Tempting turkey meatballs

Juicy juicy turkey meatballls!  Cooking with lean (containing a mere 2% fat) turkey mince can often result in rather dry meatball/burger situations. However, this nifty little trick of using kiwi fruit solves that problem, as it deliciously tenderises the meat, and produces succulent, moreish, juicy meatballs!

Ingredients
Lean turkey mince − 500 g (I used turkey mince containing 2% fat)
Kiwi fruit − 1, mashed
Salt − ¼ teaspoon
Almond flour/ground almonds − 2.5 tablespoons
1 medium egg
Juice of 1 lime
Pinch of chilli powder (optional)

Protocol
1. 
Combine turkey mince, mashed kiwi fruit (this softens the meat), salt, almond flour/ground almonds, egg and lime juice. Mix well.
2. Mould the turkey into meatball shapes and place on a baking tray lined with greaseproof paper (tin foil won’t work; it will just make the meat stick!).
3. Bake in a preheated oven at 190°C for 25 minutes, on the bottom shelf, turning the meatballs over after 12 mins.  

Spinach, rocket and beetroot salad

A heavenly salad that tantalises the tastebuds, and takes but a few minutes to concoct! Plus, it makes excellent use of the bewitching beetroot spread. 😀

Ingredients
Spinach leaves − a handful
Wild rocket − a handful
Pea shoots − a handful
Alpro soya simply plain yoghurt − 1-2 tablespoons per serving
A pinch of dried mint leaves 
A pinch ground black pepper
A pinch of salt
A pinch of dried chilli flakes
Bewitching beetroot spread − as much as you want! 
Fresh figs  − 1-2 per serving, sliced 
Pine nuts − 1-2 teaspoons per serving

Protocol
1. 
Combine spinach, rocket and pea shoots, and spread on a plate.
2. Whisk the yoghurt (you can use a fork) with dried mint, black pepper, salt, chilli flakes, and place a few small dollops on top of the leaves.
3. Now add large dollops of the bewitching beetroot spread on top of the leaves.  
4. Add the fresh fig slices to the salad, and sprinkle on some pine nuts to serve. 

 

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Bewitching beetroot spread

This creation came into being when the ‘Beast from the East’ was being especially beastly; I was supposed to go to Germany that weekend to join my husband who was working on a project there, but the flights got cancelled, and I was snowed in with hardly any supplies.

I did, however, have some pickled beetroots, a couple of limes and a can of butter beans. And so, behold the bewitching beetroot spread that was borne out of this situation!

Ingredients
Pickled beetroot − 4, roughly chopped
Butter beans − ½ tin (120 g) 
Cauliflower florets − a small handful
Salt − ⅓ teaspoon (I used pink Himalayan salt)
Dried mint leaves (or even better, finely chopped fresh mint leaves) − 1.5 tablespoons
Dried coriander leaves − 1.5 tablespoons
Pine nuts − 1 tablespoon
Erythritol Gold − 2 tablespoons
Juice of 1 lime
Crushed black pepper to serve

Protocol
1.
Boil the cauliflower with a bit of salt for 7 minutes.
2. Add all ingredients to a blender minus the lime juice and black pepper, and blend with a little water.
3. Mix in the freshly squeezed lime juice, black pepper, and serve with veggies, oatcakes, in a salad, with fish or even with meatballs! (Basically, it goes wonderfully well with almost anything.)

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Salmon and sweet potato fishcakes

Fishcakes are mostly fried and often contain breadcrumbs − not ideal in the least. I fancied a lighter fishcake, with a bit of a kick. So, I created this hot, sweet and zesty version, which is baked and does not have refined carbs; and is all the more pleasing! These fishcakes also make a wonderful combination with the nutty roasted vegetables.

Ingredients
Sweet potato − 1, large
Wild Pacific red salmon − 1 tin (213 g)
Pickled beetroot − 1, large, minced into 3-mm cubes
Spring onion − 1, large, very thinly sliced
Chilli paste − ½ teaspoon (optional; I have used Sambal Udang Bercili Ranggup, which can be found in Chinese/Asian supermarkets)
Erythritol Gold − 1 tablespoon
Salt − ⅓ teaspoon (I have used pink Himalayan salt)
Fine almond flour − 1 tablespoon
White of 1 egg
Juice of 1 lime
Crushed black pepper to serve

Protocol
1.
Roast the sweet potato whole, with the skin on, in the oven until soft (without oil, approximately 30 minutes at 200°C).
2. Remove the skin from the sweet potato, and mash together with the red salmon, salt, chilli paste, erythritol, egg white and almond flour. 
3. Add in the beetroot and spring onion, and mix well. Squeeze the lime juice over the mixture.
4. Make the mixture into 4-cm patties, and place onto a baking tray lined with grease-proof paper, and the paper sprayed with a tiny bit of oil to ensure that the fichcakes don’t stick to the paper (do not use tin foil, as the patties will stick).
5. Place into a preheated oven and bake at 180°C for 12 minutes, and then turn fishcakes over and bake for a further 12 minutes.  
6. Sprinkle with crushed black pepper to serve.

Nutty roasted vegetables

It is about time for a new recipe, and I thought I would make it a simple one. This colourful vegetable medley is deeply satisfying and also archly versatile, as it goes well with chicken/fish (e.g. a perfect accompaniment for salmon and sweet potato fishcakes), or simply as a main feature! 🙂

Ingredients
Carrots − 3, peeled and cut into 7-cm lengths
Parsnips − 2, peeled and cut into 7-cm lengths
Courgettes − 1, large, cut into 7-cm lengths
Sweet chilli sauce − 1 tablespoon
Sweet soy sauce − 1 tablespoon 
Walnuts − a handful
Black onion seeds (aka Nigella seeds) − 2 teaspoons
Cumin seeds − ½ teaspoon
Mustard seeds − ½ teaspoon
Spray oil

Protocol
1.
Boil the carrots and parsnips with salt until soft.
2. Add 2 sprays of oil to a wok, add in the seeds and toast on low heat for 30 seconds.
3. Add in the courgettes with a pinch of salt and sauté for 4 minutes.
4. Add in the carrots and parsnips, followed by the sweet chilli sauce and sweet soy sauce, and sauté for a further 2 minutes.
5. Mix in the walnuts and turn off the heat.  
6. Transfer the contents of the wok onto a baking tray, and roast in a preheated oven for 10 minutes at 180°C. 

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Spruced up sprouts

Sprout the halls! Just in time for Christmas, here is a tangy, spicy recipe for Brussels sprouts that even the strongest sprout-critics might be willing to try; huzzah! And as for all the sprout enthusiasts out there − I do hope you will enjoy this tasty little dish… Merry Christmas to all! 🙂

Ingredients
Brussels sprouts − 500 g
Simon Howie haggis − 1 (the meaty one or the veggie one, depending on your preference)
Sweet chilli sauce − 1 tablespoon
Dried coriander leaf − 2 tablespoons
Chickpeas − 1 can, drained
Dried cranberries − 150 g
Black onion seeds − 3 teaspoons
Fennel seeds − 1 teaspoon
Cumin seeds − 1 teaspoon
Ground cinnamon − ½ teaspoon
Ground cumin − 1 teaspoon
Ground paprika − ½ teaspoon
Low-sugar low-salt ketchup − 1 tablespoon
Erythritol Gold (or Stevia) − ½ tablespoon
Spray oil
Salt to taste
Fresh ground balck pepper

Protocol
1.
 Pierce the haggis skin with a fork, and boil for 10 minutes, change the water, then boil for another 10 minutes. This gets rid of a lot of the fat.
2. Cool the boiled haggis with cold water, then cut the skin open to take the haggis out. Mix the haggis with the sweet chilli sauce and dried coriander leaf, and set aside.
3. Boil the sprouts with salt until soft.
4. Once soft; cut off stems and trim the sprouts. Then rub on a little salt, cinnamon, cumin and paprika powder. 
5. In a large wok, add 1 spray of oil, black onions seeds and cumin seeds. Then add in the chickpeas, some salt and the ketchup, with a splash of water.  
6. Add in the sprouts and erythritol and cook on low heat until the sprouts start to brown. 
7. Mix in the haggis, then turn off the heat.
8. Toss in the dried cranberries, and sprinkle on some fresh ground black pepper to serve.

Spinach and thyme potato salad

An atypical potato salad; with some greenery. Very pleasurable! Lighter than most potato salads due to the lack of oil or mayonnaise.

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Ingredients
Baby potatoes − 500 g
Onions − 2, cut into rings
Mushrooms − 1 handful, roughly chopped
Salt to taste 
Ground paprika − ½ teaspoon
Ground almonds − 3 tablespoons
Ketchup − 1 tablespoon
Sukrin (or Stevia) − ½ tablespoon
Fresh spinach leaves – 1 cup
Fresh sprigs of thyme – 3-4
Fresh ground pepper

Protocol
1.
 Cut the baby potatoes in half and boil with salt until soft.
2. In a large pan/wok, add a bit (~3 tablespoons) of boiling water, onions and mushrooms with a bit of salt to taste, and fry in the water until the onions are translucent. Add more sprinkles of water if necessary. 
3. Add the cooked potatoes, ketchup, almond flour, paprika and Sukrin, making sure the potatoes are well coated. Again, add sprinkles of water if needed.
4. Turn off the heat, and mix in the spinach leaves and brush with thyme.
5. Mix in some fresh ground pepper to serve.

Savoy dim sum rolls

This is my take on a fresh, warming and satisfying prawn dim sum. With cabbage. And pumpkin – yum!

Ingredients
Savoy cabbage − 1, roughly torn and steamed
Pumpkin− 1, small, roasted whole
Small coldwater prawns – 250 g
Green chilli – ⅓, deseeded and minced
Ginger – 3 cm, minced
Chinese rice wine vinegar – ½ teaspoon
Mirin – 2 tablespoons
White cabbage – 1,  grated
Cumin powder – 1 teaspoon
Black onion seeds – 1 teaspoon
Mustard seeds – ½ teaspoon
Coriander seeds – ½ teaspoon
Maggi coconut milk powder – 1 tablespoon
Spring onion – 2, chopped diagonally into thin discs
Fresh coriander – a handful

Protocol
1.
 Roast the pumpkin (whole, without oil, of course) in the oven until very soft, for around 40 minutes at 200°C . Then remove skin and seeds, and mash with a bit of salt.
2. Steam the savoy cabbage leaves with a bit of salt until very soft.
3. Combine the ginger, chilli, prawns, mirin and rice wine vinegar in a small bowl, and set aside.
4. In a large wok, add 1 spray of rapeseed or sunflower oil,  black onion seeds, mustard seeds and coriander seeds and toast on low heat.
5. Add the grated white cabbage, bit of salt, cumin powder and splashes of water until the cabbage is cooked.
6. Add in the prawn mixture, and cook until the prawns are pink (this should not take more than a couple of minutes).
7. Add in the mashed pumpkin, coconut milk powder and mix well. Cook on low heat for a further 5 minutes.
8. Turn off the heat and mix in the spring onion and coriander
9. Roll up the mixture in the steamed savoy leaves and serve with a sweet soy sauce dip.