Pear Crumble

I saw Nigel Slater’s recipe for pear crumble, but I changed it quite a bit, to suit our non-dairy diet and to make it even tastier (i.e. I added hazelnuts, but you can always use different nuts or just use more flour and oats instead).

 

Ingredients:

4 pears

50 g rapeseed oil, plus extra

1 tsp lemon juice

55 g sugar, plus extra

1 tsp vanilla extract

5 tbsp oats

60 g flour

30 g hazelnuts

30 g dark chocolate, optional

 

Instructions:

1. Wash, peel, and chop the pears.

2. Lightly oil them and toss them with lemon juice and a little sugar. Bake at 190 C for 10-15 minutes, until softened.

3. Meanwhile, mix all the other ingredients together except the dark chocolate. Grate or chop the chocolate.

4. Dot the crumble topping over the pears and sprinkle with chocolate (or mix the chocolate into the crumble topping first).

5. Bake at 190 C for 30-40 minutes.

Aubergine and Spinach with Garlic Aioli

The only time-consuming part here is roasting the aubergine. But put it in the oven, go off to do something else, then come back and throw the meal together.

 

Ingredients:

2 aubergines

olive oil

water

giant couscous (about 25-35 g per person)

50-100 g fresh spinach

garlic aioli (from previous post)

herbs and spices (I like mint and cinnamon)

 

Instructions:

1. Wash the aubergines and slice the skin, but not through to the flesh. Rub with a little olive oil and roast for 30-45 minutes at 200 C, until soft and falling apart.

2. Boil the water, pour it over the giant couscous, and simmer for 6-8 minutes, with the lid on, until soft. Add the spinach and put the lid back on, so the spinach wilts.

3. Remove the flesh from the aubergines and add it to the pan.

4. Mix in the aioli and herbs.

5. Mix everything together, then serve.

Cheat’s Aioli

I confess: I wanted a quick way to make a garlic mayonnaise. So here it is. Maybe one day I’ll make it all from scratch.

 

Ingredients:

1 head garlic

4-6 tbsp mayonnaise

black pepper

herbs (parsley and/or basil)

 

Instructions:

1. Roast the head of garlic at 200 C for 30-40 minutes.

2. Let it cool, then squeeze the garlic out and discard all the skin.

3. Mix the garlic into the mayo and season with pepper and herbs, as desired.

Raw Chocolate Mousse

At the library, I randomly picked up The Raw Food Diet by Christine Bailey. I’ve done some raw cooking before, so I was intrigued.

 

The first recipe I tried was her chocolate-orange hazelnut mousse, but I adapted it quite a bit to suit what we had at home and our tastes.

 

Ingredients:

1 ripe avocado

1 orange

25 g cocoa powder (or 10 g cocoa powder plus 20 g dark chocolate)

1 tbsp agave

2 tsp icing sugar

1 tsp vanilla

30 g chopped hazelnuts

¼ cup water

 

Instructions:

1. Halve, pit, and chop the avocado. Put the flesh in a food processor.

2. Juice and zest the orange and add to the avocado.

3. Mix in all the other ingredients. Process well, until smooth.

4. Chill for 30 or more minutes, then serve.

Lower Fat Granola

I decided to try to get the fat content of granola way down by replacing much of the oil with apple juice. That also allows you to leave out some of the sweetener.

 

Ingredients:

1 cup nuts

2½ cups oats

½ cup seeds (I used pumpkin seeds, poppy seeds, and sunflower seeds)

½ tsp salt

2 tsp vanilla

2 tsp cinnamon

½ cup apple juice

¼ cup vegetable oil

¼ cup maple syrup

1 cup dried fruit (raisins, apricots, prunes, cherries, etc)

 

Instructions:

1. Chop the nuts. Mix them with all the other ingredients except the fruit.

2. Make sure everything gets coated with the oil and maple syrup.

3. Put a piece of parchment paper or baking paper on a baking tray, then spread the oat mixture on it in a thick layer.

4. Bake for 20 minutes at 160 C, then rotate the tray, and bake for another 15-20 minutes.

5. Leave to cool, then break up the granola into whatever size pieces you prefer. Add the fruit. Store in Tupperware or similar.

Out at the Wedding

This film is very silly, so if you are going to watch it, you need to be prepared for a ridiculous plot and some less than stellar acting (Reginald VelJohnson is good, and one wishes Mink Stole had been encouraged to camp it up a bit).

 

Basically, the main character, Alex, is a woman in love with a man. So far so uncomplicated. But Alex doesn’t seem to care much for her family, so she’s told the man that her entire family is dead. Meanwhile, she rarely sees her father and sister (her mother actually is dead). Somehow, when she goes to her sister’s wedding, her best friend accidentally tells everyone there that Alex is gay, when in fact it’s the best friend who is.

 

Alex’s sister doesn’t take kindly to being upstaged at her wedding, but she is sympathetic to the idea that Alex felt unable to tell the family about being a lesbian. Rather than let her sister believe that she ruined the wedding for no reason, Alex lets her sister continue to believe that she is gay and that she’s in a relationship with a half-black, half-Jewish woman named Dana (in fact her boyfriend is a half-black, half-Jewish man named Dana).

 

When her sister comes to visit her, she ends up hiring an actual lesbian to pretend to be this half-black, half-Jewish woman named Dana. As you can imagine, much ridiculousness ensues.

 

The whole premise is unbelievable, but if you can get past that, it’s an easy watch. Alex ends up reconciled with her family, one woman gets her man, and another woman gets her woman. Happily ever after.

 

The most I can say is that at least it’s not depressing and at least it doesn’t feature a predatory lesbian, as many gay films seem to.

Scrambled Eggs

This is a fast, tasty breakfast. Top with chives and serve with toast.

 

Ingredients:

butter or margarine

4 eggs

6-8 tbsp cream (I use Oatly)

 

Instructions:

1. Melt the butter or margarine in a non-stick pan.

2. Whisk the eggs and cream together. Pour into the pan.

3. Let the eggs set for about 30 seconds, then continue to heat over a low flame while stirring (with a silicone or wooden spoon). The eggs should form into curd-like shapes.

4. When still soft and just barely set (about 3-4 minutes), serve.