Month: March 2016

Linguine with Roasted Cauliflower, Yoghurt and Lemon

Linguine with Roasted Cauliflower, Yoghurt and Lemon

Whole wheat linguine tossed with roasted cauliflower, yoghurt, lemon, and almonds to make a quick and delicious weeknight meal. Alternative Post Title = Roasted Cauliflower: A Love Affair. The first time I roasted cauliflower I was forever ruined, for I can never go back. Like 

Spinach Artichoke Quiche

Spinach Artichoke Quiche

This creamy spinach artichoke quiche is perfect for a make ahead brunch! Most likely you have already decided what you are making this Easter Weekend. Or perhaps, you are like me. Perhaps you’ve had some bad kitchen karma, or perhaps you are woefully disorganized and 

Cheesy Lentil Jacket Potatoes

Cheesy Lentil Jacket Potatoes

Introducing you to my new favourite comfort food: cheesy lentil jacket potatoes!

Cheesy Lentil Jacket Potato

Happy Friday Friends! We made it through another week, rejoice! How has yours been? I tried something a bit different this week and woke up slightly earlier to spend ten or fifteen minutes doing a little yoga before the rest of the house was awake. So, I’m writing this to you from a smugly zen state. Seriously though, taking those few minutes has made a big difference to how I feel for the rest of the day. Perhaps I will keep it up, perhaps not. Do you have any “zen” habits like this?

Cheesy Lentil Jacket Potato

Ok, onto todays recipe. Yummy jacket potatoes! We probably eat jacket potatoes for an easy dinner about once a week. Usually we will top it with baked beans and cheese (you can take the girl out of Britain…), but this is a variation I’ve been enjoying lately. It’s so simple, just cook red lentils on the stovetop, stir in some strong cheddar, and top your jackets with it. So hearty, so filling, so EASY.

Cheesy Lentil Jacket Potato

Happy Friday, and enjoy!

Cheesy Lentil Jacket Potatoes
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 potatoes
  • ½ cup lentils
  • 1 cup low sodium vegetable stock
  • ⅔ cup strong cheddar, grated
  • 1 tsp dried thyme (optional)
  • salt and pepper to taste
  • Fresh parsley or chives, finely chopped to sprinkle on top (optional)
Method
  1. Preheat oven to 400F/200C. Prick the skin of your potatoes a few times with a fork, and put in the oven directly on the rack. Bake for 1 hour to 90 minutes depending on the size of your potato (you want the jacket to be really firm, and the inside to be beautifully tender)
  2. Towards the end of cooking, place your lentils and vegetable stock in a saucepan, and bring to a simmer. Gently simmer for about 15 minutes until the lentils have absorbed most of the liquid, and begin to break down. Add a splash more liquid if needed. Stir in the cheddar and thyme, and season with salt and pepper to taste
  3. Remove the potatoes from the oven, and cut lengthways to create a little filling pocket. Spoon the cheesy lentil mixture onto the potatoes, and top with fresh parsley or chives if desired
  4. Eat immediately!

 

Split Pea Soup with Lemon and Thyme

Split Pea Soup with Lemon and Thyme

This split pea soup with lemon and time is bolstering and hearty, and full of fresh flavour. Perfect for early Spring! I am bound by foodblogger law to post something green for you this week. So here it is- Split Pea Soup with Lemon and 

Easy 5 Spice Noodles

Easy 5 Spice Noodles

These easy 5 Spice Noodles come together in less than 15 minutes! Do you ever have one of those weeks where every recipe fails you? Well my friends, that has been my sorry situation for the past 7 days. My granola bars were dry and 

Lemon Ginger Cake

Lemon Ginger Cake

This whole wheat Lemon Ginger Cake is just bursting with zingy citrus and warm gingery flavour. 

Lemon and Ginger Cake- Emma's Little Kitchen

This weekend I will be celebrating Mothers Day. As a mother to a British-American child, I feel I am allowed to double dip with this Holiday. So Kirk, if you’re reading this, I would like breakfast in bed in May too please…!

Lemon and Ginger Cake- Emma's Little Kitchen

Enough about me though, lets talk about MY MUM. She runs Marathons and is currently training for her first ultra. She’s a nurse. Like me, she likes her tea black. Unlike me she despises chocolate. One of her favourite foods, is cake, and one of her favourite flavour combinations is lemon and ginger. Thus- today I present Lemon Ginger Cake, for my Mum.

Lemon and Ginger Cake- Emma's Little Kitchen

This cake is made with whole wheat flour, unrefined sugars, yoghurt and olive oil. It’s a treat, but a slightly healthier one. It’s sticky and beautifully moist, keeps well for days, and is just bursting with zingy citrus and warm gingery flavour. Truly, its a winner.

Lemon and Ginger Cake- Emma's Little Kitchen

Enjoy, Mum! Happy Mother’s Day!

Lemon Ginger Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • For the cake:
  • 1½ cups whole wheat pastry flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 tsp ginger
  • 1 cup coconut sugar
  • zest of two lemons
  • 3 eggs
  • 1 cup plain whole milk yoghurt
  • ½ cup olive oil
  • 1 tsp vanilla extract
  • For the glaze:
  • 3 tbsp honey
  • juice of 1 lemon
Method
  1. Preheat oven to 350F
  2. Line a loaf tin with parchment paper, or grease well
  3. In a medium bowl, whisk together flour, baking powder, salt and ginger. Set aside
  4. In a large bowl, use your fingertips to rub the lemon zest into the sugar until fragrant and well combined
  5. Whisk the eggs, yoghurt, olive oil, and vanilla into the sugar mixture, and then whisk the flour mixture into the wet ingredients
  6. Tip the mixture into the loaf tin, and bake for 55-60 minutes until a toothpick comes out clean
  7. When the cake is done, remove from the oven and cool on a wire rack. When the cake is still warm, poke a few holes into the top of the cake with a fork or toothpick. Add the honey and lemon juice to a mug, microwave for 45 seconds, and give it a quick whisk, then drizzle the glaze over the top

Notes

Adapted from my Lemon Cake with Earl Grey Glaze