Tag Archives: yoghurt

Is it breakfast or dessert? Spelt Tart with Pistachio, Chia Yoghurt Filling

6 Mar

Following my muesli recipe, I had some spelt left over to experiment with. 

IMG_0593

Wholegrain Rolled Spelt, enough for 2 cups when finely blended

1/2 cup extra virgin coconut oil

1/2 teaspoon of himalayan pink salt

3 tablespoons of chilled water

Put the rolled spelt into a blender and continue to process to the finest texture you can get. It will still be quite rough and chunky compared to flour.

IMG_0592

Add the salt to the blended spelt and mix the coconut oil through the dry ingredients using a knife until it forms crumbs. Add the water and stir. Press the mixture together into a ball and put in the fridge while you prepare the filling.

IMG_0594

1 cup thick natural yoghurt

1 tablespoon orange blossom water

1/2 teaspoon rosewater

1 tablespoon pistachio paste

1 tablespoon chia seeds

Plums, finely sliced

Blackberries

Crushed pistachios

Mix the pistachio paste with the orange blossom and rose water until it forms a runnier consistency and all the lumps are gone.

IMG_0596

Stir this into the yoghurt with the chia seeds and put in the fridge for at least 1 hour. The chia seeds will thicken the yoghurt if you leave it for long enough.

IMG_0606

Pre heat an oven to 180°c

Take the spelt mixture out of the fridge and use enough to evenly press into small tart tins (with removable bases) like you do with a biscuit base for a cheesecake. I wouldn’t call this a pastry – it’s far too crumbly and textural. Put the tart tins in the fridge for at least 30 minutes to allow the coconut oil to harden.

IMG_0599

Put the cold tart shells straight into the hot oven and bake for 30 minutes. Check after 15 minutes to make sure they don’t burn. Remove from the oven and allow to cool completely.

IMG_0602 IMG_0603

Fill the cooled tart shells with the thickened yoghurt mixture, top with sliced plums, whole blackberries and crushed pistachios.

IMG_0609

This recipe is sugar free but you can add honey to the yoghurt mixture or drizzle it on top of the finished tart to suit your taste. This will also make an extravagant yet healthy breakfast to serve guests with a cheeky twist. Looks can be deceiving and it’s not the rich pastry it appears to be…

IMG_0611 IMG_0613

IMG_0612

Advertisements

Prawns with Dukkah, Lemon & Extra Virgin Olive Oil

28 Oct

The fish markets are the best place to get fresh seafood in Sydney (besides having a generous friend who likes to fish) and I rarely buy it anywhere else.

I bought some beautiful large prawns to have as entree for our family barbecue a few Sundays ago and they didn’t last long.

I have a bulk supply of pistachios on hand that I use for rolling my chocolate truffles in so I made some dukkah to go with the prawns.

1kg of prawns, peeled, deveined and tails left on
Extra virgin olive oil
Fresh lemons

1/4 cup of freshly ground, roasted pistachios
2 tablespoons of golden sesame seeds (these are un-hulled and have more flavour than white sesame seeds)
1 teaspoon of cumin powder
1 teaspoon of coriander powder
A sprinkle of salt (I used Portuguese sea salt)
A sprinkle of chilli flakes

Natural yoghurt
Freshly chopped coriander, roots and leaves

Pan fry the prawns on high heat in some olive oil on both sides until they curl up, turn white and start to brown. They won’t take long to cook. Squeeze over a generous amount of lemon juice and transfer to a serving plate.

Sprinkle the hot prawns with salt and generously dust with the dukkah. Drizzle with good quality extra virgin olive oil and garnish with lots of fresh coriander. To serve, mix some fresh coriander through the yoghurt and place the bowl in the centre of the platter for dipping. Best eaten with your fingers.

20121028-204751.jpg

Moroccan Spiced Potato, Pea and Spinach Soup

17 Jun

I’ve been in a ‘soup mood’ all week and here’s another creation! 

1 medium brown onion, finely diced

3 large cloves of garlic, finely diced

2 sticks of celery, finely diced

1 medium potato, peeled and very finely diced

300g of frozen peas

200g of spinach

1 heaped tablespoon of natural yoghurt

1 heaped tablespoon of Bitton Moroccan Spice

Chopped fresh coriander

Chopped fresh chilli

Butter

Extra virgin olive oil

Vegetable stock

White wine

Salt

Saute the onions in a generous amount of butter and olive oil until translucent but without browning. Add the garlic and celery and continue to saute for a few minutes. Add a generous splash of white wine and cook until some of the liquid evaporates. Add the Moroccan Spice and saute until fragrant.

Stir in the potato, peas and spinach, pour over enough stock to cover and bring to the boil. Reduce to a simmer, stir in the yoghurt and leave to cook until the potato is tender. Transfer to a blender and blitz until smooth.

Return to the heat, check the seasoning, add more salt and Moroccan Spice to suit your taste. Stir through more vegetable stock if the soup is too thick. Mix in some freshly chopped coriander just before serving and top with a dollop of natural yoghurt, chilli and coriander.

Some crusty toast is perfect with this to dip and wipe the bowl clean!

I’m Nuts About This Chutney

22 May

I’ve tried the David Bitton Coriander Pesto, Moroccan Spice and Strawberry & Vanilla Jam so it makes sense that I work my way through the entire gourmet range. So much fun!!

Next on my list was the Monkey Nut Chutney packed with peanut oil, peanuts, coriander, mint, garlic, vinegar, chilli, lemon juice, tamarind and salt. I love that this range is made using natural, non GM ingredients.

I modified my tandoori wrap recipe and the Monkey Nut Chutney complemented the flavours perfectly.

500g organic, free range chicken breast

1 jar David Bitton Monkey Nut Chutney

1 punnet of cherry tomatoes

1 large Lebanese cucumber

Mixed lettuce leaves

A large handful of fresh coriander

A large handful of fresh mint leaves

Natural yoghurt (approx 1 cup)

Ingredients to make chapattis*

Cut the chicken into stir fry size strips and mix through 2-3 heaped tablespoons of Monkey Nut Chutney. Slice the cherry tomatoes in half, cut the cucumber into strips about the same size as the chicken, roughly tear the coriander leaves and stems, and set aside with the mint and lettuce leaves. Mix some Monkey Nut Chutney through natural yoghurt and adjust to taste. Make the chapattis following my previous recipe*.

Fry the chicken in a pan on both sides until golden brown and cooked through. If the marinade starts to stick to the pan, add a little water and once it evaporates and the marinade starts to become thick again, remove from the heat.

Place the ingredients in the middle of the table and let everyone make their own wraps to suit their taste. Delicious!

Spinach & Chickpeas with Yoghurt, Tahini, Garlic and Lemon Dressing

20 Feb

This is a simple, healthy recipe perfect for when you want a light meal and don’t feel like spending too much time in the kitchen.

1 medium onion diced

2 cloves of garlic diced

Extra virgin olive oil

400g can of chickpeas

250g of chopped frozen spinach

Salt

Saute the onions in olive oil until clear, add the garlic and fry until fragrant. Add the defrosted spinach and saute to evaporate some of the water but leave it moist. Remove from the heat, add the rinsed and drained chickpeas to the spinach mixture and season with salt to suit your taste.

The yoghurt dressing is similar to the one I made to drizzle over the pumpkin & sweet potato stack with broad bean fritters just without the roasted lemon pulp.

1/2 a cup of natural yoghurt (I used my homemade yoghurt)

2 tablespoons of tahini

1 medium clove of garlic diced

Juice of one lemon

1/2 a teaspoon of salt

Mix the yoghurt, tahini, garlic and salt together. Add the lemon juice gradually and taste as you go. I used my homemade yoghurt which is mild but some natural yoghurts are quite tangy so you might not want to add as much lemon juice.

To serve, simply drizzle the dressing over the spinach and chickpeas. This will also make a great side dish.

© Jessica Fernandez

Pumpkin & Sweet Potato Stack, Broad Bean Fritters and Yoghurt Dressing

19 Feb

I’m loving pumpkin at the moment and I’ve also been craving juicy green broad beans, so I came up with this healthy dish that’s packed with flavour.

Roasted Butternut Pumpkin & Sweet Potato

3/4 of half a butternut pumpkin cut into 5mm thick slices

1/2 a large sweet potato cut into 5mm thick rounds

1 heaped teaspoon of coriander powder

1 heaped tablespoon of cumin seeds dry roasted

1/2 a teaspoon of turmeric powder

1/4 of a teaspoon of chilli powder

A pinch of salt

1 lemon

Extra virgin olive oil

Place the pumpkin, sweet potato, spices and salt in a baking tray, squeeze over all the juice of the lemon and cut the lemon skin into quarters. Add the lemon skin* to the baking tray and drizzle the ingredients generously with olive oil. Toss well making sure the seasoning is distributed evenly and lay the vegetables out in a single layer on baking trays so that nothing over laps.

I used 2 baking trays and when that batch was done I filled one more baking tray. Roast in a 200°c oven for about 20 mins or until the vegetables are cooked but still firm (a slight crunch is ok) otherwise they will fall apart when you assemble the stack. Set the vegetables aside to cool.

Broad Bean Fritters

600g of frozen broad beans

Small handful of fresh mint leaves

Small handful of fresh coriander

1 heaped teaspoon of cumin powder

1 heaped teaspoon of coriander powder

1 teaspoon of salt

A pinch of chilli powder

Besan flour (chickpea flour), sifted

Extra virgin olive oil for frying

Put the frozen broad beans in a bowl and pour over enough boiling water to cover them. You will see the skins loosen after a minute or so, drain them and peel off the skins leaving the vibrant green broad beans. Place the broad beans in a Magimix or food processor and blend until they become the size of half to a quarter of a pea.

Transfer the broad beans to a bowl, add the spices, fresh herbs and salt. Mix well with your hands and form round fritters roughly the size of the slices of pumpkin and sweet potato and about 1 – 2cm thick. Put some besan flour on a plate and dust the fritters lightly just before frying. Fry on both sides until golden brown.

Yoghurt Dressing

1/2 a cup of natural yoghurt (I used my homemade yoghurt)

2 tablespoons of tahini

1 medium clove of garlic diced

Juice of one lemon

1/2 a teaspoon of salt

The pulp of the roasted lemon*

Mix the yoghurt, tahini, garlic and salt together. Add the lemon juice gradually and taste as you go. I used my homemade yoghurt which is mild but some natural yoghurts are quite tangy so you might not want to add as much lemon juice. Scoop the pulp out of the roasted lemon skins and mix into the dressing – nothing is wasted in this recipe!

To assemble:

Place a round of sweet potato on the plate followed by 2 slices of pumpkin to form a circle. Repeat the process so that you have 4 layers of vegetables and place a broad bean fritter on top. Repeat the layers again and finish with a  fritter. Drizzle the yoghurt dressing over the stack and garnish with fresh mint leaves.

This was enough as a light main meal – it’s deceivingly filling. 🙂 This recipe is perfect for people who follow a gluten free diet and you could also make a yummy vegetarian burger or wrap with these ingredients

Enjoy!

%d bloggers like this: