Maca Brownies

We had some new arrivals in our house this week. 2 new, smiley, cute, furry little friends. We have adopted 2 cats via Cats Protection. We met them for the first time two weeks ago and totally fell in love. We picked them up on Friday and this weekend has been full of snuggles, mouse chasing and getting to know our new additions. They’re still a bit shy and Scout is quite timid and still a bit unsure of everything, but they’re slowly getting used to their new surroundings. Arto has made it quite clear he likes lap time and purrs loudly when he wants some affection. They seem to spend their time sleeping in odd places or catapulting themselves around the house and full speed. They have also taken to straight running up my leg when I get their food. I’m excited to watch them grow and learn. I’ll be sure to post some photos soon, when they sit still for more than 10 seconds. Keep an eye on my Instagram stories to see their daily antics!

Maca Brownies // roughmeasures.com

Maca Brownies // roughmeasures.com

Autumn seems to have hit the UK with its full, wet force. I always find baking comforting on rainy days, and often find myself trialling another brownie recipe. These maca brownies hit the spot. Maca has a malty, almost butterscotch flavour to it. It’s full of vitamins (B, C and E), calcium and zinc. It is a natural energy booster, and can also balance hormones! I’ve also used fava bean flour here, to make these brownies gluten-free. The flour also adds additional protein into the mix. Once again, I am using all organic ingredients here, as my last recipe this month supporting Organic September. So, grab a square, enjoy and know you’re getting some goodness in ya! Happy new season everyone!

Maca Brownies // roughmeasures.comMaca Brownies
 
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Energy boosting, hormone stabilising, vitamin packed maca brownies. These are fudgey brownies, I like them soft and a little bit gooey. Cook for longer if you prefer them a bit more cake like. All ingredients used are organic.
Rough Measures:
Ingredients
  • 340g / 2 cup fava bean flour
  • 80ml / ⅓ cup extra virgin olive oil
  • 60g / ½ cup cacao powder
  • 60ml / ¼ cup maple syrup
  • 2 tablespoons maca powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons ground flax seed
  • 80ml / ⅓ cup hot water
Method
  1. Preheat your oven to 160 C / Gas Mark 2
  2. Grease and line 9" long baking dish.
  3. Throw all the dry ingredients into a bowl and give it a good mix.
  4. Stir in the oil, maple syrup and vanilla.
  5. Slowly stir in the hot water, adding a touch more if necessary.
  6. Pour the mix into the dish and bake for 15-20 minutes, until the top is slightly crisp.
  7. Leave to cool before digging in.

Yellow Tomato and Bean Gazpacho

This weekend saw the start of my 28th year. 10,229 days on this planet we call home. Somehow this birthday feels more poignant than the others, maybe because I was at home, having a chilled, quiet birthday, rather than the last 10 years of birthdays; filled with rum, beer, Sambuca and more rum. As I lay in bed with my coffee, I sat and reflected on my time here so far. Many memories, some regrets and most definitely a whole load of fun.

In the spirit of fun, celebrations and reflections, here are 28 things I wish I could have told my younger self:

  1. Be thankful for what you have, and don’t waste time crying over what you don’t.
  2. Learn to love exercise, the first few weeks suck, but you’ll find your mojo, and wonder why you didn’t start sooner.
  3. Travel, near and far, travel wherever and whenever you can.
  4. Broken hearts heal, they suck, but they heal.
  5. Say yes more, live a little.
  6. Have a safety net of savings, enough to cover you for a month or so should anything bad happen.
  7. You do not need 5 credit cards, ever.
  8. Don’t buy that dress, it is overpriced and doesn’t suit you.
  9. Stop comparing yourself to others, you will never have Kate Moss’s figure and thats A-OK.
  10. Tell your family you love them, often.
  11. Stop treating your parents like crap, they will forgive you, but don’t do it, it’s mean.
  12. Cook more, you’ll see why when you get older.
  13. Laugh often.
  14. You’re going to live on a narrowboat for a while, and you will love it (yeah I know, crazy right?)
  15. Growing up is scary, but it’s also kinda cool.
  16. Stop freaking out about your future career.
  17. Do what makes you happy, and if it stops making you happy, do something else.
  18. Jump out of that aeroplane, it will be the best thing you may ever do.
  19. Look after yourself.
  20. Cherish your friendships, especially with your oldest friends, as these are the ones that will last long after you leave school.
  21. Forgive others, it is hard, but it helps.
  22. Never stop listening to Blink 182.
  23. Go to festivals and dance like no-one is watching.
  24. Smile more.
  25. Fake it till you make it, be your number 1 supporter.
  26. Learn to enjoy time alone.
  27. Don’t change yourself for anyone, ever.
  28. Eat the frikkin’ doughnut.

Yellow Tomato Gazpacho // roughmeasures.com

Yellow Tomato Gazpacho // roughmeasures.com

I figured I would celebrate the weekend by going for a long walk to a manor house and gardens, drink lots of coffee, pick up some more vegetables from my parents back garden and make this yellow tomato and bean gazpacho. I made this in my Froothie Optimum G2.1 blender – it does a great job of blitzing the tomatoes and their skins into a beautiful smooth texture. The weather here hasn’t quite turned into chilly autumnal days, but more muggy, stuff end of summer feels. Stuffy days and 28 years needed something refreshing.

Yellow Tomato Gazpacho // roughmeasures.com

Yellow Tomato Gazpacho // roughmeasures.com

Yellow Tomato Gazpacho // roughmeasures.com

Yellow Tomato and Bean Gazpacho
 
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A refreshing summer gazpacho with all the flavours. This soup is just as good warm. Enjoy this bountiful summer ingredient.
Rough Measures:
Serves: 1-1.5 litres
Ingredients
  • 1 tray (between 500-800g) yellow tomatoes
  • 2 garlic cloves
  • 1 tin organic cannellini beans (rinsed and drained)
  • Few sprigs of fresh basil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon balsamic vinegar
  • Water (to thin out as needed)
  • S+P
  • Dash olive oil
Method
  1. Turn on the grill.
  2. Place the tomatoes and garlic on a baking tray with a sprinkle of salt and pepper. Add a small dash of olive oil.
  3. Grill for 10 minutes until slightly charred.
  4. Add the tomatoes and the rest of the ingredients into a high speed blender. Blitz for 1 minute until smooth.
  5. Chill in the fridge for 30 mins.
  6. Once cooled, enjoy and chill.
 

 

Disclaimer: Expect to see lots more Froothie Optimum G2.1 posts as I am now an Ambassador for Froothie.  Any links to their site in this post or future posts are affiliate links. If you purchase through these links I will earn a small commission, it won’t cost you any extra though. I was not paid to write this post and all opinions are my own. Thank you for continuing to support Rough Measures! 

Smokey Pepper Dip

I am currently somewhere on the South West coast of France, hopefully on a beach by now, watching the sea, or attempting to finally master surfing once and for all. I am most likely flailing around in the water trying not to look uncool. Tagging along with my parents once again, for a 2 week break in the sunshine. There will be sailing on the lake, paddle boarding with my sister, market meandering, 3 hour long lunches (featuring this smokey pepper dip) with wine in hand.

For now, here’s a quick recipe that you can make at home or camping. Grilled peppers release their sweet, charred flavours in this delicious smokey pepper dip. With ground almonds for extra protein. I’m using organic produce here to raise awareness for Organic September. Organic peppers have a richer flavour than non-organic. This dip requires minimal fuss, just a bit of skin-peeling before you can throw it all in the blender and dip to your hearts content. Happy summer grazing friends.

Smokey Pepper Dip // roughmeasures.com

Smokey Pepper Dip // roughmeasures.com

Smokey Pepper Dip // roughmeasures.com

Smokey Pepper Dip
 
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A smokey pepper dip that is similar to Muhammara. Grilled peppers release their sweet, charred juices into this dip. Vegan and gluten free. Makes a bowlful.
Rough Measures:
Ingredients
  • 4 x large organic peppers (I used mixed colours)
  • 60g organic ground almonds
  • ⅓ cup / 60ml organic extra virgin olive oil
  • Juice 1 organic lemon
  • 1 tsp smoked paprika
  • 1 clove garlic (crushed)
  • S+P
Method
  1. Place all peppers on a baking tray and grill for 1015 minutes, turning regularly. You want the pepper skins to blacken.
  2. Once the peppers have softened and charred, remove the tray and rinse the peppers under cold running water. You need them to cool down before you start to peel them.
  3. Once cool enough to handle, over the sink, peel the blackened skins off the peppers. Pull out their stems and remove the seeds.
  4. Add the flesh into a food processor along with all the other ingredients.
  5. Blitz for 30 seconds. Serve in a bowl and dip away.
 

Organic September – What Do Yeo Know?

Since starting this blog, I have been invited on some great days out and trips away. This last week saw an invitation to Yeo Valley Farm, organised by the Soil Association, to learn more about Organic September and why we should all be more aware of what is in our food. Yeo Valley is set in the beautiful Mendip countryside, not too far from Bath. I hopped on a train to Bristol and waited eagerly with some other like-minded bloggers.

Yeo Valley and Organic September // roughmeasures.com

Yeo Valley is set on Holt Farm, which has been in the Mead family for over 50 years. They started selling their yoghurt from their Morris Minor a few years later. Fast forward to 2016 and they now make over 1900 litres of yoghurt a week, and 3 million litres of milk a year. They also offer a range of other dairy based products.

We arrived on a hot, sunny morning and were greeted with an array of breakfast goodies (including some immense gluten free macarons….mmmm). We grabbed a coffee and sat down to the first part of the day, an introduction to Organic September from the Soil Association. I have always known and supported the benefits of choosing organic produce over non-organic, but the chat really opened my eyes to some points I wasn’t aware of before (see facts further down in this post). After the talk we met with Jon Wilson, the farm manager. Jon took us on a tour of the farm, explaining how they rotate the crop and pasture land, how they balance the mineral levels in the soil to create the lushest green fields, and encouraging us to sniff the soil he had dug up! We were introduced to Yeo’s heard of Friesian cows. They were very friendly and were an incredibly healthy and happy looking bunch. It was so good to meet someone so passionate about what he does.

Yeo Valley and Organic September // roughmeasures.com

Yeo Valley and Organic September // roughmeasures.com

We concluded the tour back at the cafe, where the head chef from Yeo Valley’s organic cafe had come to give us a cooking demo. He whipped up a batch of dhal, sautéed cauliflowers (romanesco has stolen my heart recently) and of course, a yoghurt dip. We sat down and chatted about our different loves of food and food politics. It was great to catch up with some blogger friends in gorgeous surroundings.

All too soon it was time to leave (with goodie bags galore) and say our goodbyes. My head was full with ideas and a stronger passion than ever before to promote an organic lifestyle.

Yeo Valley and Organic September // roughmeasures.com

Soil Association are running Organic September to raise awareness and spread the word on the benefits of choosing organic. So, why should you choose organic? I could write all night about why, but here’s some points to get you started:

  • There are more than 320 different pesticides used in the UK, and traces of them can be found in 75% of non-organic foods. 31,000 tonnes of manufactured chemicals are used in farming every year, to kill insets, pests and weeds. A study recently done in Europe showed that 40% of city dwellers had traces of weedkiller in their urine. Ewww!
  • Glyphosate, which is heavily used in non-organic farming, is a probable carcinogen and has now been found in 30% of the bread we consume.
  •  Organic milk has 50% more omega-3 fatty acids in, higher concentrations of iron and Vitamin E in than non-organic milk.
  • Antibiotics are given to healthy animals (namely poultry and pigs) to compensate for their low-welfare cramped conditions where outbreaks and disease are harder to control and more common. Antibiotics in animals means antibiotics in our dairy and meat. Routine use of antibiotics is banned in organic farming.
  • Intensive animal farming frightens and disgusts me. Animals are kept in in-humane conditions and often barbaric conditions. Under organic farming standards, animals are allowed to roam free range on organic land. They are fed non-GM food and are only given antibiotics if they truly need them. They cannot be given hormones (as done in intensive farming) to force them to grow quicker.
  • It’s nutritionally different. The British Journal of Nutrition has just published ground-breaking research with the findings that there is a significant nutritional difference between organic and non-organic farming. Organic food is higher in antioxidants and lower in nasties like pesticides and toxic metals.
  • Organic farming helps to create healthy soil that is resistant to floods, drought and the consequential impacts of climate charge.
  • The Soil Association is one of the most rigorous certifying organic bodies in the world. It’s a not-for-profit charity that campaigns for sustainable, healthy and humane farming, food and land use. Look out for their logo on packaging when choosing organic.

So, how can you get involved? Organic September is encouraging everyone to make one small change in their purchases. In the egg isle? Opt for organic free range eggs. Choosing your veg for the week? Pick the organic carrots. Little changes make a big difference, to our bodies, to the animals and the planet. Share your swaps on Instagram and tag #organicseptember

Yeo Valley and Organic September // roughmeasures.com

Yeo Valley and Organic September // roughmeasures.com

Yeo Valley and Organic September // roughmeasures.com

See more accounts of the day:

Choclette – Tin and Thyme 

All the thanks go out to Soil Association, Yeo Valley and Good Energy (who sponsor Organic September.) Big love to all the brands who donated their gorgeous products for the good bags. I was invited on this trip and not paid to write a positive post. Make a change, choose organic.

Plum Bircher Muesli – Summer in a Bowl

My heart is full today, bursting in fact. Bursting with love and happiness and all the good things that come with it. There is something so magical about spending a day, watching two people you love, make promises to love each other forever. I managed to hold back the tears, but watching my best childhood friend walk down the aisle to marry her guy was beautiful. I got the honour of walking down in front of her, in awe of how beautiful she looked. I also got to make their wedding cake, weeks of stressing was instantly forgotten as soon as I saw their faces light up when they saw it. It’s been a magical weekend and my heart is happy.

Plum Bircher Muesli // roughmeasures.com

Packed lunches made, dinner on and breakfast oats soaking, I’m now cosy-ing up and settling down for a snuggly few hours on the sofa. We try to get our food for the next working day all sorted before dinner, so we can chill for a few hours. This weekend I need it. I love making bircher muesli the night before, letting all the goodness soak into the oats overnight. Then, come morning time, we can just grab them out the fridge and eat them, no breakfast faffing. Just tasty, simple, quick breakfasts for us. I love Dorset Cereals bircher muesli. There’s no nasties, just natural ingredients. Their new flavours (raspberry and blackcurrant / almond and honey) are perfect summer flavours and right up my street! Show them some love on their fantastic Instagram! This plum bircher muesli – summer in a bowl, is a new favourite in our morning routine (along with this smoothie of course). Happy hearts and happy bellies you guys.

Plum Bircher Muesli // roughmeasures.com

Plum Bircher Muesli // roughmeasures.com

Plum Bircher Muesli - Summer in a Bowl
 
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A summery breakfast bowl to get your day off to the best start. Top with nuts or seeds for added protein. Vegan.
Rough Measures:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 75g / ½ cup Dorset Cereals raspberry & blackcurrant bircher muesli
  • 75ml / ⅓ cup organic freshly pressed apple juice + extra 50ml
  • 50g dairy free yoghurt (I used vanilla Coyo)
  • 2 plums
  • 2 tablespoons coconut sugar (or raw cane sugar)
Method
  1. Add the muesli to a bowl, pour the apple juice on top, stir well. Add the yoghurt to the top of the bowl.
  2. Leave in the fridge overnight.
  3. In the morning, chop and de-stone the plums.
  4. Add them to a saucepan with the remaining apple juice, and coconut sugar.
  5. Simmer for 5 minutes.
  6. Stir the yoghurt through the oats.
  7. Spoon the plum mixture on top of the muesli.
 

Don’t forget you can catch my daily creations over on my Instagram account!

 

This post was sponsored by Dorset Cereals. All opinions are my own.

Cucumber Peach Smoothie

Since moving into the new house, I feel I have been scrabbling at life and trying to fit everything in, whilst still trying to unpack, re-decorate and find our feet with this new life (albeit in the same town, but very different surroundings). I am more tired than I have been in a long while, and a little overwhelmed with it all. Trying to find a new routine whilst trying to do something different every day to keep my brain happy. I get a little frazzled when I’m busy. Some people thrive off it, but not me, I need to keep a few days or evenings free just to calm and re-sync myself.

Trying to make small routines every day keep me sorted. Little things like my 11 o’clock banana at my desk, 2pm mug of green tea or my regular 10pm bedtime. The newest routine which has started every day in our new home is smoothie making in the morning, together. We get up, grab breakfast and then decide on a smoothie to make and take with us into our offices. Do something different every day for sure, to keep life interesting, but daily smoothies? Keep them in your routine of repetition.

Especially this cucumber peach smoothie, it’s totally rocking my world right now.

Cucumber Peach Smoothie // roughmeasures.com

Cucumber Peach Smoothie // roughmeasures.com

This cucumber peach smoothie is a favourite of mine at the moment. It’s oh so easy and full of good vibes. I throw everything in my Froothie Optimum G2.1 , 30 seconds blending and there ya go. Great for busy mornings when you need something quick. Since moving and now having access to a constant electricity source, we have used the Optimum G2.1 every day. We’ve made dips, soups, smoothies and even sorbets!

This smoothie is:

  • hydrating
  • loaded with vitamins
  • flushes out toxins
  • contains calcium and zinc
  • a source of fibre
  • vegan and gluten free

 

Cucumber Peach Smoothie
 
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A hydrating smoothie for a speedy snack or breakfast. If you wanted to add oats this will thicken the smoothie and keep you fuelled for longer. Be sure to use organic fruit here. This will keep in a jar in the fridge for 2-3 days. Vegan and gluten free.
Rough Measures:
Recipe type: Smoothie
Serves: 600ml
Ingredients
  • ½ cucumber (peeled)
  • 2 donut peaches (de-stoned)
  • 2 large strawberries
  • ½ cup / 125ml dairy free yoghurt
  • 1 cup / 250ml almond milk
  • ½ cup / 125ml coconut water (or filtered water)
Method
  1. Add everything into your Optimum G2.1 (or regular blender)
  2. Blitz for 30 seconds - 1 minute
  3. Pour into glass and enjoy.
 

Cucumber Peach Smoothie // roughmeasures.com

 

 

Disclaimer: Expect to see lots more Froothie Optimum G2.1 posts as I am now an Ambassador for Froothie.  Any links to their site in this post or future posts are affiliate links. If you purchase through these links I will earn a small commission, it won’t cost you any extra though. I was not paid to write this post and all opinions are my own. Thank you for continuing to support Rough Measures! 

Zesty Quinoa and Sweet Potato Salad – a Higgidy Picnic

I have many fond memories of long afternoons spent in our local park, picnic-ing under the summer skies. My parents had a good group of friends, all with little ones of similar ages, and we would all congregate on the grass for big picnics. We would run around, learn to ride our bikes, or spend hours testing out our new roller skates, and occasionally run back to the group to grab a snack and re-fuel. We must have clocked up a fair few hours in that lovely park. Whenever I go there now, those memories all come flooding back. I am grateful for a happy upbringing, with so much time spent outdoors.

We haven’t really had the right weather for picnics this year, and the British nation is patiently waiting some serious sunshine (rumour has it some heat is on its way this week). I decided that I wasn’t going to let the weather stop us from eating alfresco this weekend, so we opted for a garden picnic. Our new kitchen leads directly out into the back garden, so it’s handy for running back inside if it does start to rain, which coincidentally, it did! Picnic foods aren’t just great for alfresco dining, I love simple, quick bites that you can throw together for a quick, fuss free dinner in the week.

Whilst I try to make wholesome, homemade recipes most days, sometimes you just need something you can grab and go – right? That’s why I love Higgidy’s range of pies and quiches. Higgidy’s range of products offer a large range of delicious flavour combinations, and make a great picnic addition. Each product is handmade (no robots here) with love. I’m taking part in their #HiggidyPicnic and bringing this zesty quinoa and sweet potato salad along with me! Quinoa is great (incase you didn’t already know!) as it contains iron, magnesium, B vitamins, calcium, and is one of only a few plant-based foods that is a complete protein. It’s also vegan and gluten-free, yay!

Zesty Quinoa and Sweet Potato Salad // roughmeasures.com

Zesty Quinoa and Sweet Potato Salad // roughmeasures.com

Zesty Quinoa and Sweet Potato Salad // roughmeasures.com

 

Zesty Quinoa and Sweet Potato Salad // roughmeasures.com

Zesty Quinoa and Sweet Potato Salad and a Higgidy Picnic
 
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A zesty, citrusy salad with quinoa and sweet potato. This salad is simple and makes a batch. The dressing is my go-to dressing at the minute. Perfect flavours for summer.
Rough Measures:
Cuisine: Picnic
Ingredients
  • 1 sweet potato (scrubbed)
  • ½ aubergine
  • 1 cup / 190g quinoa (I used a mix of red and white)
  • S+P
  • Lemon thyme (optional)
  • DRESSING
  • ½ cup/120ml extra virgin olive oil
  • Zest and juice of 1 lime
  • 2 teaspoons apple cider vinegar
  • Handful fresh oregano
  • Olive Oil - for roasting
Method
  1. Preheat the oven to Gas Mark 5 / 190 C
  2. Chop the sweet potato and aubergine, place on a lined baking tray, scatter with S+P, lemon thyme (if using) and coconut oil. Place in the oven and roast for 40 minutes, or until the veg is soft.
  3. Rinse your quinoa in a sieve under some cold water. Place in a saucepan with 2 cups water. Put on a hob and bring to the boil. Once boiling, turn down to a simmer and let it cook for 15 mins (you want to retain a little bite in the quinoa)
  4. While that's cooking, make your dressing.
  5. Add all the dressing ingredients to a blender (or into a jug and use a stick blender) and blitz for 10 seconds, taste and check for seasoning.
  6. Once the quinoa has cooked, drain any excess liquid, then add the quinoa to a large mixing bowl.
  7. Add in the roasted veg, and a good glug of your dressing.
  8. Stir it well so the quinoa can absorb the dressing.
  9. Enjoy al fresco.
 

Higgidyrolls

See who else is joining the #higgidypicnic ;

Simple Orange Ginger Carrot Salad – Tin and Thyme

No Mayo Apple Slaw – Celery and Cupcakes

Bananatella Muffins – Munchies and Munchkins

Pack Up Picnic – Recipes and Reviews

 

This recipe is sponsored by Higgidy. All opinions are my own, stay individual friends.

Courgette, Pea and Mint Fritters

Oh hey guys, didn’t think I’d forgotten about you, did ya? You did?! Ah jeez, I am sorry. It’s been all kinds of crazy over here recently. Coupled with some pesky tech-y issues with my site, blogging just hasn’t happened. I think I have only managed to turn my laptop on twice in the last month?! My camera has been sat neglected, gathering dust. But all for a good reason dear readers. WE BOUGHT A HOUSE! I wanted to keep it quiet until we had the keys in our bare hands. After a very long search with multiple sellers pulling out, we finally completed on our perfect little cottage 3 weeks ago.

It was (and still is) a crazy time, moving off the boat and into the new place in a day, then I went to Madrid for a week (more on that at a later date), so I’d barely had any time to enjoy the house and get settled in. It still feels a little strange, kinda like we’re just house sitting for someone and soon we’ll have to head back to the boat. There is still so much to unpack, sort through, more furniture to buy, but it’s slowly coming together. My heart is heavy that we’ll no longer be residing in our floating home (if anyone wants to buy our lovely boat, we’re open to offers!), but the time was right and you gotta grab life by the youknowwhat right?! It’s going to take some adjusting, our new kitchen actually has less space than the one on the boat! But the simple things are exciting me like mad (hot water!! out of a tap!! without turning an engine on!!!) I’ll be sure to show some snippets of the new place once it’s photo worthy.  Let’s eat shall we?

Courgettefritter

I’ve been using Hodmedod’s pea flour for a while now, and love how versatile it is. Cooking these fritters with ground pea flour also means they’re gluten free! The flour smells wonderful and has a very subtle taste. Hodmedod’s grow and make all their produce in the UK, their quinoa is grown in Essex! They’ve got a fantastic range of flours – I love this one. A wide variety of snacks like these salted fava beans. They’re passionate about their produce, and this shows in the quality of their products. Be sure to check out their range of awesome pulses and more.



These courgette and pea fritters are simple and speedy, for quick evening dinners, but still pack flavour. Courgette is probably one of my favourite green vegetables.  I like to make a big batch of them, to keep on the side, as an afternoon snack, or to bulk out a salad for dinner.

Courgette Pea Fritter // roughmeasures.com

Courgette Pea Fritter // roughmeasures.com

 

Courgette, Pea and Mint Fritters
 
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A simple recipe for a speedy dinner. Makes a batch and will keep in the fridge for a few days. Gluten and dairy free.
Rough Measures:
Serves: 12 fritters
Ingredients
  • 2 large courgettes (peeled)
  • 1 cup / 150g cooked petit pois
  • Handful fresh mint
  • 1½ cups / 140g Hodmedods green pea flour
  • 1 organic free range egg
  • Sea salt
  • Cracked black pepper
  • Coconut oil - for frying
Method
  1. Add the grated courgette into a large bowl. Sprinkle with a pinch of sea salt, stir it through and leave to sit for 10 minutes.
  2. While the courgette is left to sit, add all the other ingredients into another bowl.
  3. Take the courgette and, using your hands, squeeze out the excess liquid (over the sink).
  4. Add the courgette to the bowl with the other ingredients and mix it well.
  5. Heat the coconut oil in a frying pan on a medium-high heat.
  6. Take spoonfuls of your fritter mixture and dollop into the pan, use the back of the spoon to flatten the fritters down.
  7. Cook for a few minutes on each side.
  8. Eat immediately, or leave to cool and store in a sealed container in the fridge for up to 3 days.
 

Here’s a few tasty recipe’s I’m loving this week:

Choclette’s courgette and chickpea pancakes look heavenly.

Jessie’s courgette (zucchini), asparagus and corn pasta looks like a big bowl of love.

Amanda’s yellow split pea flour bundt cake is the bomb!

Becca’s courgette fritter waffles make me want to eat brunch for every meal!

Jac’s Turkish zucchini fritters

Poppy’s pistachio, courgette and hemp pancakes

 

This recipe was sponsored by the lovely people at Hodmedod’s. I am a long time fan of their products and ethos, and was not paid to write a positive review. As always, all opinions are my own. Buy local folks.

 

Rose and Pistachio Granola

Rose and Pistachio Granola // roughmeasures.com

June has arrived, it is officially summer here in the UK. The sky is blue today and with the blue sky comes bright light that highlights the many shades of green that make up our current view. Left is green, to my right is green, green is my happy colour. I can here the lambs calling to their mother’s, the birds tweeting to each other, and if we are lucky, the tiny squeaking of the newest members to the canal – 7 little signets. Our little floating home is like an observatory into the wonders of nature. Life is good.

Warleigh Weir // roughmeasures.com

Nettle // roughmeasures.comRose and Pistachio Granola // roughmeasures.comRose and Pistachio Granola // roughmeasures.com

I bring this post with a huge dollop of excitement! Whilst this was slowly roasting in the oven, I could smell the faint, sweet wafts of gentle rose, I couldn’t wait to dig in. I am very much pro granola, remember this awesome oat-y bowl? Or this one? As I am sure you are aware, dear readers, I am passionate about using organic produce. My recent experience of a night with other organic food lovers only cemented what an important thing it is. Wake Up To Organic has already launched, in partnership with Soil Association and The Organic Trade Board, and is gearing up for a nationwide event on June 15th 2016. Independent retailers across the UK will be hosting #‎WakeuptoOrganic‬ events serving up breakfasts, hosting blogger demos, and visits with visits from local suppliers and producers. I was keen to get on board and be part of encouraging people to eat more organic produce. Wild Oats are taking part and you can find all the ingredients to this recipe in the store. You can also pick up a recipe card to take home with you, so you can get making this awesome granola. Head over there on June 15th to see how they’re spreading the organic love!

Eating organic doesn’t have to cost a fortune. How about swapping your daily latte for a packet of organic flour? Ditch that weekly takeaway and go and stock up on a basket of organic veg. This rose and pistachio granola recipe is low cost, and will make satisfy many a grumbling belly. Slow roasted oats, nuts and rose petals, coming to a bowl near you! Happy organic summer pals!

Rose and Pistachio Granola // roughmeasures.com

Rose and Pistachio Granola // roughmeasures.com

Rose and Pistachio Granola
 
Prep time
Cook time
Total time
 
A delicate, organic, summery granola recipe for Wake Up To Organic.
Rough Measures:
Recipe type: Granola
Ingredients
  • 4 cups (360g) organic oats
  • ½ cup (75g) organic almonds - roughly chopped
  • ⅓ cup (50g) organic sunflower seeds
  • Small handful organic dried rose petals - ripped/ chopped in half
  • ½ teaspoon organic ground ginger
  • ¾ cup (180ml) organic coconut oil
  • ¼ cup (60ml) organic maple syrup
  • t teaspoon organic rose water
  • ¾ cup (110g) organic pistachios
Method
  1. Pre-heat your oven to Gas 2 / 150 C and line a baking tray with greaseproof / parchment paper.
  2. In a large mixing bowl, add your oats, chopped almonds, sunflower seeds, rose petals and ground ginger. Mix it well with a large spoon.
  3. Heat a small saucepan over a low heat. Add the coconut oil, maple syrup and rose water. Whisk it and take it off the heat as soon as the coconut oil has melted.
  4. Pour the oil mix over the oat mix. Stir it well with your spoon and make sure the liquid coats all the oats.
  5. Spread the granola mix evenly onto your baking tray.
  6. Bake for 30 mins, stirring it after 20 minutes.
  7. After 30 mins, add in your pistachios, and bake for 10 more minutes.
Rose and Pistachio Granola // roughmeasures.com

Beetroot Bourguignon

There has been an awful lot in the media recently about the healthy/’clean’ eating craze. Foodies and cookbook authors have been getting a lot of bad press. The thought is that the ‘clean-eating’ phase is getting taken to the extreme by some people, resulting in eating disorders. The media deems it necessary to target the current top ‘wellness’ stars and pick faults. It saddens me that as a nation we always need to pick a target and point the blame at someone. Some of the people who are being targeted are some of my main inspiration sources. They do not tell you what will work for you, just what has worked for them. They believe in a balanced lifestyle and use natural ingredients and healthy fats. If that encourages someone to cook a homemade meal instead of a ready meal then I think that’s fantastic. I have never been on a diet in my life, and don’t intend to. As soon as I tell myself I can’t have something, it is all I want. Moderation is key. I listen to my body, some days it needs extra carbs, some days it’s happy on salads. My plant based diet, and regular exercise, makes me feel good, in my mind and in my body. I also love cake. Life is about balance. As Michael Pollan said; Eat food, not too much, mostly plants.

Beetroot Bourguignon // roughmeasures.comBeetroot Bourguignon // roughmeasures.com

Beetroot Bourguignon // roughmeasures.com

If you are a regular here, you’ll know my love for beets is high. Those pure purple hearts with their bright pink juice. I love it in stews, salads and this awesome hummus, yeah, beets are my bag! We eat salads a lot here in our floating abode. We pretty much have the same 5 salads on rotation every week. It’s easy for dinner and sometimes we are both too exhausted after work to cook anything different. Every now and again, I fuel us up with a hearty stew, something a bit comforting after a long day at work.

I was recently sent this gorgeous Le Creuset cast iron casserole dish from Steamer Trading. The dish is from their Vida Brazil range. I’m totally crushing on the colour – Marseille Blue – it reminds me of roaming French hypermarkets as a child and gazing at all their kitchenware. Steamer Trading Cookshop have a vast range of kitchen cookwear. Set up in 1985 by Liz and David, they opened their first store in Sussex. Now with multiple stores across the UK, they’re firmly established as one of the nation’s favourite cookshops. I’ve currently got my eye on a shallower casserole dish to match the one I made this stew in. I need more baking tins and adore this cute heart shaped one! They also offer free delivery on orders over £45 – all the more reason to stock up your kitchen supplies.

This Beetroot Bourguignon is an adaption of a lovely recipe from A Modern Way to Cook by Anna Jones.

Beetroot Bourguignon // roughmeasures.com

Beetroot Bourguignon // roughmeasures.com

Don’t forget to follow me on Instagram to see my daily eats!

Beetroot Bourguignon
 
Prep time
Cook time
Total time
 
A hearty stew for any season. Vegan.
Rough Measures:
Serves: 4
Ingredients
  • Glug of extra virgin olive oil (or 2 tablespoons coconut oil)
  • 2 shallots
  • 2 garlic cloves (peeled and finely chopped)
  • 3 large beetroot
  • 2 carrots
  • 1 small sweet potato
  • 2 bay leaves
  • A few sprigs of fresh thyme
  • 2 tablespoons tomato puree
  • 1 tablespoon harissa
  • 500ml vegetable stock
  • ¾ cup pearl barley
  • S+P
  • OPTIONAL - 150ml red wine
Method
  1. First, finely dice your shallots.
  2. Then, peel and roughly chop your beets, carrots and sweet potato.
  3. Place a casserole dish on a medium heat on the hob, add in a glug of oil and throw in the shallots. Stir well to coat them. Add in a good pinch of salt and pepper. Cook the onions for 5 minutes.
  4. Next, add the garlic, stir well and cook for another 5 minutes.
  5. Now, add all your vegetables, stock, tomato puree, harissa and pearl barley. If using, add in the wine.
  6. Simmer gently for 40 minutes. Enjoy with some crusty bread.
 

I’m adding my recipe to these awesome link ups;

#recipeoftheweek

#extraveg

Steamer Trading Cookshop sent me the Le Creuset pan you can see in my images. I was not paid to write a positive review, and of course, all opinions are entirely my own. Happy cooking!