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Spelt Spirals with Hazelnut Pesto, Roasted Sweet Potato and Nutritional Yeast by Gordon Ramsay

Spelt Spirals with Hazelnut Pesto, Roasted Sweet Potato and Nutritional Yeast



© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

In this easy 30-minute dinner recipe, wholegrain spelt pasta spirals are tossed in a rich pesto made with toasted hazelnuts, nutritional yeast and a mix of fresh herbs together with roasted sweet potatoes. Enjoy it on its own or with a green salad or serve alongside grilled chicken or fish for a more substantial meal.

Hazelnut Pesto
  • 600 g Sweet potatoes
  • 3 tbsp Extra virgin olive oil
  • Salt and freshly ground black pepper
  • 120-150 g Organic wholegrain spelt spirals
  • Nutrional yeast, to serve
  • Crushed toasted hazelnuts, to serve
  • 50 g Hazelnuts, lightly toasted and skinned
  • 2 Garlic cloves
  • Zest and juice of 1 lemon
  • 120 ml Extra virgin olive oil
  • 30 ml Hazelnut oil
  • 30 g Fresh herbs (I used a mix of arugula, parsley and basil)
  • 2 tbsp Nutritional yeast, unfortified (or 50 g Parmesan)
  • Salt and freshly ground black pepper
  1. Preheat the oven to 180C/350F. Spread the hazelnuts on a baking sheet and toast until golden, 10 to 12 minutes. Transfer the hazelnuts to a kitchen towel and rub together to remove the skins.
  2. In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. This recipe makes more pesto than you’ll need. Keep the excess covered in a layer of olive oil in a jar for up to 2 weeks in the fridge.
  3. Increase the oven temperature to 200C/400F. Use a vegetable peeler to peel sweet potatoes. Dice the flesh into 1-inch pieces and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, and roast, stirring sweet potato pieces once or twice, until golden brown and tender, about 30 minutes.
  4. Meanwhile, cook the spelt spirals in plenty of boiling salted water until al dente, about 7-8 minutes or according to the packet instructions.
  5. Drain pasta, return to pan and toss with a few tablespoons of the pesto and the roasted sweet potatoes. Serve with extra nutrional yeast and crushed roasted hazelnuts over.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Halloumi Wraps by Gordon Ramsay

Halloumi Wraps



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

If you’re looking for a quick-fix, filling, deliciously comforting recipe, look no further than these halloumi wraps. With wholegrain tortillas, homemade hummus, mixed sweet bell peppers, beetroot, arugula and seeds to garnish, this wrap is a treat for your taste buds and makes a satiating protein-rich midweek meal. Substitute tofu for halloumi if you want to go vegan, but the wrap won’t be quite the same without halloumi.

  • 25 g Paprika flavoured pumpkin seeds (or regular)
  • 1 tbsp Cumin seeds
  • 2 tbsp Extra virgin olive oil
  • 1 x 250 g Halloumi, each cut into strips or cubed
  • Prosciutto, optional
  • 4 Wholegrain wraps
  • 100 g Hummus
  • 100 g Vacuum packed ready-to-eat red beetroots, sliced
  • 200 g Mixed bell peppers, cut into strips
  • 50 g Arugula
  1. Toast the pumpkin seeds (if using regular) with the cumin seeds in a large frying pan until they begin to pop and smell fragrant, then transfer to a large bowl.
  2. Cut the halloumi into 12 strips or chunks or a mix of two. Wrap halloumi strip with a slice of prosciutto if using.
  3. Heat the olive oil in a pan and fry the halloumi strips or cubes until golden brown and crisp. Spread a layer of hummus on each flatbread and top with bell peppers, beetroots, halloumi, arugula and toasted seeds to serve.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Baharat Chicken with Chickpeas and Garlic Yoghurt by Gordon Ramsay

Baharat Chicken with Chickpeas and Garlic Yoghurt



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

A quick and easy chicken supper using the Middle Eastern spice blend, baharat and a sprinkling of sesame seeds on bone-in, skin-on chicken thighs.
Baharat is a common spice blend widely used in Middle Eastern, Turkish, and Greek cuisines. Baharat is the Arabic word for “spices”. The mixture of finely ground spices is often used to season meat, seafood, rice and soups or sprinkled over finished dishes as a condiment. It’s warm, earthy, smokey and aromatic. If baharat is not readily available, use equal parts of paprika, cumin, black pepper and cinnamon instead. You can also make your own.

  • 1 1/2 tbsp Baharat
  • 1/2 tsp Salt
  • 3 tbsp Olive oil
  • 4 Chicken thighs, skin-on, bone-in
  • 1 tbsp White sesame seeds
  • 1 tin x400 g Chickpeas, drained and rinsed
  • 6 Garlic cloves, peeled
  • 250 g 10% Plain Greek yoghurt
  • Mint leaves
  • Salad greens
  • Pomegranate seeds
  1. Preheat the oven to 200C/400F fan forced. Mix the baharat, salt with the olive oil in a small bowl.
  2. Put the chicken in a deep roasting tray, brush with the spice-glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30–40 minutes.
  3. Remove the tray from the oven, take the garlic out and set aside. Brush the chicken with the oil that has gathered at the bottom of the tray. Return the chicken to the oven for a further 15–20 minutes.
  4. Blend together the garlic cloves and yoghurt until well combined.
  5. Serve the chicken on a bed of salad greens, chickpeas, pomegranate seeds with the garlic yoghurt drizzled over and the mint leaves scattered on top.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

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