Thursday, 18 March 2010

thyme bean burgers & millet banana bread

this week i've been cooking loads to distract myself from thinking too hard about regular work - i'm co-ordinating a big event on saturday, which is pretty nerve wracking. i got one more of my 2010 recipes done, and made an absolutely awesome millet bread - thank goodness for such an amazing distraction, i love to cook!

flahavans porridge oats with banana, cinnamon and carobio

carobio in porridge was really gorgeous, in fact the perfect 'chocolate' oats i've ever had, smooth and rich, and just right

my lunch wrapped in tin foil - vaguely more eco friendly than cling film i think?

goats cheese, spinach, watercress, rocket, mushroom, bell peppers, organic mayonnaise on wholemeal wraps - good but not great, i'm only just starting out on the wrap thing, and i didn't fill them nearly full enough

buckwheat porridge with soya milk, sliced bananas and sultanas - a favorite of our house, more people should have this every day! plus alpro soya is not genetically modified: i double checked :)

bean burgers with salsa with mayo/mustard dressing. i'd wanted to make bean burgers for the longest time (they were on my 2010 recipes list), and i'm glad i finally got round to it, as they are so easy to make, and you can freeze them too!

beautiful bean burgers

1 tin borlotti beans, 1 tin cannellini beans, 1 egg, 80g whole wheat flour, thyme, salt, pepper, 1 diced clove of garlic, 1 finely diced onion

 - lightly fry the onion and garlic in olive oil until softened
 - mash all the ingredients togther, until smooth, i used a potato masher, which was just perfect for this job
 - heat up a frying pan to a medium high heat, with 1 tbsp olive oil in
 - wet your hands, then shape little patties out of the bean mixture, placing in frying pan as you go
 - let each one cook for about 3-4 minutes on each side, until firm
 - drain on kitchen paper, and let cool before freezing
 - add to salads, vegetable bakes or eat in the place of regular burgers

herring on toast - a simple pleasure

homemade yogurt, strained through a jam mesh to make it really thick, with comb honey, goji berries and golden linseeds

millet banana bread

millet banana bread

1/2 cup millet grain (soaked overnight in filtered water), 2 eggs, 1tbsp vanilla, 1/2 cup honey, pinch salt, 2 cups flour (buckwheat, wholewheat mix), 2 mashed bananas, 1/2 cup chopped walnuts, 1/2 cup sultanas, 1 tsp baking soda, 1/2 tsp baking powder, 3tbsp melted butter

 - rinse the soaked millet grain really well to remove all the salty granules, then place in a blender
 - add the eggs, vanilla, honey and salt and blend for a good few minutes until the granules are completely broken up, check the texture by tasting it
 - then add the flour, baking soda, baking powder and melted butter, and blend again
 - pour this mixture into a mixing bowl, and add the mashed bananas, chopped walnuts and sultanas and stir with a spoon. do a quick taste test to check the flavour, add some more honey for extra sweetness or some cinnamon for a little extra punch
 - pour into a lined loaf tin until 3/4 full - mine was more full than this though, so don't worry about being precise!
 - bake for about 45 minutes, at 180c/350f
 - remove and enjoy hot with organic butter, fruit jam or raw honey, and a cup of tea!

i'll be experimenting more with millet now i know it will bake as long as you don't pre-cook it! bring on some cupcakes, cookies, brownies and scones...anything that you could bake with regular flour, i'm sure you could add millet instead - such a good alkalinizing grain, and hey if it's good enough for the Hunzans, it's good enough for me!

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