Friday, 27 January 2017

kale and potato hash with sumac, thyme and cumin

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kale and potato hash with sumac, thyme and cumin


kale and potato hash with sumac, thyme and cumin

Cold weather calls for comforting bowl food, and recipes that are packed with flavour and immune boosting ingredients. The kale is the star of this dish, adding a super green ferrous bite that complements the sharp citrus of the sumac, and warming earthiness of cumin and thyme.

A great recipe to use up any leftover baked or boiled potatoes or cooked kale. On the table in less than half an hour - all that's needed is to decide what to top your kale and potato hash with. I like to serve this with a spoonful or 2 of thick yogurt and an extra sprinkling of sumac, but a fried egg would be a very welcome addition, as would a crumbling of a sharp fresh cheese, such as feta, or soft grilled tomatoes. The choice is yours...



serves: 4 

preparation and cooking time: 30 minutes 
recipe by Ema at De Tout Coeur Limousin 
suitable for vegetarian, vegan, gluten free diet 

ingredients:

2 handfuls kale - washed and finely chopped
250g cooked potatoes (leftover baked or boiled potatoes) chopped
1 onion, thinly sliced
2 cloves garlic, crushed
1 tbsp sumac
1 tsp cumin seeds
1 tsp chopped fresh thyme leaves
1 tbsp oil
salt and pepper

method:


heat the oil in a large frying pan, add the sliced onion, cumin seeds and thyme and fry until the onions are softened and caramelized on the edges.


stir in the crushed garlic and sumac, then add the chopped potato and kale. Continue to cook until the kale is softened, and the potatoes are golden brown. Check for seasoning, adding salt and pepper taste. Serve hot. 





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Thursday, 26 January 2017

tofu, quinoa and bean burger

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tofu, quinoa and bean burger

tofu, quinoa and bean burger


My tofu, quinoa and bean burgers are packed with protein and full of texture and bite. Spiced with cumin, oregano and a hint of chilli.  Serve in a burger bun with all the trimmings. A quick and easy veggie burger for meat lovers and vegetarians alike. 

A great way of using up leftovers and odds and ends of cooked quinoa, tofu, beans and bread crumbs too. 

makes 6

ingredients:

100g firm tofu
250g cooked/tinned kidney beans
1 egg
100g cooked quinoa
1 tsp dried oregano
1 tsp cumin powder
1/2 - 1 tsp cayenne
1 tbsp tomato puree
1 garlic clove
salt and pepper
100g breadcrumbs
cooking oil


method:


Add all the ingredients (apart from the quinoa and breadcrumbs) to a food processor and blend until well mixed but still with a bit of texture. You can of course do this with a spoon, but it will take a bit longer. Tip into a bowl and stir in the cooked quinoa. Shape the mixture into burgers and coat all over with breadcrumbs. Leave firm up in the fridge for 30-60 mins. Shallow fry for about 5 minutes each side or until crisp and golden and cooked through. 




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Sunday, 22 January 2017

chocolate biscotti

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chocolate biscotti
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January days - ice, snow and blue skies at Lac de Vassiviere 


chocolate biscotti


These crunchy chocolate biscuit bites are just the thing to enjoy with a hot cup of tea or coffee after a walk outside in the cold January air. I knew them first as biscotti, but here in France they are known as croquants. This recipe is just as good with almonds or hazelnuts instead of the chocolate chips, or use a mixture of both if you would like.  

So, as the saying goes, 'there is no such thing as bad weather, only inappropriate clothing'. I got a batch of these baked, then wrapped up warm and went out for a long walk with the dogs, and enjoyed the peace and beauty of the snow dusted Lac de Vassiviere. Happy January days. 


ingredients: 
200g plain flour 
100g sugar 
100g dark chocolate chips/finely chopped chocolate 
2 eggs 
pinch of salt 

method: 

preheat the oven to 180C/gas 4. 

mix all the ingredients together until they form a dough. Shape into 2 flattened sausage shapes about 20cm long and 5cm wide. 

bake on a greased/lined baking sheet for 10-15 minutes or until they are just dry to the touch. Take out the oven and carefully slice into 2cm pieces. Bake again for another 10 minutes or until golden brown. Cool on a rack, then store in an airtight container. 



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Wednesday, 18 January 2017

polenta pizza with braised leeks, yogurt and sumac

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polenta pizza with braised leeks, yogurt and sumac

polenta pizza with braised leeks, yogurt and sumac 


Braised leeks, gently cooked and softened with butter and olive oil, flavoured with rosemary, lemon and a few spoonfuls of raisins for a little sweetness. Served on top of a soft polenta 'pizza' base, that is finished in the oven to lightly crisp up. Serve with a spoonful or 2 of thick yogurt and a sprinkling of sumac. A comforting winter recipe that is gluten free and vegetarian too. 

serves 4-6 
preparation/cooking time guide: 45 minutes 

ingredients
1 cup quick cook polenta 
3 cups vegetable stock 
2 medium sized leeks
2 tbsp raisins 
1 tbsp chopped fresh rosemary 
zest and juice of half a lemon 
1 tbsp olive oil 
1 tbsp butter 
salt and pepper

to serve
2-3 tbsp thick yogurt 
2 tsp sumac

method

Wash the leeks well, then cut them in half widthways then slice into lengthwise strips. Gently fry in a mixture of olive oil and butter and about 1/3 cup of water. Add the chopped rosemary, raisins, zest and juice of 1/2 lemon and season with salt and pepper. Cook until the leeks are soft and the water has evaporated. 

While the leeks are cooking bring 3 cups of vegetable stock to the boil, then sprinkle in the polenta in a steady stream, stirring all the time to avoid lumps forming. Cook the polenta for 5-7 minutes until thickened and coming away from the sides of the pan. Pour the polenta onto a non-stick/lined baking sheet and spread into a rough square shape (about 23cm). 

Preheat the oven to 180C/gas 4. When the leeks are cooked spread them evenly over the polenta base. Bake for about 20 minutes until the polenta is crisp and golden brown on the edges. 

Serve in slices with a few spoonfuls of thick yogurt and a sprinkling of sumac. 


Say bonjour & visit us at De Tout Coeur Limousin. Creative & wellbeing retreats, holidays & workshops in the heart of rural Limousin, SW France



creative, wellbeing, retreats, de tout coeur limousin, retreats France, Limousin, France, holidays, group holidays, singing holidays, art holidays, photography holidays, France, tourism, travel, rural France, accommodation in SW France, accommodation in the Limousin, retreats France, holidays France, rural France, holidays sw France,

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Say bonjour & visit us at De Tout Coeur Limousin. Creative & well being retreats, holidays & workshops in the heart of rural Limousin, SW France


Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  


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