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Sweet Potato and Polenta Pizza


This is so healthy and yummy. It was one of those accidental concoctions but has ended up being a favourite in the house, that I thought I would share.

Chilli optional ;)

Food Glorious Food 6 Food Treats This Weekend

  1. Urban Food Festival 14th - 29th Sept London UK


A feast of local produce.  Ethical Eats is teaming up with Capital Growth to bring together London’s enterprising food growers, producers and sustainable chefs to serve up super-fresh and super-local produce, whilst supporting community food growing spaces.

2 . Yum Food Festival London W13 UK (free)


Tasting food from local restaurants.

3. Urban Sessions Hackney (cash bar) London UK


DJ's, Beer, Cider, Cocktails and Food makes for a nice combination.

4.  Beer festival by the river but with so much more.  Morden Hall Park.

The food includes a BBQ from the award-winning Ginger Pig, along with seafood and vegetarian dishes from Clapham-based sustainable fish restaurant, FishClub. Entertainment from Artful Badger, and from 12pm-5pm, children friendly activities, including face painting and a petting farm from the Deen City Farm. 6PM onward ADULTS ONLY.


5. Shop and Cook Tour Brixton London UK

An opportunity for a guided tour of Brixton Market, shopping for produce, cooking class and lunch.


6. The Cake and Bake Show.  Earls Court London UK


For the sweet tooth and family fun.

Have fun.

Top 5 Energy Foods to Max My Day

The simple things in life keep me going.

Surrounding myself with people who build energy, getting up early for yoga that energises me all day, and feeding myself with energy boosting foods. The last recipe is my favourite and has both broccoli and chickpeas so gives a double boost.

1. Banana Smoothie


My smoothies are made up everyday.  Just get creative or use what's there so you do not chuck out fruit.  Banana, milk and honey.  Try: dates, strawberries, blueberries or raspberries. Sometimes I add yoghurt or porridge oats.

2. Avocado Fries - Sunset Magazine


Canola oil for frying
1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Grated parmesan for serving (optional)

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.

3. Sprinkle the avocado slices with the remaining ½ tsp salt.  Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan.


3. Spinach Polenta Pizza - NY Times


1/4 cup extra virgin olive oil, more for pan

1/2 cup milk, preferably whole


1 cup coarse cornmeal

Freshly ground black pepper

1 small onion, chopped

1/2 cup (about 4 ounces) chopped pancetta

1 pound spinach, washed, trimmed and dried

1 to 1 1/2 cups Gorgonzola cheese, crumbled.

1. Heat oven to 450 degrees; brush a layer of olive oil on apizza pan or cookie sheet. In a medium saucepan over medium-high heat, combine milk with 2 1/2 cups water and a large pinch of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisking all the while to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick, 10 or 15 minutes. If mixture becomes too thick, whisk in a bit more water; you want a consistency approaching thick oatmeal.

2. Stir 1 tablespoon oil into cooked cornmeal (polenta). Spoon it onto prepared pan, working quickly so polenta does not stiffen; spread it evenly to a thickness of about 1/2 inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more (you can refrigerate polenta overnight if you prefer).

3. Put polenta in oven and bake for 25 to 30 minutes, or until it begins to brown and crisp on edges. Meanwhile, put two tablespoons oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until onion is soft and pancetta is nicely browned, about 10 minutes. Use a slotted spoon to take onion and pancetta out of pan; set aside. Add spinach to skillet and sauté until it releases its water and pan becomes dry; sprinkle with salt and lots of pepper.

4. Take polenta out of oven, sprinkle with Gorgonzola, then spread onion-pancetta mixture and spinach evenly on top of cheese; drizzle with another tablespoon olive oil. Put pizza back in oven for two minutes, or until cheese begins to melt and pancetta and vegetables are warmed through. Cut into slices and serve hot or at room temperature.

4 and 5. Broccoli and Chickpea Fritters - Ottolenghi

Otelenghi fritters

These are all my favourite things in one recipe - Broccoli, Chickpeas and Pomegranate on the salad

1 small Romanesco Broccoli, cut into florets
1/2 cup of Chickpeas, soaked overnight and cooked for 15 minutes
small handful of fresh Parsley, chopped
1 clove of Garlic, minced
1 small Onion, finely chopped
2 Eggs
1 tsp ground Cumin
1/2 tsp ground Cinnamon
1/4 tsp Tumeric
Salt & Pepper
Cooking Oil
1 Pomegranate, seeds removed
1 heart of Radicchio, sliced
1 tbsp Honey
1/2 tbsp Balsamic Vinegar
1/4 cup of Greek Yogurt
1/2 Lime, zest and juice
Olive Oil

Start by getting a small pan of water to boiling point. Add the broccoli florets to the pan and cook for 10 minutes or until very soft. When they're cooked add them to a blender to mash. You don't want to puree them so just buzz slowly leaving some small chunks. Add the mashed broccoli to a bowl, then buzz the chickpeas and add them to the bowl. Now add your onion, garlic, fresh parsley and the dried spices. Give it a little mix then crack the eggs in, season well and give it all a proper mix to ensure everything is coated.

Put the bowl to one side, and heat a frying pan with 1 cm of cooking oil. I used rapeseed because it has a high burning point and is cheap and in abundance in Britain, but you can use sunflower or vegetable oil too. Don't bother using olive oil at this point, it will give the fritters a nasty bitter taste. When the oil is hot, take a dessert spoon and spoon the mixture into the oil , if your frying pan is large enough you should be able to do about four at a time. Cook on a medium heat for 2-3 minutes on each side until lightly browned. Then put them on kitchen towel to absorb the oil.

To make the dip, simple mix the yoghurt with about 1 tablespoon of chopped parsley, then add the lime zest and juice and season with salt and pepper. Done!

For the salad, you want to put your pomegranate seeds in a bowl with it's juices, then add the honey, balsamic vinegar and about 1 tablespoon of good olive oil. Give it a quick whisk, then season with salt but skip the pepper. Add the Radicchio leaves and give the whole thing a good toss.

This tastes just amazing with the salad and parsley dip. Enjoy!

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