Sweet Potato, Tuna and Leek Patties

I love these patties but I do find the them a little time-consuming to prepare. Sweet potatoes can turn a strange greenish colour when left so I tend to cook them and serve immediately. However, I am going to experiment and see if I can prepare the patties the evening before while cooking dinner. Lunch the following day would then only be a matter of making the ginger sauce and heating them through.

Sweet Potato, Tuna & Leek Patties

Sweet Potato, Tuna & Leek Patties

Ingredients

Patties
2lb (900g) sweet potato (pre cooked and mashed)
4tsp sunflower oil
2 leeks (chopped)
1 garlic clove(finely chopped)
7oz (200g) can of sweetcorn (drained)
7oz (200g) can (drained) or fresh tuna (cooked and flaked)
2tbsp Low fat natural yogurt (I used Soya)
60g (2oz) flour (I used rice flour)

Ginger Sauce
2 tbsp white wine vinegar
2 tsp light brown sugar
1 red chilli (de seeded) finely chopped
Fresh root ginger (approx 1 inch finely grated)
4 tbsp vegetable stock
1 tsp cornflour

Patties

Peel the sweet potatoes, cut evenly into small pieces and boil in a pan with water until cooked (soft). Drain, mash and leave to cool.

Fry leeks, garlic and ginger for 3 minutes. Add to the mashed potatoes.

Add tuna to the mixture and mash together.

Add pepper and salt to taste

Add Sweetcorn and yogurt to mixture and stir in with a fork.

Form the mixture into eight evenly sized patties and toss in the flour. Leave to stand for 1 hour.

Add 2tsp oil to frying pan heat and then add the patties. Cook for 10 minutes on each side until golden brown. (I use a lid on my pan to keep the heat in)

Place on kitchen paper to remove any excess fat.

Serve patties with ginger sauce and salad. I served with red cabbage and apple. Delicious!

Ginger Sauce

Add vinegar, sugar, chilli, and ginger to pan. Bring to the boil and then simmer for 5 minutes

Mix the vegetable stock and cornflour to a smooth paste and stir into the sauce (add more or less chilli to personal taste). Stir continuously until smooth and sauce has thickened.

Pour sauce over the patties and serve with vegetables or salad.

Simple Sultana Loaf

We went to a friend’s house to celebrate their Wedding anniversary and I was horrified to see a tempting selection of very “naughty” cakes on offer. Could I resist? Would I succumb to temptation? I certainly felt tempted, very tempted! I then spotted this innocuous looking cake – a Sultana Loaf. I questioned my friend at length as to the ingredients and discovered it was fat-free. My only “sin” was a little gluten in the flour. The sultana loaf proved delicious, she kindly shared the recipe and I baked it today.

Fat Free Sultana Loaf

Fat Free Sultana Loaf

Ingredients

180 ml cold black tea
225gr sultanas
225gr self-raising flour (I used gluten-free and 1 teaspoons of baking powder)
150 gr brown sugar
pinch of salt
1 XL egg (I used 2 small)

2lb (900gr) loaf tin (greased – I used corn oil)
Oven 180C (350F or gas mark 4)

The day before

Put cold tea in a bowl, add sultanas and leave to soak overnight.
The sultanas will then plump up and absorb the tea.

The following day

Sift flour. Add flour, salt and sugar to the sultanas.
Beat egg(s) and stir into mixture.
Spoon mixture into loaf tin and spread out evenly.
Bake on the middle shelf for about one hour. I tested with a skewer after 45 minutes and my loaf was cooked.
Release from tin and turn out onto wire cooling tray. Leave the tin over the cake for 30minutes. Remove tin and allow the loaf to cool.

Serve in slices and spread with homemade jam or dairy-free spread.

The loaf improves if left a day or so.

ENJOY!

Cauliflower Cheese without the Cheese (Dairy Free)

Here’s a quick an easy vegetable idea that doesn’t require much preparation and tastes good – Cauliflower Cheese without the Cheese!

First up, steam your cauliflower until slightly undercooked then mash it up. Whilst your cauliflower is cooking make some Healthy Béchamel Sauce using this recipe but substitute the herbs and spices for ones that you want to incorporate in your Cauliflower Cheese. I used some ground nutmeg and rosemary as well as dried garlic.

Once the cauliflower is steamed and the Healthy Béchamel Sauce ready, mix together, season to taste and then cook in the oven for 30 minutes.

I made this whilst I had the oven on for a chicken but I’ll reheat it tonight for my dinner. A healthy meal and a frugal way to make second use of the oven whilst it was already on.

Butternut Squash Lasagna

I cooked this easy to make recipe yesterday for a nice warm, hearty dinner as I was craving carbs and comfort food and needed filling up! It was relatively quick and easy to make in terms of preparation and fed my Husband and I, so quantities below are for two hungry people or for four people if part of a meal with other courses.

I used gluten free lasagna sheets but if you’re not obliged to eat gluten free you can use normal lasagna.

The recipe is also dairy and nut free (so long as you don’t use almond milk or other nut products).

Ingredients:

  • 1 butternut squash, cubed
  • Salt
  • Pepper
  • 1 teaspoon ground nutmeg
  • 3 tablespoons rice milk (or other milk alternative such as almond milk, quinoa milk…)
  • 3 tablespoons of walnut oil (for anti-inflammatory benefits of the walnut, alternatively olive oil is good too).
  • 1 tablespoon of rosemary
  • Healthy Béchamel Sauce (click here for recipe)
  • 8 sheets of Gluten Free Lasagna
Method:
  1. Place the cubed butternut squash in a roasting tray, drizzle with walnut oil and sprinkle rosemary on top.
  2. Slowly roast for 20 minutes at 175 degrees or until soft.
  3. Once roasted, mash the butternut squash and add the seasoning, nutmeg and milk so that you get a smooth paste consistency (or lumpier if you prefer). This will be the filling that goes between the lasagna sheets.
  4. Pre-cook the lasagna sheets in some boiling water (if required) as per package instructions.
  5. Assemble the layers in a dish, starting with a layer of Béchamel Sauce, followed by a layer of Butternut Squash mixture, followed by lasagna sheets. If you can get hold of dairy free cheese it may be worth adding but we didn’t and it was fine. Finish off by covering the last layer of lasagna with the Béchamel Sauce. For information we used 8 sheets of gluten free lasagna.
  6. Cook in oven at approximately 180 degrees Celsius for approximately 45 minutes or until the lasagna sheets are cooked through.

Healthy Béchamel Sauce

Since removing dairy from my diet I have been using Soy substitutes for cream but I’m not a huge fan of them and I often worry about what they contain as they are becoming more and more processed whereas I am trying to clear my diet from processed foods as much as possible.

I found this recipe for a creamy sauce which I have adapted to my taste  by changing some of the main ingredients such as the milk and flour used as well as the herbs and oils. The consistency will largely depend on the type of flour you use so I would recommend to add the flour slowly until you get the consistency that you desire, the quantities below are what worked for me.

Ingredients

  • 200 ml of rice milk (or other milk substitute such as almond milk)
  • 1 tablespoon of lemon juice
  • 3 tablespoons of walnut oil or olive oil
  • ½ cup of chickpea flour (or other gluten free flour)
  • Salt and Pepper to taste
  • 1 teaspoon of garlic powder
  • 1 teaspoon or dried oregano
  • 1 teaspoon of dried basil

Method:

  1. Slowly bring the milk to a simmer in a pan.
  2. Once simmering, remove from heat and add lemon juice, oil, seasoning and herbs.
  3. Introduce the flour to the mixture slowly whilst stirring and return to a low heat. Keep stirring and introducing flour until you obtain the desired consistency. Add more milk if it becomes too thick.

Carrot Cake

This recipe is one of my all-time favourites because it’s so simple to make and tastes delicious!

Carrot Cake

Carrot Cake

Ingredients

125g light brown sugar
150ml sunflower oil/olive oil
3 large eggs beaten
130g raisins (without pips)
3 med carrots, grated
200g gluten-free flour
zest of large orange
1 tsp bicarbonate of soda
1 tsp cinnamon
1/2 tsp grated nutmeg
1 tsp baking powder

– Preheat oven to 180
– Put sugar, oil and eggs into a bowl and mix
– Stir in grated carrots, orange zest and raisins
– Sift in dry flour, bicarbonate of soda, cinnamon, grated nutmeg
– stir gently to combine.
– Oil base and sides of 2lb loaf or square tin and add mix.

Bake for 45-55 mins.
Once cooked cool for 5 mins then turn out to cool completely.

Recipe posted by Piglet in Portugal

Potimarron Squash Gratin

Seasonal produce is one of the keys to eating healthily I have discovered, although sometimes it can become boring when preparing the same vegetable in the same way, over and over again.

My Mother in Law is a member of an AMAP in France which is basically a food club where local people get a seasonal fruit or vegetable basket from local producers each week. They don’t get to choose what goes in the basket but one thing that is guaranteed is that everything is organic. She often gives me some of the produce as she runs out of ways to re-invent the wheel and over the last few weeks we’ve been given a gluttony of Potimarron. I:m not quite sure of the name in English, maybe squash or pumpkin? This is what it looks like:

We’ve already eaten it in soup, roasted and as a puree, so faced with yet another one today I decided to experiment a bit and mix up a few recipes I had seen and could vaguely remember but not actuallly find.

Potimarron Gratin

Ingredients:

1 Potimarron diced (leave skin on if organic as it adds an extra nutty flavour)
3 cloves of garlic
1 tsp of curry powder
3 tbsp of ground almonds
3 tbsp of ground walnuts (optional)
1 tsp of ground nutmeg
200 ml of soya cream or other vegetable cream (if cooking dairy free
salt and pepper to taste (I used quite a lot of pepper!)

1. Preheat oven to 160 degrees celsius
2. Cut the Potimarron into cubes and leave the skin on if organic (thoroughly wash first mind!)
3. Add the Potimarron to a dish, cover with diced garlic, curry powder and seasoning.
4. Add soya cream (or other cream product) , stir and then sprinkle with the almonds and walnuts.
5. Bake at 160 degrees for approximately 1 hour. I stirred mine from time to time as my over is very strong and not very good at cooking evenly.