Spinach & Spring Onions Cakes

INGREDIENTS

• 1 1/4 cup almond flour
• 1 tsp salt
• 1 1/2 tsp baking soda
• 2 1/2 TBS ground cumin
• 1/2 cup finely ground parmesan
• 2lb. fresh spinach
• 3/4 cup spring onions, chopped
• 1 cup full fat organic yogurt
• 3 eggs
• 2 TBS ghee or butter
• creme fraiche for garnish

INSTRUCTIONS

• Wash the spinach and place in a large pot over medium heat. Cook until wilted, then drain in a colander. Set aside.
• In a bowl combine the almond flour, salt, baking soda and cumin. In a separate bowl mix together the parmesan, yogurt, eggs and chopped onion. Then add to the bowl of dry ingredients.
• Place spinach into a kitchen towel and squeeze out as much water as you can. Then chop the spinach and add it to the batter.
• Heat a frying pan over medium heat, add the ghee/butter. Drop a spoonful of batter into the pan and cook for 2-3 minutes then flip to cook the other side (your pan should hold 4 small cakes). Repeat until all the batter has been used.
• Allow cakes to cool slightly then top with a dollop of creme fraiche.

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Walnut-Miso Mushroom Burgers

 

For the walnut-miso paste:
1/4 cup walnuts, toasted
1 tsp. miso paste

For the burgers:
Olive oil
2 shallots, chopped (about 1/3 cup)
6 oz. mushrooms (mix of cremini & shittakes), chopped into small (about 1/4 inch) pieces
Splash of soy sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. Chinese five spice powder
Splash of mirin (or rice vinegar)
1/4 tsp. of honey
1 large egg, lightly beaten
1/2 cup panko (1/4 cup into the mix, 1/4 to roll the patties in)
A few teaspoons sesame seeds
6 mini slider buns (soft ones)

Topping options:
Chopped scallions
Sprouts
Sliced avocado
Sriracha ketchup (mix sriracha and ketchup to your desired spice level)
Wasabi mustard (again, mix in wasabi to taste)

Directions:
Crush the walnuts and miso together to form a chunky paste, (using a mortar & pestle if you have one).

In a medium pan, heat a bit of olive oil. Add the shallots and let them cook down for about a minute. Add the mushrooms, a splash of soy sauce, garlic powder, onion powder and five spice powder. Stir together and let cook until the mushrooms are cooked down, about 5-8 minutes. Add a splash of mirin to deglaze the pan. Then add in the walnut-miso paste, and a small drizzle of honey, combining everything together. Remove from heat and transfer to a medium bowl. Set it aside to cool for a couple of minutes before adding the egg.

Add the egg and 1/4 cup panko, and let the mixture sit in the fridge for 15 minutes or so. While you wait, spread the remaining panko and the sesame seeds (together) on a plate.

Remove mix from fridge and form into small (approximately 3-inch) patties. Roll each into the panko. Use your hands to firmly press them into shape. This will be a messy process, it's ok if they fall apart a little. If they're falling apart too much, let the patties sit in the fridge for another 10 minutes before you cook them. This will help the egg continue to bind them together.

Wipe out the pan you were using before, and heat a few tablespoons of olive oil. Cook patties for 2-3 minutes per side.

Place each patty on a slider bun and garnish as desired (see above for topping suggestions).

via Love & lemons

Fabulous Aprons by Nicola Rowlands

 

Fabulous Aprons by English designer Nicola Rowlands. Which one suits your personality? My favorite is the Chocolate!

Butternut Squash Risotto

INGREDIENTS:
For Risotto:
1 small butternut squash
4 cups chicken stock
2 tablespoons extra virgin olive oil
3 shallots, chopped
2 cloves garlic
1 tablespoon chopped fresh sage
1 cup arborio rice
1/4 cup dry white wine
1 tablespoon unsalted butter
salt and black pepper, to taste
1/2 cup grated Asiago cheese, divided
For Garnishes:
1/4 cup pine nuts
1/4 cup extra virgin olive oil, divided
8-10 fresh sage leaves
Balsamic Glaze*
*Balsamic glaze can be purchased in the Italian aisle of most grocery stores, or you can also make it yourself by simply reducing 1/2 cup of balsamic vinegar with a spoonful of brown sugar until thick and syrupy.

DIRECTIONS:

Preheat oven to 350 degrees F.

Cut squash in half lengthwise. Rub with olive oil and season with salt and pepper. Arrange on a foil-lined baking sheet, cut side down. Prick outside skin a few times with a fork. Roast for 35 to 40 minutes, or until tender. Remove from oven and let cool slightly. Scoop flesh out of skin and purée in a food processor until smooth. Measure out 1 cup of purée and set aside.

Meanwhile, warm chicken stock in a small saucepan set over low heat. Cover and keep warm.

To prepare garnishes, heat 1 tablespoon of olive oil in a very small saucepan set over medium heat. When oil is hot, add pine nuts, stirring until coated with oil. Toast for 2 to 3 minutes or until nuts start to turn golden brown. Keep an eye on them, they can go from toasted to burnt very quickly.

Remove nuts from pan with a slotted spoon and transfer to a paper towel lined plate. Return pan to heat and add remaining 4 tablespoons oil, or enough to form a 1/4-thick layer in the bottom of the pan. When the oil is hot and shimmering, add sage leaves, 2 or 3 at a time (be careful, they will crackle). Cook for about 30 seconds then quickly remove from oil and transfer to a paper-towel lined plate to cool. Repeat with remaining leaves.

Heat olive oil in a large saucepan set over medium heat. Add shallots and garlic and saute until softened and fragrant, 2 to 3 minutes. Add chopped sage and cook for another minute. Add rice and stir until grains are coated and start to turn transparent, about 2 minutes.

Add wine and stir the wine has completely absorbed. Add 1/2 cup of warm chicken stock to the rice, stirring until liquid is mostly absorbed before adding more. Continue to add broth, 1/2 cup at a time, stirring constantly after each addition. After about 15 to 18 minutes, when the rice is almost done, stir in squash purée. Continue to cook until rice is creamy and al dente. Season with salt and pepper.

Finish with butter and 1/4 cup grated Asiago, stirring until fully incorporated. Divide among serving bowls and top with remaining cheese, a drizzle of balsamic glaze, pine nuts, and sage leaves.

 

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