Holy Guacamole!

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Basic recipes are what pull apart the apt from the masters. My better half told me once that he had met someone so bad that could screw up some scrambled eggs. Blimey! They are very easy to spoil! Leaving aside the fact that cooking points for eggs, as for meat, are a very personal choice, it is commonly accepted that scrambled is meant to be creamy, slightly runny and moist. I have can count of one hand the amount of times I have been served truly satisfying scrambled eggs.

For me Guacamole falls on the same category of dips that can change dramatically on the  blink of an eye, however we only have ourselves to blame. The amount of times I have heard ” I don’t put cilantro in mine because I don’t like” or “No jalapeño, too hot” and then when they actually try my guacamole they raise their eyebrows and praise it.

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Of course you like it! It is the real deal, and is delicious, and unless you have a real allergy, there is really no reason to leave any ingredient behind because you see, it is only a matter of how much you put in the mixture that will make you hate it.

If you don’t tolerate hot food, with 2 or 3 slices of pickled jalapeño you will get all the flavour and almost a negligible amount of heat. If you don’t like cilantro, add only a few leaves and chop them incredibly small. Those flavours, when mashed together will give your guacamole and unbeatable taste. You may try it and hate me forever, but I have never (so far) had a complain. I hope you guys won’t be the first ones!

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Ingredients

1 extra large or 2 medium ripe avocados

5 slices of pickled jalapeño 

1 tomato, peeled, deseeded and chopped very finely

1/2 red onion, chopped teeny tiny

4 stalks of cilantro, leaves only, chopped

1 lime (juice)

Pinch of salt

Pinch of ground cumin

How to…

In a large bowl mix all the ingredients mash until they resemble a dip. Bear in mind this is a chunky guacamole. If you want it finer, you can put it in the food processor however it affects negatively the texture of the avocado in this instance.

Mole in spanish means to mash, so there you go, the proof is in the pudding as they say 😉

I hope you enjoy it!

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Greek Salad

ensalada griega

Before I show you other sites of India, I thought I would go back to the basics and share with you a simple Greek Salad. Being a European stomach, Indian water can be a little on the dangerous side and to avoid the Delhi Belly, the recommendation is to stay clear of salads and uncooked vegetables all together. For this reason, I came back home with an unstoppable desire to stuff myself with just that.

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Luckily, I had all those leftovers in the fridge and this was the first thing I ate when I came back. It’s a great summer dish or a full dinner in itself and it is, as most traditional meals, quite a complete one. It has a measure of feta cheese, that nowadays you can try in low fat versions, tomatoes with all those beta carotenes, cucumber, filling but mainly water in its composition, onion and olives. I have used back olives but take your pick.

I was recently recommended to add a pinch of oregano and it was the right suggestion, it really brings the greeks flavours up, so as a top up, feel free to add a pinch of that lovely herb.
The secret for me is actually the dressing. My special (or not so special) super healthy dressing made of mustard, lemon and olive oil. In a little bowl, add 2 pinches of salt, 1/2 teaspoon of Dijon mustard, the juice of one lemon and 1 and 1/2 tablespoons of extra virgin olive oil. To emulsify this, you can either use a fork or a milk froth thingie until its a think yellow sauce. Add half of it to your salad, and you can keep the other half to use another day, it keeps very well for at least 1 week.

The good thing about this dressing is that it incorporates all the benefits of the C vitamin from the lemon and the good fats from the Olive oil and it is completely free from sugar and nasties.

I hope you like it!ensalada 2

Caprese Style Sandwich

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When I was little, my parents used to drive an hour to the closest mountain so we could play in the snow. Nothing fancy, just roll down a hill on a large piece of plastic. It was awesome, we ended frozen and starved due to the exercise and as a reward we used to stop at the old village bakery and buy a old fashioned loaf of bread. I have never smelled anything better than that wood burning in the cave-like oven and the resultant fresh bread.

Everything taste better between two slices of good freshly baked bread. Even though they are hard to come by, I have recently found an incredible new bakery that makes proper loaves of it, sourdough and wholegrain. My favourite is the spelt one, high in fibre and thus, more satisfying, slower burning carbs.

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Here you have my take on a vegan/vegetarian breakfast sandwich that borrows the flavours of Italy in this pesto, tomato and  mozzarella toastie with basil leaves.
The one trick to it is that the tomato needs a pinch of salt to bring out the flavour, for the rest, rub the pesto to both slices of bread, pile mozzarella (about 1/3 of the ball) tomato, basil leaves and toast on both sides on mid to low heat so the cheese melts but the bread doesn’t burn…

Easy peasy, and delicious.

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Mediterranean Hake

 

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If you live by the sea you will know what I am talking about. It’s a sound every child that grew up with the scent of sea salt in the nostrils can identify. It is a faint, almost fading eerie sound of bells that come from the sea at down. Some days are clear but where I come from, fog is generally the background setting for the fishermen that return to shore. It grows in intensity as the waves rock the small boats and the engines buzz their way into the port. It means fresh fish. It means tired men. Fishing is done at night, is then when hakes are catch. They live fifty meters under the surface of the Atlantic and Pacific oceans and they are closely related to cods. They are long, thin, slippery predators that feed on lanternfish on the continental shelf. They eat, and they are eaten, the circle of life.

They have a subtle flavour, soft and flaky that makes is a commercially important species and the star of a myriad of traditional dishes in the old continent. Modern fishing techniques, on those giant boats that carry no bells, have polluted the water with anisakis making a parasite that was seldom found in the fish an everyday problem. You see, I recently discovered why, apparently fish are processed as they are caught and the byproduct of the cleaning of the fish, it’s thrown back to the sea, where other fish feed on it. Sounds as an intrinsically good idea, until you realise that we are spreading a disease that was naturally contained before in the fish and that actually causes severe allergic reactions on human beings, well done us. Again.

If you buy your fish at a decent fishmonger, they will be able to spot the parasite if it’s there and remove it, and it is totally safe to eat. It is a highly nutritious fish, low in fat and very good for children. It doesn’t have too many bones and it’s not too “fishy” (if you know what I mean).

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I have paired my hake today with fresh tomato relish with herbs (and no sugar) and some wholegrain couscous. The fish has been cooked in the microwave (steamed) and has a lemon rind, fresh basil and olive oil dressing. All those flavours are very Mediterranean and pair perfectly with one another. It can be made in advance and just heated up in the oven so it’s great if you have people over, pretty easy and fuss free. This recipe is gluten free and low GI which makes it appropriate for low carb diets and diabetic patients. Should you be vegan and not eat fish, tempeh is a great alternative for this recipe.

Ingredients (serves 2):

2 large ripe tomatoes

2 fillets of hake

60 gr. of gluten free couscous

1 bush fresh basil

Fresh Oregano (or dried if you cannot get hold of it)

1 lemon

Extra virgin olive oil

Salt & Pepper

How to…

Chop the tomatoes in small square pieces and cook them in 1/2 tsp. of olive oil with a pinch of salt and pepper and the fresh herbs also chopped. Let the water evaporate until the it acquires the consistency of a sauce, tomatoes are very high in water and it could ruin your dish later on.

Prepare the couscous according to the packaging instructions, usually is twice the volume of water that the one of couscous, pinch of salt and a dollop of butter, you can use olive oil too instead. You can add some sultanas and some toasted pine nuts to the couscous to make it more a more substancial meal (for lunch instead of dinner for example).

Clean the hake fillets and wash them. To cook them in the microwave set them in a tray with 3 tbsp of water per fillet and cover them with transparent film. Cook at 800w for 2 minutes and check if they are ready. Be careful and don’t put them for too long the first time around because it is very easy to overcook fish in the microwave. You can always put more time on them if needed.

For the fish sauce: grate the lemon rind and put it in a mortar, add the fresh basil and mash with pestle. Add a pinch of salt, dash of lemon juice and then carefully mix in 2 tbsp. of good extra virgin olive oil. serve the dish as per the picture if you wish or get creative.

Bon appetit!

Fab & Healthy Rhubarb Crumble

 

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Crumbles are one of the easiest recipes to adapt to low carb and since they are mainly made of fruit, they respond very well to the change and you can barely tell the difference. In this case I have taken on the traditional rhubarb crumble and it has turned out delicious.

Can you believe that people in Spain have never heard of Rhubarb? A few years ago when I first tried to replicate this recipe, I struggled a lot to find it, I had to order it and it took a week to come. I started then to research why was that and apparently it is due to the fact that Spain has good weather and great soil. Ha!

According to my findings, rhubarb is a vegetable that grows in soils that are not great for other plants and they have enormous amounts of oxalic acid, which makes it potentially poisonous to humans, specially in summer and autumn when the concentration has become higher. Don’t worry though, the poison in the leaves, so as long as you stick to the stems, you should be fine.

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It is used in traditional Chinese medicine as a cure for constipation and it is also good for mouth sores although the acid content attacks the enamel so be careful with consuming it very often. Due to this content, it can block the iron absorption so bear that in mind when composing your menu, it may not be the best dessert for a lentil soup.

Made like this, the Rhubarb Crumble is Vegan, Gluten Free, Paleo friendly, low carb, has no added sugar and it is ok for diabetics. Perfect to have a sweet finish to your meal and super easy to make.

Ingredients (serves 4)

500 gr. rhubarb stems

1 tsp. ground ginger

2 tbsp. xylitol

For the crumble

80 gr. coconut oil or butter (if not vegan)

2 tbsp. coconut flour

1 tbsp. almond meal

1 tbsp. xylitol

How to…

Chop the rhubarb in 2 cm long pieces and heat up in a pan with the xylitol and the ginger until it is soft, about 8 minutes. Try for flavour, the rhubarb’s acidity varies and it could need more sweetener.

In a bowl, mix the oil/butter, coconut flour, almond meal and xylitol and work with your hands until you get a crumbly texture.

Distribute the rhubarb in 4 small ramekins, top with the crumble and place in the oven for 15 minutes at 160 degrees. Check that the tops of the crumble and nice and golden and take out when they look ready. The coconut flour takes longer to change colour so bear that in mind.

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Serve with soy cream or coconut yogurt mixed with cream (to lighten up consistency) on the side, or if not vegan, with normal cream or low fat yogurt mixed with milk. The sauce should be a bit liquid so you can pour it over the crumble while it’s warm, it gives a nice sweet and cold contrast.

Some people eat it with custard or vanilla ice cream so… take your pick!

I decorated mine with flowers from my garden and mint leaves.

Enjoy!

Sunday Blues

Just wanted to share a picture with you, this is a blue smoothie, tinted with blue matcha and made of vanilla protein, frozen banana, blueberries and dragon fruit.

There is something about blue food… we are love a bit of quirky! Happy end of the week.

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