Cinnamon Crepes, Asparagus Salad, and prawn & butternut squash curry

I started with day 1 of recipes yesterday. My Saturday morning started off very well – what could be better than Crepes for breakfast?

Cinnamon Crepes with nut butter, sliced banana & berries

Almond butter: – btw absolutely amazing and so simple!
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200g blanched almonds 
2 tablespoons neutral oil (I used rapeseed oil)
 

Pulse the almonds in a  food processor until they are finely chopped. Add the oil and pulse until a thick paste forms. Transfer to a clean jar and keep refrigerated. Keeps for 3 weeks in the fridge.

 
For 1 portion:
60g brown flour (I used wholemeal spelt flour)
1/2 teaspoon ground cinnamon
1 medium egg
125ml semi-skimmed milk
 rapeseed oil for frying
almond butter (see above)
1 banana
some fresh berries (I used blackberries)
 

Sift flour and cinnamon into a mixing bowl. Add the eggs and milk and whisk to form a smooth batter.

Heat a pan and add some rapeseed oil. When warm, wipe most of the oil away and pour a small amount of the batter in (just so that the bottom of the pan is just covered). Swirl pan around so that batter is evenly distributed on the bottom of the pan. Leave to cook for 1-2 minutes without touching it. Flip onto the other side and cook for another minute.

Transfer to a plate and keep warm. I suggest you spread some almond butter on the crepes straight away as mine were already quite cold despite all efforts to keep them warm.

Prepare more crepes from the remaining batter.

Serve with almond butter, banana, and fresh berries.

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I personally liked this recipe very much. The crepe itself was not sweet as it didn’t contain any sugar. The almond butter isn’t sweet either, but gives a great flavour to the dish and the slight sweetness of the bananas adds to it perfectly. The tart flavour of the fresh berries balances the other flavours well so that its a perfect combination overall. The dish left me feeling happy and full until lunchtime very easily!

 

Asparagus salad with runny poached egg

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For 1 portion:
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 fresh medium sized beetroot
a handful or two of fresh greens or mixed salad
10cm cucumber, peeled and cut into batons
a handful of extra fine green asparagus (normal sized asparagus will do, too)
1 large free-range (organic) egg
 

Peel and cook the beetroot in boiling water until you can easily cut through it. Carefully (holding it with a fork if you want to avoid pink fingers) cut into bite-sized pieces. Leave to cool.

Mix olive oil and vinegar in a bowl and season with salt and pepper. Add the beetroot pieces to the dressing and mix well.

Blanch asparagus in a pan of simmering water (for a few minutes), remove and leave to cool.

Stir the simmering water in circles and crack the egg into the moving water. Let it simmer for a few minutes (about 2-3) and take out with a slotted spoon. Dry on some kitchen towel.

Assemble the fresh greens/salad on a plate and add the beetroot and dressing. Add asparagus and top with the poached egg.

 

The salad was a nice light lunch. I didn’t feel particularly hungry after the crepe breakfast but this was the perfect amount of food afterwards. I don’t like runny eggs very much, but I tried it for the sake of the recipe. The picture looks nice and I’m sure that many people like it this way, but next time I will definitely cook my poached egg for longer. But thats just me being picky about cooking eggs all the way through ;).

 

Prawn, butternut & mango curry

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For two portions:
1/2 (about 200g) butternut squash, peeled, deseeded, and cut into pieces
75-100g brown rice (I used normal white rice; it includes some extra for next days lunch)
1 tablespoon rapeseed oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1cm piece fresh ginger, peeled and finely chopped
1 stalk lemongrass (if you like it, I don’t…)
some red chili (depending on the type), finely chopped
1 teaspoon ground cumin, coriander, and turmeric
1/2 ripe mango, peeled, stoned, and cut into pieces
200g spinach (I didn’t get fresh one so I used frozen spinach, worked fine)
150ml vegetable stock (I used double the amount)
150ml low fat coconut milk (I used double the amount)
150g king prawns (I used frozen ones, no need to defrost them, rinse with warm water and use as described)
1 teaspoon soy sauce
juice of 1 lime
salt & pepper
 

Heat the oven to 200°C (180°C fan, gas 6). Roast butternut squash pieces in non-stick roasting tin for 20 minutes (until soft).

Cook rice according to package instructions.

Heat oil in a wok or large pan, cook onions until soft. Add ginger, garlic, chili, and spices, cook for 3 more minutes.

Stir in the mango and roasted butternut squash. Add spinach and pour in stock and coconut milk (I used almost double the volumes). Leave to simmer for a few minutes.

Add the prawns and cook for another 5 minutes. Add lime juice and soy sauce and season to taste. Leave to simmer for a few more minutes.

Serve with rice.

 

I absolutely loved this curry. I came home after an exhausting day of sports and wasn’t too excited about cooking something big at all. Luckily, this curry doesn’t have to cook for very long and its super easy to make. The sweetness from the mango is very subtle and the combination with coconut milk and prawns is just delicious. It doesnt look half as nice as it tastes, try it yourself!

 

 

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