Tag: Nutritional

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

Pumpkin Chilli Mini Cakes with Nutritional Yeast and Herbs by Gordon Ramsay

Pumpkin Chilli Mini Cakes with Nutritional Yeast and Herbs



© 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com

These mini savoury pumpkin loaves are really soft and tender with a nice crust, and are so moreish. They can be enjoyed as a weekday lunch with a seasonal salad or a bowl of soup, or as a snack throughout the day. Most pumpkin cake or bread recipes call for mashed pumpkins, but I decided to try this recipe and have a go at using grated raw pumpkin to create a lovely texture that’s moist and a little chewier. Besides that, grated pumpkin will give you attractive flecks of orange in your baked goods.

  • 250 g Organic hokkaido pumpkin
    ©angiesrecipes
    , unpeeled and finely grated
  • 2-3 Red chilli peppers, finely sliced
  • 200 g Refined spelt flour
  • 1 tbsp Baking powder
  • 25 g Nutritional yeast flakes
  • 2 tbsp Fresh rosemary, chopped
  • 1 tbsp Fresh parsley, chopped
  • 3 Large eggs, separated
  • 120 ml Dry white wine (or milk)
  • 1 tsp Sea salt
  • 8 x 5 g Butter for topping, optional
  1. Thoroughly wash the pumpkin. Pat dry with a kitchen towel and finely grate. Rinse the chilli peppers. Dry and chop finely. Prepare a mini loaf pan with 8 holes. For easy removal after baking, grease and line the holes with baking paper.
  2. Preheat the oven to 180C/350F with fan on. Whisk together the flour, baking powder, and nutritional yeast in a mixing bowl. Seperate the eggs.
  3. Using an electric mixer, beat the egg whites until stiff. Set aside. In another mixing bowl, stir the egg yolks and white wine or milk until well combined.
  4. Stir in grated pumpkin, chopped chilli peppers, herbs and salt until incorporated. Fold in 1/3 of the whipped egg white to lighten up the batter. Now fold in the rest of the egg whites until fully combined.
  5. Divide the batter evenly among the 8 loaf pan holes. Top each with a piece of butter if using. Bake in the middle of hot oven for about 25 minutes until golden brown. Remove from the oven and Stand in pan for 5 minutes before turning out onto a wire rack to cool.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

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