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...

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 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...

October 15, 2018

It is apple season and the smell of crumble in the making is one of my favourite things about October! This recipe uses sweet dessert apples rather than tart Granny Smith apples, so no extra sugar needed for the filling. Get creative with variations, add a sprinkle of mixed berries for some “prettiness”, or combine apples and pears for a sweeter sensation. Serve warm with a dollop of Greek or coconut yoghurt.

For the topping:

75g oats

30g whole-wheat / gluten free / millet / spelt flour (coconut flour does not crumble that well)

25g chopped pecans

1 tsp ground cinnamon

2 tbsp pure maple syrup / agave syrup

25g unsalted butter / coconut butter melted

For the filling:

750g chopped red apple*

2 tbsp cornflour

1 ½ tsp ground cinnamon

⅛ tsp ground nutmeg

1. Preheat the oven to 180˚C, and grease an 8”-square pan.

2. To make the topping, combine the oats, pecans, flour, and cinnamon in a small bowl. Make a well in the centre and pour in the syrup and melted butter. Stir until fully incorporated.

3. For the...

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Email address: 

marcelle@marcelledubruel.com

Skype: 

Marcelle Dubruel

Phone:

07710 234282

South West London based

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