Instagram Recipes

As I mentioned yesterday, when I’m not blogging, you can find me Instagram-ing, all.the.time at @Kloelladeville. So because I’ve been a bit quiet recently, here’s a few of the recipes I’ve been making. Some of them are really really easy, some of them take a bit longer, but all of them are yum. I think it’s important to have some day-to-day recipes on here, and you’ll probs be surprised at how simple they are, but hopefully you’ll see too how to make something that could look very ordinary and every day into something pretty and photo worthy! These are mostly meals for one so just double or triple where necessary. Also no specific measurements as I’ve mostly made them up on the spot, so if you like something, add more of it!

 

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Preheat your oven to 170degrees C. Sprinkle a large portobello mushroom with olive oil, thyme and s+p, and place in the oven for about 15-20 minutes. While you wait, chop up your feta. You want enough to cover the top, about 30-40g. Bring a pan of water to simmer, and add a little cider vinegar. Once you can see bubbles, swirl the water to make a whirlpool, then add your egg, and poach for 3 minutes for a runny centre. Remove your mushroom, stick on your feta, place under the grill for 3 mins. Remove your egg from the water, place on top, season and sprinkle with some fresh thyme.
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Start by preheating your oven to 170degrees C. Slice half a red onion quite thinly, so it can get nice and crispy in the oven. Place in a roasting dish, add about 6 mushrooms, I used button but use whatever you want, sprinkle with olive oil, chopped fresh rosemary, s+p, and place in the oven for about 15 mins. Make your tahini dressing while you wait (you can get tahini paste, which is sesame paste, from Waitrose). In a small bowl whisk 1 tbsp tahini, juice of 1/2 a lemon, a little olive oil and 2 1/2 tbsp water. Heat a griddle pan, cut about 4-5 strips of halloumi, and brush with oil so it doesn’t stick. Griddle until you have lovely scorch marks on the cheese. Remove the mushrooms and onions and plate up: start with a bed of onion, add the mushrooms, tuck in the halloumi and drizzle the tahini dressing, sprinkling with extra rosemary and sesame seeds if you like.
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Start by toasting a slice of rye bread. While you wait, chop about half a punnet of baby plum tomatoes in half, and dice half an onion and mix the two. Tear in about 6 basil leaves, s+p and drizzle with olive oil (you can do all this while it’s still sat on a chopping board to save washing up). Set aside. I don’t like egg white so I only did the yolk, but you can have the whole egg, cos I’m nice. Bring a pan of water to simmer, and add a little cider vinegar. Once you can see bubbles, swirl the water to make a whirlpool, then add your egg, and poach for 3 minutes for a runny centre. Remove the rye bread from the toaster, and chop into tiny triangles. Mix with the toms+onions, then plate up. Drizzle with a little more oil, s+p and mix, then pop your poached egg on top.

 

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This comes from Light and Easy by Hugh Fearnley-Whittingstall (my new boss LOL) and is amazing.
Cover 2 lemons and a medium orange with boiling water, and let simmer for 1 hour. If the fruit floats, place a heatproof plate on top inside the pan to weigh them down. Remove, let cool and break in half, removing any pips. Preheat your oven to 170 degrees C. Place in a blender with 150g fine polenta, 100g ground almonds, 2 tsp baking powder, 4 large eggs, and 250g caster sugar. Blend until nice and smooth, stopping to scrape the sides once or twice. Place into a springform tin which you’ve oiled with rapeseed or sunflower oil,  and sprinkle over 200g blackberries (you could use blueberries, as Hugh does, or even raspberries for this). Bake for 45-50 mins. Once it’s done, cool completely in the tin on a wire rack, then run a knife around the edge to release.

 

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This is left over cous cous, reinvented. Chop loads of veg of your choice, nice and chunky. I did 1x large vine tomato, 1x red onion, 1/4 butternut squash, 1/2 courgette. Throw in a couple of whole garlic cloves too. Place into a roasting tin and with your hands, mix in about 3 tbsp olive oil, a good slosh of balsamic vinegar, s+p and a large drizzle of honey. Roast in the oven for about 30-35 mins, until the butternut squash is nice and soft. For your rib eye, heat a griddle pan, then lightly brush each side of the steak with olive oil and rub in s+p. When the pan is nice and hot, add your steak and griddle for about 3 mins each side (if you like it really rare, like me). Remove to a wooden chopping board and let rest. Remove the veg from the oven, add your left over cous cous and a handful of rocket to the pan. Mix up and get everything nice and coated in the lovely balsamic honey glaze. Slice your steak, top, enjoy.

 


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This is a recipe I’ve made on the blog before, here: Cheddar // Rosemary // Cherry tomato Mac’n’cheese  – I’ve just added cooked mushrooms with the tomatoes and half a chopped avocado on top. Plus Tabasco!

 

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Easy and yum. Scoop out the pulp of half a passionfruit, mix with 1 tsp lemon curd and 1 tbsp creme fraiche. In a hot pan, toast 1 tsp slithered almonds and 1 tsp chopped hazelnuts until nice and brown. Half about 6 large strawberries, pour over the passionfruit mixture and sprinkle over the nuts. Yum.
You can also set the passionfruit, lemon curd and creme fraiche mixture in little ramekins to make a kind of healthy creme brûlée. Just double the ingredients.


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This is another old recipe from my blog: Smoked mackerel pate. Ive just added a slice of toasted rye bread, chopped up nicely in triangles, plus an assortment of pretty chopped crudités like radish, cucumber, tomato, and cress, plus some whole flaked mackerel. A picky tea is the best tea.

 

 

 

 

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So many fruit salads. I like to mix fresh and frozen fruit for extra texture, especially berries and grapes as they’re so tasty frozen. I’ll usually start with a fresh fruity centre piece, like grilled peaches, balsamic soaked strawberries, or a banana, split in half and griddled. If you’re griddling your fruit just remember to brush it first with a flavourless oi, like rapeseed or vegetable oil, so that it doesn’t stick. Then I make a kind of savoury granola with hazelnuts, almonds, pistachios and other seeds and nuts from the cupboard, and toast them in a really hot pan with some shaved coconut. You can make lots of this and keep it in jars in the cupboard if you like. I’ll add whatever fruit we have lying around like melon, orange, pears or apples. Whack it on a plate, drizzle some honey and fresh mint, maybe some freeze dried raspberries or strawberries, add your savoury granola and you’re done.

 

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You can see how much I love rye bread from this post. All you need to do here is mash up half an avocado, smoosh it onto toasted rye and add olive oil, salt and maybe a little lime juice. Sometimes not even pepper!

 

 

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I made this last night, and the reason for this post is actually because a friend asked for the recipe after seeing it. Start by making the satay sauce. Dice a shallot, small red chilli and clove of garlic. Heat a little coconut oil or rapeseed oil in a pan and fry until the shallot is nice and soft. Add in 2 tbsp crunchy peanut butter, 1 tsp soy sauce, 1 tbsp brown sugar and stir. Add in a whole can of coconut milk and stir until thoroughly combined, then turn to a low heat and let reduce until nice and thick. Pour into a bowl, use a stick blender to get rid of any lumps (you can do this in a regular blender too) and leave to cool. Next, prepare your veg. Peel a carrot, then either using a mandoline or peeler, peel long thick strips down one side of the carrot. Stack them up, then chop thin strips. Repeat with 1/4 of cucumber, then cut thin strips of about 2 leaves of a romaine lettuce. Get a pan really hot again, add a tsp of oil, then flash fry only the carrots for about two mins. Take off the heat, then add the cucumber and stir it through. Prepare 70g soba somen noodles according to the packet instructions (it will say use 100g per person but I needed about 70g. I tell you this because they are really expensive so you’ll want to make them last). Once done, tip the noodles into the pan with the veg, add the lettuce, and use tongs to combine. Add as much satay sauce as you like. Tong again to mix. Sprinkle over some roasted peanuts and enjoy!

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