April 8, 2019

Ingredients

2 x 125g skinless cod fillets

1 lime, zested and juiced

1 small mango, peeled, stoned and chopped

1 small avocado, stoned, peeled and sliced

¼ cucumber, chopped

160g cherry tomatoes, quartered

1 red chilli, deseeded and chopped

2 spring onions, sliced

Handful chopped coriander

Method:

Heat oven to 200C/180C fan/gas 6.

Put the fish in a shallow ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper.

Bake for 8 mins or until the fish flakes easily but is still moist.

Meanwhile, put the rest of the ingredients, plus the remaining lime juice and zest, in a bowl and combine well.

Spoon onto plates and top with the cod, spooning over any juices in the dish.

November 26, 2018

Barley is a traditional ingredient in Scottish cooking where it appears in hearty, warming broths and stews.  Pot barley is a whole grain and good source of protein, fibre and niacin.  IT needs to be soaked for at least six hours as this makes it more digestible and reduces cooking time.  Very seasonal so give it a try.

Ingredients:

2 tablespoons coconut oil or mild olive oil or butter

2 white onions, finely chopped

300g assorted fresh mushrooms, sliced

300g pot barley, soaked overnight and drained

25g dried porcini mushrooms, soaked for 30 mins and drained

1.2l hot vegetable stock plus the soaking liquid from the porcini

50g grated Parmesan cheese

2 tablespoon flat leaf parsley, chopped

Sea salt and freshly ground black pepper

Method:

Heat the oil in a heavy based saucepan and gently sweat the onions for 3-4 minutes until soft.  Add fresh mushrooms and seat for another 6-8 minutes until they soften as well.

Pour in the pot barley and stir frequently for a couple of minutes.

Add the dried...

October 31, 2018

This was a tasty soup that we made recently at a Riverford Organic cookery demonstration.  Everybody loved it so sharing it with you.  Could be your new “go to” soup recipe for this winter.

1.4kg (about 8) courgettes 

4 cloves garlic, roughly chopped

Extra virgin olive oil

600mls water

Large bunch basil (at least 30g if not more)

Sea salt and freshly ground black pepper

Top and tail the courgettes and then thinly slice them. A mandolin or food processor is good for this.

Add a really good glug of olive oil to a large heavy bottomed saucepan and add the courgettes and a good pinch of salt. This will help the courgettes cook down.

Cook over a medium heat, stirring often until the courgettes have completely collapsed and are beginning to caramelise. This may take up to 45 minutes.

Add the garlic towards the last 10 minutes of cooking time. Add a little more oil if necessary to stop the courgettes sticking.

Add the water and bring back to the boil.

Remove from the heat and add  the basil. Stir, a...

October 15, 2018

These tasty vegetable muffins are just the thing for packed lunches, on the go breakfasts or picnic meals. The Italian word ‘frittata’ derives from fritto, to fry, and most frittata recipes call for you to fry the vegetables first, but we skip that step in these to make the process quicker. Eggs are one of the only foods that contain naturally-occurring vitamin D - something that we in Britain are usually lacking! Recipe inspired by “Hemsley and Hemsley’s “The art of eating well”.

Ingredients – makes 12

8 eggs

2 large pinches of sea salt

Large pinch of black pepper

3 courgettes, roughly grated

Handful of veg – try chopped red pepper, fennel or peas

1 chopped onion or leek, or some spring onions or fresh chives

1 large garlic clove, finely diced

1tsp dried oregano and a small handful of fresh parsley

Large handful of grated hard cheese* (Cheddar, Gruyère or Parmesan)

*For a dairy free version use a hard goat cheese

Method

1. Preheat the oven to fan 190°C/Gas mark 6. Grease a muffin tray well with...

July 9, 2018

Prep time:    30 minutes

Fridge time:  A few hours

Ingredients:

135g quinoa, uncooked, rinsed

250g quartered strawberries

5-6 leaves fresh basil, chopped

35g sunflower seeds

115g goat’s cheese, crumbled

For lemon dressing

2 tbsp olive oil

60ml lemon juice

1 clove garlic, minced

½ tsp honey / maple syrup / agave syrup

1 large basil leaf, chopped

sea salt and pepper, to taste

Method:

Rinse the quinoa in cold water. In a medium saucepan, bring 300ml water to a boil. Add the quinoa and bring to the boil.

Cover, reduce the heat to low, and let simmer for 15 mins or until the quinoa has absorbed all of the water.

Remove from heat and fluff the quinoa with fork. Place in large bowl and set aside to cool for about 10 mins.

To make dressing, put the olive oil, lemon juice, garlic, honey, basil and salt in blender or food processor. Blend for 10-15 seconds. Fold into quinoa.

Gently fold in the strawberries and basil. At this stage, you have an option to add in other things like chickpeas or chicken. Seaso...

June 13, 2018

The combination of sweet tomatoes and salty black olives goes deliciously well with fish. A quick and easy “one pot meal” which brings back memories of holiday warm summer nights. For a vegetarian option simply leave out the parma ham.

Prep Time       20 mins

Cook Time       30 mins

Red onion, cut into thin wedges

750g cherry tomatoes 

4 tbs Olive oil (non-virgin is best for cooking / odourless coconut oil)

6 x 125g pieces cod loin 

6 pieces Parma ham (optional)

18 green olives 

Flat-leaf parsley, chopped to serve

Method:

Heat the oven to 220˚C/fan 200˚C/.

Put the onions and tomatoes in a shallow roasting dish. Season then add 4 tbsp of olive oil and combine. Roast for 15 mins.

Wrap each piece of cod in a slice of Parma ham.

Add the olives to the roasting dish and sit the cod on top of the tomatoes.

Roast for a further 15 mins until the cod is cooked through and the Parma ham has crisped.

Scatter with parsley and serve with cauliflower rice or quinoa.

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Email address: 

marcelle@marcelledubruel.com

Skype: 

Marcelle Dubruel

Phone:

07710 234282

South West London based

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