mozzarella herb muffins (Low GI)

This time of year is a very busy time in the garden.  Everything doing what they need to do to prepare for the winter. Trees loosing their leaves, squirrels collecting and storing their food and plants buckling down on low energy mode.  I wanted to make the most of the herbs before they disappeared.  I picked all that were left and decided to make these healthy herby mozzarella muffins.  They make a wonderful savoury afternoon snack for children and great to take round to friends.

Makes 12

You'll need:

• 1 cup mozzarella
• 1 onion finely chopped
• 1 clove garlic, finely chopped
• 1 1/4 cup flour
• 2/3 cup oat bran (or plain oats)
• 2 1/2 tsp baking powder
• 1/2 tsp bicarb of soda
• 4 chopped cherry tomatoes (or 1 chopped regular tomato)
• 2 large bunches of herbs (mint, parsley, chives, oregano; approx 10 Tbs in total)
• 1 egg
• 1 cup plain yoghurt
• 15ml olive oil
• 15ml balsamic vinegar
• 1 tsp salt
• fresh ground pepper

Method:

1) Preheat oven to 180 degrees

2) Mix dry ingredients together

3) Add herbs, yoghurt, oil and vinegar and mix well.

4) Grease a muffin pan well

5) Spoon mixture into the pan and bake for 25 mins or until golden.

wild mushroom & chorizo stroganoff

Autumn time in Sweden is all about 'Autumn Forest Gold' the lovely wild yellow mushrooms (Chanterelles) found everywhere.  The markets were pretty well stocked and I couldn't resist such delicate looking things, I had to bring some home.  After individually picking each one, my plan was to get these little guys home in one piece.  I soon realised I didn't have enough space in my hand luggage and had no choice but to shove them in the main hold luggage :( 

I was quite surprised when they arrived on the other end still intact and begging to be eaten in a creamy smokey sauce.  This stroganoff is quick and simple, ready in 20 minutes.  You'll impress everyone involved.

Serves 2

You'll need:

• 1 onion finely chopped
• 400g wild mushrooms (you can use a selection of any wild mushrooms, I used Chanterelles, however Shitake or Porcini would work just as well)
• chorizo (half)
• 8 tablespoons creme freche
• lemon zest (from 1 lemon)
• small bunch of parsley
• salt & pepper to taste
• splash of white wine
• lemon zest of 1 lemon
• juice of half a lemon

Method:

1) Saute onion till transparent

2) Add the mushrooms and gently fry till they get juicy

3) Add splash of white wine, lemon zest and lemon juice

4) Add the chorizo and parsley

5) Add the creme freche (or plain yoghurt) and simmer gently on low heat for a few minutes till its all blended together and warm throughout.

6) Season with salt and pepper and sprinkle a bit of parsley on top and serve with boiled basmatic rice.

Stockholm, understated yet beautiful

Stockholm is undoubtedly the land of my milk and honey in Europe.  It’s a beautiful race, I mean place, clean with extraordinary architecture and oh so styling shops.

I had always thought of Sweden as a must see for anyone into modern design and in particular interior design.  Everything and I mean everything has been designed - from the chairs in the airport to the fridges in the corner cafes and supermarkets, they all possess a certain 'coolness' that can only be known as, the Scandic style.

It was recently on a trip to Stockholm that I really got to grips with the local food.  The unique tastes and inspiring combinations left me thinking this place has much more to offer than just beauty and style, its delicious too!!!

I love the fact that they are into all things super-foods, with breakfasts including bowls of cinnamon and seeds to sprinkle over your yoghurt.  Different types of health breads, rye, spelt, crackers and I thought wow these guys are onto something good, do fat Swedish people even exist? 

The pickled herrings are well worth a taste, and best eaten on a rye cracker lined with boiled potatoes, a real cacophony of flavours and textures.  The herrings come in all sorts of marinades from the sweetish honey mustard type to the more lemony tangy type.  All very good and hard to choose a favourite. 

Another favourite was the Swedish moose which I tried for the first time.  It was surprisingly up my street, very lean and tender, and was served with green mash (parsley) and an inspired cinnamon pickled beetroot.  

And I couldn’t resist their cinnamon buns and hot chocolate.

This is my idea of a hotel breakfast... by passing the eggs and bacon

 

Swedish moose stew, served with parsley mash and cinnamon pickled beetroot

I loved so much of these had to bring some home with me.

chillies all pretty and petite

Like most things in life, the ones that look the prettiest are the deadliest.  These cheerful chillies really made my day when they arrived this morning.  I had ordered them online with the idea of drying them and storing them in a jar for the pantry.  Almost as a keep safe for the winter, for you never know when you may need a little heat.

Here they are looking all pretty and petite from the very very very hot ones (yellow scotch bonnets and the little birds eye chillies) to the more everyday milder ones (the larger red and green chillies).  I jumped straight on them arranging a little bouquet and have left them hanging in the kitchen as if Christmas has come early.

 

sweet potato soup with coconut + chilli

What more do you need on a windy Autumn day than this delicious sweet potato soup with chilli, ginger & coconut cream, served with toasted pumpkin seed rye bread.  Would taste equally as sweet with a few roasted vine tomatoes on top!




Serves 2

You'll need:

• 1 onion
• 2-3 sweet potatoes (peeled and chopped)
• grated fresh ginger (about an inch)
• 1 clove of garlic, chopped
• chilli (optional or to taste)
• 3 Tbs coconut cream

Method: 

1) Saute onion till transparent. 

2) Grate the ginger and add with chopped garlic. 

3) Add the sweet potatoes, cover with boiling water and bring to boil. 

4) Simmer for approx 30 minutes or until soft. 

5) Add chilli and coconut cream. 

6) Season with salt and pepper and serve with a drizzle of olive oil and coconut cream.