I have always loved pickles. Not just regular gherkins, but any vegetables pickled. I do understand it is an acquired taste, but I read recently just how good fermented vegetables are for you.
Kimchi is a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood).
The most important fact about Kimchi is that it has been known to be the secret to a long life. South Korea is expected to be the first country where life expectancy reaches 90. Made with cabbage, kimchi is salty and spicy, and full of probiotics, and vitamins A & B. It also contains lots of lactobacilli – a good bacteria found in yogurt and healthy guts. Scientists think it is why South Koreans live so long.
So here is my simple Kimchi recipe my darling mother found in a magazine & tried. If you love pickles and spicy foods you will love it!
1 Chinese Cabbage – quartered
2 tablespoons sea salt
1 small piece of ginger
4 cloves garlic
1 teaspoon red chilli powder
2 teaspoons sugar
Remove the stalks from the cabbage. Cut it up into 4cm pieces.
Place in a bowl, sprinkle over the salt. Rub the salt into the cabbage with your fingers.
Cover the cabbage with cold water, cover and set aside for 2 hours.
Sieve the water, rinse thoroughly under water then leave to drain.
Place the garlic cloves, ginger and sugar in a food processor and blend until a smooth paste is formed.
In a large bowl, mix the cabbage. Add in the ginger, garlic paste. Add the chilli powder. Add a little warm water. Mix thoroughly.
Place the mixture in a glass jar with a lid.
Keep at room temperature for one week to ferment.
Then transfer to the fridge.
The Kimchi will keep for up to 3months.
Enjoy with anything really! I love it as a side to my avocado toast!
I have always loved breakfast! As soon as Im up, dressed, the dishwasher is emptied its time to get everyone fed.
At the weekends we love our family breakfasts with eggs, toasted breads, fresh pastries and jams. But during the week we are all in such a rush and to get to school and work, its the quick breakfasts which are the best.
My boys love cereals and porridge, I tend to go for bran flakes, but lately its been getting a bit monotonous and Ive been exploring other quick healthy breakfast ideas.
There’s been a lot of talk about ‘Bircher Muesli’ in the press lately, Deliciously Ella has brought out her own ‘ready made’ variety which has had mixed reviews, but I always like to make things at home before I reach for the ‘ready made’ variety. Im not a big fan of dried up fruits which are hard and get stuck in your teeth in cereals. Why not use fresh fruits instead?
So here is my super simple ‘Bircher Muesli’ recipe. Muesli is a breakfast dish based on raw oats, and other ingredients like grains, fresh or dried fruits and milk of any kind. Bircher adds freshly grated apple into the mixture making it less dry, and more fresh and crunchy. Whats great is about this is it can be made the night before, like overnight oats, and so all you need to do in the morning is enjoy!
Ingredients – (makes enough for 2 jars)
1 large eating apple peeled and coarsely grated
50 grams rolled oats
1 tablespoon Chai seeds
1 tablespoon pumpkin seeds
100grams Full fat natural bio-yogurt
1/4 tsp ground cinnamon
100ml cold water
To top with – sliced bananas, a drizzle of honey, berries – anything really!
In a bowl add the grated apple, seeds, oats, cinnamon. Give the dry ingredients a good mix. Then add the yogurt and water. Mix until all the wet and dry ingredients are incorporated.
I then spooned the mixture into two glass jars with lids. These jars can be kept in the fridge for 1-2 days. And voila! Ready made yummy Bircher Muesli!
In the morning all you have to do is open the jar, top with slices of banana, add berries and a drizzle of honey! I add more cinnamon too. Its gooey, creamy and crunchy! Yum!
Who needs dried ready made cereals, homemade always tastes much better!
In London it is still freezing cold! After a wonderful Christmas and New Year break in sunny Antalya with my family, coming back to the winter freeze has definitely been a wake up call that we are still in the dark freezing months.
After a long day outdoors, be it at school or work or shopping, what we want most is a warming dish of deliciousness to warm us inside and out.
Comfort foods have always been a favourite of mine, they are potatoes, meat, veggies, and made even yummier with some butter.
Shepherds Pie has always been a favourite of mine since I was little. My mother is the ultimate cook and she makes an amazing Shepherds Pie. Here is my version of her delicious delight. I just prepared it and Ive put it in the fridge. So when my boys get home from school all I need to do is pop it in the oven. Not only will it be a homemade nutritious meal but it will warm them up in this freezing weather. Its a win-win situation!
Easy peasy Shepherds Pie
500grams 10% fat minced beef
1 tablespoon Olive oil
1 large onion chopped
2 large carrots chopped
3 tablespoons tomato puree
2 teaspoons sugar
1 tablespoon Worcester sauce
500ml beef stock (I use Knorr stock pots)
1 kg Maris Piper potatoes – peeled and cut into large chunks
5 tablespoons warm full fat milk
3 tablespoons butter
Sea salt & freshly ground black pepper
In a heavy bottomed pot heat the olive oil, add the chopped onions and chopped carrots. Fry over a medium heat until tender.
Add the minced beef, and cook with the veggies.
Add the Worcester sauce, sugar and tomato puree. Mix until cooked through.
Add 500ml of beef stock, mix well and leave to simmer over a low heat for 30mins.
Meanwhile peel, cut into chunks and boil the potatoes until tender. Drain the water, mash with a fork or potato masher. Add butter and warm milk until it is soft, smooth and creamy.
Gently spoon the beef mixture into a deep overproof dish. Spoon over the mashed potatoes until all the meat is evenly covered. With a fork ruffle the mashed potato.
Bake in the oven for 20-25minutes at 180 degrees Celsius under the mash starts to colour and the meat is bubbling.