Post-Christmas Tomato and Bean Mexican Stoup

Amelia Johnson Photography Tomato and Bean Mexican Stoup

Stoup? Stoup is my greatest dieting weapon. Take a tasty stew, chili, or other tasty dish with lots of sauce, and increase the amount of water and or tomatoes until it’s thicker than a soup, but no longer a stew. The word ‘stoup’ is strictly a Rachel Ray-ism but I’d been making them long before I heard the terminology. Stoup is filling because of all the water content and lower in calories than a regular meal, but still packs a punch with the taste. I stoup-ify (sorry I couldn’t resist) with bolognaise sauce, chili con carne, tuna and tomato pasta sauce, amongst others.

This recipe makes a great post-christmas festivities lunch. Warming for those of you in chilly climes, low in calories, and won’t leave you wanting to snack that afternoon. It’s also easy to make!

Tomato and Bean Mexican Stoup

Serves 2-3

Ingredients

1 tbsp olive oil

1 large red onion

2 garlic cloves

6 mushrooms, chopped (optional)

1 chilli, deseeded and chopped

1/2 tsp cumin

300ml vegetable stock

350ml passata

200g cherry tomatoes

400g tin black beans, drained

1 tsp sugar

1 lime

1 tbsp coriander, chopped

1/2 avocado

salt and pepper

Method

Heat the olive oil in a large, heavy saucepan over a medium heat. Add all but a tablespoon of the diced onion. Fry for about 5 minutes, then add the garlic, mushrooms, chilli and cumin and fry for another minute.

Add the stock, passata, whole cherry tomatoes, beans, and sugar. Bring to the boil and then simmer for 15 minutes. Season, then stir through the juice of the lime and most of the coriander.

Serve in bowls and garnish with avocado, onion and coriander.

Tastes-Good-With-Everything Peach Salsa

Amelia Johnson Photography Peach SalsaToday we’re going to talk peaches, juicy fresh peaches. Did you know that here in Dubai we get most of our summer fruit from Europe, and our winter fruit from the Southern Hemisphere*. For the first time since moving here 5 years ago I’ve found tasty peaches. I’m so excited! They’re South African and the only disappointment is that when you buy them, they’re hard. So I leave them next to a banana to ripen and a day later? They’re all ripe. What was I supposed to do with 8 ripe peaches?

I looked through some American blogs and found plenty of tasty peach recipes, but none of them were quite what I wanted. Peach cobbler, peach pie, peach crumble, peach crisp and peach ice cream. But none of them tempted me. Then I remembered an amazing peach salsa I had served with pork loin in peach country- Georgia. What I wanted to do was remake that food memory. I found a couple of different recipes and mixed ’em up. I am SUPER pleased with the results. My husband had this with eggs for breakfast this morning and his first reaction was ‘wow’.

*  I do eat/cook local as far as possible, but living in the desert our produce is limited. Apologies to my British readers for whom peaches are totally, completely and utterly out of season right now.

AmeliaJohnsonPhotography

Tastes-Good-With-Everything Peach Salsa

Ingredients

6 ripe peaches

3 medium tomatoes

1/2 chilli

1 red pepper

1/4 red onion

1 tbsp fresh mint finely chopped

1 lime

1/4 tsp chili powder

1 tbsp muscavado brown sugar

salt and pepper to taste

Method

Dice the peaches, tomato, onion and chilli as finely as possible. Mix together with the fresh chilli. Add in the juice of the lime, chilli, sugar and salt and pepper to taste.

Mix together and store in a sterilized jar. This tastes best after it’s had at least a couple of hours for the flavours to marinate.

Store in the fridge.

 

Beetroot Gazpacho

Beetroot Gazpacho Amelia Johnson Photography

This weekend I headed down to Safa Park to check out the recently opened Ripe Market. Wow. Dubai’s artisans have really gone from strength to strength over the last couple of years. There was beautiful Christmas decorations, locally made pottery, imported rustic furniture, locally made bags, home-made cakes, delicious coffee stalls, juice bars, and gorgeous hand-made clothes. There must have been at least 100 stalls there of really great quality produce. Marbrook Dubai!

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I resisted temptation to buy anything other than picking up my veggie box as planned. I’ll be back next week with my shopping list. When I got home I saw I had 5 beets in my box… again. I’ll be honest, I’ve had beetroot in my box every time I’ve bought one and I NEVER know what to do with it. Beetroot reminds me of other root veggies, swede, and turnip, and thick, comforting English stews, crackling fireplaces and long hearty walks in the countryside. What could I possibly make that would work when it’s 28 degrees outside?

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Enter this divine, deep gazpacho soup. Goodness in a bowl, it is at once hearty, earthy and refreshing. It’s the perfect Dubai winter lunch. I used about a third of my veggie box- tomatoes, cucumber, pepper and onion and it served four people.  All organic, all locally grown. The beet leaves can go in too- no waste, extra depth, extra vitamins! This is definitely going to become a regular Saturday lunch for us.

Beetroot Gazpacho

Ingredients

750g tomatoes, chopped

350g raw beetroot including leaves, peeled and chopped finely

1 green pepper

300g local cucumbers (approx 6 small Dubai, or 1 English)

1 small red onion

2 garlic cloves

2 tbsp red or white wine vinegar

3 tbsp extra virgin olive oil

Method

Prepare all the vegetables, and using a food processor, liquidizer or blender, puree together until completely liquid.

Season the soup, and stir through the vinegar and olive oil. If your veggies weren’t cold before you started, put in the fridge to chill.

All-Things-Good-For-You Cinnamon Granola Crunch

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Sometimes you need to refuel the tank with the extra good stuff. And here it is. This granola really packs a punch. Good oils, vitamins, minerals, more vitamins, more minerals. Top it off with low-fat yoghurt, fresh fruit or milk and you’ve got a tasty breakfast or dessert. When I have friends coming for brunch I always make a big jar of this for the table.

My one disclaimer at this point is that it can be quite pricey to make- all those nuts and dried fruit. Remember you can adjust your fruit, nuts and seeds to the proportions that you want, as long as you keep the weight about the same, relative to the liquid you add. You can either buy mixed bags of nuts and fruit, or make your own combo. What do you add to your granola?

All-Things-Good-For-You Cinnamon Granola Crunch

Ingredients

2 tablespoons vegetable oil

125ml maple syrup

2 tablespoons honey

2 fresh vanilla pods (or 1 tsp vanilla essence)

300g rolled oats

75g mixed seeds

40g walnuts

40g chopped almonds

100g dried berries (raisins, cranberries, sultanas, apricots, dates)

50g desiccated coconut

1 tablespoon cinnamon

1 tsp salt

Method

Heat the oven to 150 degrees C. Mix together all the wet ingredients in a large bowl. Add the seeds from the center of the vanilla pod.

Stir in the remaining ingredients, except the coconut and dried fruit.

Line 2 baking trays with parchment paper. Spread the mixture evenly over the trays and bake for 15 minutes. Remove from the oven and stir through the coconut and dried fruit. Bake for another 10-15 minutes.

Leave to cool. Once cooled, put in an airtight container. Will keep very well- up to 3 months.

Four Minute Magic Pizza

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Four Minutes to make a decadent tasting but healthy, filling, nutritious meal? Can’t be done? Let me show you how.

Back when I was working in an office this meal became a regular answer to the question ‘What’s for dinner?’ It uses mostly store cupboard ingredients and less than 5 minutes prep. We coined the word magic pizza and it stuck. Seems magic to me- from fridge to plate in less than ten minutes.

The trick is to use Lebanese flatbread as the base of the pizza. This crisps up really nicely in the oven, and is very thin so you don’t feel stuffed full of carbs. Add some pizza sauce from a jar (the fewer ingredients on the jar the better), and then any ingredients you have in your fridge. A lot of the time we reduce the calories by leaving off the cheese, but of course a nice mozzarella, or goats cheese turns this into a treat.

Last night’s magic pizza was fig, mushroom and thyme. A fab combination. The sweetness of the fig was offset beautifully by the cheese and mushroom, and the hints of thyme made it taste really fresh. I suggest you add things like thyme after you’ve cooked the pizza, but it’s really up to you.

Stuck for topping ideas? Most veggies will work well on a pizza- some of them may need fry or bake before you add them, if cooking times necessitate. Anchovies, fresh pineapple, any herb, cold meats, chicken…. really anything you have in the fridge.

What’s your favourite pizza topping?

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Fig, Mushroom and Thyme Magic Pizza

Serves 1

Ingredients

1 medium Lebanese flatbread

2 tbsp pizza sauce (from a jar, I like American Garden’s)

1/2 fig, sliced

3 mushrooms, sliced

3 tbsp grated cheddar cheese

3 sprigs thyme

salt and pepper

Method

Pre-heat your oven to the highest temperature.

Assemble your pizza using the ingredients above.

Cook in your oven on a pizza tray or a thin baking tray until the edges of the flatbread are golden brown and your toppings are turning brown. This takes about 4 minutes, but will vary depending on your oven. Keep checking it.

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Freshly Squeezed: Lemon and Mint Cordial

Amelia Johnson Food Photographer Dubai

Did anyone else spend their childhood destroying their Mum’s kitchen? Broken eggs on the floor? Failed doughnut batter on the surfaces? Hot sticky lemonade puddles on the kitchen table? Well that was me. And then my Mum would come in and ask me, what was I doing? And why had I started the recipe when I didn’t have all the ingredients in the house? And did I realise I would need to wait 8 hours whilst the batter rested? Sorry Mum but not much has changed…

Attempting to recreate my Grandfather’s old fashioned lemonade was a favourite. Not that it was homemade at his house, but it tasted like it was. He always gave it to me and my brother in jeweled tin cups, accompanied by cheesy crackers.

This time I think I’ve nailed it. And there’s a cheeky adult spin to it if you fancy too, with the addition of a spirit or two. This is a great cordial to keep in your fridge for a hot sticky Saturday afternoon. Add ice, lemon, mint and it’s perfect for the kids. Add some amaretto or vodka and enjoy as a sundowner.

Finally here’s the best tip you’re going to hear all week. Possibly all month. When you need fresh lemon juice, but your lemons seem a bit dry, pop the lemon in the microwave for 30 seconds. Soon enough you’ll have an incredibly juicy lemon, burnt fingers (if you’re not careful), and a bowl full of juice.

What was your favourite childhood recipe?

Food Photographer Dubai Amelia Johnson Photography

Adapted from What Katie Ate by Katie Quinn

Lemon and Mint Cordial

Ingredients

4 cups of castor sugar

Finely grated zest of 5 lemons

Juice of 7 lemons

Lemon slices to serve

Mint to garnish

Soda water

Optional extras: raspberries, blueberries, strawberries, vodka, amaretto, gin. My brother and I did a comprehensive tasting test on your behalf. Amaretto was my favourite, where my brother preferred the vodka.

Method

Put the sugar and 2 cups of water in a saucepan over a medium heat until the sugar has dissolved. Bring to a boil and cook over a high heat for approx 15 minutes.

Remove from the heat and stir through the lemon zest and juice.

Cover and place in the fridge for 5 hours or until cool.

Once you’re ready to drink it, build your drink in a tall glass. Add ice, lemon and mint. Pour over five parts soda water for one part cordial. Mix very well.

Add extras as you wish.

Orange and Almond Biscotti

Orange and Almond Biscotti Amelia Johnson

I cannot tell you how happy it makes me to share this biscotti recipe with you. It doesn’t contain ANY fat!  Zero, ziltch, added fat.  Well, apart from the fat in the almonds, which doesn’t count, it’s good fat!

Traditional biscotti isn’t made with fat, simply flour, eggs and sugar. And we’re not talking your average starbucks biscotti here with a trilion ingredients. These are simple, delicious and taste luxurious. They’re a little hard, mind, but that’s part of the fun.

When I have a baking itch- these are often what I’ll turn to to help me resist the temptation of chocolate brownies.  Then I’ll stash the batch away in a tin in my kitchen, knowing that they’re pretty much guilt-free, and they’ll last a few weeks too.

Ingredients

170g plain flour

100g caster sugar

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 egg

1 egg white

100g chopped almonds (chop whole ones yourself for added texture)

2 tbsp orange zest (approx 1 orange)

Method

Preheat oven to 180deg centigrade and grease a baking sheet.

Stir together flour, sugar, baking powder and salt.

Beat in the egg and then mix in the almonds and orange zest. The mixture will be quite dry. Knead the dough by hand until a small ball forms.

Roll the dough into a log approx 10″ long and place it on the baking sheet. Press it down until approx 6″ wide.

Bake for 25 mins. Cool on a rack. When cool enough to handle cut into 1″ slices or as thin as you can.

Place the slices back on the sheet and return to the oven for 20 mins.

Cool on a rack.

Enjoy with coffee at the end of a meal instead of dessert or as an afternoon treat