Thursday, 29 May 2014

Rhubarb Cake

Rhubarb is such an odd fruit.  It's almost a twisted fact of nature that rhubarb is great at this time of year, just as we should be donning our suncream and sunglasses.  Then you have a spring like this one.  Days of dismal rain and almost tempted to switch on the central heating.

So rhubarb suddenly has a strange purpose.  The joy, if you like, in the drizzled disappointment of British weather!

After initial reluctance, my son loved this cake and so did I.  It lasted for 2 further days in a tin and I also froze some wedges which defrosted in the microwave beautifully.

Great served warm as a pudding with silky double cream or custard or cold as a cake.  Ok, I'm not winning any prizes on health here but I figure it's still healthier than a chocolate bar, and, cream aside, it's pretty low in fat.

Wednesday, 21 May 2014

Cauliflower Pakoras; great finger food for kids

Cauliflower pakoras are something I'd never made before until recently, but as part of my 7 a day challenge I made some vegetable pakoras using peas and loved them.  When I moved house a few days back and restocked my cupboards (including buying some gram flour), the helpful assistant in the shop suggested cauliflower was pretty good and, in fact her favourite.  She also said that fresh spinach was, in her opinion much better in Indian food than frozen.

Cauliflower pakoras
I always like a bit of advice when it comes to cooking so I gave it a go.  The jury is out in the spinach.  In my opinion frozen is just as good but the great thing about baby spinach is you can use it as a salad vegetable or cook with it and it just so happened I had some in my fridge so I went with it.

Friday, 16 May 2014

Quesadillas for the Whole Family

Quesadillas was something I used to make for my son when he was very little.  This is a slightly updated version with plenty of sneaky hidden vegetables!

Wednesday, 14 May 2014

Spinach and Carrot Cannelloni

Cannelloni is a surprisingly easy dish to cook for one.  I had made some tomato and pesto soup the other day and the leftovers were in the fridge.  It occurred to me that it would also make a really good pasta sauce. 

Vegetarian Cannelloni
But I had no cream cheese, no goats cheese, no mince, nothing traditional for a cannelloni filling in the house.  So why not vegetables.  Why not?  You know what, it didn't just work, it was delicious!

A great idea for fussy kids not keen on vegetables (or even adults!)

Thursday, 8 May 2014

Honey Ginger Glazed Tuna

Glazed tuna, a pretty tasty invention, I have a feeling this would work with any kind of robust oily fish.  The idea is you add the flavour after the cooking so you don't get issues with the sweet sauce burning in the pan.  I enjoyed this and have made it twice already, what's more, fresh or frozen tuna is a great source of Omega 3 (tinned isn't).  It's also great to make something like tuna the star of the show when so often it's just bunged in a sandwich as a cheap protein source, although I have to admit my favourite way to have tuna is sushi but with the sweet gingery notes, this still hits the mark.

This isn't mad spicy so should be fine for kids but no babies please as it contains honey.

Friday, 2 May 2014

Gluten Free Pancakes

Chickpea pancakes might sound like an odd proposition for breakfast but bear with me.  Chickpea (garbanzo bean) flour or 'Besan' has a distinctive, savoury taste but there is something delicious about that served with syrup, just like that salty sweet combo of bacon and syrup is something fantastic, so was this.

The amazing thing about chickpea (garbanzo bean) flour is it has over double the amount of protein compared with wheat flour which makes them amazingly filling so a great start for the day, and, handily for coeliacs (or people choosing to avoid gluten), it's naturally gluten and wheat free.

The verdict was "nice but not quite as good as the normal ones" from the household, I disagreed.  I really liked them and I felt seriously full until lunch.

Gluten free pancakes