As a result of posting about quinoa in a few places this week there has been some further feedback on my way of cooking it, and I’m pleased to say it’s all been positive, so I thought I’d share it again in case new readers find it of interest.
Let me summarise: I don’t cook quinoa as it says on the packet as I don’t think it’s the best way or creates the tastiest outcome, so this post explains my method.
Line a loaf tin with parchment paper
In a large bowl mix all of the dry ingredients
Put the tahini and coconut oil in a microwavable dish and heat for 30-60 seconds until the coconut oil has melted
Mix the melted mixture into the dry ingredients, ensuring it’s all well combined
Pour the mixture into the loaf tin and put it in the freezer for 20-30 minutes, this solidifies the coconut oil which holds the bars together
Remove and chop into bars and store in the fridge
Options: you can add your favourite chopped nuts, substitute some of the apricots for raisins or sultanas, substitute the tahini for almond or any nut butter for a different flavour. I use unsulphured dried apricots as I prefer them, but if you’d like something sweeter, or can’t get unsulphured ones, use the orange dried apricots available everywhere.
Roasting your seeds gives a great flavour: lay the seeds in a single layer on a large baking tray and roast for 5-10 minutes at 180-200C; keep watched the nuts and moving them around so that they don’t overcook or burn, then leave to cool. Resist doing what I do and eat any of them straight out of the oven and burn your tongue!
Ah, tomatoes. Fresh, ripe, summer tomatoes. It may be hard to top a freshly picked, home grown tomato sprinkled with salt and eaten out of hand like an apple. Or a classic BLT with mayonnaise. Or a Caprese Salad. When you have fresh tomatoes, it’s best to not mess with them too much. The Tomato Tarte Tatin is a nice way to use fresh tomatoes that concentrates their flavor and adds to their natural sweetness with the use of balsamic vinegar and sugar. The tomatoes are thus rendered sticky and almost candy-like, on top of a puff pastry tart. The result is like a pizza without the cheese, and with a mouthful of bursting tomatoes and juice. It’s a messy dish, but is absolutely delicious, as well as beautiful. Give it a try!
For Mr. Fitz we turned the tarte into a BLT, adding the necessary…
You know I love roasting carrots…I love carrots raw in dishes too, on their own as crudités, and added to salads…in dips…in cakes…in chilli…in fact, I can pretty much say that I definitely like carrots in all forms (except boiled to death like my Gran would cook them!!)…they are like sunshine on your plate ☀️☀️ and I realise recently that I do seem to favour orange coloured dishes!!! Hmmmm…..and orange coloured clothes, and in fact, we just bought, in the last hour, an orange sofa bed!!!
I hope you’ve all had a great week and are looking forward to a fab weekend :)
This weeks weekly blog party fantastico has kicked off already and promises to be another event full of fun and pizzazz in the hands of this weeks co hosts Hilda, Indu and my lovely Selma, a super talented trio all ready to welcome you :)
3-4 small cooked beetroots
1/2 tsp ground cumin
1 orange, juiced or 50-75 ml pure orange
2 tbsp extra virgin olive oil
3 cups or 1 bag of rocket
50g (when uncooked) of cooked and cooled freekeh/quinoa/your choice of grains
200g feta cheese
Sprinkle of chia seeds
Cut the beetroots into small wedges and place in a bowl.
Add the cumin, orange juice and olive oil and toss well.
Arrange the freekeh, rocket, beetroots and feta on a serving dish and drizzle on the remaining dressing and top with a sprinkle of chia seeds.