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

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...

August 22, 2018

Sometimes only cake will do! There is nothing like an afternoon cuppa with a slice of something delicious. If you find yourself scrounging for that something sweet try this delicious chocolate loaf. It also makes a great dinner party dessert served warm with fresh cream and berries. The protein from the eggs and almond flour balance out the banana and gives you a low sugar load treat. You should get about 12 slices from the loaf.

Prep Time          15 mins      Cook time    30 minutes

3 eggs

180g coconut oil

3 ripe bananas – choose small to medium size

200g ground almonds

2 tbsp. cacao powder

1 tsp. bicarbonate of soda

1 tsp. vanilla extract

Method:

Preheat the oven to 180°c/350°F/Gas Mark 4.

Melt the coconut oil in a saucepan and set aside to cool slightly.

Separate the eggs and beat the egg whites until thick and fluffy.

In another bowl mash the banana and mix with the remaining ingredients including the egg yolks and...

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.

June 26, 2017

A firm favourite with my clients this delicious bread is a low carb, low sugar alternative which leaves you feeling satisfied. It is also great for freezing and toasting and the flax seeds and psyllium powder provide fibre for digestive health.

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Email address: 

marcelle@marcelledubruel.com

Skype: 

Marcelle Dubruel

Phone:

07710 234282

South West London based

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