These are delicious, not just for the kids either, On a busy day, your work load has gone crazy it,s coming at you from all direction all at the same time, suddenly feel drained your inner battery is beginning to run low, grab a couple of these along with a quick cuppa, off t you go again, re- energizer.
Ingredients
Make them from organic Ingredients. (chemical free)
4 oz barley oat flakes (Porridge oat)
2 weetabix biscuits
2 oz pumpkin seeds
2oz pistachio nuts (chopped)
2 oz sunflower seeds
1 oz white sesame seeds
1 oz millet
1oz flax seeds
1 oz chia seeds
2 oz cranberries (chopped)
pinch of dried ginger
pinch ground cinnamon
3 oz agave nectar
3 oz butter
3 oz honey
In my recipe the cinnamon and ground ginger are still non organic as we are still searching for these locally.
Preparation.
1. Preheat oven to 360f - 180 c degrees. In a large mixing bowl combine all dry ingredients, mix well.
2. In a small saucepan melt butter agave nectar and the honey. Now pour over the entire dry mix and mix thoroughly together, make sure all has and even coat of the liquid.
3. Add mix to your style of baking tray.
4. Place tray in oven and bake for 25 minutes remove and allow to cool for two minutes , if your seed mix is in one big baking tray, use a large sharp kitchen knife and score the surface (only) of the mix dividing into the size bar you require. Now after they have cooled right down, place your baking tray into the fridge overnight.
5. The following morning they are now set, break or cut along score lines, these will store in an air tight container for about three weeks enjoy.
Shown here straight out of the oven, 1st of two batches.
Organic recipes
Tuesday 13 August 2013
Thursday 1 August 2013
Blanching broad beans
Not really a recipe but, these things need doing from time to time , bought these this morning from the organic farm shop The green valley last of the season, there a little bigger than I would have hoped for but never mind, they taste delicious.
We have already had a small taster after I finished bagging them a few moment ago, odd amount left over so it had to be tested, well that's my excuse and I'm sticking to it, crunchy and tender, they will be even better when fully cooked.
Preparation.
Podded and ready for the pot. Bring water to a rolling boil and add salt to taste then add your broad beans, Keep boiling for a further five minutes remove with a large serving slotted spoon to allow beans to drain surplus water and plunge them into iced water, this stops the beans cooking further, when cool place onto tea towels and pat dry place into seal-able bags there now ready for the freezer.
We have already had a small taster after I finished bagging them a few moment ago, odd amount left over so it had to be tested, well that's my excuse and I'm sticking to it, crunchy and tender, they will be even better when fully cooked.
Preparation.
Podded and ready for the pot. Bring water to a rolling boil and add salt to taste then add your broad beans, Keep boiling for a further five minutes remove with a large serving slotted spoon to allow beans to drain surplus water and plunge them into iced water, this stops the beans cooking further, when cool place onto tea towels and pat dry place into seal-able bags there now ready for the freezer.
Tuesday 23 July 2013
Orange marmalade with a twist
Well really its not Marmalade as we know it, In my opinion its far superior than any shop bought or home made other brands. No added sugars, no fats, low Gi, high in protein.
Ingredients
3 large Organic Oranges
1 fl oz honey 30ml
2 fl oz agave syrup 60ml
Preperation
Quarter cut all 3 Oranges and feed through your food processor slicing into thine slices do not remove orange peel. If you don't have a processor then cut by hand as thinly as you can. Place into a medium saucepan and add enough water to fill have way up the pan, cover and bring to a simmer cook for a further ten minutes until the orange peel is softening.
Remove from heat drain and discard juices, Return orange peel to saucepan add honey and agave syrup mix thoroughly to coat all orange peel.
Simmer over a low heat for approximately 40-45 minutes stirring occasionally. The orange peel will begin to break down and begin to thicken a little.
Remove and cool, spoon into a kilner jar and seal, stores in a refrigerator for about three weeks .
Delicious with Organic Bread and ricotta cheese.
Ingredients
3 large Organic Oranges
1 fl oz honey 30ml
2 fl oz agave syrup 60ml
Preperation
Quarter cut all 3 Oranges and feed through your food processor slicing into thine slices do not remove orange peel. If you don't have a processor then cut by hand as thinly as you can. Place into a medium saucepan and add enough water to fill have way up the pan, cover and bring to a simmer cook for a further ten minutes until the orange peel is softening.
Remove from heat drain and discard juices, Return orange peel to saucepan add honey and agave syrup mix thoroughly to coat all orange peel.
Simmer over a low heat for approximately 40-45 minutes stirring occasionally. The orange peel will begin to break down and begin to thicken a little.
Remove and cool, spoon into a kilner jar and seal, stores in a refrigerator for about three weeks .
Delicious with Organic Bread and ricotta cheese.
Breakfast organic bread and cheese with a twist.
A really nice refreshing taste at breakfast time, in the time it takes for your kettle to boil ready for your first brew of the day the most important one, the life saver, already prepared earlier and stored in the refrigerator get your (see) Marmalade out and your ricotta cheese simply pop in the toaster the organic bread slices, the rest its simple. Enjoy.
Monday 22 July 2013
Roast lamb shanks
I had these tucked away at the back of the freezer now for some time just waiting for a special time which never seem to come round, well, temptation got the better of me , I simple love lamb shanks.
Ingredients
2 lamb shanks
1 head broccoli
2 medium carrots
1 small sprig Thyme
Organic Olive Oil
Black Pepper
Salt.
Mint
Sugar
Malt Vinegar
Preparation
First take the sprig of thyme and De-leaf all leaves from stalks, wash and chop them as small as you can get them place to one side, next drizzle lamb shanks with olive oil, shake salt over to your taste now rub in the salt and olive oil into the skin of the lamb shanks, next place thyme on the shanks and rub in to the olive oil, place in preheated oven on gas Mark 5 for 2 hrs.
Whilst cooking prepare the veg, broccoli and carrots along with (see) mint sauce.
Ingredients
2 lamb shanks
1 head broccoli
2 medium carrots
1 small sprig Thyme
Organic Olive Oil
Black Pepper
Salt.
Mint
Sugar
Malt Vinegar
Preparation
First take the sprig of thyme and De-leaf all leaves from stalks, wash and chop them as small as you can get them place to one side, next drizzle lamb shanks with olive oil, shake salt over to your taste now rub in the salt and olive oil into the skin of the lamb shanks, next place thyme on the shanks and rub in to the olive oil, place in preheated oven on gas Mark 5 for 2 hrs.
Whilst cooking prepare the veg, broccoli and carrots along with (see) mint sauce.
Sunday 21 July 2013
Home made mint sauce.
Now that a lot of my herbs have been replaced this year after so called gardeners who didn't know the difference between them and weeds, Its time to start making home made Mint sauce again.
Ingredients.
Mint leafs, Vinegar, Sugar, Pinch of salt.
Prearation.
Pick over the mint leave (far left photo), to remove any that are not 100% rinse in cold water remove all stalks and dice as small as you can get it ( middle photo). Into a small bowl add I tsp sugar and add a pinch of salt (to taste) add all the diced mint and slowly drizzle Vinegar to suite your thickness of mint. store in fridge till needed.
Ingredients.
Mint leafs, Vinegar, Sugar, Pinch of salt.
Prearation.
Pick over the mint leave (far left photo), to remove any that are not 100% rinse in cold water remove all stalks and dice as small as you can get it ( middle photo). Into a small bowl add I tsp sugar and add a pinch of salt (to taste) add all the diced mint and slowly drizzle Vinegar to suite your thickness of mint. store in fridge till needed.
Monday 15 July 2013
Organic Pizza
Hand made organic pizza, well nearly we never made the bases for them, but next time they will be made by us, but that's another recipe.
Organic Ingredients
2 Pizza bases
1Tbls tomato ketchup
2 Tomato
1 Red pepper
2 Mushrooms
Grated cheese
Drizzle of olive oil
Dressing Ingredients.
3 Romaine lettuce leaves
1 Bunch of water cress
Salt and pepper
Olive oil.
Preparation.
Preheat oven to 360 f / 180 c degrees. Place the pizza bases on a large baking tray spoon on one tbls of ketchup into the center of the base and spoon outwards in circular motion to the outer edge of the pizza base so all the surface is covered with ketchup. Now sprinkle the grated cheese evenly over the surface till it covers the entire base . Slice red peepers, mushroom and tomatoes layering evenly over surface. Drizzle olive oil, add pepper and salt to taste. Place in preheated oven. Cooking time approx 12 -15 mins.
Preparation of Dressing.
Roll lettuce leaves and water cress together into a tight ball and slice very thinly into strands, toss in a bowl to loosen, add pepper and salt to taste, drizzle with olive oil.
Remove hot Pizza add dressing and serve immediately.
Remember folks tomatoes hot, hot, bloody hot be careful. enjoy.
Accompaniment.
Serve with chilled Organic orange squash.
Organic Ingredients
2 Pizza bases
1Tbls tomato ketchup
2 Tomato
1 Red pepper
2 Mushrooms
Grated cheese
Drizzle of olive oil
Dressing Ingredients.
3 Romaine lettuce leaves
1 Bunch of water cress
Salt and pepper
Olive oil.
Preparation.
Preheat oven to 360 f / 180 c degrees. Place the pizza bases on a large baking tray spoon on one tbls of ketchup into the center of the base and spoon outwards in circular motion to the outer edge of the pizza base so all the surface is covered with ketchup. Now sprinkle the grated cheese evenly over the surface till it covers the entire base . Slice red peepers, mushroom and tomatoes layering evenly over surface. Drizzle olive oil, add pepper and salt to taste. Place in preheated oven. Cooking time approx 12 -15 mins.
Preparation of Dressing.
Roll lettuce leaves and water cress together into a tight ball and slice very thinly into strands, toss in a bowl to loosen, add pepper and salt to taste, drizzle with olive oil.
Remove hot Pizza add dressing and serve immediately.
Remember folks tomatoes hot, hot, bloody hot be careful. enjoy.
Accompaniment.
Serve with chilled Organic orange squash.
Subscribe to:
Posts (Atom)