Wednesday, 21 March 2018

Cricket Tahini Falafel.

1/2 white onion, chopped
handful of mushrooms, chopped
1 clove of garlic
1/2tsp ground cumin
1/2tsp ground coriander
pinch of nutmeg
1/2 bread roll, blended into bread crumbs
1/2 can of chickpeas, drained
1tbsp rice flour
1tbsp cricket flour
2tbsp of olive oil
1/2 lemon, squeezed

A little while ago I purchase some cricket protein powder out of sheer interest around the idea of eating insects. During a talk I attended on the future of food at a sustainability conference, I was inspired by a chef who specialises in insect based dishes to try making tahini falafel patties using the powder.

In a pan, fry with a knob of butter the onion, mushrooms, garlic and spices until everything is fragrant and softened, then set aside to cool.
In a bowl, add the contents of the pan, the breadcrumbs, chickpeas, rice and cricket flour, olive oil and lemon and mash into a chunky dough. Separate into four equal parts and using your hands shape each part into patties. Fry in a little oil until golden, drizzle tahini sauce over and season with salt.
Served with kale, chopped radish, pickled gherkin, toasted brown pita and lemon.

Makes four patties.

Friday, 9 March 2018

Recent Instagrams; lucie_eleanor

Tortilla Bread.

Homemade tortilla bread, so simple to make and no landfill created. I made myself a promise in December that this would be the year I created a lot less waste, all my life I have felt guilty about the trash and plastic I throw away but I didn’t know I had a choice of anything else. Turned out, that I do. Little changes from buying my vegetables from package free corner shops, cotton bags for grains & spices from bulk stores then putting them in jars at home and batch cooking my lunches to bring with me. I buy fish from the fishmonger in Tupperware, I carry a reusable water bottle and bag with me, I say no to straws and I compost food scraps. It feels really good to take control, I’m so far from perfect but these days half a bin bag goes out once every three weeks and that is a big deal to me.

The recipe makes six tortillas and I filled them with prawns, sliced radish, avocado, homemade hummus and BBQ sauce.

1 3/4 cups of plain flour
1tsp salt
1/4tsp baking powder
3tbsp olive oil
1/2 cup warm water

Combine everything in a bowl and mix then well, kneed it with your hands into a dough consistency. Then divide the dough into six portions and using your hands roll them into balls, you can then use a rolling pin to roll them out as flat and thinly as possible before frying on a medium heat with a little oil until they start to bubble and look like the tortilla in the photograph. The simply set aside and cover with a tea towel to keep them warm and place your toppings in when ready.
(Tortilla recipe found on YouTube by Sustainably Vegan)

For Christmas, as a joint gift from all my family, I received a Reid Ladies Esprit in charcoal. I didn’t think it possible to love a bike so much.

Thursday, 8 March 2018

Skiing, Chamonix France - iPhone.

Saturday, 10 February 2018