Tag Archives: what would you feed me

What would you feed me….Marisa?

 
This week I am very happy to bring you another lovely recipe from another lovely blogger: Marisa from Miss Marzipan. Marisa and I share many beliefs and tastes when it comes to real, tasty, healthy homemade food; her recipes and photos are always fabulous, and I regularly drool over her food shots on Instagram. You may assume that a blog with marzipan in the name would be packed full of sweets and cakes, but Marisa has embraced the I Quit Sugar programme during the last year and has shared her journey, discoveries and dishes with her readers – she’s an inspirion, sharing many great looking recipes. 

So, Marisa, what would you feed me?  

 

Hi everyone! And thanks so much for having me, Elaine! It’s wonderful to be here in your inspirational space and to have the opportunity to slot this humble creation in amongst all your amazing veg masterpieces! 

For those of you who don’t know me, but are familiar with Elaine’s culinary preferences, allow me to preface this post by stating that veg and spice-loving Elaine is a woman after my own heart. And so, when she asked me what I would feed her, this recipe I created with the intention of sharing around the start of the year (where has 2015 gone?) sprang to mind.

Sweet potatoes should have their own step on the food pyramid, imo. I truly love them that much. And anything spice-related likewise ticks major boxes for me. 

This simple recipe is the amalgamation of a variant of a hastily-thrown-together dukkah recipe (strangley, I have not found ready-made dukkah here in Stockholm!) and one for my beloved sweet potato fries. 

The Tahini Dipping sauce makes a tasty, creamy, vegan alternative to aioli or the like and a legume-free alternative to hummus… So for any Paleo-style eaters out there, this is something for you too.  It is adjustable depending on whether you want a spread, dip or drizzle consistency. And if you like falafel, these simple dishes, with an accompanying green salad, make for the most perfect sides.

Ladies and gentlemen, I present you with Dukkah Crusted Chunky Sweet Potato Fries and Tahini Dipping Sauce with Roasted Garlic

 Smaklig måltid, as we say in Sweden! 

Marisa (AKA Miss Marzipan) xx

  

Dukkah Crusted Sweet Potato Chunky Fries

Ingredients

  • 1.5 tsp cumin seeds 
  • 1 tsp fennel seeds
  • 2 tsp white sesame seeds
  • 2 tsp black sesame seeds
  • 4 tsp pepita and/or sunflower seeds to scatter over
  • 3-4 sweet potatoes, cut into rustic, chunky chips (alternatively wedges)
  • 2 tbsp melted coconut oil/olive oil
  • At least 1 garlic clove for roasting (for the dipping sauce)
  • Salt and pepper to season
    Directions

    1. Preheat your oven to 190° C (fan) and line a baking tray with baking parchment.
    2. Crush cumin and fennel seeds with a mortar and pestle.
    3. Pop crushed seeds into a small bowl with the sesame seeds. 
    4. Place the potato wedges in a large bowl, drizzle over oil and toss potatoes to coat with the oil. Sprinkle over the seed and spice mix and toss gently to coat.
    5. Place the coated potato wedges and unpeeled garlic clove (roast extra for later if you like) on the baking tray. Scatter over pepitas and/or sunflower seeds.
    6. Bake for 35-40 minutes or until seeds are nicely toasted and potato wedges are baked. I don’t turn them during baking (lazy!), but you can if you like.
    7. Serve hot with Tahini Dipping Sauce with Roasted Garlic to accompany. 

  

Tahini Dipping Sauce with Roasted Garlic

Ingredients:

  • 75 ml tahini
  • 75 ml lemon juice
  • 2 tbsp melted coconut oil/olive oil
  • 75 – 125 ml water (to achieve desired consistency)
  • 1 roasted garlic clove (that was roasted along with your sweet potato fries- easy!)
  • A pinch of salt
  • A couple of tsp of chopped fresh herbs to garnish (parsley and chives work well)

Directions:

  1. Squeeze the roasted garlic out of its skin and pulse a food processor, together with tahini, lemon juice, oil, salt and 75 ml of water. Add more water, a tablespoon at a time, to achieve the consistency you want. 
  2. When smooth and of the desired consistency, transfer to a bowl and sprinkle over fresh herbs. Serve with Dukkah Crusted Sweet Potato Chunky Fries/falafel/on sandwiches as a spread, etc.  

OMG! YUM YUM YUM!!! I love this, Marisa, I’ll be licking the plate 🙂 thank you xx

Advertisements

What would you feed me…Chitra? 

 This week’s guest post comes to you from the powerhouse that is Chitra’s Healthy Kitchen. I say powerhouse because Chitra posts healthy, wonderful recipes daily, her recipe log is massive, you are guaranteed to be inspired! Chitra’s aim is to share healthy recipes, often her healthy version of typical indian recipes, always complete with nutritional information, which, of course, highly appeals to me 🙂

So, this week, Chitra, what would you feed me?   

 When Elaine approached me for guest post, I was really thrilled and it was a great honour for me to be here. “What would you feed me” is a series of guest posts initiated by Elaine and I am glad to be part of it. It is a great opportunity given to me by her to meet new people thru her blog.

I get inspired by Elaine’s Vegetarian healthy recipes mainly Salads and Dips variations. Knowing Elaine’s inclination towards spices and sugar free dishes. I wanted to try something which fits to ‘What would you feed me’ series, as well her healthy blog concept, so tried this Spiced Kiwi Lassi instead of Sweet Lassi.


Thanks again Elaine for the opportunity.

  

Kiwi Lassi – Spiced:


About:

Smoothies/Drinks are quick and easy and are a real treat on warm days. This is a thick, rich, flavorful smoothie is cool and refreshing and can be taken as a light meal or can be served for breakfast. You can enjoy it any time of the day … Delicious and loaded with nutrients, I love that 🙂


Health Benefits:


Kiwi has more vitamin C than an orange and it’s seeds are rich in Omega 3 acids. Supports learning process, boost immunity system and helps your skin to glow.


Fennel seeds (Saunf) are very effective for digestive problems. These seeds can be chewed upon or had as a tea decoction for beneficial effects upon the stomach. In India, these are routinely chewed upon after meals to aid in digestion after a rich meal while acting as herbal mouth freshener.


Cardamom– Elaichi or cardamom not only does it add sweet taste and unique flavour to your dishesCardamom contains chemicals that appear to treat stomach and intestinal spasms and gas, and increase the movement of food through the intestine.


Yields -2 servings

Preparation time -10 minutes


Ingredients:

• Kiwi fruit- 4
• Plain greek yogurt-1cup
• Milk-1/2cup 

For Spices:

• Fresh mint leaves-8-10
• Cardamom-1pod
• Ground pepper-1/4tsp (or as per taste)
• Fennel seeds-1/2tsp
• Salt- a generous pinch ( I used black salt)

Procedure:

• Place all spices (ground pepper, cardamom pods, fennel seeds), salt , mint, in a blender and pulse until coarsely crushed.
• Now to this add kiwi fruit, yogurt, mint and continue to blend until smooth.
• You can add more milk to reach your desired consistency and ice if you like a frosty smoothie.


Enjoy.


Note:

• Spices can be personalised
• Consistency of Lassi can be altered too 

 

What a wonderful, fresh looking smoothie, and with the spices, a completely different take on fruit smoothies for me. Thank you so much, Chitra xx

What would you feed me…Karinna?

Another week, another lovely dish, from another lovely blogger…this week I bring you a guest post from Karinna from Cheesy Biscuit. Karinna and I share many tastes, both getting excited over spices and dishes packed with flavour; we are often to be found drooling over one another’s posts, so I am very happy to be sharing a dish from her with you…

So, Karinna, what would you feed me?   

Whilst I’m not vegetarian, I do eat masses of veggie food.  (Ok, I eat a fair amount of cakes, too, but only after I’ve eaten my savoury plate first.)  So when Elaine told me, quite some time ago, that she was going to be inviting herself around for dinner, I was lulled into a false sense of security.  Our mutual love of fresh vegetables and addiction to garlic, spices and herbs had to be a pretty good jumping-off point, I thought.  And then my ‘What Would You Feed Me’ deadline started creeping up.  It wasn’t that the list of banned ingredients was a problem, but more that I wanted to make something that I thought Elaine, as such a flavour lover and creative cook, would genuinely enjoy.  And then time ran out!  In the end, I made this salad, which in the spirit of Elaine’s mezze lunch feasts formed part of a tasty mishmash of plates and bowls to share with friends.  The salad was a bit of a risk – I think that raw endive always is, what with that bitter note that not everyone loves.  But there’s plenty of other flavours here to tone it down, what with the green veg, tangy tarragon mustard dressing and pink peppercorns.  I’d wanted to use some fresh tarragon in the dish but never got around to getting any – the whole thing packed in plenty of flavour regardless.  I hope Elaine forgives me for the distinct lack of garlic.  Oh, but the parmesan, by the way, happened to be vegetarian, so no issues there.  I just hope I didn’t break the brief with the use of honey 😉

Ingredients
 
About 4-6 endive (depending on size)
 
150g asparagus
 
150g purple sprouting broccoli
 
100g green beans
 
1 tbsp. olive oil
 
1 tbsp. mustard (I used a fancy tarragon mustard I’d been given, but regular mustard would still be good)
 
1 tbsp. lemon juice
 
1 tbsp. honey
 
1 – 2 tbsp. parmesan shavings
 
A grinding or two of pink peppercorns
 
A large bowl of iced water
Method
 
Begin by steaming or boiling the broccoli, asparagus and green beans until tender but retaining a little crunch.  Drain, then immediately throw into the bowl of iced water.
 
Make the dressing by combining the olive oil, mustard, honey and lemon juice.  
 
Once the green veg are chilled, remove from the water and pat dry with a clean tea towel.
 
Roughly chop the endive and arrange over your serving dish.  Give the dressing a final whisk, then pour over half.  Arrange the vegetables over the top and drizzle with the remaining dressing, then top with shavings of parmesan and, finally, a little crushed pink peppercorns.

What a wonderful fresh dish, perfect for beautiful spring weather we are now enjoying in the UK – and I forgive you the lack of garlic…this once!!! 😉 thank you so much, Karinna xx

What would you feed me…Naina?

  

Welcome to this week’s guest post, coming today from Naina from the wonderful blog Spice in the City. Naina’s blog is packed full of the most amazing photos and recipes, full of colour and flavour, her posts are always a joy to behold. And today’s is no different, Naina has brought me a gorgeous looking and sounding dish…enjoy..

So, over to you, Naina, what would you feed me? 

Kerala Ishtu small1

So this week, I am playing host, albeit virtually, to a very special person. She is I think the healthiest eater I know! She is completely honest about her food journey and how it has now brought her to a place where she truly enjoys what she eats and how good it makes her feel.

DSC_0851

Isn’t that inspirational? Meet Elaine, who blogs at Foodbod 😀 She makes healthy look oh so good! Nut butters, fabulous dips, goodness bars, beautiful salads… and don’t even get me started on her sourdough breads!! Glorious!

DSC_0828

She loves and eats lots of vegetables, but no meat, no junk food and no refined sugars. She does love her spices though and that makes us soul-sisters, doesn’t it 😀 Elaine runs this series called ‘What would you feed me?’, where she challenges fellow food bloggers to come up with healthy dishes that they would serve her, if she came to dinner.

DSC_0804

When it comes to cooking for Elaine, I know it has to be something extremely flavorful and clean, a dish where you can taste and experience each ingredient that has gone into it. Something fresh, that also looks and tastes wonderful!

DSC_0846

I thought through a lot of vegetarian curries, many of which were prime candidates for the ‘What would I feed Elaine?’ challenge. But knowing Elaine’s love for vegetables, I wanted a dish where the spices don’t overpower the vegetables. Where the veggies shine through, still retain their crunch and are the real stars 😀

Kerala Ishtu small4

So, drumroll please… I present to you, Elaine, the divine Kerala Ishtu!! All the way from God’s Own Country! Talk about temple food 🙂

DSC_0830

Delicately spiced with whole cloves and cinnamon, freshly crushed peppercorns, with just a hint of turmeric thrown in to impart that golden hue, this ‘Ishtu’ or stew lets the vegetables do all the talking.

DSC_0862

They are quickly stir fried in coconut oil (another favorite of Elaine’s) and then simmered in a couple of minutes in coconut milk. Ginger and curry leaves provide the finishing touches. Clean eating at its best!

DSC_0781

This stew is generally made with only potatoes, but I’ve also eaten some with carrots and green beans in them. When I went to my supermarket yesterday, I found some gorgeous pink radishes, which I thought would work really well in the stew (and they did!)

DSC_0807

Instead of green beans, I added sugar snap peas, which tasted just brilliant here 🙂 I really, really love the flavors in this gorgeous, delicate stew and I hope Elaine will too.

DSC_0812

Ishtu is traditionally served with Rice Appams (the kind that Angie made!), but I bet it will taste scrumptuous with a loaf of Elaine’s beautiful sourdough bread, to mop up all that fragrant sauce 🙂

Here’s the recipe.

Ingredients:

2 tablespoons Coconut Oil

6 Cloves

2 inch stick of Cinnamon

1 large Red Onion, chopped

1 Green Chilli, slit lengthwise

2 inch piece Ginger, finely chopped

2 sprigs Curry Leaves

A Pinch of Turmeric powder

4 medium Carrots, diced into cubes

100 grams Sugar Snap peas, cut into halves

100 grams Radishes, cut into halves

(Feel free to substitute with other vegetables: potatoes, cauliflower, green peas)

200 ml Coconut Milk

½ teaspoon coarsely ground Black Pepper

Salt to taste

Directions:

Heat oil in a heavy bottom large sauce pan on medium heat. 

Add the cloves and cinnamon and fry for a few seconds. 

Add the onions and fry for a few till they soften. 

Now add the green chilli, ginger, 1 sprig curry leaves and turmeric powder. 

Stir well and fry for half a minute to mix the spices well. 

Add by the carrots (if using potatoes, also add at this point). Stir well and fry for 2-3 minutes.

Next add the  add the radishes and sugar snap peas (or other vegetables)  and fry for a further minute. 

Now add a quarter cup of water and season to taste. 

Simmer on a low heat with the lid on for 3-4 minutes until the vegetable have cooked, but still retain a crunch. 

Add the coconut milk and simmer for a further 2 minutes. 

Now add the black pepper and remaining curry leaves. 

Serve warm with appams, rice or bread of your choice.

Kerala Ishtu small

Naina, this is a beautiful dish, absolutely full of everything I love: spices, flavour, fresh vegetables, colour, coconut oil…it’s all wonderful. Thank you so very much, and thank you for all of your lovely, kind words xx

What would you feed me…Melissa?

 

This week’s post is truly inspirational, and may well come at a perfect time for some of you if you’ve overindulged over Easter…

When I invited Melissa from The Glen House to take part in my guest post series I knew that it may well be a challenge for her to fulfil the guidelines of bringing a vegetarian, sugar free, gluten free, healthy dish, but she jumped at the chance of being involved, which made me very happy! Lovely, friendly, vivacious, Melissa makes amazing cakes, she loves baking, and eats very differently from me, but her post captures the essence of the series completely, I hope you enjoy it..

So, Melissa, what would you feed me? 

Elaine asked me write a post that was gluten free and sugar free. Me? Me that uses copious amounts of sugar, chocolate, butter and flour in her posts and in her every day life? Why not, I thought!

But I wasn’t thinking.

Elaine and I are from the opposite ends of the foodie spectrum; she’ll often post a piece and my response would be something along the line that “it would be great covered in chocolate”. Elaine posts healthy dishes and snacks, whilst I write about cakes and cookies. How on earth could I write her sort of post? 

I knew I’d have to stick to what I know, there was no point just serving up a fruit salad or a plate of veg. I needed to make Elaine something ‘sweet’ like a cake or muffin, but I had to use her sort of ‘sugar’. I had to put myself in her shoes…  
So, for the month of March I gave up sugar. I GAVE UP SUGAR. I-GAVE-UP-SUGAR!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! No more cakes, biscuits, muffins, Haribo, chocolate, alcohol…. Even bananas and mangos were off limit! I stopped snacking altogether and stuck to three meals a day. While I was at it, I did away with potatoes and bread too! After two days of mind blowing headaches, I was ok. My sugar fix came from berries, I rekindled my long lost love affair with avacodos and my palette began to change. I lost a stone and a half in four weeks by eating this way- not diet AT ALL, just eating properly.

New ways of cooking and baking called out to me; I discovered Ella Woodward of Deliciously Ella fame and Sarah Wilson, who has written several books on life without sugar. I began to understand how to use nuts and fruit to replace eggs, butter and sugar and how I can replace normal flour with healthier alternatives. So, I’m making Elaine a recipe I’ve come up with myself, based on my research.  
Banana, Date and Pecan Muffins

Ingredients:

1 cup pecans
1 cup brown rice flour
1 cup dates
2 large bananas
1/2 cup almond milk
2 tsp gluten free baking powder
vanilla (I used Dr Oekter vanilla grinder)
a pinch of maldon salt

 Method:

Preheat the oven 180 degrees and line a muffin tin. Blend the pecans to a fine powder in a food processer. Add them into a bowl with the other dry ingredients and stir. Mix the milk, dates, bananas and vanilla and blend until smooth. Stir the wet ingredients in with the dry ingredients and spoon into the muffin cases. Bake in the oven for 20-25 minutes.

I enjoyed my banana goodies with a cup of liquorice tea (try it, it’s amazing!) 

  

32 days after giving up sugar and I can still count the amount of sugar based ‘treats’ I’ve had on one hand. I can’t honestly say that I will give up sugar completely, but I will never go back to eating the amount I did before. NEVER.


Melissa xx

Darling Melissa, I LOVE your muffins, but more than that, I love how you embraced the challenge and what you achieved for yourself. What you have done isn’t easy, sugar is a drug and not easy to give up, and you achieved that. Huge respect from me, honey! I hope you feel fabulous xx

What would you feed me…Linda?

This week I have a story to tell you before we get onto the lovely recipe below: a story of travel, connections, foodies, family and sharing….

Earlier this month my husband, Graham, and travelled to Abu Dhabi in the United Arab Emirates and stayed with my Mum, who lives there, for a few days. Lovely Linda from La Petite Paniere lives down the road from Abu Dhabi in Dubai; I thought this provided an excellent opportunity to be able to send Linda a little food parcel from me so we started to discuss a handover between Linda and my Mum….

As it turned out, Linda and her husband travelled from Dubai to Abu Dhabi to visit Mum whilst Graham was there and they all got to meet one another! How fabulous is that??? I was SO jealous not to be there, but equally loved how this blog world had brought Linda and I together, and that she was now sitting in my Mother’s home and meeting my husband. How totally amazing and wonderful! I love it 🙂

They all enjoyed meeting each other and Linda left Graham with a bag for me of the most wonderful gifts, completely unexpected and completely lovely, all so beautifully wrapped, I was absolutely overwhelmed at her generosity and pure loveliness. 

  I always admire Linda’s crockery as well as her cooking, and she sent me the bowl and plate above and the spoon, that is carved from a lemon tree, which you will see she also owns herself and has used below in her recipe shots – we are now, therefore, crockery twins!!! I love it! 

The dried rose buds are from Iran, their perfume is wonderful, and a lovely addition to my green tea; the herb is called ‘fliou‘, again, I’ve tried it in my tea so far, it has a fresh, almost mintlike flavour; the bag of spices is Ras El Hanout, a Middle Eastern spice mix, which I used last weekend to marinate and grill chicken for my boys..it smells STUNNING! The fliou and Ras El Hanout are both from Algiers..

 And yesterday (23rd) I very proudly wore the pashmina, that everything is photographed sitting on, whilst out celebrating my birthday 🙂 🙂 I am so lucky! And so very grateful!! Thank you again, Linda xx

So, this week’s guest post is my birthday meal, and comes to you from lovely Linda, an amazing cook, and lovely lovely lady, I admire every photo she takes and drool over every dish she produces (her pastries and baking always look amazing!!!!), so, all I can say is, enjoy…

Title: El Bissara, Broad bean Soup


IMG_3024


IMG_3029
Last year when my fellow blogger Elaine from Foodbod  proposed me to do a Guest Post for her, and the title of the challenge was “What would you feed me”, I was absolutely delighted! Elaine loves creating food, delicious food with flavorful spices and ingenuity. It begin as a challenge, as Elaine specified it would be vegetarian, gluten free, sugar free, healthy & tasty!! Oh!!! But I have found a rustic, delicious soup perfect for Elaine!

This soup is known across all North-African region from West to East, and can also be prepared with dried peas.

I hope you will enjoy it!

Serves: 4/6 bowls

Ingredients:
  • 200g of dried broad beans soaked overnight
  • 6 cloves of garlic
  • 1 teaspoon of cumin powder
  • 1/2 teaspoon of sweet red paprika
  • A pinch of salt
  • A pinch of black pepper
  • Coriander
  • Lemon
  • Olive oil
  • 1 liter 1/2 of water
IMG_2936
Procedure:
  1. Wash and rinse the broad beans.
  2. Remove the excess skins.
  3. In a large pan add the cloves, the cumin, the paprika, the salt, the black pepper and the broad beans.
  4. Mix all the ingredients together.
  5. Pour the water.
  6. Cook on a medium heat until the broad beans becomes breaking up and soft (1 hour for me).
  7. Mix the broad beans as a purée.
  8. Transfer the purée into the pan and add more hot water for a creamy and unctuous texture if you want.
  9. Serve in individual bowls.
  10. Add a pinch of cumin and red paprika on the top of each bowl.
  11. Drizzle with olive oil and lemon juice.
  12. Add a few coriander leaves for more flavor.
The soup is hot and smooth. The cumin enhances the flavor of this rustic soup!

Elaine, I hope you will like and enjoy this soup as much as I did 🙂

Bon Appétit

PS: Do not forget to visit Elaine blog: Foodbod
I love it! I love the soup, the presentation, the bowls, everything! Thank you so much for this lovely post and my wonderful gifts x x 

What would you feed me…Diana?

This week I bring you a recipe from a non food blogger! Meet Diana from the blog ‘5 minutes more please’, Diana is a writer and animal lover and wife and mother, and in her blog she shares news and chat from her life in Australia with her three children as well as her love of animals. She is also my friend – another lovely friend that I have once again made via our blogs that has spilled over into our non blog worlds 🙂 we even swapped voice messages last week and marvelled at each other’s accents! 

I invited Diana to take part in this series as sharing a virtual meal might be the closest we ever get to sitting down together, and I was so happy that she said yes immediately, especially as she isn’t a food blogger. 

So, Diana, what would you feed me…

When Elaine asked me to take part in her ‘What would you feed me’ guest blog, I said yes of course . Elaine is one of my closest and dearest wordpress friends. I have been following her blog for a while now and I love the way she cooks and the things she makes, she has inspired me to be so much more adventurous in the kitchen.

Although we live millions of miles away from each other we have developed a friendship which is so special to me, we are very similar but also so different. Unlike Elaine I am not a good cook, but what I do have is an amazing mother who is. So if Elaine was to come to my house for dinner and I so hope that she will one day, I would ask mum to make this meal, for various reasons. One, Elaine loves eggplants (just like me), two, Elaine loves Middle Eastern food (me too) and three, this is yum, light and full of flavour. 

So here it is my mums twist on eggplant Imam Biyaldi


Ingredients 
 4 eggplants
4 medium size onions
4 cloves of garlic
3-4 diced tomatoes
Salt 
Pepper
Olive oil
Canola oil to fry in
Parsley

Method
Cut eggplant and place in salty water for an hour.

Remove from salty water and set aside for about half to hour so in order to drain any excess liquid. 
Fry eggplants  in canola oil white side down.  
Drain on paper towels 

Cut /slice onions and place in pan, rub in salt, add olive oil and cook slightly till wilted.

Then add garlic and tomatoes, season with  salt pepper and finish with some parsley. 

Cook in preheated oven till lovely and golden.

Enjoy 

Lovely Diana, and lovely Diana’s Mum, thank you so much, I love this! Its perfect for me 🙂 xx