On My Plate....................

Soothing and refreshing plus a bit of fat to take you through to lunch.  Nice to nibble on after the morning rush is over.

Hearty and satisfying is how i would describe these.  They take time but will serve you for a number of days.  A good thing to prepare on the weekend in preparation for the week ahead.  

Real Baked Beans

Adapted from Three Bean Espresso Cafe

Serves 6

350gms dried white beans, soaked in water overnight

2 Tbs cold press olive oil

1 brown onions, finely chopped

1 large red capsicum, finely chopped

2 bay leaves

1 1/2 tbs ground coriander

11/2 tbs sweet paprika

10 thyme sprigs, plus extra to garnish

3 x 400gms can whole peeled tomatoes

1/4 cup honey

a good dollop of butter (optional)

salt and pepper to season

Wash the pre soaked beans well and allow to drain in colander

Heat oil in pan over a medium - high heat

Add the onion and cook for 5 mins

Add the capsicum, bay leaves, coriander, paprika and thyme and cook, stirring regularly until the capsicum softens

Reduce the heat to medium low and add the tomatoes, squashing them down with a spoon 

 cook slowly for approx 1 hour

Meanwhile place the drained beans in a pot 

Cover with water and bring to a slow simmer for approx 1 hour or until beans are tender

Add the honey and butter to the tomato based sauce and season with salt and pepper to your taste 

Stir in the beans and cook for a further 20 - 25 mins to allow the flavours to develop

Serve with a dollop of natural yoghurt or sour cream.

Gluten Free Cranberry Drops

Makes approx 12 biscuits

1/4 cup coconut sugar

100gms organic unsalted butter, softened

1 egg

Preheat oven to 180 degrees celcius

Beat the sugar and butter together in a stand mixer until fluffy 

Add the egg and continue beating until well combined

1/4 cup quinoa flour

1/4 cup brown rice flour

1/2 cup buckwheat flour

1/2 tsp baking soda

1/2 tsp sea salt

1 1/2 tsp ground ginger

1/3 cup dried cranberries + extra for toping biscuits

Combine the above dry ingredients in a bowl and use a hand whisk to mix evenly

Then add to the wet mix

Combine in the stand mixer or with a spatula

Scoop up dough pieces about the size of a twenty cent piece and roll into little balls

Place on a flat baking tray lined with glad bake

Top each ball of dough with a dried cranberry pushing it into the centre to slightly flatten

Bake in a preheated oven for 10 - 12 mins

Remove from oven and transfer to a wire rack to cool

A bag of carrots, leftover quinoa, two hungry boys, one hungry mum and some pantry staples = Carrot and Chia patties.  I think this recipe could do with some tweaking but  it got me over the line with filling up some hungry tummies fast.  They went nicely alongside some a green salad and made for an easy lunch the following day.  Experiment with these and make it your own.

Carrot and Chia Patties

Makes approx 8 - 10 patties

200gm carrot, grated

75gms quinoa, cooked

40gms parmesan cheese, grated

2 - 4 T  fresh coriander, chopped finely ( i like more)

2 Tbs dried cranberries, roughly chopped

1 heaped Tbs wholegrain mustard

1 tspn chia seeds

lime zest or caviar of 1 finger lime (optional)

salt and pepper to season

Place all of the above ingredients into a bowl and mix lightly to combine

3 eggs, lightly beaten

Add the eggs and mix well

Allow to sit for 10 mins

Preheat a frypan over medium heat

Add a dollop of ghee or choice of oil if needed

Drop spoonfuls of mix into the frypan and cover for 5 - 6 mins before flipping and cooking the other side

Remove and place on a plate 

Cover with foil to keep warm

Repeat with remaining mixture

Serve warm with a side salad