Filo Bake, Celeriac and Chard

individual portion
vegan

195g tinned Kidney Beans
40g toasted chopped Hazelnuts
2 sheets Filo pastry, thawed from frozen
30ml Sunflower Oil
200g Celeriac, in quite thick slices
celery seed, dry roasted in a frypan 1min
240g Rainbow Chard, stems sliced long and thin, leaves quite wide across
orange, some peel (previously peeled very thin without pith, sliced into thin slivers and boiled 15min then frozen in cling film) thawed
30ml Orange marmalade eg St Dalfour thick cut orange

CELERIAC (30min)
Baked the Celeriac 30min covered in 15ml Sunflower Oil in oven set at 220°C
Blended the Celeriac and celery seed with hand blender
Lowered the oven temp to 180°C

CHARD (10min)
In medium large frypan fried the Chard stems 10min in 15ml Sunflower Oil
5min before the end added the orange peel to the stems
also added the leaves to the pan stirring and gradually mixing in to the stems

BAKE (10 and 15min)
Placed the Filo folded in rectangular oven dish lined with parchment paper so very little comes up the sides
Put the Kidney Beans on the Filo and sprinkled the Hazelnuts all over the Beans pressing down a little
Covered loosely with foil to protect the Hazelnuts
Baked 10min and cooked the Chard (see above)
Placed the Celeriac on top of the Beans and Hazelnuts gently spreading
Placed the Chard on the Celeriac
Put 30ml Orange marmalade into the pan which had the Chard with 15ml hot water and stirred a minute until it is syrupy then spooned over the Chard
Placed the Bake back in the oven 15min

complete protein 9.6g
saturated fats 5.4g
5g uncompleted legume protein

Lemon yogurt ice-cream experiment (tbc)

too much lemon peel!
and yogurt not fatty enough to just freeze, needs stirring every two hours or so to break up the ice crystals or ice-cream making machine

500g Greek Yogurt eg Total 2% fat
1 Lemon
40ml Plum Jam eg St Dalfour Mirabelle

Peeled the lemon very thinly so there is no bitter pith, I find this easier moving the knife sideways a little back and forth, removing pith from back so it is almost all yellow only
sliced into very thin slivers
boiled 15min

In a jug added the lemon peel, jam and some of the Yogurt to blend with a hand blender
Stirred into the rest of the Yogurt
Placed into a plastic container
Placed in the freezer

after some thawing broke the solid mass of ice with a knife then hand blender and mashed with a fork

W 228 abcd


Sable round brushes, colours and paper:
n.3 Winsor Red Deep (unused)
n.8 Turner’s Yellow (unused)
n.2 Perylene Green
Watercolour paper NOT 38 x 28cm

additional exercise using above colours (appearances notwithstanding)

20200102