Tag Archives: healthy

Cheesy Yoghurt Flatbreads with Leafy Greens

Posted on May 10, 2023 by The quirk and the cool

So this is a great hack if you want a tasty treat based on Turkish gozleme, that staple of food markets and festivals. It’s fresh and light and filled with anything green you fancy – like rocket, spinach or fresh herbs.

It’s adapted from a recipe for Green Pockets by the brilliant Cornersmith people, simplifying it a little for a quick make.

You can make the dough a couple of hours ahead of time and get the filling ready just prior to cooking. Or make dough and filling at the same time.

Great for a quick lunch or snack, or even a savoury breakfast!

Ingredients

Cheat’s Dough

1/2 tablespoon olive oil

1/2 teaspoon white vinegar

125g Greek yoghurt

190g plain flour

1/2 teaspoon bicarbonate of soda

Filling

1 1/2 cups of greens eg spinach, rocket, silver beet

1 handful soft herbs eg basil or mint

2 spring onions, white and green parts

1 garlic clove

1/2 teaspoon salt

A grind of black pepper

150g crumbled cheese eg feta, ricotta, mozzarella (I definitely recommend feta!)

1 tablespoon olive oil for frying

Lemon wedges for serving

Method

To make dough, mix all the wet ingredients together. Stir in the flour and bicarb with a wooden spoon until you have a sticky dough. Put the dough onto a floured board and knead by hand for a few minutes until the dough is smooth. Divide the dough into 4 balls.

You can use the dough now or put in a bowl and cover with cling wrap and leave for an hour.

You could even stick in the fridge for a few hours.

To make the filling, chop all the greens, herbs, spring onions and garlic finely. Sprinkle over the salt and pepper.

Chop whatever cheeses you are using into small pieces.

When ready to make your cheat’s gozleme, take a ball and roll out into circles as thin as you can.

Spread equal amounts of cheese onto half of each circle. Then cover the half circles with all the green ingredients.

Fold the dough over the filling to make a semi circle kind of pastie shape, pinching edges together.

Heat the oil in a frying pan on a medium heat. Cook each cheat’s gozleme for about 3 minutes on each side or until brown and speckled. Pressing down the gozleme once you’ve turned them over helps to amalgamate and cook the filling inside.

Remove from the pan and serve hot with lemon wedges.

1 Comment

Posted in Bread, Breakfast, Healthy, Lunch, Savoury Food, Vegetarian and tagged flatbread, gozleme, greens, healthy, herbs, yoghurt. Bookmark the permalink.

Blueberry Oat Scones

Posted on January 6, 2022 by The quirk and the cool

I’m a big fan of Claire Ptak and her bakery in London. It was a delight to visit last time I was able to travel to the UK, pre Covid! I love her book “The Violet Bakery Cookbook”, and some of the recipes in it have inspired this one.

These tasty morsels are a cross between scones and biscuits. They are quite dense, with ground rolled oats and blueberries.

The mixture is very crumbly and will be difficult to bring together into a dough, particularly with the frozen blueberries. But don’t worry, just pat the mixture into shape and by resting it, you can cut the rounds from the mixture.

Here’s my recipe. This makes 12 smallish scones. You could double the quantities for larger, more substantial scones.

Ingredients
100g rolled oats
150g plain flour
3/4 tsp bicarbonate of soda
1/2 baking powder
1/2 tsp salt
50g raw sugar or brown sugar
Zest of half an orange
125g cold unsalted butter cut into 1 cm chunks
150g creme fraiche
125g frozen blueberries

Method
Preheat the oven to 170 degrees C fan forced. Line a baking sheet with baking paper.

Blitz the rolled oats in a food processor until finely ground. Mix all the dry ingredients plus the orange zest in a bowl or in a food processor. Cut in the cold butter by hand until the mixture resembles large breadcrumbs, or you can continue to use a food processor on pulse, but be careful not to overwork the dough.

Quickly stir in the creme fraiche until just mixed in. Stir in the frozen blueberries.

Turn the mixture out onto a floured board, and pat into a square about 3 or 4cms thick. Rest for 5 minutes at least, even 10 minutes.

Using a 6cm cutter, cut out rounds and place onto the baking sheet. You will probably get 8 or 9 from the dough, then you will need to gather up the remains of the dough and pat together (don’t re-roll) before cutting out the last few rounds.

Bake for 25-30 minutes until the rounds are brown on top. You could check after 20 minutes to see how they are coming along. Take out of the oven and wait until the oat scones are cool before serving.

Serve on their own – they are sweet enough – or with homemade berry jam and Greek yoghurt.

2 Comments

Posted in Biscuits and Slices, Bread, Breakfast, Healthy, Small Baked Things, Sweet Food and tagged afternoon tea, biscuits, blueberries, Claire Ptak, healthy, morning tea, oats, scones, Violet Bakery. Bookmark the permalink.

Spiced Red Lentil Dhal

Posted on November 8, 2020 by The quirk and the cool

I was reminded of this red lentil dhal dish I made a et while back, when my food photo exchange friend, a pretty decent cook himself, was talking about Indian dishes and his latest cooking exploits.

It’s a tasty veggie recipe that’s perfect for making sure you get your 5-a-day! And the spices make it delicious and flavourful.

This is a Vegan Sparkles recipes with my tweaks – the link to the original recipe is here.

It’s super easy to make, looks colourful and enticing, and is both vegetarian and vegan. And for us Antipodeans coming into summer, it’s a great dish to serve for an alfresco lunch. And if you’re in the Northern Hemisphere, it would make a hearty first course in an Indian style banquet.

Ingredients

1 tbsp vegetable oil

½ onion, finely chopped

1 cup sweet potato, chopped into cubes

1 tsp grated fresh ginger

2 tsp mustard seeds (black or yellow)

¾ tsp ground cayenne pepper

1½ tsp ground cumin

1½ tsp ground turmeric

1½ tsp garam masala

½ tsp ground coriander

1 clove garlic, chopped

1½ cups dried red lentils

4 cups vegetable stock

2 cups water

1 tsp honey

1 cup grated and pulped carrot

1 cup broccoli florets

1 cup cherry tomatoes, halved

1 cup baby spinach leaves

½ tsp nigella seeds

Method

Heat the oil in a large saucepan or frying pan over a medium heat. Add onion and sweet potato and fry gently until onion is soft. Add ginger, mustard seeds, cayenne pepper, cumin, turmeric, garam masala coriander and garlic to the pan, and cook, while stirring, until mustard seeds begin to pop.

Add the lentils, stock and water and simmer for 10 minutes. Stir in the honey. Put the carrot pulp, broccoli and cherry tomatoes into the dahl and simmer for another 15 minutes.

The dahl will be cooked and somewhat reduced. If it’s looks a little too dry, add more water, or if it’s too liquidey, reduce down a bit more.

Remove from the heat and carefully stir in the spinach leaves until they are just wilted. Scatter the nigella seeds just before serving over the dish. They will give an interesting black fleck to the dish!

2 Comments

Posted in Healthy, Lunch, Savoury Food, Vegetarian and tagged healthy, Indian food, lentils, One pan dish, spices. Bookmark the permalink.

Red Lentil Vegetable Dahl

Posted on April 4, 2018 by The quirk and the cool

I am describing myself these days as a “flexitarian”, as I support the philosophy of vegetarianism and try to follow its precepts, at least for some of the time. I am finding that I am becoming more and more interested in vegetarian cooking, as well as really enjoying eating meat free. I regard my forays into vegetarian cooking as an ongoing project!

My Saturday morning trip to Orange Grove Market often results in the acquisition of some delicious Indian fare from a couple of market stalls. One of these stalls makes a great red lentil dahl – so delicious! So I thought it was about time I made my own.

I found this recipe from Vegan Sparkles and made it with a few tweaks. The link to the original recipe is here. My main variation was adding water as well as stock to the recipe, as the dahl really needed the extra liquid.

It’s super easy to make, looks colourful and enticing, is both vegetarian and vegan and best of all – tastes great!

Ingredients

1 tbsp vegetable oil

½ onion, finely chopped

1 cup sweet potato, chopped into cubes

1 tsp grated fresh ginger

2 tsp mustard seeds (black or yellow)

¾ tsp ground cayenne pepper

1½ tsp ground cumin

1½ tsp ground turmeric

1½ tsp garam masala

½ tsp ground coriander

1 clove garlic, chopped

1½ cups dried red lentils

4 cups vegetable stock

2 cups water

1 tsp honey

1 cup grated and pulped carrot

1 cup broccoli florets

1 cup cherry tomatoes, halved

1 cup baby spinach leaves

½ tsp nigella seeds

Method

Add the lentils, stock and water and simmer for 10 minutes. Stir in the honey. Put the carrot pulp, broccoli and cherry tomatoes into the dahl and simmer for another 15 minutes.

The dahl will be cooked and somewhat reduced. If it’s looks a little too dry, add more water, or if it’s too liquidey, reduce down a bit more.

1 Comment

Posted in Healthy, Savoury Food, Vegetarian and tagged healthy, Indian food, simple supper, tasty veg!, vegan. Bookmark the permalink.

Jamie Oliver’s Butternut Squash Mac ‘n’ Cheese

Posted on February 24, 2017 by The quirk and the cool

photo-2

This variation on traditional Mac ‘n’ Cheese is from Jamie’s Super Food family Classics. It’s a lighter version of the dish and is full of tasty veg in the form of butternut squash (pumpkin), so it’s very healthy!

I have included Jamie’s recipe with only some slight tweakings here. I made the recipe without the crumbs and popped beans topping, adding a few seeds and basil leaves as garnish.

The photos I took are of a HALF quantity – which was a pretty gernerous dish. The recipe below is for the FULL quantity.

Ingredients

l leek

1 onion

olive oil

1 butternut squash

1 heaped tbls plain wholemeal flour

500ml semi-skimmed milk

450g dried macaroni

2 tsp English mustard

300g cottage cheese 40g Parmesan cheese

For the topping

1x 400g tin of cannellini beans

2 cloves of garlic

1 tsp dried red chilli flakes

2 sprigs of fresh rosemary

1 slice of wholemeal bread

My topping

A handful of toasted seeds (pepitas, linseed, sesame or what ever you have in the store cupboard).

Basil leaves

Method

Wash and trim the leek, peel the onion, then finely chop and place in a pan on a medium heat with 1tablespoon of oil. Cook and stir while you carefully halve the squash lengthways and deseed, reserving the seedy core. Chop the squash into 2cm chunks, leaving the skin on, and stir into the pan. Cook for 10 minutes, then stir in the flour, followed by the milk and 500ml of water. Simmer with a lid ajar for 35 minutes, or until the squash is cooked through, stirring occasionally.

Meanwhile, preheat the oven to 180°C. Parboil the macaroni in a large pan of boiling salted water for 5 minutes, then drain and tip back into the pan. Carefully pour the contents of the veg pan into a food processor and blitz until smooth (working in batches, if necessary) to make your sauce. Taste and season to perfection, then pour over the pasta, add the mustard and cottage cheese, finely grate over most of the Parmesan and mix well. Transfer to a high-sided baking dish (30cm x 40cm), then grate over the remaining Parmesan. Bake for around 40 minutes, or until golden and bubbling.

For Jamie’s crumbs and popped beans:

With 15 minutes to go, drain the beans, then toast and dry fry them in a large frying pan on a medium-high heat for 5 minutes, or until popped, shaking occasionally. Peel the garlic and put in the processor with the chilli flakes, seedy squash core, rosemary leaves and bread and blitz into crumbs. Add to the beans, then toast and toss until crisp and gnarly. Serve the pasta with the toasted beans and crumbs on the side. Good with a lemon-dressed salad.

For my topping:

Serve with a handful of toasted seeds scattered on top and a few basil leaves.

photo-1

4 Comments

Posted in Healthy, Savoury Food, Vegetarian and tagged healthy, pumpkin, superfood. Bookmark the permalink.

Bircher Muesli Trifles

Posted on November 19, 2016 by The quirk and the cool

I get to work quite early and really enjoy having breakfast at work after I’ve done the first round of emails. I bring in all sorts of tasty treats – home baked sourdough, treacle soda bread, fruit rolls and scrolls, all with lots of my jams and marmalades, and different combinations of cereals, muesli and granola that I put together in the store cupboard for quick breakfasts.

My latest addiction is Bircher muesli, piled into jars with fresh fruit, nuts, seeds and anything else I fancy, plus a drizzle of honey. This becomes a Bircher Muesli Trifle. The basic muesli can be made on the weekend, enough for the week, and the individual jars or pots put together in the morning ready for transportation to work. Just add some milk to pull the whole thing together. An incredibly easy, tasty and very healthy breakfast!

Here is the basic recipe for the Bircher muesli, and my suggestions for what to layer your trifle with. The quantities will make 4 jars. Just multiply for bigger amounts.

Bircher Muesli
Ingredients
75g rolled oats
100g no fat yoghurt
1 apple or pear, grated

Trifle additions
Strawberries, blueberries, raspberries, bananas, passionfruit, quinces, apples, pears
Macadamias, pecans, hazelnuts, brazil nuts, pistachios
Any seeds you like
Drizzle of honey – raw if you can get it

Method
Combine oats, yoghurt and grated apple or pear in a bowl. At this stage you can cover and store in the refrigerator for up to 5 days, or you can use straight away.

When you are ready to make your jars, start layering. It really doesn’t matter what order you use. I start with fresh fruit first as it’s much easier to turn out the trifle into a bowl – if you go Bircher first, it tends to stick to the bottom of the jar!

Suggested order – fruit, Bircher, fruit, nuts, seeds, honey.

Pop the lid on tightly and that’s it! When you’re ready to eat, loosen with a splash or more of semi-skimmed milk. You can eat straight from the jar or tip into a bowl. Depending on how hungry I am, I sometimes add a banana or a chopped apple to the bowl. That makes a really substantial breakfast to get me through the day.

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Cinnamon Buttermilk Muffins

Posted on November 8, 2016 by The quirk and the cool

I have just discovered the secret to great muffins – keeping the mixture in the fridge overnight or longer before baking. Matt Stone in his fabulous book “The Natural Cook Maximum Taste Zero Waste” gives this tip in his recipe for Greenhouse Muffins, which I recently wrote up in a post, see here. This trick of leaving the mixture in the fridge definitely gives the muffins their gorgeous flavour.

My other discovery came about when I realised that I didn’t have any buttermilk. You just add lemon juice to milk to create the separation process. So easy!

My recipe uses ground cinnamon and cinnamon honey. I bought this honey made by Beelish Honey (http://www.beelish.com.au/) at a hand-made market in the Hunter Valley recently. It has an unusual strong cinnamon flavour. You can just use ordinary honey instead and maybe add a little more cinnamon to the mixture.

Ingredients
1 Granny Smith apple or similar tart apple
150 gms self raising flour
1/2 tsp baking powder
1/2 tsp bi-carb soda
50 gms almond meal
50 gms rolled oats
75 gms dark brown sugar
1/2 tsp ground cinnamon
50 gms melted butter
1 egg, beaten
225 mls buttermilk or semi-skimmed milk with the juice of half a lemon
1/2 tsp vanilla paste
1 tsp cinnamon honey or ordinary honey
2 handfuls sour cherries or cranberries or raisins

Crumble topping
50g cold butter
70g plain flour
50g rolled oats
3 tsp honey

Method
Preheat oven to 180 degrees C. Line a 6 cup muffin tin with muffin papers or grease muffin pan.
Mix flour, baking powder, bi-carb soda, almond meal, rolled oats, dark brown sugar and ground cinnamon in a large bowl.
Combine melted butter, egg, buttermilk, vanilla paste and cinnamon honey or ordinary honey in another bowl.
Stir the liquid mixture into the dry ingredients, being careful not to over mix.
Fold in the chopped apple and cherries or other dried fruit. Ideally, if you can, leave the muffin mixture overnight for the flavours to develop. This will give the flour a chance to hydrate and the baking powder to activate, resulting in a more consistent muffin texture. The mix will keep for 3–4 days in the fridge. Fill the 6 muffin cup muffin tin with the mixture.
For the crumble topping, place the cold butter and flour in a bowl and rub together with your fingertips. Add the oats, mix well, then mix in the honey. Cover the top of the muffins with the crumbly topping mixture.
Bake for about 25-35 minutes in the preheated oven. Check after 25 minutes with the skewer test, but they will probably need a further 5 -10 minutes. These are quite big muffins and need decent cooking time. Serve with lashing of butter and maybe a little honey!

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Greenhouse Muffins

Posted on September 27, 2016 by The quirk and the cool

This is Matt Stone‘s recipe for really delicious muffins! The recipe is from his great book “The Natural Cook Maximum Taste Zero Waste”, see here for link. He’s an interesting, sustainable chef, who has been involved in innovative kitchens such as the Greenhouse in Perth, Western Australia.

The recipe is full of grated apples and carrots, with walnuts and cinnamon, with an oaty crumble topping. What I liked too, was that Matt suggests making a big mixture, baking some straight away and keeping the rest of the mixture to bake in a day or two. Genius, if you want freshly baked muffins for breakfast, without having to make the mixture from scratch in the morning. He even suggests that it’s best to make the muffin mix the night before anyway, to let the flour and baking powder work overnight.

Matt’s recipe uses freshly milled flour and freshly rolled oats, as he is an advocate of using ingredients in the freshest possible state. I didn’t have access to these techniques, so I used regular plain flour and rolled oats. But I am seriously thinking about acquiring the equipment to mill and roll at home!

The first batch I made in a regular muffin tin but I made the second batch using a texas muffin tin. From one mixture I got 6 regular muffins and 4 texas sized ones. The recipe below refers to using a regular, 12 hole muffin tin. Obviously you can make different sizes, as I did, if you want.

Ingredients

100g nuts (I used walnuts)

4 eggs

280g raw sugar

200g carrots, unpeeled and grated

200g apples, unpeeled and grated

150ml vegetable oil

300g plain flour

2 tsp baking powder

2 tsp ground cinnamon

¼ tsp salt

Topping

50g cold butter

70g plain flour

50g rolled oats

50g sunflower seeds

1 tsp vegetable oil

3 tsp honey

Method

Dry-toast the nuts in a heavy-based frying pan over medium–high heat for 3–5 minutes until fragrant and golden, then roughly chop.

Whisk the eggs together in a large mixing bowl and once things start to get foamy, slowly begin to pour in the sugar. Keep whisking until the sugar has dissolved and the mixture has doubled in size. Whisk in the carrot, apple, oil and toasted nuts. Use a spatula to gently fold in the flour, baking powder, cinnamon and salt.

The mixture can be baked straight away but Matt suggests leaving it in the fridge overnight. This will give the flour a chance to hydrate and the baking powder to activate, resulting in a more consistent muffin texture. The mix will keep for 3–4 days in the fridge so it’s not a bad idea to make a double batch and bake every second day so you can have fresh muffins all week with little fuss.

Preheat the oven to 180 degrees C. For the topping, place the cold butter and flour in a bowl and rub together with your fingertips. Add the oats, seeds and oil, mix well, then mix in the honey. You want a crumble-type mixture. If it’s too dry, add a splash of water to get it to a lovely, crumbly consistency.

Grease a 12-hole standard muffin tin and line the holes with squares of baking paper. Spoon in the muffin mixture and press it down to the level of the tin.

Cover the top of the muffins with the crumbly topping mixture. Place the tray in the oven and cook for about 25 minutes. Check the muffins at 15 minutes and every 5 minutes from there. The good ol’ skewer test is the perfect way to see if they’re cooked through.

Once cooked, remove the muffins from the oven and leave to cool in the tin for 5–10 minutes. Remove them from the tin, peel off the baking paper and place on a wire rack.

Serve warm, pretty much after baking, with butter!

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2 Comments

Posted in Bread, Breakfast, Healthy, Small Baked Things and tagged apples, carrots, crumble, Greenhouse, healthy, Matt Stone, nuts, oat, sustainable, texas muffins. Bookmark the permalink.

Butternut Squash Pancakes

Posted on January 14, 2016 by The quirk and the cool

This is a lovely recipe from Jamie Oliver perfect for the new year when you’re tired of eating holiday food and once something tasty, simple and healthy!

Jamie posted this recipe before Christmas, calling it “Leftover Squash Pancakes“, a suggestion for what to do with leftover veg after Christmas Day. Here is the link to the original recipe: http://www.jamieoliver.com/recipes/vegetable-recipes/leftover-squash-pancakes/#fxL81qWfXkFy7k2C.97

Here in sunny Sydney, while I didn’t have leftover butternut squash after Christmas Day – we had our Christmas fare served cold and lots of lovely salads – I really wanted to cook these pancakes as an antidote to all the rich food I have been eating! So I baked a butternut squash on its own especially for this recipe.

The pancakes were great, and the “leftover” leftovers pancakes, actually refrigerated well and were nice eaten cold the next day.

I served them with sage, thyme and oregano sprigs, and some sweet chill sauce.

Ingredients

250 g roasted squash

1 fresh red chill

2 sprigs of fresh rosemary

30 g Parmesan cheese, plus extra to serve

1 large free-range egg

280 ml semi-skimmed milk

150 g self-raising flour

1 whole nutmeg , for grating

Olive oil

Fresh herbs for serving

Sweet chili sauce for serving

Method

Remove the skin from the roasted squash, then de-seed and finely chop the chili. Pick and finely chop the rosemary leaves, discarding the stalks, and finely grate the Parmesan.

In a large bowl, mash the squash with a fork, then whisk in the egg, milk and flour. Add the chili, rosemary, Parmesan and a grating of nutmeg.

Heat a little oil in a frying pan and, once hot, add half a ladle of mixture per pancake into the pan. Cook for 1 to 2 minutes on each side, until golden and crisp.

Keep warm in a low oven until ready, then serve with and extra grating of Parmesan and some fresh herbs. Sweet chili sauce goes well with the pancakes, too.

Jamie Oliver Smoothie Pancakes with Berries, Banana, Yoghurt and Nuts

Posted on October 10, 2015 by The quirk and the cool

Super food, super easy and super good! Jamie’s latest book Everyday Super Food is a bit of a revelation, crammed full of beautiful, colourful, easy recipes that are really healthy.

The research, the nutritional information, and the carefully planned and written recipes make this book a must-read and a must-cook. I’m big on flavour, and what I’ve cooked so far is bursting with it …I can’t wait to cook more!

If you love cooking, love really tasty food, and would like to feel that you are doing your bit to eat healthily, then get Everday Super Food. It’s common sense, not faddish, and do-able!

I made Smoothie Pancakes with Berries, Banana, Yoghurt and Nuts today. I went for blueberries, next time I’ll try raspberries. I didn’t realize till I was making the recipe that there was no sugar – the blueberries are sweet enough – even for the sweet tooth of this quirky writer! The drizzle of honey on the pancakes themselves when serving adds that little extra sweetness which is nice. Here is Jamie’s recipe very slightly tweaked.

Ingredients

320g blueberries or raspberries

1 ripe banana

170ml semi-skimmed milk

1 large free-range egg

250g wholemeal self raising flour

To serve

4 tbs natural yoghurt

Sprinkle of ground cinnamon

30g mixed unsalted nuts, chopped

Drizzle of honey

Method

Blitz half the berries, peeled banana, milk, egg and flour in a food processor or blender to make a smooth pancake batter. Fold in the remaining berries. Place a large non-stick frying pan on a medium high heat. When hot, put some batter into the frying pan to make large pancakes or small ones. I went for smallish. Cook for a couple of minutes on each side, or until crisp and browned. Jamie suggests flipping them for an additional 30 seconds each side to ensure they are super crispy. This seemed to work for me.

You can serve whole, or slice the pancakes in half so you can see the fruit. Serve with a spoonful or two of yoghurt, a sprinkling of cinnamon, some chopped nuts and a drizzle of honey over the whole lot. Delish.

2 Comments

Posted in Breakfast, Healthy, Pancakes, Crumpets and Waffles, Sweet Food and tagged banana, blueberries, Everyday Super Foods, hazelnuts, healthy, honey, Jamie Oliver, nutrition, pecans, raspberries, vegetarian, walnuts, yoghurt. Bookmark the permalink.

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The Quirk and the Cool

Tag Archives: healthy

Cheesy Yoghurt Flatbreads with Leafy Greens

Blueberry Oat Scones

Spiced Red Lentil Dhal

Red Lentil Vegetable Dahl

Jamie Oliver’s Butternut Squash Mac ‘n’ Cheese

Bircher Muesli Trifles

Cinnamon Buttermilk Muffins

Greenhouse Muffins

Butternut Squash Pancakes

Jamie Oliver Smoothie Pancakes with Berries, Banana, Yoghurt and Nuts

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