New recipe: Polenta (AKA “Cornmeal”)

I bought a bag of polenta after reading an article about what a great, healthy (gluten free) ingredient it is, and an alternative to bread/pastry.  Versatile is another word to describe it – it can be used in place of a pizza base, tart base, to make a sweet polenta dessert cake (ie with lemon) or can be eaten in the most common way – soft and creamy (similar to mash potato).  Yesterday I opted to use my polenta as a tart base – I followed a simple recipe and was amazed how easy it was.  It turned out absolutely delicious, and while I wouldn’t say it is similar to either pizza dough or pastry (you will be disappointed if you are expecting this), it has a unique texture all of its own, and one I would enjoy eating regularly.

So it looks a bit like fine cous-cous to begin with – here it is from the packet.  I used 125g polenta and added some dried herbs to add a little herby flavour.

• You need 1/2 litre of boiling water or stock per 125g dry polenta – this quantity made enough for 2 tart bases with quite a bit leftover.
• Bring your stock/water to a boil in a fairly big pan on the stove, then stir in the dry polenta.

Cook, stirring, over a low-medium heat for 5 minutes.  It’s exactly like cooking porridge!

By the way, it will spit at you like a volcano.

If you like, you can stir in a little butter, and/or cheese (I added a little parmesan), but classically it doesn’t need it.

Then smear out the polenta mixture onto some baking paper, on a tray (see pics below).  It’s really easy and nice to work with.  I made mine about 2cm thick. Put it in the fridge to set – I made mine at lunch time ready to cut out for dinner.

   

Once set, use a cutter (or just something round and a knife like I did!) to cut out your bases.  Alternatively cut them in squares, or any shape you desire.

You then have 2 options: grill them or fry them.  If you grill them, get them under a really hot grill until just browning, then flip over and do the other side.  Just before ready, add your toppings and get these under the grill, too.  I decided to fry mine in some light cooking spray, to get them really crispy.  Get your pan quite hot, then fry for a few minutes each side.

You can then top your lovely polenta bases with whatever your heart desires – I went for some pesto, goats cheese, walnuts, sun-dried tomatoes and pumpkin seeds.  You could really put on anything you like – make it your very own pizza, and put on your favourite pizza toppings.  Put on blue cheese and mushrooms. I love how many combinations there are – just use whatever’s in your fridge!

I served mine with some tiny roasted baby new potatoes, butternut squash and red onion.  I wish I’d taken a picture, but we were so stunned with it’s beauty that we just enjoyed! My boyfriend said he felt like we were in a special bistro restaurant!

Apple & Cinnamon Porridge Oats (200 calories)

I have to share this insanely easy breakfast with you – it’s super delicious and only 200 calories!  Win!

To make:

Cook 35g porridge oats as you normally would – I make mine with mostly water and a little unsweetened almond milk – but stir in half a chopped apple, some cinnamon and some natural calorie free sweetener (I like Truvia).   The apple will cook a little and soak up the cinnamon and sweetness – that’s all there is to it!

Reminds me of apple pie 🙂

P.S if you want to bulk it out, stir in some sultanas while cooking and scatter almond flakes on top.

New Recipe: Mixed Vegetable Bake (300 calories)

Ok, I’ve been a bit depressing with my blog posts lately, and I’d like to turn things around by sharing this fantastic low calorie recipe.  Sounds dull but isn’t.  I found it in my Delia Smith Vegetarian book.  It’s my new go-to for when I want something low calorie but yummy.  It’s basically a bunch of veggies (yep, use whatever needs using up – the more the merrier – as we know veggies are the best friend a calorie counter can have) with a light crème fraiche cheesy sauce.  And baked.  Super easy! Super de-lish!

You need:

Veggies (I used babycorn, broccoli, cauliflower, courgette, mushroom, onion, butternut squash, red pepper, green beans).

Light crème fraiche (2 tbsp.)

Small amount of cheddar/parmesan (I used a low calorie cheddar slice and 20g parmesan.

That’s it!

To make: Preheat your grill.

Cook your veggies as you usually would (I boil or steam) but undercook them if, like me, you like a bit of bite to them (remember they will continue cooking under the grill).  When cooked, drain them and put them in a baking dish, but reserve a splash of the cooking water.  To the hot water add the crème fraiche. Cook a few minutes, then add the cheese.  It will be thin but still yummy.  Pour over the veggies in the dish then top with some parmesan/cheddar (and panko breadcrumbs if you like!) Cook under grill until the cheese browns.

So delicious!  I ate mine with some mashed sweet potatoes but would go with anything – pasta, rice, quinoa etc etc etc etc

New recipe: Spinach and blue cheese pancake cannelloni!

Fantastic recipe I found in a new veggie cookbook I have and decided to make on a complete whim last night.  Who would have thought of making the cannelloni out of crepes (pancakes) instead of pasta?  Genius!

I made my crepes with whole-wheat flour, cooked them then rolled them up with a filling of spinach, blue cheese, parmesan, flaked almonds and a little bit of white sauce.  I tucked them into the dish like little sleeping puppies and topped with a little more white sauce and some parmesan.  Then baked for half an hour!  Really light and delicious.   Much lighter than pasta but delicious and satisfying. I served with a rocket and beetroot salad.  Perfect for a summer evening.

Fried crispy goats cheese with a ton of veggies, seeds, nuts & pasta

When I can’t decide what to make for dinner, this is becoming my go-go recipe. It’s versatile – just use any odd veggies that need using up!  Even things like beetroot and avocado. Tonight I added broccoli, leek, butternut squash, mushroom, red onion, courgette, red pepper and tomato. I love a dinner that includes lots of veggies 🙂

Boil or lightly fry veggies while you cook a small amount of wholewheat pasta (you don’t need too much as the veggies bulk it out). Here’s the yummy bit. Get a frying pan hot and add some sliced goats cheese (no oil). Leave it to melt and bubble then, just as it’s starting to go brown, use a fish slice to peel it out (it will change shape – no worry as you will break it up in a minute anyway). Set aside. Then toast some seeds/nuts (if you like – I like pumpkin seeds and walnuts) in the same pan with a bit of salt.

When the pasta is al dente, drain it. Stir a spoon of pesto/some blue cheese/creme fraiche/other flavour through the veggie mix, then stir the pasta in. Dish up and top with the toasted nuts & seeds, and tear/crumble the goats cheese and sprinkle over. Delish!