Feeds:
Posts
Comments

Posts Tagged ‘LEON’

While I was home with Izzy this week I had a little more time than usual to prepare a week day meal. I am still in love with my new LEON cook book and I had been wanting to make the Leon Gobi – basically it’s a cauliflower curry.

Unfortunately even with extra time my timings were out and it was not ready in time for Izzy so I can’t comment on her reaction. I am not sure she would enjoy this – I believe ‘Mummy…too spicy….’ would be the likely reaction. Perhaps just leaving out the chilli would make it more family friendly. The other spices are the flavour as opposed to the heat.

Post dinner verdict? – even the most ardent and dedicated carnivore will not miss meat in this dish – it is warming, fulfilling and delish! Oh and cheap……Serve alongside a portion of brown rice.

This recipe did not disappoint – another thumbs up for LEON!

Leon Gobi (courtesy of LEON)

Ingredients:-

1 medium onion, halved and thickly sliced

1 carrot, thickly sliced

2 Tbsp sunflower or peanut oil

1 red chilli (go for a bird’s eye if you like it hot – some do)

2 thumb sized pieces of root ginger, washed but not peeled

5 cloves garlic, peeled

1 large tsp Madras curry powder

1 tsp turmeric

1 tsp black onion seeds

1 medium sized sweet potato, washed and cut into 2.5cm dice

4 heaped Tbsp ground almonds

a good handful of sultanas

1/2 a small cauliflower, broken into florets

1 x 400ml tin of coconut milk

150g frozen peas

juice of 1/2 lemon

a really big handful of coriander, roughly chopped

salt

2 heaped Tbsp desiccated coconut, to serve

In a big and well loved saucepan cook the onion and carrot over a medium to low heat in the oil for 15-20 minutes with the lid on, stirring occasionally. Season with salt.

Blitz the chilli, ginger and garlic to a paste in a food processor. Stir the paste into the onions once they have begun to soften, along with spices (including the onion seeds).

After another 5 minutes, season with salt, add the sweet potato chunks and the almonds and mix well so that everything is well coated.

Turn the heat up a bit and stir in 500ml water and the sultanas.

Bring it up to a simmer and leave it to bubble away gently for about 10-15 minutes with the lid off, stirring occasionally.

Add the cauliflower florets and the cocnut milk and simmer for a further 10-15 minutes covered.

Check that the sweet potato and cauliflower are both cooked, and then turn the heat off and stir in the peas. It’ll need more salt, plus the lemon juice and chopped coriander to finish it off right. We serve it with a sprinkling of dried coconut on top.

Lastly, Izzy spent Friday with her Aunty Amy (who chipped in for Pox duty!) and when we walked in the door from work the smell of cupcakes was in the air.  Mmmmm……my favourite smell. One of Izzy’s favourite books is Pinkalicious – the story of a little girl who changes colour after eating one too many pink cupcakes. If this was true Izzy would be another colour as I type this! As we have already established Izzy does enjoy a cupcake (like her Mum!) and yesterday she ate 1 or 2 with Aunty Amy and then later on she disappeared quietly for a couple of minutes…………only to be found behind the door in the hallway halfway through her third!! So, cupcakes are off the menu for a little while!!

Advertisements

Read Full Post »

I Love LEON

I can’t say it enough – I Love LEON!!! It’s good quality, family friendly, fast food! Last weekend James bought me the cookbook – which was surprisingly difficult to track down. I will eventually work my way through this whole book 🙂 – it’s all the things we love to eat. The book itself is split into two halves – the first half focussing on ingredients and the second on recipes. A great investment for any family kitchen.

Whenever we visit a LEON restaurant (which has only been a handful of times) Izzy has heartily tucked into a portion of Moroccan meatballs with brown rice & beans. From the amount left over I think we can safely assume that she enjoys it! So I think that will be a dish to be made by Mummy in the near future.

To start with I made some Hummus, which packed a punch as I think I may have overdone it on the cayenne pepper, so Izzy took a bite and then followed it up with ‘Aaaahhh spicy Mummy, too spicy….’ Oops!  But James and I enjoyed it!

Hummus (courtesy of LEON)

Ingredients:-

1 x 400g tin of chickpeas

2 1/2 Tbsp lemon juice

1 clove of garlic, finely chopped

1 Tbsp tahini

70ml EVOO

1 tsp cayenne pepper

S & P

In a bowl mix all the ingredients together except the seasoning , then blitz to a puree in a food processor. Tip back into the mixing bowl, stir well and season. Spoon into a suitable hummus receptacle  and serve with a good shot of EVOO, an extra sprinkling of cayenne and floppy, warm flatbread.

I think mastering Hummus will take some practice. My first attempt was nice but a coarse mixture and I prefer a smooth hummus – but it’s getting a smooth mix without an overwhelming taste of olive oil. It’s so quick, easy and cheap to make that I can experiment each time I make it.

Next attempt was the muffin…..we love a muffin….

Good Morning Muffin! (courtesy of LEON)

Ingredients:-

2 eggs

90ml sunflower oil

3 heaped Tbsp of apple sauce or stewed apple

1/2 tsp vanilla extract

1 ripe banana, mashed with a fork

4 Tbsp maple syrup

200g wholewheat flour

6 Tbsp soft brown sugar

1 tsp bicarbonate of soda

1 tsp baking powder

1/2 tsp ground cinnamon

4 Tbsp bran

a big handful of chopped pecans

scattering of oats, pumpkin or sunflower seeds for the tops

Preheat the oven to 180C.

Whisk the eggs in a large bowl. Beat in the sunflower oil, followed by the apple sauce, vanilla, banana and maple syrup.

In a separate bowl. mix together the dry ingredients: flour, sugar, bicarbonate of soda, baking powder, cinnamon and bran.

Tip the dry ingredients into the wet ones and mix thoroughly until you have a batter. Stir in the pecans. Spoon into paper muffin cases and bake in muffin trays, scattering a little of the oats and/or seeds on top of each one.

Cook for around 30 minutes in the top half of the preheated oven; they will probably start spilling out over the edge of the cases, but don’t be alarmed – this is one occasion where a good muffin top is desirable.

Note – this recipe makes about 8 large muffins. I made 1 1/2 times the recipe and it made 15 medium muffins.

I really enjoyed these and I think the book sums it up perfectly ‘This is a case of a recipe that spans the divide in people’s minds between tastes good and does you good. A great way to get going  without all the white flour and sugar normally associated with morning bakery’

I couldn’t find wholewheat flour in my local supermarket – not even in the health section! However I did find it in my local health food shop, alhough only in a 2.5kg bag! Luckily I also have the Bourke Street Bakery which is a treasure chest of baked goods so I am sure it won’t last long!

Unfortunately I didn’t take any pics so you will just have to trust me on these! I forgot to reduce the heat to 160C to account for having a fan oven and although I took out after 25 mins they were a little bit dry and so, note to self, will turn down the heat next time (and there will be a next time!).

Easter Egg Hunting!

Read Full Post »