I hardly ever eat peaches, not sure why, it’s just a fruit that I don’t tend to buy. However, I bought some at the shops the other week and they are so good just now so I’ll be buying them regularly whilst they’re in season.
This recipe is simple to make (which I like most of my recipes to be!) and can easily be doubled. I’ve had the peaches hot but they are also lovely cold too which would make them a nice breakfast option to have with granola and yoghurt.
Some of the readers of Four Candles Kitchen may be aware that I love hummus. I have it every day as a snack or with a meal or just spooned right out of the blender and straight into my mouth! Lately though I’ve been wanting a dip/spread that isn’t hummus and concocted this recipe.
This actually reminds me when we used to go for Sunday lunch to my Gran’s house. She used to have mint growing in her garden and would put in with the new potatoes and through the peas too….it makes the dip fresh and Summery in my opinion.
When I could eat dairy, I didn’t particularly like ice cream. For as long as I can remember I never have. People couldn’t understand how I could pass up on a scoop of mint-choc chip or creamy vanilla but I just didn’t enjoy it. It was either too creamy – I never liked cream either, far too sweet or some ice creams would leave a strange after taste in my mouth, probably from weird ingredients!
So now you’re probably wondering why on earth have I created a recipe for ice cream! Well, this technically isn’t ice cream, it’s blended frozen fruit, yet it looks like and has the consistency of ice cream. Luckily for me it tastes loads better than all the ice cream I’ve tried in the past.
I had an abundance of apples which needed using up (I hate wasting food) and wanted to do something other than stewing them, I thought about making crisps with them and after a few attempts (thank goodness I had lots) this is the recipe I ended up with.
These are great as a snack or crumbled over yoghurt and berries. Be warned though, if you’re like me, once you start eating them it’s hard to stop.
When I had to cut out gluten and dairy from my diet, finding healthy snacks when out and about was not the easiest task. Either everything that’s available is full of sugar or has a ridiculously long ingredient list or tasted like cardboard! I’ve now taken to carrying Ziploc bags with nuts or veg sticks or pieces of fruit with me when I’m out and about; which is not only healthier than some snacks on offer but it saves standing in a shop and having to read the ingredient list on every packet and then getting frustrated at not being able to enjoy anything that’s on offer.
When I first moved to the Middle East many years ago, everyone kept saying to me that I must try falafel. I wondered what on earth they were actually wanting me to try – visions of curried camel or roast camel swirled around my mind. Well thank goodness it was neither of those things; falafel is actually a ball or patty of chickpeas with seasonings and are deep-fried. And they are good. They are, so, so good!
Belated Merry Christmas to those of you who celebrate it! I hope you are all enjoying the festivities and gearing yourself up for the New Year.
Do any of you make resolutions for the new year? I used to make some when I was younger but by mid-January they had been forgotten about! This year I’m going to try something different, instead of resolutions where I have to give up something, I’m going to try to add something to my life!
Coleslaw is often thought of a side dish for Summer months, usually to accompany a few burgers and sausages from the annual barbecue. Using seasonal vegetables, coleslaw can be eaten all year round…much to my delight!
Now, some store bought coleslaws are, well, grim. All you can taste is onion and they are either too watery or overly loaded with mayo. In this recipe I’ve omitted the onion and instead of mayonnaise have used yoghurt. A little grated red onion would be nice through it but I didn’t have any in and to be honest didn’t miss it.
When I first heard about kale crisps I immediately ruled them out thinking they just weren’t for me. Then for months every time I clicked on a foodie website or blog or opened a magazine someone was mentioning kale crisps so I thought they must be good if so many people are talking about them. Eventually I gave in and tried to make my own batch and then kicked myself as to why I hadn’t made them sooner. They are delicious! Perfect snacking food and super healthy too!
Granola. I like it. I like it a lot!
Some shop bought granolas can be quite generous with added sugars, so I set out to try and make a granola which was still full of flavour but not loaded with added sugar. And this is the result.
I love some sprinkled on goats milk yoghurt or I just grab some to nibble on during the day when I need something to keep me going until the next meal.
There are many different combinations of nuts and dried fruits for a granola, try a few different combos and see what you like best.
-1 cup gluten free oats
-1/2 cup raw nuts (cashews, almonds or hazelnuts all work well)
-1/2 cup dried fruit (dates, raisins, cranberries )
-2 tbsp. honey
-2 tbsp. coconut oil or olive oil
-1 tsp. ground cinnamon or pumpkin pie spice mix
How to Make
Preheat oven to 150 C and line a baking sheet with baking parchment.
Combine all ingredients in a bowl and then spread onto lined baking sheet.
Bake for 10 minutes then give the granola a stir/shake. Bake for a further 5 minutes until the oats are golden.
Remove from the oven and allow to cool.
Store in an airtight container.