January 14, 2019

The lowly leek hardly ever gets to take centre stage but it’s in season and you might be pleasantly surprised at how tasty these savoury treats are!

75g amaranth 

75g butter 

1 leek, washed, cut in half and finely sliced

2 sprigs rosemary, leaves picked and finely chopped

a pinch of chilli powder (optional, to taste)

175g jumbo oats 

200g mature cheddar, grated

2 eggs

Heat the oven to 180C/ fan 160C and line a shallow 22 x 30cm baking tin with baking paper.

Take a large deep frying pan with a lid, put over a high heat and leave for a few mins to get really hot to puff the amaranth quickly.

Sprinkle just a few seeds into the pan and cover with the lid – they should pop in just 2-3 secs. If it takes any longer they will burn before they burst, so leave the pan to heat a little longer.

Once the pan is hot enough, add a heaped tablespoon of the amaranth and cover. Shake the pan back and forth to swirl the seeds about as they pop and after a few seconds tip them into a bowl. Repeat until you have puffe...

October 31, 2018

You can also mix up the seasoning, curry or chilli powder is a nice addition or herbs are great too

1 cup water 
1/2 cup flaxseeds 
2 tbsp chia seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1 tsp fine sea salt
1/4 cup nutritional yeast
1 tsp onion or garlic powder

  1. Preheat oven to 180 degrees

  2. In a large bowl combine all seeds & seasonings. Add water and stir well. Allow mixture to stand for minimum of 30 mins until all the water has been absorbed.

  3. Spread the mixture onto a lined tray with a spatula. Make the mixture about 3mm thick.

  4. Score the mixture by cutting with a large knife to make a grid pattern to the size & shape you want your crackers. 

  5. Bake for 30 mins.

  6. Remove from oven and break into individual crackers & carefully turn them over. Bake for another 20 mins. For extra crunch allow them to completely cool in the oven before eating.

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...

December 20, 2016

I grew up enjoying these muffins and have tweaked my grandmother’s recipe using a blend of wholegrain flours for slower releasing energy. They are really easy to make and you have the option to use gluten and dairy free ingredients. Oat bran is rich in beta-glucan, a soluble fibre which helps lower cholesterol and delays glucose absorption. Almonds contain vitamin E, fibre, protein and good fats.

Ingredients 

  • 1⁄2 mug Wholegrain spelt / wholegrain wheat / oat flour / soya flour (or combination works well)

  • 1⁄4 mug Oat bran

  • 1⁄4 mug Almond flour

  • 2 tsps baking powder

  • Good sprinkle of cayenne pepper, which brings out the cheese flavour and adds a little heat.

  • 1 mug grated cheddar cheese / hard goat cheese for dairy free option.

  • I mug unsweetened almond milk / unsweetened soya milk / dairy milk

Method

  1. Pre-heat the oven to 180 degrees Celsius and grease a 12 muffin tin.

  2. Place flour in a large mixing bowl. I use a typical coffee mug for measuring all th...

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Email address: 

marcelle@marcelledubruel.com

Skype: 

Marcelle Dubruel

Phone:

07710 234282

South West London based

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