Tag Archives: recipe redux

Orange, Cinnamon and Raisin Pancakes

Last night I switched on the TV to see the Antiques Roadshow was on. It instantly transported me back to a family tradition we had when I was growing up of Sunday tea in front of the television watching the Antiques Roadshow and Last of the Summers Wine. It was something we only did when the hotel my parents ran was closed so it felt like a real luxury to snuggle up and eat pancakes and crumpets in the lounge with the TV on and no hotel guests around.

Combine my nostalgia with this months Recipe Refux theme of “classic cookware passed onto us from a relative” and you have this recipe shouting at me. My mum passed lots of cooking bits to me when I went to University including a cast iron griddle pan. I love this pan. It will probably last forever, is easy to clean and gives fab griddle marks on your food. I had never tried making pancakes in it but I was really pleased with the effect the pan made on them.

Dietitian UK: Orange, Cinnamon and Raisin Pancakes

Orange Cinnamon Raisin Pancakes
Yields 10
Gluten free, wheat free, fruity, tangy pancakes.
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
127 calories
24 g
39 g
2 g
5 g
1 g
85 g
25 g
5 g
0 g
1 g
Nutrition Facts
Serving Size
85g
Yields
10
Amount Per Serving
Calories 127
Calories from Fat 15
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 39mg
13%
Sodium 25mg
1%
Total Carbohydrates 24g
8%
Dietary Fiber 3g
11%
Sugars 5g
Protein 5g
Vitamin A
3%
Vitamin C
29%
Calcium
10%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 130g gluten free flour blend (or use rice flour plus 1 tsp xanthum gum)
  2. 100g rye flour
  3. 2 tsp baking powder
  4. 2 tsp cinnamon
  5. 2 tsp sugar
  6. 2 eggs
  7. Juice from 2 oranges
  8. Zest from 2 oranges
  9. 200ml milk
  10. Large handful of sultanas
Instructions
  1. Mix the flours together with the sugar, baking powder and cinnamon.
  2. Beat the eggs and add to the flour along with the orange juice, zest and milk.
  3. Beat well. It will be a fairly thick batter.
  4. Now add in the sultanas and mix.
  5. Heat the pan with some spray oil to a fairly high temperature.
  6. Now drop serving spoons full of the mix onto the pan and allow to cook for a couple of minutes. You should see small bubbles appear on the top of the batter, this is the time to turn it over and cook the other side.
  7. Delicious served warm straight from the pan, will also freeze well.
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calories
127
fat
2g
protein
5g
carbs
24g
more
Dietitian UK https://www.dietitianuk.co.uk/


Loose Leaf Camomile Tea, for bums and tums.

I must admit when I saw this months Recipe Redux theme “Beverages are Hot” my mind initially drew a blank. Maybe it was the sleep deprivation that comes from having a young baby that stifled my imagination.  I knew I had a few smoothies ideasI could have used but they didn’t seem creative enough. It was only when I was making myself a drink that I realised what it was I wanted to base my healthy drink on. Camomile Tea.

For my baby shower my lovely creative friend Emma gave me a jar of dried camomile flowers which I added to in the summer by drying the camomile flowers and buds I grew in the garden. I really like camomile tea, not just for its taste and the fact it is caffeine free but also for it’s other uses. I use camomile tea as an afternoon drink and also for cleaning up the baby’s nappy rash. It works wonders. I use teething granules when the baby is teething and these contain camomile. They seem to calm and settle him.

Dietitian UK: Making A Cup of Camomile Tea

I only use 1 tsp of camomile flowers at a time and either brew these up in a large pot which makes me a couple of mugs of tea or I put it in a tea strainer that sits in my mug for a few seconds.

Dietitian UK: Dried Camomile Tea Flowers

It produces a much nicer version of camomile tea than the bags, which you’d expect with it being a nicer initial product.

Dietitian UK: Loose Leaf Camomile Tea

So this summer how about growing your own camomile to dry and use for tea?
Check out some of the other great ideas for healthy drinks below…



 

Courgette Pizza Base – gluten free and healthy.

We all love pizza, but there are healthy and covered in pepperoni, dripping in cheese, not so healthy pizza’s. As part of this month Recipe Redux challenge (Healthy Pizza) I decided to experiment using courgette in my pizza base. You may remember the cauliflower pizza base craze? Well here is another variation. Why courgette I hear you cry? I’m always on the lok out for new courgette recipes as we grow loads of them in the garden every summer. Plus this recipe just involved some grating and stirring, a simple, quick way to make a base.

 Here is the base before it was cooked for the first time:

Dietitian UK: Courgette Pizza base before cooking

And here is the final pizza which was wolfed down by my toddler (who has decided recently she doesn’t like courgettes very much but liked this!). It ends up being more like an omelette than a pizza base consistency but it works well as a lunch or I’d team it with potato wedges for a dinner.

Dietitian UK: Courgette Base Piizza

Courgette Pizza Base
Serves 4
How to use courgette for a simple pizza base.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
133 calories
7 g
68 g
8 g
9 g
5 g
218 g
156 g
5 g
0 g
3 g
Nutrition Facts
Serving Size
218g
Servings
4
Amount Per Serving
Calories 133
Calories from Fat 73
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 68mg
23%
Sodium 156mg
6%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
8%
Sugars 5g
Protein 9g
Vitamin A
20%
Vitamin C
45%
Calcium
17%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 courgettes
  2. 80g cheddar
  3. 1 egg
  4. 2 tbsp tomato puree
  5. 2 sliced tomatoes
  6. 4 sliced mushrooms
Instructions
  1. Preheat the oven to Gas Mark 6, line and grease a baking tray.
  2. Grate the courgettes into a bowl, then grate and add the cheese.
  3. Beat the egg into the mixture and use to bind it.
  4. Spread the mixture out onto the greaseproof paper on the baking tray and bake for 15 minutes.
  5. Add toppings of your choice (you can see mine above) and cook for 20 minutes.
Notes
  1. Great as a lunch dish and a good way to get extra veggies into your meals.
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calories
133
fat
8g
protein
9g
carbs
7g
more
Dietitian UK https://www.dietitianuk.co.uk/

Celebration Coconut Kiribath.

 Now New Years Day is usually a day of special food traditions for us. Many years ago, the man who later became my husband, decided on our first New Years Day together to take me out for lunch. We went to the White Lion in Niton and had the most amazing steak with peppercorn sauce. Now after the previous evenings festivities that steak tasted oh so good! It’s one of those meals that stands out in my memory. So it’s often a New Years Day tradition to go for a similar lunch. 

 The other food that is special at New Year is Kiribath. This is something my Srilankan grandmother always makes on celebration days and I have fond memories of it. Until now I’d never made it, so when I saw this months Recipe Redux theme was Good Luck Foods I phoned up my grandmother for tips. This was surprisingly easy to make and my toddler thoroughly enjoyed it with fruit as a snack. 
 
Dietitian UK: Kiribath 
We usually eat Kiribath with bananas and sambal or a chilli sauce but it goes well with all kinds of fruit.  I know it looks simple but this really is delicious and it certainly hits the spot in our family.
 
Dietitian UK: Celebration Coconut Kiribath
 
New Years Coconut Kiribath
Serves 12
A healthy, traditional Sri-Lankan way to celebrate New Year.
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
124 calories
15 g
0 g
7 g
2 g
6 g
47 g
10 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
47g
Servings
12
Amount Per Serving
Calories 124
Calories from Fat 56
% Daily Value *
Total Fat 7g
10%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 10mg
0%
Total Carbohydrates 15g
5%
Dietary Fiber 0g
1%
Sugars 1g
Protein 2g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup rice
  2. 1.5 cups of coconut milk
  3. 25g creamed coconut
Instructions
  1. Place the rice in a small pan, add the coconut milk and cook as you would normal rice, however keep stirring this as it has a tendency to stick.
  2. When the rice is almost cooked add the creamed coconut and keep stirring.
  3. Place the cooked rice in a shallow dish and press down so it is about 3cm deep and firmly packed in the dish.
  4. Use a knife and slice into squares then put into the fridge to set.
Notes
  1. Serve with fruit, jam and chilli sauce.
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calories
124
fat
7g
protein
2g
carbs
15g
more
Dietitian UK https://www.dietitianuk.co.uk/
 

My unique curry blend in a jar

When I was growing up my mum made pretty much everything from scratch, to the point that I was astounded you could buy things like white sauce and pasta sauce in a jar, I didn’t realise some people bought jars of sauce. Being half Sri-Lankan jars of curry sauce were a definite no-no too, from quite a young age my Sri-Lanka grandmother, known as Archie talked to me about spices and I used to watch her cook all kinds of colourful, fragrant dishes. It is these spices that often flavour my cooking today.

Dietitian UK: My favourite curry spices

Now in my kitchen my collection of spices is one of my most used things and I have a special tin for my most used “everyday curry spices”: tumeric, cumin, coriander, ginger, chilli flakes and cardomon pods are always in there.

Not everyone knows how to cook a curry from scratch, which is a shame as it tastes so amazing when done from fresh spices. With the run up to Christmas I’ve been thinking about homemade presents. So when I saw the Recipe Redux B theme for this month “Adding Merriment to Mixes” I got thinking…. I can’t make everyone a curry but I could make up spice jars that can be used with instructions to make a curry, what better way to use up that leftover turkey than a delicious curry?

So here is my unique curry spice blend. I love the fact the layered spices in the glass jar look like coloured sands. Pretty 🙂

Dietitian UK: Curry in a Jar.

Curry Spice in a Jar
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54 calories
7 g
0 g
3 g
3 g
0 g
21 g
7 g
1 g
0 g
2 g
Nutrition Facts
Serving Size
21g
Amount Per Serving
Calories 54
Calories from Fat 22
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 7mg
0%
Total Carbohydrates 7g
2%
Dietary Fiber 3g
14%
Sugars 1g
Protein 3g
Vitamin A
45%
Vitamin C
2%
Calcium
3%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tsp mustard seeds
  2. 1 tsp fenugreek
  3. 2 tsp paprika
  4. 1 tsp cumin
  5. 1 tsp tumeric
  6. 1 tsp coriander
  7. 2 cardamon pods
  8. 3 cloves
Instructions
  1. Heat 1 tsp oil and add the mustard seeds and fenugreek, reduce the heat to medium. The seeds will start to pop.
  2. Quickly tip in the jar of spices, cook for a couple of minutes and then add your choice of meat (100g per person).
  3. Once coated in the spices add in either 400g chopped tomatoes or 400ml coconut milk.
  4. Now add your choice of vegetables and simmer for 30 minutes.
Notes
  1. Cooked or uncooked meat is fine for this.
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calories
54
fat
3g
protein
3g
carbs
7g
more
Dietitian UK https://www.dietitianuk.co.uk/
Please check out some of the other Recipe Redux posts too for more great ideas.