Ricotta and Chive Cakes

Ricotta and Chive Cakes | Selma's TableI have a friend who I think of as the Imelda Marcos of lunch boxes. She has the most incredible selection – ones for breakfast, ones with separate compartments for salads and dressing, ones that can go in the microwave, spill proof soup mugs, ones that have their own placemat, ones that have their own cutlery – you name it – she’s most probably got it! She takes the most delicious things to work and obviously saves a fortune in the process.

Ricotta and Chive Cakes | Selma's TableHave you ever totted up what you spend on food during the working week? I’m not talking about going out for restaurant  lunches but the stuff you get from the thousands of takeaway sandwich bars and cafe’s that line our streets. Starting with your morning latte and yoghurt pot/muffin/croissant to a mid morning snack, lunch of sandwiches/salads/noodles/sushi, coffee or tea, juice etc…it really adds up. At let’s say £5 – £10 a day, that’s £25 – £50 a week which works out to £1,250 – £2,500 a year! With a little fore thought and organisation, you could so easily be taking in your own food which will be delicious, not full of salt, sugar, preservatives and additives and saving you a fortune at the same time. Those Manolos might be yours sooner than you think…

Ricotta and Chive Cakes | Selma's TableAnyway, I popped round her house recently and she gave me a ricotta cake to try – she had mentioned them a few times in the past and said how wonderful they were and how perfect in one of her “salady” lunch boxes and I could immediately see why. It was so savoury; light but filling and extremely low carb, so, no mid afternoon carb coma. She did tell me what was in them, but all I could remember was the ricotta and parmesan. Possibly basil.

The other day, I bought some ricotta to make ravioli and had some left over so thought I would give the cakes a go. I did a little googling to get the proportions right and came up with these…They are so easy. Just whisk up a couple of eggs with salt and pepper, snip in the chives and stir in the cheeses. Spoon into very well greased tins, top with a little more parmesan and bake. So, so delicious!

These are really quite small – you would probably want 2 or 3 – maybe more, per serving, depending on your appetite. I also think that these would be lovely with a little grated lemon zest in them and maybe a sliver of sundried tomato on top. Thyme or oregano would work well here too. So many possibilities…

P.S. if you click on the link to the Manolo Blahnik website, there is THE most fabulous short film about how, as a child growing up in the Canary Islands, Manolo Blahnik made shoes from sweetie wrappers for lizards. I used to make Christmas decorations out of sweetie wrappers – think I may have missed my calling…

Ricotta and Chive Cakes

  • Servings: makes about 22 small cakes
  • Difficulty: easy
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INGREDIENTS

  • 2 large eggs, free range or organic
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 bunch of chives about 25g
  • 500g ricotta cheese
  • 60g finely grated parmesan cheese, halved

INSTRUCTIONS

  1. Pre-heat the oven to 150C/300F. Thoroughly grease and flour a couple of 12 hole patty tins (the shallow kind used for mince pies or Yorkshire puds).
  2. Lightly whisk the eggs in a medium sized bowl. Whisk in the salt and pepper and snip in the chives – scissors are much better than a knife for chives.
  3. Add the ricotta and half the parmesan and whisk until all the ingredients are well mixed together.
  4. Pop a tablespoon of the mixture into each hole and lightly smooth over the tops.
  5. Evenly sprinkle over the remaining parmesan cheese.
  6. Bake for 20 minutes or until lightly golden. Let cool for 5 minutes then remove from pans to either finish cooling on a wire rack or eat warm with a salad.
  7. Store in a lidded container in the fridge for up to 7 days.
© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

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Almond, Orange and Tahini Biscuits

Almond, Orange and Tahini Biscuits | Selma's TableI was so thrilled when Elaine of foodbod asked me to write a post for her new series, “What would you feed me?” Elaine is the embodiment of healthy eating – she is vegetarian, sugar free, caffeine free and also avoids wheat but doesn’t miss out on any flavour with her punchy Middle East inspired spicing. I discovered her blog when someone re-blogged one of her earliest posts which was for a pavlova – the antithesis of how Elaine eats!  So I set my mind to thinking how I could produce a treat that was true to Elaine’s food ideals. Obviously, it had to have tahini in it – Elaine’s favourite food group!!  Ground almonds to substitute for flour and honey for sugar…I kept thinking about those lovely Chinese Almond Cookies that are made for Chinese New Year. I am rather partial to orange zest and cardamom in baked goods, so in they went too.. Almond, Orange and Tahini Biscuits | Selma's TableThe Almond, Orange and Tahini Biscuits have Elaine’s name written all over them. Wheat free, refined sugar free but chock full of almonds and tahini of course! They are also dairy free and egg free, making them suitable for vegans.  While these do have honey in them they are not very sweet so they won’t kick your sweet cravings into high gear. The orange and cardamom flavours work beautifully with the nutty flavours of the tahini and almonds. The biscuits bake up crispy on the outside and chewy on the inside – just begging to be dunked in a cuppa!  Judging by the response on Instagram, I think that they are a success! Almond, Orange and Tahini Biscuits | Selma's Table If you want to know how to make these ridiculously easy Almond, Orange and Tahini Biscuits please go over to my guest post on Elaine’s blog, foodbod. The post is called, ‘What would you feed me…Selma’ – if you click on the link below, it will take you straight to it. While you are there, take a minute to browse through Elaine’s recipes – you will come away inspired!

https://foodbod.wordpress.com/2015/01/21/what-would-you-feed-me-selma/

 © Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from the author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Chicken and Halloumi with Honey and Thyme

Chicken and Halloumi with Honey and Thyme | Selma's TableI have a real aversion to buying chicken breast meat. It’s easy to overcook, bland and expensive. I would much rather buy a whole chicken or those packs of legs and thighs and anyway, I don’t really like to cook in individual portions, and with chicken breast meat, it has to be individual portions, unless you are cutting it up for curries, skewers or goujons. What if someone is really hungry? It doesn’t sit comfortably with my ethos of passing round a generous platters of food for everyone to help themselves from.

A few years ago, I watched Donna Hay on television, cooking and baking hew way to exquisite looking food. I was mesmerised as much by the incredble view of the sea outside her kitchen window as by her effortless styling of the food on the plates.  She cooked some chicken breasts and halloumi together with a drizzle of honey and it stuck in my mind. Despite my reservations about breast meat, I’ve made this a few times with a few tweaks, here and there.

I’ve added shallots and garlic for a deeper flavour and included a dash of pomegranate molasses to balance the sweetness of the honey. You end up with the salty halloumi, the warmth of the thyme, the sweet honey and the sharp pomegranate molasses which are the perfect foil to the breast meat.

I’ve made this with both skin on and skinless chicken breasts and prefer it with the skin left on. It protects the meat from drying out and also adds a crispy note to the textures. The version below is skinless only because that is what I unearthed when rummaging in the freezer, wondering what to cook for dinner later!

It could not be simpler to throw together – all in the one dish that you can also bring to the table. It’s a brilliant mid week family supper, just make extra to make me feel better!

I am taking this over to Angie’s Fiesta Friday #51 which this week is being co-hosted by the lovely, bubbly Jhuls @The Not So Creative Cook and  supercook Juju @cookingwithauntjuju.

If you are new to blogging, please do join the party, we would love to see you. Fiesta Friday is a great way to gain exposure and make new friends too. Be sure to comment, like and follow – Angie has such a friendly crowd at this party that you will come away with lots of new followers (as long as you interact) as well as a lot of inspiration! Submit a post (please be sure to include the link and a mention, in your post, to Angie’s   Fiesta Friday #51 post – it’s only polite and also ensures that you can be considered for a feature next week!)  or just take a look at others are up to! If you’re new to Fiesta Friday, please do take a minute to read the guidelines.

Right, lets party!

Chicken and Halloumi with Honey & Thyme

  • Servings: 2
  • Difficulty: easy
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Inspired by Donna Hay

INGREDIENTS

  • 2 chicken breasts, skin on
  • 4 x 1 inch slices of halloumi cheese
  • 2 x banana shallots or 1 small onion, quartered
  • 2 cloves of garlic, halved
  • 10-15 stalks of thyme, leaves stripped
  • 1 Tbsp Olive Oil
  • 1 Tbsp honey
  • 1 Tbsp pomegranate molasses or lemon juice
  • Black pepper

To serve

  • salad leaves
  • steamed green vegetables like green beans or broccoli.

INSTRUCTIONS

  1. Pre-heat the oven to 180C/350F and lightly oil a baking dish
  2. Place the chicken breasts and the halloumi in an oven safe dish that will fit everything snugly.
  3. Scatter around the shallots and garlic.
  4. Mix the olive oil, honey and pomegranate molasses with most of the thyme leaves, in a small bowl and spoon it over the chicken, halloumi, shallots and garlic. Scatter over the remaining thyme and black pepper. You won’t need salt as halloumi is quite a salty cheese.
  5. Roast in the oven for 35 – 40 minutes or until the chicken is cooked through and the halloumi is golden. Baste with the pan juices once or twice in that time.
  6. Serve on a handful of salad leaves using the pan juices as a salad dressing.
© Selma Jeevanjee and Selma’s Table, 2013 – 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Crunchy Pickled Radish Slices

Crunchy Pickled Radish Slices | Selma's Table

After the excesses of festive season, January bears the brunt of cutting back whether it be shopping, alcohol and/or food. The feasting seems to start from the beginning of December so come January, we do crave simpler, lighter food. The trouble is that sometimes it can seem a little bland. These crunchy, pickled radish slices will perk up all sorts of things from salads to steamed vegetables, steamed fish to simply cooked meats. And of course they are superb with cheese and crackers, in sandwiches,  in burgers; anywhere you need a crunchy, spicy, floral, acidic hit of flavour.

They are ridiculously easy to make – combine the spices, slice the radishes and layer in a heatproof jar. Boil the brine to dissolve the sugar and salt and pour over the radishes. That’s it! You can eat them as soon as they have cooled or refrigerate them for later – they keep for a few weeks. I hope you find that they add a little pizzaz to some of your January meals!

I am so thrilled to be co-hosting The Novice Gardner’s Fiesta Friday with the incredibly talented Sue of Birgerbird. If you are not familiar with her work – please do take a look – her photography will blow you away and then when you see the gorgeous award winning food she cooks too – wow! She now sells her award winning pork pies so if you are lucky enough to be in the Santa Monica area, give her a yell! We are co-hosting Angie’s 50th Fiesta Friday and we can’t wait to see what you are bringing to the party!

Click on the Fiesta Friday badge below to join the party – you can submit a post (please be sure to include the link and a mention, in your post, to Angie’s  FF#50 post – it’s only polite and also ensures that you can be considered for a feature next week!)  or just take a look at others are up to!

Speaking of features, there were some stunners last week! I still can’t get over Lily’s Dark Chocolate Cupcakes with White Chocolate Buttercream and Naina’s Firecracker Shrimps look fantastic. And how about a Lemon Meringue Pie Cocktail from Dini to kick things off with? Then for pudding we have Pecan-Bacon Squares A’ La Mode from Judi! Wowsers!!

If you are new to blogging, Fiesta Friday is a great way to gain exposure and make new friends too. Be sure to comment, like and follow – Angie has such a friendly crowd at this party that you will come away with lots of new followers (as long as you interact) as well as a lot of inspiration!

If you’re new to Fiesta Friday, please do take a minute to read the guidelines.

fiesta-friday-badge-button-click-to-join1

Crunchy Pickled Radish Slices

INGREDIENTS

  • 1 bunch of radishes

Brine

  • 200 ml white wine or apple cider vinegar
  • 200 ml water
  • 3Tbsp sugar, honey or maple syrup
  • 2 tsp salt

Spices

  • ½ – 1 tsp chilli flakes depending on how spicy you like it
  • ½ tsp mustard seeds
  • ½ tsp red peppercorns
  • ½ tsp fennel seeds
  • ½ tsp coriander seeds

INSTRUCTIONS

  1. Trim off the tops and tails of the radishes. then, using a sharp knife or a mandolin, slice very finely into rounds.
  2. Mix the spices together and place half in the bottom of a heat proof jar.
  3. Fill the jar with the sliced radishes and top with the remaining spices.
  4. Bring the brine ingredients to a boil, stirring occasionally.
  5. Pour over the radishes and let this cool to room temperature before serving or storing in the fridge.

The radishes will last for a few weeks in the fridge.

© Selma Jeevanjee and Selma’s Table, 2013 – 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original post.

Baked Fruit and Oatmeal

Baked-fruit-and-oatmealOatmeal is not something I enjoyed as a child. My memories of porridge is that it was quite thin and watery and not very tasty at all – which is quite at odds with the delicious food I grew up with. When I began baking in my teens, I found that oatmeal was brilliant to make chewy chocolate chip cookies with.  I also discovered those packets of flavoured instant oats which bolstered me up during what felt like endless sessions of binge revision. As a mother of a school age child, I knew how nutritious and sustaining porridge is for those dark, cold, wintery school mornings and set about making it delicious as well. I don’t know if this is how you make it but I put a cup of oats in a pan and toast them slightly, I then add 2 cups of milk and one of water and stir over a medium low heat until thick and creamy. I ladle a portion into a shallow rimmed bowl, shake over some cinnamon and sprinkle it with 1 dessert spoonful of Demerara  sugar which goes syrupy. I peel a tangerine or a clementine and arrange the segments around the lip of the bowl like chubby rays of sunshine. Sometimes, I add some frozen blueberries to the bottom of bowl before ladling in the porridge. By the time my son gets to the table, dressed for school, the porridge has cooled down sufficiently to not delay him and I am quietly smug in the knowledge that he’s not going to be experiencing that mid morning sugar crash AND that I’ve managed to get 1 or 2 portions of fruit in him already. At the weekends, breakfasts are a more leisurely affair; eggs and sausages or french toast or pancakes but oatmeal doesn’t figure.

Until now, that is. I saw a photo for Oatmeal Casserole (which sounds a little grim, don’t you think?) on Pinterest and then surfed through several recipes for Baked Oatmeal, many of which included chocolate. This is my version which is full of healthy ingredients and tastes absolutely delicious. It’s warm, fruity, nutty and chewy. It takes about 15 minutes to put together and needs half an hour in the oven, filling the kitchen with gorgeous aromas as it bakes. It is ideal for a weekend breakfast. Left overs can be taken into to work or frozen in portions and warmed up in the microwave. You can chop and change the fruit and nuts to suit your palate or take into account what is in your cupboards. This is also something that you could bake in the evening during the week, to effortlessly have ready for the following morning.

Baked-fruit-and-oatmealPlace the oats, sugar, baking powder, cinnamon, salt, walnuts, dried fruit and half the blueberries in a large bowl.

Baked-fruit-and-oatmealGrate in the orange zest and mix thoroughly.

Baked-fruit-and-oatmealSlice one banana and arrange on the bottom of the oven safe dish. Cover with the dried mixed ingredients (which I forgot to photograph!)

Baked-fruit-and-oatmealJuice the orange.

Baked-fruit-and-oatmealWhisk the wet ingredients together in the same mixing bowl you used for the dry ingredients. (If you want to substitute honey or agave syrup for the sugar, add it now, to the wet ingredients.) I find that it is best to “temper” melted butter by slowly whisking in a little cold milk into it and then adding it to everything else. Otherwise, the melted butter just solidifies into fat globules that float on top.

IMG_6150Slowly and gently, pour the wet mixture over the oatmeal mix.

Baked-fruit-and-oatmealScatter over the remaining blueberries and the coconut flakes. (If you wish to use desiccated coconut instead, mix it in with the dry ingredients.) Slice the second banana and arrange over the top and bake for half an hour. (A scattering of pumpkin or sunflower seeds would be nice too.)

Baked-fruit-and-oatmeal

Baked-fruit-and-oatmealServe warm with a dollop of yoghurt.

I have included some vegan options for the dairy and egg but these are untested by me. Thanks to Susan Edelman of watchhatchfly for the information!

Baked Fruit and Oatmeal

  • Servings: 6
  • Difficulty: easy
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INGREDIENTS

  • 2 cups oats (anything but instant or quick cook)
  • 1/4 cup muscavodo (or brown) sugar plus enough for a sprinkle later
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • zest of 1 orange
  • ½ cup walnut pieces – broken up to make them smaller
  • ½ cup dried mixed fruit like cranberries and cherries or apricots and raisins or dates
  • 1 cup of blueberries divided into two portions
  • 2 large ripe bananas
  • 3tbsp/45g  melted butter (or vegan soy spread/coconut oil)
  • 2 cups milk ( or soy milk/almond milk/rice milk)
  • 1 large egg ( or applesauce/mashed banana/vegan egg replacer/ground chia and flax seeds)
  • Juice of one orange
  • 1 tsp vanilla extract
  • ½ cup coconut flakes
  • yoghurt to serve (or coconut milk or soy milk yoghurt)

INSTRUCTIONS

  1. Pre-heat the oven to 190C/375F.
  2. Butter or oil an oven safe dish (mine is 28 x 20cm/11″x 8″).
  3. Thoroughly mix the first 9 ingredients (using only half the blueberries)  in a large bowl to distribute everything evenly.
  4. Slice one banana and arrange on the bottom of the dish.
  5. Cover with the dry mixed ingredients.
  6. In the same bowl that you used for the dry ingredients, lightly whisk the egg.
  7. Slowly whisk a a cup of milk into the cooled butter to amalgamate it and pour it and the second cup of milk onto the whisked egg together with the vanilla and the orange juice and whisk again.
  8. Slowly and evenly pour the wet mixture over the dry ingredients.
  9. Scatter over the remaining portion of blueberries and the coconut flakes (some seeds would be nice too).
  10. Top with the slices from the second banana.
  11. Bake for 30 – 40 minutes until bubbling and golden brown.
  12. Sprinkle a little more brown sugar over the top and leave to cool a little.
  13. Serve warm with yoghurt.