online, but has been given the usual Super Foodie makeover to ensure that it’s the best possible start to the day (or night). As with most of my recipes, you can play around with the ingredients to ensure it suits your taste and diet, whether you’re vegan, dairy-free, gluten-free or just trying to be healthier.

The coconut cream gives the porridge a luscious richness and through the process of baking, the porridge develops a crispy, biscuitesque crust. It really is an indulgent yet nutritious breakfast or brunch, perfect for kick-starting the weekend. The oats contain high levels of both soluble and insoluble dietary fibre, which has proven to be effective in lowering blood cholesterol and keeping your insides so fresh and so clean (clean). Oats also have a high concentration of balanced protein, as well as a good dose of essential fatty acids, both of which promote longevity and good health. In short, this is verdammt good stuff.

The beautifully designed ceramics featured in the photo are available from Whiteroom – Dunedin’s top design destination.

Banana, Date and Coconut Baked Porridge

2 cups of oats (non-contaminated, gluten-free oats if you are gluten-intolerant)

1 1/2 teaspoons of baking powder

A heaped teaspoon of cinnamon

1/2 a teaspoon of nutmeg or mixed spice

A handful of sunflower seeds

A handful of chia seeds

A good pinch of Himalayan rock salt

A cup of coconut cream

A cup of milk of your choosing (almond, hazelnut, dairy, hemp etc)

A tablespoon of honey, pure, unrefined maple syrup or agave (optional)

A teaspoon of vanilla paste, extract or a vanilla bean, de-seeded

An egg or equal quantity of egg replacement

2 very ripe bananas, chopped

15 dates, chopped

Greek yoghurt or non-dairy alternative to serve

Preheat the oven to 180°C. Grease a baking dish with coconut oil or oil. In a bowl, mix together the oats, baking powder, spices, sunflower seeds, chia seeds and Himalayan rock salt.

In a separate bowl, mix the coconut cream, your choice of sweetener, vanilla and egg or egg replacement together. Add the bananas, dates and liquid mixture to the dry mixture and mix.

Pour into the baking dish and pop in the oven for 30 minutes or until golden brown and crispy on top.  Allow to sit for 5-10 minutes, cut up and serve with Greek yoghurt or whatever else you fancy.

Serves 4 very hungry people or 6 moderately hungry people.

Oct23

* Dark Chocolate Hazelnut Spread *

Posted on by
Standard

I LOVE Nutella. In fact, I can never quite get enough of it. I find that if I start the day with this creamy, dreamy spread, by mid-morning I’ll be scrambling around the kitchen looking for anything to spread more Nutella on, whether it be strawberries, a teaspoon (errrmm, I’ll admit, a tablespoon) or an old crust of bread. However, I do limit my Nutella consumption to Europe (where I tend to eat much more chocolate in various, delectable guises) along with other hedonistic indulgences like dancing in techno clubs until 8:30am and unemployment.

One of my favourite past times whilst working in Waterloo, Belgium (yes, where the Napoleon-led French army was defeated), was to visit Le Pan Quotiden – a rustic, communal table kinda place – which made delicious hazelnut and raisin baguettes and their very own chocolate hazelnut spread, in dark, milk and white chocolate flavours. The combination of the baguette, laden with plump fruit and crunchy nuts, with the dark chocolate hazelnut spread was heavenly. So heavenly in fact, I sought out new establishments in other European cities lucky enough to be home to Le Pan Quotiden such as Antwerp, Amsterdam and London and further indulged my addiction.

In order to get my Nutella fix now that I’m no longer living on the Continent, I’ve found the perfect Nutella substitute which is much more in line with my superfood philosophy and tastes far superior. In comparison to Nutella, which is extremely high in sugar and modified palm oil, this recipe for Chocolate Hazelnut Spread is actually good for you. It has no refined sugar and is packed full of superfood goodness from the raw cacao, which you can read about in my recipe for Chocolate Avocado Mousse with Raspberries and Candied Almonds. It also contains good fats like coconut oil and hazelnuts. Hazelnuts are rich in mono-unsaturated fatty acids like oleic and the essential fatty acid linoleic acid, which increases good cholesterol and lessens bad cholesterol. Hazelnuts are also especially rich in folate, which is good news if you’re expecting a wee nipper and are also high in dietary fibre, vitamins and minerals. Happy days!

When purchasing the hazelnuts, I recommend getting the freshest, best quality nuts you can find. In Dunedin, we have a stall at the Saturday market that offers the best damn hazelnuts you’ve ever had. Clive and Jen Blunden of Island Stream Hazels grow their own hazelnuts and produce an array of premium hazelnut products. Seriously, once you’ve attempted to shell generic, old hazelnuts from the supermarket, usually of Turkish origin, you’ll never make the mistake again. Ever. Or you can save yourself time and energy and buy pre-skinned hazelnuts, which make this recipe an absolute breeze.

The beautifully designed ceramics featured in the photo are available from Whiteroom – Dunedin’s top design destination.

Dark Chocolate Hazelnut Spread

200 grams of activated* hazelnuts (soaked for a minimum of 4 hours and rinsed well)

1/2 a cup or raw cacao nibs or raw cacao powder

A tablespoon of pure vanilla extract (or the seeds from 2 vanilla beans)

1/2 a cup of agave nectar, raw honey or pure, unrefined maple syrup

A pinch of Himalayan rock salt

3 tablespoons of coconut oil, lightly warmed

1/4 – 1/2 a cup of nut milk (almond, hazelnut, etc or other milk if you’re not vegan) depending on how creamy you’d like it.

In a baking tray, roast the activated hazelnuts at 18oºc for about 10 minutes until toasted. The skins should turn a couple of shades darker and a sweet, nutty aroma should have filled the air.

While the hazelnuts are still warm, remove the skins by shaking in a fine mesh sieve, or rubbing between a tea towel or your fingers. If there are some stubborn ones, you can pop them back in the oven for a few more minutes and try again. Aim to remove at least 80% of the skins. Allow the hazelnuts to cool completely.

In a food processor, blend the hazelnuts until a fine or buttery consistency is reached. If you are using cacao nibs, when the hazelnuts reach approximately the same size, pop them in to the food processor. Add the remaining ingredients and blend until smooth and velvety. This is highly addictive. You have been warned.

* Activating nuts is when you soak nuts in water, thus helping to release enzyme inhibitors and phytic acid found in the outer layer of nuts (and also in seeds and grains). Phytic acid binds to the minerals in nuts, which makes it hard for the body to absorb properly. By soaking or activating nuts, our bodies get maximum benefits from the nutrients.

Oct14

* Beetroot and Pumpkin Dahl with Smashed Avocado and Coriander *

Posted on by
Image

We’ve just returned home to Dunedin from an incredibly inspiring three month adventure in Europe, gratefully avoiding the bitter winter in New Zealand.  Apart from a few blustery days in Norway and England, we were basking in the warm European summer the entire time. Now that we’re home I’m acclimatising, as even though it’s officially spring, the warm weather doesn’t usually kick in until later in the summer – occasionally not until autumn. What I’ve been craving upon returning is a warming dahl to heat me from the inside out and provide a rejuvenating boost of nutrients which my body demands after living the good life in Europe.

I’m a big fan of beetroot and its incredible health benefits and antioxidant properties, which you can read about in my recipe for Beetroot, Feta and Mint Salad with Orange and Tahini Dressing. Another super food wunderkind is pumpkin, a highly nutritious vegetable that lends itself perfectly to a hearty dahl. Pumpkin is a low-calorie staple which is both filling and high in dietary fibre, which assists in lowering bad LDL cholesterol levels. Pumpkin’s bright orange colour is from its high concentration of carotenoids, which repel free radicals in the body and help prevent cardiovascular disease and other infections. Pumpkin is a good source of vitamin A and vitamin C, both of which boost the immune system, perfect for the inconsistent weather. It’s also a natural diuretic, which flushes out toxins and waste material from the body, leaving you spring-cleaned and detoxified.

This recipe was created completely by chance as I had to use up some of the tired looking veggies I’d all but abandoned at the bottom of the fridge. The beetroot gives the traditional pumpkin dahl recipe a beautiful depth of flavour and the ruby red colour is pure delight. The avocado also adds a rich creaminess which satisfies on a cosy night in. Thankfully beetroot and pumpkin are still in season, so make the most of it while it lasts. Serve the dahl with brown rice, quinoa or with soldiers (fingers of toast) drizzled with olive oil.

Beetroot and Pumpkin Dahl with Smashed Avocado and Coriander

1 1/2 cups of brown lentils, rinsed well

A large onion

3 cloves of garlic, crushed

Olive oil, plus extra for the smashed avocado

A large knob of ginger (3 cm), finely grated

2 teaspoons of cumin seeds

2 teaspoons of coriander seeds

2 teaspoons of mustard seeds

A teaspoon of tumeric, ground

A teaspoon of cinnamon

700 grams of pumpkin, chopped into small pieces

3 large beetroot, thoroughly washed and chopped into small pieces

6 cups of water (1.5 litres)

2 organic vegetarian bouillon cubes

Himalayan rock salt and ground white pepper to taste

A large avocado

A bunch of coriander (cilantro), rustically chopped

In a saucepan, cook the lentils in water until tender. In another large saucepan, heat the olive oil to a medium temperature. Add the diced onion and cook until translucent. Add the crushed garlic and cook for another minute. Lightly ground the spices in a mortar and pestle and add to the saucepan and cook for a couple of minutes, stirring frequently. Add the pumpkin and beetroot and sauté for a minute or so. Add the water, bouillon cubes, salt and pepper and stir well. Bring to the boil and allow to simmer for about 40-50 minutes, until the vegetables are cooked and the flavors have developed. Puree with a stick blender, then add the lentils and cook for a further 5 minutes.

In a mortar and pestle or bowl, smash the avocado flesh, olive oil and coriander until a smooth consistency is reached. Arrange a good portion of dahl in a bowl with the chosen accompaniment. Place a spoonful of the smashed avocado with coriander on top of the dahl and garnish with more chopped coriander. Enjoy the warmth whilst dreaming of the forthcoming summer sun.

Serves a hungry crowd