Gluten Free Pumpkin Pancakes

Gluten Free Pumpkin Pancakes

Pumpkin season is in full flow in Uzma’s house, yes still. She has been roasting them and storing the cooked flesh in the fridge and freezer, to use up whenever her family feel like a bit of the orange stuff 🙂  They recently had a go at making pumpkin pancakes. They were a big hit with the kids and they’ve now got a batch in the freezer to toast whenever they feel like munching on them again. She’s sharing her recipe here:   Ingredients 400ml milk 300g pumpkin puree / roasted pumpking flesh 3 eggs 15ml oil 2 tsp baking powder 300g buckwheat flour 4 tbsp brown / coconut palm sugar 3tsp cinnamon 1tsp mixed spice Method Mix the wet ingredients in a bowl. Add and mix in the dry ingredients thoroughly until its a thickish batter, do add more water or milk if you’d prefer a runnier consistency Add a little oil into a pan Add about 1/4 cup of mixture into the pan and spread out with a spoon if needed Cook each side on medium heat, flipping as needed to get a nice browning on both sides   Notes Makes 18-20 pancakes Great topped with some nut butter and fruit. We drizzled elderberry syrup on ours too! We may add more pumpkin in next time. Might need to adjust the milk next time if we do. The buckwheat flour has a slight bitter taste so could add more sugar to sweeten if preferred. Could also substitute the buckwheat flour with regular plain flour, but they will not be gluten free then. Get notified of when our...
Indian Vegetable Tray Bake

Indian Vegetable Tray Bake

A recipe submitted by one of our Live LEAN Club members, Ataiya.  Adapted from an Anjum Anand savory semolina cake recipe. Ataiya swapped the semolina for cornmeal and added curry leaves to the final spice tempering. Give a try and let us know how you like it! Ingredients 165g (1 cup) Cornmeal 125ml plain yoghurt 125ml water 40g frozen peas 2 tbs. chopped onions 1 small grated carrot Handful of frozen or fresh green beans, roughly broken up 8g ginger, peeled and made into a paste 1-2 green chilli, finely chopped ¼-1 tsp. red chilli powder ½ tsp. turmeric powder Salt to taste (season well) 3 tbs. oil 1 tsp. mustard seeds ½ tsp. cumin seeds A couple of curry leaves 1 tsp. sesame seeds ¾ tsp. bicarbonate of soda Method Preheat the oven to 200C/400F and oil an oven tray Mix together the cornmeal, yoghurt, water, vegetables, ginger, chilli, spices and salt. Taste and adjust if necessary. Heat the oil in a small saucepan. Add the seeds and cook for 15-20 seconds or until the mustard seeds have popped and cumin is aromatic. Stir into the batter, which should be of a medium thick consistency. If not, add a splash of water. Stir in the bicarbonate of soda and leave for 5 minutes. Pour into the tin and bake for 35-40 minutes or until a toothpick comes out clean. Serve with green chutney. Notes Ataiya’s hoping they freeze well and thinks they would be great for packed lunches! Thank you Anand and Ataiya 🙂   Ataiya, a Live LEAN member, is a freelance translator and editor. She is also...
Nettle Pakoras

Nettle Pakoras

Spring is in the air and nettles have overtaken our garden. Instead of feeling annoyed by their presence and wondering how long it will take to ‘get rid’ of them, we decided to find out a bit more about them and welcome them into our meal times 🙂 Ingredients 2 x handful of freshly picked nettle leaves (go for the young one’s nearest the top) 1 x onion thinly sliced 2 x small potatoes thinly sliced Chickpea / gram flour Water Pinch of cumin seeds Pinch of coriander seeds Salt Pepper Paprika powder Vegetable oil / sunflower oil to deep fry Method First put a pan of water to boil. Place nettle leaves in a seive and rinse. (use gloves if needed!) Add them to the pan of boiling water. And boil for 4-5 mins max (this will remove their sting) Drain and rinse in cold water Chop nettle leaves In a bowl add nettle leaves, potatoes and onions. Add salt, pepper and paprika according to taste. Slightly rub the cumin between the palm of you hands then add go bowl. Do the same with the coriander seeds. Sieve in enough gram flour to lightly coat the vegetables. Add water a little at a time to help bind the mix. Heat enough oil in a pan to deep fry the pakoras. Once oil has heated somewhat, drop in a small amount of the batter to test if the oil is actually hot enough. If it is, the mix should sizzle and quite quickly float to the top. Once cooked through (lightly browned) this drop can be used to check...
Spaghetti & Sea Bream Tossed in Wild Garlic Pesto

Spaghetti & Sea Bream Tossed in Wild Garlic Pesto

My 4 year old and I went foraging the other day and were so excited to find wild garlic shoots sprouting out the ground. Love how the garlic brings some heat to this dish. Ingredients  For the pesto Handful of wild garlic Handful of pine nuts Salt to taste Olive oil For the rest 1 x Sea Bream – Whole / 2 x fillets Salt & Pepper to taste Oil for shallow frying fish Organic wholewheat spaghetti Method Make the pesto by adding a pinch of salt to a mortar, followed by the wild garlic and pound. Then add some pine nuts and bash some more add oil and more salt of needed. Mush to form a paste. You could use a blender to do this. Put to one side. Fillet your bream if you have a whole one, season with salt and pepper and place a frying pan on the stove and drizzle with oil In another pan cook the spaghetti according to the instructions on the pack. Once the oil is hot in the frying pan, place the bream fillets skin side down and cook on medium-high heat till cooked through. Put to one side. Drain the spaghetti onced ready but save some of the cooking water. Add some of the cooking water to the pesto to make it a looser consistency. Place the spaghetti in a large pan / bowl and spoon the pesto over the spaghetti. Toss / fold over the spaghetti to ensure it’s coated in the pesto. Flake the cooked sea bream and add to the spaghetti and gently toss again. Drizzle over...
Red Lentil Daal

Red Lentil Daal

Red Lentil Daal Ingredients 1 onion finely chopped 2 fresh tomatoes chopped Spices (ground cumin, ground coriander, turmeric, paprika, chilli powder) Salt to taste Red lentils Freshly boiled water Fresh Coriander chopped Freshly squeezed juice of a lemon Ground garam masala For The Temper 2 garlic gloves finely grated a little vegetable / light olive oil Chopped green chillies (optional) Method 1. Fry the onions in a little oil until soft and lightly golden 2. Add salt and spices – except garam masala 3. Add chopped tomatoes, stir, cover and leave to simmer for 5 minutes 4. Add Water and stir 5. Add red lentils, stir and bring to the boil 6. Lower heat and simmer until lentils are cooked through and mushy (usually between 30-45 mins). Check to ensure there is enough water in the mix. Add more water for your own preferred consistency if required 7. If the daal is too watery take the cover off and turn up the heat to allow it to thicken and some of the water to evaporate. Adjust salt if needed 8. In a seperate pan, heat a little oil and fry the garlic until very lightly brown (you can add green chillies to this oil too if you would like more of a kick to your daal). Once done add to the lentils. 9. add lemon juice, coriander and a sprinkling of garam masala. Serve. We have it with boiled brown basmati rice and a big salad on the side. Yum. How do you make yours? If you have a go at the above do let us know how it...