Tag Archives: Orange

A Super-Healthy Carrot, Pineapple and Coconut Oil Cake dedicated to Jacques and his Grandpa

Carrot Cake RecipeNumerous events have occurred lately that have made me take stock and have a serious think about mine and my family’s diet. Two of which I’m going to tell you about today, hopefully without boring you too much! Firstly there’s Jacques. The boy with a terrible phlegmy night-time cough that he’s had all too regularly from the tender age of 8 months, keeping us awake for many an hour and many a night, sometimes for several months at a time. Numerous trips to the doctors when he was younger confirmed nothing. Then a few weeks ago, at a particularly sleep deprived time around his 3rd birthday we started to do lots of reading around the issue, and to my surprise discovered the cough may be down to a cow’s milk allergy. I have to confess to being a little sceptical as allergies, fortunately, don’t run in either of our families. But I thought I’d give it a go, immediately cutting out all cows milk, yogurts and cheeses. And do you know what, the cough dramatically stopped that very first night! Bearing in mind he’d been coughing every night for at least an hour for the previous few weeks this was a bit of a breakthrough. To say the least.

And since then I’ve on the whole been sticking to it, not regimentally as he obviously doesn’t have a severe allergy, but definitely making sure there’s no (cow’s) dairy in the late afternoons and evenings. And for a boy that adores his after-dinner yogurts (clearly where the problem lay!) this meant switching to sheep’s milk ones instead, which interestingly happen to be far tastier and handily readily available in yogurt-loving France. Luckily he’s never been a milk fan. And he’s barely coughed since. How wonderful is that?!. The (somewhat bitter) downside of his better nights of sleep are the ever-earlier wake ups, but that’s another story!

Jacques with his Grandpa

Jacques with his beloved Grandpa

Now the second event was a chance viewing of ITV’s DayBreak show (actually a friend called me up to watch it) and an interview with a young chappie, Kal Parmar, who claimed his father’s Alzheimer’s had dramatically reversed as a result of taking a regular dose of Coconut Oil. Following the show I turned to google and found quite a few people in the States were making similar claims. And Kal, being a budding film maker, is making a film about his dad, which I’ll be most excited to see. My own father has Alzheimer’s and was diagnosed a year and a half ago. So naturally he’s on strict instructions to take his Coconut Oil! And Coconut Oil being the wonder fat and food that it is, it strikes me he’s absolutely nothing to lose and everything to gain.

But more on the wonders of Coconut Oil in a later blog (of which I have quite a few baked and planned!), but for now I’ll crack on with today’s recipe. A very low-sugar, low-fat, cow’s milk-free and pretty darned healthy Carrot & Pineapple Traybake Cake in honour of both Jacques and my dear Dad, who happen to share a very special bond. It uses Coconut Oil and Yogurt (Sheep’s in my case) in replacement of the usually large measure of Sunflower Oil, which make the cake a good deal healthier as well as being exceptionally moist. Despite it’s healthy line-up of ingredients this cake is impressively high in the taste stakes and we all loved it. And I know my Dad will too, nudge nudge Mum….

If you can’t source or don’t want to use coconut oil, just replace with sunflower. And if you want to naughty things up somewhat this would be sublime with a cream cheese frosting…

Carrot & Pineapple Cake

Carrot & Pineapple Traybake Cake

Great for toddlers, bigger kids, grown ups, dieters, healthy eaters, baking with kids, elevensies, lunch boxes, afternoon tea, after school treats, carrot cake fiends

Makes 20 – 25 small pieces

300g of Plain Flour

2 heaped teaspoons of ground Cinnamon

a heaped teaspoon of Baking Powder

½ a teaspoon of Bicarbonate of Soda

150g of dark Soft Brown Sugar

4 medium Free Range Eggs

180ml of Plain Yogurt, Sheeps or Cows

60ml of Coconut Oil (softened) or Sunflower Oil

zest of an Orange

zest of a Lemon

220g of finely grated Carrots

120g of Sultanas

227g tin of Pineapple pieces, in natural juice, drained

Special Equipment: a 20cm by 20cm square baking tin, or similar

Pre-heat your oven to 150°c and line a small baking tin (about 20cm by 20cm) with baking paper.

Sift together the flour, cinnamon, baking powder and bicarb into a large mixing bowl. Stir in the sugar.

My chief stirrer!

My chief stirrer!

In another bowl lightly beat the eggs with a whisk, then whisk in the  yogurt, coconut oil and orange and lemon zest. Employ a whisker and a stirrer (i.e. small child) if you have one.

Pour the egg and yogurt mix into the flour and sugar and stir well with a wooden spoon. Then mix in the carrots and sultanas. Cut the pineapple pieces into small chunks and stir these in too.

Scrape the cake mix into the lined tin.

Bake in the pre-heated oven for 50 minutes or until a skewer comes out clean.

Turn out of the tin and allow to cool a little on a cooling rack. It’s truly wonderful eaten fresh out-of-the-oven-warm. With a cuppa for the grown up folk.

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The Healthy Epicurean's Almond Chocolate Cake

The Healthy Epicurean’s Almond Chocolate Cake

Rhubarb Crumble Muffins

Rhubarb Crumble Muffins

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Spanish Stylie Baked Chicken and Rice

Spanish Style Baked Chicken & Rice

I can’t believe I’ve been blogging for nearly a year and a half and this firm family favourite of weekend dinners has thus far failed to make an appearance. It’s a recipe I originally stole from my Mum, who stole from Delia, that’s chopped and changed dramatically over the years and probably bares little resemblance to it’s original form. Changed to make it quicker, easier and more suitable family fodder, and it never disappoints my lot. It’s a cheap and frugal dish (the one pot usually stretching to at least two dinners), flavoursome (think smoked paprika, chorizo, orange, olives), wholesome (brown rice and a barrage of veggies), hearty and substantial. And can handily be partly or wholly made in advance. Perfect for a weekend lunch or dinner and the tasty leftovers re-heated for a quickie dinner in the week, or even eaten cold for lunch. And my kids LOVE it, Jacques devours it. But then they are fiends for anything rice these days. If your monsters are veggie adverse like mine it’s a handy dish to hide a multitude of the good stuff, just chop them unidentifiably small!.

Spanish Chicken and Rice

Chop and change your veggies as to what’s in season. In this particular recipe I used red pepper (the only veggie I would highly recommend you always add) chopped pumpkin (as we still have an inordinate amount to get through!), celery, carrots and french green beans from the freezer. Courgettes, peas, squash, sweet potato, broccoli or mushrooms all work equally as well, just mix and match as to what’s seasonal and you have in.

Since I’m using seasonal veggies aplenty I’m entering this post to Simple and In Season, a monthly challenge that showcases seasonal produce and is the baby of Ren of Fabulicious Food.  This month I so happen to be hosting the event!. I’m also entering Javelin Warrior‘s Made with Love Mondays, as it’s a dish made from scratch, and finally to Credit Crunch Munch as it’s a pretty frugal dish that stretches a long way. Credit Crunch Munch is held jointly by Camilla of Fab Food 4 All and this month by Helen of Fuss Free Flavours. Now on with the recipe….

Credit-Crunch-Munch

Simple and In Season

Made with Love Mondays

Jacques tucking into to his chicken and rice. He's still not a pretty eater.

Jacques chowing down on his beloved chicken and rice. He’s not a pretty eater!

Spanish Stylie Baked Chicken & Rice

Great for Toddlers & Young Children, Hiding Veggies, Bigger Kids, Family or Grown up Dinners, Mains, One Pot Wonders, Week-end Slowies

Serves 6 or a family of 4 twice

a tablespoon of Olive Oil

6 free range Chicken pieces – legs or thighs or a mixture of the two, skin removed

a large Onion, large dice

3 cloves of Garlic, finely sliced

a stick of Celery, finely sliced*

2 Carrots, fine dice*

300g of Pumpkin or Butternut, large dice*

2 Red Peppers, large dice

150g of French Green Beans, cut into inch long lengths*

120g of Chorizo, sliced into 0.5cm thick slices

a heaped teaspoon of Hot Smoked Paprika

300g of Brown Rice

200ml of White Wine

500ml of Chicken Stock

a 400g can of Chopped Tomatoes

2 Bay Leaves

a small bunch of fresh Thyme sprigs, tied together

Black Pepper

½ an Orange, cut into 6 segments

60g of de-stoned Black or Green Olives

Special Equipment: A large lidded ovenproof casserole or Le Creuset style dish that can go on a hob

* Please feel free to vary your veggies as to what’s in season or you have in

Pre-heat your oven to 180ºC/Gas Mark 4.

Heat the oil in your casserole or Le Creuset on a medium to high heat. Once hot fry off the chicken pieces until golden on all sides. Remove from the pan and set aside.

Turn down the heat and add the onion, garlic, celery and carrots, there should be plenty of residual fat from the chicken, but if not add a splash more olive oil. Saute for 5 minutes before adding the pumpkin and peppers. Cook for a further 5 minutes.

Now throw in the green beans and chorizo and cook for a further few minutes until the chorizo is oozing it’s lovely juices.  Stir in the hot smoked paprika and cook for a moment or two before stirring in the rice. Ensure all the grains are coated in the oily spicy loveliness before pouring in the white wine, chicken stock, chopped tomatoes, bay leaves, thyme and a generous pinch or two of black pepper. Give everything a thorough stir and bring to a gentle simmer.

Take the pot off the heat and place the set aside chicken pieces on the top, pressing them down into the rice. Slot the orange segments where ever there’s space and scatter over the olives. Place the lid on the pot and slide into the oven.

Bake for 45 minutes. The rice and veggies should all be perfectly tender. Eat and enjoy!.

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Paella

Paella

Mediterranean Pot Roast Chicken

Mediterranean Pot Roast Chicken


Boeuf en Daube for The Care to Cook Recipe Challenge

What dish would you cook to welcome someone into your home? This is the question posed in the Care to Cook Recipe Challenge I’m entering, a competition held by Vanesther at one of my favourite family food blogs, Bangers & Mash Chat. The challenge raises awareness of the wonderful charity TACT who provide fostering and adoption services to help some of the most vulnerable children and young people in the UK. TACT have recently launched their own cook book Care to Cook with recipes donated by the charities adopters, supporters and staff. At only £3.00, with all proceeds directly benefiting adopted children and their new families, this has to be a steal!.

Living abroad and in a particularly nice place to kick back in (well we think so anyway!) we regularly have friends and family to stay at Chez Foti. With almost all of our guests coming from England, I always try to serve something classically French for at least the first dinner. A couple of weeks ago we had my brother in law Patrice and nephew James to stay for a week and I made Boeuf en Daube to welcome them to our home.

Our Pyrenean View

Beef in Daube recipe

Boeuf en Daube originating from Provence is a fabulously fragrant, hearty and gutsy braised beef dish slow cooked in the oven in red wine, lardons, chopped tomatoes, shallots, garlic, thyme and orange peel. Although similar in sound to a Boeuf Bourguinon it tastes pretty different due to the addition of tomatoes, preserved anchovies and orange peel and the slow baking in the oven rather than on a hob.

I used my first pulled carrots of the year to make this, possibly a little on the small side but I couldn’t resist. It goes without saying that the garlic, shallots, onion and herbs were all homegrown Chez Foti too.

The first carrots of the season!

The beef is great served at this time of year with roasted new potatoes (roasted whole in the oven with plenty of rosemary, lemon wedges, garlic, salt, black pepper and olive oil) and a simple braised or steamed seasonal green veggie (I served mine with braised chard). And a nice bottle of red obviously. By the way the beef is even more amazing served the next day or the day after that, so a great dish to be made in advance.

Enough for six grown up folk: 

1.2 kilos of beef shin or chuck, cut into a large 5 cm dice

salt & pepper

3 tablespoons of olive oil

200g of lardons or diced streaky bacon

a medium onion, diced

10 shallots, halved

5 cloves of garlic, very finely chopped

650ml of red wine, nothing too special

3 carrots, sliced

2 sticks of celery, sliced

a 400g can of chopped tomatoes

250ml of good quality beef stock

2 tinned or jarred anchovies (preserved in oil)

3 large strips/peelings of orange zest

4 large sprigs of fresh thyme

4 large sprigs of fresh parsley

3 bay leaves

Season the beef with salt and freshly ground black pepper. Heat the oil in a large heavy based casserole or Le Creuset (it must have a lid and be oven proof). Fry the beef on a high temperature until browned on all sides. Remove from the pan with a slotted spoon and set aside.

Now fry the lardons or bacon in the remainder of the fat. Once they’ve taken on a little colour remove from the pan with the slotted spoon and set aside with the beef.

Reduce the heat, and into the same pan and fat throw the onion and shallot halves. Stir at intervals but allow to gently saute for 8 to 10 minutes until softened. Add the garlic for a further couple of minutes before re-introducing the beef and lardons to the pan.

Pour over the wine and give everything a good stir. Bring to a simmer and allow to simmer reasonably vigorously for 30 minutes until the wine is considerably reduced.

Meanwhile prepare a bouquet garni of the herbs by tying together the thyme, parsley and bay leaves. Peel three strips of orange zest from a whole orange, each of roughly 6cm by 2cm.

Once reduced add to the beef the carrots, celery, chopped tomatoes, beef stock, anchovies, orange zest, bouquet garni and a generous grinding of black pepper.

Bring back to a simmer and take off the hob. Cover and place in a preheated to 160ºC oven for 2 hours, but giving everything a thorough stir at least a couple of times during the cooking process (add a little more stock or water if things start to look a little dry).

Here’s some other classic French dinners I’ve served to welcome our guests to Chez Foti: Coq au Vin, Boeuf Bourguinon, Moules Frites, Tartiflette, A Summary Chicken, Asparagus & Lemon Cassoulet


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