Apricot Truffles

I wanted to post a really simple recipe to get myself started again with blogging, so this one for now also comes without pictures – but I will be making them again so pictures will come soon!

These were in a copy of “Feel Good Food” magazine that Anthony’s mum gave me, I’ve not always liked apricots but couldn’t resist the idea of putting them together with almonds, also they are the first snack like this I’ve come across which don’t contain either coconut or peanut butter.  Don’t get me wrong, I love both, but sometimes its nice to use different things!

Apricot Truffles

100g (4oz) Almonds (soaked for 12 to 48 hours before hand)
50g (2oz) dried apricots
6-8 dates
Zest of one lemon
1tsp vanilla essence

  1. Process the almonds, apricots and dates in a food processor
  2. Add lemon zest and vanilla and blitz further
  3. Form the dough into small balls and chill in the fridge or freezer before serving

I’ve put mine in the freezer and they’ve stayed soft enough to eat, great to settle a sweet craving!

A very versatile dish

I spotted the following recipe as a “MyfitnessPal” blog post a couple of weeks ago and thought that with some adaptations I could make it at home, it lists a waffle iron which I don’t have but I found a way of making a rather delicious and worthy replacement!  It can be eaten for breakfast, brunch or as we had it dinner – its delicious!

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We had a really busy week so despite trying hard to plan food was kind of a day by day thing, I bought the kale on my way home and set about my version of the recipe!

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We try and have at least one meat free day a week so this was the one for this week and it worked out well, I don’t think Anthony even noticed that there was meat missing!

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Sweet Potato Rosti with Kale & Egg
Serves 4

Ingredients:
Coconut Oil
1 cup thinly sliced yellow onion + 1/2 cup chopped yellow onion, divided
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup creamed coconut (inc warm water to dilute)
1 cup low-sodium vegetable stock
400g chopped kale, tough stems removed
1 large sweet potato, peeled and grated
5 large eggs plus 2 egg whites, divided
1 tablespoon curry powder
1/2 teaspoon ground ginger
1 1/2 tablespoon coconut flour (or flour of choice)

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Method
Preheat your oven to 180C
Begin by slicing the onion then slice the kale into strips, removing the thick stems where necessary (the bag I bought was already sliced – thanks Sainsburys!) Dissolve your creamed coconut ready. Prep your sweet potato and the other onion.
Place the onion in a frying pan with the coconut oil on a medium heat, once this has cooked add the garlic and pepper flakes, followed by the veg stock and the creamed coconut.
Bring to the boil and then add the kale a handful at a time.  Cover and leave to simmer for about twenty minutes whilst the kale softens. (add more water/stock if necessary)

Place the sweet potato, chopped onion two egg whites plus one whole egg, curry powder, ginger and flour in a bowl and mix together.  Form into burger type shapes on an oven tray and bake in the oven for fifteen minutes.

In the meantime fill a deep wide pan with water and bring to the boil, the method I’ve found best for cooking poached eggs is to place the egg still in the shell in the water for ten seconds, then crack the egg into a ramekin/cup, swirl the water then place the egg in the centre.  Cook for exactly three minutes then place on kitchen towel to dry out.

Remove rostis from the oven and place on your plate, put the kale on top followed by the egg – season if desired.

Enjoy!

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Menu Planning w/c 25.05.2015

Menu PlanningI like to be organised, whether this liking being organised means it actually happens is a whole other thing altogether.  However, one thing I love to do is plan what I’ll be eating for the following week, knowing what I’m cooking in the evening means I can just arrive home and get on with it rather than having to search through the cupboards and find that I don’t have anything that will actually make a meal.

Anthony bought me a cute little “menu planner” for Christmas and we started using it when we moved in together, we started off very well, doing an on-line order based on what we were going to eat and its worked really well.  However, we’ve had a really busy few weeks and the planning has kinda gone out of the window, I’m determined to reel it back in so here it goes for this week!

Monday – Pork in lemon sauce with veg and rice and griddled courgette
Tuesday – Sweet potato rosti, kale and poached egg
Wednesday – Sea Bass with ginger, chilli and spring onions
Thursday – Sausage Casserole with cauliflower and leek mash, (veg option as mum is coming for the afternoon)
Friday – Steak and Wedges (I won a £50 M&S voucher recently so my treat!)
Saturday – Stir Fry
Sunday – Out

Hmmm I think I’m quite looking forward to this weeks food!